All posts tagged tamari

By Jessica | July 30, 2009 | Main Courses, Snackin, Salads and Apps | No comments

I make my hunger diversify its preoccupation with asian food at least. You don’t see biff and broccoli up in this bitch everyday, do ya? Didn’t think so. But I suppose you do get a lotta shit with soy sauce. Sorry? Or… you’re welcome.

I’m working in Chinatown at my day job that does pay these bills (cause yall see that ad to the left? please know fo sho that that shit ain’t puttin food on the table). There is this vietnamese spot near my office that I like to go slam 4.75 on the table of and order a big fat hardy bowl of rice/salad/beefy shtuff. I recreated it for you here. You can substitute the rice for rice noodles if you want. Or, if you are an atkins freak that thinks bacon is better for you than bread, remove the rice product all together.

Vietnamese Salad

By Jessica | June 25, 2009 | Main Courses | 1 Comment

Soba Noodles are my schmack foreal. I have always been a noodle nut but thought I would leave those brown healthy buckwheat noodles to the same freaks that are trying to eat fat free cheese and grilled tofu breasts. Little did I know I had no idea what I was talking about. Doesn’t sound like me, does it.

So, during my failed vagitarian trial, I thought I would go full hog and eat some cardboard noodles. But alas, no cardboard up in here. AND simple as shit to enjoy.

You know what else makes me jealous about Japan? They sell these noodles on the street and in train stations. What a goddamn upgrade from NYC’s dirty water dog and pretzel bricks.

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Soba Noodles
Dried noodles for 2
Soy sauce to taste (go quality here, Japanese style or even tamari sauce instead)
Some sesame oil
A dab of chili oil
Sirachi to taste

Boil the noodles according to the instructions on the package. Add to your eatin bowls and throw on your oils and sauces. Eat with chopsticks cause you feel much more cultured that way.

What else yall think I should eat with this?

By Jessica | June 3, 2009 | Main Courses | 1 Comment

I swear, I should have been born in Korea or China or, or, Laos or something cause I love the gotdamn food. I probably don’t even cook Korean, Chinese or Laosean but think I do cause I eat the shmack with chop sticks. At least I’m self aware of my ignance.

Now that I’m a vagitarian (including no fish shticks), B and I gots to get creative with the cookin and the eatin. I can’t tell you how hard it is when I drink mama’s milk (vodka) and alls I wants to do is eat a burger slapped between two steaks. Oh well. Three more weeks or something totally impossible like that…

Anywho: Kimchi Rice with Broccoli, Sesame and Poached Egg

1 stalk and head of broccoli
olive oil, a bit
1/4 cup water
1 cup of cabbage based kimchi (spicy, if you nasty)
2 cups of cooked rice (sub with brown rice if youre feelin)
sesame seeds, to your desire
2 cage free, organic eggs, poached
soy or tamari
hot chile oil, a bit
sesame oil, oh, just a bit
scallions, sliced
sirachi, if you feel it
Serves 2 constantly hungry vegetarians.

Get your rice cooked and hot. While that’s working, lop the bottom of your broccoli stalk and then slice thinly up the base until you have slices and small florets. Heat your olive oil in a deep frying pan. When hot, add the broc and saute for a minute or two. Add the water and cover immediately so the broccoli finishes cooking via a good steam. After about 3 or 4 minutes, remove the cover and cook out the water. Now add your kimchi and saute all together until hot. Add sirachi until your desired spice.

Add your cooked rice to two eatin bowls. Garnish with soy to taste. Add a bit of chile oil. Top with the kimchi and broccoli mixture. Now the sesame seeds. Now the sesame oil. Now the poached eggs. Now the scallions (or as B likes to call them, scallios.)

Eat with chop sticks and hate on Miley Cirus for making fun of us. Bitch.

By Jessica | April 8, 2009 | Main Courses, Recipes | 1 Comment

Do you ever decide that Tonight is Thee Night that you are going to get hammered? Yeah, me too. Luckily, B thinks it’s funny when I throw up. But you know what he doesn’t think is funny? My face getting splattered with hot wok oil. I think that’s why he took over the cheffing of our Duck Fried Rice the other night. You knew that duck fried rice was coming, right? Cause I made duck breastesess the other night and you know I didn’t finish my plate. And what’s better than eating duck for dinner? Eating duck for leftovers the next night. Wordemup.

I don’t usually put pics of the ingredients /\ but thought it would save some time so yall would know what I was blathering about.

Duck Fried Rice

1/2 or 1 cup spicy kimchi
fermented beans, korean style, if you can find em. If not, no big woop.
carrots, julienne
cooked duck, cubed, however much your fat ass wants
1 scoop of bean paste
5 cups of cooked rice
1/8 c of soy or tamari
1 cup of cilantro, chopped
2 scallions, sliced
sesame, drizzled on top
Sirachi, for garnish, if desired
Serves 2 drunk mother fuckers.

Heat your wok. Depending on how well seasoned it is (seasoned means oily), you may or may not have to use a bit of oil. Veg or peanut oil work juuuust fine. Heat your work and add the oil. When the oil is hot, throw in your kimchi. For this recipe, I like to use the one with all the veg in it and not just the cabbage. When heated through, throw in the beans and the carrots. After the carrots are heated through, toss in your meat. Add in a generous dollop of bean paste and mix. After 60 seconds, move it all to the side and add your rice. Fry for a smidge and then stir well until everything is incorporated. Add the soy sauce or tamari – which ever one you are using. When everything is nice and hot and you’re drooling, serve into two eatin bowls. Garnish with cilantro, scallions and sesame oil. I also add… wait for it… sirachi. Duh.

By Jessica | February 22, 2009 | Breakfast, Recipes | 6 Comments

Ok, I’m lazy. I have said this already. Which means that I’ll cook up some morsels, take the pics and let them sit in my computer until I finally get my ass to write about it. But let this be a lesson to me. I have been gearing up to write this post about this japanese-styled, rice based breakfast for about 3 weeks now and then bittman has to go, with his all powerful new york times backing and beat me to it. If i didnt love you so much, bittman, i’d hate you. (I DO, however, actually hate your road show with paltrow and batali. Why you gotta rub it in our faces that all you have to do is drive around spain in a convertible and stuff your face, get drunk and laugh with your celebrity friends. come ON.) So, here is my not-so-much johhny-come-lately savory rice breakfast.

Oh, another thing you know about me is that I can’t stop eating egg yolk. I should call this shit Go Yolk Yourself. I woke up one saturday morning, all hung, and told B was finna make him the best dang breakers he done had. In the end, not sure I held my promise, but it was pretty good and I do recommend making this when you are so over the bacon and eggs, steak and eggs and honey nut cheerios. (ps, who was allowed to get oreo cereal when they were little? kiddies eating cookies for breakfast is fucked up.)

Japanese Style Rice with Poached Eggs and Mushroom Breakfast

1.5 c. of rice (white or brown)
10 dried mushrooms
1 tbs of butter
soy or tamari sauce to taste
a splash of vinegar
2 eggs
Nori Komi Furikake rice seasoning, see here

Boil 4 cups of water and pour over your dried mushrooms in a bowl. Let sit covered for 20 minutes. After 20 minutes, remove the mushrooms (squeeze like a tea bag to get the water from them). Use this mushroom broth as the liquid to steam your rice, following your regular rice-steaming directions.

Remove the stems of the mushrooms and discard. Cut the caps into strips. Heat a skillet, toss in the butter and cook the mushrooms till tenderoni.

When your rice is ABOUT ready, grab your deep frying pan and fill almost to the top with water. Add a glug of vinegar and put on the heat. When it’s at a soft boil, crack 2 eggs into the water and let cook for about 1 minute. You are looking for a solid white and a liquid yellow, so pay close attention to how they are cooking, but you’ll be able to tell.

When the rice IS ready, fluff with a fork, put in your eatin-bowls. Add some soy sauce to taste – go slow cause soy is basically liquid salt and this IS breakfast for the love of god, not some bar snack. Sprinkle with rice seasoning. Then, with a slotted spoon, remove the eggs from the water and place on the rice. Grab your shrooms and add to the bowl. Eat and get down with your bad self.

I think this would go right lovely with a blood mary. I had one the other day at this shee shee brunch spot with rosemary infused vodka, garnished with cheese and snausage. Yum.

By Jessica | November 19, 2008 | Main Courses, Other People's Recipes, Recipes | 4 Comments

I realize that I have been a fat ass in the making since I was little. On playdates, friends would come over and play cooking. All my first jobs were centered around food, from manning a bakery to making cupcakes (ok, i didn’t actually get PAID for that). Some of the funnest and most hormone-inducing jobs were always as a waitress. The fanciest and possibly the most deliciousest (?) restaurant job I had was at this bougie place in rochester ny called the rio bamba. Buttery and frenchy, this food was at a level of upscale tastiness that all Rochester restaurants would strive to be. But please.

Since moving on from the rio, I have made one of their signature dishes oh, maybe, 8, 9 hundred times. It’s too good, healthy and easy not to make this meal everyday. You should make this for someone cause they will think you are cool.

The original recipe calls for tuna, but I don’t eat tuna anymore (something really gamey to me, but by all means, go for it) so I substituted the fish with a sea bass – I know, so not politically correct. I have done this with swordfish before which I think is my fave. Also, chef made this with isreali couscous which is the same couscous you and I know, except it’s enormous balls instead of tiny ones. I prefer the standard couscous size cause it soaks up the sauce which is mamma’s milk foreal. Eat this.

Soy and Citrus Sea Bass Over Couscous

1/4 cup soy sauce or tamari (tamari is just the same as soy, just a higher quality with less sodium)
1/4 cup of fresh lime juice
1/8 cup of olive oil
1 leek
2 servings of Sea Bass, Tuna, Swordfish, or your favorite fish, but not salmon
2 servings of cooked couscous
olive oil or butter for frying
Serves 2.

Combine the first 3 ingredients. Slice the leeks and add to the sauce. Stir well. Heat your olive oil (or butter) in a frying pan. When hot, place the fish skin side down. When the fish can move a bit in the pan, it’s ready to flip. It’s done when you can stick a knife in it without any resistance. (Thanks, Bittman.) When the couscous is ready, plate, put the fish on top, add the leeks on top of the fish and pour the sauce over everything. So. Easy.