11, Oct 2009
Blondies
Made the butterscotchy blondies again. E has been making a recipe with chocolate chips and other stuff nicknamed “crack bites” because they’re so addictive. I like those, but I like these better for their simple butterscotch flavor. Only differences this time: walnuts instead of pecans (still good!), an 8×8 pan…
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- By mike
11, Oct 2009
Tandoori Chicken
I tried essentially this recipe, in the oven with boneless breasts. It came out fairly juicy but not with a whole lot of deep flavor (and not looking tandoori red either, for that matter). Probably I should have more completely rinsed off the marinade, patted the chicken dry, and then…
8, Oct 2009
Pan-charred long beans with shrimp and garlic
I’ve been trying to do dry stir-frying lately. The problem is I always chicken out and think I need some oil or liquid of some kind in there and end up with the more typical saucy stir-fry. I’ve also been wanting to master the long bean, which I like but…
12, Jul 2009
Southwestern Chicken Salad
I decided to follow the basic approach of the recent larb and baked wonton recipes — grinding up and sauteeing some chicken, making a salad by adding fresh and pungent ingredients — but using sort-of southwestern vegetables and flavors. The result was pretty good, accompanied with beans, tortilla chips, and…
11, Jul 2009
Mediterranean Chicken Patties
We wanted to do a sort of pita-sandwich-falafel type thing with chicken and came up with the following recipe. The patties came out very good, and we snacked on them for several days. The recipe was completely ad hoc, so there basically aren’t any amounts here. Ingredients chicken patties 1…
11, Jul 2009
Day After Larb Salad
A couple days after making the larb, I wanted to make a quick and fresh salad with the leftovers. I basically freshened the larb with more veggies and some nuoc cham and it was delicious again! This especially made sense because the larb dried out and mellowed a bit from…
7, Jul 2009
Baked Wontons
We’ve had luck baking wonton wrappers in the oven to make chips, so we decided why not try putting something in the wontons. These came out pretty good, nice and crispy at the corners and chewier in the middle. They were a little oily, I think just because I’d brushed…
4, Jul 2009
July 4 Short Ribs
Short ribs don’t really require much to be good. This was your basic simple asian marinade, grilled. They came out good, but next time I want to do more Korean bulgogi-style. Also, I should have dried the ribs more so they charred a little better. Still, yum.