Best Hot Dog I've Had So Far

Photos from here.

I saw these on FoodNetwork once and always wanted to try one. I had the opportunity to finally eat one the other day when a friend of mine invited me over to a family gathering. They were freshly grilled with bacon wrapped around the hot dog along with toppings of grilled onions, fresh salsa, avocados and topped with a grilled jalapeno. Gosh, just typing that makes me so hungry and craving for another one already. My mouth was watering when I watched them cooked the stuff. I should go to sleep before I head to the kitchen instead of the bedroom. I think I'm going to go shopping tomorrow and get some ingredients to make one of these. I don't know what these are called exactly, but I guess they're Mexican-style hot dogs. Just yummy. I had everything on it except mayo. Ok, not a good idea to think/blog about food when I am hungry and should be sleeping. It's the only time I get any work done with a little one!

Best Hmong Pepper Sauce Ever

Well, one of them that I've tasted, and I've tasted many pepper sauces. I eat pepper with just about anything. Basically, if you don't eat pepper, then you're probably not Hmong or your parents fed you too many McDonald's hamburgers growing up. The second part happened to me too, but I still eat peppers. :p Seriously, the Hmong pepper sauce is a staple on many Hmong dinner tables. Whether it's just the simple pepper and salt or tomatoes mixed with it, Hmong people usually don't eat Hmong food without pepper on the side. If it's not there, then trust me, someone will ask for pepper.

My pepper sauce has the usual ingredients, but there is one secret ingredient in there that makes a difference. Can you guess what it is? It's also about the right quantity of all the ingredients. I originally made this pepper for egg rolls and received many compliments. Nobody cared about the egg rolls, they just wanted to know what was in the sauce. It could've been that my egg rolls weren't that good, but that's the thing! This sauce will make any bad tasting egg roll or meal taste good. I once served this sauce at meal time and someone said that they could just very well eat the sauce despite the other delicious meals that were served.

I just made it in an instant today, so I didn't have time to measure it and take photos, so unfortunately, I won't be posting the recipe until another time. This among other Hmong foods is still on my list to add to the blog to share with others so that we don't forget how to make our own foods.

Homemade Vietnamese Pho Broth

I regret that I didn't put more broth into my bowl above just for the photo. Perhaps the reason why I didn't was because the recipe I tried produced such small quantity for so much work involved and I didn't want to use all the broth in one eating. :p I started with six quarts of water and only got three quarts when I was done. The broth tasted good, but I was disappointed that it took so much work for such small results. I probably will not make pho broth from scratch again. I know I mentioned in my earlier posts the obvious reasons, but it's been at least ten years since I last made pho broth from scratch and wanted to see if I could improve. Just not worth the time or money. This recipe I tried was good, but it had too much salt to it (including the fish sauce). When I ate the pho, I didn't need to add any extra condiments except for the hot sauce. No fish sauce or hoisin. Nada. I wasn't used to that. It really didn't need it. I suppose that's a good thing, right? I guess not if someone doesn't like their pho to be on the salty side. Also, I skimmed the fat twice and it was still pretty greasy. I got tired of skimming it, so I quit at the second time. My broth came out darker than what I'm used to seeeing. I left the bag of spices in the whole time. I read from another recipe to take it out after 30 minutes. This recipe I tried did have a more intense flavor because the dried spices was simmered for at least four hours. Would I recommend this recipe? Yes. It was good. A lot better than some home made pho I have had before. I just wouldn't make this again because it was just too much work and ingredients. You can find the recipe from Andrea Nguyen. I also referenced Wandering Chopsticks and here.

Yellow rock sugar, star anise, whole cloves and cinnamon stick:


Charbroiling the onions and ginger in the oven under broil since I don't have open flame. Flavors are still there doing it this way:


Putting all the ingredients together in the pot. I used 2.5 lbs oxtails and the rest bones with marrow and tendon. I also put my spices in a pouch. You can use cheesecloth as well or use none at all. It's just easier to get them out later especially if you want the spices out earlier:


Make sure you submerge everything under water:


I skimmed the foam and and other impurities with this handy dandy tool that I found at the local Asian store. It works very good since the mesh is very fine:


After boiling for four hours and letting it cool, I put the pot in the fridge overnight and took out the fat that submerged to the top. I did this twice and it was still greasy. Seeing all this fat scared my husband, so he didn't even bother eating the pho I made for us. I told him this is how it's made and he doesn't believe me. He thinks pho broth just magically comes out clear.

Salmon with Whole-Wheat Spaghetti

I was hesitant on trying this recipe because the thought of salmon with pasta didn't sound appealing to me. I'm glad I gave it a try anyway because it tasted great! The salmon itself is pretty oily, but overall, this dish not only tastes good, but it's also good for you. The fish and olive oils are great for you as long as you don't consume too much of it.



Original recipe from Food Network:

Ingredients1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

DirectionsBring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

Salmon in Lemon Brodetto with Pea Puree

Here's another salmon recipe I tried many weeks ago. I used to just bake my salmon in the oven, but I like it so much pan-fried. I like the crispiness of the fried filet portion. I like my salmon well done, so this may appear overcooked to some. I remember this recipe had a lot of steps, but it was quite good. It tastes similar to the one with the pasta I just made today. If you must have some rice with it like me, then you can make it with the herbed rice pasta featured below. Both went well together.

Original recipe from Food Network:

Ingredients
Lemon Brodetto:
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves

Pea Puree:
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan

Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

Directions
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

Herbed Basmati Rice:
Original recipe from Foodnetwork



Ingredients
1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper

Directions
Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.