I’ve always had a thing for fried foods: french fries, onion rings, corn dogs, and doughnuts. You name it, if it’s fried, chances are good that I’d love it. Without a doubt, my favorite fried food is fried chicken. When I make it at home, I used to use a traditional Southern fried chicken recipe with buttermilk until I discovered chicken karaage, Japanese fried chicken, or JFC, for short. Now, it’s my go-to fried chicken recipe. Continue reading
Sushi is arguably the most popular raw fish dish (and my absolute favorite), but there are many other raw fish dishes from around the world. Over the next few posts, I would like to share my interpretation of some other raw fish dishes I’ve enjoyed. First up is poke, a staple of “pupu” platters across Hawaii, traditionally made with cubed raw fish marinated in Hawaiian sea salt, soy sauce, roasted crushed candlenut, sesame oil, ogo or other types of seaweed, and chopped chili pepper.
My husband, Chris, and I just got back early this afternoon from a quick trip to Portland, Oregon where we relaxed, explored the beautiful city, and, of course, ate to our hearts content. I will post a more-detailed trip report later, but Salt & Pepper Ribeye, Peruvian Lamb Shank in a Cilantro-Black Beer Sauce, and a Gorgonzola, Caramelized Onion and Bacon Burger were some of the highlights. Continue reading
Last night, Chinese communities around the world welcomed the Year of the Dragon with festive traditions that were meant to attract good health and prosperity, as well as closer family ties, peace, and harmony in the home. In honor of the Lunar New Year, I made Mongolian Beef, one of the more popular dishes found in Chinese-American restaurants. It is a simple beef dish typically made with flank steak or tenderloin and stir-fried with scallions in a brown sauce containing many ingredients typically found in Chinese cuisine – oyster sauce, hoisin sauce, soy sauce, and Chinese cooking wine, also knows as Shao Xing. The name, Mongolian Beef, is misleading because none of the ingredients or the method of preparation are drawn from traditional Mongolian cuisine. Chalk it up to some clever marketing ploy to name this dish in a way that conjures up a “more exotic” type of food. Continue reading
To many Americans, football season means getting together with friends to watch the big game. Aside from the thrilling action of the game, a big part of the fun and festivities is the food. Football food has to be easy to handle as table space is limited around the couch or tailgate so finger foods are ideal. Over the next couple of posts I will share with you a few recipes perfect for your next football gathering or tailgate party. So, instead of ordering takeout for the next big game, I hope I inspire you to try one of these recipes. Continue reading