Tiff and I being silly at our booth!
I fly back to Hong Kong on Thursday, so hopefully more kitchen action to blog about!
In the mean time, a little R&R with my buddies in Chicago! (I've missed you)
Monday, December 10, 2012
Renegade LA
Not much cooking going on, but this past weekend I checked off my bucket list of being apart of Renegade craft fair (2012!)
I fly back to Hong Kong on Thursday, so hopefully more kitchen action to blog about!
In the mean time, a little R&R with my buddies in Chicago! (I've missed you)
I fly back to Hong Kong on Thursday, so hopefully more kitchen action to blog about!
In the mean time, a little R&R with my buddies in Chicago! (I've missed you)
Sunday, November 25, 2012
T-day!!!! best day everrrr
Hey Hey,
Thanksgiving is my favorite time of the year! (maybe cause it always falls on or before my birthday, which always makes it a perfect excuse to have turkey and stuffing!) but this year, being in Hong Kong, I had to pre-order my turkey 2 months in advance from meatmarket.com.hk. (hehe..funny URL right?)
My turkey came in from Aussie on Wednesday and it weighed 15 lbs (just like my little niece). I brined it the morning of in a giant soup pot following William Sonoma brine bags' recipe, but instead of using sugar I used two cans of Sprit (a brilliant idea from my sister's mother-in-law and next year I'm going to use Ginger Ale), three bay leaves, some fresh springs of homegrown rosemary, stuffed it with an apple, onion, celery, and rosemary and roasted it at 350F on the backside and flipped it to roast it at 500F for the last 30-40 minutes or till it reached 155F internally.
But yes, it was sure a crazy day with 17 people on the guest list...the largest party I've ever hosted/ever want to host. Thankfully, my brother-in-law and his mother stepped in and helped me during the last two hours, since they are both the turkey masters!! Love!
Thanksgiving is my favorite time of the year! (maybe cause it always falls on or before my birthday, which always makes it a perfect excuse to have turkey and stuffing!) but this year, being in Hong Kong, I had to pre-order my turkey 2 months in advance from meatmarket.com.hk. (hehe..funny URL right?)
My turkey came in from Aussie on Wednesday and it weighed 15 lbs (just like my little niece). I brined it the morning of in a giant soup pot following William Sonoma brine bags' recipe, but instead of using sugar I used two cans of Sprit (a brilliant idea from my sister's mother-in-law and next year I'm going to use Ginger Ale), three bay leaves, some fresh springs of homegrown rosemary, stuffed it with an apple, onion, celery, and rosemary and roasted it at 350F on the backside and flipped it to roast it at 500F for the last 30-40 minutes or till it reached 155F internally.
But yes, it was sure a crazy day with 17 people on the guest list...the largest party I've ever hosted/ever want to host. Thankfully, my brother-in-law and his mother stepped in and helped me during the last two hours, since they are both the turkey masters!! Love!
mmm..turkey!
Corn bread sausage stuffing (a Lee family recipe)
Online pulled pork recipe with America's Test Kitchen BBQ sauce! Yum!
Coffee-creme-brûlée (cause my brother wanted to play with fire)
Homemade cinnamon ice cream and Cooks Illustrated skillet apple pie!
*** Sorry, I haven't been posting, but in between moving apartments and preparing for Renegade Holiday LA fair (if you are in LA, please come check it out)...I misplaced my TDOP. Oops. Hopefully, it/they would show up soon!
Tuesday, October 9, 2012
Cooking at my sister's
On Saturday, while my sister was running her errands, she assigned me the duty to prepare her/her family dinner at her place.
So without a doubt, I pulled out TDOP and made Balsamic Barbecued Baby Backs, which my sister and brother-in-law said was delicious. I loved it too! The recipe was very simple and flavorful. And with for dinner I also made (once again) Five Spice Cornish Hen recipe on a Chicken, but I didn't have any orange in sight so I used a pomegranate I found in her kitchen (which was a pretty fancy substitute).
Yaya! Awesome dinner once again!
So without a doubt, I pulled out TDOP and made Balsamic Barbecued Baby Backs, which my sister and brother-in-law said was delicious. I loved it too! The recipe was very simple and flavorful. And with for dinner I also made (once again) Five Spice Cornish Hen recipe on a Chicken, but I didn't have any orange in sight so I used a pomegranate I found in her kitchen (which was a pretty fancy substitute).
Yaya! Awesome dinner once again!
Super easy ribs!
Yes, I roast my chicken with their feet on!
Tuesday, September 4, 2012
Sunday mussels
Over the weekend I hosted brunch. I followed TDOP mussel recipe and modified it by adding bacon..because who doesn't love bacon. If I still lived in Chicago I would pick up applewood smoked bacon from my favorite butcher...miss you Nick and Peter!
mussels chowing in action!
Thursday, August 30, 2012
Beer braised short ribs
Last week, I made one of my favorite recipes from TDOP..it's beer braised short ribs!! In addition to the following the recipe, I usually throw in golden tread mushrooms and edamame (eight to ten minutes before I take it out from the oven). It's omnomnomnom!
alex enjoying my cooking!
Wednesday, July 25, 2012
Tuesday crepes.
I usually use a blender to blend my ingredients and let the batter sit in the fridge for an hour. Yum. Thanks TDOP.
crepes and chai-tea latte!
Saturday, July 7, 2012
Like Po, I had a noodle-dream too!
I want to cook everything from Two dudes one pan(TDOP). And so I dedicate this blog to my two favorite chefs, Jon Shook and Vinny Dotolo, the duo in TDOP. I have yet to meet them, but they have single handily rewritten my culinary experience in and out of the kitchen.
For the last few years, I’ve been trying to challenge myself to cook every recipe in TDOP. It’s always in my bag. The dishes are no doubt flavorful, they are everything I imagined and more! I carry this book with me whenever I visit friends, because nothing beats a home cooked meal. And everyone has loved everything from the cookbook so far! I rave about this cookbook 24/7 that I got my butchers (Hi! Nick and Peter) each a copy! Yes, I’m gaga over them and their insane culinary powers, so I’m hoping this site with motivate me to cook everything they’ve ever written and take me to places I’ve never dreamt of.
Yay!
For the last few years, I’ve been trying to challenge myself to cook every recipe in TDOP. It’s always in my bag. The dishes are no doubt flavorful, they are everything I imagined and more! I carry this book with me whenever I visit friends, because nothing beats a home cooked meal. And everyone has loved everything from the cookbook so far! I rave about this cookbook 24/7 that I got my butchers (Hi! Nick and Peter) each a copy! Yes, I’m gaga over them and their insane culinary powers, so I’m hoping this site with motivate me to cook everything they’ve ever written and take me to places I’ve never dreamt of.
Yay!
my dog-eared copy of TDOP and much loved silicone spoon.
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