[Translate] It seems I’m on a bit of an Asian kick these days… which is not unheard of since I’ve spent many a day hanging out Read More »
[Translate] I’m like always eating tacos, but these chili chicken tacos are kinda my specialty: Juicy slow-cooked chicken breast that just shreds apart. Plus! You could Read More »
[Translate] So there I was, on a sunny and crisp fall Sunday afternoon, outfitted in all weather boots about the forage in the woods, not with Read More »
[Translate] When I was younger, I used to eat pho up to 3 times a week! Now, when I’m craving pho, I want it fast! So Read More »
[Translate] How did I end up making homemade fried pork skins? I recently made a trip to one of the most inspiring institutions created by modern Read More »
Category Archives: Look
I’m working with Education First on a series of videos for their brand new ON THE GO with EF YouTube Channel! Here in the very first episode where I show you a really cool Halloween treat, featuring a classic Halloween candy: Caramel Candy Corn Popcorn… yes, you heard right! And since EF is the premiere language learning school, they include some excellent vocabulary words worth knowing for the Halloween season…
- About 12 handfuls popped corn
- 440g (1 c.) packed brown sugar
- 164 g (1/2 c.) light syrup
- 114g (1/2 c.) butter
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- As much candy corn (or other candy) as you like!
Want to know what I consider a life skill? Knowing how to make Pico de Gallo salsa! You really don’t need my help to figure this salsa out, but I’ll show you a couple of my tricks!
- Yellow & red onion (half the amount of the tomatoes)
- Coriander which is cilantro, see blog header (as muck as you like or equal to the amount of onions)
- Lemon or lime juice
- Jalepeño (optional)
- Apple cider vinegar
Tip: On Salting the tomatoes: Salt the tomatoes after chopping and let water run off in strainer while chopping everything else… this makes the salsa less watery and better tasting!
I’m like always eating tacos, but these chili chicken tacos are kinda my specialty: Juicy slow-cooked chicken breast that just shreds apart. Plus! You could use this meat for a lot of different Mexican dishes!
- chicken breasts
- bay leaves (lagerblad)
- tomato paste
- beer or water or chicken broth
- smoked paprika!
- cumin (spiskummin)
- chili powder
- whole dried chilies (New Mexico, red chili, chipotle, etc.)
For the tacos:
- corn or flour tortillas
- ‘queso fresco’ cheese (or the feta hack)
- quick pickled radish (splash of red wine vinegar & salt)
- red onion
- cilantro (which is coriander! See blog header)
Queso Fresco hack:
When you make a nice slow cooked meat, you want to use the good stuff: queso fresco. But it’s hard to find where I live… SO! here is a little food hack using feta cheese as a substitution: Easy Mexican Queso Fresco Food Hack
If you eat seasonally, the winter can be a little tough when it comes to vegetables. Here are two ideas for everyday salads that are also winter friendly. Some dark greens, hardy veggies, nuts or seeds and a good vinaigrette will get you far!
- winter greens (I use baby spinach, arugula, and kale often.)
- nuts (I often have walnuts and sliced almonds handy)
- seeds (pine nuts are good)
- cheese (I love goat cheese, feta, and Parmesan)
- carrot (These keep in the fridge a long time!)
- red cabbage (That is actually purple, go figure)
- cranberries (Nice and tart!)
For the vinaigrette:
- Olive oil
- Dijon (optional)
- Salt & pepper
Here are my tips & tricks for cooking the perfect steak… with a little know-how, you can have a great steak right at home! And remember: any self respecting steak eater will not buy thin sliced single portion steaks. You need a double thick steak (at least 1.5 inches or 4 cm.) to get that sear right!
My Steak Tips:
#1: The most important thing to do when cooking a steak is allowing it to rest at room temperature before and after cooking. About 20 minutes before you are ready to cook, let the steak sit at room temperature.
#2: This is also a good time to season with salt & pepper since it will sink into the meat, provide a nice crust during the cooking, as well as draw away any extra moisture. Your steak must be dry in order to get a good sear.
#3: Flipping your steak once per minute promotes even cooking. This way you don’t have an over done outer ring on the meat.
#4: After cooking, let it rest for 10 min. this allows all the juices to settle within the meat, and stay inside when you cut into it: instead of just running out onto the plate!
Here’s a video showing a little trick you can use to figure out the doneness of your steak:
Glögg is a classic Swedish mulled wine, or wine sweetened and spiced with Christmas flavors. For some reason, after Christmas my kitchen is left with a ton of Glögg wine that was not drank… so I decided to start cooking with the leftovers. No glögg? Sherry, port, and a host of other wines work as well.
First thing that came to mind was pork loin or ‘fläskytterfile’ in Swedish. Pork goes well with a little sweetness: think pork chops & apple sauce…
So, I’m going to make a simple pork tenderloin, crusted with allspice and peppercorns… and then use the gulag to make a nice sauce for it.
I know what you’re thinking… “I’m not a huge fan of herring” but this pickled herring is really good. Trust.
This Korean style marinated or pickled herring will add a lot more flavor & a little kick to your Swedish holiday buffet, for sure. I’m really proud of this marinated herring recipe: I get to respect local customs and still get flavor packed eats… win, win. The taste of garlic, ginger, and spicy yet sweet chili flakes is a great way to liven things up, and it is not too spicy despite the chili flakes, so don’t worry. This herring is great the traditional way as part of a holiday buffet or with steamed rice and fresh coriander. Visit your nearest Asian market for ingredients: they are worth buying since you can use them in many other dishes…
Korean Style Pickled Herring
Water (1 cup)
Rice Wine Vinegar (1/2 cup)
Rice Wine (3 Tbs.)
Sugar (2 Tbs.)
Korean Red Chili Flakes “Gochugaru” (3 Tbs.)
Ginger (1 Tsp.)
Garlic (1 Large Clove)
Radish (1/4 cup)
Green onion (1/4 cup)
Prepared herring (5 minuters sill)
Recently published on the Amazon Kindle store: “Taco! Taco! Tex-Mex” a kids ebook on the simple task of cooking a taco: Tex-Mex style. The book is really approachable for even the youngest readers and taco obsessed grown ups alike. If you don’t have a Kindle (I don’t) you can read on any device with the Kindle app, as well as right on your computer.
Here are some pages from the book, although the detail looks better on ipad! (Check out Amazon for reviews and more info)
Please, please, please stop making wings with sweet chili sauce, and then calling them Buffalo wings. It is misleading, and frustrating. I love you, but this I can not accept. We need to talk…
Buffalo wings are made with a tangy cayenne peppar and vinager based hot sauce, most popular is Frank’s Red Hot. Now, I know we can’t just go out and buy the original Frank’s Red Hot in stores here… but there is always a compromise better than sweet chili sauce… and finally I’ve found it in Stockholm: Piri Piri hot sauce.