Fighting off yet another cold, I decided to try another chicken soup recipe. This recipe is based on Three Guys from Miami Cook Cuban (Mar. 2013)
Tag: 2013
Burmese pork with bamboo shoots curry (wet-tha hmyit hin)
This recipe is from Flavors of Burma by Susan Chan.
Roman-style chicken
This recipe is from Giada de Laurentiis on Food Network in the Kitchen. (Apr. 2013)
Cuban chicken fricassee (fricase de pollo)
This is a family recipe from my friend Annette. Marinate 3-4 lb whole chicken, cut up (skin-on, bone-in) in a mixture of 1 large sliced onion, 1 sliced bell pepper (I used red, not green), 3 garlic bulbs (minced), 1 tsp Spanish red pepper powder (aka pimenton), 1 tsp dried oregano, 1 tsp ground cumin,… Continue reading Cuban chicken fricassee (fricase de pollo)
Rib-eye marinated in Anaheim peppers, garlic, and oregano
This recipe is by Bobby Flay and available on Food Network’s website, withmodifications (I sauteed the vegetables instead of tossing them). (May 2013)
Pan-seared king oyster mushrooms
I came across this recipe at a Korean supermarket, where they were doing a cooking demonstration. Heat oil (sesame oil is recommended) in a sauté pan, then add king oyster mushroom (cut into slices). Season with salt and black pepper, and then let brown on each side. (May 2013)
Korean soy-braised potatoes (gamja jorim)
Peel yukon gold potatoes, cut into cubes, then soak in salted water for 10 minutes. Drain and set aside. In a large wok, mix 4 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp Chinese cooking wine, and minced garlic. Bring to a boil, then add potatoes, mixing so that potatoes are coated. While the mixture… Continue reading Korean soy-braised potatoes (gamja jorim)
Mixed baby green salad with candied walnuts and dried berries
I debated whether to post this, since it’s just a matter of throwing a few ingredientstogether, but it is quite tasty. Toss mixed baby greens with dried berries (blueberries and cherries), toasted pecans, and homemade candied walnuts (see separate post for candied walnuts earlier thismonth). Drizzle with balsamic vinegar and olive oil. (June 2013)
Southern Chinese buddhist vegetarian noodles
I made this dish for Kai, who loves cellophane noodles. Boil sweet potato noodles (aka cellophane noodles, or dang myun) until tender, then drain, rinse with cold water, and set aside. Heat oil in a large wok, then saute minced garlic and sliced onion until wilted. Add mungbean sprouts, Chinese long beans (here, green beans… Continue reading Southern Chinese buddhist vegetarian noodles
Vietnamese caramelized chicken with lemongrass and chilies (ga xao sa ot cay)
Marinate boneless, skinless chicken thighs (cut into chunks) with salt, black pepper, and one finely minced lemonstalk. Set aside. Separately, heat 2 Tbsp neutral vegetable oil until shimmering, then add 2 Tbsp sugar; stir constantly on medium-high heat until caramelized. Then add sliced onion, minced garlic, and 3 lemongrass stalks (pounded and bruised). Saute until… Continue reading Vietnamese caramelized chicken with lemongrass and chilies (ga xao sa ot cay)
Cooking Adventures 