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I pride myself on my uncanny ability to follow recipes. I do exactly what it says to do and everything I make turns out exactly the way it's supposed to. I'm not bragging. That's just the way it is. I've never winged it. Every time I try to make something up off the top of my head I end up walking over to the computer and consulting a recipe... just to make sure I'm doing it right. I've never created anything.

Until now...


Thai Chicken & Rice Soup
made with Smart Chicken© leg and thigh meat and homemade chicken broth
garnished with basil, cilantro, squeezed lime, and Sriracha© hot chili sauce

Homemade Potstickers (made by Kelly)
made with Beeler's© gound pork and all organic vegetables
served with traditional soy/sesame dipping sauce

Iced Green Tea









































































I know soups are generally thought of as being easy to make and easy to make up (and it was) but this was my first time grabbing the bull by the culinary horns and creating something new and delicious without the helpful advice of a website, friend, book, or blog. This was all me.

Broth

Homemade Chicken Broth
made with a leftover chicken carcass, bones from an extra Smart Chicken© Leg, and all organic vegetables






























































































Coming up next... soup of course!

Culture: part two

I'm going fermental! Continuing on the theme of fermentation from the Kim Chi post...



Homemade Dill Pickles
made the traditional way: vinegar free and fermented





They were pretty good but to tell the truth, I think I prefer regular old pickles in a jar with vinegar. Expect to see more cultured foods in the near future. Coming up next... Sauerkraut.

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Chet, Tracy, and Kelly came over for a Vietnamese/Korean/Singaporean/Chinese feast prepared by me. It was my first time cooking (or eating!) Vietnamese or Korean food. I fucking ruled it.


Vietnamese Carmelized Pork Ribs
made with Beeler's© Pork Ribs
slowly braised in a vinegar/sugar sauce

Sauteed Bok Choy

Homemade Kim Chi
(see a few posts back)

Tiger© Singaporean Lager

Jinro Chamjin isulro Soju

Adobo

Chicken Adobo
made with Smart Chicken© Legs & Thighs

Organic Mayan Squash
sauteed in Butter with Lemon and Garlic

Long Grain White Rice
Cooked in Chicken Broth and mildly seasoned

Jagged Edge IPA by Black Diamond Brewing Company©

Flanked

Thai Marinated Flank Steak
Broiled and topped with reduced marinade

Green Chili & Lemongrass Rice Pilaf
with snow peas & julienned carrots

Cucumber, Radish, & Carrot Salad
with Rice Vinegar

Culture: part one

I've been really into fermentation lately. The idea of preparing something and then letting it age is just fascinating. For my first adventure into cultured food I decided to make Kim Chi.



























































































It has to ferment for a few days. Weird huh?