Perfectly Roasted Shrimp

Ok there are two things about shrimp you need to know. The "jumbo" "large" "extra large" mean nothing... what you need to learn are the numbers for them. Here is the shrimp
chart... I copied this down from the inventory list at Peking in Mechanicsville, Virginia (Dad's place) The Second thing you need to know about shrimp is... C= Cooked and O= means OVER cooked...
when you cook shrimp... unless they are 51/60 or 61/70... see below.

Name                Shrimp/lbs.                   Average#

Extra Colossal     U/10                                 5
Colossal              U/12                                  9
Colossal              U/15                                 14

Extra Jumbo       16/20                                 18

Jumbo                 21/25                                 23

Extra Large         26/30                                 28

Large                  31/35                                 33

Medium Large    36/40                                 38

Medium              41/50                                 45

Small                  51/60                                 55

Extra Small         61/70                                 65


I only know this because I've worked at several restaurants and my father's Chinese Restaurant for 7 years and counting... but technically I've spent a good number of my childhood years there
too. We used 51/60's for shrimp fried rice, and 21/25 or 16/20 for Orange Shrimp ect.


Learn that # or U/# because that will get you a better average for your shrimp buying/ spending excursions.


Now.... ON TO THE ROASTING OF THE SHRIMP!


Roasted Shrimp (Great for Cocktails or use in a stir-fry/ fried rice)

1-2lbs 21/25 size shrimp

1 teaspoon salt

1/2 teaspoon black pepper

pinch of paprika

4 tablespoons Olive Oil


Make sure your oven is set at a nice and fiery 400ºF. Place the nicely prepared shrimp onto a sheet pan (its easier if they are facing the same way and spaced out evenly to ensure even cooking.)
Then put them in for 9-13 minutes depending on how even your oven is you might want to make sure you turn the sheet pan half way through cooking. But keep an eye on them, the second they turn
into pink C's they are done... I'm often accused of standing by the oven door when roasting shrimp with tongs and a bowl to pull the ones that are done cooking out so that they don't over cook.

Perfectly Roasted Chicken

My perfect Roasted Chicken Breast


This is just a plain roasted chicken breast you can add herbs and spices to your liking later but this goes along with my chicken salad recipe and it makes for a great topping on a nice leafy
green salad as well. ^_^


2 Chicken Breasts and thighs WITH SKIN ON(you can remove it later, after the chicken is cooked, if you don't want to eat it but for the love of the Kitchen Gods KEEP IT ON!)


Salt and pepper the chicken both front and back.


Then flip it over and use seasoning salt or poultry seasoning onto the skin side to
make it crispy and so to flavors will really soak into the meat.


Refrigerate and rub them down with a quick splash of EXTRA VIRGIN olive oil just enough to coat it.


If you are ready to cook add EXTRA VIRGIN olive oil onto the breasts, and rub them down well and send them into a 350ºF oven for 25-30
minutes.


Keep an eye on it!!!!!!


To test for doneness stick a chopstick or something like that into the thickest part of the meat and if the juices run clear then its done. Let it rest for 5-8 minutes before serving. And yes
stick every piece of meat because your oven may be off/ unevenly heated or its thicker than the other pieces... remove as according.


The reason you should leave the skin ON while cooking is to keep the juices and flavor in the meat so it doesn't dry out in the hot oven. If you take that skin off before hand you WILL be sorry and left with a dry dry dry piece of hard meat.

Summer Produce!

Summer is in full swing and the vegetables are ripe for the picking and even better for the eating! So here are some links to my favorite recipes that include summer produce!


Zucchini Pancakes - Ina Garten: This is such an easy and simple recipe, and the zucchini is just delicious! (http://www.foodnetwork.com/recipes/ina-garten/zucchini-pancakes-recipe/index.html)


Meringues with Cassis and Raspberries - Ina Garten: Very quick, very simple, and even more delightful! (http://www.foodnetwork.com/recipes/ina-garten/meringues-with-cassis-and-raspberries-recipe3/index.html)


Beef and Broccoli Salad- Rachel Ray: I know, I'm not a huge fan of her, but give credit where credit is due and this recipe was great! (http://www.foodnetwork.com/recipes/rachael-ray/beef-and-broccoli-salad-recipe/index.html)


These links should be working but if not just comment and let me know ^_^ sorry for the inconvenience.

Swiss Chard- The Neelys: Delicious and simple!


Seared Scallops with Pineapple-Cucumber
Salsa- Paula Deen: Really light and refreshing especially in the heat wave we've been having in Virginia.


And a few recipes from me: This is an old post of mine and it goes great with the summer produce!

 Here's the Link. 


Happy Eating! And stay hydrated! 

Raspberry Balsamic Chicken

I've been trying weird flavor combinations since I was really young and I've stumbled on several things that I really love. Fruit, Balsamic Vinegar, and Chicken have been on the top of that list since I've started playing around with flavors heres my recipe for something that isn't a new concept its just one of my favorites to make.

Raspberry Balsamic Chicken:

4 Chicken or Duck Breasts (you can go skinless this time…. or take the skin off after you have cooked them)
1 Cup Balsamic Vinegar
1 Tbsp Sugar
1 Tbsp Salt
1 Tsp Pepper
1½ Cups Raspberries (divided)
¾ Cup Olive Oil
1 Tbsp Poultry Seasoning (Its just easier to use this instead of going over everything to make what is essentially the same thing)
1 Lime (Cut into wedges)

First off, wash off the chicken breasts because i've found that a lot of them contain crap from packaging that is slimy so if you don't all ready do so start doing this! Then, place the balsamic vinegar, 1 cup of raspberries (crushed), sugar, salt, pepper, poultry seasoning, and olive oil into a bowl big enough to hold all 4 pieces of meat and some room for the marinade. Whisk the marinade until it becomes slightly emulsified and then add the breasts in taking care to coat them evenly. Let them marinade overnight (i've just found that this works out the best.

When you are ready to cook them set your oven for 325ºF and arrange the breasts evenly spaced apart on a baking sheet. Let it sit in there for 35 minutes and then start checking on them. Use a knife or a meat thermometer (internal temp should be 165ºF) if the juice that comes out is clear, then you are all good to go, if not, then let it sit in there a bit longer…. DO NOT WANDER OFF AT THIS POINT!

Once your chicken breasts are done let them rest for about 10 minutes before serving. Then just before serving squeeze some lime juice on them as well as place some raspberries with them. Your guests or family will love this recipe, I know mine have, so enjoy and Happy Eating!

Lion's Head (Napa Cabbage with Pork Balls)

紅燒獅子頭： Another dish my mom made, and still makes for me whenever I'm missing Taiwan. Its Stewed Napa Cabbage and Pork Balls. this dish varies by name in China but there are two specific types Northern and Southern. In the north specifically the Beijing area, they are 四喜丸子 (Sixi Wangzi) or "4 Happy Meatballs." They call it Lion's Head because the Pork balls are the head and the napa cabbage is the mane of the lion.

Ingredients:

1 lb. Ground Pork (If you are using Chicken or Turkey see note at the bottom)
1 Egg
2 Tbs Soy Sauce (Real Soy Sauce)
1 Tsp Salt
1 Tsp Ground White Pepper
2 Tbs Cornstarch
1 Tsp Soy Paste (if you cant find this, add in another teaspoon of soy sauce)
1-2 Tsp Sesame Oil
1 Tsp Fresh Ground Ginger or Finely Chopped Ginger
1/2 Tsp Worcestershire Sauce

1/2 Napa Cabbage (Cut into 1-2" pieces, discarding the root but keeping the white parts)
1 1/2 Cups Chicken Stock
1 Tbs Soy Sauce
1 Tsp Mushroom or Chicken Bouillon

Mix the ingredients together in a size appropriate bowl until the meat is slightly sticky. Let it rest in the fridge for about 20 minutes then place enough oil into a pan to cover a 2" meat ball or you can bake it at 350ºF for 15 minutes. I prefer frying because the Napa Cabbage will take the oily-ness of the dish out and it also makes the pork balls stronger in the stewing process. So once your 2" Pork Balls are golden brown on the outside pull them out and let them drain. Its ok if they are not well done because you will be stewing them later on, just make sure anyone who likes to peck at food doesn't peck at the meat balls while you are preparing the stewing part.

In a soup pot or a deep pan on high heat, add in 2 table spoons of oil (usually i just take it from the frying oil because its all ready hot and ready to go) and add in the white stalky parts of the napa cabbage first so that they cook all the way through. Add a pinch of salt and stir it around lightly and cover for about 5 minutes, this should give it enough time to wilt down so you can add the leafy parts. (You will also notice water at the bottom of the pan at this point, DO NOT THROW IT OUT, all the vitamins are in that water and it delicious!) Next, add in the leafy parts of the napa cabbage and cook it down with the pork balls. Then Add in the chicken stock, soy sauce, mushroom or chicken bouillon and mix well. Simmer on low to medium low for 20 minutes and eat!

Its great buy itself or with a bowl of rice and its actually really light!

Happy Eating!

(For Turkey or Chicken you need to add in more oil so that it doesn't dry out along with another Tsp. of Cornstarch to keep it together in the frying/ baking process)

Taiwanese Style Dumplings (餃子/鍋貼) and Japanese Gyoza (ぎょざ)

Called hundreds of different things all over the world these are delicious pouches of delicious morsels! This is a recipe that I have made (about 200 and still do EVERY MONTH) for my family and friends and they just keep on wanting more. Also this is a recipe derived from my family recipe, as to my mom would kill me if i ever posted that recipe on here HAHA! I also have a Japanese Style Gyoza. So here we go...

Taiwanese Style Dumplings/ Pot Stickers
Double the recipe if you want to make more, this isnt baking its just practicality. This will yield about 25-30 decent sized dumplings.

1 lb ground pork or duck
4 Sprigs of Spring Onions Chopped Fine
2 cups chopped Cabbage
1 Tsp 5 spice Powder
1 Tsp Sesame Oil
1 Tsp Salt
1/2 Tsp WHITE Pepper (ground of course)
1/2 Tsp Black Pepper (ground as well)
1 Tbs Ginger Ground or Chopped VERY VERY FINE

1 Tbs of Corn starch ONLY if you like the meat inside more smooth... otherwise leave it out... i usually just leave it out cause 1. my hands are covered in raw pork but the time i remember it, 2. It tastes just the same to me, 3. If you add the starch you will need to add an egg.

1 Package of Dumpling Skin (I can't tell you how we make our skins due to the fact that i like i having a head on my shoulders... love you mom! <3)

Start off by adding the pork into a decently sized bowl (glass, metal, ceramic... none of it really matters it just needs to hold everything and be strong). Then add in the ginger, spring onion, 5 spice powder, salt and peppers and mix well until the meat is a bit sticky. Then add in the cabbage and mix it up again with the sesame oil.

A great dumpling sauce for these are:

2 Tbs Soy Sauce
1 Tbs Sesame Oil
1 Tsp Sa Cha Sauce
1/2 Tsp Black Vinegar
1 Tsp Sugar

Gyoza Time! What you will need:

1 lb. Ground Pork (No substitutes, sorry)
1 Tbs Worcestershire Sauce (Japanese, preferably but the taste wont differ too much if you use something else)
1 Tbs ground Ginger
1 Tsp Salt
1 Tsp White Ground Pepper
1 Tsp Tonkatsu Sauce (if you dont have this skip it)
2 Tbs Soy Sauce (again... REAL soy sauce.... look at the friggin lable)
1/2 Onion Finely Chopped
1 Carrot Grated
2 Tbs Vegetable Oil/ Sesame Oil

Basically just like the Taiwanese Dumplings, mix it all together, wrap, freeze or cook and eat!

Note: I tend to make Gyoza thinner and longer so you will need about 1/2 the filling of a typical dumpling.


Make sure you have your dumpling skins ready and take about... a heaping teaspoon or two of meat into the middle of the dumpling skins, (Make sure you have put water on half of the edge of the dumpling skin or else it will not seal and they will break when they boil/ pan fry.) and fold over the dry edge to the wet edge. You can make a ton of these and freeze them up on a tray then separate them into baggies and take them out when you need to or feel the urge to have dumplings.

Gyoza taste GREAT with Bulldog Company's Tonkatsu Sauce (seriously the best brand i've tasted so far)

Enjoy!

PS------ I will be making a video of this from start to finish on my youtube account in the next few weeks so be on the look out for it. My youtube is in the contacts page. :)

HAPPY EATING!

おこのみやき(Okonomiyaki)

Okonomiyaki- Okonomi, meaning "whatever you like" and Yaki as in "grilled". So basically its a savory pancake (typically savory) filled with whatever you like. The only good memory of my grandma, mom and me together (mom's mom before the marrow cancer hit) was us making Okonomiyaki in her house in Taiwan or Japan together. Some how that 70 year old woman with bone marrow cancer was able to hold me and cook at the same time just to make sure i knew exactly how it was done. I never forgot that recipe, and i still make it today.... not every week though, maybe once a month if that. But when i do, my family and friends usually somehow manage to come over and get a piece or two.

So here is the basic ingredient list for how i make it, seeing has some things are really hard to obtain in Virginia VS other places.

1 Cup All Purpose Flour
1 Cup Bonito Stock/ Hondashi/ Bonito Dashii (if its powdered please make 1 cup of it in liquid form)
Salt and Pepper to Taste
about 8 Pieces of Beef, Chicken, Lamb, Pork sliced VERY Thinly
1 Egg if you can get your hands on Yamaimo 山芋 or Nagaimo (specifically) ながいも (Click for more details), its honestly all the same, otherwise use 2 eggs.
Tempura Scraps (I sometimes substitute Furikake for this depending on what i have left over) but if you    don't have any of these on hand, feel free to use Panko bread crumbs, or coarsely smashed PLAIN croutons, no need for other weird flavors to be mixed in with really asian flavors, its not good.... just trust me on that one.
Yamaimo (If you have it) 1/2 cup grated, yes it will be sticky and slippery.
8-10 Shrimps cooked and halved
Octopus chunks (if you have it, its not really necessary i just like it)
1 Tablespoon of Baking Powder (this will give it a bit of a rise when you make it)
1/2 a cabbage head coarsely chopped into ribbons
2 sprigs of spring onion cut into 1" pieces

Japanese Mayonnaise (Yes, you need it, it will NOT taste right without it)
Okonomiyaki Sauce or Tonkatsu Sauce (which is what i use, Bull Dog is the brand name and its delicious)

Get all of your dry ingredients together: Flower, Baking Powder, Salt and Pepper together and loosely mix it together, then add in the dashii stock, egg(s), grated Yamaimo and mix until all the flower pockets are gone, but dont over mix. Then gently toss in the cabbage, shrimp, spring onion, any cooked meat at this point. Once you have that done, go ahead and fire up a pan or a griddle to medium high heat. Place some vegetable oil into the pan once its hot and place the meat down. Once one side of the meat is cooked flip it over and place on about 2 cups of the okonomiyaki mix and cook until it starts to become golden brown on the underside. At this point the meat should be fully cooked and also attached to the okonomiyaki mix, if not dont worry. Flip it as best as you can, i've just gotten used to flipping big pancakes so its pretty easy for me, but you can always just slip a plate over the pan flip it and then push it back on (unless you are cooking on a griddle, but keep practicing your flips, you will get it one day!)

Cook until the other side is golden brown and then BEFORE you take it out of the pan, top it off with some chopped spring onions, Japanese Mayonnaise, and Tonkatsu Sauce.

This is just the traditional way i've always had it. I play around depending on my leftovers to make something new here and there so please give it a try and let me know what you think. Happy Eating!

Honey Mustard Chicken with Brie

I went to Mimi's Restaurant with my husband's family last year and had some delicious chicken and brie. And i was thinking to myself how could i improve on it.... well it took me 8 tries (most of the m spinning into something else, which will be posted soon) and i finally found one that works. I hope you guys enjoy it!



Ingredients:
4 Chicken Breasts (Bone in and Skin on, you can remove it later but keep them on for now)
4 Tbs Honey
4.5 Tbs Dijion Mustard
2 Tbs Salt
1/2 Tbs Pepper
1/3 Cup Extra Virgin Olive Oil (GOOD OLIVE OIL!)
8 Slices Good Brie


First off: Marinade the chicken breasts with the salt, pepper, dijion and honey. Then when the chicken and the mixture is all set cover it with the olive oil to keep it moist when it bakes. The reason you add the oil after you have coated the chicken with the honey mustard mix is because if you add the oil first, then the chicken breasts will not absorb the flavors as well. So, mixture first, then the oil and let it sit in the fridge overnight or for at least 2 hours.


Once you are ready to cook turn the oven on and set it to 350ºF. Place the chicken on a baking sheet and place 2 slices of the brie on it and bake it for 35-45 minutes (depending on your oven. Once its complete take the oil from the chicken and you can sauté some vegetables in it (its delicious) i recommend asparagus or broccolini (the bitterness from the two goes great) also a nice frisé salad would work well with this too!

Enjoy it! ^_^

Hydration Creations

The importance of having your body... as many of you know, the human body needs 1 Gallon of water, per day. Here are some quick tips to keep getting water into your body.
___________________________________________
Fruit Juice Popsicles: Just take your favorite juice and pour it into a mold with a popsicle stick.

Not a big fan of water? Why not add some frozen berries to your water bottle? Or tea bags, they work just the same and you actually get more uses out of them. Also, with tea and berries you are getting an antioxidant boost.
___________________________________________
Another great way to hydrate yourself is to make a Cucumber Carrot Facial Mask:

All you will need:
1 Cucumber (Diced)
1-2 Carrots (Depending on the size diced)
2 Tbs Honey
2 Tbs Olive Oil
3 Cups Plain Yogurt

Blend it all together and apply to your face, the mixture shouldn't be watery, but almost pasty, if it is watery, just add a few tablespoons of flour or corn starch to it and mix it up. Anyway, apply it to your face for 10 minutes and it wash it off with cool water. This mask will brighten up your face, and awaken your tired eyes, for any of those who like to go out on the weekends ;)
Any way, i hope these tips have helped! Stay hydrated!
-Sorian

You can also turn tea into a really great ice facial... here is a Link to Michelle Phan's video: Link Here

Fruity Fruity Fire

Not getting enough fruit into your diet huh.... ever tried grilling them? Or pan frying them? How about roasting them? Really none of these at all? And no, overly sugary pies DO NOT COUNT!

Try these recipes out and see if you like them. I also have some tips included in here to help you or your picky kids try some more fruit too ^_^... It worked on my nephew so its worth giving as shot.

_____________________________________________________

Recipe 1: Grilled Pineapple Smore's

I'm sure you all know how to put together smores, so i am not even going to bother explaining that part. I will say though add in one slice of grilled pine apple cut about 1/4" thick to the smores will make it delightful and not as rich as a normal smore.... (i ended up having 5 before the night was over) This is a recipe i saw on some food network challenge so i can't take credit for it, but its totally worth trying out if you have picky kids at home.

Recipe 2: Grilled Peaches in a Honey Clove Sauce or 5 Spice Sauce

So depending on whether or not you like spice in your food, you may or may not like this recipe. Specifically the more holiday like scents and spices. So here we go:

Halve 4 or 5 Peaches and coat them with honey and sprinkle them with 5 spice or ground cloves and some sugar. Grill them until the peaches are golden brown and caramelized. Serve it up with some ice cream or some toasted nuts and granola and enjoy it!

Recipe 3: Grilled Mango and Shrimp

Not only is this recipe delicious but its incredibly healthy for you!

Take about 1lb of jumbo shrimp, clean them off, peel them, devein them ect. Then, take a piece of cubed mango and then add a shrimp, repeat until there is 1-1 1/2" left on the end of the skewer. Sprinkle it with salt and pepper and grill it up until the mango get caramelized, and the shrimp is well done.

Recipe 4: Grilled Banana's with Ice Cream and Chocolate Sauce

First of all DO NOT PEEL THE BANANAS! Cut a slit into them so they do not burst open while they are on the grill but other than that leave them be! And grill them until the peel is a nice charred black and the banana is nice and soft inside. Take them out and place them in the bowl of ice cream. (Vanilla, Chocolate, and Strawberry have been the best so far)

For the Chocolate Sauce, basically, melt 2 Cups of chocolate in a double boiler, making sure that the top bowl or skillet is not touching the water. This is to make sure that the chocolate doesn't burn. Once the chocolate is almost completely melted add in 1 cup of cream and a tablespoon of milk and vanilla extract. Stir and add in a tablespoon of coffee or a teaspoon of instant espresso. Put a spoonful or two onto the ice cream and bananas and eat up.

You can also do this with strawberries but i suggest putting them onto a skewer first.

Take care that no water gets into the chocolate before the cream is added or else your chocolate might crystalize and trust me. Its a lot of work to save it.

Roasted Chicken with a Sweet Kick

Roasted Chicken with Apples:

Ahhh yes, the classic chicken... dried, overly chewy, tough, and almost inedible and flavorless. Yeah... if you are worried about making sad and sorry chicken then please try this recipe.

For the Chicken itself:
1 WHOLE CHICKEN (YEAH BABY)

2 Tblspn Honey with 1 Tablespoon of Vinegar mixed with 1 cup of water (that has been heated to a boiling point)
1 Tblspn regular honey
1 Spring Onion Smashed and Chopped
1 Table spoon 5 spice Powder mixed with Black Pepper Corns and 2 Tablespoons of salt and toast it until you can smell the pepper. (Yes Whole Peppercorns)
2 Grannysmith Apples (skinned and cored)

Ok, clean out the chicken: guts, gizzards and all. Then, spice up the exterior of the chicken by rubbing it with the scallions/ spring onion, and the salt/5 spice/ and pepper corn mixture. Then Use the honey vinegar mixture (while it is still boiling hot) and scald the chicken's skin to make it tighten up. This will not only create a very crispy skin but also seal in the juices. Afterwards, stuff with the remaining scallions, and the salt mixture rubbing it down well on the inside and let it rest up in the fridge for an hour or overnight. Once you are ready to cook preheat the oven to 350ºF, cut up the granny smith apple into wedges and stuff them into the chicken and cook. breast side down first for 30 minutes. Then, flip it over and cook for an additional 30-40 minutes with the breast side up. Let it rest for 5-7 minutes before serving.

Enjoy, I really loved testing this recipe out and I had ALOT of leftovers so i'm sure there will be a leftover's blog coming up soon.
__________________________________________

In unrelated news, I am getting married which is why the post for the past few weeks have been very sparing, no worries, i will be back to my full 2 blogs a week in 2 weeks. I will still be posting things here and there so keep a look out!

Happy Eating everyone!

-Sorian