Rainbow trout with Miso Mayonaise Sauce

I remember growing up in Japan my parents used to take us on a rainbow trout fishing. Then it was a seven (or even more) course rainbow trout dishes we also enjoyed after hours of fishing. So I definitely prefer trout over salmon. I like the flavor and it is never too flakie or dry.

This recipe could also be used for Salmon!

Ingredients: (2 servings)

2 ( 4-6 ounce each or more) Trout filets
3 tbsp Mayonaise
2 tsp Japanese Miso
4 tbsp Scallioins, chopped


Direction:

Grill Trout (no seasoning required) both side
Place trout in a baking dish and pour Miso/Mayo/Scallioins mixture on top
Place it under a broiler for a couple of minutes until it started to bubble on top
Serve it with brown rice/white rice/http://mydishoftheday.blogspot.com/2011/01/korean-broccoli-namul.html

Korean Broccoli Namul

Are you tired of making your daily vegetable "steamed/boiled" and just so plain that your kids won't even touch them? Well, here is one solution to that daily struggle, Korean Namul!
Namul is a type of Korean seasoned vegetable dish and it is a super easy to prepare yet add such a great touch of flavor.

Ingredients:

1 lbs Broccoli florets
2 tsp Sesame oil
1/2 tsp Salt
1 tsp Sugar
1/2 tsp Soy Sauce
2 tsp Sesame seed
1/2 tsp Minced garlic

Direction:

Steam/boil broccoli florets as usual
Gently squeeze the broccoli to remove excess water and put it in a bowl
Put in the rest of ingredients in order (Sesame oil ->Minced garlic) and toss

Quick Ginger Garlic Sauce in a food processor

I'm often asked for an easy recipe that turns everyday dish into a fancy restaurant taste. So there are Teriyaki, Sweet and Sour and the list goes on. Then this Ginger Garlic sauce that you can literally use as a salad dressing, dipping sauce and for grilled fish/chicken/veges or even for a steak.
It tastes somewhat like the ginger dressing you get in a salad at a Japanese restaurant but even richer with tomato ketchup/tomato paste. Definitely taste complex yet super easy to make. All you have to do is to throw all the ingredients and let the food processor/blender do the rest of the work for you:):)


Ingredients (4 servings):
• 1/2 cup Soy Sauce
• 1/3 cup Mirin (Sweet Rice Wine, sold in Asian grocery store)
• 2 Tbsp Tomato Ketchup
• 2 Tbsp Tomato paste
• 4 cloves Garlic, peeled
• 3.5 oz (100g OR 2.5 inches) Ginger, peeled
• 1 cup Vegetable oil
• 1 Tbsp Sesame oil

Direction:

1. Put everything EXCEPT FOR Vegetable oil and Sesame oil in a food processor or blender
2. Close the lid and run on a high speed until ingredients are well blended to a paste texture
3. Slowly pour Vegetable oil in the processer/blender while still running
4. Slowly pour Sesame oil in the processor/blender while still running
5. Store it in a tight sealed container and a refrigerator

Corn Chowder with Whipped Heavy Cream

It's has been a real interesting summer in San Diego this year. Lots of clouds and even some showers... So we felt like a good chowder in July! I never have heavy whipping cream handy and if I did, I can never use it all up. Solution? Whipped heavy cream in a can!! They can last a lot longer than a whipping cream so I buy them at Costco and always have them in my refrigerator.

Ingredients:

• 2 tbsp butter
• Extra-virgin olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tsp dried thyme
• 1/4 cup all purpose flour
• 5 cups vegetable or chicken stock
• 10-15 second squeeze whipped heavy cream
• 2 Idaho potatoes, peeled and diced
• Half can (1can=15.25oz) whole corn, drained
• Salt and pepper
• 1/4 chopped fresh parsley leaves

Direction:

1. Heat the butter and 1 tbsp olive oil in a soup pot over medium heat
2. Add onions, garlic and thyme and cook until the vegetables are good and soft (approx. 8-10 min)
3. Dust the vegetables with flour and stir to coat everything well
4. Pour vegetable/chicken stock and bring to a boil while stirring
5. Add potatoes and whipped heavy cream by squeezing the can for 10-15 seconds. Bring to a boil and boil hard for approx. 10 min until potatoes break down and thicken the soup
6. Add corn and season with salt and pepper. Simmer for 10 minutes
7. Ladle the soup into bowls and serve with parsley on top!

30 mininutes Quick Chicken Rolls

My son's preschool had a classroom party recently and I was supposed to bring in a main dish. A several recipes had come across my mind. I knew I had to make it kids friendly, healthy and easy to be served. I had some frozen chicken in a freezer and big bag of carrots/broccoli, so here it is my latest creation. You can use asparagus, green beans to add colors inside along with carrots too. H'orderves or main dish, you can make it any way you like!!

Ingredients (6 servings)

• 4 Chicken breast (or thighs-->no need to butterfly, just pound with a mallet)
• 2 carrots, cut lengthwise
• 28 broccoli florets, boiled or steamed
• 1 cup soysauce
• salt and pepper
  
• flour
• kitchen twine or unwaxed dental floss
• oil
  

Direction:

1. Butterfly chicken.**
   
2. Cover a cutting board with a plastic wrap and place chicken, cover chicken with another plastic wrap on top. Using a meat mallet, gently pound chicken to approx 1/4-1/8 inch thickness.
   
3. Salt and pepper the chicken
   
4. Place 2-3 pieces of carrots in the center and roll up the chicken. Secure it with kitchen twine or unwaxed dental floss (yes this will really work!)
5. In a shallow pan, place chicken and pour soy sauce. Marinade for 10-15 min
6. Pat dry chicken with paper towels and dust lightly with flour
7. Heat oil in a pan and brown the roll until lightly brown (this will add crust for outside)
   
8. Let it rest for a couple of minute
9. Slice and serve each piece with broccoli securing with tooth pick

**To butterfly a chicken breast:

1. Cut the piece of chicken horizontally parallel to the cutting board or surface as follows:
2. Starting from the thickest part of the chicken breast, carefully slice the chicken breast almost completely in half, stopping at a 1/4" from the other side.
3. Open the chicken breast like opening a book.
   

Easy Korean BBQ to spice up your BBQ scene!

We love Korean BBQ but we really don't go out to eat much with our two small children. So I came up with this marinade that will give me the taste just like the restaurant. This time I used a flank steak which is relatively a tough meat to see how tender it gets. The result was a tender and lean "can't believe it's a flank steak" meat! Try this marinade on boneless short ribs or rib eye steak too. This will definitely add another layer to your BBQ scene!

Ingredients: (2 servings)

• 1 lb flank steak (or rib eye steak/boneless short ribs etc..)
  
• Sugar for rubbing meat
  
• 1/4 cup soysauce
• 3 med-large cloves garlic, grated
• 1/2 tbsp sesame seed
• 1/4 onion, grated
• 2 tbsp sesame seed oil
• 2 tbsp sake
• 2 1/4 tbsp sugar
• 1/4 tsp pepper
• 1tbsp apple sauce
  

Direction:

1. Rub the steak with sugar and let it rest for 30 min. (This will tenderize the meat)
2. Place the rest of the ingredients in a zip lock bag and mix well
3. Place steak in a marinade zip lock bag
4. Marinade in a refrigerator for at least 1hr
5. Grill or pan fry. Let the steak rest for 5 min covered with a foil before cutting
6. Slice the meat thinly against the grain

Serving suggestion: with garlic rice

• 3 cups of cooked rice
• 1 tbsp olive oil
  
• 3-4 cloves of garlic, minced
• 2-3 tbsp butter
• salt and pepper to taste
• 2-3 tbsp soy sauce
  

1. Heat a pan in a medium heat and cook garlic until slightly brown
2. Bring a pan to a high heat and put butter, let it melt
3. Pour in a cooked rice and season with salt and pepper
4. Stir fry rice for 2-3 min
   
5. Pour say sauce and stir fry for a min or so until rice is well coated and seasoned
   

Polish Pierogis (Polish Style Dumplings)

Peirogis are Polish style dumplings. They can be served as a main meal with many fillings such as potatoes, potatoes/cheese, steamed cabbages, ground meat/onion and so on. With fillings like fruit jams, they become dessert. They can be boiled or deep fried (just like Chinese dumplings, but definitely different in texture and taste!!)

Ingredients for the dough (makes 5 dozen)

· 1 large egg, lightly whisked

· 2 tbsp sour cream

· 1 cup whole milk

· 1 cup water

· 5 cups flour, plus more for dusting and surface

· yellow cornmeal for dusting

Direction:

1. Whisk egg and sour cream together in a medium bowl. Whisk in milk and water.

2. Stir in flour, 1 cup at a time and knead until dough will be loose and sticky

3. Turn out dough onto a floured surface. Using a bench scraper, turn and fold dough to knead, dusting with flour as needed until elastic and no longer sticky (about 8-10 min, but do not add too much flour-->toughen the dough too much)

4. Cover with an inverted bowl and let rest for 1 hour.

5. Divide dough into 4 equal pieces. Line a baking sheet a linen towel and dust generously with cornmeal to prevent sticking. Cover the dough with another linen towel to prevent from drying.

6. Roll out 1piece of dough on a lightly floured surface into a 1/8 inch thick round. Cut out circles very close together using a 3 inch cutter or glass.

7. Fill pierogis: place filling** in center of each dough circle.

8. Holding 1 circle in your hand, fold dough over filling. Pinch edges forming a well-sealed crescent. Press edges with a fork to secure the sealed edges.

9. Place pierogis to a cornmeal dusted towel and loosely cover with another towel until cooking.

10. Bring a large pot of water with a generous amount of salt to a boil

11. Transfer pierogis to boiling water in batches. Once they rise to the top surface of water, cook for another 2 min and then transfer them to a platter.

12. Drizzle tops with some melted butter and serve.

**Potato Filling:

· 5 lbs (about 12 medium) peeled and quartered baking potatos

· 8 oz cream cheese at room temperature

· 4 tbsp unsalted butter, melted

1. Place potatoes in a large pot and cover with cold water and some coarse salt.

2. Bring to a boil, cook until fork-tender. Drain and pass through a ricer.

3. Stir in cream cheese and unsalted butter. Season with salt and pepper.

4. Form the filling mixture into 1inch rounds (about 1tbsp each)