Summer Fried Rice with Salmon, Corn, and Pineapple

What I used

half pound salmon filet
1.5 cups rice, best when cooked the night before and left sat in fridge overnight
4 corn on cob
1 egg
1 cup pineapple, diced
2 Thai chilis
Half onion

1 bunch scallion
1 T. soy sauce
salt and white pepper

Prep work, more time spent here, then it is smooth sailing afterward:

1. Cut corn kernels from cob, dice pineapple in cubes, finely chop Thai chili (include seeds for more heat) and scallion.
2. Pan fry salmon until 80% cooked, cut into small pieces, set aside.
3. Scramble an egg into a thin layer. Julienne scrambled egg. (cut into long skinny strips).

The Making:

1. Heat 2 t. canola oil on medium high. Add thai chili, then add onion and pineapple. Cook until both are slightly browned.
2. Add corn until almost cooked through.
3. Pour rice in + soy sauce. Stir occasionally until rice is evenly coated with soy sauce and turns slightly golden.
4. Stir in salmon and egg until everything is mixed well. Add salt and white pepper to taste. Add more soy as needed. Cover lid and let cook for 2 minutes.
5. Fried rice is ready when everything is well mixed in and heated up. Note: fried rice should be glistening and not overly dried.
6. Sprinkle scallion to serve.

Mussels in White Wine Cream Sauce {Moules Mariniere}

What I used
2 lbs mussels on half-shell (frozen, from New Zealand) $6
1 cup white wine, something light and crisp (I used Naked Grape pinot grigio—California) $6.50
2 TB butter
1 shallot , finely chopped
4 cloves garlic, finely chopped
1/4 cup half-and-half (in place of cream)
lemon (2 wedges)
cilantro

What I did
1. Melt butter in pot on medium heat, add shallot and garlic. Toss until slightly golden.
2. Add room temp wine to pot until simmer.
3. Add all the mussels, meat side up.  Close lid and cook for 3–5 minutes or until all mussels have opened.
4. Open lid, check mussels, pour sauce over mussels to evenly coat them. Add half-and-half.
5. Turn off heat when simmer.

Garnish with cilantro and lemon wedges to serve.

Best way to consume all those delicious sauce: toast some fresh bread, dip in sauce and enjoy!

{Whole dish cost about $10 to make (a fraction of restaurant price), the bonus is I get to drink the remaining wine.}

Thai Green Curry with carrots, chinese radish, beef + then more

What I used
2 packets of Thai green curry paste (purchase by my mom in Thailand, regret not getting a photo of it!)

1 big can coconut milk

2 carrots, cubed
1 chinese radish, cubed
1lb beef ribs, bone in, cut to large pieces
1 packet enoki mushrooms
2 red bell pepper, cut to small pieces
2 cloves garlic


round 2 ingredients
half bag frozen sweet corn
half bag frozen pea
chicken breast, cubed

What I did
1. Prior to cooking, roast pepper pepper at 425ºF in a toaster oven for 15 minutes or unti slightly charred. Turn oven to broil for the final 2 minutes to get the roasted aroma.

2. Heat oil in big pot on medium high, add garlic until golden. Then add mushroom and beef until beef is 80% cooked.

3. Add carrots + radish. Mixed well.

4. Add both packets of green curry. Stir in, mix well until simmer. Add coconut milk + mix well. {Despite sauce looking thick, hold the urge to add more water as the chinese radish releases water upon cooking.}

5. Add roasted red bell pepper. Bring pot to boil, reduce to low heat to simmer. Cook for another 10–15 minutes. Get yourself a beer to to serve with, this curry is hot!

round 2, the next day: my beef was running low. Curry is one of those never-ending dish, so I added corn, peas, and some chicken breast to continue this curry pot. You can add any kind of meat to continue with this curry dish until the sauce is fully used. I added a few mussels on day 1. The sweetness balanced out the heat.

Oscars-watching party with homemade kabocha mac-and-cheese

I never understood the hype about mac-and-cheese when I first came to the States. I think it's the American equivalent of the Chinese comfort food porridge, also a calorie-loaded version. Anyhoo, 11 years after my living in Texas, I'm finally trying to make mac and cheese from scratch! (I still think the instant versions are gross, fake cheese!) I'm starting to get the comforting aspect of this dish.

What I used
1 kabocha {a Japanese squash}
8 oz./ half-bag of elbow macaroni {full bag at 16 oz.}
1 cup of grated kraft sharp cheddar cheese
1/8 cup of grated Romano cheese
1.5 cup milk
1/2 Tablespoon butter
Some scallions {Chive would be the right thing to use, I used what I have in the fridge}
2 pieces of dried red peppers, finely chopped {could also use a pince of powder cayanne pepper}
Sprinkles of panko {Japanese break crumbs}

What I did
Cut kabocha in half, scrap out seeds. Steam over water for 10 minutes until soften. Remove skin and dice kabocha in small cubes.
Boil macaroni in salted water until cooked but slightly firm. Drain and shock in ice water to maintain firmness.
Place cubed kabocha in pot, add red peppper flakes, butter + milk to simmer. Mix well. Add macaroni and cheese, mix well. Add more milk if the mixture is too thick. Turn off heat and add scallion.
Pour mixture into a deep baking pan. Sprinkles panko and more cheese on top.
Bake at 400ºF (or 204ºC) for 10 minutes, then broil (to brown the top) for another 5 minutes. Keep an eye on it while broiling to avoid burning the food.

Italian Meatballs

I found this wonderful recipe for meatballs on Beck's blog and modify based on what I have in my kitchen and what I could get my hands on.

Original recipe here

What I used

For the Meatballs
1/2 lb ground beef 1.3 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1 large egg
1 large egg yolk1/2 cup finely grated Parmesan, Pecorino, or Romano Cheese
1/3 cup finely chopped fresh Italian parsley Cilantro
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 cup fresh, fine bread crumbs  Used panko + water instead
(I just take a piece of gluten-free bread, rip it up into pieces, and them give the pieces a whirl in the blender. You can use Panko if you want, but you need the crumbs to be moist, so be sure to rehydrate them with 1/2 a cup of water when you mix them into the meat).

Happy meat balls awaiting going into the pan.

For the sauce

1 medium yellow onion, chopped I forgot to buy
6 garlic cloves, chopped
1/4 cup olive oil drizzle instead
1/4 cup fresh basil, packed (use 2-3 tablespoons dried if fresh is not available. Maybe 1 tablespoon of Oregano too). I chopped mine up so I didn't have to take out the blender afterwards
1 + 1/2 teaspoons fennel seeds (so essential! Don't skip!)
3 cans fire-roasted, diced tomatoes (14.5oz each) 1 can fire-roasted tomatoes + 1 baby can of tomato paste

What I did

Making the balls

Combine all the metal ball ingredients. Mix well with clean hands. Roll into balls.

Pan fry meatballs until golden outside, 80% cooked.

Making the sauce

Sauté garlic until slightly golden, add fire-roasted tomatoes (smells heavenly!), tomato paste and chopped basil. Add about a baby can of water to get right consistency for sauce. Season with salt + pepper. Add meat balls and simmer fo 10 minutes or until meal balls cook thoroughly.

Results:
Tender juicy meatballs. I'm sure it'd be even better if I had followed the original recipe to the T.  I'd definitely thick twice now when I consider ordering meatballs at a restaurant. Why eat out if I can make them just as good, if not better. #ShamelessBrag

Getting more of a a dish:
To make full use of this delicious sauce, I later boiled a bag of penne in salt water and serve the pasta along with meatball and its sauce. Lunch for work, done!

Ina Garten's Roasted Asparagus

•  A bundle of fresh asparagus
• Good olive oil
• Kosher salt, plus extra for sprinkling
• Freshly ground black pepper
• 
  

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Lemon-Rubbed Chicken Legs with Garlic and Rosemary

2 whole chicken legs (about 1 pound total)
1 lemon, halved
1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary,crumbled
1 tablespoon olive oil
1 garlic clove, minced
3 tablespoons water

Pat chicken dry and rub all over with a lemon half. {I am using drumstick here.} Season with salt, pepper, and half of rosemary. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin sides down, 7 minutes, or until golden brown. Turn chicken over and squeeze juice from remaining lemon half over chicken. Cook chicken, covered, over moderately low heat 30 minutes more, or until cooked through. *Note to self: must be patient to give it at least 20 minutes of covered cooking time or chicken will be raw around the bones!

Transfer chicken to 2 plates. Add garlic and remaining rosemary to skillet and sauté over moderately high heat until just golden. Add water, scraping to loosen brown bits, and simmer 1 minute. Drizzle sauce over chicken.

Adapted from Epicurious