Warmer weather, work, and holidays have made the past few weeks quite eventful (and tiring) so I apologize for the lack of posting over that time period- though it may extend over the next week or two as well. In the meantime, just bare with me and enjoy 🙂
This particular meal is somewhat reminiscent of a Chicken Parmesan type dish, with some modifications. Instead of a pasta-based side, I went with a wild rice. And as for the chicken itself…
The boneless thighs were already in the freezer and were stuffed with Mozzarella and Asparagus (prep work already done). At first I was unsure what type of way i was going to cook it so I actually started off by boiling some rice. As my mind got to thinking, I was like “hmm, I can make this in similar fashion to chicken parmesan- just stuffed.” And so I made my panko batter and threw the chicken in along with some tomato sauce and red wine and slow cooked in the oven.
I topped it off with some fresh parsely and grated some pepito cheese.
Sorry for the bit of delay with posting (got a bunch which will be coming up throughout the week, but things have either been a tad crazy (i.e. work) or like the past 2 weekends I have not been around (one weekend to my brother down in Maryland and this past Father’s Day weekend we had visited my parents up in Northern New Jersey).
In the meantime, I had 2 separate attempts within the past week and a half of making some sushi. A combination of tuna, salmon, scallops, and a few other white fish.
With all the great weather we have been having lately, the random days where it decides to rain- or hail, i’m left to scrambling to come up with some various dishes. With what I had in the pantry I knew I had to be a tad creative (as the wife is not a huge fan of rice), so I had to kick up the flavor intenstity. In the end, I wound up making my own version of orange-chicken fried rice with broccoli and asparagus.
The rice part was simple enough. Boil it like you normally would, drain it, and then set aside. Similar regards with the vegetables as i steam em first (not quite all the way) and then set aside. The main component of chicken had already been packaged with diced garlic and soy sauce before I froze the package. Once thawed out, I took the pieces and cut into smaller cubes. I tossed these in a bowl along with some chili powder, a little pineapple juice (optional), a little more soy sauce, some cor starch (give the chicken a crispyt coating while cooking), and I zested two oranges. All of this was mixed thoroughly and I proceeded to cook on my 2-burner griddle in some grapeseed oil (slightly higher smoke point). As this was getting close to the point that I wanted (slight crispiness) I then tossed in the vegetables to finsih cooking them through and for the flavors to soak in.
At this point, I also cleared off a portion on the front of the griddle, tossed on some oil, and poured on the rice to start “frying” it. Once it got to a point I was happy with, I then proceeded to mix all of the ingredients together on the griddle.
On my own for the evening so I decided to go with some Asian cuisine. Over the years I have had all different sorts and was not sure exactly what I was planning. After some article/book consulting I went with a little bit of Jean-Georges styled cuisine with a little bit of my own flavor twist. In the end it turned out to be a nice Ginger-Garlic Fried Rice with Leeks, Scallops, and Chanterelles.
I started off by boiling some rice and upon completion drained it of the water, spread out on a sheet tray, patted dry with paper towels, and let sit to air dry. I proceeded to make the crisp Garlic-Ginger topping by dicing up garlic and fresh ginger and sauteing in peanut oil. Upon completion, I drained the oil into a larger sauce pan and put the garlic-ginger on the side.
After slicing up the leeks into thin strips I placed them in the saucepan and started to cook. After around 10-15 minutes they became nice and tender at which point I added in the rice (as well as some chili powder) and proceeded to cook until “fried.”
Separately, I sauteed scallops (seasoned with salt and pepper) and Chanterelles in some sesame oil. I also fried an egg “over easy” and placed on top after everything else was constructed. I then sprinkled on the garlic-ginger mix I had previously made along with some sesame oil and soy sauce.
This post is really just to display some various sushi rolls and types. Mixed variety of tuna, salmon, ans scallop rolls with various vegetables as well as vegetable rolls with some mango as well as some sashimi with salmon caviar.
The other day I was in the mood for Salmon but was thinking of different solutions to make it a bit differently as a dish. At first I was thinking some variation of a creamy pasta dish but when I saw the Arborio rice in the cabinet my mind just clicked.
Usually for me in the past, when it comes to risotto I typically stayed away from the heavy, rich variations that have become the norm even though very traditional risotto is not prepared that way. However, for this I made the exception.
After heating up the risotto the first liquid addition was 1 1/4 cup white wine. Subsequent additions was a combination of water and cream (except the last addition which I used a little single malt whiskey- add some smokiness to go with the Salmon).
Separately, I had prepared the Salmon and Asparagus in an olive oil-garlic based blend with some additional seasoning. In another bowl, I was reconstituting dry Morel mushrooms in some water and heavy cream.
Shortly after my last liquid addition, I threw in the morels as well as the addition of Asiago Cheese that I had diced up into small pieces (when it comes to cheese I typically buy the wedges). A few minutes later, the Salmon and Asparagus were folded into the risotto which was then cooked for a few extra minutes to rid of any excess liquid and to make a nice creamy end point.
For tonight’s dinner I decided to go with flounder with a little bit of a twist to the plain-old fried batter. The batter I made up consisted of almonds I ground up in the mortel and pestle as well as dicing and grinding in some red Fresno Chili pepper for a little added heat. The flounder got a thin layer of flour followed by an egg wash and then battered and fried in some grape-seed oil.
For the sauce, I went fruity. I used a combination of red plum, a nice hearty Spanish Tempranillo wine, some rice vinegar and some coriander seeds and brought to a simmer in a saucepan and let cook until it thickened almost like a glaze.
The first side dish I used some spinach, some oyster mushrooms, butter, and garlic and sauteed in a pan. Simple yet full of flavor.
For the orzo, once it had finished boiling i drained out the water. I then added a little truffle-infused oil, some fresh basil (from my plant), some rosemary, and some sweet paprika and put on low heat for an extra minute or two.