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Author Archives: M@
Dragon Omelette
Another perfection from college, when my myriad of omelettes were frequently-requested specialties, but refined slightly… Now with sea salt. 🙂 2-4 large eggs per person 1 tsp water per egg 1 drop Dave’s Insanity Sauce for every 3-4 eggs (If … Continue reading
Orange-Pineapple Chicken
Sweet and fruity, this succulent summer dish is one of the easier meals I make, and with absolutely no hint of spicy or peppers, one of the only low-temperature poultry dishes you’ll find me enjoying. Excellent aside fresh veggies and … Continue reading
Maple Barbeque Chicken
Always a favorite. Great on the stove or grill. 2 lbs boneless chicken 1 cup barbecue sauce (I recommend Dinosaur BBQ Slathering Sauce, or Wango Tango (hotter)) 1/2 cup maple syrup 4 assorted smallish hot peppers (quartered) 1 tbsp ground … Continue reading
Dragon Chicken
A perfection from my college days. Quick, simple, and doesn’t need snobby cookware at all. 1 lbs boneless chicken 1/3-1/2 bottle Dinosaur BBQ Wango Tango sauce 3-4 assorted smallish hot peppers (quartered) Cut the chicken in to strips, chunks or … Continue reading
Murgh Vindaloo
Chicken vindaloo, a Portu-Indian favorite. Mine is slightly untraditional, but generally easier to make if you don’t have an Indo-Asian food store to buy some of the more traditional ingredients in. This recipe has been refined over about 12 years, … Continue reading
Nahm Jeem Rong Hai
Roughly translated means: “you’ll cry like a baby grilled steak”. If you’re afraid of flavor fear not – all of the heat is in the dipping sauce which you can moderate at meal time. Try it, please. 🙂 This does … Continue reading
Real Crushed Chili Peppers
Ever wanted to not rely on a plastic tin for your crushed pepper? I enjoy making things, so through trial-and-error, here’s my favorite way to make crushed pepper. I generally serve it fresh or add it to a complex meal, … Continue reading
Kao Kua
Kao kua is a normal base additive to Thai sauces. Also called “rice powder” or “jasmine powder”, it’s essentially pulverized dry-fried rice. Basically put 3x (three times) as much rice grains (I prefer jasmine) as you need powder in a … Continue reading
Cheesy Broccoli Skillet Rice
This was a weird inspiration for me, as I detest broccoli. Pretty much any green veggie could be used. I don’t know what I was thinking really, but it was really good. 1 largish head of broccoli (or “crown”, some … Continue reading
Japirondack Chicken Rice Bowls
This fusion of traditional Japanese cuisine and Adirondack style, with a healthy dose of heat is one of my favorites, and has yet to dissappoint. Even a fussy two-year-old recently proclaimed: “This good chickens, Mashue”. 2 lbs boneless chicken breasts … Continue reading
Posted in Recipes
Tagged adirondack cuisine, chicken, fusion, japanese cuisine, rice
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