This is a smothered Egg Foo Yung

3 organic eggs
1/4 teaspoon of Baking Powder

Bean Sprouts

Scallion

Shitake Mushrooms

Pancetta Lardons cooked and set aside prior to assembly

Sauce:
2 cups of chicken stock
1Tablespoon Shoyu
1 teaspoon Oyster Sauce
1 teaspoon regular brown gravy
salt and pepper
Corn Starch Solution:
2 Heaping teaspoons caron starch  to 1 cup water

There's nothing like Egg Foo Yung, it's quick, it's filling and yummy.   I happened to have some fresh Bean Sprouts and Shitake Mushrooms, I didn't have any Char Sui Pork but I did have Pancetta on hand which worked.

Beat the 3 eggs
slice shitakes
dice green scallion
clean the bean sprouts I like to clean those loose tails off rinse and dry well in a salad spinner
you don't want the extra moisture
add this to eggs then salt and pepper

I made one big omelette with this you can make them smaller
cook on low heat and be patient it will take time to cook I just don't like the egg to cook faster then the veggies. Flip it over cook the other side and slide on to dish

While the egg is cooking start the gravy you can thicken with more cornstarch solution as needed.

Serve with brown rice voila



Garlic Parmesan Chicken Wings

Move over Wingstop.  Hehehe

This were just simple as pie.
1 pkg of party wings (organic if you can)
My flour crust:
1/2 cup flour
1/2 teaspoon Old Bay Seasoning
Salt and Pepper
 1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder

Fresh grated Parmesan Reggiano

Fry wings like normal 350 degree oil

In a pan melt 1/2 stick butter slowly add 1 tablespoon of olive oil
add fresh crush garlic ( I take 3 cloves and make a paste with salt and pepper)
add to butter olive oil,
add a little sprinkle of garlic and onion powder

Once chicken is done in a bowl toss the butter/olive oil all over the wings
Place unto serving bowl then sprinkle with Fresh Parmesan
voila!!!

Yes, I eat these with brown rice :-)

Ginger Beef

Ginger Beef

Skirt Steak or Trip Tip
1/2 sweet onion
1Tablespoon Fish Sauce or 1 squirt of Anchovy paste
1 teaspoon crushed garlic
4 slices of fresh ginger
2 scallions diced thinly set aside
Salt and Pepper

Gravy solution:
1 heaping Tablespoon of Mochiko Rice Flour
1 teaspoon Oyster Sauce
1 Tablespoon Shoyu
1 cup water

This was one dish my dad could really cook.  It was always perfect.  I make it good but miss my dads! 

I'm trying to figure out how to word this one, because this one I cook by memory.

My dad always used a round steak for this.
I use a nice skirt steak that has some good marbeling.  I'm lucky as our butcher here always has some nice sized ones here and makes enough for 4 people.

Slice thinly and across the grain the beef after slicing.
Slice and dice thinly the sweet yellow onion
crush and paste your garlic cloves 2-3 cloves is plenty

Saute' the onion in some olive oil, once translucent then add the garlic followed by the meat
season the meat.  Once it has sauteed for a bit add 1/2 cup of water and let simmer for
30-45 minutes I do this so the meat becomes quite tender.
Once the water has evaporated add the fresh ginger and add just a little more olive oil perhaps a teaspoon
saute it up add the Mochiko/Shoyu/Oyster  Sauce solution.

Turn the heat up bit as the heat activates the Mochiko, if it's too thick then here you can add slowly in more water to loosen up the gravy.

Taste to add more seasoning if needed add the green scallion and serve with white or brown rice.

Voila!!!!

Tempura Jumbo Prawns, Kentucky Beans, Asparagus and Broccoli

Homemade Tempura Sauce

Bean Cake with Pork


Hmmm, like the Ginger Beef trying to figure out how to write this one out, I just only know it in my head.

You'll need:
1 pork steak sliced thinly
or Pick up a pkg of pork that may have been sliced for pork stew or sweet and sour
1/2 yellow onion
2-3 crushed garlic cloves (make into a paste)
1 Tablespoon Fish Sauce
1 Tablespoon Shao Xing Cooking Wine
1/4 water
2 scallions sliced/diced and set aside
1 container of Extra Firm Tofu discard water and cut into squares
Cornstarch Solution:
2 Heaping teaspoons of baking powder
1 cup of chicken stock

In a wok ( I purchased a Wolfgang Puck Wok and I love it)
Saute' the onion then add the garlic followed by the sliced pork, stir this around
add the Fish Sauce (if you don't have fish sauce add a good squirt of anchovy paste)
add the Shao Xing cooking wine, add the water salt and pepper, then simmer until water evaporates
should be about 15-20 minutes on medium heat, this gives a chance for the seasonings to marry.
Once it starts to evaporate you'll know then saute in the tofu and toss gently then add the cornstarch solution, here you can add more water if the gravy sauce is too thick.  It's easier to thin out then to try to rethicken.
If needed you can add more cornstarch solution to thicken.

Add the scallions and serve with rice (Brown or White)
  

Huckleberry Panna Cottta

I just love Huckleberries!!!

Panna Cotta

1 Cup of Heavy cream
1/2 Cup of Half and Half
1 heaping teaspoon of malted (Carnation is fine)
1/4 cup of sugar
2 Gelatin Sheets
1 teaspoon of Vanilla Bean Paste
Huckleberry Puree 1/2 cup (I blended Fresh Huckleberries and a teaspoon of Huckleberry Jam with a litte water)

Heat the cream and half and half and sugar in a medium pan don't let it boil  add in the vanilla paste,malted milk then the huckleberry sauce
add in the gelatin sheet and they'll melt away stir well

Pour into your ramekins let cool completely and place in fridge until firm and ready to serve voila!!!

I was very very busy with work today.  Part of being with Loss Mitigation with my Company so I have been glued to the phone the past week.

So tonight I made grilled cheese sandwiches with Manchego and Gruyere, Pancetta and Chive

Orzo Pasta Salad with olives, peas, julienned carrot and chives. Vinaigrette with Balsamic, Lemon, Anchovy Paste and Olive Oil.



Keahi will be helping with my Blog.....however she will be much bigger in a few months.

Bon Appetit

Our latest addition to our family, this is Keahi  (Kay-ah-hee) She's a lovely girl and well behaved.  She has puppy tendancies but overall good girl.  I think she'll be a wonderful dog.

Sweet and Sour Shortribs with Penne Pasta

Sweet and Sour Shortribs with Mini Penne Pasta

I haven't been cooking anything majorly delish, been busy with numerous things including a new Husky Puppy.

My mother in law made the most delicious Sweet and Sour Shortribs.  Our daughter put together a mini cookbook of mom's items that we loved.

Homemade Corned Beef Hash

Corned Beef Hash for breakfast this morning.



Lobster Bisque with Langoustine Tails

This was my Lobster Bisque with Langoustine Tails

Stroganoffed Wagyu Meatballs with Saffron Brown Rice and Roasted Asparagus

Coq au Vin

So I didn't do this over noodles instead I prepared Saffron Brown Rice.

Madeleine's

Love this Madeleine pan from Sur la table. I added lemon zest to this recipe.

My hubby likes Madeleine's now to perfect them.

Uni Carbornara

Had some Uni, had some Organic Udon noodles, had some Pancetta.  Inspired by Chef Morimoto,

made a Uni Carbornara

Sesame Crackers

I like to bake and cook, and I always wanted to try and make these.  I finally got around to making these Sesame Crackers.  But this was so much humbug to do.  I think I'd rather make Croissants.

But end result they are tasty.



Lemon Chicken My Way

Tonight I made a Lemon Chicken, I didn’t deep fry it I used the Turbo Oven and it was really good.








I used Chicken thighs and I deboned them myself, salt and pepper them and a pat of butter under the skin.



I used my ole bacon microwave pan I laid a slice of lemon under thigh and salt pepper the top and I turbo broiled for about 40 minutes at 375


For the Lemon Sauce:
4 Tablespoons of Lemon Juice
2 Teaspoon Sugar
½ teaspoon Brown sugar
1 cup of water.
1 splash of soy sauce

Bring to boil the above then turn to medium
Make a corn starch solution 1Tablespoon just enough water to make the solution
Pour into the Lemon mixture until it thickens.
The deep fried is always good from Wong’s, but thought I’d try this way and it was yummy.


Bon Appetit

Salmon Kama and Honey Glazed Carrots

Halibut, Shrimp Louie, and Honey Glazed Carrots



Crab Rangoon

Crab Rangoon my way

 

Yuzu Cream Filled donuts inspired by Stephane

Lamb Chops

Thai Shrimp and Hamachi Curry

I like Thai Curry but I only wanted a subtle amount. This really came out yummy

Ingredients:

1 pound gulf jumbo prawns leave shells on but remove the vein

1 small filet of Hamachi or Halibut  

1/2 yellow onion diced

1 leek clean and diced

1 teaspoon crushed garlic

1 1/2 teaspoon of lime zest

Juice of 3 limes

1 1/2 teaspoon of Red Curry Paste

1 Kaffir Lime Leaves

1/2 teaspoon Old Bay Seasoning

Salt and Pepper to taste

1 Tablespoon Thai Fish Sauce

1/4 teaspoon ginger

1 small can of coconut milk or 1/2 cup of coconut milk

1/2 green bell pepper diced

1/2 red bell pepper diced

Cilantro for finishing.....

Saute' in olive oil, onion, garlic, leeks don't let them caramelize, add bell pepper,

then add the lime zest then the juice, add the ginger, coconut milk, seasonings and let it simmer on low heat

add the Kaffir Lime leaves.

Finally add the prawns and the shrimp and cook for a few minutes

Serve with Saffron Rice.

Bon Appetit

Wonton Mein

After making the Croissants this morning, it started to really pour.

We were planning to go out but stayed indoors.

Won ton mein is one of my favorite soups.

My Won ton  has, Kurabota Ground pork, shopped scallop, and chopped up shrimp, water chesnuts,

chive, and chopped up bamboo shoots.  I also add a teaspoon of baking powder, salt and pepper and just a smidgen of five spice.  You also need some good Wonton Pi.

My broth, I use chicken stock, salt and pepper, sesame oil only a few drops and white pepper.

Voila!

Yokun Gold and Okinawan Sweet Potato Homemade Chips

I haven't made these in a while. It's so rainy today so homebody it was and fried these up.

Yukon Golds and Okinawan Sweet Potato.

I use the Switzerland Mandolin and it makes the chips very consistent.

After I slice them up, I soak them in their own bowls to draw out all the starch.  I let them soak for an hour.

This gave me an excuse to go to the store in the rain.

Once I got back to my kitchen, it was time to heat up the oil.

For each batch, I take some out of the bowl and sprinkle some kosher salt and dry off all the moisture,

then into the hot oil.

Once done, take the lovelies out with a spider, salt and pepper them up and go for it.

Hubby at a bag while I was still frying the rest.

Voila!

Butter Croissants

Croissants

Croissants.

Well, I attempted Puff Pastry the other night and happy with it. But I really wanted to try my hand at Croissants. After reading Sarabeth's Cookbook, amongst others I sort of taylored one to my own taste buds and feel.  So far, so good.

This one I filled with a dark bittersweet Valrhona Chocolate piece and rolled it up traditional.

I pushed this one to try it right away, I am always impatient.  Especially when it's such a long process

to make them to begin with.

I will post the recipe up soon.  I have to think about this because I did this my way and hoping they will be where I want them in the morning.



Tako Sushi

Pork Roast Florentine

Pork Roast Florentine

I've made this before adapted by Laura Calder

French Cooking at Home

I changed a few things, my Florentine is Spinach, Arugula, Panko, Cream and Pancetta

This was a good size for the 2 of still have left over and he took some to work.

Also sidenote for my hubby that does not like Veggies, the actually ate it.



Poke Stacked my way inspired by Chef Alan Wong

I was so inspired and it was Onolicious!!!!

Mango~Guava*Guava ~Mango Rolls

Mango~Guava*Guava Mango Rolls

Too simple, I made these from my Pandesal Recipe, before the second rise I rolled into balls for the buns.

I made a half batch of the recipe one with mango extract and the other with guava.  The when I roll

into the balls I alternated the each flavor then let it rise then bake for 18-20 minutes at 324 degree oven.

Kobe Steak and Tako

I never really posted what this was, Kobe steak strip, Brown Fried Rice with chive, and Tako with Tobiko.

Jumbo Prawns and Pappardelle Pasta

Lechon Reduex

This is pork belly again hehehe. I like cooking with the other white meat.

Inspired by Zen Chef.

Used the Turbo Broiler of course it's easier to clean and I can do all the other things.

Seasoned only with salt and pepper and my magic ;-p

Polenta with a teaspoon of Semolina, salt and pepper, Fontina and Parmesan/Pecorino Cheese

Caramelized Shitake Mushrooms

Sauteed Wild Arugula

Microgreens and a splash of Blood Orange Vinegar Olive Oil

Voila!!!

Oyster Sauce Beef with Broccoli and Bamboo Shoots

Oyster Sauce Beef with Broccoli and Bamboo Shoots