Archives for category: meats

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People have fond memories of friends and families, trips they’ve taken, places they’ve been, I do the same with food. Every place I’ve been, I recall reservable food items I’ve had there. I think food memory adds an extra dimension of remembrance about a place or event. My first memory of Dolsot Bibimbap, a Korean dish consisting of rice mixed with seasoned vegetables, egg, and beef over a hot stone pot, was in Dallas. Read the rest of this entry »

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Most of the time when I cook, I like sticking to the recipe. It’s only recently that I’ve been feeling more comfortable playing around with an established recipe to fit to my own taste. Growing up in China, one of the things I LOVED was grilled lamb skewers from street vendors. Thinly cuts of undesirable pieces of lamb is threaded on long metal skewers, dusted with a fiery hot chili pepper and curry powder, most likely to hide the taste of old/ half spoiled meat, and grilled on a long hibachi style grill over hot coals… I always had a hard time convincing my mom to buy me some since she always thought they were unsanitary but boy did I love those skewers. Food is always better with a bit of excitement, and in this case it’s the thrill of the possibility of upset stomach, kind of like Russian roulette but with spoiled lamb meat. Read the rest of this entry »

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Rich, creamy, delicious meat and cheese sauce nestled between delicate sheets of homemade spinach pasta, the lasagne recipe that started my fresh pasta making craze. This is definitely a Sunday dinner meal, best served with a bottle of good red wine, and good company. The best way to relax is to work hard, and enjoy the fruits of your hard work with your loved ones.

The lasagne is composed of a meat based Bolognese ragu, a beciamella sauce, and fresh spinach pasta sheets. I outlined in the previous post the steps I took to make the pasta sheets, and here I will post the steps I took to complete the Lasagne Bolognese. Read the rest of this entry »

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After “slumming it” in the wild for a few days, I craved some fine dining food. Rack of lamb is something I love, but have not had in a while. Lamb has that distinct flavor that goes well in many different dishes, its definitely not everyone’s red meat of choice, but I’m a big fan. For a weekday dinner, I made a rack of lamb that was first seared on the stove top, then roasted in the oven. I paired it with some sautéed yellow squash that had a refreshing sweetness which complimented the strong favors of the lamb.  Read the rest of this entry »