Char Siu Shrimp w Peas and Garlic

Tonight was a great meal! We don't have any Dim Sum out here...So I made some.
After some research, I began by making the dough.

6 c. ap flour
1 tbs. baking powder
1 3/4 c. warm water
1/4 c. sugar
2 tbs. unsalted butter
2 tbs. olive oil
1 yeast package

I combined my yeast, water and half my sugar and let it grow for 10 minutes.
Then I put the rest of the sugar in my mixing bowl and creamed my butter. I sifted the baking powder and flour, into my mixer, turned it on and added the water/ yeast mixture and then slowly added my oil. Once the ingredients came togetherfully, I turned off my mixer so not to over mix. Let it rest for an hour and a half. It should triple in volume by then.


Tonight was a great meal! We don't have any Dim Sum out here...So I made some.
After some research, I began by making the dough.

In the mean time I shelled and chopped up about 1 lb. of 21/25 raw shrimp and added the following ingredients to it...

1/2 c. peas
1 tbs. fresh ginger, minced
2 garlic cloves, minced
2 tbs. hoisin sauce
1 tbs. oyster sauce
1 tbs. sugar
2 tbs. mirin
and a shot of sriracha ( optional)

note...this is basically the ingredients for kung pao minus the chicken stock and peanuts.

I rolled the dough out on a floured surface (retro '70's counter top) and rolled it into a baguette shape, about 2 1/2 in. x 14 in. long. At this point I cut it into 1 inch patties and individually pinched and rolled them into nuce little saucers with which to fill the shrimp mix into.



Then I pinched and twisted the edges toward the center. Let it rest for ten minutes longer so the dough relaxes.

Steamed for ten minutes...


voila! create your own sauce or use mine...

shot of toasted sesame oil
1 tbs. sherry vinegar
2 oz. mirin
chives
3 tbs. sugar
soy sauce to taste

Pan Seared Halibut Steak w/ Israeli Cous Cous & Caper Vinaigrette

Hi friends! Just giving you some more food porn...
As you know, I love fish. Big or Small, Fin to Tail, I LLLLOVE FISH! Oh! (wiping away drool) Sorry, I can't help it. And if it has a large bone in it, the flavor is even better! Any way, This is one of my favorites so I cook it as often as I can. Here I pan seared it with some seasonings of mustard, thyme, paprika, garlic and coriander (of course salt and pepper) and served it over Israeli cous cous with trinity veg, veg stock, and fresh oregano and thyme. Topped on it was an emulsion of dijon, cilantro, crushed capers, white wine vinegar, lemon juice and olive oil. I hope you enjoy it too!

Chicken & Basil "Saltimbocca" with Truffle Butter Sauce

Every time I make this dish it gets better. It changes with the seasons and depending on what ingredients I have on hand. I love it! Here I've wrapped the paillard of chicken breast with basil leaves and prosciutto de Parma and made a delicate butter sauce with Oregon Truffles and Fleur de Sel. The sides are Basmati rice infused with leeks and some sauteed veg. Enjoy!

What!??

O.k., is this another kitty litter box or something??! I don't know about you Cheffjonny! ....
Wait a minute, what is that aroma?
Is that what I think it is?!
TRUFFLES!
Oh, my! What will you do with those?

Two Cakes, Two different reasons...

WARNING!! THIS CAKE MAY BE CONSIDERED OFFENSIVE TO THOSE WHO HAVE WEAK STOMACHS!
Its not allowed on MYSPACE and yet I think it will become famous. My dear friend Toni sent me an email this nauseus cake as a tribute to a long running inside joke between us. It involves cats and poop and how she'll own 20 to 30 of them when she's an old maid. So I'm supporting this cake as a comedic approach to the otherwise (sometimes) pretentious culinary world. I hope you enjoy!

On a lighter note, I made a birthday cake for my daughter's "under the sea" birthday party! I'm not that skilled at cakes as you can see but it tasted awesome. It was a two layer Vanilla Bean Sponge Cake with a Vanilla pudding center and a Lemon Butter Cream Frosting.

Northwest Style Granola!

With the economy in the tank and no light at the end yet, I have many excuses to start canning, preserving and drying...(summer's a good reason too.) Also, simple foods made with the best ingredients can be a big hit and a lot of fun to make.
Here's my interpretation of a granola recipe my Grandmother used to make. I grew up eating this stuff! When its fresh out of the oven, it smells like hot oatmeal cookies or wintery mulled spices. MMMM...

4 c. rolled organic oats
1 c. wheat germ
1/2 c. hemp seeds
1/4 c. flax seeds
1/2 c. hazel nuts
1 tbs. cinnamon
1/2 tbs. cardamom
1 tsp. fresh grated nutmeg
1 c. dried cranberries
1 c. medjool dates
1/2 c. orange blossom honey
1 stick salted butter
1 vanilla bean ( split and seeded )
1 star anise seed

Preheat oven to 350*. Toss the first 8 ingredients together in a bowl. Begin melting butter with honey, vanilla, and anise in a small pot. Pour the honey butter over the bowl of dry ingredients and toss together with a spatula. Discard the vanilla pod and star anise. Lay out the mix on a parchment lined sheet pan and bake for 20 minutes then remix the ingredients and bake for 10 more minutes. Let cool on sheet pan and voila! Ther you have it! Keep it in your fridge and it will last up to a month in an air tight container. Although mine only lasts a few days. Enjoy