Archive for March, 2011

Morimoto Lobster Soup For Two

This recipe was done (adapted) from Morimoto: The New Art Of Japanese Cooking For starters, I dispensed with the ginger in the recipe since it’s meant to go into the soup, and when I made the required shanton broth, I made it the tradition chinese way and added the ginger and scallions at that time.  […]

, , , , ,

Leave a comment

Nobu Chilean Seabass With Jalapeno Moro Miso

It’s a little bit funny – I’ve never been served Nobu’s miso black cod at his restaurant as part of an omakase meal (though I’ve had the miso black cod at other restaurants [by the way, I think Haru Boston@Prudential Center makes the best miso black cod in Boston]).  I’d looked over the recipe for […]

, , , , , , ,

Leave a comment

Broccoli With Creamy Spicy Sauce

…aka Spicy Broccoli Gratin, aka Broccoli With Dynamite Sauce I came across the following LA Times article on gratin at the end of Feb 2011(see http://www.latimes.com/features/food/la-fo-gratins-20110224,0,3254888.story) and it started me thinking. Broccoli’s one of my wife’s favorite vegetable; she adores Nobu’s creamy spicy sauce. So I decided it might be fun to combine both elements […]

, , , , , ,

Leave a comment

Chili Shrimp From Iron Chef Chen Kenichi

As you may recall, I made Iron Chef Chen’s mapo tofu recipe for my parents a few years ago that was well received (with the caveat that I had tone down the spiciness of the dish).  I too enjoyed that dish and was intrigued enough to wonder how I could try his chili shrimp, short […]

, , , , , , ,

6 Comments

Chinese Drunken Chicken

This is a dish I do as consequence of making Chinese superior broth (see https://tastingmenu.wordpress.com/2010/11/25/on-chinese-superior-broth-%E9%AB%98%E6%B9%AF%E4%B8%8A%E6%B9%AF/).  It’s driven by the response of “what do I do with the chicken used to make the broth?”   Looking at William Mark’s book, The Chinese Gourmet cookbook, the recipe for Drunken Chicken on p. 137 very closely resembles the preparation […]

, , , ,

Leave a comment

Blue Ginger Sake-Miso Marinated Chilean Sea Bass

So I thought I’d surprise my wife Thursday night by making her wedding reception entree for supper – Blue Ginger’s Sake-Miso Marinated Sea Bass (see Blue Ginger: East Meets West Cooking, p. 186-187). So Wed evening, I started preparations.  Unfortunately, I discovered I didn’t have any limes or lime juice, so I substituted in yuzu […]

, , , , ,

Leave a comment

Crispy Skin Chicken, Nobu-Style

Periodically, I do ‘roast’ chicken dishes for  a quick supper.  I suppose I could take the time to actually do a whole chicken, or at the very least a poussin/cornish game hen.  But with the busy schedule I have, I need to be able to get a good satisfying dinner on the table quick.  So […]

, , , ,

Leave a comment