I am a cooker of mass quantities. I should be surrounded by teenage boys who play multiple athletics (no-not for that reason) because I would love to feed them.
My refrigerator is considered full by most people's standards when I consider it empty (my definition of empty is when I can see all the way to the back of it).
But there is one advantage to this. I cook mass amounts of food every few days and them just reheat them on the other days so I do not create a hot mess in the house. When it is 95 degrees every day, it helps. So I will make 12 drumsticks, then eat some for dinner, make some for chicken salad, and use the rest for burritos later. It is a beat the heat strategy.
Also, I like to cook mass quanities. It makes me feel like a cafeteria or something.
My mother is a master orderer at restaurants, especially Asian ones. She always knows what is the best stuff and she likes to order a lot. This is our lunch from today from the Golden Buddha. My mom did ALL the ordering.
This is called the Combination Cold Plate. Isn't it lovely? It is a salad with shrimp, eggs, pork, cucumber, carrots, mushroom and jellyfish tossed with flat wide sweet potato noodles in a hot Chinese mustard.
This is Yohboh's favorite: Hot Empress Chicken It is butterflied chicken wings in a hot sweet sauce of garlic, ginger and chilies.
This is clear Sweet and Sour Pork. It is the sweet and sour pork made famous by mall food but without the pineapples, cherries, corn syrup and ketchup (yes they really put all that in sweet and sour pork). This is much more tangy and less cloyingly sweet. You can actually taste the pork.
This is Combination Seafood: This is shrimp, scallops, sea cucumber, squid and various veggies in a oyster sauce.
This is Sauteed Strip Seafood: It is shrimp, scallops, bits of pork with bamboo shoots and woodear mushrooms.
I only make during the summer. You need to have garden tomatoes. You cannot do this with supermarket ones.
Minjenah's favorite pasta
Two large heirloom garden tomatoes 1 clove of garlic, minced 1 Tablespoon olive oil 1/2 cup basil leaves, chiffonade
8 ounces hot cooked pasta
Chop up the tomatoes about an hour before you are planning to eat this. Put them in a bowl with all the juices that came from the tomatoes that are on your cutting board. Season liberally with salt and pepper. Add the garlic and olive oil. Leave it on the counter for about an hour.
Start the water for the pasta. Check your tomatoes. There should be a lot of tomato water that your chopped tomatoes are sitting in. Boil your pasta and drain. Reserve about a cup of the pasta water if your tomatoes are not juicy enough. Add the hot pasta to your tomatoes. Toss to coat. The pasta soaks up the juicy tomatoes. If it looks dry, add the pasta water. If not, don't worry about it. Add the basil and cheese.
I love salsa. In college, I always wanted to eat Mexican for the warm chips and salsa. I really could have eaten that all night.
Since we have such a huge garden, I decided it was time for me to make salsa.
This is what I did:
1 Vidalia (pronounce Vah Dale Yuh) onion, finely chopped 2 limes 6 Roma tomatoes, finely chopped 1/2 bunch of cilantro, stems and all minced 10 dashes of hot sauce
METHOD: Add the onion and limes together in a medium bowl and let them marinate while you chop the rest of the ingredients. Add the tomatoes, cilantro and hot sauce. Season liberally with salt and pepper.
I am a tiny Asian woman trying to navigate the Deep South. I have a profound love of all things deep fried.
I married a man seven years my junior (WHO IS THE ROCK STAR! JAYUUH!)
I have a well developed sense of humor and a poorly developed sense of spacial relations.
I share too much, which is why I need to blog to edit before I over share with people how often I poop and how I saw my first gray hair at 24 AND IT WAS NOT ON MY HEAD.
I had a child on February 2007 I had another child in October of 2011. My life has not been the same. It has gotten a lot better.
If you wish to contact me email me at minjenah at gmail dot com. I will respond, eventually.