Pork Fried Rice and Lobster

I bet you were thinking, “Pork Fried Rice with Lobster?  Sounds disgusting.  I should check this out.”  Or maybe you are one of those crazy foodies that feel sophisticated by putting bizarre things in your mouth.  I hate to break it to you.  This is about pork fried rice.  And about lobster.  Just not all in one dish – 'cause that would be cra-zay!

Even though we are at the final four, March Madness 2011 is over (finally) in our household.  Reminder - Gas Monkey and I filled our brackets and made a bet.  The loser has to cook the winner whatever the winner so chooses.  Here is a quick and dirty summary of how things went down:

I wanted Arizona to win the whole thing.  Gas Monkey was rooting for Ohio State.  Miraculously, Arizona beats Duke.  I do my attractive victory dance in his face.  Ohio State loses to Kentucky.  Now I am really celebrating.  I am 10 points behind in our bracket, and Arizona just needs to win one more time.  Saturday, Arizona loses.  I watch as my visions of bacon-wrapped filet mignon head float away.  For the second year in a row, I’m cooking whatever disgusting thing Gas Monkey creatively craves.

So I ask him.  “What could possibly top last year's tempura?  Surely nothing.  Surely you won’t be unreasonable.  You don’t want me to suffer right?”  Gas Monkey, with that annoying sneaking grin, says . . . lobster.  And that is when I explode into an embarrassing fury of self-pity.  He wants me to make frickin’ lobster!!!!!!  That is a nasty water bug!  I don’t eat bugs.  Plus it is expensive.  Plus I am totally clueless how to make it.  Plus I have no idea where to find it.  I talk to my grandma, and to my horror, she mentions boiling LIVE lobsters!  This cannot be.  I will not let that happen.  I hear rumors you can buy frozen lobster.  If Gas Monkey wants a live one, he can kill it.  Argghhhh!

I tend to overreact.  But this is still bullsh*t.

Why couldn’t he have chosen a simple, delightful, throw-whatever-you-have-in-a-pot dish, like this pork fried rice?  Because he likes to bask in my suffering.  He enjoys it.  And then he’ll be a backseat cook while I make his stinkin’ lobster.  “Are you sure you’re supposed to do that?”  No Gas Monkey – I have no frickin’ clue what I’m doing, but get out!  Oh well.  At least I have a year to follow through.  Maybe he’ll forget.  What is the worst bet you’ve lost?

Pork Fried Rice  Inspired by Apples and Twinkies

1 cup uncooked rice
1 lb boneless pork loin, thinly sliced
2 cloves garlic, minced
1 egg
1/2 cup carrots, sliced/chopped how you like them
3 green onions
Handful of snow peas
1 cup broccoli, chopped

For sauce:
2 tbsp soy sauce
1/8 tsp ground mustard
1 tbsp honey
1/8 tsp ginger powder
1/2 tsp chili powder
1 tsp onion powder

1. Cook the rice and place in the refrigerator to cool.  The colder it is, the better the fry.
2. In a large pan, over medium heat, add oil, pork loin, and garlic.  Saute until pork is fully cooked
3. Meanwhile, in another small pan, scramble the one egg.  Remove from heat and break up.
4. Add the carrots, green onions, snow peas and broccoli to the pan with pork.  Heat until the veggies are tender
5. Meanwhile, mix the ingredients together for the sauce.  Once the veggies are about done, add the sauce and the rice.  Saute another few minutes.
6. Remove from heat and serve!

March 2011 Daring Cooks Challenge: Papas Rellenas

On a positive note, against all odds, Arizona beat Duke last night!!!!!!  Woot woot!  I must have been crazy to choose Arizona over Duke in my bracket, let alone to win the whole thing (clearly I was not of a sane mind and should be allowed to re-write my bracket, even in the middle of the competition).  I am still in this.  Suck that Gas Monkey!  I may still get my bacon-wrapped filet mignon yet!  Now dear blogosphere, send mighty thoughts to have Ohio State lose.  Lose DARNIT!  Ahem.  Disgusting display of poor sportsmanship is now over.  (Note: In case you are new then read THIS about last's years March Madness competition in my household).

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

I know, I know.  This is a week overdue.  Welcome to my life.  If the deadline is not right around the corner, I procrastinate.  And then once I miss the deadline, I tell myself, “What’s the hurry?”

I was really excited to get this Daring Cooks Challenge after the disgusting Soba nasty noodle challenge.  Although I was a little unsure about the filling until I made it.  Very yummy.  If you have never had Papas Rellenas before, give these a try.  They are delicious. 

Pros:

Potatoes – Need I say more?

The Filling – I can’t come up with anything wrong here

The versatility – You can fill these puppies with anything

Cons:

Rolling the papas in the egg was a sure mess

Frying – this time I was successful, but I still hate doing it

The mess – I took pictures, but you’ll have to wait another day for that one (note: be sure to check every five minutes for the “disaster kitchen” post)

Overall, these were extremely filling.  I ate one and half.  Gas Monkey somehow managed to squeeze three and a half of these big boys in his big boy belly.  Considering how each of these weighed about half a pound, that is pretty impressive.

Traditional Papas Rellenas (de carne)

For the dough:

2 ¼ lb russet potatoes (peeled)

1 large egg

For the filling:

2 tbsp flavored oil

½ pound ground turkey (or beef, or whatever you prefer – even no meat at all!)

10 black olives, chopped

3 large, hard boiled eggs, chopped

3 green onions, chopped

½ cup raisins, soaked in boiling water for 10 minutes, then minced

1 large jalapeno, seeded and chopped

2 cloves garlic, minced

1 tsp cumin

½ tsp paprika

¼ cup white wine

S &P to taste

For the final preparation:

1 large beaten egg

1 cup flour

Dash of cayenne pepper

Dash of salt

1 cup dry Panko crumbs

Oil for frying (enough for at least 2” in heavy pan)

You got all that?   Afraid yet?  Don’t worry, I’ll get you there.

1. Chop and boil the potatoes until they are really soft.  Remove them from water and cool.  (I cooked mine for one hour)
2. Once the potatoes have cooled, mash the heck out of them.  If you are lucky to have a potato ricer, use that.  I didn’t.  I went old fashioned on those spuds.
3. Add egg, salt, pepper and then “knead the dough,” because you Need dough.  By knead, I mean with a spoon or something – this isn’t bread dough.

While the potatoes are cooking, making the filling!  In a large, heavy pan, add 2 tbsp oil, and brown garlic (5 minutes)

4. Add the jalapeno pepper and sauté for a couple of minutes more.
5. Add the ground turkey and brown.
6. Add raisins, cumin and paprika and cook briefly.
7. Deglaze the pan with white wine
8. Add olives and cook for a few moments longer.
9. Add hard boiled eggs and green onions, remove from heat, and fold in.
10. All filling to cool before forming “papas”

Forming and frying the papas:

11. Use three small bowls/plates to form the papas.  In one, combine flour, cayenne, and salt.  In a second, the beaten egg with a drizzle of water.  In the third the panko crumbs.  If you are super organized like myself, arrange the bowls in a line, in that order.
12. Flour your hands and scoop 1/6 of the total potato dough to make a round pancake in one hand.  Make a slight indention in the middle for the filling.
13. Spoon a generous amount of filling into the center of the potato pancake, and carefully roll the potato closed, forming a smooth, potato-shaped casing.  Or if, if you’re like me, form whatever shape you can that slightly resembles a ball.  The first couple papas will be a disaster, but you should be a pro once you get through the dough and filling.
14. Heat 1 ½ to 2 inches of oil in a pan to about 350-375 degrees.
15. Dip each papa in the three bowls to coat: first flour, then egg, then panko.  Be warned: be quick when rolling in the egg, because the ball may start to come apart.
16. Fry the papas until golden brown.  Flip once (or twice, or three times) to get a uniform color all the way around the papas.
17. Drain on a paper towel and store at 200 degree if frying I batches
18. Take a big swig of that beer you’ve been drinking and serve!  Thank your heavenly papa (or whoever you thank after you’ve survived a crisis) for completing your papas!

Phew.  After reading all of that is anyone, anyone out there, going to give these a try?  I have to admit they are darn tasty.

Random *Ridays: Liz, Table Arrangements, and Hunger

I think I've watched Cleopatra a billion times (4 hours times a million.  You do the math).  I always thought she had a granny voice, but she was just too darn pretty.  I am sad.

Image found HERE

Trying to figure out what is going on the tables for my wedding = war with mother.  I will win.

It took me four months to pick this book up, and then I couldn't put it down.

What's been on your mind this week?  Leave a comment or enter a link below!  

The Curveballs Keep Comin': Roasted Veggie and Chicken Sandwich

Once again, I’m sorry I have been out of it. Ever since my last depressing post (see Huevos Rancheros and I hate my life), the universe has been throwing all sorts of curveballs at us. Here is the really, really short summary:

• A little more than a week ago, Gas Monkey lost someone very close to him.
• Gas Monkey’s dad gave him a very special truck. Now my car can lounge indefinitely in the hospice that is our driveway. Thanks Tom!
• Gas Monkey received awesome news at work.
• Since I am applying to become a teacher, I had to take the state’s teacher licensure exam. Lucky me, I passed with flying colors.
• My dad did my taxes and I will have money for my garden (because that is more responsible than fixing my car. Clearly.)
• Euma finally received her last round of puppy shots. Now I can really socialize her and have some fun.
• March Madness started and I am losing terribly. I’m mentally preparing to cook Gas Monkey some sort of fried chicken again this year. Boo.

In short, it has been crazy in our household. But finally the good kharma is coming around. To top it off, I had an awesome weekend. I took Euma to Petco’s free Puppy Playtime. It was the first time I had really exposed her to other dogs and lots of other people. We both loved it. Then we took her to Gas Monkey’s Aunt B’s house, where we watched my 3 ½ month mystery mutt play with their 4 month English bulldog. Talk about an odd looking couple, but they were adorable. The giant cherry on top was going to The Melting Pot with my parents for 5280. It was awesome.

Sunday was the complete opposite. Instead of socializing and cruising all over Denver, I stayed home while Gas Monkey went to work. While he was gone, I completely cleaned up my vegetable garden. I had done some of the work last October, but that was only 1/3 of the battle.

New Web Address

Don't let this blow your mind.

http://www.eatingwithmymouthopen.com

That's right.  As long as you remember the name, you will find it.  And if you don't like change, you can still use the mouth-open.blogspot.com address.  All of the feeds and whatnots should still be the same.  Yippee!

Random *Ridays: Fruit with Life Experience

What has been in your mind this week?  Post the link here:

Huevos Rancheros and Finding My Happy Place

Cue the sad violin music!  I'll pay a quarter to call anybody who cares.  It seems as though every week brings me a new nightmare.  Week 1-4: Teeth problems.  Week 3: Government cutting programs important to me.  Week 4: I find out that half of the government wants to eliminate AmeriCorps, which means I would lose my job. End of week 4: The government passes a temporary stop-gap, which means I continue to work until they decide whether or not AmeriCorps is important enough to continue funding.  I know, I know.  Woe is me.

And then came Saturday.  I worked the entire day, and while I was driving home on the highway at 60 mph, I felt something in my back tires rumble, trying to jerk me backwards.  My car continued to move forward so I shake it off.  Then it happens again.  By now I am frightened out of my wits and shaking horrible.  Finally I get off the highway, but my car stopped moving just at the end of the off ramp, blocking everyone's way.  I call the two men in my life, Dad and Gas Monkey).  While I waited for help, I am shaking and people are telling me to move my car.  They treated me

Random *Ridays and Roasted Red Pepper Pesto

It's Friday and you know what that means!!!!  RANDOM *RIDAYS!  This week's Random *Riday thought involves Bully Stix.  They have been on my mind all week.  My Euma love, love, loves her bully stix.   Surely every girl would love a bully stix.  But not every girl is lucky enough to have one.  Can you guess what it is?  You can find more information HERE.

"As bully sticks are 100% natural product, thickness, shape and color may slighty vary."  Don't they always?

Only one ingredient - "bull pizzle."  Calling a bull's dong a pizzle doesn't make it any cuter when your baby girl is sucking on it.  But now she has enough bully sticks to keep her satisfied for a long, long time.

Don't forget to submit your random thoughts this lovely *Riday.  I know it is weird and new, but last week I didn't get a single submission.  :-(  It was a very sad day, because I was so excited to discover what random articles/pictures/videos/news/blogs y'all had on your mind.

Anyways, back to cooking.  What bad thing can I say about this pasta dish?  NOTHING!  It is awesome!  Here are the reasons why: it's colorful, it's flavorful, it's super easy, it requires few ingredients, and it tastes amazing.  Even the pesto was not hard to make.

Roasted Red Pepper Pest Pasta - Recipe found HERE from Closet Cooking

1 lb whole wheat penne pasta
Roasted red pepper pesto
1/4 cup chopped kalamata olives
A large handful of chopped parsley
1/2 cup crumbled feta cheese

1. Boil water and cook pasta according to directions until al dente.
2. Drain pasta.  Toss with roasted red pepper pesto, kalamata olives, and parsley
3. Place pasta in your bowl/plate/serving dish.  Top with feta.  Serve and enjoy!

Submit Your "Random *Ridays" Thoughts/Articles/Pictures/Posts/Videos Here: