Category Archives: Fusion

Canal House Lentils, Teriyaki Shiitake Mushrooms, and Kale with Sesame Oil

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Canal House Lentils, Teriyaki Shiitake Mushrooms, and Kale with Sesame Oil

Canal House Lentils, Teriyaki Shiitake Mushrooms, and Kale with Sesame Oil

Corey wanted us to try incorporating three days of vegetarian meals into our weekly diet in an effort to eat healthier and be more environmentally conscious (fruits and vegetables produce more calories per unit of energy expended in the production thereof). This hasn’t been nearly as challenging as I expected. There are so many flavorful vegetarian dishes out there, and I’m enjoying experimenting with new recipes and styles of cooking! read more

Apricot-Glazed Corned Beef with Kimchi

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Apricot-Glazed Corned Beef with Kimchi and Potato Crisps

Apricot-Glazed Corned Beef with Kimchi and Potato Crisps

I really like authentic dishes that represent their native lands. But, I also like it when chefs fuse two disparate cuisines and pair them in an exciting way. This apricot-glazed corned beef with kimchi does just that.

I took the classic Irish-American corned beef and cabbage dish, and gave it a Korean twist. The corned beef is roasted slowly in the oven with ½ cup of kimchi juice (the red liquid that accumulates inside the kimchi container). This infuses the kimchi with a hint of spiciness; it’s subtle as corned beef has a very strong flavor on its own. If you don’t have easy access to kimchi, you can still make the apricot-glazed corned beef; just substitute water or beer for the kimchi juice. Slow-roasting the corned beef at a low temperature in the oven ensures the meat will be nice and tender. read more

Khong River House Miami Beach, FL

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Interior of Khong River House Restaurant in Miami Beach, FL

Interior of Khong River House Restaurant in Miami Beach, FL

When dining out I prefer authentic establishments that highlight regional flavors and fresh ingredients. I love Raku in Las Vegas which features authentic Japanese cuisine and I’m a huge fan of Tony Hu’s Chinese restaurants in Chicago widely known for their regional authenticity. I love that food has the power to transport you to other places—moules marinières always takes me to France where Corey and I spent our honeymoon and whenever I eat kimchi-bokkeumbap I always imagine eating in a snack-food restaurant in Korea. read more

Spicy Pork and Mustard Green Soup

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Spicy Pork and Mustard Green Soup

Spicy Pork and Mustard Green Soup

With the recent arctic blast and below-zero temperatures here in Chicago, I wanted a comforting, nutritious soup. Bon Appétit’s most recent cover recipe fit the bill: Rice Noodle Soup with Spicy Pork and Mustard Greens.

When I’m trying out a new recipe I tend to follow it almost exactly, so that I can properly decide what, if anything, needs to change. The first time around, I did reduce the amount of crushed red pepper flakes from 3/4 teaspoon to 1/2 teaspoon, as I had a friend over who doesn’t care for spicy foods. read more

Applebee’s Copycat Recipe: Fiesta Lime Chicken

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Applebee's Fiesta Lime Chicken Copy Cat RecipeFiesta Lime Chicken with Salsa Fresca and Mexican Red Rice

I love the Fiesta Lime Chicken at Applebee’s. It’s tender, juicy, and flavorful. I’ve been making a copycat version of this signature dish for a while now, and it’s quite good. I’ve even had a few friends request this meal on their birthdays. Broiled chicken is served atop crispy tortilla strips, alongside salsa fresca and Mexican red rice. The chicken is covered with a mildly spicy ranch sauce and melted cheese. Lime slices add some zest.Applebee's Fiesta Lime Chicken Marinade read more