Saturday, February 18, 2017

Seared Halibut With Red Pepper Puree

Heat a pan on medium high heat and add some oil. Season your halibut fillet with salt, and pepper then sear on both sides for about 6-9 minutes (depending on the thickness of your fillet). Thinly slice some red peppers then heat the same pan on medium high heat; add a drizzle more oil and saute your peppers (seasoned with salt & pepper) for about 3-4 minutes while turning. In a blender add some vinegar, honey, minced garlic, your sauteed red peppers, olive oil, salt, and pepper. Blend until smooth, plate like so, garnish with parsley, serve with sides, and enjoy!

Sunday, February 5, 2017

Vietnamese Pho

Bring some beef broth to a boil then turn the heat down low to a simmer. Add ground cinnamon, anise oil, ground cloves, grinded peppercons, ground ginger, fish sauce, hoisin sauce, sriracha sauce, and sugar; mix well and continue to simmer. Bring to a boil a pot of salted water then cook your rice noodles for 5-7 minutes or until aldente; drain then put in a bowl. Turn the heat off on your broth. Cut your beef into very thin slices and toss it in your broth (those thin slices will cook really fast in that hot broth). Pour your broth with the beef over your noodles, garnish with bean sprouts, red chilies, cilantro, basil, and fresh squeezed lime juice. Enjoy!

Thursday, February 2, 2017

General Tso Chicken

Heat a pot on medium high heat and add lots of oil (enough to submerge some chicken cubes). Dice your uncooked chicken breasts into small cubes and season with salt and pepper. Grab two bowls, in one bowl mix two eggs, in the other bowl mix a good amount of sugar in with some corn starch. Dredge your chicken in your egg wash, then coat in your flour mixture. Deep fry your chicken for about 5-8 minutes and is golden brown; set aside. Heat a pan on medium high heat and add some oil. Saute some green chilies for about 2 minutes then add chicken broth, ginger garlic paste, onion powder, orange zest, a half cup of sugar, soy sauce, and vinegar. Bring to a boil then turn the heat down low to simmer. Heat another pot on medium high heat and bring to a boil a cup of water. Pour some corn starch into the water and stir until it starts to dissolve (about 3 minutes). Now pour your starchy water in with your sauce, bring back to a boil, and stir until your sauce reaches a nice consistency then turn your heat down low to a simmer. Finally stir in your chicken and toss to coat your sauce well with the chicken. Serve atop rice, garnish with some fresh chives, and sesame seeds and enjoy!

*There is also a General Tsao Chicken sauce & glaze for sale at Walmart.

Chicken Biryani

Boil lots of water in a pot and cook your rice (I use saffron yellow rice) until almost done 20-25 minutes (it will finish cooking later). Season your rice while it's cooking with cumin, aniseed, bay leaves, pepper, and turmeric powder; strain water and set aside. Season your chicken with turmeric powder, salt, pepper, chili powder, coriander powder, curry powder, ginger/garlic paste, ilachi, ground cinnamon, aniseed, yogurt, mint leaves, coriander leaves, and tandoori paste. Mix well, cover and set in the fridge to marinate for 30 minutes. Heat a large pot on medium high heat and add some oil. Cook your chicken for about 10-12 minutes with a lid on occasionally turning. Arrange your chicken to a fairly level layer at the bottom of the pot then cover with coriander and mint leaves. Add a layer of your rice and kind of flatten your rice so it's pretty level and it kind of seals in your chicken for steaming. Sprinkle some ghee on your rice, cover your pot with a lid, turn your heat down low and cook for about 20 minutes. Plate and enjoy!