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Smoked Mussel Appetizer II
It has been over three years since I posted my appetizer recipe for Smoked Mussels with Cream Cheese but the post still receives a fair number of hits and I have long since enjoyed playing around with...
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Experiment: A Meat and Veggie Roast
I almost can’t credit the fact that it has been over four years since I first wrote a post about Roast Vegetables. Since then, I have revisited and played around with the basic technique scores of...
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Experiment: Roast Brussel Sprouts
Well, as you can see from the above picture, there is quite a lot going on here besides Brussels sprouts. Indeed, the combo here includes potatoes, parsnips, onion and, although it is not apparent in...
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Beef Tataki with Horseradish Sauce
The little appetizer you see above is made with the Japanese style rare beef, which I have already introduced to you as Beef Tataki, and pairs it with a Horseradish Sauce and a little salad garnish...
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Experiment: Tea-Fried Squid
Somewhere, in my Chinese cookery book collection, I have a recipe for Shrimp that are prepared by poaching in green tea (complete with reconstituted tea leave shreds). As yet, I haven’t tried it but,...
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Experiment: Pork Belly Appetizer
Today’s post actually features two permutations of an idea I am working with for a little appetizer dish (although it would also work as a larger plate offering as well). The inspiration for these...
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Broccoli Rabe with Sausage and Peppers
A while ago, I saw a picture of a vegetable dish comprised of Broccoli Rabe sauteed with red pepper and garlic that looked interesting and I mentally filed away the idea for latter use. Later, when I...
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Salted Char
The picture above shows my first attempt at salting fish for preservation. To date, my only experience with salted, dried fish is salt-cod, which I have purchased and used but never prepared for...
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Experiment: Fake ‘Oyster’ Sauce
I began experimenting quite a while ago, attempting to make a sauce something along the lines of the standard Chinese Oyster Sauce. Essentially, an oyster sauce is the essence of oyster extracted...
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Drying Squid
I use a fair amount of commercially dried squid in various Asian recipes but I hadn’t ever thought to try drying them myself until I discovered a package of medium sized ones at the bottom of my...
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