Mahi Mahi Salad with Ginger Soy Dressing

Made this for me and my dad

Mahi Mahi Basting Sauce:

• Sesame Oil
• Agave Syrup
• Rice Vinegar
• Garlic Powder
• Soy Sauce

Combine ingredients in a small bowl.  Baste first side of the fish, then place fish basted side down in a skillet over med-high heat.  Baste the top side. Turn after 5 minutes and once first side is browned.  Continue cooking and basting till completely cooked (about 10 minutes)

Dressing:

• Sesame Oil
• Grated Ginger
• Lime Juice
• Mustard
• Agave Syrup
• Soy Sauce
• Pepper

Spanish Rice

Made fish tacos with fixings for a pre-party dinner this July 4th.  Don’t have the exact measurements for the liquids used because I used a rice cooker

• 1/2 white onion, chopped
• 1 1/2 cups white Jasmine rice
• Chicken broth
• Tomato sauce (El Pato, preferred)
• 1/2 cup frozen corn (no need to thaw)

1. In a medium skillet, sauce the onions over medium heat until soft and translucent
2. Add the rice and fry until the kernels are less opaque
3. Add rice to the rice cooker
4. Add chicken broth until the liquid line hits the “1”
5. Add tomato sauce until the liquid hits “1 1/2”
6. Stir, then start the rice cooker.  Once the cook cycle has completed, stir the rice.  You may need to press the cook button again to help the rice absorb any leftover liquid.
7. Stir in the frozen corn and add salt to you preference

 

California Summer Corn Salad

• 3 ears fresh corn, blanched
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely diced
• 2 small Persian cucumbers, chopped
• 1/2 red or orange bell pepper, diced
• 1/2 can black beans, rinsed and drained
• 2-3 strips of bacon (optional)
• juice from 1 juicy lime
• olive oil, or  substitute half the olive oil for bacon drippings
• salt and pepper to taste
• finely chopped jalapeno (optional)
• fresh cilantro, minced
• 2 avocados, chopped

Combine all the ingredients but the avocado in a bowl.  Adjust seasoning to taste.  Gently fold in the avocado

 

Loaded BBQ Pork Nachos and Guacamole

Served for the 4th of July party this year.  It was a hit!

• TJ’s Blue Corn Tortilla Chips
• 1 package (12oz) TJ’s Mexican Blend Shredded Cheese
• 1 container TJ’s ready-made pulled pork in BBQ sauce
• 1 onion thinly sliced and caramelized
• 1 can black beans, drained and rinsed
• 1 can sliced olives
• Frozen roasted corn
• Guacamole using 4 avocados (see recipe below)
• 1 container pico de gallo or chopped fresh tomatoes

Using a baking sheet, spread half the chips, then sprinkle half the cheese over the chips and spoon half the BBQ pork, onion, beans, corn and olives

Add a second layer of chips, cheese, pork, onion, beans, corn and olives

Place in a 425 degree oven until cheese is melted

Remove from oven and spoon on pico de gallo and guacamole

Serve immediately

GUACAMOLE

• 4 ripe avocados
• 1/2 tomato, chopped
• 1/4 small red onion, finely diced
• jalepeno peppers, finely diced
• fresh lime juice to taste
• cumin to taste
• salt and pepper to taste
• chopped cilantro

1. Mash the avocado to desired texture.  I like having chunks for avocados left.  You could also mash 3 of the avocados, then stir in 1 diced avocado
2. Stir in the red onion, jalepenos, lime juice, cumin, salt, pepper and cilantro till well incorporated
3. Add tomatoes and gently combine
4.  Tope with cilantro for garnish

 

 

4th of July

It is once again that time of the year!  Having a home with an awesome view of the city fireworks is just asking for us to host for the festivities.  This year, we kept it more simple having a new 8-week old at home.  I did not want to prep, cook and clean all day this year.  Instead we opted to invite people for savory nibbles and dessert (ice cream sundaes=no prep time needed!).  This cut down on the prep and the guest list since less people are willing to trudge to our house for 3 hours or so and then fight traffic to go home.  I also asked for people to bring something which I hardly ever do….I think this was only the second potluck I’ve hosted.

Here’s a run-down of the menu

• BBQ Chicken Pizza:  Store-bought whole wheat dough topped with BBQ sauce, mozzarella, store-bought BBQ pulled chicken, thinly sliced red onion, sliced black olives, frozen roasted corn and cilantro to garnish
• Loaded Nachos with:  Store-bought BBQ pulled pork, BBQ sauce, Mexican blend cheese, black beans, caramelized onions, guacamole, pico de gallo
• Sundae Bar: Vanilla, Cookie Dough & Mint Chip Ice Creams.  Salted caramel sauce, hot fudge, sliced almonds, strawberries, bananas, brownies, sprinkles and whipped cream

Little S’s 3rd Birthday

This year, I decided that S and her friends have outgrown our house, so we threw her 3rd birthday at a local park.

Menu (for 37 very distracted adults and 23 kids)

• PB&J sandwiches
• Turkey and cheese sandwiches with mayo and greens
• Gogurt
• Fruit Salad-cantaloupe, green grapes, strawberries, blackberries, raspberries, blueberries, apples (B made it look so so pretty!)
• Southwestern quinoa salad
• Watermelon
• Egg rolls (80) – all eaten!
• Spring rolls (40) – all eaten!
• Water, diet Sprite, Brisk ice tea, Sierra Nevada Pale Ale
• Chocolate, Bananana and Rainbow Chip Cupcakes
• Peppe Pig birthday cake

Party favors were bubbles and seed packets

Strawberry Cream Cake

Made this cake to celebrate my father-in-law’s birthday.  I couldn’t get 3 layers out of the cake using my 9 inch spring from pan…maybe because I didn’t flour the sides of my greased, parchment-lined pan?  So I just made 2 layers which work out well.

Recipe from America’s Test Kitchen

Cake:
1¼ cups (5 ounces) cake flour
1½ teaspoons baking powder
¼ teaspoon table salt
1 cup (7 ounces) sugar
5 large eggs (2 whole and 3 separated), room temperature
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract

Strawberry Filling:
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4–6 tablespoons sugar
2 tablespoons Kirsch
Pinch table salt

Whipped Cream:
8 ounces cream cheese, room temperature
½ cup (3½ ounces) sugar
1 teaspoon vanilla extract
⅛ teaspoon table salt
2 cups heavy cream

FOR THE CAKE:

Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Grease and flour a round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper.

Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in a mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.

In a clean bowl of a standing mixer fitted with the whisk attachment, beat the remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With the machine running, gradually add the remaining 3 tablespoons sugar, increase the speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.

Stir one-third of the whites into the batter to lighten; add the remaining whites and gently fold into the batter until no white streaks remain. Pour the batter into a prepared pan and bake until a toothpick or wooden skewer inserted into the center of the cake comes out clean, 30 to 40 minutes (cake will not brown much on the top). Cool in the pan 10 minutes, then invert the cake onto a greased wire rack; peel off and discard the parchment. Invert the cake again; cool completely, about 2 hours.

3. FOR THE STRAWBERRY FILLING: Halve 24 of the best-looking berries and reserve. Quarter the remaining berries; toss with 4 to 6 tablespoons sugar (depending on the sweetness of the berries) in a medium bowl and let sit 1 hour, stirring occasionally. Strain the juices from the berries and reserve (you should have about ½ cup). In the workbowl of a food processor fitted with the metal blade, give the macerated berries five 1-second pulses (you should have about 1½ cups). In a small saucepan over medium-high heat, simmer the reserved juices and Kirsch until the mixture is syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour the reduced syrup over the macerated berries, add a pinch of salt, and toss to combine. Set aside until the cake is cooled.

4. FOR THE WHIPPED CREAM: When the cake has cooled, place the cream cheese, sugar, vanilla, and salt in the bowl of a standing mixer fitted with the whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down the bowl with a rubber spatula as needed. Reduce the speed to low and add heavy cream in a slow, steady stream; when it’s almost fully combined, increase the speed to medium-high and beat until the mixture holds stiff peaks, 2 to 2½ minutes more, scraping the bowl as needed (you should have about 4½ cups).

5. TO ASSEMBLE THE CAKE: Using a large serrated knife, slice the cake into three even layers. Place the bottom layer on a cardboard round or cake plate and arrange a ring of 20 strawberry halves, cut sides down and stem ends facing out, around the perimeter of the cake layer. Pour one half of the pureed berry mixture (about ¾ cup) in the center, then spread to cover any exposed cake. Gently spread about one-third of the whipped cream (about 1½ cups) over the berry layer, leaving a ½-inch border from the edge. Place the middle cake layer on top and press down gently (the whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, the remaining berry mixture, and half of the remaining whipped cream; gently press the last cake layer on top. Spread the remaining whipped cream over the top; decorate with the remaining cut strawberries. Serve, or chill for up to 4 hours.

NOLA Eats

We spent a few days in New Orleans last month while B had a conference for work.  We stayed at the Riverwalk which turned out to be a convenient, centralized location for the activities and restaurants we were going to.  The weather held up nicely and we didn’t had a bad meal there!

Our first meal was at Mulate’s which was recommended by the concierge.  Very casual spot with live music. We ordered a cup each of crawfish etouffe and jambalaya, Cajun seasoned alligator bites and grilled fish for little S.  Little did we know that the grilled catfish off the kid’s menu was going to seasoned with spicy Cajun flavors!  Nevertheless, everything was really good and a great introduction to this wonderful food city.  Oh, and the bread pudding studded with raisins and covered in vanilla sauce was the best!  We didn’t think that we could finish it because it was so huge…but we were wrong!

The following morning, we spent some time meandering through the streets French Quarter and Jackson Square.  It was still pretty early and although there were quite a few people out and about, it was a very calm vibe.  We decided to wait in the take-out line for beignets at Cafe du Monde, which was so delicious!  Although, they reminded me very much of Thai donuts.  Stella loved them and could almost finish an entire one by herself!  Lunch was at the Gumbo Shop where we tried the seafood and the chicken/sausage gumbos.

While B was at the conference, S and I went to the Audubon Aquarium which was so much fun for little S.  There were exhibits for jellyfish, seahorses, frogs, otters and penguins.  There was a white alligator (not an albino because his eyes were black and he had a black spot on his back).  S liked the puffer fish, petting the sting rays, watching some sort of fish pop in and out of holes and the toddlers play area.  Such a great afternoon!

Dinner was at Pesche, one that was highly anticipated.  Seafood was delicious and not your typical preparations.  Sort of modern Southern I guess.  Not as earth shattering as I expected, but good.  I would try their sister restaurant for sure.

The following morning started off late with beignets (from the Riverwalk location which did not have a line at all) and a walk back to the warehouse district whee S and I had lunch at Cochon Butcher, a popular sandwich and deli spot.  I thoroughly enjoyed my Cubano sandwich but was a little put off that I could not order it with the jalapeno sauce on the side so that I could share it with S.  At any rate, I wouldn’t say it would be worth a special trip but really hit the spot before we headed out to the Children’s Museum which was close by.

The Children’s museum was a dream for S!  She loved the Gulf inspired play fishing boats, the miniature sized grocery store and restaurants and the pioneer area where French quarter in the 1700s came to life with a general store selling wheat, soap and coffee and a courtyard where she could do laundry using a washboards and help nurse some baby pigs.  So so cute!

Our favorite dinner in NOLA was a Bayona, where I had the a WONDERFUL quail salad.  The quail was tempura-fried accompanied by a perfectly balanced sweet and sour vinaigrette.  Little S devoured it too!

The next day was started off with a street car ride to the Garden District where we had a casual lunch at Milkbar, walked quite a ways to Creole Creamery for a well-deserved treat.  Little S got her favorite:  strawberry with rainbow sprinkles.  The grown-ups had a flight including Magnolia and Petit Four.  Dinner was not that impressive at JW Fins.  Too much hype for what it delivered.

Tropical Hummingbird Cake with Whipped Cream & Cream Cheese Frosting

This was such fun cake to make for my hubby’s 41st birthday.  Loaded with bananas, pineapple and coconut, this became a cross between a hummingbird and coconut cream cake.  I really like the whipped cream frosting, and it set very well.  It even had enough structure to pipe.

 

For the Cake: Yield one 9 inch 4 layer cake
2 (8-ounce) cans crushed pineapple in juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups granulated sugar
3 eggs
1 cup vegetable oil
4 very ripe large bananas, peeled and mashed (about 2 cups)
1 cup macadamia nuts, toasted and finely chopped
2 teaspoons vanilla extract

• Drain the pineapple, collecting the juice into a small saucepan.  Set pineapple aside and reduce the juice to 1/3 cup
• Combine flour, baking powder, baking soda, salt and cinnamon in a bowl.  Set aside.
• Whisk eggs and sugar, then stream in the oil.  Add the banana, nuts and banana.
• Combine the wet ingredients and the dry ingredients until no dry streaks remain.
• Pour into two parchment-lined and greased 9-inch cake pans.
• Bake at 350 degrees for about 35 minutes, rotating at the midway point.
• Let cool for 20 minutes before turning out of the pan.
• Split the cakes into 2 layers for 4 in total
• Fill the three layers with your choice of fillings from below and ice with whipped cream and cream cheese frosting.
• Garnish with macadamia nuts, pineapple and toasted coconut.

For the Coconut Filling: Yields one layer

1/3 cup sugar  + 1 TBSP sugar for the yolks

1/4 cup cornstarch

1/8 teaspoon table salt

4 large egg yolks

1 cup milk

1 cup coconut milk

1 cup sweetened flaked coconut

1 teaspoon vanilla extract

1 cup heavy cream, whipped to soft peaks

• In a saucepan, bring sugar, coconut milk, milk, coconut and salt to a simmer letting the sugar dissolve.  Remove from the heat while you prepare the eggs.
• In a bowl, whisk the egg yolks, cornstarch, 1 TBSP sugar
• Temper the eggs with a third of the milk, then add the eggs to the saucepan and bring the mixture back up to a boil.  Cook, stirring constantly, until thickened and the cornstarch is cooked through.  Remove from heat and stir in vanilla.
• Let custard cool for at least 4 hours.
• Before using the filling, fold in the whipped cream until no streaks remain.

For the Pineapple Curd Filling:  Yields 2 thin layers

12 oz pineapple juice

1 TBSP lemon juice

1/3 cup sugar

3 egg yolks

3 TBSP cornstarch

• Bring pineapple juice, lemon juice and sugar to a boil in a small saucepan.  Allow sugar to dissolve.  Remove from heat.
• Whisk egg yolks and cornstarch in a small bowl.  Slowly whisk in about 1/3 of the pineapple juice mixture into the bowl to temper.
• Add the egg yolks to the sauce pan over medium heat
•  Stir constantly until mixture comes to a boil again and the curd is thickened.

For an Alternative Pineapple filling:  Yields 2 layers

20 oz can of crushed pineapple

2 TBSP sugar

1 TBSP lemon juice

2 TBSP cornstarch

1 cup heavy cream, whipped

Yet another alternative:  Pina Colada Pastry Cream

1. • 1 cup pineapple juice (240 grams)
   • 1 cup coconut milk (240 grams)
   • 1/2 cup sugar (100 grams)
   • 3 tablespoons cornstarch (24 grams)
   • 1/4 teaspoon kosher salt (1 gram)
   • 4 large egg yolks
   • 1 large egg
   • 2 tablespoons (1/4 stick) cold unsalted butter, diced (28 grams)
   • 2 tablespoons light rum (optional) (30 grams)

1. 1. In a medium saucepan, whisk the pineapple juice and coconut milk together. Heat over medium heat, stirring occasionally, for about 3 minutes, until the liquid is hot and steaming but not boiling.
   2. Meanwhile, in a small bowl, whisk the sugar, cornstarch, and salt together. In a medium bowl, whisk the egg yolks and whole egg until well mixed and homogenous. Whisk the sugar mixture into the eggs until lightened and fluffy. While whisking, pour about a third of the hot pineapple and coconut milk mixture over the yolk mixture and whisk very well until combined. Add another third and whisk well. Whisk in the remaining hot liquid and pour the mixture back into the saucepan. Return the pan to medium heat and whisk constantly until the mixture begins to boil.
   3. Once it is bubbling, whisk the mixture vigorously at a boil for 3 to 4 full minutes. Remove the pan from the heat and whisk in the butter, a little at a time. Mix in the rum, if using, after the butter has been incorporated.
   4. Pass the mixture through a fine-mesh strainer into a small baking sheet or cake pan, pressing the cream in the strainer to remove any cooked egg bits. Spread the pastry cream into a thin layer on the sheet; lay a sheet of plastic wrap directly on the surface.
   5. Cool the pastry cream to room temperature; refrigerate for at least 2 hours and preferably overnight. When ready to use, transfer the pastry cream to a bowl and stir with a rubber spatula to loosen it. Pastry cream should be used within 3 days.

Whipped cream and Cream Cheese Frosting (Yields 5 cups)

• 2 cups heavy cream
• 8 oz softened cream cheese
• 1/2 c sugar or to taste
• vanilla to taste

In a stand mixer, beat the heavy cream till very soft and pillowy.

In a glass bowl, beat the cream cheese and sugar till the sugar is dissolved.

Add to the whipped cream and continue to beat till well incorporated and the frosting is a little stiffer than whipped cream

Chill well before using

 

Raspberry Charlotte Russe

This was a whole day ordeal, not because it is difficult, but there are three components to this cake.  Made this for Chinese New Year.  I thought that the dark pink color was very festive for the occasion.

Some adaptations I made:

I added a second layer of cake which was chocolate flavored.  I also used the chocolate cake for half of the ‘sides’ of the dessert.  Next time, I will cut back on the sugar in the raspberry curd as well.

 

Adapted from Cook’s Country

Makes one 9-inch cake, serves 12-16

Equipment needed: 9 inch springform ring, 8 inch round cake pan, 8 inch square cake pan, stand mixer

Filling

1 1/4 teaspoons unflavored gelatin

2 tablespoons water
3 large egg yolks (reserve whites for cake)
2 teaspoons cornstarch
1 pound (3 1/4 cups) fresh or thawed frozen raspberries
1/2 cup sugar (original recipe calls for 2/3 cup or 4 2/3 ounces)
2 tablespoons unsalted butter
Pinch salt
1 3/4 cups heavy cream

Jam Mixture

1/2 teaspoon unflavored gelatin
1 tablespoon lemon juice
1/2 cup seedless raspberry jam

Vanilla Chiffon Cake

2/3 cup (2 2/3 ounces) cake flour
6 tablespoons (2 2/3 ounces) sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup vegetable oil
1 large egg plus 3 large egg whites (reserved from filling)
2 tablespoons water
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Chocolate Chiffon Cake

 2/3 cup minus 2 TBSP (2 2/3 ounces) cake flour

2 tablespoon cocoa powder
6 tablespoons (2 2/3 ounces) sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup vegetable oil
1 large egg plus 3 large egg whites
2 tablespoons water
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar

For the filling: Sprinkle gelatin over water in large bowl and set aside. Whisk egg yolks and cornstarch together in a medium bowl until combined. Combine raspberries, sugar, butter, and salt in a medium saucepan. Mash lightly with whisk and stir until sugar dissolves. Cook over medium heat, whisking frequently, until mixture is simmering and raspberries are almost completely broken down, 4 to 6 minutes.

Remove raspberry mixture from heat and, whisking constantly, slowly add 1/2 cup raspberry mixture to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to mixture in saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens and bubbles, about 1 minute. Pour through fine-mesh strainer set over gelatin mixture and press on solids with back of ladle or rubber spatula until only seeds remain. Discard seeds and stir raspberry mixture until gelatin is dissolved. Set aside, stirring occasionally, until curd is slightly thickened and reaches room temperature, at least 30 minutes or up to 1 hour 15 minutes.

For the jam mixture: Sprinkle gelatin over lemon juice in small bowl and let sit until gelatin softens, about 5 minutes. Heat jam in microwave, whisking occasionally, until hot and fluid, 30 to 60 seconds. Add softened gelatin to jam and whisk until dissolved. Set aside.

For the cakes: Adjust oven rack to upper-middle position and heat oven to 350 degrees. Lightly grease 8-inch round cake pan and 8-inch square baking pan, line with parchment paper, and lightly grease parchment. Whisk ingredients (including sugar) together in a mediam bowl. Whisk oil, whole egg, water, and vanilla into flour mixture until smooth batter forms.

Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Transfer one-third of egg whites to batter; whisk gently until mixture is lightened. Using rubber spatula, gently fold remaining egg whites into batter.

Pour 1 cup batter into round pan and spread evenly. Pour remaining batter into square pan and spread evenly. Place pans on rimmed baking sheet and bake until cakes spring back when pressed lightly in center and surface is no longer sticky, 10 to 11 minutes (round cake, which is shallower, will be done before square cake). Cakes should not brown.

Let cakes cool in pans on wire rack for 5 minutes. Invert round cake onto wire rack. Carefully remove parchment, then reinvert onto second wire rack. Repeat with square cake. Let cool completely, at least 15 minutes.

Place round vanilla cake in center of serving platter. Spread with 2 tablespoons jam mixture. Place ring from 9-inch springform pan around cake, leaving equal space on all sides. Leave clasp of ring slightly loose. Using sharp chef’s knife, trim 1/8 inch off all edges of square cake. Spread square cake with 2 tablespoons jam mixture. Cut cake in half. Cut each half lengthwise into two pieces to make four equal-size long strips. Place cake strips vertically around round cake, jam side in, taking care to nestle ends together neatly. Use two strips of vanilla and two strips of chocolate, alternating.  Fasten clasp of springform ring.

Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 2 minutes. Transfer one-third of whipped cream to curd; whisk gently until mixture is lightened. Using rubber spatula, gently fold in remaining cream until mixture is homogenous.

Pour about half the filling into cake ring and spread evenly to edge. Top the filling with the round chocolate cake topped with 2 tablespoons of the jam.  Pour the remaining filling over the chocolate cake and smooth over the entire surface to the ring with an offset spatula (Surface of filling will be above edge of cake.) Drizzle remaining jam mixture over surface of filling. Using knife, swirl jam through surface of filling, making marbled pattern. Refrigerate for about an hour, then add garnish of fresh raspberries along the  circumference of the cake and a few in the center.  Continue to refrigerate for at least 4 hours or up to 24 hours.

To unmold, run thin knife around edge of ring (just 1/2 inch down). Release ring and lift to remove. Let stand at room temperature for 20 minutes before slicing and serving.