Picture above shows Spicy Asian Pork Marinated in Garlic Chili Paste served over a bed of white rice.

This recipe turned out so good, that I have already made it 3 times in the last few weeks!  I experimented with shrimp and chicken, and each meat came out as equally delicious.  Add some crushed red pepper, or chili sesame oil for an extra kick of spice!  I hope you enjoy making this recipe as much as I do!

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

 Spicy Asian Pork Marinated in Garlic Chili Paste Recipe

Ingredients (Servings–4)

• 1 & 1/2 lbs of Pork Loin or Pork Belly
• 1/2 cup of Garlic Chili Paste
• 2 tablespoons of Soy Sauce
• 2 tablespoons of Mirin
• 1 tablespoon of Sesame Seed Oil
• 1 tablespoon of Honey
• 1 large White Onion
• 4 Green Onion Stalks
• 4 cloves of Garlic
• 1 tablespoon of fresh Ginger
• 4 dried Red Peppers (whole)
• Salt and Pepper (to taste)

For Frying

• 2 tablespoons of Vegetable or Canola Oil
• 1 tablespoon of Sesame Seed Oil

Preparation

1. Chop the white and green onions into semi large pieces.  Finely dice the garlic, and ginger.
2. In a large bowl, combine the onions, garlic, ginger, chili paste, dried red peppers, honey, sesame seed oil (1 tablespoon), soy sauce, mirin, and salt & pepper.
3. While preparing the marinate, place the pork loin (or belly) into the freezer.  Freeze for about 20 minutes.  This step will make it easier to thinly slice the pork.
4. With the pork partially frozen, slowly cut the meat as thin as possible with a non-serrated knife.
5. Add the pork to the marinate and refrigerate for at least an hour (marinate longer or overnight for more flavor).
6. Once you are ready to begin cooking, prepare a large skillet or grill pan with 2 tablespoons of vegetable oil, and 1 tablespoon of sesame seed oil over medium-high heat.
7. Add the meat and vegetables to the pan paying special attention not to overlap the meat. Cook the pork on both sides until nicely charred.  Add any remaining sauce left from the marinate for extra flavor.
8. Serve over a bed of white rice and garnish with diced green onions, and sesame seeds.

Cooking Preparation

Step 1:  Chop the white and green onions into semi large pieces.  Finely dice the garlic, and ginger.

Step 2:  In a large bowl, combine the onions, garlic, ginger, chili paste, dried red peppers, honey, sesame seed oil (1 tablespoon), soy sauce, mirin, and salt & pepper.

Steps 3 & 4:  While preparing the marinate, place the pork loin (or belly) into the freezer.  Freeze for about 20 minutes.  This step will make it easier to thinly slice the pork.

With the pork partially frozen, slowly cut the meat as thin as possible with a non-serrated knife.

Step 5:  Add the pork to the marinate and refrigerate for at least an hour (marinate longer or overnight for more flavor).

Steps 6 & 7:  Once you are ready to begin cooking, prepare a large skillet or grill pan with 2 tablespoons of vegetable oil, and 1 tablespoon of sesame seed oil over medium-high heat.

Add the meat and vegetables to the pan paying special attention not to overlap the meat. Cook the pork on both sides until nicely charred.  Add any remaining sauce left from the marinate for extra flavor.

Step 8:  Serve over a bed of white rice and garnish with diced green onions, and sesame seeds.  Enjoy!:)

Similar Recipe Post You May Like

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Picture above shows Cajun Style Red Beans and Rice, a savory cajun recipe which calls for red beans, andouille sausage, cajun spices, and fresh vegetables.

The inspiration for this dish came unexpectedly while I was shopping in my local food market (Harris Teeter to be exact).  I stumbled upon fresh andouille sausage that looked way too delicious not to buy!  And hence, I bring you this recipe for cajun style red beans and rice.

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Cajun Style Red Beans and Rice Recipe

Ingredients (Servings – 8)

• 1 package of dried Red Beans
• 1 lb of Andouille Sausage
• 3 Celery Stalks
• 2 large White Onions
• 1 Green Bell Pepper
• 5 cloves of Garlic
• 1 & 1/2 teaspoons of Shrimp and Crab Boil (this spice blend included mustard seeds, coriander, red pepper, bay leaf, dill seed, and all spice)
• 1/2 teaspoon of Smoked Paprika
• 3 Bay Leaves
• 2 tablespoons of Olive Oil
• Salt and Pepper (to taste)

Preparation

1. Soak beans overnight in a large bowl with 8 cups of water and one sliced onion.
2. Once the beans have soaked, discard the onions, then strain the beans in a pasta strainer.
3. Slice the sausage 1/2 of an inch thick (diagonally).
4. Finely chop the celery, pepper, and onion.  Make sure that all ingredients are the same size.
5. Finely dice the garlic.  Note: Dice as small as possible.
6. Using a spice or coffee grinder, grind cajun boil seasoning into a coarse powder.  Then, add 1/2 teaspoon of paprika to the seasoning.
7. Prepare a large saucepan with 2 tablespoons of olive oil over medium heat.  Cook the sausage for about 5 minutes to brown, then transfer to a bowl.  Readers Note:  I cooked the sausage first for two reasons. 1.) this gives the sausage a nice brown color, and 2.) the oils from the sausage will release and add extra flavor to the oil that I will use to sauté my vegetables. 
8. In the same saucepan, sauté the celery, pepper, and onion for 2 minutes. Salt and pepper to taste.  Next, add in the garlic, bay leaves, and cajun seasoning.  Stir and cook for 2 minutes.
9. Next, add the sausage back to the pot and the red beans.  Add 6 cups of water and bring to a rapid boil.
10. Reduce heat to low and partially cover the pan with a lid.  Stir occasionally and let cook for 2 & 1/2 to 3 hours.
11. Serve with a bed of white rice and garnish with freshly chopped green onions.

Cooking Preparation

Picture of Ingredients: Andouille Sausage, Celery, Green Pepper, Onion.

Steps 1 & 2: Soak beans overnight in a large bowl with 8 cups of water and one sliced onion.  Once the beans have soaked, discard the onions, then strain the beans in a pasta strainer.

The beans will look like this after soaking overnight.

Step 3:  Slice the sausage 1/2 of an inch thick (diagonally).

Steps 4 & 5:  Finely chop the celery, pepper, and onion.  Make sure that all ingredients are the same size.  Finely dice the garlic.  Note: Dice garlic as small as possible.

Step 6:  Using a spice or coffee grinder, grind cajun boil seasoning into a coarse powder.

Then, add 1/2 teaspoon of paprika to the seasoning.

Step 7:  Prepare a large saucepan with 2 tablespoons of olive oil over medium heat.  Cook the sausage for about 5 minutes to brown, then transfer to a bowl.

Readers Note:  I cooked the sausage first for two reasons. 1.) this gives the sausage a nice brown color, and 2.) the oils from the sausage will release and add extra flavor to the oil that I will use to sauté my vegetables.

Steps 8 & 9:  In the same saucepan, sauté the celery, pepper, and onion for 2 minutes.  Salt and pepper to taste.  Add in the garlic, bay leaves, and cajun seasoning.  Stir and cook for 2 minutes.

Next, add the sausage back to the pot and the red beans.  Add 6 cups of water and bring to a rapid boil.

Step 10:  Reduce heat to low and partially cover the pan with a lid.  Stir occasionally and let cook for 2 & 1/2 to 3 hours.

Readers Notes:

Spices

I blended some extra crab boil seasoning and kept it on reserve in case I needed to adjust the spice level.  A good rule of thumb is to taste the sauce about 2 hours into the cooking process.  At this point, you can add in the extra reserved spice if needed.

Sausage

I was fortunate enough to find fresh andouille sausage, which in my opinion makes a big difference in the taste of this dish.   If you are not able to find fresh sausage another option for you is pre-packaged andouille sausage (Johnsonville makes a decent sausage).  You can also special order andouille sausage online to achieve a true authentic taste.

Thickness of Sauce

Depending on how you prefer your sauce, you can mash 1 cup of beans with a spoon or potato masher.  This will thicken the sauce.  Alternatively, you can add in 1/2 cup of water or chicken stock to thin the sauce.

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Picture above shows Creamy and Spicy Penne Pasta with Fresh Parsley and Basil, a delicious, sweet and spicy pasta dish.

Pasta is one of my favorite meals to make, and this dish is no exception!  The fresh herbs and roasted tomatoes make for a very flavorful sauce.  I used penne pasta, but feel free to use your favorite pasta and substitute the ingredients to your liking.  I hope you enjoy this quick and simple dish!

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Creamy and Spicy Penne Pasta Recipe

Ingredients (Serving – 4)

• 1 package of Penne Pasta
• 8 Ripe Vine Tomatoes
• 2 cloves of Garlic
• 1/4 cup of Fresh Basil
• 1/4 cup of Fresh Italian Flat Leaf Parsley
• 1 cup of Pepperazzi Peppers
• 1 tablespoon of Capers
• 1/4 cup of Olive Oil
• 1/4 cup of Heavy Cream
• 1/4 cup of Pasta Water
• Salt and Pepper (to taste)
• 1/2 tablespoon of Crushed Red Pepper Flakes (optional)

Preparation

1. Prepare pasta according to package.  Cook the pasta until ‘al dente’ and reserve 1/4 cup of the pasta water.
2. In the meantime, preheat the oven to a high broil and line a baking dish with aluminum foil.
3. Thoroughly wash the tomatoes and chop in half.  Transfer to the baking dish and drizzle with 2 tablespoons of olive oil and season with salt and pepper.
4. Broil for 15-20 minutes until the tomatoes begin to slightly brown.  Remove from the oven and set aside.
5. Chop the garlic, parsley, basil, and peppers.
6. Next, prepare a saute pan over medium heat with 2 tablespoons of olive oil.
7. Saute the garlic until fragrant, then add in the roasted tomatoes, capers, peppers, half of the herbs (parsley and basil), and the pasta water.  Cook for 5 minutes until the sauce thickens.  Note: Mash the roasted tomatoes with a potato masher or  wooden spoon for a less chunky sauce.
8. Lastly, add in the heavy cream and remaining herbs.  Stir to blend in the cream.  Serve on top of the penne pasta.  Garnish with fresh basil.

Cooking Preparation

Steps 1-3:

Prepare pasta according to package.  Cook the pasta until ‘al dente’ and reserve 1/4 cup of the pasta water.  In the meantime, preheat the oven to a high broil and line a baking dish with aluminum foil.

Thoroughly wash the tomatoes and chop in half.  Transfer to the baking dish and drizzle with 2 tablespoons of olive oil and season with salt and pepper.

Step 4:  Broil for 15-20 minutes until the tomatoes begin to slightly brown.  Remove from the oven and set aside.

 5: Chop the garlic, parsley, basil, and peppers.

Reader’s Note: I used Delallo’s Capers and Tri Color Pepperazzi.

Step 6:  Next, prepare a saute pan over medium heat with 2 tablespoons of olive oil.

Step 7:  Saute the garlic until fragrant, then add in the roasted tomatoes, capers, peppers, half of the herbs (parsley and basil), and the pasta water.  Cook for 5 minutes until the sauce thickens.  Note: Mash the roasted tomatoes with a potato masher or  wooden spoon for a less chunky sauce.

Step 8:  Lastly, add in the heavy cream and remaining herbs.  Stir to blend in the cream.  Serve on top of the penne pasta.  Garnish with fresh basil.  Enjoy!!

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Picture above shows Italian Bow Tie Pasta Salad, a delicious, cold pasta dish that goes great as a side item or even as a meal.

I must give a lot of credit to my mom for this recipe.  Since I can remember, she often would make this dish during the summer time.

This recipe really goes great as a side item or even a meal (as how I like to enjoy it), and is a great item to bring to any family party or picnic.   This dish can be very versatile because you can modify the ingredients to your liking (i.e. choose your favorite vegetables, dressing, pasta, cheese, and ect…)

I really hope you enjoy, and as always, thanks for reading!

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Italian Pasta Salad Recipe

Ingredients (Serving 6-8)

• 1 lb of Pasta (I personally prefer Bow-Tie or Spiral Pasta for this dish)
• 1 cup of chopped Fresh Broccoli
• 1 can of large Black Olives
• 1 can of Garbanzo Beans
• 1 & 1/2 cups of fresh Cherry Tomatoes
• 1 stick of Pepperoni
• 1 container of Feta Cheese

Dressing

• 1 packet of Good Seasons Italian Salad Dressing
• 1/4 cup of Balsamic Vinegar
• 1/2 cup of Olive Oil
• 2 tablespoons of Water

*Note, measurements for dressing may vary, follow the instructions on the dressing packet.

Preparation

1. Prepare the pasta according to the instructions on the package.  Once the pasta is fully cooked, strain in a pasta strainer and run under cold water for 3-5 minutes.  You can also add a handful of ice cubes to speed up the cooling process.  Set aside.
2. Chop the tomatoes, olives, broccoli, and pepperoni.  Then transfer the vegetables and garbanzo beans to a large mixing bowl.
3. Prepare the Italian dressing by following the instructions on the package.  Next, add in 1/2 cup of dressing to the bowl.  Stir to evenly coat the vegetables with the dressing.
4. Next, add the cooled pasta to the bowl and stir.  Chill in the refrigerator for at least an hour.
5. To serve, transfer to a separate bowl and sprinkle with feta cheese.

Reader’s Notes:  I prefer to add the feta separately to prevent the cheese from turning soggy.  Also, you may need to add more dressing if serving this dish the following day.

Cooking Preparation

Step 1:   Prepare the pasta according to the instructions on the package.  Once the pasta is fully cooked, strain in a pasta strainer and run under cold water for 3-5 minutes.  You can also add a handful of ice cubes to speed up the cooling process.  Set aside.

Step 2:  Chop the tomatoes, olives, broccoli, and pepperoni.  Then transfer the vegetables and garbanzo beans to a large mixing bowl.

Step 3:  Prepare the Italian dressing by following the instructions on the package.  Next, add in 1/2 cup of dressing to the bowl.  Stir to evenly coat the vegetables with the dressing.

Step 4:  Next, add the cooled pasta to the bowl and stir.  Chill in the refrigerator for at least an hour.

To serve, transfer to a separate bowl and sprinkle with feta cheese.

Reader’s Notes:  I prefer to add the feta separately to prevent the cheese from turning soggy.  Also, you may need to add more dressing if serving this dish the following day.

Picture above shows Cuban Guava Pastries, a delicious, flaky pastry filled with guava paste.  This pastry goes excellent with a Cafecito (Cuban Espresso). 

¡Qué rico! Guava pastries have become a household favorite of our’s ever since I had my first taste of these heavenly treats while living in Florida.  This recipe is quick and simple, and taste just like the guava pastries you will find in a Cuban restaurant.

We highly suggest that you enjoy this recipe with a Cafecito (a Cuban espresso made with Sugar).  Our personal favorite coffee brand for making this coffee is La Llave, which can be found in your local Latin grocery store, Publix’s, or on Amazon.

Click here to learn how to make a Cafecito at home!

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Cuban Guava Pastry Recipe

Ingredients (Serving-6 Pastries)

• 1 container of frozen Pastry Sheets
• 1 container of Guava Paste
• 1 tablespoon of butter
• 1 Egg
• 1 tablespoon of Sugar
• 2 tablespoons of Water

Preparation

1. Remove the pastry sheets from the freezer and let thaw for 10-15 minutes.  Note: Do not let the sheets thaw too long or the dough will mold together.
2. Preheat the oven to 375 ºF.
3. In a small bowl, add sugar and water.  Heat in the microwave for 20 seconds, then let cool down to room temperature.  In a separate small bowl, beat one egg, then add the cooled sugar water.  Set aside.
4. With a pizza cutter or knife, carefully cut the pastry sheets into 12 pieces (about 4 inches long and 2 inches wide).
5. Prepare a large baking sheet with aluminum foil and lightly grease the foil with 1 tablespoon of butter.
6. Transfer 6 of the cut pastry sheets to the baking pan about 1 inch apart.
7. Next, add 1-2 tablespoons of guava paste to the center of the dough.  Note: The guava paste will be thick and may need to be cut into thin long pieces.
8. Place the remaining pastry sheets over the initial sheets now filled with guava paste and gently press down on all sides to close any gaps.
9. With a basting brush, lightly coat the pastries with the sugary egg wash.  With a knife, cut 3 diagonal slits on the top each pastry.  Lastly, sprinkle each pastry with a pinch of sugar.
10. Bake for 20-25 minutes or until the tops have become golden brown.

Cooking Preparation

Ingredients:  (Pastry Sheets, Guava Paste, Egg, and Sugar).

Steps 1, 2 & 3: Remove the pastry sheets from the freezer and let thaw for 10-15 minutes.  Note: Do not let the sheets thaw too long or the dough will mold together.

Preheat the oven to 375 ºF.

In a small bowl, add sugar and water.  Heat in the microwave for 20 seconds, then let cool down to room temperature.  In a separate small bowl, beat one egg, then add the cooled sugar water.  Set aside.

Step 4:  With a pizza cutter or knife, carefully cut the pastry sheets into 12 pieces (about 4 inches long and 2 inches wide).

Steps 5, 6, 7:  Prepare a large baking sheet with aluminum foil and lightly grease the foil with 1 tablespoon of butter.  Transfer 6 of the cut pastry sheets to the baking pan about 1 inch apart.

Next, add 1-2 tablespoons of guava paste to the center of the dough.  Note: The guava paste will be thick and may need to be cut into thin long pieces.  

Steps 8 & 9:  Place the remaining pastry sheets over the initial sheets now filled with guava paste and gently press down on all sides to close any gaps.

With a basting brush, lightly coat the pastries with the sugary egg wash.  With a knife, cut 3 diagonal slits on the top each pastry.  Lastly, sprinkle each pastry with a pinch of sugar.

Step 10:  Bake for 20-25 minutes or until the tops have become golden brown.

Picture above shows Homemade Strawberry Crumble Muffins, a fluffy and moist muffin inspired by Valentine’s day but delicious year round.  

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Homemade Strawberry Crumble Muffin Recipe

Ingredients (Serving-12 Muffins)

Muffin Batter

• 2 cups of Flour
• 1 cup of Sugar
• 2 Eggs
• 2 tablespoons of Baking Powder
• 1/2 teaspoon of Salt
• 1 teaspoon of Vanilla Extract
• 2 cups of fresh Strawberries
• 1/2 – 3/4 cup of Milk
• 1/2 cup of Butter

Crumble Top

• 3/4 cup of Flour
• 1/2 cup of Sugar
• 1/2 cup of melted Butter

Preparation

1. Preheat the oven to 375°F.
2. In a bowl, shift the flour, baking powder, and salt.
3. In a separate bowl, shift the sugar.  Add in the butter and mix until combined.  Next, stir in the eggs, milk, vanilla, and chopped strawberries.  Mix thoroughly.
4. Slowly add the flour mixture to the wet batter a little bit at a time.  Mix well until all of the flour is incorporated into the batter.
5. Transfer the batter to a lined or greased muffin tin making sure to fill the batter to the top of the tin.
6. Making the Crumble Topping- Melt 1/2 cup of butter in the microwave for about 15-20 seconds.  Combine butter with 1/2 cup of sugar, and 3/4 cup of flour until crumbles form.  Note: Add more flour if needed.
7. Gently press about 1-2 tablespoons of the crumble on top of the batter with a spoon.
8. Bake for 20 minutes.  Rotate the tins about halfway through the cooking process.
9. Let the muffins sit in the tin for 10 minutes after removing from the oven, then transfer to a plate or cooling rake.

Optional:  Get creative and carve out strawberry hearts to decorate the tops of your muffins!

Cooking Preparations

Steps 1 & 2:  Preheat the oven to 375°F.  In a bowl, shift the flour, baking powder, and salt.

Step 3:  In a separate bowl, shift the sugar.  Add in the butter and mix until combined.

Step 3 (cont.):  Next, stir in the eggs, milk, vanilla, and chopped strawberries.  Mix thoroughly. 

Step 4:  Slowly add the flour mixture to the wet batter a little bit at a time.  Mix well until all of the flour is incorporated into the batter.

Step 5:  Transfer the batter to a lined or greased muffin tin making sure to fill the batter to the top of the tin.

Making the Crumble Topping

Step 6:  Melt 1/2 cup of butter in the microwave for about 15-20 seconds.  Combine butter with 1/2 cup of sugar, and 3/4 cup of flour until crumbles form.  Note: Add more flour if needed.

Steps 7 & 8:  Gently press about 1-2 tablespoons of the crumble on top of the batter with a spoon.  Bake for 20 minutes.  Rotate the tins about halfway through the cooking process.

Step 9:  Let the muffins sit in the tin for 10 minutes after removing from the oven, then transfer to a plate or cooling rake.  Enjoy!!

Picture above shows Beef Pho, a Vietnamese soup consisting of thin sliced beef, rice stick noodles, and a savory broth.  This soup can be garnished with limes, culantro, thai basil, bean sprouts, green onions, and hot peppers.

When making this dish, make sure to choose a good rice stick noodle (the rice noddles from the grocery store typically do not taste authentic).  Try using fresh Bánh Phở Noodles which will give you the best result and should be available in your local Asian Market.

Traditionally, pho broth is homemade by simmering oxtail and bone marrow, but if you are pressed for time, feel free to use a good beef stock (I used an organic brand that tasted pretty good).  Also, most recipes call for culantro which was unavailable in my grocery store, so I opted for cilantro instead.

Thank you Jill for providing this recipe!  I never like to copy anyone’s hard work so I have modified some of the ingredients and steps slightly

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Vietnamese Beef Pho Recipe

Ingredients (Serving -4)

• 10 cups of Beef Broth
• 1 package of fresh Bánh Phở Noodles (Rice Stick Noodles)
• 1 & 1/2 lbs of thin sliced Beef (we used Chuck Roast)
• 1 White Onion
• 2 tablespoons of Ginger
• 1 Cinnamon Stick
• 1 teaspoon of Whole Cloves
• 1 teaspoon of Anise Star or Anise Seeds
• 2-3 Cardamom Pods
• 1 tablespoon of Sugar
• 1/4 cup of Fish Sauce

Garnish

• 1-2 Limes cut in wedges
• 1/4 cup of fresh Cilantro
• 1/4 cup of fresh Basil
• 1/4 cup of fresh chopped Green Onions
• 1/4 cup of Bean Sprouts
• 1 Jalapeño or Chili Pepper
• Sriracha (to taste)

Preparation

1. Begin by placing the beef in the freezer (this will make it easier to cut the meat slices thin).
2. In a small saucepan, dry roast (without oil) the cloves, anise, cinnamon, and cardamom pods.  Cook until fragrant then remove from the heat. Set aside.
3. Set the oven to broil on high.  Thinly slice the onion and place on a large baking sheet lined with aluminum foil.  Roast the onions on both sides (about 3-5 minutes each).
4. Prepare a large saucepan over high heat with the beef broth.  Add in the roasted onions, spices, and ginger.  Bring to a boil then reduce the heat and let simmer for 20 minutes.
5. Next, add in the fish sauce and sugar.  Continue to simmer for an additional 20 minutes.
6. In the meantime, begin preparing the rice stick noodles (follow the instructions on the package, as cooking methods may vary per brand).  Note: This may require that you soak the noddles 10-20 minutes before cooking.
7. Begin slicing the beef about 10 minutes before the broth is ready.  Using a non-serrated knife, carefully slice the semi-frozen beef into thin pieces by starting at the top of the meat and slowly moving the blade downwards in a back and forth motion.
8. Just before serving, return the broth to a slight boil.
9. Making the Pho:  In a serving bowl, add the noddles and then top with the beef.  Using a chinese strainer, carefully ladle the broth into the serving bowl (this step will cook the meat).  Add enough broth to cover both the noddles and beef.   Serve immediately and garnish with limes, basil, cilantro, bean sprouts, green onions, and peppers.

Cooking Preparation

Ingredients:  (Beef, Beef Broth, Onion, Ginger, Anise Star or Seeds, Whole Cloves, Cinnamon Stick, Cardamom Pods, Jalapeño, Fish Sauce, Sugar, and Rice Stick Noodles).

**Note:  I do not recommend the rice noddles pictured above, choosing fresh Bánh Phở Noodles will give you the best result.

Garnish:  Limes, Cilantro, Basil, Green Onions, and (Bean Sprouts – Not Pictured).

Steps 1 & 2:  Begin by placing the beef in the freezer (this will make it easier to cut the meat slices thin).

In a small saucepan, dry roast (without oil) the cloves, anise, cinnamon, and cardamom pods.  Cook until fragrant then remove from the heat. Set aside.

Step 3:  Set the oven to broil on high.  Thinly slice the onion and place on a large baking sheet lined with aluminum foil.   Roast the onions on both sides (about 3-5 minutes each).

Step 4:  Prepare a large saucepan over high heat with the beef broth.  Add in the roasted onions, spices, and ginger.  Bring to a boil then reduce the heat and let simmer for 20 minutes.

Step 5:  Next, add in the fish sauce and sugar.  Continue to simmer for an additional 20 minutes.

Step 6:  In the meantime, begin preparing the rice stick noodles (follow the instructions on the package, as cooking methods may vary per brand).  Note: This may require that you soak the noddles 10-20 minutes before cooking.

Step 7:  Begin slicing the beef about 10 minutes before the broth is ready.  Using a non-serrated knife, carefully slice the semi-frozen beef into thin pieces by starting at the top of the meat and slowly moving the blade downwards in a back and forth motion.

Step 8:  Just before serving, return the broth to a slight boil.

Making the Pho:  In a serving bowl, add the noddles and then top with the beef.  Using a chinese strainer, carefully ladle the broth into the serving bowl (this step will cook the meat).  Add enough broth to cover both the noddles and beef.

Serve immediately and garnish with limes, basil, cilantro, bean sprouts, green onions, and peppers.  Enjoy

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Picture above shows Chicken Marsala, a savory dish made with thin cut chicken breast sautéed in a mushroom marsala wine sauce and served over a bed of fresh steamed spinach.

Chicken Marsala, one of my all time favorite meals.  The wine sauce is easy to make and delivers a lot of flavor to the mushrooms and chicken.  This Italian dish is traditionally served with pasta or potatoes, but can also be enjoyed with orzo, rice, or roasted vegetables.  I hope you enjoy, Buon Appetito!

Reader’s Note: If you cannot find thin cut chicken feel free to butterfly cut a whole chicken breast (click here for instructions on butterflying chicken breast).

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Chicken Marsala Recipe

Ingredients (Serving -4)

• 1 & 1/2 lbs of thin cut Chicken Breast
• 1 container of fresh Mushrooms
• 1 cup of Marsala Wine
• 1/4 cup of fresh Italian Flat Leaf Parsley
• 1/4 cup of Flour
• 1 teaspoon of Marjoram
• 1/4 cup of Butter
• 2 tablespoons of Olive Oil
• Salt and Pepper

Preparation

1. Season the chicken with salt and pepper.
2. Using a large plate, combine the flour and marjoram, then coat the chicken with the mixture on both sides.
3. Heat a large skillet pan with 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
4. Brown the chicken on both sides then transfer to a clean plate.  Set aside.
5. In the same saucepan, sauté the mushrooms until they have reduced half in size.
6. Next, add the chicken, parsley, and wine to the pan.  Bring to a boil and then reduce the heat to low.  Cover with a lid and cook on low for 5-7 minutes.
7. To thicken the sauce, transfer the chicken to a separate plate and add 2 tablespoons of butter.  Stir and increase the heat to medium.  The sauce should thicken within a few minutes.  Add the chicken back to the sauce to reheat.  Garnish with fresh italian parsley and serve with your favorite side dish.  
   

Our suggestions for side dishes include: pasta, orzo, rice, spinach, roasted vegetables, or seasoned potatoes. 

Cooking Preparation

Ingredients:  (Thin Cut Chicken Breast, Marsala Wine, Mushrooms, Italian Flat Leaf Parsley, Butter, Olive Oil, Flour, Marjoram, and Salt & Pepper).

Steps 1 & 2:  Season the chicken with salt and pepper.  Using a large plate, combine the flour and marjoram, then coat the chicken with the mixture on both sides.

Step 3:  Heat a large skillet pan with 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.

Step 4:  Brown the chicken on both sides then transfer to a clean plate.  Set aside.

Step 5:  In the same saucepan, sauté the mushrooms until they have reduced half in size.

Step 6:  Next, add the chicken, parsley, and wine to the pan.  Bring to a boil and then reduce the heat to low.  Cover with a lid and cook on low for 5-7 minutes.

Step 7:  To thicken the sauce, transfer the chicken to a separate plate and add 2 tablespoons of butter.  Stir and increase the heat to medium.  The sauce should thicken within a few minutes.  Add the chicken back to the sauce to reheat.

 Garnish with fresh italian parsley and serve with your favorite side dish.

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Picture above shows Authentic New Orleans Style Chicken, Shrimp, and Andouille Sausage Gumbo.  

Gumbo, one the many culinary staples of Cajun/Creole cooking from New Orleans, Louisiana.  The aroma of fresh vegetables and herbs will have your mouth watering way before you even start cooking.  Serve this dish over a small bed of white rice, and find yourself in culinary euphoria!

The secret to any good gumbo comes from the roux, a milk chocolate colored thickening sauce made from flour and oil.  Also, feel free to substitute the andouille sausage with any type of smoked sausage if you are unable to find in your local grocery store.

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

New Orleans Style Chicken, Shrimp and Andouille Sausage Gumbo Recipe

Ingredients (Serving – 6)

• 1 lb of Chicken Thighs
• 1/2 lb of Andoullie Sausage
• 1/2 lb of Jumbo Shrimp (deveined with tail remaining only)
• 1 Green Pepper
• 2 Celery Sticks
• 1 large Green Onion
• 1 large Ripe Vine Tomato
• 1 White Onion
• 1/4 lb of Okra
• 2 cloves of Garlic
• 1/4 cup of fresh Italian Flat Leaf Parsley
• 1-2 Bay Leaves
• 1 tablespoon of Cajun Crab and Shrimp Boil Seasoning (finely ground)
• 3 cups of Chicken Stock
• 1/4 cup of Canola or Vegetable Oil
• 1/4 to 1/2 cups of Flour

Preparation

1. Finely dice the following ingredients: green pepper, celery, green onion, white onion, garlic, tomato, and italian parsley.
2. On a separate cutting board, cut the chicken and andouille sausage into 1 inch thick pieces, then season the chicken with salt and pepper.  
3. Heat 2 tablespoons of oil in a large sauce over medium-high heat.  Sauté the chicken until lightly browned on both sides, then add in the sausage.  Cook for an additional 2-3 minutes until the sausage browns, then transfer both the chicken and sausage to a plate.
4. Making the Roux- In the same saucepan that you sautéed the meat, add 2 tablespoons of oil over medium heat.  Gradually sprinkle in the flour a little bit at a time and continuously stir with a whisk until you achieve a semi thick sauce that has a mahogany color.  Note: This step will take between 15-20 minutes.  You may need to add more flour depending on the thickness of the sauce.
5. Next, add the chopped vegetables and cajun spice (cajun crab and shrimp boil seasoning) into the roux.  Stir and cook for 5 minutes.
6. Once the vegetables have slightly cooked down, add the chicken stock, bay leaves, chicken, and sausage to the pan.  Lid and cook on low for 45 minutes.
7. Once the gumbo has simmered, add in the shrimp, okra, and italian parsley.  Lid again and let simmer for an additional 10 minutes.  Serve over a bed of white rice and garnish with freshly diced green onions and italian parsley.

Cooking Preparation

Ingredients:  (Chicken Thighs, Andoullie Sausage, Shrimp, White Onion, Green Onion, Celery, Green Pepper, Okra, Garlic, Tomato, Italian Flat Leaf Parsley, Bay Leaves,  Cajun Shrimp and Crab Boil Seasoning, and Canola or Vegetable Oil).

Steps 1 & 2:  Finely dice the following ingredients: green pepper, celery, green onion, white onion, garlic, tomato, and italian parsley.

On a separate cutting board, cut the chicken and andouille sausage into 1 inch thick pieces, then season the chicken with salt and pepper.

Step 3:  Heat 2 tablespoons of oil in a large sauce over medium-high heat.  Sauté the chicken until lightly browned on both sides, then add in the sausage.

Cook for an additional 2-3 minutes until the sausage browns, then transfer both the chicken and sausage to a plate.

Making The Roux

Step 4:  In the same saucepan that you sautéed the meat, add 2 tablespoons of oil over medium heat.

Gradually sprinkle in the flour a little bit at a time and continuously stir with a whisk until you achieve a semi thick sauce that has a mahogany color.

Color when roux is ready (after about 15-20 minutes).

Step 5:  Next, add the chopped vegetables and cajun spice (cajun crab and shrimp boil seasoning) into the roux.  Stir and cook for 5 minutes.

Step 6:  Once the vegetables have slightly cooked down, add the chicken stock, bay leaves, chicken, and sausage to the pan.  Lid and cook on low for 45 minutes.

Step 7:  Once the gumbo has simmered, add in the shrimp, okra, and italian parsley.  Lid again and let simmer for an additional 10 minutes.

Serve over a bed of white rice and garnish with freshly diced green onions and italian parsley.

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Picture above shows our Slow Cooked Beef Roast with Homemade Cream of Mushroom Soup infused with Sage.  

Although canned cream mushroom soup can be used, I highly encourage you to try making this soup from scratch!  Not only is homemade soup healthier, but also add another dimension of flavor to the meat.  The sauce goes great as a gravy which can be thicken with cornstarch or flour.

This recipe is dedicated to my parents who often make this meal in their crockpot

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Beef Roast with Homemade Cream of Mushroom Soup Recipe

Ingredients (Serving – 4)

• 1 & 1/2 lbs of Chuck Roast
• 2 cups of Cream of Mushroom Soup (Click here for our recipe)
• 1 tablespoon of Worcestershire Sauce
• 1-2 Bay Leaves
• 1/4 cup of freshly Chopped Chives
• Salt and Pepper (to taste)

Preparation

1. Start by preparing the homemade cream of mushroom soup.
2. Add the beef to the crockpot and season with salt and pepper.  Next, stir in the worcestershire sauce, bay leaves, and cream of mushroom soup.
3. Lid and cook on high for 3 hours or on low for 8 hours.  Serve with roasted potatoes, and garnish with freshly chopped chives.

Cooking Preparation

Step 1:  Start by preparing the homemade cream of mushroom soup. (Click here or on the picture for our recipe).

Step 2:  Add the beef to the crockpot and season with salt and pepper.

Step 3:   Next, stir in the worcestershire sauce, bay leaves, and cream of mushroom soup.

Step 4:  Lid and cook on high for 3 hours or on low for 8 hours.  Serve with roasted potatoes, and garnish with freshly chopped chives.

Similar Recipe Post You May Like

      Turkish Chicken Skewers        Marinara with Meatballs           Creamy French Chicken

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Picture above shows Homemade Cream of Mushroom Soup, a creamy, flavorful soup made with mushrooms, leeks, onions, sage, chicken stock, and cream.  Prefect to be served as soup, sauce for green bean casserole, or gravy for a slow cooked roast.

This recipe is simple, and packs a lot of flavor from the sauteéd leeks, sage, and chicken stock.  Enjoy as a soup or throw in your crockpot with chicken or beef to make a wonderfully healthy and delicious meal.  This recipe also goes great with green bean casserole, a traditional Thanksgiving side dish.

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Homemade Cream of Mushroom Soup Recipe

Ingredients (Serving – 4)

• 1 container of Mushrooms (I used Baby Bella’s)
• 1 whole Leek
• 1 small White Onion
• 1 small handful of Fresh Sage
• 3 cups of Chicken Stock
• 2 tablespoons of Butter
• 1/2 cup of White Wine
• 1/4 cup of Cream
• 1/4 cup of Flour
• Salt and Pepper

Preparation

1. Finely chop the leek and onion.
2. Heat a medium size sauce pan with 2 tablespoons of butter over medium heat.
3. Sauté the leeks and onions for 10-15 minutes until reduced in size.
4. Next, add in the mushrooms and cook for about 5 minutes or until the mushrooms have reduced to half of their size.
5. Slowly add in the flour a little bit at a time stirring constantly.   At this time, the vegetables should mold together into a thick paste like texture.
6. Add in the sage, and white wine.  Cook for 5 minutes over medium-high heat, then add in the chicken stock.  Let simmer for 10 minutes, and lastly add in the cream.  Remove the sage before serving.

Cooking Preparation 

Steps 2 & 3:   Heat a medium size sauce pan with 2 tablespoons of butter over medium heat.

Sauté the leeks and onions for 10-15 minutes until reduced in size.

Step 4:  Next, add in the mushrooms and cook for about 5 minutes or until the mushrooms have reduced to half of their size.

Step 5:  Slowly add in the flour a little bit at a time stirring constantly.

At this time, the vegetables should mold together into a thick paste like texture.

Step 6:  Add in the sage, and white wine. Cook for 5 minutes over medium-high heat, then add in the chicken stock.

Let simmer for 10 minutes, and then lastly add in the cream.

Serve as soup, sauce for green bean casserole, or gravy for a slow cooked roast.

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Picture above shows Enchiladas Verdes, a vibrant, colorful dish made with homemade tomatillo salsa, slow cooked latin style shredded chicken, flour tortillas, and fresh cilantro.    

This recipe is very colorful and packs a lot of flavor from the slow cooked chicken and roasted salsa.  Feel free to use your favorite shredded chicken recipe, or rotissoire style chicken if you are pressed for time.

As for the cheese (queso blanco), I hadn’t used this type of cheese before but it has a nice mild taste (similar taste to mozzarella cheese), and crumbles easily (similar texture to feta cheese).

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Enchiladas with Tomatillo Poblano Salsa Recipe

Ingredients (Serving-4)

• 1 & 1/2 lbs of Shredded Chicken (click here for our Shredded Chicken Recipe)
• 2-3 cups of Tomatillo Salsa (click here for our Tomatillo Poblano Salsa Recipe)
• 5-10 Flour Tortillas
• 1 container of Queso Fresco
• 1/4 cup of chopped Fresh Cilantro

 Latin Style Shredded Chicken & Tomatillo Salsa Recipe Links

     Latin Style Shredded Chicken Recipe                          Tomatillo Poblano Salsa Recipe

Preparation

1. Preheat the oven to 350 °F.
2. Prepare the shredded chicken and tomatillo salsa.
3. In a large casserole dish, add about 3/4 cup of salsa verde to the bottom of the dish. Spread out evenly so that the entire pan is covered with sauce (this will prevent the tortillas from sticking).
4. On a plate, place one flour tortilla and add about 1/4 cup of shredded chicken in a vertical line towards the end of the tortilla.  Carefully roll the tortilla to form the enchilada.  Place in the casserole dish and repeat this step until the entire dish is filled with enchiladas.
5. Add 1-2 cups of the remaining salsa on top of the enchiladas.  Bake in the oven lidded for 30 minutes.
6. Garnish with freshly chopped cilantro and queso fresco.

Cooking Preparation

Steps 1, 2, & 3:  Preheat the oven to 350 °F.  Prepare the shredded chicken and tomatillo salsa.

In a large casserole dish, add about 3/4 cup of salsa verde to the bottom of the dish. Spread out evenly so that the entire pan is covered with sauce (this will prevent the tortillas from sticking).

Step 4:  On a plate, place one flour tortilla and add about 1/4 cup of shredded chicken in a vertical line towards the end of the tortilla.  Carefully roll the tortilla to form the enchilada.

Place in the casserole dish and repeat this step until the entire dish is filled with enchiladas.

Step 5:  Add 1-2 cups of the remaining salsa on top of the enchiladas.  Bake in the oven lidded for 30 minutes.

Step 6:  Garnish with freshly chopped cilantro and queso fresco.  Enjoy!

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Picture above shows Roasted Tomatillo Poblano Pepper Salsa, a green salsa made with tomatillos, poblano peppers, serrano peppers, cilantro, garlic, and onions.   This recipe is perfect as a salsa dip, and can also be used as a sauce for enchiladas.

The important part of this recipe is roasting all of the vegetables, which gives a really good taste to the salsa.  I used this recipe to make enchiladas verdes.  Making fresh salsa is not only healthier, but also tastes better than any canned salsa you can buy in the store.

As always, thank you for reading our blog

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Roasted Tomatillo Poblano Pepper Salsa Recipe

Ingredients (Serving – About 2 cups)

• 10-15 Tomatillos
• 1 Poblano Pepper
• 1 Serrano Pepper (Remove the seeds and white membrane inside the pepper for less spice)
• 2 cloves of Garlic
• 1/4 cup of Chopped White Onions
• 1/2 cup of Fresh Cilantro
• 2 tablepsoons of Olive Oil
• 3/4 cup of Water
• Salt & Pepper

Preparations

1. Preheat the oven to broil on low.  Note: Place the oven rack 6 inches from the broiler.
2. Remove the outer skin of the tomatillos and wash thoroughly with water to remove any sticky substance from the skin.
3. Place the tomatillos, poblano pepper (stem removed), and serrano pepper on a non-greased baking sheet lined with aluminum foil.
4. Broil for 15-20 minutes.  Make sure to flip the tomatillos and peppers halfway through roasting to broil both sides.  Remove from the oven and set aside.
5. In the meantime, prepare a small skillet pan with 2 tablespoons of olive oil over medium high heat.  Sauté the garlic whole, and chopped onions until golden brown (3-5 minutes).
6. Transfer the onions, garlic, cilantro, and roasted vegetables to a food processor or blender.  Blend on high speed until all of the ingredients are blended, then add in 3/4 cup of water.  Blend for an additional 15-30 seconds.  This salsa can be served cold or warm.

Cooking Preparation

Ingredients:  (Tomatillos, Serrano Pepper, Poblano Pepper, Cilantro, Onions, Salt & Pepper, and Water).

Steps 1 & 2:  Preheat the oven to broil on low.  Note: Place the oven rack 6 inches from the broiler.

Remove the outer skin of the tomatillos and wash thoroughly with water to remove any sticky substance from the skin.

Step 3:  Place the tomatillos, poblano pepper (stem removed), and serrano pepper on a non-greased baking sheet lined with aluminum foil.

Step 4:  Broil for 15-20 minutes.  Make sure to flip the tomatillos and peppers halfway through roasting to broil both sides.  Remove from the oven and set aside.

Step 5:  While the vegetables roast, prepare a small skillet pan with 2 tablespoons of olive oil over medium high heat. Sauté the garlic whole, and chopped onions until golden brown (3-5 minutes).

Step 6:  Transfer the onions, garlic, cilantro, and roasted tomatillos and peppers to a food processor or blender.

Blend on high speed until all of the ingredients are blended, then add in the 3/4 cup of water.  Blend for an additional 15-30 seconds.

This salsa can be served cold or warm.

Recipe to Try The Tomatillo Poblano Salsa- Enchiladas Verdes

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Picture above shows Latin Style Shredded Chicken, a slow cooked recipe perfect in enchiladas, tacos, quesadillas, or served as the main dish with rice and beans.

Slow cooking is one of my favorite cooking processes.  It is so easy to throw all of your ingredients into a crockpot and several hours later you have a deliciously tender and flavorful meal.

This recipe would go perfect as a stand alone dish or in tacos, enchiladas, burritos, quesadillas, and even as a soup!  Thank you for reading, and I hope you enjoy this recipe!

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Latin Style Shredded Chicken Recipe

Ingredients (Serving – 4)

• 1 & 1/2 lbs of Chicken Thighs
• 3-4 Fresh Roma Tomatoes
• 2 cloves of Garlic
• 1/2 cup of White Onions
• 1 Serrano Pepper (Remove the seeds and white membrane inside the pepper for less spice)
• 1/4 cup of Fresh Cilantro
• 3/4 cup of Chicken Stock
• 2 teaspoons of Chili Powder
• 2 teaspoonsof Cumin
• 2 teaspoons of Marjoram
• 2 Bay Leaves
• 2 tablespoons of Vegetable or Canola Oil
• Salt and Pepper

Preparation

1. Finely chop the tomatoes, garlic, onion, serrano pepper, and cilantro.  (Note: Take precaution when cutting the serrano pepper by wearing gloves, and washing your hands immediately after working with the pepper.  Also, you can reduce the level of heat by removing the stem and seeds).
2. Add 2 tablespoons of oil to the bottom of your crockpot pan.
3. Season the chicken thighs with salt, pepper, chili powder, cumin powder, and marjoram.
4. Transfer the chicken to the pot and then add the finely diced vegetables and herbs, bay leaves, and chicken stock.
5. Lid the crockpot, and cook for 8 hours on low heat or 3-4 hours on high heat.  Garnish with freshly chopped cilantro.

Reader’s Note

A small amount of liquid will remain from the recipe, you may want to transfer the shredded chicken to a separate dish without the excess liquid depending on how you will be serving this recipe.

Additionally, you may want to keep the chicken in the sauce if you plan on serving the meat at a later time (leaving in the liquid will prevent the meat from drying out).

Cooking Preparations

Ingredients:  (Chicken Thighs, Tomatoes, Onion, Serrano Pepper, Cilantro, Chicken Stock, Canola or Vegetable Oil, Chili Powder, Cumin, Marjoram, Bay Leaves, and Salt & Pepper).

Step 1:  Finely chop the tomatoes, garlic, onion, serrano pepper, and cilantro.

(Note: Take precaution when cutting the serrano pepper by wearing gloves, and washing your hands immediately after working with the pepper.  Also, you can reduce the level of heat by removing the stem and seeds).

Steps 2 & 3:  Add 2 tablespoons of oil to the bottom of your crockpot pan.  Season the chicken thighs with salt, pepper, chili powder, cumin powder, and marjoram.

Steps 4 & 5:  Transfer the chicken to the pot and then add the finely diced vegetables and herbs, bay leaves, and chicken stock.

Lid the crockpot, and cook for 8 hours on low heat or 3-4 hours on high heat.  Garnish with freshly chopped cilantro.

Recipe to Try The Latin Style Shredded Chicken- Enchiladas Verdes

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Picture above shows Chicken and Andouille Sausage Jambalaya , a quick and delicious Creole dish popular in New Orleans, Louisiana.    

New Orleans is on my wishlist of places to visit (hint, hint to my husband ), one for the beautiful scenery and old historical buildings, and two (and, most importantly) for the delicious food that I’ve heard so much rave about.

I researched long and hard to find out what ingredients and spices goes best in a good Jambalaya, so this is my rendition on the ever so famous recipe of the south.  I hope you enjoy!  As always, thanks for reading!

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Chicken and Andouille Sausage Jambalaya Recipe

Ingredients

• 1 lb of Chicken Thighs
• 1/2 lb of Andouille Sausage
• 2 cups of White Rice (I used Basmati)
• 3 & 3/4 cups of Chicken Stock
• 1 Green Pepper
• 3 sticks of Celery
• 1 Yellow Onion
• 1-2 Ripe Vine Tomatoes
• 4 cloves of Garlic
• 1/4 cup of chopped Green Onions
• 2 tablespoons of diced Chives
• 1 tablespoon of Crab and Shrimp Boil Seasoning
• 1/2 teaspoon of Cayenne Pepper
• 2 Bay Leaves
• 1/2 teaspoon of Worcestershire Sauce
• 1/4 cup of Olive Oil
• Salt & Pepper to taste

Preparation

1. Using a mortar or food processor, finely grind the shrimp and crab boil seasoning into a fine powder.
2. On a small plate or mixing bowl, season the chicken with salt & pepper, the crab and shrimp boil powder, and cayenne pepper.  Set aside.
3. Dice and chop the tomatoes, green pepper, celery, chives, onion, and garlic.
4. In a large saucepan, heat olive oil over medium heat.
5. Once the pan is ready, sauté the chopped vegetables and stir continuously.  Cook for about 5 minutes until golden, then add in the tomatoes, chicken, sausage, bay leaves and worcestershire sauce.
6. Cook the meat until lightly browned on both sides and then add the rice.  Stir continuously for the next 5 minutes and then add the chicken stock.  Cover and let simmer for 30 minutes. Garnish with freshly diced chives and green onions.

Cooking Preparation 

Ingredients:  (Chicken Thighs, Andouille Sausage, Ripe Vine Tomatoes, Onions, Celery, Green Pepper, Garlic, Shrimp and Crab Boil Seasoning, Bay Leaves, Worcestershire Sauce, Rice, Olive Oil, and Salt & Pepper).

Step 1:  Using a mortar or food processor, finely grind the shrimp and crab boil seasoning into a fine powder.

Step 2:  On a small plate or mixing bowl, season the chicken with salt & pepper, the crab and shrimp boil powder, and cayenne pepper.  Set aside.

Step 3:  Dice and chop the tomatoes, green pepper, celery, chives, onion, and garlic.

Steps 4 & 5:  In a large saucepan, heat olive oil over medium heat.  Once the pan is ready, sauté the chopped vegetables and stir continuously.

Cook for about 5 minutes until golden, then add in the tomatoes, chicken, sausage, bay leaves and worcestershire sauce.

Step 6:  Cook the meat until lightly browned on both sides and then add the rice.

Stir continuously for the next 5 minutes and then add the chicken stock.  Cover and let simmer for 30 minutes. Garnish with freshly diced chives and green onions.

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Check Out More Pictures From This Post!

Picture above shows Dill Dijon Chicken with Roasted Vegetables, a quick and delicious meal made with roasted tomatoes and mushrooms sautéed in a light wine garlic sauce.    

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Dill Dijon Chicken Recipe

Ingredients (Serving 2-4)

• 1lb of Chicken Thighs
• 1 container of Mushrooms (I used Baby Bella’s)
• 5 Roma Tomatoes
• 1 clove of Garlic
• 3/4 cup of White Cooking Wine
• 1 tablespoon of Dijon Mustard
• 1/2 tablespoon of fresh Dill
• 1/4 cup of Olive Oil
• 1 tablespoon of Butter

Preparation

Broiling Tomatoes and Garlic

1. Preheat the oven to broil on low.
2. Slice tomatoes length wise and transfer to a baking tray line with aluminum foil.  Drizzle the tomatoes with 2 tablespoons of olive oil, and then salt & pepper.
3. With a knife, carefully pound the clove of garlic to flatten.  Keep the outer skin of the garlic on and add to the baking tray.
4. Broil the tomatoes and garlic until lightly browned (about 8-10 minutes), rotating the pan half way through (the tomatoes and garlic will be used later to make the sauce for the chicken).
5. Remove the outer shell of the garlic and lightly mash in a small mixing bowl with a spoon.  Stir in 1 tablespoon of dijon mustard to the paste and set aside.

Preparing the Chicken and Sauce

1. While the tomatoes and garlic broil, add 1 tablespoon of olive oil to a large skillet pan over medium heat.  Sauté the mushrooms until slightly shriveled and then transfer to a bowl.
2. In the same skillet pan, add an additional 1 tablespoon of olive oil.  Season the chicken with salt and pepper and brown on both sides (about 2 minutes per side).
3. Add the wine, mushrooms, and dill to the pan.  Reduce the heat, cover with a lid, and let simmer for 6 minutes.
4. Next, add the dijon garlic paste and tomatoes.  Mash the tomatoes with a spoon to thicken the sauce.  Let the chicken cook in the sauce for a few minutes and then transfer to a plate.  Stir in 1 tablespoon of butter to the sauce.  Pour the sauce over the chicken to serve.  Garnish with fresh dill.

  This recipe goes great with roasted vegetables (click here to view the recipe).

Cooking Preparations

Ingredients:  (Chicken Thighs, Roma Tomatoes, Garlic, Fresh Dill, Mushrooms, Cooking Wine, Olive Oil, Dijon Mustard, and Salt & Pepper).

Broiling Tomatoes and Garlic

Steps 1-3:

Preheat the oven to broil on low.

Slice tomatoes length wise and transfer to a baking tray line with aluminum foil.  Drizzle the tomatoes with 2 tablespoons of olive oil, and then salt & pepper.

With a knife, carefully pound the clove of garlic to flatten.  Keep the outer skin of the garlic on and add to the baking tray.

Step 4:  Broil the tomatoes and garlic until lightly browned (about 8-10 minutes), rotating the pan half way through (the tomatoes and garlic will be used later to make the sauce for the chicken).

Step 5:  Remove the outer shell of the garlic and lightly mash in a small mixing bowl with a spoon.  Stir in 1 tablespoon of dijon mustard to the paste and set aside.

Preparing the Chicken and Sauce

Step 1:  While the tomatoes and garlic broil, add 1 tablespoon of olive oil to a large skillet pan over medium heat.  Sauté the mushrooms until slightly shriveled and then transfer to a bowl.

Step 2:  In the same skillet pan, add an additional 1 tablespoon of olive oil.  Season the chicken with salt and pepper and brown on both sides (about 2 minutes per side).

Step 3:  Add the wine, mushrooms, and dill to the pan.  Reduce the heat, cover with a lid, and let simmer for 6 minutes.

Step 4:  Next, add the dijon garlic paste and tomatoes.  Mash the tomatoes with a spoon to thicken the sauce.

Let the chicken cook in the sauce for a few minutes and then transfer to a plate.  Stir in 1 tablespoon of butter to the sauce.

Pour the sauce over the chicken to serve and garnish with fresh Dill.

Side Dish – Roasted Yellow Squash and Zucchini 

Click on the picture above to view the Roasted Yellow Squash and Zucchini Recipe!

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Picture above shows Brazilian Coconut Rice, a lightly and fluffy rice with a hint of coconut flavor.  

Interested in being a part our a blog?  Please send us your recipe ideas or pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Coconut Rice Recipe

Ingredients (Serving 4)

• 2 cups of White Rice (we used Basmati)
• 2 cups of Water
• 1 cup of Coconut Milk
• 1/2 cup of Onions (chopped)
• 1 clove of Garlic (chopped)
• 1 tablespoon of Olive Oil

Preparation

1. Wash rice with water until the water becomes clear (this may take a few tries).
2. Heat olive oil in a medium size saucepan over medium-high heat.  Sauté the garlic and onions until fragrant.
3. Add the rice to the pan and stir to evenly coat with olive oil.
4. Next, add the water and coconut milk.
5. Turn the heat on high and bring the liquid to a rapid boil.  Once the liquid begins to boil, immediately turn the heat to low and cover with a lid.
6. Let the rice simmer lidded for 20 minutes.  Once the rice has fully cooked, remove from the heat and fluff with a fork.  Let sit for an additional 5 minutes before serving.  Garnish with freshly chopped cilantro.

Cooking Preparations 

Ingredients:  (White Rice, Onion, Garlic, Coconut Milk, Olive Oil, and Water).

Steps 1 & 2:  Wash rice with water until the water becomes clear (this may take a few tries).  Heat olive oil in a medium size saucepan over medium-high heat.  Sauté the garlic and onions until fragrant.

Step 3:  Add the rice and stir to evenly coat with olive oil.

Step 4:  Next, add the water and coconut milk.

Steps 5 & 6:  Turn the heat on high and bring the liquid to a rapid boil.  Once the liquid begins to boil, immediately turn the heat to low and cover with a lid.

Let the rice simmer lidded for 20 minutes.  Once the rice has fully cooked, remove from the heat and fluff with a fork.  Let sit for an additional 5 minutes before serving.  Garnish with freshly chopped cilantro.

Suggested Recipes To Serve With This Rice

      Brazilian Seafood Stew               Pesto Shrimp Skewers             Curry Broiled Trout

Picture above shows Garlic Roasted Yellow Squash and Zucchini, a quick and healthy side dish that goes well with any meal.    

Garlic Roasted Yellow Squash and Zucchini Recipe

Ingredients (Serving 4)

• 4 Yellow Squash
• 4 Zucchini
• 1/4 cup of Olive Oil
• 2 cloves of Garlic
• Salt and Pepper
•  1/2 teaspoon of Crushed Red Pepper (optional)

Preparation

1. Preheat the oven to broil on low.  Note: Place the oven rack 6 inches from the broiler.
2. Wash and dice the squash and zucchini, then place on a non-greased baking sheet lined with aluminum foil.
3. To make the garlic sauce, finely chop the garlic and transfer to a small mixing bowl, then add the olive oil and crushed red pepper.
4. Salt and pepper the squash and zucchini, then lightly drizzle the garlic sauce over the vegetables.  Note: You can also use a cooking brush to add the sauce.
5. Broil for 15-20 minutes until the vegetables look slightly browned.

Cooking Preparation

Ingredients:  (Yellow Squash, Zucchini, Garlic, Olive Oil, Salt & Pepper, and Crushed Red Pepper).

Steps 1 & 2: Preheat the oven to broil on low and place the oven rack 6 inches from the broiler.  Wash and dice the squash and zucchini.  Place on a baking tray lined with aluminum foil.

Step 3:  To make the garlic sauce, finely chop the garlic and transfer to a small mixing bowl, then add the olive oil and crushed red pepper.

Step 4:  Salt and pepper the squash and zucchini and lightly drizzle the garlic sauce over the vegetables.  Note: You can also use a cooking brush to add the sauce.

Step 5:  Broil for 15-20 minutes until the vegetables look slightly browned.

Suggest Recipes To Serve With This Side Dish

    Turkish Chicken Skewers                   Chicken Piccata                      Curry Broiled Trout

Filed under: Side Dishes, The Basics Tagged: Broiling, Cooking, Food, Recipe, Roasting, Side Dish, Vegetables ]]> http://cookingacrosstheglobe.com/2013/01/05/garlic-roasted-yellow-squash-and-zucchini/feed/ 4 IMG_2662 cookingacrosstheglobe IMG_2662 IMG_2631 IMG_2639 IMG_2638 IMG_2639 IMG_2661 Turkish Chicken Skewers, Chicken Piccata, Curry Trout http://cookingacrosstheglobe.com/2013/01/01/healthy-homemade-granola-with-sugar-clusters-almonds-and-dried-berries/ http://cookingacrosstheglobe.com/2013/01/01/healthy-homemade-granola-with-sugar-clusters-almonds-and-dried-berries/#comments Wed, 02 Jan 2013 02:40:27 +0000 CookingAcrossTheGlobe.com http://cookingacrosstheglobe.com/?p=3044 Continue reading →]]>

Picture above shows Homemade Granola with Sugar Clusters, Almonds, and Dried Berries, a quick and healthy snack that is sure to please even the fussiest of eaters.  

Many variations to the recipe can be made.  Feel free to experiment with your favorite nuts, dried berries, sugar, and oil.  As always, thanks for reading!!

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Homemade Granola with Sugar Clusters, Almonds, and Dried Berries Recipe

Ingredients (Serving – 4 cups)

• 4 cups of Quick Oats
• 1 container of Dried Berries
• 2 cups of Sliced Almonds
• 1 tablespoon of Cinnamon
• 1/4 teaspoon of Salt
• 1/2 teaspoon of Vanilla
• 1/4 cup of Honey
• 1 & 1/4 cups of Coconut Palm Sugar
• 1/4 to 1/2 cup of Olive Oil

Preparation

1. Preheat the oven to 325 ºF.
2. In a large mixing bowl, combine the oats, almonds, cinnamon, and salt.
3. In a small mixing bowl, combine the coconut palm sugar, honey, olive oil, and vanilla.  Heat in the microwave for about 15-20 seconds.
4. Add the sugar mixture a little bit at a time to the oats and stir.  Repeat until the oats are fully coated (Note: It is okay that sugar clumps form because this will be the sugar clusters).
5. Prepare two large baking sheets with aluminum foil.  Transfer the granola to the sheets and spread out evenly throughout the pan.
6. Bake for 10 minutes, then remove from the oven and stir in the dried berries.  Bake for an additional 10-15 minutes.  Let cool for at least 30 minutes before storing in a container.

Cooking Preparation 

Ingredients:  (Quick Oats, Almonds, Dried Berries, Cinnamon, Coconut Palm Sugar, Vanilla, Salt, and Olive Oil).

Steps 1 & 2:  Preheat the oven to 325 ºF.  In a large mixing bowl, combine the oats, almonds, cinnamon, and salt.

Steps 3 & 4:  In a small mixing bowl, combine the coconut palm sugar, honey, olive oil, and vanilla.  Heat in the microwave for about 15-20 seconds.

Add the sugar mixture a little bit at a time to the oats and stir.  Repeat until the oats are fully coated (Note: It is okay that sugar clumps form because this will be the sugar clusters).

Step 5:  Prepare two large baking sheets with aluminum foil.  Transfer the granola to the sheets and spread out evenly throughout the pan.

Step 6:  Bake for 10 minutes, then remove from the oven and stir in the dried berries.  Bake for an additional 10-15 minutes.

Let cool for at least 30 minutes before storing in a container.

Additional Recipe Post You May Like

• Almond Toasted Chocolate Cinnamon Coffee Cake Recipe
• Smoked Salmon Eggs Benedict Recipe

Check Out More Pictures From This Post!

Picture above shows Herbed Shrimp Orecchiette Pasta, a seafood pasta made with jumbo shrimp, yellow and red tomatoes, black olives, garlic, and fresh oregano.

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Herbed Shrimp Orecchiette Pasta Recipe

Ingredients (Serving 4)

• 5-8 fresh Jumbo Shrimp
• 2 cups of Orecchiette Pasta (see my recipe for homemade Orecchiette Pasta)
• 1 container of small Yellow Tomatoes
• 1 large Red Tomato
• 1 cup of Black Olives
• 1 tablepsoon of Fresh Oregano
• 2 cloves of Garlic
• 1/4 cup of Olive Oil
• 1-2 cups of Pasta Water
• 1 pinch of Sugar
• Salt and Pepper (to taste)
• 1/2 teaspoons of Crushed Red Pepper (optional)

Preparation

Pasta

1. In a large saucepan, bring to a boil 5-6 cups of salted water.
2. Cook the pasta until ‘Al dente’.  Save about 1-2 cups of the pasta water to add to the sauce.

Sauce

1. Devein the shrimp removing everything except the tail.
2. Chop the red tomato, garlic, olives, and oregano.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the garlic and crushed red pepper to the pan.  Sauté until the garlic is fragrant.   Next, add the shrimp and brown on both sides (about 2 minutes on each side), then transfer to a plate.
5. In the same pan, add 2 more tablespoons of olive oil, the red and yellow tomatoes, and oregano.  Turn the heat on high and cook until the skins of the yellow tomatoes open.
6. Next, add a pinch of sugar, the black olives, pasta water, and then return the shrimp back to the pan.  Cook until the shrimp is reheated (about 2-3 minutes).  Serve on top of the pasta.  Garnish with fresh herbs, crushed red pepper, and your favorite cheese.

Cooking Preparation

Ingredients:  (Jumbo Shrimp, Red Tomato, Yellow Tomatoes, Black Olives, Crushed Red Pepper, Olive Oil, Garlic, Orecchiette Pasta, Fresh Oregano, and Salt & Pepper- Not Pictured- Sugar).

Step 1 (pasta):  In a large saucepan, bring to a boil 5-6 cups of salted water.

Step 2 (pasta):  Cook the pasta until ‘Al dente’.  Save about 1-2 cups of the pasta water to add to the sauce.

Steps 1, 2, & 3:  Devein the shrimp removing everything except the tail.  Chop the red tomato, garlic, olives, and oregano.  Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 4:  Add the garlic and crushed red pepper to the pan.  Sauté until the garlic is fragrant.   Next, add the shrimp and brown on both sides (about 2 minutes on each side), then transfer to a plate.

Step 5:  In the same pan, add 2 more tablespoons of olive oil, the red and yellow tomatoes, and oregano.  Turn the heat on high and cook until the skins of the yellow tomatoes open.

Step 6:  Next, add a pinch of sugar, the black olives, pasta water, and then return the shrimp back to the pan.  Cook until the shrimp is reheated (about 2-3 minutes).

Garnish with fresh herbs, crushed red pepper, and your favorite cheese.

Similar Recipe Post You May Like

• Shrimp Pesto Skewers with Roasted Vegetables
• Sirloin Marsala with Shiitake Mushroom
• Italian American Macaroni and Cheese

Check Out More Pictures From This Post

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Picture above shows Agedashi Tofu, a fried tofu appetizer served with hondashi sauce known as tentsuyu and garnished with bonito flakes.

Thank you to my husband Hiroshi for translating this delicious dish. Many of the sauce ingredient can be found at your local Asian market. As always, thanks for reading!

Interested in being a part our a blog? Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Agedashi Tofu Recipe

Ingredients (Serving- 2)

• 1 container of Extra Firm Tofu
• 1 cup of Hondashi (1 tablespoon of dashi and 1 cup of water)
• 1 tablespoon of Cooking Sake
• 2 tablespoons of Mirin
• 3 tablespoons of Soy Sauce
• 1/4 cup of Potato Starch or Cornstarch plus 2 tablespoons (to thicken the sauce)
• 2 tablespoons of Bonito Flakes
• 2-4 cups of Canola Oil

Preparation

Tofu

1. Prepare a large skillet pan with canola oil over medium heat.
2. Carefully cut the tofu widthwise into 1 inch thick pieces. 
3. Wrap each individual piece of tofu in a paper towel to remove the excess liquid.  Repeat this step several times.
4. Coat the tofu on each side in the cornstarch.  Immediately add the tofu into the skillet pan to fry.
5. Cook the tofu until slightly golden (about 2-3 minutes on each side).
6. Transfer the tofu to a plate or cutting board lined with a paper towel.  Pat down the tofu with the paper towel to remove any excess oil.
7. Serve with the prepared sauce and garnish with bonito flakes.

Sauce (Tentsuyu)

1. Prepare a cornstarch paste by combining 2 tablespoons of cornstarch with 1 tablespoon of water.  Set aside (this will be used to thicken the sauce).
2. In a small saucepan, combine the sake and mirin and then turn the heat on high.  Once you see the first boil add the soy sauce.  Let the sauce come to a boil again and then add the hondashi.  Bring the sauce to a final boil and then immediately turn off the heat.
3. Add the cornstarch paste and stir to thicken the sauce.  Serve over the fried tofu.

Cooking Preparations

Ingredients:  (Extra Firm Tofu, Hondashi, Sake, Mirin, Soy Sauce, Cornstarch, and Bonito Flakes).

Steps 1 & 2 (tofu):  Prepare a large skillet pan with canola oil over medium heat.  Carefully cut the tofu widthwise into 1 inch thick pieces.

Step 3 (tofu):  Wrap each individual piece of tofu in a paper towel to remove the excess liquid.  Repeat this step several times.

Step 4 (tofu):  Coat the tofu on each side in the cornstarch.  Immediately add the tofu into the skillet pan to fry.

Step 5 (tofu):  Cook the tofu until slightly golden (about 2-3 minutes on each side).

Step 6 (tofu):  Transfer the tofu to a plate or cutting board lined with a paper towel.  Pat down the tofu with the paper towel to remove any excess oil.

Steps 1-3 (sauce):

Prepare a cornstarch paste by combining 2 tablespoons of cornstarch with 1 tablespoon of water. Set aside (this will be used to thicken the sauce).

In a small saucepan, combine the sake and mirin and then turn the heat on high. Once you see the first boil add the soy sauce.

Let the sauce come to a boil again and then add the hondashi. Bring the sauce to a final boil and then immediately turn off the heat.  Add the cornstarch paste and stir to thicken the sauce.

Final Step:  Serve the tofu with the sauce and garnish with bonito flakes.

Similar Recipe Post You May Enjoy

• White Fish Misotsuke with Sesame Cucumber Salad (Kyuri Sunomono)
• Tonkatsu 豚カツ (Japanese Panko Breaded Pork) 
• Asian Salmon Burgers with Japanese Style Potato Salad

Check Out More Pictures From This Post!

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Picture above shows White Fish Misotsuke, a quick and delicious Japanese dish served with rice and cucumber salad.

Thank you to my husband Hiroshi for translating this delicious dish.  Many of the sauce ingredient can be found at your local Asian market.  As always, thanks for reading!

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

White Fish Misotsuke Recipe

Ingredients (Serving 2)

• 1-2 Filet’s of fresh White Fish (Swordfish and Mackerel work well)
• 2 tablespoons cooking Sake
• 2 tablespoons of Mirin
• 2 tablespoons of Miso Paste
• 2 tablespoons of Honey or Sugar
• 1 tablespoon of Soy Sauce
• 2 tablespoons of fresh Ginger Paste

Preparation

1. Clean the fish thoroughly with warm water (this step also controls the taste of the fish).
2. In a small mixing bowl, combine the miso paste, sake, mirin, soy sauce, honey, and ginger paste.  Note: You can make fresh ginger paste by pressing freshly diced ginger in a mortar.
3. Heat the miso sauce over medium heat in a skillet pan.
4. Place the fish in the pan once the sauce begins to boil and baste continuously for 5 minutes (do not flip).
5. Cover the pan with a lid and let simmer for 10 minutes (make sure not to let the sauce over boil).
6. Uncover the pan and let simmer until sauce thickens to a paste like texture.  We enjoyed this dish with a rice bowl, and Japanese cucumber salad (see recipe below).

Cooking Preparations 

Ingredients:  (White Fish (filleted), Miso Paste, Sake, Mirin, Soy Sauce, Honey, and Fresh Ginger Paste)

Steps 1 & 2: Clean the fish thoroughly with warm water.  In a small mixing bowl, combine the miso paste, sake, mirin, soy sauce, honey, and ginger paste.

Step 3: Heat the miso sauce over medium heat in a skillet pan.

Step 4:  Place the fish in the pan once the sauce begins to boil and baste continuously for 5 minutes (do not flip).

Step 5:  Cover the pan with a lid and let simmer for 10 minutes (make sure not to let the sauce over boil).

Step 6:  Uncover the pan and let simmer until sauce thickens to a paste like texture. We enjoyed this dish with a rice bowl, and Japanese cucumber salad.

Sesame Cucumber Salad (Kyuri Sunomono) Recipe

This light and refreshing salad goes great with White Fish Misotsuke.

  Ingredients (Serving 2)

• 1 Cucumber
• 2 tablespoons of Rice Vinegar
• 1 tablespoon of Soy Sauce
• 1 tablespoon of Sugar
• 5 drops of La-Yu (Japanese Chili Sesame Oil) or Sesame Oil
• 1 tablespoon of Sesame Seeds (Black & White)
• 1 teaspoon of Sea Salt

Preparation

1. Dice cucumber thin, place in medium size bowl and add salt.
2. Let cucumber slices sit for 10 minutes to absorb the salt.
3. In the meantime, prepare the salad dressing by combining the vinegar, soy sauce, sugar, La-Yu, and sesame oil in a small mixing bowl.
4. After 10 minutes, squeeze the cucumbers to remove excess water.  Repeat this process several times.
5. Add the salad dressing to the cucumbers.  Garnish with La-Yu and sesame seeds.  Let sit in refrigerator for 15 minutes before serving.

Cooking Preparations 

Ingredients:  (Cucumber, Soy Sauce, Rice Vinegar, Sea Salt, Sugar, La-Yu, Sesame Oil, and Black & White Sesame Seeds).

Steps 1 & 2: Dice the cucumber thin, place in medium size bowl and add salt.  Let cucumber slices sit for 10 minutes to absorb salt.

Step 3:  While the cucumbers marinate in salt, prepare the salad dressing by combining the vinegar, soy sauce, sugar, La-Yu, and sesame oil in a small mixing bowl.

Step 4:  After 10 minutes, squeeze the cucumbers to remove excess water.  Repeat this process several times.

Step 5:  Add the salad dressing to the cucumbers.  Garnish with La-Yu and sesame seeds.  Let sit in refrigerator for 15 minutes before serving.

Similar Recipe Post You May Like

• Curry Broiled Trout with Cilantro Honey Lime Sauce and Seasoned Basmati Rice
• Oyakodon (Japanese Rice Bowl)
• Pla Neung Ma Nao (Thai Steamed Fish with Lime Sauce) 

Check Out More Pictures From This Post!

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Picture above shows Malaysian Curry Chicken with Spiced Saffron Rice, an aromatic blend of spices, tender chicken, yogurt, lime, cilantro, and basmati rice.

I took this recipe idea from a beautiful Malaysian cookbook that I recently received for Christmas!

Many thanks to Michelle!

As always, feel free to experiment with some of the ingredients.  Most of the spices can be found either in your local asian market or grocery store.   Thanks for reading!!

Interested in being a part our a blog? Please send us your recipe ideas or pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Malaysian Curry Chicken with Spiced Saffron Rice Recipe

Ingredients (Serving -4)

• 1lb of Chicken Thighs
• 2 cups of Basmati Rice
• Juice of 1 Lime
• 2 tablespoons of Butter
• 1 large Onion (diced)
• 3 cups of Chicken Broth
• 1/4 cup of Plain Greek Yogurt
• 2 tablespoons of warm Milk
• 2 cloves of Garlic
• 1 tablespoons of  fresh Ginger Paste
• 1/2 teaspoon of Sea Salt
• 5 whole Cloves
• 5 Cardamom Pods
• 1 Cinnamon Stick
• 1 tablespoon of Curry Powder (see recipe below, or may also use pre-blended curry powder)
• 1/2 tablespoon of Garam Masala
• Pinch of Saffron Strings
• 1 Bundle of fresh Cilantro

Homemade Curry Powder

• 3 tablespoons of Coriander
• 1 tablespoon of Cumin
• 1 tablespoon of Red Pepper
• 2 teaspoons of Tumeric
• 1 teaspoon of Cinnamon

Preparation

1. Slice the chicken thighs into 1/2 of an inch thick pieces.  
2. In a medium size mixing bowl, combine the lime juice, salt, and chicken.  Let sit for 10 minutes.
3. In a medium size bowl, combine the chicken broth, yogurt, milk, and saffron strings.  Set aside.
4. In a large saucepan, heat 1 tablespoon of butter over medium heat.  Sauté half of the onions until brown and fragrant.
5. Next, add the rice and half of the spices (cloves, cinnamon stick, cardamom pods, curry powder, and garam masala). Stir until the spices are fully incorporated into the rice (about 2 minutes), then transfer to a bowl.
6. In the same saucepan, heat the remaining butter over medium heat.  Sauté the remaining onions until brown and fragrant.
7. Next, add the garlic and ginger paste and cook for about 30 seconds, then stir in the remaining spices and chicken (cook the chicken for about 2 minutes).
8. Add the spiced rice mixture back to the saucepan and then add the broth from step 3. Note: Make sure that the liquid is about 2 inches above the rice (you can add more broth if needed).
9. Cover the saucepan with a lid and cook over medium heat for about 10 minutes or until all of the liquid has evaporated.
10. Next, remove the pan from the heat and fluff the rice with a fork.  Let sit for an additional 5 minutes before serving.  Garnish the curry rice with limes, fresh cilantro, and saffron strings.

Cooking Preparations

Ingredients: (Basmati Rice, Onion, Lime, Ginger, Garlic, Chicken Broth, Yogurt, Milk, Butter, Curry Powder, Cardamom Pods, Whole Cloves, Cinnamon Stick, Garam Masala, Sea Salt, Saffron Threads, Not Pictured- Chicken Thighs).

Step 1:  Slice the chicken thighs into 1/2 of an inch thick pieces.

Step 2:  In a medium size mixing bowl, combine the lime juice, salt, and chicken.  Let sit for 10 minutes.

Step 3:  In a medium size bowl, combine the chicken broth, yogurt, milk, and saffron strings.  Set aside.

Step 4:  In a large saucepan, heat 1 tablespoon of butter over medium heat.  Sauté half of the onions until brown and fragrant.

Step 5:  Next, add the rice and half of the spices (cloves, cinnamon stick, cardamom pods, curry powder, and garam masala). Stir until the spices are fully incorporated into the rice (about 2 minutes), then transfer to a bowl.

Steps 6 & 7:   In the same saucepan, heat the remaining butter over medium heat. Sauté the remaining onions until brown and fragrant.

Next, add the garlic and ginger paste and cook for about 30 seconds, then stir in the remaining spices and chicken (cook the chicken for about 2 minutes).

Step 8:  Add the spiced rice mixture back to the saucepan and then add the broth from step 3.  Note: Make sure that the liquid is about 2 inches above the rice (you can add more broth if needed).

Steps 9 & 10:  Cover the saucepan with a lid and cook over medium heat for about 10 minutes or until all of the liquid has evaporated.   Next, remove the pan from the heat and fluff the rice with a fork.  Let sit for an additional 5 minutes before serving.

 Garnish the curry rice with limes, fresh cilantro, and saffron strings.  Enjoy!!

Additional Recipe Post You May Enjoy

• Miso Ginger Pork Rice Bowl
• Mango Curry Chicken
• Brazilian Fish Stew (Moqueca De Peixe) Recipe with Coconut Rice

More Pictures From This Post!

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Picture above shows Almond Toasted Chocolate Cinnamon Coffee Cake, a very moist cake consisting of cocoa, cinnamon, coconut palm sugar, and toasted almonds.   Perfect for breakfast, brunch, or dessert!

Another Sunday morning was upon us, fresh out of cereal I decided to turn on the oven and start baking!  The aroma of sweet chocolaty goodness spread throughout the house, leaving my husband and I frantically waiting for the baking timer to go off!

I hope you enjoy this post, and as always, thank you for reading!:)

Interested in being a part our a blog?  Please send us your recipe ideas or pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Almond Toasted Chocolate Cinnamon Coffee Cake Recipe

Ingredients (Serving 1 Cake)

• 1/2 cup of Flour
• 1/3 cup of Cocoa Powder
• 1/2 cup of Coconut Palm Sugar
• 1/4 cup of White Sugar
• 1/4 teaspoon of Baking Powder
• 1/4 teaspoon of Baking Soda
• 1 pinch of Salt
• 1 Egg
• 1/2 cup of Butter
• 1/4 cup of Milk
• 1 teaspoon of Cinnamon
• 1/2 teaspoon of Vanilla
• 1/4 cup of miniature Chocolate Chips (optional)

Topping

• 2 tablespoons of White Sugar
• 2 tablespoons of Cocoa Powder
• 1 teaspoon of Cinnamon
• 1/4 cup of sliced Almonds

Preparation

1. Preheat the oven to 350 ºF.
2. In a medium size mixing bowl, shift the flour, cocoa power, baking soda, baking powder, cinnamon, and salt.  Mix and set aside.
3. In a medium size mixing bowl, combine the butter and sugar (combine white and coconut palm sugar).  Mix until the sugar has dissolved and then add the egg, milk, and vanilla.
4. Slowly add the flour mixture to the other bowl.  Mix until the flour is fully blended into the batter.  Lastly, add the miniature chocolate chips.
5. Transfer the batter to a greased bowl.
6. To make the topping, combine the sugar, cocoa powder, and cinnamon.
7. Sprinkle the batter with the sugar/cocoa mixture and then top with the sliced almonds.
8. Bake in the oven for 30 minutes.

This recipe is perfect for breakfast or dessert, and taste great with milk, coffee, or espresso! Happy Eating!

Similar Recipe Post You May Like For Breakfast

• Smoked Salmon Eggs Benedict Recipe
• Homemade Italian Bread Recipe 

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Picture above shows Brazilian Fish Stew (Moqueca De Peixe), a tangy seafood dish consisting of white fish, shrimp, vegetables, lime juice, coconut milk, palm oil, and cilantro. 

Interested in being a part our a blog?  Please send us your recipe ideas or pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Brazilian Fish Stew (Moqueca De Peixe) with Coconut Rice

Stew Ingredients (Serving 4)

• 1lb of fresh White Fish (swordfish would be a great choice)
• 5-10 fresh Jumbo Shrimp
• 1 Yellow Bell Pepper
• 1 Orange Bell Pepper
• 1 Onion
• 2 large Ripe Vine Tomatoes
• 3 cloves of Garlic
• 3 Limes
• 1 bundle of fresh Cilantro
• 1 & 1/2 cups of Coconut Milk
• 4 tablespoons of Olive Oil
• Palm Oil (to taste)

Preparation

1. In a large mixing bowl, combine the juice of 3 limes, 1 garlic clove (diced), and salt & pepper.
2. Add the fish and shrimp to the bowl, cover and let marinate for 1 hour in the fridge.
3. In the meantime, dice the peppers, onions, tomatoes, and cilantro.
4. Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.  Add the marinated fish skin side down.  Cook for about 3 minutes until the skin is crispy, then carefully flip the fish over and brown on all sides.
5. Next, add the marinated shrimp to the pan and cook until golden brown (about 1 minute per side).  Return the fish and shrimp back to the same bowl with the marinate.  Set aside.
6. In the same saucepan, add an additional 2 tablespoons of olive oil.  Sauté the onions, 2 garlic cloves (diced), peppers, and cilantro for about 4 minutes.  Next, add the tomatoes.  Cook until the skins of the tomatoes have shriveled.
7. Add the fish and shrimp back to the pan.  Pour some of the sauce over the fish and then add the coconut milk, and palm oil.
8. Turn the heat down to low and partially cover the pan with a lid.  Let simmer for about 20 minutes.  Serve with rice (see recipe below) and diced cilantro.

Cooking Preparations

Ingredients: (Fresh White Fish, Fresh Jumbo Shrimp, Limes, Cilantro, Peppers, Onions, Tomatoes, Olive Oil, Not Pictured- Coconut Milk, Palm Oil).

Steps 1 & 2:  In a large mixing bowl, combine the juice of 3 limes, 1 garlic clove (diced), and salt & pepper.  Add the fish and shrimp to the bowl, cover and let marinate for 1 hour in the fridge.

Step 3:  Dice the peppers, onions, tomatoes, and cilantro while the fish and shrimp marinate.

Step 4:  Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.  Add the marinated fish skin side down.  Cook for about 3 minutes until the skin is crispy, then carefully flip the fish over and brown on all sides.

Step 5: Add the marinated shrimp to the saucepan and cook until golden brown (about 1 minute per side).  Return the fish and shrimp back to the same bowl with the marinate.  Set aside.

Step 6:  In the same saucepan, add an additional 2 tablespoons of olive oil.  Sauté the onions, 2 garlic cloves (diced), peppers, and cilantro for about 4 minutes.  Next, add the tomatoes.  Cook until the skins of the tomatoes have shriveled.

Step 7:  Add the fish and shrimp back to the pan.  Pour some of the sauce over the fish and then add the coconut milk, and palm oil.

Step 8:  Turn the heat down to low and partially cover the pan with a lid.  Let simmer for about 20 minutes.

Serve with rice (see coconut rice recipe below) and garnish with diced cilantro.  I hope you enjoy!!

Coconut Rice Recipe

Rice Ingredients (Serving 4)

• 2 cups of White Rice (we used Basmati)
• 2 cups of Water
• 1 cup of Coconut Milk
• 1/2 cup of chopped Onions
• 1 clove of Garlic
• 1 tablespoon of Olive Oil

Preparation

1. Chop onions and garlic.
2. Wash rice with water until the water becomes clear (this may take a few tries)
3. Heat olive oil in a medium size saucepan over medium-high heat.
4. Sauté the garlic and onions until fragrant.  Add the rice and stir to evenly coat with olive oil.
5. Next, add the water and coconut milk.
6. Turn the heat on high and bring the liquid to a rapid boil.
7. Once the liquid begins to boil, immediately turn the heat to low and cover with a lid.
8. Let the rice simmer lidded for 20 minutes.  Once the rice has fully cooked, remove from the heat and fluff with a fork.  Let sit for an additional 5 minutes before serving.  Garnish with freshly diced cilantro.

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• Wine Infused Clam, Salmon, and Shrimp Stew w/ Garlic, Shallots, and Tomatoes
  
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Picture above shows Smoked Salmon Eggs Benedict, a simple yet delicious option for breakfast or brunch!

This is our very first breakfast post!  I thought it might be interesting to put a little twist on the original Eggs Benedict recipe by substituting canadian bacon with smoked salmon.  I personally found that I like this recipe better with the smoked salmon, but that’s just me!

I really hope you enjoy reading, and please let me know how you find the taste of the smoked salmon with the hollandaise sauce!  As always, thanks for reading!

Interested in being a part our a blog?  Please send us your recipe ideas or pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Smoked Salmon Eggs Benedict Recipe

Ingredients (Servings-2)

• 4 whole Eggs
• 4 Egg Yolks
• 1 container of Smoked Salmon
• 4 English Muffins
• 1 & 1/2 teaspoons of Lemon Juice
• 1 teaspoon of Dijon Mustard
• 2 tablespoons of Butter

Preparation

1. Prepare the poached eggs. Click here to view instructions on poaching the perfect egg.
2. Toast the English muffins.
3. Cut the smoked salmon into small pieces.
4. Form the eggs benedict by placing a poached egg over the english muffin.  Next, add the smoked salmon, and hollandaise sauce.  Garnish with crushed black pepper and fresh herbs.

Hollandaise Sauce

1. Place 4 egg yolks into a small bowl and beat with a whisk (discard the egg whites).
2. Prepare a double boiler.   Note, I made a homemade double boiler by placing a glass cereal bowl over a small sauce pan. Make sure that the bowl is wide enough to fit securely on top of the pan. Also, make sure to use a bowl that will withstand the heat from the boiling water.
3. In a double boiler, bring water to a boil.  Next, reduce heat to medium-high.
4. Add butter to the top bowl.  Once the butter has melted, add the lemon juice and mustard.  Stir until the mustard dissolves.
5. Next, slowly add the beaten egg yolks to the bowl.  Beat with a whisk until a creamy sauce is achieved.

Additional Tips

To thicken the sauce, add an additional 1 tablespoon of butter.  To thin the sauce, add 1 tablespoon of water.

Cooking Preparation

Ingredients: (Smoked Salmon, English Muffins, Eggs, Butter, Lemon Juice, and Dijon Mustard).

I made a homemade double boiler by placing a glass cereal bowl over a small sauce pan.  Make sure that the bowl is wide enough to fit securely on top of the pan.  Also, make sure to use a bowl that will withstand the heat from the boiling water.

To make the hollandaise sauce, bring water in a double boiler to a boil, then reduce heat to medium-high.  Add butter to the top bowl.  Once the butter has melted, add the lemon juice and mustard. Stir until the mustard dissolves.  Next, slowly add the beaten egg yolks to the bowl.  Beat with a whisk until a creamy sauce is achieved.

Form the eggs benedict by placing a poached egg over the english muffin.  Next, add the smoked salmon, and hollandaise sauce.  Garnish with crushed black pepper and fresh herbs.  Enjoy!!!

Additional Recipe Post You May Like

• Homemade Italian Bread
• Homemade Margherita Pizza
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Picture above was taken in downtown Nashville, Tennessee at Joe’s Crab Shack located at 123 2nd Avenue South  Nashville, TN. 

Downtown Nashville, Tennessee

Nashville is the state capital located along the Cumberland River in central Tennessee. The city  lives up to its nickname as the ‘Music City’ by the abundance of local musicians, and is home to the Grand Ole Opry, Gaylord Hotel, Ryman Auditorium, and the Parthenon.

I hope you enjoy reading this post.  Feel free to leave any comments or questions you might have about Nashville or visiting the city.  We would be happy to give you suggestions on where to go and what to see.  As always, thanks for reading!!

Downtown Pictures

Who knew that you could be a tourist in the city you live in?  Well in Nashville, you can blend in with the tourists if you strap a camera around your neck, throw on some cowboy boots, and walk up and down Broadway Street.

Okay, so we didn’t pull off the camera around your neck look, and we don’t own cowboy boots, but we did walk along Broadway Street, 4th, and 2nd Avenue to snap some great shots of the city!

Located on the corner of Commerce Street and 4th Avenue is the AT&T tower.  This tower (also known as the Batman building), is probably one of the most distinguishable edifices among the city skyline.  Standing at 617 feet tall, it is the tallest building located downtown.

Picture taken of downtown Nashville from the Shelby Street Pedestrian Bridge (one of the longest pedestrian bridges in the world).  

We took a quick stroll up the Shelby Street Pedestrian Bridge which provides a beautiful view of the city, and cumberland river.  I would highly suggest taking a trip to this bridge if you plan on visiting Nashville.  The bridge is free to visit, very clean, nicely maintained, and provides a great view!

Downtown Dinning 

There are several options to choose from when dinning downtown.  Here are some links to our favorite places to eat when in the city.

• Jack’s Bar-B-Que
• The Southern Steak & Oyster
• Merchants
• Ichiban

Food (Neely’s Bar-B-Que)

For dinner, we decided to head north of downtown to visit Neely’s Bar-B-Que located at 2292 Rosa L Parks Boulevard, Nashville, TN 37228.  The name of the restaurant may sound familiar because it is owned by the Neely’s from the Food Network.

Hiroshi ordered the rib combination plate with barbecue beans (shown in the first picture), and a fried bologna barbecue sandwich (shown above to the left).

We both never heard of a fried bologna barbecue sandwich before, but give it two thumbs up!  As for me, I choose the more (healthy?) route of a smoked barbecue turkey sandwich (shown above to the right).  Click here to view the Neely’s Bar-B-Que website.

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Picture above shows our Homemade Sweet Sauce Pizza (Buffalo NY Style) topped with fresh mozzarella cheese, pepperoni, chicken fingers, and fresh basil.

Ah, sweet sauce pizza, a staple of my hometown (Buffalo, NY).  The whole idea of making a sweet sauce pizza came about after my recent visit back home.  My evil self sent Hiroshi a picture of a sweet sauce pizza that I was eating at the time (like any nice spouse would do!) and so the 2 week craving for pizza began.

If you have never had a sweet sauce pizza I really encourage you to try it, and always remember, bleu cheese dressing, carrots, and celery sticks is a Buffalo Style Pizza’s best friend  Thanks for reading!!

Interested in being a part our a blog?  Please send us your recipe ideas or pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Homemade Sweet Sauce Pizza Recipe

Ingredients (1 large pizza)

• Homemade Pizza Dough (See my recipe here)
• 1 small can of Tomato Sauce
• 1 bundle of Fresh Basil
• 1 ball of Fresh Mozzarella Cheese
• 1 stick of Pepperoni
• Chicken Fingers (optional)
• 1 Garlic Clove
• 1 teaspoon of Sugar
• 4 tablespoons of Olive Oil
• Salt & Pepper (to taste)

Preparation

1. Preheat the oven to 425 °F.
2. Oil a pizza sheet with 2 tablespoons of olive oil.
3. Spread dough out on the pizza sheet and poke a few holes in the dough with a fork.
4. In a small sauce pan, combine the tomato sauce, 2 tablespoons of olive oil, diced garlic, sugar, and chopped basil.  Stir and cook until sauce is heated.
5. Next, add the sweet sauce and toppings (mozzarella cheese, pepperoni, and chicken fingers).
6. Sprinkle the pizza with shredded parmesan cheese and lightly drizzle the crust with olive oil.  Bake for about 12-15 minutes or until the crust and cheese have become golden brown. Note: Cooking times may vary.

Cooking Preprations

Ingredients:  (Tomato Sauce, Fresh Basil, Pepperoni, Garlic, Olive Oil, Salt and Pepper).

Steps 1, 2, & 3:  Preheat the oven to 425 °F.  Oil a pizza sheet with 2 tablespoons of olive oil.  Spread dough out on the pizza sheet and poke a few holes in the dough with a fork.

Step 4:  In a small sauce pan, combine the tomato sauce, 2 tablespoons of olive oil, diced garlic, sugar, and chopped basil.  Stir and cook until sauce is heated.

Step 5:  Add the sweet sauce and toppings (mozzarella cheese, pepperoni, and chicken fingers)

Step 6:  Sprinkle the pizza with shredded parmesan cheese and lightly drizzle the crust with olive oil.  Bake for about 12-15 minutes or until the crust and cheese have become golden brown. Note: Cooking times may vary.

Similar Recipe Post You May Like

• Homemade Margherita Pizza 
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Picture above shows our homemade Margherita Pizza topped with a garlic olive oil spread, fresh mozzarella cheese, tomatoes, and fresh basil.

There really is nothing like the taste of a homemade pizza fresh out of the oven.  I made this recipe with the help of my dear friend the KitchenAid mixer, but don’t worry if you do not have a mixer because you can easily prepare the dough by hand.

Stay tuned for our next post about homemade sweet sauce pizza with pepperoni and chicken fingers (Buffalo NY Style)!  As always, thanks for reading

Interested in being a part our a blog?  Please send us your recipe ideas or pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Homemade Margherita Pizza Recipe

Ingredients (Serving- 1 Large Pizza)

Dough

• 3 cups of Flour
• 1 packet of Pizza Crust Yeast
• 1/2 teaspoon of Sea Salt
• 1/2 teaspoon of Sugar
• 1/4 cup of Olive Oil
• 1 cup of Ice Cold Water

Toppings

• 1-2 Slicing Tomatoes
• 2 cloves of Garlic
• 4 tablespoons of Olive Oil
• 1 bundle of Fresh Basil
• 1 ball of fresh Mozzarella Cheese
• 1/4 cup of shredded Parmesan Cheese
• Salt & Pepper (to taste)
• Crushed Red Pepper Flakes (optional)

Preparation (Dough)

1. In a mixing bowl, combine the flour, salt, sugar, and yeast.
2. In a small bowl, add ice cubes to 1 cup of water and then add 1/4 cup of olive oil.
3. If you are using a mixer, set the speed to low and begin mixing the dry ingredients.  Next, slowly add the oil/water mixture.
4. Mix on low speed for about 5 minutes (if you are preparing by hand, knead the dough for about 10 minutes).  Once the dough is ready, form into a ball and transfer to a deep bowl.  Cover with a warm wet paper towel and store in a warm place (I always place my dough to rise in the kitchen sink).
5. Let the dough rise for at least 4 hours and up to one day.  Note: Store covered in the fridge if you plan on letting the dough rise for longer than 4 hours.

Cooking Preparations (Dough)

Ingredients: (Flour, Pizza Crust Yeast, Sugar, Olive Oil, Ice Cold Water, Sea Salt).

Step 1:  In a mixing bowl, combine the flour, salt, sugar, and yeast.

Step 2:  In a small bowl, add ice cubes to 1 cup of water and then add 1/4 cup of olive oil.

Step 3:  If you are using a mixer, set the speed to low and begin mixing the dry ingredients.  Slowly add oil/water mixture.

Step 4:  Mix on low speed for about 5 minutes (if you are preparing by hand, knead the dough for about 10 minutes).  Once the dough is ready, form into a ball and transfer to a deep bowl.  Cover with a warm wet paper towel and store in a warm place (I always place my dough to rise in the kitchen sink).

Step 5:  Let the dough rise for at least 4 hours and up to one day.  Note: Store covered in the fridge if you plan on letting the dough rise for longer than 4 hours.

Preparation (Pizza)

1. Preheat the oven to 425 °F.
2. Oil a pizza sheet with 2 tablespoons of olive oil.
3. Spread dough out on the pizza sheet and poke a few holes in the dough with a fork.
4. Prepare the garlic spread by combining 2 tablespoons of olive oil, freshly diced garlic, sea salt, crushed black pepper, and crushed red pepper.  Spread evenly over the dough.
5. Add sliced tomatoes, fresh mozzarella cheese, and basil. Sprinkle lightly with shredded parmesan cheese and lightly drizzle the crust with olive oil. Bake for about 12-15 minutes or until the crust and cheese have become golden brown. Note: Cooking times may vary.

Cooking Preparations (Pizza)

Ingredients: (Fresh Basil, Fresh Mozzarella Ball, Garlic, Olive Oil, Salt & Pepper, Crushed Red Pepper).

Steps 1, 2, & 3:  Preheat the oven to 425 °F.  Oil a pizza sheet with 2 tablespoons of olive oil.  Spread dough out on the pizza sheet and poke a few holes in the dough with a fork.

Step 4:  Prepare the garlic spread by combining 2 tablespoons of olive oil, freshly diced garlic, sea salt, crushed black pepper, and crushed red pepper.  Spread evenly over the dough.

Step 5:  Add sliced tomatoes, fresh mozzarella cheese, and basil. Sprinkle lightly with shredded parmesan cheese and lightly drizzle the crust with olive oil.

Bake for about 12-15 minutes or until the crust and cheese have become golden brown. Happy Eating!!

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Filed under: Eastern Europe, European Recipes Tagged: Baking, Cooking, Dough, Food, Homemade, Italian Cuisine, KitchenAid Mixer, Margherita Pizza, Pizza, Recipe ]]> http://cookingacrosstheglobe.com/2012/11/25/homemade-margherita-pizza-recipe/feed/ 7 IMG_2172 cookingacrosstheglobe IMG_2172 IMG_2122 IMG_2129 IMG_2135 IMG_2137 IMG_2139 IMG_2144 IMG_2143 IMG_2150 IMG_2152 IMG_2154 IMG_2176 IMG_2122 IMG_2123 IMG_2124 IMG_2129 IMG_2133 IMG_2135 IMG_2136 IMG_2137 IMG_2139 IMG_2142 IMG_2144 IMG_2143 IMG_2146 IMG_2148 IMG_2150 IMG_2152 IMG_2154 IMG_2169 IMG_2176 http://cookingacrosstheglobe.com/2012/11/25/italian-american-style-mac-cheese-recipe/ http://cookingacrosstheglobe.com/2012/11/25/italian-american-style-mac-cheese-recipe/#comments Sun, 25 Nov 2012 21:24:53 +0000 CookingAcrossTheGlobe.com http://cookingacrosstheglobe.com/?p=2430 Continue reading →]]>

Picture above shows Italian American Style Mac & Cheese.  This dish is a fusion between Italian and American cuisine, and pack lots of flavor from the fresh ingredients used. ~ A Cooking Across The Globe Original Recipe. 

Hi All,

My inspiration for this dish came about after searching through some recipes online (Yes, I look at food online for fun).  I saw a recipe for a baked elbow macaroni with ground meat which looked delicious.  I thought that I could put my own twist on the dish by changing the ingredients and adding fresh herbs.

I have a background in Italian cooking from my upbringing as a child.  If you have ever visited the Buffalo/Niagara NY area (my hometown), you may have noticed that our community is highly influenced by Italian American cooking.  I myself am half Italian and have learned how to cook from both my parents, and by working at Italian bakeries and restaurants when I was younger.

Hiroshi and I hope you enjoy reading this post!  Please feel free to contact us at anytime with your comments or food suggestions!

Interested in being a part our a blog?  Please send us your recipe ideas or pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Day of Cooking

We had a lot of fun making this dish.  It was the day after Thanksgiving so we wanted something that was kind of light and fairly simple to make.

While waiting for the pasta to bake, we took a break to play with our cat named Gatox.  Well, Gatox has 3 different names (Thumper, Mr. Cat, & Gatox).  It all depends on which family member you talk to know his real name.

A few years back, Hiroshi and his sister taught Gatox a few tricks.  If persuaded by food, Gatox will sit, shake, give a high five, and stand up.  How cute is that?

It took a few tries, but I was finally able to capture Gatox giving Hiroshi a high five.  We have two short YouTube videos of Gatox doing his tricks.  Click here to view Gatox on YouTube.

Okay, finally onto the recipe.  Thank you again for reading!!!

Italian American Style Mac & Cheese Recipe

Ingredients (Servings 4)

• 1lb of Ground Sirloin
• 3 cups of Penne or Ziti Pasta
• 2 Garlic Cloves
• 1 Shallot
• 1 container of Baby Bella Mushrooms
• 1 container of Cherry Tomatoes
• 1 bundle of Fresh Basil
• 3/4 cup of Cheese (Pick a cheese that is easy to melt, we choose Vermont Cheddar)
• 1/2 cup of Parmesan Cheese
• 2 cups of Milk
• 2 tablespoons of Flour
• 6 tablespoons of Olive Oil
• Salt & Pepper to taste
• Crushed Red Pepper (optional)

Preparation

1. Prepare a large pot with 8 cups of salted water.  Bring water to a boil.
2. Cook pasta for about 6 minutes until “al dente” and strain in a pasta strainer.  Note: You want the pasta to still be a little bit hard since it will continue to cook in the oven.
3. Preheat the oven to 350°F.
4. Wash and drain the mushrooms to remove any excess dirt.
5. Dice the garlic, shallot, and basil, and then cut the cherry tomatoes in half.
6. Prepare a large skillet pan over medium heat with 2 tablespoons of olive oil.  Add the mushrooms and cook until they reduce in size.  Set aside in a small bowl.  Once the mushrooms have set for a few minutes drain out the excess liquid.
7. In the same pan, add another 2 tablespoons of olive oil and cook the garlic and shallots until fragrant.  Add the cherry tomatoes and cook down until the skins of the tomatoes have shriveled (about 10 minutes).  Transfer the tomato sauté to the same bowl containing the mushrooms.
8. In the same pan, add the remaining 2 tablespoons of olive oil and cook the ground sirloin until golden brown.
9. In a large casserole dish, combine the pasta, meat, sauteéd vegetables, and fresh basil.
10. In a medium pot, add milk and flour over medium heat.  Stir vigorously to prevent clumps from forming.  Add the cheese right before the liquid begins to bubble.  Continue stirring until a cheese sauce is formed.
11. Pour the sauce over the pasta mixture. Lid and let cook for 30 minutes.  Garnish with fresh basil and parmesan cheese.

Cooking Preparations

Ingredients: (Ground Sirloin, Vermont Cheddar Cheese, Fresh Basil, Cherry Tomatoes, Baby Bella Mushrooms, Shallots, Garlic, Olive Oil, Flour, Milk, Penne Pasta, Salt & Pepper,  Not Pictured- Parmesan Cheese).

Steps 1 & 2:  Prepare a large pot with 8 cups of salted water. Bring water to a boil.  Cook pasta for about 6 minutes until “al dente” and strain in a pasta strainer.

Steps 3, 4, & 5:  Preheat the oven to 350°F.  Wash and drain the mushrooms to remove any excess dirt.  Dice the garlic, shallot, and basil, and then cut the cherry tomatoes in half.

Step 6:  Prepare a large skillet pan over medium heat with 2 tablespoons of olive oil.  Add the mushrooms and cook until they reduce in size.  Set aside in a small bowl.  Once the mushrooms have set for a few minutes drain out the excess liquid.

Step 7:  In the same pan, add another 2 tablespoons of olive oil and cook the garlic and shallots until fragrant.  Add the cherry tomatoes and cook down until the skins of the tomatoes have shriveled (about 10 minutes).  Transfer the tomato sauté to the same bowl containing the mushrooms.

Step 8:  In the same pan, add the remaining 2 tablespoons of olive oil and cook the ground sirloin until golden brown.

Step 9:  In a large casserole dish, combine the pasta, meat, sauteéd vegetables, and fresh basil.

Step 10:  In a medium pot, add milk and flour over medium heat.  Stir vigorously to prevent clumps from forming.  Add the cheese right before the liquid begins to bubble.  Continue stirring until a cheese sauce is formed.

Step 11:  Pour the sauce over the pasta mixture. Lid and let cook for 30 minutes.   Garnish with fresh basil and parmesan cheese. Enjoy!!!

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This post features one of my favorite roasts, the Asado Negro (Venezuelan Dark Roast). We couldn’t find real cane sugar, which gives the roast its distinctive dark color and had to use brown “natural” sugar instead.  If you do a quick internet search on Asado Negro you see that the meat should actually be a really dark color.

Nevertheless it tasted great and was very well worth the wait for the roast to marinate and cook.  Although this recipe has a lot of ingredients it is actually not that hard to make.  I hope you get a chance to try this dish and please feel free to share your photos by emailing them to us!

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!

Venezuelan Dark Roast (Asado Negro) Recipe

Ingredients (Serving-4)

• 1 Eye of Round Roast (about 2.5 lbs or larger)
• 3-5 Onions (cut in small square pieces)
• 1-2 Carrots (cut in small round pieces)
• 1/2-1 Red Bell Peppers (cut in medium pieces)
• 1/2-1 Green Bell Peppers (cut in medium pieces)
• 4-8 Sweet Peppers (aji dulce) (cut in medium pieces)
• 2-4 Green Onions (cut in medium pieces)
• 1 Leek (cut in medium pieces)
• 1-2 Bay Leaves
• 1 tablespoon of Cumin
• 1  Garlic Clove
• 4-6 tablespoons of Vegetable Oil
• Worcestershire Sauce to taste

The Sauce

• 2-4 tablespoons of Olive Oil
• 4 tablespoons of Pure Cane Sugar
• 1/2-1 cup of White Wine
• 1/2-1 cup of Water
• Salt and Pepper (to taste)

Side Dishes and Ideas

• White rice
• Black Beans (See our pabellon recipe for a great black beans recipe)
• Fried Plantain

Preparation

1. Add all the ingredients, (except for the sauce ingredients) into a large bowl and let marinate for 12 hours (the vegetable mixture will make a nice marinate for the meat).
2. Take the meat out of the bowl and place in a strainer to dry.  Shake off any excess liquid from the meat.
3. In a skillet pan, warm the olive oil and brown the surface of the meat on both sides.  Add the sugar on top of the meat until bubbles form.  The meat should start changing color during this step.  Control the temperature of the skillet to prevent the sugar and meat from burning.   (TIP!! Some cooks prefer to use MALTA which is a Venezuelan malted drink.  Feel free to use if your local Latin-American grocery store carries this drink!)
4. Cut the meat into large pieces so it can fit in your crock-pot.  Add the sauce over the meat and cook on low heat for about 7 to 8 hours – easy right?  Traditionally, all of the ingredients are added to a large pot and cooked over low heat for hours.  We made a modification to the cooking process to fit our busy life style.
5. After the meat has cook and is tender, serve on a plate with your choice of side dishes.  Traditionally it is served with white rice and fried plantains. Enjoy!

Cooking Preparations

Ingredients: (Eye of Round Roast, Onions, Carrots, Red Bell Pepper, Green Bell Pepper, Sweet Pepper (aji dulce), Green Onions, Leek, Bay Leaves, Cumin, Garlic, Worcestershire Sauce, Vegetable Oil)

Step 1:  Cut all vegetable ingredients into medium pieces and add to a large bowl with the meat.  Let  marinate for 12 hours.

Steps 3:  In a skillet pan, warm the olive oil and brown the surface of the meat on both sides.  Add the sugar on top of the meat until bubbles form.  The meat should start changing color during this step.  Control the temperature of the skillet to prevent the sugar and meat from burning.

Step 4: Cut the meat into large pieces so it can fit in your crock-pot.  Add the sauce over the meat and cook on low heat for about 7 to 8 hours.  Traditionally, all of the ingredients are added to a large pot and cooked over low heat for hours.

Once the roast is fully cooked serve with your favorite side dish and enjoy.  We recommend white rice and plantains (black beans will go really well with this recipe too).  Happy eating!!!

Similar Recipe Posts You May Like

• Venezuelan Ceviche
• Pabellón Criollo- (Venezuelan Shredded Beef with Rice, Beans, and Fried Plantains)
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Hi Everyone,

First and foremost, thank for reading our blog.  Hiroshi and I really appreciate all of the likes and comments that our readers have left since we started back in July!  We thought it would be nice to have our readers get more involved and feel like they are a part of our blog too.

The way we see it is that everyone from around the world is an inspiration to us, and we hope also to inspire others through food.  We encourage you to try our dishes and even make it your own, then please send us pictures and tell us your story.  Feel free to email us at cookingacrosstheglobe@gmail.com and we will feature you in a monthly Friends Across The Globe post.

As always thank you for reading, and feel free to drop us an email anytime with your comments or suggestions.

Sincerely,

Ashley & Hiroshi

Check Out this Month’s Pictures (November 2012)

Beth from New York sent in this picture of our Garlicky Spinach and Artichoke Dip Recipe that she served for Thanksgiving as an appetizer. She didn’t have spinach on hand but said the dish came out great anyways. Thank you Beth for sending this picture and your beautiful presentation! Click here to view this recipe.

Neil from New York sent in this picture of our Italian Style Red Wine Beef Stew with Polenta Recipe.  He enjoyed the dish and served it with potato gnocchi and homemade cornbread instead of polenta.  I think we may need to try this dish with those side items the next time we make it!  Click here to view this recipe.

Neil from New York sent in this picture of our Creamy Herbed Chicken (French Style) with Red Beet Salad Recipe.  He used pickled beets instead for the salad, and enjoyed drinking the left over wine that is used in the recipe.  Thank you Neil for trying two of our dishes!  Click here to view this recipe.

Featured Post

• Garlicky Spinach and Artichoke Dip
• Italian Style Red Wine Beef Stew with Polenta
• Creamy Herbed Chicken (French Style) with Red Beet Salad

Similar Recipes That May Interest You

• Wine Infused Clam, Salmon, and Shrimp Stew w/ Garlic, Shallots, and Tomatoes
• Homemade Orecchiette Pasta with Pesto and Sautéed Red Peppers & Cherry Tomatoes
• Turkish Chicken Skewers with Yogurt Dip
• Chicken Piccata with Pesto Orzo

Pictures of Our Featured & Suggested Posts

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Picture above show Tonkatsu, a Japanese dish made of panko breaded pork cutlets that is served with Tonkatsu sauce, cabbage, tomatoes, and rice.

Tonkatsu has been a love of mine ever since the first day Hiroshi made me this dish!  I really wasn’t much of a pork fan before eating Tonkatsu but now I think I am in love!

Every part of this dish is delicious from the juicy golden fried pork cutlets to the dipping sauce!  This is a quick and simple recipe which packs great flavors with minimal effort.  We hope you enjoy

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we may feature your picture in our Friends Across The Globe Section!

Tonkatsu (Japanese Panko Breaded Pork) Recipe

Ingredients (Serving 4)

• 4 Pork Cutlets
• 2-3 cups of Panko Breadcrumbs
• 1/2 cup of Flour
• 1-2 Eggs
• 1-2 cups of Canola Oil

Side Dishes

• Shredded Cabbage
• Sliced Tomatoes
• Rice
• Tonkatsu Sauce (See recipe below)

Preparation

1. Add canola oil to a large skillet pan and set the heat to medium.  You can test if the oil is ready by adding a drop of water, if it sizzles the oil is ready.
2. Pat dry the pork cutlets and salt & pepper to taste.
3. Pound cutlets with a cooking mallet to tenderize and flatten the meat.  Tip: Cover the cutlet in plastic wrap when pounding with the mallet (this helps prevent a mess!).
4. Using 3 plates, separate one beaten egg, flour, and panko breadcrumbs.
5. Dip each cutlet in the egg, flour, and then breadcrumbs.  Using your fingers, firmly press the panko into the pork making sure that the entire cutlet is covered with the breadcrumbs.
6. Add the pork into the skillet pan and cook on one side for about 3 minutes. Flip the cutlets over and cook until both sides are golden brown.
7. Once the pork is fully cooked, transfer to a plate that is lined with a paper towel.  Let sit for a few minutes and pat dry to remove any access oil. Before serving, cut the pork into 1/2 of an inch thick pieces.  This dish can be served with shredded cabbage, sliced tomatoes, and rice.

Cooking Preparations

Ingredients: (Pork Cutlets, 1-2 Eggs, Flour, Panko Breadcrumbs, and Canola Oil)

Step 1:  Add canola oil to a large skillet pan and set the heat to medium.  You can test if the oil is ready by adding a drop of water, if it sizzles the oil is ready.

Steps 2, & 3:  Pat dry the pork cutlets and salt & pepper to taste.  Pound cutlets with a cooking mallet to tenderize and flatten the meat.  Tip: Cover the cutlet in plastic wrap when pounding with the mallet (this helps prevent a mess!).

Picture shows the thickness of our cutlet after being pounded with the cooking mallet.  We choose a thickness of about 1/2 of an inch thick.

Step 4:  Using 3 plates, separate one beaten egg, flour, and panko breadcrumbs.

Step 5:  Dip each cutlet in the egg, flour, and then breadcrumbs.  Using your fingers, firmly press the panko into the pork making sure that the entire cutlet is covered with the breadcrumbs.

The cutlets should be completely covered with the panko breadcrumbs as shown above.

Step 6:  Add the pork into the skillet pan and cook on one side for about 3 minutes. Flip the cutlets over and cook until both sides are golden brown.

Step 7:  Once the pork is fully cooked, transfer to a plate that is lined with a paper towel.  Let sit for a few minutes and pat dry to remove any access oil.  Before serving, cut the pork into 1/2 of an inch thick pieces.

This dish can be served with shredded cabbage, sliced tomatoes, and rice.

Tonkatsu Sauce Recipe

**Note, the measurement of ingredients can be adjusted to your taste.  We choose the quantity below that matched best to us.

Ingredients (Serving – 3/4 cup of Sauce )

• 1/4 cup of White Sesame Seeds
• 2 tablespoons of Soy Sauce
• 1/4 cup of Ketchup
• 1 teaspoon of Worcestershire Sauce
• 2 teaspoons of Sugar
• 1 tablespoon of Water

Preparation

1. In an non-greased skillet pan, lightly toast the sesame seeds until golden brown.
2. Transfer seeds to a mortar and press with the pestle to grind the seeds until you achieve a sand like texture.
3. Transfer the ground sesame seeds to a small dip bowl.  Add soy sauce, ketchup, worcestershire sauce, sugar, and water to the bowl.  Mix well and serve with the Tonkatsu.

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Picture above was taken on Interstate 80 on our way to downtown Salt Lake City, Utah.

Salt Lake City, Utah

Salt Lake City is the largest city in Utah and home to the headquarters of The Church of Jesus Christ of Latter-day Saints.

The city is surrounded by the Wasatch Front, a mountain range that extends north to Idaho, and the Great Salt Lake which is one of the largest salt lakes in the western hemisphere.

Spending 2 hours wisely during a flight layover in Salt Lake City wasn’t easy!  After being extremely jet lagged and not sleeping for 36 hours, we finally arrived to Salt Lake City after a long journey starting in Tokyo Japan.

What would any right minded person do after traveling for nearly 15 hours in a plane with no sleep from the previous day?  Take a mini trip to the city that you have a long layover in of course!

Okay, so we didn’t have a plan, we knew nothing about the city, and only had about a good hour to get downtown and back before re-checking into the airport for our next flight.  That didn’t stop us  though from renting a car and taking a quick joy ride to a very beautiful city that we both had never visited before.

Tips for a quick trip during your long flight layover

1. Check in with the information center at the airport (they can provide you with information about the city and how to navigate around).
2. Plan ahead (just like us ), if you know you will have a long layover, research the area and see what options may be available during the time that you will be there.
3. Rent a car, we were able to get a really good deal for a car rental.  If you don’t feel like spending the money, you could also use the local metro bus or taxi, but keep in mind that you will need a place to put your luggage.
4. Make friends with the person sitting next to you on your flight to the city.  They may be a local to the area and could suggest places that you can visit.
5. Be spontaneous!  Take advantage of the time you have and explore the city that you may not of necessarily visited otherwise (we are glad we did!).

Click here for more information about visiting Salt Lake City.

Check Out More Pictures From Our Quick Visit to Salt Lake City Utah!

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Pictured above shows the Sensō-ji Temple 浅草寺 (surrounded by the Shinto Shrine, the Asakusa Shrine) located in Tokyo Japan.

Tokyo (Part II)

Our day in Tokyo was action packed!  While waiting to purchase our tickets for the Skytree Tower, we decided to not waste anytime and took a quick trip to the Sensō-ji Temple (we had 2 hours to kill anyways)!

While walking to the temple, we saw several rickshaws lined up along the street.  The rickshaw is a old method for transportation and is believed to have originated in Japan (although there is still much debate about its origins).

Japanese Rickshaw (人力車)

Picture above shows a rickshaw in Asakusa Tokyo Japan.

Hiroshi’s sister and I had a blast taking the scenic route to the Sensō-ji Temple in a rickshaw.  Our tour guide Taka was not only entertaining but also gave us a history lesson as he pulled us throughout the streets of Asakusa.

Sensō-ji Temple (浅草寺)

The Sensō-ji Temple is Tokyo’s oldest Temple (dating back to 628), and is surrounded by the Shinto Shrine, and Asakusa Shrine.  As like all of the temples we visited in Japan, the architecture and design of the structures are just remarkable.

Click here for more information about visiting the Sensō-ji Temple.

Food/Treats

Several shops and food vendors are located nearby the Sensō-ji Temple which is known as Nakamise-dōri strip.  We stopped to grab Takoyaki which is being prepared in the picture above.

Picture shows Takoyaki ( 蛸焼), a Japanese snack made of wheat flour, octopus and garnished with takoyaki sauce,  aonori (green seaweed), and bonito flakes (dried bonito fish flakes).

Hiroshi enjoying Takoyaki  at the temple .  

I hope you have all enjoyed this series about our trip to Japan.  Stay tuned, we have one more post coming about our last night in Tokyo!

Check Out More Pictures From Our Trip to Tokyo

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Picture above shows Pla Neung Ma Nao (Thai Steamed Fish with Lime Sauce), a healthy fish dish served with a tangy sweet & sour spicy sauce.

Day of Cooking

It was one beautiful fall day last Saturday in Tennessee.  The sky was sunny and the air warm, we decided to take a nice scenic drive to Franklin, Tennessee to visit Whole Foods, (our favorite market) to purchase some of the ingredient for this dish.

Although a bit pricey, we really love the vast selection of fresh and unique products at Whole Foods.  We were able to get a good deal on the whole fish for this dish which could be prepared any way you like, free of charge might I add.

The color of the trees were absolutely beautiful that day.   The red leaves were particularly vibrant, I was lucky to get this nice shot before the sunset.

Pla Neung Ma Nao

Pla Neung Ma Nao is a steamed whole white fish topped with a tangy sauce that includes fish sauce, lime, garlic, red chili peppers, cilantro, sugar, and ginger.  Variations to the sauce may include lemongrass, coriander springs, and/or chicken stock.  This Thai dish is typically served in a fish shaped bowl that is heated either by flame or charcoal.

Although we really encourage you to try our recipes with the original ingredients, feel free to make any substitutes to meet your culinary needs.  As always, thank you for reading!!

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we may feature your picture in our Friends Across The Globe Section!

Pla Neung Ma Nao (Thai Steamed Fish) Recipe

Ingredients

• 1 fresh White Fish (whole)
• 1-2 fresh Limes
• 2 tablespoons of Fish Sauce
• 3 cloves of Garlic
• 2 tablespoons of fresh Ginger
• 3 tablespoons of Coconut Palm Sugar
• 2 tablespoons of Red Chili Peppers (fresh or dried)
• 1/4 cup of fresh Cilantro

Preparation

Reader’s Note: At the market, we picked a whole bluefish and asked for it to be scaled and cleaned.  Although we used bluefish, feel free to use a flaky white fish of your choice.

1. Prepare a steamer pot with water over high heat.  (We placed a plate inside the steamer as well so that the fish would not drip through the steam holes while cooking).
2. Cut diagonal slices on each side of the fish about 1/2 of an inch apart.  Do not cut too deep into the fish.
3. Once the steamer is ready, place the fish inside the pot on the plate.  Cover with a lid and reduce the heat down to medium.  Cook for 20 minutes.
4. In the meantime, the sauce may be prepared while the fish is being steamed.  In a small mixing bowl, combine the fish sauce, juice of 1 lime, garlic, ginger, sugar, and red chili peppers.  Stir until the sugar is dissolved and set aside.
5. Once the fish has cooked for 20 minutes it is ready to be removed from the steamer. Carefully place the fish in a serving bowl and pour the sauce evenly over the fish.  Garnish with lime slices, ginger, and fresh cilantro.

Cooking Preparations

Ingredients:  1 Whole Fresh White Fish, Garlic, Ginger, Limes, Coconut Palm Sugar, Fish Sauce, Red Chili Peppers, and Fresh Cilantro.

Step 1:  Prepare a steamer pot over high heat.  (We placed a plate inside the steamer as well so that the fish would not drip through the steam holes while cooking).

Step 2:  Cut diagonal slices on each side of the fish about 1/2 of an inch apart.  Do not cut too deep into the fish.

Step 3:  Once the steamer is ready, place the fish inside the pot on the plate.  Cover with a lid and reduce the heat down to medium.  Cook for 20 minutes.

Ingredients (Sauce):  Fish Sauce, Limes, Ginger, Garlic, Red Chili Peppers, and Coconut Palm Sugar.

Step 4:  In the meantime, the sauce may be prepared while the fish is being steamed.  In a small mixing bowl, combine the fish sauce, juice of 1 lime, garlic, ginger, sugar, and red chili peppers.  Stir until the sugar is dissolved and set aside.

Picture above shows sauce and garnish for the fish.

Step 5:  Once the fish has cooked for 20 minutes it is ready to be removed from the steamer.  Carefully place the fish in a serving bowl and pour the sauce evenly over the fish.  Garnish with lime slices, ginger, and fresh cilantro.

This dish can be enjoyed at the table and warmed by flame or charcoal.  We cooked jasmine rice for a side dish.   I hope you all have enjoyed reading, feel free to share your comments or thoughts below.   Happy Eating

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Picture above shows Wine Infused Clam, Salmon, and Shrimp Stew w/ Garlic, Shallots, and Tomatoes.  A quick and easy recipe that is sure to please any seafood lovers palate. 

Hi All,

Welcome to our cooking blog!  Today I thought we should switch things up a bit (from my Asian obsession over the past few weeks) and try a different culinary cuisine.

I actually came upon this recipe from the same site where I found the  Creamy Herbed Chicken (French Style) with Red Beet Salad recipe from our previous post.  I know, this dish doesn’t immediately scream French cuisine, but I like to image that this dish was probably inspired by either Spanish or Italian cooking.

As always, feel free to experiment with your favorite ingredients.  This recipe goes great with orzo pasta or flaky bread for dipping into the sauce.  Either way, I hope you enjoy !

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we may feature your picture in our Friends Across The Globe Section!

Wine Infused Clam, Salmon, and Shrimp Stew w/ Garlic, Shallots, and Tomatoes Recipe

Ingredients (Servings 2-4)

• 1 large filet of Fresh Salmon
• 1 lb of Littleneck Clams
• 1 lb of Fresh Uncooked Jumbo Shrimp
• 1 Shallot
• 3 cloves of Garlic
• 1 medium size Tomato
• 1 cup of White Wine
• 2 tablespoons of Olive Oil
• 1/4 cup of Fresh Basil
• 1 tablespoon of Lemon Zest
• 1 teaspoon of Paprika
• 1/2 teaspoon of Crush Red Pepper Flakes (Optional)
• Salt and Pepper to taste

Preparation

1. First begin by soaking the clams in a bowl of salted water.  (Let soak while you prepare the other ingredients).   Note: Scrub the clams with either a towel or brush to remove any trapped sand. (A little tip: You can use a clean toothbrush.  Okay, I think most of us probably have an extra toothbrush from the dentist laying around that you never end up using anyways  )
2. Remove the skin from the salmon and slice into one inch thick pieces.
3. Devein the shrimp by removing the outer shell but keep the tails attached.
4. Thoroughly wash and clean the tomato, lemon, and basil with cold water.
5. Dice the garlic, shallot, basil and tomato.  Zest the outer skin of 1 lemon.
6. Add 2 tablespoons of olive oil to a skillet pan over medium heat.
7. Add garlic and shallots once oil is warm.  Sauté until lightly browned (about 2 minutes) then add the tomatoes and clams.  Let cook for an additional 2 minutes.
8. Next add 1 cup of white wine.  Slightly let the wine reduce down (about 1 minute) then cover the pan with a lid and turn the heat down to low.  Let cook covered for 3-5 minutes.
9. Un-lid the pan and add the salmon and shrimp.  Cook until both the salmon and shrimp are fully cooked through.
10. Garnish the stew with paprika, lemon zest, and basil.  Parmesan cheese and crush red pepper flakes also go well as a garnish.  Serve with orzo, pasta or flaky bread.

I hope you enjoyed this recipe!  I hope even more that you try this dish and find it as delicious as we did!  Happy Eating!

Cooking Preparation

Ingredients: (Clams, Salmon, Shrimp, Tomato, Lemon, Shallot, Garlic, White Wine, Olive Oil, Basil, Paprika, and Crush Red Pepper.)

Step 1:  First begin by soaking the clams in a bowl of salted water.  (Let soak while you prepare the other ingredients).

Steps 2 & 3:  Remove the skin from the salmon and slice into one inch thick pieces.  Devein the shrimp by removing the outer shell but keep the tails attached.

Step 4:  Thoroughly wash and clean the tomato, lemon, and basil with cold water.

Step 5:  Dice the garlic, shallot, basil and tomato.  Zest the outer skin of 1 lemon.

Steps 6 & 7:  Add 2 tablespoons of olive oil to a skillet pan over medium heat.  Add garlic and shallots once oil is warm. Sauté until lightly browned (about 2 minutes) then add the tomatoes and clams. Let cook for an additional 2 minutes.

Step 8:  Next add 1 cup of white wine.  Slightly let the wine reduce down (about 1 minute) then cover the pan with a lid and turn the heat down to low.  Let cook covered for 3-5 minutes.

Step 9:  Un-lid the pan and add the salmon and shrimp.  Cook until both the salmon and shrimp are fully cooked through.

Step 10:  Garnish the stew with paprika, lemon zest, and basil.  Parmesan cheese and crush red pepper flakes also go well as a garnish.  Serve with orzo, pasta or flaky bread.

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Picture above shows the Tokyo Skytree (東京スカイツリー) the world’s tallest tower.

Day Five & Six: Tokyo (Part I)

The last part of our trip was spent in Tokyo.  Arriving from Kyoto was a bit chaotic in the train station but overall a once in a lifetime experience!  Since we arrived in the late afternoon, our first day in the city was spent eating and shopping!

Burger King in Japan

Okay, I’ll admit it, the very first food I ate in Tokyo was Burger King!  The fries actually tasted the same as you can get here in the States but, what caught my eye was a burger with a black bun and black ketchup called the Kuro Burger.

I did some research and found that the bun gets its color from bamboo charcoal and the ketchup is dyed with squid ink!  I am now wishing I would have tried this burger but maybe next time

Breakfast

Throughout our trip I had been highly anticipating the time when I could have “Japanese” bread for breakfast and during our first morning in Tokyo I finally got my wish!

Nearby our hotel was a small shopping center and located inside was Vie De France Café.  I know, you are probably wondering why I am writing about American and French food from my visit to Japan but trust me, the bread in this cafe is to die for!!!

Picture above shows bread selection from inside Vie De France Café.

Above is a picture of one heavenly plate .  The yellow and green bread to the back left corner was filled with pumpkin, the bread to the right was filled with apples, and the two mini’s in front were filled with red bean paste and black sesame seed paste.

Tokyo Skytree (東京スカイツリー)

The Tokyo Skytree is the tallest tower in the world standing at 2,080ft (634m), and is the home to several television and radio broadcast stations.  The tower was recently completed in late February of this year and opened up to the public in May.

Upon arriving to the Skytree tower you will need to wait in line to receive a voucher (if you don’t pre-order your tickets).  This voucher allows you to purchase your tickets during a specific time of that day.

Picture above shows view from the observation tower.  I love the shadow of the Skytree in this picture.

The observation tower is reached by elevator, what is neat is that you can actually see the number of meters you are traveling as you ascending up to the tower (you also can feel your ears popping too!).

The 360 view from the observation deck is absolutely breathtaking.   This is definitely a must see if you are planning a trip to Tokyo!  Click here for more information about visiting the Skytree tower.

Coming Soon…. Tokyo Part II (Stay tuned and you may get to see me cook !!)

Check Out More Pictures From Our Trip to Tokyo!

We decided to make this Japanese household favorite dish to go along with our travel post about Kyoto.

Sukiyaki can most easily be translated to a Japanese Beef Stew.  It is traditionally cooked on the table to enjoy with family (Click here to check out our travel blog of Kyoto to see Sukiyaki prepared in Japan).

All of the ingredients for this recipe can be found in either your local grocery store or Asian market.  Please enjoy the post and let us know how you liked it if you get a chance to try the recipe!

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we may feature your picture in our Friends Across The Globe Section!

Sukiyaki (すき焼き)-Japanese Beef Stew

Ingredients

• 1/2 lb of Chuck Roast Beef (We used Angus)
• 1 container of firm Tofu
• 1 container of Shiitake Mushrooms
• 1 bundle of Leeks
• 1 bag of Shirataki Noddles
• ½ cup of Soy Sauce
• 4 tablespoons of Sake
• 4 tablespoons of Mirin
• 4 tablespoons of Sugar
• 1 teaspoon of Canola Oil
• ½ cup of Water

Preparation

1. To easily cut the meat, freeze completely and remove out of the freezer approximately 20 minutes before preparation.
2. Slice the meat very thin.   Note: This can be a lengthy and difficult process at first; if you have access to a deli meat slicer we recommend slicing the meat as thin as possible with the slicer.  This step is very important since chuck roast is a very stiff meat if not cooked properly; therefore, cutting the meat thinly will make it very easy to eat and it will help the meat absorb a lot of the flavor.
3. Cut the stems off of the shiitake mushrooms and wash thoroughly with cold water to remove any dirt.
4. Flash boil the shirataki noodles and rinse well in a strainer.
5. Cut the leeks into large diagonal pieces.
6. Cut the tofu into large pieces and lightly fry in an oiled skillet pan.
7. Pre-heat a large pot with vegetable oil and use a piece of the fat from the roast to spread the oil as it starts to warm up.
8. Once the oil is warm, add the meat and try to lay it as flat as possible.  (You can tell I wasn’t good at this >>Hiroshi )
9. Once the meat starts changing color add the shirataki noodles. (I kept the ingredients apart to cook evenly)
10. Add about half of the sugar and just enough water to cover the ingredients.
11. Once the water starts boiling, add the soy sauce, sake, and then mirin (A tip here is not to add all the liquid at once, but keep a little of each ingredient to adjust the taste as you cook the stew).
12. Add the remaining ingredients (shiitake mushrooms, leeks, and tofu).  Continue to adjust the flavor of the stew by using the left over ingredients from step 11.
13. Once the taste of the broth is to your liking the stew is ready to eat!

Serve with a bowl of white rice and a raw egg for dipping (optional).   Happy Eating!

Cooking Preparations

Ingredients: (Angus Chuck Roast, Firm Tofu, Shiitake Mushrooms, Leeks, Shirataki Noddles, Soy Sauce, Sake, Mirin, Sugar, Eggs)

Picture above shows the 4 main ingredients of the broth (soy sauce, sugar, sake, mirin) and their corresponding amounts.

Step 4:  Picture above shows the flash boiling of the shirataki noodles.

Step 6: Picture above shows the frying of the tofu.  This makes it easier to pick up from the stew and avoids the tofu from disintegrating but, most importantly it makes it taste good!

Steps 2 – 6: Picture above shows all the ingredients to be added to the stew.

Step 7: Pre-heat the oil in the large pot and spread it with a piece of fat from the meat (this will give more flavor to the broth).

Steps 8 & 9:  Fry the thinly sliced meat and the shirataki noodles to obtain a golden color.

Step 10:  Add half of the sugar and the water.  Be careful not to add too much water but just enough to almost cover the ingredients.

Step 11:  Add the broth ingredients in the following order: soy sauce, sake, mirin.

Steps 12 & 13:  Add the rest of the ingredients (leeks, shiitake mushrooms, and tofu).  Adjust the taste of the broth with the left over liquid from Step 11.

Once the stew is ready, serve with a warm rice bowl and a raw egg for dipping (optional for the brave heart – Hiroshi has been eating this dish with raw eggs since he was little and hasn’t gotten ill from it.  My advice is to try it, you might fall in love with a new flavor profile just like I did!).

Enjoy this nice meal with your family!

Click to view slideshow.

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The cold weather has arrived (for most of us), and the holidays are upon us!  Here is a quick and easy recipe that goes well at any dinner party, or if you’re just in the mood for a snack to warm you up!

Feel free to experiment with any of the ingredients.  This dip pairs well with pretzels, tortilla chips, pita chips, or whatever your favorite dipping side may be.  As always, thanks for reading!!

Interested in being a part our a blog?  Please send us your pictures of this dish to cookingacrosstheglobe@gmail.com and we may feature your picture in our Friends Across The Globe Section!

Garlicky Spinach and Artichoke Dip Recipe

Ingredients (Serving- 6-8)

• 2 cans of Artichokes
• 1 bundle of fresh Spinach
• 1 Shallot
• 3 cloves of Garlic
• 4 oz of Cream Cheese
• 1/4 cup of Mayonnaise
• 1/4 cup of Sour Cream
• 1 cup of Shredded Parmesan Cheese
• 1/4 cup of White Cheddar Cheese
• 1 teaspoon of Crushed Red Pepper Flakes
• 1 teaspoon of Paprika
• 1 tablespoon of Olive Oil
• Salt and Pepper (to taste)

Preparation

1. Preheat oven to 350°F.
2. Dice garlic and onions.  Remove the stems of the artichokes and cut into halves.
3. Add 2 tablespoons of olive oil to a small skillet pan.  Add onions and garlic and sauté until fragrant.
4. Next, add artichokes and crushed red pepper flakes.  Cook for about 2-3 minutes and then transfer to a medium size baking dish.
5. Clean and remove the stems of the spinach. Bring 5 cups of water to a boil in a medium size saucepan.  Cook the spinach for about 3 minutes.  Strain and let cool.
6. Once the spinach has cooled, dice into small pieces and add to the baking dish.
7. Next add cheeses, cream cheese, mayonnaise, sour cream, and paprika to the dish and mix thoroughly. Garnish the top with parmesan cheese and crushed black pepper.
8. Bake in the oven uncovered for 30 minutes.  Serve warm with your favorite dipping side.

Cooking Preparations

Ingredients: (Artichokes, Spinach, Parmesan Cheese, White Cheddar Cheese, Cream Cheese, Sour Cream, Mayonnaise, Shallots, and Garlic.  Not pictured: Crushed Red Pepper Flakes, Paprika, Olive Oil, Salt & Pepper).

Steps 2 & 3:  Dice garlic and onions.  Remove the stems of the artichokes and cut into halves.  Add 2 tablespoons of olive oil to a small skillet pan.  Add onions and garlic and sauté until fragrant.

Step 4:  Next, add artichokes and crushed red pepper flakes.  Cook for about 2-3 minutes and then transfer to a medium size baking dish.

Step 5:  Clean and remove the stems of the spinach. Bring 5 cups of water to a boil in a medium size saucepan.  Cook the spinach for about 3 minutes.  Strain and let cool.

Step 6:  Once the spinach has cooled, dice into small pieces and add to the baking dish.

Step 7:  Next add cheeses, cream cheese, mayonnaise, sour cream, and paprika to the dish and mix thoroughly. Garnish the top with parmesan cheese and crushed black pepper.

Step 8:  Bake in the oven uncovered for 30 minutes.  Serve warm with your favorite dipping side.

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Pictured above Kiyomizu-dera (清水寺) a Buddhist Temple in Kyoto.

Day Four: Kyoto (Part II)

The second part of our day in Kyoto involved a lot of walking, and a lot of eating .  We continued our journey throughout the city and ended up at the Heian Shrine, and then lastly, at the Kiyomizu-dera Temple.

Heian Shrine (平安神宮)

Pictured above shows the Torii Gate which leads to the entrance of the Heian Shrine.

The Heian Shrine is a Shinto Temple with a relatively short history in comparison to other temples in Japan.  Shinto is one of the two main religions practiced in Japan (the other being Buddhism).

This shrine was built in 1895 and was constructed for the 1,100th  anniversary of the establishment of Heian-kyō.

This temple was dedicated to Emperor Kanmu and Emperor Kōmei, and was considered to be part of the revival of the city after Tokyo became the new capital of Japan.

Click here for more information about the Heian Shrine.

Food

On our way back from visiting the Heian Shrine we stopped at one of the several noddle shops along a small side street.

As you can probably tell from the pictures it was a bit rainy and cold so, nothing sounded better then when Hiroshi’s dad suggested that we eat Udon (a thick wheat-flour noddle).

Chicken Curry Udon Bowl

For myself, I ordered a chicken curry udon bowl (pictured above).  It was very delicious and had a mildly favored curry broth mixed with chicken, scallions and udon noddles.

 Gyūdon

Hiroshi ordered Gyūdon (pictured above), which is a beef rice bowl cooked with scallions and seasoned with dashi.

Kiyomizu-dera (清水寺)

The last stop of the day was at the Kiyomizu-dera Buddhist Temple.  This temple has history dating back to the Heian Period and was believed to have been founded sometime around 778.

Kiyomizu-dera name translates to ‘Pure Water Temple’ due to the close proximity to the Otowa Waterfall located by the surrounding hillside.

At the bottom of the hill, three separate streams flow from the Otowa Waterfall.  Each stream is believed to represent longevity, success, and love.  Visitors can wait in line and drink from the streams out of a long handled cup.

Getting to this temple wasn’t easy!  We started walking from the bus stop several blocks and then turned up a hilly side street.

As we walked further up the hill, the buildings quickly changed from residential to small shops selling souvenirs, food, and snacks (pictured above).

Click here for more information about the Kiyomizu-dera Temple.

Food

While visiting family in Gifu, one of Hiroshi’s uncles asked me what my favorite Japanese dish was.  I immediately replied with Sukiyaki.

Sukiyaki (すき焼き)

Sukiyaki is made with thinly sliced beef, tofu, leeks, shiitake mushrooms, shirataki (noddles), and a broth which consists of soy sauce, sake, mirin, and sugar.

This dish is usually cooked in a nabemono (cooking pot) and is eaten out of the pot by dipping the ingredients in a raw beaten egg. Yum!!!

 More Pictures From Our Trip to Kyoto

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