Matt's Pad Thai

This is my take on Pad Thai. It is taken from Alton Brown's version with a change, I do not use the  tofu, my family prefers chicken. I have used the tofu, but you have to be very careful with the marinade that Alton uses, if you marinate the tofu too long, it comes out way too salty. I have modified this recipe to use dark meat chicken and for the marinade, I use low sodium soy sauce and water to cut down on the salt in the dish.

Grilled Chicken with Uncle Matt's Marinade

Some of you are familiar with the marinade I have been bottling. The following are directions on how to most effectively use the marinade.

ABOUT THE MARINADE:
The marinade is apple cider vinegar based with spices, onion, garlic, oil, natural sugar and some other stuff. It does not contain meat tenderizer, MSG, nor any peanut by-products. It was developed from a recipe that is used on the eastern shore by the volunteer fire departments for their grilled chicken fundraisers. The basic recipe has been used many times in the past at Sargent Family 4th of July parties and other celebrations. I have taken that basic recipe and added some other ingredients that I have found improve the flavor and performance. My nieces and nephews, who inhabit our pool during the summertime, have named the chicken I prepare for them "Uncle Matt's Chicken" and they seem to like it a great deal.

Shrimp Risotto

Friday is fish day now that the Lenten season is upon us. Here is a great recipe that you can do for the family on Friday night. Don't just save this for Lent, however, it looks great anytime.

I had never done a risotto before, but I found the recipe easy and the results were excellent! As usual, I have taken the recipe that is referenced and made it my own by changing a few things. First, I replaced the clam juice with oriental fish sauce. It is a great substitution and you will only notice a deeper and richer seafood flavor. It is optional, of course, you really do not need either the clam juice or the fish sauce. Second, I fixed the ingredient list, adding the Parmesan cheese that is called for in the directions but not listed in the original ingredients. Lastly, I call for you to add the broth in 3 additions instead of two. I think it makes the cooking a little more controlled and easier to manage.

Boston Baked Beans in Ceramic Pot

Hey gang, I needed a place to post my recipes so I decided I would start a blog. So the first recipe is, fittingly, taken from my big brother, Tad. This is a variation of the recipe that he and his wife gave us along with the authentic ceramic bean pot as a Christmas gift this year. I have made beans in the pot several times and I use his specified preparation of the beans, onions and salt pork. The changes I made are in the sauce preparation.

This recipe calls for an authentic ceramic bean pot with lid. My brother and his wife gave us an antique one, they being pretty abundant on Flea-Bay. You can also find them at kitchen stores new, like this one. The is recipe will fill a 3 quart pot.

Chilpotle and Black Bean Chili

I used this recipe without the meat and beans to create a great chili starter, canned in pint jars and accompanied by a small packet of ground hot peppers, made it a great gift for friends and neighbors.

Ingredients

1. 1.5 lbs. ground beef or turkey
2. 2 Tbs. vegetable oil
3. 3/4 c. diced onion
4. 3/4 c. diced green pepper
5. 1 Jalapeno Pepper, minced
6. 3 cloves Garlic, minced
7. 2 Tbs. chili powder
8. 2 tsp. dried oregano, crushed
9. 2 tsp. ground cumin
10. 2 14 oz. cans of chicken broth (reduced sodium)
11. 1 16 oz. jar of Chunky Salsa (I like Pace, medium)
12. 1 15 oz. jar of black beans, drained and rinsed
13. 1 15 oz. jar of white hominy, drained and rinsed
14. 1 6 oz. can of Tomato paste.
15. 1-2 chilpotle peppers prepared as described below
16. 1 tsp reserved adobo sauce prepared as described below
17. 2-4 Tbs. fine ground cornmeal or masa harina.

Preparation of the "Chilpotle Peppers in Adobo Sauce":  The peppers come in a small cans (7 oz.) and can be found in most markets including Walley World. You may want to wear gloves for this step as the chilies are very hot. Open the can and remove 1 or 2 of the chilies. Split them lengthwise and scrape out the membranes and seeds as best you can - they are the really hot parts. The peppers will be soft and in a dark sauce so work carefully. Take the peppers and mince them very finely. For the Adobo sauce, just use a small teaspoon to dip out the needed amount from the can. Place the remaining peppers and sauce in a small tupperware container and save the fridge.