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Category : Pan Fry

Chinese style Ginger Lamb with Chives

Written by James on 3 August 10

After a night of hotpot (a grand community sharing event which usually involves lots of meats, seafoods, vegetables, dipping sauces and of course, a hot pot), we had some leftover sliced lamb. So, I decided to clean out the fridge and make this delightful Chinese style ginger lamb with chives. Thin lamb slices are really the star of the show.

I love lamb. I truly believe it is an underrated meat. Some people can’t stand its unique flavor and smell, but for me, that’s really it’s most endearing characteristic.

A quick tip that I picked up from my mom – lamb marinates better with red wine.

7 Comments

Posted in : Chinese,Pan Fry,Saute

Pan Seared Shrimp

Written by James on 5 July 10

I hope everyone had a great July 4th weekend, full of delicious BBQs and fun friends! I managed to throw a few more burgers on the grill. But, more importantly, I got to whip up some Pan Seared Shrimp, so I can share a recipe with all of you.

Everyone loves the perfect pan-seared shrimp: well-caramelized, moist, briny and tender. Unfortunately, many times the shrimp ends up dry, flavorless, pale, tough or gummy. Ick. So since I’ve made and messed up a bunch of shrimp in my lifetime, I thought I’d write about a few basic rules I like to follow.

5 Comments

Posted in : American,French,Pan Fry

Beef Tenderloin Stuffed with Mushrooms and Onions

Written by James on 10 May 10

When I think of roasted tenderloin, visions of charred crusts and tender pink interiors stuffed full of luxurious fillings dance through my mind. Unfortunately, reality rare matches my daydreams. Stuffing can spill out or absorb strange flavors. Insufficient crusting can give you a bland gray mess. On the other hand, too much crusting and you’re left with a burnt roast.

One common problem with stuffing is that you can’t get enough. To get more stuffing into the tenderloin, I sliced it in “double- butterfly” fashion. Instead of a single horizontal cut to “open” the roast like a book, you use two cuts through the opposite sides of the roast. When you open it, it looks like a trifold brochure. After using this cut, you can spread more filling over the roast when you open it up.

10 Comments

Posted in : American,Bake,Marinate,Pan Fry,Roast

KimChi Sausage (or hot dog)

Written by James on 19 April 10

This “kimchi dog” is a fusion of two proud traditions – Korean and American cultures combined into something new and delicious. Several years ago, the kimchi dog was an insider’s secret. If you wanted a kimchi dog, your only option was buying one on a dimly lit corner in the Lower East Side (NYC-Bleecker street). The man sold kimchi dogs and bulgogi hamburgers, but I’m pretty sure he’s no longer around. Nowadays, his innovation has now been carried forward by more Kogi trucks and the new “New York Hot Dog & Coffee.” These new places are delicious, but somehow they just seem to lack the charm of meat from a street vendor. Plus, you can’t get a kimchi dog for 2 bucks anymore.

8 Comments

Posted in : American,Grill,Korean,Pan Fry

KimChi Quesadilla

Written by James on 16 April 10

With my can of kimchi in hand, I was eager to attempt creative kimchi combinations. I’ve been hearing quite a bit about this new Korean truck in LA (the Kogi truck) and its interesting tacos and quesadillas. Fortunately, I came across this menu item, the short rib kim chi quesadilla. Coincidentally, I also found an entry on KimChi quesadillas on Closet Cooking. Since I love quesadillas, why not try it at home?

Unfortunately, I didn’t have any short ribs, so I used an egg instead. I used the same technique that I described in my previous entry about the (in)famous dandilla (an egg and cheese quesadilla). This recipe ended up being amazingly simple and really delicious. The melted cheese and the heat of the kimchi really make for a great combination. I highly recommend it!

7 Comments

Posted in : Korean,Mexican,Pan Fry

Pan Fried Potato Galette

Written by James on 12 April 10

Potato galette is usually a more elegant dish, at least in terms of presentation. You can spend a lot of time arranging potato galette into perfect layers that overlap in a symmetric fashion. Such a fastidiously constructed galette is truly a thing of beauty. Unfortunately, I didn’t have the energy for such an enterprise, as you can tell by my less-than-elegant potato pancake.

To save time, I used my food processor instead of a mandoline. The food processor sliced up the potatoes at an amazing speed, and then I poured the paper thin slices into the pan in a single go. If you’re more artistically inclined, you can take the slices and arrange more carefully. Regardless of presentation, though, this recipe still retains all the flavor and perhaps 75% of the beauty of the more traditional galette. And, if I was having guests over, I’d probably pay more attention to the presentation. I was very hungry, and couldn’t wait to eat!

12 Comments

Posted in : American,French,Pan Fry

Black Pepper Seared Pork Tenderloin

Written by James on 9 April 10

I don’t eat a lot of traditional American-style meals where there is a meat dish, a starch dish and a salad. Instead, I find myself preferring dishes where I can put all the vegetables, meats and starches into a single dish. That might be one reason I recommend a lot of Asian recipes and Italian recipes – then I can make stir fries and pastas to my heart’s delight! Every so often, however, I’ll crave a cut of meat. As I often do when this happens, I reached for some pork tenderloin.

I’ve already extolled the virtues of pork in my previous entry on Roasted Pork Tenderloin w/ Prosciutto, so I won’t belabor the point. Suffice it to say, pork is delicious and undervalued. Eating Pork Tenderloin is like buying Amazon and Apple stock in 2002 – one day everyone will want want a piece of it, but until then, relish your insider knowledge.

8 Comments

Posted in : American,Pan Fry,Roast

Seared bacon-wrapped tenderloin steak

Written by James on 29 March 10

Steak seems to hold a special place in our hearts. For all the talk about the detrimental health effects of red meat, there is a mountain of books promising ways to lose 10 pounds while not giving up your steak. And although beef can have devastating ecological effects, “sustainable” high-end steak houses are now opening at a pretty steady clip.

American media is replete with steak imagery too. As Mad Men reminds us, the model 1950s housewife served steak to her family. Your favorite cigar-chomping hero, crime boss, union representative, or CEO loved to throw back a nice porterhouse. The steakhouse often remains the fallback choice for out-of-town friends and family as well as the place to take out clients. And the 72 oz steak is the subject of many a food contest, a challenging but momentous goal for any brave enough to take on the challenge.

10 Comments

Posted in : American,Pan Fry,Roast

Broccoli Beef

Written by James on 27 January 10

Broccoli Beef is the quintessential Chinese dish that you can order at every local Chinese restaurant. It’s really a simple dish – it has broccoli and beef, just as the title suggests – but it’s also delicious and easy to make. For anyone who’s ever tried it at home, the biggest question is how to get the texture of a restaurant-made dish without the heat of a wok and a ladle full of oil. After all, we daily chefs wouldn’t be healthy if we drenched everything in oil!

I accomplish this feat by marinating the meat/ tenderizing the meat like I demonstrate here. I also blanch my broccoli like I discuss here.

Using these two methods, you end up with slightly crispy broccoli paired with a tender, succulent beef. Even better, the entire dish is coated in a tasty brown sauce. The key here is not to end up with soggy broccoli – that really kills the familiar essence of broccoli beef. I’ve also found that when I cook it at home, my version is less greasy than the restaurant version, making it a dish that I’m willing to serve often.

4 Comments

Posted in : Chinese,Pan Fry,Tenderize Meat

Omelet with Piperade

Written by James on 25 January 10

OK, last recipe using piperade, I promise! I’m just a big fan of learning to use the same ingredients to make multiple dishes. It gives any home chef so much more flexibility when deciding what to make, and makes shopping easier too.

On to the recipe. First, I am an egg fiend. I find the humble egg to be one of the most underrated ingredients in home cooking. They can be used in dipping sauces, as side or garnish, or be the centerpiece of a complete meal. Eggs have unparalleled versatility too, as you can cook eggs in so many ways. Plus, is there anything that beats an egg sandwich with a slice of cheese on a fluffy roll?

Now that I’ve worked myself into craving an egg sandwich, back to the omelet. Omelets can be filled in many fantastic ways. I highly recommend adding both meats and vegetables – my favorites are sausage, bacon, peppers, mushrooms, and onions, but everyone has different tastes. Here, I used some of the Piperade I made the previous day, since I had extra in the fridge.

5 Comments

Posted in : American,Breakfast,Pan Fry

Welcome to the DailyChef Blog - Helping You Make the Food You Love

Category : Pan Fry

Chinese style Ginger Lamb with Chives

Pan Seared Shrimp

Beef Tenderloin Stuffed with Mushrooms and Onions

KimChi Sausage (or hot dog)

KimChi Quesadilla

Pan Fried Potato Galette

Black Pepper Seared Pork Tenderloin

Seared bacon-wrapped tenderloin steak

Broccoli Beef

Omelet with Piperade

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