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Thursday, October 30, 2014




Happy Halloween

Poisoned Caramel Apple
This recipe is courtesy of Chef Doreen Fang
Serves
Prep Time
Total Time
1
5 minutes
5 minutes

Ingredients
2 ounces Sour Apple Schnapps
1 ½ ounces Butterscotch Schnapps
1 teaspoon Grenadine
Gummy worm
Thin slice red apple garnish (optional)

Directions
Fill cocktail shaker full with ice, add sour apple and butterscotch schnapps, cover with lid and shake vigorously.  Strain and pour into a martini glass.  Using a teaspoon, slowly pour grenadine in a thin stream into the middle of the glass, allowing it to settle to the bottom.

Garnish with gummy worm or apple slice and serve immediately.

Monday, July 7, 2014


Spicy Ahi (Tuna) Poke
Recipe courtesy of Chef Doreen Fang
Serves
Prep Time
Total Time
3 to 4
20
2 hours with chilling time

Ingredients
2 pounds fresh Ahi (tuna), sushi grade, medium dice
1/2 cup Aloha Shoyu (soy sauce)
1/2 cup granulated sugar
2 tablespoons + 2 teaspoons mirin*
1 teaspoon garlic, grated
3/4 teaspoon ginger, grated
2 to 3 Thai chilies, thinly sliced
2 teaspoon sesame oil
1 cup green onions, finely chopped
1 teaspoon ichimi togarashi*

Directions
Place diced ahi (tuna) in a medium size bowl, cover and refrigerate until ready to combine other ingredients.

In a small saucepan over medium heat, add the soy sauce, sugar and mirin. Bring to a boil and reduce heat to low, add garlic, ginger and Thai chilies stir, let the sauce reduce and thicken, this will be approximately 3 to 5 minutes, stir sauce frequently. Remove from heat and allow the mixture to cool. Once cooled, pour into the bowl with the ahi (tuna) and gently combine the sauce with the fish.

Add the sesame oil, green onions and ichimi togarashi mixing until completely combined.

Allow the ahi (tuna) to sit in the refrigerator covered for one to two hours to allow the flavors to develop.

Serve poke chilled either by itself or with wonton chips. If serving during a party, keep the bowl over ice to keep the poke chilled.

*    Mirin is a Japanese sweet cooking wine. You can find this in all Asian markets and the Asian aisle of a supermarket. 

*    Ichimi togarashi is a single dried chili pepper you can find at any Asian market.

Wednesday, July 2, 2014

Happy 4th of July!

Check out the Vegas Morning Blend on Friday, July 4th for this segment on my...

Spicy Cold Noodle Salad

This recipe is courtesy of Chef Doreen Fang
Serves
Prep Time
Total Time
6-8
30 minutes
30 minutes

Ingredients
1 pound spaghetti, cooked per directions on box

Dressing
2 Tablespoons Sriracha chili sauce
2 teaspoons sesame oil
½ cup red wine vinegar
¼ cup hoisin sauce
½ cup soy sauce (preferably Aloha Shoyu)
¼ cup granulated sugar
2 Tablespoons canola oil
1 teaspoon Ichimi pepper (Japanese chili pepper)
3-4 cloves garlic, minced

1¼ cup red onions, julienned, loosely packed
3 cups hot house cucumbers, julienned
3 cups carrots, julienned, approximately 3 medium carrots
3 stalks green onions, finely chopped
½ cup cilantro, rough chopped
2-3 cups poached chicken breast, shredded (optional)

Directions
Cook spaghetti noodles according to the package directions, drain and lightly coat with canola/vegetable oil. Set aside. (This can be made the night before and put in an airtight container).

While cooking the pasta, in a medium bowl, add all the ingredients for the dressing into the bowl and whisk. Add the red onions, combine and allow the dressing to chill at least 15 minutes in the refrigerator.  This can also be made the night before, covered in an airtight container.

In a large bowl, add the pasta, cucumbers, carrots, chicken, green onions and cilantro. Pour the dressing into the bowl and thoroughly combine. You may serve immediately or cover tightly and chill till ready to serve.

This is the perfect dish to serve on a hot summer day. It’s light, healthy and delicious!

Wishing you all a safe and Happy 4th!