This is another regular one in our home. When we all got locked in our homes and couldn't work during the pandemic, I took that time to teach myself Chinese cooking and this is one of my best. I have many great Chinese recipes under my belt, but this is my favorite. I got it from a Chinese chef who sold his restaurant to open a Tai Chi Studio.

Shrimp in Lobster Sauce

INGREDIENTS

Shrimp:
1 lb. Jumbo Shrimp, peeled and deveined
2 tsp Soy Sauce
2 tsp Rice Wine
Dash white pepper powder
½ Tbsp Cornstarch
1 tsp Vegetable Oil

Sauce
½ lb. Ground Pork
2 slices fresh Ginger, crushed or minced
6 cloves Garlic, crushed or minced
3 to 4 cups Chicken Stock
2 Tbsp Oyster Sauce
2 tsp Sugar
4 Tbsp Black Bean Paste (can substitute Black Bean Sauce)
½ to 1 tsp Dark Soy Sauce
Dash of White Pepper Powder
Salt to taste
¼ tsp Toasted Sesame Oil
1 to 2 Eggs beaten
Cornstarch
Optional: Green onions, green peas, water chestnuts or whatever you'd like

DIRECTIONS

• Marinate shrimp with 1 (0.5ml) teaspoon light soy sauce, 1 (0.5ml) teaspoon rice wine, dash white pepper powder, 1/2 tablespoon (7ml) cornstarch and 1/2 teaspoon (7ml) vegetable oil for 2 hours in fridge or overnight.
• Heat wok and add ½ tablespoon (7ml) oil.
• Put in shrimp and cook till half done (for 30 to 45 seconds) and take out.
• Put more oil in and ginger and garlic. Cook for a minute.
• Add in pork and cook for another 3-4 minutes.
• Add in soup stock. 
• Add sugar, white pepper powder, oyster sauce, dark soy, sesame oil and black bean paste. Taste and add salt if needed
• Add in shrimp and bring to a boil.
• Thicken sauce with cornstarch and water mixture.
• Scramble egg and drizzle on top.
• Serve with rice.

Naturally this is also not in my comfort food cookbook (https://www.amazon.com/dp/B0FPGB18X4) and I don't how I'd do it unless I write an international comfort food cookbook. Hmm...

5 minutes high pressure; Natural release for 10 minutes, then quick release

INGREDIENTS:

1 cup diced onion
5 garlic cloves, minced
1 tablespoon minced ginger
1 tablespoon peanut oil
¼ cup white vinegar
1 cup chopped tomato
1 teaspoon salt
1 teaspoon Garam Masala
1 teaspoon smoked paprika
½ teaspoon ground cayenne pepper
½ teaspoon ground coriander
½ teaspoon ground cumin
1 pound boneless, skinless chicken thighs
¼ cup water
½ teaspoon ground turmeric

DIRECTIONS:

* Combine the onion, garlic, ginger, and oil. and cook until the vegetables are browned on the edges.

* Put the onion mixture in a blender jar along with the the vinegar, tomato, salt, garam masala, paprika, cayenne, coriander, and cumin. Blend into a smooth paste.

* Place the chicken in a bowl, and pour the spice-and-vegetable mix over it, mixing well to coat the chicken. Pour the water into the blender and pulse briefly to rinse out the remaining spices. Pour the spiced water over the chicken as well.

* Add the turmeric and stir to combine (adding it earlier could stain your blender jar!).

* Cover the bowl and marinate the chicken for 30 minutes or up to 8 hours. If you marinate it for longer than 30 minutes, cover and refrigerate the chicken.

* Pour the chicken and marinade into the inner cooking pot of the instantpot.

* Lock the lid into place. Pressure cook on high for 5 minutes.

* When cooking is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

* If the sauce is too thin, select Sauté and adjust to More for high heat. Remove the chicken pieces and bring the sauce to a boil to evaporate some of the excess water. Return the chicken to the sauce and serve.

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Some of you may know that I have a cookbook out *'The Lost Cookbook' https://www.amazon.com/dp/B0FPGB18X4), but this recipe isn't in it since my current book doesn't cover Instant Pot cooking. Maybe in a future one if I can get a whole collection of great instant pot recipes together.

5 minutes high pressure; Natural release for 10 minutes, then quick release

INGREDIENTS:

1 cup diced onion
5 garlic cloves, minced
1 tablespoon minced ginger
1 tablespoon peanut oil
¼ cup white vinegar
1 cup chopped tomato
1 teaspoon salt
1 teaspoon Garam Masala
1 teaspoon smoked paprika
½ teaspoon ground cayenne pepper
½ teaspoon ground coriander
½ teaspoon ground cumin
1 pound boneless, skinless chicken thighs
¼ cup water
½ teaspoon ground turmeric

DIRECTIONS:

* Combine the onion, garlic, ginger, and oil. and cook until the vegetables are browned on the edges.

* Put the onion mixture in a blender jar along with the the vinegar, tomato, salt, garam masala, paprika, cayenne, coriander, and cumin. Blend into a smooth paste.

* Place the chicken in a bowl, and pour the spice-and-vegetable mix over it, mixing well to coat the chicken. Pour the water into the blender and pulse briefly to rinse out the remaining spices. Pour the spiced water over the chicken as well.

* Add the turmeric and stir to combine (adding it earlier could stain your blender jar!).

* Cover the bowl and marinate the chicken for 30 minutes or up to 8 hours. If you marinate it for longer than 30 minutes, cover and refrigerate the chicken.

* Pour the chicken and marinade into the inner cooking pot of the instantpot.

* Lock the lid into place. Pressure cook on high for 5 minutes.

* When cooking is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

* If the sauce is too thin, select Sauté and adjust to More for high heat. Remove the chicken pieces and bring the sauce to a boil to evaporate some of the excess water. Return the chicken to the sauce and serve.

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Some of you may know that I have a cookbook out, but this recipe isn't in it since my current book doesn't cover Instant Pot cooking. Maybe in a future one if I can get a whole collection together. In the meantime, if you happen to be curious about my book, just ask.

Ingredients:
1 cup long grain white rice
1 cup angel hair pasta, broken into 1/2" pieces
4 Tbsp butter
4 cups water
4 Tbsp chicken bouillon powder
2 Tbsp dried parsley flakes
1 Tbsp onion powder
1 tsp garlic powder

Directions:
* Melt butter over medium heat
* Add rice and pasta.
* Stir constantly to make sure the rice and pasta don't burn.
* Cook until the pasta is light brown.
* Add water and spices and stir well.
* Turn heat to high and bring to a boil.
* Turn heat to low and cover pan.
* Cook 15 minutes or until all the water is absorbed, stirring occasionally.

Not to spam, but I've written a cookbook that I'm very proud of, so If anyone's interested just ask.

Ingredients:
1 cup long grain white rice
1 cup angel hair pasta, broken into 1/2" pieces
4 Tbsp butter
4 cups water
4 Tbsp chicken bouillon powder
2 Tbsp dried parsley flakes
1 Tbsp onion powder
1 tsp garlic powder

Directions:
* Melt butter over medium heat
* Add rice and pasta.
* Stir constantly to make sure the rice and pasta don't burn.
* Cook until the pasta is light brown.
* Add water and spices and stir well.
* Turn heat to high and bring to a boil.
* Turn heat to low and cover pan.
* Cook 15 minutes or until all the water is absorbed, stirring occasionally.

Not to spam, but I've written a cookbook that I'm very proud of, so If anyone's interested just ask.

2 weeks ago I posted my Sweetpea's Mac and Cheese recipe here and was greeted with such interest (44K views!), kindness, humor, and tips(!) that I cannot help but be grateful and thankful. That's all. Just wanted to say Thank You.

Because the RULES say that I must post a recipe. Here's one that I made the other night and it was GREAT! In fact, I'm thinking applying the sauce to a "hamburger helper" type of dish - which I think would also be great.

“One Stick of Butter” Tortellini

INGREDIENTS
 
1 lb Italian Sausage (your choice of sweet, hot, or both)
24 oz FRESH cheese tortellini
1 stick Garlic and Herb Butter (Kerrygold makes this OR use the substitution below)*
Minced Garlic, to taste (I used 6 cloves or you can use as little as one) 
1.5 tsp Black Pepper
1.5 tsp Onion Powder
2 tsp Italian Seasoning
1 tsp Red Pepper Flakes**
1.5 cups Beef Broth (we use “Better Than Bouillon”)
1 cup Heavy Cream
4 oz Cream Cheese (softened)
1 cup grated Parmesan Cheese
Fresh Basil

INSTRUCTIONS 

• Cut up and cook sausage on medium high heat. Set aside once cooked through.
• Turn heat down to low medium and give the pan a couple minutes to cool down.
• Add the stick of butter and minced garlic.
• Cook for a minute or so and then add seasonings, beef broth, and heavy cream.
• Add tortellini and whipped cream cheese.
• Place on a lid, bring to a simmer and cook for around 10 minutes until the tortellini is plump.
• Stir in grated parmesan and basil.
• Add the cooked sausage and stir until well coated in sauce.

  ---------------------------
NOTES

* If you can’t find the Kerrygold Garlic and Herb Butter, then use a plain stick of butter and substitute the cream cheese with Boursin or Alouette.

** If you have diverticulitis and cannot ingest seeds (as two of my friends have) you can simple put the red pepper flakes through a spice/coffee grinder and PROBLEM SOLVED! I make this point because I strongly feel that the red pepper flakes are a MAJOR component in the flavor and I wouldn't wish you to miss out.

 

Back again and since ya'll liked my Sweetpea's Mac and Cheese recipe so much — and thank you for the great responses! — here another recipe of mine and one's that's much more versatile — a Cocoa Rub for meats.

This is a regular in my house. If you love Mexican/Tex-Mex Mole sauce or even Cincinnati (I love both), then you'll love this. The cocoa creates a deep earthy flavor and a beautiful, dark crust that locks in the juices without making it taste like dessert. Be sure to use UNSWEETENED cocoa as sweetened cocoa like Nestles would just be nasty in this recipe! Naturally you can adjust the cayenne pepper to your own preference.

SAVORY COCOA RUB

Ingredients

2 Tbsp Unsweetened(!) Cocoa Powder (100% Cacao)
1 Tbsp Smoked Paprika
2 tsp Kosher Salt
1 tsp Ground Cumin
1 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Fresh Cracked Black Pepper
¼ tsp Cinnamon
¼ tsp Cayenne Pepper

Mix all ingredients and put it on thick.

Trust me when I say that this is one you will WANT to do! This is not in my cookbook, but it will go into thee next edition of 'The Lost Cookbook' (https://www.amazon.com/dp/B0FPGB18X4). I just wanted to give all you guys first crack at it and, if possible, get some feedback.

This landmark recipe is not one of mine own, however, I did reverse engineer it. A few years back I watched an episode of 'Diners, Drive-Ins and Dives' (S03E02) where Guy visited a legendary spot called 'Sweetie Pie’s'. The owner, Miss Robbie, made her famous mac-and-cheese for the show, but wouldn't give up her exact measurements. She did, however, let the cameras "look over her shoulder" while she worked. After a lot of trial and error in my kitchen, this is now my gold standard. It’s pure Southern soul food comfort. BTW, in case you didn't know: Sweetpea/Miss Robbie Montgomery was an original Ikette with the Ike & Tina Turner Revue back in the 60s.

LEGENDARY MACARONI AND CHEESE

Macaroni and cheese has its roots in Italy, where pasta was first paired with cheese. The dish gained popularity in the U.S. after Thomas Jefferson brought a macaroni machine from Italy in the late 18th century. It evolved into comfort food, especially with the advent of Kraft Dinner in 1937, making it an affordable, quick meal during the Great Depression. Now, it’s a beloved dish with countless variations. Here’s a highly acclaimed recipe known for its rich, creamy texture and depth of flavor. It's an authentic homage to a certain “sweet” Southern lady.

Ingredients:

1 lb box elbow Macaroni (cooked)
½ lb Colby Cheese (shredded)
½ lb Monterey Jack Cheese (shredded)
½ lb sharp Cheddar Cheese (shredded)
1 lb Velveeta Cheese (cut into small chunks)
½ lb shredded American Cheese (or one 8-oz bag of ¾ shredded cheese blend)
2 Eggs (beaten)
4 tablespoons Butter (cut into very small pieces)
½ cup Sour Cream
1 cup Whole Milk
1 tablespoon Sugar
4.5g Salt (¾ tsp of Morton's Kosher Salt which is what I always use)
1 tsp ground White Pepper
½ tsp Ground Mustard
¼ tsp Ground Nutmeg
1 cup buttered Breadcrumbs (optional)
2 tablespoons chopped fresh Parsley (optional for garnish)

Instructions:

1. Cook Macaroni:
2. Cook macaroni in a large pot of boiling salted water until just al dente, according to package instructions. Drain and set aside.
3. Preheat Oven:
4. Preheat your oven to 350°F (177°C). Butter a 9x13 inch baking dish.
5. Mix:
6. Mix the cooked and drained macaroni with all other ingredients (except for the buttered breadcrumbs and parsley), stirring well to ensure all pieces are coated. Pour this mixture into the prepared baking dish.
7. Top with Breadcrumbs:
8. Melt 2 tablespoons of butter (not listed in ingredients, but useful here) and mix with breadcrumbs. Sprinkle this over the macaroni. Add a little reserved shredded cheese on top for extra gooeyness.
9. Bake:
10. Bake in the preheated oven for 45 minutes, or until the top is golden brown and bubbly.
11. Garnish and Serve:
12. Let it rest for a few minutes after baking, then garnish with fresh parsley if using. Serve hot.

This is from a project of mine to restore these kinds of "lost" and forgotten Mom/family/heritage dishes (which I have compiled into a collection called 'The Lost Cookbook' (*https://www.amazon.com/dp/B0FPGB18X4) and I wanted to share this specific one with you all because it’s too good to keep secret. The above recipe is verbatim from my book.