Herb Crusted Red Snapper with Angel Hair

Tonight I want to cook something with fish, I found a recipe from Gordon Ramsay by cooking the fish with the herb crusted that looks good, maybe I should give it a try.

Do grocery at the supermarket, I can find some red snappers that are looking quite good. So, I decided to cook that with the herb crusted. What is good to go with the fish? I am thinking maybe angel hair pasta. Of course, you can have that with some fresh salad or even rice.

First of all, I am going to work on the herb crust. Put some breadcrumbs, parsley, basil, parmesan cheese, garlic, red chili, a touch of lemon juice, pinch of salt and some olive oil into the food processor and mix them. That’s it, leave them aside until we need them. Remember to pre-heat the oven under 180C for grilling the fish later on. I am getting the source ready before cooking the fish, heat up the pan with a good amount of olive oil, put some garlic, red chili and the minced shallot, then put the pancetta, fry them until they start to turn gold. Add the cherry tomatoes, and a touch of salt, not too much. Now, add some white wine, let them cook a bit, add some chopped basil when it’s almost done. Now, pan fry the fish with butter, garlic and some ginger, season them with some salt and pepper. When they are almost done, place them on the tray and place some cooked pancetta and cherry tomatoes on top of them. And then, top them up with the herb crush, like fully covered. Place them inside the oven and grill for 15 minutes. When it’s 5 minutes left for the grill fish, start to boil the angel hair pasta which takes around 3 minutes to cook only. Heat up the source once again when the pasta is done, stir them well with the source and get ready to serve.

I don’t know what and where went wrong, but something taste bitter from the dish. I guess it’s the lemon seeds that smashed and mixed in the herb crust. Not sure, but this dish definitely needs some improvement. Life is about learning from the mistake, next time I will do it better!

 

 

Grilled Mussel with Penne Pasta


Long time no see is a Chinese idiom, so long time no cook……. I was away two weeks for business trip, I miss my cooking, of course can’t wait to cook something tonight!

I watched Jamie Oliver’s show the other time, and he was cooking this grilled mussels that go with tomato soup. I was thinking to cook that a while ago, but I guess today I want to do it, but instead of tomato soup, I will make it with pasta.

In order to grill the mussels and penne pasta at the same time, I tried to get both ready almost at the same time. Before cooking anything, it’s better to get everything chopped and ready. First of all, let’s prepare the breadcrumbs for grilling. Mix the breadcrumbs, some Parmesan cheese, basil, garlic, some olive oil and a pinch of salt in a food processor. So that’s ready for the grilling part later on. Now to chop everything, garlic, red chilli, onion, celery, tomatoes and coriander, and ready for cooking.

To boil a pot of hot water and cook the penne first, because the cooking time is around 11 minutes. On the other hand, heat up the sauce pan with butter, and put the minced garlic, then chopped onion, fry until the onion turn slightly brown, then add chopped celery and tomatoes and red chilli. When everything is kind of cooked, pour some white wine in, and then add some water or you can add chicken stock. I always think water is good enough already. Then, put the mussels in the sauce pan, and cook for 4 minutes with lid on, then cook it without lid for another 2 to 3 minutes. When all the mussels are opened up, that means all cooked.

Now put the cooked pasta in a bake tray, and pour some stock from the mussels in the tray and mix with the pasta. Then, remove one of the shell from the mussel and let it just sit on the other half of the shell and place it on top of the pasta in the tray to create a layer of mussel. You can let those onion, tomato and celery sit inside of the mussel. After putting all mussels on top of the pasta, then put the breadcrumbs on top of each mussels. And place the tray inside of the pre-heat oven under 190C for around 15 to 20 minutes, or until the breadcrumbs turn brown.

Grilled Chicken with Salad

Special requested by my husband and his would like to start this salad for dinner diet, I don’t think that is difficult to try making different salad every night. With what I’ve cooked the night before, we have some romaine lettuce and cucumber leftover. Let’s come up with a different salad. Chicken maybe an easy and simple choice other than fish. So, I just got a pack of chicken fillet home, and we have all the rest of the ingredients at home.

To grill the chicken fillet, place them in a tray, season them with salt and pepper. I would like to make them with a stronger flavour this time, so I also put a bit of different herbs, ground cumin, oregano, thyme, cayenne pepper, and some garlic. Drizzle with a good amount of olive oil, and put them in the oven with 210C for around 35 mins, turn them over in the middle of the way.

For the salad, I am doing the exacted combination of the night before, thin slices of onion and cucumber, and romaine lettuce in chucks. But I am serving it with a different dressing tonight, instead of the greek yogurt dressing, I am doing a honey and mustard dressing which should go better with the flavour of the chicken. The dressing is simple, just a mix of mustard, honey, olive oil and vinegar. Serve the chicken together with the salad and few slices of toasted baguette.

CNY’s Eve dinner, good to go for fish – Salmon and Scallop with Avocado Dips


Tonight is Chinese New Year’s Eve, I am thinking to cook a salmon dinner for the two of us. For the 團年飯 (Tuen Lin Fan), dinner for the whole family to get together, it’s an important dinner  during the year. Traditionally, we need to make sure we are having certain dishes for dinner, such as fish, shrimp and meat. Fish (魚 pronounce as yu), that represent good fortune and money, shrimp (蝦 pronounce as ha), that represent a lot of laughter and happiness. So, I guess for just the two of us, salmon is a good choice.

I would say, this dish is all about the avocado dip. That is not like guacamole, because that will be too strong for salmon, the trick for this one is with Greek yogurt. So, this dish is salmon and scallop with zucchini and cauliflower, served with avocado dip.

To get everything prepared before starting to cook. Cut the cauliflower in pieces and steam them until almost done, I will finish them later pan fry with butter and seasoning. Cut the zucchini in slices. Cut two avocados in half, and smash them into a large bowl. Then, add minced garlic, some Greek yogurt and a bit of lemon juice into it, and mix them well together. Season it with the amount of salt and pepper that you like. Now, heat the oven in 190C, place a foil and then salmon on the tray, season the salmon will salt and pepper, a bit of lemon juice and put some dill directly on the salmon. Drizzle some olive oil on the salmon and the tray, and put it in the oven and grill for 15 minutes. Turn the salmon upside down when it’s half way done, that helps to cook it more evenly. Sometimes I do prefer to grill the salmon with fully wrap of foil, in order to keep it moist. But today, I guess it’s fine to grill it just like that.

When the salmon is in the oven, we can get the grill pan to fry the zucchini with olive oil. On the other hand, we can heat up another pan with butter, and fry the cauliflower, and season them with salt and pepper. Then, we heat the pan with butter, and fry the scallops. Please remember, do not overcook them, otherwise they will become too dry and chewy. Don’t forget to turn your salmon once in the middle. When the salmon is done, take them out and serve it with the scallop, some zucchini and cauliflower, of course with the avocado dip. The avocado dip tastes better if you have chance to let it chill in the fringe a little bit.

Just to make the entire family happy, I’ve also made some salmon with potatoes for our two doggies. Salmon is always good for dogs, this is actually what our vet asked is to feed one of our dog when she was having allergy. Good for skin and joint as well.

Happy Chinese New Year everyone! Kung Hei Fat Choy! 恭喜發財!年年有餘!

Sticky Pork Ribs with Mashed Potatoes and String Beans

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I really feel to have pork ribs tonight, I don’t know why, but really craving for pork ribs. Weather is super cold today, 4C is really cold in a place like Hong Kong. It’s good to have something grill and maybe with mashed potatoes as well. Let’s go for grocery shopping!

So, go and get everything I need for this dish, olive oil and butter, just run out of them. Ginger, garlic, potatoes and string beans, for the rest of the ingredients, I have them at home. The most important thing is pork ribs, I don’t know what happened, but 2 stores both sold out of pork ribs. Maybe because weather is too cold, everyone prefer to stay home for dinner, and also think of cooking pork ribs? Luckily, I got them in another super market, but they are not the kind of pork ribs I am looking for, they are too small and lean. I am looking for the big piece, with a bit of fat mixed with lean meat. But it’s still OK, better than nothing.

First of all, boil a pot of hot water and put the potatoes into the pot and boil them. The trick is, to slightly cut a cross mark on the potato skin, so you will get the skin out easier when you peel them. On the other hand, get the pork ribs prepared and season them with salt and pepper. Use a tray or pan to cook the pork rib which can transfer that directly to the oven later on. Heat the tray or pan with olive oil, fry the pork ribs on both sides until they turned golden brown. Put the chopped onion, ginger slides and garlic into the tray, fry them a bit. Then, put dry pepper flakes, some pink peppercorns, and some star anise in it. Now, it’s time to put a good amount of honey, followed by soy sauce, vinegar, lemon juice and some rice wine. Give a good stir, and then finally add some pork bone broth. Here I would like to use pork bone broth than chicken broth, as I think the taste should go better together since this is a pork dish. Place the tray or pan into the oven and grill it under 180C for 25 to 30 minutes, and then flip the ribs and grill for another 25 to 30 minutes.

While waiting for the ribs to grill, we can work on the mashed potatoes. By this time, the potatoes should be ready, if you are not sure, use a chopstick or something like that to see if you can get it all the way down to the entire potato easily. If you can, that means it’s done. If not, or even if you can but seems hard, that means you need to boil it longer. Peel all the potato skin, and place the potatoes into a large bowl. Cut them into small pieces, or you can use one of those potato mashing tool. I only use a fork to do it, which is simple and easy, as long as your potatoes are fully cooked, then should not be a problem. Cut few slides of butter into the potatoes, and season them with some salt and pepper, and I like to add some ground paprika as well. Then you can start to smash them and mix them, until they look like a good mashed potatoes. Actually, this is my own way to make the mashed potatoes, as there are many other ways, with milk or with cream. But I kind of like it without, just find the right type of potatoes and they will do the work even without adding cream or milk, I just feel adding butter is good enough. Now we need to prepare the string beans, heat the pan with butter, then fry the string beans and season them with salt and pepper until they are done.

When the pork ribs are done, take them out and fry them when all the juice becomes really thick. If it is already thick enough when you take them out from the oven, no need to do so. Serve the pork ribs together with a bit of mashed potatoes and string beans. Enjoy~~~

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