1, Mar 2009
Mu Shu Pork
If you asked either E or me our favorite Chinese dishes, I don’t think Mu Shu would come up on the list — until recently anyway. We had it on a whim somewhere not too long ago and since then have been loving it. Not only is it fun and…
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- By mike
1, Mar 2009
Cate’s Caramel Corn
E whipped this up for an oscars party with themed food. It turned out great. Her only complaint was that actually making popcorn on the stove the old-fashioned way was sort of a pain (looks like it’s really easy and cheap to make your own microwave popcorn though). She might…
1, Mar 2009
Crawfish Etouffee
Crawfish etouffee has long been one of my yearned-for favorites — cajun restaurants are hard enough to come by (here anyway), good ones even harder, and good ones that offer etouffee as well as jambalaya/gumbo harder still. So when I came across crawfish at central market I figured what the…
8, Feb 2009
Cornmeal Pancakes
I like corn! And I keep doing little experiments with something along the lines of a corn fritter, as a side to chili and other dishes. Those were all using kernels of corn and didn’t end up with the texture or corn flavor I wanted, so this time I decided…
8, Feb 2009
Chili
My old chili recipe basically involved a pound of ground beef, a can of tomatoes, and a flavor pouch I got at the store. I’ve been occasionally experimenting with different meat combinations and doing my own spices. my last effort came out pretty good, but I just felt like trying…
2, Jan 2009
Baked Miso Chicken
Yet another application of my ever-useful golden chicken recipe, this one experimenting with miso again, and using the oven instead of the grill. Preheat the oven to 375. Place the chicken breasts on a broiling rack, meat side up. The glaze was a mix of aka+shiso miso paste, soy sauce,…
15, Dec 2008
Brown Rice Congee (again)
We tried the congee recipe again. Pretty much the same recipe, except we poached the chicken first (a mix of boneless breast and bone-in thigh) and then used the water for half of the broth. Then we used a mix of crimini, shiitake, and a small portabello mushroom. Verdict? I…
30, Nov 2008
Brown Rice Congee
Ever since the pho rice soup, I’ve been wanting to experiment with congee recipes. Congee is basically a kind of rice porridge, and it’s made by cooking the rice in a lot of liquid for a very long time. As with the pho rice soup, I decided to cook the…
23, Nov 2008
Pho Leftovers Rice Soup
I am still not satisfied with the results from my pho experiments, and the last batch of broth has been sitting in the fridge uneaten. However, even if it’s not good enough for a bowl of pho, we figured it’d make a great base for something else. So we improvised…