Monday, June 21, 2010

Thai Chicken with Plum Ginger Sauce

Here is a Thai dish that is also very easy to make but very tasty.  The marinade is really easy and you make it the night before so when you want to prepare dinner it only takes about 10 minutes to cook it.  I usually use chicken for this sauce but I am sure you can use meat, shrimp or fish.  I have never tried with anything else but chicken but I am sure it will taste good.  If you do try it with another meat let me know what you think.  Also this is a great marinade for BBQ chicken on the grill or even chicken wings.

Thai Chicken with Plum Ginger Sauce

3 lbs chicken breast
1/3 cups plum sauce
2 tbsp whiskey
2 tbsp brown sugar
2 tbsp fish sauce
2 tbsp finely chopped fresh ginger
3 garlic cloves
1 tsp hot chili sauce

In a bowl combine plum sauce, whiskey, sugar, fish sauce, ginger, garlic and chili sauce.  Slice up the chicken to any sizes you prefer, cubes or slice are fine you can even leave them whole. Then add the chicken to the sauce and stir well to coat.  Cover and refrigerate for up to 8 hours or overnight.

If you left the chicken whole you can grill this on your BBQ Grill about 3-5 minutes on each side.  Or if you sliced or chopped your chicken you can do this on your frying pan.  Add oil to your pan over medium-high heat once your pan is hot add your chicken and stir for about 5 minutes or until done.

Serve with rice. Enjoy!

Thursday, June 17, 2010

Kitchen Fashion – What to wear in the kitchen!

I have never been a fan of aprons. I am not sure why, maybe because I always had over sized ugly things laying around.  But the more I cook the more clothes I seem to ruin by grease stains or fruit stains of all sorts.  So I thought that I needed a nice little stylish apron for myself when I cook.  I need something that I can wear and not look ridiculous in. So I started to look around for aprons.  And I would have never known but there are some really cool looking aprons out there.  Who would have known?  I had a hard time choosing.  Not only did I want to share the fashion of the kitchen aprons I found, but I would like to know which one I should get?

Here are my top 10 choices:

1. Bessie Bride To Be…Blue from Apronologie for $65.00

2. Pink Licorice from The Hip Hostess for $32.00

3. Sweet Cherry Pie – Ruffled Half-Apron from Eclectic What not for $30.00

4. Bib Ava  from Apron Warehouse for $32.95

 

5. Presentation Apron from Crooked Brook for $28.00

6. Pink Pears Apron – As Seen on Desperate Housewives from DLux57 for $57.00

7. Contempo from Sommer Designs for $18.00 

8. Blue Retro Full Apron – Flirty Everyday Housewife Apron from Momo’s Retro Fashions for $28.00

9. Mod Dot  from Heavenly Hostess for $80.00

10. Bib Carmen from Jessie Steele for $32.95

 

Which one is your favorite?

Tuesday, June 15, 2010

Grey Poupon Dijon Mustard Salad Dressing

I LOVE Dijon Mustard it is one of those things that I always have to have in the kitchen I use it for my sandwiches, hamburgers, hotdogs, chicken salad, tuna salad, and many more things.  But one of the things it has to be in is my basic salad dressing. Usually I just use any kind of small container for my salad dressing but today I had an empty Dijon Mustard jar that I just finished and I had to use it to make some salad dressing. 

Now there are so many things and versions on salad dressing one can do, but there is always a basic base and after that you can really add any other spice you want, and not only that it only takes about 5 minutes to make.  You no longer have to worry about if you have salad dressing for people or if the salad dressing has high fructose corn syrup, too much sugar or has too many calories.  This is a great little tasty and very light salad dressing.

Grey Poupon Dijon Mustard Salad Dressing

Base:
1 tsp Dijon
2 tbsp wine vinegar
6 tbsp extra-virgin olive oil
½ tsp salt
½ tsp pepper

You can just use the base or add the additions; it depends on your taste.

I usually add one or all of these additions:
1 tsp soy sauce
1 tsp fresh/dried parsley or dill
1 pressed garlic glove
1 tsp Oregano
1 tsp parmigiano cheese

Taste and you can always adjust based on your taste, if you want it more sour add more vinegar, want milder add more olive oil, want creamier add mustard or cheese, want spicer add more mustard.

Enjoy!

Sunday, June 13, 2010

Swedish Birthday Cake – Strawberry Cake “Jordgubbstårta”

 

Today is my birthday and to celebrate we are making a Swedish Birthday Cake!

The most common Swedish birthday cake is Strawberry cake “Jordgubbstårta,” and depending on the family they put different things as the filling but I put the top 3 fillings that most people use.  My favorite is the Almond Cream.  This is what most kids in Sweden know as birthday cakes.  It is light and delicious and less sugar than frosting.

Read more…

Friday, June 11, 2010

Fish Sauce with Thai Chilis – “Prik Nam Pla” – Thai Condiment

Picture from Cook Asian food

If you are ever in Thailand you will always get served 4 Thai Condiments.  They usually come with your food on a little plate with 4 little dishes, you might wonder what they are or just never used them.  But I use one of them ALL the time for my Thai cooking.

Print Recipe

Fish Sauce with Thai Chilis - “Prik Nam Pla” - Thai Condiment

Yield: 16 oz

Total Time: 10 minutes

Ingredients:

Prik Nam Pla –  My favorite Thai condiment that I use for all Thai food is Thai chili (“prik”) with fish sauce (“nam pla”).
2/3 cup Thai Chili peppers
Fish Sauce
brown sugar (optional)
lime juice (optional)

 

Directions:

Prik Nam Pla –  My favorite Thai condiment that I use for all Thai food is Thai chili (“prik”) with fish sauce (“nam pla”).
Add 2/3 cup of chopped Thai chili peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.  Some people like this fresh some people like theirs after a few days. I like mine after few days. Also there are variations to this sauce some add lime juice or brown sugar as well.  I prefer the basic version.

The other 3 I do not use as much but here they are. Some restaurants also serve other chili sauces as condiments but these are the usual 3 you get.

Prik Dong – Put two thirds of a cup of chopped Thai chili peppers in a 1 pint jar, and fill with white rice vinegar.

Plain white sugar – You add sugar to a Thai dish if it is too spicy. It might happen that if you are in Thailand and you are going to a touristy place your food will be pretty sweet.  That is because they have added sugar to the dish to make it less spicy.  If you do not want them to do this you have to tell them you want “Thai spicy” to make sure you get authentic Thai food.

Ground Chili Powder – This is the 4th condiment on the little plate, just add some of this if you want it more spicy.

Thai chilies or also called Bird’s eye chili are one of the hottest chills out there, so once you have been cutting these please make sure you wash your hands really well.  I even recommend using gloves cutting these things.

You can buy bird chilies in most grocery stores  but if they don’t; carry it you might have to go to an Asian grocery stores.  I pack them in plastic wrap and freeze them in zip-lock bags for later use.

Enjoy!

Wednesday, June 9, 2010

Father’s Day Gift Ideas

This is just a little reminder that Father’s day is coming up in the US on Sunday June 20 , 2010, don’t forget!

I did something similar for Mother Day Gift Ideas and I believe you can use many of those gifts for Father’s day too but I decided to create a new list for Father’s Day.

In case you’re looking for gifts, I have a great list of my top 10 food and kitchen ideas for Fathers’s Day:

  1. Norpro Professional Meat Tenderizer – $6.49, great little tool for dad while he is out grilling.
  2. Lodge ® Cast Iron Sauce Pot – $16.95 from Crate and Barrel. This works great for warming up your BBQ sauce right on the grill and you don’t have to run back and forth from the kitchen.
  3. Bobby Flay’s Burgers, Fries, and Shakes Cookbook – $17.13. Does your father need a Grilling Cookbook? This is a great cookbook for that.
  4. BBQ Apron for Dad – $22.00 from Café Press. How about getting a great apron for your dad while he is outside making a mess.
  5. Back to Basics TEM500 Egg-and-Muffin 2-Slice Toaster and Egg Poacher – $33.99 from Amazon.com.  This little toaster just says father’s Day all over it.
  6. 2010 Gold Medal Mustard’s Gift Set  – $45.95 from Mustard Museum. Eight Gold Medal mustard’s from the 2010 World-Wide Mustard Competition.  I think I want this for myself.
  7. Meatball Grill Basket – $49.95 from Williams and Sonoma. I thought this was a great idea.  Who doesn’t love meatballs and here is a great father day gift for dad to make meatballs on the grill.
  8. 90 Point Rated Wine Trio – $49.99 from Wine.com. If your dad is wine lover this is a great little gift for him.
  9. DeLonghi CGH800-U Retro Panini Grill – $59.95 from Amazon. Who doesn’t love Panini’s and this is just another one of those grill’s that are a must haves for dad.
  10. Nespresso Machine D90 Essenza – $199.00 from Nespresso.  If you don’t have an espresso machine I highly recommend the Nespresso brand, this is their basic version and it is great.

What are you getting for your Father?

Monday, June 7, 2010

Cured Salmon “Gravlax” and Mustard Sauce “Hovmästarsås”

Pictures taken from Flickr kewpiebb99's photostream

In Sweden you usually have Gravlax during the holidays i.e Easter or Christmas and also served in most restaurants and smörgåsbord. 

Gravlax is a piece of Swedish food history, except for Swedish Meatballs, I think gravlax is the most famous culinary Swedish dish in the world.  You can get gravlax served in many parts of the world in many different restaurants.  Most of the time it is prepared the same way, use the same amount of salt and sugar.  If you do use more salt then sugar the harder the salmon will get and it is usually recommended that you use the middle piece of a salmon file. 

Since the 1600’s the mustard sauce has been served with the salmon and always made with mustard, oil and vinegar.  The ratios usually differ per family and restaurant but the ingredients usually stay the same. 

To me this is on of my favorite Swedish dishes.  And if you do not like to eat “raw” cured salmon you can always cure it and then cook it. 

Cured Salmon “Gravlax”

Serves: 6-10 

Prep Time: 20 minutes | Cure Time: 3 days 

1 lbs of nice thick and fatty salmon file
1 large bunch of fresh dill
4 tbsp salt
4 tbsp sugar
1 ½ tbsp crushed whole white pepper 

Make sure that the salmon is fresh or previously frozen.  You can also freeze if after you have cured it. 

Cut the salmon file in half. Mix the salt, pepper and sugar in a bowl. Chop the dill.  Rub the salmon fillets with the sugar and salt mixture both front and back.  You want your salmon to be covered with this mixture, use it all.  Put one of the salmon pieces skin down in a deep dish and add dill.  Place the other piece of salmon, skin side up on top of the first one.  Wrap the salmon pieces in plastic wrap and place it back into the dish.  Juices will come out of your salmon so make sure you have a dish under this that can cover it or put it in a zip locked bag.  Place something heavy on the salmon, like a book or zip locked bag with coins.  Put the salmon in the refrigerator for 3 days.  Turn the salmon twice a day. 

After 3 days take out the salmon and remove the dill and spices using your hands, do not rinse the salmon.  

At this point the salmon is ready to be served, or you can freeze it and use it for another time. 

Serve as an appetizer on toast with lettuce leaves and Hovmästarsås or serve as a main course with cooked fresh potatoes and Hovmästarsås. 

Mustard Sauce “Hovmästarsås”

Serves: 6-10 

Prep Time: 15 minutes 

6 tbsp sugar
Pinch of salt
2 tbsp white wine vinegar
10 tbsp of nice yellow mustard
6-8 tbsp vegetable or olive oil
¼ cup chopped fresh dill 

Pour the vinegar in a small bowl, mix with sugar and salt and stir until somewhat dissolved.  Add mustard and oil and stir until well mixed.  Cut the dill finely with scissors in a cup.  Add dill to the sauce and stir to mix. 

The sauce is ready to be served and can be stored for several week in the fridge. 

Serve with cured salmon “Gravlax.” This sauce also goes with other seafood as well for example crab, shrimp and lobster. 

Friday, June 4, 2010

Bulgogi – Korean BBQ

For those that didn’t know I lived in South Korea for 5 years.  So Korean food is part of my blood.  I often make Korean dishes and very often to go the Asian Grocery stores here and get some fresh Kimchi.

For those that are new to Korean food there are a few things that are key to Korean cooking. Here are 4 things you need to know or get, to start cooking Korea food. There is a lot more to Korean food but these are 4 key starting points.

  1. Kimchi a traditional Korean fermented dish made of vegetables with garlic, salt and chili past, the seasoning varies a little depending on the family. It is most commonly made with napa cabbage and other vegetables such as radish, green onion, chive, and cucumber. Kimchi is the most common banchan, or side dish, in Korean cuisine. Kimchi is also a main ingredient for other common Korean dishes such as Kimchi stew;  kimchi jjigae), Kimchi soup ( kimchi gook), and kimchi fried rice kimchi bokkeumbap).
  2. Gochujang is an amazing chili paste that is used in Korean cooking and also as a condiment.  It is spicy but with a little bit of sweetness.
  3. Doenjang  is a traditional Korean fermented soybean paste. Its name literally means “thick paste” in Korean.  Also used as a condiment with Bulgogi or in marinades.
  4. Sesame oil is an oil from sesame seeds. It is very common cooking oil in the Korean kitchen.

Bulgogi is one of my favorite Korean dishes.  In restaurants this meat is broiled at the table on a grill over charcoal or gas.  The meat is very thinly sliced, most American grocery stores will not slice the meat this thin, you can do it yourself if you freeze the meat, it is much easier to cut thinly.  But if you go to an Asian grocery store you can get thinly cut sukiyaki meat that works great with bulgogi.

Then once you are ready to eat this bulgogi it is served with lettuce, difference kinds of kimchi, doenjang and rice.  They way I love to do it is take a piece of lettuce, put some doenjang on it, meat, rice and kimchi and make a roll.  It is delishhh!

Another new condiment you might see here is Mirin. Mirin is an is an essential condiment used in Japanese cuisine, and a sweet rice wine. I like to use this for cooking in stead of sugar if you need to add some sweetness.

For those that do not live close to an Asian grocery store you can eliminate the kimchi, doenjang and use other chili peppers and it will still turn out great.

For other variations to this recipe you can also do this with pork or chicken.

Enjoy!

Bulgogi – Korean BBQ

1 lb very thin sliced beef
2 tbsp soy sauce
1 tbsp miring or sugar or 1/2 Asian pear in small cubes sliced
1 tbsp sesame oil
1 tbsp salt
1 tsp black pepper
4 medium green onions chopped
3 garlic cloves finely chopped
1 tsp fresh ginger finely chopped
1 tbsp rice wine
2 Korean fresh chili peppers sliced or 1 tsp of dried Korean chili flakes

In a bowl add the soy sauce, mirin (sugar or pear if you choose to use that) sesame oil, salt, pepper, green onions, garlic cloves ginger, rice wine and chili pepper.  Stir all together.  Then add your thinly sliced meat.  Marinade for a few hours.

Serve with lettuce, kimchi, doenjang, and rice.

Wednesday, June 2, 2010

Thai Fried Rice with Chicken

You will soon start seeing a lot of Thai dishes here at Delishhh.  You might have learned recently that my favorite food is Thai food and also one of my favorite places on this planet is Thailand.  I always tell people that if you could only go to ONE place in Asia, go to Thailand.  The people are amazing and so nice, the service is as good as it gets, the food is just one if it’s kind with its delicious fresh ingredients and all these flavors, I just drool thinking about it.  Then the county is beautiful with mountains and rain forest in the north and beautiful beaches in the south.  There is a price range for everyone in Thailand and even the 2-3 star hotels are excellent hotels compared to the US, which could be a dump. But before you go, you have to like hot and humid weather or Thailand is not for you.  I will write more about Thai food and Thailand, as we go on, place to eat and things to see. But let’s start with an easy one which is Thai Fried Rice with Chicken.

I might be bias but I think the Thai make the best fried rice.  The key ingredient to Thai fried rice is fish sauce.  To me that is what makes good fried rice.  For those that are new to fish sauce you might think it sounds awful but if you want to cook Thai food you need to have it in your kitchen.  It smells fishy but it does not taste fishy, at least not to me.  It taste a little bit like soy sauce but better.  In Thailand you also get fish sauce with Thai chilies “Prik Nam Pla” if you want to add some spiciness this is always served as a condiment to all Thai dishes.  I usually crave fried rice now and then.  If I have left over rice and chicken I usually make it.  It is very easy to make and doesn’t take anymore than 20 minutes if you already have chicken and rice laying around.  Just make sure your rice is hot before you add it.   

Thai Fried Rice with Chicken

2 tbsp vegetable oil
1 onion chopped
6 garlic cloves chopped
4 oz cooked chicken
3 eggs beaten
4 cups cooked Jasmine rice (warm not cold)
2 tbsp fish sauce
1 tbsp soy sauce
4 green onions chopped
1 red pepper
1 tbsp cilantro chopped

Garnish:
1 wedge of lime
2 slices of English cucumber
Fish sauce

Heat a wok or large skillet over medium-high heat and add oil.  Then add the onion, garlic, peppers and stir for 1 minute.  Add chicken and stir for 2 minutes. 

Add fish sauce, soy sauce and green onions. Then add cooked rice and stir.  Once all mixed add the eggs and make sure you stir it all well through.

Serve with Garnish.

When you are ready to eat squeeze the lime all over your fried rice and add more fish sauce or “Prik Nam Pla” for taste.

Enjoy!

Tuesday, June 1, 2010

The Versatile Blogger Award

I am honored to be recognized by Lucy over at Lucille In The Sky with the Versatile Blogger Award.  Her name is actually Lucile, she lives in Seattle and she writes a great blog about her fundamental beliefs and philosophy on life.  Her blog is very honest about current world issues and her own personal believes.  Check it out, it will definitely make you start thinking.

According to the terms of the award, I have to tell you seven random things about myself: 

  1. I love black Swedish Salty Licorice, if you have never tasted it you need to try some. I will try to make salty licorice ice cream on my own soon and write about it.
  2. I often get Kimchi cravings and drive over to Uwajimaya to buy some excellent fresh Kimchi that I make with Bulgogi “Korean BBQ”.  My Bulgogi recipe is coming soon.
  3. I lived in South Korea for 5 years. Plan on seeing lots of Korean recipes here.
  4. My favorite food is Thai food. Plan on seeing lots of Thai recipes here too.
  5. I do not like Reese’s Peanut Butter cups. I hate peanut butter and chocolate mixed together.  Separate I like them but not together.  But I will still try to do peanut butter and chocolate recipes.
  6. I do not like Olives and never have. Don’t expect any olive recipes here.
  7. My favorite dessert is Ice Cream and Häägen-Dazs Dulce de Leche is my favorite flavor.  One day I have to try some of the wonderful Dulce de Leche recipes out there. Stay tuned.

Then I am supposed pass on the award to seven new blogs I have recently discovered.  But instead of writing about 7 blogs I am choosing 7 specific recipes I want to try from 7 different bloggers.  I use Del.icio.us to save recipes and track them via tags.  When I come across a great blogs I usually subscribe to them via Google Reader but if there is a specific recipe I want to try I add it to Del.icio.us  and will go back there to look for new things to make.

Here are 7 recipes from my Del.icio.us  list that I soon want to make and try out:

  1. Cheese and Bacon Breadsticks  by Nom-Nomnom
  2. My Favorite Salsa by Mountain of Dishes
  3. Rice Balls by The Bliss Full Table
  4. Chewy Granola Bars by What Megan’s Making
  5. Brigadeiros by Bakers Canvas
  6. Tomato Paste by Apple and Butter
  7. Chocolate Chip Cookie Covered Brownie by Sniff Sniff Hooray

Congratulations!

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