Raspberry Lychee Panna Cotta

The top photo is Fresh Raspberry and Lychee Panna Cotta

Simple Recipe

2 Cups Heavy Cream

1 1/2 Cup Half and Half

1/2 Cup Lychee Juice

3 sheets Gelatin

1 Tablespoon Vanilla

1/2 Cup Sugar

Simmer all the above except Gelatin do not bring milk to boil

add Gelatin and Vanilla and let cool down at least 30 minutes.

Add Fresh or Canned Lychee and Fresh Raspberries to decorative glassware or ramekins

cover each glass with cellophane and chill.

My daughter Frenchie made the Little Tiny Red Velvet Ice Cream  Scoop Cupcakes,

inspired by the Neely's program the other day. They used the regular sized cups but we saw these bite sized and tried it.

Just enough sinfullness.

Deep Fried Squash Blossom

This afternoon I went for a little stroll at DiCarli for the Farmer's Market it wasn't extremely hot.
After having the best deep fried squash blossoms at Mundaka in Carmel I was destined to make them.
I love squash blossom as it is.  But oh la la.

So I scurried all the recipe and I combined Wolfgang Pucks and another version for the batter.
Of course those recipes were for huge batches.

This batter was enough for 20 blossoms.

1/4 cup non glutinous rice flour (Miyako in cellophane bag)
3/4 cup all purpose flour
1/4 cup corn flour
1 1/2 teaspoon baking powder
1/4 cup cornstarch
1Tablespoon sugar
1/8 teaspoon sale
1 1/2 cup soda pop (sprite/7up/hansens)

Mix all the dry ingredients, pour in pop and stir with whisk until a little thicker than pancake batter do not overmix.

Clean blossoms and remove inside stamens and peel off fuzzy skins from stems I leave 2inches of stem easier to coat.

Coat each blossom and fry (I use canola and olive oil) golden brown on each side.

Make a sugar honey sauce with a little white and brown sugar.

Always enjoy making crisp Pork Belly

This past week

Was away from the blog for a week.  We worked at the USOpen at Pebble Beach in the Merchandise Pavillion.  My sister in law works for Monterey Unified School District so the USGA gives back to the school some proceeds and employees and family members and friends were able to work. We also were able to enjoy the Open duing off hours.

Above are the only photos we were allowed to take during training at the Merchandise Pavillion and my Volunteer Pin. 

We had dinner in Carmel Wednesday night with my eldest sister in law and her husband as they stopped by overnight from San Diego then headed back to the valley and home to Virginia Beach.  We ate at Mundaka
Spanish Tapas.  I was impressed with the food, not necessarily the interior but the tapas were deliciouso!!!
Our favorite were the White Sardines in Olive Oil and Toasted Garlic, Hanger Steak with Foie Gras Browned Butter, Chick Pea/Polenta Cake and Snap Peas, Duck Confit Prosciutto with candied olives,
Paella with Clams, Calamari and Chorize, we also had Sea Bass Paillard and the Deep Fried Squash Blossoms with a Verbena Caramel Sauce was so tasty.  Dessert we had Spanish Flan with a Orange Ginger Cardomom Sauce with candied grapes. 

The above sandwich was a Lobster Sandwish I shared with hubby from Phil's Fish Market in Moss Landing. We dine there alot when we drive through Highway 1.  They make the best Cioppino and this Lobster Sandwich was perfectly seasoned.

Today's Cuisine

I was inspired by the "Noble Pig Blog" and decided to try making those Crab Cakes.  I altered it up a tad as I happened to pick up ground Lobster believe it or not at Oto's in Sacramento yesterday after work.

Preheat oven or Convection to 300
For the Panko portion:

1 1/2 Cup Honey Panko
1/4 Cup Parmesan Cheese (Use Fresh Grated)
1/4 Cup of Fresh Grated Asiago
Snipped Chive
Pepper
1 Cube Melted Butter

Melt Butter then toss with the above ingredients and set aside.

For the Crab Cake part or Lobster

6-8 oz of Lump Crab Meat or if you have ground Lobster get a package (The Real stuff)
1/4 teaspoon smashed garlic or crushed.  I take a fresh clove and smash with Kosher and Pepper
1/4 cup grated Parmesan
Snipped Chive
2 Tablespoons (healthy spoons) Mayonnaise
1/4 Cup Artichoke Parmesan Dip (I get this made here and is available at most stores)
1/4 Cup of Sour Cream
Tablespoon Lemon Juice
Zest of half a lemon
1 Tablespoon of Dijonaisse
1 egg

Mix all the above except for the  crab or lobster fold this in last.

In a mini baking pan if you have the 24 this will work.  Reserve 1/2 cup of Panko mix for the topping

Press about a Tablespoon of Crumb Mix into prepared mini muffin pan, push a slight well.
I put a healthy Teaspoon of Crab Mix into well. Sprinkle some Panko Topping on each one

Bake for 20 minutes until Golden Brown you'll know.

I will use some Capers next time chopped.  mmmmmmmmmmmm

This isn't dessert from today, I made this Mango Panna Cotta last week and forgot to post it.

Dinner tonight Baby Back Ribs my way in the Turbo Broiler

It's so dang hot here in the Valley, and well the Turbo Broiler comes in handy.
Got some Baby Back Ribs on sale and this was a nice package.
This is what is left as Pappa had his share and I forgot to take the picture so left these for Frenchie.

My sauce, 1/4 Honey, 2T Brown Sugar, 2 Garlic Cloves, 2 Tablespoons of Dark Shoyu, 2 Tablespoons Toyu, 1 Shallot, 1/4 of Mango Fruit and 3 Strawberries and 2 Tablespoons of regular sugar (blended)
smother over meat 30 minutes salt and pepper.

Remove all the marinade into a small pot and cook the sauce up for the end.

Cook in Turbo Oven for 1.15 hours turn over to cook both sides
Put a 1/4 of water on the bottom of the broiler so keep meat moist.
Last 10 minutes brush the sauce unto ribs you'll know when they are done.

Todays events

This morning picked up hubby from Airport from recent trip to Montana with the Hula Band.
Made a couple stops at Bike Shops as our daughter is looking into buying a new Bike for her to ride to work.
We stopped at Cheesecake Factory for lunch here are our desserts.  I didn't post last night's dinner but we had the freshest soft shell crabs from back East from Schaubs in Palo Alto........my my my they were onolicious.  Picture what picture sorry.

Chili my way

I was ono for Chili, well I'm thousands of miles from the nearest Zippy's or Bubba's Chili in Kapa'a or Hanalei.  Well there's Zippy's at Oto's and Sakura but I want it fresh.

So I made my own. Bon Appetit.

Dinner last night

This is a Filipino Dish.
My mom used to always cook dinengdeng. (Spelling might be wrong).  Usually with pork sautee'd with onion and garlic and bagoong simmered for 30-45 minutes until slightly thickened.  I included okra (I love okra and so does my daughter).  I steamed and shocked snap peas and tossed into dish and served with Brown Rice.
Yum

Mango~Guava Grilled Chicken Wings and Asparagus grilled with Prosciutto and Parmesan

Cascaron Sticks

I made another batch of Cascaron I only like them Fresh so I could test the recipe again since I am using only half box oa mochiko rice flour.

Here is the recipe which makes 16 3 inch Cascaron Balls.

1/2 box of Mochiko Rice Flour
1/4 teaspoon Baking Powder
dash of Kosher Salt
1/2 Cup Sugar
1 egg ( you can omit egg)
2/3 Cup of whole milk
1/4 Cup of Dehydrated Coconut
if you have coconut Cream Powder add 1 Tablespoon to dried items

For Brown Sugar Coating:   1 Tablespoon Butter, 2 Tablespoons Water, and 2/3 cup Sugar

Heat a medium pan and heat vegetable oil at least 3 inches deep. (Medium heat)

Mix the above ingredients except the Brown Sugar Coating items.

The mix will be wet. Just use a wooden spoon or large spoon you don't need mixer.
Using a medium cookie dough ice cream scooper put 5-6 in heated oil (should be 325-250)
Cook-fry 2-3 minutes on each side cool on paper towel in another pan (use a teflon coated one)
melt down the sugar butter and water, continue to cook until soft crack test in cold water.
Place cooked Cascaron on Bamboo Sticks and coats each one.  I place on a Pam treat pan so it won't stick
Ready to eat once sugar has cooled.

Cascaron

Filipino Dessert Cascaron

Chicken Long Rice

Yesterday was a extremely long day, one of those I wish I was 20 again and had all the energy in the world to accomplish everything. My company was participating in the HOPENOW event with many Lender's and helping folks keep their homes from going into Foreclosure.

I cooked early this morning woke up at 5a.m.  Made fried rice for Papa for his lunch and Chicken Long  Rice for his lunch today and for his work lunch.

Broke da mouf for me it did.

Okay this is breakfast fried rice but can be an entree' or by itself fried rice

This one has medley Brown Rice and Genmai Brown rice and wild rice Medley no white rice in this one.

Chives, Scallion and Cippolini Onion, Pancetta and scrambled egg.

I just added the labels for recipes.  I will slowly start to add the recipes. Thanks for coming by to view my blog and hope you enjoy the cuisine.

Mini Bow-tie Pasta

From the Grilled Jumbo Prawns leftover made this pasta dish

1.5 Cups Mni Bow-tie pasta cook according to box instructions

8-10 Grilled Asparagus sliced on diagonal

2 teaspoons Garlic

1/2 yellow onion diced

3-6 chives stems snipped

Pinch of Saffron leaves soaked in 1cup hot water

1 Tablespoon Lobster Base (Gourmet Kitchen, Better then Boullion)

Salt and Pepper to taste

3 cups water

1/2 cup heavy whipping cream or half and half

corn starch slurry 2 teaspoons in 1/2 cup water prepared

1 Tablespoon Butter

Cook pasta to directions.

Slice the prawns have on the side

Saute' garlic and onion in a little Olive oil

Pour 3 cups water and add Lobster Base salt and pepper to taste

Simmer and let reduce down add saffron and liquid,  add heavy cream or half and half

if it doesn't thick enough add the cornstarch slurry. 

in a separate pan heat slightly the prawns and your asparagus add Pasta and slowly add the thickened sauce to your desire and is ready to serve with garlic bread.

Grilled Jumbo Prawns

I grilled these last week.

Jumbo prawns purchased at Oto's in Sactown they were gigantic.

I marinated an hour before with

1 Tablespoon Balsamic

Ale'e and Pepper

Fresh Thyme

Garlic crushed and smashed with pepper and salt

1 Tablespoon Blood Orange Vinegar

Cooked on Grillpan serve immediately

Caramel and Chocolate Fudge Sauce

Needed to make Caramel Sauce for my morning coffee's. Yes need to use good ingredients to get good caramel sauce.  Also made Valrhona Dark Chocolate Caramel Sauce. I gave my sister in law a batch of caramel sauce yesterday as well to take back to Monterey.  I love this recipe as it stays squeezeable goodness. If you can't boil water you can do this.  Need patience and time.

1.5 Cups of Organic Sugar

1/3 plus a teaspoon water

1.5 Cups of Organic Whole Whipping Cream (yes you can do it with non-organics)

2 teaspoons Good Pure Vanilla Extract

1 heaping Teaspoon of European Butter or Plugra (yes you can use regular butter)

Patience and time

In a good pot pour the sugar in pot then place the water on top hook on the candy thermometer

on medium heat bring the sugar up to 350 degrees it should be bubbling and you need to keep an eye on the sugar and color now the color creates the taste so you don't want to burn it at 350 and a tad higher it will  be turning a nice color I like mine medium dark.

Reduce the heat to as low as you can, put the pat of butter, then the vanilla, followed by all the cream.

Start whisking and the sugar will ball up but keep working it with a whisk until it's all dissolved. Turn off heat and keep whisking for a minute or so.

It will look extremely loose and wet looking.  You will be tempted to cook it until it gets thicker don't!!!!!

You will need to let cool completely then pour into a covered container once completely cooled put in fridge.

You will be amazed the next day it's a nice thickened silky deliciousness.  It's like Magic.

Now if you make Chocolate Caramel Sauce, follow the same and after you have worked the caramel take off the stove and keep whisking, slowly put it in 3-4oz of shave or chopped chocolate if you are using Valrhona Chocolate (I use 4 squares of the bar from Trader Joe's) and it's plenty. Stir in the Chocolate and keep working it in and temper it down and keep stirring.  Let it cool for a while swing by it and give it a stir.

You can put in fridge.  Now if it's soft hardened then you will need to  melt in micro for  15 seconds to pour over Ice Cream too long in microwave it will scorch.

Voile' Bon appetit!!!

Lunch today

Wagyu and Snap Peas cooked with Cippolini Onions and Garlic and Chives

Corn Fritters inspired by E & O Trading Company

Tonight, I made these White Corn Fritters inspired by E and O Trading Company.

I didn't have any coriander. I also scaled back the ingredients as I didn't want to make 16-20 if I didn't like them

So I was able to bring the recipe down to make 6, 4 inch size fritters.

1/2 cup all purpose flour (Organic)
1/8 teaspoon baking powder
1/8 cumin
Ala'e Salt and Pepper to taste.
4 Chive leaves sliced thinly into mix
1 egg
1/3 cup water
1 celery stock quartered and sliced very thin
1/2 crushed smashed garlic in Ala'e Salt and Pepper
1 fresh white corn cut corn and scrape the cob for the corn milk this sweetens the fritter
Dash of white pepper
Dash of Vignon and Old Bay Seasoning

In a medium stainless steel pan, add light olive oil and canola oil don't make it deep just enough
Oil needs to be hot 325-350

Using a medium ice cream scooper into fry pan and press it out to 4 inch cool only 2-3 as it brings the heat down if overloaded.  Fry until crisp you should hear the corn start to pop. Fry to golden brown on each side and drain on paper towel and serve.

If you like Cilantro and some chopped into the batter but don't put too much use your own judgement.

Guava Panna Cotta

This is easy,  I happen to have Guava oil and extract

4 cups half and half or

2 cups heavy whipping cream and 2 cups half and half milk

1/2 sugar

2 pkgs gelatin soaked in 6 Tablespoon Water or use

3 sheets of gelatin if available

1/4 guava puree or juice

Warm milks and sugar do not bring to boil,

add gelatic and puree

let cool and pour into prepared ramekins

Serve with Strawberries or Fruit of choice.

I love this bowl of baby heirlooms

Lunch Today

Ribeye Flap Marinated with Greek Seasonings and Blood Orange  and  Shoyu with lots of Garlic

Grilled Marinated Jumbo Prawns

Two fold lunch today and lunch for pappa to take to work.  The Prawns left over will be with Bowtie Pasta and Saffron Sauce with Capers.

Dinner Tonight Furakaki Chicken Drumettes and Tangerine Shoyu Sweet Sauce

Another Sticky Rice Plate, inspired by one of my favorite sites Bossacafez

I really do like Sticky Rice., again I use the Jasmine Thai Sweet Rice, it has a floral scent persay and is sweet so it doesn't need to be sweetened. 

What do I have underneath?????  If you are local it's Haupia  Sauce with a little Mango Coulis

I used a square biscuit cutter, what cook doesn't have square biscuit cutters???? Seriously, I have a drawer full of cutters alone.

mmmmmmmmmmmmmmm just love this.

Sticky Rice with Mango

I love Sticky Rice and Mango......................difference here is this is from the bottom of the pot and didn't want to waste any of it. It  was nice and crispy......

King Crab Cakes

Okay I lied, I said I wouldn't post or make dinner.  However, after 4 hours sleep last night (not too sure why I couldn't sleep) I woke up at 5 a.m.  Got home from my commute 5:40p.m.

So, I was too lazy to stop or call in food and just kept driving my Ka'a home I only just wanted to get home.

Searching my fridge, alas had King Crab Leg Meat so I had dill, and everything to make King Crab Cakes.

The Recipe for this is as follows this is my version and works for me.

1 container Dungeness Crab meat or 1/2 lb of King Crab Meat 
If using King Crab shred it up a bit.

1/2 cup Mayonnaise (Light is fine)
1/4 cup tartar sauce
1 Tablespoon Capers Chop up a bit
1 Tablespoon of Chopped Dill if you like dill add more.  (I like to taste the crab myself so I don't put a lot)
1 Teaspoon Fresh thyme
a good dab of chopped chive
Salt and Pepper to your taste
1 medium egg
1/2 cup Panko Bread Crumbs
1/2 Lemon Juice

Mix all the ingredients except the crab once all combined slowly fold in the crab.
Put mixture in fridge to settle.

In a separate bowl, put 1 cup Panko Fine and 1/2 of super fine, Salt and Pepper and some Old Bay Seasoning

Have a 1/2 measuring cup or large ice cream scooper handy to make the patties.  I personally don't like a lot of breading so your choice.  Scoop into bowl of Panko and carefully coat and pan fry in Canola Oil until brown on each side. I eat them like this with Brown Rice.


Bon Appetit!!!