Quesadilla Pizza

At a friend’s house one time, I only found a couple of ingredients and made this pizza.  It was so good.  Here it is sharing with you guys!!  =)

A Ingredients

Ham, thick cut, cubed                    4 slices

Onion, chopped                             ¼ cup

Red sweet pepper, chopped           ¼ cup                         

B Ingredients

Tortilla                                     4 slices

Tomato, chopped                    ½ cup

Mozzarella, shredded               2 cups

Cheddar cheese, shredded        1 cup

Hot Salsa                                  ½ cup

Scallion, chopped                     ¼ cup

Directions:

1. Saute the A ingredients in a frying pan, scoop out and reserve in a separate bowl.  In the same frying pan, heat up a bit of oil. 

2. Place the tortilla onto a flat surface, sprinkle with the cooked A ingredients, then sprinkle with Mozzarella and Cheddar cheese, then some chopped scallion on top.  Top it with another slice of tortilla, place the whole thing into the frying pan, medium low heat.

3. While the bottom of the quesadilla is frying, place more Mozzarella cheese and cheddar cheese on top, then scoop teaspoonful of hot salsa randomly onto the top, then sprinkle more Mozzarella and Cheddar cheese, place the lid on, fry for 2 more minutes.

4. If this frying pan is oven proof, put the pan in the oven for 3-5 minutes.  If the frying pan isn’t oven proof, then scoop up the pizza onto a cooking sheet, then bake in oven. 

Serving: 2

Nana’s Tacos

My good friend, Jason’s mother Andra, taught me how to make Nana’s famous taco. 

I asked Andra to teach me how to make a good taco because it’s his favorite dish.  I wanted to learn how to make this for him.  He loves his mother’s tacos, he told me.  Eight years later, all I have left is a broken heart and a good taco recipe….

A Ingredients

Olive oil                           1 tablespoon

Beef, ground                   ½ lb

Garlic, minced                  1 teaspoon

Cuming, ground                1 teaspoon

Chili powder                    ¼ teaspoon

Onion powder                   1 teaspoon

Red hot chili pepper         ½ teaspoon

Salt and black pepper           to taste

B Ingredients

White corn tortilla              8 slices

Oil                                      2 cups

C Ingredients

Lettuce, Shredded                1 cup

Cheddar cheese,Shredded   ½ cup

Black olive, sliced               ¼ cup

Pico de gallo                       ½ cup

Hot Salsa                             ½ cup

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Directions:

1. In a shallow frying pan, add the olive oil in A ingredients, add the ground beef and minced garlic to pan, cook until done.  Try to break up the bigger pieces with spatula.  Then add the rest of the A ingredients to pan, cook for an additional couple of minutes.

2. Heat the oil in B ingredients in a shallow frying pan, 350°F/180°C, or until bubbles form when wooden stick insert into oil. 

3. Scoop some meat sauce onto a white corn tortilla, fold into half moon shape, dip the bottom into the hot oil until crispy, then fry the other two sides in turns until crispy, too. 

4. While the taco’s hot, add the shredded lettuce, shredded cheddar cheese, sliced black olive, Pico de Gallo, and Hot Salsa. 

Serving: 4

Roast Prime Rib

Ingredients

Prime rib roast  (around 6 lbs)   1 roast

Salt                                             2 tablespoon

Black pepper, ground                 1 tablespoon

Directions:

1. The night before, wash the rib roast and pat dry, sprinkle the whole roast with salt and pepper. 

2. Place the seasoned roast into the frig, uncovered.  This is to create a “dry aged” effect.  The surface of the roast will become dry and it will create a perfect surface for the roast while baking, retain all the good flavors inside the roast. 

3. 6-8 hours before baking, take the roast out of the frig and place in room temp.

4. Preheat the oven 450°F, place the rib roast in a baking pan with wire rack, bake 20 minutes.  Then lower the temperature to 350°F, and bake an additional 90 minutes, or until the thermometer inserted into the center registered 115°F-120°F for rare, and 125°F-135°F for Medium.

5. Cover the roast with aluminum foil and let sit 30 minutes before carving.

Serving: 8

                           

Fiesta Nachos

The first time I had nachos was at the high school cafeteria.  We were lucky, had Taco Bells for a cafeteria.  I was a newcomer to the country and didn’t know how to order it in English.  Finally, I asked a couple of classmates and knew how to order it.  It was so good.  I loved it. 

A Ingredients

Tomato, chopped              1 cup
Red onion, chopped         ¼ cup
Jalapeno chili, minced       1 piece
Garlic, mined                     1 teaspoon
Lime juice                         ½ cup
Cilantro, minced                 2 tablespoon
Salt and pepper                      to taste

B Ingredients
Olive oil                           1 tablespoon
Beef, ground                   ½ lb
Garlic, minced                  1 teaspoon
Cuming, ground                1 teaspoon
Chili powder                    ¼ teaspoon
Onion powder                   1 teaspoon
Red hot chili pepper         ½ teaspoon
Salt and black pepper           to taste

C Ingredients
Butter                                      1 tablespoon
Flour                                         1 tablespoon

Milk                                          ½ cup

Cheddar cheese, shredded       ½ cup
Rotel chili tomato                     2 tablespoon
Salt and pepper                            to taste

D Ingredients
Tortilla chips               6 cups
Sour cream                 ½ cup
Scallion, chopped       ½ cup

Directions:

1. Preheat oven 325°F/160°C.  Measure all A ingredients into a mixing bowl, mix well.

2. In a shallow frying pan, add the olive oil in B ingredients, add the ground beef and minced garlic to pan, cook until done.  Try to break up the bigger pieces with spatula.  Then add the rest of the B ingredients to pan, cook for an additional couple of minutes.  Pour the meat sauce into a container, do not wash, reserve the pan for making the cheese sauce. 

3. Put the tortilla chips onto a baking sheet, bake in the oven.

4. In the same frying pan, the meat sauce one, heat up the butter from C ingredients, then stir in the flour, then slowly whisk in the milk to make a roux.  When it’s incorporated, add the shredded cheddar cheese, Rotel chili tomato sauce(optional).  Salt and pepper to taste.  Place the lid on to keep warm while preparing chips. 

5. Take a big platter, pull the baking sheet with the tortilla chips out of the oven and spread the chips onto the platter.  Drizzle with cheese sauce, then spread with meat sauce, a couple scoops of sour cream, then pico de gallo, chopped scallion is the final touch!

Serving: 8

Related Link

Tofu Tacos

Tea Popover

It’s raining cats and dogs outside in Southern California.  This is a rare sight! Baking this popover fill the house with warm dry smells of bread instead of cold wet air.  And the popover tastes great.  My mom and I had a wonderful afternoon tea!

A Ingredients

Butter                      1 stick

B Ingredients

Eggs                            3 pieces
Vanilla extract             1 teaspoon
Butter                          2 tablespoon
Warm water            1 ½ cup
Sugar                           2 tablespoon
Milk Powder            1/3 cup
All purpose flour     1 ½ cup

Directions:

1. Preheat oven to 425°F/210°C.  Measure all B ingredients into measuring bowls. 
2. Rub the A ingredients stick of butter onto the cold popover mold, then put in the oven to heat for 5 minutes. 
3. Using this 5 minutes, blend all B ingredients in a blender.
4. Take the heated popover pan out of the oven, pour the batter into each mold, bake for 30 minutes.  Do not open the oven door before the time is up. 

Serving: 6

Apricot Butter

 

Ingredients

Butter                   100 g
Apricot Jam            2 tablespoon
Sugar                      to taste

Directions:

1. Mix all the ingredients in a mixing bowl until combined, refrigerate until use. 

Serving: ¼ cup

Related Link

Petite Popover

Creamed Corn

First time I had this cream corn was at the Beverly Hills Lawry’s Prime Rib.  In my mind, a dinner just can’t get better than this. 

Butter                             3 tablespoon

Flour                               3 tablespoon

Salt                                 1 teaspoon

Whipping Cream            2 cup

Milk                                1 cup

Sugar                             ¼ cup

Whole kernel corn          8 cups

Directions:

1. Melt butter in heavy saucepan, add flour and salt to make a rue, stir constantly for a couple of minutes to cook the flour. 

2. Slowly whisk in the heavy whipping cream and milk to avoid separation. 

3. Add sugar and corn, heat until bubbling, serve hot. 

Serving: 6

Masago Takoyaki

Everytime I make takoyaki at home, it’s always a big hit.  It’s such a satisfying dish.  Can be served as appetizer or the main entrée, very festive and popular. 

A Ingredients

Eggs                               2 heads

Ice water                    680 g

Hondashi                        1 teaspoon

Soy sauce                        2 teaspoon

Salt                                 ½ teaspoon

All purpose flour         200 g

B Ingredients

Oil                               2 tablespoon

C Ingredients

Tako, cubed               100 g

Scallion, chopped         ½ cup

Masago                           2 tablespoon

Cabage, chopped           ¼ cup

D Ingredients

Takoyaki sauce             ½ cup

Mayonnaise                   ¼ cup

Masago                           1 tablespoon

Bonito flakes                  2 tablespoon

Seaweed flakes               1 tablespoon

Chili powder                      pinch

Directions:

1. Measure and beat all A ingredients in a big mixing bowl, then pour into a spouted measuring cup. 

2. Heat the takoyaki mold, brush each slot with oil generously.

3. When the mold is hot, pour the batter into each slot to fill it, then sprinkle C ingredients onto the batter, cook until the balls can be turned easily, turn 90 degree, then add more batter into the half empty slot, cook an additional couple of minutes before flipping the uncooked side onto the bottom.  Look around to see if there’s any white spot, turn the spots downward to cook. 

4. Place the takoyaki on a plate, drizzle with takoyaki sauce, mayonnaise, masago, bonito flakes, seaweed flakes, and chili powder, serve hot.

Serving: 3 dozen

Related Link

                     Takoyaki Sauce

Takoyaki Sauce

This sauce is super simple to make at home.  Why buy it at the Japanese market?? Whip it up at home in less than 5 minutes!!!! This sauce is also perfect for dipping katsu or katsu sandwiches.  Give it a try, you’ll love it!!!

Ingredients

Ketchup                         ¼ cup

Ginger grated                   2 teaspoon

Garlic, minced                 2 teaspoon

Worcestershire sauce       2 tablespoon

Sake                                 2 tablespoon

Mirin                                2 tablespoon

Sugar                               2 tablespoon

Directions:

1. Measure all ingredients into a sauce pan and bring to a boil, then cook over medium heat about 5-10 minutes, stirring occasionally.  Skim any foam on surface of sauce.  Cook until thickened. 

Serving: 1 cup

Creamed Spinach

Saturday March 10 was Nana’s 87^th birthday.  As she gets older, she’s grown more home bound.  So his grandson and I designed a big Prime Rib dinner at home to entertain her on her birthday.  The menu includes, Prime Rib Roast, Creamed Spinach, Creamed Corn, Baked Russet Potatos, Creamed Horseradish, Countess Garden Salad.  Cocktail and appetizer included Pink Peach Blinis, Cocktail Shrimp,  St Andres Brie w/crackers and grapes.  I also made her a Chanel purse cake.  The cake was so cute and special.  We all take turns photographing and posing with the cake.  It’s so worth the effort to make a fun cake like this.  Everyone had a great time!!!

Ingredients

Bacon strips                                                   8 slices

Onion, chopped                                              1 head

Garlic, minced                                                 1 tablespoon

All purpose flour                                             ¼ cup 

Milk                                                                  4 cups

Frozen chopped spinach, washed, drained       2 packages (16 oz)

Heavy whipping cream                                    ½ cup

Salt and pepper                                                    to taste

Directions:

1. Fry the bacon strips in a frying pan, until crispy but not burned, flip and cook the other side, then drain onto a kitchen towels to absorb excess oil.  Then chop the bacon into little square pieces. 

2. Pour half the bacon grease out of the frying pan, return to stove, add the chopped onion and minced garlic to pan, sauté for 2-3 minutes, then add the flour to pan, stir until all the ingredients are coated with flour, a couple of minutes, then slowing stir in the milk.  Don’t add too fast or else the milk will separate. 

3. After boiling, stir an additional 2 minutes till thicken, add the drained frozen chopped spinach, heavy whipping cream, and chopped bacon to sauce, cook an additional 5 minutes.  Salt and pepper to taste.  Serve hot.

Serving: 8

Cheese and Cream Pasta

This dish is simple and delicious.  It can be served as an accompaniment or just by itself.  Try to serve it with simple dishes that won’t compete with its flavor. 

A Ingredients

Dried Rigatoni                         4 cups

B Ingredients

Egg yolk                                     3 pieces

Parmesan cheese, shredded       ½ cup

Ricotta cheese                         200 g

Heavy whipping cream              ¼ cup

Sour cream                                  2 tablespoon

C Ingredients

Nutmeg                  to taste

Butter                    3 tablespoon

Salt and black pepper to taste

Directions:

1. Heat up the serving plates in a 200°F oven. Cook the Rigatoni according to package instruction to al dente.  Reserve a cup of pasta water. 

2. Measure all B ingredients into a mixing bowl, mix well, then grate a bit of nutmeg into the mixture, then salt and pepper to taste. 

3. Heat the butter in a frying pan, add the cooked pasta to cook until butter is browned, turn off heat. 

4. Pour the prepared B ingredients into the cooked pasta, toss well until evenly coated, add a bit of reserved pasta water if too dry.  Place the pasta onto the warm plates form the oven. Serve hot.

Serving: 4

Countess Garden Salad

The weather is super nice lately in southern California .  Not too hot, not too cold, and the sunshine doesn’t scorch! So I decided to take a personal day off, just to do whatever it is I please.  As it turns out, it was a super productive day.  First I filmed two episodes of cooking short clips with my roommate, Peter.  Then I sat in front of my laptop for a while, but the nice weather was just too tempting.  I picked up a baskets and a pair of scissors, went into the yard to find edible material for the kitchen.  And I had a harvest!!! When I got back in the house, I had lemons, Clementines, mints, lavender flowers, edible flowers, rosemary and the sorts.  So I made myself a salad.  Hope you guys enjoy what a good sunshine day had inspired me. 

A Ingredients                 

Fish fillet                         1 piece

Flour                               1 tablespoon

Oil                                   1 tablespoon

B Ingredients

English cucumber                     6 slices (grate into thin swirly slices)

Kale, tear into bite size              1 cup

Carrots, shredded                     ½ cup

Brussels sprouts, shredded          3 pieces

Red bell pepper                         ¼ cup (thinly slices)

Red onion, thin slices               ¼ cup

C Ingredients

Arugula                         1 cup

Avocado, sliced              6 slices

D Ingredients

Fresh lemon juice                    2 tablespoon

Orange marmalade                   1 tablespoon

Honey                                       1 tablespoon

Dijon Mustard, whole               1 teaspoon

Garlic, minced                           1 teaspoon

Mint, minced                            1 teaspoon

Cranberry, orange flavored      2 tablespoon

Olive oil                                   2 tablespoon

Salt and pepper                           to taste

Directions:

1. Reserve the olive oil, measure the rest of the D ingredients into a medium mixing bowl.  Slowing add the olive oil in while beating the dressing to emulsify the dressing.  Salt, sugar, and pepper to taste.

2. Place all B ingredients into the mixing bowl with the dressing, let the ingredients sit while you prepare the rest of the salad.  

3. Then prepare the fish, heat the oil in a frying pan, lightly bread the two sides of the fish fillet and place into the hot frying pan.  Cook a few minutes on each side, then place onto a couple of kitchen towels to absorb excess oil. Cut into bite size pieces.

4. While plating, toss the arugula into the marinated veges, place into a salad bowl or a plate, then place the avocado slices onto the salad, top with the fish fillet. 

5. If you have any edible flowers, pick them and wash them, place on the plate to decorate the salad or serve with the salad.  

Serving: 1