Month: March 2013

How to Grow Microgreens

How to Grow Microgreens

Some time ago, I was really intrigued with some food photography that I would often see that included tiny bunches of microgreens. Now if you are not aware of microgreens, they are essentially the first few leaves that sprout from a herb, or vegetable that […]

Fennel and Leek Pizza

Fennel and Leek Pizza

Fennel is one of those herbs that I often pass by at the store on a regular basis. I will stop to look at the bulb and the fronds, and often think what in the world could I incorporate fennel into a recipe. So this […]

Asian Style Hard Boiled Eggs

Asian Style Hard Boiled Eggs

A few years back, I decided to give pickled beet eggs another opportunity. When growing up, I recall my parents, and relatives going nuts about how good they were. While I went through the process of cooking them and then letting them take a nice, long bath in the beet juice, I was looking forward to trying them. Well, the day came, I sliced one open, and sure enough, I still did not care for them. Maybe it is the love I do not have for beets, I mean I try to eat beets throughout the year, but time and time again, I am never sold on their flavor, which is unfortunate because I know how good beets are for you.

Asian Hard Boiled Eggs Recipe

As the Easter holiday quickly approaches, I decided to take that idea of a pickled egg, and actually turn it into a flavor profile I knew I would love. Asian inspired hard boiled eggs for the upcoming festivities. I wanted that exterior color that the beet juice gave, and I wanted that texture that the pickling creates. These Asian hard boiled eggs were exactly what I was looking for.

Let’s get started.

  • 6 eggs
  • Cold water
  • 2 cups of soy sauce
  • 3 cloves garlic, smashed
  • 2 thai bird chilies, smashed
  • 3 inches of ginger, cut into coins
  • 4 inches of lemongrass, smashed
  • 1/2 cup of vinegar
  • 1 pinch of red chili flakes
  • 1 cup of ice
  • cooked rice, optional

Start by adding the eggs to a pot. Cover with about 2 inches of cold water, and place on the stove on medium high heat. Bring this to a simmer, then remove from the heat and let them sit in the hot water for 11 minutes.

Add another pot to the stove and add the remaining ingredients. Bring this to a boil, then turn off the heat, and let cool.

Add cold water to a large bowl and dump in the ice. After the 11 minutes, remove the eggs with a slotted spoon and place gently into the ice water. This will allow the eggs to be easily peeled.

Carefully peel the eggs and set them aside.

How to make Asian style eggs recipe

Pour the soy sauce mixture into a sealable container large enough to hold the soy sauce mixture, and eggs. Add the eggs into the container. Seal, and place in the refrigerator for a minimum of four days.

After four days, take an egg out, and slice in half, and eat it by itself, or serve alongside with a bowl of rice.

You get this wonderful soy flavored egg. Just salty enough to be perfectly paired with rice. A great meal, or snack to be had throughout the day. So now I found my perfect pickled egg, just done Asian style. I hope you enjoy!

Asian Style Hard Boiled Eggs
Author: 
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 6 eggs
  • Cold water
  • 2 cups of soy sauce
  • 3 cloves garlic, smashed
  • 2 thai bird chilies, smashed
  • 3 inches of ginger, cut into coins
  • 4 inches of lemongrass, smashed
  • ½ cup of vinegar
  • 1 pinch of red chili flakes
  • 1 cup of ice
  • cooked rice, optional
Instructions
  1. Start by adding the eggs to a pot. Cover with about 2 inches of cold water, and place on the stove on medium high heat. Bring this to a simmer, then remove from the heat and let them sit in the hot water for 11 minutes.
  2. Add another pot to the stove and add the remaining ingredients. Bring this to a boil, then turn off the heat, and let cool.
  3. Add cold water to a large bowl and dump in the ice. After the 11 minutes, remove the eggs with a slotted spoon and place gently into the ice water. This will allow the eggs to be easily peeled.
  4. Carefully peel the eggs and set them aside.
  5. Pour the soy sauce mixture into a sealable container large enough to hold the soy sauce mixture, and eggs. Add the eggs into the container. Seal, and place in the refrigerator for a minimum of four days.
  6. After four days, take an egg out, and slice in half and serve. Eat it by itself, or serve alongside a bowl of rice.

 

California Club Sandwich

California Club Sandwich

My wife and I are big fans of a club sandwiches. I would even go as far as stripping that down and saying we are big fans of a bacon, lettuce, and tomato sandwich.  There is something to be said about the flavors and textures […]

Salisbury Steak

Salisbury Steak

As I often do, I ask my wife, typically before she has a chance to eat breakfast, lunch, or dinner, what she would like to eat for the day. I’m always hoping she will come up with something I have never made before, but as […]

Thai Toast

Thai Toast

I made this recipe a handful of years ago, and realized that I never took a picture! Go figure. This past weekend was a great cooking weekend. Yes, it was St. Patty’s festivities, but I had already been corned beefed out by eating corned beef hash a couple of times during the week, as well as some reuben style potato skins. I was ready to move onto something else if you know what I’m saying. This recipe is really easy to make and really delicious to boot. A few simple ingredients, with a bit of Thai flavors really make this a great appetizer, or lunch item.

Thai Toast Recipe

Let’s get started.

Ingredients:

  • 2 slices of rustic bread
  • 1/4 lb of ground pork
  • 12 raw shrimp, peeled and deveined
  • 1 egg, beaten
  • 2 tbsp fish sauce
  • 1/2 tsp garlic powder
  • 2 green onions, thinly sliced
  • 2 tbsp fresh cilantro, finely chopped
  • 1/4 tsp cracked black pepper
  • 3 tbsp canola oil

Add the shrimp to a food processor, or get your knife rocking, and turn the shrimp into a paste. Add this to a mixing bowl, along with everything but the oil and bread and mix it really well. Cover and let it rest in the refrigerator for at least two hours, or preferably overnight.

When you are ready to make the toast, add the oil to a large skillet and bring it to medium heat for a couple of minutes.

Spread the mixture on top of the slices of bread, being generous with the amount on each one.

How to make Thai Toast Recipe

Lay each slice down, meat mixture side down, into the skillet. Cook for a few minutes, being careful not to lift it too early. Gently lift after a few minutes and if you have a light golden brown, flip it to cook the other side, if not, keep cooking until you have the meat mixture fully cooked.

Cook the Thai toast on the other side, a few more minutes, or until it turns a golden brown.

Set the toast on a serving dish, and slice if desired. Garnish with fresh cilantro for presentation, then dig in.

The result is nothing short of amazing. The pork and shrimp combination is awesome. Think of Chinese shaomai dumplings, but on toast. It is super fresh, and well balanced, and would be a perfect quick appetizer for any party. I hope you enjoy.

Thai Toast
Author: 
Recipe type: Appetizers
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 slices of rustic bread
  • ¼ lb of ground pork
  • 12 raw shrimp, peeled and deveined
  • 1 egg, beaten
  • 2 tbsp fish sauce
  • ½ tsp garlic powder
  • 2 green onions, thinly sliced
  • 2 tbsp fresh cilantro, finely chopped
  • ¼ tsp cracked black pepper
  • 3 tbsp canola oil
Instructions
  1. Add the shrimp to a food processor, or get your knife rocking, and turn the shrimp into a paste. Add this to a mixing bowl, along with everything but the oil and bread and mix it really well. Cover and let it rest in the refrigerator for at least two hours, or preferably overnight.
  2. When you are ready to make the toast, add the oil to a large skillet and bring it to medium heat for a couple of minutes.
  3. Spread the mixture on top of the slices of bread, being generous with the amount on each one.
  4. Lay each slice down, meat mixture side down, into the skillet. Cook for a few minutes, being careful not to lift it too early. Gently lift after a few minutes and if you have a light golden brown, flip it to cook the other side, if not, keep cooking until you have the meat mixture fully cooked.
  5. Cook the Thai toast on the other side, a few more minutes, or until it turns a golden brown.
  6. Set the toast on a serving dish, and slice if desired. Garnish with fresh cilantro for presentation, then dig in.
  7. The result is nothing short of amazing. The pork and shrimp combination is awesome. Think of Chinese shaomai dumplings, but on toast. It is super fresh, and well balanced, and would be a perfect quick appetizer for any party. I hope you enjoy.