Innie or Outie

With alll the humidity, hubby was in the mood for something quick and simple, Papa’s Simple Fried Rice:

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In this version, hubby used seasame oil, spam (pork luncehon meat), red onion, garlic chives, soy sauce, white pepper, and rice.

We finally had a few good days of weather and a break in our schedules. So we decided to give a try to a new outdoor dish, Papa’s Grilled Almost-Seafoodless Paella:

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For this version Hubby used rice, olive oil, Italian sausage, cherry tomatoes, bell pepper, clams, onion, chicken, garlic slices, oregano, parsley, white pepper, saffron, chicken broth, thyme, bay leaves, and lemon slices.

Hubby’s in the mood for local food again, Papa’s Eggless Fried Rice:

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Hubby used sesame oil, spam, mushrooms, garlic slices, bacon, and spring onions for this version of fried rice. He didn’t use eggs because they tend to upset my stomach on occasion.

This is a scrumptous fish dinner hubby came up with, Papa’s Sautéed Inubaa with Bleu Cheese Sauce Dinner:

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For the meal hubby sautéed the inubaa fillet (a local fish usually reserved for sashimi) in olive oil and fresh rosemary. The asparugus was steamed and then quickly sautéed in olive oil. Both were plated with rice topped with cracked toasted sesame seeds; the fish fillet was topped with fresh basil and then covered with a milk-bleu cheese sauce. To accompany the meal, he added a simple salad of iceberg lettuce, cucumber, red bell pepper, bacon bits, and cherry tomatoes with a creamy cheese dressing.

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This is a hearty curry hubby made where the sauce is a different color than what is usually expected, Chunky Chicken White Curry:

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For the curry hubby used chunky chicken, yellow bell pepper, potato, onion and carrot pieces.

This dish is a combination of leftover Pork Tetrazzini and Chicken and Dumplings on a bed of Parsley Golden Rice, Leftover Mix on Golden Rice :

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If you’ve been keeping up with the latest posts, than you are aware that we haven’t had time to do much cooking this week. Sometimes large quantities of bentos are acquired for group events, and occasionally we end up with leftovers. Here is a recreation hubby came up with for the onigiri bento, Papa’s Onigiri Fried Rice:

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Hubby chopped-up the various meats; divided the onigiri; added some curry powder; and quick fried all the ingredients in a wok.

Here is one use for the Crockpot Paella leftovers, Crockpot Paella Croquette Dinner:

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Simply form the paella into balls, roll in flour, dip in raw beaten egg, cover with panko, and freeze until needed. Partially defrost prior to deep frying.

Placed on a bed of blanched cabbage and apple strips with crushed walnuts added and tossed in a cinnamon-orange sauce, the croquettes are topped with a honey/mustard-toasted almond/mint sauce then garnished with fresh parsley. To complete the meal, I served a Japanese style clear broth with leeks, seaweed, shrimp, and scallions.

Crockpot Paella Gone Wrong

We’ve all had an occasion when, even with the best of intentions, the dish just goes horribly wrong. A car breaks down, traffic is outrageous and unrelenting, a late last minute meeting at the office, or whatever – you get stuck far away from the cooking crockpot meal. Well this is one of those dishes when I couldn’t get to it in time and the crockpot just kept steaming the rice until I ended up with a Crockpot Paella Mushy Mess:

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But that doesn’t mean it can’t be saved, Baked Crockpot Paella:

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Preheat the oven to 375 degrees.

Place the mushy mess in a small paella pan (or pie dish) and bake in the oven for 15 minutes. Remove the paella from the oven and using a fork turn the mixture. Return to the oven and bake for 15 more minutes.

Remove from oven, sprinkle with approximately ½ cup crushed tortilla chips for added texture, ½ teaspoon capers, and freshly snipped parsley.

Serve with a salad of fresh crunchy salad greens and veggies (such as radishes) dressed with a vinaigrette.

This is a meal hubby came up with making use of leftovers, Papa’s Sautéed Greens and Red Wine Meatball Rice :

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Hubby sautéed some leeks, bell peppers, and one of the local greens (komatsuna) in olive oil; crumbled in one of the red wine meatballs; and then stirred in some chicken bouillon, pepper, and minced garlic paste. Finally, he plated the mixture over some cooked rice and topped it all with crushed toasted sesame seeds.