Cooking with the KING 5 newsroom

Joyce and Janice's Family Pound Cake

Ingredients:

• 1 lb. butter
• 8 eggs separated
• 2 2/3 cups sugar
• 6 Tbsp sugar (to use in egg whites below)
• 8 Tbsp cream
• 3 ½ cups flour
• 1 tsp vanilla extract
• 1 tsp lemon extract (mom would add, sisters do not)

Directions:

• Separate eggs.
• Whip egg whites until stiff, and add 6 Tbsp granulated sugar while beating.
• Place in refrigerator until rest of cake is mixed.
• Cream butter, add sugar gradually and beat with mixer until light.
• Add egg yolks two at a time, beating well after each addition.
• Add flour and cream alternating, whip on low until mixture is as light as possible (about 10 minutes).
• Fold in egg whites by hand and mix only long enough to thoroughly mix in.
• Pour batter into a bundt pan or ring pan and bake at 365 for about 1 hour and 20 minutes or until done. (depending on oven you may need a few extra minutes)
• Serve with fresh berries.

7-Up Cake

Ingredients:

• 3 cups flour
• 3 cups sugar
• 3 sticks butter (1 ½ cups)
• 5 eggs
• 1 Tbsp vanilla
• 1 Tbsp coconut
• 1 tsp salt
• ¾ can of 7-Up

Directions:

• Mix butter until creamy.
• Alternate flour and sugar into butter.
• Add eggs one at a time and mix thoroughly after each.
• Add vanilla and coconut and mix.
• Add 7-Up, mix and put into greased rink pan.
• Bake at 350 for 60 – 70 minutes.

Layered Ribbon Jell-O Salad

Ingredients:

• 1 pkg lime Jell-O
• 1 pkg lemon Jell-O
• 1 pkg strawberry, cherry or orange
• 1 cup pineapple juice
• 15 regular marshmallows
• 1 cup cream whipped to peak
• 1 cup mayonnaise

Directions:

• Mix lime Jell-O with 2 cups hot water, pour into 9 x 13 pan and let set 1 hour.
• Dissolve lemon Jell-O in a bowl in 1 cup hot water.
• Heat pineapple juice and marshmallows until dissolved and pour into bowl with lemon Jell-O.
• Cool.
• Add Mayo and whipped cream and then pour mixture over the lime Jell-O. SET.
• Make strawberry Jell-O according to directions on box.
• Pour over Lemon Jell-O mixture after it’s set.
• Let the whole thing set.
• Better if completed 24 hours before the meal.

Japchae

Ingredients:

• Cooked sweet potato starch noodles
• Bulgogi beef
• Carrots, julienned and sauteed
• Spinach, blanched
• Onion, sliced thinly and sauteed
• Shitake mushrooms, sauteed
• Garlic, chopped

Sauce ingredients:

• Soy sauce
• Sesame seed oil
• Sesame seeds (ground)
• Dash of anchovy sauce
• Sugar
• Black pepper

Directions:

• Cook noodles separately; set aside.
• Cook beef separately; set aside.
• Cook all the vegetables and mushrooms separately in light oil; set aside.
• In a large bowl, combine the cooked noodles, beef, mushrooms and vegetables and toss with the minced garlic and soy sauce ingredients. Mix together well.
• Top with a dash of the sesame seeds and serve.

Brigadeiros

Ingredients:

• 1 tablespoon butter
• 14 oz sweetened condensed milk
• ¼ cup cocoa powder
• Chocolate sprinkles! (or any other desired sprinkles)

Directions:

• In a saucepan, on low / low-medium heat: combine condensed milk, cocoa powder and butter.
• Stir CONSTANTLY for about 10 minutes, or until mixture starts pulling away from the sides of the pot.
• Transfer onto a buttered / greased plate to let cool. Place in fridge for about 30 minutes.
• Put sprinkles onto a plate.
• Once brigadeiro “dough” is cool. Roll into small balls (size is up to you!). To avoid sticking to fingers, grease hands with butter.
• Roll balls into sprinkles.
• Place on serving platter or into small paper candy cups.
• ENJOY!

Enchiladas

Ingredients:

• 2 cans of large red or green enchilada sauce (Las Palmas or Hatch) - I usually do half green and half red enchiladas in one pan
• 30 pack of Corn tortillas yellow or white (I like the yellow corn better)
• Vegetable oil
• Mexican blend cheese (large bag)
• Shredded chicken (I usually put frozen chicken in the oven then let it cool a little and shred it or I buy a rotisserie chicken if I need to cut down prep time)

Optional:

• White onion
• Spinach

Directions:

Overall prep and cook time for a large Tupperware: 45-1 hour.

1. Preheat the oven to 400
2. Put oil in a large pan at medium, then put three tortillas in the oil let sit for a few seconds, then flip and then put the tortillas to the side on a plate. I usually stack the tortillas then put a paper towel in between every 10 tortillas.
3. Put chicken in the oven and cook for 20-30 minutes. (I season chicken with salt, pepper and garlic salt.) Do this while you are flipping the tortillas. Or get a rotisserie chicken and shred.
4. Let tortillas and chicken cool a little.
5. Chop up the onion.
6. Assembly time!
7. Take a small plate, put down a tortilla, take a spoon and spread the enchilada sauce in the middle (not too much that it’s soupy), take a pinch of chicken and put it in the middle and sprinkle cheese and onion on top, then roll the tortillas so that everything stays inside. (Can also add onion)
8. Then put the rolled up enchilada in a sprayed glass Tupperware.
9. Repeat 7 and 8 until the whole Tupperware is full. I usually stack the enchiladas on top of eachother--so every serving is two enchiladas.
10. Take the extra sauce and pour over all of the enchiladas, put an excessive amount. Make sure no enchilada is left without sauce. It’s the key!
11. Then take handfuls of cheese and cover the sauced enchiladas.
12. Then put the enchiladas in the oven and cook from 20-25 minutes.
13. Let cool and Enjoy!!
14. Add guac, spinach and sour cream if wanted!

Mojito 

Some time about 16 years ago I heard on the Morning News that Mojito Seattle (formerly Casa del Mojito, Mojito Cafe) was chosen as one of the 4 best places for a Mojito in the USA. My wife and I checked it out and they were awesome (and their food was too). We visited frequently and became friends with the owners. Finally, one night Luam taught me the secrets of their mojito. I had enjoyed many mojitos that evening, so some details had escaped me, but after a summer of experimenting this was my best imitation!

• Muddle wedges from a whole lime with 4-5 fresh mint leaves in a highball glass
• Add 1/2 oz of Mojito simple syrup (recipe below)
• Add 2-3 oz of white rum with the same shot glass (rinses out the syrup)
• Add a couple of the used lime wedges
• Add ice
• Fill with Sprite or Sprite Zero
• Mix well with a long handled bar spoon
• Garnish the top with fresh lime

Mojito Simple Syrup:

• In a pot on the stove combine:
• 1 cup of water
• 2-3 cups of sugar
• The juice from 2-3 freshly squeezed limes (throw some of the used limes in the pot)
• 2-4 mint sprigs on their stem (makes them easier to take out)
• Heat the water until close to boiling and all of the sugar is dissolved
• Turn off the heat and let sit for several hours
• Strain into a container
• This Mojito may have tiny bits of mint floating in it but the simple syrup intensifies the taste of the mint and lime.

Mai-tai

About 5 years ago after enjoying Mai-tai frequently in Hawaii, I was told that those were not real Mai-tai’s, so I spent part of a summer researching the Mai-tai and finding my groove making it. However, there is a controversy about the drink.  Two people claim to have invented it. The story goes that in 1944 Trader Vic tried one of Don the Beachcomber’s drinks (whose real name is Donn Beach) called a Q.B. Cooler invented in 1937). Trader Vic tried to reverse engineer it and came up with the Mai-tai. I’m planning future research on the topic!

In a shaker combine:

• About 1 oz of fresh lime juice
• ¼ oz Oregeat
• ¼ oz. Dememera Syrup
• ½ oz. Orange Curacao (orange liqueur)
• 2-3 oz. pot stilled rum ( I like Jamaican Rums )
• Crushed ice and cubes – shake well
• Pour – ice and all (called a dirty pour) into a 13 oz. rock glass or old fashioned glass
• Garnished with one of the used lime halves and some lime (to represent an island and a palm tree)

The Final Word

I was looking at some simple cocktails which use equal parts for ingredients, so they take less thought and effort. I came across a drink called the Last Word which dated back to the Detroit athletic Club in 1916. It used Green Chartreuse which I had tried in France one time, so I went to buy some. I was told that the Monks who make it in France had decided to stop making it and it was no longer available. So I searched around for a substitute (chartreuse kind of “herbally”) and found Iris Liqueur! And made a new drink. Since it was based off of the “The Last Word” my son suggested “The Final Word”!

In a shaker combine:

• About 1 oz of fresh lime juice
• 1 oz. of Dry Gin
• 1 oz. of Maraschino Liqueur
• 1 oz. of Iris Liqueur
• Fill with ice and shake
• Fine strain into a chilled coupe glass and garnish with a cherry