Quick Dinner

Main course: Broiled fatty tuna belly

Vegetable:  White asparagus on baguette toast

Side:  japanese rice with sushi vinegar

Dessert: Hazelnut eclair from Eclair Bakery

MAIN COURSE:

1/2 lb fatty tuna belly (available at Japanese grocery that carry fresh seafood)

1/3 c of miso with melted butter

2TB melted butter

Brush one side of the fish with butter and the sides.  Smother the top of the fish with the mixture of miso with melted butter

Brook for 5 minutes and set aside.

WHITE ASPARAGUS - Vegetable

1 lb of fresh white asparagus

1 TB fresh lemon juice

1 tsp salt

4 cups of water

Good quality mayonnaise

Peel asparagus from 3/4 top to bottom of each asparagus to remove the fibrous skin. From about 1/3 to 1/4 from the bottom of each asparagus, bend the stem to break off the tough bottom to discard.  Put water in a large frying pan and teaspoon of salt. Squeeze fresh lemon juice in the water. Boil and then simmer the asparagus in the water covered, for about 30-35 minutes.

Drain in paper towel and cool.

Slice the baguette diagonally about 1/3 inch thick and toast it slightly.

Spread about a tablespoon on each of the sliced toasted baguette.  Lay about 3 cooked asparagus on each toast. Enjoy it. (The asparagus may be longer the sliced baguettes. But you can eat the tips first.  I do this to reduce my consumption of carbs and have more vegetables.

I also made Jaaoanese rice to accompany my fish main course.  After j cooked my Japanese rice, I added the sushi rice mix in it and stirred the rice to incorporate the sushi powder for rice.

The treat for my low cal and low carb dinner was a hazelnut eclair from Eclai Bakery.

http://www.eclairbakery-nyc.com/

MORNING FRENCH TOAST

Simple Recipe:

1 egg

1/3 c of half and half

2 TB sugar

3 drops of vanilla

Grated nutmeg

Beat the ingredients above together

Dip the 1 inch wide sliced French Brioche bread and fry in butter.

Serve with warm maple sugar and some butter.

I used my old French made brioche bread from Whole Foods with French flour de del butter, organic maple syrup

Batter has a little unbleached sugar, vanilla and nutmeg

Nitrate free bacon, boiled in little water till it evaporates - using a press to keep them evenly cooked.

#WholeFoods

My Breakfast

Majority of the time, I have smoked salmon from Russ & Daughters and berries - plus Sullivan Bread's Filone bread.

On WASA Norwegian bread, I spread a tablespoon of organic cream cheese, 2 slices of smoked salmon and chives on top and if I have capers, some capers. 

I toast a slice of Sullivan Bread's Filone bread and spread some mascarpone on it; arrange the raspberries on top and using a sugar sprinkler, shake some confectioner's sugar on the raspberries.

I always have a small cup of whisked matcha tea, a cup of fresh green tea, and 1 or 2 cups of espresso or cappuccino and about 3oz of grapefruit juice for my 2 vitamin pills with this.

Variation to my normal breakfast of smoked salmon is using omelette instead of cream cheese.

This is my energy breakfast most of the time.

WHITE TRUFFLE PASTA #recipe

#foodyholic.com

I decided to see how much I would use from 1 one-inch diameter of white truffle to make a homemade pasta truffle.

I went to buy the white truffle which is in season.

Next, I bought a serving of fresh thin style linguine from the same Italian grocery store.

Prepare the sauce while cooking the pasta.

Fresh pasta is done al dente by dropping it in a big pot of salted boiling water with about 2TB of oil so they don't stick together - no more than 3 minutes and drain well fast reserving about 1/2 cup of the water.

Return to the old pot where you cooked the pasta adding about 3-4 TB of the reserved water and 1-2 TB butter. 

Stir and add the sauce you just made immediately till it thickens lightly.  You may put it in very little fire for just a fee seconds or you don't have to, if the sauce is already thickening.

SAUCE:

1 egg

3 TB of clotted cream or Devonshire cream or Italian boxed cooking cream

3 TB freshly grated Parmesan cheese

Seasoning salt and and pepper.

1-2TB butter

1TB truffle oil

Wisk the egg first and then add the rest of the ingredients incorporating it all well.

After you add the sauce to the freshly drained pasta with about 3 TB of the reserved water (to separate the drained noodles) - add the sauce mixture.

This serves 2 main course or 3 -4 first course meals.  Shave the white truffle for each serving on top and pass more Parmesan cheese if needed.

I found out that my inch diameter white truffle can expand well.  This means I just saved about 25% ordering a pasta dish from a restaurant.

In case you want to know - the truffle cost $52.  Restaurants charge 80-$120 each order of white truffled pasta.  I can make and serve it for two to three.

Here I had 2 meals out of it and even grated a little bit more of truffle on my omelette next morning.

Truffle is a mushroom and is very light.  Price per pound may be shocking but if you look at it this way, it shows a different light.

By the way, the fresh truffle has a very mild taste but strong smell when you smell it. This is the reason why I have to add a little truffle oil in the pasta mixture for truffle flavor!

Enjoy! I hope you can find where to buy the white truffle.  You can also use the black truffle.

Giant Shrimp for Dinner

This is an easy dinner but you have to have the right ingredients.

I started off with a giant shrimp a out .55 of a lb.

PREPARATION:

2 TB. Utter melted

1-1/2 TB of miso paste

Fleur de sel to season the shrimp with.

Cut the shrimp from head to tail in the back.  Split the body open and season the shrimp with fleur de sel. 

Generously  pour the butter miso mixture (make sure you incorporate the miso with butter well)  on too if the entire shrimp.  Broil in LI setting for about 6-7 minutes. Remove to cool off.

Don't overcooked the shrimp.

I served this with Padron peppers sautes in olive oil and seasoned with Fleur de Sel.

I happen to have left over crab fries rice, so here, you see it served with it.

Squeeze lemon and you have a wonderful dinner!

Roasting My Squab

First you wash the squab and trim off feet if it has any.  You may trim off the head too.

Season well with salt and let it hang dry by a meat hook for at least 2-3 hours.

Season well with 5-spice and ground star-anise in cavity and outside.  Or buy a  Chinese roast duck seasoning from Asian Groceries to season the cavity and all over the duck.

Brush all over with oil and place either on a baking rack.  You may also use a  roasting stand if you're making only 1 like myself for today:

Put hot water in the bottom of the pan.

Place duck in pan in preheated 350F degrees oven.

Bake for about 30 minutes.

Cool for 10 minutes before serving.

I cut the squab right in the center from head to end. Squeeze some lemon and ate it with cut up cilantro and scallions.

My favorite!

Using a chicken roaster makes a better golden brown skin bake evenly.

Moist and juicy scrumptious squab! 

QUICK EGG BENEDICT

Sauté the spinach, some onions, mushrooms, some chili pepper and then season them last with some salt and pepper.

Make your poached egg.

If you have hollandaise sauce or make them from scratch, toast your English muffins and first pit the spinach mixture, the egg on top and the poached egg.  Top it with your hollandaise sauce.

And if you have smoked salmon on the side you can also serve it on the side or put it under the spinach as well.

Good Morning!

FRIED SHAD ( #fishrecipe )

First I coated my flounder fillet from with seasoned bread crumbs (mine was the New Orleans kind).

Fried it in olive oil. 

Then remove the fish and fry sliced onions (1/4 of medium size Vidalia onion) and 1/2 of sliced red pepper.

Pour in about 1/2 cup of white wine and clean pan. Let it boil to evaporate stirring the vegetables.  Season with about 1TB of paella seasoning and some fleur de sel or flakey salt.  Keep sautéing till a little limp - when cooked but still crispy, remove and pour over your fish.

Rice:  use left over rice.   Add more olive oil in same pan and crush a peeled garlic and sauté till golden brown.  Add the cooked left over rice.  Season with fleurand serve.  It will pickup the rest of the color from the pan.

Squeeze lemon and eat!
I loved it.
This is how I use the seasoning.

SIMPLE LOBSTER #Lunch

Using my left over lobster claws, #EricKayser's croissant:

Season it with Craig's lobster love seasoning or a little Old Bay Seasoning drizws with melted unsalted butter.  A delicious quick lobster sandwich lunch!

Also eating my left over white asparagus that I trimmed, and boiled (not steamed) for about 8-10 minutes which I dip in my aioli mayonnaise.

To make Aioli Mayonnaise:

Just get a garlic through a garlic press and mix well with good mayonnaise.

You can use the same mayonnaise for cooked mini cooked potatoes.

#Fresh Whole Shrimp in minutes!

'Went to Chinatown to buy live while shrimp today.

What I am sharing with you is one of my favorite dishes to eat. So simple to make. It's the ingredients that count.

Above is the cooked shrimp.

#RECIPE:

1 lb fresh shrimp unpeeled

1/3 can of 7-UP (or comparable soda)

3-4 slices of fresh ginger

1 stalk of scallions

Combine the ingredients in a wok or pot except the shrimp.  When it comes to a boil, drop the entire shrimp in and cover to cook.  After 2 minutes, mix the shrimp to get the uncooked ones to the bottom. Cook for about 1 minute more.  Soon as it turns all orange, removed from heat and drain.

To eat my way, I prepare a dipping sauce as I peel them.

DIPPING SAUCE:

1/3 cup of seasoned Japanese rice vinegar ( if you don't have one mix vinegar with 1 to 1-1/2 TB of sugar)

1/8 cup of soy sauce

1/8 c cup of minced scallions

1/8 cup of minced cilantro

I eat it with garlic fried rice. Sometimes instead if the dipping sauce, I make a tomato/onion or scallion salad with minced garlic seasoned with a little fish sauce and a tsp of sugar.

Grilled Prawns and Pasta

I picked up some fresh whole fresh prawns originating from the Mediterranean Sea. Tonight, I decided to broil it served with baby the baby octopus I picked from the seafood place as well.

First, I marinated the fresh baby octopus overnight in:

1TB minced garlic

1 tsp oregano

2TB lemon juice

1/3 cup olive oil

SHRIMP:

 Combine

4 cloves of minced garlic

1TB of minced fresh parsley

1/3 c olive oil

1/2 tsp salt

Pepper to taste

12 6 inch bamboo skewers

Slit the back of each shrimp and coat the open side with the mixture above. 

Broil in Lo broiler setting for about 6 minutes with the squid in the same pan with a drain. (Broiler pan)

Remove shrimp and continue to broil the octopus in the other side for another 3 minutes.

PASTA

Boil linguine pasta per box instruction, drain when cooked aldehyde a out 8 minutes and set aside.  Pour some olive oil to separate and prevent the nooes from sticking.

SAUCE:

1/2 pint of premium sundried tomatoes in olive oil with wine

2 TB capers

1/2 can of anchovy fillet

2 cloves minced garlic

1/3 c olive oil

1 tsp to 1TB dried crushed red pepper

Heat olive oil in wok or pan then add the garlic.  Before garlic turns golden, add the rest of the ingredients including the juice and oil of the sundried tomatoes, the marinade from the octopus, some of the oil of the anchovies and let it simmer for about 3 minutes.  Remove from heat.

Serve the grilled seafood with fresh lemon slice(s) and grated aged Parmesan cheese.

You can even add arugula on top if your pasta and mix it in - if you don't feel like making salad.

Enjoy this health seafood dinner!

MY BROILED FISH

This has Asian twist and a very easy fish dish to make.

Ingredients:

1 to 1-1/2 lbs of fish fillet (I have been using a Peruvian fish using half of the fish of a whole side - you can use salmon as well)

Mix in a separate bowl:

1/3 to 1/2 of sweet pepper sliced

1/3 of an average sizes onion, sliced

1 small shallot minced

4 TB organic ketchup

1TB sugar

2 tsp Worcestershire suce

1/2 tsp salt

1 tsp pepper

1/3 c grape seed or canola oil

2 TB soy sauce

1 inch peeled ginger sliced thinly

Salt and pepper the fish fillet.

Line a broiling pan with aluminum foil.

Spread some oil on the back of the fish and lay on the pan.  Season the fish with a little salt and pepper to taste (about 1 tsp salt total).

Spread the mixture all over the fish trying to cover it around with the mjsxyure.

Broil in Lo or medi flame for 10 minutes. Remive promptly and serve.

Lately, this has been my favorite fish dish to make at home.  Serve with a little rice and vegetable in the side.

LECHON CHICKEN RECIPE

Here's a recipe I did not invent but was passed on to me.  If you make this, you certainly would enjoy eating it with or without the sauce they suggest.

Lechon means roasted but usually associated with roasted pig.  They call it lechon chicken because it is similar to the way a Philippine Roasted pignus cooked.  

RECIPE:

* 1 kilo (2.2 lbs) or 3lb dressed whole chicken

* 1 8 oz Sprite or 7up

* 3 tbsp of white or brown sugar

* 3-5 cloves of garlic, minced

* 1 medium sized onion, sliced

* 3 tbsp of lemon or calamansi juice

* 1 thumb size ginger, sliced

* 1 or 2 stalks of lemon grass (tanglad)

* ground black pepper

* 3 bay leaves

* 1 stick of butter

* salt

* 3 tbsp soy sauce

Cooking Instructions:

* Marinate the whole chicken in Sprite or 7up, soy sauce, calamansi juice, garlic, ginger, onions, pepper and sugar for an hour or more. To get the best result we suggest to marinate the chicken overnight.

* Preheat the oven to 325°C.

(About 375 degrees F)

* Stuff the Chicken cavity with the following:  lemon grass tied together, garlic, bay leaves and Peppers.

* Inject the marinade mix unto the inside of the chicken.

* Rub the chicken’s skin with butter, salt, pepper and garlic.

* Finally, roast the chicken for 1 hour and 20 minutes or until the chicken is golden brown.

* While roasting brush or baste the chicken’s skin, with butter about every 15 minutes

Optional* Serve hot with Mang Tomas lechon sauce.  (A bottled sauce sold in Asian grocery stores meant to be eaten with roasted pig)