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Archive for the ‘Eastern Cuisine’ Category

Plated Calamari and Hijiki Salad

Plated Calamari and Hijiki Salad

Pickled Hijiki Salad

Pickled Hijiki Salad

Fresh calamari is still around the local shops and it is cheap! Sometimes they’ve even cleaned it already for you. A great time saver as this can be an arduous and dirty process. Quick fried and tossed with a hijiki salad. You can kick up one from the seafood shop with some vinegar and spice or soak some dry hijiki and pickle it yourself. We used a hot and sour vinaigrette left from another dish. Let the calamari cool very slightly before tossing the salad. Serve immediately. Good Stuff!

 

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Plated hot and sour pork belly with garden fresh bells, asparagus, and peanuts.

Plated hot and sour pork belly with garden fresh bells, asparagus, and peanuts.

Getting cold out. Let’s make it warm in. One belly of pork from the market cut into slices, chicharones style. Seasoned heavily with salt and pepper and browned in a dry pan. Cover with milk, a few leaves of rosemary, and one bay leaf. Bring to a boil, cover and place in a 300 degree oven for two or three hours. Until tender yet firm enough to handle. Reserve liquor(we used it to make the rice and to season the vinaigrette.) Chill the bellies thoroughly. Slice into portions and crisp them in a 375 degree deep fryer. Bite size is the way to go. The dressing is simply a reduction of mirin, vinegar, hot sauce and stock, carefully balanced. Toss with any crisp vegetables and some scallion. Good Stuff!

Milk braised pork belly with their liquor in the background and hot and sour vinaigrette working screen right.

Milk braised pork belly with their liquor in the background and hot and sour vinaigrette working screen right.

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Plated with crisp potato, tomato vinaigrette, and braised Tuscan kale

Assembled ingredients

Fresh Cod and a deep craving. My wife has been asking for Asian flavors, went for one of my favorite dishes from an old Pac Time/Pac East menu. Made a tomato vinaigrette with some marinara, added some ginger, coriander, cardamon, and clove along with some Chinese black vinegar. One peeled tomato cut in quarters for the plate. Some braised Tuscan kale, used guanciale for the fat and spices, some ginger, basil, and shallot. And the star, barely cooked cod, about mid-rare. Cooked the potato crisps ourselves, but they work just as well from the can. Good Stuff!

 

 

Guanciale with ginger and shallot.

 

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Made with gobi masala recipe from subcontinental spread on recipe blog

Plated with basmati rice and Samosas

Celebrate the bounty of your local farmstands whenever you can pull it off. FL in January is like NY in September. It is just going off! Found some beautiful romanesco, slightly overpriced, but we will get three meals from one head. Assembled with the aloo gobi masala recipe from the recipe blog, this is a perfect sub for the cauliflower. Served with, perish the thought, beef samosas. Recipe to be found today on the recipe blog. A brilliant meal with maybe thirty minutes of preparation less resting time and simmering time. Enjoy on a cold evening. Good Stuff!

 

 

How cool is that?

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Naan baked on a redhot stone

The other night we had a fire in the new beach fireplace. Uh-huh, beach fireplace. Heated up the chikpea masala and the chicken masala and baked naan on a redhot rock within. First built a bed of hot coals, then placed a large flat rock in there. Watch for flaking and possible explosion of the rock. Stoke the fire alongside the stone and make sure it is very hot in there. Brush the stone off between each naan. Next – Pizza! Good Stuff!

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Chicken masala with aloo gobi chana masala and yellow rice

Not may Indian restaurants out this way. Must treat ourselves. The chicken recipe is great for leftover chicken meat from the freezer. The chickpea masala recipe was written for fresh peas but soaked dry peas will do. Yellow rice, flatbread, and raita round this meal out. Check the recipe blog for the easy chicken recipe, the chickpea masala is a little more involved. Serve hot with ice cold beer. Good Stuff!

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Spring into Action

Spring into action with crocuses, later sunsets, and southwest winds. Start warming the kitchen and the soul with hand rolled spring rolls. They freeze surprisingly well and cook in very little time once prepared. If cooking from frozen, allow to defrost only slightly, perhaps one hour, on absorbent towels before frying. If cooking day of preparation, allow to air dry for one hour before frying. We are careful to fry in a high-sided pot to contain some of the splashing. Always monitor the temperature of your oil with a candy or deep fryer thermometer and never leave the frying pot unattended. Serve with duck sauce, soy sauce, or even your favorite hot sauce. Good Stuff!    Check the recipe blog for instructions and ingredients!

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