As I have mentioned before, Americanized Chinese food is totally nostalgic for me, as we ate at the same restaurant every Sunday (and sometimes weekdays) for about 20 years of my life, so I ate many incarnations of fried rice. Then when I started working with the crew at Tona we would have “family meal” at the end of our shifts. Continue reading “Family style fried rice”
Broccoli chicken alfredo skillet
Weeknight meals, can be repetitive or sometimes a little boring….especially when you are trying to please everyone with one dish. I think this one does the trick. Most everyone loves alfredo pasta with chicken and broccoli, it is probably one of the most ordered dishes in Italian American restaurants. Continue reading “Broccoli chicken alfredo skillet”
Pork Bulgogi Yakitori
Still hot, which means cooking indoors just isn’t appealing. So I did a bit of fusion with this one….I went to a great Korean restaurant on Friday and it totally made me want to try and create the bold and spicy complexity that Korean cuisine has. Continue reading “Pork Bulgogi Yakitori”
Summertime Somen Salad
So my brother took his family on an epic Hawaii adventure, his daughter just graduated from high school, so for her trip they decided to do it up right. I have been to both Maui and Oahu, and I love both Islands so much that I can’t help but be jealous as I virtually follow their fun on Facebook. Continue reading “Summertime Somen Salad”
Quick Shrimp + Asparagus
With Spring quickly turning into Summer I wanted to share another asparagus recipe while its still at its best. With trying to eat a healthier diet it helps to have some quick and light recipes in the rotation. Shrimp is a great lean protein source, its quick cooking and full of fat free protein, which is a great alternative to beef, pork, and chicken. Continue reading “Quick Shrimp + Asparagus”
Burrata and Broccoli raab crostini
If Heaven had a flavor it would be burrata….wow…when you think of the real down and dirty porn of food…think this sultry Italian cheese. Burrata is a type of mozzarella with a soft, delicate, center. Fragile to the touch it makes fresh or cooked vegetables or starch sheerly opulent. I was going to the store to buy a nice healthy selection of veggies to make a cold salad when I spotted it…oh yeah and the salami. Continue reading “Burrata and Broccoli raab crostini”
Not Spaghetti O’s.
I really do think canned pasta is a travesty! That and frozen pot pies are some childhood not-favs….I seriously dry heave just thinking about spaghetti o’s! So I thought it would be fun to make a version of many kids favorite, making it adult appropriate as well. The name of the pasta shape in spaghetti o’s is Anellini, there are different sizes mine were the small, you can also use tubetti or another pasta shape. Continue reading “Not Spaghetti O’s.”
Pork Souvlaki
One of my very first memories of cooking is when I was about three and I was sitting on the large butcher block in my parents Greek food lounge on 27th St. in downtown Ogden, Utah. My mother would let me grab toddler-sized handfuls of dried Greek oregano and let me “make it rain” all over the cubed pork over the massive tubs my mom would use to make souvlaki for the restaurant. Salt,granulated garlic, pepper, lemon juice, I would watch as she would eye the amount needed for each 20 or so pounds she would season at a time. Continue reading “Pork Souvlaki”
Sesame crusted Ahi
How much of life is experienced as “happy accidents”? I know from personal experience “The Plan” rarely turns out as per what my mind has imagined, and mostly causes disappointment. But sometimes on a rare occasion, in a magically, mediocre place, or situation, I have an experience that takes away the jaded, ambivalence that usually robs me of joy. Recently, I have had a few of these and it is always bittersweet, which isn’t a bad feeling, one of my favorites actually because it helps me put things into perspective. What does this have to do with tuna? Well everything and nothing really, but I was at the store the other shopping for something totally unrelated, I found some beautiful wild caught, ahi, the piece I chose was about 1.5# and about two inches thick, and when I saw it I knew what its destiny would be….sesame crusted ahi. Continue reading “Sesame crusted Ahi”
Citrus shrimp and lentils
Blood oranges are the sexiest of the citrus family! When I see them in season I always get excited, and most stores up here pimp out the best that Cali has to offer, since our climate doesn’t suit growing them. Today’s dish is my interpretation of the shrimp and French lentils I had at Cabezon which is a dish I can’t stop thinking about, it’s a great restaurant in the Northeast Portland, reservations are available on OpenTable.com. Basically they took some lovely shrimp that they wrapped in phyllo and pan fried and served them with French lentils, my spin is blood orange supremes, bacon, and some microgreens. The orange compliments the sweetness of the shrimp and adds a bit acid to the final act. I found some great wild caught U15 prawns from Mexico, so it’s pretty hard to screw those up, unless you overcook em’. Continue reading “Citrus shrimp and lentils”