6 slices of bread
2 T butter
1/2 c raisins
2 c milk
3/4 c sugar
1 tsp cinnamon
1 tsp vanilla
350 degrees 45 mins
Tales and recipes from my kitchen.
This is a spicy, saucy, tangy and sweet chicken dish that I came across on the net after looking for Chengdu spicy chicken. This one has a healthy dose of Sichuan peppercorns and a little crunch from the celery. You'll probably want to open a couple of windows to let the pungent smoke clear when the chilies hit the pan.
The perfect looking butter lettuce I saw at the grocery store screamed "lettuce wraps!" I had some ground beef and a few odds and ends, but the direction I took was decided by the garden. Fresh cilantro, basil, Thai bird chilies, poblano peppers, they all went into a southeast Asianesque concoction that even the munchkin liked.
Mapo tofu. It's my new favorite dish, and here's the recipe I've made
This post is primarily for my own reference in case the original source of this recipe disappears. It's from Uno Restaurant Holdings Corporation, overlord of the Uno Chicago Grill empire, which grew from the humble original Pizzeria Uno in my town, Chi-town. I've always been a Gino's East guy myself, with a soft spot for Giordano's stuffed crust. But going to the original Uno and sister restaurant, Pizzeria Due, were also top notch experiences. Two good things have come from the Uno Chicago Grill idea: One, I can drive five minutes from my house here in Pittsburgh and have an Uno's pizza that tastes kind of like the real thing; and Two, they've posted the recipe on their website. I will make this some day, and compare it to my attempts to make Gino's and Giordano's at home. Here it is, and thanks, Pizzeria Uno Corporation:
Round 2 with shio koji was simpler than the chicken experiment, but the results were stunningly good. My usual method for grilling salmon is to oil the skin side of the fillet, place it on foil, and grill it in a closed grill over medium high flame until it's fork tender at the top surface of the thickest part of the fillet, about 10 minutes. I like mine medium rare, so I check on it occasionally until I find the flesh is just beginning to come apart with a fork. Off the grill, a little splash of soy sauce and a squeeze of lemon juice are all that are needed to finish it off. Serve with rice, a side dish of vegetables, and maybe some miso soup, and you've got a fine meal ready in 20 minutes.
Sweet, sour, bitter, salty, umami. If you don't think you're familiar with that last taste, think back to the last time you had Doritos. Do you remember that lingering, not quite salty, not quite sweet, but profoundly delicious taste that kept you wanting more? That's umami, and in this case it came from monosodium glutamate. Don't be afraid, it's not a bad word. Glutamates can be formed during some fermentation processes, much like wine or beer, and they're added to enhance the yumminess of many foods.