Tagged: Eva’s Home Cooking

Dec 10

Crabs, Crabs & Crabs, I Love Our San Francisco Tradition!

With delays and much anticipation, crab season has finally begun and everyone in the Bay Area has been enjoying the tradition of dungeness crab with family and friends! It’s no joke, people really have crab celebrations-from steamed, fried to stir fry! For $2.99 – $3.99 a pound for about 2 pound crabs, who can blame us!

So mom decided that it was our turn for our crab celebration! She steamed them the night before and put it in the fridge overnight, her recipe: simple cold crab. And the best part was that we each had our own to devour, there was no need to share! Instead of serving this with butter and lemon, we enjoyed ours with two different dipping sauces, one being soy sauce and jalapeños, and the other being soy sauce, sesame oil, hot paste and garlic! We also has chopped ginger to mix into the sauces! YUMMM! It was finger licking good!

The crab meat was so fresh and sweet! Now for us to enjoy crab season until next February!

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Aug 02

Tilapias with Lemon Zest

I recently bought some frozen Tilapias from Trader Joe’s, which comes in a red package at the frozen fish area. I love using whatever ingredients I find in my fridge, making something from nothing always makes me happy! So on the day I wanted to make the Tilapias, I had some lemons my mom picked from a friends tree which I believe to be Meyer lemons because they are much sweeter and juicier than most lemons, some leftover rosemary and thyme from my sister, leftover spicy Thai chili from another evening, some ginger and garlic which I always have lots of!  Again, simplicity is key, the fish turned out delicious and was perfect over rice!

I mixed the following into a bowl:

* Half a head of garlic, chopped

* Small piece of ginger, chopped

* 5 pieces of Thai Chili, chopped

* 3 stems of Rosemary, leaves stripped and chopped

* 2 stems of Thyme, leaves stripped and chopped

* 2 Meyer Lemons, peel the outside for small pieces of lemon rind and squeeze most of the juice into the bowl, then slice the lemons and put them on the side (yes, I even added lemon rind into the mix)

* Add about 1/4 cup olive oil, add more if needed

* Mix all of the above except the slices of lemon

* After you mix the zesty ingredients, place the Tilapias into a baking pan.

* Heat oven at 375 degrees

* Saturate one side with the ingredients and add sea salt and fresh pepper,  do the same with the other side

* Place the sliced lemons on top

* Bake at 375 degrees uncovered for about 30 minutes, then broil for about 4-5 minutes!

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May 09

Pork Belly with Steamed Buns

Over the weekend we had an event at our house, so I decided to make some Pork Belly (click for recipe) with Steamed Buns. I usually make this Pork Belly to eat with rice, but decided to make this as an appetizer instead! I didn’t make the steamed buns from scratch, I just bought a pack of frozen steamed buns at a Chinese supermarket! I slow cooked the pork belly, steamed the buns (just follow the package directions), and put them together, holding each with a toothpick.  After I put them together, I placed them back into the steaming pot at warm, so that everyone was able to enjoy a warm appetizer as they arrived!  It turned out great and everyone who were my guinea pigs seemed to have enjoyed it!

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Apr 22

Omaha Steaks Filet Mignon with Roasted Brussels Sprouts

Yesterday we decided to have Roasted Brussels Sprouts for dinner, so it was time to take our Omaha Steaks Filet Mignon out of the freezer! I got the Roasted Brussels Sprouts recipe on Food Network, it sounded simple and had a good rating. I changed the recipe just a bit by mixing in some Mushroom and Black Truffle Sauce my sister bought me while she was on her Europe trip, this was from her Italy visit. Truffle always smell sooo damn good!  The Omaha Steaks Filet Mignon was extremely tender, we really enjoyed it! The Roasted Brussels Sprouts were perfectly crisped on the outside and cooked evenly inside, the Mushroom and Black Truffle Sauce definitely enhanced the flavors! I also sprinkled some Parmesan cheese on top.

We still have more Filet Mignon, will save that for another dinner! The next time I make Brussels Sprouts, I will use the same recipe but cut them in halves, I love crispy food!

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Apr 15

Molinari Delicatessen’s Fresh Ravioli

This week my boss came into my office at the end of the day to give me something. Just when it hit 4:45pm and all I kept thinking about was what to have for dinner, he came in and gave me a box of fresh ravioli from Molinari Delicatessen! YES, my dinner was set! It’s been a while since I’ve visited this deli for their scrumptious sandwiches! I couldn’t wait to try their fresh ravioli! Luckily I always have cans of tomatoes, fresh onions and fresh garlic at home! When I opened the box, I didn’t know what to expect, but they were soft doughy ravioli, all connected like a puzzle. I made the sauce, boiled the ravioli and dinner was served! When my hubby looked at the ravioli, he was wondering how it was going to fill him up, but after eating it, he realized how satisfying it was!  We never really buy ravioli, but after trying these from Molinari Delicatessen, we definitely want to stop by for more! They were small, fresh and I loved the meat and hint of cheesy taste! Good Stuff!

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Mar 21

Delivery from Omaha Steaks

Recently our bank sent us mail regarding a free gift worth $150.00, so we decided to check out the gift selections. There were luggage sets, watches, digital cameras and a lot of other things we don’t need or have room for. So, after much consideration, we decided to go with the Omaha Steaks food set! Yes, no surprise here, we decided to go with the food.

A few weeks ago, Kent got a huge box at work! The package included four Stuffed Sole with Scallops and Crabmeat, four Gourmet Burgers, four Gourmet Franks, four Oven Roasted Chicken Breast, four Top Sirloins, four Filet Mignons and ten Potato au Gratin!  So far we’ve had the  Top Sirloins, which I thought were only okay since I like fatty marbled meat.   We also tried the Stuffed Sole with Scallops and Crabmeat and the Potato au Gratin. The Potato au Gratin actually reminds me of a humongous tater tot, it’s good but not what I expected, there was no cheese. However, we really enjoyed the Stuffed Sole with Scallops and Crabmeat, it’s moist, creamy and flavorful!  We still have to try the rest, I’m hoping that the Filet Mignon will be next and hopefully it doesn’t disappoint! I have no complaints, after all, it was free!

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Feb 21

Simplicity is Key, Brining Pork Chops

For dinner, I decided to brine some pork chops again! First step, get a big bowl that is big enough for the pork chops and liquid that will cover above the pork chops.  This time, I added ice and water in the bowl,  I then put the pork chops in the bowl and added more cold water to it, enough water to cover above the pork chops. I then added lots of sea salt, crushed peppercorns,  a dash of dried thyme, a dash of dried sage, a dash of dried rosemary, 2 bay leaves, slices of one lemon, slices of clementine orange and a few pieces of crushed garlic!  Lastly, cover the bowl and leave it in the refrigerator overnight!  On the next day, fry those pork chops up and you will smell and taste the aromas!

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Feb 09

Homemade Korean Food by My Favorite Korean Mom

Last week, on Chinese New Year’s, my BFF was back in town for one day and we hung out with her mom in the morning for some Junior’s Cheesecake and coffee. While we were devouring the cheesecake, she let me know that she had some Korean Pancakes for me to take home! I was so giddy and started to talk about how I loved her Kimchi and yes…she decided to give me a tupperware of Homemade Kimchi too! It was truly my lucky day!

So for dinner last night, I decided to fry up the Korean Pancakes made with love in mung bean! I also made a Korean Soondubu Kimchi Jjigae, Spicy Soft Tofu & Kimchi Soup, which I have a simple recipe for. I already had a jar of Kimchi from the market so I used that for the soup, I didn’t want to waste the Homemade Kimchi for my soup of course!  Last but not least,  I made some rice to go with the Homemade Kimchi and spicy soup! My hubby and I were extremely happy with our simple Korean dinner, my favorite Korean mom put smiles on our faces! Food this good is never served at a restaurant, only mom’s know how to preserve the traditional and best recipes!

If you ever want to make Soondubu Kimchi Jjigae at home, here’s my simple recipe:

* Pot of Water, bring to a boil (I usually just make a small pot)

* Add one cube of Chicken Bouillon

* Add one container of Soft Tofu, chopped into cubes

* Add Kimchi, I usually add as much as I want

* Add about 1.5-2 Tablespoons of Hot Pepper Paste (can be purchased at any Korean market, I have a container from the Kukje Market which I just keep in the fridge), I usually taste as I add since it can be quite spicy

* If you like, you can add 0.5-1 teaspoon of Sesame Oil

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Jan 27

Brined Pork Chops with Gillham’s Free Range Eggs

I am sure that everyone has their own method to brine meat, even when you google it, there are so many options. This week, I decided to brine some pork chops, my method is simple! First step, get a tupperware that is big enough for the pork chops and liquid that will cover above the pork chops.   Put the pork chops in the tupperware and add cold water into the tupperware, enough water to cover above the pork chops. I then add sea salt, crushed peppercorns,  a dash of dried thyme, a dash of dried sage, a dash of dried rosemary, 2 bay leaves, slices of one lemon and a few pieces of crushed garlic!  I then close up the tupperware and leave it in the refrigerator overnight!

The next day, the pork chops were ready! We just used the frying method and our brined pork chops came out sooo good! All the ingredients I added into the water blended perfectly together, I loved the aromas! We also decided to fry ourselves some eggs too!  Who doesn’t like eggs over rice? We recently got some Gillham’s Free Range Eggs from Farm Fresh To You, and these eggs were really fresh and the golden yolks were delicious!

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Nov 20

Penne with Creamed Leek and Spinach

A friend of ours who works for Farm Fresh To You came over and gave us a wonderful box of organic vegetables and fruits! For those of you who are not familiar with Farm Fresh To You, they deliver fresh organic vegetables and fruits right to your door, it’s a great concept! We had lots of vegetables which I used to cook a big pot of vegetables soup. All we had left were some leek and spinach. I’m Chinese, I never grew up using leek, I had to actually go to YouTube to see how to clean and prepare it.  As I was searching for an easy recipe, I found a recipe for Fusilli with Creamed Leek and Spinach!  I didn’t have Fusilli but I had Penne and this creamy Leek and Spinach sauce was perfect for it! My hubby and I really enjoyed this pasta dish and I definitely recommend this simple recipe!

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