Recipes
I’m not the cook in the family, but I am one of the cooks. I also like all sorts of different dishes, particularly ethnic food. We have researched many different recipes over the years Sara and I have been together and presented them to her family, especially when we cook out. It is a particular challenge to come in off the trail or the river, get a shower and get stuff prepped and cooked before it gets too dark. I’m a big fan of one pot meals. We’re car campers, so we do have many modern conveniences at our disposal. Here are links to recipes we have in turn modified. I have cooked all of these at least once and certify them to be family favorites.
Fried Rice with Egg
Note the oyster sauce- It is one of the key ingredients. We have made a few modifications to this with good success. For example, the family loves shrimp. I throw in 1 cup or more tiny salad shrimp (well thawed and drained) about 5 minutes before serving. You just want to warm it up. Too much heat to cooked shrimp yields rubber nuggets. The reality is that there are few rules in fried rice: Good properly cooked cold rice is the key.
Knockoff P.F. Changs Lettuce Wraps
There are several recipes out there for these wraps, but in my opinon, this is the closest to the real thing. We never buy the sherry and it tastes about the same. I also use this as the filling for steamed potstickers.
Scallops
Nothing fancy about this recipe. I do a slight variation of this without the greens and I sautee more onion and garlic.
Cioppino
My wife and I visited the San Francisco Bay Area where I used to live. We went to the Tadich Grill. I had the cioppino. She had something else, but tried mine. Now I make it for us every so often. This is the recipe I use.
Chicken Fajitas
I don’t use this recipe exclusively, but you get the concept.
Black bean soup
Bean Enchiladas
Gordon Ramsay’s Broccoli Soup
Very few ingredients. You can add a touch of cream at the end if you like.
Sushi
I could devote an entire site to sushi making if I were any good at it. We used to do this quite a bit, but it is a lot of work.
Palak Paneer
I have a recipe from a master Indian chef which includes broccoli. It still doesn’t taste like his. I suggest you find someone who cooks like you like and make them write down every ingredient. Indian cooking for me is the most complicated of all the cuisines with the exception of some wacky off the wall folding egg yolks into egg whites crap.
