kitchenware site

Need kitchenware?

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www.chasesupplies.com

<3

J

MY NEW FOOD SITE

Check out my new food site-

www.chefjenn.com

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J

Chewy glutinous rice, pickled daikon, pork and fish sung, fried yo tiao

Directions:

Cook glutinous rice as directed on the bag. Spread rice out sushi-style and add in desired fillings. Viola. Breakfast.

Fillings:

Pork Sung

Fish Sung

Pickled Daikon - saute with garlic and chili for an extra WHA-POW

Fried Yo Tiao

Chinese style bacon

Note* You can also make an egg and scallion crepe and wrap it around the rice ball.

Mmmm. awesomely good..

Need I say more?

roasted pork loin, garlic confit, shallot demi-glace, crimini mushrooms

[ yes i know i did a horrible job at cutting the pork- I only had a cuterly knife to use. hehe]

roasted loin of pork, garlic confit, smoked applewood bacon, brown shallot demi-glacé sauce with thinly sliced criminis, apple chutney with thyme and butter, pan seared brussel sprouts with lardons and caramelized sweet onions... And freshly toasted country pugliese bread to sop up all the sauce.

ingredients:

white wine

2 head of garlic confit

2 shallots, thinly sliced

parsley, finely chopped

crimini mushrooms, thinly sliced

beef broth

pork loin (2 lbs)

2 thick bacon slices

sea salt

black pepper

butter

preheat oven to 350 degrees. season pork loin liberally with cracked sea salt and black pepper. heat olive oil and a pat of butter and sear over high heat for about 2 minutes on each side. meat should be nicely browned. smear garlic confit on the fat side of the loin and cover garlic with bacon slices. bacon should be wrapped over pork. roast in oven for 40 minutes.

add shallots into the pan used to sear the pork. saute then deglaze the pan with 1 cup of white wine, scraping up the browned bits on the bottom of the pan. cook over high heat for 5 minutes then add beef broth. in a separate pan melt butter and saute mushrooms over high heat then sprinkle in 1 tablespoon of flour and cook for a few minutes. add mushroom flour mixture to sauce and stir occasionally. salt and pepper to taste.

when pork comes out of the oven, cover with tin foil and let it rest for 5 minutes.

add parsley into sauce right before serving. slice pork into 1/2 inch slices and spoon sauce over pork.

apple chutney

ingredients:

1 fuji apple

sweet white onion

butter

thyme

salt

1 cup of applesauce

melt butter in a small pan and saute minced white onion and apples (cut brunoise style)

add in two springs of thyme and salt to taste

saute until onions transulscent and apples slightly softened. stir in one cup of applesauce.

set aside. (mold into quenelle and serve alongside pork)

back to blogging....

Hi all! Due to my crazy job at UBS Financial Services, the food obsessed addict was too busy to blog, so this is just a little post to let you know that... I AM BACK!

I was too busy to blog, but not too busy to cook!

Will be updating with tons of new recipes and dishes soon.

Have a happy new year everyone!

-J

sushi, broiled unagi, english cucumber, hass avacado and red tobiko

ingredients:

japanese short grain rice

unagi

english cucumbers (julienned)

hass avacados

red tobiko

japanese nori (seaweed for wrapping)

rice vinegar

sugar

mirin (japanese sweet cooking wine)

pickled ginger

wasabi

cook rice, and when done season with rice vinegar, mirin, and sugar to taste. fluff and mix well. set aside.

broil the unagi till bubbling and crispy. set aside.

julienne the cucumber, slice the unagi into long thin strips and slice the avacado.

get everything ready- like an assembly line and....

then simply start rolling sushi! you can make handrolls, inside out rolls, whatever you'd like. garnish plates with wasabi and pickled ginger. here's some pictures of the sushi i made today! enjoy! mm, mm, MM!

pulchritude on a plate...

unagi handroll and inside out sushi maki

(like my black/purple nail polish? hehehe)

nori-on-the-outside sushi maki

blue crabs, live spot prawns and steamed fish- chinese style

so i got tired with all the cooking yesterday- and decided to have a seafood night. i hit up oakland chinatown and picked up a few goodies.

live spot prawns. the small ones are so much sweeter and the heads are divine!

blue crabs. 3 bucks a lbs. how can i complain? and with all that fatty goodness in the head. mmmm.

i steamed for of them for 8 min and they came out perrrrrfect.

steamed fish- chinese style. so apparently i need a bigger steamer. i had to fold this guy in half upside down and the metal plate on the bottom was too hot to touch- so presentation kinda lacks- urgh. my biggest pet peeve, but i gotta say, it was damn good. red rock cod, steamed, then topped with a special blend of sauce, then topped off with scallions, cilantro, and ginger. i heated grapeseed oil till piping hot and then poured it over the herbs- flash cookin them with the hot oil. sizzle sizzle. mm, mm, MM!