Tag Archives: food

Asia Diary: January 19, 2014

Life flies so fast.. It seems like only last week I was in Asia but alas it has already been a month since I have returned to the states… but I have been running around and sick so I only have had the chance to recap now. So enjoy the some of the foods I ate in Tokyo and Hong Kong. I can’t wait to return for more.

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Noodles Round #1 – Tokyo
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Noodles Round #2 – Tokyo Sumo Eats style
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Spicy Pork Meal – Tokyo
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Breakfast and a view of Hong Kong Island from the hotel in Kowloon
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Best pork bun Ever – Tim Ho Wan – Hong Kong

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Gratuitous Food Photos: Paris & Istanbul – Summer 2012

Lunch in Paris

Fried Goat Cheese and Apple Salad at a Brassiere in Paris

Steak Frites in Paris

Steak Frites at a Brassiere in Paris

Breakfast in Istanbul

Sunday Brunch in Istanbul at The House Cafe

Turkish Coffee in Istanbul

Turkish Coffee in Istanbul at The House Cafe

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Taco Truck Chicken

tacotruckchicken

The spring and summer of 2011 were glorious ones full of excessive drinking and cheap eats. My group of friends and I would frequent one of our favorite Brooklyn Bars pretty much every Monday night for the Classic country night. These weeknights of drinking were excessive in manner and ran late into the evening, probably too late for a Monday night, which always entailed some late night food especially because we would usually not eat between work and meeting at the bar. There were a few great options of food close by but one of our favorites for its awesomeness and pure convenience was the taco truck in the bar backyard. My item of choice was the Chicken Quesadilla. The chicken was tender, tasty, and perfect in my quesadilla.  As time went on and our weekly tradition faded I still wanted that delicious chicken quesadilla with out having to go to the bar and with this desire the Taco Truck Chicken recipe came about.

This chicken is pretty quick to make, you can vary it endlessly, and it is great in everything.

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THE CHICKEN

This makes enough chicken to make 4-6 quesadillas

½ Medium Red Onion – Diced

4 Cloves of Garlic -Minced

3 Whole Plum Tomatoes (fresh in season or canned out of season) – De-seeded and Diced

3-4 Sprigs Fresh Cilantro – Chiffonaded

½ Jalapeno – Minced

Lime -Juice of

Can of Light Beer (I used Tecate but Budweiser or something similar works too)

1-Tablespoon Valentina Hot Sauce

2 Chicken Breasts

Salt to Taste

Butter

Dice all of your vegetables, keeping the onion and garlic together and the tomato in a separate bowl.

Add the juice of half a lime to the tomato and some salt (about 1/4 tsp)

Heat up a medium sauce pan and when warm add the butter, onions, and garlic. Let them cook until they start getting a little color and then add the the tomato, jalapeno, and cilantro and mix.

Add the chicken on top of of this mixture and add some salt. Cover with 8 to 10 oz (depending on the pan you are using) of beer to almost cover the chicken.

Cook on low until the chicken is mostly cooked through. Once cooked remove the chicken to a cutting board.

Turn up the heat on the remaining liquid in the pan, reduce the liquid by half.

While the ‘salsa’ mixture is reducing cut the chicken into small pieces.

Once the liquid is reduced add the Valentina hot sauce and mix in. Add the chicken back in and cook the rest of the way through.

Now your chicken is done and you can use it how every you would like. I love Quesadillas and I have explained how I prepare mine below. This is also great to mix in with rice and melt cheese on top, in tacos, or as a base to a tortilla soup.

THE QUESADILLAS

The Chicken (see above)

Tortillas (flour or corn)

Quesadilla Cheese (or other good melting cheese) Grated

Sour Cream

Butter

Heat up a skillet so it is nice and hot, I prefer a cast iron pan. While the pan is heating up prepare your quesadilla for the pan. On top of one tortilla I add a layer of cheese , some of the chicken and tomato with out the liquid, and a bit more cheese and top off with the second tortilla.

Once the pan is hot add enough butter so that when it melts it covers the pan, add your prepared quesadilla to the pan.

Cook until the first side is browned and then flip and cook the other side until brown.

Remove from the pan onto a cutting board, while the cheese is still hot lift up the tortilla and add sour cream and flip the whole quesadilla and let it sit until it cools slightly.

Cut into 4 pieces and enjoy!

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An Introduction of Sorts

shabushabu

As a kid I remember the watching, with unbreakable attention, the early days of the food network; I was taken aback by all that you could do with food and the techniques behind it. When Good Eats came on the scene, it immediately became a favorite; learning the reasons behind why things happen just enhanced my love of cooking. When not entranced by the TV I would pursue my parents cookbooks and come up with fake menus of what I would serve if I were to have a restaurant or cook for my family. I even took my love of food as far as organizing and cooking a dinner of Tomato prepared many different ways for my whole family.

As I grew older my love of cooking and food never faltered. While attending college in Portland, Oregon my roommate and I would go on hour long bus rides, transferring multiple times to get to some restaurant we wanted to try. We would cook ourselves dinner after our classes that ended close to 10pm not caring we were eating at midnight. Without having ever attempting it before we volunteered to host Thanksgiving for our friends and I roasted a Turkey for the first time with out even flinching at the thought and I came out beautifully. We loved eating and outside of school and work that is what we occupied our time with.

But as all things must college came to an end and I moved to New York City in search of work and to live the dream. And in moving to New York and a chance trip to Maine, for work (of all random places), my love affair with food has reached a fever pitch. The wide variety of cuisines and high quality restaurants only a train ride away has forever changed my outlook on food. And with this blog I hope to in some way catalog and capture my adventures in the kitchen and eating out in this great city that I live in and abroad.

And while I may be late to the foodie party I haven’t been around long enough to get here any sooner, so please join me on my adventures in this great big world of food.

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