We do groceries once a week. Mushrooms, onions, peppers, carrots, broccoli, celery almost always make the shopping list and that calls for a Stir Fry de Laser Mike. True fanatics of the dish cook their vegetables in stages to make sure all of them are cooked just so. I can appreciate that, but the process is very time consuming and probably one of the causes why people shy away from veggies and choose a greasy burger. Over the years I have worked out my version of this Asian delight, and for the goodness of mankind I will share it with you.

Chop all your veggies. Pour oil into your wok (a large frying pan would be just fine). Heat up a significant amount of oil (it’s a stir fry). Finely chopped ginger goes first for about a minute. Add rest of the veggies (here is the trick… no not really, stir fry is the trick) and continuously turn them. This will help all the veggies to fry evenly. Notice we have not added anything to the vegetables yet. The final two minutes are pivotal to the dish. You will flavor the veggies with some sweet chili sauce, soy sauce, fresh garlic (whole bunch if you can handle it), pepper and a splash of vinegar. Toss it together few more times, taste and adjust if necessary. Sprinkle some toasted sesame seeds to finish the dish. Hopefully you did not forget about the sticky rice. And If you must have the meat, throw in some chicken . Yum

Recently Tri-Tip has been sort of rediscovered amongst the meat connoisseurs. As with any quality meats, the less you do to it the better the results. Let this meat sit in beer and oj for  a bit. Soak some wood chips and start your BBQ, but set the bricks only on one side. In a mean time peel a bunch of garlic and give it a squeeze so that some of its juices will come out. Mix salt and pepper in a dish then throw in the garlic. The juices will allow the salt and pepper to stick to the garlic. Use paper towels to dry off the meat. Poke a bunch of holes in the meat and shove in the garlic. Apply some olive oil to the Tri-Tip. Use the remainder of the salt and pepper the garlic was sitting in, and rub it all over the meat. Throw the meat on a cast iron pan for about 3-4 min per side. Set your Tri-Tip on opposite side of the coals. Add your soaked wood chips over to the bricks and cover the BBQ. Give it about 12-14 min per side. Try it with Dill Potatos or Cilantro Pesto and Gorgonzola and Fig Ensalada. Choose any of the wines on the picture below and I promise you a night you’ll be talking about for a long time.

Imagine green, yellow and purple tomatoes. How would you like to pick your own apples off the trees? What about pears and peaches so fresh, everything store bought will taste stale. Healthy lifestyle begins with healthy eating. This sort of thing is easy here.

Tonight We’re having Tri-Tip paired with wines from the region.  Read on.

Even though us Poles invented Vodka, we all know Russians are famous for drinking it. Back in the USSR vodka for many was easier to come by than food. Although there wasn’t much, Russians were able to get by on simple staples.  Potatoes, herring, bread, and vodka (also from potatoes) were available.

Now… Why would you make this for your wife on your anniversary, you shall ask? You can take here out for sushi. Ahh Done that. How about Italian? Ahh Done that.  Ok ok Thai?  Done that as well. Hot air balloon? Done that. Wine tasting? Yep we did it.  Diving with sharks? Blah blah blah. Did I mention we’ve been together for 15 years?

So, the aswear to the question is, I have never done Silotka i Vodka on our anniversary.

Here is how it would work. Imagine coming home on a winter evening (i know its always warm in California, but notice the word “imagine”).  You’re tired hungry and cold. Your loved one hands you a shot of vodka.  Already things are looking up.  As the vodka goes down it warms you up and gives you a jolt of energy.  But if you want to continue drinking, you have to put something in your belly. How about a piece of  fatty fish (herring), boiled potato with garlic and dill  and a dab of sour cream? Yum! So, if you want to spend some time at the table  you must eat or you wont be able to drink. 

Ok lets get this done. (See photos below)
Here  is what you need. 

1. Herring fillets

2. Small young potatoes

3. Onion

4. Dill

5. Soy

6. Pepper

7. Lime or lemon

8. Sour cream                                                                                                                  

Both butter and garlic however very important didn’t make the pic. For this I apologize.

Boil the potatoes, drain the water add butter, garlic, dill,salt and pepper. Don’t forget sour-cream on the side. Now the herring. Cut it up into bite size pieces.  Add minced onion, oil, lemon, soy, pepper and ahh..that’s it. What a beauty! Herring is a fantastic fish but it can suck if you don’t do it right.   Finally…. Everyone stand up and please welcome the Vodka!

Happy anniversary my love.

Laser Mike

Before you begin, sterilize  jars and lids in a boing water. This will ensure a good seal.

1. Trim and clean your figs

2. Blend in food processor (I did)

3. Transfer blended figs into a pot.

4. Add sugar as needed (my mom advised me to use a pound of sugar for each pound of fruit. This maybe truth for other fruits but not figs. My figs were so sweet I used a lot less).

5. Add pectin. (You can find natural pectin in the skin of all citrus fruits) THX Stoney.

6. Bring it to boil, lower the heat, and cook until you reached the setting point.(to test the setting point, take a spoonful of the preserve and stick it in the fridge. If you like the consistency after its cold, then you’re ready to jar it. If not, boil more then test again.)

7. Jar it.  Set the jar on its lid and wait till you hear the lid pop.

preserves

We are now ready to put the preserves to the test! We have the American made organic apricot and orange fruit spread (great color), the Swedish made gooseberry preserve (incredible texture), the Polish made black currant jam (my fave), and the home made fig preserve a la Laser Mike.

It would be unfair If I picked the winner since it’s my world , and you’re visiting. So to make things more interesting, I paired them with peanut butter, sunflower seed butter and almond butter.  

This is how they stacked up. The fig preserve ala Laser Mike goes the best with the sunflower butter.  The Polish black currant was amazing with the almond butter (try that combo wrapped in a crape)  Finally the texture of the Swedish gooseberry preserve was paired up with a crunchy peanut butter(two thumbs up!)

Stacked up

Spread any of these on your favorite bread for an incredible treat for your little ones, and don’t forget the milk.

Till next time,

Laser Mike

That day it took me a good hour to fill 4 bags with groceries. At the same time my head was filled with ideas for dishes never seen by a human eye. I didn’t want to forget anything so I rushed home.

On the kitchen floor I found a mystery bag. I wasn’t too alarmed. We have a very creative 2 year old girl so anything is possible. Inside the bag, about 10lbs of figs. Beautiful, delicious and fragile fruit. Who would ever leave this sinful delicacy unattended, and open to the elements.

I had to do something.

Fig

While washing and cleaning the figs, I realized I forgot all of my recipes.                 Not too worry… Later that evening we enjoyed a decadent Gorgonzola and Fig salad. Yum! Very simple yet elegant dish and sure to give your taste buds a food-orgasm.

Here’s what you do.

Cut up your tomatoes, cucumber, red and green onion into pretty big pieces. A big ripe avocado, couple of finely chopped garlic cloves and coarse black pepper. Toss in a bell pepper, and for fun squeeze in a lemon and orange wedge. Add your Gorgonzola and some olive oil if you like. Turn the whole thing few times and  taste it.  If its not up to your likening add more salt, pepper, garlic or anything else you may need. Transfer the salad into a clean serving dish then top the salad with figs and voila!  Gorgonzola and Fig salad. Serve it with a side of bagel chips! Na zdrowie!

Gorgonzola and Fig Salad

Later that night I couldn’t get a wink of sleep. What was I going to do with all of these figs? The salad was to die for, but I only used few pieces of the fruit. I had to make an executive decision or the fig would go bad. “We’re making a fig preserve!” I screamed and finally drifted off to sleep.

Sweet Dreams,

Laser Mike

Well… I thought, when she comes home from school, I should have some warm soup ready. It’s a joke here at the “Casa de Laser Mike,” if it’s a soup, pho, caldo, zuppa or anything else you want to call it,  my daughter and I are eating it with a grin. The problem is I still have not gone shopping. Argh!

Remember that can of tomatoes I used for the morning breakfast (hangover breakfast)?  That was my base. I threw it in the blender and began to boil it with some water. I found a can of chicken breast in the pantry, dug out a small carrot and some celery.  In my empty fridge, the left over rice begged to be used “Pick me, oh pick me”  said the rice.  Salt and pepper and Pow! My angel has a soup. Make sure to make it look pretty. Add a dab of sour cream and some fish crackers on the side and they’ll ask for seconds.

Talk soon,

Laser Mike

People of all nations! Can you please make safe and tasty beverages!?!

Back to food. I had to put something in my belly. Besides the bright light bulb and the sound of a distant echo, it was almost impossible to find anything in the fridge. Good luck feeding three adults with two eggs right? Then, I found four tortillas couple of slices of cheese, piece of onion,some green pepper but this time no tomatoes. Luckily  the wife saved the day and pulled out a can of whole tomatoes. Pow! it was delish!

We better go grocery shopping or there will be no new posting anytime soon.  

See you in the store,

Laser Mike

Then I pulled out a bag of pine nuts my in-laws  left here on their last tour. When I see pine nuts, I think pesto. BTW Pesto means crushed herbs and garlic. I know, I know the herbs being basil, but I had cilantro and a whole bunch of it. I’m positive  it will look good. I’m confident it will smell good. The taste……I do not know. But I thought if I can stimulate my sight and smell, that’s two out of three.  I have to try it. 

Hey ho, hey ho off to kitchen shall I go.

Laser Mike

Na Zdrowie,

Laser Mike

1. Eggplant

2. Garlic (as much as you can handle)

3. Mayo  (that’s on you)

4. Salt (watch those kidneys)

5. Pepper (yum!)

6. Cilantro (optional)

Peel eggplant, cut it up, throw it into boiling water.  Add salt, and pepper then cook eggplant till almost mushy.   Drain it (little water is fine).  Transfer eggplant into a blender add fresh garlic, mayo and cilantro (optional).  Blend it to consistency you desire.   Pour it into a serving bowl and refrigerate it.  Serve it cold as an appetizer with pita or corn chips.   We could not eat all of the dip in one sitting, so I jarred  a couple.