Ingredients:
1 1/2 pound eggplant, cut into thick strips
1 bell pepper, red, diced
6 tbsp. sugar
4 tbsp. low-sodium soy sauce
3 tbsp. white vinegar
3 tbsp. rice vinegar
2 tbsp. dry sherry
2 tbsp. cornstarch
1 tsp. chili oil
2 tbsp. Sriracha (Vietnamese garlic/chili sauce)
2 tbsp. dark sesame oil
3 tbsp. canola oil
12 garlic cloves, minced
1 cup scallions, finely chopped, white and green parts
Directions:
In a colander, toss eggplant strips with the cornstarch to coat evenly. In a bowl, combine sugar, soy sauce, white vinegar, rice vinegar, dry sherry, chili oil, Sriracha, dark sesame oil, and minced garlic together. Whisk to combine. Heat the canola oil in a wok over high heat. Once oil is hot, add the eggplant strips. Saute them, turning frequently, until they are lightly browned - about 6 - 7 minutes. Add the sauce mixture, reduce the heat to medium, and continue stirring. The sauce will begin to thicken (feel free to add an additional 1 tsp. of cornstarch if it does not thicken to your liking). Once the sauce is thickened, add the bell pepper and scallions and mix together to combine. Remove from heat and serve.
Variation:
Add 8 - 12 oz. of cubed firm tofu to the oil in the wok first. Once it starts to brown, then add the eggplant and follow the directions above.
Makes about 4 servings.
Friday, October 3, 2008
Tuesday, September 30, 2008
Wine Tasting: 2006 Bridgeview Vineyards "Black Beauty" Syrah
Appellation: Southern Oregon.This was a pleasant wine, but could stand to age about another year or two. Relatively dry for a Syrah (I prefer fruitier), but still quite a pleasant wine. It's light enough to be able to go with chicken, pasta, and other less heavy dishes. Medium-bodied and easy drinking. I picked this up back in early July when I was with my folks visiting Crater Lake in southern Oregon. Not the best of the bunch that I picked up, but very good for it's reasonable price at the winery ($17).
Recommendation: 3 out of 5.
Sunday, September 28, 2008
Recipe: Fusilli with Chicken and Tomatoes
Can you tell I'm having a very lazy Sunday? I'm on a cooking spree!!! Yes, I skipped the Folsom Street Fair this year. I've seen enough nekkid grandpas to last me at least 4 reincarnations so I decided to hide at home with my pooch this year. Anyways, on to the recipe...
Ingredients:
1 lb. dry fusilli pasta
3 tbsp. olive oil
2 cups diced roma tomatoes (approximately 6 - 7 tomatoes)
1 cup diced heirloom tomatoes (approximately 1 - 2 tomatoes; I used a yellow one and a purple one)
1 cup canned unflavored tomato sauce
3 tbsp. of minced garlic
2 tbsp. of chopped fresh basil
1 tbsp. of chopped fresh sage
1 tsp. of dried oregano
1 tsp. of sea salt
1/2 - 2/3 tsp. of cracked red pepper flakes (I use 2/3 'cause I like a little heat ;))
1 1/2 lb. of boneless, skinless chicken breast
Directions:
Add 1 tbsp. of olive oil to a big pot of water, bring to a boil, and cook fusilli according to package directions.
Cut the chicken breast into cubes. In a separate large pan, heat the remaining two tbsp. of olive oil over medium-high heat. Add the minced garlic and sautee until the garlic is cooked (about 2 - 3 minutes). Add the chicken breast and cook until cooked through and browned on all sides. Once the chicken is cooked, add the tomatoes, oregano, sea salt, and cracked red pepper flakes. Mix thoroughly, reduce heat to low, and simmer for about 7 - 8 minutes.
Drain the pasta and pour into a large bowl. Add the chicken and tomato mixture along with the fresh basil and sage, mix thoroughly, let stand about 2 minutes to let flavors combine. Serve with grated parmesan if desired.
Makes about 6 servings.
Ingredients:
1 lb. dry fusilli pasta
3 tbsp. olive oil
2 cups diced roma tomatoes (approximately 6 - 7 tomatoes)
1 cup diced heirloom tomatoes (approximately 1 - 2 tomatoes; I used a yellow one and a purple one)
1 cup canned unflavored tomato sauce
3 tbsp. of minced garlic
2 tbsp. of chopped fresh basil
1 tbsp. of chopped fresh sage
1 tsp. of dried oregano
1 tsp. of sea salt
1/2 - 2/3 tsp. of cracked red pepper flakes (I use 2/3 'cause I like a little heat ;))
1 1/2 lb. of boneless, skinless chicken breast
Directions:
Add 1 tbsp. of olive oil to a big pot of water, bring to a boil, and cook fusilli according to package directions.
Cut the chicken breast into cubes. In a separate large pan, heat the remaining two tbsp. of olive oil over medium-high heat. Add the minced garlic and sautee until the garlic is cooked (about 2 - 3 minutes). Add the chicken breast and cook until cooked through and browned on all sides. Once the chicken is cooked, add the tomatoes, oregano, sea salt, and cracked red pepper flakes. Mix thoroughly, reduce heat to low, and simmer for about 7 - 8 minutes.
Drain the pasta and pour into a large bowl. Add the chicken and tomato mixture along with the fresh basil and sage, mix thoroughly, let stand about 2 minutes to let flavors combine. Serve with grated parmesan if desired.
Makes about 6 servings.
Recipe: The Chicken and the Egg Tacos
This is a breakfast dish I cooked up that blends a little bit of my southern roots with some West Coast Mexican flavors. In the south, chicken and egg biscuits are a common breakfast dish because both chicken and eggs are so plentiful in the south. Heck, my home state of Georgia is the largest producer of both, which should tell you something. But, I didn't feel like going through the effort of making biscuits this morning, so I added a few Mexican touches to get a completely different concoction that turned out really well.
Ingredients:
1 lb. boneless, skinless chicken breasts
4 large eggs
1 large green heirloom tomato (other colors are OK, I just prefer the green :))
1 red bell pepper
1/2 cup chopped scallions, green and white parts
2 tsp. minced garlic
1 tsp. cumin
1 tsp. paprika
1/2 tsp. of chipotle chili powder
1 tsp. kosher salt
2/3 cup of shredded pepper jack cheese
8 small flour tortillas (soft taco size)
2 1/2 tbsp. of olive oil
2 tbsp. of milk (I use non-fat)
Salt and pepper to taste
Directions:
Dice the heirloom tomato and red bell pepper together into a medium sized bowl. Add the scallions, garlic, cumin, paprika, chipotle chili powder, and kosher salt and mix together. Cover and place in the refrigerator.
Pound the chicken breasts out between two sheets of wax paper until they are a little more than 1/4 inch thick. Sprinkle generously with salt and pepper. Put 2 tbsp. of olive oil in a large skillet over medium heat. Sautee the chicken breasts in the olive oil about 10 - 12 minutes, turning frequently, until browned and cooked completely through. Cut the cooked chicken into thin strips and set aside.
In a small skillet, put 1/2 tbsp. of olive oil over medium heat. In a small bowl, whisk the eggs together with a little salt and pepper and the milk until fully beaten. Place the eggs in the skillet and cook until fully scrambled, turning and separating constantly.
Warm the tortillas either in the microwave or in the oven according to package directions. Get the salsa mixture you made earlier from the refrigerator. In each tortilla, place equal portions of the scrambled egg, sliced chicken, pepper jack cheese, and salsa. Fold and serve!
Makes 4 servings (two tacos per serving).
Ingredients:
1 lb. boneless, skinless chicken breasts
4 large eggs
1 large green heirloom tomato (other colors are OK, I just prefer the green :))
1 red bell pepper
1/2 cup chopped scallions, green and white parts
2 tsp. minced garlic
1 tsp. cumin
1 tsp. paprika
1/2 tsp. of chipotle chili powder
1 tsp. kosher salt
2/3 cup of shredded pepper jack cheese
8 small flour tortillas (soft taco size)
2 1/2 tbsp. of olive oil
2 tbsp. of milk (I use non-fat)
Salt and pepper to taste
Directions:
Dice the heirloom tomato and red bell pepper together into a medium sized bowl. Add the scallions, garlic, cumin, paprika, chipotle chili powder, and kosher salt and mix together. Cover and place in the refrigerator.
Pound the chicken breasts out between two sheets of wax paper until they are a little more than 1/4 inch thick. Sprinkle generously with salt and pepper. Put 2 tbsp. of olive oil in a large skillet over medium heat. Sautee the chicken breasts in the olive oil about 10 - 12 minutes, turning frequently, until browned and cooked completely through. Cut the cooked chicken into thin strips and set aside.
In a small skillet, put 1/2 tbsp. of olive oil over medium heat. In a small bowl, whisk the eggs together with a little salt and pepper and the milk until fully beaten. Place the eggs in the skillet and cook until fully scrambled, turning and separating constantly.
Warm the tortillas either in the microwave or in the oven according to package directions. Get the salsa mixture you made earlier from the refrigerator. In each tortilla, place equal portions of the scrambled egg, sliced chicken, pepper jack cheese, and salsa. Fold and serve!
Makes 4 servings (two tacos per serving).
Monday, May 19, 2008
Recipe: Baked Spiced Chicken
This is a twist on a baked “fried” chicken recipe I’ve been making for years. I changed up the spice mixture to reflect more of a West coast versus Southern take on the recipe.
Ingredients:
1 1/2 lb. of boneless/skinless chicken breasts (about 4 breast halves)
1 pint of reduced-fat buttermilk
3 tsp of garlic powder
3 tsp of Chinese five spice powder
3 tsp of chipotle chili powder
3 tsp of paprika
1 cup of cornflake crumbs
1 cup of unseasoned bread crumbs
Cooking spray
Directions:
Place chicken in a large bowl and coat with all of the spices. Add the buttermilk. Using hands or a big spoon, mix everything around until the spices are fully mixed into the buttermilk, the chicken is fully coated, and the chicken submerges almost completely in the buttermilk. Cover and refrigerate for 4 hours or overnight.
Preheat oven to 375. Foil a baking sheet and coat with cooking spray. Fill another large bowl with the cornflake and bread crumbs. Take chicken out of the buttermilk mixture and roll in the crumb mixture to fully coat. Place chicken on baking sheet and put into oven. Bake for 30 - 35 minutes until cooked through and the crumb crust is nice and brown.
Makes 4 servings.
Ingredients:
1 1/2 lb. of boneless/skinless chicken breasts (about 4 breast halves)
1 pint of reduced-fat buttermilk
3 tsp of garlic powder
3 tsp of Chinese five spice powder
3 tsp of chipotle chili powder
3 tsp of paprika
1 cup of cornflake crumbs
1 cup of unseasoned bread crumbs
Cooking spray
Directions:
Place chicken in a large bowl and coat with all of the spices. Add the buttermilk. Using hands or a big spoon, mix everything around until the spices are fully mixed into the buttermilk, the chicken is fully coated, and the chicken submerges almost completely in the buttermilk. Cover and refrigerate for 4 hours or overnight.
Preheat oven to 375. Foil a baking sheet and coat with cooking spray. Fill another large bowl with the cornflake and bread crumbs. Take chicken out of the buttermilk mixture and roll in the crumb mixture to fully coat. Place chicken on baking sheet and put into oven. Bake for 30 - 35 minutes until cooked through and the crumb crust is nice and brown.
Makes 4 servings.
Friday, April 25, 2008
My Love of Japan
The gracious people and their impeccable politeness, the crazy teenagers and their whacked fashion on Takeshita-Dori in Harajuku, the insanely large palaces of European luxury on Omotesando and in Ginza, miniature gadgets we’ll never have at home in Akihabara, the gargantuan train stations where you always seem to be going against the herd, the endearing giggles one elicits when they mis-speak their Japanese - but most of all the amazingly complex and wonderful cuisine - keeps bringing me back to Japan. While the trip this week was all business, I did get to have a bit of fun and meet some wonderful new people in the process. I treasure every trip I get to make to Japan and those that know me know of my love for the country. But, back to the food...
I have several recommendations if you ever find yourself in Tokyo and, specifically, around the very hip neighborhood of Shibuya, here are some not to miss places:
I have several recommendations if you ever find yourself in Tokyo and, specifically, around the very hip neighborhood of Shibuya, here are some not to miss places:
- Gonpachi - great and diverse selection of yakitori in a jovial atmosphere; the beef short rib and duck marinated in wasabi yakitori are not to miss!
- Horaitei - on the top floor of the Tokyu Center department store you will find some of the best katsu ever; go for the katsu donburi at lunch - excellent!
- Paradise Macau - a tropically themed establishment that serves excellent Laotian and Indonesian dishes; they have a very good and inexpensive selection of Aussie wines by the glass
- Asahi Sushi - take-out sushi on the restaurant avenue level of the Shibuya Mark City office complex; great for a quick lunch with an impressively diverse selection of fresh fish, many of which you won’t recognize, so be adventurous
- Legato - swanky establishment on the floor above Gonpachi; floor to ceiling windows and a jazz pianist make this a great spot for dessert or an after dinner drink
- Keivi - a tiny little traditional gay bar just around the corner from Shibuya JR station; much better than average snacks included with your cover charge; tell Mama-san Toshi I said hello!
Sunday, April 20, 2008
Recipe: Miso Poached Halibut
As I am sitting on United 837 somewhere over the Pacific on my way to Tokyo for the week, I thought I would share a Japanese-themed recipe that I made up a few weeks ago. It’s very simple, light, and tasty. I know it’s been a while since I’ve posted - school has worn me down over these last several weeks, unfortunately. In any case, if you do make this, let me know! Enjoy!
Ingredients:
2 1/2 lbs. of halibut filets
1/2 cup of dark miso paste (if you can’t find dark, any miso paste you can find will do)
2 cups of low-sodium soy sauce
4 cups of water
1 1/2 cups of fresh green onions, finely chopped (green and white parts)
1 cup of fresh cilantro, finely chopped
2 tbsp. of rice vinegar
1/2 cup of sake
3 star anise bulbs
2 tbsp. of minced garlic
2 tbsp. of minced ginger
Directions:
In a large chef’s pan or dutch oven, combine all ingredients except for the halibut into the pan making sure to distribute the miso paste well among the liquid. Bring to a boil then reduce heat to a low, cover the pan, and simmer for 45 minutes to one hour to let the flavors fully combine. Then, submerge the halibut filets into the liquid and re-cover the pan. Poach the filets for about 10 - 15 minutes. Remove and serve in a bowl with a bit of the broth from the pan poured over.
Makes 4 - 6 servings.
Ingredients:
2 1/2 lbs. of halibut filets
1/2 cup of dark miso paste (if you can’t find dark, any miso paste you can find will do)
2 cups of low-sodium soy sauce
4 cups of water
1 1/2 cups of fresh green onions, finely chopped (green and white parts)
1 cup of fresh cilantro, finely chopped
2 tbsp. of rice vinegar
1/2 cup of sake
3 star anise bulbs
2 tbsp. of minced garlic
2 tbsp. of minced ginger
Directions:
In a large chef’s pan or dutch oven, combine all ingredients except for the halibut into the pan making sure to distribute the miso paste well among the liquid. Bring to a boil then reduce heat to a low, cover the pan, and simmer for 45 minutes to one hour to let the flavors fully combine. Then, submerge the halibut filets into the liquid and re-cover the pan. Poach the filets for about 10 - 15 minutes. Remove and serve in a bowl with a bit of the broth from the pan poured over.
Makes 4 - 6 servings.
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