Sunday, May 18, 2008

Finger Licking Good Chicken

This chicken recipe was buried under one of my older posts - corn & red roasted pepper salsa. The two just go so well together!

I thought about it for a while, and decided that the Hoisin-Marinated Chicken recipe deserves its own post. It was one of the best chicken dishes I've ever made! It was pretty easy too since I just tossed it into the oven.

Below is the recipe from Ming Tsai. If you're in Massachusetts, stop by his restaurant, Blue Ginger. I'm usually not a fan of Asian fushion restaurants...most of the time they're just Asian confusion, but I was really surprised by this one and had even bought the book! I'll blog about my meal at Blue Ginger another time.

Serves 4

4 tablespoons sambal-oelek
2 bunches scallions, white and green parts, chopped
1 cup red wine
½ cup finely chopped garlic
½ cup finely chopped fresh ginger
2 teaspoons freshly ground black pepper
4 chicken breasts with drumettes (first wing joints) attached and 4 chicken leg pieces

In a non-reactive baking dish, just large enough to hold the chicken, combine the hoisin, sambal, oelek, scallions wine, garlic, ginger and pepper and mix. Add the chicken, turn to coat, cover and marinate, refrigerated, at least 4 hours and preferably overnight.
Heat an outdoor grill or preheat the broiler. Spray the grill with nonstick cooking spray. Season the chicken with the salt to taste and grill or broil it, turning once, until brown and the juices fun clear when pricked with a fork at the joint, about 12-15 minutes.

Divide the chicken among four plate and serve with a crunchy salad of your choice.

Monday, May 12, 2008

Can You Imagine this House in the Suburbs?

Got no time to blog, so I'm gonna be quick. Check out my friend's brother's new house in Queens featured in New York Magazine. Doesn't the pool look like it rocks?

above, a 3000 sq ft, 3 bedroom, 2 bath house

above, left - pool; right - living room

above - view of the pool from kitchen inside

All images from New York Magazine.

Monday, May 5, 2008

Am Loving Mangos

I haven't been blogging much lately, and sadly, I'm gonna be blogging a lot less til June. When next month comes around though, I'm gonna be in full wedding planning mode, and I'll be sure to share with you my progress! I'm soooo excited!

In the meantime, if you can get your hands on these mangos, stock up! These are not the red/green variety you see in your typcial supermarket. These are orange with a hint of yellow - you can probably find them at an ethnic supermarket or Chinatown.

The orange/yellow ones I love are so much more fragrant, less acidic and so much richer in taste compared to the red/green ones. These mangos I have been eating are from Mexico; they are smaller and their seeds can be paper-thin. What's more? They are so much easier to peel at the right ripeness too. Just the rich color of its flesh makes my mouth water. Yum!