Sushi Delight on Christmas Eve

Around noon on Christmas Eve, it was delightfully quiet in Downtown Brea as many were probably preparing for Christmas dinner in their homes. Lunchtime customers slowly trickled into Octopus Japanese Fusion Restaurant. Bob and I thought we'd give this place a try. It was our first time eating here and both of us were pleasantly surprised. Our salivary glands and tummies were satisfied before we had our awaited movie date for C.S. Lewis' Chronicles of Narnia.

So next time you're in Brea, CA try this place! You will like it! We guarantee it! And right now, they have a limited manager's special with all sushi 50% off for the lunch menu/sushi bar.

Now the key is, we need to open up our sushi cookbook in our cupboard one of these days and try our hand at making them. Anybody want to try? Or anybody have any tips/suggestions? Fire them our way.

Dessert Time!

A friend of mine requested for more dessert recipes in this kitchen. So, one of our classic favorites is the marble cheesecake brownie.

So...warm up your ovens and get ready to stir n bake this finger-lickin' treat! Who knows? You may even make this for your next party!

ingredients:

1 pkg. (21-1/2 oz.) brownie mix

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar

1/2 tsp. vanilla

1 egg

1 cup BAKER'S Semi-Sweet Chocolate Chunks (optional)

get bakin'!!

PREPARE brownie mix as directed on package; spread into greased 13x9-inch baking pan.

MIX cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended.

Add egg; mix until blended. Pour over brownie mixture; cut through batter with knife several times for marble effect.

Sprinkle with chocolate chunks.

BAKE at 350°F for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool in pan on wire rack. Cut into squares.

Be Our Guest!

Bob and I love to have guests over once in awhile. Guests keep our kitchen and our hearts warm. Good ol' conversation over a home-cooked meal is an occasion not to be missed.

So tonite, Bob tried one of his first pork tenderloin dishes! According to him, it is a variation of Emeril's herb-roasted pork tenderloin. Everything was done by "feeling", which is the way Bob cooks anyway... so sorry there are no exact measurements of food portions below.


main ingredients (for the rub):
1. garlic, garlic, garlic
2. italian herb seasoning
3. lemon juice
4. italian salad dressing
5. sugar
6. Mrs. Dash

in the oven:

Bake at 450 degrees for about 15 min. to sear/brown the pork until golden brown
Rub ingredients on top/sides
Reduce to 350 degrees and bake for another hour.
Temperature needs to be about 140F inside when ready.

The pork should be tender--the lemon juice and vinegar from the italian dressing acts as the meat tenderizer.

It was mmm...mmm..yummy...according to our guests tonite.

Oh, and feel free to submit your own pork tenderloin or other favorite recipes especially now that Christmas is here...thanks.

Home-Cookin'

a Vegetable dish

Mel & Bob always want a "balanced" diet. Right. We try to. While Mel enjoys cooking mostly vegetable dishes, Bob enjoys cooking "the MEAT"...that works right? ; )

"Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat." ~Fran Lebowitz

Well, we all know that vegetables are good for you. So are mushrooms. Studies have indicated that mushrooms are loaded with antioxidants and disease-fighting agents even though it IS a fungi...

Here is a SIMPLE recipe for you to cook at home to accompany your main dishes.

Its white stalks and dark green leaves are incredibly healthy and its light, sweet flavor and crisp texture make it a delicious addition to many different dishes. A quick sauté in the Garlic-Ginger- Scallion Stir Fry Sauce transforms this vegetable into an awesome and aromatic side dish in minutes.

(serves 2)
ingredients
1.) 4 heads of bok choy from your local Chinese supermarket
(there are 2 types, one with white stalks and one with green stalks...we generally prefer the one with green stalks)
2.) 1/4 to 1/2 cup of minced ginger, garlic mixed with chicken stock powder (or you can substitute this with 1/4 cup chicken broth)
3.) vegetable oil
4.) kosher salt to taste
5.) black shitake mushrooms (1 cup sliced)
6.) oyster sauce to taste
7.) corn starch mixed in a tiny bowl of water

cookin' time
In a stir-fry pan, coat lightly with oil in high heat. Place ginger, garlic and sautee for a little while until slightly brown. Add bok choy (cut) and stir in kosher salt to taste and chicken powder for about 5 min. After 5 min. lower heat and simmer until leaves and stalks feel softer. Simmer for another 10 minutes or until preferable texture. Remove from pan. Add more oil to coat and the shitake mushrooms (sliced). Stir fry on medium heat adding splashes of water to keep it moist in the pan. Add oyster sauce to taste. Cover pan for approx. 5-8 minutes or until mushrooms feel soft. Meanwhile mix in 1/2 teaspoon of corn starch in a tiny bowl of water with finger. Pour cornstarch/water mix on top of the mushroom in pan and stir for 30 seconds until a thick bubbly sauce appears. Turn off heat and pour mushroom on top of vegetables.
You can also add cornstarch mixture on vegetables while cooking (optional). It will add an extra creamy layer of sauce with the vegetables too! And wala! There you have it!

And just to stimulate your appetite even more for vegetables , this is a picture I took in Pike Place Market in Seattle, WA.

Welcome to Our Kitchen

If you're thinking it's "soul food" it's definitely not!

Here you will:

1) Stay warm & cozy in our kitchen.
2) Try our favorite recipes.
3) Bring your dishes.
4) Maintain a healthy mind/soul.

We've started this blog with the links of our friends and family as well as some of our favorite sites. Enjoy! Thanks for visiting. Will be updated shortly.