Linguine with Poached Shrimp in Chile Marinara Sauce with Anchovy and King Oyster Mushroom

Linguine finished in sauce.

Shrimp poaching in marinara with chiles.

Crispy Crust Double Thick Pork Chop with Roasted Red Salsa

Chop served with roasted red salsa.

One double thick pork chop with bone on, tenderized in water to cover with one tablespoon of baking soda for at least one hour, up to four. Rinse well, pat dry then put in fridge uncovered for at least half hour for surface to dry.

Dry rub:

Sea salt

Black pepper

Crushed or ground coriander seeds

Ground cumin

Pimento or smoked paprika

Crust:

Enough rice flour to coat all surfaces

Roasted Red Salsa:

8 Roma tomatoes, cut in half lengthwise 

1 Onion, cut in half inch thick slices

1 Head of garlic, sprinkled with olive oil, salted and cut in half and wrap in foil

4 - 5 Jalapeno chiles

Mexican oregano

Cumin

Coriander seeds

Chili powder

Salt

Black pepper

Lime or lemon juice

Salt and drizzle olive oil over tomato, onion and chiles and place in 425º F oven until well charred. This can take up to 30 - 40 minutes. Place in blender with spices and herb (in batches if necessary) with about 1/4 to 1/2 cup of water and puree well. Adjust amount of water for right consistency and finish with fresh lime or lemon juice. This recipe makes about a liter of salsa.  

Tip:

Rub chop with rub mixture and cover all surfaces then dust with rice flour, pat it into chop well and let dry for about 5 minutes before deep frying at 370º F (about two to four minutes) until crust is golden. Finish in preheated 350º F oven for about 5 - 8 minutes or until desired doneness (I like my chops about medium). Remove, place on plate or cutting board and tent with foil to let carryover heat finish cooking and meat juices to be reabsorbed before serving or cutting. Do not overcook or meat will be dry and tasteless. 

Chicken and Crispy Prawns Hong Kong Style Chow Mein with Mushroom Oyster Sauce

Served!

Crispy fried prawns

Velveted chicken, baby bok choy and king oyster mushroom on bed of crispy fried chow mein.

Pan charring chicken thigh meat.

Mise en place.

Daily Baguette

The daily baguette

This is made from a recipe found on the King Arthur Flour site  (found here) with the exception that I substitute a small portion of the all purpose flour with some whole wheat flour to give it a nuttier flavor and chewier crust. The batch I make is half of what the recipe calls for and for a two person household, that is enough for four baguettes which I just scoop out the necessary dough in the morning from container in fridge, shape and let rise while I'm working. It's my low maintenance way of having fresh bread.

Tip:

Wait until about 15 minutes before you put bread into oven to slash it. Use a VERY sharp knife or it will just catch the dough and drag.

When preheating oven, place an oven proof container of water in oven to bump up humidity and steam for a better crust. Use at least two cups of water.

Shrimp and Baby Bok Choy Dumpling

Open faced dumpling

Ingredients:

Wonton wrappers

Shrimp, peeled and food processed but not too finely

Baby bok choy, cut into 1 inch sections then food processed but not too finely

Green onion, finely chopped

Sesame oil

Five spice powder

Salt

Fish sauce

Sesame oil

Black bean sauce (optional)

Soy sauce for dipping

Sriracha for dipping

Tips:

Don't food process ingredients too finely, you want to still keep its textures.

Don't over cook, steaming time is very fast; about 8 minutes. 

Crispy Fried Red Snapper with Lemongrass and Garlic

Served on bed of butter lettuce with green onion, cilantro, crispy fried dried shallots and lemon. Dressed with nuoc cham dressing.

Shallow fry in pan until crust is crispy then finish off in oven.

Covering fish in slurry

Make diagonal slices and salt fish liberally. Put uncovered in fridge for skin to dry.

For the fish:

Whole red snapper or other firm white flesh fish

Stalk of lemongrass, finely chopped

Garlic, well ground in mortar or finely chopped

Ginger, well ground in mortar or finely chopped

Rice flour

Chili powder

Thai chiles, chopped (serrano or jalapenoo can be used as substitute)

Make a slurry with all ingredients, apply liberally to fish and let marinate uncovered in fridge for 10 to 15 minutes.

Nuoc cham dressing:

Fish sauce, 1 part

Water, 3 parts

Rice wine vinegar, 1 part

Sugar to taste

Lime or lemon juice to taste

Crushed garlic

Crushed ginger

Crushed chile

This dressing should have a taste of salt but not too much. You are looking for a balance of salty, sweet, sour and spicy. Experiment, taste often as you go and have fun until you find your personal balance of flavors.

Quick cucumber salad with shishito peppers

A very quick and tasty salad. 

Dry roasting shishito peppers

Ingredients:

Korean cucumber

Shishito peppers

Soy bean sprouts, blanched

Korean chili powder

Salt

Rice wine vinegar

Sesame oil

Lemon juice