Craving for Avocado!

Lately, I have begin to craving for avocado. I was never like this before until last week, that when I start to crave for more avocado, just plain. So I looked through my recipes and cookbook to see anything related with avocado. I was looking for something with savory, not sweet. I started to remember one recipe that I really like the most that I found in Rachael Ray's magazine. It is called Pork Tenderloin with Bell Peppers and Avocado Mash. This recipe is really good and it is so simple and easy to do. This recipe had the most amazing flavor and I did change a little. Here is the recipe that you can look at Rachael Ray's... Pork Tenderloin with Bell Peppers and Avocado Mash

The only thing that I change is the rice, because when I read the recipe. It is just plain white rice so I decided to tried something new but it is well known rice that you can make it yourself as called Lime-Cilantro Rice. But I was testing by add lime juice in boiling water before you add the rice to cook it; to help infuse the lime juice into the rice so that you can taste it. So I decided to write the recipe on this to help you out with it. 


Pork Tenderloin with Bell Peppers and Avocado Mash (combine with Lime-Cilantro Rice)

Yield: 4 serving; Prep: 15 min; Cook: 30 min

Ingredients
- 3 TBSP Extra Virgin Olive Oil
- 1 pound pork tenderloin (in 1 or 2 pieces)
- Salt and Pepper
- 3/4 cup long-grain white rice (instant rice will be fine)
- 1 lime, juiced
- 1 TBSP fresh cilantro, minced (dried cilantro will be fine, just add 1 tsp but it does have less flavor in it)
- 2 cloves garlic, minced
- 3 Bell peppers (mixed colors as red, orange, and yellow), thinly sliced
- 1/2 small red onion, sliced
- 1 lemon, juiced
- 2 avocado, halved and pitted, mashed
- 2 TBSP chopped flat-leaf parsley (dried parsley will be fine, but only add 1 tsp)

Directions

1. Preheat the oven to 400 degrees . In a large, ovenproof skillet, heat 1 tbsp. EVOO over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, turning, until browned all over, 5 minutes. Transfer the casserole pan covered in foil (to help less cleaning) to the oven and roast until cooked through but still juicy, 10 to 13 minutes for 2 pieces, or 15 to 18 minutes for 1 whole tenderloin. Let rest for 5 minutes before slicing. (Be sure the temperature is reach to 170 F degree; It might take longer as 30 to 45 minutes)

2. While the pork is roasting, Prepare the rice. If you are using instant rice, just follow the direction; when you add the water in pot and let it start to boil and add one whole lime juice into the water, then add the rice in it. If you are using long-grain rice; boil the water first, then add the lime juice, then add the rice in it and turn it to low simmer and cover for 20 to 25 minutes without touch it. When the rice is finished, add minced cilantro in it and stir to blend it. 

3. In a medium skillet, heat 1 tbsp. EVOO over medium heat. Add half of the garlic and cook until fragrant, about 30 seconds. Add the bell peppers and onion and cook until the vegetables are crisp-tender, about 5 minutes. Stir in halved juice and season with salt and pepper.

4. Scoop the avocado flesh into a small bowl. Mash in the parsley, another halved lemon juice, salt, and pepper to taste.

5. Serve the pork with the rice, peppers and avocado mixture.

Hope you enjoy it!

Taste of Sweet and Savory....

Hello Everyone!

I know that it had been long time since I make blog. I was busy with my job as baker and second cook with full-time. At my work, I do mostly of the baking as like hamburger buns, pretzel, pizza dough, bread sticks, and many others. Also I do not only do the baking; I do help with other as making different kind of dressings and also make and cook the proteins. It is the best way for me to learn more and more. I always learn everyday. Anyway, back to my cooking that I want to share with everyone. I was looking through the cookbook and tried to find the inspiration. So I found this inspiration of chicken wrapped in bacon. I know that it is pretty simple but I had decided to change it up to make it better. I created this chicken stuffed with blueberry/cranberry chutney with bacon wrapped. Does it sound good to you? I will share with you in a minute.

You know when you go to grocery store and you tried to find the fruit chutney. Sometime, it had be expensive to buy and you don't use it often. I want to share this very simple and easy recipe to make. Here it is:

Blueberry and Cranberry Chutney
- 1/4 cup Blueberry (frozen or fresh)
- 1/4 cup Cranberry (frozen or fresh) (I know that it is not in the season yet, I bought this last November, but any other berries will be fine, not recommend strawberry)
- 1 TBSP sugar
- 3 TBSP water

1. Wash blueberry and cranberry and then put in pot. Add sugar and water to it. Start to boil in med-high, then turn down to simmer for 10 minutes. Be sure to stir every once a while.
2. Then pour in bowl and leave to cool it down and then put in fridge.
3. So simple and easy.

Before cooking the berries                                                                            After it is finish cooking

Now on to the next, the chicken stuffed with blueberry/cranberry chutney wrapped with bacon as here is the recipe of it

Chicken stuffed with Blueberry/Cranberry chutney wrapped with Bacon
Yield: 4 to 5 serve; Prep: 15 minutes; Cook: 45 minutes

- 4 to 5 chicken breast each
- 1 package of bacon
- 1 tsp of blueberry/cranberry chutney

1. Cut and trim the chicken, then cut in the middle as not all the way. Then filled in with blueberry/cranberry chutney, and then wrapped with bacon. Be sure nothing is spill out of the chicken.
2. Preheat the oven to 425 F degree. Put the chicken in 13 inch X 9 inch casserole, it is due to bacon fat, to prevent from dripping. Then put in oven and cook for 45 minutes, while halfway cook, turn the chicken over in order to get bacon to full cook.
3. Then take out and let it cool for 5 to 10 minutes. Enjoy!

Here is the tip for this chicken: You can grill it and it will take about 10 to 20 minutes to grill. Hope you will enjoy this!

Bison Ravioli, the recipe I created

I looked through the Internet and tried to find some ideas to cook dinner for my family, and also take practice and keep up my culinary skills. Since my job is baker and 2nd cook but I do most of time doing baking. I decided to practice more often at home when I can. I still do some cooking at my work but not so much. I came up this recipe that I create with some of the inspiration. I was really in mood to cook ground bison after I saw many time in the store and never had chance to cook one. So I created this recipe called Bison Ravioli. I decided to share with you if you are really interest to try it. It is long process and it is best time to do during your day off.

Bison Ravioli (Serve 6)

Bison Filling
- 1 lb ground bison
- 15 oz ricotta cheese
- 1 tsp fresh thyme, chopped
- 1/2 tsp crushed red pepper flakes
- 1 tsp oregano, dried
- 1 tsp Italian seasoning
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper

Ravioli Dough
- 6 cups All-purpose flour
- 6 eggs
- 3/4 cup water
- 2 tsp olive oil

Sauce
- 1 can (28 oz) Crushed tomato (diced is fine)
- 1 1/2 cup Pureed tomato
- 1/2 cup grated Parmesan cheese
- 1/3 cup water
- 1/3 cup Tomato paste
- 3 TBSP Sugar
- 2 TBSP dried basil (fresh can do)
- 1 TBSP dried parsley (fresh can do)
- 1 TBSP dried oregano
- 1 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper

Direction
For Bison Filling (Prep: 5 minutes, Cook 30 minutes)
1. Cook the ground bison until no longer pink. Add thyme, crushed red pepper flake, oregano, Italian seasoning, and garlic. Cook for 2 to 3 minutes. Then add salt and pepper. Turn off heat and let it cool a little.
2. Add ricotta cheese in medium bowl, then add the bison to it, then blend it all together. Put in fridge for 1 to 2 hours to chill

For Dough (Prep: 1 hour)
1. Place 6 cups of flour in a large bowl. Make a well in the center. Beat the eggs, water, and oil together and then pour into the well of flour. Stir together, forming into a ball. Turn onto floured surface and knead until smooth and elastic, about 8 to 10 minutes; add remaining flour if sticky. Cover and let rest for 30 minutes.
2. After 30 minutes of resting; Divide dough into 1/4th, roll one portion to 1/16 inch thickness. Working quickly, place 1 tsp filling in 1 inch apart over half of pasta sheet. Brush around with water to moisten. Fold sheet over and press down to seal. Cut into squares with a pastry wheel, knife, or pasta shape if you have one. Repeat with remaining dough and filling.
3. Bring salted water in pot to boil. Add ravioli to it. Reduce heat to simmer; cook for 1 to 2 minutes or until tender or until it float. Drain.

For Sauce (Prep: 10 minutes, Cook 1 hour)
1. In a large pot, combine all sauce ingredient. Bring to boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.

So that is all and yes, it is long process but worth it. Here is the picture. (Sorry for lousy picture, I was really hungry and forgot to take one)

Graduated!

I finally graduated from the Art Institute of Salt Lake City with Associate degree in Culinary Arts. It had been long year, I was in school for a year and half. It had been great experience in this culinary field. I have learned a lot of new stuffs and tasting everything. I have learned how to cook Asia, World (Greece, Middle East, and India), European, and America. I have started to discovered my skills by what I am really good at. I am good at Asia, Europe, and America, and also I have found out that I am good at bakery as bread, rolls, and french bread.

It is the funny thing, at the start of my first quarter of school year, My tasting palate wasn't that great but the time goes by, it began to expand more and became more familiar with the tasting. That explain why I started don't like the foods that are product from the company or factory. I have noticed that I am getting picky on the food and product. But I am still opened to taste many different foods.

While I was in school, I have tasted so many different thing. I mean I ate octopus, oysters, lamb, veal, alligator, frog legs, and fois gras. I find those things interesting. I never thought that I would eat them unless if I was focus to do. Also my cooking skills have been improved a lot more and also gain my knowledge in this culinary field. I never thought that I would love to cook and have people really enjoy my foods with amazing flavors in it.

So now, I am going to seek for the job and hope for a better future.

I had Mexican dishes all day long...

I had Mexican dishes all day long...why? Because I had my morning class which I take Latin America, we were focus on third week of Mexico. In my class, we learned about two to three weeks of different countries. So I had Mexican dishes in the morning but lucky I didn't eat that much. Anyway, I made one dish called "Pot" Bean. I do not mean that literally. It mean bean soup, or whatever is that. Anyway, I realized that I had a lot of beans so I decided to take it home to make refried bean for dinner.

After class, I went to the grocery store. I was hoping to make Pork Mole Verdes. The key to this dish is the tomatillo. I wasn't sure if they were in the season. But lucky, I found one so I took 7 of them, they are like 84 cents at my store. I am sure you wondering what I am making for dinner. Well, I am making Pork Mole Verdes with homemade refried beans and Spanish rice. One thing about Spanish rice, I was too lazy to do homemade so I make from the box, just simple. I decided to share the recipe, it is so simple and easy to do.

This recipe is called Pork Mole Verdes which mean Green Mole. The green mole is coated the pork. It is really good.

Ingredients:
1 to 2 lbs of Pork shoulder, cut in cubes
1 or 2 bay leaf (dried or fresh)
Small onion, 1/4 inch dice
Salt
3 TBSP sesame seeds
1/4 cup Almonds
5 green onion
2 garlic cloves
7 fresh tomatillos
1/2 tsp ground cumin
1/2 tsp cilantro (fresh or dried)
1/4 tsp chili powder
Salt and Pepper to taste

Direction:
1. Put the cubed pork, bay leaf, and onion in large pot filled with 4 to 6 cups of water. Boil at first, then quickly add salt. Turn down the heat to simmer and leave there for 45 min to 1 hour.
2. While the pork is simmering, toasted the sesame seeds and almonds, they should be near to golden brown (do not burn it!), and then add to blender. About 15 minutes later, take 1/4 cup of cooking liquid from the pork and add to the nuts. Blend until little smooth, little chuck is okay.
3. Don't worry about cutting up the green onion, garlic clove, tomatillo, and cilantro, because you will add in the blender. Read Step 4
4. Add onion, garlic clove, cilantro, cumin, cilantro, chili powder to the nuts and then add 1/4 cup of cooking liquid from pork. Blend all together to almost smooth. For the tomatillo, peel the husks and if it is dirty, just wash them. Cut off the top and bottom and cut in quarter to make it easier for the blender. Then Add tomatillo in the blender with the rest of them, and blend until smooth. Correct the seasoning with salt, pepper, and seasoning.
5. After the pork is finish cooking and it is already reach to 175 F degree for the meat, drain out the cooking liquid and discard the bay leaf. Put the pork back in the pot. Then add the tomatillo mixture to the pork and then warm it up. Correct the seasoning.

Sound good? if you have any question, feel free to ask me.

For the refried bean, it is little tough but if you are up for challenge. Here is the recipe...this recipe will take you about three hours of doing homemade refried beans.

Ingredients:
2 cups Pink bean or Pinto bean
1/2 cup White onion, 1/4 inch dice
2 TBSP Pork Lard or vegetable oil (Cisco will be okay)
1 TBSP Salt
To taste - salt and pepper

Direction:
1. Rinse beans in cold water and check for and remove small stones that floats
2. Cover beans with hot water, add onion and lard, and bring to boil.
3. Reduce to simmer: cover and cook until they are just soft and the skins are breaking open, 1 1/2 to 2 hours
4. Add salt and continue to cook until the beans are soft and the liquid is somewhat thick
5. Draining out the cooking liquid but leave 1/2 cup in it. Split the beans in 1 cup
6. Put 1 cup of bean back in the pot and start to cook. Then start to mash them until almost to puree. Then add another 1 cup of bean and continue to mash.
7. Continue to cook for 10 to 15 minutes until they are dry out
8. Correct seasoning

So that all for it. It is sound a lot of work, it will be nice for family time if you need help.

For the Spanish Rice, I make it from the box so no homemade for this one.

So Enjoy!

Going to Graduate in December!

Since the Summer is ending and the fall is beginning, I mean literally the temperature is dropping slowly as which mean I have two weeks left of school quarter to be done with summer quarter. This summer quarter, I only took two classes. One of my class had 9 credits and three days and plus it was evening class. Other class is only once a week and it was in the afternoon. Then after that, I will have one last quarter to be done as I will be graduate this December with Associate degree in Culinary Arts.

This class is called A La Carte Class and it is called Restaurant class. This class is where we do serve to real people in the real restaurant. It is more likely private restaurant. We served 6 courses from price range $18 to $20. Those six course is Amuse, Charcuteire, Soup, Salad, Entree, and then Desserts. Many people does enjoy the foods. This class had three days. We prepared the dishes as chopped and cook, etc on Monday and then we serve on Tuesday and Wednesday. I do enjoy this class a lot and plus it was challenge because it was due to the communication but it wasn't big deal because I had interpreter with me. I still have no idea how real world work like that but I am not too worry because I can figure it out.
Anyway, this class had two teachers, one is in charge of front of the house where you social with clients, and other teacher is in charge of back of the house which is the kitchen. The teacher in back of the house is really tough because this person can be very blunt with you and have to do their way. It was tough because every time, I suggest the idea and then this person does not like it. This person is very modern with food and make it very strange things. I am totally opposite that way, I like to make it simple with a lot of flavors in it. I don't need to decorate in strange way as I prefer to keep it simple. Here is the example of what I took in the class with those 6 courses.
      

Left to right, first row: Shooter - Citrus Apple with Vanilla form, Amuse - Watermelon sushi, Charcutiere - Swiss chard wrapped in cold smoked mozzarella, Drunken goat cheese, Biscuits, felino, and bacon jam.
Left to right, second row: Soup- Cherry Soup, Salad - Beet with mixed green, and beet vinaigrette, Entree - Bison with pesto orzo and fried onion with corn/peach salsa
Left to right, third row: Dessert - Sorrel (herb) gelato with beet cake, pink peppercorn crumb, and elderflower creme, Petits four - Kaffer lime, honey comb chocolate truffle
(Sound good?)

The other thing about this class, I have been learning a lot of new stuffs and taste new food. I mean, I have ate very exotic and strange things. I have ate frog leg, alligator, antelope, and new foods that I never had before. Also I have learn about how to kill alive lobster in many different ways. I do enjoy this class.

The other class that I took is called Intro to Baking Science. It is baking class where you can purpose to screw it up and figure it out why you did it wrong and how to fix it. I felt like it was start over in Intro to baking and pastry. It was the most easy class I ever took.

So that is my Summer quarter class but with this last quarter, Fall quarter which mean I am taking much more classes in order to graduate and plus will be very busy to get it done. I am taking four classes this Fall quarter. Those classes are Capstone, World Cuisine, Latin America Cuisine, and Art Culinaries. I will be more busy because of this Capstone class which is more of homework than the other three classes. But I will be doing fine because I have done this before while I was in other college. When I was in CSU, I did took Senior Capstone while I was volunteer in theatre in Denver which it was not easy thing to do. So this time, I can do it. I am ready to be done with school and hope to get career in Culinary in the future. Wish me luck!

My Fingers are sore...

My fingers are sore from the cross-stitch. I either cross-stitch in cold or hot, that cause my fingers to become tired. I am just saying that I have complete my part 4 of cross-stitch. It is just short version of the part. Then I will be starting the second row. So I am just keep it short and see so that you can see the progress as meaning the complete progress of the first row. I start this on June 16 and finish today, June 23.

I am going to take a break for a while. I might not start for a while because I believe it is the best for me to take a break.

Hope you all have great summer.