Wednesday, March 24, 2010

Turkey Croissants with Dried Cranberry and Garlic Mayo

We made this yesterday for a client of mind and I thought this is such an easy recipe and delicious at the same time.

Sliced Deli Turkey of your choice
1/2 Cup Dried Cranberries roughly chopped
1/2 Cup Mayo
1 tsp Garlic Powder
1 tsp Lemon Juice
4 Croissants cut in half to create a pocket for filling

Mix Cranberries with Mayo, Garlic Powder and Lemon juice.
Spread mixture onto Croissants and put turkey on top.  Add your favourite veges or cheese if you like and serve. Delicious, easy and pretty.  Perfect for kids party

Saturday, March 13, 2010

Homemade Oven Baked Fries

4 Idaho Potatoes
2 tsp Garlic Powder,
1 tsp Paprika,
3 tbs Olive Oil,
Salt and Pepper to taste
1 tbs Truffle Oil
1 tbs fresh herbs of your choice

Pre-heat oven at 375-400F  or 200C
Cut Potatoes into thin fries.
In a large mixing bowl, mix spices and olive oil with potatoes
Spread Potatoes onto two greased sheet pans and make sure they don’t stick together.
Bake about 30 minutes until golden brown, turn fries with metal spatula and bake again until both sides is crispy.
After Fries are cooked, return crispy fries into mixing bowl. Add Truffle oil and Fresh herbs, tossed lightly and serve hot.

Tuesday, March 2, 2010

Eat Drink and Be Merry!: Monday Pawn Night

Eat Drink and Be Merry!: Monday Pawn Night

Monday Pawn Night

First Monday Pawn BBQ for $88 was a huge hit and I think Pawn was very happy with their new idea.  We were all very impressed with the BBQ selection, although lack of Veges, the meat quality and the free flow bar caused a unbelievable commotion to the crowd.  Not to mention, every corner I turn, we seems to bump into people we know.  Definitely an unexpected surprise! Pawn promise their Sunday brunch will be similar setting with roof top fresh air, A nice view with beautiful people and quality food at a reasonable price.  Count me in! 

I love my profession

A fulfilling day that verify my existing and the path I choose.  It has been almost two years that we moved to HK.  From not having a vision of what I want to do besides for being a mom, I have come a long way.  Until today, I finally realize my true profession is being a chef, creating simple delicious dishes and cater to people who appreciates them.  Sometimes I think if I can do it, anyone can, but after having some really bad meals and pay top dollars for it, I realize, a gift of creating flavors that is well balanced and delicious is a valuable gift and should not be ignored.  Sometimes when you eat a piece of chocolate cake and you just wish the cake is just a little more chocolate-dy or a dish that you just wish it is a bit more flavorful, that is the feeling I often felt about many restaurants. 

To me a good meal is about balance and a good catered meal or a good dining experience is a balancing act between menu engineering, service, execution, flavor sand quality of food.  We have gone to restaurants where the service was excellent, but the menu is just not that pleasing.  Or the food is wonderful but the service is just horrible that leave a bad taste in your mouth.  Having the right amount of service to pair with the theme of your restaurant is a delicate balancing act. 

Cooking in Denver and moving to Hong Kong trying to entertain is not an easy transition.  I must say, I was lost for a while.  Dishes that was popular in the US does not mean people will like it in HK.
Hong Kong has a unique mix of population.  You have the bargain hunter looking for best deals, cheap eats and always a discount.  Old timer that always swap stories about classics dishes and well traveled experience.  The Investment Banker and Finance group that knows how to spend and indulge themselves on their limited free time.  And lets not forget the international expat communities that strive for a little familiarities of their home town. The lists goes on.  How is it possible to have something that will please everyone? 

The diversity of population gave me a chance to test my limits.  One day I could be cooking for a group of expat and the next day I have to cater to the local Chinese.  Just when I think I master one dish, it is time to create something else to please a different request.  One can see its a challenge, but I can also spot opportunities.  One thing for sure, no matter which group of people you serve, when I spot a happy fulfilled crowd, I know I have done it again!