Cooking fish with an asian flair is a delicious way to add some variety to your menu. Here, a salty/sweet soybean (miso) paste adds depth to firm fleshed catfish. The dish is balanced by crispy, fresh bean sprouts, tossed with tasty ginger, garlic, onions and bacon.
Sometimes, you just have to do it….
Eggs are not just for breakfast anymore! Perfect for dinner as well as your next brunch, this savory skillet will be sure to please. Smoky bacon and rich cheeses combine with hearty chicken, mushrooms and tomatoes for a delicious one-dish meal. Experiment with different ingredients to make your own special version.
Fresh rosemary, dijon mustard and minced garlic combine to make a fabulously moist pork loin. The mixture makes a slight “crust” on the pork, and the acids in the marinade penetrate and tenderize the meat for a mouth-watering main dish.
Fresh from my father’s garden, these thin, sweet Chinese long beans combine perfectly with hearty ground beef, bound by a delectable soy bean sauce. The different layers of soy beans and sauces add a complexity to an otherwise simple dish. Find these beans now at your specialty grocery store. Serve with fresh steamed rice for a satisfying and tasty treat.
Grapefruit and berries add a light, fresh touch to spinach and portobello mushrooms. Lightly sauteed red onions add rich sweetness, while a citrus/balsamic vinaigrette marries all the ingredients together.
A study in simplicity…
Not many things can beat chicken fried in lard. Ah, the virtues of lard – but that’s another post! The resulting flavor and texture are simply unmatched by any other frying method. The crispy skin and moist meat with have you coming back for more. Hot sauce gives this chicken some extra kick without adding too much heat (thank you, Paula Deen!). A few of my own secrets are also revealed in this recipe! So c’mon and treat yourself!
Lean and tender, venison backstrap is best served medium rare. A quick marinade with a simple balsamic vinaigrette tenderizes and removes any gaminess. Sweet, caramelized onions accent the rich, velvety texture of this delicious meat.
Dried bean curd sticks are the “skins” that result when cooking soybeans. Their firm, noodle-like texture is perfect for soups. The basic stock benefits from the long, slow cooking of both pork and chicken, making this a perfect crock pot recipe. Dried turnips and shiitake mushrooms bring an earthiness to this family favorite. Simplicity is the rule here, so that each ingredient can ring through to your taste buds!
