I bought most of the ingredients for this dish at Mitsuwa for $7 and it took less than 10 minutes to prepare.
Chopped up scallions, cucumber, cherry tomatoes and lightly drizzled with a little rice vinegar. Then minced the tuna and added mayo, soy sauce, sesame oil, sriracha and salt. Plated and sprinkled sesame seeds and shredded seaweed on top…
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With two jobs and all the other stuff going on in my life I’m happy with cooking at least one meal a day. Most of the time it’s something quick that doesn’t take more than 10 minutes to prep or cook. Here are a couple quick dishes I whipped up this past week…
If you’re a ramen head like me you’ve seen these seasoned eggs in your favorite ramen joint. They’re boiled, shelled and marinated.
Since I was using Japanese style seasoned eggs I had to accompany them with Japanese mayo, bread and seasoning…
This is straight off David Chang’s book “Momofuku.”
To make the sauce mix together 2 1/2 cups of thinly sliced scallions, 1/2 cup of finely minced fresh ginger, 1/4 cup of neutral oil, 1 1/2 teaspoons of light soy sauce, 3/4 teaspoon of sherry vinegar to cut the fat and 3/4 teaspoon of kosher salt.
Stir in 6 tablespoons of the sauce into a bowl of hot noodles.
“If you have ginger scallion sauce in the frig, you will never go hungry” – David Chang
I added pickled cucumbers but you can also add hoisin sauce, toasted seaweed, etc.
Seasoned with salt, pepper, garlic, rosemary and cayenne pepper
Placed in a 450 degree pre-heated oven for 50 minutes
Everyone should try to at least cook one meal a day
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Cooking shouldn’t be looked at as a hobby, luxury or something you would do if you had time, it should be looked at as something necessary. If you’re excuse is you don’t have time to cook you’re lying to yourself, that’s complete bullshit. For 30+ years my Mom had a full-time job and still managed to cook breakfast and dinner almost everyday. Now I’m not saying everyone has to cook, some people just don’t like to cook and that’s fine but at least one person in your group should. And if it’s not you then help the person that’s cooking make time. I don’t do this blog because I’m trying to show off or think I’m a good cook, I do this to show you how easy it is because cooking is crucial and without it we’re just another animal.
“If we are no longer cooks, we do not last.” – Michael Symons
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Sundays have always been dedicated to hangovers and good food. This past weekend we grilled up some ginger pork, pork belly skewers and Wagyu beef lettuce wraps with pickled cucumber, daikon and red onions with a sauce made from lemon, scallions, ginger and soy sauce.
Ginger pork
Pork belly skewers
The Wagyu beef started melting just sitting in room temperature
who’s down to grill next weekend?
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Don’t get me wrong I love burgers but steak sandwiches are the shit. Give me a thin grilled slice of USDA prime rib eye on a toasted french roll with all the fixins and I’ll choose that all day over an average burger. The great thing about steak sandwiches are they’re easy to make…
Season
Since these steaks are thin they cook quick on high heat. Only about 2 minutes on each side
Toast some bread and add a little mayo and chimichurri
Then add everything and anything you want. Fresh and grilled veggies, cheese, sauces, etc. The only thing that would of made this better was a fried egg
Don’t forget the onion dip
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After reading this post you should never have to buy pre-made onion dip or what’s worse that powdered crap. In a couple easy steps you can have fresh homemade dip perfect for basketball season when the Heat flops and Lakers 3peat.
Chop one onion
Saute with oil and salt
Add to a food processor or mix by hand with 1 cup of sour cream, 1/2 cup of mayo and seasoning. I just used a little salt and garlic pepper but you can add a little worcestershire sauce for more flavor and depth or cayenne pepper for heat.
Mix
Add some chopped scallions and serve
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Since I’ve been so busy with work we’ve been eating out more than ever. Here’s a couple good things I’ve eaten in the past couple days….
Yamadaya
3118 182nd Street
Torrance, CA 90504
Nijiya Market
2121 W. 182nd Street
Torrance, CA 90504
Bacon Wrapped Hot Dog Vendor (aka. danger dog, tijuana dog, street meat)
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Poaching is a gentle and controlled cooking method that’s super easy to do at home. Usually I cook with high heat, I love that golden brown crust on a roast chicken or that crisp sear on a rib eye steak. But poaching is a great way to keep lean cuts of meat and fish extremely moist and an easy way to infuse flavor into what you’re cooking. You can poach in water, fat- butter or extra virgin olive oil.
Since this is my first time poaching fish I used a simple stock (court bouillon) by adding aromatic vegetables, acid (lemon juice and vinegar) and seasonings to water.
Simmer for about 30 minutes
While the stock is simmering I started on the mashed potatoes. Peeled and boiled
Drained and mashed by hand
Then back to the pot mixed with milk, garlic, butter and salt
By that time the stock is ready. Remove all the solids and strain the liquid
Clean and cut the salmon fillets
Add the liquid to a clean shallow pot over low heat to 175 degrees and submerge fillets in it.
After about 7 minutes the salmon should be done. Remove the fillets from the liquid and place on a paper towel to drain before serving.
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I recently found out my friend David sells these little cakes at the Santa Monica Farmers Market so I asked him if he could come by and drop some off. The cakes looked pretty normal nothing fancy and simply wrapped in plastic. They sell for $4 each or 2 for $5 and you can choose from Italian Butter Rum, Pineapple Upside Down, Strawberry Blueberry or German Chocolate. The one I tasted was the Italian Butter Rum and it’s seriously crack, after one bite I was addicted. So much sugary buttery goodness in each bite it makes Paula Dean look like she’s cooking healthy food.
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