Bake scones for fifteen to seventeen minutes or until the tops begin to turn golden. Don’t take them out too early or they will be too soft. Allow them to cool for ten minutes on the baking sheet before transferring to a wire rack to finish cooling completely.
While the scones bake, prepare the glaze. Melt butter in a glass dish in the microwave for thirty seconds. Whisk in powdered sugar, vanilla, and orange juice until smooth. Once completely cooled, drizzle the glaze on the scone tops and sides with a spoon.
Broccoli Tofu Stir-Fry
Jason Wong whips up this easy recipe he learned from his Chinese grandmother for a dinner with Robbie.
Ingredients
3 tablespoons tamari or soy sauce
1 container firm tofu, drained
1 one-inch knob ginger, peeled and minced
1 head broccoli, cut into bite-sized pieces
1 pound snow peas, trimmed
3 fat cloves garlic, peeled and minced
2 tablespoons sesame or peanut oil
1 tablespoon sesame seeds
For the sauce
1 tablespoon cornstarch
1 tablespoon hoisin sauce
Tamari from the tofu
2 tablespoons rice wine or sherry
3 tablespoons water
Directions
In its container, cut the tofu into half-inch pieces and drizzle tamari over it. Prepare other vegetables. Drain tamari into a small bowl and whisk in other sauce ingredients. Set aside.
Heat oil in a wok at medium high until it shimmers. Add ginger, broccoli, and snow peas and stir until broccoli and peas are bright green, but not soft. Add garlic and stir for no more than one minute. Clear a space in the middle and gently add the tofu and any remaining soy sauce so it doesn’t break up. Cover with a wide lid and turn down the heat to low. Uncover after two minutes, whisk the sauce again, and stir it in, integrating all ingredients.
Remove from heat when the sauce thickens and sprinkle on sesame seeds. Serve hot over rice.
Nachos
Robbie orders chicken mole nachos in Santa Barbara. These nachos are a simpler version you can make at home and enjoy with drinks, in front of the game, or as an easy light dinner.
Ingredients
Nachos
1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon chili powder
1 15-ounce can refried beans
¼ cup water
1 9-ounce bag tortilla chips
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack
For the topping
1 avocado, diced
1 large tomato, diced
Sour cream, for drizzling
Salsa (fresh or from ajar)
Hot sauce (optional)
¼ cup fresh cilantro leaves (optional)
Directions
Preheat oven to 425 degrees F. and line a large baking sheet with foil.
In a skillet over medium heat, heat oil. Add onion and cook until soft, five minutes. Add garlic and spices. Cook for one minute without browning garlic. Add refried beans and water to skillet and stir until combined. (If you’re feeling lazy, omit the onions and garlic and just stir the spices and water into the beans.)
Spread half the tortilla chips on the baking sheet and top with dollops of bean mixture. Sprinkle on half the cheese. Repeat one more layer.
Bake five minutes or until cheese melts.
Scatter with tomato and avocado, and drizzle with sour cream and salsa. Enjoy hot. Offer hot sauce and cilantro as options. You can omit the beans for those who can’t digest them.
