Rooftop Cookout

The weather is finally starting to cool down in Hong Kong- and it is the perfect weather for rooftop cookouts. I somehow managed to snag an apartment with a coveted roof deck so I try to use it as often as I can.  Having friends over and grilling out is one of my favorite ways to use the roof. 

Hosting a BBQ is an easy and fun way to entertain. You can do anything from burgers to steak to grilled veggies...the options are endless and almost everything tastes better grilled. The always brilliant Mark Bittman offers over 100 fast grilling ideas here.

Here in Hong Kong I have a few tried and true favorites that I like to use. Some of these can be thrown on as soon as the grill is hot and for others a little bit of prep work makes all the difference.

Chicken Wings: insanely easy and great for an appetizer while the other food is grilling. A few hours before grilling simply toss them in with a marinade (I am partial to Lee Kum Kee Honey Garlic Marinade)  and then pop them on the grill. Be sure to cook them long enough.

Fresh Corn: You can either wrap the corn in tin foil and let them cook for a long time or put them directly on the grill. I personally like them directly on the grill so they get that nice, charred taste. With a little bit of butter these are perfect.

Grilled Steak: For smaller parties you can grill a steak for everyone but even with bigger groups you can have steak for all of your guests and still be economical about it too. If I am having a BBQ dinner party I usually buy several chuck steaks- tenderize them and put a nice rub on and a little bit of marinade. Grill all of them together and then cut them up on bite size pieces and serve them on a cutting board. Guests can help themselves. 

Prepping Zucchini 

Zucchini: Zucchini is my favorite vegetable to grill. Slice it into little coins and let them cook until they are lightly charred on either side.  Be sure to make extra because these reheat really well and go great in pasta.

Grilled Asparagus: Roll them in some olive oil and then either put them directly on the grill or wrap in tin foil.  

Shrimp: A few hours before grilling de-vein the shrimp and put them in a marinade of fresh squeezed lemon and olive oil with a little pepper. You can either cook these directly on the grill or put them on a skewer. Grill a few lemon halves to squeeze on after they have cooked. 

Grilled Pineapple: Perfect way to end the meal

You can also always do burgers or grilled chicken. For burgers be sure to grill some onions and tomatoes to go with it- really adds to the burgers.  Whenever I do grill I usually do a few chicken breasts at the end and keep them for leftovers. Grilled chicken goes well with everything- pasta, salad, sandwiches. 

Happy Grilling! 

BBQ for China National Day Holiday (Like 4th of July but for China) 

Best kitchen I've ever cooked in 

Embrace Semi-Homemade Cooking

Master the art of "semi-homemade" cooking. Even if you aren't comfortable in the kitchen, making things "semi-homemade" is an easy way to impress dinner guests, or just improve your own meals. If you are a cooking purist and wouldn't normally combine pre-made store bought items with homemade goodies, consider trying out a semi-homemade meal. You'll be amazed at the time, and sometimes money, you can save. There is even a whole show on food network dedicated to the art of semi-homemade cooking, check out the website, "Semi-homemade cooking with Sandra Lee". I personally like to apply semi-homemade cooking skills when I am making a dish I am not familiar with. For example, I love Indian paneer with curry, but don't know how to prepare it. So one of my personal favorite semi-homemade dishes involves a store bought paneer and curry mix combined with freshly sauteed vegetables and steamed rice. It takes about ten minutes to make the whole dish, and the results are wonderful. I am sure that homemade paneer and curry probably tastes better, but until I know how to make it I am happy with my semi-homemade version. I like to use green beans and sweet potatoes (pictured above with the box of paneer I like to use)but you could substitute in any vegetable. While the rice is cooking I saute the vegetables, and right before they finish cooking I heat up the paneer and the sauce. A delicious, exotic meal in minutes.

And that's your daily good thing!

Homemade Cookies

There is something special about baking cookies from scratch. The dough tastes more delicious than store bought dough. That mouthwatering smell that wafts through the kitchen as the cookies are baking. The whole process, from measuring out the flour to pulling the cookies out of the oven, makes you feel like a bona fide baker. And, most importantly, the cookies just taste better. Baking cookies from scratch might seem like a big undertaking, but it really isn't, and it is well worth the extra fifteen minutes. The important thing is to have the ingredients on hand. Below are the ingredients most Chocolate Chip Cookie recpies call for. 2 eggs, 2 and 1/4th cup flour, 2 cups softened butter, 3/4 cup sugar, 3/4 cup brown sugar, 1tsp salt, 1tsp baking soda, 2 tsp vanilla, and as many chocolate chips as you like! Baking cookies is a fun to do by yourself or with friends and family. And it is a great activity to do during the winter months when you are cooped up inside. Homemade cookies are also a great treat to bring to a holiday party or as a housewarming gift. It may be simple, but homemade chocolate chip cookies fresh from the oven with a glass of cold milk is one of life's small pleasures.
and that's your daily good thing!

Mix It Up

Add a twist to a favorite recipe. For example, I was craving pasta in a rich, vodka cream sauce, but had no vodka and no cream. So I got a little creative in the kitchen, and ended up with something I like even better. Try these easy additions to take basic pasta and tomato sauce to a whole new level. And don't be afraid to substitute your favorite veggies with the ones I use. I mix it up a little bit every time I make it.


Tomato Cream Sauce with a Twist
(served over pasta)


INGREDIENTS
Your favorite dry pasta (I like using Angel Hair)
1 jar of your favorite tomato sauce
1 head of broccoli
2 cloves of garlic
1/2 Large yellow onion
1/2 Yellow Bell Pepper (or red if you prefer)
3 tsp of cream cheese
Ground Pepper (to taste)
Olive Oil


EQUIPMENT
1 medium size sauce pan
1 medium size deep skillet
knife
Cutting board
Pasta Strainer

STEPS
1. Peel and chop the onion and garlic. Pour olive oil in the skillet, heat for about a minute, add the onion and garlic. Add fresh ground pepper. Keep heat low.
2. Start to boil water in the saucepan for the pasta. Add salt and cover the saucepan for faster boiling.
3. While the onion and garlic is cooking, chop the broccoli into small florets. I like to chop them really small so they are easy to mix in with the pasta. Add the broccoli florets to the skillet. Stir often with the spatula.
4. Chop the bell pepper into small pieces. Add to the skillet. Depending on how much olive oil you started with you might need to add some more. Stir all of the ingredients together and turn the heat up to medium-low.
5. Your water should be boiling by now, so add the desired pasta. Different pastas take different amounts of time to cook. One of the reasons I like using angel hair is that it cooks quickly.
6. While the pasta is cooking add 3/4 of the jar of the desired tomato sauce. Stir the vegetables into the sauce. Let simmer for about 2 minutes. Then add the cream cheese. Sounds strange but I promise it is delicious. Stir in the cream cheese evenly. The cream cheese will not only add creaminess but will also thicken the sauce.
7. Let the sauce simmer for another 3-5 minutes, stirring occasionally. While the pasta sauce is simmering your pasta should have finished cooking. Again, this depends on what kind of pasta you used. Drain and rinse the pasta.
8. Turn off the heat under the pasta sauce. Instead of adding the pasta and sauce back into the saucepan, simply add the pasta to the skillet. This makes clean up easier. Note that this will only work if you have a deep enough skillet.
9. If you like, add bits of shaved or grated parmesan reggiano.
10. Serve immediately and enjoy!

Viola! A delicious veggie pasta dish that feels absolutely decadent but is good for you. The vegetables add a satisfying crunch and the bell peppers give it a little kick.

You can also refrigerate and re-heat in the microwave for up to 3 days.

And That's Your Daily Good Thing!