Thursday, December 31, 2009

Shrimp Cocktail Appetizer

  • 1/2 cup catsup
  • 2 tablespoons hot cream style horseradish
  • 1/4 teaspoon sugar
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoons freshly cracked black pepper
  • 2 teaspoons fresh lemon juice
  • 4 drops Tabasco
  • 1/2 teaspoon Worcestershire
  • 2 garlic cloves, minced
  • 2 martini glasses
  • 20-24 shrimp seafood, cooked, peeled, tail-on (61 to 70 count)
  • 2 slices lemons
  • 2 parsley sprigs

  1. Make the shrimp cocktail sauce by combining the catsup, horseradish, sugar, salt, black pepper, fresh lemon juice, Tabasco, Worcestershire and minced garlic cloves together in a small bowl. Can be prepared in advance.
  2. Spoon the cocktail sauce into martini glasses, arrange shrimp around the rim draping tails over the side for a beautiful presentation.
  3. Make a slit in the lemon slices from the peel to the center, place on rim of glasses, add parsley sprigs for garnish and serve.

Shrimp Cocktail Appetizer @ Group Recipes

Julienne of Fresh Snow Peas and Carrots with Lemon Vinaigrette

  • Carrots, peeled, cut into 3" matchsticks (julienne)

  • Fresh snow peas, trimmed, cut into matchsticks (julienne)

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh lemon juice

  • 1/4 teaspoon minced garlic

  • 1/4 teaspoon Kosher salt

  • freshly cracked black pepper

  • 1/4 teaspoon fresh Thyme leaves

  1. Place carrots and snow peas in a saucepan with boiling salted water, immediately drain and plunge into ice water; drain again and put into a bowl. Set aside.

  2. Put olive oil, lemon juice, minced garlic, salt, pepper and thyme in a small bowl, whisk to blend and pour a small amount over vegetables, toss lightly and serve chilled with the main course.

  3. **use a mandoline or sharp knife to cut vegetables into thin julienne strips

Fresh Snow Peas And Carrots With Lemon Vinaigrette @ Group Recipes

Crispy Crust Top baked Potatoes

  • 4 6-8 oz long baking potatoes, peeled.

  • 3 Tbsp extra-virgin olive oil, divided

  • 1/4 cup Parmesan cheese

  • 1/2 cup fine breadcrumps

  • 1tsp paprika

  • kosher salt to taste

  • 2 Tbsp melted butter

  • 2 tsp fresh parsley, minced for garnish

  1. Place the potaotes in cold water to prevent browning as they are prepared.

  2. Cut and discard a thin lengthwise slice from the bottom of each potato so that they will sit flat on a cutting board.

  3. Place two long handled wooden spoons or chopsticks lengthwise on both sides of potato to prevent knife from cutting entirely through. Using a sharp knife held at right angles to the wooden spoons or chopsticks, thinly slice potatoes crosswise, do not cut completely through.

  4. Return potatoes to cold water and repeat this process until all potatoes are sliced.

  5. Towel dry potatoes, place cut side up in a shallow greased baking pan, brush with 1 tablespoons oil.

  6. In a food processor puree the Parmesan cheese, breadcrumbs, paprika, salt and remaining 2 tablespoon extra-virgin olive oil; spread on potatoes pressing to adhere. Cover with foil and bake potatoes at 450° for 30 minutes. Remove foil and bake 15-20 minutes more.

  7. The potato slices fan out as they bake. Drizzle with melted butter, parsley and serve.

Crispy Crust Baked Potatoes @ Group Recipes

Lobster Tail with herbed butter sauce

  • 4 Lobster tail - each 6 oz.
  • 1/2 cup water
  • 4 Tbsp unsalted butter
  • a pinch of salt and pepper
  • Lemon wedges, for garnish
Butter Sauce
  • 1 stick salted butter, at room temperature
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped tarragon leaves
  • 1 clove garlic, minced
  • Dash hot sauce
  • Freshly ground black pepper

  1. In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.

  2. In a skillet, add 1/2 cup of water to boil, reduce heat to low and slowly add 4 Tbsp butter whisking to emulsify. DO NOT BOIL.

  3. Rinse the lobster. Open the lobster tail in butterfly form and sprinkle with salt and pepper, to taste.

  4. Place the lobster tail in the skillet and cover. Maintaining a controlled temperature ( about 160~180 degree ).

  5. Steam cook for 8 minutes. DO NOT OVERCOOK.

  6. Serve with herbed butter sauce.

Lobster Tail With Butter Sauce @ Group Recipes

Sunday, December 27, 2009

Baked Leek and Mushrooms

Serve: 4 Prep 15 mins Cook 45 mins

  • 1oz butter
  • 5 medium leeks, trimmed and sliced
  • 8 ¾ oz mushrooms, sliced
  • 1 clove of garlic, crushed
  • 3 fl oz chicken stock , or vegetable stock
  • 5 fl oz cream of mushroom
  • 1 tsp thyme leaves
  • 1 oz grated parmesan
  • a pinch of parsley, chopped


  1. 1. Preheat the oven to 375 degree..
  2. Melt the butter over a medium heat and add the leeks. Saute the leeks for 2-3 minutes, stirring occasionally.
  3. Add the mushrooms and thyme leaves. Season with salt and pepper. Finally, add the garlic and cook for a further 3-4 minutes.
  4. When the vegetables are lightly browned, add the chicken stock and cream of mushroom. Bring to the boil.
  5. Transfer the leeks to the oven dish and bake for 20 minutes.
  6. Remove the dish from the oven and sprinkle over the parmesan.
  7. Return the dish to the oven for a further 10 minutes, until most of the liquid has evaporated. garnish with chopped parsley
  8. Serve immediately.

Friday, November 27, 2009

Spinach and Berries with Balsimic Vinaigrette

Balsamic Vinaigrette
  • 1/4 cup balsamic vinegar
  • 1/4 cup fat-free, low-sodium chicken broth
  • 1 Tbsp frozen orange juice concentrate, thawed
  • 1 1/2 tsps sugar
  • 2 Tbsps extravigin ilive oil
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 garlic clove, minced

To prepare vinaigrette, combine all ingredients, stirring with a shisk

Green Bean Salad with Walnut

Serve 8 Prep: 10 mins Cook: 10 mins


  • 2 lbs green bean, stem ends removed
  • 1/3 cup diced red onion
  • 1/3 cup chopped flat leaf parsley
  • 1/3 cup diced roasted red pepper
  • 1 tsp minced garlic
  • 1 1/2 Tbsp red wine vinegar
  • 1 1/2 Tbsp Dijon mustard
  • 3 Tbsp extra virgin olive oil
  • a handful walnut, toasted and chopped


  1. Cook green bean in a pot of boiling water until crisp tender, about 5 to 6 minutes.
  2. Remove to a bowl filled with ice water to stop the cooking.
  3. Drain and dry with paper towels then place in a serving bowl
  4. Mix the sauce ( vinegar, mustard, olive oil)
  5. Toss with remaining ingredients. Season, to taste, with salt and pepper.
  6. Let sit at room temperature, at least 30 minutes.

Green Bean Salad @ Group Recipes

Glazed petite carrots

Serve 8 Prep: 10 mins Cook: 10minutes


  • 2 lbs petites carrots, tops removed but with a little green left attached
  • 2 Tbsp butter
  • 3 Tbsp brown sugar or honey
  • 1/2 tsp white wine vinegar
  • 1 Tbsp lemon Juice
  • 2 clove garlic, smashed
  • 1 Tbsp, fresh thyme
  • a pinch of cayenne pepper
  • a pinch of salt
  • a pinch or chopped fresh parsley


  1. Bring a pot of well-salted water to a boil.
  2. Set up a bowl of ice water
  3. Blanch the carrots in the boiling water for 5-6 minutes ( cooked but still have some crunch). Plunge them immediately into ice water.
  4. When cook, dry carrots with pepper towel.
  5. To a large skillet add the butter, sugar or honey, lemon juice, vinegar, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally.
  6. When most of liquid has reduced and the mixture seems homogeneous, and add the carrots. the carrots should form a single layer in the pan.
  7. Cook for another 2 to 3 minutes or until the carrots are completely coated through, shiny and delicious.
  8. Garnish with chopped parsley

Glazed Petites Carrots @ Group Recipes

Sunday, November 22, 2009

Orzo salad with spinach

This is a quick and easy side dish. It goes perfectly with the baked fish. Or top with the cooked shrimp and cheese!

Serve: 4 Prep: 10 min Cook: 10 min


  • 2 cup Orzo pasta
  • 4 cups spinach, thinly sliced
  • 1/2 red onion, diced
  • 1 small cucumber, seeded and diced
  • 2 green onion, white part, diced
  • 1 tsp. minced garlic
  • 5 radishes, cut in half, thinly sliced
  • 1/2 cup packed fresh parsley, chopped
  • 1/3 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 2 tsp chicken flavour bouillon mix
  • Freshly ground pepper
  • a pinch of salt


  1. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
  2. Meanwhile, toss the spinach, radishes, cucumber, onion, parsley,... and 1/3 cup each lemon juice and olive oil in a large bowl.
  3. Add the orzo and season with bouillon mix, salt and pepper.

Sunday, November 1, 2009

Curried Chicken sandwiches

Serve 6 Prep 20 mins

  • 2 cups cubed, cooked chicken
  • 1 medium unpeeled red apple, chopped
  • 3/4 cup dried cranberries
  • 1/2 cup thinly sliced celery
  • 1/4 red onions, chopped
  • 1/4 cup chopped almonds
  • 2 tablespoons thinly sliced green onions
  • 3/4 cup mayonnaise
  • 1 Tablespoon lemon juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon turmeric powder
  • 6 slices bread
  • 6 lettuce Leaves
  • Heart shaped cutter


  1. In a bowl, combine the chicken, apples, cranberries, celery, red onions, almonds, green onions.
  2. Add mayonnaise, lemon juice and curry powder, turmeric powder; and stir to coat.
  3. Cover and refrigerate until ready to serve.
  4. Cut each slice of bread with a 3-in. heart-shaped cookie cutter; then fill with lettuce and chicken salad inside of the cutter to mold the shape; remove the cutter.

Wednesday, October 28, 2009

Banh-Mi Style Chicken Sandwiches

Serve 4 Prep 15 mins
This is a sweet, hot and spicy sandwich that's popular in vietnam

  • 4 8" soft baguettes, split
  • 1/4 cup light mayonnaise
  • 2 Tbsl sriracha (Thai hot sauce)
  • 2 cooked chicken breast, sliced
  • 1/4 cup sweet red chili sauce
  • 1 to 2 jalapenos, seeded, thinly sliced
  • 2/3 English cucumber, diagnoly sliced
  • a handful Mint and cilantro leaves, sliced
  • 2 cups shredded lettuce
  • 1/2 cup shredded carrots
  • 1 Tbsp seasoned rice vinegar

  1. Toss Chicken with sweet red chili sauce, set a side
  2. Toss the lettuce and carrots with the vinegar, set a side
  3. Mix the fresh herbs and jalapeno, set a side
  4. Spread both side of the bread with mayonnaise and sriracha
  5. Arrange chicken over the bottom halves
  6. Add the mixture of herbs and jalapeno & cucumber
  7. Add the mixture if lettuce & carrots
  8. Add top halves and servce with lots of napkins

Sunday, October 4, 2009

Garlic Dill Roasted Potatoes

Serve 4 Prep 10 mins Cook 2 hrs


  • 8 baby red-skinned new potatoes (1" Minimum)
  • 2 teaspoon finely minced garlic
  • 1 tablespoon extra-virgin olive oil or 3 table spoon butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 2 teaspoons dried dill weed


  1. Preheat oven to 400 degree.
  2. Scrub the potatoes well and prick each 3 or 4 times with a fork.
  3. Place in a single layer on a shallow reasting pan and bake 1 hr to 1 hr 30 min until the potatoes is done.
  4. Cut each potato in half. If some of them is still too big? cut the halves in half again.
  5. Toss potatoes with remaining ingredients in a large bowl. Be careful not to toss the potatoes too much or they may start to fall apart, and you don't want mashed potatoes.
  6. Let rest for 30 min before serving.

Saturday, September 19, 2009

Parmesan Oven Fries

Serve 4 prep 10 mins cook 50 mins

•1/4 cup Pamesan, grated
•1/2 teaspon garlic powder
•1/4 teaspoon paprika
•1/8 teaspoon cayenne (optional)
•Salt to taste
Coat with and Roast:
•3 russet potatoes, cut into 8 wedges each
•3 tablespoons olive oil, divided
•2 tablespoons chopped frsh parsley or dried parsely

1.Preheat oven to 475 degrees with a baking sheet inside
2.Combine Parmesan, garlc powder, paprika, cayenne, and salt in a small bowl.
3.Coat potato wedges with 1 tablespoon oil in a large bowl, then add Parmesan mixture, tossing to coat.
4.Remove baking sheet from the oven and coat with remaining oil.
5.Place wedges on the pan and roast until golden, 15 minutes per side.
6.Return fries to bowl and toss with parsley

Wednesday, June 17, 2009

Miso Soup with tofu

2 - 4 tablespoons miso paste (to taste)
2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
handful of dried seeweed
2 tablespons dried bonito (to taste)
2 green onions, tops removed thinly sliceda
1bag of enoki mushroom, cut in 1 1/2 inch length (discard bottom part)

In a medium sauce pan bring 4 cups of water and dried kelp to a boil. Reduce the heat to a gentle simmer and remove kelp from pot. Pour a bit of the hot water into a small bowl and whisk in the miso paste & dried shaved bonito - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot.
Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. Turn the heat to medium.
Add the tofu & mushroom(enoki), remove from the heat, and let it sit for just a minute or so.
Add green onions and serve.

Saturday, May 30, 2009

Baked Turkey Meatballs with spaghetti

Serve: 4 Prep: 20 mins Cook:30 mins


  • 1 lb ground turkey
  • 2 Tbsp Worcestershire sauce
  • 1 egg lightly beaten
  • 1/2 cup plain crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 tsp oregano
  • 1 tsp basil
  • 1 1/2 tsp parsley
  • 1 tsp garlic powder
  • 1/2 tsp salt (optional)
  • cooking spray
  • 1 pound spaghetti, freshly cooked according to package directions
  • 1/3 cup Pure Olive Oil
  • 3 cloves garlic, minced
  • 1 medium zucchini, grated
  • 1 red bell pepper, seeded and diced
  • 1 carrot, peeled, grated
  • 2 cups prepared marinara sauce
  • 1 teaspoon dried basil
  • 1 cup freshly grated Parmesan cheese
  1. Preheat oven to 400° F.
  2. In a bowl, combine all ingredients, except for the cooking spray.
  3. Line a baking sheet with foil, spray with cooking spray.
  4. Shape and roll the meatballs into balls about 1.5" in diameter. Place on baking sheet and bake in preheated oven for 20-25 minutes, or until fully cooked through. Transfer the meatballs to a plate.
  5. TRANSFER freshly cooked pasta to large bowl. Heat oil in large skillet over medium heat. Add garlic. Sauté 1 minute. Add zucchini, bell pepper and carrot. Cook 2 minutes. Add marinara sauce and basil. Cook and stir until heated through.
  6. ADD to cooked pasta. Toss to coat. Divide pasta mixture between 4 to 6 plates. Top each with meatballs; garnish with Parmesan cheese. Serve.

Sunday, April 19, 2009

Baby Bok Choy with Oyster Sauce

Serve: 4 Prep: 5 minutes Cook: 10 minues

  • 10 baby bok choy, if big, halved lengthwise
  • 1 Tbsp water
  • 1 Tbsp oyster sauce
  • 1 Tbsp peanut oil, plus a couple drop of oil
  • pinch of ground ginger powder
  • pinch of ground white pepper powder
  • 2 garlic cloves, minced
  1. Bring a large saucepan of water to a boil, add a couple drops of oil, pinch of salt and the bok choy; quickly blanch them for 20 to 30 seconds. As soon as they turn slightly wilted, drain and rinse under cold water to preserve the bright green color of the leaves. Gently squeeze each bok choy to remove excess water.
  2. Heat the oil in a wok over medium-high heat. Add the garlic and stir-fry for 15 seconds until garlic turns light brown.
  3. Turn the heat off, then add water, oyster sauce, ginder powder and white pepper powder: Turn the heat back on and stir until the sauce has thickened. Add bok choys and coats the bok choy.
  4. Transfer to a serving bowl and serve hot

Wednesday, April 15, 2009

Asian Chicken Lettuce Wraps

Serve: 4 Prep: 20 minutes

Tips: For added convenience, purchase 1 1/2 lbs. of roasted chicken from local market. which yields approximately 4 cups of shredded meat.


  • 4 cup shredded cooked chicken.
  • 2 Tbsp white vinegar
  • 1/4 cup soy sauce.
  • 1/4 cup lime juice
  • 6 Tbsp Thai sweet red chili sauce
  • 1/2 cup cucumber, julienned
  • 1/2 cup sliced scallions
  • 1/4 cup cilantro, chopped
  • 1/4 cup mint, chopped
  • 1 large head romaine lettuce, separated into leaves, washed and dried
  • 2 Oranges, cut into wedges, as garnish


  1. To make the dressing: In a medium glass bowl, whisk together vinegar, soy sauce, lime juice and Thai sweet red chili sauce.; reserve.
  2. In a large bowl, mix chicken, cucumber, scallions, cilantro and mint.
  3. Toss dressing and chicken mixture together.
  4. Serve atop romaine leaves using each leaf as a handheld wrap.
  5. Garnish with orange wedges.

Cod Nugget with Scallion sauce

Serve: 4 Prep: 10 minutes Cook 10 minutes

  • 2 Cod fillets, cut into 1 1/2 inch thick medallions.
  • 1 Tbsp white wine
  • 1/2 Tbsp white pepper
  • salt to taste
*Batter Mixture*
  • 1/4 cup Flour
  • 1/4 cup cornstarch
  • 1/2 cup icy water
*Scallion sauce*
  • 4 Tbsp chopped scallions
  • 2 Tbsp soy sauce
  • 1 Tbsp sugar
  • 2 Tbsp vinegar
  • 1/2 tsp minced ginger
  • 1 tsp sesame oil

  1. Pat dry fish and place in a dish, and add the wine, pepper and salt. Mix lightly, and let marinate for 10 minutes in the refrigerator.
  2. Meanwhile, in a bowl mix together scallions, soy sauce, sugar, vinegar ginger and sesame oil, set aside.
  3. Make the batter; in a medium bowl, add flour and cornstarch, salt and stir lightly; then add the icy water and stir to make a smooth batter. Avoid over-mixing.
  4. Heat the oil in a preheated wok or frying pan. Lower the heat slightly.
  5. Dip fish pieces into the batter to coat slightly; then fry, not more than three at a time, for 1-2 minutes, or until crisp and golden.
  6. Drain on paper towels.
  7. Pour the sauce over the fish and serve.

Grilled Chicken with Lemon-Garlic Oil

Serve: 4 Prep: 10 Minutes Cook: 20 minutes

  • 4 bone-in chicken parts (thighs or breasts) with skin
*Spice Mixture*
  • 1 1/2 tsp fennel seeds
  • 1 1/2 tsp ground coriander
  • 1/4 tsp dry mustard
  • 1/4 tsp salt
  • 1/4 tsp ground red pepper
*Lemon & Garlic Oil*
  • 1/4 cup olive oil
  • 1/4 cup minced fresh parsley or cilantro
  • 3 Tbsp strained fresh lemon juice
  • 1 Tbsp minced garlic
  • 1/4 tsp salt

  1. Rinse and pat dry chicken parts, then rub the spice mixture all over.
  2. Heat the grill to make a medium-hot fire. Place the chicken skin down, cover the grill, and golden brown, 8 to 10 minutes.
  3. Move the chicken to the opposite side of the grill and turn skin side up. Cover the grill and cook until the meat is opaque throughout, 10 to 15 minutes more.
  4. Meanwhile, mix the lemon and garlic oil mixture in a small bowl
  5. Remove the chicken to a serving platter, spoon the lemon-garlic oil over the pieces, and serve.

Tomatillo Salsa

Serve: 8 Prep: 5 minutes Cook: 10 minutes

  • 1 lb tomatillis, husked
  • 1 jalapeno chile, halved lengthwise and seeds discarded
  • 1/3 cup cilantro leaves
  • 2 cloves, garlic
  • salt to taste

  1. Heat a large skillet over medium-high heat:
  2. Add the tomatillos and chile and cook, stirring occasionally, until the tomatillos are softened about 8 minutes.
  3. Let cool.
  4. Using a food processor, mix the tomatillo & chile, garlic, cilantro until almost smooth; season with salt.

Thursday, April 2, 2009

Healthy Snack Butterflies


  • 1 cup grapes
  • 1 cup strawberries
  • 2 cups cubed cheese
  • You will also need 8 small zip type sandwich bags (for the wings)and 8 pipe cleaners(for the body and antennea).


  1. Place 1/8 cup grapes and 1/8 cup strawberries in one side of the bag.
  2. Place 1/4 cup cheese in the other side of the bag.
  3. Seal the bag shut and then use the pipe cleaner to create a body and antannae.

Wednesday, April 1, 2009

Simple Spring Baskets

Preparation time: 15 min Chilling time: 2 hrs
Yield: 12 baskets

Baskets Ingredients:

Decorations Ingredients:

  • Colored licorice, cut into 5-inch lengths, if desired
  • Vanilla-flavored candy coating (almond bark), melted, if desired
  • Decorator sugars, if desired
  • Coconut, tinted, if desired
  • Pastel-colored chocolate candies or jelly beans


  1. Combine marshmallows and butter in 3-quart saucepan.
  2. Cook over low heat, stirring occasionally, until mixture is melted (6 to 8 minutes).
  3. Stir in noodles until very well coated.Press mixture onto bottom and up sides of 12 buttered muffin pan cups with buttered fingers.
  4. Immediately press licorice into basket to form handle, if desired. Refrigerate at least 2 hours or until firm.
  5. Remove baskets from cups. Decorate baskets with melted candy coating, decorator sugars and/or coconut as desired; fill with candy. Store in container with tight-fitting lid for up to 2 days.

Nutrition Facts (1 basket without decorations or candy): Calories: 130, Fat: 8g, Cholesterol: 10mg, Sodium: 105mg, Carbohydrates: 14g, Dietary Fiber: <1g,>

Wednesday, March 25, 2009

Egg Salad with Fruits

  • 2 Caned whole kernel corn (no salt added), well drained

  • 5 Peeled, hard-cooked eggs, coarsely chopped

  • 1 Canned pineapple, well drained

  • 1 Fresh apples, cored and chopped

  • 1/2 cup strawberries, chopped

  • 1/2 cup grapes, halved

  • 4 to 5 Tbsp Mayonnaise (more or less to taste)

  1. In a large bowl, blend the chopped, hard-cooked eggs,all other ingredients, and mayonnaise. Cover and refrigerate until service.

Egg Amp Salad With Fruits @ Group Recipes

Korean Braised Oxtail

Serve: 4 Prep: 10 minutes Cook: 2 hours


  • 2.5 - 3 lbs oxtail, cut into pieces
  • 3 Tbsp Mirin (rice wine)
  • 1/4 cup soy sauce
  • 1 tsp brown sugar
  • 2 scallions, trimmed and sliced
  • 1 onion, chopped
  • 1 tsp minced ginger
  • 1 Tbsp minced garlic
  • 2 Tbsp chili garlic sauce
  • a pinch of black pepper
  • Cooked rice, for serving

  1. Put the meat into cold water to soak the blood out for at least 30 minutes. Remove oxtail from water & cut off the fat from the meat. Put a pot of water on the stove and bring to a boil, once boiling add the meat and boil for about 5minuts. Remove the pot from stove and rinse the meat with cold water.
  2. In a medium pot, add oxtails, onions, garlic, chili garlic sauce, ginger, Mirin, brown sugar, and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
  3. Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 1 hour;stir often to keep oxtails covered with liquid.
  4. At 1 hour, add 1/2 to 1 more cup of beef broth or water, if needed. Bring to a boil then simmer uncovered 30 minutes to 1 hour,or till meat is tender enough to easily pull apart. stir occasionally but gently. In the last a few minutes of cook time, season with green onions, black pepper and salt to taste.
  5. Serve with rice.
Quick Way: Put marinated oxtail with 1 cup of water or beef stock in the pressure cooker, and cook 30 - 40 minutes.

Monday, March 23, 2009

Asian Style Stir-Fry Pork

Serve:4 Prep: 10 minutes Cook: 20 minutes


  • 2 lbs boneless loin of pork
  • 2 lemongrass stalks, finely chopped *Hard to get lemongrass at the local grocery store. Make sure, remove the tough, fibrous outer layers from lemongrass before chopping. Use only the pale bottom part of the stalk. OR you can purchase the Lemon Grass Herb Blend in Tube from super Market.
  • 4 green onions, thinly sliced
  • 1 tsp salt
  • 12 black peppercorns, coarsely crushed
  • 2 Tbsp peanut oil
  • 1 1/2 - 2Tbsp Chili-Garlic Sauce
  • 1 tsp minced garlic
  • 1 tsp light brown sugar
  • 2 Tbsp fish sauce, or more to taste
  • 1/4 cup roasted unsalted peanuts, chopped
  • a pinch of salt & pepper
  • fresh cilantro leaves, to garnish
  • 4 cups of steamed rice, to serve (or rice noodle)


  1. Trim any excess fat from the pork. Cut the meat across into 1/4 inch thick slices, then cut each slice into 1/4 inch strips.
  2. Put the pork into a bowl with the lemongrass, green onion, salt and crushed peppercorns. Mix well, then cover and let marinate for 30 minutes.
  3. Heat a deep pan or wok until hot, add the oil and swirl it around.
  4. Add the pork mixture and stir-fry for 3 minutes.
  5. Add the Chili Garlic Sauce, garlic and stir-fry for another 5-8 minutes over medium heat, until the pork no longer looks pink.
  6. Add the sugar, fish sauce and chopped peanuts and toss to mix.
  7. Taste and adjust the seasoning, if necessary.
  8. Garnish with cilantro leaves and serve on a bed of rice or rice noodles.

Korean Curry Rice - Baekse Curry

  • 5 oz, beef or chicken, pork, cut into small cube

  • 1 medium onion, cut into small cube

  • 1 medium potato, cut into small cube

  • 1/2 carrot, cut into small cube

  • 1/2 zucchini. cut into small cube

  • 1 1/2 cup water

  • 1 Tbsp olive oil

  • 1 bag Baekse Curry powder (Hot or mild)

  • 4 cups short grain steamed rice

  1. Heat a deep pan and saute the meat. Add onion, potatoes, and carrots in the pan and saute together.

  2. Add water in the pan and bring to a boil Turn the heat down to low and cook for 10-20 min until vegetable and chicken get soft.

  3. Turn the heat off; then add 5 Tbsp curry powder little by little in the pan and stir it around until it melts in..

  4. Turn the heat to low; simmer for 10 min.stir it often.

  5. Serve the curry over steamed rice.

Korean Curry Rice-Baekse Curry @ Group Recipes

Sunday, March 22, 2009

Watercrest Salad

  • 1 bags watercrest, trimmed

  • 4 strawberries, quarted

  • 1/3 to 1/2 cup bluberries

  • 2 oz. sliced almond, toasted

  • 2 Tbsp whole toasted sesame seed


  • 1/4 cup olive oil

  • 2 Tbsp Vinegar

  • 1 tsp salt

  • a pinch of black pepper

  • 1 Tbsp sugar

  1. Mix all vegetables.

  2. Add dressing right before serving and toss.

Watercrest Salad @ Group Recipes

Spicy Hot Baked salmon

Serve: 4     prep: 10 minutes Cook: 15 to 20 minutes


  • 1.5 - 2 lbs whole salmon fillet ( skin removed)
  • 1/3 cup mayonnaise
  • 2 Tbsp Masago (fish egg)
  • 1 stick imitation crab meat, chopped
  • 1 tsp dill or parsley (dried or fresh herb)
  • 1 Tbsp Sriracha Hot Chili sauce ( add more to make hotter )
  • 1/2 lemon
  1. Preheat the oven at 400 F.
  2. wash the fillet and pat dry.
  3. In a small bowl, add mayonnaise, Masago, chopped crab meat, dill or parsley, Sriracha sauce; mix well.
  4. Spray Pam on baking pan. Put the fillet,
  5. Spread mayonnaise mixture over the fillet; then srinkle lemon juice over the top.
  6. Bake about 15 to 20 minutes until salmon flakes

Saturday, March 14, 2009

Korean Spicy Beef and vegetable Soup (Yuk Gae Jang)

Serve: 12 Prep: 20 minutes Cook: 90 minutes


  • 1.5 lbs Beef Brisket or Beef Loin Tri Tip
  • 1 bundle large green onion (dae-pa)
  • 3 green onions, chopped
  • 1 bag (12oz.) green bean-sprouts
  • 6 oz. dried toran stem - korean vegetable
  • 6 oz. Kosari (Korean mountain Vegetable. Fern Brakets) - OR use 16 oz. boiled royal fern(Zenmai Mizuni) instead of Toran and Kosari
  • 7 cloves garlic (3 Tbsp minced garlic)
  • 3 Tbsp sesame oil
  • 2 Tbsp olive oil
  • 1/3 cup soy sauce, more or less to taste (Guk kanjang)
  • 1/3 cup Korean hot Pepper Flakes


  1. Put beef in a cold water to draw out blood from the beef about 1 hour. Discard water.

  2. Place trimmed beef in a large stockpot with enough water to cover and bring to a boil; then simmer for 3 hours. remove the cooked beef from the pot. torn the beef in length by hand.

  3. Remove pot from heat, cool and refrigerate overnight.

  4. The following day, remove any solidified fat from the soup base.

  5. Soak in dried toran in warm water; leave 30 minutes.

  6. Discard water from toran; boil with hot water (2 cups) until it gets softer, then squeeze water out, cut into 3 inch length.

  7. If you are using fresh kosari (fern); boil in hot water (2cups) until it gets softer, then squeeze water out, cut into 3 inch length. If you purchased dried ones, soak in dried kosari in warm water over night, then boil kosari for thirty minutes until tender.

  8. Boil 2 cups water; add bean sprout ; boil slightly, then pour into colander, rinse with cold water. squeeze water out.

  9. Boil 2 cup water; add green onions (3 inches length), then boil slightly; remove from the heat, pour into the colander, rinse with cold water.

  10. Mix beef, toran, kosari, bean sprout and minced garlic, chopped green onions, soy sauce, dried red pepper flakes, sesame seed oil: mix well.

  11. Preheat the big pot; add olive oil, then add the above mixed ingredients and saute about 5 minutes; then add soup base & boil the soup.

  12. Add red pepper flakes, salt or soy sauce to taste.

  13. Serve with rice.

Vanilla Cupcake with fruit Topping

Serve: 12 Prep: 15 minutes Cook: 20 minutes

  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 cup butter, unsalted, room temperature
  • 2/3 cup sugar
  • 3 eggs, room temperature
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • Sliced Fruits
  • Light whipped topping
  • Zest of 1 large lemon (optional)

  1. Preheat oven to 375f degree; line muffin cups with paper liners
  2. In a large bowl, beaten butter and sugar till light and fluffy using electric mixer. add eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
  3. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  4. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
  5. Divide evenly among pans and bake for 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean
  6. Remove from oven and place on a wire rack to cool.
  7. Once the cupcakes have completely cooled, using a small knife, cut a shallow dip in the top of each cupcake.
  8. Top with fruit and whipped topping.