Thursday, November 20, 2008

12-Year-Old’s a Food Critic in NYC

H/T to Chris of Domestic Vocation

12-Year-Old’s a Food Critic, and the Chef Loves It
That’s why David Fishman, an Upper West Sider who turned 12 last month, decided to take himself out for dinner one night last week. His parents had called him at home to say they were running late, suggesting that he grab some takeout at the usual hummus place.

Hummus, again? David thought he could do better than that.

Friday, November 7, 2008

Okinawan-Style Dinner

Okinawan Style Dinner
I was telling my husband that people from Okinawa are known for their longevity. Their diet is to thank for their gift of long life. My husband requested that I make more meals based on their diet which consists mainly of fish, pork, seaweed, tofu, sweet potatoes.

I was able to buy very fresh vegetables today at Friday's local farmer's market.

The following is the menu and recipe for the meal.


Seared Au (Marlin)
Kabocha pumpkin Japanese style
Boiled Okinawan Sweet Potatoes
Steamed White Rice
Watercress Salad


Kabocha Pumpkin:

1 half Kabocha pumpkin, peeled and cut into chunks
2 Green onions stalks, minced
1 piece of ginger sliced
3 cloves of garlic minced
1/4 cup soy sauce
2 tablespoons brown sugar
1/4 cup water

Heat saucepan. Add oil. Brown garlic and ginger. Add the pumpkin, brown sugar, soy sauce and water. Cook until pumpkin is soft. Add green onions.

Seared Au:

1 lb. fresh au (boneless and so fresh you can eat it as sashimi)
Montreal Steak Seasoning

Heat a cast iron skillet on high. Add two tablespoons oil. Season the Au with the steak seasonings on both sides. Place in hot skillet until the bottom browns. Turn over and sear the other side until brown. Remove immediately. The center should still be raw. However, you may continue cooking the fish until it is thoroughly cooked.

Watercress Salad:

1 bunch watercress, washed, dried and cut into approximately 1 inch pieces
1 half lime or lemon
2 tablespoons oil, or a little less
Salt to taste.

Combine and serve immediately.

The Legionaires of Christ, Steve Ray and Eggplant Parmesan

I'm so glad they shared the secret to making Eggplant Parmesan! Check out the video to see what I am talking about.

From Steve Ray's blog

Thursday, November 6, 2008

Chinese Steak and Peppers

I need to go food shopping. I have lots of meat in the freezer but not much veggies. There are some onions, garlic and one pepper and part of a Jalapeno pepper. I was at a loss on what to make for dinner when my dear mom suggested steak and peppers.

Well, the following is a recipe I came up with tonight.

1/2 lb. beef steak, cut in slices across the grain
3 garlic cloves, minced
1 large Green Bell Pepper, cut in half, then cut the halves in half and then slice.
1 small Jalapeno pepper, seeded and deveined and thinly sliced
3 Green Onion Stalks, cut into 1 inch pieces

1/4 cup Soy Sauce
2 tablespoons Ketchup
1 tablespoon corn starch
1/2 cup water
Optional - 1 tsp. good quality cooking extra virgin sesame oil (or substitute peanut oil if you wish)
Blend well and set aside.

Place steak in a bowl and cover with 1/4 cup soy sauce.

Heat on high a wok or large cast iron skillet.

Add two tablespoons peanut oil to the hot skillet. Brown garlic and add the steak. Stir fry on high until meat is no longer red. Add the sauce and stir until sauce thickens. Stir in the remaining vegetables and turn off heat.

Serve immediately with steamed white rice.