Deviled Eggs with Pickled Shrimp

Deviled Eggs with Pickled Shrimp
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These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Deviled Eggs with Pickled Shrimp
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These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Ingredients
Servings: deviled eggs
Instructions
  1. To pickle the shrimp, place the prepared shrimp in a bowl and add the vinegar, place in the fridge for 30 minutes. OR use your own favorite pickled shrimp recipe.
  2. Cut the eggs in half lengthwise, remove the yolks to a bowl and place the egg white halves on a serving tray.
  3. Mash the yolks with a fork, then add the mayo, pickle juice, the teaspoon of Old Bay seasoning, and salt. Mix until smooth and creamy.
  4. Drain the shrimp well, and set them aside. Pipe or spoon the filling evenly into each egg half. Sprinkle a little Old Bay seasoning on each egg, then place a shrimp and a tiny piece of dill on each egg.
  5. Place in the fridge to chill for about 30 minutes, serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Old Bay Seasoning.

Adapted from an internet recipe.

Garlic, Potato & Leek Hash

Garlic, Potato & Leek Hash
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With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. On my to cook list.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Garlic, Potato & Leek Hash
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With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. On my to cook list.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the diced potatoes to a medium size pot, add water to cover by an inch and add the vinegar as well. Bring to a boil then reduce heat to medium, cook until just for tender, about 10 minutes, don't over cook them. when just fork tender, remove from heat and drain. Set aside.
  2. Clean the leaks by cutting off the root ends and the the dark green leafy part. Rinse, then thinly slice into rings, add the slice to a bowl of cold water and stir and agitate the water to remove any sand or dirt between the various layers. Remove the slices and drain any water from them. If there is a lot of grit in the water after you removed the slices, pour that out and repeat the process just to be sure the leeks are good cleaned.
  3. Heat the olive oil in a large pan, a cast iron pan would be ideal. When hot, over medium heat, add the sliced leeks and cook until just soft, about 5-6 minutes or so.
  4. Add the diced potatoes, garlic, paprika, and salt, and cook until the potatoes are golden brown.
For Eggs Cooked Seperately
  1. When the potatoes are golden brown, place the hash on plates to serve. Same pan, crack in your eggs and cooked to your desired likeness. Place an egg on each plate of hash, serve.
For Eggs Cooked on the Hash
  1. Lower heat to low. Use a large spoon and make 4 to 5 indentations in the potatoes. Crack an egg into a small bowl, gently pour the egg into an indention in the hash, repeat for the rest of the eggs. The reason I state use a bowl, if you crack an egg directly into the hash but a yolk breaks, the egg will just disappear into the hash, still very good, not visually appealing though.
  2. Once the eggs are on the hash, season them with salt and pepper to your liking, and cover the pan with a lid. Check the eggs every minute or so to get perfect sunny side up eggs. Serve by scooping out a portion of hash with the egg already on top.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Taquería-Style Pickled Jalapeños and Carrots

Taquería-Style Pickled Jalapeños and Carrots
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These sound wonderful for tacos or burritos. I am currently waiting on some jalapeno peppers to grow.
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Taquería-Style Pickled Jalapeños and Carrots
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These sound wonderful for tacos or burritos. I am currently waiting on some jalapeno peppers to grow.
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Ingredients
Servings: pints
Instructions
  1. Heat a splash of olive oil in a large non stick pan, then add the onion and garlic, saute for a few minutes, then add the peppers, carrots, oregano, peppercorns, and bay leaf. Saute for just a few minutes.
  2. Add the vinegar, water, and sea salt. Bring to boil the reduce to a simmer and cook for 10-15 minutes, stirring occasionally or until the peppers turn to an army green color.
  3. Fill each jar with the pepper and carrot mixture, top up the jar with the brine. Cool to room temperature, cover and store in the fridge. Can be used after a few hours but wait for a day or two for the flavor to develop.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Cucumber Salad II

Cucumber Salad II
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This is another version of a cucumber salad, and it really good. Use of a mandolin is recommended to give you very thin slices. Made this on 28 Oct 2017, wonderful salad!
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Cucumber Salad II
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This is another version of a cucumber salad, and it really good. Use of a mandolin is recommended to give you very thin slices. Made this on 28 Oct 2017, wonderful salad!
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Ingredients
Servings: servings
Instructions
  1. In a measuring cup, add the vinegar, water, sugar, salt, and pepper, and mix together (see, instead of using another bowl to mix everything, you just saved yourself from washing another item). Pour the mixture into a small container. I used a plastic box.
  2. I used my mandolin placed right on the box with the liquid. I used 4 small cucumbers as shown. Or you can just slice with a knife and add the cucumber slices to the liquid and mix.
  3. Cover and place in the fridge for at least 3 hours to chill and blend the flavors.
  4. When ready to serve, drain the cucumbers, sprinkle on some chopped dill and mix in, serve as a side dish.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Macaroni Salad II

Macaroni Salad II
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Sounds like a great alternative. On my to cook list.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
10 minutes
Macaroni Salad II
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Sounds like a great alternative. On my to cook list.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Heat a pot of salted water to boiling, add and cook the macaroni until tender, drain and rinse under cold water, set aside to cool.
  2. In a large mixing bowl, whisk together the mayo, vinegar, sugar, mustard, and garlic until smooth the add the onion, celery, bell pepper, eggs, and parsley. Mix to combine then add the pasta and mix to coat, then add the mayo and mix to coat.
  3. Refrigerate for several hours before serving as a side dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Tandoori Fish

Tandoori Fish
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An Indian dish and this does sound very good. On my to cook list.
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Tandoori Fish
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An Indian dish and this does sound very good. On my to cook list.
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. Mix together the first 8 ingredients. Brush the fish pieces with the marinade to coat evenly and place in a shallow dish, pour the remaining marinade over the fish. Place the fish in the fridge to marinate for at least 4 hours.
  2. Preheat your oven's broiler, brush off excess marinade and reserve marinade, then place the fish in a broiler safe dish or pan.
  3. Broil on the center rack for 10 minutes, remove the rack, turn the fish, brush with the marinade, broil for another 7 to 8 minutes or until the fish easily flakes with a fork.
  4. Serve with rice and a steamed vegetable for a complete meal.
Recipe Notes

Pangasius would cost about 120 Baht/kilo. For 6 servings, this is about 60 cents per serving.

Adapted from an internet recipe.

Bread Chicken Spring Rolls

Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Ingredients
For the Chicken Stuffing
Servings: spring rolls
Instructions
For the Stuffing
  1. Heat the oil in a wok or non stick pan and add the garlic and ginger, when fragrant, add the white spring onion and green chilies, stir fry until the onion and chili are softened, then add the chicken, black pepper, and salt and stir fry to mix together.
  2. Add the carrot, bell pepper, cabbage, soy sauce, sugar, vinegar, and the green part of the spring onion, stir well on high heat for 30 seconds and remove to a bowl and set that aside until it cooled.
To Assemble
  1. Take a slice of bread and lay it on a flat surface, with a rolling pin, roll the bread into a thin flat slice.
  2. Spread some mayo on the slice, place about 2 teaspoons of the chicken stuffing on the edge of the slice nearest you, then tightly roll the bread slice away from you, you can use water to make the last edge stick together. Place on a plate, seam side down. Repeat for remaining slices.
  3. Heat a non stick pan with a splash of cooking oil on medium heat, and fry the spring rolls, turning often until golden brown.
  4. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Grilled Steak Kebabs

Grilled Steak Kebabs
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First off, this is on my to cook list! Second, these sound delicious! Vinegar tenderizes meat, this marinade sounds perfect and a very good flavoring as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 skewers 8 hours, minimum
Cook Time
8-10 minutes
Servings Prep Time
8 skewers 8 hours, minimum
Cook Time
8-10 minutes
Grilled Steak Kebabs
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First off, this is on my to cook list! Second, these sound delicious! Vinegar tenderizes meat, this marinade sounds perfect and a very good flavoring as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 skewers 8 hours, minimum
Cook Time
8-10 minutes
Servings Prep Time
8 skewers 8 hours, minimum
Cook Time
8-10 minutes
Ingredients
For the Kebabs
For the Marinade
Servings: skewers
Instructions
  1. Whisk together the marinade ingredients in a bowl. Place the chopped beef in a zip lock bag. Pour the marinade into the bag, squeeze out as much as air you can, seal, and squish the beef around to coat with the marinade. Place the bag in the fridge for at least 8 hours to tenderize the beef.
  2. If using wood skewers, soak them in water for about 20 minutes while you prepare the vegetables. Drain the beef and skewer alternating the vegetable after each piece of beef.
  3. Prepare your grill for medium heat and grill the skewers, rotating them every 2 to 3 minutes, for about 8 to 10 minutes or to your level of doneness such as rare, medium or well. Remove from heat and let rest for 5 minutes, serve with sides of your choice.
Recipe Notes

The beef will cost about 200 Baht/kilo, for 1 1/2 kilos, 300 Baht. Figuring 1 skewer person, this is about $1.10 per serving.

Inspired by the recipe Grilled Steak Kebabs from Natasha's Kitchen.

Beef Kebab Marinade

Beef Kebab Marinade
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This sounds like a wonderful marinade for beef kebabs but think of chicken and pork. The tenderizing component of this marinade is the vinegar.
Prep Time
5 minutes
Prep Time
5 minutes
Beef Kebab Marinade
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This sounds like a wonderful marinade for beef kebabs but think of chicken and pork. The tenderizing component of this marinade is the vinegar.
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix together all the ingredients, place your cuts of beef, pork, or chicken in a zip lock bag, pour in the marinade and squeeze out the air and seal.
  2. Refrigerate at least for 8 hours to tenderize the meat, overnight for best flavor.
Recipe Notes

Low cost.

Inspired by the recipe Grilled Steak Kebabs from Natasha's Kitchen.

Mexican Chorizo

Mexican Chorizo
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Mexican Chorizo is the wet type of sausage, that is mainly used in bulk form, commonly mixed with eggs, potatoes, chilies, tacos, etc. This will keep in the fridge for several weeks. This is a base recipe that you can use and tailor the spices to your preference.
Servings Prep Time
750 grams of Chorizo 10 minutes
Servings Prep Time
750 grams of Chorizo 10 minutes
Mexican Chorizo
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Mexican Chorizo is the wet type of sausage, that is mainly used in bulk form, commonly mixed with eggs, potatoes, chilies, tacos, etc. This will keep in the fridge for several weeks. This is a base recipe that you can use and tailor the spices to your preference.
Servings Prep Time
750 grams of Chorizo 10 minutes
Servings Prep Time
750 grams of Chorizo 10 minutes
Ingredients
Servings: grams of Chorizo
Instructions
  1. You can use either minced pork from the store, or as I like to do, is grind my own, as you can control the fat content of meat. I will use pork shoulder when I make this. If grinding your own, use the medium plate or the coarse (wagon wheel) plate.
  2. Add the coarse ground pork to a large bowl, add all other ingredients and mix well, use your hands to ensure a good mixing. You may need to increase the amount of vinegar.
  3. Pack into a large jar or ceramic bowl, cover and store in the fridge for up to several weeks. Best to sit overnight in the fridge before the first use.
  4. To use, just scoop some out and cook with scrambled eggs, diced potatoes, etc.
Recipe Notes

Pork will cost about 75 Baht for 750 grams. This can be added to various dishes so 750 grams will last for say 6-10 dishes. Low cost.

Adapted from an internet recipe.