Teriockeye Salmon Wontons

Being that this is now the third wonton recipe I am sharing here, it is readily apparent that the Caveclan loves their deep-fried Asian appetizers. That said, these just may be the best of the bunch! All I know is that I’ve made them several times now and they have all disappeared quicker than one of Lindsey Lohan’s lawyers. 😉

INGREDIENTS

1/3 Pound Fresh Sockeye Salmon Filet
3 Tablespoons Teriyaki Sauce
4 Ounces Cream Cheese (NOT whipped)
4 Water Chestnuts
1 Green Onion
2 Tablespoons Corn Starch
24 Wonton Wrappers

RECIPE

Skin Salmon, then cut into 1″ rectangles. Place into bowl and cover with Teriyaki sauce. Be sure to get all the pieces of fish evenly and completely soaked in the sauce. Set aside.
HINT #1: While any type of Salmon would work for this recipe, I highly recommend Sockeye Salmon. Aside from the fact that it is part of the name of this dish, it is also the most flavorful type of the anadromous Salmonidae.

While the fish is soaking, mince onions and water chestnuts, cut cream cheese into 1/4″ cubes (about 1/3 of a teaspoon), and set up your wonton making station. You’ll need the above ingredients plus a small bowl with cool water, a clean plate, a cooking towel, and a cookie sheet completely dusted with the corn starch.

Place a wonton wrapper on the plate, add a cube of cream cheese, a piece of Salmon, and a pinch each of green onion and water chestnut.

NOTE: Previously, I showed you how to make a “Bishop’s Hat” wonton. This time, I’ll demonstrate the “Pirate’s Hat”.
Wet your finger and moisten three edges of the wonton wrapper. Take the dry edge and fold it over to the opposite edge. With your finger tips, firmly seal all the edges, while pressing gently to remove any gaps between the filling and the wrapper itself.
HINT #2: Any air or gaps may cause a bubble to form on the wrapper surface when the wonton is cooked. These tend to pop and let the cream cheese come running out.

Next, fold the front edge back slightly and firmly pinch the ends together, creating an air-tight seal. When done, place wonton onto cookie sheet and wipe any moisture off your prep plate before making your next wonton.

When all wontons are made, cover the cookie sheet with plastic wrap and place into freezer for an hour before cooking them. This helps the wontons to hold their shape, as well as prevent tears in the wrapper while they are being cooked.
In a saute pan or wok, heat vegetable oil to 350°. Gently place 4 or 5 wontons into the oil and cook for about 1 minute or so (depending on oil temp). Don’t overcrowd the pan or they won’t cook evenly.
Serve with your favorite dipping sauce. Pictured here with spicy Plum Sauce.
HINT #3: If you make too many (as if that was possible), once they are frozen, remove them from the cookie sheet and place into a freezer-friendly, air-tight container. When you’re ready to eat them, just plop them straight into the oil from the freezer. They will last up to three months.

Prep Time = 30 minutes
Cook Time = 1 Minute
Makes 24 Wontons

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Air Force One

Even Cavepeople get to fly the friendly skies!
As the Caveboy’s weekend-long 7th Birthday celebration continued today, we took our first ever trip to the Reagan Library in Simi Valley, California. There were plenty of interesting things to see: An exact replica of the Oval Office (which you can go into), a large piece of the Berlin wall, an F-14 fighter involved in a famous skirmish with Libyan fighters, the Marine One helicopter, and Reagan’s resting place. But, the piece de resistance was definitely getting to board Air Force One. It’s the Boeing 707 that flew Presidents Nixon, Ford, Carter, both Bushes, Clinton, and, of course, Reagan. Officially retired in 1991, it now is on permanent display at the Library.
Walking through what was then a state-of-the-art airplane you get a feeling of how spartan the accommodations were compared to the 747 luxury airliner in service since 1990. Also noticeably absent are the security features that today’s AF1 embodies. That said, it is a beautiful piece of aviating history that is in a truly pristine state, and totally worth the 15 minute wait we had to endure before getting to stroll through as if we were invited guests or White House staff.
Regardless of your politics, or feelings about “The Gipper”, a stop at the Reagan Library is truly a worthwhile endeavor. There are plenty of picnic tables available if you want to bring a lunch or snack. Plus, they also have the Reagan Country Cafe or Reagan Pub for you to buy something if you can’t or didn’t bring your own grub. Next time you’re in the So Cal area, take a stop at the Reagan Library … and be sure to wave to the crowd as you board Air Force One! 😉

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

R&R Country-style Ribs

I’ve given you the Rub and I’ve given you The Sauce. Now, it’s time I gave you the recipe, or at least one of them, that goes great with both of them. The best thing about Country-style Ribs is that there is a lot more meat involved in eating, and a lot less work involved in making, them compared to Spare or Baby Back Ribs … perfect for a lazy Caveman, like me!

INGREDIENTS

3.5 to 4 Pounds Country-style Pork Shoulder Ribs
1 Preparation BBQ Rub-a-dub
1 Preparation R&R BBQ Sauce

RECIPE

Place ribs onto a suitable platter and liberally cover both sides with BBQ Rub-a-dub. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is better).
HINT: After covering, press the rub into the meat. This will help it to better absorb the flavors of the rub.

Pre-heat grill on high heat. Place meat onto grill and quick-sear both sides to seal in juices (much like you would a steak). Then, reduce heat to medium, medium-low. Cover and cook for another 5-6 minutes per side (10-12 minutes total) should do the trick. Keep an eye on them because you don’t want to serve them rare, but you also don’t want to overcook ’em either. Just before they are done, take some of the R&R BBQ Sauce and baste liberally. Cover for one minute, then turn the ribs over and repeat the basting process.

When done, remove from grill and let stand for several minutes. Again, this helps keep the juices from flowing out when you slice into these tasty morsels of pure pork pleasure.

Brush ribs with a bit more sauce and serve with some of your favorite sides (and a steak knife). Pictured here with fresh corn on the cob and Chopped Caprese Salad.

Prep Time = 5 minutes
Cook Time = 15-20 Minutes
Serves up to 6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Happy Birthday, Cavewoman!

   Hope you have a delicious day!

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

R&R BBQ Sauce

Anybody who’s ever been to a bar (or frat party) knows that Rum and Coke go together like milk and cookies. But, who knew that Rum and Root Beer could team up for a phenomenal barbeque sauce? Well, oh my, do they! Although this was developed specifically to go with my BBQ Rub-a-dub and Dutch Oven R&R Pulled Pork, it really stands up incredibly well on it’s own! Ribs, chicken, tri-tip … you name it. This sauce will make your taste-buds do a victory dance!

INGREDIENTS

2 Cups Root Beer
2 Cups Ketchup
2 Shots (3 Ounces) Dark Rum
1/4 Cup Molasses
1/4 Cup Brown Sugar
1/4 Cup Apple Cider Vinegar
2 TBSP BBQ Rub-a-dub (or the smokey rub of your choice)
1 Tsp Red Crushed Pepper
1/2 Tsp Cayenne Pepper
1/2 Tsp Sea or Kosher Salt

RECIPE

In a medium-large saucepan, combine all ingredients.

Turn the heat on medium and stir or whisk well until all ingredients are fully combined.

Continue to stir occasionally until just before sauce begins to boil. Reduce heat to low and continue to simmer uncovered for 2 hours. Be sure to continue stirring every 10-15 minutes.

When done, remove from heat for 15 minutes. Then serve, use to baste, or cover and refrigerate. Will last up to three weeks … but, probably not! 😉

Prep Time = 10 minutes
Cook Time = 2 Hours
Makes 1.5 Quarts

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

BBQ Rub-a-dub

Usually, I like to use the proprietary rubs offered by the folks at World Spice Merchants. However, in a pinch (ie. when I have forgotten to place my order) I’m forced to come up with my own creations. This is one of my favorites, developed originally for my Dutch Oven R&R Pulled Pork made with R&R BBQ Sauce, but it’s also good for any pork, beef, or even chicken Q-ing needs. Best of all, it’s super simple!

SIDE NOTE: I realize that I haven’t posted any actual recipes in a bit since we were on our two week, 2900 mile jaunt up to Idaho. Sure, there have been a bunch of great Road Trip Hits posted (and there is one more coming), but it’s time to share more Caveipes. So, over the next several days, I’ll be posting a few seasonal BBQ recipes for you to enjoy.

INGREDIENTS

3 TBSP Paprika
2 TBSP World Spice Merchants Ancho Chili Powder
2 TBSP World Spice Merchants Chipotle Chili Powder
2 Tsp Cayenne Pepper
1 Tsp Sea or Kosher Salt
1 Tsp Dried Chopped Garlic
1/2 Tsp Red Crushed Pepper
1/2 Tsp Black Pepper

RECIPE

In a small bowl mix or whisk all ingredients together well. Then, spread liberally on your intended target. Cover and refrigerate a minimum of 4 hours (overnight is better). You should have enough rub for 5-6 pounds of meat or two racks of ribs. Pictured here encrusting some Country Style Pork Ribs.

Prep Time = 5 minutes
Cook Time = n/a
Makes 4 Tablespoons

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Road Trip Hit: Chihuahua’s (Winnemucca, NV)

When I’m on the road, there’s nothing better than stumbling into an unfamiliar town (preferably small enough to throw a Frisbee across) and finding a hidden gastronomic gem. I feel as if I’ve miraculously discovered some pirate’s buried treasure … without a map! The only difference is, I can’t wait to share this find with everyone I know. 😉
Hence, the start of a fun new series here on C3: Road Trip Hits. Taking a page from Guy Fieri’s Diners, Drive-Ins & Dives, this ongoing series will feature some of those little known paragons of road-trip rations.

After finding a great Mexican joint in Santa Maria on the first day of our road trip, I wasn’t sure that we’d stumble across another in the genre that would make me feel like breaking out my best Hat Dance. But, when we stumbled into Winnemucca, Nevada on our power-drive-day on the way home (10 hours, 4 states, and nearly 720 miles), the allure of Chihuahua’s Grill & Cantina (245 S. Bridge Street Winnemucca, NV 89445 775-625-4613) was just somehow too much for us to resist. I even did the rare U-turn to go back to this restaurant that seemed somewhat reminiscent of the Alamo from the outside. I think it was the fact that people were willing to sit outside in the 90°+ weather in order to get a table that had me pushing the traffic-law envelope. Fortunately, we were able to get a table inside since none of us, especially the Caveboy, does well in the heat. In fact, at the age of 3, the first time he ever walked outside into some real desert heat, he tried to beat it up … he was fightin’ mad at it! 😆 Inside, the main restaurant is separate from the bar, which also has some dining tables available.

When we sat down, the usual chips and salsa were delivered and quickly received the seal of approval from the Caveclan. We hastily backed it up with an order of guacamole which also was quickly going down our collective gullets faster than a Lindsey Lohan sainthood tribunal. It was thick and chunky, with tomatoes, onions, garlic, cilantro and lime juice all part of the action. We really had to show some restraint in order to have any room remaining for our meals.

Speaking of which, when it came time to order, I had to give their Chile Verde a go, since they make it with beef. In my experience, pork had always been the carne of choice when making this dish. So, I was in for a new treat. Green chiles, potatoes, onions and a unique Verde sauce all acted as a bed for the juicy, tender hunks of beef. And, oh my, was it flavorful! Served with cheese-topped refried beans, Spanish rice, and corn tortillas this was a dish I just couldn’t stop eating until it was all gone. If they would have served me seconds I, somehow, would have found the room for it!

As good as my dish was, the piece de resistance was actually the Cavegirl’s Carne Asada taco, which is pictured below. Yeah, it looks like two tacos, but it is actually one that we split into two since it was wrapped in two tortillas. Besides, despite her ravenous state, there was no way she’d ever get her mouth open wide enough to get a good bite of the overstuffed $1.90 taco. After dividing it up for her, I grabbed a piece of the marinated steak and was blown away by the incredible flavor these juicy, butter-soft chunks of beef possessed. It just may be the best Carne Asada I’ve ever tasted. I vowed that the next time we stopped in I would have to order these tacos … only, I’d have more than “one”!

The Caveboy went Americana with Chicken Strips and fries and was very happy, as was I when I saw they looked like they were made with actual chicken breast meat rather than the pressed stuff so many restaurants serve up on the kiddies’ menu. And, though the menu had several vegetarian offerings, the Cavewoman went with her usual Cheese Enchilada. I have to admit, she was the only one who wasn’t thrilled with their meal. But, she is anxious to return and try some of the other herbivore-friendly choices available.

While I wouldn’t classify this restaurant as inexpensive, it still is reasonable enough to get a family of four out the door for around $35. Add in the good food, friendly and fast service, and comfortable surroundings, and you can see why this qualifies as a Road Trip Hit. The next time you find yourself cruising through the northwestern Nevada desert on I-80 or Highway 95, and south-of-the-border grub sounds good, make a stop at Chihuahua’s for some flavor that will certainly be bigger than it’s canine namesake.

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Road Trip Hit: Mezzaluna Italiano (Crescent City, CA)

When I’m on the road, there’s nothing better than stumbling into an unfamiliar town (preferably small enough to throw a Frisbee across) and finding a hidden gastronomic gem. I feel as if I’ve miraculously discovered some pirate’s buried treasure … without a map! The only difference is, I can’t wait to share this find with everyone I know. 😉
Hence, the start of a fun new series here on C3: Road Trip Hits. Taking a page from Guy Fieri’s Diners, Drive-Ins & Dives, this ongoing series will feature some of those little known paragons of road-trip rations.

Before we get to this delicious local Italian bistro in this quaint Northern California coastal town, let me brag a bit about our hotel room and, in doing so, give you one of my favorite Road Trip Tips. You see the beautiful shot, on the right here, of the sunset on the beach, taken by the lovely and talented Cavewoman? That was taken from the balcony of our hotel room. Yeah, baby … we were beachfront! And, it was only $136 for the four of us, including a hot breakfast the next morning!!
“How is it so, Caveman?!?”, you may be asking. A very simple road trip trick I picked up years ago. First, you need to be able to fly by the seat of your pants a bit. If you are one of those people that just has to have your plans pretty much set in stone well in advance, this isn’t going to work for you. So, go ahead and skip down to the restaurant review. Though, if you are a bit more laissez faire in your travels, follow along: Call an hour or two ahead on the day of your arrival and see how much availability the hotel/motel has and what their best rate is. When they tell you, thank them and tell them you’ll let them know shortly. If they have a good amount of rooms available, drive directly to the hotel and ask the same question in person (don’t tell them you called ahead, unless they offer you a rate higher than you were quoted on the phone). Usually they will offer you the same room at an even better rate. We did this here and the best rate (with a AAA discount) that the Hampton Inn & Suites gave us on the phone was $189 for a non-view room. When we arrived an hour forty five later the rate had miraculously dropped $53, which put it within our budget (barely) and more than payed for our lip-smackin’-good dinner. Plus, it had magically improved to an ocean-view room! SCORE!!

Deep Fried Ravioli

Which brings me to another tip. Always ask the person at the desk checking you in what their favorite local eateries are. You are likely to be pointed in some very surprisingly enjoyable directions. Again, we did that here, and Ben was kind enough to mention a restaurant that he used to work in. A couple of hours later, it was clearly our next Road Trip Hit: Mezzaluna Italiano (389 M Street Crescent City, CA 95531-4118 707-464-6173).
When we walked in there were only two other patrons in the cozy 12 table trattoria-decorated restaurant. Not usually a good sign, but we felt committed at that point since we hadn’t planned on an “Option B”. But, when the fresh homemade Rustic Herbed Bread arrived, with Olive Oil & Balsamic Vinegar for dipping, our hopes were quickly raised. Much as a Mexican restaurant can often be quickly appraised by it’s chips and salsa, one in the Italian genre can be discerned by it’s bread, oil and vinegar.
Our house salads were very good, and their Blue Cheese Dressing is very unique and definitely worth a try. Cavewoman decided to try their Deep Fried Ravioli stuffed with cheese and topped with their Creamy Marinara sauce. I went with their Garlic Herb Chicken served over Linguini noodles, also covered with their Creamy Marinara Sauce, and topped with melted parmesan and mozzarella. Both entrees were served with Ratatouille. Yes, that is traditionally a French dish. But, Mezzaluna Italiano gives it a flare fitting of the cuisine by adding Italian spices and topping it with melted Mozzarella and Parmigiano-Reggiano cheeses.
The Deep Fried Raviolis were unbelievable! I was expecting it to taste like something you’d get in the frozen section from Chef Boyardee. Instead it was a flavorful crunchy encasing for a delectably creamy complex filling. It certainly held the my wife speechless for a good 30 minutes – other than for exclamations of “Oh my God! This is SO good!!”

Garlic Herb Chicken

My Garlic Herb Chicken was equally astounding. In fact, I still can’t decide which dish was better. The chunks of chicken were moist, tender and full of flavor, surrounded by sauteed mushrooms and caramelized onions, piled onto perfectly cooked pasta, and bathed in a sauce that made the dish so enjoyable that I ended up sharing it with both the Cavekids. The Caveboy was especially taken with it, calling the dish one of the best things he’s ever tasted in his six and eleven-twelfths years! He quickly added, “Besides the stuff that you make, Dad!” I guess he knows who butters his bread, eh?!? 😆
Unfortunately, the portions were so large, and good, we didn’t leave room for any dessert. But, is that really a problem when the food is too tempting to stop piling into your pie-hole?!? 😉 Next time you find yourself in the most northern coastal Cali town (just 20 miles from the Oregon border) try to get a “cheap” room at the Hampton Inn, say “Hi” to Ben at the desk, and ask him for directions (about 4 or 5 blocks away) to Mezzaluna Italiano.

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

ID Rest Stop Sign

If you have a pet you don’t particularly care for, there is a rest stop in Idaho you may want to visit! 😉

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.