Chili powder, lime, and butter just go so well together.  Especially on corn.  Well, I didn’t have corn in the apartment, but I did have frozen shrimp.  This dish came out rather well!  I think I will be serving this at my next dinner party.

Marinade

1 teaspoon of chili powder

1 teaspoon of finely chopped cilantro

Juice from 1/2 lime

1 tablespoon of melted butter

rind from 1/2 lime

pinch of pepper

dash of salt

The Rest

2 cloves of garlic, coarsely chopped

1/2 jalapeno pepper, seeded and diced

1/3lb of size 16-20 shrimp (about 6 pieces), deveined and peeled

1 tablespoon …

When I first moved out to live on my own five years ago, my aunt suggested that I make clay pot rice once in a while because it’s easy to make, it’s economical, and it’s tasty.  While making clay pot rice was always on the back of my mind, I was never motivated enough to make it.  Well, that all changed two weeks ago when I had clay pot rice for the first time in Hong Kong.  I came back to the states with a brand new prerogative, the time …

This is one of my favorite dishes.  I tested it on my friends some weeks ago and we cleaned out the entire pot of pasta.  It’s not difficult to make, but it’s sort of heavy on ingredients.  The best way is to make lots of sauce in advance and freeze it.  The inspiration comes from the Pasta Da Vinci dish from Cheesecake Factory.

Ingredients

4-6 cloves or garlic – finely diced (not minced)
1/2 of a medium sized shallot – diced
6-8 baby Portobello mushrooms – cleaned and sliced
6-8 medium-sized shitake mushrooms – cleaned …

The Super Bowl is only a day away, and a menu for such a sporting event is incomplete without guacamole.  Turn your guacamole from good to great with this recipe.
I found this guacamole recipe online, but I wanted a sweet garlic flavor and a bit more kick to it.  So I used roasted garlic and threw in a chitpotle pepper to spice things up.  It’s an easy recipe to follow and it takes very little time to prepare.
Roasted Garlic Chitpotle Guacamole – 4 Servings

2 ripe avocados (dice if using a …

After two attempts of trying to recreate the Pasta Da Vinci dish from Cheesecake Factory, although not exact, I think I’ve come pretty close.

First Attempt – Notice the little bumps on the pasta?  The recipe I found online asked for two tablespoons of flour.  I had some trouble mixing in the flour, hence the small lumps.  The taste was a bit off, but it smelled right.
Here is the recipe that I found online:

1 cup of Madeira wine
2 tablespoons of butter
2 tablespoons of flour
Splash of heavy cream
shallots
garlic
mushrooms (i used baby portobella)
chicken
penne …

I’ve been asking myself why I didn’t post this recipe up ages ago.  I make this dish two to three times a week.  It’s cheap, it’s easy, and it’s tasty.  The ingredients couldn’t be simpler, yet the flavors on the chicken fuse really well together.
Ingredients

6-8 chicken drumsticks
1 teaspoon of ground black pepper
1 teaspoon of kosher salt
1 teaspoon of onion powder
2 teaspoons of garlic powder

Pre-heat the oven to 400 degrees.  Mix the dry ingredients together.  Sprinkle an even coat of the mixture all over the drumsticks.  You might have some …

Here is an easy short ribs recipe.  All you need is your favorite marinade and a pack of thick-cut short ribs.
Ingredients

Your favorite marinade
Short ribs cut up into large chunks (each chunk should have a piece of bone attached to it)

Place the cut up short ribs into a sealable bag, pour in your marinade and let it sit in the refridegerator over night.  Before you cook the ribs the next day, let the meat warm up for about half an hour at room temperature.  Sear each side on the grill for …

It’s been a long time since I’ve posted a recipe, so here goes.

I learned this cooking technique from watching Alton Brown on one of his Food Network segments.  It’s a great and fast way to cook that yields excellent results.  On the downside, the preparation of the dish requires a panini-press or equivalent, and something heavy, say close to fifteen pounds, to keep the panini-press closed tight.

Roasted Garlic Paste
Peel of all the extra skin.  Chop of the top of the garlic to expose the cloves.  Drizzle a teaspoon of olive …

It’s time to forget about the negative press on brussels sprouts and give them some love.  I believe televison holds some responsibility in enforcing the stereotype that brussels sprouts are gross and nasty tasting.  I even remember watching a cartoon where one of the characters accidentally eats a brussels sprout and his friends shrink themselves and their spaceship to go inside the kid’s body to remove the foreign object in the body – the dreaded brussels sprout.  The fact of the matter is, brussels sprouts are packed with nutrition, one …

Hello everyone. It has been a while since i have posted on FoodieFixation. Today I will share a recipe on mackerel. I had mackerel at a Korean restaurant last week and I loved the taste and texture of the fish. The Mackerel has a very chewy texture, similar to that of cod fish, yet the taste is similar to that of catfish. The one thing I like about mackerel is that it tastes good with a light amount of salt and pepper or with a hint of sauce.
I went to …