Archive for March, 2014



Wikipedia defines étouffée as a dish found in both Cajun and Creole cuisine typically served with shellfish over rice, from French meaning ‘to smother or suffocate’.

16 ounces protein (thinly sliced chicken, shrimp, craw fish)
4 ounces pork (plain ground, sausage)
1/4 cup fat (butter, oil, bacon drippings)
1/4 cup flour
1 onion, diced
2 ribs celery, diced
1 bell pepper, diced
1 plum tomato, diced
1  1/2 cup stock
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne, more or less if you want
1 teaspoon dried oregano
salt and pepper

In a heavy-bottom pot melt and heat the fat
add pork and cook through, remove from pot, and set aside
whisk in flour, breaking down any lumps that form
cook for approximately 5 minutes, forming a blonde roux

Add onions and garlic, stir
add celery, tomato, and bell pepper, stir and heat through

Stir in seasonings to combine well
add stock and cook until it begins to thicken

Add protein and stir to combine
cover, reduce heat, and simmer for 15 minutes

Season to taste

Serve with rice


March 25, 2014 at 12:16 pm Leave a comment

Pork Katsu – A small batch


aka Tonkatsu

2 boneless pork chops, pounded thin
1/4 cup flour, approximately
1 cup panko crumbs, approximately
1 egg, beaten

Use the standard breading method:
place the beaten egg on one plate, the flour on another, and the panko on a third
dredge the cutlets first in the flour until well coated, pat off excess
then dredge the cutlets in the beaten egg until well coated
then dredge the cutlets in the bread crumbs until well coated

Fry in a shallow pan with about 1/4 inch of oil, until golden brown
drain on paper towel

Serve with dipping sauce, below

This recipe is perfect for chicken breasts as well.

Katsu Dipping Sauce
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon spicy mustard
a squirt of hot sauce

March 24, 2014 at 11:51 am Leave a comment

Bento: Day 4

bento 4

Cold Sesame Noodles

March 23, 2014 at 2:14 pm 2 comments

Bento: Day 3

bento 3

Bun Cha

March 22, 2014 at 10:01 am Leave a comment

Bento: Day 2

bento 2

Onigiri and pickled veggies

March 20, 2014 at 12:32 pm 2 comments

Yogurt and Raisin Scones


There are two schools of thought regarding scones, ‘eggs’ or ‘no eggs’. Admittedly, I find myself leaning towards ‘no eggs’, considering scones to be in the same family as soda bread and the American biscuit.

2 cups flour
3 tablespoons sugar + 1 teaspoon for sprinkling on top
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter, cold and cut into cubes
1/2 cup yogurt, plain
1/4 cup water
1/2 cup raisins

Preheat oven to 425° F

Mix together all the dry ingredients
cut in the butter
add raisins
add yogurt and water

Knead the dough until it just barely forms a ball
press the dough into a circle about 8-9 inches in diameter on a baking sheet
cut into 8 triangles
sprinkle with sugar

Bake for 15 – 20 minutes until golden brown

Serve warm with lemon curd if you are so inclined.

March 18, 2014 at 10:33 am 2 comments

Bento: Day 1

Bento-box lunches are the latest cross-culture food fad and my newest obsession. It’s Japanese in origin, and defined as a meal, usually served in a lacquered or elaborately decorated box that is divided into sections for holding individual portions of food.

I hope you won’t mind a little self indulgence as I record my culinary challenge.

Korean-style beef with Kimchi pancakes

March 17, 2014 at 12:06 pm Leave a comment

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