Sweaty Guinea Pig Goes Live

April 27th, Monday: Bulgogi Cheesesteak; a Korean-style barbeque sandwich filled with succulent beef, sweet and sour cucumbers, roasted red peppers, caramelized onions, and extra sharp cheddar sauce.
April 28th , Tuesday: Chicken Basil over Rice: sliced chicken breast sauteed with Thai basil and soy sauce; came with candided shittake mushrooms, and green papaya salad as the sides.
April 29th, Wednesday: Pulled Pork Banh Mi: a Vietnamese sandwich filled with juicy pulled pork with hoisin sauce, layer with French pate, pickled white radish and carrots, cilantro, and homemade mayonnaise.
April 30th, Thursday: Blackened Catfish Po'Boy: iFS Creole seasoning with Catfish sandwich, filled with Cajun slaw, and strained yogurt with chopped pickled cucumbers.
Vegetarian option of the week: Tofu dumplings with Chinese chives, napa cabbage, and vermecelli.

Please visit this week's iFS lunch menu at: http://www.eatifs.com/lunch/lunch-menu-for-5-4-to-5-7/

Thanks for your support and I look forward to hear from you!

       

Click here to download:

iFS_Lunch_April_27_to_30.zip (7806 KB)

This is a lighter version of one of my favorite pasta dish,
puttanesca. I forgo the anchovies, which is the essence of the sauce,
because of its pungency might be too strong for some of my clients (I
do plan on adding back anchovies the next time though). I steamed some
asparagus on the side and candied sweet potatoes with honey and brown
sugar, which enhanced the hidden mellow and brilliant flavor of the
sweet potatoes.
 
Lunch menu is up for next week...let's get excited! Please check out
http://www.eatifs.com/lunch/ and lick on next week's menu and order
form. Thanks for your support for iFS!

   

Click here to download:

iFS_Lunch_Tilapia_Linguine_wit.zip (3462 KB)

Paella is a beautiful dish that can be served to a great crowd. Paella is
also another great dish to showcase your creativity; you can add
affordable seafood and meat, or you may make it a vegetarian dish.
 
I have discovered a great dry roasting technique for asparagus. Heat
the grill until hot and dry roast asparagus until soft inside, and
then dress it generously with your secret sauce. Dry roasting
asparagus brings out the nutty flavor more and it keeps the vegetable
from losing its "sturdiness".
 
Enjoy! Please visit www.eatifs.com for more information on lunch
delivery and catering.

   

Click here to download:

iFS_Lunch_Catfish_Paella_Roast.zip (4750 KB)

My first major catering gig, my friend's wedding rehearsal, is in a
month. I am gearing up to cook for 30+ people. I am keeping my dishes
simple, but am bringing a lot of flavor. I am currently refining my
techniques in cooking the perfect pasta dish (keeping noodles moist
and creamy but not bland is not a simple task after all) and infusing
more flavor to roasted chicken. My recipe for shittake mushroom sauce
is inspired by Gordon Ramsay's dried morel sauce.

       

Click here to download:

Barrel_Lunch_Spinach_Parsley_P.zip (7622 KB)

I have recently adapted a better way to roast a whole chicken. I cut
out the backbone (save that for stock) and open the chicken up as a
book. By roasting a chicken like an "open book", it will cook faster
and more evenly (breast and dark meats have different cooking time).

     

Click here to download:

Barrel_Lunch_Roasted_Chicken_w.zip (5805 KB)