Coaching Cooking

Sometimes a girl needs a vacation…

We spent a blissful week on the Big Island checking out the local restaurants, eating heavenly Waimea tomatoes with fresh goat cheese and herbs and Maui onions. And we took a little time to make these darling mini burgers. Food always seems to taste better when you have something gorgeous to look at while you’re eating. We had mini burgers with a view of the Kona coast. Delicious! These burgers work as a great appetizer or have a few for dinner (and try to convince yourself that you’re eating less!).

AB’s Mini Burgers

Ingredients:
1 lb. of ground beef
1 tablespoon of garlic powder
salt and pepper to taste
1/2 of a Maui onion (or any sweet onion), sliced into rounds
2-3 fresh, small-size tomatoes
1 package of Hawaiian sweet bread rolls, cut into half and toasted lightly
3-4 tablespoons of mayonnaise
4-5 leaves of butter lettuce, washed and dried and torn into mini-burger size pieces

Directions:
Mix the ground beef with the garlic powder, salt and pepper. Handle the meat as little as possible so it doesn’t become tough. Shape the ground beef mixture into small patties, about 2 inches in diameter. Set aside. Prepare the grill and add the onion rounds first. Cook the beef patties to your liking, about 4-5 minutes per side for medium rare. The onions should be lightly grilled (grill marks on each side) for about 10 minutes or so. Prepare the veggies by slicing the tomatoes into sturdy rounds (about 1/4 inch thickness). To serve, place a cooked beef patty on the thick side of a Hawaiian sweet bread roll. Top with some of the grilled onion and a small piece of lettuce. Spread mayonnaise on the other side of the bun and top with a tomato slice. Serve with pineapple-orange guava juice (known as POG) or other tropical fruit juices. Enjoy!

At several points in my life, I have loathed crab rangoon. It is so cheesy (literally) and it seems like the appetizer to grace middle-class tables in the 1960s complete with tiki-themed dinnerware and one of those shift-like dresses (How wearing this type of dress will make me look pregnant unless I am a size 4). So, yes, a bit of resentment towards this appetizer that seems to pop up on Chinese restaurant menus like the last throwback to pu pu platters (Hey, we still have 60s throwbacks in addition to egg rolls and pot stickers).

To wit, I decided to recreate crab rangoon because I had all the ingredients. I also wanted to give this appetizer another chance. It tries to be a Chinese restaurant appetizer, but I think it really belongs at home where you can eat it with a cocktail or while you’re watching the Gilmore Girls.

Jenny’s Crab Rangoon

Ingredients:
1 can of lump, white crabmeat (I went to 99 Ranch for this one…I’m sure it’s available in grocery stores or specialty stores)
1 package of medium-thick wonton wrappers
2 green onions, thinly sliced green and white parts
3/4 to 1 cup of whipped cream cheese
3-4 dashes of sriracha chili sauce
1/2 of a lemon, juiced and seeds removed
salt and pepper to taste
1 egg, beaten

Directions:
Drain the crabmeat in a small colander and pat dry with several paper towels. Reserve the crabmeat in a small bowl. In a medium-size bowl, mix together cream cheese, chili sauce, lemon juice, salt and pepper. Add the crabmeat and mix gently. Then add the green onions.

Beat one egg in a small bowl. Make the wontons according to these directions. Or place a teaspoon of filling in the center of each wonton wrapper, dab egg on two adjacent sides and fold into triangles.

Fry crab rangoon in vegetable or canola oil until light brown and crispy. Drain on a tray lined with paper towels. Serve with sweet chili sauce. Enjoy with a lychee cocktail (see recipe below) or another tasty cocktail.

David’s Lychee Cocktail:

Ingredients: (Serves 2)
16 ounces of Arizona Ice Tea (lemon flavor or plain flavors work best)
2 shots of lychee liquor (try Soho Lychee Liqueur)
Crushed ice (about 1 1/2 cups)
2 whole lychee fruits (from a can or fresh)
2 lowball glasses

Directions:
Place crushed ice in the glasses. Pour one shot of lychee liqueur into each glass and top each glass with 8 ounces of Arizona Iced Tea. Top each drink with a lychee fruit and serve immediately. Funky straws and umbrellas also add that great 60s vibe!

This is not an easy recipe to make. Often it depends on what you have on hand and whether you can put some ingredients together that will satisfy a hungry heart. Sometimes all you need is chocolate while other times you could eat a feast enough for ten.

For me, it is sometimes shocking to realize that food alone is not enough to satisfy the hungry soul (and being a die-hard foodie, I’ve tried to find that ultimate food, uh-huh…).

Recipe for Happiness:

Ingredients:

The right mixture of loved ones (add more as needed)
A delicious dish that you love to prepare and to serve (see ideas below)
A comfortable setting (home, the beach, the park, anywhere where you feel safe and at ease)
A willingness to remain in the moment (leave work worries in your work bag!)

Directions:

First, contact the loved ones by gathering them and arranging to meet them in the comfortable setting. Turn off your cell phone (setting it on vibrate doesn’t count!). Then prepare your delicious dish carefully and intently. Arrive at the comfortable setting and enjoy the company of your loved ones while dining on a delicious dish. Remain in the moment! The best memories are often the ones that arise from the pleasure of being surrounded by camraderie, good conversation, and–of course–good food.

Delicious Dishes: There are endless possibilities, but I’ve listed a few of my favorite dishes to serve when I want to spend time with the people I love.

**Artichoke Dip with Baguette Slices**

Ingredients:

1 16-oz can of artichoke hearts, drained and set aside
2 cloves of garlic, minced finely
3/4 cup of mayonnaise
1/2 cup of shredded parmesan cheese, plus a 1/4 cup
salt and pepper to taste
1 baguette, cut into thin slices

Directions:

Preheat the oven to 350 degrees. Butter a small baking dish and set aside. Chop the artichoke hearts into 1/2-inch pieces. In a large bowl, mix together the garlic, mayonnaise and 1/2 cup of shredded Parmesan cheese. Add the artichokes and mix thoroughly. Season with salt and pepper and mix once more. Place the artichoke dip in the small baking dish. Top the artichoke dip with 1/4 cup of parmesan cheese. Wrap the baking dish with tin foil and place in the oven. Bake for 15-20 minutes until the dip is very hot. Remove the tin foil and continue baking for a few minutes until the dip is brown and slightly crisp on top (about 5 minutes more). Serve immediately with the baguette slices. This dip also pairs well with baby carrots or crackers.

*Note*: You can also add Durkee’s French-Fried Onions on top of the dip in the last 5 minutes.

Enjoy!

Ah, the teacher’s life is busy! Luckily, there’s always room for a great appetizer. AB concocted this one today while we were rummaging around our fridge for some tasty food. I love it when ingredients in the fridge lend themselves perfectly to a quick appetizer. Sometimes we make a nice dinner out of a few well-paired items. It is so easy just to pair some crusy bread with cheese, sausage, butter, radishes, a delicious bottle of wine and some crunchy apples. Voila! Instant dinner and a fun mix of ingredients.

AB’s Tuesday Treat

Ingredients:

4-6 ounces of cumin cheese (look for this at a local farmer’s market, Whole Foods or other specialty stores…it has cumin seeds in it and it has a great, spicy flavor)
1 lime, sliced into thin wedges
2 tablespoons of fleur de sel
Crackers

Directions:

Arrange slices of the cumin cheese on a large plate and group the salt, lime slices and crackers on the same plate. Serve with cold beer, lemonade or margaritas.

Enjoy!

Jenny’s Quick Sausage Appetizer

Ingredients:

1 package of spicy sausage (try Andouille, cajun or spicy Italian)
1 baguette, sliced into thin rounds
3-4 tablespoons of softened butter

Cook the sausage according to the package directions. Cool the sausage and then cut into thin rounds. Arrange the sausage on a large plate by mounding it into the middle of the plate. Surround with the bread slices and serve with the butter on the side. To eat, spread some butter on a bread slice and top with the spicy sausage. Enjoy this appetizer with cold beer or, if you prefer, an ice-cold soda.

**Note**: I tried a terrific lychee soda the other day and it pairs perfectly with spicy sausage. The sweetness and slight tart flavor of the lychee complements the spices and the meaty flavor of the sausage. Try this brand. It’s available at many Asian markets and the packaging is pretty cool.