Category Archives: homemade

Artichoke and Squid Over Capellini, Sundried Tomato, Dried Herring and Olives

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Okay. Another cheat post but I couldn’t resist the yummy-looking picture. This is a modified Salsa Amaya pasta with added squid and a steamed artichoke on top.

It was very lovely. I added the squid at the very end and only cooked it for a few minutes. My father once told me that when you cook squid, it’s “either four minutes or four hours.” Squid gets tough and rubbery quickly so it’s best to turn off the heat as soon as it’s no longer translucent. My sister introduced me to Salsa Amaya and I am such a fan.

Libidinous: Short Rib in Wine, Soy and Mushrooms

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The dish’s name is from a hilarious description of the Chinese Fire Dragon, which I am and whose year we celebrate this year: Force and power are the symbols attributed to the Dragon. There is a decidedly exotic air about Dragon people, especially among the women, who fairly exude sexuality. Indeed, whether male or female, Dragons are libidinous and score quite a hit with the opposite sex.

The dish itself celebrates the first day of Spring by recalling a favorite barbecue recipe (Sweet and Sticky Chicken Wings) and turning it into a stew, all to christen a newly-bought Dutch oven (our first!). (Recipe below)

This dish is sweet, rich, and has a unique blend of tastes. Garlic lends to the wine as ginger lends to the soy. East meets west? More like wine invades Sesame Shortribs if you ask me! Either way the result is an unconventional preparation of a classic cut of beef. Great to make when you have a leftover bottle of vino. Mangia! Continue reading →

Sesame Portabella Mushrooms Over Vermicelli

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I reused it again. I just can’t get enough of my Sesame Shortrib sauce that I routinely find myself saving it for future dishes. This time there weren’t any meat pieces left so I sauteed some portabella mushrooms in onions and soy sauce to give a meaty consistency and put it on top of vermicelli before drizzling the reheated leftover sauce. The Vietnamese Pickled Daikon and Carrots broke the richness perfectly as well.

I love honoring a dish twice!

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Simply Smoky Lentil Soup

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I’ve always wanted to make an American style, smoky lentil or pea soup, the kind one orders on a cold day for a hearty and meat-flavored meal in a bowl.
My creation turned out to be just that, a bowl of goodness rich in flavors of smoke, celery and bay, with a bit of meat here and there. This is the kind of soup you’ll mop the bowl clean with some bread, so consider yourself warned. Recipe follows. Continue reading →

Sriracha Pickled Cucumbers

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The success of my Vietnamese Pickled Daikon and Carrots project inspired me to try other refrigerator-pickling possibilities, especially with the use of other ingredients like Sriracha since I love the stuff. Sriracha pickled cucumbers came to mind because I love cucumbers in a vinaigrette, and always crave the kimchi pickles they serve in Korean restaurants as appetizers.

They are sweet, tart, and have a kick of heat that will make you smile.
At least that’s what happened to me!
We also went to Ikea today and picked up some of these cool jars. Continue reading →
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