Category Archives: Dude Food Dishes

Crispy Pork Balls in a Spicy Coconut Curry Sauce

Inspired by Mark Bittman’s Broken Wonton soup recipe, I modified his ground pork mixture to create these crispy, flavorful balls of delish, swimming in a spicy coconut curry sauce. I used green chili paste which I buy at a specialty Asian grocery store, but you can use red chili paste as well. Just go easy, cuz it’s a bit spicy! If you go overboard, just add some more coconut milk or heavy cream to tone it down.

The frying of the meatballs is just to add the crispy outer layer– panko works best. You’ll end up cooking them through in the oven for a half hour or so. Loved how easy this was– and the sauce can be heated back up and put on chicken or pasta….if you have any left, that is!

Crispy Pork Balls in a Spicy Coconut Curry Sauce

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Ingredients

For the pork balls

1 pound ground pork
1 egg
2 garlic cloves diced
2 scallions diced
2 tsp sesame oil
1 Tb soy sauce
1/2 tsp Chinese 5 spice powder
½ tsp ginger
Sprinkle of salt
Panko for coating meatballs
Canola oil for frying

For the sauce

2 garlic cloves chopped
1 Tb fresh ginger
1 tsp butter
1 Tb green chili paste
1 can full fat coconut milk
½ tsp cumin
½ tsp coriander
½ tsp ginger
1 Tb curry powder
Pinch of kosher salt to taste
Chopped cilantro for garnish

Instructions

For the meatballs

Combine ground pork, garlic, egg, soy sauce, sesame oil, 5 spice powder, ginger, scallions and salt in a bowl. Mix gently until combined. Roll into golf ball sized balls and coat in panko. Heat up canola oil in a large, wide rimmed frying pan (about an inch of oil) on medium heat. When oil sizzles, add meatballs and brown on all sides, about 3 minutes.
Preheat oven to 400. Drain and put meatballs on a baking sheet and bake for 30 minutes or until cooked through.

For the sauce

Saute garlic cloves and ginger in butter for a minute or so and add green chili paste. Stir until fragrant, another 2 minutes. Add coconut milk, and spices and stir to combine. Let simmer on low/medium heat until ready to serve.
Serve meatballs over rice noodles, with sauce ladled on top.

https://whatsonparkersplate.flywheelsites.com/2014/11/crispy-pork-balls-in-a-spicy-coconut-curry-sauce/

Nutella Stuffed Chocolate Chip Cookies with Sea Salt

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I mean, seriously? Nutella stuffed inside the best chocolate chip cookie recipe in the world AND then sprinkled with sea salt?? FUHGEDDABOUTIT.

These are the cookies I asked cookbook author and culinary God, Mark Bittman, to taste yesterday, calling them a “marriage of Parker/Bittman recipes…” I went there. JP said, “Uh, babe, that’s a little self-indulgent.” Maybe, but these cookies are meant to be (self) indulgent, as in INDULGE YOURSELF. You won’t regret it. Mark created the basic recipe and I added the Nutella and salt part. The key is freezing spoonfuls of Nutella before stuffing them inside the cookie batter, then sprinkling some sea salt (or Kosher salt is fine, too) on the top of the cookies when they’re just out of the oven. Pretty much perfection. All you need is a tall glass of icy milk.

Nutella Stuffed Chocolate Chip Cookies with Sea Salt

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Ingredients

2 sticks unslated butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 cups all purpose flour
2 eggs
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
2 cups semi sweet chocolate chips
Nutella
kosher or sea salt to sprinkle on top of cookies

Instructions

Scoop out teaspoons of Nutella onto wax paper and freeze until solid.
Heat oven to 375. Use an electric mixer to cream butter and sugars. Add the eggs one at a time and beat until well blended.
Mix the flour, baking soda and salt together in a bowl. Add dry ingredients to the dough, beat for a moment and add chocolate chips.
Drop tablespoon size mounds of dough on ungreased baking sheet. Add the frozen Nutella spoonfuls into the middle of the mounds of cookie dough, adding more dough if necessary to cover up the Nutella chunk.
Bake for 10 minutes or until lightly browned. Cool for about 2 minutes on baking sheet before transferring to a rack to finish cooling.
Store in a tightly covered container.

https://whatsonparkersplate.flywheelsites.com/2014/11/nutella-stuffed-chocolate-chip-cookies-with-sea-salt/

Mark Bittman’s Broken Wonton Soup

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OK, so, I was seriously awestruck meeting Mark Bittman. He’s my favorite New York Times columnist and an award winning cookbook author! His cookbook, “How to Cook Everything,” is my Go-To in the kitchen– I call it my Bible. Well, Mark came on my show to talk about his newest cookbook, “How to Cook Everything Fast” and demo a recipe. OMG!

Mark whipped up what he calls, “Broken Wonton Soup”– and what makes it so FAST, is that you don’t have to wrap the wontons at all– you make the broth and just drop the wontons into the soup. You don’t even need to roll the pork balls, just pinch off some small pieces and drop them into the pot! BAM. Fast and easy. AND, it’s Mark Bittman, y’all. OMG. If you click the video link below, you’ll notice I also made his cookies and “Parker-ized” them a bit— it’s the perfect marriage of a Parker and Bittman recipe– I think he seemed to agree!

Mark Bittman’s Broken Wonton Soup

Ingredients

8 cups chicken or vegetable stock
4 ounces shiitake mushrooms
2 garlic cloves
4 scallions
1/2 inch fresh ginger (or 1 tsp fresh ginger from Gourmet Garden's Tube)
1 pound ground pork
1 egg
1 Tb soy sauce plus more for serving
2 tsp sesame oil plus more for serving
1/4 tsp Chinese 5 Spice powder
salt
24 wonton skins

Instructions

Put 8 cups stock in large pot over medium heat
Twist off mushroom stems and discard. Thinly slice caps and add them to the pot.
Peel and mince 2 garlic cloves and 1/2 inch ginger.
Trim and chop the scallions-- separate the white and green parts.
Combine the ground pork, egg, soy sauce, sesame oil, 5 spice powder, ginger, white parts of the scallion and a sprinkle of salt in a medium bowl. Mix gently with a rubber spatula or your hands until just combined.
When the stock boils, adjust heat so it bubbles steadily.
Pinch of and shape a walnut-sized piece of the pork mixture; drop it in the stock. Repeat until all the mixture is used.
Cook, adjusting the heat so bubbles are steady but not vigorous, until meatballs firm up a bit, 1-2 minutes.
Separate 24 wonton skins (refrigerate what remains for another use). Drop them into the pot, stirring carefully after every few to prevent them from sticking together. Cook until meatballs are cooked through and the wonton skins are just tender, another minute or two.

https://whatsonparkersplate.flywheelsites.com/2014/11/mark-bittmans-broken-wonton-soup/

Pumpkin Bread with Pecan and Ginger Snap Crust

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This is a recipe from my Grandma Ronnie’s cookbook. Her sister, whom we called, Aunt Marj, was a phenomenal bread baker. I modified her recipe slightly by adding the pecan and ginger snap crust— OMG. Pumpkin Heaven. Slather a little salted butter on that hot bread—- LIGHTS OUT. I made it for my segment on The Weather Channel this morning and the crew completely devoured it! Sign of a successful recipe if all you have are crumbs to clean up!

Pumpkin Bread with Pecan and Ginger Snap Crust

Ingredients

For the bread

2/3 cup butter softened
2 2/3 cup sugar
4 eggs
1 (15oz) can pumpkin
2/3 cup water
3 1/2 cup flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger

For the crust

1 stick butter
1/2 cup chopped pecans
1/2 cup ginger snap cookies pulsed in the food processor
2 Tb brown sugar
1/2 tsp cayenne

Instructions

Preheat oven to 350. Grease 2 (9x5x3 inch) loaf pans.
In a standing mixer, cream butter, sugar, eggs, pumpkin and water.
Sift and blend into wet mixture: flour, baking soda, baking powder, slat, cinnamon, cloves, nutmeg and ginger.

For the crust: Melt stick of butter in sauce pan and combine pecans, ginger snaps, brown sugar and cayenne. Set aside.

Pour into pans and bake for 30 minutes. Take out of oven and scoop crust ingredients onto top of each loaf. Continue baking for another 30-35 minutes until a toothpick comes out clean.

https://whatsonparkersplate.flywheelsites.com/2014/10/pumpkin-bread-with-pecan-and-ginger-snap-crust/

Roasted Corn and Muscadine Salsa

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Muscadines are a southern favorite, y’all! They’re the grape of the south, most famous for being the base for sweet, muscadine wine. I had the opportunity to partner with the North Carolina Muscadine Association to learn the whole process— from vine to wine! I spent the day in Monroe, North Carolina, at Treehouse Vineyards with the Nordans who have made muscadines the family business….They are incredible people and so committed to creating not just a great product– but an entire muscadine experience at their vineyard.

More pics and recipes to come later, y’all! This salsa is to die for….combining the sweet muscadines with the spicy jalapenos and the smokiness of the corn is slam dunk delish!

Roasted Muscadine Salsa

Ingredients

For the muscadine and roasted corn salsa

2 cups chopped muscadines (seeds removed)
3 cups chopped fresh tomatoes
2 cups corn cut off the cob and roasted
1/2 cup chopped cilantro
1/2 cup chopped red onion
1 jalapeño chopped (no seeds)
juice from 1/2 lime
pinch of salt to taste

Instructions

For the roasted corn and muscadine salsa

Combine ingredients and serve

https://whatsonparkersplate.flywheelsites.com/2014/09/roasted-corn-and-muscadine-salsa/

Gambas al Ajillo (That’s Garlic Shrimp, y’all!)

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I do call myself a culinary goddess, but there are times when true chefs, the kind that are trained in real culinary school (not just the goddess kitchen!) can actually teach me techniques and about rare ingredients. In this segment, I got to throw down some delish with Chef Michael Lugo, from Michael’s Tasting Room in St. Augustine, Florida. Chef Michael introduced me to datil peppers, which I’d never heard of before! Think habanero– lots of heat, so you only need a little! Chef Michael was fantastic –and so was his recipe! See video below for the tutorial…

Gambas al Ajillo (That’s Garlic Shrimp, y’all!)

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Ingredients

3 Tablespoon of our savory sea salt blend (It is a blend of sea salt, black pepper, rosemary, and citrus zest)
1/2 lb Jumbo Shrimp (We use U15, local St. Augustine shrimp, so it’s around 8 shrimp)
Season shrimp to allow flavors to develop before cooking
2 cloves thinly sliced garlic
¼ cup Florida Orange Juice
Spanish Olive Oil
Datil Peppers
Sweet Onion
Fresh Italian Parsley

Instructions

Always start by seasoning your pan. Shrimp are very delicate and require minimal cooking, but we want to impact as much flavor into them.
Turn on your skillet to medium high heat. When pan is warm add 3-4 table spoons of olive oil and continue to heat.
Add sliced garlic, be sure and remove as soon as the garlic begins to turn golden. Use a slotted spoon to remove garlic chips, and drain on paper towel for later. Reserve oil for later.
In the same pan add seasoned shrimp and sauté for about 1-2 min on one side without moving too much. Flip shrimp over and add 1 teaspoon of fresh chopped garlic, ½ teaspoon of chopped datils, and ¼ thinly sliced sweet onion.
Remove shrimp after around 1-2 minutes or when they are red and firm, but not well done. Reserve shrimp on plate. Add a tablespoon or 2 of garlic oil to help onions soften. Deglaze pan with Florida orange juice and reduce by ½.
Add shrimp back to pan and allow flavors to meld together. Serve on a plate and top with garlic chips and chopped fresh herbs.
Serve with crusty bread and a cold glass of Albariño, which is one of the best Spanish white wines.

https://whatsonparkersplate.flywheelsites.com/2014/09/gambas-al-ajillo-thats-garlic-shrimp-yall/

Hoisin and Ginger Glazed Meatballs

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hoisin meatballs

Remember those grape jelly marinated meatballs your Grandma used to make? Well, lovelies, these aren’t your Grandma’s meatballs! Let me introduce you to beefy, gingery, hoisin glazed delish. Tailgating never looked (or tasted) so good! I had a chance to cook these up in the Atlanta Plugged In Kitchen with Suzanne Bentley, from the Georgia Beef Board!

Hoisin and Ginger Glazed Meatballs

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Ingredients

For the meat

2 pounds ground beef
3-4 garlic cloves chopped
½ cup spring onion
½ cup cilantro
1 jalapeno chopped up
1 egg
2 Tb fresh ginger
(1 Tb butter and 1 Tb oil for browning)

For the Sauce

¾ cup hoisin sauce
¼ cup soy
¼ rice vinegar
2 Tb sriracha
1 Tb sesame oil
3 Tb fresh garlic
Sesame seeds for garnish

Instructions

Mix ground beef with garlic, onion, cilantro, jalapeno, egg and fresh ginger.
Roll into golf ball sized balls and brown the outside of the meatballs in 1 Tb butter and 1 Tb oil in a large non stick pan for 2-3 minutes. (They will still be raw in the middle).
Put browned meatballs into the crockpot, cover with sauce and set to LOW for 2-3 hours.
Sprinkle with sesame seeds and more spring onions before serving.

https://whatsonparkersplate.flywheelsites.com/2014/09/hoisin-and-ginger-glazed-meatballs/

It’s Taco Tuesday! Check out the Video for a Delish Shortcut

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Saute ground beef and season and simmer? Nah….no time for all that fancy stuff! This is a simple shortcut only requiring 5 ingredients: Rotisserie chicken, taco shells, cilantro, salsa and cheese. Add in some jalapenos and cilantro if you want some added fresh flavor!

Taco Tuesday: Shortcut Using Rotisserie Chicken

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Ingredients

1 Rotisserie chicken cut up and diced
1 Tb chili powder
pinch of kosher salt
taco shells or lettuce leaves
salsa
cilantro
jalapenos
cheese
guacamole

Instructions

Take chicken meat off bird and dice.
Season chicken with chili powder and kosher salt. Stir to combine.
Heat up taco shells and stuff with chicken and top with your favorite taco toppings: Cheese, fresh cilantro, jalapenos, salsa, etc...
Enjoy!

https://whatsonparkersplate.flywheelsites.com/2014/08/its-taco-tuesday-check-out-the-video-for-a-delish-shortcut/

Sausage Tortellini with a Creamy, Cheesy Thyme Sauce

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This is pretty much the Holy Grail of pasta….Savory sausage stuffed tortellini with a creamy, cheesy thyme sauce. Slam. Dunk. Delish.

It ain’t on my low carb diet, y’all, but sometimes a girl just needs a taste! I served it with bone in, skin on chicken thighs cooked like these and they were scrumptious!

Sausage Tortellini with a Creamy, Cheesy Thyme Sauce

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Ingredients

1 package of sausage tortellini or your favorite pasta
3 garlic cloves chopped
1 Tb butter
1 Tb olive oil
1 box cherry tomatoes halved
2 Tb fresh thyme
2 cups heavy cream
1 cup fresh grated parmesan
salt and pepper to taste

Instructions

Make pasta according to package directions. Drain and set aside.
In large saucepan on medium heat, saute garlic and tomatoes in butter and oil for 5 minutes.
Add cream and turn up heat to bring to a simmer.
Lower heat and continue to stir until cream thickens a bit, another 5 minutes.
Add parmesan and stir to melt.
Fold in drained pasta to the cream sauce.
Add fresh thyme, salt and pepper before serving.

https://whatsonparkersplate.flywheelsites.com/2014/08/sausage-tortellini-with-a-creamy-cheesy-thyme-sauce/

Spicy Sesame Shrimp with Chili Rice Noodles

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This was simply awesome. Light, spicy and packed with flavor! This is the perfect summer meal– you get the freshness of the cilantro and red pepper with the shrimp, the heat from the jalapeno and chili paste and great texture with the rice noodles. If you want to low carb it, you can sub out the rice noodles for zucchini “noodles” or daikon radish “noodles.” The other bonus, is only takes about 15 minutes to prepare, start to finish. Winner, winner, shrimp noodle dinner!

Spicy Sesame Shrimp with Chili Rice Noodles

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Ingredients

For the sauce

1/2 onion diced
3 garlic cloves diced
1-2 Tb red chili paste
1 jalapeno sliced into rings
1 red bell pepper diced
2 Tb Tamari or soy sauce
2 Tb honey or agave
1 Tb sesame oil
1 Tb butter
1/4 cup heavy cream or coconut milk
1 package rice noodles
handful of chopped cilantro
handful of chopped scallions

For the shrimp

1 pound medium shrimp (peiled and deveined)
1 Tb butter
1 Tb sesame oil
1 tsp coriander
1/2 tsp kosher salt plus more to taste
1/2 tsp black pepper
1/2 tsp cayenne

Instructions

For the sauce

In 1 Tb butter and 1 Tb sesame oil, saute onion, garlic, jalapeno and red pepper until soft on medium heat, about 5 minutes.
Add 1-2 Tb chili paste (I like it super spicy so I made this with 2 heaping Tb!)
Stir to combine and continue stirring occasionally for another 5 minutes.
Add 2 Tb honey, 1/4 cup cream, 2 Tb Tamari, stir to combine and turn heat to low.
Boil water for pasta and toss rice noodles in. Let cook for 5-7 minutes until you like the texture. Watch the time on these, because they can get mushy if you leave in them in much longer than 7 minutes!

For the shrimp

Mix together coriander, salt, pepper and cayenne and sprinkle on the shrimp.
Heat a frying pan (I like using a cast iron skillet) with 1 Tb butter and 1 Tb sesame oil until butter is bubbling.
Add shrimp and do not move around pan. Set your timer for 3 minutes and turn over.
Set your timer for another 2 minutes and turn over. Take out of hot pan immediately and set aside until ready to serve. (Get these on the plate quick so they're super fresh!)

To put together your dish