Thursday, April 25, 2013

Asian Salmon Pasta with Snow Peas and Mushrooms

Any reason to use sriracha in a recipe is a good enough reason to me. I've been on an asian kick lately too, so this will work perfectly.

Asian Salmon Pasta with Snow Peas and Mushrooms
Recipe adapted from Julia's Album

1 1/2 tablespoons sesame oil
scallions, chopped
1 tablespoon sesame seeds
8 mushrooms. sliced
1/4 cup soy sauce
1/4 cup honey
1/4 cup chicken stock
1 teaspoon sriracha
1 cup snow peas, steamed
8 oz linguine, cooked

1 tablespoons sesame oil
3-6 salmon filets, deboned and skinned
salt and pepper, to season the fish
1 tablespoon honey 
1 tablespoon soy sauce

  • Heat the sesame oil in a pan on medium-high heat. Add green onions and sesame seeds, saute for 2-3 minutes. Add the sliced mushrooms and cook for another 2 minutes on medium heat. Remove the pan from the heat and add the soy sauce, honey, chicken stock, sriracha, making sure to mix everything until combined
  • Add the snow peas and pasta to the pan. Mix everything well and heat everything through on medium-low heat. 
  • Preheat broiler. Heat large skillet on high heat. Season salmon on non-skin side with salt and pepper. Add the oil to the hot pan. Add salmon to the and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing.
  • Turn the fish over and sear for another 3 minutes on high heat.
  • Mix honey and soy sauce together, heating it a little bit in microwave to soften the honey. Brush the top of the salmon with the mixture. 
  • Place salmon the under the broiler for 3 minutes. Brush with more sauce midway through broiling, if desired.


Tuesday, April 23, 2013

Kimchi-Bulgogi Panini

I knew right away when I saw this recipe I had to make it. I love Korean food, especially bibimbap. I hope to make it soon. Bulgogi is another great dish, which is included in this fabulous panini. I also made a special trip to the asian market to pick up gochujang. It's a sweet fermented red pepper paste with a hint of spice. It's usually served with bibimbap. Another item I've never used was the asian pear. It's definitely different from a pear I was used to.

Kimchi-Bulgogi Panini
Recipe adapted from Chow Divine


1 lb steak {any cut preferred}
1/4 cup soy sauce
1 tablespoons sesame oil
2 garlic cloves, minced
1/4 onion, thinly sliced
1/4 asian pear, grated
2 tablespoons honey
1 tablespoon mirin
1/4 teaspoon pepper

Sautéed Kimchi:

2 cups napa kimchi, thinly sliced
1 tablespoon gochujang
4 teaspoons brown sugar

6 hoagie rolls

  • Stir together soy sauce, sesame oil, minced garlic, honey, mirin, and pepper.
  • Place thinly-sliced beef, sliced onions, and grated pear into a large mixing bowl. Add the marinade to the beef and mix well. Cover tightly and marinate for at least 30 minutes or overnight. 
  • Heat a pan on medium-high heat and  add the canola oil. Remove the beef from the marinade and sauté until nicely browned. Don’t overcrowd the pan. Remove from pan and cover with foil foil to keep warm. 
  • Add a drizzle of oil to the same pan with the bulgogi bits still stuck to the pan. Lower the heat to medium. Add the sliced kimchi and sauté until the kimchi starts to look translucent. Add the brown sugar and gochujang and stir well until the gochujang is mixed into the kimchi. Remove from the heat. 
  • Cut the hoagie rolls in half and spread mayo on each side of the roll. Top one side with bulgogi, kimchi, provolone and arugula. Fold over the top of the roll to cover the contents and brush the top of the sandwich with a little bit of oil or butter. 
  • Transfer the sandwiches to a panini maker {I use the George Foreman}. Cook the sandwich until browned and the cheese is melted.
  • Serve immediately.


Wednesday, April 17, 2013

Spicy Sausage Pasta

I was in Florida last week from the 7th until 14th. I had a great time visiting with my family... eating at local eateries and drinking delicious drinks! We visited the The Milk Bar where they host tasty tuesday's, it was the best! I ordered a roasted lamb and beef gyro with fresh herbs and lemon aioli, so good! I also went to a hip restaurant in winter park called Prato. From there I ordered a fungi pizza with arugula, goat cheese and balsamic glaze. I love discovering new places to eat in Orlando while I'm there. I also had some amazing photos taken by the talented Andrea Price! She's a photographer in the central Florida area, and basically my sister. Check out her amazing photography. 

But enough about my trip, and onto this delicious meal.

I found this recipe while browsing Pinterest and thought it would be a great quick fix for dinner. Plus I love smoked sausage and don't cook with it enough.

Spicy Sausage Pasta 
Adapted from Kevin and Amanda 

1 tablespoon olive oil
1 lb smoked sausage
1 1/2 cups diced onion
2 cloves garlic, minced
2 1/4 cups chicken stock
1 can ro-tel
3/4 cup heavy cream
16 oz penne pasta
salt, to taste
pepper, to taste
2 cups monterey jack cheese, shredded
1/3 cup scallions, thinly sliced

  • Add the oil to an oven-safe pan over medium-high heat until just smoking. 
  • Add the sausage and onions; cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Add the stock, ro-tel, cream, pasta, salt and pepper. Stir and bring to a boil.
  • Reduce the heat to medium-low and cover the pan. Simmer until pasta is tender, about 15 minutes.
  • Remove the pan from  from heat and stir in 1 cup of the cheese. Top with remaining cheese and sprinkle with scallions. Broil in the oven until the cheese is melted and browned.


Thursday, April 11, 2013

Belgian Waffles

Well, Sundance has officially closed for 10 days due to the transition between Winter and Summer! Because of this closure, I decided to fly to Florida to visit my family. I've definitely been slacking on my posts because of school though and since I'm graduating in the next couple of weeks I hope that will not be the case anymore. I've never actually made posts in a different location, but I'm currently at my mothers house and decided to make waffles. At work we've been making waffles a ton and it just seemed like the right thing to do.

Belgian Waffles
Recipe from CDKitchen

2 eggs, separated
2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil

  • Preheat waffle maker. Put all ingredients except egg whites in a mixing bowl. Mix until smooth. 
  • In another bowl, beat the egg whites until stiff peaks. By hand, gently fold in beaten egg whites. 
  • Pour 1/2 cup batter over the grids; cook until steam no longer escapes, about 3-5 minutes.