Spicy Udon Noodle and Chicken Salad

Based on a recipe I found on Epicurious

I had green onions that I needed to start using so I started there. I knew there were plenty udon noodles and had just restocked my supply of boneless skinless chicken breasts and picked up a red bell pepper. So ... noodles, veggies, chicken
and peanut sauce it was.

1. First, start a couple quarts of water boiling for the noodles.
2. Defrost the frozen boneless, skinless, chicken breasts in the microwave.

3. While the water is heating to a boil and chicken defrosting,

slice green onion (3), carrots (5 small) and 1/2 a red bell

pepper.
4. Once the water is boiling, add a couple ounces of udon noodles.
Cook according to package instructions.

5. Remove chicken from microwave and slice thin.
6. Check on the noodles, if they are done, remove them from

heat and drain, rinse in cold water, drain again and set aside.
6. Add chicken to a skillet with a dash of olive oil.
7. Cook on high heat until cooked through and beginning to brown.
8. Toss in the vegetables and stir fry just until warm if desired.
9. Add noodles and peanut sauce and toss again. Serve.

Note: On the side I served some cubes of seared salmon with wasabi mayonnaise.

Dessert: Vanilla Pound Cake with Blackberries and Homemade White Chocolate Whipped Cream.


I saw the vanilla pound cake while at the store buying the chicken and bell pepper. Looking over the berry selection the blackberries looked the best. They turned out to be a little tart, but they are past season.

For the whipped cream I grabbed a big bowl. Added a couple tablespoons of mascarpone cheese, a spoonful of sugar and about 1/2 cup of whipping cream. This I mixed with a hand mixer on high speed until the whipped cream started to firm up. I remembered that I had some white chocolate baking squares in the pantry so I melted one of those in the microwave, added that to the whipped cream and beat again until it would keep shape.

Taters Take II - Tuna with Bourbon Sauce and Wasabi Mashed Potatoes

We started with a recipe for Pepper Tuna Steaks . The steaks were cooked according to recipe. For the sauce, Olive oil was used instead of butter, we added 1/2 cup of shiitake mushrooms and whiskey was substituted for the brandy.

For the potatoes, we scaled down this recipe for Wasabi Mashed Potatoes. I got my wasabi powder from a local Kroger and I I'm not sure if the powder I got was not as stout or if I like more wasabi than the average joe but we more than doubled what was called for in the recipe.

The wine was the Duckhorn Sauvignon Blanc that was left from making the risotto posted earlier.

Steak and Taters

We put this meal together with the help of Betty Crocker on the 3 cheese potatoes and Bird's Eye on the broccoli and cheese sauce. Bryan picked up the steaks while picking up the pimento's for more minner cheese. I grilled the steaks for a total of 13 min over medium hot coals... for me this was good since I tend closer to medium than rare for my steaks but I think Bryan would have preferred his being pulled from the grill closer to 7 min.

I had some peaches left over from the grilled peaches I posted earlier. I also had some plums I had bought and not yet eaten. They both needed used so I loosely used this recipe to whip up a peach/plum cobbler.

Baby Baaa with Nummy Rice

Grilled Rosemary Lamb Chops
http://www.epicurious.com/recipes/food/views/Grilled-Rosemary-Lamb-Chops-658

Notes: I didn't have fresh rosemary and did not feel like chopping garlic but I did have a nice garlic rosemary blend for flavoring bread dipping oil. I used 2 tbs. of this mix instead of the rosemary and garlic in the recipe.

Risotto Milanese
http://www.epicurious.com/recipes/food/views/Risotto-Milanese-100910

Bryan uses this recipe in making the risotto. The only change is the omission of the onion and he used a cup of Duckhorn Sauvignon Blanc instead of a cup of water.

The Wine: 2006 Flora Springs Trilogy -

" Trilogy attributes with a lovely cassis and cherry bouquet, as well as huge black fruit flavors that envelop the palate. Each varietal is vital to the outcome: the Cabernet exhibits black cherry and dark cocoa character, while the Merlot carries these flavors to the back of the palate where the Cabernet Franc adds notes of coffee and toffee to the finish." -klwines.com

Grilled Peaches in a Butter Rum Sauce over Vanilla Bean Ice Cream
http://grillinfools.com/2010/08/20/grilled-peaches-in-a-butter-rum-sauce-over-ice-cream/