Month: November 2007

• Vietnamese Pulled Pork

  Instead of making pulled pork with a traditional vinegar or tomato based sauce, I decided to create a Vietnamese pulled pork with my favorite Vietnamese ingredients. I used the flavors from my mom’s braised chicken in caramel sauce with lemongrass and chili peppers (ga kho xa ot) as the inspiration for my pulled pork. My…

  Written by

  Chuck

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  November 30, 2007

• Chinese Sticky Rice (Nuomi Fan)

  I really enjoy the rich flavors from the Chinese sausage, shiitake mushrooms, oyster sauce and soy sauce that get infused into the sweet, sticky rice. Chinese-American families often serve sticky rice in place of stuffing during Thanksgiving. It’s great with turkey, roasted duck or just by itself.

  Written by

  Chuck

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  November 27, 2007

• Thanksgiving Feast

  Another Thanksgiving another feast in San Francisco. All of us SNDsters are transplants from the East coast or Midwest and we avoid traveling during Thanksgiving. Instead, we celebrate turkey day by hanging out and cooking at Jane and Mark’s place. It’s typically an eclectic pot luck with friends who also don’t have family in the…

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  Chuck

  ·

  November 25, 2007

• South Indian Dosas

  In case you are new to dosas, they are South Indian crêpes and are considered a breakfast dish, but can be eaten at any meal. The batter is made from rice and dal, blended with water and fermented overnight. To make a dosa, the batter is ladled over a greased griddle and spread into a…

  Written by

  Chuck

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  November 20, 2007

• Deep Fried Turkey – Fast and Fantastic

  Over the years, we’ve had roasted turkeys the conventional way, brined and even a Peking turkey, which is a turkey prepared Peking duck style. Several years ago, we deep-fried a turkey and it was spectacular. Now it’s our preferred turkey cooking method.

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  Chuck

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  November 15, 2007

• Curry Cauliflower Soup with Honey

  It’s a simple puree of roasted cauliflower and onions with a touch of curry powder and cayenne pepper. Our version of the soup is a golden brown color due to the slightly caramelized onions. We’d rather have the extra flavor from the browned onions than to try to keep it a creamy cauliflower color.

  Written by

  Chuck

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  November 12, 2007

• Chewy Chocolate Chunk Oatmeal Cookies

  Both batches of cookies turned out great and had a super nice texture — crispy around the edge, but still soft and chewy in the middle. I have never had oatmeal cookies made with Scharffen Berger chocolate. I loved the fruity, bittersweet chocolate with the oatmeal.

  Written by

  Chuck

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  November 8, 2007

• Orecchiette with Hot Italian Sausage

  One of my favorite ingredients is hot Italian sausage. Hungry Bear loves sweet petite peas. Add some mushrooms, garlic, orecchiette, a sprinkle of Parmigiano Reggiano and you’ll have a simple, tasty pasta dish that can be prepared in 30 minutes.

  Written by

  Chuck

  ·

  November 5, 2007