Korean Street Toast
This is actually one of the best sandwiches I’ve cooked. While this is a ‘Breakfast Sandwich’ I made mine for lunch, because I had all the ingredients. Fine Julianne a carrot, dice up a green onion and shave some cabbage. Add a little salt, black pepper and cayenne. I put in some of my Flatiron 4-pepper seasoning. Then break in two eggs and mix well. Toast some bread in a skillet with butter on both sides will well browned, set aside. Add some butter to the skillet and pour in the egg/cabbage mix. Cook till browned one side. Divide it into two sections. Flip and toast the other side. Oddly enough, sprinkle a little sugar on top. Trust me, it works. Plate one slice of the bread, top with the two layers off the egg/cabbage toasted mix. In the...
Sunday Night Seafood Bouillabaisse
Our seafood Stock: Shells, from shrimp, 8 to 10, 1/2 Sweet onion, sliced or chopped 1 carrot, roughly sliced or chopped 1 celery stalk, roughly sliced or chopped 2 tablespoons tomato paste (optional) 2 sprigs thyme Several sprigs parsley 1 bay leaf 10 to 15 whole peppercorns Simmer this for about an hour. Then… • 3 pounds of at least 5 different kinds of seafood. We had mahi, shrimp and mussels. Often we use scallops, crab meat, and crab. • 1/4 cup extra virgin olive oil • 1 cup onions, thinly sliced • 2 leeks, white and light green parts only, thinly sliced • 2 cloves garlic, crushed • 3 large tomatoes, roughly chopped. I blanched them and removed the skin and the core. Tonight we used a 14 oz can of fire roasted diced tomatoes. • 1 bay leaf • 3 sprigs...
Cantonese Style Egg Sandwich
Toast a bun with a little butter. I like half piece of French bread. Mix two eggs with a touch of agave, mirin wine, sesame oil, MSG and black pepper. Add diced green onions. I sliced up some Black Forest ham, but traditionally Cantonese eggs would be cooked with pork. I’ve done this with no meat, and also turkey sausage. Cook the mixture gently and fold often, you don’t want brown scrambled eggs. You want VERY moist eggs. Turn off the heat and let them finish. I like a little cheese, so I broke a slice of medium cheddar and put it on top and let every rest/meld for a couple minutes. Garnish with diced green onions....
Homemade tortillas 2.0.
The first time I did an experiment and cooked the tortillas with the press heated up on the stove. It worked great and will be the way I do them in the future. Tonight is the more traditional method. The recipe is the same, but I put the 50g of dough in the press lined with a cut up 1 gallon ziplock back. Then I pealed that off and put it into a heated (but not oiled) skillet. Actually, I used my cast iron comal. After you do this, you won’t buy another packaged tortilla again. There are 5 ingredients. I halved this tonight for just 6 tortillas. 3 cups all purpose flour1½ tsp salt2 tsp baking powder1/2 cup lard1 cup warm – hot water Put everything but the water into a food processor and kneed for a few seconds. Slowly add water and kneed till it forms a...
Spanish Cauliflower!
Spanish Cauliflower! Tonight’s focus is on three ingredients that I’ve introduced into my kitchen this year. • Moroccan Olive Oil• Sweet Spanish Paprika• Flatiron Pepper Blend To celebrate them, I brought them together for this evening’s meal. In a skillet on a medium/low heat, pour in a couple tablesoons of olive oil, add several cloves of fresh minced garlic and about a tablespoon of paprika. Add pepper flakes to your liking. Stir and simmer for a few minutes. Add salt if you like, I don’t on mine. Add cooked cauliflower florets, broken down to bite-size. I boiled mine for 5 minutes, but you can steam them too. You want them a little crunchy, but absolutely NOT mushy. Turn off the heat. Stir/toss the till well coated. Garnish with...
Poached Egg on a Garlic/Olive Oil Toasted Bun
Normally I wouldn’t bother writing up a simple breakfast sandwich, but this one was so good I made it two days in a row, since I didn’t bother taking photos the first time. The star here is Food Lion’s “Rustic Sandwich Bun” which is a dense roll, and full of nooks and crannies, kind of like an english muffin. I used only one half. Get a pot of water boiling, add about 1/4 cup white vinegar. In a bowl, mix olive oil (I used a wonderfully rich Moroccan oil) with garlic powder and salt. Brush this onto the bread and cook in a skillet till. toasted. Flip it over to heat up the other side, and toss in some Black Forest ham to heat it up. Poach 2 eggs in the water to the level of your liking. One or two minutes. Construction:• Bread• Ham•...