look out...
We're about to give Lynn's new wok and stir-fry cookbook (Christmas gifts from my parents) a whirl. Wok cooking is new territory for us so this should be interesting to say the least.
On today's menu: crab rangoon, lemon chicken, my mother-in-law's ramen noodle coleslaw salad (to which I am currently addicted) and steamed vegetables. I've never made my own crab rangoon before, and I love crab rangoon, so I hope it turns out well. For that matter, I've never made lemon chicken either, but the recipe sounds really good.
This experiment could go either way really. Hopefully the kitchen fairy will bless us with good kitchen karma for today. I'll be back later with a full report...assuming we have no catastrophic grease fires or food poisoning! Is there a patron saint of kitchens? If there is I need to look into building a shrine for him or her.
* * * * *
Just googled "patron saint of kitchens" and San Pasqual is the patron saint of kitchens. I see a retablo or something being made of him very soon.
* * * * *
Okay, so the crab rangoons were such a hit (and really time consuming) that the lemon chicken was put off until tomorrow's supper. I used this recipe courtesy of My Little Mochi. The recipe is super easy and the end product turned out delicious. My batch made almost four dozen. I followed the directions to the tee with the exception of we used fresh crab instead of imitation. That's probably where the bulk came from in my batch. Lynn and the butcher had quite a conversation trying to figure out how many king crab legs it would take to yeild a half pound of crab meat. They decided on .80 pounds. We didn't take the time to measure the meat before I mixed it into the cream cheese base so there's no telling how close they actually were. The next time we make them I think we'll also put the mixture in the fridge to firm up just a bit. I think the fresh crab made the mix a little watery. In any event, they were delicious and we will definitely be making them again!
On today's menu: crab rangoon, lemon chicken, my mother-in-law's ramen noodle coleslaw salad (to which I am currently addicted) and steamed vegetables. I've never made my own crab rangoon before, and I love crab rangoon, so I hope it turns out well. For that matter, I've never made lemon chicken either, but the recipe sounds really good.
This experiment could go either way really. Hopefully the kitchen fairy will bless us with good kitchen karma for today. I'll be back later with a full report...assuming we have no catastrophic grease fires or food poisoning! Is there a patron saint of kitchens? If there is I need to look into building a shrine for him or her.
* * * * *
Just googled "patron saint of kitchens" and San Pasqual is the patron saint of kitchens. I see a retablo or something being made of him very soon.
* * * * *
Okay, so the crab rangoons were such a hit (and really time consuming) that the lemon chicken was put off until tomorrow's supper. I used this recipe courtesy of My Little Mochi. The recipe is super easy and the end product turned out delicious. My batch made almost four dozen. I followed the directions to the tee with the exception of we used fresh crab instead of imitation. That's probably where the bulk came from in my batch. Lynn and the butcher had quite a conversation trying to figure out how many king crab legs it would take to yeild a half pound of crab meat. They decided on .80 pounds. We didn't take the time to measure the meat before I mixed it into the cream cheese base so there's no telling how close they actually were. The next time we make them I think we'll also put the mixture in the fridge to firm up just a bit. I think the fresh crab made the mix a little watery. In any event, they were delicious and we will definitely be making them again!
posted by Amy at 12:46 PM
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