Seafood is probably one of my biggest weaknesses in this world. Luscious, delicate, scrumptious. I could spend a fortune on seafood. However, I would have to eat it in a couple of days because that stuff goes bad fast! If I were to go to my favorite sushi restaurant, Kohnami, I could easily spend at least 40 bucks on unagi rolls, shrimp tempura rolls, and spicy tuna rolls. Good thing I do that every several months. And forget about me going to Whole Foods, I'll buy salmon candy, unagi sashimi, lobster dip, crab dip, shrimp, scallops, more whole salmon. That's why I try to stay away from it when I go there, but really, the only reason I go to Whole Foods is to get my seafood, and maybe some chocolate truffles here and there. The point is, seafood is the amazing, expensive, but amazing.
I have a few recipes I'd like to share with everyone! First, is my family's favorite, Maple-Glazed Salmon. It's marinated in soy sauce, garlic, ginger, and of course, maple syrup. Second, Sauteed Scallops with Veggies. I made this is my Catering class. It is sauteed in bacon, garlic, onions, asparagus, and lemon juice. Finally, Pineapple and Coconut Rice. This was also made in my Catering class. It's pretty self explanatory, and I realize it's NOT seafood, but you always need a side, so HA!
Maple-Glazed Salmon
Ingredients:
-1 lb of salmon
-1 cup of maple syrup
-1/2 cup of soy sauce
-1/4 cup of teriyaki sauce
-2 cloves of garlic, minced
-2 tbsp of ginger, minced
-Pepper TT (to taste)
Directions:
-Preheat the oven to 400 degrees.
-In a bowl, mix together the syrup, soy sauce, teriyaki sauce, garlic, ginger, and pepper.
-Place salmon in the marinade and refrigerate for 30 minutes.
-In a casserole dish, line with aluminum foil, trust me, it easy to clean, and hot syrup with thicken and turn into a candy like substance within seconds after you take it out of the oven. So line with aluminum foil.
-Place salmon and marinade in casserole dish and cook for 20 minutes.
-Check fish, if done, take out, and serve with mashed potatoes. Mashed potatoes taste so good with the sauce! Enjoy!
Sauteed Scallops with Veggies
Ingredients:
-6 fresh scallops
-4 strips of bacon, diced
-Half an onion, small diced
-2 cloves of garlic, minced
-4 tbsp of butter
-4 asparagus (after cooked, slice small)
-Juice of a lemon
-Salt TT
Directions:
-Put on a pot of water and bring to a boil. Have a bowl of ice water standing by. Place asparagus in boiling water, blanch it for about 5 minutes. After 5 minutes take it out of the pot and put it in the ice water bowl.
-Over medium high heat, add the diced bacon to a large skillet. After a few minutes, add the onion and let cook for a couple more minutes, then add the garlic and butter. While that is cooking, slice the asparagus. For two of the asparagus, only cut half way, and save for presentation (will still add to the skillet to cook), add the asparagus.
-Place your scallops in the pan. Add the juice of the lemon, and throw the rinds in the skillet, all the oils will come out from the peel as it cooks. Add salt to taste.
-The scallops will take about 4-5 minutes on each side.
-Put on a platter or plate, and place the halved asparagus over the dish.
-Enjoy!
Pineapple-Coconut Rice
Ingredients:
-1 cup of medium grain rice
-2 cups of rice
-4 oz can of pineapples, small diced, size of rice (if you can't find one, use an 8 oz, however you only need half a cup)
-1/2 cup of coconut milk
-2 tsp of cinnamon
Directions:
-Bring water to a boil with rice in it. Turn down heat to low and cover.
-When rice is done, about 15 minutes, add the pineapple, coconut milk and cinnamon. Stir and cook all ingredients added. Make sure not to burn the rice!
-Serve and enjoy!
I really hope you try these recipes. Hopefully, you will love them as much as I do.
Remember, fish are friends, and food.
“Why does Sea World have a seafood restaurant?? I’m halfway through my fish burger and I realize, Oh my God....I could be eating a slow learner.”
-Lyndon B. Johnson
Friday, March 12, 2010
Fish Are Friends, and Food
Saturday, March 6, 2010
Top 100
So last week, I started working on a "bucket list". I have over a 100 things on it. Also, on the list, I have things on it that lead to other list such as, 100 books to read and 100 movies to see. I decided to make these lists because there is so much I want to experience and I don't want to forget what it is. I also made a list of food to eat and restaurants to go to before I die. So here it is, the list. Maybe you could eat some of it, too. Some testicles, sweetbreads, a Big Mac, maybe?
100 Things to Eat Before I Die (& restaurants to visit)
- Fugu -Hopefully, I won't die.
- Voodoo Donut Shop,
- Huevos Rancheros -I won't have to worry about lunch or dinner if I have this for breakfast.
- Black Pudding -Blood.
- Carp -It will probably taste like every other fish.
- Baba Ghanoush -I love eggplant, however eggplant mash? Hm?
- Calamari (tentacles and all) - I have had the bodies, but the tentacles freak me out.
- Aloo Gobi - Can't say no to curry or cauliflower.
- Hot Dog from a
- Black truffle -Expensive mushroom that is not worth buying AT ALL!
- Pistachio Ice Cream -This just sounds nutty.
- Avocado Ice Cream -This sounds buttery and creamy.
- Foie Gras -While eating it, I want to say, "Well this is just delectable."
- Limburger Cheese -Plugging my nose might need to be necassary for this.
- Raw Scotch Bonnet pepper -I'll probably need an esauphugus transplant after this.
- Homemade Dulce de luche -Put that in my Hot Cocoa.
- Baklava -I don't like phyllo dough, but everyone makes things differently.
- Bagna Cauda -I fondue!
- Wasabi Peas -Not like what they put on your sushi platter.
- Sauerkraut -It just doesn't sound tasty to begin with!
- Whole insects -...
- Goat’s milk -Creamy, warm, sour goodness.
- Chicken tikka masala -I love love curry. Did I say that already?
- Sea Urchin -Makes me think of eating Ursula, from the Little Mermaid.
- Prickly pear -"Don't pick the prickly pear by the paw, When you pick a pear, Try to use the claw."
- Abalone -Sushi is this planet's gold food.
- McDonald’s Big Mac Meal, with a Dr. Pepper -Believe it or not, I have never had it.
- Spaetzle -A german dumpling, now that sounds delicious.
- Frog Legs -This taste like chicken.
- Haggis -Nothing like an enlarged stomash stuffed with other organs, vegetables, and spices. Yum.
- Fried plantain -This sounds like it could be my weakness.
- Chitterlings -Fried pig intestines, might taste like pork rines.
- Gazpacho soup -I think this is something Isabelle, my sister, would like.
- Fresh roadkill -Ok ok ok, within an hour. After that, heck no no no.
- Rabbit -I don't feel about eating Mr. Hare.
- Goulash -My kind of beef stew.
- Flowers -With a delicious, fruity vinaigrette.
- Horse -Like in China or something.
- Spam -By itself, then in sushi.
- Catfish -Taste like fish.
- Mole poblano -Chocolate, coffee, spices....A sauces dream.
- Polenta- Dry cornmeal...yum.
- Snake -I'll get back to you on that.
- Colombian Coffee -I just want to try this World Famous coffee and see what the fuss is all about.
- A Primanti’s sandwich from Primanti’s in
- Rocky Mtn. Oysters -Testes...I am a Coloradian after all.
- Buckhorn Exchange Restaurant,
- Duffy’s Cherry Cricket,
- Special #2 from
- Philippe’s The Original, LA -I love a good sandwich joint.
- Rick Bayless’s restaurant, Frontera -My idol.
- Art Smith’s restaurant, Table 52 -My second idol, Oprah's personal chef.
- Art Smith’s restaurant, Art and Soul -The Obama's went to this restaurant for V-Day.
- Seasons 52 -Changes their menu to what is in season.
- Tofu -Give it to me deep fried.
- Gelato -Thank you Italy, thank you.
- Beignets -A french doughnut.
- Indian Fry Bread -Sweetened to perfection.
- Blueberry pancakes -Simple, laid back, country style food.
- Nutella -What the heck is this?
- Perogies -Stuffed dumplings never hurt anyone.
- French Fried Yams -I've had French Fried sweet potatoes...yams are NOT sweet potatoes.
- Steamed Clams -Little vinegar, little mustard, good time.
- Egg nog -What is this?
- Shark steak -Surpirse surpirse, does not look like fish, but beef.
- Mousaka -"Moose Caca?!"
- Sweetbreads -I'll just leave it at that.
- Baked Alaskan Pie -I would like to made this.
- Thai Tea -Strong, yes. Flavorful, yes. So why not?
- Donkey -Supposedly the most tender and delicious meat in the world. Those Chinese, man.
- Liver and Onions -Maybe grandma can help my with this one.
- Beef Wellington -It sounds like it is named after someone who was royalty.
- Fried Green Tomatoes -Good, ol' southin' food.
- Paneer -Seriously? A cheese that doesn't melt?
- Dragon Fruit -I like the Vitamin Water flavor, so why wouldn't I like the fruit itself?
- Fried Pickles -Another southin' food.
- Wild Huckleberries -Where the wild things grow.
- Deep Fried Twinkie -I'll have paramedics standing by to resuscitate me.
- Veggie Burger -How is this made? How?
- Tofu Burger -And what abou this crazy one?!
- A Ripe Georgia Peach -I can already feel the juices running down my face.
- Ants -Chocolate covered, I hope.
- Kangaroo -Awwwwwwww.
- Tongue
- Chicken Feet -Maybe with a little teriyaki sauce.
- Whole anchovies -Puts hair on your chest.
- Kimchee -I thought this was a dessert.
- Quail Eggs -Sunny side up on a medium rare steak or a salad.
- Olive Oil Poached Salmon -How is it poached and not fried?
- A real Philly Cheese Steak -Help me out Philly.
- Fresh sashimi(on the boat) -Unhook the booger, chop him up, and put it in my mouth.
- Actual sandwich flavored ice cream served on a bun -Served in Thailand.
- A Chili dog from Weinerschnitzel -My mom use to work here.
- A “Cinnabon” -Anything that rhymes with cinnamon has me sold.
- A deep fried hot dog -Again, heart attack.
I'm looking forward to trying these different foods and visiting these restaurants of the world. If you can help me out, that would be so great. I'm looking forward to expanding my palette and exploring the world of food. Wish me luck with my life long goal.
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."
-Alice May Brock
Wednesday, February 24, 2010
Artichokes and Pasta
After my class last night, I wanted to cook! We didn't cook anything at school so all the way home I was imagining what to fix myself. Tuna? No. Chicken? Nah. Pasta? Heck yes, but with what? Tomatoes, garlic, and butter. So I went straight to the market to pick up a few ingredients I needed. After picking up some pasta and beautiful roma tomatoes, I wanted to go look at the produce again to see if I wanted to add anything else. Luckily, out of the corner of my eye, I saw these giant, green artichokes! You don't know how I excited I was, I think I might have let out a little hoorah in front of everyone. I have been waiting for months for the market to start selling them, and it was only 2 for $4! Amazing! I got three. I rushed home and put two pots of water on.
Nothing is more comforting than pasta. My mom made it all the time when I lived at home. Now when I have it, I think of the times when pasta sauce stained my lips, and I would slurp it up like in Lady and the Tramp. People think seasoning the water with salt is bad for the pasta, when in Italy they think the water should taste and smell like the ocean. When in Rome. I cooked my artichoke for thirty minutes and cooked my spaghetti to al dente. Al dente comes from Italian and means "to the tooth" or "to the bite", referring to the need to chew the pasta due to its firmness. Basically, it's the best way to enjoy pasta.
I sauteed my largely chopped tomoatoes and garlic in butter and poured it over my spaghetti. I melted some more butter for my artichoke to dip in. The artichoke was already zesty so I didn't add any lemon juice to the butter. Perfectly cooked food and a happy stomach equals total bliss.
I love that simple ingredients can be so incredibly appetizing, if cooked properly. Pasta, garlic, tomatoes, garlic, and artichokes can make you feel like you are eating like a king, or in my case, a queen. Remember, cooking is not complicated. It only will be if you make it out to be. You are in control of your cooking, not your food.
Be creative, have fun, and be merry with food.
"These things are just plain annoying. After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. Have the shrimp cocktail instead."
-Miss Piggy
Monday, February 22, 2010
Ribs
Ribs are everyone's guilty pleasure, whether they are pork, beef, Asian, BBQ, dry, or wet, they always please a crowd. In my last blog, I posted a picture of some awesome Pork ribs I made in my Catering class. The recipe was so easy, but so delicious and the ribs were very moist and tender, just the way I like them. So I decided to finally post my recipe! When I made it, I was just eyeballing everything. So I'm going to try really hard to make sure the amount of ingredients are ok. And remember, you can always add more or less of something if you want to! Remember, a cook is an artist, they have their own palette. Also, I will post the roasted Asian vegetable recipe!
Soy Sauce and Honey Pork Spare Ribs
Ingredients:
-2lb of pork spare ribs
-1 tbsp of cumin
-1 tbsp of onion powder
-2 tsp of chili powder
-1 tbsp of red pepper flakes
-2 tsp of cinnamon
-Pepper for taste, no salt!
-1 cup of soy sauce
-1 cup of honey
-1/4 cup of brown sugar
-1/2 cup of fish sauce
-1/4 cup of rice vinegar
-1 tbsp of red pepper flakes
-If it is still salty, add more honey
Directions:
-Preheat the oven to 375 degrees and a grill to high heat. If you do not have a grill, then a hot pan will do. I use my George Foreman grill at home.
-Mix the first 5 dry ingredients together. Coat the ribs with this dry mix well. Place on grill. This step is just to get a nice brown crust on the outside, not to cook all the way through.
-While the meat is on the grill combine the rest of the ingredients in a bowl. If you want more of a certain ingredient, add it!
-After the meat has a nice browned crust, place in a casserole dish. Pour your wet mixture over the meat evenly.
-Cover with foil!!!! This is important so that your meat won't dry out in the oven.
-Cook for 25 minutes.
-If it is not done, wait another 5 minutes.
-Serve and pour the extra juice over the meat.
-Enjoy!!!
Roasted Asian Veggies
Ingredients:
-1 onion, medium diced
-1 parsnip, diced
-1 bok choy, diced
-1 fennel bulb, diced
-1 Handful of cilantro, sprigs
-2 cups of teriyaki sauce
-1/4 cup of fish sauce
-1/4 cup of rice vinegar
-1 tbsp of red pepper flakes
-Napa Cabbage, optional, for presentation
-Can always add more of your favorite veggies!
Directions:
-Preheat the oven to 375 degrees.
-Combine your cut up vegetables in a casserole dish. Place several cilantro sprigs over.
-In a bowl, combine your wet ingredients and red pepper flakes.
-Pour over your vegetables and stir.
-Cover with foil!!!
-Cook for 30 minutes. If the parsnips are still tough, cook for another 10 minutes.
-Place cabbage leaves along the outside of a platter.
-When vegetables are done, pour in the middle of the platter, over the cabbage leaves.
-Place fennel sprig over for presentation.
-Serve and enjoy!
Let me know if you decide to make it! It is scrumptious! When I made it a second time at home, I made mashed potatoes. I want something that would suck up all those juices! Bon Appétit!
"I am not a glutton - I am an explorer of food."
-Erma Bombeck
Sunday, February 21, 2010
School
Sorry it's been almost a month since my last post! Things have been so busy with school and work I haven't been able to find the strength to sit down to blog. When I'm not busy, I'm either sleeping, with Matthew, or relaxing on the couch. And with everything going on, I'm still trying to find time to cook dinner at home, however I eat so well and so much at school sometimes, I don't cook or go out for several days! Free, delicious food. How much better does it get than that?
So, I love my classes that I am taking. Intro to Baking, Soups, Sauces and Consommes (yes, its all one class!), Intro to Foods, Catering, and Yoga!
In Intro to Foods, it's about learning all aspects of food and a kitchen. Very easy for me, but there is always so much to learn in this field!
In my Soups class, it's interesting and it is very important to know, however it is extremely boring! In the first class we had to make a chicken stock. After we put everything in a pot, we basically watched water boil for two hours. It's getting better though. We started doing sauces and we were able to make steak or chicken to go with our sauce. Finally, cooking!
Catering is by far my favorite class! In it, we are learning how to cook for buffets, family style dinners, plated banquets, and boxed lunches. In each class, my teacher buys a certain protein and vegetables. Each group gets the same thing and assigned different types of catering. I eat the best in that class.
I'm taking yoga for several reason. One, I want to strengthen my core, or really just my whole body. In a kitchen you stand all day and your back starts to compress so I really want to strengthen it as much as I can. Two, if I take it at school, I am more likely to go since it is for a grade and I will suffer the consequences more if I don't go.
Finally, there is Baking. I don't like it. "Hate" is too strong. I am awful at baking. Just last week I made pastry cream, and it didn't thicken right, so into the trash it went. I feel like when I mess up, it is a big deal, especially to my teacher. She never really helps, so it makes me want to give up even more. We made cookies the first week, and I was really good at that! I was amazing at it! I could make cookies with my eyes closed! I was ok when we did tarts, but again, my pastry cream didn't thicken right. I feel like I don't have the patience for this. In cooking I just estimate and add as much or little of something as I want and it is delicious and easy, but in baking, you have to measure every single thing, and sometimes I don't measure. If it looks like a teaspoon of salt, then it is a teaspoon of salt. I really want the Baking/Pastry degree. I think with it, along with the Culinary Arts and Culinary Management degrees, it will better my chances of getting a job. I don't need to know everything, but I will at least have experience of baking. And who knows, maybe it will grow on me. For right now though, it's like pulling teeth, and everyone "hates" having their teeth pulled.
Well, I hope you don't mind drooling. This is what I have made this semester so far.
Chocolate Chip Pumpkin Cookies & Pumpkin Cookies with Cinnamon Cream
Stewed Chicken with Latin flavors, Sauteed Green Beans, and Roasted Red Potatoes
Orange Peel and Lime Crown Garnish for Hors D'oeuvres Cheese Platter
Soy Sauce/Honey Pork Spare Ribs and Roasted Asian Veggies
Fruit Tart with Homemade Pastry Cream
Hopefully, I will post more pictures soon! Enjoy and leave comments!
"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
-Jim Davis
Monday, January 25, 2010
Siracha vs. Tabasco vs. Tiger Sauce
I love spicy food, however I like being in control of how much spice I get. Thank the food gods that someone invented these three sauces.
There is the Thai sauce, Siracha also known as "rooster sauce". It is great with any Thai food or just Asian food. It's spicy spicy spicy, but delicious, especially in Pho, a Vietnamese soup dish.
Then there is Tabasco sauce. I love Tabasco on eggs, but my favorite "flavor" is smoked Tabasco. It's has a BBQ taste to it. I love using it in my Mexican dishes, especially on my Chipotle burrito. I make spicy-veggie rice (recipe later) with the smoked Tabasco.
Last, but not least, Tiger sauce. I'm sure many of you haven't heard of it, but it is one of the greatest sauces ever. Go to the store, go in the sauce aisle, and it should be by specialty sauces, it has a tiger on it, obviously, buy it buy it. It can go on anything! Steak, fish, potatoes, breakfast, noodles, anything. My family is obsessed with it. It was the first sauce I really like when I was little.
All of these sauces are great go-to sauces from the fridge. Forget A1. Yuck!
Picking a favorite is hard. I like specific sauces on specific dishes. Try each if you haven't, your taste buds will thank you.
Ok this is my special Spicy Veggie Rice! I love having it with baked chicken.
Ingredients:
-3 cups of rice
-4 and a half cups of water
-2 Roma tomatoes, diced
-1 medium onion, diced
-1 red bell pepper, diced
-Smoked Tabasco
Directions:
Add water and rice together in a pot and bring to a boil uncovered. Once it comes to a boil, turn heat to low and cover. Wait 7 minutes and add veggies, don't stir. Cover. Check in 7 more minutes. When water is gone, test rice. If it is still crunchy, add a tablespoon of water and check in 5 minutes. Stir. When water is gone and rice is done, add Smoked Tabasco. Shake it a few times. Stir. No pepper, no salt. If you want it really spicy, go nuts! Serve and enjoy.
"In the orchestra of a great kitchen, the sauce chef is the soloist."
-Fernand Point
Chicken-Broccoli-Rice Casserole
This past weekend, I made my mom's chicken-broccoli-rice casserole, and it was to die for! Afterward, I made brownies from a box with Matthew! It was a wonderful dinner! This recipe is so good, I have to share it with everyone! I hope you don't mind, Mom.
Ingredients:
-2 to 3 Chicken Breasts, cubed
-4 tablespoons of butter
-1 whole small onion, or half a medium onion, diced
-1 cup or 4 stalks of celery, medium diced
-2 cans of cream of chicken soup
-2 cups of chicken broth
-2 cups of cheese, preferably cheddar
-3 cups of cooked rice
-Frozen bag of broccoli
-4 slices of bread, preferably whole wheat, cut into cubes (croutons)
-Pepper, no salt!
Directions:
Preheat oven to 350 degrees. Bring a pot of water to a boil and add cubed chicken. In a large pot or deep skillet melt about 2 tablespoons of butter and add onions and celery. After both veggies have been sauteed, add in cream of chicken and only a cup of chicken broth to start out with. Add all the cheese, and cooked rice. To have less pots to clean, I just buy three packs of Uncle Ben's microwavable rice. When chicken is done cooking in boiled water add to mixture. Microwave broccoli for about a minute, just to thaw it out a little, then add to mixture. Add pepper for taste. If mixture is too thick, add more chicken broth. You want it thick and not soupy. Remember, it's a casserole, not soup. Transfer mixture to a 9x13 casserole dish. Melt remaining butter in a skillet and add bread cubes. Once those are lightly toasted, place on top of the casserole. They will toast more in the oven and give a great crunchy texture to this meal. Don't mix! Place the casserole in the oven for 30 minutes. That should be plenty of time for all of the flavors to ooze together. Serve in a bowl, and to add a kick, it is great with Tiger sauce, located in sauce/dressing aisle. Bon Appétit!
"Food is not about impressing people. It's about making them feel comfortable."
-Ina Garten
