Chicken Tikka
Here is another recipe from my Indian cooking crash course with my future mum-in-law : Chicken Tikka! This dish is always our go-to when ordering Indian takeaway and I was pleasantly surprised to learn how simple this recipe is to make at home. A couple of disclaimers: I recorded this recipe just as Mum cooked it in my … Continue reading
Zucchini Spaghetti Aglio e Olio
Continuing from yesterday’s “less carb-y” recipe theme, here is another recently discovered favorite: zucchini noodles! Zucchini noodles can be made a number of ways. In the beginning, I would julienne the zucchini into long strips all by hand. It took me a year to discover there were actual kitchen gadgets designed to make life easier and I haven’t … Continue reading
Seared Scallops with Bacon, Peas, and Red Quinoa
Seared scallops had always been one of those dishes that seemed best left to the restaurant experts. Delicately juicy on the inside with a perfectly caramelized crust on the outside − it’s any seafoodie’s dream! When I decided to try to tackle cooking these oceans gems myself at home, I started to do my usual cooking tutorial research … Continue reading
Thai Lemongrass Roast Chicken
This recipe is on my MVP list of whole roasted chicken recipes. Yes, that list exists. The marinade for this chicken is incredibly delicious and jam-packed with flavor. It is sweet, spicy, salty, savory, and basically fool-proof. All my favorite things when it comes to cooking! This recipe seems to be a slightly westernized version of the traditional Thai grilled chicken (Gai … Continue reading
Mushroom, Kale, and Quinoa Enchiladas
I may be a little late to the kale craze, but keep in mind, I have been living in Asia for the last few years! The whole “organic” and “farm-to-table” concept in Asia seemed to only really take off maybe three years ago. When I first moved to Hong Kong in 2014, there were only a couple organic food and vegetable-focused … Continue reading
Chimichurri Marinated Steak
Argentina knows how to cook meat. No marinating; just a bit of salt and then the meat is slow roasted as an asado over a charcoal flame that slightly smokes the beef. The steaks are amazing, but I was equally obsessed with the fresh and spicy chimichurri relish accompaniment. Natalya and I traveled in Argentina with a few friends … Continue reading
Herb Crumbed Chicken Breasts
Quick and easy chicken recipe from Stuff It: The Great Little Book of Chicken Dishes. For a fancier version of this herb crumbed coating, try Thomas Keller’s Herb-Crusted Rack of Lamb with Honey Mustard Glaze. The original recipe is below, but I improvised a bit as I was missing a couple ingredients (sad I know… considering the … Continue reading
Bo Ssam
For those who have spent any time in NYC, the Momofuku Bo Ssam does not need any introduction. But for those who have yet to see the path to meat enlightenment that Chef David Chang has paved, here goes… You start with 8 lbs of pork butt − this cut is also known as the shoulder… … Continue reading
Whole Roasted Red Snapper
A very simple Caribbean fish recipe from the Admiral’s Inn in St. John’s Antigua that was featured in the Bon Appétit Dec 1995 issue. This fish can be prepared 1 day ahead and then refrigerated until ready to bake. I served the Red Snapper with Vegetable Gratin, Vegetable Couscous, and Tzatziki for a kind of Carribean-French-Mediterranean … Continue reading
Flank Steak with Salsa Verde
I was inspired to cook some steak with salsa verde one night after seeing a photo of the cooked dish posted online by my friends Kelmoe. Good ‘ole social media influence! I decided to try a Jamie Oliver recipe and the results were quite delicious. He recommends chopping all the herbs by hand for an authentic … Continue reading
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