Tag Archives: side dish

Fried Mushrooms

These were the star of our ill-fated election-night party, and a bright spot in an otherwise dismal night. The recipe comes courtesy of my mom, and beware – it is time-consuming to make. But also, so so delicious.

The ingredients are:

  • Mushrooms
  • Panko or bread crumbs
  • Eggs
  • Flour
  • Salt
  • Black Pepper
  • Mrs. Dash seasoning
  • Water
  • Grated Parmesan Cheese
  • Canola Oil
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The ingredients.

The first step is to wash and cut up the mushrooms into bite-sized portions. Then, prepare three bowls.

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The bowl line-up.

In the first bowl, have flour (as well as a touch of pepper and salt, but not too much)

In the second bowl, have beaten eggs and water. For every two eggs that you add, add 1 tablespoon of water. As you can see, I used a tall glass instead, as it’s easier to dunk the mushrooms in (I use a fork to do so).

Finally, have flour, Panko or bread crumbs, salt, pepper, Parmesan cheese, and Mrs. Dash in the final bowl. The proportions will vary depending on how you prefer your mushrooms, but the main ingredient should be the Panko.

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A closer look at the final bowl.

Dip each mushroom piece into each bowl consecutively, making sure to coat them well each time. Then, deep fry the mushrooms until they turn brown. As you can see, I used an enameled pot, but whatever device works for you.

When they’re done, place on a plate with paper towals to absorb the excess grease, and sprinkle with salt (if you prefer) to eat with ranch dressing.

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Enjoy!

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Pork Omelet

I hate to say it, but these Pork Omelets (courtesy, again, of the Thai cookbook I’m working through) were just okay. The ingredients:

  • Ground pork (1 pound)
  • Eggs (4, scrambled)
  • Green onions/scallions (1/2 cup, chopped)
  • Fish sauce (4 tablespoons)
  • Maggi seasoning (2 teaspoons)
  • Oil (any kind; I used peanut; a cup or so)
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The ingredients.

First, scramble the eggs, like so:

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Scramble those eggs.

Then add some of the other stuff – the Maggi seasoning, fish sauce, and scallions – and mix them in.

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Mixing ingredients.

Then mix in the ground pork. You’ll find that the pork/egg ratio is heavily skewed towards pork. Don’t worry – that’s how they’re supposed to be.

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Mixing ingredients.

Next, heat some of the oil in a pan, and when it’s hot, add in some of the pork mixture. How much is up to you, and depends on the size of the pan, how big you want the omelets to be, the circumference of the moon, and other factors.

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Meat in a hot pan.

Flip when appropriate and cook until it looks done to you. When it’s done it should look something like this:

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The finished product

Make as many as need be. You’ll find that they’re rather salty. I enjoy salt, so that wasn’t a problem for me; I just found the flavors uninspiring overall. But hopefully you’ll enjoy!

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Thai Pork Omelet

This was an okay dish – nothing particularly earth-shattering, but definitely a different kind of omelet, and easy to make. The ingredients were:

  • pork, minced/ground, 1 pound
  • fish sauce, 4 tablespoons
  • eggs, 4
  • scallions, chopped, 1/2 cup
  • Maggi seasoning, 2 teaspoons
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The ingredients.

The first step is scrambling the eggs, like so:

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Like so.

Then, add everything else in – all the other ingredients:

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Everything else.

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Yes, even the pork.

Then, spoon portions into a pan with hot oil, and cook. Like any other omelet, this may be a test of your flipping skills.

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Bigger & thicker omelets take longer to cook.

And then, you’re done. Enjoy! This dish will make several omelets.

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The omelet in question.

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Salt & Vinegar Potatoes

Not potato chips, but actual potatoes. Thanks thekitchn.com!

Boiling the potatoes in a salt and vinegar bath allows them to soak up all of that briny flavor before you dry them off and crisp them up in the oven. The result is a soft-in-the-center, crispy-on-the-outside potato that’s loaded with flavor.

The ingredients are:

  • Small or fingerling potatoes, about two pounds, cut lengthwise in half
  • Salt
  • A cup of distilled white vinegar
  • Olive oil
  • Water
  • Chives
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The ingredients.

The first step is simple: you cut all those potatoes lengthwise, in half.

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Split asunder.

See? Now you’ve got a nice big pile of them.

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Don’t eat them yet!

Put them all in a pot with the vinegar, and add enough water to the mix to cover the potatoes by about an inch. Then bring to a boil, and leave it alone for 25-30 minutes, until the potatoes are tender.

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This is where they take on that vinegar flavor.

Next, drain the potatoes, and dry them off with a paper towel, a hair dryer, or a blow torch. Once they’re dry, mix them with enough olive oil to coat them , and lay them all out on a baking tray lined with parchment paper. Not the wax paper I’m using here – apparently that can catch fire if you use it in the oven (a lesson I learned, fortunately, without the experience).

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Covered in oil.

Now bake the potatoes for another 25-30 minutes or so. They should come out looking like this:

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Soon to broil.

Ah, but see, you want them crispier than that. That’s what the broiler is for! Put them in the broiler for a few minutes, maybe 5, but keep a good eye on them so they don’t overcook. You may also want to cut up your chives at this point.

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The garnish awaits.

When they look crispy enough for you, bring them out and garnish with the chives, and salt to taste. Then enjoy!

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Delicious.

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Delicious.

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