Delectable jumbo shrimp are given special treatment with this spicy soy and sesame-based marinade. A fresh salad of romaine lettuce and nappa cabbage balances the heat, while a shrimp-egg pasta provides a tasty bed for this delicious and beautiful meal.
Beef oxtails, considered by many a lesser cut of meat, are rendered tender and delicious by long, low, slow cooking. The uniquely shaped tail segments house “lobes” of meat that are succulent and flavorful, and can be accented by many cooking methods. This traditional braise relies on the familiar flavors of garlic and onion, and is underscored by asian touches of ginger, soy and five spice powder.
Tender, moist chicken breasts are dredged in bread crumbs and pan fried in butter and olive oil for a tasty, crispy coating. A zesty pan sauce of chicken stock, garlic, lemon juice and capers finishes this classic dish.
There is nothing better than cooking with gas. After having a new gas cooktop installed recently, I knew I would have to test out the ultimate recipe – steak!
Fresh mussels and clams, nestled on a bed of buttered linguine…what could be better? The zesty sauce – with a garlic, shallot and white wine base – is boosted by red pepper, fresh Roma tomatoes, fresh basil and cilantro. Be sure to have lots of French bread on hand to soak up the juices left in your bowl.
Roasted in the oven, tender asparagus develops a delicious, sweet caramelized flavor, boosted by rich balsamic vinegar. Fresh rosemary adds a fragrant, herbal element to this perfect side dish.
What began as a tasty pork roast ended up as an unexpectedly delicious salad! This is a great way to stretch a recipe: Serve the Asian Pork Roast as an entree, then combine leftover pork with fresh spinach, mandarin oranges, candied pecans and a tamari vinaigrette for a wonderfully refreshing entree salad. Perfect for that late night dinner or special brunch!
Crispy on the outside, moist and tender on the inside! These oven fried chops brown well in the oven thanks to a nice bread crumb coating. Don’t use a cheap brand of crumbs here; choose those made from real, enriched bread, preferably imported. Garlic and onion powders provide a basic seasoning base, while paprika adds color and a subtle nutty aroma to the crust.
No, this is not a recipe for creme brulee. It is indeed a post about my attempts to cook The Perfect Steak. And for this post, I only have two words: Bacon fat.
This quick and easy dish can be on the table in 30 minutes or less. Tender, juicy chicken and healthy, sweet edamame combine with rich shiitake mushrooms in a tasty sauce for the perfect Chinese New Year dinner!
