Sunday, March 22, 2009
A bachelor's guide to making PERFECTLY cooked salmon in 8 minutes.
Ingredients: salmon fillet, "i can't believe it's not butter" spray, seasoned salt, rice, and foil.
1) Start cooking some rice in your rice cooker. While it's cooking, go out and pick up some salmon fillets from the butcher.
2) Take your salmon and spread it out on your tin foil with the scales facing down.
3) Spray the "i can't believe it's not butter" (the low fat version works well) all over meat side of the fish.
Do not spray the "I can't believe it's not butter" on the skin/scale side of the fish. It needs to stick to the foil.
4) Evenly sprinkle your seasoned salt over the fish.
5) Fold the tin foil over the fish like you're making a salmon taco with your tin foil and carefully put it on your George Foreman grill so the open side is facing uphill to prevent the juices from draining off your tinfoil. Don't have a George Foreman grill? Go out and get one silly, what kinda bachelor pad are you running over there w/o one?
6) Let the fillet cook from the bottom up and check back on it after 5-6 minutes. You can take a fork and peek at the fillet to see if it has cooked all the way through.
7) Once the fish is done, just pull the tin foil off the grill and put the whole thing onto a plate.
DO NOT REMOVE THE SALMON FILLET FROM THE TIN FOIL
8) Add more seasoned salt if needed.
9) Gently break away chunks of salmon from the tin foil while the skin sticks to the foil. If you've cooked it right, the salmon will easily lift off the skin. Once you're done, the tin foil can be easily folded up and thrown away ensuring an easy clean up process.
:)
Clifford
Ingredients: salmon fillet, "i can't believe it's not butter" spray, seasoned salt, rice, and foil.
1) Start cooking some rice in your rice cooker. While it's cooking, go out and pick up some salmon fillets from the butcher.
2) Take your salmon and spread it out on your tin foil with the scales facing down.
3) Spray the "i can't believe it's not butter" (the low fat version works well) all over meat side of the fish.
Do not spray the "I can't believe it's not butter" on the skin/scale side of the fish. It needs to stick to the foil.
4) Evenly sprinkle your seasoned salt over the fish.
5) Fold the tin foil over the fish like you're making a salmon taco with your tin foil and carefully put it on your George Foreman grill so the open side is facing uphill to prevent the juices from draining off your tinfoil. Don't have a George Foreman grill? Go out and get one silly, what kinda bachelor pad are you running over there w/o one?
6) Let the fillet cook from the bottom up and check back on it after 5-6 minutes. You can take a fork and peek at the fillet to see if it has cooked all the way through.
7) Once the fish is done, just pull the tin foil off the grill and put the whole thing onto a plate.
DO NOT REMOVE THE SALMON FILLET FROM THE TIN FOIL
8) Add more seasoned salt if needed.
9) Gently break away chunks of salmon from the tin foil while the skin sticks to the foil. If you've cooked it right, the salmon will easily lift off the skin. Once you're done, the tin foil can be easily folded up and thrown away ensuring an easy clean up process.
:)
Clifford
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links to this postTuesday, March 03, 2009
A bachelor's guide to making spicy thai peanut sauce w/chicken over rice...
Ok this is for David Lalu because I hardly ever cook. :) haha.
Thai peanut sauce w/ chicken:
Ingredients: 1/4 lb skinless chicken breast, mr. yoshida sauce, white onion, crunchy peanut butter, some flour, some corn starch. some cooking oil, some siracha sauce.
1) take skinless chicken breast, cut it up into small chunks and sprinkle flour over it and bread the chicken. i used to dunk the chicken into a bowl of flour to bread them but sometimes the chicken gets too much flour and it tastes gritty so don't do that.
2) stir fry the chicken until it's 80% cooked and set aside.
3) cut up half of your white onion and stir fry it until it's 50% cooked
4) add mr. yoshida sauce and cook until the onions start to get stained with the sauce
5) toss in the 80% cooked chicken. it'll cook the rest of the way while you throw in the peanut butter and siracha.
6) toss in some crunchy peanut butter. a lot if you like your sauce sweet, less if you don't want it so sweet. melt the peanut butter into the sauce and the sauce should thicken up. if your peanut butter isn't crunchy, you can toss in some broken cashews or other nuts. :)
7) add some siracha sauce to however spicy you want it.
8) add some corn starch to chicken it up to your liking. you don't want it too thin otherwise the sauce will just seep through the rice.
9) turn off the oven and let the sauce thicken up.
10) (optional) shave some fresh orange peel over the dish if you want to give it a little bit of an orange kick.
11) throw it over rice and you're set!
Special thanks to: Jade for the cooking pan, the guys @ Celsius for the cooking tips, and David for chiding me into finally cooking.
Ok this is for David Lalu because I hardly ever cook. :) haha.
Thai peanut sauce w/ chicken:
Ingredients: 1/4 lb skinless chicken breast, mr. yoshida sauce, white onion, crunchy peanut butter, some flour, some corn starch. some cooking oil, some siracha sauce.
1) take skinless chicken breast, cut it up into small chunks and sprinkle flour over it and bread the chicken. i used to dunk the chicken into a bowl of flour to bread them but sometimes the chicken gets too much flour and it tastes gritty so don't do that.
2) stir fry the chicken until it's 80% cooked and set aside.
3) cut up half of your white onion and stir fry it until it's 50% cooked
4) add mr. yoshida sauce and cook until the onions start to get stained with the sauce
5) toss in the 80% cooked chicken. it'll cook the rest of the way while you throw in the peanut butter and siracha.
6) toss in some crunchy peanut butter. a lot if you like your sauce sweet, less if you don't want it so sweet. melt the peanut butter into the sauce and the sauce should thicken up. if your peanut butter isn't crunchy, you can toss in some broken cashews or other nuts. :)
7) add some siracha sauce to however spicy you want it.
8) add some corn starch to chicken it up to your liking. you don't want it too thin otherwise the sauce will just seep through the rice.
9) turn off the oven and let the sauce thicken up.
10) (optional) shave some fresh orange peel over the dish if you want to give it a little bit of an orange kick.
11) throw it over rice and you're set!
Special thanks to: Jade for the cooking pan, the guys @ Celsius for the cooking tips, and David for chiding me into finally cooking.
