I went to my neighbor's kitchen bridal shower this weekend where we were asked to bring a recipe with a story. It was pretty simple to decide to give her a recipe for potstickers since we made these bad boys a few weeks ago. Below is the recipe. Enjoy!
Ingredients
• 1 pound ground pork
• ¼ cup finely chopped scallions
• 1 egg, lightly beaten
• 1 tablespoon ground ginger
• 1 ½ teaspoon minced garlic
• 1 ½ tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 35 to 40 small wonton wrappers
• Water, for sealing wontons
• 3 to 4 tablespoons vegetable oil, for frying
• 1 1/3 cups chicken stock, divided
Directions
Preheat oven to 200 degrees F.
Combine the first 10 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush one side of the edge of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
Dipping Sauce
½ cup soy sauce
2 teaspoons rice vinegar
½ teaspoon sesame oil
¼ to ½ teaspoon garlic chili paste (depending on how spicy you want it)
Monday, August 2, 2010
Wednesday, May 12, 2010
Dinner in Chicago
Since moving to Chicago, I've reconnected with a few good friends from college - one of which shares an inner love of food and has now become my partner in crime for trying restaurants around town. We've made it a point to have dinner at least once a month when our schedules coordinate properly.
On our recent Monday night dinner catch up, we tried West Town Tavern on W. Chicago. This place is unassuming from the outside, but it definitely had a neighborhood restaurant feel on the inside. I had the special of the day which was Fried Chicken and V had the trout. The chicken was crispy on the outside but tender and juicy on the inside. The garlic mash potatoes were to die for and the gravy and biscuit melt in your mouth. The trout had crispy skin on the outside but the fish was juicy and flavorful. I would definitely go back and try a few of the other dishes.
On our recent Monday night dinner catch up, we tried West Town Tavern on W. Chicago. This place is unassuming from the outside, but it definitely had a neighborhood restaurant feel on the inside. I had the special of the day which was Fried Chicken and V had the trout. The chicken was crispy on the outside but tender and juicy on the inside. The garlic mash potatoes were to die for and the gravy and biscuit melt in your mouth. The trout had crispy skin on the outside but the fish was juicy and flavorful. I would definitely go back and try a few of the other dishes.
Bienvenue en Louisiane
The hubby and I went back to NOLA to visit for jazz fest. We definitely had a great time with the live music and late nights we were out. And as a foodie, I was reunited with all the foods that make me go gaga. We ate boiled crawfish, crawfish bread, crawfish monica, cochon du lait poboys, shrimp poboys, hugely insane burgers with overstuffed baked potatoes, raw gulf oysters, and a seafood meal at Jacques-Imo's Cafe.
My inner fat kid came out, and I think that I probably gained a few from the trip, but no regrets and tons of memories. Below is a sampling of the meal we had at Jacques-Imo's Cafe. It's called Godzilla meets Fried Green Tomatoes. It was a beast, and I conquered it. The soft shell crab was tender and juicy and the fried green tomatoes gave it just enough tang and flavor. Definitely give it a go if you're in town. That place is one of my all time faves.
My inner fat kid came out, and I think that I probably gained a few from the trip, but no regrets and tons of memories. Below is a sampling of the meal we had at Jacques-Imo's Cafe. It's called Godzilla meets Fried Green Tomatoes. It was a beast, and I conquered it. The soft shell crab was tender and juicy and the fried green tomatoes gave it just enough tang and flavor. Definitely give it a go if you're in town. That place is one of my all time faves.
Monday, April 5, 2010
1 year anniversary
It was our official 1 year anniversary of marital bliss on Saturday. We made plans for dinner at HB in Chicago and a Second City show. Dinner was great, and the show was definitely hilarious. I was so full by the end of dinner that the hubby needed to roll me out of there to go to the show where I worked my ab muscles by laughing to death.
I have two words for you. Rabbit Risotto. YUM!!! That was definitely the highlight of dinner. The risotto had braised rabbit, green apple, roasted fennel, and parmesan. It was delightful and creamy. The rabbit was tender and fell apart in your mouth and the green apply provided enough crunch and sweetness to the dish. We also had a lamb stew, seafood bouillabaisse, and Amsterdam style mussels for dinner, but that risotto inspired me enough to want to recreate it at home. I'll play around and post the recipe once I'm done experimenting.
All in all, the anniversary was fantastic. What better way to celebrate our 1 year, than a night of laughs and a fabulous dinner. I love my hubby.
I have two words for you. Rabbit Risotto. YUM!!! That was definitely the highlight of dinner. The risotto had braised rabbit, green apple, roasted fennel, and parmesan. It was delightful and creamy. The rabbit was tender and fell apart in your mouth and the green apply provided enough crunch and sweetness to the dish. We also had a lamb stew, seafood bouillabaisse, and Amsterdam style mussels for dinner, but that risotto inspired me enough to want to recreate it at home. I'll play around and post the recipe once I'm done experimenting.
All in all, the anniversary was fantastic. What better way to celebrate our 1 year, than a night of laughs and a fabulous dinner. I love my hubby.
Monday, March 29, 2010
Seafood Gumbeaux
Yeah, you read that right. Gumbeaux.... gumbo. Missing NOLA sure does make one make a lot of good home cooking. Below is a recipe I made this weekend. It's the okra version -- not file version. It definitely hits the spot. Enjoy!
Ingredients
6 tablespoons flour
1/2 cup shortening
6 cloves garlic, chopped
1/2 cup diced onion
1/4 cup diced bell pepper
1/2 cup chopped celery
8 ounces diced andouille sausage
2 pounds peeled raw shrimp
1 (8 ounce) can tomato sauce
3 quarts water
1.5 pound claw crabmeat
1/4 bunch parsley, chopped
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
3 bay leaves
8 ounces of okra (chopped) (frozen or fresh)
1/2 pint oysters with juice
Salt and pepper
Hot Sauce
Directions
Make a roux with the flour and shortening. Add garlic and cook until golden brown. Add onion, bell pepper, and celery and cook until transparent. Add a few pinches of salt and pepper. Stir. Add sausage and cook for 3 - 5 minutes. Add shrimp and tomato sauce, simmer 10 minutes, stir in water, and blend well. Add all other ingredients except okra and oysters. Cook for 1 hour.
Add okra, and cook 20 minutes. Add oysters and cook 10 minutes longer. Add Salt and pepper to taste.
Serve over steamed rice. Add a dash of hot sauce if you want to spice it up a bit.
Ingredients
6 tablespoons flour
1/2 cup shortening
6 cloves garlic, chopped
1/2 cup diced onion
1/4 cup diced bell pepper
1/2 cup chopped celery
8 ounces diced andouille sausage
2 pounds peeled raw shrimp
1 (8 ounce) can tomato sauce
3 quarts water
1.5 pound claw crabmeat
1/4 bunch parsley, chopped
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
3 bay leaves
8 ounces of okra (chopped) (frozen or fresh)
1/2 pint oysters with juice
Salt and pepper
Hot Sauce
Directions
Make a roux with the flour and shortening. Add garlic and cook until golden brown. Add onion, bell pepper, and celery and cook until transparent. Add a few pinches of salt and pepper. Stir. Add sausage and cook for 3 - 5 minutes. Add shrimp and tomato sauce, simmer 10 minutes, stir in water, and blend well. Add all other ingredients except okra and oysters. Cook for 1 hour.
Add okra, and cook 20 minutes. Add oysters and cook 10 minutes longer. Add Salt and pepper to taste.
Serve over steamed rice. Add a dash of hot sauce if you want to spice it up a bit.
Thursday, March 11, 2010
St. Patty's Day
This is going to be the first St. Patty's Day for hubby and I in Chi-town. We're super excited. We'll be watching the river dyed green and drinking massive amounts of green-colored beer. I was thinking about making something simple and Irish. I'm thinking bangers and mash or fish and chips. Even the shepherd's pie may make the cut. I think it's time for a little kitchen experiment this weekend. I'll post the recipe once I'm done experimenting with flavors. I need some ideas, anyone have any Irish faves? Let me know.
Wednesday, February 17, 2010
Fat Tuesday aka Pancake Day
So I'm a day late, but heck I'll still post. :) Yesterday was Fat Tuesday in NOLA. It's the last day of debauchery before Lent. In other parts of the world, it's known as Shrove Tuesday or Pancake Day. This is the last time one can indulge themselves before Lent. In honor of that tradition, I have a pancake recipe below that I hope you will enjoy. This recipe makes about 4 servings.
Ingredients
1 cup all-purpose flour - sifted
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
2 eggs - yolks and whites separated.
3/4 cup milk
1/4 cup shortening, melted
Directions
In a small bowl, combine the sifted flour, sugar, baking powder and salt. Combine the egg yolks, milk and shortening; stir into dry ingredients just until moistened. After all the ingredients are mixed, whip the whites of the eggs until they foam up and fold that into the mix a little at a time.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
Serve with maple syrup, fresh strawberries or blueberries, whipped cream or Nutella.
Ingredients
1 cup all-purpose flour - sifted
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
2 eggs - yolks and whites separated.
3/4 cup milk
1/4 cup shortening, melted
Directions
In a small bowl, combine the sifted flour, sugar, baking powder and salt. Combine the egg yolks, milk and shortening; stir into dry ingredients just until moistened. After all the ingredients are mixed, whip the whites of the eggs until they foam up and fold that into the mix a little at a time.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
Serve with maple syrup, fresh strawberries or blueberries, whipped cream or Nutella.
Wednesday, February 10, 2010
Blackened Fish Tacos
I've been homesick since the Saints won the Superbowl. WHO DAT! So in honor of them and also to fulfill my seafood craving and appease the hubby's never ending Tex-Mex longing, I made blackened fish tacos. These were killer and super easy to make. Enjoy!
Ingredients
2 tbsp Snipped fresh cilantro
1 tbsp Fresh lime juice and 1/2 a lime
1 tbsp Vegetable oil
1 Garlic clove, pressed
1 tsp Sugar
1/2 tsp Cajun seasoning
2 cups Packaged Broccoli slaw mix
1 pound Tilapia fish filets or any flaky white fish
1 tbsp Cajun seasoning
Flour tortillas, warmed
Extra Snipped fresh cilantro
Guacamole
Shredded Mexican Cheese
Sour Cream
Directions
Broccoli Slaw
combine cilantro, lime juice, oil, garlic, sugar and 1/2 tsp Cajun seasoning. Whisk until blended. Add broccoli slaw mix and toss to coat. Cover and refrigerate until ready to serve.
Blackened Fish Filets
Heat skillet over medium heat for 5 minutes. Moisten fish filets with water and sprinkle with 1 tbsp Cajun seasoning on both sides to coat. Juice 1/2 the lime to top over the coated fish. Lightly spray pan with vegetable oil. Place filets in pan and cook over medium heat 10-12 minutes or until fish flakes easily with fork. You should carefully turn the filets only once. Remove from heat. Flake fish into bite size pieces.
Serve on top of warm tortillas. To serve, top tortillas evenly with slaw mixture and fish. Top with guacamole, sour cream, cheese and sprinkle with additional cilantro if desired. You can also add diced tomatoes or sliced avocado instead of the guacamole if you prefer.
Ingredients
2 tbsp Snipped fresh cilantro
1 tbsp Fresh lime juice and 1/2 a lime
1 tbsp Vegetable oil
1 Garlic clove, pressed
1 tsp Sugar
1/2 tsp Cajun seasoning
2 cups Packaged Broccoli slaw mix
1 pound Tilapia fish filets or any flaky white fish
1 tbsp Cajun seasoning
Flour tortillas, warmed
Extra Snipped fresh cilantro
Guacamole
Shredded Mexican Cheese
Sour Cream
Directions
Broccoli Slaw
combine cilantro, lime juice, oil, garlic, sugar and 1/2 tsp Cajun seasoning. Whisk until blended. Add broccoli slaw mix and toss to coat. Cover and refrigerate until ready to serve.
Blackened Fish Filets
Heat skillet over medium heat for 5 minutes. Moisten fish filets with water and sprinkle with 1 tbsp Cajun seasoning on both sides to coat. Juice 1/2 the lime to top over the coated fish. Lightly spray pan with vegetable oil. Place filets in pan and cook over medium heat 10-12 minutes or until fish flakes easily with fork. You should carefully turn the filets only once. Remove from heat. Flake fish into bite size pieces.
Serve on top of warm tortillas. To serve, top tortillas evenly with slaw mixture and fish. Top with guacamole, sour cream, cheese and sprinkle with additional cilantro if desired. You can also add diced tomatoes or sliced avocado instead of the guacamole if you prefer.
Tuesday, February 9, 2010
Tuesday, February 2, 2010
Comfort food for the cold -- Beef Stew
There is nothing like a hearty stew to make you forget about the cold wintry weather that is brewing outside. The recipe below is from a mix mash of 4 different beef stew and beef bourguignon recipes. It takes about 4.5 hours to make and serves about 12 to 14. I hope you enjoy it as much as I do.
Ingredients
5 pounds boneless beef chuck (not lean), cut into 1 to 2-inch pieces
8 ounces dry cured center cut applewood smoked bacon (diced) or 8 ounces of proscuitto (diced)
3 tablespoons olive oil
3 carrots, cut into 1 inch chunks
3 celery ribs, cut into 1 inch chunks
2 medium onions, sliced
1 head garlic, peeles and chopped roughly
3 tablespoons tomato paste
1/3 cup balsamic vinegar
1 (750-ml) bottle dry red wine (about 3 3/4 cups)
2 Bay leaves
2 Fresh thyme sprigs
3 cups reduced-sodium beef broth
3 cups water
2 1/2 pounds small white boiling potatoes (peel potatoes and cut into 1/2-inch-wide wedges)
1 1/2 pounds carrots (baby carrots or reg carrots cut into 1 inch pieces)
Kosher salt
Freshly ground black pepper
Wide 6-to 8-quart heavy pot with a tight-fitting lid (Dutch Oven)
Eat it with crusty bread (sour dough, ciabatta, french bread, country bread)
Directions
Preheat oven to 350°F with rack in middle.
Braise the beef. Pat beef dry with paper towels and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
Heat the olive oil in a large Dutch oven medium-high heat. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Then brown the meat, without crowding, in 3 batches, turning, about 7 - 9 minutes per batch. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes. Add a pinch of salt and pepper.
Push vegetables to one side of the pot. Add tomato paste to empty area and cook paste, stirring, 1-2 minutes, then stir into vegetables.
Add vinegar and cook, stirring, about 2 minutes.
Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, about 10 to 12 minutes.
Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
Take pot out of oven and add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes. Add a pinch of salt and pepper to taste if needed.
Note:
*You can also add mushrooms to this recipe.You can add this at the end after the potatoes and carrots have cooked about 35 minutes. Slice mushrooms and saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.
*The stew improves in flavor if it's made at least 1 day ahead. You can reheat on the stovetop or in the oven with the lid on at 350°. I would suggest freezing a portion of it since it's a large amount.
Ingredients
5 pounds boneless beef chuck (not lean), cut into 1 to 2-inch pieces
8 ounces dry cured center cut applewood smoked bacon (diced) or 8 ounces of proscuitto (diced)
3 tablespoons olive oil
3 carrots, cut into 1 inch chunks
3 celery ribs, cut into 1 inch chunks
2 medium onions, sliced
1 head garlic, peeles and chopped roughly
3 tablespoons tomato paste
1/3 cup balsamic vinegar
1 (750-ml) bottle dry red wine (about 3 3/4 cups)
2 Bay leaves
2 Fresh thyme sprigs
3 cups reduced-sodium beef broth
3 cups water
2 1/2 pounds small white boiling potatoes (peel potatoes and cut into 1/2-inch-wide wedges)
1 1/2 pounds carrots (baby carrots or reg carrots cut into 1 inch pieces)
Kosher salt
Freshly ground black pepper
Wide 6-to 8-quart heavy pot with a tight-fitting lid (Dutch Oven)
Eat it with crusty bread (sour dough, ciabatta, french bread, country bread)
Directions
Preheat oven to 350°F with rack in middle.
Braise the beef. Pat beef dry with paper towels and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
Heat the olive oil in a large Dutch oven medium-high heat. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Then brown the meat, without crowding, in 3 batches, turning, about 7 - 9 minutes per batch. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes. Add a pinch of salt and pepper.
Push vegetables to one side of the pot. Add tomato paste to empty area and cook paste, stirring, 1-2 minutes, then stir into vegetables.
Add vinegar and cook, stirring, about 2 minutes.
Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, about 10 to 12 minutes.
Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
Take pot out of oven and add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes. Add a pinch of salt and pepper to taste if needed.
Note:
*You can also add mushrooms to this recipe.You can add this at the end after the potatoes and carrots have cooked about 35 minutes. Slice mushrooms and saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.
*The stew improves in flavor if it's made at least 1 day ahead. You can reheat on the stovetop or in the oven with the lid on at 350°. I would suggest freezing a portion of it since it's a large amount.
Friday, January 29, 2010
time flies
Wow. Time flies when you're busy working and adjusting to this cold, frigid weather. The hubby officially moved up this month, and we have been exploring the city. I have a few recipes that I will post soon. It's comfort food for the cold - exactly, what the body craves when it's 10 degrees out. There's just so much food in this city to explore. I cannot wait to share this adventure.
