Chicken Parma

I haven't made this dish in a long while. I simply sliced breast in half, for easy dipping in chapatti flour (Indian/Asia store) and dropped them into shallow oil; brown on both sides (salt/pepper).

I made a marinara sauce with roasted garlic and artichokes and served it over some flat noodles hubs bought in Eataly on our last visit into NYC.

Simple and good with a salad or even spinach side dish.

Here is a look inside my first bite...Yum!

Kimchijeon (Korean Pancake)

The photo is blurry, but the taste was fabulous! It was the side dish to my son and his friend, Yebyul's Korean Dakbokeumtang Meal.

Chop 1 cup Kimchi (Asian market), 1" slices
1/3 cup kimchi juice from jar
1/2 red onion, small slices
1 cup flour (we used Chapatti flour from Indian market)
pinch of salt
1/4 cup milk (milk works, but we do not drink regular milk and omitted this and added extra egg)
1 egg  (we used 2)

In bowl mix flour, milk, juice, eggs and salt together, then fold in onions and kimchi. Should be just like a regular pancake mix.

Kimchijeon are not like our American pancakes, they are basically Korean fritters. Cook them on a well oiled griddle or in a skillet. After each one we wiped the pan off with an oil soaked paper towel. Should be crispy on edges. Serve with main dish or salad.

This is typically eaten as a late night snack food and in company of others while enjoying a beverage. Similar to appetizers we share while having a beer or margarita.

Serve with soy sauce and chopped chilies as garnish.

Spicy braised chicken- Dakbokkeumtang

My son returned from his stint in Korea teaching English with a fierce hunger for their foods. He and Yebyul, his friend made us dinner last week before she moved to NYC to study and work.

Spicy braised chicken (dakbokkeumtang)- can I, where do I, even begin with this dish. It might seem complicated, but they mix all the main ingredients together in a bowl and pour it over the cut up chicken. You can buy all the ingredients at your local Asian store. Don't think you have one? Have you checked? If it requires traveling to another area of town, go; it is worth it! 

It is a pot of chicken pieces cooked in a red chili sauce with sweet potatoes, red bliss potatoes, carrots and onions. Serve it over rice. Pancakes on the side are optional. My son's obsession.

Yebyul said it was one of her comfort foods when she is away from her mom. She said she cooked rice in certain kind of machine. I couldn't figure it out for the life of me until we were looking at electronic rice cookers and she pointed at a pressure cooker. I have one of those I told her.  She tried to eye the rice, but burned it. Not enough water. I told her. Smile.

She eyes all of her cooking. A sign of a good cook. Not that any of you who use recipes aren't good, but have you thrown a little of this and that in the pot afterward? Try it.

Kimchijeon will be highlighted next...otherwise try this recipe for Dakbokkeumtang

It is a video Yebyul and I watched. You'll laugh. And you'll understand the ingredients.

A Korean Visitor

Our house has enjoyed a Korean student staying with us for the past month. Yebyul Oh is moving to NYC to study and intern and met my son while they were both in Hong Kong. Becoming friends she told him about her stay and he asked if we minded having a house guest for a few days, which turned into three weeks, but she earned her keep by helping around the house. She is not a professional in the kitchen, but she is very creative and loves to try new foods. She can visit any time, because she really loves my fusion cooking!

She gave us the honor of cooking our last meal together. Well, she will visit every now and then, but this was a great opportunity to taste something Korean families make in their homes. A visit to a local Asian market proved to be fruitful. We bought a big box of Korean Pears.

After obtaining all the ingredients for Kimchijeon and Dakbokkeumtang I found them in a discussion with another Korean woman about what chilies to use for the Kimchijeon soy sauce. My son went for the small Thai, which are very hot.

Once home she was busy preparing our Friday night meal...with some help. It was nice to sit back and let them make the mess and clean it all up. All I had to do was sit down at the dinner table. Ahhh...

Come back and enjoy the meal post next week!

NYCFA (Food trucks!)

What what what???

New York City Food Truck Association

We don't go into the city as nearly as much as we would like, so when I got the opportunity to be a secret shopper for NYCFA I couldn't refuse. We were going into the city for the weekend and back home on Monday, so it all worked out.

How did this all begin?

It’s became a great entrepreneurial move for someone who wanted to start a restaurant when credit was tight. Also for consumers because these businesses tend to be very affordable (and) convenient — they come to you. We saw a surge in food trucks a few years ago in NYC and in Hoboken. All over matter of fact.

You can't afford rent in some areas of a city, so these guys do themselves and us a favor. The food truck business process- figure out a short menu that is consumer friendly, lays out nicely, easy to put together, buy a truck, license it for food via the city health department, and find out legal locations to park. Build it and they will come- sound familiar? Of course it can take time and education on the entrepreneurs part before jumping into this... I always joked about it.

In some areas of Dallas, especially the Hispanic neighborhoods , you can find the best taco stands- Portable push carts with hot dogs and tacos and breakfast burritos and ice cream, and some of the best outside of a restaurant, or even your own cocina.

So they have always been around in some form or fashion selling hot dogs to gyros in limited fashion.

Complaints are often lodged against the trucks, because they can cause traffic jams and park illegally even if only for short periods of time. Cities are trying to work with these companies because even they realize what a boost it is to the economy these days.

What does NYCFA do for food trucks?

NYCFA helps spread the word and educate the public by providing a public service message...

Food trucks are great for NYC. They stimulate culinary innovation, draw tourists, provide jobs, and contribute revenue to the city. They offer a valuable service to New Yorkers, help energize the streets, and are an important part of the social fabric of the city.

If you have a food truck in the area you pass and think "Hmmm, I wonder what the food is like?" Just stop and try it sometime. You will be helping out the little guys! This trend has been taking off in other cities besides the north east. We did it! And it was all good.

Above photo- Red Hook Lobster Pound- $16 Lobster Roll
I found it a bit pricey, but it was good. Reminded me of a place in Northfork LI, and similar price.

Kimchi Taco Truck- $4 for beef rib, chicken, and pork tacos with Koren flavor twist...and tasty!

Mexicue- $3.50 for two smoked chicken tacos...very filling and my favorite...

Where can I find these food trucks in NYC? The NYCFA lists the companies which in turn list their whereabouts daily. We found these guys just in front of the new Conrad by Hilton Hotel off 102 North End Avenue. We needed to find a few to review, and what do ya know our hotel listed them outside our hotel. How convenient!

Grilled Chicken and Frog Legs

Before leaving for work last week I took the small amount of my Cayenne Vanilla Dry rub (cayenne blackening powder mixed with vanilla sugar- easy to make) I had left and rubbed down some chicken breast, thighs, and frog legs. And then wrapped the pieces in bacon; pieces without skin to ensure a moist out come when grilling; make sure they are all the same size so they cook evenly, placing the frog legs on the cooler section of the grate as you grill.

Cajun Blackening Seasoning Recipe

1 tablespoons paprika
1 tablespoon ground dried oregano
1 tablespoon ground dried thyme
2 tablespoon cayenne pepper
1 teaspoon finely ground black pepper
1 teaspoon finely ground white pepper
1 teaspoon garlic powder

Makes about 1/4 cup, and the difference between my recipe and a regular blackening is the extra cayenne, but the vanilla sugar will balance that one out.

Vanilla Sugar

1 vanilla bean (split and bean pod fully extracted)
1 cup fine pastry sugar

blended in my small chopper until fully combined and sugar should be placed in a dry container until use.

Some sights I read say immerse the bean pod into the sugar and leave, but I feel it does not fully extract the flavor like scraping the bean and mixing the two.

Mix both together a day ahead and use for grilling rub.

I am sure my posts lately have been rubbing it in about my son living with us again, but I have been so happy having him around. He loves to grill, and we do plenty of it when we are together. This rub was a hit with him and hubs.

Let's have one more look at the table...

Different Regional Ways to Enjoy Rib Eye Steaks

I was approached by a fellow blogger who follows my site, Nicole, who asked if I needed a guest post. Being so busy with my new personal chef job and my son now living with us again, I couldn't say no. She is going to talk about a tasty steak meal easy for anyone to make...

There is nothing quite like a steak that has been cooked to perfection. Whether you like to pan fry or grill your steaks, you most likely have a favorite marinade or blend of spices that you enjoy. Sometimes it’s nice to keep the seasonings simple and let the flavor of the beef stand out, but there are times when it’s exciting to try something completely different. Incorporating flavors from different countries or regions is a great way to jazz up your favorite steak recipe. While most of these work best with rib eyes, you can use the cut that you like best. Here are some tasty ideas to get you started.

If you like Italian food, you can use traditional Tuscan flavors when you prepare your steaks. You can start by rubbing the meat with olive oil and garlic and further seasoning it with sea salt and ground pepper. If you grill the steaks, you can also grill some fresh tomato slices at the same time. When the steaks are done, you can top them with the tomatoes, some fresh mozzarella slices and some fresh basil leaves. For extra flavor, you can drizzle some olive oil over the top.

For a Greek-style feast, you can rub the rib eyes or your steak of choice, with olive oil, salt, cumin, ground oregano and lots of pepper. After grilling your steaks, you can top them with some crumbled feta cheese and a few Kalamata olives. If you like spicy food, you can also add some hot peppers on the side. The feta cheese will melt slowly into the steak, and the result will be incredibly delicious.

Chipotle peppers are commonly used in a variety of Southwestern dishes, and they go very well with steaks. Chipotles are smoked, dried jalapeno peppers that often come canned in adobo sauce, careful because they are definitely spicy. You can tone the heat down by mixing them with butter to create a very flavorful sauce. You can combine chipotles and butter in a food processor or a blender then drop a spoonful of the mixture over your finished steaks. You can also add some chopped cilantro to your plate for additional flavor.

Either way you choose, its grilling season, so across the board, whatever method you choose, you will be in for a treat. Spend the perfect evening encompassing that style and find your favorite sides to accompany. Look at this as an opportunity to prepare a side of potato pancakes or lemon orzo. It’s never too late to make your dinner a theme party!

Nicole Adams
Omaha Steaks

I have not received any compensation for this guest post, nor will I in the future. I have enjoyed Omaha Steaks via my hubs step-dad and feel this product is a good one.