Cookout-Asian meets Mexican...once again!

Woke up Sunday afternoon feeling really lazy.  So I decided to have a cookout.  It was a gorgeous day out...not too hot...not too cold...it was just right!  We headed out to La Michoacana Meat Market to determine what was going to be on the menu.  The main items of course were the meat: Beef Short Ribs and Beef Skirt.  Picked up some produce as well.

I typically have an Asian Marinade I would make for it, but I changed it up a bit and decided to make more of a Hoison based marinade.  I was going for sweet, but salty and to finish off with some heat. 

Next I had to figure how I was going to season the Beef Skirt.  I was actually going to season it, but wanted to experiment with different flavoring (I was more wanting to put my Spice Grinder to use).  I achieved sweet, salty and spicy profile, but Mexican seasoning instead of Asian.

I have been on a Cabbage kick so made a Slaw, but a bit different than how usually do it.  I through in some Spicy Mustard into the Vinaigrette I used to toss with the Slaw. 

Anytime I do a cookout, I have to through some Spring Onions on the grill.  This is basic as wrapping it in foil and hit it with some Lime, Salt and Pepper and just throw it as the bottom of the grill. 

 Spring Onions

 

Beef Skirt-Fajita

Asian Short Ribs

Fajita Upclose

It was such as nice day out to just sit out and enjoy the weather.

Vietnamese Burger at Crawfish Boil

My friend Brent had invited us over to the Crawfish Boil that they were having at their house.  Crystal does not eat Crawfish so we had to think of something else to prepare so she would not starve!  I have been wanting to make an Asian Flavored Burger for sometime now, but never remembered too.  I have always made burgers with chopped onions and garlic in it so that was all I knew that was going to be in it...until I got into the kitchen and it all came to me.  Grabbed some Asian Sauces and threw it all together while playing with flavors in my head. 

Now I needed a topping so I whipped together an Asian Slaw to go on top of it.  Mixed Green and Red Cabbage together to give the Burgers some crunch and color.  I cleaned up the kitchen and started getting ready to head to Brent's.

While getting ready, I realized, I needed a sauce so once again I threw something together real quick...I call it my Siracha Galic Aioli!

I started grilling the Burgers and thought to myself...I had not taste tested anything I made!  I was quite nervous it was either going to be very salty or very bland. 

To my luck, the Burgers were a hit...I think...  Yes it was alot of work for just a Burger, but it was worth the work. 

Spaghetti...Deconstructed

I use to depend on buying jarred Spaghetti Sauce until a couple years ago when I started making my own.  Best part is you make a big pot of it and it freezes well.  About 2 months or so ago, I was given my initial round of Beef from my boss.  I took alot of the Ground Beef and made a Red Wine Meat Sauce. 

Anyways, I wanted Pasta tonight so I took out the sauce from the Freezer and Italian Sausage I had picked up at the Farmer's Market that they have every weekend in Grogan's Mill Shopping Center in The Woodlands.  This made a very simple dinner for tonight. 

I decided to do a fun presentation for dinner.  Instead of throwing the sauce onto the Pasta and then the Italian Sausage on top of that, I "Deconstructed" the Spaghetti.  This came to mind for 2 reasons: First I wanted to try to serve Spaghetti and make it look nice on a rectangle plate; and secondly, this way you can adjust the amount of sauce you put on your Pasta.

Chicken Fried Rice with Stir Fry Chinese Cabbage

Growing up, I was weird about my fried rice.  I liked it when my Mom made it because she did not over grease the rice like many restaurants do.  I had taken chicken breast out the night before from the freezer to let it defrost. 

I got home from work that day and realized I had a whole Tupperware of leftover Jasmine rice.  Making fried rice is like making bread pudding, day old or so rice is best. 

This is another dinner that can be all prepared using one pan!  If done in the right order, you do not need to use multiple pans. 

First off, I sautéed the shallots and garlic and tossed in the diced chicken breast.  I seasoned the chicken as I cooked.  When the chicken is almost cooked fully, toss in the corn and peas.  Pour all this out in a bowl. 

Add a bit of oil to the pan and toss in your rice.  Typically I would just "fry" the rice with some soy sauce, but I did not have any left.  I went with oyster sauce and ketchup instead.  When I taste tested it, it was actually really good.  I may prefer this over the soy sauce.  Once you got your rice "fried", pour this in the bowl with your chicken mix. 

This particular order is important is because the rice will in a way, "clean" the pot of any of the juice the chicken may have released.  Now you have a "cleaned" pot to cook your eggs. 

Cooking the egg separately from everything is very important.  If you mixed the raw egg into the rice, you are not going to have chunks of eggs to bite into.  Scramble the eggs and pour it out into the bowl with the rice and chicken mixture.  Toss all the ingredients together you have Chicken Fried Rice without the mess of cleaning several pots and pans. 

My Mom, had given me some Chinese (Napa) Cabbage recently.  I sliced all this up and stir fried it with shallots, garlic and dried shrimp.  I cooked the cabbage down with apple cider vinegar and fish sauce. 

Instead of having the Fried rice and cabbage separately, I decided to have some fun with presentation.  I made a bed of rice on a rectangular plate and topped it with the cabbage mixture.  Added some cilantro on top to add some more color to the plate. 

Easter Dinner

After a long weekend in Dallas, we stopped by my parents last minute to spend a little time with them for Easter and Dinner.  I had asked my brother to pick up the Steaks since I was still on my way back.  I wanted to do the Asian Glazed Steak for the Family. 

While I was seasoning the Steaks and making the Glaze, my mom said she wanted me to cook Escargot similar to what I had cooked the Mussel a couple weeks back.  I made a Thai flavored Broth to cook the Escargot in.  Sauteed some Onion, Garlic, Lemongrass and Scallions.  Poured in some white wine and Coconut Milk and just let it Escargot simmer in it.  The last couple minutes, I threw in some Thai Basil.  I was lucky my Mom always keeps French Bread on hand to dip in the sauce.