February 5th: Friend Friday

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February 4: Basmati fried rice

A very simple dish to create if you have leftover rice from the night before.

Basmati Fried Rice

3 cups cooked basmati rice (leftover from the night before, cold)

2 tsp. Sesame oil

1 Tbs. Canola oil

1 ½ cup fresh spinach, chopped (triple washed from the grocery store)

2 Tbs. Oyster sauce

salt and pepper to taste

Heat oils in a wok or non stick skillet over medium high heat. Add rice and spinach and stir fry until rice begins to brown, and emits a nutty smell. Add oyster sauce and salt and pepper and heat through. Serves 4-6.

Conversation starter: What are you "family rules"? Should they be altered? Amended?

February 3: Salmon cakes!

Okay, that's a bass, but you get the idea. This is a very inexpensive dinner, and yummy too.

Salmon Cakes with Sweet Hot Sauce

2 eight ounce cans salmon

2 eggs

2/3 cup packaged bread crumbs

dash Worcestershire sauce

1 tsp. Dijon mustard

2 Tbs. ketchup

4 green onions, chopped

3 Tbs. Dried parsley

2 tsp. Sesame oil

1 Tbs. Canola oil

1 Tbs. Cornstarch

¼ cup sugar

2 Tbs. Soy sauce

2 Tbs. Ketchup

¼ cup red wine vinegar

½ cup chicken broth

1 tsp. Hot sauce

2 Tbs. Chopped fresh cilantro

Combine first eight ingredients and shape into 5-6 patties. Set aside. In saucepan, combine the cornstarch, sugar, soy sauce, ketchup, vinegar, broth and hot sauce over medium heat until cornstarch is combined and the sauce has thickened and has a sheen to it. Remove from heat and add cilantro. Heat skillet to medium high, adding oils. Sauté salmon patties until brown on each side, about 4 minutes per side. Serve with Sweet Hot Sauce. Serves 5-6.

Conversation starter: If you could go fishing anywhere in the world, where would you go? Why?

February 2: Broc Salad

This is a terrific crowd pleasing salad. It disappears at pot lucks!

Broccoli Salad

I large head of broccoli, cut up into very small pieces

1/2 cup pine nuts

3/4 cup white raisins (or use 1 cup halved red grapes, or 1/2 cup craisins)

1/3 cup mayonaise

2 Tbs. red wine vinegar

2 Tbs. sugar

Toast the pine nuts by putting them in a nonstick pan and heating over medium until they

turn brown (be sure to keep stirring them otherwise they will burn). Toss with broccoli.

Add raisins. In another bowl, combine mayo, vinegar and sugar. Whisk until blended.

Pour over salad. Makes 5-6 servings.

Conversation starter: Describe your dream apartment. Where would it be? What kind of amenities would it have?

February 1 The Monday Menu - The Amazing Ketchup

The first time I saw a chef use ketchup I was shocked. Then I read the recipe and realized that it called for tomato paste, vinegar, and sugar - in other words, ketchup.

Americans consume around 66 pounds of ketchup per capita each year. From fried potatoes to fried chicken, eggs and toast, to steak and fish, we put ketchup on just about everything . Truly, as a topping its uses are endless, and so are its uses as a main ingredient.

While ketchup as an ingredient may not seem very gourmet, the simplicity of its flavor allows it to play a wide number of culinary roles. Today I offer you four recipes that feature this amazing staple of the American diet.

Conversation starter: When I was a kid I put ketchup on...

Chipotle Barbecue Sauce

2 medium lemons juiced
2 cups ketchup
2 Tablespoons molasses
2 teaspoons ground chipotle chili pepper
1 teaspoon cumin

Thoroughly mix all ingredients over medium heat until mixture starts to bubble. Remove from heat and allow to cool. Sauce is best when refrigerated overnight.
Use this sauce as marinade for flank steak and other cuts of beef, as well as pork and chicken.

For a more traditional tasting barbecue sauce:

1 medium lemon juiced
2 cups ketchup
2 Tablespoons Molasses
1 Tablespoon Worcestershire Sauce
1/4 cup honey
1/4 teaspoon ground red pepper.

Thoroughly mix all ingredients over medium heat until mixture starts to bubble. Remove from heat and allow to cool. Sauce is best when refrigerated overnight.

Wasabi Cocktail Sauce

1 cup ketchup
1-2 teaspoons Wasabi paste (depending on taste)
1 Tablespoon fresh-squeezed lemon juice
1 teaspoon ground mustard

Mix all ingredients and refrigerate for up to half an hour. Serve with shrimp and other seafood.

Super bowl full of wings

4 pounds chicken wings
1 cup hot sauce
1/4 cup lemon juice
2 teaspoons garlic powder
2 teaspoons chili powder
1 cup vegetable oil

Combine hot sauce, lemon juice, chili and garlic powder, and vegetable oil in a large bowl. Mix well and cover wings. Cover and let sit in refrigerator for 24 hours.

Heat oil in a deep fryer or deep sided pot to 350 degree F.

Remove wings from marinade and drain excess liquid. Add wings to hot oil in batches being careful not let it splatter you. Cook until crispy (about ten minutes).

Wing Sauce

1/4 cup melted butter
1/2 cup ketchup
1/2 cup hot sauce
1/4 cup honey

Combine all ingredients in a large mixing bowl. Mix well. Thoroughly coat wings in sauce and serve.

Tim Wade is a Personal Chef and owner of Culinaria. For more information about Chef Tim or Culinaria please visit their website.