Steak and mushrooms ragu with carrot pasta

I have been on my lazy butt for a long time. Yes, super long time… not that I didn’t cook. I did! I cook almost every weekday. I just haven’t been writing.. I just take pictures, eat, drink, and repeat.

Tonight I was gonna do the same thing. Cook an amazing valentine’s day dinner, with sweat and blood (literally) and call it a night. But when I saw the picture I posted on IG… o well, I needa show you my great (bloody) dinner 😀

Ingredients – broil flank steak
1 pound flank steak
2 tbsps of apple cider vinegar
1 tbsp of rice vinegar
2 tbsps of mirin
1 tbsp of olive oil
3 tbsps of water
3 cloves of minced garlic
1 tsp salt
2 tbsps of finely chopped parsley and cilantro
1 tbsp of koji
1/2 minced apple

Mix them all together and marinade for 24 hours in the fridge. Turn it over every couple hours.
When you are ready to cook, take the steak out from the fridge 30 mins before cooking.
Set your broiler to its highest setting. Line a broiler pan with aluminum foil and spray with nonstick cooking spray.
Remove the steak from the marinade. Broil the steak 6 to 8 minutes per side, about 12 to 16 mins. I cooked mine for 14 mins and rest for 5 mins before slicing. It came out medium rare.

Ingredients – mushrooms ragu and carrots pasta
1 pound of mixed mushrooms 
3 green onions
1 Japanese spring onion 
2 tbsps of olive oil
1 tsp of dried mixed herbs (thyme, parsley and rosemary)
3 tbsps of sake
1/2 tsp each chili paste, white pepper and salt
2 carrots

Clean, trim and thinly slice the fresh mushrooms, and set them aside.
Thinly slice the green onion and the Japanese spring onion. Reserve the green and white part separately.
Use spiralizer to cut carrots and set aside.
Put the oil in a large pan and place over medium heat. When the pan is hot, add onions and heat to a slow sizzle and cook for 3 mins, stirring often.
Add all the mushrooms and spread them out. Sprinkle in the remaining salt, pepper, chili paste, mixed herbs and sake. Raise the heat a bit and cook covered for about 7 mins or until the sake is evaporated.
Stir in carrots and lower the heat. Cook for 3 mins. Top with reserve green parts of the onions.

It’s ready to serve!

Fried chicken 4 ways!!!

This week is Mr.D’s birthday, all he wants is fried chicken, so today, I fried 3 chicken and 4 duck legs (yup, why not?!?!?!)

Brine them all for a day in this:

1 cup of pickle juice
⅔ cup kosher salt
⅓ cup sugar
3 cups of pineapple juice
5 cups of water

After that, marinade them 4 different ways for another day –
1. Indonesian
2. Korean
3. Pickle-brine
4. Jerk chicken

On the 3rd day, remove them from the marinade and let them dry for 2 hours in the fridge.
Fry them at 360F for 6 to 8 mins each, and fry them at 380F for 40 sec.

Stir fry duck with baked tofu, peppers and bean sprouts 

This past Friday was great. I had time for some fun kitchen time. So I bought 3 chicken and 2 ducks. Butchered all of them, separate the parts for frying (fried chicken and ducks) and making broth. Rendered the duck fat from the skins, and I even saved some of the meat off the breasts for Mr.D’s lunch 🙂 Yup. I tried to use every part of the animals.

About 20g of duck meat (thinly stripes)

1 small piece of tofu (thin stripes, I baked it with some olive oil and season with Japanese 7 spices blend)

3 sweet peppers (thinly stripes)

A handful of bean sprouts 

Marinade the duck in 1/2 tsp of soy sauce and dash of sugar for 10 mins.

In a pan, add a tsp of oil over high heat. Add duck to brown each side, about 45 sec each side. Add tofu and sweet peppers. Season with salt and pepper. Cook for 3 mins. Turn off the heat and add bean sprouts. Stir and let it sit for 3 mins.

And it’s ready to eat!!!

Tomatoes with veggies and eggs

It’s Sunday. It’s funday. And most importantly, it’s brunch day!!! But, there is a sad part… I had 3 slices of bacon only, shared by 2 people…. 1st world problem…

My brunch has these:

4 eggs

1/3 onion (small chunks)

2 tomatoes  (small chunks)

2 Persian cucumbers  (small chunks)

4 baby sweet peppers (small chunks)

3 slices of bacon

Bake bacon at 400F for 12 mins.

Use 1 tsp of bacon fat to cook onions until soften over medium heat. About 5 mins. Add tomatoes, season with salt and pepper and 2 tbsps of water. Cover and lower the heat, let it cook for 10 mins until stewy (yes, you know what I mean)

Add sweet peppers and cucumber into the stew. Cook for 3 mins. Make 4 small packages to fit the eggs in. Season with salt and pepper. Cover the lid and cook for 2 mins. Turn off the heat and let it rest for another 2 mins.

It’s ready to serve, with lots of bacon!!! (if you have it) and bloody mary, of course 😀

Turkey meatballs (but not low cal though)

Mr.D and I went to a wedding yesterday. The bride and groom were stunning, the food was great, “happy juice” were going around. Everyone had a great time, or maybe a little too much 🙂 And yes, Mr.D was one of them. We had to leave early before it gets out of control…

Since we had such a great time last night (I am still tired from it), I really didn’t feel like getting grocery or even cooking. Easy enough, I got stuff in the fridge. Mix them all together, hopefully they come out good :p

Turkey meatballs 

1 lb of ground turkey

3 tbsps of mascarpone cheese

Finely minced a handful of fresh mint, basil, cilantro (or whatever you have on hand)

1 egg

5 tomatillo

5 cloves of pickled garlic 

4 tbsps of chicken broth 

1 tsp of agave

5 bird eye chili

Mix the first 4 items together. Season with salt and pepper. Form them into 1 to 1.5 inch balls. Put them in the fridge while making the sauce. 

Broil the tomatillo for 20 mins or until charged. Let them cool for 10 mins and blend the rest of the items (except meatballs) in the blender. Season with salt and pepper. 

Preheat the oven at 425F, line up the meatballs on a baking sheet and bake for 20 mins. Transfer them to a baking pan,  top with tomatillo sauce and bake for another 30 mins.

 Veggie pasta sauce with sausages 

This weekend is GREATTT!

Mr.D took me out to see Adele (aaammmazingg!!!) and had dim sum with ex-coworkers this morning  (yes, we actually like each other and like hanging out). And now, waiting in line watching Suicide Squad. Honestly, this is THE weekend, and it’s hard to beat 🙂 

To make it even better, I made an “egg-citing” sauce. Tomato with eggplants. Trust me, it seems amazing around the house when I was cooking. I was drooling even we just came back from dim sum 🙂

Ingredients 

2 eggplants (peeled the skin and cut into small chucks, 1/4 inch pieces)

1 can tomatoes (whole and squeeze into chunks with your hand)

3 hot sausages

1/2 onion (small diced)

1/3 box of pasta (any kind, I like rotini though)

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 6 mins. Drain pasta and set aside.

In a large pan over medium heat, cook sausages about 3 mins per side. Let cool and slice them into chunks. In the same pan, add the sausages, cut side down. Another 3 mins per side, or until brown. Remove and set aside.

In the same pan, cook onion medium heat with a tbsp of bacon fat, about 2 mins and add eggplants. Season with salt, pepper, oregano and garlic powder. Cook for 15 mins or until eggplants are softened.

Add can tomatoes with juice, season with salt, pepper and basil. Once the mixture is boiling, cover the lid and turn it to a simmer. Cook for 30 mins.

I assemble it by putting the sausages on top of the pasta. Top it with the tomato and eggplant sauce.