Maple Mustard Chicken

 

 

Maple Mustard Chicken

 

It's 8/24/14, I haven't updated my blog here in a bit.  Been busy with several different projects.

I haven't really made anything new lately and tried this out today.

 

1 Package of boneless chicken thighs or 1 package of thin sliced breasts.

1 small sweet onion sliced thin

1/3 cup of dijonnaise

1/2 cup mayonnaise

1 teaspoon crushed garlic

2 sprigs of fresh thyme

1/2 teaspoon herbs de provence

1 small sage leaves (sliced thin)

1 Tablespoons seasoned rice vinegar

White Pepper

Salt and Pepper

1/4 of real maple syrup

1 9x9 pan

fresh parmesan/romano

snipped chives

 

 

Preheat oven or convection 425 degrees

 

I do rinse my chicken and pat dry then season it.

Put a little olive oil on the bottom of pan and lay your chicken

I sprinkle the thinly sliced onion

Mix the dijonnaise, mayonnaise, garlic, thyme, herbs de provence, sage, seasoned rice

vinegar, and maple syrup, mix well.

Pour this all over the chicken

Bake uncovered at 425 for 40-45 minutes

once done sprinkle fresh  parmesan/romana and chive then serve

 

 

 



Beef and Tripe Stew

Beef and Tripe Stew

 

 

My mom used to make beef and trip stew alot.  It's simple and when cooked long enough

it's a great Filipino dish.

 

I used beef tripe sold in most store and I used some stewing beef.

 

You'll need

 

1 pound of fresh tripe

1 pound of stewing beef, chuck or top round is fine as well

1/2 diced yellow onion

3 cloves of garlic mashed into a paste with sea salt

1/4 cup fish sauce or patis

Salt and Pepper

Seasoned Pepper

1 thai pepper or 1 jalapeno

2 slices ginger (save for the last hour)

1/4 cup of vinegar (I used season Japanese rice vinegar)

 

 

Rinse the tripe well and slice, cook the trip twice in boiling water for 15 minutes,

rinse then repeat.

After the last boil, rinse the trip well and drain.

Slice the beef into thin slices and set aside

Clean your pot, and sauté the onion and garlic, add the

tripe and beef continue to saute then and a quart of water and seasonings.

Bring to a boil and lower to simmer for 2 hours.

Keep an eye on the stew and add water as needed.

For the last hour, add the ginger, vinegar, and thai or jalapeno pepper

and continue simmer.

 

Taste for flavor and enjoy over steamed rice.



Hawaiian Sweet Rolls My way

I decided to make a half batch of Hawaiian Sweet Bread

Accomplished so my batch made 9 rolls.

 

 

 



Mexican Lasagna

 

Well it's Superbowl Sunday, since the Niner's aren't playing I'm only going to watch

for the commercials and Bruno Mars.

 

Needed to eat something different plus it's overcast and gloomy outside.

 

Took a stab at making a Mexican Lasagna.

 

I used flour tortillas, made my own Enchilada sauce that a friend of mine taught me

how to make. 

 

Cook some lean hamburger up and add some taco seasoning or your own mix.

 

I grated some Colby jack mix, and crush some Panela Cheese

 

Got some fresh mild salsa and started layering.

 

 

Bake covered 1 hour at 350 degrees until bubbling hot.

 

let it set for 10 minutes before digging in if you can wait.  We couldn't.

 



 

 

Shortrib Soup with Isreali Couscos

 

I had 2 slabs of Prime Shortribs. So I had a half bottle of Stags Leap Artemis Cab and

well we got soup.  Finished with Gruyere Cheese and Truffle Butter

 

 

 

Chicken Long Rice my way

 

You'll need 3 chicken wings and 3 legs or thighs

1/2 yellow onion

2 cloves garlic, sliced, diced and crushed

1-2 slices of ginger

2 stalks green onion chopped

1 ladle of Fish Sauce I used the Vietnamese one

2 capfuls of Shao Xhing cooking wine

1 chicken boullion cube or 1 quart chicken stock

1-2 reams of Glass Noodles soaked until tender ( I soak all day)

2 springs of fresh thyme

Salt and Pepper to taste

2-3 small sized fresh Patola (Asian store/seasonal)

or 1 Chayote (green) peeled sliced on the mandolin

1/2 green papaya peeled and sliced on mandolin

 

This version is kind of Filipino kind of Hawaiian.

Only difference is vegetables are added and the chicken meat is not shredded.

 

With all the Foster Farms chicken issues, I went to Trader Joe's and got some Organic Chicken Wings and Legs.

 

The morning of, soak in cold water clear/glass noodles sold in most Asian stores.  Ours carries the linguini wide which I like.

 

I sauté 1/2 of  a yellow onion, 2 cloves garlic crushed and minced 1-2 slices of ginger root. . Then throw in the chicken, sauté and add 1 ladle of fish sauce,  2 capfuls of Xao Xhing Cooking wine, 1 chicken boullion salt and pepper 2 sprigs of thyme. Add 1 quart of water and simmer on medium heat for 30 minutes.

 

I use a Filipino Chinese vegetable, this one called Patola, when it's dried it's like a loofa sponge so you need these when they are young.  Peel and cut into cubes, or green papaya or Chayote diced and sliced.  Add the vegetables and glass noodles and cook until veggies are tender.

Finish with onion.  Salt and Pepper to taste.

The glass noodles will soak up the broth so add more water as needed.

 

 

 

Pork with Green Beans and Black Bean  Sauce

 

I haven't cooked this in a while so here goes.

 

You'll need:

 

1/2 yellow onion

2-3 cloves garlic, sliced, diced and crushed

1 good size pork steak sliced thin

1 heaping Tablespoon black bean sauce

1 Tablespoon shoyu

1 ladle Fish sauce

2 capfuls of Shao Xhing cooking wine

Salt and Pepper to Taste

2-3 cups chicken stock

cornstarch slurry

Long Chinese Green Beans or Green Beans above or blue lakes

 

Saute the onion and garlic add the sliced pork salt and pepper  stir fry until all opaque, and add the fish sauce and Shao Xhing cooking wine and black bean sauce sauté and stock until the liquid has evaporated.

This will look like it's starting to fry

add the cornstarch slurry  2 T cornstarch to 1 cup water

if too thick add a little water until you get to a gravy type liquid.

 

In another pot with salted boiling water cook the beans until tender 2-3 minutes, then shock the beans.  Add to the meat toss/stir and serve.

 

Enjoy! 

 



 

 

 

Wagyu Oyster Sauce Beef

 

Aloha all, I know I have not been able to update this blog or post anything

I've cooked in a while.

Well, I've cooked but not dishes that we post worthy per say.

 

Work is busy, i'm busy, ISB Band is busy and my Hula Halau.

 

We performed at Sacramento Aloha Festival yesterday. Stopped at Oto's to pick up

some Wagyu, Goevea's Portagee Sausage, Fresh Shitake, Brown rice

and other supplies.

 

Well, here we have Wagyu Oyster Sauce Beef with shitake, water chestnuts,

bamboo shoots and broccolini florets.

 

This made my Sunday.

 

 



Lobster Carbonara my way

 

 

Lobster Carbonara my way

 

 

 

Lobster (it's hiding) Carbonara with Somen Noodles  Fresh Uni with Pancetta and Tobiko.....Sauce is Sake Buerre Blanc with shallot.

Kanpai!! 

Pizza Voila!!!

Pizza My Way

 

 

Happy 4th 2013

 

Pizza my way, Italian Sausage, Molinari Pancetta,

Chive and onion from my garden,

Mushroom, diced San Marzano tomato,

Fresh Basil from the garden as well.

 

Gruyere Cheese and Ceasar Dressing.

 

 



 

Hakkasan SF inspired salad

 

Hubby and I went to Hakassan SF last month.  I was inspired by there Crispy Duck Salad,

this is my version with Crispy Char Sui and I got a tweet back on Twitter from Hakassan. !!!

 

 

Salmon/Ahi Poke Wonton

 

A friend of ours made some Ahi Wontos with a sauce a few weeks ago at music practice.

I took it a step further and in these heat, it was what his the spot last Friday.

 

You need to have good Wonton Pi, this is a Japanese version wonton pi and doesn't retain a lot of oil when you fry.

I used Salmon and Ahi that I got at the Japanese Market, along with black tobiko and wasabi tobiko.

Poke'd up the fish with Oyster Sauce, Shoyu and Sesame oil and chives.

Lastly the sauce/dressing is 1 part mayo, 1 part miso dressing, just of 1/2 lemon, shoyu and sesame oil.

 



Sticky Rice with Mango and Haupia Cream

 

What more can I say, sticky rice and mango with Haupia Cream dressed with Black Sesame seeds.

 



 

 

Egg Foo Yung My Way

 

You know, my hubby loves a good Egg Foo Yung, of course the cooks and Chinese Restaurant owners that we knew way back when are no longer in business and have retired.

 

So this is my version of the dish.

 

I found at Marshall's walking and found some egg silicone rings to cook I guess a perfect round egg.

I have to time for that I know how to cook eggs. They were on sale and thinking what else would I use these for.  Alas, Egg Foo Yung!!!!

 

So I have no recipe i'm working by instinct there.

Here goes, I used about 3 good handfuls of fresh bean sprouts, I chopped coarsely.

Snipped chive from garden, shredded zucchini from garden, baby carrots, and chopped up tocino or char sui or what ever left over meat you got.  Scramble mix the eggs and mix with all the veggies. Once in a while I will throw in peas.  But had no peas in the freezer.  The fresh zucchini from the yard added a nice flavor to it.  I also added thyme that I have in the herb garden. Salt and Pepper, Onion and Garlic Powder.

 

So the trick is to use a non stick pan set on low heat, then I put the rings in the pan and put a little Olive oil in each ring and then ladle some of the mix in to each ring and then add some of the egg so it will bind well. I do carefully move the rings around so that they will set, after 2-3 minutes remove the ring and carefully use the spatula to gather the running scramble to make keep them round.  Cook another 2-3 minutes on that side and keep going until mixture is gone.

 

The gravy my way is chicken stock and corn starch solution 1 heaping tablesoon to 2 cups of stock, I also use shitake mushroom powder I make myself, took a bag of them and grinded it down, just a teaspoon, 1 tablespoon soy sauce, and half a packet of brown gravy for body.  Add more water salt and pepper as needed.

Serve with Rice.

 

 

 

 

Mom's Pot Roast

 

Today the weather was kinda windy rainy.  So it was comfort food day.

Thinking of my mom today, I was aiming to make stew but Pot Roast is what ended up.

I used baby yukons and baby confetti carrots.

 

Bon Appetit!

 

 

French Cut Pork Chop with Pickled Peppers

adapted from Saveur Magazine's  Bamonte's Pork Chop.

 

I added a few other things But here is recipe.

 

I pan fried the chops but I did not place in oven I cooked them just about 2/3rd of the way.

In a separate pan I sautee'd cippolini onions and garlic

I did use the amount of white wine and chicken stock

I always hit is will a little sake, once the sauced thicken down I finished off

with a little butter maybe a Tablespoon is plenty.

I then poured over the chops covered and let simmer a minute or 2

 

Served with brown rice.

 

 

 

 

Credit: Todd Coleman

SERVES 2

INGREDIENTS

2 (1"-thick) bone-in pork chops
Kosher salt and freshly ground black pepper, to taste
3 tbsp. olive oil
5 cloves garlic, thinly sliced
12 pickled cherry peppers, halved
¼ cup dry white wine
¼ cup chicken stock

INSTRUCTIONS

Heat oven to 425°. Season chops with salt and pepper. Heat 2 tbsp. olive oil in a 12" skillet over medium-high heat. Fry chops, flipping once, until browned, 5 to 8 minutes. Transfer pan to oven; roast until pork is cooked through, 18–20 minutes. Transfer chops to a plate. Return pan to medium heat, add remaining oil, garlic, and peppers; cook until garlic is golden, 3–4 minutes. Raise heat to high, add wine and stock; cook until reduced by half, 3 to 4 minutes. Spoon sauce over chops.

 

Wagyu Sukiyaki

 

Hubby loves Sukiyaki but it has to be good.

 

I adapted to Chef Morimoto's Sukiyaki for Kobe and third time now it has come out

 

very tasty just enough seasonings.

 

Wagyu for Sukiyaki/Shabu Shabu I got at Oto's, also the Tofu that they get there is so good,

the Saifun as well. Everything else I had at home.

 

 

 

 

 

Short Rib Nilaga

Filipino Cuisine my way

 

You'll need for Nilaga:

1 big pot 3 quart or little larger.

Short ribs plank but you'll want ones that are an 1 inch thicker or 1.5 inch. (I noticed Safeway is cutting them quite nicely lately and they are lean)

Don't get them too fatty a little fat is fine. Cut in between the bones so then they'll be in easy to eat squares and won't splatter soup all over when you eat.

it's not sexy at that point. Hahaha.

If you want to use New England Cut that is fine but those require more cooking time.

Part 1

  rinse planks and cut into piece you'll either have 3 - 4 per plank.

 

 Part 2

                                                                       

1/2 Yellow one nicely diced

1 Tablespoon Crushed Garlic or roasted if you do that (as I do and put in fridge)

 

Part 3 Seasonings:

1 T Kosher salt

1/2 teaspoon Pepper

1/2 teaspoon White Pepper

1 ladle of Patis Fish Sauce  (any brand even cambodian)

1 ladle of mirin

1 ladle of sake

1 teaspoon thyme

1 teaspoon of dry steak rub any kind or old bay seasoning but something for meat is good.

1/2 of a regular cabbage or savoy

1-2 russet potatoes I cut them a little larger than for a gratin but now as you would stew

I sear and brown the pieces on each side in bacon fat or a little olive oil in sections and put to the side on a plate.

 

 Saute' the onion and garlic

Add back in the meat and stir around add the water to meat level in your pot.

Add seasonings in part 3 bring to a roaring boil then lower heat to medium-medium high set timer for 1 :45 hours. Check now and then if you need to add more liquid to about meat level. Not meant to be thick it's a soup.

Check the meat you don't wan't it falling but where there is still some give and tender. If ready then add potatoes and cook those until fork tender about 3-5 minutes depending on how big you cut them.

Taste for seasoning adjust anything here but you should have too but your choice

Add the cabbage ladle some of the soup on the cabbage or press is down a tad. Turn off the stove and cover for 2 minutes then uncover let the steam cook the cabbage.

Then you're done. Total time about 2 to 2.5 hours

Serve with brown rice or white.

 

You can top with any vegetable really  if not cabbage, mom did cabbage and I like it steamed the last 2 minutes.

But i've seen green beans, spinach, chili leaves etc.

Now if you add green beans like Blue Lake, Chinese Long bean, I recommend blanching and shocking separately then top it on the soup itself.  I like crunch in the beans not the sogginess.

 

 

Hangar Steak Hash

 

You know, I knew what Corned Beek Hash was, but didn't really think of Steak Hash.

 

So twice in the past 10 days, I saw a girlfriends dish she had at Orphan in Sacramento.  It looked

so delicious.

 

Yesterday a Chef friend posted his steak hash and that was it.

 

So when I saw Chef Pahk's posting (he's now the Executive Chef at the Mauna Kea Hotel

on Big Island up in the Kohala area.  I realized that I had leftover hangar steak that I made for

hubby and I. So I chopped some fingerlings, garlic and onion chives and voila.  I fixed one egg over medium to accompany my dish and finished it with Black Truffle butter.

 

I was happy, and so simple and what didn't I know of this before?

 

Bon Appetit.

 

 

Tri Tip, Garlic Noodles and Saffroned Brown rice.

I fixed this a bit back

Just a little saffron really adds nice flavor to brown rice.

 

Lechon Kawali my way

 

 

Saifun with mixed vegetables.

 

This one is diabetic friendly.  Sweet mini pepper, green onion green beans, shitake and beef.



I've neglected the old blog here.  I have been so busy at work.

This weekend I caught this flu/cold bug going around and still recuperating.

I did need to eat so I had these items and voila.

 

So since I have my Diabetes type II controlled.  I am lucky as I didn't and don' have to take meds.

I dropped 30 lbs and work out 3 times a week and Zumba twice a week.

 

I am still experimenting with dishes and haven't been able to post.

So here I made a Foccacia with bleached organic flour surprised myself it came out good. But it's not the same as "00" flour.

 

 

 

Here, I was inspired by a friends photo of a pasta dish with Artichoke and Spinach.

So, well this is Orzo with Pancetta, Artichokes, Spinach, Fava Beans and leeks, in  a porcini with white wine sauce with a splash of cream. Voila!!!