Quick Comfort.

Quick Comfort.

Noodles are a staple in Asian cuisine. Whether it’s rice, flour or egg noodles the the combinations are endless. From udon, ramen to spaghetti noodles; there’s no escaping. I grew up eating all sorts of noodles but mainly Asian style noodles. Typical Asian soup & noodle dishes are garnished with a couple proteins and vegetables.

Spam is a great accommodation if you’re up for that type of stuff. Fry an egg along with it and garnish it with some green onions and cilantro and you have yourself a quick snack. Or sear up some flank steak or Chinese BBQ roasted pork.

For a really quick broth; in the water you are cooking your noodles with just add spices and different flavoring. Have all these ingredients and your broth ready to go before you drop your noodles in so while the noodles are cooking it absorbs all the flavor that’s simmering in the broth.

My quick Asian style broth: Soy sauce, dash of sesame oil, pepper, ginger, garlic, mushrooms (for some earthy flavor) and my favorite and secret ingredient Togarashi (Japanese product with a mixture of chili pepper and couple other ingredients. Good for soups, flavoring meats and other proteins as well). With this quick broth you can add any type of noodles and even dumplings to enjoy something warm and comforting.

Fall Scallops

Fall Scallops

If there is one thing that I am really good at it would be searing scallops. A good scallop will have a nice sear on top with it served medium. For the most part..

This was one of my signature scallop dish that was featured on the fall menu few months back at Andiamo’s Osteria in Royal Oak.

Pan seared scallops with spinach, wild mushrooms, procuitto and sweet potatoes. Fresh apples, thyme lemon and bourbon brown butter.

Duck… Duck.. Fried Rice!

Duck... Duck.. Fried Rice!

Yes. Roasted Duck Fried Rice.
Introduce your bland tastebuds to new things please.
A standard fried rice must have eggs, soy sauce and green onions. The rest is up to you.
I’ve added some bean sprouts and iceberg lettuce as well. You can also add some chiles to spice it up. Who doesnt like spicy duck.

Alternate protein that you could use would be some beef. One of my personal favorites.
Spicy beef fried rice. Mmm.
Rice. Soy sauce. Eggs. Mushrooms. Green onions. Iceberg lettuce. Chili Garlic Paste.

Ginger & Garlic Fried Rice.
Very simple and easy. The smell of this is wonderful and will tingle your senses and the taste is like nothing else.
If you don’t feel well this is something to eat. Ginger has a lot of health benefits that helps with nausea and even improve the absorption of nutrients in your body.

Just for the Halibut.

Just for the Halibut.

This is one of my favorites. I will never forget this image.
The good ole days when I was in Culinary school in 2011. I had to make every component and perfect this dish every week for the competition team which we placed with a Silver medal.

Seared halibut with saffron white wine sauce. Asparagus, braised fennel underneath and a fried corn croquette garnished with pea shoots.

Noodles Forever.

Noodles Forever.

One of my favorite things to eat are noodles.
Here I have thin egg noodles pan fried with pork, mushrooms, carrots, green onions and tossed with a soy, hoisin(Chinese BBQ) and oyster sauce. Very simple but packed with flavor.
Can be eaten as is or placed into leaves of iceberg lettuce for wraps.

Vitamin K

Vitamin KIMG_5583

 

 

Sprained ankle & in need of a quick recovery. Sautéed vegetables that are packed with vitamin K. Kale, swiss chard, broccoli and spinach. Fresh garlic, ginger and add the vegetables. Add cooked rice, soy sauce, some cajun spices and you’ll have a quick meal in minutes. Any protein can be added of course.

I would recommend salmon because it’s high in omega-3 fatty acids. The salmon and iron in spinach will help increase the production of red blood cells and blood flow to your ligaments. The leafy green vegetables with vitamin K regulates your body to form blood clots which help minimize bruises from forming.
I precut the vegetables and divided them into quart containers so the next time I make lunch or dinner all I have to do is rinse and it’s all ready to go.