Recipe

Lazy Yakitori

(The picture is from my first try so it not seared enough and doesn’t have any fresh green onions).

It is a nice and quick — if you have already the Yakitori sauce — that goes as well with rice as by itself.

It is the best with chicken thighs, but chicken breast or even legs work as well. If you can, cook the chicken with the skin for more flavor and texture ;).


Ingredients:


  1. Separate the green onions into white and green parts.
  2. Cut the white part into 2cm pieces,
  3. Slice thinly the green part and keep it for later.
  4. Cut the chicken in pieces of about 2*1*1 cm.
  5. Preheat a pan with a little bit of oil on high heat.
  6. Sear the chicken, it’s fine if it slightly get burned.
  7. When the chicken is half “seared” add the green onions and keep the heat high.
  8. When the chicken is seared, reduce the heat to medium-high and add the sauce and half of the green onions. Stir fry to get all the caramelized/burned part but avoid overcooking the sauce.
  9. Dish it up, and add the rest of the green onions.

Enjoy 😉

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Recipe

Yakitori sauce

This sauce is wonderful. I now always have a bottle of home made yakitori sauce in my fridge to add it whenever it’s needed.

I will write a “Lazy Yakitori” recipe that use it. 😉

It is extremely easy to do but takes a little bit of time.


Ingredients:

  • 1 cup of soy sauce
  • 1 cup of mirin
  • 1/2 cup of sake
  • 1/2 cup of water
  • 4 tablespoons of sugar *
  • 2 green onions (only the green part)

* Concerning the sugar, I like this sauce on the sweet side, but obviously adjust it to your taste. 😉


  1. Put all the ingredients in a pot and bring it to a boil on high heat.
  2. When it starts to boil, reduce the heat until having a gentle simmer.
  3. Let it simmer uncovered for 30-45 minutes or until it reduce by half.
  4. When it is reduced enough remove from heat, remove the green onions and let it cool down.

I generally pour it in an empty soy sauce bottle when it’s cool.

Enjoy! 😉

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Recipe

Chicken Shashlik

Hello, hello!

So today we are having a very simple recipe but that is just soooo yummy! Shashlik is the main dish that people have at barbecues in Russia — or at least in my family and in friends’ families. It is skewers of big chunks of marinated meat. There are many different way of marinating the meat — each family have there own — so I’ll present you my moms one that is extremely simple and just awesome — not biased at all!

By the way I don’t have access to a barbecue at the moment so I did it in a pan. It is still yummy but the smokiness of a wooden fire is always better 😉

Ah! And last thing, in my family we generally do it from chicken legs. You separate the drumstick and cut — or actually if I am at my house in Russia I chop it with an ax *evil laugh*  — the thigh in two. You marinate and cook it with the bone and the skin. But you can as well do it with chicken breasts — as I did today — or even with other meats like pork for example.


Ingredients for one chicken breast:

  • One chicken breast — No way!!!
  • One onion
  • 2 tablespoons of vinegar (better use apple or cider vinegar, but it works with other vinegar like rice one)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper

  1. Cut the onion in four and separate the petals.
  2. Slice the chicken breast in 1.5-2cm chunks.
  3. Mix everything in a bowl, and leave it to marinate for at least 30 minutes but it is best at 2 hours of marinating
    1. If you do it on a barbecue: Alternate chicken and onion on the skewer an cook on a high heat
    2. If you cook it in a pan: Preheat some oil at medium-high to high heat, sear the chicken on at least to side then add the onions and the remaining marinade.
  4. Cook until the chicken get golden brown or even slightly burned. The onions shall at least be soft. And it ready

Bonus: If you do it in the pan and the chicken is ready before the onion, remove the chicken from the pan and use a little bit of whiskey to deglaze the pan with the onions 😉

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Experiements, Recipe

“Cheese Bomb” Burger

Hey! So I was checking through my posts and noticed that I had a draft of post for this recipe nearly ready for a few months. Just forgot it ^^’. So here you go:

I had a lot of thing to take care and not much time to cook. But yesterday I finally managed to cook a little bit and tried an idea that I had for a long time. I did not have all the ingredients I wanted so will present you what I did and put in brackets the original idea.

The main idea of this recipe is to have gooey cheese with crispy bits in the middle of the patty. That way the taste of that filling is nicely concentrated inside.

By the way, even without all the ingredients I wanted, it was pretty awesome. So I hope you give it a try and enjoy it 😉


Ingredients for 1 burger:

  • Burger buns
  • Slice of cheddar
  • 200gr of minced beef and pork (I used a mix, but I’m sure with simply beef it would have been good too)
  • 2 slices of bacon
  • Half an onion
  • 50gr of grated cheddar
  • 25gr of grated mozzarella (You could add additionally 25gr of grated gouda)
  • Quarter of a garlic clove
  • Lettuce leaf
  • 1 tablespoon of mayonnaise
  • Half a teaspoon of Sriracha sauce (Or a Jalapeño pepper)
  • Pepper
  • Pinch of :
    • Smoked paprika
    • Chili powder
    • Cayenne pepper

  1. We start with the filling:
    1. Cook the bacon until it is crispy.
    2. Dice the onion, cook half of the dices until golden brown (I like to cook them using the rendered bacon fat).
    3. Break the bacon in small bits.
    4. Mix in a pot the grated cheeses, crushed garlic, cooked onions and bacon bits. Season with some pepper.
    5. Melt the mix on medium heat (You can add a dash of water to help it to melt).
    6. Remove from the heat when it is nicely mixed and melted. Let it cool down (you can even put it in the freezer).
  2. Then take care of the sauce: Simply mix the mayonnaise, Sriracha, the spices and the rest of the onion dices.
  3. When the filling is properly could down (Not liquid anymore but not ice hard either), start forming the patty:
    1. Take around 2/3 of the meat, and form a sort of bowl from it.
    2. Put your filling in that “bowl”.
    3. With the rest of the meat form the top.
    4. While slowly turning the patty, pat the meat until the top and the bowl form an uniform patty.
  4. Toast the buns.
  5. Cook your patty until golden brown and add the cheddar slice on top at the end.
  6. Spread your sauce on the top bun.
  7. Build your burger (from bottom to top):
    1. Bottom bun
    2. Lettuce leaf
    3. Patty
    4. Top bun with the sauce.

Bon appétit!

PS: A little picture of the cut, sorry it’s pretty blurry.

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Recipe

Pepper Shrimp Udon

Heeeeello!

Back to the recipes today with an experiment that was not bad but had to be slightly changed. I will give you the changed version.
And as always its an idea of recipe, tweak it as much as you want — I actually change my recipes every time I cook =P.

About this dish, it is inspired from “Black Pepper Crab” — a Singaporean dish. But since in don’t have a whole crab, and it would have been sad wasting a crab in the case of a fail, I decided to try it with shrimps. And it was really nice. I am quite sure that it would work well with chicken instead of shrimp too.

And concerning the edits done on the recipe from my experiment, the main one is reducing dramatically the amount of black pepper. When I did it for myself I put about 2 or 3 tablespoons of pepper, and it was bloody strong — actually had to rinse the Udon to be able to finish them ^^’. The other slight change is when to add the spring onion, which should be done more towards the end that what I did.

So I hope you give it a try and tell me how it was 😉


Ingredients for 1 portion:

  • 1 portion of udon (or any kind of noodles)
  • 10 shrimps
  • 1 garlic clove
  • 1 spring onion
  • 1 teaspoon of black pepper
  • 1 tablespoon of sugar
  • 3 tablespoons of soy sauce

  1. Start by removing the shrimp shell, and cleaning the shrimp. I additionally like to butterfly them so it looks cooler.
  2. Cut the spring onion in small slices, separate the white part from the green one.
  3. Dice thinly the garlic, or you can even simply crush it.
  4. Cook the udon as recommended on the package.
  5. In a pan, pour a little bit of oil and put it on medium heat.
  6. Add the garlic and the white part of the spring onion in the pan. Cook for 2 minutes so it infuses a little bit the oil.
  7. Add the shrimps and cook until they turn red.
  8. Add the soy sauce, pepper and sugar and mix well.
  9. When your udon are ready, drain and rinse them.
  10. Add the green part of the spring onion right before the udon noodles and mix well.

It’s ready 😉

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Recipe

Tartar sauce

Tartar

Short post for an awesome sauce.

I love this sauce with different deep-fry seafood, it is just amazing. Additionally, it is the perfect sauce for the Triple Crisp Burger.


Ingredients:

  • 2 tablespoons of mayonnaise
  • 1 teaspoon of capers
  • 1 gherkin

  1. Chop the capers and the gherkin very thinly.
  2. I like to crush it then some more in a pestle and mortar.
  3. Finally add the mayonnaise and mix thoroughly.

Bon appétit!

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Recipe

Tartiflette

tartiflette

Tartiflette is an amazing potato bake with bacon, onions and a cheese called Reblochon.
It brings potato bakes to a whole new level.

If you can not find Reblochon, you can try replacing it with a mix of Brie, Gruyere and Tomme.

PS: It is my version of it so it may be different from the “original” one. 😉


Ingredients for 5 to 6 people:

  • 300gr of bacon
  • 2 onions
  • 1kg of potatoes
  • 4 big tablespoons of sour cream
  • A dash of beer
  • 250gr of Reblochon

  1. Boil your potatoes until tender.
  2. Dice your onions and and bacon.
  3. Cook your bacon in a pan on medium heat until it render some fat.
  4. Remove the bacon and cook the onions in the bacon fat on medium heat until the onion begins to turn translucent.
  5. Add the bacon in the onions with a dash of beer and cook for two more minutes.
  6. Peel the potatoes and cut it into 5mm to 1cm slices.
  7. Preheat your oven at 180°C or 360°F.
  8. Use half of the potatoes to do a layer on the bottom of an oven dish.
  9. Use all the bacon-onion mix to make a layer on top of the potatoes.
  10. Add another layer of potatoes.
  11. Spread the sour cream on that last layer of potatoes and finally top it with thin slices of Reblochon (with the rind).
  12. Cook in the oven for 30-40 minutes or until the cheese is perfectly melted and golden brown.

Bon appétit!

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