Saturday, May 7, 2011

Mango Peach Mojito

Wow, it's been a longgg time since I've updated.  I'm guilty, I've been cooking, but procastinating on posting.  Sorry guys!  Here's a nice treat for you!  Perfect in this lovely warm weather were having, sorta.. haha

Mango-Peach Mojito
Serves 1.

a tall highball glass or a rocks glass
1/4 oz. simple syrup
1 1/2 oz. bacardi rum
1 wedge lime juiced or dash roses of lime juice
4-8 mint leaves
1-2 oz. mango-peach nectar juice
splash of carbonated soda water
muddler tool


1.  In your highball glass muddle the mint leaves with a little bit of the lime juice to get it going.

2.  Fill the glass with ice and pour 1 1/2 oz. of bacardi rum, 1 wedge lime squeezed or dash of roses of lime juice, 1/4 oz. simple syrup, 1-2 oz. of mango-peach nectar, and splash with soda water
3.  After everything is in your glass take another larger glass and pour the drink into it to mix it up.  I usually pour it back and forth twice to get all the mint leaves mixed throughout the drink.

4.  Garnish with a slice of lime and you got your mango-peach mojito!


Saturday, February 5, 2011

Korean Spicy Cold Buckwheat Noodles - (Bibim Neng Myung)

Korean Spicy Cold Buckwheat Noodles - (BiBim Neng Myung)
Serves 2-3.


buckwheat noodles
1/2 lb. boiled beef or pork slices
1-2 hard boiled eggs, halved
pickled condiments:* cucumber and radish

1 apple, peeled and grated
1/4 onion, grated
4 garlic, minced
1 green onion, minced finely
1 jalapeno, minced finely
1/4 c. Korean red pepper flakes
1/4-1/5 c. vinegar
1 T. mirin
3 T. honey
2 T. brown sugar
1 t. salt
2 T. soy sauce
2-3 T. sesame oil
1 T. sesame seeds

1.  For the sauce you can prepare this in a day advance or all in a day.  Combine all the ingredients for the sauce into a food processor and set aside in a container or bowl in the refrigerator for an hour or overnight so the flavors can develop.

2.  Prepare the condiments for the noodle.  In a medium pot, boil just enough water to cover the meat, cook the 1/2 lb. of pork or beef, I used pork tenderloin, and you can toss in the egg(s) along with it too, boil for about 30 minutes or until it's fully cooked through.  Drain the water, rinse and let it cool, then thinly slice the beef or pork, peel the hard boiled eggs cut into halves and set aside. 

3.  In the meantime, while your meat is boiling in water, cook the buckwheat noodles.  In a large pot on high heat, boil enough water to cover the noodles and cook according to the package instructions.  After the buckwheat noodles are cooked, drain and rinse in cold water until the noodles are no longer warm. 

4.  In a large bowl combine the noodles and sauce, mix thoroughly until everything is covered in sauce.  Divide the noodles into bowls and arrange the meat, halved hard boiled egg and pickled condiments around the noodle, as shown in the picture above.  You can even pour a little bit of the extra sauce on top of the buckwheat noodles.  This dish is perfect for spring-summertime!


Wednesday, January 26, 2011

Korean Spicy Seafood Noodle - (Jjambong)

Korean Spicy Seafood Noodle - (Jjambong)
Serves 2-3.


2 individual packages of udon (the package contained 3 servings)
4 1/2 c. water -or- you can omit the water, kelp and dried anchovies for 4 1/2 c. of mussle broth
3 pieces of dried kelp
4 pieces of dried anchovies
1-2 T. korean hot pepper flakes
1-2 T. hot chili oil
1-2 garlic, minced
1 T. soysauce
1 T. mirin
1 T. fish sauce, to taste
1 t. seasoning sauce
3-5 bundles of boy choy, trimmed and seperated
1/4 c. cabbage, chopped
5 baby carrots, sliced diagonally
less than a quarter of half an onion, sliced
8 mussles, scrubbed and cleaned
3 button mushrooms, sliced
1 small squid, sliced into strips
8 large shrimps, deveined and shelled, but leaving the tails on -(optional)


1.  To make the broth, in a medium pot boil 4 1/2 c. of water with the dried anchovies and kelp pieces.  Boil for 10-15 minutes on medium high.  Remove the kelp and anchovies.  Set the broth aside in a large bowl for later.  What I used was 2 1/2 cups of this broth and 2 cups of the mussle broth, which I got from the 2 lb. bag of live mussles I boiled because I couldn't find fresh ones to buy for only 8 pieces, you can save the mussle broth for other future dishes.

2.  In the same medium pot over high heat add 1-2 T. of hot chili oil and garlic, cook for 8 seconds.  Then pour the 4 1/2 c. of broth into the pot, add the chopped onion, cabbage and carrots, cook for 5 minutes.  Adjust the heat to medium-high and add the korean hot pepper flakes, hot chili oil, mirin, soysauce, seasoning sauce and fish sauce, boil for another 5 minutes.

3.  In the meantime cook the udon noodles in hot water according to instructions.  The ones I had you only had to cook for 2-3 minutes.  Once you finish cooking the noodles, drain and rinse them with cold water.  Seperate the noodles into bowls and set aside.

4.  After boiling the soup for 5 minutes, add the seafood ingredients: squid, mussles and shrimp, cook for 5-8 minutes.  Add the mushrooms and bok choy, boil for 3 minutes or until the vegetables have soften.  Serve the seafood broth over the udon noodles.  Perfect for a chilly night!


Tuesday, January 25, 2011

A Hearty Crab and Pork Daikon Vegetable Soup

Crab and Pork Daikon Vegetable Soup
Serves 3-4.


4 1/2 c. water
3-5 bok choy, seperated
1/5-1/6 c. baby corn, cut into 1" pieces
2-3 chicken bullion cubes
1 garlic, minced
less than 1/4 lb. ground pork
1-2 T. fish sauce, to taste
2 sticks of imitation crab, chopped
3/8 c. sliced bamboo shoots
2 T. green onion
1/2 c. daikon radish, sliced and chopped into quarter moons


1.  In a medium pot heat 1 T. of cooking oil and add 1 minced garlic, cook for 5-8 seconds on medium high.  Add the ground pork and cook until browned.  Break it up with a wooden spoon.

2.  After the pork has browned add 4-1/2 c. of water and gradually add all the ingredients into the pot.  Add the chicken bullion cubes to make the broth, make sure the cubes are fully dissolved.  Add the quarter sliced 1/2 c. of daikon radish, cook for 8 minutes. 

3.  After the cubes have been dissolved, add the chopped crab, bamboo shoots, baby corn and bok choy.  Boil the soup for 5-8 minutes on medium high.  Add a tablespoon of fish sauce to taste.  Remember the soup will get saltier everytime you reheat the soup.

4.  For the final touch, turn off the heat and add the chopped green onions.  Served with rice or by itself.  Dinner is served!


Tuesday, January 18, 2011

Korean Spicy Fish, Potato, Daikon Stew

Korean Spicy Fish, Potato, Daikon Stew
Serves 2-3.

1 can of mackerel fish, drained and deboned
1 (2-3 inch) dried kelp
3-6 dried anchovies
1/4 onion, sliced
1/3-1/2 c. potato, peeled and chopped
1/3 c. daikon raddish, peeled and chopped
1 T. fish sauce
1/4 t. soysauce
1 t. ginger, grated
5-6 cups water
1 T. soju or sake
1 T. red pepper flakes
1/2 T. korean red chili paste
2 garlic, minced


1.  Make the stock, boil 5-6 cups of water with kelp and dried anchovies over medium-high heat for 10-15 minutes.

2.  In the meantime prepare the ingredients.  Peel the potato and daikon raddish, chop into cubes and set aside.  Open a can of cooked mackerel, drain and deboned the mackerel pieces and set aside.

3.  Make the sauce, combine all the ingredients: 1 T. fish sauce, 1 t. grated ginger, 1 T. soju or any cooking wine, 1 T. red pepper flakes, 1/2 T. korean red chili paste, 2 minced garlic, 1/4 t. soysauce and 1 T. of fish sauce.  Set aside for later.

4.  Toss out the dried kelp and anchovies from the broth and add the potatoes and daikon raddish, cook for 5 minutes.  Add the sauce and stir it all together in the pot.

5.  Adjust the heat to medium-low, add the mackerel and cook until the potato and daikon raddish are cooked through.  Serve with rice.


Thursday, December 2, 2010

Spaghetti with Bacon and Shiitake Mushrooms

It's been a while since I posted anything, I hope everyone had a great Thanksgiving!  I made some spaghetti the other night for dinner.  It may need more salt, adjust according to your taste or you can add cheese into the sauce. 


Spaghetti with Bacon and Shiitake Mushrooms
Serves 5-7.
1 lb. spaghetti or angel hair pasta
1 lb. ground beef, lean
3 slices of bacon, minced
1/2 onion, minced
2 T. garlic, chopped
1 c. shiitake mushrooms, minced
1/3 c. red wine
2 t. worcestershire sauce
2 t. salt, to taste
2 T. barbeque sauce
pinch black pepper
1 t. dried italian herbs
1 T. sugar, to taste
2 T. water
1 (28 oz.) can of whole tomatoes
1 (6-7 oz.) can tomato paste
3 T. parmesan cheese
1 package of shredded italian four cheese blend (mozzarella, asiago, provolone)


1.  In a medium pot, cook the minced bacon over med-high heat.  No oil is needed, the bacon fat will cook itself.  Cook for 3-4 minutes.  Add the chopped garlic, onion and shiitake mushrooms (can substitute for regular button mushrooms) cook for 5 minutes or until the onions look translucent. 

2.  Gradually start adding the ground beef in small portions.  This will help keep the heat at the same temperature.  Break up the ground beef with a wooden spoon and brown thoroughly, cook for 10 mins.

3.  Add 1/3-1/2 c. of red wine, cook for about 8 mins. or until it's reduced down.  Reduce the heat to med-low.  Add the tomato paste, 2 T. water, 1 t. italian herb seasoning and the chopped whole tomatoes with the juices into the pot.  Stirring constantly until everything is incorporated.  Simmer for 10 minutes.

The longer it's cooked the better the flavors will develop.

4.  In the meantime boil a pot of water with a 1 t. of salt and cook the pasta to al dente according to your pasta box instructions.  After the pasta is cooked, drain and set aside.

5.  Add 2 t. salt,  adjust according to your taste, pinch of black pepper, 1 T. sugar, 2 T. barbeque sauce, and 3 T. of grated parmesan cheese.  Stir to combine and simmer for an additional 5-8 minutes, stirring occassionally. 

6.  Serve the sauce over the pasta with some grated italian cheese blend or parmesan. 

Dinner is served!

Friday, November 19, 2010

Chicken Nachos

Chicken Nachos
Serves 3-4.

2 chicken breasts
1 1/2 T. taco seasoning
1 garlic
1/4 c. water
salt and pepper to taste
1 t. cayenne
2 roma tomatoes, diced
1/2 (12-13 oz.) tortilla chips
1 green onion, sliced
1 package mexican cheese blend -or- monterey jack & cheddar
1 can of refried beans
salt and black pepper, to taste


Preheat the oven 370 degrees.

1.  Cut the chicken breasts into halves and season them with salt and pepper.  Cook them over medium high heat with a 1 T. of olive oil.  Cook until they turn white and ready to be shredded.

2.  Let the cooked chicken cool and shred them into a bowl.  Return back to the skillet, combine the 1-1/2 T. taco seasoning, salt, ground black pepper, garlic, 1/4 c. water and 1 t. cayenne.  Cook for 5 minutes until everything is well combined and the water has almost evaporated.  Season with salt to taste.

3.  In a baking sheet, layer the chips, shredded cheese and chicken, diced tomatoes and refried beans together.  Bake for 5-8 minutes or until the cheese has melted.  Broil for additional 3-5 minutes. 

4.  Garnish with sliced green onions and pickled jalapenos.