inspired (calamansi) cocktail : temptation island

My aunt sent me home from New Jersey this weekend with calamansi fruits. I was thrilled just to get a whiff of it. I was so excited to bring some home with me. Calamansi is a small citrus fruit native to the Philppines and other south east Asian countries. It's the Philippine lemon, a citrus fruit. I'm more acquainted with the variety with the green skin but these smell and taste just like the green ones. If I were to describe the flavour and smell, it's as though honey was already mixed into the fruit. It is less acidic, milder than lemon. I love this stuff. I hope I can find more in Chinatown somewhere.

I was inspired to create a summery cocktail drink using calamansi – my first ever cocktail recipe. It's called Temptation Island. The name was suggested by my sister Caroline. She sent me a YouTube link for a 1980 cult Filipino film with the same name. Think LOST meets a telanovella – complete with catty girl fights on the beach, pretty boys and flamboyant gay men in tight pants . All spoken in taglish (tagalog and english hybrid) and shot on location on a "deserted" island. Hilarious. It was perfect. I kept the recipe simple to really allow the calamansi flavour to be the star. It's seriously delicious and refreshing. The perfect summer cocktail.

Temptation Island

1 oz. (or more) cold sake: try Otokoyama

fresh squeezed calamansi, about 3 fruits per cocktail glass, plus one more to garnish

1 teaspoon organic coconut sugar* (cane sugar as an alternative)

seltzer water

ice cubes

Shaken or stirred

*organic coconut sugar (photo below) is made from coconut toddy. My mom sent it to me. I'm finding out if it's available in the U.S/Canada

sublime brussels sprouts : david chang's recipe

Over the holidays, I spotted a brussels sprout recipe that I had the pleasure of having at Momofuku Ssam Bar this past fall. Chef David Chang is one of Manhattan's top chefs in my book and his restaurants are some of my favourites in the city. My sister Christine and I made the version I found in GQ magazine (to eat with Christmas dinner) which uses sriracha sauce and bacon (so GOOD!).

This weekend, I will make the version I ordered at Ssam bar which I found on Serious Eats. The dressing is amazing. It has mint, lime, garlic, fish sauce and cilantro. All ingredients that I love!

Can't wait.

Find the recipe here.

Photo source

sunday nite dinner : fried rice with chinese sausage & broccoli

I can't wait. Just returned from Chinatown. I have all my ingredients ready – Chinese sausage (YUM!) was key for this very easy dish. I found this great recipe on the Sunday Nite Dinner blog last year and I've been wanting to make it again. My version will be heavy on the Chinese broccoli and I will be using dried shiitake mushrooms. Perfect.

Photo from SundayNiteDinner.com.

inspired summer eating : stuffed squash blossoms

I never know what the Farmers Market at Grand Army Plaza will bring each Saturday. I couldn't resist the squash blossoms! (only $5 for 20 blossoms) Not having any ideas on what to do with them, I turned to Twitter. Sabine of La Marquise des Anges was kind enough to send me this simple recipe for Bacon & Ricotta Stuffed Squash Blossoms. I wanted something that didn't require deep frying. So this was perfect.

The blossoms themselves do not have a very strong flavor to them. It was very easy to prepare. I opted for the low fat version of the recipe (using part-skim ricotta and turkey bacon). This would make great summer garden party appetizer. It was delicious and too pretty not to document!

orange-ginger glazed chicken

I acquired this recipe at a great 2-day workshop class I took a year or so ago at the Institute of Culinary Education here in New York called Mastering Pan Sauces. It's healthy, quick and easy and so very good. I made it for dinner last night (and having it for lunch at work today too). I've included the recipe below. Enjoy! 

Chicken Breasts with Orange-ginger Glaze

Serves 2

2 boneless, skinless chicken breasts
2 tablespoons canola oil
salt and pepper
2 tablespoons freshly grated ginger
1/3 cup mirin
1 teaspoon orange zest
1/2 cup orange juice
2 teaspoons soy sauce
1 tablespoon chopped scallions (I put a bit more than this, obviously)

1. Heat saucepan over medium high heat. The saucepan should be big enough to comfortably hold the two chicken breasts without them overlapping or touching. Add canola oil to the pan (not olive oil since olive oil has a low smoke point). Season chicken with salt and pepper and place them in the pan.

2. Cook chicken about 3 to 4 minutes per side, allowing them to get golden brown before turning. Cooking time for chicken will vary depending on the thickness of the breasts.

3. Remove the chicken from the pan and place in a tray. If the chicken breasts are not cooked through, place them in an oven at 350°F while the sauce is prepared. The chicken should be at least 165°F inside to be considered cooked (use a meat thermometer, if possible).

4. Reduce heat to medium. Add ginger to the same pan (do not rinse!) and stir for a minute until ginger is fragrant.

5. Add mirin and orange juice to the pan. As the liquid is heated and begins to boil, scrape the bottom of the pan with a wooden spoon to help remove the frond. Let the mixture simmer and reduce by half.

6. Add the zest and soy sauce and continue to reduce for another minute until mixture has thickened slightly. Add scallions. Remove pan from the heat, taste and adjust the seasoning as needed.

7. Return the chicken breasts to the pan and turn to coat the breasts in sauce. Serve on steamed rice.