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Goddess of Scrumptiousness (Recipes and Food Photography by Jeannie Maristela-Gust) by Jeannie Maristela-Gust is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Based on a work at http://goddessofscrumptiousness.tumblr.com.
Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes

Chilli, Garlic and Butter Prawns
Ingredients:
1 kilo large prawns, shelled (but with heads intact) and deveined
1/4 cup butter
2 Tablespoons extra virgin olive oil
1 whole head of medium size garlic, minced
2 red chillies, finely chopped or 1 teaspoon dried red chilli flakes
* 1 teaspoon Asian chilli-garlic paste (optional, but suggested)
salt (according to taste)
- Heat a saute pan or wok (if you have one) over medium heat and put in the butter, extra virgin olive oil and garlic.
- Saute garlic until aromatic and soft. Add chopped red chillies or dried red chilli flakes and Asian chilli-garlic paste (optional). 
- Increase heat of the stove to high. Add prawns in the pan and toss into sauteing garlic and chillies. 
- Cook prawns 4-5 minutes or until they are curled and turned orange. 
(note: shrimps/prawns cook quickly, so a couple of seconds longer and they tend to instantly get overcooked.) 
- Serve with rice or toasted and crusty garlic-rubbed baguette bread. 
Serves 4

Chilli, Garlic and Butter Prawns

Ingredients:

1 kilo large prawns, shelled (but with heads intact) and deveined

1/4 cup butter

2 Tablespoons extra virgin olive oil

1 whole head of medium size garlic, minced

2 red chillies, finely chopped or 1 teaspoon dried red chilli flakes

1 teaspoon Asian chilli-garlic paste (optional, but suggested)

salt (according to taste)

- Heat a saute pan or wok (if you have one) over medium heat and put in the butter, extra virgin olive oil and garlic.

- Saute garlic until aromatic and soft. Add chopped red chillies or dried red chilli flakes and Asian chilli-garlic paste (optional). 

- Increase heat of the stove to high. Add prawns in the pan and toss into sauteing garlic and chillies. 

- Cook prawns 4-5 minutes or until they are curled and turned orange. 

(note: shrimps/prawns cook quickly, so a couple of seconds longer and they tend to instantly get overcooked.) 

Serve with rice or toasted and crusty garlic-rubbed baguette bread. 

Serves 4



Smoky Baked Potato Wedges with Hickory Smoked Bacon served with Spanish Red

Ingredients:

1 large potato (1/2 pound), scrubbed, unpeeled, quartered and boiled in slightly salted water until tender

1 Tablespoon extra virgin olive oil

2 Tablespoons cream cheese, softened 

1 teaspoon good quality dijon mustard, Maille Fine de Dijon

2 Tablespoons milk

1/2 teaspoon Spanish sweet smoked paprika, Pimenton Dulce de la Vera

1/2 cup grated manchego cheese (or can substitute gruyere or swiss cheese), divided into 2 (1/4 cup), 1/4 cup to mix in the mash, 1/4 to sprinkle on top of the potatoes

salt and fresh cracked black pepper to taste

1/4 cup crisp hickory smoked bacon bits

1 Tablespoon chives, finely chopped

- While potatoes are still hot, scoop the flesh and put in a bowl.

- Mash potatoes and mix in extra virgin olive oil, softened cream cheese, dijon mustard, milk, Spanish sweet smoked paprika, chives, grated cheese and season with salt and pepper (to taste). 

- Spoon mixture on potato skin wedges, top with the remaining grated cheese and a few bits of bacon. 

- Bake in a 375’F oven for 12-15 minutes or until cheese has melted and tops are browned. 

- Top with remaining bacon bits and a few dashes of paprika (pimenton).

Makes 1-2 servings

(Source: goddessofscrumptiousness)



Kimchi Fried Rice, Kimchi Kimbap and Hawker Style Shrimp Balls

KIMCHI FRIED RICE

Ingredients:

2 tablespoons canola oil

6 cloves garlic, finely chopped

1 cup kimchi, chopped

4 cups cooked white rice

7 grams chicken stock powder (can substitute 1 1/2 teaspoon of chicken stock concentrate)

2 teaspoons sushi and sashimi soy sauce (or light soy sauce)

1 teaspoon toasted sesame oil

1/2 teaspoon cracked black pepper

2 eggs, beaten

Procedure:

In a large pan or wok on medium-high heat, saute chopped garlic in canola oil for 10 seconds. Add kimchi and saute for another 10 seconds.

Add the cooked rice making sure to break the lumps. Season the rice with chicken stock powder, soy sauce, toasted sesame oil and cracked black pepper.

Toss and cook fried rice for 10 minutes, then turn off heat and immediately pour the beaten eggs over rice, stir and toss. Serve hot with shredded nori and thinly sliced omelette.

Serves 4

* Kimchi Kimbap *

Nori Sheets

Kimchi Fried Rice

Sliced Fried Spam (luncheon meat or ham is also good)

Omelette 

- Place nori sheet on cling or sushi mat, spread kimchi fried rice, 2 (3/4 inch in diameter sticks) of fried spam and sliced omelette.

- Roll sushi tightly and cut into 1 inch slices. 

Hawker Style Shrimp Balls

Ingredients: 

1 pound raw shrimps, shelled, deveined and heads and tails removed

juice of 1/2 lime (or lemon)

2 Tablespoons spring onions, roughly sliced

1 clove garlic

1/2 teaspoon red chilli flakes (optional)

2 teaspoons oyster sauce

1/2 teaspoon salt

1/2 teaspoon fresh cracked black pepper

2 Tablespoons all-purpose flour

canola oil (enough to reach half the height of your fry pan) for frying

wedges of lime or lemon to serve

- Blitz all ingredients together in a food processor. 

- Chill shrimp ball mixture inside the fridge for 30 mins.

- Heat canola oil in fry pan over medium-high heat.

- Using 2 spoons, scoop 1 tablespoon each of shrimp mixture and form into irregular shaped balls.

- Fry in oil until golden.

- Serve with lime or lemon wedges on the side. 

(Source: goddessofscrumptiousness)



Fish Steak in Sriracha Escabeche
* Escabeche is a typical Mediterranean cuisine which refers to a dish of either poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spain and Latin America, and popular in Catalonia, Portugal, Provence and the Philippines. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. (http://en.wikipedia.org/wiki/Escabeche)
Ingredients:
3 (1/3 pound each, 3/4 inch thick) fish steaks
(Mahi-Mahi/Yellow Fin or Ahi Tuna/whole Tilapia or Tilapia fillets) 
salt and fresh cracked black pepper
1/2 canola oil (for pan-frying the fish and sauteeing vegetables)
1 cup carrots, julienned
2 Tablespoons ginger, julienned
1 large red onion, julienned
1 large tomato, deseeded and julienned
2 stalks spring onions, sliced diagonal
Escabeche Sauce:
1/2 cup white vinegar (or white cane vinegar, if available)
1/2 cup tomato sauce
1/2 cup tomato ketchup
1 Tablespoon Sriracha (or more according to taste and spice preference, also Optional)
1 1/2 cups chicken stock (or vegetable stock)
1/3 - 1/2 cup sugar (less or more according to taste)
salt and pepper (according to taste)
Procedure:
- Season both sides of fish steaks with salt and pepper and pan-fry in canola oil. When cooked, transfer to a plate and set aside.
- In the same pan with the same oil used to pan-fry fish, saute ginger and onions for 2 minutes or until aromatics are fragrant. Add carrots and tomatoes and saute for 2 minutes.
- In a bowl, mix all liquid (sauce) ingredients together and adjust seasonings according to preference.
- Pour escabeche sauce mixture in saute pan with vegetables. simmer sauce until slightly thickened.
- Place fish steaks on a serving dish and pour sauce over. Garnish with sliced spring onions.
Serves 3-4
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.Based on a work at goddessofscrumptiousness.tumblr.com

Fish Steak in Sriracha Escabeche

* Escabeche is a typical Mediterranean cuisine which refers to a dish of either poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spain and Latin America, and popular in Catalonia, Portugal, Provence and the Philippines. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. (http://en.wikipedia.org/wiki/Escabeche)

Ingredients:

3 (1/3 pound each, 3/4 inch thick) fish steaks

(Mahi-Mahi/Yellow Fin or Ahi Tuna/whole Tilapia or Tilapia fillets) 

salt and fresh cracked black pepper

1/2 canola oil (for pan-frying the fish and sauteeing vegetables)

1 cup carrots, julienned

2 Tablespoons ginger, julienned

1 large red onion, julienned

1 large tomato, deseeded and julienned

2 stalks spring onions, sliced diagonal

Escabeche Sauce:

1/2 cup white vinegar (or white cane vinegar, if available)

1/2 cup tomato sauce

1/2 cup tomato ketchup

1 Tablespoon Sriracha (or more according to taste and spice preference, also Optional)

1 1/2 cups chicken stock (or vegetable stock)

1/3 - 1/2 cup sugar (less or more according to taste)

salt and pepper (according to taste)

Procedure:

- Season both sides of fish steaks with salt and pepper and pan-fry in canola oil. When cooked, transfer to a plate and set aside.

- In the same pan with the same oil used to pan-fry fish, saute ginger and onions for 2 minutes or until aromatics are fragrant. Add carrots and tomatoes and saute for 2 minutes.

- In a bowl, mix all liquid (sauce) ingredients together and adjust seasonings according to preference.

- Pour escabeche sauce mixture in saute pan with vegetables. simmer sauce until slightly thickened.

- Place fish steaks on a serving dish and pour sauce over. Garnish with sliced spring onions.

Serves 3-4

Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com



HOT MADRAS CHICKEN CURRY
Ingredients:
1 kilo chicken thighs (salt and pepper to season/marinade chicken)
1/4 cup canola oil (2 tablespoons for pan-searing the chicken, 2 tablespoons to saute aromatics)
1 head garlic, minced
2 large white onions, chopped
1 tablespoon ginger, chopped fine
4 cups chicken stock (or vegetable stock)
1 cup tomato puree
2 tablespoons hot Madras curry mix
2 large potatoes, large dice
2 carrots, large dice
- Season chicken thighs with salt and pepper and pan-sear in canola oil until lightly golden and meat is caramelized. Place on a dish. And add the remaining canola oil in the pan.
- Saute ginger, onions and garlic then add the hot Madras curry powder mix.
- Put back the seared chicken thighs. Add the potatoes, carrots, tomato puree and chicken stock. Bring to a boil then lower heat to simmer the stew for 45 minutes or until root vegetables are tender and stew is thickened. Season with salt to taste.
- Serve with plain boiled rice, Indian chapatis or Naan.
Makes 6-7 servings

HOT MADRAS CHICKEN CURRY

Ingredients:

1 kilo chicken thighs (salt and pepper to season/marinade chicken)

1/4 cup canola oil (2 tablespoons for pan-searing the chicken, 2 tablespoons to saute aromatics)

1 head garlic, minced

2 large white onions, chopped

1 tablespoon ginger, chopped fine

4 cups chicken stock (or vegetable stock)

1 cup tomato puree

2 tablespoons hot Madras curry mix

2 large potatoes, large dice

2 carrots, large dice

- Season chicken thighs with salt and pepper and pan-sear in canola oil until lightly golden and meat is caramelized. Place on a dish. And add the remaining canola oil in the pan.

- Saute ginger, onions and garlic then add the hot Madras curry powder mix.

- Put back the seared chicken thighs. Add the potatoes, carrots, tomato puree and chicken stock. Bring to a boil then lower heat to simmer the stew for 45 minutes or until root vegetables are tender and stew is thickened. Season with salt to taste.

- Serve with plain boiled rice, Indian chapatis or Naan.

Makes 6-7 servings



Quick Saffron and Seafood Rice with Chorizo
Ingredients:
3 cups basmati rice
6 cups hot chicken stock
pinch of saffron threads or pinch of saffron powder
(in my case, I used one small sachet of saffron powder equivalent to a pinch as well)
1/2 pound large shrimps, shelled and deveined
1/2 pound squid, cut into 1/2 inch rings
1/2 cup pitted green olives
1 foot long link of chorizo, medium dice
1 large white onion, small dice
6 cloves garlic, minced
juice of half a lemon (to marinate shrimps and squid rings)
1/4 cup extra virgin olive oil (for frying chorizo as well as sauteing the onions and basmati rice)
2 tablespoons butter (for sauteing the garlic, shrimps and squid separately)
salt and pepper to taste
lemon wedges (to serve on the side)
1/2 cup parsley, coarsely chopped (to sprinkle on top)
Procedure:
- Marinate shrimps and squid in lemon juice, salt and fresh cracked black pepper for 5 minutes.
- Put the saffron threads or saffron powder in hot chicken stock, stir and set aside.
- Place a large skillet (preferably a skillet with a bit of height) over medium heat and add olive oil. Fry diced chorizo until a bit of the fat renders in the pan and mixes in with the olive oil tinting it with a gorgeous red-orange colour. Remove fried chorizo bits from the oil and set aside.
- Add onions into the tinted oil and saute until soft. Add basmati rice and saute for 5 minutes just barely toasting it. And then pour the saffron infused hot chicken stock.
- Wait about 2 minutes for the mixture to boil before reducing heat to low to simmer for 15-20 minutes or until rice is done (either preferred al dente or just perfectly tender but not mushy and overcooked).
- While the rice gently cooks, place a skillet over high heat, add butter and garlic. Saute garlic until fragrant and soft (but not browned) and add the marinated shrimps and squid along with the green olives. Saute for 3 minutes or until shrimp curls up and turns orange (do not over cook shrimps and squid or both will be tough and chewy… which will just ruin the dish). Set the sauteed seafood aside (still in the skillet). 
- When rice is almost done, add the fried chorizo nuggets and sauteed shrimps and squid rings along with the bit of pan juices rendered. Toss the mixture with two forks.
- Top with chopped parsley.
- Serve with lemon wedges on the side.
Makes 8 servings

Quick Saffron and Seafood Rice with Chorizo

Ingredients:

3 cups basmati rice

6 cups hot chicken stock

pinch of saffron threads or pinch of saffron powder

(in my case, I used one small sachet of saffron powder equivalent to a pinch as well)

1/2 pound large shrimps, shelled and deveined

1/2 pound squid, cut into 1/2 inch rings

1/2 cup pitted green olives

1 foot long link of chorizo, medium dice

1 large white onion, small dice

6 cloves garlic, minced

juice of half a lemon (to marinate shrimps and squid rings)

1/4 cup extra virgin olive oil (for frying chorizo as well as sauteing the onions and basmati rice)

2 tablespoons butter (for sauteing the garlic, shrimps and squid separately)

salt and pepper to taste

lemon wedges (to serve on the side)

1/2 cup parsley, coarsely chopped (to sprinkle on top)

Procedure:

- Marinate shrimps and squid in lemon juice, salt and fresh cracked black pepper for 5 minutes.

- Put the saffron threads or saffron powder in hot chicken stock, stir and set aside.

- Place a large skillet (preferably a skillet with a bit of height) over medium heat and add olive oil. Fry diced chorizo until a bit of the fat renders in the pan and mixes in with the olive oil tinting it with a gorgeous red-orange colour. Remove fried chorizo bits from the oil and set aside.

- Add onions into the tinted oil and saute until soft. Add basmati rice and saute for 5 minutes just barely toasting it. And then pour the saffron infused hot chicken stock.

- Wait about 2 minutes for the mixture to boil before reducing heat to low to simmer for 15-20 minutes or until rice is done (either preferred al dente or just perfectly tender but not mushy and overcooked).

- While the rice gently cooks, place a skillet over high heat, add butter and garlic. Saute garlic until fragrant and soft (but not browned) and add the marinated shrimps and squid along with the green olives. Saute for 3 minutes or until shrimp curls up and turns orange (do not over cook shrimps and squid or both will be tough and chewy… which will just ruin the dish)Set the sauteed seafood aside (still in the skillet). 

- When rice is almost done, add the fried chorizo nuggets and sauteed shrimps and squid rings along with the bit of pan juices rendered. Toss the mixture with two forks.

- Top with chopped parsley.

- Serve with lemon wedges on the side.

Makes 8 servings



Parmesan Risotto (with pesto)
Ingredients: 
3/4 cup Arborio rice
2 Tablespoons unsalted butter
1/2 of a large white onion, chopped
3 1/2 cups hot vegetable stock (or chicken stock if not vegetarian)
1/4 cup dry white wine
1/2 cup grated parmigiano-reggiano/ regular parmesan
fresh cracked black pepper
salt (optional and according to taste)
a pat of butter (additional to finish the dish)
prepared homemade or store bought pesto
shavings of pamigiano-reggiano/ regular parmesan
Procedure: 
- In a large sauce pan over medium heat, melt butter and saute onions until translucent and soft.
- Add the Arborio rice and saute for about 2 minutes.
- Add the the dry white wine. Then slowly add the vegetable stock (or chicken broth) half a cup at a time while slowly stirring the rice. When the rice absorbs a decent amount of liquid add another half cup of stock, repeat this process until rice is cooked (al dente) and is a bit soupy.
- Add the grated parmigiano-reggiano and gently stir until creamy.
- Season with freshly cracked black pepper (and salt, optional and according to taste) And finish the risotto dish with a pat of butter and remove from heat.
- Serve dribbled with a bit of pesto and shaving of parmigiano-reggiano.
Makes 3-4 servings

Parmesan Risotto (with pesto)

Ingredients: 

3/4 cup Arborio rice

2 Tablespoons unsalted butter

1/2 of a large white onion, chopped

3 1/2 cups hot vegetable stock (or chicken stock if not vegetarian)

1/4 cup dry white wine

1/2 cup grated parmigiano-reggiano/ regular parmesan

fresh cracked black pepper

salt (optional and according to taste)

a pat of butter (additional to finish the dish)

prepared homemade or store bought pesto

shavings of pamigiano-reggiano/ regular parmesan

Procedure: 

- In a large sauce pan over medium heat, melt butter and saute onions until translucent and soft.

- Add the Arborio rice and saute for about 2 minutes.

- Add the the dry white wine. Then slowly add the vegetable stock (or chicken broth) half a cup at a time while slowly stirring the rice. When the rice absorbs a decent amount of liquid add another half cup of stock, repeat this process until rice is cooked (al dente) and is a bit soupy.

- Add the grated parmigiano-reggiano and gently stir until creamy.

- Season with freshly cracked black pepper (and salt, optional and according to taste) And finish the risotto dish with a pat of butter and remove from heat.

- Serve dribbled with a bit of pesto and shaving of parmigiano-reggiano.

Makes 3-4 servings




Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes
Ingredients:
500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (sliced into 1 inch chunks)
For the chicken marinade:
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).
-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
For the garlic gravy:
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes
-  Place sauté pan over medium heat and add butter and olive oil.
-  Saute garlic until fragrant and soft.
-  Add the flour and cook for a minute.
-  Add chicken stock and simmer gravy until thickened then add the chopped basil.
-  Season with salt and pepper.
-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.
-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).
Makes 5-6 servings
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.Based on a work at goddessofscrumptiousness.tumblr.com

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Ingredients:

500 grams spaghetti pasta (cooked al dente)

1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta)

½ cup grated parmesan cheese

2 cups whole cherry tomatoes

-  Place sauté pan over medium heat and add butter and olive oil.

-  Saute garlic until fragrant and soft.

-  Add the flour and cook for a minute.

-  Add chicken stock and simmer gravy until thickened then add the chopped basil.

-  Season with salt and pepper.

-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.

-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings

Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com




Inasal Style Grilled Pork Belly with Balsamic-Soy Braised Eggplants over Creamy Sweet Corn Puree, sprinkled with chopped Jalapenos
The smoky and hearty grilled pork belly and all its porky deliciousness is balanced by the savory-tangy balsamic-soy braised eggplants. The creaminess and sweetness of the sweet corn puree balances the richness of the pork belly and the slight acidity of the eggplants. The chopped Jalapenos (although optional) rounds off all the varying flavors and absolutely compliments all the three components of this dish with an added spicy kick.
Ingredients:
For the Grilled Pork Belly:
1 pound pork belly (sliced 3/4 inch thick)
Marinade:
1/2 cup apple cider vinegar
1/3 cup fish sauce
2 tablespoons red onions, finely chopped
2 teaspoons ginger root, finely chopped
1/2 teaspoon chili flakes
1/4 cup maple syrup
1 tablespoon dark brown sugar
salt and cracked black pepper
- marinate pork belly slices in marinade for at least 1 hour or overnight (more preferably). Before grilling, brush away/remove the finely chopped aromatics from the marinade, pat dry the pork belly slices. Grill pork belly until cooked, golden and slightly charred.
For the Braised Eggplants:
2 large eggplants, medium diced
1 medium red onion, small diced
6 cloves garlic, finely minced
2 mild long red peppers (I used Jamaican long peppers for this), small diced
1/4 cup extra virgin olive oil
1/3 cup balsamic vinegar
1/3 cup dark soy sauce (not the Japanese soy, but use other Asian variety)
salt and cracked black pepper
1/2 cup water
- In a saute pan over medium fire, heat EVOO and saute garlic and red onions until soft and aromatic. Add the eggplants and saute for 5 minutes. Mix together the balsamic vinegar and soy sauce and pour over the sauteing eggplants. Add the water and simmer until eggplants are soft and liquid has evaporated. Mix in the diced mild red peppers and season with salt and pepper according to taste.
For the Sweet Corn Puree:
4 cups fresh steamed sweet corn kernels
1/4 cup butter
1 medium red onion, sliced
3 cups chicken stock (or vegetable stock - if making this corn puree vegetarian)
1/2 cup half and half (half milk-half cream)
pinch of cinnamon (just to accentuate the sweetness and flavor of the corn)
salt and white pepper to taste
- Melt butter over medium heat and saute red onions, when onions are soft and translucent, add the sweet corn kernels and saute for 5 minutes. Add the chicken stock and simmer for 10 minutes.
- Cool the sauteed mixture slightly then puree in a blender. Pass the pureed mixture through a fine sieve or strainer.
- Return the corn puree in the saucepan, heat and add the half and half. Season with salt and white pepper to taste.
* Serve/Plate all three components together, sprinkle finely chopped Jalapeno peppers (optional).
Serves 4

Inasal Style Grilled Pork Belly with Balsamic-Soy Braised Eggplants over Creamy Sweet Corn Puree, sprinkled with chopped Jalapenos

The smoky and hearty grilled pork belly and all its porky deliciousness is balanced by the savory-tangy balsamic-soy braised eggplants. The creaminess and sweetness of the sweet corn puree balances the richness of the pork belly and the slight acidity of the eggplants. The chopped Jalapenos (although optional) rounds off all the varying flavors and absolutely compliments all the three components of this dish with an added spicy kick.

Ingredients:

For the Grilled Pork Belly:

1 pound pork belly (sliced 3/4 inch thick)

Marinade:

1/2 cup apple cider vinegar

1/3 cup fish sauce

2 tablespoons red onions, finely chopped

2 teaspoons ginger root, finely chopped

1/2 teaspoon chili flakes

1/4 cup maple syrup

1 tablespoon dark brown sugar

salt and cracked black pepper

- marinate pork belly slices in marinade for at least 1 hour or overnight (more preferably). Before grilling, brush away/remove the finely chopped aromatics from the marinade, pat dry the pork belly slices. Grill pork belly until cooked, golden and slightly charred.

For the Braised Eggplants:

2 large eggplants, medium diced

1 medium red onion, small diced

6 cloves garlic, finely minced

2 mild long red peppers (I used Jamaican long peppers for this), small diced

1/4 cup extra virgin olive oil

1/3 cup balsamic vinegar

1/3 cup dark soy sauce (not the Japanese soy, but use other Asian variety)

salt and cracked black pepper

1/2 cup water

- In a saute pan over medium fire, heat EVOO and saute garlic and red onions until soft and aromatic. Add the eggplants and saute for 5 minutes. Mix together the balsamic vinegar and soy sauce and pour over the sauteing eggplants. Add the water and simmer until eggplants are soft and liquid has evaporated. Mix in the diced mild red peppers and season with salt and pepper according to taste.

For the Sweet Corn Puree:

4 cups fresh steamed sweet corn kernels

1/4 cup butter

1 medium red onion, sliced

3 cups chicken stock (or vegetable stock - if making this corn puree vegetarian)

1/2 cup half and half (half milk-half cream)

pinch of cinnamon (just to accentuate the sweetness and flavor of the corn)

salt and white pepper to taste

- Melt butter over medium heat and saute red onions, when onions are soft and translucent, add the sweet corn kernels and saute for 5 minutes. Add the chicken stock and simmer for 10 minutes.

- Cool the sauteed mixture slightly then puree in a blender. Pass the pureed mixture through a fine sieve or strainer.

- Return the corn puree in the saucepan, heat and add the half and half. Season with salt and white pepper to taste.

* Serve/Plate all three components together, sprinkle finely chopped Jalapeno peppers (optional).

Serves 4




BUTTER AND GARLIC PORK WITH CRISPY FRIED GARLIC  
This dish is super fast to make. Again this belongs to my portfolio of dishes that requires minimum effort, but with maximum deliciousness. 
Don’t mind the garlic breath… this dish is all worth it!
Ingredients:
2 pounds pork tenderloin, sliced thinly
Marinade:
2 tablespoons oyster sauce
2 tablespoons worcestershire sauce
1 tablespoon garlic, finely minced
1 teaspoon cracked black pepper
1/2 teaspoon salt (optional and according to taste)
____________________
1/4 cup butter
1 tablespoon garlic, minced
2 Jamaican long red peppers, deseeded and sliced thinly
1/4 cup chives, sliced finely
_______________
1 head garlic, minced finely
1/4 cup canola oil/vegetable oil
- fry garlic in oil until golden brown (but not burnt) and crispy. Set aside.
Procedure:
Marinate pork tenderloin slices with the marinade ingredients for 20 minutes.
Heat a saute pan or wok. Melt butter and saute garlic in butter until soft. Add the sliced pork and saute for 6-8 minutes.
Add the sliced long peppers. Saute for 2 minutes.
Serve over boiled plain rice.
Sprinkle with chives and crispy fried garlic bits.
Makes 4-5 servings

BUTTER AND GARLIC PORK WITH CRISPY FRIED GARLIC 

This dish is super fast to make. Again this belongs to my portfolio of dishes that requires minimum effort, but with maximum deliciousness. 

Don’t mind the garlic breath… this dish is all worth it!

Ingredients:

2 pounds pork tenderloin, sliced thinly

Marinade:

2 tablespoons oyster sauce

2 tablespoons worcestershire sauce

1 tablespoon garlic, finely minced

1 teaspoon cracked black pepper

1/2 teaspoon salt (optional and according to taste)

____________________

1/4 cup butter

1 tablespoon garlic, minced

2 Jamaican long red peppers, deseeded and sliced thinly

1/4 cup chives, sliced finely

_______________

1 head garlic, minced finely

1/4 cup canola oil/vegetable oil

- fry garlic in oil until golden brown (but not burnt) and crispy. Set aside.

Procedure:

  1. Marinate pork tenderloin slices with the marinade ingredients for 20 minutes.
  2. Heat a saute pan or wok. Melt butter and saute garlic in butter until soft. Add the sliced pork and saute for 6-8 minutes.
  3. Add the sliced long peppers. Saute for 2 minutes.
  4. Serve over boiled plain rice.
  5. Sprinkle with chives and crispy fried garlic bits.

Makes 4-5 servings




STIR-FRIED SRIRACHA SHRIMPS
Spicy with a hint of Asian barbecue.
Ingredients:
1 pound medium-size shrimps (heads removed and peeled)
1 Tablespoon Sriracha
1 Tablespoon Oyster Sauce
Salt and Pepper
2 Tablespoons butter
5 cloves garlic, minced
1/4 cup green onions, thinly sliced
1 Jamaican long pepper, chopped fine
Procedure:
1. Marinate shrimps in sriracha, oyster sauce, salt and pepper for 5-10 minutes.
2. Place wok or skillet over medium-high heat, melt butter then saute garlic until softened and fragrant (1 minute).
3. Add the Jamaican long pepper and green onion and saute aromatics for another minute.
4. Add the shrimps into the sauteed aromatics and toss or “stir-fry”. Cook for no longer than 2 minutes or until shrimps curl-up (shrimps can overcook in a matter of seconds).
5. Serve with steamed rice or toasted baguette slices.
Makes 2-3 servings

STIR-FRIED SRIRACHA SHRIMPS

Spicy with a hint of Asian barbecue.

Ingredients:

1 pound medium-size shrimps (heads removed and peeled)

1 Tablespoon Sriracha

1 Tablespoon Oyster Sauce

Salt and Pepper

2 Tablespoons butter

5 cloves garlic, minced

1/4 cup green onions, thinly sliced

1 Jamaican long pepper, chopped fine

Procedure:

1. Marinate shrimps in sriracha, oyster sauce, salt and pepper for 5-10 minutes.

2. Place wok or skillet over medium-high heat, melt butter then saute garlic until softened and fragrant (1 minute).

3. Add the Jamaican long pepper and green onion and saute aromatics for another minute.

4. Add the shrimps into the sauteed aromatics and toss or “stir-fry”. Cook for no longer than 2 minutes or until shrimps curl-up (shrimps can overcook in a matter of seconds).

5. Serve with steamed rice or toasted baguette slices.

Makes 2-3 servings



FARFALLE WITH EGGPLANT, TOMATO AND CHAMPIGNON RAGOUT


Ingredients:

1/3 cup extra virgin olive oil

1 small head of garlic, minced

2 medium size red onions, chopped

5 cups eggplants, diced medium

2 large beefsteak tomatoes, peeled, deseeded and chopped

1 large red bell pepper, diced small

2 cups champignon mushrooms, diced medium

1 1/2 teaspoons dried oregano

2 tablespoons chopped fresh basil or 1 teaspoon dried

1 bayleaf

2 cups garlic and herbs flavored tomato sauce

1 cup vegetable stock

salt and cracked black pepper to taste

1 teaspoon sugar

500 grms farfalle pasta, pre-cooked (al dente)

grated parmesan cheese (optional)

Italian flat-leaf parsley, chopped

Procedure:

1. In a large saute pan, over medium heat, saute onions, garlic and bayleaf in extra virgin olive oil until aromatics are softened (about 5 mins.)

2. Add the red bell peppers, eggplants, champignon mushrooms and dried herbs. Saute until eggplants are tender (about 8-10 mins).

3. Add the tomatoes, flavored tomato sauce and vegetable stock. Season with salt, cracked black pepper and sugar (to balance the acidity of the tomatoes). Simmer for 10 minutes. Turn off heat.

4. To serve, spoon ragout over cooked farfalle pasta and sprinkle with grated parmesan cheese and chopped parsley.

Buon Appetito! - jeannie :)

Serves 4-6



GARLIC AND SOY PAN-SEARED CHICKEN
The marinade I used on these chicken cutlets have only four ingredients, yet it is the most savory, tasty and thriving with garlicky goodness.
The recipe for this marinade is used to season the meats, seafood and  vegetables for meats cooked on (Japanese) Teppan (teppanyaki).
Although I used this on chicken today, this marinade/basting mixture is divinely perfect for Tuna steaks, squid or octopus, rib eye steak or  even meaty vegetables (mushrooms and eggplant) that are either  pan-seared or grilled.
This is minimum effort for maximum deliciousness! :)
Ingredients:
1 head garlic, cloves separated and peeled
1/3 cup dark soy sauce (preferably Kikkoman brand)
1/2 cup butter
1 teaspoon cracked black pepper
Procedure:
In a small food processor or blender, blitz all the garlic cloves with the soy sauce until homogenous.
In a small sauce pan, melt butter and add the soy-garlic mixture and  cracked black pepper. Simmer for 5 minutes over medium heat.
Once simmered, remove from heat and cool to room temperature.
Brush this marinade onto meats like tuna steaks/loin, steak  cuts of beef, chicken breast fillets, seafood like  shrimps/squid/octopus, and vegetables like meaty mushrooms such as  portobello, fresh shiitake or oyster mushrooms, eggplants, or meat  substitutes like firm tofu or vegemeat (textured protein) 10 minutes (to marinate) before pan-searing or grilling.
Makes 1 cup

GARLIC AND SOY PAN-SEARED CHICKEN

The marinade I used on these chicken cutlets have only four ingredients, yet it is the most savory, tasty and thriving with garlicky goodness.

The recipe for this marinade is used to season the meats, seafood and vegetables for meats cooked on (Japanese) Teppan (teppanyaki).

Although I used this on chicken today, this marinade/basting mixture is divinely perfect for Tuna steaks, squid or octopus, rib eye steak or even meaty vegetables (mushrooms and eggplant) that are either pan-seared or grilled.

This is minimum effort for maximum deliciousness! :)

Ingredients:

1 head garlic, cloves separated and peeled

1/3 cup dark soy sauce (preferably Kikkoman brand)

1/2 cup butter

1 teaspoon cracked black pepper

Procedure:

In a small food processor or blender, blitz all the garlic cloves with the soy sauce until homogenous.

In a small sauce pan, melt butter and add the soy-garlic mixture and cracked black pepper. Simmer for 5 minutes over medium heat.

Once simmered, remove from heat and cool to room temperature.

Brush this marinade onto meats like tuna steaks/loin, steak cuts of beef, chicken breast fillets, seafood like shrimps/squid/octopus, and vegetables like meaty mushrooms such as portobello, fresh shiitake or oyster mushrooms, eggplants, or meat substitutes like firm tofu or vegemeat (textured protein) 10 minutes (to marinate) before pan-searing or grilling.

Makes 1 cup



SPICY TUNA AND POTATO FRITtATA

Ingredients:
5 eggs
1/2 cup grated parmesan cheese
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
2 large potatoes
(scrubbed, peeled, cut into medium dice, boiled in salted water until tender and drained)
3 Tablespoons extra virgin olive oil
1 medium size white onion, sliced thin
2 Tablespoons chopped green onions
1 large tomato, cut small dice
1/2 cup canned flaked spicy tuna
(or if you don’t like tuna, substitute with the same amount of either  diced bacon or ham… if vegetarian, substitute with sliced button  mushrooms or champinons)
Procedure:
1. In a medium bowl, beat eggs, parmesan cheese and season with salt and pepper. Set aside.
2. In a medium non-stick skillet over medium-low heat, add EVOO and  saute white onions until soft, then add the tomatoes and green onions,  saute for 2 minutes.
3. Add the canned spicy tuna and saute for a minute with the aromatics.
4. Add the boiled and drained diced potatoes and toss with the sauteed tuna mixture.
5. Pour the prepared beaten eggs over the tuna and potatoes. Work  your spatula along the side and center of the omelette/pan to evenly  distribute the eggs and to evenly cook the frittata. Cook for 3-4 minutes  on one side or until you see that the eggs are almost set.
6. Get a plate larger than the size of the frittata. Slide the frittata  onto the plate. Invert the skillet over the plate and turn plate upside  down making the other side of the frittata fall back into the skillet.
7. Cook the other side for 3 minutes. Then transfer into a serving plate.
Serves 6 (1/6 portion per person)

SPICY TUNA AND POTATO FRITtATA

Ingredients:

5 eggs

1/2 cup grated parmesan cheese

1/2 teaspoon cracked black pepper

1/2 teaspoon salt

2 large potatoes

(scrubbed, peeled, cut into medium dice, boiled in salted water until tender and drained)

3 Tablespoons extra virgin olive oil

1 medium size white onion, sliced thin

2 Tablespoons chopped green onions

1 large tomato, cut small dice

1/2 cup canned flaked spicy tuna

(or if you don’t like tuna, substitute with the same amount of either diced bacon or ham… if vegetarian, substitute with sliced button mushrooms or champinons)

Procedure:

1. In a medium bowl, beat eggs, parmesan cheese and season with salt and pepper. Set aside.

2. In a medium non-stick skillet over medium-low heat, add EVOO and saute white onions until soft, then add the tomatoes and green onions, saute for 2 minutes.

3. Add the canned spicy tuna and saute for a minute with the aromatics.

4. Add the boiled and drained diced potatoes and toss with the sauteed tuna mixture.

5. Pour the prepared beaten eggs over the tuna and potatoes. Work your spatula along the side and center of the omelette/pan to evenly distribute the eggs and to evenly cook the frittata. Cook for 3-4 minutes on one side or until you see that the eggs are almost set.

6. Get a plate larger than the size of the frittata. Slide the frittata onto the plate. Invert the skillet over the plate and turn plate upside down making the other side of the frittata fall back into the skillet.

7. Cook the other side for 3 minutes. Then transfer into a serving plate.

Serves 6 (1/6 portion per person)



MINI ITALIAN MEATLOAF WITH MINI PARMESAN AND GREEN ONION POTATO GRATIN

There is always a good feeling of delight with anything that is made and served just for you. You need not to share it with anybody else (not that I encourage greediness), but somehow, having something intended just for your own consumption (vain as this may sound) makes one feel very special in one form or another.

This plate, was a bit of a form of parody for me. An American-Italian entree (Meatloaf) paired with a French side dish (Pommes de Terre Gratinees) cooked by an Asian (Me)! @@ :)

Ingredients:

Meatloaf

1 lb lean ground beef

2 slices whole wheat bread, processed in the food processor (fresh bread crumbs)

4 Tablespoons grated Parmesan cheese

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 teaspoon pepper

1/2 teaspoon salt

3 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

1 large egg

1 medium size red onion, finely chopped

1/2 cup marinara sauce, or flavored spaghetti sauce or ketchup (if you prefer)

- to spread on top of the meatloaves before baking.

Procedure: Preheat oven at 375’F

1. Combine all meatloaf ingredients together in a bowl (with the exception of the marinara sauce which will be spread on top of the meatloaves before those go in the oven).

2. Divide the meat mixture into four and form into oval loaves.

3. Spread the Marinara Sauce over the loaves. Bake for 30 minutes.

4. Once baked, cover with foil to keep warm.

Potato Gratin

Ingredients: 

3 medium size potatoes, scrubbed, peeled and thinly sliced (2.5 cm)

2 Tablespoons unsalted butter

1/2 cup cream

4 cloves garlic, minced

2 Tablespoons green onion, thinly sliced (+ 2 Tablespoons for sprinkling before serving)

1/2 teaspoon fresh cracked black pepper

1/2 teaspoon salt

1/2 cup grated Parmesan cheese

Procedure: Preheat oven at 375’F

Note: I used a Yorkshire Pudding baking pan to bake these mini potato gratins. If you have similar baking pans to which you can make small individual serving, that will be great. Otherwise, you can bake and gratinate this dish in a shallow 6 inch cake tin, or even a pie plate.

1. In a small sauce pan, heat butter and saute the garlic until soft about 2 minutes. Add the thinly sliced green onions and saute for a minute.

2. Add the cream into the sauteed mixture. Season with salt and pepper. Remove from heat.

3. Brush the bottoms of the baking pan with butter and arrange the first layer of potatoes. Spread a quarter of the cream mixture over the first layer and sprinkle with grated Parmesan cheese.

4. Repeat the process in #3 until all the slices of potatoes are laid in the pan, finishing off with the last remaining cream sauce and generously sprinkling the top with grated Parmesan cheese.

5. Bake in the oven for 20-25 minutes (if you are making mini servings) or 35-40 minutes (if you are making a family style serving) or until the potatoes are tender when pierced with a knife and tops are beautifully browned.

6. Before serving sprinkle each disk with the reserved green onions. Serve with the meatloaf and a simple green salad.

Serves 4