Flaky, yet firm.  Mild yet flavorful.  Plentiful and sustainable.  Farmed rainbow trout is a great fish to include in the weekly diet, but many home cooks tend to avoid it because thin filets of fish can be intimidating to cook.  Either the fish results in being too dry, or it breaks up into pieces before it ends up on the plate.  Rainbow trout is available year-long in most supermarkets and filets usually weigh in at around 4 ounces, which is a perfect serving size.  While baking is a viable method, …

When I was a kid, I  hated bitter melon.  It was too bitter for my taste and I didn’t understand why grown-ups liked it so much.  When my parents cooked it with pork, I wouldn’t even eat the pork because it had made contact with the melon.  Then something changed in my mid-twenties.  I gave it another try and it actually tasted pretty good.  I’m not sure how I acquired a taste for it, but I liked it.  Remember the first time you had beer?  Yeah, it didn’t taste great …

So I’ve been experimenting with black garlic and I spent some time in the kitchen trying to figure out what paired with it.  Well, I have a dish that combines an unlikely marriage between black garlic and turmeric.

Ingredients

1 clove of black garlic – chopped
1/2 teaspoon of turmeric
1/4 teaspoon of salt
1/4 teaspoon of ground coriander seed
2 teaspoons of olive oil
2 servings of spaghetti
5 ounces of chicken breast, cubed (marinate overnight with extra virgin olive oil and salt for more tenderness)

Instructions

Cook the pasta and keep 1/2 cup of the pasta water for …

Here’s an oldie but a goodie.  It’s simple, nutritious, and tasty.
Ingredients
3 cups of frozen broccoli florets
3 garlic cloves
1.5 tablespoons of extra virgin olive oil
dash of salt
pinch of pepper

Chop the garlic into evenly sliced chips.  This lets them brown evenly.

Heat up the pan on low heat and add the olive oil. Once the oil is hot, add in the garlic.  Cook until the half of the garlic starts to brown. Remove from heat and let the garlic cook until the color turns golden.  If the garlic turns dark brown, it’s overcooked …

So, a good number of people are asking for the recipe for the Japanese cheesecake I made.  It’s not my recipe, but the instructions are mine.  The original instructions were far too vague and confusing, so I did some research online to find a clearer way in making it.
This recipe takes some time and patience, but the best things come to those who wait.
So, here is what you need.
2 large mixing bowls
Small bowls for holding the ingredients
Hand Mixer
Kitchen Scale (digital – grams or ounces)
8 or 9 inch baking pan
Large baking …

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 …

Image: Kin
Ichimi togarashi is a common chili pepper seasoning used in Japanese noodle and grilled dishes. I of course, was looking to use this seasoning in a non-traditional way. I mixed a teaspoon of the seasoning into breadcrumbs to add some spice to my baked chicken tenders. This recipe is simple and delicious. I’m not a fan of cooking chicken tenders and cutlets in oil, and the oven was a great alternative.

Togarashi Tenders
Ingrdients

1 tsp – Ichimi Togarashi seasoning
1 tsp – Garlic powder
1 tsp …

Image: Kin
I discovered this recipe by accident while I was trying to make hummus without using any oil. I think I’m starting to understand the necessity of emulsifiers in cooking. After some grinding in the food processor with just garbanzo beans, lemon juice, and garlic, the mixture was dry and wasn’t creamy. The addition of water didn’t help. I had a couple of avocados out on the counter and one was just ripe. Since avocado has high fat content, I figured it would help …

Marinaded Salmon w/ Grilled Spinach and Crab Mushroom Salad
Image: Kin
You might think that my fridge is always filled with food. Well, sorry to burst your bubble, I rarely have a fridge full of food. In fact, I do it on purpose because I’m only cooking for one, and I can only cook so much during the week. Besides, there are busy nights when I don’t even get a chance to cook. Having a fridge full of food that I know that I’ll never have a chance to cook is the …