Perfect Sticky Rice

Rinse one cup of rice in a colander and pour in a deep, flat pan or skillet. Cover with one and a half cups of water or two if it's brown rice. Cover and soak for at least 20 minutes or up to two hours.
Don't lift the lid.
Turn heat on high and boil until hissing is heard and bubbling has stopped.
Don't lift the lid.
Turn the heat off and let steam for at least 45 minutes.
When ready to eat, lift the lid and behold the magical sticky rice.

Or, go down to Panda and pick up a bucket.

Roasted Chicken Parts

I originally did this with wings, but Fruit likes it with legs, too. I fully intended for it to be the first step in Buffalo Chicken wings, but they looked so good out of the oven that they disappeared before they could get sauced.

Pre-heat oven to 425 degrees.

Wash chicken (about 2 pounds) with water and vinegar and cut into manageable pieces if needed. Put foil on a baking sheet, and place chicken pieces in rows, skin side up.

Sprinkle pieces with meat tenderizer and Adobo. (Bitter orange or Hot Pepper) Turn and sprinkle again.
Next, sprinkle with Tony Chachere's Cajun Seasoning until lightly colored. Flip over, skin side up and sprinkle the tops.

Bake in oven for one hour or until crispy.

Fruit's New Favorite Burgers

This is a variation of Jamaican Jerk Burgers from epicurious.

Marinade

1 bunch of green onion or 1/4 minced onion
1/4 minced red sweet pepper
1/2 t garlic/ginger minced
1 bunch parsley (finely chopped to about 1/4 - 1/2 cup)
1/8 cup chopped fresh thyme - about two bunches or six stems
1/2 cup brown sugar
1/2 cup soy sauce
1 t pumpkin pie spice
1 tablespoon sesame oil

Mix all together in a medium bowl

Burgers

1lb ground beef
meat tenderizer
salt
pepper
3/4 cup of marinade

In a large bowl, place ground beef and sprinkle with tenderizer, salt and pepper. Mix well. Next, add 3/4 cup of marinade, reserving the rest. Mix until the meat completely absorbes the sauce and shape into patties. Makes about 12 large, thin burgers.

Place patties on a sheet of wax paper, layering and stacking if necessary. Let sit for about half an hour and grill.

Beef Marinade

1/2 cup Balsamic Vinegar
1/8 cup Worcestershire Sauce
1/8 cup Soy Sauce
1 T Olive Oil

Mix all ingredients together in bowl and add beef of choice. After marinating, boil and use to baste while grilling.

Guacatillo

3/4 cup quartered fresh tomatillos
2 avocados
1/4 chopped onion
1 t pick-a-peppa sauce
1/2 t salt

Puree tomatillos in blender. Add onions and puree again. Add one chopped avocado, salt and puree again. Add pick-a-peppa sauce and puree some more. Taste again. If it's not sweet enough, add a little more salt.
Pour mixture into a bown and top with remaining avocado, chopped.

Pork Peanut Red Curry

Fruit's only suggestion was to add more meat next time! I didn't get a "screaming" rating, but she definitely like it.

One pound Pork Loin, thinly sliced
3 T Kecap Manis
3 T Thai Peanut Sauce
2 T Soy Sauce
1 t Ginger and Garlic Stir-Fry (minced garlic and ginger)
1 t Red Curry Paste
pinch of Madras Curry Powder
1 can Light Coconut Milk
1 T Thai Chili Oil

Heat oil in wok over medium-high heat. Add GG Stir-Fry, stirring for about thirty seconds until it starts to pop. Add pork and increase to high heat. Add pinch of curry powder and stir to coat.
Stir fry pork until it is mostly browned and add Kecap Manis, Soy and Peanut Sauces. Stir to coat, should be fairly liquidy. If not, add more sauce to taste. Next, add curry paste and stir continuously to dissolve and coat pork. Let this cook down until the pork if completely coated/seared and the liquid is almost gone.
Finally, add coconut milk, stirring frequently until it comes to a boil. Reduce heat to low, cover and simmer until pork is tender. (At least 45 minutes.)

Accidental Potato Side

These were supposed to be herb potatoes to go with the ribs, but they came out a little close to mashed than solid slices.

Two russets peeled, quartered and sliced
olive oil and salt for boiling
Italian Seasoning
Adobo
2 Tablespoons margarine or butter

Boil potatoes until just about ready for mashing. (Generally for the amount of time it takes to make the ribs on the grill and bring them in the house) Drain and let sit in strainer while melting butter and seasonings in a skillet.
When butter starts to bubble, add potatoes and stir carefully to coat but not mash too much. Let fry on high heat for a few minutes and flip over. Continue cooking until heated through and serve to hungry Fruit.

Fruit's Favorite Ribs

Rack of meaty babyback pork ribs
1 sweet onion cut into eighths
1 tsp minced garlic
olive oil
adobo
montreal steak seasoning
about a 1/2 cup BBQ sauce
honey


First, bring onion and garlic to a boil in a large skillet. While water is boiling, cut rack into manageable pieces to fit in the skillet. Add ribs, reduce to simmer and cover for 45 minutes.

When ribs are ready, remove from skillet and preheat grill. Brush ribs with olive oil and season with adobo and montreal steak seasoning.

Place ribs on grill and baste with BBQ sauce. After about four minutes, turn and baste again. Continue until they're just about ready to remove. Pour honey over each side and grill each side for a few more minutes to glaze on.

Bring in and serve my happy Fruitpie!