Chai

1. • 2-inch piece fresh ginger, cut into thin rounds
   • 4 cinnamon sticks
   • 4 teaspoons black peppercorns
   • 10 whole cloves
   • 12 cardamom pods
   • 6 cups cold water
   • 6 bags of black tea (preferably Darjeeling)
   • 2 cups whole milk
   • 1/2 cup (packed) golden brown sugar

PREPARATION

1. Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.
2. NOTES:
3. I adjusted the amount of the spices.
4. Don't decrease the brown sugar.  I did the first time, and it was weirdly bland.

Source: https://www.epicurious.com/recipes/food/views/homemade-chai-201226

MORE NOTES:

Lightly toast the crushed spices first for a more intense flavor.

If making ahead, keep the tea separate in the refrigerator and mix 1 part milk with 2 parts tea mixture when rewarming.

Easy Cheese Danish

1 large egg plus 1 yolk

8 ounces cream cheese, softened 

3 tablespoons sugar, plus more for dusting 

1 teaspoon lemon juice 

1/4 teaspoon vanilla extract 

One 17.3-ounce box frozen puff pastry sheets, thawed

1. Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
2. Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
3. Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
4. Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
5. Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

Notes: the puff pastry I used was a different weight, but similar 

These were perfect as written and I will be happy to make them again!

Pork Chops with Apples and Garlic Smashed Potatoes

1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
4 1/2-inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 Granny Smith apples, cut into 1/2-inch pieces
3/4 cup apple cider
1/4 cup buttermilk

• Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
• Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. 
• Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
• Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. 
• Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

Notes:

• Easy.  The potatoes timed out nicely with the chops.
• I just used the russets I had on hand.
• I skipped the buttermilk and just added some butter.
• Apples and onions - I feel like I'm getting in touch with my German roots.
• And this potato recipe would work well on it's own.  I didn't peel them and just smashed them up a bit with a meat chopper.

Chicken Teriyaki Dump Dinner

Nonstick cooking spray, for the baking dish
2 cups low-sodium chicken broth 
3/4 cup teriyaki sauce 
1/4 cup low-sodium soy sauce 
2 tablespoons sesame oil 
2 teaspoons grated ginger 
3 cloves garlic, grated 
Kosher salt 
1 pound boneless, skinless chicken breast, diced 
1 1/2 cups raw jasmine rice  
1 red onion, sliced 
1 medium bunch broccoli, cut into florets (about 2 1/2 cups) 
1 red bell pepper, sliced 

 

Directions

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch casserole dish with nonstick spray.
• Whisk together the chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic and 2 teaspoons salt in a medium bowl until combined. Add the chicken and stir to coat. 
• Spread the rice evenly in the bottom of the prepared dish. Pour in the teriyaki mixture, scattering the chicken evenly. Scatter the onion, broccoli and bell pepper evenly over the top.  
• Cover with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the juices have thickened and the chicken is cooked through, about 10 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. 

NOTES: 

• The method is good and simple.  I'll definitely make this again with (surprise) a few edits.
• Less teriyaki sauce.  Try 1/2 cup.
• I don't think the foil held in the moisture quite enough - my rice was still slightly crunchy after 25 minutes on the convection setting.  Try a little more broth and perhaps a casserole dish or dutch oven with a lid.
• Fewer onions and more broccoli
• Source - Food Network

Raspberry Buttercream

1 cup butter, softened
1 Tbsp heavy cream (for a fluffier frosting; skip if it needs to be structural)
1 tsp vanilla extract
3½-4 cups powdered sugar
1/3 cup seedless raspberry preserves
½ tsp citric acid, to taste (optional)

Cream the butter, add cream, vanilla, and powdered sugar until well combined. Mix in the preserves. Add the citric acid a bit at a time, tasting as you go. The flavor of this will develop as it dissolves, so don't go overboard unless you want it really tart.

Without the acid, this frosting is still good, but more delicate (raspberry-scented, if you will).

Grilled Pork Kebobs

2 (12-ounce) pork tenderloins, trimmed and cut into 1-inch chunks
1 teaspoon kosher salt
1 ½ teaspoons five-spice powder
¾ teaspoon garlic powder
½ teaspoon cornstarch
4 ½ tablespoons hoisin sauce
Vegetable oil spray
2 scallions, thinly sliced

You will need four 12-inch metal skewers. We prefer natural pork, but if your pork is enhanced (injected with a salt solution), do not salt it in step 1.

INSTRUCTIONS
Toss pork and salt together in large bowl and let sit for 20 minutes. Meanwhile, whisk five-spice powder, garlic powder, and cornstarch together in bowl. Add hoisin to five-spice mixture and stir to combine. Set aside 1 1/2 tablespoons hoisin mixture.

Add remaining hoisin mixture to pork and toss to coat. Thread pork onto four 12-inch metal skewers, leaving 1/4 inch between pieces. Spray both sides of meat generously with oil spray.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

Clean and oil cooking grate. Place skewers on hotter side of grill and grill until well charred, 3 to 4 minutes. Flip skewers, brush with reserved hoisin mixture, and continue to grill until second side is well charred and meat registers 140 degrees, 3 to 4 minutes longer. Transfer to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Sprinkle with scallions and serve.

NOTES:

• These were good enough to blog, but I'd make a few changes next time.
• Most notably, they were too salty.  Either use less salt or rinse the salt off before adding all the spices and sauce.
• I had a Costco pork roast which made enough for 6 kebobs
• I faked the 5-spice blend but am looking for the authentic version for next time

Baked Cheese Grits

4 cups water
1 tsp salt
1 cup quick-cooking grits (not instant)
2 cups sharp cheddar cheese shredded
2/3 cup milk half and half or heavy cream
1/3 cup unsalted butter
1 tsp Worcestershire sauce
1/4 tsp ground red pepper
1 tsp garlic powder
4 large eggs lightly beaten
1/2 cup Parmesan cheese grated
pinch paprika

Instructions

• Preheat the oven to 350 degrees.
• Add water and salt to a large saucepan over high heat and bring to a boil. Add the grits and mix well, bring back to a boil. Reduce the heat to low and simmer covered for five minutes. Stir occasionally.
• Remove from the heat and add the cheddar cheese, milk, butter, Worcestershire sauce, ground red pepper, and garlic powder. Mix well to combine. When the butter and cheese have melted, add the eggs and make sure they are thoroughly mixed in with the other ingredients.
• Spray a 2-quart baking dish with non-stick cooking spray and pour in the mixture. Sprinkle with paprika and the Parmesan cheese.
• Bake uncovered for one hour. Let the casserole stand for 5-10 minutes before serving.

NOTES:
I used Old-Fashioned grits (Quaker)
The recipe says you can add up to two more cups of cheese, fwiw.