Monday, February 23, 2015

February 23, 2015: Happy CNY Chicken Lettuce Cups

Happy Chinese New Year (CNY)!

Actually, the new year started February 19th, but celebrations usually last a couple weeks.
From what I do remember, the first few days are celebrated with immediate family.  Afterwards, the extended family is invited over for dinner so family ties can be renewed.

Symbolic foods are important to bring good luck and prosperity for the up and coming year.

Today's dish is chicken lettuce cups made with some good luck ingredients.

Bamboo shoots for a fresh start for the new year
Carrots for good luck
Lettuce brings prosperity
Mushrooms give longevity and opportunity
Water chestnuts creates unity

A traditional lettuce cup would be made with dried oysters (symbolic of good fortune)
See my previous post: http://eat4fun.blogspot.com/2009/02/feb-09-fifth-taste.html

This chicken version is easier to make and the ingredient can be easily found at most local supermarket.
I used chicken thighs but a chicken breast is a good alternative.  Chicken breast are easier to clean too. 


Chicken Lettuce Cups

 4 Chicken Thighs (about 1.25 lbs) - deboned, cut into 1/4" cubes (approximately)
1 T Soy Sauce
2 Cloves Garlic, minced
1.5 t Cornstarch

1) Mix chicken, soy sauce, garlic and cornstarch together and let marinade for about 30 minutes.

Veggies (The Good Luck Ingredients)
1 - 8 oz can of water chestnuts, chopped about 1/4" dice
1 - 8 oz can of bamboo shoots, cut into 1/4" pieces
5 Dried Shiitake, rehydrate in warm water for 15 minutes, cut into small pieces
1 C Fresh Mushroom, cut into 1/2" pieces
1/4 C Carrots, 1/4" dice
3 Green Onions, chopped into 1/4" dice
2 Cloves Garlic, minced
2 T Oil for cooking

Stir Fry Sauce - Mix the following ingredients in a bowl for later.
2 T Oyster Sauce
2 T Hoisin Sauce
2 T Sherry or Rice Wine
1 T Soy Sauce
2 t Toasted Sesame Oil
1.5 t Cornstarch
1 t  Sugar

Directions
This recipes uses a two-step approach where the chicken is cooked for a few minutes and saved in a bowl.  The veggies are cooked next for a few minutes and the chicken is added back in to finish the cooking process.

1) Heat a pan on medium-high with 1 T.  When the pan is hot, add the chicken and cook about 3 to 4 minutes.  This gets the chicken cooked about 80%. Pour the chicken onto a separate bowl.

First, partially cooking the chicken.


2) Add the other T of oil to the pan.  When hot, add the fresh veggies - carrots, mushrooms and garlic.  Stir fry for about 3 minutes.

Cooking the fresh veggies first.


3) Add the bamboo shoots and water chestnuts and allow to cook for about a minute

4) Add the chicken (and the juices) back into the pan with the veggies.

5) Cover and let steam for about 3 minutes (to finish cooking the chicken).

6) Add the green onions and the stir fry sauce.  Cook another minute or two.

7) Serve with lettuce cups.  Fill lettuce like you would a taco.

Optional: Add extra Hoisin sauce to the lettuce cup or some Sriracha sauce.  Also, can garnish with fresh minced green onions or a few sprigs of cilantro. Can be served with white rice too.

The finished lettuce cups (aka lettuce tacos).


Friday, February 20, 2015

February 20, 2015: Easy Oscar Party Appetizer - Pigs in a Blanket

The Academy Awards are just around the corner.  That means people are gearing up for an Oscar party!
Here's an appetizer that's easy to make and requires only two ingredients, plus dipping sauces if you like.

Easy Pigs in a Blanket
1 - 8 oz can of refrigerated crescent dinner rolls (e.g. Pillsbury)
1 - 13 oz package of mini-size smoked link sausages (e.g. Little Smokies)

The sausages are cooked so you're just cooking the crescent roll. 

My YouTube Video: Channel eat4f1 


1) Separate the crescent rolls into triangles (usually 8 per tube).  Cut each triangle into thirds.
2) Roll the dough around the sausage - starting at the wide end and working towards the narrow end.


3) Depending upon the website
Pillsbury recommends baking 375F for 12 to 15 minutes while Hilshire Farms recommends 400F for 9 to 10 minutes.  I tried both temperatures and both worked.

The key is to bake until golden brown which worked out to 375F for 13 minutes and 400 F for 11 minutes.


Finished results  - Golden brown top and bottom.


Can be eaten as is or with a dipping sauce, such as, ketchup, mustard, ranch dressing or blue cheese dressing.  No rules here.  It's a party!  Par-tay!

Monday, February 16, 2015

February 16, 2015: Kagamigahara, Japan - Ru Ri Iro

Ru Ri Iro is a Japanese restaurant that serves combination lunches.  Here in Japan , the combo meals are often called, "Sets". 

A typical Set - Rice, miso soup, pickled veggie, a side dish and the entree.


This entree consisted of two perfectly fried shrimp (cruncy and not greasy) and a croquette.  I don't remember if it was potato or a seafood/crab croquette, but I would guess potato.  A little side salad and tartar sauce.


Another day another special Set.
Rice and miso soup again, side dish of squash and a little pickled veg.  Again two perfectly fried shrimp and a maguro (tuna) burger patty.  Surprisingly, the patty tasted beefy with a very slight tuna finish.  However, I would have guessed it was a beef patty if I didn't hear the description, "maguro hambugro".  The only two words that made sense to me in the whole ordering process.  All my years of eating in Japanese-American restaurants finally paid off.  lol.
The custard dish is Chawanmushi - a savory egg custard dish.


I don't know if this is part of the meal or the owner was being nice to our group, but our meal came with green tea ice cream topped with a little sweetened red beans, but it was a nice way to finish the meal.
Nap, Nap Time. 



Ru Ri Iro - location shown on the map below.  From a coworker, at night this place becomes a Izakayu.  A bar that serves small dishes.


A picture worth a bunch of words.  How it looks from the outside.  Note the distinctive wooden triangular sign.

Friday, February 13, 2015

February 13, 2014: Kagamigahara, Japan - Shige Ramen

While in Japan, ramen is a must try.  I'm not talking about the instant ramen where you add hot water to a cup, but ramen where the broth is made from scratch and the ingredients are fresh.  No freeze dried carrots or freeze dried meat bits here.

A local lunch spot is Shige (phonetically it sounds like "she-gay". That's how it sounds to my American ear.).

There are actually two Shige's across the street from one another.  According to the locals, Shige-the restaurant is owned by the Dad while the son opened up Shige-the ramen joint.

Also, according to the locals, the restaurant is a Chinese restaurant.
What?!?!?  My gaijin American mind is thinking - there's no General Tso's,  Sweet and Sour Chicken or Family Dinner #3.  I guess Shige the restaurant ain't know Panda Express knock-off.

Back to the ramen..
There are two options.  The most popular amounst us is the Chili Noodle.The other option is the Shoyu Noodle.

Chili Ramen - Rich, thick hearty spicy broth.  Pork and sesame paste (Guessing it's sesame paste based upon the jars next to the wok. Laden with bean sprouts, little bits of ground meat and topped minced green onions and blackened garlic oil (?).

The wheat noodles that are thick like spaghetti.

Searching the web for ramen broth with sesame paste, I find a reference to Tantanmen.  Which is a ramen version of Dan Dan Noodles - a spicy Szechuan spicy noodle dish.

Is this ramen shop showing it's Chinese heritage?

Besides ramen, there's gyoza and kari-age (fried chicken).  There's a larger menu which I can't read so I stick to the Set lunches.

Set A - Ramen (Chili Noodle) with a stir-fried side dish (that varies daily).  Today's dish is stir-fried eggplant with minced pork.



Set B - Chili Noodle, rice and fried chicken (Kari-age).  Delicious fried chicken that's not greasy at all.
A little salt-pepper powder for the chicken - The Magic Dust. The little salad is has a slightly sweet sesame dressing that's a nice foil to the spicy broth and chicken.



Freshly made gyoza - fried dumplings.  Can't go wrong with these little bundles of joy.



The sprog making dumplings.







Shige senior's is on the left while Shige junior's is on the right.

Tuesday, February 10, 2015

February 10, 2015: Nagoya, Japan - Yamachan

Due to added responsibilities at work, I've been slacking off on my blog for a couple years.

On the upside, I've been fortunate enough to travel to Nagoya, Japan.

Bright Lights! Big City!

Strange and exotic food?

From what I've learned, different regions in Japan have their local food specialties. In Nagoya, chicken and miso are the local specialties foods.

Imagine eating locally sourced foods in the U.S.  The buzzword "locally sourced"  usually means the restaurant is hip and trendy, often charging a premium for dishes that usually focus around beets, but that's a rant for another post.

One of the first places we've dined at was a local chicken wing chain named, "Yamachan". They are famous for their Tebasaki Chicken wings.

These deceptively simple looking chicken wings are not sauced and are not battered nor floured before frying. Yet, the wings are crispy. The main flavor that hits you is salt and pepper (mainly white pepper?) with a very faint hint of sugar.  No heavy dose of garlic, soy or teriyaki sauce.  Just chicken, salt and pepper.

Simple yet addicting.



The instructions on the back of the chopstick pouch imply you only eat the second joint.  I do find the wing tip has an irresistible layer of crispy, salty skin bits.


Red Miso covered MM skewers.  (MM = Mystery Meat which was chicken.) What surprised me was how sweet the miso was.  I was expecting a salty coating, like the miso used in soup, but the coating was sweet and molasses tasting.


Kimchi fried rice is a nice side dish. Slightly tart from the fermented kimchi and peppy from the red pepper. The kimchi is rather mild compared to well aged Korean kimchi.


The logo is a dude in a chicken suit flashing a peace sign.


There are many locations throughout Nagoya.  This one is across the street from the Hilton.


Store front

Saturday, February 7, 2015

February 7th, 2015: because it's fun... Pizza Tossing Practice

When someone tells you, "Don't play with your food."
Your reply should be at least, "No! I'm having too much fun!"

Optional: "Special" words can be added to your response to place more emphasis on the "None of your foshizzle business" meaning of your reply.

Uploaded to YouTube a couple years ago, but forgot to publicly share. 
Ah, Technology.  Friend or Foe? Discuss.

A little two second video created to pull stills for a pizza making post.
 

Videos were a nice work around to find the perfect image instead of trying to time shutter for the perfect shot. 


For example, below, pizza is stretched out nicely and I'm not in the picture. Perfect!

BTW... The pizza turned out nicely with a thin, light crispy crust.
Original recipe and post can be found here: http://eat4fun.blogspot.com/2008/10/oct-29-daring-baker-pizza.html

For thicker more bready crust, I suggest using less water.  Baker's ratios future blog topic.

For now, just go out there and have fun!

Sunday, January 15, 2012

Jan 15, 2012: Daring Cooks - Green Chile Chicken Tamales

Maranda of Jolts & Jollies was our January 2012 Daring Cooks hostess with the mostess! Maranda challenged us to make traditional Mexican Tamales as our first challenge of the year!

[Eat4Fun - Happy New Years! I've been wanting to make tamales again, but didn't have a plan. Fortunately this month's challenge gave me the extra push and a new recipe to try out! I decided to try the Green Chile Chicken Tamales.]

Recipe Source: Green Chile Chicken Tamales adapted from Epicurious http://www.epicurious.com/recipes/food/views/Green-Chile-Chicken-Tamales-108055

Mandatory Items: You must prepare a “dough” and a filling. These must be wrapped in a corn husk, parchment paper, or plastic wrapped and steamed to cook.

Variations allowed: Creativity is highly encouraged. Be it sweet, savory or altered due to dietary preferences and restrictions.

Preparation time:
Soaking the corn husks: 3 hours or up to 1 day



Green Chile Chicken Tamales:
Makes about 24 tamales

Ingredients
1 – 8 ounce (225 gram) package dried corn husks (If you cannot find corn husks, you can use parchment paper or plastic wrap.)

For filling:
1 pound (455 gram) tomatillos (can sub mild green chilies – canned or fresh)
4 – 3 inch (7½ cm) serrano chiles, stemmed and chopped (can sub jalapeno)
4 large garlic cloves, chopped
1 ½ tablespoons (22½ ml) Extra Virgin Olive Oil
2 cups (480 ml) low sodium chicken broth
4 cups (960 ml) (400 gm/14 oz) cooked and shredded chicken
2/3 cup (160 ml) (30 gm/1 oz) roughly chopped fresh cilantro (also known as coriander)

For the masa dough:
1 1/3 cups (320 ml) (265 gm/9⅓ oz) lard or vegetable shortening
1 ½ teaspoons (7½ ml) (10 gm/1/3 oz) salt (omit if already in masa mixture)
1 ½ teaspoons (7½ ml) (8 gm/¼ oz) baking powder (omit if already in masa mixture)
4 cups (960 ml) (480 gm/17 oz) masa harina (corn tortilla mix), I used instant masa mix
1 ½-2 cups (360 ml – 480 ml) low sodium chicken broth

Directions:

1. Place the dried corn husks in a large pot and cover with water.

2. Place a heavy plate or a smaller pot full of water on top of husks to keep them in the water. Let soak for 3 hours or up to 1 day, flipping occasionally until husks are softened.

3. Once husks are softened, boil chicken about 20 minutes or until fully cooked. [I used a whole chicken using the breast and leg meat.]

4. Immediately place hot chicken into the bowl of an electric mixer with the paddle attachment. Turn mixer on high to shred chicken (this takes about 3-5 seconds). [My preference is to dice the chicken, especially the breast, against the bias. I don't like stringy meat in tamales.]

5. Place an oven rack on the top setting. Turn the oven on broil. Peel and rinse the tomatillos.

6. Line a heavy baking sheet with foil. Place tomatillos on baking sheet and place under broiler.

7. Broil (grill) until black spots form on tomatillos, then flip and broil (grill) other side. This takes about 5-10 minutes per side depending on the strength of the broiler.

8. Place roasted tomatillos and juices from the pan into a food processor and allow to cool about 5 minutes. Add the garlic and chopped Serrano chiles and process until smooth.

9. Heat the olive oil in a medium saucepan over medium high heat.

10. Add the tomatillo puree and boil, stirring continuously, for 5 minutes (it should turn thick like a paste).

11. Add in the chicken broth, stir to mix well. Reduce heat to medium low and allow to simmer, stirring occasionally until mixture coats the back of a spoon and is reduced to about a cup (240 ml).

12. Stir in the chicken and cilantro. Salt to taste.

13. Prepare the dough. In the bowl of an electric mixer, on medium high heat, cream together the lard or vegetable shortening, baking powder and salt.

Mix in the masa harina, one cup (240 ml) at a time.

14. Reduce the mixer speed to low, gradually add in 1 ½ cups (360 ml) of the chicken broth.

15. If the mixture seems too thick (you can taste it for moistness) add up to ½ cup (120 ml) more of the broth 2 tablespoons (30 ml) at a time. (The dough should be a cookie dough like texture).

16. Take 3 large corn husks and tear them into ¼ inch (6 mm) strips. (I would suggest you put these back in the water until use because they dry out and start breaking when you try to work with them.

17. Take a large pot with a steamer attachment. Pour about 2 inches (5 cm) of water into the bottom of the pot, or enough to touch the bottom of the steamer. Line the bottom of the steamer with corn husks.

18. Unfold 2 corn husks onto a work surface. Take ¼ cup (60 ml) of dough and, starting near the top of the husk, press it out into a 4 inch (10 cm) square, leaving 2-3 inches (5 -7½ cm) at the bottom of the husk. Place a heaping tablespoon (15 ml) of the filling in a line down the center of the dough square.

19. Fold the dough into the corn husk.

20. And wrap the husk around the dough.

21. Fold up the skinny bottom part of the husk.

22. And secure it with one of the corn husk ties.

23. Stand them up in the steamer. If there aren’t enough tamales to tightly pack the steamer, place crumpled aluminum foil in the excess space.

24. Steam the tamales for about 40 minutes or until the dough deepens in color and easily pulls away from the husk. [I steamed for 90 minutes.]



[The tamales turned out different. The texture was reminiscent of an English pudding - rich and soft, probably due to the extra lard and baking powder. I'm more familiar with a firmer, denser texture.

The filing was good. The serrano chiles gave the filling a little spicy bite.

Overall, I enjoyed the results.]