RECIPES

  • SALMON SPINACH EGGS BENEDICT

    March 29, 2016 by

    This is my favorite decadent brunch! The freshness of the salmon, spinach and fruit helps balance the richness of the Hollandaise sauce. INGREDIENTS: english muffins smoked salmon spinach – blanched 3 egg yolks water – 1 tablespoon lemon juice – 1 tablespoon butter – 2 sticks salt & white pepper (to taste) INSTRUCTIONS: Boil water in a pot,… Read more

  • SPICY MEAT & CHEESE LASAGNA

    March 24, 2016 by

    A few spices adds a little heat and tons of flavor to the classic lasagna. I like lots of sauce, so I always make extra to pour on top. This recipe requires many ingredients but once assembled, you can store it in the fridge until you’re ready to bake. It can be kept in the fridge… Read more

  • BRAISED PORK SHOULDER

    March 4, 2016 by

    Shanghai dishes are often braised or stewed in sugar and soy sauce. This Chinese-style pulled pork dish has a rich flavorful sauce and goes great with all kinds of noodles, even ramen or egg noodles! And it’s easy to make in a slow cooker. INGREDIENTS: pork shoulder (half) – 4 pounds 5 spice powder chicken… Read more

  • CREME BRULEE

    February 28, 2016 by

    This is a fancy dessert that is impressive and easy to make (especially if you like using a butane torch). It can be made in advance and stored for up to 2 days, making it perfect for dinner parties. INGREDIENTS:  4 servings egg yolks – 3 heavy cream – 1 cup sugar – 1/3 cup vanilla extract – 1 teaspoon sugar (for… Read more

  • BANANA BREAD

    February 15, 2016 by

    Don’t throw away over-ripe bananas, they are perfect for this simple recipe. The crunchy top and soft sweet center, tastes and smells amazing! Add walnuts or pecans for extra flavor and texture. INGREDIENTS: 3 very ripe bananas butter – 1/3 cup sugar – 3/4 cup 1 egg – beaten vanilla extract – 1 teaspoon baking soda – 1 teaspoon salt – 1/4… Read more

  • SOY HONEY GARLIC CHICKEN

    February 11, 2016 by

    The best part of this dish is mixing the sauce with rice and vegetables. The recipe is simple and can be made in the oven or slow cooker. INGREDIENTS: 4 boneless, skinless chicken thighs 4 garlic cloves (minced) light soy sauce – 1/3 cup honey – 1/3 cup ketchup – 1/4 cup sesame oil – 1/2 teaspoon dried oregano – 1/2… Read more

  • 5 MINUTE LAMB CHOPS

    February 11, 2016 by

    The gamey smell of lamb can be a big turnoff but adding two spices, transforms it into deliciousness. Since they’re small, they cook quickly on a hot pan on a high flame. INGREDIENTS: lamb chops dried sage dried thyme salt pepper INSTRUCTIONS: Heat up a pan (high flame for about 30-60 seconds). Season one side of lamb chops… Read more

  • CAULIFLOWER BACON SALAD

    February 10, 2016 by

    This is the perfect side for any meat entree, especially BBQ. Toss with a bit of ranch dressing for a creamier version. It’s delicious hot or cold, so it can be made in advance and refrigerated. INGREDIENTS: 1/2 head of cauliflower 3 slices bacon (cooked and diced) 1 shallot (finely chopped) paprika – 1/2 teaspoon salt & pepper (to taste)… Read more

  • BRAISED PORK BELLY

    February 9, 2016 by

    This is a traditional dish from Shanghai, where the flavors are rich and strong. Cook this in advance and refrigerate, so you can easily scoop the fat off the surface. Serve with crunchy green Chinese veggies and white rice. INGREDIENTS: pork belly – 2 pounds 2 shallots ginger – 5 slices rock sugar mushroom soy –… Read more

  • CHOCOLATE CHIP COOKIES

    February 9, 2016 by

    INGREDIENTS: sugar – 3/4 cup brown sugar – 3/4 cup butter – 1 cup vanilla extract – 1 teaspoon 1 egg flour – 2.5 cups baking soda – 1 teaspoon salt – 1/2 teaspoon chocolate chips – 2 cups (12 oz package) INSTRUCTIONS: Preheat oven to 375°F. Mix sugars, butter, egg and vanilla in a large bowl. Stir… Read more

  • LAMB IN TOMATO WINE SAUCE

    February 9, 2016 by

    INGREDIENTS: lamb – 2 pounds (rack, shank or loin chops) 5 carrots – cut into 1 inch pieces 1 onion – roughly chopped 4 cloves garlic – roughly chopped 1 bay leaf rosemary, sage & thyme (fresh or dried) salt & pepper cornstarch – 2 teaspoons MARINADE: tomato sauce – 1/2 cup beef broth – 1 cup red… Read more

  • PORK CHOPS IN APPLES & ONIONS

    February 9, 2016 by

    INGREDIENTS: 2 bone-in pork chops (brine in salt & peppercorns) 4 carrots (cut into 1 inch pieces) 3 red potatoes (cut into 1 inch pieces) MARINADE: 1 small onion (thin sliced) 1 apple (thin sliced) 3 garlic cloves (diced) butter – 1 tablespoon sugar – 1 tablespoon salt & pepper (to taste) 2 cups broth 1/4 cup wine

  • CURRY CHICKEN

    February 9, 2016 by

    For best results, marinate the chicken overnight in a ziplock bag. INGREDIENTS: 4 skinless chicken thighs 4 carrots (rough chopped) 3 potatoes (rough chopped) 1 small onion (thin sliced) vegetable oil – 1 tablespoon MARINADE: coconut milk – 14 oz madras curry powder – 3 tablespoons sugar – 1 tablespoon 3 garlic cloves (diced) 1 shallot (diced) salt… Read more

  • STEAMED CHICKEN WITH MUSHROOMS

    February 7, 2016 by

    My mom used to make this dish and the distinct smell of dates and mushrooms, always brings back memories. INGREDIENTS: 1 pound chicken (cut into bite size chunks) 3 dried wood ear mushrooms (soaked in hot water, sliced thinly) 6 dried shitake mushrooms (soaked in hot water, then sliced) 6 dried red dates goji berries – 2 tablespoons 1” ginger (julienne) rice wine… Read more

  • QUICHE LORRAINE

    February 4, 2016 by

    INGREDIENTS: 5 eggs half & half – 1/2 cup swiss cheese – 1/3 cup (finely chopped) 1 shallot (finely chopped) 3 slices bacon (cooked and diced) Pillsbury crescent roll (pressed into cake/pie pan, with a 2-3 inch edge) INSTRUCTIONS: Fry bacon until crispy, then dice into small pieces. Cook shallots in bacon fat. Layer shallots,… Read more

  • BBQ PORK LOIN RIBS

    February 4, 2016 by

    INGREDIENTS: 4 pork loin ribs MARINADE: BBQ sauce – 1/2 cup honey – 1/4 cup water – 1/4 cup 3 garlic cloves (diced) salt & pepper (to taste) INSTRUCTIONS:  slow-cooker Place ribs in slow-cooker and add marinade. Cook on LOW for 5 hours INSTRUCTIONS:  oven Preheat oven to 350°F. Place ribs in an oven safe pan and add marinade. Cover pan… Read more

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