Tag: dinner
Smoked Salmon, Parmesan Filo Wafers
Not many words to say here really!
In Adelaide, summer is in full flight and eating gets a little harder!
Buttermilk Chicken, Polenta Crumbed Okra with House Made Tartare Sauce
I have talked about “Dude Food” several times, I just have a huge fascination with it. To me, it’s about comfort. I love cooking and eating food that’s tasty, easy to eat and easy to recognize.
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Chili Con Carne Mac and Cheese
One of my dreams is to one day own a mac and cheese food truck!
You can just about make any flavour and then toss it through macaroni and bake it. Imagine all the things you like, then mix it in with macaroni. For example, I love chili and chili con carne, mix it in with macaroni, put cheese on top and and bake it in the oven and you have chili mac and cheese. You can also have it cold like a salad like they do in the Philippines. There they have a salad with macaroni, its usually with pineapple, ham, palm seeds, cheddar cheese and coconut dressed with mayonnaise or sour cream, sounds weird but bloody tasty stuff.
Chili Con Carne, Tortilla, Salsa, Guacamole
One of my favourite things to eat is chili!
I have grown up eating chili since I can remember. As a kid, I remember eating our meals around a huge table which my grandmother would cook for. I had aunts, uncles, cousins and sisters around that table, including my grandmother, who would share a chair with me. As I ate, I remember the many condiments that accompanied every meal.
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Baked Sour Dough with Brie and Chive Butter, Green Tomato Chutney
Photo by Jun Pang
So, we have been through compound butters before.
If you can’t remember, a quick re-cap. It is basically “flavoured” butter. Simply put, you take softened butter, place it in a mixer and add flavourings such as nuts, herbs etc. Depending on what you are going to use the butters for will depend on the ingredients you put into the butter for flavour. For example, chopped herbs with lemon zest will go great with flavouring fish, a little bit of Jus (refined juices from a roast, most home cooks would call it “gravy”) and some type of fruit jelly with chopped herbs would go great with grilled beef and so on.
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Crispy Spatchcock with Pineapple & Capsicum in Shaoxing
Photo By Jun Pang
When I was a kid, I used to eat a lot of Filipino food. I found that they used to fry a lot of food like pork belly, fish and chicken until it was really crispy, so crispy that you can eat the entire thing, bones and all.
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Wholly Duck!!
Photo by Jun Pang
I never used to like duck. I was never around it all that much growing up. Filipinos don’t normally cook with duck so I didn’t really discover it until I was cooking in a commercial kitchen. I assume that most people are the same. Most people I know haven’t really eaten a lot of duck in their lives unless of course it was in a restaurant.
Squid Salad
Nicoise Salad – nothing cheffy here, just healthy stuff!
Photo by Jun Pang
Nicoise salad is a salad that is traditionally served with tuna. Usually, it is a salad of beans, tomatoes, nicoise olives and boiled eggs then served with a vinaigrette. There’s a lot of speculation as to where it originated and even the great Julia Childs gets a guernsey.
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