Thursday, March 29, 2018

Peanut rub or coating for chicken, cornish hens or quail

This might work for pork or fish too but I have not tried those options yet.

 Google image stock photo: ground peanuts by Geomaster.

Makes 1 cup.


2/3 c light brown sugar
2/3 c raw, dried peanuts (or unsalted roasted)
2 T dried lime leaves
2 T dried lemongrass
1 T onion powder
3 t (kosher) sea salt
1/3 c cornstarch
1 t MSG (optional)
1 T miso powder
2 T apple cider vinegar powder

Note: there are paste or liquid substitutes for lemongrass (in plastic tubes), peanuts (as in peanut butter), miso powder (as paste or sauce) and apple cider vinegar. If that is the case, this is not a rub or coating anymore but a marinade. I have not tried this idea yet. Let me know if you do.


Place all ingredients in a bowl or mortar and grind with a pestle or similar tool to manually grind the ingredients. Otherwise, place ingredients in an electric grinder and coarsely blitz. Do not make into a paste. 

Use to rub on (1 kilogram of poultry or 2.2 lbs) whole or cut up chicken, Cornish hens or quail. Or place rub/coating together with the poultry or bird in a Ziploc© bag and shake to coat the meat.

Bake in a preheated oven (375° F) for 40 minutes on an oiled or buttered baking pan.

Friday, March 9, 2018

Recipe as close to levain chococlate chip cookies-as you can get

What's all this raucous about Levain Bakery's (of New York) chocolate chip cookies? it's huge, delicious and filled with walnuts and chocolate chips!

Haven't heard of that bakery but online and just recently. I thought Jacques Torres (overnight) chocolate chip cookies was the PERFECT cookies in the world! It's been my only go to chocolate chip cookie recipe since 2006. (I bought online half a dozen one time years ago. Ha!)

Reading and watching various blogs and videos respectively from talented food bloggers and cooks about Levain's chocolate chip cookies made me think that I should make it-for a change of recipe.

I thought the best recipe I should make is from the pros themselves: Pam Weekes and Connie McDonald, (youtube video from 2008) the inventors of the world-famous cookies and owners/proprietor of Levain Bakery in New York.

This recipe has no leaveners (baking powder or baking soda), vanilla extract and salt as was how Pam and Connie showed it in the video. The other more recent video (October 2016) I saw of the original bakery recipe was from  and it did not show to have the same ingredients found in a typical chocolate chip cookies.

From their YouTube video link above, they said they just used "flour". Here I experimented to use at least 2/3 cup of  bread flour. Don't ask me why-I just did. 😛 But you don't need to, if you do not have bread flour. says they need to be chilled for 2 hours before shoving them in the hot oven.

This will be my "other" go to chocolate chip with walnuts cookies recipe from now on.

Makes 8 huge cookies!


1 cup room temperature butter
3/4 c dark brown sugar
3/4 c granulated sugar
2 eggs at room temperature
2/3 cup bread flour (or use all-purpose flour all together)
1 ¾ c all-purpose flour
2 cups walnuts
2 cups milk chocolate chips (But it's supposed to be semi-sweet chocolate chips.)

  1. Line a cookie tray (a half pan or 18 x 13) with parchment paper or silpat. Set aside
  2. Whisk together the flours in a medium bowl; set aside.
  3. In a large bowl, cream the butter and sugars on low using an electric beater or stand alone mixer. About 5 minutes or so. Add the eggs and beat until well blended into the butter/sugar mixture. 
  4. Add in the flours to the wet mixture.
  5. Fold in walnuts with a spatula followed by the chocolate chips.
  6. Weigh 1 cookie dough at 6 ounces (or 3/4 cup or 1/2 cup + 1/4 cup). No need to form into a ball. Just form them imperfectly to create the crevices on the cookie shown on the pictures. Place each 6 oz of cookie dough on the cookie tray. Repeat until all dough has been formed.
  7. Refrigerate for 2 hours. 
  8. Preheat oven to 410° F. 
  9. Bake the cookies until top is golden brown. Check at 10 minutes or bake for another 2 minutes (no more, no less). It continues to cook out of the oven.  
  10. Cool on a cooling rack for at least 20 minutes before enjoying. Outside should be crusty (because of the bread flour) and inside should be doughy soft. (Don't worry-it's cooked.)

I placed the teaspoon beside half of a cookie for scale purposes. (Teehee)

Tuesday, March 6, 2018

Updated: Only recipe for battered white fish you'll ever make

Been making this recipe for years. It was a secret recipe but I decided to share it now.

Where I worked between 2002-2005, there was this Briton guy-a contract worker for the company. He would sign in at the lobby every time he parked his car on the front of the building. He's supposed to park it under the building.

Anyway, he thinks he's fooling me by chit-chatting with me so I won't report him to my supervisor (Who was really a jerk.) or manager (Now he was something else. 😍). They usually give the ticket by confiscating his contract badge.

One time I told him I haven't been to the UK but I love fish and chips. He said he makes "an awesome fish and chips". So I asked for the recipe for the battered fish. It took several sign-ins and painful quick conversations before he gave it to me. (I kinda sometimes don't understand him because of his accent. He said his accent is called a "Geordie". 😒) And after I had the recipe, I reported him to my supervisor.

So long sucker! 😜


2 pounds cod meat (or any lean, white fish), thawed well but still cold
1 c all-purpose flour
3 t sea-salt
1 t cracked black pepper
1 t smoked paprika
Water to your desired batter thickness. In this post, I wanted mine medium thick-just to coat the fish.
3 cups cooking oil (or 2 at least inches), preferably with high smoking point. I used soybean oil and corn oil. Please read procedure.


Your choice of tartar sauce (preferably with dill AND horseradish in it)
Malt vinegar
Fresh Lemon juice

  1. Prepare a big plate and line with paper towel. Set aside.
  2. Drain and pat dry fish; set aside. Stir and whisk remaining ingredients in a large bowl until mixed well. Drop the fish in the batter. Set aside.
  3. Preheat (2 minutes or so under high heat) cooking oil in a heavy-bottom pot; up to 2 inches.
  4. Lightly stir the fish in the batter and using a fork, drain the batter before carefully dropping it in the hot oil.
  5. Depending how big or small the fishes are, refrain from over-crowding the pot. Deep-fry until golden brown. Usually, it's done when it doesn't pop a lot anymore . Or at least 2 minutes each side, depending upon the size.
  6. Reheat oil before dropping the next batch; repeat until all the fishes are cooked.
Enjoy while still hot along with the condiments. Eat by itself or with a side of sweet potato fries, steak fries, onion rings or hush puppies and coleslaw!😋