1 1/2 cups chopped yellow onions (1 large onion)

1 tablespoon minced garlic (3 cloves)

1/2 cup vegetable oil

1 cup tomato paste (10 ounces)

1 cup cider vinegar

1 cup honey

1/2 cup Worcestershire sauce

1 cup Dijon mustard

1/2 cup soy sauce

1 cup hoisin sauce

2 tablespoons chili powder

1 tablespoon ground cumin

1/2 tablespoon crushed red pepper flakes


For the marinade, heat the vegetable oil in a large saucepan over low heat. Add onions and garlic and sauté for 10 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered over low heat for 30 minutes. Set aside half of the marinade for serving. (You don’t want the sauce you use for dipping the cooked ribs to touch the raw meat.)

 Meanwhile, preheat the oven to 350 degrees. Place the ribs on a baking sheet, slather both sides with marinade, and bake for 1 hour.

 Place the ribs on a charcoal grill and cook for 3 to 5 minutes until one side is nicely browned. Turn the ribs and close the cover of the grill, making sure the vents are open enough to allow airflow, but not so much that there are flames around the meat. Grill the ribs for 10 more minutes, turning if necessary, until both sides are nicely browned. Place the ribs on a platter, brush with more marinade, and wrap tightly with aluminum foil. Allow to rest for 10 to 15 minutes. Slice between the ribs, and serve hot with the reserved sauce for dipping.


Quail Eggs in Mixed Vegetables


Recipe adapted from:

4 potatoes, shredded. Squeeze out as much liquid as you can.
1 tsp. salt
oil for frying

Mix potatoes and salt.

Heat the cooking oil in a wok. Dip a medium sized metal sieve into the hot oil. Take out of the oil and put enough of the potatoes and pat along the sides to form a bowl shape. Press with back of a spoon. Fry on medium heat, turning the sieve around and spooning fat on the potatoes if not completely submerged in oil. Fry until crisp. Gently spoon out by gliding spoon around the  sides.

1/2 cup shrimps, optional

Diced chicken marinated in light soy sauce, optional

1/4 c. whole cashew nuts
1 clove of garlic, crushed

1/2 onion, chopped
1 c. diced carrots
1 small can of water chestnuts, each piece quartered
1 1/4 c. frozen green peas
2 tsps. light soy sauce
1/2 tsp. sesame oil
1/4 c. stock or water
1 tsp. corn flour
12 quail eggs (canned or fresh)

Heat cooking oil in a wok and stir fry the cashew on low heat just until golden. Take out of the wok and set aside. 

On high heat, in the same pan and using the same oil, sauté the garlic and onion  . Add the green peas, carrots and water chestnuts and stir fry. Add the chicken and /or prawns,  and light soy sauce and stir. Add quail eggs. Disperse the corn flour in the stock or water and add to the vegetables while stirring.

Add the cashews and sesame oil. Stir and scoop into potato nests.


Touching Lives



You should be able to change your priorities at a whim. Hold your tears. Run fast to a code or walk slow with a post op Appy. Postpone lunch to 2PM or not even get one. Attempt to go to the bathroom…..4 times. Walk with meds in hand or a popsicle. Kneel down to talk to a toddler or have your arms around a teen. Welcome parents in tears because of a new diagnosis or welcome them back with smiles for gratitude. Bade them goodbye for a short ER visit or bade them good luck for an admission…………. we are truly special …..because everyday even without knowing it we touch lives ……….. Happy Nurses Week to all the nurses of Children’s Hospital of Michigan and to all my nurse friends!

Barefoot Contessa’s Lobster and Shells

Kosher salt
Good olive oil
1 pound small pasta shells, such as Ronzoni
Kernels from 8 ears of corn (about 6 cups)
12 scallions, white and green parts, thinly sliced
2 yellow or orange bell peppers, seeded and small-diced
2 pints cherry tomatoes, halved
2 pounds cooked fresh lobster meat, medium-diced
1 1/2 cups good mayonnaise
1 cup sour cream
1/2 cup freshly squeezed lemon juice (4 lemons)
Freshly ground black pepper
1 1/2 cups minced fresh dill Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.


Barefoot Contessa’s Caesar-Roasted Fish

2 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
1 cup good mayonnaise
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 pounds striped bass steaks, 3/4 to 1 inch thick, cut into 6 portions
1/2 cup chopped scallions, white and green parts (4 scallions)
2 tablespoons good olive oil
3 tablespoons drained capers
Lemon wedges, for serving Directions Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.

For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.

Place the fish on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.

Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.

Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the fish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

Chocolate Caramel Cheesecake

Cheesecake 002


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Oreo Cookie Crust

300 grams Crushed Oreos or 1 and 1/2 cups

100 grams butter, melted or 1/2 cup butter


600 grams cream cheese or 3 blocks of cream cheese

1 can condensed milk (397gms)

50 ml sugar

4 to 5 TBSP lemon juice (approx 1 lemon)

2 tsp vanilla extract

3 large eggs

100 grams dark chocolate (70%)

Grease 7 to 9 inch springform pan.

Combine oreo crumbs and melted butter in a bowl. 

Press mixture onto the bottom of the pan and up the sides of the pan.

Cover the bottom and halfway up the sides of the springform with aluminum foil.

Put in fridge while you prepare the cheesecake.

Preheat oven to 320 degrees F.

In  bowl beat cream cheese and condensed milk until smooth.

add sugar, lemon juice, eggs and vanilla extract.

beat until fully mixed.

melt chocolate and let cool.

scoop 1/3 of the cheesecake batter and add melted chocolate and pour into the oreo crust.

add the rest of the batter on top of the chocolate batter.

Boil water for the water bath.

Prepare waterbath in a  large pan. I used 3 custard bowls to sit my cheesecake.

If your springform pan is leakproof, you can have the water sit halfway of the pan.

Bake for 1 and 15 minutes or until cheesecake is set. It should move slightly. 

Let cool completely and cover the pan with aluminum foil and place in fridge overnight or over 6 to 8 hours 


Prepare Caramel and chocolate ganache.


I just bought the jarred Caramel Sauce

250 ml heavy cream

100 ml sugar

2 Tablespoon butter softened

Heat sugar in sauce pan without stirring until it turns amber, swirl a few times until sugar has melted. Set aside.

Heat cream in another saucepan, add diced butter.  Remove from heat.

Put caramelized sugar back in heat and add cream slowly.  Let cool.


100  gms of Chocolate or 4 squares

100  ml heavy cream


1/2 cup Semi Sweet Chocolate Chips

1 cup heavy cream

Chop chocolate squares . Heat thick cream until it slighty bubbles on the sides. Add chocolate and let it sit for a few seconds.  Stir until well blended and shiny.

Remove cheesecake from springform pan.

Drizzle caramel over the top.

Put back in fridge. to cool and set.

Remove cheesecake from fridge.

Pour chocolate ganache over the caramel topping.

Toast pecans in toaster oven until golden brown, let cool.

Then decorate over chocolate ganache.

Hot and Wild Wings

Hot and Wild Wings
For the dip: 1/2 cup sour cream
1/2 cup crumbled blue cheese
1/4 cup mayonnaise
1 small clove garlic, chopped
1 tablespoon milk or buttermilk
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

For the wings:

Vegetable or peanut oil, for frying
1 cup all-purpose flour
1 tablespoon paprika
3 pounds chicken wings, split at the joints, tips removed
1 1/2 cups Frank’s RedHot sauce (or 3/4 cup other hot sauce)
1 stick unsalted butter
2 tablespoons honey


Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.

Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.

Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.

Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.