Seasame encrusted Pork Tenderloin with Mushroom and Celery puree

'Sesame encrusted' Pork Tenderloin, wasn't really encrusted I suppose. I must add more sesame seeds next time!

Slice through...I left it in a bit longer than I would like since the rest of my family likes it 'safe' and not too pink.

Overall it was quite tasty, the mushroom puree by itself is rather strong/concentrated, but on the tenderloin really livens up this meat. Next time I will add more sesame seeds, because I could barely taste it once cooked.

Until next time, enjoy and rock on!

Sam

Beef and Alfredo with Red Cabbage Red Wine Vinegar Sauce

Red Cabbage Sauce on Fettuccine

Red Cabbage Sauce on Beef

Here's a quick recipe. Looks and tastes amazing, but takes only 20 minutes.

Here's what I used

Ingredients
1/2 white Onion chopped into slices
1 Garlic clove minced
2 cups Red Cabbage (julienned)
1 pound flank Steak(any kind really...this is just what I had)
2 ounces Fettuccine (1 serving)
1 teaspoon Balsamic Vinegar
2 teaspoons Yellow or Brown Sugar
1/4 cup Red Wine Vinegar
1/4 cup Beef Broth or water
Salt and Pepper to taste
2 teaspoons Olive oil (for pasta)
1 teaspoon Grape seed Oil for stir fry
1 teaspoon Worcester sauce

Chicken with Onion Cranberry Sauce

Just another simple chicken dish with some oven roasted vegetables. The chicken was seasoned with paprika, black pepper, tumeric(for a nice color), and salt.

The sauce was easily made by frying up some minced garlic, and onions. I then poured 1/2 a cup of cranberry juice, 1 teaspoon balsamic vinegar, 1 teaspoon red wine vinegar, 2 teaspoons brown sugar, and a little water. I threw in some chopped parsley, and brought it to a medium simmer. Once the sauce reduced a bit, I added a cornstarch slurry to quicken up the thickening process. Spoon over your yellow chicken, and enjoy!

Easy, fast, and delicious. Until next time, enjoy and rock on!

Sam

Omurice...need to work on flipping skills

Pork Omurice

This is what it should look like:

Image credits: http://foodtrip.deviantart.com

Is a modern Japanese dish, consisting of fried rice and omelette (usually with assortment of meat and vegetables). It is typically served with demi-glace sauce or ketchup over the omelette.

Here's what I used for 2 medium servings:

Ingredients
1 pound lean Pork diced into cubes
frozen vegetable mix (carrots, peas, corn)
1 large Scallion
3/4 cup Ketchup
1 tbsp Soy Sauce
1 Garlic clove
4 medium Shiitake Mushrooms sliced into thin strips
1 medium size White Onion diced
2 1/2 cups long-grained Rice
3 1/4 cups Water (roughly)
1 tbsp Olive Oil
4 eggs
Salt and Pepper to taste

Confused...

Japanese music videos have a tendency to blow my mind. Maybe it's the randomness...or the fact that they have no shame, and just don't give a ____.

In anycase...here's some entertainment for you.

DJ OZMA DRINKIN'BOYS...doesn't get any more WTF than this...

This one is rather tame compared to the first one...but still kept me oddly drawn for some reason

...more to come as i stumble on the weirdness.

Baked Chicken with Parsley Cream cheese and Tomato Wine Vinegar Sauce

Baked Chicken w/ Parsley Cream Cheese and Tomato Wine Vinegar Sauce

Here's a Chicken dish. A little sweet with the tomato sauce, and a little savory with the cream cheese on top of a seared Chicken.

Ingredients
Chicken breast
1 1/2 teaspoon Cayenne
1 teaspoon black Pepper
1 teaspoon Kosher Salt
3 1/2 tbsp Cream cheese
Parsley minced
1 teaspoon olive oil

Sauce Ingredients
1 Tomato
1 1/2 cups water
Parsley minced
2 tbsp Ketchup
1/4 cup Red Wine Vinegar
Salt and Pepper to taste
1 1/2 teaspoon margarine

Orange Balsamic Glaze Snapper

Still had some snapper left in the fridge. So I decided to finish it up. I tried to make a fancier looking plate this time.

Orange Balsamic Glaze Sauce:
Ingredients:
1 small Orange
1/2 cup Orange juice
1/2 cup water
1 teaspoon Balsamic Vinegar 
Parsley minced
2 teaspoons Brown sugar
1 slice Ginger
small knob of butter