I have been absent for awhile but I have a good excuse. Check out this handsome little guy!
I never mentioned it anywhere but I was pregnant and just recently had a baby, not even a month ago 🙂
I have been concocting recipes and just saving them up for when I have time to sit down and post them. Today I’ll share with you a very easy and quick shrimp recipe. Why another shrimp recipe? Honestly, because it’s the quickest one I can work on before my newborn wakes up. Ha!
• 1 lb shrimp, peeled & deveined, tail-on
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, sliced
• ½ tsp Italian seasoning
• ½ tsp kosher salt
• freshly ground black pepper
• ¼ cup Parmigiano-Reggiano, freshly grated
• 1 tbsp lemon juice, freshly squeezed
• lemon wedges for garnish (optional)
1) Add oil, butter, and garlic to a cold pan. Turn the heat on to medium. When the garlic starts to get some color and becomes fragrant, add the Italian seasoning.
2) When the Italian seasoning becomes fragrant, add shrimp, salt and pepper; toss around.
3) When shrimp starts to pink, sprinkle in Parmigiano-Reggiano and toss to combine.
4) Turn the heat down to low and add lemon juice. Simmer for 1 minute, then off the heat.
5) Serve family-style or in individual dishes with crusty bread for mopping up the sauce. Garnish with lemon wedges, if desired.
I kept reading through my notes but I really can’t find the original recipe I wrote for this, though I’m positive I wrote it down somewhere. So now I had to recreate it 3 times (hence the different color of garlic chips, and FYI, I prefer light golden) to get as close to the original as possible. But I honestly think there is something else missing or something needs to be changed, like instead of low sodium soy sauce maybe in the original I used Filipino soy sauce. Or maybe I added garlic powder in addition to garlic-pepper. Really can’t remember. But no worries, this one is good, too. I just really wanted to find and share the original because I made it after we came back from our second vacation in the Philippines where my older sister cooked garlic fried rice for breakfast every morning and my husband said it was better than my sister’s. And my sister is a very good cook!
It is almost a must to serve garlic fried rice with fried eggs, but even better if you serve it with some kind of a salty meat like spam, and garlic-vinegar dipping sauce. Now when I say fried eggs, I mean sunny side up, over easy, or over medium. That runny yolk is tasty mixed in with the rice!
I know it says single-serve but I actually shared this with my kid. So I guess it just depends on your appetite.
Single-serve Garlic Fried Rice
• 1 cup cooked day-old rice
• 1 tbsp grapeseed oil (or any neutral oil such as canola)
• 1 tbsp unsalted butter
• 4 garlic cloves, chopped
• ¼ tsp kosher salt
• ¼ tsp garlic-pepper seasoning (McCormick Salt Free)
• 1 tsp low sodium soy sauce
• 1 scallion, sliced for garnish
1) Mix rice with salt and garlic-pepper; set aside.
◘ tip: Use a silicone spatula.
2) Add oil, butter, and garlic in an 8-inch cold skillet. Turn the heat on to low and fry garlic until golden, about 7 minutes, stirring often especially in the last 2 minutes of toasting. When golden, turn the heat off and let garlic cool for 1-2 minutes. This cooling period will also help rid most of the bubbles. Scoop garlic out into a small dish, leaving all the grease in the skillet; set garlic aside.
3) Pour off 1 tbsp of grease into another small dish and set aside. This reserved grease is for frying eggs.
4) Return skillet to stove and turn the heat on to medium-low. When skillet is hot, add rice, quickly toss it around to coat with the grease, and spread it in a single layer. Cook for 1 minute, undisturbed.
5) Add most of the fried garlic, toss around and spread rice in a single layer again. Cook for 1 minute. Add soy sauce and toss around 30 seconds. Off the heat.
6) Transfer fried rice to a plate, top with the remaining fried garlic and sprinkle with sliced scallions.
◘ tip: Serve with fried eggs with a runny yolk.
First post of 2017! Why not start the new year off with something sweet? And it’s an easy one, too!
Last year’s first post: Crab and Shrimp Bucatini.
I first had a taste of chocolate cheesecake when I was working as a medical receptionist. The drug ladies aka pharmaceutical sales reps would bring us treats and goodies in hopes that our facility would buy whatever they were selling. I never really liked cheesecake but this one time they brought in the chocolate version! Chocolate is one of my weaknesses and I had to get a bite. A bite turned into two, then a slice.
We had a pack of mini graham cracker crusts in the pantry and a jar of Nutella. Oddly enough, we also had cream cheese in the fridge. Odd because we don’t usually buy cream cheese and I don’t even remember why we had it in the first place. Well, I had to do something with that cream cheese and the mini crusts (which I remember we bought around Christmastime), and chocolate cheesecake came to mind. This recipe won’t have a strong Nutella taste, just a hint. My husband isn’t a big fan of Nutella even though he’s Italian. Now let’s get started.
FYI, I know the picture shows 5 mini pies but the filling actually makes 6. My kid and I may or may not have had one too many filling taste-test 😉
No-Bake Mini Nutella Cheesecake Pie
• 1 6-pack mini Keebler Ready Crust Graham
• 1 8-oz package cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 tsp vanilla extract
tsp fine sea salt
• ¾ cup powdered sugar
• 2 tbsp unsweetened cocoa powder
• whipped cream for garnish, optional
1) Add cream cheese, butter, Nutella, vanilla extract, and salt in a medium bowl. Beat with a hand mixer until well combined and the color becomes lighter.
2) Gradually add powdered sugar, in three batches, making sure the mixture is well blended after each batch. Add cocoa powder and mix until smooth.
3) Spoon ample amount of filling into each mini crusts. Using a small offset spatula or butter knife, press the filling down and either smooth out the top or make a dome-shaped top. Transfer the mini pies to a sheet pan and into the freezer for 3 hours.
◘ tip: Line the sheet pan with foil or wax/parchment paper for easy clean up.
4) Transfer the sheet pan to the fridge until ready to serve.
5) Top with whipped cream for garnish, if desired.
◘ tip: Topping the mini pies with berries such as raspberries and strawberries is always a nice complement. A drizzle of dulce de leche is also a nice touch.
Thanksgiving is coming up and I’ve been trying to perfect my recipe for green bean casserole. It’s not quite ready yet so here’s a substitute to fill in. Even if I nail it this week I probably wouldn’t be able to post it in time for Thanksgiving. Forgive me.
I think I’ve only specified what size shrimp to use only once in my past recipes — it’s the Lemony Garlic and Herb Shrimp. Just like with that recipe, I think it’s better to use larger size shrimp for this one as it looks better on the plate. Jumbo size shrimp count is typically 21-25 per lb.
For the Pasta
• ½ lb fettuccine or linguine pasta
• 1 tbsp kosher salt
1) Bring a pot of water to a boil over medium-high heat. Add salt and pasta, give it a stir. Cook to al dente according to package directions. Before draining pasta, save ¼ cup of pasta water; set aside.
For the Sauce
• 1 lb jumbo shrimp, peeled and deveined
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 8 oz white button mushrooms, sliced
• 1 garlic clove, minced
• ½ cup heavy cream
• ¼ cup whole milk ricotta
• 1 egg yolk, beaten
• 1 cup Parmigiano-Reggiano, freshly grated
• 1 tsp kosher salt, divided use
• ¹⁄8 tsp + ½ tsp freshly ground black pepper
• Italian flat-leaf parsley for garnish
1) Heat oil in a pan over medium heat. Add shrimp, season with ¼ tsp salt and ¹⁄8 tsp pepper. Toss shrimp around then arrange in a single layer. Cook each side just until it starts to turn pink, about 1 to 1½ minute per side. Transfer shrimp to a plate.
2) Add mushrooms to the same pan and cook for 3 minutes, tossing occasionally. Add garlic, continue to cook for 1 minute.
3) Add butter, heavy cream, and ricotta. Stir around until butter and ricotta are melted. Turn off the heat.
4) Temper the egg yolk by gradually adding a little bit of the alfredo sauce to the yolk while whisking constantly. Add the tempered yolk to the sauce. Turn the heat on to low and stir around.
5) Add the shrimp and half of the cheese, stir until cheese is melted.
6) Add pasta, ¾ tsp salt, and ½ tsp pepper; toss to coat. Add the rest of the cheese and reserved pasta water, continue to toss until everything is well combined. Turn off the heat.
◘ tip: Do not toss for too long. Once the sauce/cheese starts to get stringy, turn off the heat.
7) Garnish with parsley leaves and serve.
What’s the first thing that came to your mind when you saw the title? Ramen?! Gosh, great minds think alike! I haven’t had the time to make my tonkotsu broth because it takes a really long time to make. But hey, if you’ve got a good ramen recipe then simply top it off with this chashu pork!
This is actually my easier and quicker version of chashu pork. My original one is a slab of pork belly rolled and tied with kitchen twine that simmers for more than 4 hours. Someday I’ll share that one with you 😉 But I know you’ll appreciate the quicker prep and cooking time, so let’s get started!
• 1.5 lbs sliced pork belly
• 1 cup water
• ½ cup low sodium soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 1 shallot, halved
• 5 garlic cloves, smashed
• 2 scallion, cut to big pieces
• 1 tsp grated ginger, packed
• 3 tbsp light brown sugar
1) Place pork belly in a zip top bag over a plate. Mix the rest of the ingredients in a bowl and pour this marinade over the pork. Massage the marinade into the meat then squeeze as much air out of the bag as you can and seal it. Refrigerate for 6 hours to overnight.
2) When ready, take the bag out of the fridge to let pork come to room temperature for 30 minutes, then transfer all of the contents of the bag into a wide, shallow pan. Arrange the slices into a single layer. Turn the heat on to medium-high to bring it to a simmer. Once at a simmer, reduce heat to low and put the lid on. Simmer for 2 hours, turning the pork halfway through.
3) After 2 hours remove the lid and continue to simmer for 15 minutes. Turn the heat off and let pork cool in the sauce for 30 minutes to 1 hour, turning halfway through.
4) Transfer pork to a paper towel-lined plate and pat dry with another paper towel. Heat a skillet with a little bit of oil or nonstick spray over medium-high heat. Sear the pork on both sides until the edges are little bit charred. Alternatively, you may place the slices of pork under the broiler.
5) Serve chashu pork on top of ramen, in a lettuce wrap, or simply with rice.