Monday, April 04, 2016

Moon Boats

Tuna Avocado with Agave Sauce

Tuna Avocado - 1 (12 oz) can solid white tuna - 1 T chipotle mayonnaise - 1 green onion, thinly sliced - 1/2 red bell pepper, finely diced - 1 ripe avocado - a squeeze of lemon or a dash of balsamic vinegar - 1 T toasted almond ( I used toasted cashew nut, crushed) - 1 head Endive, leaves separated - Salt and pepper to taste Mustard Agave Sauce - 1 T organic Blue Agave - 1/4 T honey mustard (stir until combined evenly) Directions Mix together tuna, mayonnaise, green onion, bell pepper, lemon or vinegar, 1/2 avocado. Season with salt and pepper. Spoon mixture into Endive, garnish with sliced avocado, crushed cashew nuts, and a dash of black pepper. Drizzle Mustard Agave sauce over and served.

Wednesday, March 30, 2016

Herb-Roasted Fingerling Potatoes

- 1 lb of French Fingerling Potatoes - 1 T of olive oil - 1 T of dijon mustard - Herbs fresh (1 T) or dried (1/2 T) (rosemary, sage, thyme, oregano) - Salt and pepper to taste Preheat oven to 400F Scrub the potato under water until clean (potato is lighter and white scrubber stays white). Dry them (strainer or towel). Rub all ingredients onto the potatoes evenly. Spread them out in one layer on baking pan or rimmed baking sheet Bake (covered or uncovered, turn them in half time if uncovered) for 30-35 minutes or until fork tender. Serve immediately. They are my favorite after the Red and Peewee ones. Their elongated and knobby shape which slightly resembles fingers, hence the name, will give visual addition to any dish. Their buttery waxy texture and sweet flavor are perfect for roasting plus the nutty taste from their skin would make them unforgettable.

Thursday, March 24, 2016

Sunday, May 25, 2008

Trứng Nhồi Chả Cá

Fish Paste stuffed Eggs

5 hard boiled eggs, cut in half lengthwise
1/4 lb fish paste
4 fresh water chestnuts, julienned
2 green onions, chopped
1 sprig cilantro, chopped
vegetable oil
salt and pepper to taste

Combine fish paste, water chestnut and green onion in a bowl, add salt and pepper to taste. Remove the egg yolks from the egg halves. Stuff the egg whites with the mixture, forming a slight mound. Fry in hot oil, deep enough to cover the mixture, fish side down until golden brown, turn over and fry the egg side until golden crisp.
Sprinkle chopped cilantro and grated egg yolk on top. Serve with sweet and sour sauce or cucumber fish sauce.

Friday, May 23, 2008

Canh Bò Rau Củ

Beef and Vegetable Soup

3 T-bones (from the steaks)
and a few cubed beefsteak
(this is what I have in the fridge, you can use beef stew meat instead)
2 small carrot, cubed
1 small daikon, cubed
2 red potatoes, cubed
1 spring onion, chopped

Monday, May 19, 2008

Sunday, February 10, 2008