Sunday, May 3, 2015

Hoisin Baked Chicken

Hoisin is the Asian style sauce that pairs really well with proteins! You can find it easily in mainstream grocery stores. So hoisin chicken goes really well with some good noodles and some shiitake mushrooms, as seen above!

  • 6 chicken legs (drumsticks)
  • 2 tbsp liquid aminos or soy sauce
  • 2 tbsp hoisin sauce, plus 1 tbsp for broiling
  • 1 tsp lemongrass
  • 1 tsp ginger
  • 1 tsp garlic
  1. Marinate the chicken in the ingredients above in a large sealable bag overnight.
  2. Bake in the oven 40 minutes at 375 degrees.
  3. Brush with additional hoisin sauce, then broil about 5 more minutes.

Saturday, May 2, 2015

Calamari Noodle Salad

I love eating lean protein like squid, combined with my favorite herbs and a little bit of bean thread noodles for interesting texture. 
What I love about this dish is how easy it is to make, and how tasty and filling it is!

  • 1 pound of squid, cleaned, tubes cut in half
  • Herbs such as cilantro, mint, perilla, some red onions sliced
  • 1 small bundle of bean thread noodles
  • Nuoc Mam Cham
  1. Dry the squid on paper towels.
  2. Saute in a pan with some canola spray just a few minutes, adding a little white wine or water to finish.
  3. Cook the noodles about 90 seconds, drain, then cut with scissors.
  4. Combine the calamari with the noodles, herbs, and sauce. 

Lately, when I'm not cooking, I've been eating at some great restaurants in Portland that also serve delicious Asian food. One example is Smallwares, a cuisine the owner calls "inauthentic Asian." Check it out!

Sunday, April 5, 2015

Vote for Food and Wine's Best New Chefs

You can vote for The People's Best New Chef of 2015 now through April 8th! Above you'll see an exquisite dish I enjoyed while dining at The Hive. For more about that visit, check out the entire meal here: The Hive 2014. Executive Chef Matthew McClure deserves the vote for the Midwest!!

I was fortunate enough to visit with Chef McClure on my visit to The Hive. I know all chefs can't make table visits to all of their patrons, so I'm extremely appreciative when I receive one! It was an unforgettable dinner for me!

In the Northwest and Pacific, give a vote to Portland, Oregon's Johanna Ware of Smallwares! 
Smallwares was one of the first places I visited when I first moved to Portland, and Johanna's timely interview in the Willamette Week may have had something to do with that! I can see how she was a part of the Momofuku group in NYC!
The smoked potatoes on the brunch menu completely wowed me. I love what they're doing over there!

To vote for The People's Best New Chef of 2015 in Food and Wine, click here!

Saturday, March 21, 2015

Steamed Pearl Balls

My husband Jereme and daughter Gianna love sticky rice so much. I grew up eating it, but had never made it before. Gianna likes to order packets of sticky rice wrapped in banana leaves with the ground meat and Chinese sausage in dim sum restaurants. Jereme always enjoyed it at my mother's house back home.
I was never sure which rice was the right one until I found the recipe in Lee Ann Wong's book Dumplings All Day Wong. That's where I found this unusual recipe that I'd never seen before. Then, I researched how others did it......
  You just soak a cup of the rice in a bowl of water overnight, drain it, then let it dry.
Season the meat well. You can use ground pork or chicken.
The texture and flavors are very unusual and delicious.

  • 1 cup of Premium Sweet Rice
  • 1 pound of ground pork or chicken
  • 2 green onions, choppped finely
  • 2 cloves of garlic, finely minced
  • 1 tbsp of liquid aminos, tamari, or soy sauce
  • 1 tbsp shao xing rice wine
  • 1 tsp sesame oil
  • 1 egg, beaten
  1. Place the rice in a bowl, add just enough water to cover, and let sit overnight.
  2. Drain rice and let dry. Spread onto a sheet pan.
  3. Combine the remaining ingredients in a bowl. 
  4. Make small meatballs of the meat mixture, then roll in the rice until coated.
  5. Prepare a steamer with parchment paper or banana leaves. Place the rice - coated meatballs an inch apart. Heat on high, then lower to medium high heat to steam.
  6. Steam about 15 or 20 minutes or until done.
Make a dipping sauce of liquid aminos or tamari or soy sauce with rice vinegar and sesame oil.

Saturday, February 28, 2015

Shrimp Stuffed Mushrooms

I was surprised the first time I saw Oregon shrimp. I found them packaged in the seafood department at New Seasons........super small, cooked, and peeled. 
At Fred Meyer, you can find this Oregon shrimp in the frozen section. You see it's all done in Astoria, Oregon and Bellingham, Washington. Very local. Very sustainable fishing practices.
I decided the best way to enjoy these tiny, sweet-ish shrimp: tuck them inside a vessel such as a baby portobello mushroom alongside some freshly shredded asiago cheese and chives. Ten minutes or so in the oven, and they're ready.

I can't wait to try some more ways to cook with these Oregon shrimp!

  • 8-10 baby portobella mushrooms, cleaned and stems removed
  • 1/2 cup of freshly shredded asiago cheese
  • 1/2 pound of Oregon shrimp
  • Chopped chives
  • Granulated garlic, to taste
  • Ramekin of Extra Virgin Olive Oil
  1. Preheat oven to 400 degrees.
  2. Combine the shrimp, cheese, chives and garlic.
  3. Dip each mushroom cap in the olive oil, then place onto a foil lined pan.
  4. Stuff each cap with some of the shrimp mixture.
  5. Cook about 10 minutes, or until the cheese is melted.

Sunday, January 18, 2015

Pork Soup Dumpling (Xiao Long Bau)

A soup dumpling is an item that is often found in a Chinese restaurant. It is usually filled with pork and soup broth. The first time I ever tried it, I was simply amazed. I wondered how in the world they slipped the delicious broth inside that silky wrapper and sealed it up. I remember finding it on the appetizer menu at Mr. Chens, a place back home in Little Rock, Arkansas. Another food blogger in town who also loved dumplings had featured a picture of them on social media, and I was amazed I had never heard of them before.
So I researched it, and learned about aspic, the key to making the soup dumpling. It's made by preparing a bone broth, the latest terminology used in the mainstream which has always been known as stock or broth in the professional culinary world. Paleo lifestyle proponents have been really advocating the benefits of bone broth lately. When bones with plenty of cartilage are simmered in water for hours, then cooled, then refrigerated, the result is the aspic, which can then be placed inside the dumpling wrapper. Once the dumpling is steamed, the aspic is heated, melted, and you get the broth in your soup dumpling.

The remaining aspic or broth can be used for the basis of future soups or sauces. Latest trends around the country have people ordering a hot cup of bone broth to sip on and enjoy the nutrients. For more information about that, I like this article.
I've been reading a lot of cookbooks and blogs about making dumplings lately. Of all the wrappers I've tried, I've found the round Gyoza wrappers to be my favorite. Wax paper is okay, but sometimes the dumplings would stick to them, releasing some of the broth from inside. I'm going back to using banana leaves that I can find at the Asian market in the freezer section.
Be careful when you bite into a soup dumpling. The broth inside can be really hot!!
If you take a small bite, release some of the broth onto a soup spoon, then you can let it cool a little before you slurp it up. The soup dumpling recipe that I liked best came from The Woks of Life. But of course I improvised to make my own version. Instead of making my own wrappers, I used the Gyoza wrapper that you can find in the freezer section in Asian markets or at regular grocery stores near the tofu section. I also doubled the aspic ingredients to store the broth for future use.

Going through this cooking process, along with all the research, has really inspired me to start making my own broth and stock! When I have the time, I will roast the bones at 450 degrees for 20 minutes to enhance future stocks.

Aspic Ingredients:
  •  1 pound of pork skin, cut into 1-inch strips
  • 2 pounds of pork neck bones (you want neck bones that still have meat on them!)
  • water
  • 4 slices ginger
  • 2 scallions, cut into 3 pieces
  • 2 tablespoons shaoxing wine

In a medium pot, add the pork skin and pork bones and cover with cold water. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. This gets rid of any impurities. Rinse out the pot and put everything back in. Add enough water to cover by an inch, ginger, scallion and wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 2 hours.

Next, strain the liquid. Allow to cool, then refrigerate overnight. To make the dumplings, scoop out a heaping cup of the aspic, cut into smaller sections, then mix into your filling mixture.

  • 1 lb ground pork (70% lean 30% fat)
  • 2 tablespoons shaoxing wine
  • 3/4 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 3/4 teaspoon sugar
  • 3 teaspoons light soy sauce
  • 3 tablespoons water
  • A pinch of ground white-pepper
  • 1 tablespoon minced ginger
  • 1 heaping cup of your aspic, diced into ½-inch pieces

Mix the filling ingredients, use about a teaspoon full per wrapper, then steam over medium high or high heat for 8 minutes.

Monday, January 12, 2015

Chicken Chimichurri Tacos

My sweet husband recently posted a pic of these tacos I made him on Facebook to brag on his awesome wife that cooks for him every single night.....

It's not easy. Is there even a way to get out of it? Cooking EVERY SINGLE NIGHT??? I mean, I have this food blog, and I love to cook, but.....sometimes it's a little exhausting. BUT....and he says "There's ALWAYS a but....." I do get flowers every single Valentines, birthday, anniversary, Mothers Day, and great gifts for Christmas. He's a great husband. I don't mind that he quit his job in Portland to take the one back in Alaska. I may take a break from cooking every single night.

This is actually one of the quick weeknight dishes I threw together pretty quickly though.

  • 1 Half cup of olive oil
  • 1 tbsp red or white wine vinegar
  • Juice of 1 lime
  • 3 Cloves of chopped garlic
  • Chopped cilantro, about a cup
  • 1 Fresno pepper, seeded and diced
  • 2 shallots, finely sliced or chopped
  1. Blend or mix chimichurri ingredients by hand, whisking well.
  2. Cook 3 leg quarters at 400 degrees for 45 minutes. When cool, shred meat.
  3. Heat a tablespoon of butter and a tablespoon of extra virgin olive oil over medium high heat. Cook a sliced bell pepper and a sliced onion until wilted to the consistency you like.
  4. Heat a tortilla about 10 seconds in the microwave or over a gas stove burner.
  5. Prepare 4 - 5 of these by filling the tortillas with meat, vegetables, and chimichurri. Place them on a plate for your loved one and present with a beer. Tell him to enjoy the game.