Been a Tad Crazy Around Here… Here’s Some Sushi.

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.

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Enjoy.

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Beef Cube Kabobs

Sorry for the few days away but was visiting my brother and his girlfriend down in Maryland. We had a nice time hanging out, eating/drinking (both in the apartment as well as down in Bethesda- we went to Jaleo) and did some exploring- consisted of some downtown shopping one day and the following day to the botanical gardens and nature area. Also to note some pics to come of food made for the occasion as well đŸ™‚

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For now a quick post of some beef-cube kabobs we had done last week. The cubes I cut up the day before, threw in a ziploc bag and threw in a combination of spices and dark spiced rum (we have Kraken). Along with them we put on red onion pieces, baby carrots, potatoes (white and red) and I cut up some pears. All the fruits/veggies were tossed in some olive oil with various spices and put on the skewers. Right before putting the beef on I tossed them in my homemade bbq sauce.

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Enjoy.

Continuing the Barbecue Trend- Pulled Chicken Sandwiches

Lately with the weather and Summer being almost upon us, there have been an influx of recipes and posts pertaining to various types of barbecuing. Keeping up with the trend, I went a slightly different route then the normal version (usually pork), and went with Pulled Chicken Sandwiches.

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For the chicken, I had boneless thighs which I initially tossed on the grill and used a little oil/honey combination which seem to be a nice combination for keeping the chicken very juicy on the inside and a nice crisp outer-coating. After this step, I took the chicken and tossed in the 5-quart Le Creuset. I proceeded to scoop in my homemade barbecue sauce (spice coming from Anaheim Pepper) aand I poured in some spiced rum as well for a little moisture. I then covered the dish, tossed in the oven at 200 degrees and let it go for a few hours.

In the meantime, I decided some type of potato would be in order. Since I had decided we would have sandwiches, I went the route and cut up some potatoes and proceeded to cook in the oven to make some homemade french fries. My seasoning mix for them included: white-truffle infused oil, sweet paprika, finely diced garlic, ground peppercorn, and salt.

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Throw in a side of pickles (counts as my green vegetable) and you have a complete meal.

Enjoy.

Orange-Chicken Fried Rice

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.

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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.

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Enjoy.

Mahi Mahi and Tacos

So a friend of mine through one of the cooking pages I am a part of on facebook happens to have a grapefruit tree- and well I love fresh right off the tree grapefruit. So from her picking them, putting them in a box, they came in 2 days.

It came down to planning a meal around the usage of some really fresh grapefruit…so what better then cooking up some fish- and I went with Mahi-mahi.

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Easy enough, I basted the filets with some oil, sprinkled on some black-garlic salt, threw on a few slices of fresh cut grapefruit, some red onion slices and some rosemary branches. I then took this, wrapped in parchment and tossed on the grill.

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While that was happening, I took a mango, peeled and diced it. Similarily, I diced up a few apricots. I threw both of these in a pan which was already heated with some oil, diced garlic clove, and some sweet onion. I let this mixture cook until the fruit was nice and soft. In a bowl, I had diced up a few tomatoes (cold from refrigeration) and when the fruit mix was to my liking I tossed it in with the tomato to make my version of a mango-apricot salsa.

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From there, I just cut up some radishes, orange peppers, and spinach leaves. When the fish was done on the grill, I cut it into smaller strips and then it was time to piece together the tacos and chow down.

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Enjoy.

 

Lunch-time Salad

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Typically i try to reserve the “good stuff” and by that I mean the not quite as healthy food for dinnertime, so a lot of times when it comes to lunch I eat a bit lighter and have been leaning towards salads as of late.

In this instance, I went with a base of Romaine Lettuce and added in fresh Spinach leaves. From there I tossed in some chopped up carrots and cucumbers.

Somewhere along the lines I decided to toss in some strawberries and pineapple pieces as I figured they would bode nicely along with the pan seared tuna (seasoned with salt and pepper and sauteed in peanut oil).

Instead of actual dressings, I usually top my salads with some variation of oil/vinegar combo- I have various oils I may use such as sesame or olive and have various balsamis and white vinegars i.e. Juniper-Berry, Sherry, Honey-Chile…

 

Enjoy.

Flank Steak with Brie and Asparagus

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Flank Steak with Brie and Asparagus

Flank steak is always nice as it provides a fairly quick and easy base for a wholesome meal. It is also nice in the fact that meal preparation is quite easy, and as in this instance, I was able to stuff it and then place it in the freezer for future usage- I like the capability of grocery shopping and being able to piece together meals and freeze them so I can wait 3-4 weeks to do more grocery shopping.
In this particular case, I had initially stuffed it with brie and Asparagus spears. I made a dry rub for the meat and placed it in a corningware dish.I then proceeded to dice up some garlic and red onion and tossed them into the dish. I then added in 1 1/2 cups of red wine and placed in the oven. While the meat was cooking I made some mashed potatoes and added in some garlic and truffle oil for flavor.
Enjoy.