Wednesday, March 21, 2007

Recipe: Bananas Foster

Recipe: Bananas Foster

Vanilla Bean ice cream
Dark Brown sugar

I need to get the exact recipe from my friend. He's an amazing cook. :) This was so delicious. From what I saw you cut up the bananas. Throw the butter, dark brown sugar together. Pour in some rum. Then try to light the rum on fire! :) It didn't exactly work as planned but the alcohol did burn off leaving the sweet taste of rum. Scoop over vanilla bean ice cream and serve immediately. I will update this recipe once I get full details but for now you can look at this delicious dessert. I really enjoyed it. This is the first time I've had it. :)

Saturday, March 17, 2007

Recipe: Yellow Coconut Curry

Recipe: Yellow Coconut Curry

1 can of coconut milk
1 can of corn
6 potatoes peeled and cut
2 carrots
1 tablespoon of yellow curry powder

Preheat oven to 450 degrees. Cut peel carrots and potatoes. Mix curry powder and coconut milk together. Place all ingredients into oven proof pot (dutch oven perhaps? if so rub oil on lid and inside the pot :D). Cook for 50 minutes to an hour. Serve over white rice.

This is my first time using coconut w/ curry! It's yummy. :) Hubbub liked it. (Like the new nickname?)

Monday, March 12, 2007

Recipe: Teriyaki Salmon Avocado and Mushrooms

Recipe: Teriyaki Salmon Avocado and Mushrooms
2 pieces of salmon (Costco's Atlantic Steaks)
1 avocado
10 oz of mushrooms (Bag pre-washed)
1/4 cup of Teriyaki sauce
Sesame oil
2 cloves of garlic (Spice world minced garlic)

Preheat oven for 450 degrees. Rub sesame oil on dutch oven's lid and in pot. Add minced garlic, salmon, mushrooms to pot. Drizzle on the teryaki sauce. Top off w/ slices of avocado. Place in oven for 50 minutes. Serve over white rice.

I bought the following Glorious One-Pot Meals (Spiral-bound) cookbook. It's pretty cool for a person like me with little time to cook. It has 63 recipes and teaches you a method to cook with the little red dutch oven. This particular recipe is not in the cookbook but most of the recipes are in the similar style. Elizabeth Yarnell - the author even patented this method. :) She usually has everything in the pot including rice. Being asian or being fat rather we eat way too much rice so I separated the rice from the red pot for all of my dishes. Well I adore the book. It's a bit pricey and it doesn't have many pictures maybe only like 2. But It's inspiring and it puts my little red pot to good use...

Tuesday, March 06, 2007

Recipe: Thit Heo Kho (Braised Pork w/ Eggs)

Wandering Chopsticks, Thank-you for the recipe.

Recipe: Thit Heo Kho (Braised Pork w/ Eggs)

1-2 pounds of pork shoulder
Fish Sauce
Pepper and salt to taste
4 eggs
1 tbsp sugar
1 medium onion
1/4 cup water
1 8 oz can of coconut juice (coco rico as Wandering suggest, I picked up canned drink coconut juice :D)

Boil 4 eggs, Cut up meat. Marinate meat in salt, pepper and fish sauce for 10 minutes. Place sugar and coconut juice together. Dissolve it on heat. Place water, coconut juice, onion and meat into dutch oven or a pot. Heat on low for 1 hour. Place eggs in about 15 minutes before finishing. Serve over white rice.

I was impatient so I didn't wait for the coconut juice to caramelize. :D It still turned out delicious though. :) Note, I didn't use that whole pack of meat. I used about 1 1/2 pounds. The rest I placed in the freezer. :D