White Ciopino

Gregg and I went to Blue Eye, MO to visit Jim Long and Josh Young. Of cos, Barbara (Josh's mom), Molly the dog and Squeeky the cat. Usually, I will cook for them, The Chef Chong's style. I cooked seafood ciopino that day for dinner because Barbara wanted to have some scallops. Well, in my head I was thinking of searing them with salt, pepper and some seasoning. However, I changed my mind the last minute, because the big scallops were not enough for all of us. So I used small scallops and shrimps in the freezer for the ciopino. You can soak the frozen in water to thaw.

Also that I used the peppers and cilantro grown in Jim's garden. See, it is simple and delicious.

Ingredients:-

Scallops and Shrimps (clean and pat dry)
One garlic (smashed and chopped finely)
Half Onion (sliced)
4-5 mini yellow peppers (cut into pieces, any shapes you want) will find out the name of the peppers later
1/2 cup chopped cilantro
1/2 cup chopped green onions
1/2 cup white wine
1 tablespoon butter
salt and pepper to taste

Methods:-
1. Heat the pan with olive oil. Caramelised the sliced onion and peppers. Then put aside.
2. Use the same pan, throw in the seafood. Add salt and black peppers. You can see some juice coming out from the seafood after a min or two.
3. Add in the caramelised onion and peppers, the butter, garlic, wine, cilantro and green onion into the seafood.
4. Cook for another min or two, try one of the shrimp and the taste. Add salt to taste. You can put in the oven at low while waiting for your guests.

Bon Appetite!

Ginger Thyme Pork Chop

A friend of Gregg wanted me to cater for her an entree one day. I made her my signature Ginger Thyme Pork Chop with White Wine mixed mushrooms sauce. Yes, white wine instead of red. Sometimes, we have to be adventures a little, see the outcome. And certainly, it was good. Why have to restrict yourself with all the French or Italian cooking, claiming that Red Wine must go with Red Meat, White Wine should go with White Meat. It is all depends on the quantity you used and also the taste you wanted. See, cooking is fun....

Marinating Pork Chop:-

4 pieces Pork Chop
1/4 cup White Wine
1 Tablespoon Ginger (smashed and minced)
1 Tablespoon Fresh Thyme leafs
1 Tablespoon Soy Sauce
1 Teaspoon Salt
1 Tablespoon Sugar (can use brown sugar)

* Put all into a Ziploc bag and put into the fridge marinating it overnight, or at least 4 hours.

Methods:-

1. Heat the non-stick pan with some cooking oil (say about 3 Tablespoon) over high heat. Searing meat, you have to put high actually so that the brownish is formed and also it will not overcook the pork chop.
2. Put the marinated pork chop one at a time (the marinade in the bag is for making the mushroom sauce), seared for 3 min at least each side. Then put on the plate for rest for a minute and then seared again for another min on each side (this step is to let the meat rest, so that the meat stay soft and moist).

Mushroom sauce:-

1 cup Baby White Button mushroom (sliced)
1 cup Baby Portabella mushroom (sliced)
1/2 cup White Wine (I used Sauvignon Blanc)
1 Tablespoon Shallots (minced)
1 Teaspoon Fresh Thyme leafs
The marinated residue from the Pork Chop marinade (very important)

Making the sauce:-

1. Sauteed the mushrooms together with some cooking oil over medium heat until little brown, seasoned with little salt and pepper.
2. Add in the shallots, stir for few seconds and then add wine and thyme leafs together.
3. Add the Pork Chop marinade and simmer until reduce. Depends on how thick the sauce you want it. See, I try not to use butter. It tastes good as well and healthier.

Trout Bourguignon

I am sure most people love Beef stew or Beef Bourguignon. However, what if you have other meat instead especially a Trout, Salmon, Seabass, Talapia, Sole, Catfish, Snappers, etc in your freezer? Dont worry so much, I am showing you how to make Trout Bourguignon, Chef Chong's way. The main thing of Bourguignon is the sauce char winery flavor. Yes, red, white or even sake is good, as long as there is a alcohol in it. Cooking is about fun and suiting your own taste buds.

Recipe soon to come.......

Craisins Alaskan Halibut

Chef Neda who is the Private Chef for a wealthy family in San Francisco and ex-Chef for French Laundry gave me some frozen Alaskan Halibut few days ago. I was thinking, should I just seared it with salt and pepper or making it more fancy and gourmet. Well, of cos, more gourmet and fine dining experience, Chef Chong's way. I have some craisins in the fridge, cut leeks and romaine. Good light bright idea, genius.... See, nothing goes to waste. Always keep those extra vegetable tops or shoots in a ziploc bag or air tight containers to keep it fresh. I was using Japanese Sake for this Halibut and it was wonderful. Gregg loves it and we were silent when we had the first bite of the halibut... yum yum yum....:)
Recipe soon to come.............