Pizza Night

Oct 6, 2011 by

Two weekends ago, I traveled out to my friend Lyndi’s house for a Pizza Night with the kids! It was also the first night I used my new tabletop photo studio. I still have a lot to learn, so bear with me on the pictures, but I think they turned out pretty good! For appetizers, I made two versions of Pigs in a Blanket, an easy kid-friendly snack. I used organic turkey dogs and crescent rolls for the kids and then used two varieties of chicken sausage wrapped in puff pastry for the adults. I also made two types of bruschetta. One was a roasted tomato & garlic topping and the other was artichoke & Parmesan mixture. I realized too late that I didn’t have any mayonnaise and ended up using Vegenaise with a...

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Asian Inspired Dinner

Sep 21, 2011 by

This past Saturday night I hosted some of my co-workers and their guest(s) at my house for a Kamikaze Chef dinner! When I told my mom what I was doing, her response, with a worried look, was “That’s brave…”. Thanks for the words of encouragement, Mom! It all turned out just fine and everyone had a great time. I decided to revisit the Asian Inspired theme and focus on Thai and Chinese. For appetizers, I made Shrimp Summer Rolls with Sweet Chili Sauce and a Peanut dipping sauce. I made the peanut sauce using creamy peanut butter, hoisin, and a few other ingredients. It might have been the most delicious thing I’ve ever tasted. If you’ve never made Summer Rolls, they are kind of a pain. First there’s all the chopping of the ingredients...

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Baked Alaskan Cod

Aug 17, 2011 by

Last night I invited a friend over to try out a new recipe and I think it turned out really well. I got the idea from a combination of different recipes I’ve tried in the past and a few techniques I’ve never attempted. Here’s the complete recipe as best as I can remember it: Seared and Baked Alaskan Cod with a Sour Cream/Horseradish Aioli and Panko, Sage and Turkey Bacon Crust Ingredients – 2 6-oz Cod Filets Salt Pepper 2 Tbls olive oil 1/4 cup Sour Cream 1/4 cup horseradish 2 Tbls Dijon mustard Juice of 1 lemon Zest of 1 lemon Panko bread crumbs 2 slices Turkey Bacon (cooked, patted dry, and chopped) 1 Tbls Sage Flat parsley Pre-heat oven to 425°F. Start the sour cream mixture by whisking it with the mustard,...

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Fiesta!

Aug 10, 2011 by

Two weeks ago Saturday I had the privilege of cooking for a group of folks at a friend’s house, which came with a few perks. It wasn’t the first time I’ve cooked at another person’s house, but usually I know almost everyone at the table. This time, I only knew the host & hostess, Kumar & Jill, who I met through Angela (who usually helps me in the kitchen), and Angela herself was in attendance. There were a total of 16 guests, so that means it was the first Kamikaze Chef dinner for 14 new people! Very exciting! I also had the pleasure of working in their gorgeous kitchen. If I could build my own kitchen, it would be modeled after this one. To top things off, my amazing friend and professional photographer, Melissa...

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