Gourmet Picnic: Chicken Pesto Sandwich

The theme for this month's 5 Star Makeover is Gourmet Picnic. As a part of the 5 Star Cooking Group, I was excited to transform a personal favorite: chicken pesto sandwich!

Chicken Pesto Sandwich

With memorial weekend right around the corner, it is the perfect time for picnics, good food and good company. I made a chicken pesto sandwich with chicken pudding, pesto juice, tomato powder, paprika pecorino frico, topped with a poppyseeed bread crisp. The chicken pudding was made using agar agar and rich chicken stock. The paprika pecorino frico introduces some spice to the sandwich, and the whole wheat poppyseed bread crisp is light and surprisingly flavorful.

Grinding Dehydrated Tomatoes

I dehydrated sliced tomatoes before grinding them into powder. Once the tomatoes were dehydrated, the flavors became extremely concentrated. A pinch was enough to add a layer of tomato flavors.

Chicken Pudding, Pesto Juice, Tomato Powder, Paprika Pecorino Frico
topped with Whole Wheat Poppyseed Bread Crisp

Thank you Natasha of 5 Star Foodie and Lazaro of Lazaro Cooks! for hosting this month's makeover and introducing such fun and creativity to cooking.

hosted by 5 Star Foodie & Lazaro Cooks!

Exotic Flavors of India

In my attempt to prepare a complete Indian menu tonight, I found locating ingredients being the most difficult task of the process. But once I managed to gather all necessary spices, it was definitely worth the effort.

Flavors of India

I made an Ulli Sambar, or Shallot Sambar, a South Indian lentil-based stew with whole peeled shallots. Although Sambar traditionally calls for yellow lentils (or toor dal), I used red lentils, the closest type I managed to find. This worked perfectly because it also softened easily and carry a slightly sweeter taste, which is similar to yellow lentils. The unique texture and sweetness of Sambar, brought out by a sweet Tamarind paste, was a nice side dish to tonight's dinner.

Chicken Tikka Masala, served over Brown Rice
accompanied by Ulli Sambar and Mango Lassi

As the main course, I made Chicken Tikka Masala, or a curry dish of roasted chicken, over brown rice. Chicken breast pieces were first marinated in yogurt and spices, broiled, then added to the thickened curry. Of course, our dinner was accompanied by a must-have drink, Mango Lassi. Simple to make, Mango Lassi is a delicious drink consisting of mango, yogurt, milk, sugar, and a dash of cardamom. I highly recommend all of you to take advantage of the wonderful mango season!

"Pock" Granny, 3-Cup Chicken & More

You may wonder why I decided to title this post with irrelevant nonsense; fortunately, the blame goes to Chinese people in the past who had much imagination and time to spare.

It has been a few days since I last walked into my kitchen. Two! To be exact. Okay, it really hasn't been that long but it sure felt like a long time. I wanted to make food I loved and missed, so I cooked two of Chinese cuisine's most popularized dishes: "Pock" Granny Tofu and 3-Cup Chicken. These go by many other names: mapo tofu, spicy tofu, hot tofu, three teacup chicken, basil chicken, etc. The tofu dish is essentially a hot and spicy tofu broth with ground meat, while the chicken dish is saucy and sharp in flavor.  

Spicy Tofu in Hollowed Rice and 3-Cup Chicken
served with Shiitake Cabbage

I hollowed out the rice and poured the spicy "Pock" Granny Tofu into the center and served the 3-Cup Chicken on the side along with more sauce. 

"Pock" Granny Tofu + 3-Cup Chicken

The dish "Pock" Granny Tofu actually comes from the story of a woman who created this delicious dish. She was nicknamed "Pock" Granny due to her age and appearance, but she was known to serve simple and flavorful dishes to travelers at her street side inn. I have always separated Chinese food in two categories: food for the poor and food for the rich. While I am sure this holds true in many cultures, it never ceases to amaze me how popular the once commoner food has become today. This tofu dish is a perfect example. In comparison, 3-Cup Chicken has a much more scientific origin behind its name. 3-Cup refers to the key ingredients and measurements of this dish - a cup (teacup back then) of sesame oil : a cup of soy sauce : a cup of rice wine. Of course, others are added (basil, spice, garlic, sugar, etc.) as people become pickier, but it started with 3 very simple ingredients. 

The way my version of this dish is meant to be eaten is to mix all the flavors together and balance them with a cup of perfectly steamed rice sitting on a bed of vegetables.  

"Mixed"

Things just taste better when you get to be the one to mess it up!

Mayan Cuisine and Us

Somewhere between life, career, and traveling, I took a hiatus from blogging. It was good because it made me realize how much I missed writing random snippets about my love for cooking and food, reading and browsing all your talented cooks' blogs, and simply taking the time to slow down time a bit. In this post, I want to share some very happy moments I spent with my husband at Playa Del Carmen, Mexico.

A Serene, Secluded Section of the Resort

 As coffee lovers, or caffeine addicts if you would, imagine our excitement when we saw the French Press in our hotel room. Every morning, we would wake up lazily, set the hourglass, and begin our fresh French Press coffee with Cafe Britt's coffee grinds. I am not quite sure if it was the mood or the coffee itself, but it definitely was some of the best coffee we've ever had.


French Press Coffee in the Mornings

Food, of course, like always, was a highlight of the vacation. The authentic, delicious and beautifully presented Mayan cuisine dishes are sorely missed!

Seafood Involtini

We also ordered Moloch, a combination of different Mayan flavors. The plate below consists of Pibxcatic, Papadzul, Shrimp Panucho, Tsotolbilchay and Tsic.

Moloch - Mayan Cuisine

At the resort restaurant, we had the privilege to try the most amazing mouthwatering quesadillas.


Blue Corn Quesadillas with Braised Short Ribs
topped with Oaxaca Cheese and Cilantro

PDC, we'll be back!

Mend the Broken Toasts, with Pesto

Every cook understands the beauty of simplicity. Oftentimes, a complex dish brings out the simplest form of an ingredient.

Red Chile Chicken Bowl
with Red Pepper Pesto Toasts, Truffle Cheese, and BBQ Almonds

After tossing together a quick rice bowl with red chile chicken (marinaded in homemade mexican chile sauce) and some lettuce and avocado, I peeked into the fridge and noticed my new purchase - truffle cheese. So I decided to serve some ezekiel bread with melted truffle cheese and red pepper pesto with smoky BBQ almonds. Odd combination, I know, but the tinge of lime flavor in a freshly made red pepper pesto combined with salty BBQ nuts really brings out the creamy melted truffle cheese.

I heard rumors that red pepper pesto is the new "pesto". I doubt most would ever give up the beloved green pesto for good, but I do believe that variations of red pepper pesto are going to be increasingly popular. It's not just tasty, it's gorgeous! Did I mention that I used smoky BBQ almonds in the pesto? I wish I had a few more of these broken toasts!

Simple Indulgence - Movie Night

Life has been so fast paced lately, in a good way, though I would hate for life to just pass us by without even realizing it. This theory also explains why my husband and I are not TV people. Yes, we rarely watch TV, shows, or anything. News is easily accessible with radio, phone, laptops, etc. right? Though there are good shows that I occasionally get addicted to like LOST or BSG. So when we decide to have a quiet movie night at home, it really is a special occasion! Every special occasion deserves something delicious, of course.

Argentinian Flank Steak with Chimichurri
served with Green Chile Cornbread

For our quiet night in, I made an Argentinian flank steak with chimichurri. I served the steak with a spiced up green chile corn bread. In my opinion, grilled flank steak tastes best when it is accompanied with a flavorful sauce like chimichurri. The pairing is just perfection. To add a little more excitement to the plate, I made a spiced up green chile corn bread to munch on. Enjoy the present and indulge in the simplicity of life!

Lemongrass Wild King Salmon Spring Roll

Among Asian cuisines, Vietnamese food has always been an unfamiliar territory to me. Growing up, I never had the chance to sample authentic Vietnamese food. That changed when I tried my very first Vietnamese Spring Roll, with the fragrance and freshness wrapped in one spring roll, paired with a garlic spicy dip. As a part of the 5 Star Makeover Cooking Group, I made a deconstructed Vietnamese Lemongrass Wild King Salmon Spring Roll.

Lemongrass Wild King Salmon Spring Roll

The key to making the perfect spring roll is to keep the ingredients as fresh and flavorful as possible. I poached the Wild King Salmon in lemongrass, chicken stock, white wine, orange juice, and garlic. The usual plain rice vermicelli was lightly sauteed in olive oil and green onions. Accompanying the poached salmon are cilantro dust, pesto drops, and steamed baby carrot. For the dipping sauce, I made a spicy garlic sweet and sour jello with fried mint chips.

Lemongrass Poached Salmon, Green Onion Fried Vermicelli, Steamed Baby Carrot,
Cilantro Dust, Pesto Drops, and Spicy Garlic Jello with Fried Mint Chips

I have to thank 5 Star Foodie and Lazaro Cooks! for a fun lesson on sustainable fish. As a part of the 5 Star Makeover Cooking Group, our March theme was Sustainable Fish. It was interesting to learn from the Monterey Bay Aquarium website sustainability of different types of seafood. I have always been a huge fan of salmon and now I know to select wild-caught salmon from Alaska due to the excellent monitoring of fish populations and fishery. To me, understanding the ingredient is just as important, if not more, as cooking or consuming.

hosted by 5 Star Foodie & Lazaro Cooks!

At Santa Monica Seafood, I picked out a beautiful fillet of wild-caught Alaskan King Salmon.

Wild Alaskan King Salmon

I was so excited to cook with these ingredients and enjoy my spring roll with sustainable seafood!

Ready for Snack Time?

In my free time over the past week, coupled with a visit from our good friends (and newlyweds), there were quite a few snacks being concocted in the kitchen. I love snacks - for appetizers, for coffee time, for breakfast and just for whenever. So here's a few for your enjoyment:

Italian Sausage and Ricotta Stuffed Pasta, Mushroom Caviar, and Apple Sausage Pie

The Trio

Mini BBQ Brisket Slider, Onion Bun

BBQ Brisket Slider

Olive Oil & Thyme Monkey Bread (Credits go to MB and I)

Monkey Bread

Praline (Credits go to Jason and DB)

Praline

Creme Anglaise with Praline (Credits go to Jason and DB)

Creme Anglaise with Praline

Garlic Olive Crostini (Credits go to MB and I)

Garlic Olive Crostini

Craving yet?

Seriously, it takes 10 minutes! Chinese Bolognese.

After driving around in the city all day, we decided that we were famished. I was lazy to cook. He had cravings. He wanted Chinese, and I thought Chinese restaurants were too far. But we both wanted food. After some thinking, I finally decided that it would take less time to whip up a great bowl of Chinese Bolognese, or black bean sauce noodles, than to drive to a restaurant.

10 Minute Chinese Bolognese

Often referred to as the Asian version of Italian bolognese, black bean sauce noodles are more extreme in flavor and much quicker to make. The black bean sauce that tops the noodles consist of ground turkey (traditionally minced pork), spicy black soybean paste, sweet bean paste, soy sauce, garlic, green onions and ginger. Once the sauce is well incorporated, it is served on top of hot Chinese noodles. Though in my photo above, the overwhelming amount of sauce buried the noodles underneath. This is why a famished cook should never be in the kitchen. It took less than 10 minutes and we knew we made the right choice after the happy filling meal. 

Bolognese Steamed Buns

Not knowing what to do with delicious leftovers the next day, I decided that the rich flavoring would be a great bun, or bao, filling. So I made whole wheat bolognese steamed buns for lunch. I absolutely love steamed buns. I can eat them in any way imaginable, from BBQ pork filling to sweet sesame buns to just plain tasty buns. Mmm.

Alinea's Cheese in Cracker

I came across a short, easy, fun recipe in the Alinea cookbook called Cheese, in Cracker. The simplicity of a cheese cracker in the Alinea book was all it took to draw my curiosity, so I went about my afternoon snack of cheese crackers.

Cheese, in Cracker

The dough was made the day before and baked the day of. After the crackers puff up, I made a melted cheese sauce. Right before serving, the hot sauce was injected into previously punched holes on the crackers. A bite into the crunchy cracker with hot melted aged Wisconsin cheese, and you will understand why Chef Achatz had to put this simple snack in his book. Seconds later, I found myself making a second batch of crackers. Compared to other dishes in the book, this cheese cracker snack lacks complexity and layers of flavors. The combination of crackers, cheese, and milk also seems rather traditional. What makes this so special, however, is the pure cheesiness in one, hot explosive bite.

Here is a quick recap of the process:

Cutting dough into 1-inch squares

Puffed Crackers out of the Oven

Injecting Hot Wisconsin Cheese Sauce into Crackers

Melted Cheese inside of Each Cracker