Alexander Steak House

It been awhile I’m away from the blogging world and I do miss the time where I spent hours of hours blogging on what I love. For those of you wondering where I’ve been? I’m lost in this busy world but I’m glad I’m taking my breath and starting writing this entry.

Last month was my BIG birthday and YES! I’m 30 now. Unbelievable because deep inside of me, I’m still thinking I’m 21. OMG!! How time flies. I’m not sure how you guys felt about being 30 but I do feel good about myself. Being 30 makes me miss my mom a lot. How I was treated as a child and those good memories just popping in my head. I do wish I can turn back times and be the sweetest girl ever. I miss bring my mama’s princess.  

Whether I’m mama’s princess or not? I know Calvin gonna make me one and of course, he treated me to a nice and simple dinner at Alexander steak house. Now a WOW! But happy to get some steaks. I love the servers over there. They so over friendly and I love it how they introduce or recommend on things we would love to try. Food was great! I knew the review is 50/50. But based on my experience, I do love the food especially the shredded foie gras. I was amazingly good. Who actually thought of it and put it on a chip. Talking of chips!! They served Calvin most loved chips. And you can see him whole night smiling and smiling and talking about how great the foie gras taco. He been talking for days about it and to every since one of our friends.   

Once you walked in from the entrance, you will see those meat on your left.

1)      This is a complimentary from the chef. I can’t really remember what it was but I’m 100% sure it’s a crab. LOL!!

2)      This is the one I’ve been talking about. Foie gras taco.

3)      Hamachi shots!! YOMO!! One of my favorite of the night.

4)      Creamy Corn Soup

5)      Can’t remember

6)      Steaks! On the left is my order, Australian Waygu. It cost us over hundreds for that steak. Thank you, honey!! And on the right is American filet Mignon

7)      Truffles fried

8)      And my complimentary from the chef again! I felt so special!!

9)      My lovely soufflé.

10)   And complimentary dessert from the chef

11)  Last but not least, the final complimentary, the cotton cand

Hope you guys enjoy my entry and let me know if you looking forward for more.

Two-tone Biscuits Recipe

How everyone’s celebrated the Valentine’s Day?  As for me, hubby invited me to a date night and I’m appreciated that he took his time to make it special for us. Nice dinner indeed! So today, am going to post two-tone biscuits as I made it yesterday for the V-day. This biscuits is not for V-day only but you can do it any other days. As long as you have the same cutter with different sizes; you’re fine.

Ingredients:

4 ½ oz / 125 g unsalted butter

¾ cup / 90 g icing sugar (confectioners)

1 egg

1 2/3 cup / 200 g plain flour (all-purpose)

1 tablespoon cornflour (cornstarch)

2 tablespoons unsweetened  cocoa powder

1 ¾ oz / 50 g dark cooking chocolate, melted

Method:

1)   Preheat the over to 180c / 350F. Line two baking trays with baking paper. Using electric beater, beat the butter and icing sugar in a large mixing bowl until light and creamy. Add the egg and beat until smooth. Add the sifted plain flour and cornflour and mix with a flat-bladed knife until well combined.

2)   Divide the mixture evenly between two bowls. Only add the cocoa powder and melted chocolate to one portion, then mix both until well combined. Wrap the dough portions separately in plastic wrap and refrigerate for 20 minutes, or until firm.

3)   Roll the dough portions separately between sheets of baking paper until ¼ inch (5mm) thick. Use two sizes of cookie cutter of the same shape. Cut large shapes from each sheet of dough, then take the smaller cutter and cut a shape from inside the larger dough shape; swap inner shapes and assemble to make two-tone biscuits. Place on the prepared trays and bake for 10-12 minutes, or until just golden. Cool on the tray.

Note: These biscuits may be stored in an airtight container for up to 4 days.

Chicken Noodle Soup Recipe

  

When I was in an elementary school, I used to order beef noodle soup all the time during recess. It’s cheap and good! But these days, it’s hard so hard to find a delicious noodle soup especially I moved to the states 6 years ago. The first few years when I was here living in the States; I always craving for the noodle soup that I always had.  It’s really hard for me to adjust the life style when I’m so used to the old time when I usually gets what I’m craving for. But since I can’t now, I learned to make my very own noodle soup. If you’re a beginner in the kitchen, don’t worry! We all had been through the tough situation. It’s okay if you don’t get the flavor right because we all learn from our mistake. 

Today’s recipe I got it from a recipe book and love to share it with all my beloved friends. Hey! Sharing is caring right?! I personally loved this recipe is not because it’s delicious but because it’s so simple that I can just do it easily. And ingredients are so reasonable price for everyone to afford it and get to enjoy it as well. Not only you can cook it one time, but also you can cook it two times if you have the same ingredients. Besides, you don’t have to have the same ingredients. You can always add or remove things that you like and dislike. Most importantly in a noodle soup is the broth.  

I’m enjoying this recipe and I’m hoping you feel the same way too. Enjoy!

Ingredients:

2 skinless chicken breasts

8 cups water

1 onion, with skin left on, cut in half

1 large garlic clove, cut in half

½ inch / 1cm piece of fresh ginger, peeled and sliced

4 black peppercorns, lightly crushed

4 cloves

2 star anise

1 celery stalk, chopped

3 ½ oz/ 100g baby corn cobs, sliced

2 scallions, finely shredded

4 oz/ 115g dried rice vermicelli noodles

1 carrot, peeled and coarsely grated

Salt and pepper

Method:

1)   Put the chicken breasts and water in a saucepan and bring to a boil. Reduce the heat and simmer, skimming the surface until no more foam rises.

2)   Add the onion, garlic, ginger, peppercorns, cloves, star anise, and a pinch of salt.

3)   Continue to simmer for 20 minutes, or until the chicken is tender and cooked through.

4)   Remove the chicken and set aside about 5 cups of stock. Add the celery, baby cobs, and scallions.

5)   Bring the stock to a boil and boil until the baby corncobs are almost tender, then add the noodles and continue boiling for 2 minutes.

6)   Meanwhile, chop the chicken, add to the pan with the grated carrot, and continue cooking for about 1 minute, until the chicken is reheated and the noodles are soft. Add seasoning to taste.

Shiro's Favorite Dish Recipe

Any one misses me here? Bet NOT!! Anyways, I’m so happy that I’m back with more recipes update. If you wondering where have I been? Well, life has been pretty hectic for couple months and now I found my balance in life. I was addicted to Facebook’s game and it does suck most my time and I finally quit everything and got my balance back.

Today recipe is inspired by my lovely dog. I called her my little princess because she acted like one. I decided to cooked for my dogs is because I found out that it will be more healthy for them. Because dry food is good for them but you don’t know what kind of meat do they process with? Imagine the animal parts that human don’t eat and they process it for your dog? Some of you might think “It just a dog!” right? But if you a dog lover like me, you will think differently. They just like my baby. Shiro my dog loves her food a little burned and dry. That’s why I loved cooking these dish for her.

Please find my easy & simple Shiro’s Favorite Dish Recipe. Enjoy!

Ingredients:

4 carrots

2 tablespoons butter

7 oz (200 g) ground beef

1 tablespoon tomato paste

2 cups (500 ml) unsalted vegetable stock

5 oz (150 g) canned sweetcorn (optional)

Method:

1)   Peel the carrots and dice into small cubes. Heat the butter and add the ground beef. Stir in the tomato paste, add the diced carrots, and pour on the vegetables stock. Simmer for 20 minutes.

2)   Mix in the sweetcorn, bring to boil, and remove from the heat. Allow to cool and feed in portions.

Pan-Seared Black Cod with Grape Salsa Recipe

I can’t believe my life is such a hectic these days. Christmas holiday is coming and a lot of shopping needed to be done. Sometimes, I wish I could be in 2 places in the same time but that don’t exist in reality. I do miss the time where I have plenty of time to waste and just think bout the things I want cook and just run to the grocery store and made my day.

Anyways, I’m going to share with you guys with this awesome recipe I just tried couple months ago. YUP! You did not read it wrong. Couple months ago. I’ve wanted to update as often as I can but time just won’t allow me to do so. But today is a good day and taking this opportunity to update as quickly as I can while waiting for my dear hubby to come home from work.  But I will try my very best to remember everything about this dish.

The reason why I tried this dish is because I bought 5 lbs of grapes from the store and realized it’s too much for the 2 of us to finish it in time before it turns bad. And I found this great recipe to use the grapes. Grape Salsa! I just don’t know why I never though of it. And what amazing is that, I had a fish stock up in my fridge.

So, I pan seared my fish and I like it to be crispy. And you can cook the way you like it. And the sourness from the citrus made it more appetizing for me. If you love it spice, just add hot pepper to your preferred.

Hope this entry helps you with today’s headache.

Ingredients:

2 pounds red or black seedless grapes, 1 pound quartered

2 scallions, finely chopped

2 small garlic cloves, minced

½ fresh red chile, such as Fresno, seeded and minced

½ fresh green chile, such as Serrano or jalapeno, seeded and minced

1 teaspoon Sriracha chile sauce

2 tablespoons vegetable oil

Ten 4 – 5 ounce skinless black cod fillets (also known as sablefish)

Salt and freshly ground pepper

¼ cup chopped cilantro

1½ tablespoons white wine vinegar

Method:

1)   Preheat the oven to 350C. In a food processor, puree the whole grapes. Pass the puree through a coarse sieve into a large bowl. Add the quartered grapes, scallions, garlic, chiles and Sriracha to the bowl and toss.

2)   In a large nonstick skillet, heat 1 tablespoon of oil until shimmering. Season half of the fillets with salt and pepper and add them to the skillet, skinned side up. Cook over high heat until the fillets are golden brown on the bottom, about 3 minutes. Transfer the fillets to a rimmed baking sheet. Repeat with the remaining oil and fillets. Transfer the fish to the oven and cook with just while throughout.

3)   Add the cilantro and vinegar to the grape salsa and season with salt. Transfer the fish to plates; spoon the salsa on top and serve.

MAKE AHEAD The salsa can stand at room temperature for up to 2 hours. The seared fish can be kept on the baking sheet for up to 30 minutes. Finish in the oven before serving.