Treasure Chest

Lemony Roast Thick Cut Pork Chop Ingredients: 6 Thick Cut Port Chop Salt and Pepper or Four-Seasons Salt Baked Chicken Seasoning 1 pack Seasonings: 8 Large quartered Shallots 3/4 cups of drained Caper berries 3 Large quartered Lemons (plenty) 1/4 cup of Olive Oil 1 cup of halved cherry tomatoes (optional) Sourdough Bread (optional) Methods: 1.  Preheat over at 400F 2.  Padded dried the pork chops 3.  Season pork chops with generous salt and pepper or Four-Season Salt Baked Chicken seasoning 4.  Mix all seasonings together 5.  Put seasonings and optional bread onto a baking sheet 6.  Put pork chop on top of the seasoning Note:  No need to pan seared the pork chop first because it will make the pork chop chewier. 7.  At 45minutes, brush the dripping/sauce into the pork chops for extra golden color and flavor Note:  Pork chops internal temperature in the thickest part should be approximate 145F for medium rare. 8.  Roast at 400F for another

Thumbprints Cookies Yield about 2 dozens + cookies Ingredients: All Purposed Flour (Spooned & Leveled, Sifted) 2 1/2 cups Confectioners' sugar, divided, plus more, sifted, for rolling 3/4 cups Fine Salt 1/2tsp Unsalted butter, room temperature 2 sticks or 1 cup Grated Lemon Zest 1 Tsp (1 lemon) Lemon Juice 1 Tsp Grated Lime Zest 1 Tsp Lime Juice 1 Tsp Fruit jam or citrus curd whisked to remove lumps , for filling ~1/3 cup Steps: Preheat oven to 325 degrees, with racks in upper and lower thirds. Lined baking sheets with parchment paper. Clear the refrigerator to allow the baking sheet to go into the freezer. Sift flour and Combine flour, 1/2 cup confectioners' sugar, and salt. In a large bowl, using a mixer, beat butter, remaining 1/4 cup sugar (optional) , and citrus zest and juice on medium until combined; increase speed to high and beat until pale and fluffy, 5 minutes.  (Note:  I made this recipe on a very winter cold day.  The butter is not mi

Ginger Pumpkin Bread By Martha Stewart and Everyday Food Sarah Carey Yield:  2 loafs Unsalted Melted Butter 12 Tsp or 1 1/2 sticks All Purposed Flour 2 1/2 cups Baking Powder 2 tsp Ground Ginger 1 1/2 Tsp Salt 1 tsp Granulated Sugar 1/2 cup Light-Brown Sugar 1/2 cup Pumpkin Puree  1 can (15 ounces)  (1 3/4 cups) Large Eggs 3 Take butter and eggs out to reach room temperature. Preheat oven to 375 degrees. Melt butter. Grease baking pans with melted butter and dust flour to two 8 1/2-by-4 1/2-inch (6-cup) loaf pans; set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely.

IArroz Con Pollo by Matha Stewart and Everyday Food with Sarah Carey Note:   Arroz con pollo  (rice with chicken) is a traditional  dish  of  Spain  and  Latin America , closely related to  paella . Ingredients: Large pinch saffron 1/2 cup dry white wine, such as Sauvignon Blanc 4 whole chicken legs, split, or 8 bone-in, skin on thighs (about 2 pounds) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 medium onion, minced (1 1/4 cups) 4 to 5 cloves garlic, minced (2 tablespoons) 6 piquillo or other jarred roasted red peppers, thinly sliced 1 tablespoon tomato paste 1 1/2 cups short-grain rice, such as Bomba or Arborio 2 dried bay leaves 3 cups low-sodium chicken broth 3/4 cup frozen peas, slightly thawed Steps: 1.  Preheat oven to 375 degrees. Combine saffron and wine in a bowl. Pat chicken dry; season with salt and pepper. Heat oil in a large straight-sided ovenproof skillet over medium-high. Add chicken and cook, skin-side down, unti

Basic Pie Crust Yield 2 Crusts 2 1/2 cups All Purpose Flour 2 Tsp Sugar 1/2 tsp Salt 1/4 cup Cold Vegetable Shortening 1 1/2 sticks Cold Unsalted Butter cut into 12 pieces 6Tsp Ice Water 1.  Pulse the flour, sugar, and salt in a food processor to combine. 2.  Add the shortening and process until it disappears into the flour for about 30 seconds. 3.  Add the butter to the food processor. 4.  Pulse until the mixture looks like cornmeal with bean-size bits of butter for about 12 times. 5.  Drizzle the ice water over the flour mixture.  Pulse until the dough starts coming together but stop before it gathers into a ball.  The dough should hold together when pinched. 6.  Divide between 2 pieces of plastic wrap.  Gently pat each into a disk, using the plastic to help with the task.  Wrap and chill until firm the dough, at least 1 hour and up to 24 hours. Roll Out the Dough 1.  Lightly floured the surface. 2.  Roll out the dough into a 12" round, rolling from th

Prime Rib Ingredients: Minimum 8lbs Bone in Prime Rib (for this method) Salt & Pepper 2 branches Rosemary 1 Onion cut into four thick ring (used as baking rack) 1 tsp Corn Starch 1/2 to 1 cup Beef Stock Tools: Cooking Twine Baking Pan Meat Thermometer General Cooking Methods: 5 minutes per pound in the oven at 500F. For example:  8lbs x 5 minutes = 40 minutes in the oven at 500F 125F for medium rare/pink juicy inside Steps: Take the prime rib out from the refrigerator 4-hours before cooking to let it reach room temperature.  Use meat thermometer to check temperature. Place the baking rack in the center of the oven and preheat the oven to 500F or boil setting. No need to trim fat from the prime rib.  The fat keeps the meat moist when baking. Separate the rack is optional.  If separate, the rack will be use as a baking rack and can be transform into another rib dish. Start from non-bone side to apply salt and pepper generously on the prime rib. Seasonin

Pumpkin Pie 1 Chill 9" Pie Crust 1 can/15oz Pure Pumpkin puree 3 Room Temperature Eggs 1 tsp Vanilla extract 1 tsp corn starch 1/2 tsp salt 3/4 tsp of Grounded Ginger 3/4 tsp Grounded Cinnamon 1/4 tsp grounded Nutmeg 3/4 cup of Light Brown Sugar for brighter orange color and presentation 1 can/12oz Evaporated Milk Preheat oven to 375F Take the eggs out to reach room temperature Blind baking the pie crust Place a wrinkled parchment paper on top of the pie and pour the baking beans/pie weight in to avoid pie crust bubbles from baking. Bake for 30 minutes Reset oven to 325F. Remove pie from oven and brush egg white onto the hot pie crust to create a seal to avoid soggy pie. Beat the eggs in a mixing bowl. Add the pumpkin puree, vanilla extract, corn starch, salt, grounded ginger, grounded cinnamon, nutmeg, light brown sugar.  Mix well. Pour in the evaporated milk and mix well is important (but not over mix) for a smooth surface. Put pie crust into the oven and

Simple Pomegranate Juice 1 serving Ingredients: Pomegranate 1 Tips:  Look for pretty red and heavy for its size pomegranate Sparkling water 1/4 cup (optional) Water or Ice 1/4 cup Tools: Wear black clothing or an apron Paring knife Wooden Spoon S patulas Fine mesh drainer Small spoon/folk Medium or Large size mixing bowl Blender/Juicer Glass Methods: 1.  Use a paring knife to cut only about 1/8" into the midsection of the pomegranate around the circumference.  By doing this, it will not cut the pomegranate into half. 2.  Put the paring knife aside. 3.  Use both hands to separate the pomegranate into half.   This will not cut the seeds and avoid the juice mess. 4.  Put the half-pomegranate skin up over the mixing bowl. 5.  Use the wooden spoon spatulas to beat the skin until all seeds are out. 6.  Use small spoon/fork to help remove the stubborn seeds.  Remove membrane if fallen into the bowl. Notes:  Some people wi

蔥開煨麵  +榨菜肉絲 【材料】： 油 3 大匙 蔥 5支 開陽 aka  蝦米  1兩 雞湯  2罐 + 熱 水 1罐 蠔油 1大匙 紹興 酒 1小匙 鹽 1/2小匙 糖 1/2小匙 胡椒粉 1/2小匙 醬油 1大匙 細麵 1 包 【做法】： 1、蔥切3 大 段 放入油鍋中爆香到 呈焦色 ，再放入開陽炒香。 2、鍋中再放入紹興酒、高湯、蠔油、鹽、胡椒粉、醬油煮滾 。 3 、 再放入細麵 不停攪拌以避免粘 鍋 底 。   4、 湯 沸騰時, 湯將開始變濃 ，湯 顏色 變 乳白色 。 5、 加入半杯冷水或冰塊,  冷縮熱脹 使麵條裡面 軟化但不 稀 爛 。 6、 重複步驟4和5三次 。 7、 嚐湯 味道,  如需要添加調味料 。 8、 煮熟至軟嫩即可完成「蔥開煨麵」。

Scientific Name: Camellia japonica 'Alba Plena' Common Name: Alba Plena Camellia Plant Type: Evergreen Leaf Type: Broadleaf Hardiness Zone: 7, 8, 9, 10   Determine Your Zone Height: 8-10 feet Spread: 5 - 10 feet Bloom time: Spring, Winter Flower color: White Light Exposure: Part Sun, Filtered Shade, Shade, Morning sun Drainage: Well drained, Moist Rate of Growth: Slow Water Requirement: Medium Maintenance Level: Low Camellias in containers.  Camellias are outstanding container plants whether you grow them outdoors on a terrace or indoors in a cool greenhouse. As a general rule, plant gallon-size camellias in 12- to 14-in.-diameter containers, 5-gallon ones in 16- to 18-in. containers. Fill the container with a potting mix containing 50 percent or more organic material. Make sure the container has a generous drainage hole. http://www.southernliving.com/home-garden/gardens/camellias http://www.monrovia.com/plant-catalog/plants/431/alba-plena-camellia/

蒜蓉豆豉蒸排骨 Steamed Spare Ribs with Black Beans and Garlic Spare Ribs 1.8lbs Seasonings: Black Beans 3Tsp Garlic 1 1/2Tsp Salt1 tsp Sugar 1 tsp Chicken powder 1/2tsp Soy Sauce Paste 1Tsp Oyster Sauce 1Tsp Dark Soy Sauce 1Tsp Cooking Wine 1Tsp Corn Starch 1 1/2Tsp Red Pepper Flakes 2 dashes Oil 1Tsp  Chop spare ribs into bite size Rinse and clean black beans Minced garlic roughly Mix all seasonings except oil together with spare ribs The mixture should be mixed well and a little slimy because of the cornstarch Add oil to seal the flavor Set aside Boil water for steaming Put seasoned spare ribs in one layer for even steaming result in a shallow dish Steam for 7 minutes depends on your stove Notes: Over steaming, means overcooking, means watery outcome and chewy spare ribs I used an electric steamer.  It took at least 15-minutes to it done and not overcook the spare ribs. 

Soy Sauce Chicken Wings Ingredients: 1 Tsp of EVOO 5-10 slices of Ginger 2 cloves of roughly diced Garlic 2 dice of Rock Sugar or 1/4 of Brown Sugar Stick 1 pack of Chicken Wings or 5 whole wings 1/3 cup mixture of: Sesame oil Soy Sauce Paste or Soy Sauce Oyster Sauce Steps: Clean chicken wings (e.g. remove hair if any). Cut whole wings into piece if desire. Bring a pot of hot water to broil. Put wings into the hot water for 2 minutes. Remove wings from hot water and rinse with hot water. Add a 1 Tsp of EVOO into frying pan in medium heat. Once pan is warm, add ginger and garlic until you can fragrant is developed. Turn heat up to medium high. Add wings into the pan.  Pan fry the wings until they are light brown in color on both side. Add the 1/3 cup mixture and sugar into the pan and stir fried wings and mix well in the pan. Turn heat back to medium low and pan fried each side for 10 minutes. Stir fried occasionally. 20 minutes later, the wings

Lunch or Dinner Ideas Mexican Chicken Fajitas In a cast iron skillet: -Spanish rice (optional), Cumin black beans -Grilled chicken breast on top of Caramelized onion -Wedge of lime Plate: Guacamole*, Sour Cream, Jack Cheese, Lettuce, Pico de gallo* *Crushed Hass avocados, cilantro, lime, onion and serrano chiles with pico de gallo * aka salsa fresca, is made from chopped tomato, onion, coriander leaves, fresh serranos, salt, and key lime  juice. Other ingredients, such as shrimp or avocado, are also sometimes added. Warm flour tortillas Warm corn chips Salsa Note:  Making at home, I can control the amount of sodium in my food.  No matter which Mexican restaurant, the food is always over salted.

Australia Blue Eyed Boy 2014 by MollyDooker Approx. $50 94 points Gift from Brian O on October 3, 2016 Shiraz Southern Australia Following up the gorgeous '13 'Blue Eyed Boy' this 2014 'Blue Eyed Boy' bottling weighs in at 15.5% alcohol and was sourced from the Joppich vineyard in Langhorne Creek and the Gateway and Kirwin vineyards in McLaren Vale. This rich Shiraz begins with aromas of blueberry compote, black raspberry, smoked meats, cedar and black cherry. This leads to dense flavors of blueberry pie, blackberry, mocha and roasted dates. This decadent wine is done in the viscous and opulent style, with mouthwatering fruit and lovely fruit weight that makes it impossible to resist. (Best 2016-2024) -  April, 2016 (OB)

Sudden Italy Gl Tormaresca Primitivo  88 points http://www.winemag.com/buying-guide/tormaresca-2012-zinfandel-primitivo-puglia

Standard counter height is 36" tall

Drink or Hold? How long will a wine age?  History shows that long-lived wines have what might be called a "capacity of site." Age a wine is an expectation that it will transform into something more dimensional and layered - in other words, a fuller, richer experience, not just a smoother ride.  But, there is no guarantee.  No single factor ensures age worthiness. by Matt Kramer Wine Spectator Oct 2016

Tuscan Cannellini and Kale Salad Serves 4 Ingredients: Dressing: 1/4 cups EVOO 2 Tsp chopped fresh Oregano 2 tsp fresh Lemon zest 2 Tsp Lemon juice 2 tsp Dijon mustard 1 tsp Kosher Salt 1 tsp Pepper 4 cups sliced Kale 2 (15oz) cans Cannellini beans 2 cups halved Cherry Tomatoes Steps: Drain and rinse the Cannellini beans and set aside Cut cherry tomatoes in half Cut Kale into bite size Whisk seasoning and EVOO together Add Kale, Cannellini beans and halved Cherry Tomatoes into the liquid Toss well and serve

Seared Lamb With White Bean and Mint Salad by Real Simple INGREDIENTS 8 small lamb loin chops (about 2 1/2 pounds) kosher salt and black pepper 1 15-ounce can cannellini beans, rinsed 2 tablespoons extra-virgin olive oil 2 shallots, chopped 1/2 cup fresh mint, chopped 1 tablespoon capers, rinsed and chopped 2 teaspoons red wine vinegar DIRECTIONS Heat oven to 400° F. Heat a large skillet over medium-high heat. Season the lamb with ¾ teaspoon salt and ½ teaspoon pepper. In 2 batches, brown the chops, about 2 minutes per side. Transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare. Meanwhile, in a large bowl, combine the beans, oil, shallots, mint, capers, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the lamb. http://www.realsimple.com/food-recipes/browse-all-recipes/seared-lamb-white-bean-mint-salad?print

Chickpea and Raisin Salad by Real Simple INGREDIENTS 1 cup raisins 1/4 cup red wine vinegar 2 teaspoons sugar 3 15.5-ounce cans chickpeas, rinsed 1 cup fresh cilantro or flat-leaf parsley leaves 4 scallions, thinly sliced 1/3 cup olive oil 1/2 teaspoon ground cumin kosher salt and black pepper DIRECTIONS In a small saucepan, combine the raisins, vinegar, and sugar and bring just to a simmer; remove from heat and let cool. In a large bowl, toss the chickpeas, cilantro, scallions, and raisin mixture with the oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper. http://www.realsimple.com/food-recipes/browse-all-recipes/chickpea-raisin-salad?print