travel, eat, cook and repeat
EASY BROILED SALMON WATCH ALL MY COOKING VIDEOS ON MY YOUTUBE CHANNEL: www.youtube.com/@booeats Sometimes, you want to have great tasting food without all the work. Here is a recipe that I came up with for a quick weeknight dinner. It’s better than ordering …
QUICK AND EASY WHITE FISH IN MUSTARD SAUCE Take a trip to SE Asia without leaving home Cook this in under 30 minutes Spicy, flavorful and budget-friendly Gourmet dinner for 2 for under $10 Simple, quick, budget-friendly and tasty – these are the …
KUNG PAO CHICKEN – MY WAY!
I love Asian foods especially Thai and Chinese food. Unknown to many, L.A. has some of the best Asian food in the world, including Chinese, Thai, Japanese and Korean food, thanks to the large number of recent immigrants, who have transformed the culinary landscape and now sushi and Pad Thai compete with tacos, pizza and burgers, as the food of choice for the average Angeleno. L.A. can go head to head with some of the greatest food cities in Asia like Bangkok, Singapore, Taipei or Seoul.
I have cooked Thai and Chinese food before, but this was my first try at Kung Pao Chicken and it turned out very well, delicious, spicy and not greasy.
You need a wok to cook this right and it is worthwhile investing in one (widely available in Asian grocery stores). Do not forget to season the wok before first use. Also have your kitchen exhaust fan on and open the windows, or you might have your fire alarm go off.
I added white onions which is not usual, and increased the amount of Szechuan peppercorns, but if you are not a fan of spicy foods, feel free to use less peppercorns and chilies.
Ingredients:
1-2 lb of boneless, skinless, chicken breast cut into 1” pieces
(boneless, skinless thigh meat will work here too)
1 medium to large white onion, cut into large chunks
3 tbsp vegetable oil
1-2 scallions, green and white parts chopped
1 tbsp fresh ginger, thinly sliced
2 cloves garlic, thinly sliced
½ to 1 tsp Szechuan peppercorn (crushed in a mortar)
8-10 small dried red chilies (whole)
1 tbsp rice vinegar
2 tsp sweet soy sauce
1 tsp regular soy sauce
1 tsp brown sugar
1 tsp dry sherry (or Shaoxing wine)
1 tsp cornstarch
2 tbsp roasted, salted peanuts (lightly crushed in a mortar).
Method:
Heat 2 tbsp of oil in the wok till smoking hot.
Add the chicken and fry, stirring constantly till cooked through and lightly browned, 5-6 minutes.
Transfer to a paper lined plate.
Reheat the wok and add 1 tbsp of oil.
Add the onions and fry till translucent and slightly brown on the edges – about 2-3 minutes.
Add the scallions, ginger, garlic, chilies
, peppercorns and fry, stirring constantly for 1-2 minutes.
(The aroma in the kitchen will be heavenly!)
Add the chicken back to the wok and keep stirring and frying, 1-2 minutes more.
Now add the vinegar, sweet and regular soy sauce, wine and cornstarch.
Cook stirring continuously till a thick sauce forms, 1-2 minutes.
Turn off the heat, add the peanuts and toss to combine well.
Serve hot with plain rice or fried rice.
GRILLED WHITE FISH (CHILEAN SEA BASS) IN FOIL I have always been fascinated by fish marinated in spices and wrapped in a leaf (usually banana) and then steamed or cooked over a griddle. This type of cooking is popular in South East Asia (Thailand, …
GRILLED TANDOORI CHICKEN Tandoori chicken has been one of the most popular and well known Indian dishes worldwide and I am still trying to find the best restaurant Tandoori Chicken in the USA. I have grilled this many times and though the marinade …
GRILLED PANEER OR TOFU TIKKA WITH MINT & CILANTRO SAUCE
Grilling isn’t limited to meat and seafood lovers. If you are a vegetarian and want to grill or is someone who wants to eat healthier, here is a recipe for you. I made this on a warm summer night. It’s a quick and easy marinade and very fast on the grill.
Paneer is a firm cottage cheese sold in rectangular packets at any Indian grocery stores (see the picture in the video), however if you don’t have access to an Indian grocery close by, a firm tofu will also work very well.
Also feel free to use the same marinade on other vegetables for grilling.
Ingredients:
1 lb firm Paneer or Tofu, cut into 1” squares
For the marinade:
1 cup Greek style plain yogurt (even less is fine)
1 tsp curry (Indian) powder
1 tsp chilli powder (or paprika for less spicy)
1 tbsp fresh lemon juice (juice of about ½ a lemon)
1 tsp grated or chopped ginger
1 tsp grated or chopped garlic
2 tbsp oil (I used Mustard for its distinct flavor, but any oil will do)
1 tsp kosher salt
Other:
8 bamboo skewers, soaked in water for 20 minutes
2-3 bell peppers, cut into 1-2” pieces (choose different colors to make it pop with color)
1 red or white onion, cut into 1” pieces
1 tbsp lemon juice
1 tsp kosher salt
½ tsp fresh ground pepper
Method:
Mix the marinade ingredients in a bowl.
Add the paneer or tofu pieces, cover and marinate in the refrigerator for at least 2 hours.
Place the chopped vegetables (peppers and onions) in a bowl, add the lemon juice, salt and pepper and toss to coat.
Grilling/Cooking:
When you are ready to cook, turn the grill to high (450 – 500*F).
I use a little rectangular stand (available at all big box stores) and place the skewers on them, so that I don’t have to worry about them getting stuck on the grill, and it also makes it very easy to rotate the skewers.
(If you don’t have one, 2 metal pipes or bricks will do the job too.)
Thread the skewers with the marinated paneer/tofu and alternate with the vegetables and onions.
Grill covered for 2-3 minutes per side until slightly charred and browned (total 5-6 minutes).
Before serving, drizzle with a little mint/cilantro chutney (recipe to follow), and serve it on the side as a condiment.
Note: If you don’t have a grill, don’t worry, use an oven or toaster oven and follow the same instructions.
Pairs well with a sweeter white wine like a Riesling.
MOJITO MARINATED CHICKEN KEBABS Summer is finally here and it’s time to fire up the grill and sip cocktails while enjoying the warm air. What if you could combine the cocktail with the grilled food? I came across this recipe in the latest issue …
GRILLED CHICKEN SKEWERS WITH TOUM (GARLIC SAUCE) (LEBANESE) Spring is in the air and summer is almost here, what better way to enjoy the great weather than to grill some chicken outdoors. I opted for this Lebanese grilled chicken recipe with an intensely flavorful …
GRILLED JALAPENO POPPER RECIPE
A easy but super delicious appetizer which you can assemble in minutes and cook on the grill. A great way to kick off a spring or summer evening.
Ingredients:
4 large Jalapeno peppers
1 cup shredded cheese (I used a mix of Cheddar and Monterey Jack)
2 tbsp Creme Fraiche
1 tbsp bacon bits
1 tbsp chopped chives
1 tsp fresh ground pepper
1 chopped green chili (Thai or Serrano)
Olive Oil Spray
Method:
Cut each pepper in half lengthwise.
Remove the stem and seeds and discard (easy way is to use a small spoon to scoop out the insides).
Mix all the remaining ingredients in a bowl.
Stuff the pepper halves with the cheese mix.
Heat a well oiled grill to 350*F.
Grill with the cheese side up for 6-8 minutes.
Alternatively you could bake in an oven or cook on a stovetop with 1 tsp of olive oil, arranging the peppers in a single layer and covering, over low to medium heat.
Note: Skip the green chili if you want less spicy. Consider adding herbs of your choice to the filling mix.
