Food Handling Tips for a Summer Grilling Event

If you’ve been following my blog, I’m sure you’ve heard of Kitchen PLAY.  Each month Kitchen PLAY hosts a Progressive Party with six food bloggers assigned to create a course of their own.  This month, I’m one of the 6 lucky bloggers chosen to create an iconic grilling recipe, sponsored by the Ad Council.  This month’s Progressive Party is a bit different from the previous events on Kitchen PLAY as our focus is on “safe food handling behavior”, not just the recipe itself. 

Therefore, this post will provide some useful information on how to handle food safely for grilling, which is perfect for the summer!




FACT: Did you know that one in six Americans will get sick from food poisoning this year alone?

Yikes….That doesn’t sound like fun at all.  Let’s do it the right way and make food safer for our family, shall we?!  Here are the basic 4 steps to follow:




Step #1:  Clean
Illness-causing bacteria can survive in many places around your kitchen, including your hands, utensils, and cutting boards. So, wash your hands and the utensils the right way to prevent the spreading of bacteria.  Yes, there is such a thing as 'the right way' for hand washing!


Here’s how we should do it.

• Wet your hands with warm or cold running water and apply soap.
  
• Rub your hands together to make a lather and scrub them well. Be sure to scrub the backs of your hands, between your fingers, and under your nails. Bacteria can hide out here too!
  
• Continue rubbing hands for at least 20 seconds. Need a timer? Hum “Happy Birthday” from beginning to end twice.
  
• Rinse your hands well under running water.
  
• Dry your hands using a clean towel or air dry.
  

See picture below? Yes, those are my hands!  Beautiful, huh?  Oh no, I meant to tell you to look at the background, not my hands.  See that hand soap dispenser?  It’s one of those with motion sensor.  So, it’s really handy when you got both of your hand dirty and no one nearby to pump you any soap! LOL.  After all, you should not be touching the soap dispenser pump when your hands are dirty, to avoid cross contamination.
 

Besides your hands, make sure the utensils and working surfaces are clean as well.  Also, wash the fruits and veggies, but not meat, poultry, nor eggs!  Because washing raw meat and poultry can actually help bacteria to spread when the juices from the raw meat splash onto the sink and/or countertop, which will increase your chances of cross contamination!  For more details.  Check out the Food Safety site here.


Step #2: Separate

Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs.  I love these boards because not only there are in different colors but there is also an actual picture of what each cutting board is meant for. 

It is also important to keep meat, poultry, seafood, and eggs separated from all other foods at the grocery and in the fridge.

 

Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping or leaking onto other foods underneath.  If you’re not planning to use the foods within a few days, freeze them instead.

 



Step #3: Cook



FACT: Did you know that the bacteria that cause food poisoning multiply quickest in the “Temperature Danger Zone” between 40˚ and 140˚ Fahrenheit?


Take the “guess work” out of the equation by using a food thermometer!  (Yes, it is my beautiful hand again holding the food thermometer below!)

 

What’s the “right” temperature, you might ask.  Here’s a chart for your reference.  I recommend you print a copy and stick it on the fridge like I did.    


Step #4: Chill

FACT: Did you know that illness-causing bacteria can grow in perishable foods within two hours unless you refrigerate them? (And if the temperature is 90 ˚F or higher during the summer, cut that time down to one hour!)

Please remember to refrigerate perishable foods within two hours.  Never thaw or marinate foods on the counter.  Last but not least, know when to discard the food.  Here’s a helpful time chart to check on that.

I hope you all learned something new today.  I certainly did with all the helpful information from the Food Safety Website.



Make This Recipe Safer on Facebook!


The campaign sponsors also have some handy-dandy refrigerator magnets to remind you and your family about food safety while cooking. Click here to receive your FREE magnet! Then share photos of your magnet, your personalized safety tips, and/or the dishes you've cooked safely on the Kitchen PLAY facebook page. (Be sure to tag FoodSafety.gov and Ad Council!).


Let's work together to Make Our Recipes Safer!

 



Disclaimer:  This is a sponsored post by the Ad Council and Kitchen PLAY.  However, all opinions are 100% my own.

The American Classic—Hamburger with Caramelized Onions and Spicy Mayo:
Printable Recipe

Serves 4

For the Burger: 
1 1/2 pounds freshly ground chuck
steak seasoning
vegetable oil for brushing the patties and the grill
4 slices Swiss cheese
4 hamburger buns
1 tomato, sliced
8 butter lettuce leaves
1 recipe of caramelized onions (click here for the recipe)

For the Spicy Mayonnaise: 
1/4 cup Mayonnaise
2 teaspoons Sriracha Chili Sauce (replace with 2 tablespoons of ketchup for kids)

For the burgers:
Preheat the grill to high.  Divide the ground beef into 4 patties (6 ounces each).  Make a dent/well in the middle of each patty (as shown from the picture on this post).  As the patties cook up, they will be flat instead of having a “bump” in the middle.  Season both sides of each patty with steak seasoning. With a pastry brush, brush oil on both sides of the patties.  Grill for 5 minutes on each side.  During the last 2 minutes of cooking the second side, place a slice of cheese on each patty until melted.  Don’t forget to check the temperature of the patties with a food thermometer (minimum of 160F degree for ground beef)!    Make sure the tip of the food thermometer is in the middle of the patty without touching the grill.

For the Spicy Mayo:
In a small bowl, stir the mayo and Sriracha Chili Sauce (or ketchup) until well combined.

To Assemble:
Slather the bottom of the hamburger buns with spicy mayo, top with a lettuce leave, a slice of tomato; top with a grilled hamburger patty, caramelized onions and top each with the bun top.

Recipe Shared with:

On the Menu Monday
Made By You Monday
Mingle Monday
Mouth Watering Mondays
Foodie Friday

Penne Rigate Pasta Salad with Rib Eyes Steak and Balsamic Herb Dressing

This is definitely one of my favorite summer pasta salad recipes.  I can have this for lunch or dinner a few times a week.  In fact, we do.  NO ONE in my family would complain having the same dish over and over again.  “It’s a keeper” kind of recipe and you will want to make it more often.  Not only it’s super simple to prepare, it’s full of flavor and satisfying.  Pair it with a glass of red, relax and enjoy this at your patio on a summer evening makes you forget the long day you had at work.



It’s a versatile dish that you can substitute with your favorite type of pasta, meat and/or vegetable of choice.  I love to use penne rigate pasta (furrowed) in this recipe.  The dressing just hide in between the ridges on the penne and makes each bite a bit more flavorful. 



If you’re not a big fan for Rib Eyes, you can substitute with veal chops, pork chop or even shrimps for the protein in this recipe.  Since my family loves rib eye, it is what I use most of the time.  For the veggies, you can mix it up with spinach, watercress, or arugula for a peppery kick.  Whatever you substitute, don’t omit the herbs and balsamic vinegar here.  Those are the key ingredients that really make this dish pop.  You’ll love the tartness and sweetness from the balsamic vinegar and the spiciness from the mustard.  The flavors really compliment well with each other.  



Go ahead and enjoy a hot summer evening along with this Rib Eyes Steak Pasta Salad.  Your family will definitely requests you to make this dish again.

Besides, there’s a chance you could win $100 to make this dish!  That’s right, $100 USD.  Dreamfields is sponsoring a wonderful giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total). The deadline is August 7, 2011. Please review the complete contest rules before entering. Good luck!






Penne Rigate Pasta Salad with Rib Eyes Steak and Balsamic Herb Dressing:
Printable Recipe

1 (1-pound) Boneless Rib Eye steak
Steak seasoning (your favorite brand)
2 tablespoons vegetable oil
1 box of Dreamfields penne pasta
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1/4 cup plus extra-virgin olive oil
3 cups salad greens/spring mix


Season the steak with steak seasoning.  In a cast iron pan, heat 2 tablespoons vegetable oil over medium high heat. Cook steak about 5 minutes per side until medium rare (that’s how I like my steaks; you can cook to your own preference). Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until el dente, follow instructions on package. Drain pasta, reserving 1/4 cup of pasta water.
On the chopping board, add the 1/2 teaspoon salt with the garlic.  Smash the garlic into paste with the back of your knife.  In a small bowl, whisk together the garlic paste, balsamic vinegar, Dijon mustard, 1/2 teaspoon pepper, fresh herbs, and olive oil until well combined. 
In a large mixing bowl toss the pasta, the reserved pasta water, the dressing and the salad greens together.  Taste the pasta and see if it needs more salt and black pepper.  Arrange dressed pasta salad on plates and arrange steaks on top.  (You can also toss the steaks together with the pasta before arranging on plates if you like)

This recipe is shared with:

Traditional Tuesdays
Full Plate Thursday
Fresh Food Friday
Foodie Friday

Braised Stuffed Cabbage—Using Thrive Products

As you know from my previous post that I’ve received some Thrive products to try.  I really enjoyed using them to create new recipes.  This was one of my favorites to share with you.  Many stuffed cabbage recipes required hours of baking/braising because of the stuffed raw meat and rice.  Thanks for Thrive products, this dish was simplified and energy friendly.  I say, it truly was a green recipe (no pun intended).



With a few simple ingredients, dinner was ready in no time.  I really love Thrive’s freeze dried products.  The flavors of each ingredient was really concentrated.  Just wanted to show you how the products looked before I add them into my recipe.

Freeze Dried Shredded Cheddar Cheese and Freeze Dried Instant White Rice

I love onions, but not so much in chopping them.  These freeze dried chopped onions (picture below) came in handy!  I used them in both the sauce and the stuffing for these Braised Stuffed Cabbage.

 

Tomato Powder, Freeze Dried Chopped Onions and Freeze Dried Cooked Ground Beef

Picture below shown the inside of the Braised Stuffed Cabbage.  My family loved this dish.  The tartness from the tomato powder really balanced well with the savory beef and cheese stuffing.  This is such a perfect dish to enjoy in the summer.  Not only it was elegant, it was also easy to make but looked as if you put hours of work into it.




I included pictures of each steps on how to prepare the cabbage leaves and to stuff them. 
1) Remove and discard the tough bottom ribs of each cabbage leave.
2) Add the cabbage to the boiling water and cook for 3 to 4 minutes.
3) Immediately plunge them into the bowl of iced water, then, remove leaves from water and pat dry.
4) Spoon a generous 1/4 cup of filling into each leaf.

 
5) Fold the bottom part of the leaf to the center.
6) Then fold the outside edges in and roll the leaf around the stuffing
7) Arrange each roll with the seam side down so that the roll will hold itself shut.
8) Add the cabbage rolls to the sauce. Cover and simmer over low heat for 15 minutes. Uncover and simmer until the sauce has reduced to a thick, sauce-like consistency, about15 to 20 minutes.




Sounded easy enough?  It really was.  My kids loved the cheesy, beefy, rice stuffing!  The cabbage leaves were soft and tender and absorbed the lovely tomato sauce.  They both ate 2 stuffed rolls each all by themselves (they are only 2 and 4 years old).  I’ll definitely make these Braised Stuffed Cabbage more often from now on.  How about you?  Would you like to try? 
 

It's still not too late to enter your name for a giveaway, courtesy of Misty from Shelf Reliance.  Please refer back to my previous post here for details.  Good Luck!

If you have any questions regarding Thrive products, Misty will be available to chat with you live at her blog on June, 6th (Monday) between 1:00pm to 1:30pm PST. Please click here to access the chat room.

A Friendly Reminder from Misty: I notice some of you shown interest in purchasing Thrive products.  Please make sure you place the order through Misty's site here (http://yourownhomestore.shelfreliance.com/yourownhomestore) and you'll save 5%-45% off retail price, courtesy of Misty.  Isn't it cool?  If you go straight to http://shelfreliance.com you will end up paying full retail price.  Thank you for the great tip and savings, Misty!


Just linked up this recipe with “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”




*Disclaimer: I received the free samples for the purpose of this review and I am not compensated in any way to write this post.  All comments and opinions are 100% my own.





Braised Stuffed Cabbage: 

Makes 12-15 Stuffed Cabbage rolls

For the sauce:

1 large carrots, peeled and cut into chunks
3 garlic cloves, smashed
Extra-virgin olive oil
1 cup white wine
1/4 cup Thrive Tomato Powder
1/4 cup Thrive Freeze Dried Chopped Onions
2 cup beef stock
2 bay leaves
1 bundle thyme
1 tablespoon of sugar
Kosher salt

For the stuffing and cabbage:

1 large head savoy cabbage (or green cabbage), tough leaves removed and tough bottom ribs discarded
1/2 cup Thrive Freeze Dried Chopped Onions
3 garlic cloves, smashed and finely chopped
1 1/2 cup Thrive Freeze Dried Ground Beef
1 cup Thrive Freeze Dried Instant White Rice
1/2 cup Thrive Freeze Dried Shredded Cheddar Cheese
1 egg
2 sprigs fresh rosemary, leaves finely chopped
Pinch crushed red pepper flakes
kosher salt
3/4 cup beef stock

To make the sauce:

Puree the carrot and garlic to a coarse paste in a food processor. Coat a large wide pan with olive oil and heat over medium heat. Add the pureed veggies and cook until they become very soft and aromatic and are starting to turn brown, about 6 to 8 minutes. Stir in the white wine and let it reduce by half. Add the tomato powder, onions, beef stock, bay leaves, and thyme bundle sugar and season with salt, to taste. Adjust seasonings to your own preference.  Bring to a boil, then reduce heat and simmer for 15 minutes. Reserve.

To prep the cabbage:

Bring a large pot of salted water to a boil over medium heat. Set up a bowl of iced water. Add the cabbage to the boiling water and cook for 3 to 4 minutes, then immediately plunge them into the bowl of iced water. When the leaves are cool, remove them from the water and pat them dry. Reserve.

In a large bowl combine the onions, garlic, ground beef, rice, cheese, egg, rosemary and crushed red pepper flakes. Season with salt, to taste. Add the beef stock and mix well to combine.

Lay each cabbage leaf on a flat work surface. Spoon a generous 1/4 cup of filling into each leaf. Fold the bottom part of the leaf to the center, then fold the outside edges in and roll the leaf around the stuffing.

Arrange each roll with the seam side down so that the roll will hold itself shut. Add the cabbage rolls to the sauce. Cover and simmer over low heat for 15 minutes. Uncover and simmer until the sauce has reduced to a thick, sauce-like consistency, about15 to 20 minutes. Rotate the cabbage rolls once half way through braising.

Taste and adjust seasoning, if necessary. Transfer the cabbage rolls to a serving platter and lightly cover with the sauce.


This recipe is linked to:
Full Plate Thursday
Food Trip Friday
Potluck Friday
Foodie Friday

Caramelized Onion, Roast Beef and Goat Cheese Focaccia

 



Not sure if you’ve noticed, many of my savory dishes includes Onion.  Onion is such a good aromatic ingredient in many dishes.  It enhances and accentuates the over all flavor of the dish without over powering other ingredients.  In many dishes, the onion functions as the aromatic ingredient.  However, onion is the star of this Caramelized Onion, Roast Beef and Goat Cheese Focaccia.  I especially adore caramelized onions. How can I not?  They are naturally sweet and the caramelized flavor is wonderful.
   

I’m glad that both of my kids love onions as much as I do.  When I was serving these Caramelized Onion, Roast Beef and Goat Cheese Focaccia the other day, my three and a half year old son ate the whole piece all by himself. Then, he requested for more caramelized onions!  Just the onions!  :)  I couldn’t help but smiled and gave him more onions.  After all, he has a very sophisticated palate, and I know exactly where he got his genes!  LOL



As promised from the previous post.  Here’s the “dressed up” version of the herbed Focaccia.  These Caramelized Onion, Roast Beef and Goat Cheese Focaccia are easy to make, and certainly elegant enough to serve at parties or gatherings as appetizers.  Yet, they are just simple, everyday ingredients.  Don’t you love that? If you’re not a fan of goat cheese, you can substitute that with your favorite type of creamy cheese.  You can also substitute the roasted beef with smoked turkey or any other kind of meat that you preferred.  Just make sure to be generous when you pile the caramelized onion on top and you’ll have a treat! 



This recipe is an entry for April’s Kitchen Play sponsored by the National Onion Association.  This Caramelized Onion, Roast Beef and Goat Cheese Focaccia is inspired by the Beer-Braised Spring Onion and Herbed Goat Cheese Crostini.  Since my husband and I are not Beer drinkers, we don’t have any beer in the fridge.  But, I do have many bottles of red and white wine!  :)  So, I used some dry white wine to deglazed the pan when I sautéed the onion.  With a few springs of fresh chopped thymes, these caramelized onion turned out succulent, flavorful and amazing with it’s natural sweetness.
     
For more information about the Kitchen Play contest, please review the complete contest rules.
 

         

Caramelized Onion, Roast Beef and Goat Cheese Focaccia:
Ingredients:
1 Recipe of Herbed Focaccia, cut into 3x3-inch squares**
2 Tablespoons olive oil
2 garlic cloves, minced
2 large yellow onions
3 tablespoons dry white wine
2 teaspoons fresh thyme leaves, minced
8 slices of roasted beef from the Deli
3 ounces goat cheese
For the Herbed Focaccia:**Please click here for the Herbed Focaccia recipe**

For the Caramelized Onions:
Heat olive oil in a large skillet over medium to low heat and add the onions and garlic.  Sauté for 15 to 20 minutes, stirring frequently, until there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme. Continue to cook for another 10 minutes, until the onions are lightly browned. Remove from heat.
 
To assemble:
Crumble the goat cheese evenly on Focaccia squares.  Evenly divided the roasted beef, about 1/2 a slice for each Focaccia square.  Pile the caramelized onion on top.  Garnish with a spring of rosemary or thyme and serve.

Broccoli-Beef and Shiitake Mushroom Rice Noodle

Just realized I haven’t post that many Asian or Chinese dishes on my blog.  You might see all kinds of breads, cookies, and desserts here.  But trust me, those are not what we normally consume everyday, although I have no problem with that at all…LOL.  On average, at least five out of seven days a week, I cook a traditional Chinese dinner, which includes steam rice and 1 to 2 main dishes that contains meat (or seafood) and vegetables.  I tend to make more simple dishes on the weekdays and perhaps make the more time consuming ones over the weekends.  Nevertheless, it’s still not a simple task to cook up 2 different dishes every night, let alone came up with new dishes to cook every day.



Thanks to my son, our dinner menu has been changed quite a bit lately!  He is a big time noodle lover, really, any kind of noodles.  Whenever I serve noodle instead of rice for lunch or dinner, he sits down quietly and finishes his plate in no time.  So, we’ve been eating noodles and pastas more often, well, a lot more often lately!  Happy kids, happy parents, why not?!  :)  Now, this Broccoli-Beef and Shiitake Mushroom Rice Noodle is one of the most requested dish in the house, beside spaghetti with meat balls and pink sauce.  It’s easy to make, delicious and very flavorful.  Of course, I have no problem cooking this, any day of the week.  Simply change up the protein and veggies and you got a whole new dish!  I used beef and ham here for the protein, you can substitute with shrimp, chicken, pork, squid or eggs.  Besides broccoli, you can use spinach, asparagus, carrots, enokitake mushroom, snow peas or bak choy for the veggies.  Why this dish is so delicious?  The secret is in the shiitake mushroom sauce and the noodle base seasonings.  Of course, I’ll include the recipe for you below.  After you try this recipe yourself, please kindly let me know how you like it.  :)  Once you’ve tried this recipe, maybe that would change up the dinner menu at your home, too.   

                                          **Giveaway**

Canadian Beef is sponsoring a wonderful giveaway at Kitchen Play. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen Play to enter.  All qualifying bloggers in each course will be entered to win $100 (6 prizes total).  This contest is open through February 28, 2011. Please review the complete contest rules before entering. Good luck!

I recreated the Thai-Inspired Beef and Vegetable Soup with Rice Noodles into my Broccoli-Beef and Shiitake Mushroom Rice Noodle.  Since I don’t think my son can stand the heat from the Thai chili,  this would be a more kids’ friendly version for him. 
 

                          

Broccoli-Beef and Shiitake Mushroom Rice Noodle:

Main Ingredients:
1 (14 ounce) package rice noodle
1/2 pound beef flanks, cut across the grain into 1/4-inch thick slices, then julienne to 2-inch long pieces
1 cup cooked ham, cut into thin strips
1 pound broccoli florets
10 pieces dried shiitake mushrooms, soak in hot water for at least 2 hours or over night
2 cups chicken stock
2 tablespoons fish sauce (I used the brand called 3 Crabs Fish Sauce, it’s the best flavor fish sauce out there.)
2 teaspoons toasted sesame oil
5 green onions, cut into 2-inch long pieces

Beef Marinate Ingredients:
1 teaspoon soy sauce
1 teaspoon oyster sauce
1/2 teaspoon toasted sesame oil
1/4 teaspoon pepper

Shiitake Mushrooms Marinate Ingredients:
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon corn starch
1 teaspoon toasted sesame oil
pinch of grounded white pepper

In a large stockpot, bring water to boil and blanch broccoli for a few minutes until crisp-tender.  Remove broccoli with a slotted spoon, set aside.  In the same pot, add the rice noodle and cook to el dente (check package instructions). Drain well and return noodles back to the pod.  Off the heat, add the fish sauce and sesame oil, mix well until all noodles are coated with seasonings.  Taste the noodle to check seasoning, add more fish sauce to suit your taste. 

Add the beef strips with the beef marinate ingredients and mix well, set aside.
Wash the re-hydrated mushrooms and squeeze out excess liquid.  Cut into 1/8-inch strips.  Mix mushrooms with mushroom marinate ingredients.  In a medium sauce pan on medium-high heat, add mushroom and sauté for 1 minute.  Add chicken stock and bring to a boil.  Turn heat to low and cover with a lid to simmer.  Stir occasionally to prevent mushrooms from sticking to the bottom of the pot.  Cook until 1/4 cup of liquid remains. 

Meanwhile, heat a sauté pan on medium-high heat.  Add a teaspoon of oil and sauté the beef strips until cooked through.  Remove from heat and add them into the broccoli.  In the same pan, sauté the ham for a few minutes until edges are slightly brown.  Remove from heat and add to the broccoli mixture.

Heat the pot of noodle on low, add broccoli-meat mixture to the pod, add mushrooms and all liquid/sauce into the noodle.  Stir and mix all ingredients together until noodle heated through.  Off the heat, mix in the green onion.  Serve warm.



This recipe is linked to:
Hearth and Soul Hope
Slight Indulgent Tuesday
Tuesday at the Table
Real Food Wednesday
Gluten-Free Wednesdays

Thanksgiving Feast

As promised, I took pictures of the Thanksgiving feast and here they are.  If you’re interested in getting the recipe of anything you see below, please leave me a comment and I’ll try to get the recipe for you.

                                   

“Self Serve” California Rolls—These are so much fun to eat, and delicious.  Take a piece of nori (seaweed) and wrap the sushi rice, crab meat, avocado, sesame seed filling to create your own individual roll.  Not to mention, it’s great idea for parties because there’s minimal prep work and the nori stays crispy.



Egg Rolls—Filled with vegetables and glass noodles.  Crispy and delicious!



Mixed Salad—which is, to mix your own vegetable with the store bought dressings next to it!  Hahaha…



Honey Glazed Ham—Nothing represent holiday food better than a leg of honey glazed ham…oh, maybe besides the turkey!  Almost forgot about the turkey :P



Glutinous Rice with Chinese Sausage and Shitake Mushroom—This is one of my favorites!  Sprinkle with a little bit chopped green onions on top and I can eat just that as my Thanksgiving dinner!  :D



Cheesy Penne Pasta with Broccoli and Cauliflower—Cheesy and delicious.



Korean Spicy Stir Fried Pork—This dish demonstrates the well balanced of the sweet and spicy!  I want to get the recipe to make it again at home!



Cream Corn—A holiday staple side-dish.



Orange Juice and Spices Brined Turkey—Juicy, flavorful and delicious.  I believe it looked beautiful too before it was carved.  :P



Creamy Mashed Potato—Smooth and creamy.



Roasted Beef—Great BBQ flavor and beefy.




Sweet Potatoes with Marshmallow—Another holiday staple side-dish in our family.



Garlic Knots—Check out the recipe from my last post here.



Rice Cake with Red Bean Paste and Walnut—Not too sweet, the edges are crunchy and the center is chewy, very yummy.


I bet you don’t believe we only have one type of dessert for the Thanksgiving feast, right?  I need to confess that I totally forgot to take pictures when we started to eat the desserts!  :P  This particular picture was taken before dinner was served.  The rest of the goodness were all in our tummies and memories.  We had custard tarts, pumpkin pies, smoked almond turtles, taro cakes, flan, etc.  They were all sweet and delicious.  Oh well, I’ll make it up to you by posting something sweet on my next blog post.  ;)