Sunday, December 16, 2007

Stopped freeways

Sigh... It's 3 am. I'm on my way home. I only have 3 exits on the freeway to go. Traffic is stopped. There must be some kind of massive car-nage. Sooo sleepy.

Thursday, December 13, 2007

Jamaican Jerk Roast Chicken.

From Jamaican Jerk...
Oh this is so absolutely delicious... and so easy!

Take a whole chicken, wash and clean. Rub down with Jamaican Jerk seasoning, a little salt, some black pepper and some Worcestershire sauce. I think you need to be pretty liberal with the seasonings to get it salty enough. Or marinate overnight.

Preheat oven to 400.
Throw chicken in.
Leave it for 20 minutes.
Turn oven down to 375.
Take it out when chicken is done ( based on weight ).
Rest for 10 minutes.

Wednesday, December 5, 2007

Best Halloween costume ever


This has gotta be one of the best Halloween costumes ever. Matt on the right decided to be Jimmy. :)
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I love that dog.

Funny I never realized that dogs have such a long term memory. 2 years I haven't seen that dog. She looks older, more grey around her snout and she can't run like she used to. I need to spend more time with her while I can.

Monday, November 5, 2007

Mussel Soup

Ingredients
--------------
Onions
Carrots
Whole Black Peppercorns
Oyster Mushrooms
Cilantro
Mussels
Sugar
Beef / Chicken Powder
Bay Leaves

Preparation
-------------
1. Put onions, bay leaves, black pepper, cilantro, some sugar and beef or chicken seasoning in pot.
2. Add water and bring to boil, let it go for about 10 - 15 minutes.
3. Throw mushrooms in. When mushroom is cooked, throw mussels in.
4. Serve when mussels are done.

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Saturday, November 3, 2007

A Tom Yum Spaghetti

Here it is, yet another week. Yet another creation! As requested by a certain special someone.

Ingredients
-------------

Seafood
---------
Mussels
Shrimp
Squid

Aromatics
-----------
Cilantro
Garlic
Onion
Birdseye chili / Chili Padi
Limes

Veggies
---------
Ong-choy\Water Convolulous\Kang-kong
Oyster Mushrooms

Others
--------
Spaghetti / Yellow noodles
Tom Yum paste

Preparation
-------------
This is a pretty easy one too if you're used to frying noodles / fried rice.

1. Boil some water and make the spaghetti. Salt the water a little for taste.
2. Heat some oil in a wok, brown garlic. When garlic is done, brown onion.
3. Throw in Tom Yum paste to taste. I used about 2 table spoons. Fry everything for a while to release the aromas. Warning : this stuff will make you cough like pepper spray.
4. Throw in all the seafood. When everything changes color, it's about done.
5. Throw in the chilies, and the cilantro. Save a little for garnish later.
6. Squeeze half the lime in. Cook for a while longer.
7. Now throw in the noodles, the mushrooms and the ong-choy. Mix everything well. The noodles will cook a little more and everything will dry out a little in the wok. When the vegetables are done. Turn off the heat and plate.

Serving suggestion : Throw on a little cilantro and provide lime for taste. The fresh lime makes all the difference.

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Sunday, October 28, 2007

A seafood curry

A seafood fiesta to go with the black lager.

Ingredients
---------------
Scallops
Large Shrimp / Prawns
Littleneck Clams
Swordfish
Onion
Garlic
Mushrooms

Seasonings
-----------------
Sesame Oil
Cajun Seasoning
S&B Curry paste (Hot)


Preparation
----------------
Ridiculously easy!

1. Put all the seafood in a bowl, add Cajun seasoning and sesame oil.
2. Heat oil, brown garlic. Add onions and sweat it.
3. Add seafood, fry till 3/4 cooked.
4. Add mushrooms, continue till mushrooms are softened.
5. Should be enough liquid at the bottom of the pot to add the S&B curry paste. Add in and stir summore.
6. Add a little water to get the right consistency and texture.

Serving suggestions : Over rice with some broccolini

Picture : Seafood curry over black and brown rice with steamed broccolini. Garnished with Nanami Togarashi and Furikake of your choice.

From Food!!!!

Saturday, October 20, 2007

The Ikea Table

I saw this at ikea today. I know that ikea furniture doesn't last you too long but I still like their design sense. The chairs were surprisingly comfortable and so is sitting at the corners of the table. You use a lot less space that way, and no one can yell at you for putting your elbows on the table. :)

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Sunday, August 12, 2007

James Seafood Surprise

Ok this is purely for the sake of posterity.

This is the first time I've ever tried this and it came out really well. I'm enjoying a bowl right now as I write this. This all came about one day at El Taco Llama when I decided that since I like their seafood soup so much, I would make my own!

Ingredients :

Seafood
-----------
1 lb raw shrimp with shells
10 Large Scallops ( 20 CT )
Any kind of white fish that's stable in soups ( Halibut ) I used Swordfish this time

Veggies
---------
Fresh Whole Mushrooms ( 2 Packages ) You can halve them But I put them in whole.
10 Tomatoes ( Diced ) How chunky is up to you. I like mine REAL chunky.
1 Large Onion ( Diced ) Same as above.
Garlic. Lots of it! ( Minced )

Seasonings
--------------
Salt
Pepper ( White if you have it )
Sesame Oil
Soy Sauce
Korean Chili flakes / Any Chili Flakes or powder should work just as well

Instructions
--------------
1. Shell the shrimp
2. Throw the shells into a separate pot.
3. Add garlic and chili flakes. Bring to boil for 20 minutes to get all the flavor out from the shells. Use heads if you got em!
4. Put all seafood in a bowl and mix a little sesame oil, soy sauce and white pepper in to taste. Just about a tablespoon of each was about what I used.
5. Put some olive oil in a pot on high heat. When the olive oil is hot, throw garlic in. Brown garlic.
6. When garlic is brown, throw onions in.
7. Cook till onions are soft. Make sure nothing burns.
8. Throw tomatoes in and cook until everything is... well...mush.
9. When everything is sufficiently mushy, throw the mushrooms in. Hooray MSG like substance that is not bad for you! Let em cook until soft. This is most prominent vegetable in the soup. Everything else will probably be pulverized at this point.
10. Strain the shells and stuff out of the stock you've been boiling for the last 20 minutes and throw it in the pot with everything else.
11. Bring to a boil, or hot enough that most of the seafood will cook quickly.
12. Throw in the seafood. Bring to a boil for 10 minutes or so. Or until everything is sufficiently cooked.
13. Simmer on low for about 20 minutes.
14. Enjoy with some fresh squeezed limes, or throw some Kim Chee on top for a little sourness.