recipes

Sautéed Swinging Beef

~ EngFlav ~ 1 Comment

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Went balls to to the walls tonight with shockingly mellow male-order ingredients. Delicately seasoned bull frites stir fried in butter with caramelized cipollini onions and garlic, finished with basil pesto.

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Chocolate Yummy

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Talk about four tiers of heaven! Chocolate Yummy:  Vanilla Cream Cheese spread across a Roasted Pecan Shortbread Crust,  topped with dark chocolate custard and adorned with Freshly whipped cream and more chocolate.  What a perfect wrap-up to Charlie’s farewell dinner of century egg-chicken congee paired with lemon-honey ginger beer.

Here’s the link to the recipe on Charlie’s blog:
http://charles-fortner.blogspot.com/2012/05/chocolate-yummy.html?m=1

Indulgent Pesto Mushrooms

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Stem/clean some Cremini/Portobello Mushrooms. (They’re actually the same mushroom, just different ages!)

Arrange Shrooms on a plate and cover with a bowl.

Microwave for 30-45 sec.

Fill warmed Mushrooms with Basil Pesto and, if on-hand, top it off with a candied Jalapeño.

Again, cover the plate and microwave for another 1.5-2 minutes at about 1000MW.

For additional umami, garnish with roasted seaweed (Kizami Nori きざみのり).

10-Minute Citrus-Poached Catfish

~ EngFlav ~ 1 Comment

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Fill a skillet with a 1/2 inch of water, add a splash of citrusy vinegar — Calamansi Balsamic was on-hand for this instance– or a  squeeze of fresh lemon. 

Bring to a boil over medium / 60% heat.

With scales down, cook the catfish for 4-5 min in the uncovered skillet.

Flip the fish, add spinach atop, and cover.  Cook another 3-4 min, or until the fish and greens are cooked. There should only be a little liquid remaining.

Remove from heat.

Using two turners, flip the fish and leaves onto a plate so the fish has a vibrant bed of green. 

Drizzle broth atop the finished product.

Bon Appetit!