Archive for the ‘Asian Cuisine’ Category

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Round-up time for: Food Bloggers’ Geography #1: Southern Style

October 22, 2006

MHCCompass_2.jpgI loved doing this event. While this is not the largest event ever done, I was moved by the remarkable quality that people put into them. Without exception, each of the entries speaks to a very personal place the food comes from. People have such a sense of where they live and what they eat. I hope everyone enjoys this run down as much as we enjoyed hosting the event.

275031500_fb832d127f.jpgColumbus Foodie’s Becke sent in Spaetzle mit Speck und Eier (Noodles with Bacon and Eggs) This is a really neat recipe influenced by her own family in the South of Germany, the State of Hesse to be more precise (which I admit I looked up after reading her post). She describes this recipe as a Southern German take on spaghetti carbonara. This sort of recipe is why we did this event, to learn new regional food and to hear connections to people and food.

biscuits-and-sorghum04-400.jpgKevin of Seriously Good sent in what I think is a quintessentially regional eat—sorghum syrup and biscuits. Sweet sorghum is a grassy grain used to produce syrup. The syrup has a distinct flavor and African roots that grounded itself in the US’s South long before the Civil War. Kevin gives us an important look at its role in his life and how food is often associated with home. Kevin apologizes because he was having photo issues, but personally, I couldn’t careless. The story and the piece of history he brings us is infinitely more important and the food still looks delicious.

pork-chop-and-fried-chicken-001.jpgMickey of Kitchen Inferno sends us another piece like Kevin’s. His recipe, Smoked Pork Chops with Sauce Beautiful, speaks to a history and a different time. Mickey recounts the traditions of soul food and its expansion as the South and Southerners changed during the first part of the 20th century. I love dishes that speak of much more than what you are eating.

captaincaribbean.jpgBrilynn of Jumbo Empanadas sent in a great recipe with an even better name, Captain Brilynn’s Caribbean Catch. Like many of us who put headlines on things, she likes alliterations and suggests that she might have changed her name for a moment to get that fourth “C” in there. The recipe has beautiful South American flavors with cilantro, salsa, avocados, and that delicious but dangerous, Scotch Bonnet/ Habenero. She suggested serving it with a Juba from another entry, which I think I might want regardless.

0759hoisinchicken_broccoli600×450.jpgI do love when people take the sense of what we were doing to heart. From the southern exposure of their house in the south side of Toronto in southern Ontario, Elizabeth of blog from OUR Kitchen brings us a dish that I believe might have its roots in Southeast Asia by using cumin and hoisin. This delicious dish is Hoisin Chicken and Broccoli. She hoped she didn’t stretch the “South” too much, I’m just surprised more people didn’t. She gets kudos from us with her free wheeling interpretation.

greentomatoblt.jpgFinally and despite her morning sickness, Jennifer of Weekly Dish sent a beautiful post about this not so fun period and a gorgeous fried green tomato sandwich. My wife and I are terrifically sympathetic to this situation and hope it doesn’t last the whole term. Most pleasing to me is her writing. It had me hooked when she brought up barbeque. She, as a gal from Mississippi near Memphis, contends that barbeque is beef and ribs. I will withhold umbrage from such an affront. Citing my own North Carolina roots, I contend that barbeque is pork and pork shoulder without that thick molasses based stuff. Of course, I am kidding, but she writes well on the subject of how there is no monolithic US Southern cuisine.

Editor’s note: I want to appologize to Mickey at Kitchen Inferno and thank his cousin Kevin. Kevin pointed out that I gave Mickey a gender transformation and that was sloppy on my part. I fixed it so now HE gets the proper credit. I’m an idiot. Also, my name is Kendle and my whole life I’ve gotten mail with “Ms. Kendle”, so I try to becareful and I clearly wasn’t in this case. So I’m terribly sorry.

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Eat this: Char sui bao

October 13, 2006

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I love Char Sui Bao. My wife has already made fun of me recently for my love of bread pudding, and I think she is just waiting to pounce on my obsession with A Southern Season’s Praline Pecans . Char Sui Bao also falls into that same category of “food I can eat even when stuffed.” Thankfully, because we are having a family bonzana fun time with both sets of parents and a good number of siblings here in DC this weekend, I got to put up this post without her lovely intro.

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Pass me dat jicama and pork stir fry

October 8, 2006

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Stir fry over noodles. Is there anything better? Sure, some contrarians might say “yes.” (Argh. Stupid contrarians.)

But there’s certainly nothing faster. And as I’ve mentioned before, my agenda is to eat good food NOW. Stir fry fits that bill to a T. This particular stir fry has the happy quality of being fast, delicious and exotic to boot.

Indeed, that sauce covered stick-like vegetable above is actually jicama. It qualifies as exotic because it’s new and mysterious to me. Not, however, because it’s super sexy or super flavorful. In fact, it looks a little like a misshapen potato and tastes like crunchy, slightly sweet … water. But that’s just me. And that’s just a first tasting.

In this stir fry, however, jicama contributes its wonderful crunch to a spicy, complex and deliciously savory meal. I loved it. Pork stir fry over noodles? With jicama, too? Sign me up. Read on for my husband’s recipe…

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Chicken curry and mind control

September 6, 2006

Chicken curry

Curry

When my husband and I lived in Cincinnati, we had an apartment one block from an Indian restaurant (and across the street from a Skyline Chili, serving Cincinnati chili). Oh, the temptations. Oh, my vanishing waistline.

Do you think Indian restaurants actually have fans in their kitchens just for the purpose of blowing the wonderful aromas out into the street? Every time I would smell food from that Indian restaurant, I would instantaneously crave it. I’m not exaggerating.

I think that Indian restaurant controlled my mind for the two and a half years we lived there.

So you can imagine the effects homemade curry would have on my feeble brain. My husband has taken to making his curry about every ten days, and when I come home the house smells like (in my imagination) an Indian bazaar. His curry is really, really good. It replicates my favorite things about my limited experience in Indian cuisine: tender meats stewed in a rich, thick sauces that awaken your tongue (and control your mind).

Read on to discover his secrets and his evolution into curry-cook… Read the rest of this entry ?

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Pork, ready for its closeup

August 24, 2006

Hoisin pork tenderloin

I can only describe this meal to you… Sweet tangy sauce melding with tender, savory pork tenderloin. It was quite delicious. But this meal was one of those happy occasions when I walked in the door, and there was nothing for me to do but to pick up my camera to photograph — and whine about when dinner would be ready.

So here’s a little more about this meal from my dear husband, before you get to the recipe portion of the program:

One of my first introductions to food outside of my comfort zone was dim sum, or as I like to think of it, Chinese brunch. My wife’s father is Chinese and we make our ways to Chinese eateries often. As a result, I was slowly exposed to more fish in my diet and gained a growing love of flavors such as soy, anise (which is still growing on me), five-spice powder, sesame, and delicious hoisin.

Much as I like dim sum, my greatest weakness for things Chinese is Peking Duck. My love affair with duck began a few years back and I’ve been fortunate that we’ve been to a number of really great Chinese restaurants in recent years. (These are two of our favorites are Peking Gourmet in Falls Church, Va., outside of DC, and Tse Yang in Midtown Manhattan). This Peking Duck obsession has gotten so out of hand that I am sure my wife’s Chinese grandparents call me “duck boy” in Cantonese. They are promising me many, many ducks when we come visit them next.

Duck, unfortunately, is not the dish of the day. What’s pictured is pork, another Chinese favorite. Read on for the recipe!
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Thai food — for the peanut wary

August 24, 2006

Cashew chicken satay

Cashew chicken satay

Yes, I love Thai food. At least, I think I love Thai food. I haven’t actually been able to eat much of it — although everything I’ve consumed has agreed with me, to say the least. Why can’t I eat it every day and twice on Sundays? The husband is deadly allergic to peanuts… and you know, those Thai cooks love their peanuts. (Not so allergic that he can’t be on a plane with that bag o’ nuts, but still.) So, being a dutiful and loving wife, I don’t drag him to eating establishments where his death could be imminent.

But… being the dutiful husband he is, he has actually gone and made Thai food for me. Better still, it… was… awesome.

This is the kind of the culinary endeavor that leaves me speechless. He doesn’t eat Thai food. He’s never made Chicken Satay before. And yet it was a complete success. Such grand culinary experiments by me inevitably end up in the garbage, not down the gullet. So, I bow to you, husband… who once (I have to say immodestly) learned to cook from me. You have done well, little grasshopper.

Read on for his recipe, and for more close-ups of deliciousness.

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