Paella

 

Caesar Salad Recipe

1/2 to 3/4 cup croutons

1 coddled egg (see directions below)*

1 to 2 teaspoons finely chopped garlic

1 anchovy fillet, mashed or finely chopped

1 Pinch of coarse salt

2 tablespoons (1/2 lemon) freshly squeezed lemon juice

1/2 tablespoons Dijon mustard

3 drops Worcestershire sauce

6 tablespoons extra-virgin olive oil

4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano Reggiano), divided

1 head Romaine Lettuce, hearts and tender leaves only

Coarsely ground black pepper

Soft-Boil or Coddle Method:

1. Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled).

2. Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered.

3. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside.

4. Carefully remove eggs from shell and whisk them together with the rest of the vinaigrette in a bowl

Bake and BBQ Special

Grilled Hlibut with Smashed Fingerlings and Carrot Butter

Ingredients:

1/2 cup finely shopped flat-leaf parsley
1/4 cup chopped tarragon, plus 1/4 cup whole leaves
Finely grated zest of 1 lemon
Four 6- to 7- ounce skinless halibut fillets
1 pound fingerling potatoes
Salt and freshly ground pepper
1/4 cup extra-virgin olive oik, plus more for drizzing
4 medium garlic cloves, minced
2 medium shallots or 1 large red onion, chopped
6 tablespoons unsalted butter
1 cup of baby carrots

Process:
1. in a medium bowl, toss the parsley with the chopped tarragon and lemon zest.  Rub the herbs all over the halibut; cover and refrigerate for 2 hours.
2. in a large saucepan, cover the potatoes with water and bring to a boill  Salt generously and simmer over moderately high heat until tender, about 10 minutes.  Drain and let cool to room temperature.
3. Light a grill.  In a large nonstick skillet, heat the 1/4 cup of olive oil.  Add the garlic and shallots/Onion and cook over moderately high heat until golden, about 2/5 minutes.  Add the potatoes and cook over low heat, smashing them gently with a spatula, until they start to break apart.  Continue cooking, stirring a few times, until the potatoes are browned and crisp, about 5 minutes total.  Season with salt and pepper.
4. In a medium skillet, melt the butter.  Add the whole tarragon leaves and cook over moderate heat until the tarragon is fragrant, about 2 minutes.  Add the carrots and cook over medium heat, stirring occasionally, until the carrots and the butter is browned, about 7 minutes.  Season the carrot with salt and pepper.
5. Drizzle the halibut with olive oil and season with salt and pepper.  Grill the fillets over moderately high heat until nicely charred and just cooked, about 3 minutes per side.  Transfer the fish to plates and spoon the carrot with butter on top.  Serve immediately, with the smashed potatoes.

Baked Salmon with Red Bell Pepper and Squash

BBQ Beef Ribs

BBQ Ribeye

Triditional Beef Stragganoff

Spinish and Seaweed Seasoning over Tofu

 Stir Fry Corns

Stir Fry Garlic

The Daisy on my Balcony

Some Party Dishes

椒盐虾

韭菜肉丝

清蒸石斑

香辣小黄鱼

Here goes my Birthday again!