I went to another class at The Chopping Block. This one was about cooking meat.
It was a lot of fun. We made a "Red Wine Beef Daube" which is a braised beef stew type thing. This was ok, I think if the class was longer and it had more time to cook this would taste a lot better. The beef could be a bit more tender. The sauce was good though, it was red wine and a bunch of veges and spices. I forgot exactly what.
We also made a "Sausage and Mushroom Stuffed Pork Loin". This was pretty good. My group kinda made it too big and it took a little longer to cook than everyone else's. I was already full by the time this was ready. I probably learned the most cooking this dish. Learned to butterfly a loin the right way; learn to deglaze and make sauce. Although we didn't brine the pork, we talked about it and I will have to try that sometime.
Lastly we made a "Grilled Lamb Chops 'Scottaditti'". This was my favorite. Delicious and easy to make. It's probably expensive though, it uses a rack of lamb.
Like the knives skill class I took, this reminds me of all the kitchen equipment I need to buy. I'm gonna have to go shopping soon.
-a
Thursday, February 28, 2008
Saturday, February 23, 2008
Cold Soba With Peanut Sauce
I had to make something vegetarian for a little get together at my place, because one of my friends is vegetarian. I like when I have guinea pigs to try my experiments.
one pack of soba noodles (about 12 oz precooked)
two handfuls of dried Chinese black mushrooms
half a head of red cabbage
a few stems of green onions
a pound of baked tofu
a handful of shredded carrots
lots of sesame seeds
Sesame oil
Peanut sauce
soy sauce
The mushrooms takes a bit of preparing. I had to soak them in water overnight. When they're done soaking, they're nicely plumped and soft. Cut off the stems and cook. Boil them in water for a little while. Drain and rinse in cold water until they are cool.
Cook the soba in boiling water for a few minutes. It only takes about 3 or 4 minutes. Then drain and rinse in cold water until the noodles are cool. Set the noodles aside.
Chop up the cabbage, green onions, tofu, and cooked mushrooms. Throw them and the carrots in with the noodles. Sprinkle a lot of sesame seeds, I used about a half cup and probably could've used more. Add some soy sauce, not too much. Add sesame oil, a good amount. Toss and add peanut sauce, use a lot. Use as much as necessary. I tasted it as I toss to make sure I'm using enough.
Either put the whole thing in the fridge for a little or just let it chill in room temperature. Then serve.
Haha. This turned out very good. I liked it, my guests like it (or at least that's what they said). This dish is probably better for summer, but it was good anyway. The cabbage adds a nice crunchiness to it. The sesame oil adds a very nice smell, it goes great with peanut sauce.
I always thought vegetarian dishes are hard to season and stuff, but I think I'm getting the hang of it.
-a
one pack of soba noodles (about 12 oz precooked)
two handfuls of dried Chinese black mushrooms
half a head of red cabbage
a few stems of green onions
a pound of baked tofu
a handful of shredded carrots
lots of sesame seeds
Sesame oil
Peanut sauce
soy sauce
The mushrooms takes a bit of preparing. I had to soak them in water overnight. When they're done soaking, they're nicely plumped and soft. Cut off the stems and cook. Boil them in water for a little while. Drain and rinse in cold water until they are cool.
Cook the soba in boiling water for a few minutes. It only takes about 3 or 4 minutes. Then drain and rinse in cold water until the noodles are cool. Set the noodles aside.
Chop up the cabbage, green onions, tofu, and cooked mushrooms. Throw them and the carrots in with the noodles. Sprinkle a lot of sesame seeds, I used about a half cup and probably could've used more. Add some soy sauce, not too much. Add sesame oil, a good amount. Toss and add peanut sauce, use a lot. Use as much as necessary. I tasted it as I toss to make sure I'm using enough.
Either put the whole thing in the fridge for a little or just let it chill in room temperature. Then serve.
Haha. This turned out very good. I liked it, my guests like it (or at least that's what they said). This dish is probably better for summer, but it was good anyway. The cabbage adds a nice crunchiness to it. The sesame oil adds a very nice smell, it goes great with peanut sauce.
I always thought vegetarian dishes are hard to season and stuff, but I think I'm getting the hang of it.
-a
Wednesday, February 13, 2008
Garlic Shrimps
I saw this recipe in a magazine. It seems simple enough and I like shrimps.
1 bunch of shrimps (about 20)
4 cloves of garlic
1 jalapeño pepper
lots of olive oil
salt
a bit of dry rosemary
I had frozen shrimps, so I defrosted them by running cold water over the shrimps in a strainer.
Chop up the garlic and jalapeño. Leave the guts and seeds of the pepper in, you want this spicy. Throw them in a skillet and drench them in olive oil. I used a lot of olive oil, about a half cm deep.
Let the oil get hot over high heat. The idea is to sear the shrimps so it is a bit crispy on the outside. After the oil is nice and hot, put the defrosted shrimps in the skillet. Give it a few minutes on each sides. Add salt and rosemary on each sides of the shrimps as they cook.
I ran into a little problem here. I think the shrimps are not completely defrosted or maybe they are just too wet. The shrimps started sweating. Water started coming out and the shrimps are not searing. They just kinda boiled in oil and water. I didn't want to overcook the shrimps so as soon as the shrimps looked cooked I pulled them. Because of the water coming out of the shrimps, the shrimps didn't pick up the flavor of the garlic and the pepper very much.
I put the shrimps on a bed of spinach because veges are good for me.
It didn't taste great, it was ok. I think I can do better next time. I didn't pick up the spiciness and the garlicness. It is not crispy like how I intend it to be. Boo!
Next time, I will defrost the shrimps ahead of time in the fridge, then maybe pat it dry on paper towel before I cook them. I will post an update. Hopefully it will be better.
-a
1 bunch of shrimps (about 20)
4 cloves of garlic
1 jalapeño pepper
lots of olive oil
salt
a bit of dry rosemary
I had frozen shrimps, so I defrosted them by running cold water over the shrimps in a strainer.
Chop up the garlic and jalapeño. Leave the guts and seeds of the pepper in, you want this spicy. Throw them in a skillet and drench them in olive oil. I used a lot of olive oil, about a half cm deep.
Let the oil get hot over high heat. The idea is to sear the shrimps so it is a bit crispy on the outside. After the oil is nice and hot, put the defrosted shrimps in the skillet. Give it a few minutes on each sides. Add salt and rosemary on each sides of the shrimps as they cook.
I ran into a little problem here. I think the shrimps are not completely defrosted or maybe they are just too wet. The shrimps started sweating. Water started coming out and the shrimps are not searing. They just kinda boiled in oil and water. I didn't want to overcook the shrimps so as soon as the shrimps looked cooked I pulled them. Because of the water coming out of the shrimps, the shrimps didn't pick up the flavor of the garlic and the pepper very much.
I put the shrimps on a bed of spinach because veges are good for me.
It didn't taste great, it was ok. I think I can do better next time. I didn't pick up the spiciness and the garlicness. It is not crispy like how I intend it to be. Boo!
Next time, I will defrost the shrimps ahead of time in the fridge, then maybe pat it dry on paper towel before I cook them. I will post an update. Hopefully it will be better.
-a
Wednesday, February 6, 2008
Pulled Pork 2nd attempt
I liked it so much last time, I made it for a superbowl party this time.
3.5 lb pork shoulder
liquid smoke
3 cloves of garlic
a stem of green onion
Chili powder
Salt and pepper
1 mystery hot pepper (not that hot)
some vinegar
lots of barbeque sauce
This time around, I marinaded the pork before cooking it. I marinaded the pork in liquid smoke, smashed garlic, hot pepper, chili powder, salt and pepper overnight.
Then I put it on a baking tray and wrap that tight with foil. It is important that very little moisture escape. Bake it at 325 for 4 and a half hours.
Next is my favorite part, ripping it apart. Use two forks and go to town. Tear it into shreds. When it is all shredded up, I pour on the barbeque sauce. I used a lot.
I love pulled pork. This one was good. The marinade adds a lot of flavor. The liquid smoke is ok, but since I don't have a smoker, this will have to do.
Too bad I had to take it to the party. Over the course of the game, this got cold and was not as good later on. But next time I make this for myself, I will try to do the same thing. Maybe try a different hot pepper.
-a
3.5 lb pork shoulder
liquid smoke
3 cloves of garlic
a stem of green onion
Chili powder
Salt and pepper
1 mystery hot pepper (not that hot)
some vinegar
lots of barbeque sauce
This time around, I marinaded the pork before cooking it. I marinaded the pork in liquid smoke, smashed garlic, hot pepper, chili powder, salt and pepper overnight.
Then I put it on a baking tray and wrap that tight with foil. It is important that very little moisture escape. Bake it at 325 for 4 and a half hours.
Next is my favorite part, ripping it apart. Use two forks and go to town. Tear it into shreds. When it is all shredded up, I pour on the barbeque sauce. I used a lot.
I love pulled pork. This one was good. The marinade adds a lot of flavor. The liquid smoke is ok, but since I don't have a smoker, this will have to do.
Too bad I had to take it to the party. Over the course of the game, this got cold and was not as good later on. But next time I make this for myself, I will try to do the same thing. Maybe try a different hot pepper.
-a
Seared Tuna - 2nd attempt
I made seared tuna again. This time I added some more fanciness to it. I bought a new cast iron skillet and now I can sear things at super hot temperature. This is perfect.
2 pieces of tuna steak
soy sauce
a lemon
2 stems of green onion
salt and pepper.
sesame oil
sliced almonds
First I marinaded the tuna in soy sauce, salt, pepper, and juice of a half of a lemon. Last time I marinaded overnight and it was too salty. This time, I only marinade for an hour.
I heat up the skillet nice and hot with cooking spray. Then I sear the tuna for just about 2 minutes on each side. I want to leave it rare on the inside.
When it's done, I top it with sesame oil and sliced almonds just to add an extra touch. Something to make it mine. Hehee.
I made green beans and rice as sides. Use the other half of the lemon for extra juice.
I liked this dish. Much better than last time. Tuna picks up flavor pretty good, it taste almost like red meat. I gonna experiment a bit with some new marinades next time.
-a
2 pieces of tuna steak
soy sauce
a lemon
2 stems of green onion
salt and pepper.
sesame oil
sliced almonds
First I marinaded the tuna in soy sauce, salt, pepper, and juice of a half of a lemon. Last time I marinaded overnight and it was too salty. This time, I only marinade for an hour.
I heat up the skillet nice and hot with cooking spray. Then I sear the tuna for just about 2 minutes on each side. I want to leave it rare on the inside.
When it's done, I top it with sesame oil and sliced almonds just to add an extra touch. Something to make it mine. Hehee.
I made green beans and rice as sides. Use the other half of the lemon for extra juice.
I liked this dish. Much better than last time. Tuna picks up flavor pretty good, it taste almost like red meat. I gonna experiment a bit with some new marinades next time.
-a
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