by Liren Baker on June 03, 2013 updated June 21, 2021 | 13 Comments This post may contain affiliate links. Please see Affiliate Disclosure in my Terms of Service. Barramundi Fish in Tamarind Broth (Sinigang na Isda) is a Filipino inspired fish soup with rich flavors of barramundi and a tamarind base. Barramundi Fish in…
Why It Works Cooking ham sous vide overnight leads to extraordinarily tender results.A quick sear on one side only gives you a crisp texture to contrast with the tenderness. Like bacon, sliced Canadian bacon (a.k.a. breakfast ham) is not one of the meats you’d think would benefit from being cooked sous vide. It’s such an…
I love a good tuna sandwich, and I make them at home all of the time. I always buy the fanciest imported Italian tuna packed in olive oil, usually the one that comes in the best looking can. Some mayo, chopped capers, and olives and it’s done and delicious. I never spent a considerable amount…
Want to cook clams without their shells but don’t know how to shuck them? This freezer method is the perfect solution, and requires no special knife- or shucking-skills. 13 1/3 cups (3000g) water 5 tablespoons (90g) fine sea salt 50 littleneck clams, rinsed In a large bowl, combine water and salt and stir until salt…
The ideal base for countless seafood soups and stews. Why It Works Anchovies are used as the base for a stock that is savory and packed with umami. Anchovy stock is the Korean counterpart to Japanese dashi. Instead of bonito flakes, anchovies are used as the base for a fish stock that is every bit as…
I’m known for going a little overboard with the food when I grill–actually, make that a lot overboard–leaving my guests little incentive to make their own. I need to learn to cut back, because when people do come with their own creations, they tend to be eye-opening, like a Thai basil wrapped beef that graced…
Wok-Seared Duck Salad Thai food is really stepping out there for me, especially because I’m sick of my hamburgers-every-night-for-dinner routine. This was the first time I had ever tried duck, and I have to say it was amazing. Recipe from Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse. 2 tablespoon uncooked jasmine rice…
Ingredients:2 pounds Beef Stew Meat2 cups Potatoes (approximately 2 Medium Potatoes)2 whole Carrots, Chopped Or Shredded2 cups Cabbage Chopped½ whole Yellow Onion, Chopped1 teaspoon Parsley1 whole Bay Leaf1 whole Small Tomato, Diced1 Tablespoon Lemon Juice
When it’s too hot to cook, grab your Spiralizer and make this low-carb Cucumber Noodle Salad with Shrimp. And this refreshing salad is slightly spicy and loaded with Thai flavors! PIN the Cucumber Noodle Salad to try it later! In Utah it’s hot, hot, hot, with temperatures frequently hovering around 100F the last few weeks.…
A pressure cooker will tenderize octopus faster than any other method. Why It Works A pressure cooker rapidly transforms octopus’s tough collagen into tender gelatin, thanks to its high heat. No ingredient has inspired as many wacky tricks to guarantee it will cook well as octopus. We’re telling you now: Put away your corks and…