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Thursday, January 20, 2011

Boneless Cornish Hen with Wild Rice and Cornbread Stuffin'


 So, last night, I made something like a ballontine, a French way of serving meat, fish or poultry by completely boning the meat, stuffing it and then roasting it. I used a small Cornish Hen and I used a method of de-boning that keeps the whole bird intact, whereas I do not cut along the spine of the bird in order to remove the carcass.
 Stuffed with a mixture of cornbread and wild rice. Unfortunately, I used the rice and stuffing from a box because I was too lazy to make them from scratch...which didn't give me the exact results I wanted but what can I do? A mistake to learn from for next time lol.



VIDEO:

Wednesday, January 12, 2011

Tempura Udon and Unagi Maki


So, for dinner today, I made Tempura Udon Soup and Unagi (Grilled Eel) Makizushi for my brother.
Udon is a thick, Japanese wheat noodle, almost equivalent to the Shanghai thick noodle. Broth for the soup was made from shiitake mushroom concentrate and seaweed broth; it was then seasoned with mirin, sugar, soy sauce and sake, along with salt and pepper. I bought new bowls to make this specific dish (mwahaha! I am such a nerd). Toppings included kamaboko (steamed fish cake; I accidently bought the white kind instead of the 'aka' or pink kind), naruto-maki, spinach, chikuwa, egg and shrimp tempura. Perfect for a cold night. (The broth was vegetarian so I added my own toppings that were non-meat/fish to it for myself).
For the side, I made Unagi Maki, which was a sushi roll filled with cucumber and sliced ginger and topped with grilled eel. Seved wtih pickled ginger and wasabi (on the new plate that matched the bowls mwahaha!). Yum yum!! My brother loved it!!




Friday, January 7, 2011

Mattar Paneer


I made one of my favorite Indian curry dishes today, Mattar Paneer (Green Pea Curry with Indian Cheese). Makes my mouth water every time I say it...(yes, I am a curry fanatic). I used the recipe from Auntie Manjula's Youtube video. I served mine with Brown Basmati Rice, cooked with saffron.
 Yum, Yum, Yum!!