Kim Shook

@ElsieD - Pretty sure that these are the ones in the picture. I look forward to seeing your results!

I will never show Moe's breakfasts to Mr. Kim. This morning was another homemade McMuffin - except with omelet-like egg this time:

@David Ross - I'm so glad that you posted that satay recipe. I am printing it out for my "to try" file! Oddly enough we were just last night discussing satay and the fact that I haven't made it in probably 25 years! My old recipe calls for little more than peanut butter, garlic and soy sauce and I'm sure is very bland. Mr. Kim was thrilled when he heard the ingredients in yours. I'll be making my own serving beside his - mine will be minus the spicy stuff and he'll have the full strength! Thanks!

This is an incredibly smart sandwich build! I made Mr. Kim come over to my computer to look at it. We tend to put sausage (whole) in sub rolls. But they are way too bready and unwieldy. You end up getting bites of nothing but bread, or sausage or toppings. We've got some brats in the freezer and will try this method! Thanks for posting! ETA - what are the rolls and did you dig out some of the bread?

Thank you so much for finding this @Dave the Cook! I thoroughly enjoyed reading it!

I am really excited about getting into Janet Zimmerman's ( @JAZ) books. I cooked my first from "The Ultimate Instant Pot Cookbook for Two" tonight - Teriyaki Chicken and Rice and it was delicious. I told Mr. Kim that it was going to take some time for me to ‘believe’ in the IP. 😄 So far, I’ve had a hard time trusting that the food would be done in the time it is supposed to be. It really is like magic!

Dinner tonight started with a salad with a mustard vinaigrette: It was an IP dinner – Teriyaki Chicken and Rice from Janet Zimmerman’s “The Ultimate Instant Pot Cookbook for Two”: With stir fried snow peas. The chicken and rice were delicious and incredibly easy. Just a one-hour marinade with soy sauce, honey, rice vinegar, sherry, ginger and garlic. Then the rice, water, salt and the chicken is added to the IP. A four-minute pressure cook, steam release and it is done.

Would it be possible to see a slice???

Thanks so much, Dave. I've been reading the old blogs and it was mentioned very positively! Kind of making me sad - so many member who haven't visited for years. Good cooks, good writers.

Where is the story?

I had some lobster shells in the freezer from December. I wanted to make some stock. Starting the simmer: Olive oil, lobster shells, onions, garlic, bay leaf, thyme, hot pepper flakes, white wine, canned tomatoes, water, and salt and pepper. Finished and strained: Having the stock and a pound of Gulf shrimp in the freezer made me think of one of my favorite meals my mom used to make back in the 1970’s. It was a creamy shrimp dish made with Campbell’s Cream of Shrimp soup and served in puff pastry shells. I adored this dinner and begged her to make it all the time. It was often one of her company meals. I kind of forgot about it, but a few years ago I saw a can of the soup in the store and it popped into my head. I made it. But, alas, my palate had changed – or something had. I found it dull and bland. So, with the delicious lobster stock on hand and access to internet advice, I decided to try again. I found a recipe that seemed to have the right idea, but a weird method. Basically, you made the sauce and poured it over raw shrimp and baked it. I decided to roast the shrimp (ala Ina Garten) in the CSO, make the sauce in a skillet and put the two together. Of course, I served it in the shells along with rice and broccoli: Absolutely delicious! I’m thrilled that I have 3 more cups of lobster stock in the freezer. I’m thinking of shellfish risotto in the IP. I also served a chopped salad with a mustard vinaigrette and club rolls: It didn’t occur to me until everything was served that I had three carbs! Oh, well – it all tasted good.

@Ann_T - your tuna salad looks so good. Care to share the ingredients? Breakfast this morning was a homemade Egg McMuffin: A lot messier than McD’s, but infinitely tastier. I’ve had a set of graduated rings (like cooky cutters) for at least 10 years – never used – and it just today occurred to me to use one to cook a perfectly round egg: 🙄

@chefmd - thank you again. I made perfect rice - covered - last night: This is rice that I got in Charleston SC - very fragrant and delicious! One cup rice, one cup water and a couple of pinches of salt. Covered and cooked on Super Steam at 300F for 30 minutes, then rested - still covered - for 10 minutes. I also made roasted shrimp in the CSO: When I need cooked shrimp for a recipe, I used to always boil or steam it. Ina Garten says you should toss it in a little olive oil, salt and pepper and roast at 400F for 8-10 minutes. I do it that way all the time now; it is so much juicier and tastier. Since I was only doing one pound it fit in the CSO just fine. I used convection at 375F. They were perfect at 7 minutes.

Any tips on cooking rice? The Time/Temperature Index seems to not agree with itself regarding covering/not covering. Both say Super Steam for 30 minutes. The instruction book says to cover, but I’d love advice from someone who has actually done this!

Soup, cheese, and pickly stuff: Just Campbell’s. An assortment of what was in the cheese drawer including Cheddar, Brie, two kinds of Wensleydale, Gorgonzola dolce and a friend's cheese ball.

Mr. Kim requested some kind of citrusy shrimp dish for dinner and the first recipe that fell out of the internet was a Taste of Home recipe for Citrus Garlic Shrimp. Started with a butter lettuce salad dressed with EVOO, saba and sherry vinegar: The shrimp recipe was incredibly easy and very good. You just put the sauce ingredients (olive oil, lemon and orange juice, lemon and orange zest, garlic, salt, pepper) in a blender and blended until it was completely emulsified, then poured it into a skillet. You bring it to a boil, reduce to simmer and add the raw shrimp. They are done in 3 minutes. You can add Parmesan (I didn’t) and parsley (I did). I did swirl in some butter at the end. The sauce: I served it on long fusilli pasta: Served with some Portuguese bread and EVOO: I don't think we used any of the oil for the bread. We just soaked up that delicious tangy sauce.

This is fantastic! Thanks so much for posting it.

Catsup!!!

Went to NC yesterday and the day before to visit my grandmother who is hospitalized. I stayed at a hotel and therefore ate my meals out. I had one meal and brought home some stuff from my very favorite BBQ joint in the world: Short Sugar's in Reidsville. Also had a lunch at (not kidding here) the Sanitary Café. The Sanitary (as everyone in Reidsville calls it) is just a delicious meat and three’s, country cooking type place. My very favorite Yelp review about the place complains that there is nothing on the menu for vegans😂. Anyway, dinner tonight was BBQ from Short Sugar’s and green beans, pintos and hush puppies from the Sanitary: Mr. Kim brought home a pain au chocolat from our very favorite bakery - Sub Rosa - tonight: Gorgeous. Sub Rosa just got a great review from Bon Appetit: “Sub Rosa is not just the best bakery in Richmond; it’s one of the best bakeries in America”. I adore this place.

I'm so happy for you, Kay! Gorgeous kitchen. I love all the white - I've been wanting to have our dark cabinets painted since we moved in over 20 years ago! Have fun.

Dinner last night started with a butter lettuce salad w/ a saba and olive oil dressing: Main course was a breakfast casserole from Taste of Home – Eggs Benedict Bake with béarnaise sauce (packet): Serving with the sauce: This was good. Not great, but we liked it. It needed some oomph. It took a lot longer to cook than suggested and the Canadian bacon dried out a bit. I think if I do it again, I will get thick sliced ham from the deli and use chunks of it.

We Italians will fight over anything.

Here you go! Make sure to read the intro notes - I did some things differently from the original recipe.

Made collards again in the IP for Easter dinner: Seriously, the best collards I've ever made.

Breakfast on Good Friday was my MIL's Hot Cross Buns: She makes dozens of them every year and freezes them to distribute to family and friends. I think they are a Betty Crocker Cookbook recipe, but she's been making them for at least 45 years, so I'm not positive. They are delicious and freeze extremely well. We usually unearth a final bag in July and enjoy them then. I remember one time when my English stepdad @Ted Fairhead was alive, he was reminiscing about Hot Cross Buns that his mum made. It was NOT Easter time or even spring, but she made them for him all the same. It was when he was in treatment for cancer and didn't have much of an appetite, but he loved them and finished the batch in just a few days. This morning was more buns, a stale croissant (I'm making a breakfast casserole for dinner tonight and had one left over) and what will go into as many meals as possible in the next week: That's 18 hard boiled (well, actually steamed, but hard steamed sounds weird) eggs to use up! Breakfast: