Bánh Mì Gà Nướng (Vietnamese Roasted Chicken Sandwich)

March 29, 2012 The Culinary Chronicles6 Comments

The other week I did a quick poll via Twitter and Facebook asking folks what Vietnamese dishes they’d like to see on the blog—well, other than Phở 🙂

I got a range of requests from Bún (Vermicelli Noodles) to Gỏi Cuốn (Spring/Summer Rolls) and even Bánh Mì (sandwiches).

But truth be told, outside of the occasional Bánh Mì Chả Lụa (Vietnamese “Ham”/”Sausage” Sandwich), I rarely ever make Bánh Mì.

By no means is Bánh Mì difficult to assemble but I’ve always been lucky enough to have local Bánh Mì shops nearby and at under 3 bucks a pop (and that’s on the high end), I have been just darn lazy. Yup, I admit it.

At it’s base, Bánh Mì is made up of a toasted french baguette, pickled veggies, tons of cilantro, mayonnaise, and some type of protein. But don’t let it fool you. Just because it sounds simple, doesn’t mean the flavors aren’t genius!

Bánh Mì is all about balance. The great crunch from the baguette, savory flavors from the protein, bright notes from the herbs and the sweet/tangy aspects of the pickled veggies. Just Perfect.

But I realize not everyone has access to yummy Bánh Mì shops so I thought it would be fun to share a delish and easy method. For this particular Bánh Mì Gà Nướng, I used chicken thighs marinated with Chinese Five-Spice and Maggi Seasoning Sauce. In fact, this is how our mom would often marinade our poultry—including our Thanksgiving turkeys every year! The Five-Spice gives a deep, earthy flavor from the combination of star anise, cloves, and other goodness. Trust me, it’s amazing.

And with that friends—Ăn ngon! Stay tuned next week for another Vietnamese dish!

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Bánh Mì Gà Nướng (Vietnamese Roasted Chicken Sandwich)
Serves 4

Ingredients:
4 6-inch Baguette Rolls, lightly toasted and sliced lengthwise
Five Spiced Chicken*
Đồ Chua (Pickled Vegetables)*
Mayonaisse*
1 Bunch Fresh Cilantro Leaves, washed and dried
1 Jalapeno Pepper, seeded and thinly sliced
1 Small Cucumber, thinly sliced lengthwise

Five-Spice Chicken:
6 Chicken Thighs, bone in and skin on
1 Tablespoon Five-Spice Powder
¼ Cup Granulated Sugar
2 Teaspoons Black Pepper
3 Tablespoons Minced Garlic
2 Tablespoons Vegetable Oil
½ Cup Maggi Seasoning Sauce

Đồ Chua (Pickled Vegetables):
1 Cup Carrots, julienned
1 Cup Daikon Radish, julienned
2 Tablespoons Granulated Sugar
1 Teaspoon Kosher Salt
1 Cup Rice Wine Vinegar
½ Cup Boiling Water

Mayonnaise:
2 Large Egg Yolks, at room temperature
1 Cup Vegetable Oil
1 Tablespoon Lemon Juice
1 Garlic Clove, minced
¼ Cup Fresh Cilantro Leaves, chopped (optional)
2-3 Dashes Nước Mắm (fish sauce)

Prepare the marinade for the chicken. In a large bowl, whisk together the Five-Spice, sugar, and pepper. Stir in garlic, Maggi and oil until the dry ingredients have dissolved. Submerge the chicken into the marinade, being sure to coat both sides. Cover the bowl and refrigerate for at least 60 minutes.

Meanwhile, prepare the Đồ Chua (Pickled Vegetables). In a medium sized bowl, dissolve the sugar and salt with the boiling water. Add the vinegar and allow the liquid to cool to room temperature. Add the vegetables and refrigerate for at least 30 minutes.

Prepare the mayonnaise. In a blender, add all the ingredients except the oil. Pulse several times and then slowly drizzle in the oil until the mayonnaise has properly emulsified. Refrigerate until ready for use. *You can also use jarred mayonnaise to substitute*

Preheat oven to 400 degrees F. Grease a baking sheet with oil and place the marinated chicken thighs on the sheet, skin side up. Roast for approximately 30 minutes until the chicken reaches an internal temperature of 160 degrees F. Remove the chicken and transfer to a plate. Once the chicken is cool enough to handle, remove the skin and bones and shred the meat into pieces.

Assemble the Bánh Mì. Spread a heaping spoonful of mayonnaise inside one side of each toasted baguette roll. Fill each roll with the chicken and drizzle a bit of the pan drippings over the meat. If desired, sprinkle with more black pepper. Fill the sandwiches with pickled vegetables, jalapeno and cucumber slices, and the cilantro. Enjoy!

Creamy Pesto Rigatoni

March 22, 2012March 22, 2013 The Culinary Chronicles5 Comments

This past weekend I caught up with some friends over dinner. And before we knew it, we launched into an extensive and detailed conversation on how we believe that Pesto goes with practically anything.

Sandwiches, appetizers, crackers, pastas……….

P had even threatened to top the panna cotta I made for dessert with it but his wife quickly intervened. Okay…that may have been a bit much but I see where he was going with it.

I typically go on a major pesto binge when herbs are abundant at my local farmers market. It’s so easy to change things up with various herbs and whatever types of nuts you have on hand. And the awesome thing is— Pesto freezes beautifully! Just drizzle some olive oil on top before sealing the container and your fresh pesto can keep in the freezer for months! A quick and easy way to flavor dishes with yummy herbaceous notes.

This little number is a delicious and satisfying quick meal. PERFECT for any weeknight as you can pull it together in under 30 minutes! Easy Peasy!

And for an added spin, toss the pesto pasta with a cup of shredded cheese (of your choice) and spread into a casserole dish. Top with panko bread crumbs, more parmesan cheese and drizzle olive oil on top. Bake for 20 minutes at 400 degrees and you’ve got a hearty and tummy warming alternative dish!

Oh Pesto….I love you.

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Creamy Pesto Rigatoni
Serves 6

Ingredients:

1 Pound Chicken Breast, skinless and boneless
1 Tablespoon Minced Garlic
1 Cup Pesto
1 Cup Grape Tomatoes, halved
1/4 Teaspoon Red Chili Flake
1/2 Cup Heavy Cream
1/4 Cup Grated Parmesan Cheese
Kosher Salt
Black Pepper
Olive Oil
1 Pound Rigatoni Pasta

Slice chicken breast into strips and season with salt and pepper. Set aside.

Fill a large pot of water and bring it to a boil. Heavily salt the water and cook pasta according to directions.

In a heavy bottom pan, add 1-2 tablespoons of olive oil and brown the chicken. Once cooked, remove the chicken from the pan. Add an additional tablespoon of oil and cook garlic over medium heat for 1-2 minutes before tossing in the tomatoes and red chili flakes. Cook for about 2 minutes and stir in pesto. Heat the pesto and then stir in the heavy cream. Once incorporated, toss in the pasta, chicken, parmesan cheese and coat well. Check for seasonings and adjust with salt and pepper as needed. Serve warm.

Desserts/Pastries

Thin Mint-Chocolate Cupcakes for St. Paddy’s Day!

March 16, 2012 The Culinary Chronicles24 Comments

This is the time of year when I stock up on bottles of Guinness, Baileys and well…..all things Green.

To make dozens and dozens of Guinness and Baileys Cupcakes, of course!

But this year, I wanted to go a different route and since my niece (alright, more like my sister) was selling Girl Scout Cookies, utilizing the beloved Thin Mint® Cookies was a no brainer!

These cuppies were a great alternative to celebrate St. Patrick’s Day. Rich and moist chocolate cake filled with chunks of Thin Mint® Cookies and topped with a lightly minty buttercream and cookie. DEE-LISH!

But if you aren’t big on Thin Mints® (which may be slightly CRAZY!), try one of these other GREEN LOVING cuppies!

Chocolate Stout Cupcakes with Irish Cream Buttercream

Fluffy Lime Cupcakes with Lime Whipped Cream

But no matter which sweet treat you choose, have a Happy St. Patrick’s Day!!!!

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Thin Mint-Chocolate Cupcakes
Makes 2 Dozen Cupcakes

Ingredients:

Cupcakes:
½ Cup Unsweetened Cocoa Powder
2 Cups All Purpose Flour
1½ Teaspoons Baking Soda
½ Teaspoon Baking Powder
½ Teaspoon Salt
1¼ Cups Granulated Sugar
5 Ounces Dark Chocolate, finely chopped
1 Cup Buttermilk
1 Cup Strong Brewed Hot Coffee
2/3 Cup Vegetable Oil
2 Large Egg
1 Teaspoon Vanilla Extract
2 Cups Thin Mint® Cookies (or other chocolate mint cookies), roughly chopped

Buttercream:
4 to 5 Cups Confections Sugar, sifted
2 Cups Unsalted butter, at room temperature
4 to 5 Tablespoons Milk
½ Teaspoon Mint Extract

Garnish:
1 Dozen Thin Mint® Cookies, cut in half
Shamrock Sprinkles

Preheat oven to 350 degrees. Place paper liners in muffin pans and put one cookie on the bottom.

Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and stir until smooth. Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. In a mixing stand, beat egg for a few minutes until it becomes pale yellow. Beat in oil, buttermilk, and vanilla extract. Scrape down the sides of the bowl and slowly add the chocolate. Slowly add dry ingredients and mix until just incorporated. Fold in chopped Thin Mint® Cookies. Scoop batter into the lined cups–about 3/4 way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes before removing to cooling racks.

Prepare the frosting: In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add about half of the powdered sugar a few spoonfuls at a time until incorporated. Slowly drizzle in the milk and whip until combined. Mix in the mint extract. Add the rest of the powdered sugar until your desired consistency has been achieved.

Fill a pastry bag and pipe frosting on top of cooled cupcakes. Garnish with ½ a cookie and sprinkles.

ENJOY!

Pastas/Noodles · Vegetables/Vegetarian

Vegetarian Chap Chae for Mom

March 13, 2012March 14, 2012 The Culinary Chronicles10 Comments

A short time ago, we held the 5 year anniversary of our mom’s passing. And for a long time, the siblings and our dad tossed around a lot of different ideas on how we would commemorate Mom. But at the end of the day, it all came down to focusing on what was important to her—-Family and of course, Good Food.

So, on a beautiful and sunny Southern California day, the clan gathered. Aunties, Uncles, Cousins, Children, Grandkids (including Canine Grandkids) all converged upon my sister’s home to honor Mom. We spent time with each other, retold stories of her, cooked, and ate. And boy, did we eat!

It was all quite fitting actually. Mom was the head Foodie of our family and irrefutably the best cook. If we didn’t have a delicious spread for the party held in her honor, she would not have been a happy camper!

One of the things that made Mom such a Foodie was her wide range of taste and her fearlessness to experiment in the kitchen. In the latter years she went through a big Korean phase—and I’m not only talking about Korean cuisine. I would often come for a visit and find my parents watching Korean soap operas—without subtitles! They claimed they could still figure out the storyline despite the fact that they didn’t understand the dialogue. Go figure.

It seemed fitting that one of my contributions for Mom’s international menu would be Chap Chae–a dish she would often make for Dad and their friends. I went the vegetarian route but it’s just as easy to add beef, pork, chicken or seafood.

All in all, I think we did Mom proud. I’m sure she would have preferred for us to bicker less during the preparation but hey—we’re her kids! We love, we laugh, we bicker, we eat. 🙂

We love and miss you Mama!!

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Vegetarian Chap Chae (Jap Chae)

Ingredients:

1 Pound Sweet Potato Noodles
½ Cup Low Sodium Soy Sauce
1 Tablespoon Sugar
2 Tablespoons Vegetable Oil
1 Medium sized Carrot, julienned
2 Small Shallots, thinly sliced
1 Tablespoon Minced Garlic
1 Small Red Bell Pepper, julienned
2 Scallions, cut into 1 inch pieces
1 Cup Shitake Mushrooms, sliced
1 Cup Inoke Mushrooms, cut into 2 inch pieces
2 Cups Fried Tofu, cut into long strips
2 Cups Fresh Spinach Leaves, washed well and drained
¼ Cup Mirin
Black Pepper
½ Tablespoon Sesame Oil
1 Tablespoon Toasted Sesame Seeds

In a large pot, boil the noodles until firm–about 5-6 minutes. Strain the noodles and rinse with cold water. Using kitchen shears, cut the noodles about 4-6 inches in length.

In a small bowl, stir the sugar into the soy sauce until dissolved. Set aside.

Heat a large wok, with the vegetable oil. Add in shallots, carrots, bell peppers, mushrooms and stir fry until tender. Add in tofu, garlic, scallions, spinach and cook for an additional minute. Use the mirin to deglaze the pan and then season with black pepper. Quickly toss in the noodles and half of the soy sauce mixture. Stir fry for an additional 1-2 minutes. Remove from heat and drizzle in the sesame oil. Taste and add in more of the soy sauce mixture as needed. Plate the Chap Chae and sprinkle the sesame seeds over the top.

Desserts/Pastries

Fresh Strawberry Cheesecake…because it’s Leap Day!

February 29, 2012February 29, 2012 The Culinary Chronicles14 Comments

It’s Leap Day-–so let there be Cheesecake!

Fresh Strawberry Cheesecake to be exact.

You may be wondering what Fresh Strawberry Cheesecake and Leap Year have in common. Not much really but I’ll take any excuse to indulge in something yummy and pretty 🙂

Happy Leap Day!

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Fresh Strawberry Cheesecake

Ingredients:

Crust:
2½ Cups Graham Cracker Crumbs
3 Tablespoons Sugar
6 Tablespoons Unsalted Butter, melted

Filling:
24 Ounces Cream Cheese, at room temperature
¼ Cup Sour Cream, at room temperature
1 Cup Granulated Sugar
3 Large Eggs, at room temperature
¼ Teaspoon Cornstarch
2 Teaspoons Pure Vanilla Extract
Zest of 1 Lemon

Whipped Cream:
1 Cup Heavy Cream, chilled
2 Tablespoons Sugar

1 Pint Fresh Strawberries, washed and stemmed

Preheat oven to 325 ˚F.

Prepare a 9-inch spring form pan by wrapping the outside with 2-3 sheets of heavy-duty aluminum foil. Spray the inside of the pan with cooking spray. Combine the graham cracker crumbs, sugar and butter until moistened and resembles the texture of wet sand. Pour into the pan and evenly press the crumbs into the bottom of the pan and about one inch up the sides. Bake for 8-10 minutes until golden and cool to room temperature.

Using a standing mixer fitted with the paddle attachment, whip the cream cheese and sour cream until its light and fluffy. Gradually mix in the sugar. Mix in the eggs one at a time, beating well after each addition. Add the vanilla extract, lemon zest and cornstarch until well combined. Pour the filling into the cooled crust.

Place the springform pan in a large roasting pan on the middle rack of the oven. Fill the roasting pan with hot water to come halfway up the sides of springform pan. Bake for 50-60 minutes or until the center is set. Allow the cake to sit in the oven (heat turned off) with the door propped open for about 30 minutes. Remove from the oven and transfer to a wire rack. Allow the cake to cool for an additional 30 minutes. Wrap well with plastic film and foil. Refrigerate for at least 8 hours. Carefully remove the sides of the pan by running a hot knife around the outside of the cake. Carefully release the ring mold.

Prepare the whipped cream. Using a standing mixer fitted with the whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar until you reach a thick consistency.

Arrange the whole strawberries on top of the cheesecake. Place a piping tip inside of a pastry bag and fill with whipped cream. Pipe decorative patterns of whipped cream on top of the cheesecake.

Beef · Vietnamese

Bò Lúc Lắc Xà Lách Son (Vietnamese Shaking Beef over Watercress)

February 20, 2012January 27, 2015 The Culinary Chronicles4 Comments

Bò Lúc Lắc was a staple in our house growing up. Mom would make it in several different variations depending on her mood—with tofu, mushrooms, fried potatoes, or over a bed of fresh and peppery watercress.

The three key components to Bò Lúc Lắc are simple and straightforward. First, you need a high-quality cut of beef for a deliciously tender Bò Lúc Lắc. Mom preferred Filet Mignon but ribeye can be substituted. Second, due to the quality of the beef, you have to stirfry the meat quickly and over high heat. And lastly, the Maggi. Completely unique in flavor, the Maggi Seasoning Sauce is referred to as xì dầu” (soy sauce) in Vietnamese–although completely different in flavor profile than your average soy sauce. In dire circumstances, you could substitute Maggi with light soy sauce. However I would highly recommend stocking up on a bottle if you ever plan on cooking Vietnamese cuisine. Trust me, it’s totally worth it.

Have a great week!

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Bò Lúc Lắc Xà Lách Son (Vietnamese Shaking Beef over Watercress)

Ingredients:

1 Pound Filet Mignon or Ribeye Beef, cubed
1 Tablespoon Fresh Garlic, minced
1 Shallot, thinly sliced
1 Tablespoon Unsalted Butter
Maggi Seasoning Sauce
1 Bunch Fresh Watercress, washed and dried (about 3 cups)
2 Tablespoons Rice Wine Vinegar
Black Pepper
Vegetable Oil
Fried Shallots (optional)

In a large bowl, mix beef, garlic, sliced shallots, and 1 tablespoon oil. Season heavily with pepper.

Heat a large wok over medium-high heat. Add a tablespoon of oil to the pan and when it begins to slightly smoke, carefully toss in the beef. Quickly stir-fry for 2-3 minutes and remove from heat. Stir in the butter and add several dashes of Maggi to taste. In a separate bowl, quickly toss the watercress with the rice vinegar and plate. Pour the beef and the juices over the top of the watercress and season with additional black pepper. Optional: Sprinkle the top with the fried shallots.

Breakfast/Brunch

I’ll Make You Red Velvet Banana Pancakes….

February 14, 2012February 15, 2012 The Culinary Chronicles5 Comments

Because it’s almost Valentine’s Day and because Jack Johnson is so darn dreamy, I’d like to give you all this yummy Valentine—

Red Velvet Banana Pancakes.

I mean, c’mon now. Doesn’t this just scream L-O-V-E???? And the only thing that could possibly make this breakfast even better would be delish mimosas.

And maybe some Bacon. But that’s a whole different Valentine Story. 🙂

HAPPY VALENTINE’S DAY!!!!!!

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Red Velvet Banana Pancakes
Makes approximately 16 pancakes

Ingredients:

2 Cups All-purpose Flour
1 Tablespoon Cocoa Powder
3 Tablespoons Granulated Sugar
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
2 Cups Buttermilk
1 Egg
3 Tablespoons Unsalted Butter, melted and cooled slightly
½ Tablespoon Red Food Color
2 Cups Sliced Bananas
Vegetable Oil
Maple Syrup

In a medium bowl, sift the flour, cocoa powder, sugar, baking powder, baking soda and salt together. In a separate bowl, whisk together the egg, buttermilk milk, melted butter, and food coloring. Add the dry ingredients to the wet and whisk gently just until combined.

Heat oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a ¼ cup measure to portion the batter into the pan. Top each pancake with a layer of sliced bananas, gently pressing them into the batter. Cook on the first side until the edges are set and bubbles form on the surface, about 2 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. Repeat with remaining batter, adding the rest of the oil to the pan if necessary. Serve pancakes with additional banana slices and maple syrup.

Adapted from Cooks Illustrated

Vegetables/Vegetarian

Mushroom Calzones–Portable Goodness.

February 9, 2012January 11, 2014 The Culinary Chronicles8 Comments

Know what one of the perks of having extra pizza dough in your freezer is?

Calzones.

Also known as “homemade hot pockets” in my book…..not just delicious but portable, too!

Just like pizza toppings, anything goes when it comes to filling calzones. Veggies, meat, cheeses—they can even be made into desserts. This time I opted for a mushroom medley which was perfect when dunked into marinara sauce.

Enjoy!

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Mushroom Calzone
Serves 2
Ingredients:

8 ounces Pizza Dough
1½ cups sliced assorted mushrooms
1 garlic clove, finely minced
1 tablespoon unsalted butter
1 teaspoon fresh thyme leaves
2 pinches red chili flakes
¼ cup mozzarella cheese, shredded
¼ cup pepper jack cheese, shredded
1 tablespoon parmesan cheese, grated
cornmeal, optional
1 cup marinara sauce
kosher salt
black pepper
olive oil

Preheat oven to 425 degrees.

In a skillet, heat one tablespoon of olive oil with the butter. Add in garlic and sauté for one minute. Toss in mushrooms, chili flakes and thyme leaves and sauté until the mushrooms are tender. Remove from heat and season with kosher salt and black pepper. Allow the mixture to cool.

On a floured surface, roll out the pizza dough to a circular shape and until it reaches ½ inch thickness. Fill one-half side of the dough with the mushrooms mixture and cheeses, leaving an inch or so border around the edge. Carefully fold the dough over itself. Roll the edges up and press to seal. Sprinkle a baking sheet with cornmeal and slide the calzone on top. Brush the calzone with olive oil and lightly sprinkle kosher salt on top. Bake the calzone for 18-20 minutes until golden brown. Serve warm with marinara sauce to dip.

Miscellaneous

20 Super Bowl Recipes for Game Day

February 5, 2012June 21, 2016 The Culinary Chronicles29 Comments

Whether you’re hosting/attending a Super Bowl bash, no game day is complete without a table of goodness to nosh on. Check out my 20 Super Bowl recipes that will have your loved ones not only cheering for your fav team but also for you—-whatever the results of the game may be!

Buffalo Wings

Fried Buffalo Calamari

Mediterranean Spinach Artichoke Dip

Oven Baked Potato Chips

Bruschetta with Smoked Mozzarella Cheese

Margherita Pizza with Crispy Bacon

Roasted Garlic Chicken Pizza

Sausage and Mushroom Pizza

Macadamia Nut Pesto Pizza

Shrimp and Prosciutto Pizza with Fresh Arugula

Fat Tire Braised Carnitas Tacos

Turkey and Bean Chili

Onion Burgers

Buttermilk Fried Chicken

Peanut Butter & Chocolate Rice-Cereal Treats

At Hoc at Home Brownies

New York Times Chocolate Chip Cookies

Fat Tire Chavelas

Mint Margaritas

Fresh Strawberry Mojitos

Desserts/Pastries

Chocolate Tart with Hazelnut-Graham Crust

January 27, 2012 The Culinary Chronicles3 Comments

The Tết Festivities (Lunar New Year) has finally come to a close. And so far, the Year of the Dragon isn’t looking too bad at all. I’ve eaten a ton of yummy food, my home is spankin’ clean, work hasn’t been a hot mess, and I even found money in the pocket of one of my coats I haven’t worn in awhile. Score!

Ok, let me revise that. The BEST thing this week is that I get to meet my brand new nephew, Leonidas (Leo), tomorrow! He’s so adorable and CHUBBY! Of course, pictures are to come.

Over the weekend, the clan got together at my auntie’s home for Tết. We ate, drank, gambled, gave/received lì xì (lucky money), and had a good ol’ time with the peeps.

I had struggled for some time thinking what I should bring to the party as my aunties and sis would be covering the Vietnamese dishes. Vietnamese desserts aren’t really my specialty so after much mulling around, I decided to whip up a few Chocolate Tarts. I know…not the least bit Vietnamese or even Asian for that fact but I was pretty sure the fam wouldn’t complain.

For the recipe and cute video tutorial, check out Dulce Delight.

I’ve got two quick tips should you try this little number out… … First, after you bake the tart you may freak out a bit if the filling looks a bit grainy or bubbly. I know, cause I totally did! But don’t worry, once it cools, it all settles and the gorgeous honey-ganache glaze covers any imperfections. And second, although the flavor of the crust was divine, mine was really crumbly. I’d recommend throwing in another tablespoon of butter to the party.

I served the tart with fresh whipped cream and it was bliss. The tart itself is like a rich, decadent truffle and the hazelnut crusts added a great crunch and flavor—kind of like a Ferrero Rochers. Mmmm…I love those.

All in all, I’m liking the Dragon. 🙂