jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-9-61′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});Yay my first recipe entry! Really easy and simple. I’ve done this recipe many a time with my Mom,the italian cook extraordinaire,and it’s one of the few recipes I can do without ever measuring. Buuut for the purpose of entry I guess I will Ingredients:1 eggplant,medium to large kosher salt,pepper 2 eggs 3/4 cup flour 1 cup italian breadcrumbs 1/3 cup grated parmesan cheese olive oil vegetable oil Directions:Slice the eggplant in 1/4 in. thick rounds. Generously sprinkle kosher salt on both sides of each round and lay flat on a wire rack. Let sit for 1-2hours to draw all the bitter juice out. Get the dredging bowls ready! Bowl 1:combine flour,1/2 tsp kosher salt,and 1/4 tsp pepper. Mix well! Bowl 2:scramble the eggs and add 1-2 tbsp of cold water. Bowl 3:mix the breadcrumbs and parmesan cheese together. Rinse and dry slices and dredge in this order:flour,egg,breadcrumbs. Add 2 tbsp olive oil and 2 tbsp veggie oil (per batch) in a pan and put heat on medium high –not too hot or it’ll burn! Add coated slices to pan –cook for 2 minutes on each side,depending on your slice thickness. To check if it’s done,try a bite –it’ll be done when it is crispy on the outside and creamy on the inside. To serve,top with pasta sauce and mozzarella!
Lotus-leaf wrapped sticky rice with chinese sausage,chicken,mushroom,water chestnuts fully unwrapped! Rice noodle wrapped with shrimp Steamed yellow-skinned dumpling with pork,shrimp,mushroom,and water chestnut my favorite! Savory fried taro dumpling with pork and shrimp jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-7-58′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});Who loves dim sum? WE LOVE DIM SUM! Yum cha (cantonese for “drinking tea”,aka dim sum) is one of my favorite meals to enjoy on the weekend. I have so many good memories eating dim sum with family and friends so this entry will be entirely devoted to this awesome tradition We’ve been trying out dim sum establishments for a while now,and more recently we’ve been trying dim sum takeout places. So here’s our quick run-down. Golden Bridge is huge but has lackluster shrimp and seafood dishes. Dim Sum Go Go is too expensive. The ham sui gok (fried oval dumpling with pork and veggies) at Nice One Bakery are excellent. Golden Unicorn is pretty small and the carts actually had pictures and english translations on the sides –half the fun of dim sum is not knowing what’s in the carts ! Robo and D’s favorite are the chiu-chau fun guo (fried rice-flour-skin dumpling with pork and mushrooms) at the super-crowded dim sum takeout place Chatham Restaurant. For a sit-down style dim sum,our current favorite is Jing Fong on Elizabeth St and Canal St –overall good prices and great seafood dishes…but horribly long wait on Sundays. So please enjoy the pictures –I’ll try to tag them with as much description as possible! jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-6-48′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});To go along with the easy “guy”recipes,here’s a steak recipe that I got from Kevin,a friend of mine. He’s a grill/cook master so I’m sure when he sees these pics he’ll be like “OMG what have you done to that steak”. The timing of this recipe is for a medium to medium rare steak. Ingredients:2 tbsp olive oil 1 tbsp butter Kosher salt Pepper Directions:Heat the olive oil and butter in a pan over high heat. Season one side of the steak liberally with kosher salt and pepper. Put on enough salt to mostly cover the surface of the steak. When the oil/butter is hot enough (put in a drop of water,if it sizzles,you’re good to go ),put the steak in the pan seasoned side down. Season the other side of the steak with kosher salt and pepper. After a minute,turn the heat down to medium high and continue to cook for two minutes Turn the heat back to high and after a minute,flip the steak to the other side. After a minute,turn the heat down to medium high and cook for three more minutes. jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-4-42′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});I’m glad to see that Mike approved of my last entry You’ll probably recognize this recipe too! This is a recipe that Amanda and I found for Korean fried chicken. We were actually looking for something along the lines of home made Bon Chon Chicken but this is pretty close and it tastes really good. I’m not gonna re-hash this recipe since it’s not something from Amanda’s or my family so here’s the link where we found it:http://tastymealsathome.com/category/east/korean-spicy-chicken/ I’m sure you’ll notice some similarities between our site and their’s. You can easily see where we got the inspiration from  |  | |
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