Month: March 2015

Thai Chicken Wings

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Thai food – the hot, exotic cuisine of South East Asia. Thai food are oftens prepared with very strong, wakes-your-palate ingredients. While most Thai recipes tend to sway on the simplicity side, there is a complex harmonization and layers of flavors, a real treat for the taste senses. For this recipe, I seared chicken wings, then baked it in the oven at 400 degrees for a healthier alternative to the popular fried wings. Then, I dressed the wings in a creamy peanut butter, coconut milk and Thai hot chili sauce. The result was amazing. RECIPE 3 pounds chicken wings 3 tbs of melted coconut oil or vegetable oil 1/2 cup canned coconut milk 1/4 cup creamy peanut butter, I prefer Reese’s brand 1 cup thai chili sauce 2 tbs fish sauce 1 tbs Sriracha, plus more if you prefer spicy wings 2 tbs lime juice or 1 tbs rice vinegar 2 tbs grated ginger 1 lbs finely chopped shallots 2 tbs sugar 1 tbs chopped lemon grass, fresh or frozen and thawed 1. Season your chicken with salt and pepper, 1 tbs …

Atlanta Highway Seafood Market

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Gainesville,  Georgia – a simple little town that surely had seen better days. From small, dusty business buildings to the tiny mechanic shops that has lost its gloss and glamour,  this must be District 12 from Hunger Games. But, even the darkest coal mine has its shiny treasure. Tucked in the middle of Gainesville is Atlanta Highway Seafood Market,  directly off of its namesake street. As you step into this seafood joint, immediately you are faced with stocks of fish, shrimps,  clams,  and other salt and fresh water creatures that may or may not be recognizable to the common diner.  This is the fresh catch of the day.        At the register,  you are instantly greeted with the friendliest staff members.  You can choose from the fresh seafood selection or the extensive menu of prepared dishes. Owner and head chef, Louisiana native Phuong Le,  has perfected the large variety of recipes and left even the Creole food capital, New Orleans, green with envy. First and foremost,  have a cup of gumbo.  The authentic, iconic dish is a …

Lamb Shoulder Braised in White Wine

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Lamb are usually a special treat, displayed proudly on menus from formal occasions. However, they can also be a comfort dish, served for dinner on a cold winter night. Lamb Shoulder Braised in White Wine combines simple household ingredients in a warm pot full of decadent flavors. Lamb shoulder is seared, then braised in white wine, stock, and herbs. The simmering process creates a tender and fall-of-the-bone result. The best part is, your stove will do most of the work. This recipe will work with beef as well. Enjoy! INGREDIENTS 2 lbs of lamb shoulder 1 onion, diced 1 carrot, diced 3 cloves of garlic, minced 1 cup of white wine 2 cups of chicken or beef stock 2 bay leaves 10 sprigs of thyme 1/2 bunch of parsley salt, pepper, oil INSTRUCTION 1. Generously season your meat with salt and pepper 2. Heat a large pan in high heat. Add about 3 tablespoons of oil. You want a pan large enough to layer your meat in one layer without crowding. Pan should be oven proof, and has a …

Rack of Lamb with Vietnamese Miso

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I recently had an opportunity of writing a cookbook review for our local newspaper, the Georgia Asian Times. The given book was The Vietnamese Market Cookbook by Van Tran and Anh Vu. The book inspired me to get back in my kitchen and started cooking more often at home. One of the very first recipes I tested from the book was Shoulder of Lamb with Vietnamese Miso. Instead of lamb shoulder, I used two racks of lamb David and I purchased from Costco. I made it and my toughest critics, my very traditional, very Vietnamese parents, loved it. Truthfully, I’ve always been intimidated by lamb. To me, lamb are usually made by kitchen experts and served in restaurants where table manners are required, and your meal comes with 10 different utensils, each with an unnecessary purpose. Like the lady in the movie Titanic said, just start from the outside and work your way in. Growing up, we never ate lamb. Partly because of the cost, and also because it’s not a common cut of meat in …

Paella

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The first time I had paella was when David and I toured Spain for our honeymoon. As a true fan of all things rice related, I instantly fell in love with this Spaniard signature dish. There seem to be countless variations of paella. A layer of rice is cooked in saffrons threads, tomatoes, and stock. Then, you decorate your paella with endless options of protein and vegatables. This is what I love most about paella. It is a blank canvas that wakes your culinary creativity. While many paella recipes call for yellow food coloring instead of the authentic saffron threads, I highly recommend using saffron. You can usually find this at the spice section of your local market. It is a bit on the expensive side, but every thread goes a long way. Saffrons are tiny little stems hand picked from a type of flower called crotus. It gives a distinct sweet, floral essense to your dish. David and I created the recipe below using what we have in our fridge and pantry. Try it and …

Pâté Chaud

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After their colonization in Vietnam, the French left behind their love for bread, butter, pastries, etc. Overtime, Vietnamese cooks use their own adaptations of regional ingredients and create a fusion of French Vietnamese dishes that we all know and love today. Popular above all is the famous french baguette sandwich, the banh mi. From food trucks to Michelin star restaurants, banh mi is winning over America like mason jars have won their place at the dining room table. However, looking past the banh mi stand in most Vietnamese bakeries, you will find banh mi‘s less glamorous cousin, the pâté chaud. In French, pâté chaud literally means “hot pastry pie.” These savory puff pastries are so easy to make, and oh so delicious! INGREDIENTS 1 lb of ground pork 11 oz of pâté (You can make your own, or buy the canned pâté. I used 4 small cans.) 3 boxes of frozen puff pastries sheets (You can find these in the freezer aisle of your grocery store, next to the frozen desserts. I used Pepperidge Farm brand) 3 …