♥ Raspberries Chicken Salad

Hello everyone, 

Happy Tuesday! I'm so blessed that it's Tuesday and to have the best big sister ever! She pampered  me with this delicious Raspberries Chicken Salad for Brunch! This simple recipe is so healthy, yet so mouth watering.

Ingredients:

• Salt
• Honey
• Garlic
• Tomatoes
• Soft Cheese
• Raspberries 
• Strawberries
• Chicken legs
• Salad from Costco 
• Mushroom Powder (Bo Nem Chay)
• Dressing Sauce (your preferences)
• Five-Spice Powder (Ngu Vi Huong)

For the Chicken:

1. Wash the chicken legs with salt and water. The Salt will get rid of all the excess.

2. Sprinkles the Five-Spice Powder to your liking

3. Then add Honey, Mushroom Powder, and Garlic

4. Microwave for 10 minutes first, so the meat is cooked thoroughly

5. Put it in your oven for 300 Fahrenheit as "Grilled" for 30 minutes

Finished! So delicious ...

For the Salad:

1. Wash the Salad with cold water

2. Put soft cheese (if you like cheese)

3. Add raspberries, strawberries, and tomatoes

4. Add your favorite dressing sauce 

5. I used Grey Poupon  with a little wine

-Enjoy your brunch 

♥ Spring Inspired Vietnamese Salad (GOI)

 Serves 2

Ingredients:

• 1/2 lb. of pork shoulder
• 1/4 lb. of shrimp deveined and slit into half
• 1 Granny Smith Apple cut thinly into julience strips
• 1 stalk of celery thin sliced
• 1 big carrot cut into very fine julienne strips
• 1 red pepper thinly sliced
• 1 green pepper thinly sliced
• 1 stalk of rhubarb thinly slided (optional)
• 1/2 bunch of radish sliced in half

Ingredients for fish sauce:

• 2 tablespoon of premium fish sauce
• 1 tablespoon of sugar of palm/brown sugar
• 1 tablespoon of lime juice
• 1/4 table spoon of garlic
• Add hot sauce or chilies depend on your taste

Directions:
1. Put all the vegetable ingredients into a mixing bowl
2. Grill or boil the pork shoulder and cut it into thin strip
3. Grill or boil the shrimp
4. Add the pork and shrimp into the mixing bowl
5. Add the mixed fish sauce into the bowl so it can soak up the flavors
 

Presentation:

• Plating to your visual liking because this salad itself is already punctuated with contrasts and textures.
• Pair it with a glass of Saigon lager on a summer day.

  Thanks to my dear friend

 Chef and Images: Tram J. VuDinh

♥ Monkfish With A Lemon & Parsley Crust

Serves 4

Ingredients

• 4 tbsp sunflower oil
• 4 tbsp fresh breadcrumbs
• 4 tbsp chopped fresh parsley, plus extra sprigs to garnish
• Finely grated rind of 1 large lemon
• 4 monkish fillets, about 5-6 oz/ 140-175g each
• Salt and Pepper

1. Preheat the oven to 350F / 180C. Mix together the oil, breadcrumbs, parsley, and lemon rid until well combined. Season to taste with salt and pepper.
2. Place the fish fillets in a large roasting pan.

3. Divide the breadcrumb mixture among the fish and press it down with your fingers to ensure it covers the fillets.
4. Bake in the preheated oven for 7-8 minutes, or until the fish is cooked through.

5. Garnish with parsley sprigs and serve.

Source: Photo CookBook ($ 4.99) on the iPad, iPodTouch, and iPhone

♥ Hot-smoked Salmon on Hash Browns

Serves 4

Ingredients

• Onion
• 1 lb 2 oz/800g starchy potatoes, peeled
• 2 tbsp chopped fresh dill, plus extra springs to garnish
• 1 tsp celery salt
• 2 tbsp butter
• 2 tbsp olive oil
  
• 1 bunch watercress
• 1 tbsp walnut oil
• 2 tbsp lemon juice
• 9 oz/ 250 g hot-smoked salmon, coarsely flaked
• pepper
• lemon wedges, to serve
  

1. Peel the onion, then grate the onion and potatoes in a food processor. Tip into a clean dish towel and squeeze out as much moisture as possible.
2. Stir in the chopped dill and celery salt and season well with pepper. Divide into 8 portions.


3. Melt half the butter and half the olive oil in a large skillet. Add 4 heaps of the potato mixture and flatten lightly. Fry for 4-5 minutes, until golden underneath.
4. Flip the hash brows over to cook on the other side until golden brown. Remove from the skillet and keep warm while you repeat step 3 with the remaining mixture.


5. Toss the watercress with the walnut oil and 1 tablespoon of the lemon juice. Divide among serving plates and place the hash browns on top.



6. Top with the salmon and sprinkle with the remaining lemon juice and pepper to taste.


7. Garnish with dill sprigs and serve with lemon wedges.

Source: Photo CookBook ($ 4.99) on the iPad, iPodTouch, and iPhone

♥ Fried Chicken

Frying chicken at home just got easier. This step by step guide complete with 4-minute video will show you just how simple making finger licking good chicken at home can be. Plus, we share our favorite homemade dipping sauce recipe.

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes

Frying chicken at home just got easier. This step by step guide complete with 4-minute video will show you just how simple making finger licking good chicken at home can be. Plus, we share our favourite homemade dipping sauce recipe.

Ingredients

• 1 -4lb chicken, broken down into 8 pieces
• 900 ml Peatnut Oil
• 2 cups all purpose flour
• 1 tablespoon cornstarch
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 1/2 teaspoon cayenne pepper
• 2 cups buttermilk
• 2 large eggs
• sea salt
• freshly ground pepper
  

Rosemary Honey:

• 1/2 cups liquid honey
• 2 sprigs fresh rosemary
• sea salt

Instructions

Make the honey at least 2 hours in advance.
1. Bring the honey to a slow boil in a small pot set over medium heat. Add the rosemary and a pinch of sea salt. Simmer for 5 minutes. Remove from the heat and allow the honey to cool to room temperature. Once cooled, remove the rosemary and discard.
Frying Chicken
2. Let the chicken come up to room temperature for 15-20 minutes.
3. In one bowl combine the dry ingredients: flour, cornstarch, kosher salt, garlic powder and cayenne powder. In another bowl combine the buttermilk and eggs.
4. In a large heavy bottomed cast iron skillet or pot heat the oil to 350F.
5. Meanwhile, pat the chicken pieces dry on paper towel and season with salt and pepper.
6. Assemble a baking sheet with a cooling rack on top of it. Working with one piece of chicken at a time dip it in the wet mixture and then dredge it through the flour. Make sure to use one hand for the wet ingredients and one hand for the dry ingredients; this helps reduce the mess and your hands looking like paper maché. Continue to dip and dredge the chicken pieces making sure to shake off any excess flour. Transfer each dredged piece to the rack.
7. Once the oil registers 350F. Carefully, add the first 4 pieces of chicken to the oil. Turn the chicken occasionally making sure that it is turning brown and not burning. Bone in drumsticks and thighs will take about 13-15 minutes and boneless breast meat will take about 10-12 minutes.
8. Once the chicken is fully cooked transfer onto paper towel and immediately sprinkle with sea salt. Continue frying the remaining chicken pieces. If you have a meat thermometer you can insert it into the cooked chicken pieces, they should register 160F.
9. To keep chicken warm, transfer into an oven preheat to 200F.

Source: The Hot Plate