Category Archives: By Ingredient

American, Fruit, Poultry, Vegetables

Glazed Roasted Cornish Game Hens with Couscous Stuffing

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First we made a stuffing using whole wheat couscous, pistachios, raisins and blueberries. Salted and peppered the hens then stuffed the hens with the couscous and tied the legs together. Made an orange glaze with butter, orange juice, orange zest, coriander, cumin, honey, turmeric, and a little cayenne.

Glazed the birds, then placed them breast-side up in a 425*F oven. Baste every 10 minutes until the internal temp in the thigh reaches 170*F. Remove and rest.

Roasted some veggies: onions, bell peppers, broccoli, zucchini, and mushrooms. Seasoned with salt, pepper, Italian seasoning, olive oil and balsamic vinegar.

The entree was paired with a 2001 Mirassou Monterey Riesling. Excellent combination!

Aloha, Nate

Japanese, Pork

Gyoza

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We hadn’t had gyoza in a while so Annie bought some ingredients last night and made them for dinner tonight. The filling includes ground pork, minced shrimp, garlic, ginger, won bok, chives, salt, white pepper, soy sauce and sesame oil. We bought swei gow wrappers for the gyoza skins. I wish I had a video of how she pleats the gyozas – she’s quite skilled with that.

How long do you boil them until they’re done? We use the thrice boiled method: Bring a large pot of water to a boil. Add the gyozas. When the water starts to boil again, pour in a little bit of tap water. Wait for it to come to a boil again. Pour in a little more tap water. When it boils for a third time, remove the gyozas.

My dipping sauce contains soy sauce, Chinkiang Chinese black vinegar, salt, white pepper, sugar, and sesame oil.

Annie made 111 gyozas but we only cooked 45 of them…and ate them all!

Aloha, Nate

Beef, Korean

Bulgolgi

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We had picked up some bulgolgi from the Korean grocery store last week. Annie decided to make some tonight for dinner.

There was way more vegetables than meat in this dish, which was perfectly fine with me. It went quite well with the rice and Korean seaweed.

Aloha, Nate

Egg, Mexican

Mushroom, Egg, and Cheese Burrito

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Kids were eating quesadillas for lunch but I wanted something a little more substantial. We had some musgovian mushrooms in the fridge so I diced that up and sauteed them in some EVOO with s&p and Italian seasoning. Then I beat an egg and scrambled it, mixing the mushrooms in with the egg.

I warmed up a tortilla, laid down some shredded cheese, then spooned on some of the mushroom and egg filling. Folded it into a burrito, and let it heat through.

It was good, but I think it could have used the crunch of an onion or bell pepper.

Aloha, Nate