Sweaty Guinea Pig Goes Live

June flew by rather quickly, before I even had the chance to document all my dishes (or sandwiches). These are just a few items I made in June and came out great in the photos.

Pictures in order:
1. Italian BLT: Prosciutto, Radicchio, and Tomatoes, with homemade aioli.
2. Rib eye with Brussels sprouts, peas, and turnips.
3. Chicken drumsticks with cherry sauce, mashed potatoes, and sauteed greens.

I need to be more discipline about taking pictures and keeping track of the dishes I have made.

     

Click here to download:

Some_iFS_Highlight_for_June.zip (5260 KB)

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iFS is commited to bringing gourmet lunch to the masses. Here are some homemade sandwiches that I had created for my clients in May.

         

Click here to download:

Commitment_to_Great_Food.zip (9367 KB)

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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)

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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)

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I gutted my first fish, yellow pike, ever. Yellow pike is not an easy
fish to work with because of its complicated bone structure (of
course, I didn't know this until I opened up the fish). I seasoned the
fillet on both sides before poaching it with dill. Dill gave the fish
an aromatic flavor that helps to enhance the usual bland taste of
white fish.
 
I braised yellow onions with balsamic vinegar, grilled asparagus, and
sauteed broccoli rabe for the sides. Broccoli rabe is the new seasonal
ingredient; it's more flavorful than usual and easy to cook with - one
of my favorite ingredients in the spring!

       

Click here to download:

iFS_Lunch_Yellow_Pike_Fettucci.zip (6726 KB)

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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)

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Turnips and parsnips are extraordinary when roasted; they taste sweet
and earthy, which is perfect for my palate in the spring.
 
On the other hand, mustard greens were way too bitter. I might poach
them with chicken broth and add...(still contemplating, any ideas
guys?) next time.
 
Enjoy.

       

Click here to download:

Barrel_Lunch_Poached_Salmon_wi.zip (8350 KB)

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Crab Salad with Aioli is a starter on my menu for my friend's wedding
rehearsal dinner. Since I was only doing an experiment on this dish, I
bought Bumblebee canned crab to test the recipe...boy was that a
mistake. The crab meat is real. However, Bumblebee added preservatives
to keep the meat "fresh" and retain its "sea flavor". I could
definitely taste the difference between real fresh crab meat and
canned ones. Also, the texture of canned crab meat was too rubbery and
watery at the same time (that's the best way I can describe it...go
buy a can if you are curious). From my memory of eating fresh crab
meat...its rubbery texture is supposed to keep the water out of the
crab meat so it's dense and meaty inside (like scallop). The
disappointing flavor and texture of canned crab meat also overshadowed
the freshness of aioli I whisked. Back to the drawing board.

     

Click here to download:

Barrel_Lunch_Crab_Roll_with_Ai.zip (5192 KB)

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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)

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I served the roasted dark meat for lunch yesterday, and I used the
chicken breast for chicken teriyaki BLT, with homemade mayonnaise.

   

Click here to download:

Barrel_Lunch_Chicken_Teriyaki_.zip (4759 KB)

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