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Wednesday, June 30, 2010

Why should you vote for Doreen for Fan Favorite?!! Watch and you'll see why!



Thank you all for the continued love and support!!  


For more information about my mom's foundation:
Bonnie A.C. Lee Fang Foundation(BACLFF)
http://www.helphopehonor.org/


DiningwithDoreen goodies...portion of the proceeds go to Nursing Education!
www.cafepress.com/diningWdoreen


Keep on rockin' the votes!!
http://www.foodnetwork.com/the-next-food-network-star-fan-vote/package/index.html

Thank you all for taking the time to vote for me every day!!
Love,
Doreen

Monday, June 28, 2010

My Arroz con Pollo Recipe from "A Taste at The Grove" Demo



Thank you all for coming out to see my demo on Saturday, June 26, 2010 at the Taste at the Grove.  I had such a great time talking to all of you and sharing my recipe for Arroz con Pollo!  For those of you who were there, you know that this dish was dedicated to my mom!  I'm so happy that many of you were able to taste the dish and enjoyed it so much!  Below is the recipe!  Remember...it's just a guideline! 

Last but not least, a special thank you to Jennifer and Jenny for putting such a fabulous event together and for inviting me to be a part of it! 
And of course to Cadillac, Starbucks and Los Angeles Magazine for sponsoring this terrific event!


I hope to see all of you again very soon! Until then...all the best!
Love,
Doreen

Arroz con Pollo
Recipe Courtesy of Doreen Fang

Serves 4-6

Ingredients

6 Chicken thighs (skin on), washed, cleaned and patted dry
2 Tbsp Canola oil
Kosher salt, season to taste
Black pepper, season to taste (be generous)
¾ cup White onions (approximately 1 small onion), medium dice
3 Garlic cloves (large), minced
1-1/2 c Long grain rice
3-1/4 c Chicken stock (have extra on hand in case you feel the rice is too dry still)
2 Medium tomatoes, medium dice
1-1/2 c Jalapeno Pato Sauce (green can) Can be found in the Mexican Food Section at your local market

Garnish
¼ cup Green onions, finely chopped
2 Tbsp Yellow chili peppers (approximately 1 medium sized chili), finely diced
2 Tbsp Jalapenos, finely diced
¼ cup Fresh cilantro, finely chopped
Light Sour Cream – Daisy brand
Jalapeno Pato Sauce

Instructions

Heat oil in a large sauté pan (make sure your sauté pan has a lid, if you don't, just use foil) on medium high heat till hot, add chicken thighs, skin down till golden brown and releases from pan easily. Approximately 4 minutes, flip and cook for another 4 minutes. Remove chicken from pan, set aside. Pour out remaining oil, but reserving 2 Tbsp in the pan. Over medium heat, sauté onions, garlic stirring frequently so that the garlic does not burn. Cook till soft and translucent, about 5 minutes. Add rice to the pan, sautéing till the rice because slightly toasted, about 4-5 minutes. Stir continuously so the rice does not burn. Add chicken stock, be careful of the steam when pouring the cool liquid into the hot pan. Add tomatoes and Pato sauce. Stir, till completely mixed, taste liquid for seasonings. Add salt and pepper to taste. Carefully nestle the chicken into the rice, cover with lid and bring to a boil. Reduce the heat and allow it to just simmer. DO NOT STIR THE RICE ANYMORE OR IT WILL BECOME GUMMY. This will cook for approximately 30-35 minutes, but occasionally check the rice to make sure it’s not burning on the bottom and that there is enough liquid.  If the rice looks and tastes like it stil needs more cooking time, add a bit more liquid and allow it to continue to cook till its done.

Taste the rice, make sure it is fully cooked, season accordingly. Pull out chicken and set aside.


In a bowl, combine the green onions, yellow chili peppers, jalapenos and cilantro till thoroughly mixed and add it to the rice and combine thoroughly.

Dish out the rice and put a piece of chicken on each bed of rice. Top with Jalapeno Pato sauce and a dollop of sour cream.




I'm also including the recipe for a lovely salad that is cool and refreshing to eat with your Arroz con Pollo.


Crisp Romaine Salad
With Cilantro-Pumpkin Seed Dressing
Recipe Courtesy of Doreen Fang

Ingredients

Salad

2 Hearts of Romaine lettuce, medium chop
1/4 Red onion, thinly julienned
2 Roma tomatoes, large dice
1 cup Shredded Monterey Jack Cheese
2 oz Pumpkin seeds (already shelled)

Dressing

1-1/2 c Fresh cilantro, rough chop, packed
1-1/4 c Canola oil
5 Tbsp White wine vinegar
3 Cloves garlic, small
1 tsp Ground cumin
1 tsp Jalapeno, minced
2 oz. Pumpkin seeds (shelled)
Kosher salt
Black pepper

Combine all ingredients in a food processor or blender. Blend until almost smooth, it will look kind of thick. Season to taste with salt and pepper. Cover and chill. This can be made the day before. Bring this to room temperature, shake it up or re-whisk before serving.

Assemble

Put all salad ingredients, except the pumpkin seeds in a large bowl, add enough dressing to lightly coat, toss. Sprinkle with pumpkin seeds and serve.

Wednesday, June 23, 2010

My Popular Cilantro-Lime Chicken Tortilla Crisp Recipe from the Del Mar Summer Solstice!


Last Thursday, June 17th, I had the honor of participating in the Del Mar Summer Solstice. Fellow finalist and friend, Aarti and I were asked to create a special bite of deliciousness for the guests of the event...I immediately felt like making something with a bit of Mexican influence. It was a huge hit with the crowd and they just loved it! So I promised that I would put the recipe online so that everyone could make it themselves.

I want to preface by saying that I rarely measure when I'm cooking because so much of my cooking is done visually and most importantly taste. Ingredients might not always have the same tastes and flavors depending on the ripeness or time it was picked. So please keep in mind to adjust the amounts of ingredients accordingly. The one thing that I like to emphasize about cooking is that recipes are just a guideline, create and cook as you please to make a dish your own. Enjoy this dish as much as the guests at the event!

Cilantro-Lime Chicken
with a fresh cilantro creme
on a homemade tortilla crisp

Cilantro-Lime Chicken

1 Roasted chicken – remove all meat from chicken, discard skin, fine chopped
3 Tbsp Oil
3 Tbsp Unsalted butter (keep extra on hand)
1 sm White onion, minced
1 bu Green onions, minced
3 cloves Garlic, grate on microplane
3 Serrano chilies, minced
2-3 Red chilies, minced
4 Roma tomatoes, small dice
½ bu Fresh cilantro, finely chopped
1-1/2 juice of limes (approximately)
Kosher salt
Pepper
½ sm Red onion, minced (for garnish)

In a large sauté pan over high heat, add your oil and butter, allowing to butter to melt and both to heat up. Add the onions, green onions and garlic and sauté, lower heat to medium so it doesn’t burn. Let it cook for about 5-7 minutes, stirring occasionally. Add both of the chilies and continue to cook slowly, another 5 minutes, add the roma tomatoes, including all the juice from the tomatoes. Season with kosher salt and black pepper to taste. Let this simmer for about 5 minutes and then add the chicken. If the mixture doesn’t seem moist enough, you may add a bit more butter to it. You don’t want it to be dry in texture at all. Allow to cook slowly for 3-5 more minutes , take off heat and add cilantro and fresh lime juice. Please feel free to add more lime juice or cilantro if you like. Allow this mixture to cool. This can be made one day prior, which really allows the flavors to develop.

Cilantro Crème
8 oz Sour cream (Daisy Brand preferably)
½ bu Fresh cilantro, finely chopped
1/8 tsp Ground cumin
Kosher salt – to taste
White pepper – to taste

Combine all the ingredients well, taste for seasoning and adjust accordingly. Make the crème one day prior so the flavors will completely develop into the sour cream. If you are serving this as an appetizer, put the crème in a squeeze bottle for ease and convenience.

Homemade Tortilla Crisps
Cut the tortilla in half then into 6 triangles.
Kosher salt
Oil for frying, bring temp to approximately 365-375.

Once the oil is ready, test a few chips to see how they are cooking, you want them to cook evenly and of course, not burn. If the oil is too hot and the chips are burning, turn down the heat, wait like 10 minutes and try again. You will fry the chips until they are golden brown. Immediately take them out and put them on a paper towel to soak up excess oil and salt them. Once one batch is cooled, transfer to another container so you don’t but a hot batch of chips with oil onto the chips that are done.

Get a chip, using a teaspoon, but a little rounded drop of chicken, put a little squeeze of cilantro crème and top off with a little sprinkling of fresh red onions.

For more information about the event please check out the links below:

http://www.ranchandcoast.com/ATTEND/15/TASTINGS/1811/DEL-MAR-SUMMER-SOLSTICE/PAGE/1/

http://www.delmarmainstreet.com/

I want to thank Anna Haerle and the entire Del Mar Village Association (a nonprofit organization dedicated to enhancing the vitality of the historic Del Mar Village) for inviting me to participate in such a wonderful event.  And all of the guests who came over to eat my food, talk to me and of course, all the amazing compliments on the food I prepared.  It was such a pleasure for me and I hope to see them all again very soon!

Happy Eating!

Doreen


Excellent Ropa Vieja @ Habana in Costa Mesa

Habana
2930 Bristol Street
Costa Mesa, CA 92626-5934
(714) 556-0176

I've just been eliminated...and my close friends and I go grab some dinner after doing a photo shoot.  The night was so beautiful so we decided to have dinner on the patio.  

I shot this in two parts, so keep watching!

Oh!  warning!  I said the F word twice in here...so either cover your ears or say bleep yourself. 





My favorite dish of the night was Kevin's beef dish...here's the description on the menu so you won't forget it!  It's seriously killing me right to see this and to write about it because I am starving!!  I wish a could reach into that video and take the plate and have some.

Ropa Vieja/OldClothes (WITH MADUROS). $13.50
Shredded beef cooked in a Cuban spiced tomato base sauce. A Cuban classic!


This was so tender and flavorful, the flavors itself were seem simple, but done so well.  If you've never had Cuban food and you might be afraid to eat something new that you think might have some overwhelming new flavors, this would be the perfect dish to get.  Like I said, had great simple flavors, nothing unfamiliar...it was so awesome!  I swear, I wanted to reach over and just rip the plate out of Kevin's hands...it was that good.  My polenta was fine, it was pretty heavy though and the red peppers really did give my tummy some grief.  But overall, it had really nice flavor.  I'd probably pick either of the chickens for second place.  I'd like to go back and really just go through the whole menu and ask for their recommendation.  

It was really a terrific day and evening despite my being eliminated!  I was surrounded by great friends and so much love!  And all the texts and calls of support were fabulous!  I had a terrific day! 

Just so you guys know, I really miss writing my posts more often...things have been pretty much non-stop, but things are moving along really well. 

I am going to keep on making video posts for you guys and I hope you are all enjoying them.  I was told my a friend of mine that I should keep some of my colorful language that I so love to say in my videos.  So, I'm just warning all of you now...you will hear some of my favorite words!  


Please continue to vote for me for fan favorite!  I know it's a lot to ask of each of you, but if you can recruit other friends and family to do it everyday, we can still keep me up there!  I know...it may seem futile, but it can lead to my own web show!  

http://www.foodnetwork.com/the-next-food-network-star-fan-vote/package/index.html

Here's the link to make it easier!  Thank you all so much for the constant support!!  

Check out all the new gear at:  www.cafepress.com/diningWdoreen

Thank you all!!  I have more posts to come!
Until next time...Happy Eating!!
love,
doreen

Sunday, June 20, 2010

Del Mar Summer Solstice - Cilantro-Lime Chicken Recipe



Hi Everyone!

The Del Mar Summer Solstice was such a huge success and the setting was just spectacular!  Everyone there was so fabulous and it was just a terrific crowd!  My Cilantro-Lime Chicken Tortilla Crisps were a hit and I will post the recipe shortly!  I lost my voice from talking to so much, but it was so worth it!  It was so much fun meeting everyone and talking about the dish I made and what I'm doing right now.

I had an amazing time and will have my recipe online for all of you very soon!  Celebrating father's day with my family and I hope each of your are too!

Love,
Doreen =)

Wednesday, June 16, 2010

Appearance tomorrow, June 17th @ the Del Mar Summer Solstice

Tomorrow evening Aarti and I will be at the Del Mar Summer Solstice from 5pm-8pm.  Along with other restaurateurs from the area, Aarti and I will be serving up our own culinary creations for attendees to savor!

Here is a little information on the event! 

DEL MAR SUMMER FESTIVAL HIGHLIGHTS
Come experience delectable culinary creations from Del Mar’s highly regarded restaurants, enjoy selections from some of California’s best wineries and breweries and participate in a lively silent/live auction. Backed by the enticing sounds of steel drums, amazing front-row sunset views and balmy ocean breezes this is the way Del Mar celebrates the arrival of summer! 5pm to 8pm.

The event takes place at Powerhouse Park, and within walking distance of Del Mar City Beach.

For more information on this event, please go to: http://www.delmarmainstreet.com/html/DMVA_special_events.php


Thursday, June 10, 2010

AYCE BBQ @ Big Thunder Ranch in Disneyland

I also want to thank everyone for all the support and love you have all given to me during this whole amazing adventure on the Next Food Network Star!  I have a little message for all of you!!  xoxo

I'm going to just get to the video first then...i'll give you a short recap.



Overall, for the amount of food and the average price, (but for annual pass holders, check for discounts) it's a great value to a lot of food.  I'm not normally a big AYCE type of person, despite the fact that I did in fact have AYCE Korean BBQ at Shik Do Rak in Irvine.  Not bad....tons of food, and for $16, that's pretty decent!   All the dok bo sam, great sides....oh, I digress.

Back to the bbq.  I will say, the ribs were tender, but not super moist, I think it would've been nice to have more sauce to dip it in.  They didn't offer any extra bbq and I didn't ask.  I think if I were ever to to this again, I'd like to ask and see if there is extra sauce.  The chicken could have used a heavier hand in the seasoning department, but it was perfectly cooked. 

Let me say, we all know that so many restaurants really f-up chicken...they cook it to death till you can't squeeze even a tear dropper worth of juice out of the chicken carcass.  This place really got the chicken temp and cooking time down pat!  I mean, they were just so moist inside!  I freaking can't stand dry chicken!  You all know what kind of chicken i'm talking about too!  The one that you can pick up and throw across the room and play frisbee golf!  It's ridiculous!  My advice...learn to cook chicken properly!  And I didn't even need to say that here.  I really enjoyed the bbq baked beans, they were nicely flavored, kind of sweet.  Corn bread, a little dry...I could've easily slathered one ball of butter on each half.   The slaw, was so so...it won't be winning any contestants anytime soon that's for sure, but since i do like to incorporate some type of veggies in my diet when i'm eating so much meat, it was nice to have that as an accompaniment.

This place is great for kids...there are cowboys and cowgirls singing, entertaining and talking to everyone.  It can get kind of loud, so if you are thinking you are going to have a nice, quiet, intimate AYCE bbq meal, you're in the wrong joint! Hell, I even started singing zippity do da when they were performing it!!  I also clap for the performers when they are done becaue so often no one acknowledges them after they finish a song.  How rude right?!  I just want them to know that someone is listening and that we care!

Anyhow...over all, the chicken and beans were my pretty good and my favorite items of the day.  Is the flavor out of the world amazing???  no...but i think they cooked it so well and for that, this place is worth the price especially if you can pound some food! 

Just to make a note about my favorite restaurant in Disneyland - it would be Catal in Downtown Disney.  The last time i was there, I had a FANTASTIC dinner there!  The new menu was awesome!

Ok, i must go to bed!  

Happy eating to you!!

(Note to self - stop writing posts while on lunesta!!  i'm completely awake now and have made some minor changes! haha)

Friday, June 4, 2010

Dodgers First Pitch and my Jalapeno-Crab Wonton Recipe!!


My fellow contestant Das and I had the most incredible and memorable opportunity of a lifetime on Wednesday, June 2, 2010.  The L.A. Dodgers asked us to throw out the Ceremonial First Pitch for their game against the Arizona Diamondbacks. 

Prior to throwing out the ball, we were there to meet winners from their promo to "Meet the Finalists from "Next Food Network Star"!  We each had one of our recipes made by Levy Restaurants (Thanks to Chef Joseph and Sous Chef Shannon) and it was served in the Dugout Martini Lounge to the winners and other Dugout Club members.  We also had photos taken with all the winners...they were all so nice and it was such a surreal experience to sign the recipe cards and take pictures with everyone!  Unreal...but so cool.


My recipe was a Jalapeno-Crab Wonton with a spicy chili dipping sauce...


So happy they were a huge hit!  Everyone was eating them up!!  HOT!  SPICY!  with a hint of sweetness!  Oh!  and CRUNCHY!

Ok...watch the video then I will make a few notations and corrections. 



NOTES: 
Yes, your eyes are not playing tricks on you, my name was spelled wrong.  When I opened the bag and saw FAOG, I started laughing my ass off too.  I thought it was hilarious!  Honest mistake, they might have been reaching for the N and accidentally grabbed the O.  I love a good laugh, and this made the whole day more fun and memorable.  They are graciously going to give me another jersey with my name spelled correctly! 

Also, I am a California Cuisine specialist!  I am not sure where Asian Cuisine specialist came from!  I know...it's easy to assume since I am Asian and I did make wontons.  hahaha...but that's ok. 

It was such a fabulous day and I want to thank Erica at the Dodgers for taking such great care of us and all my friends and family who came out to watch me throw out the pitch!!  It was one of the greatest days!

If you'd like to try my Jalapeno-Crab Wontons here is the recipe!

Ingredients:
2 tbsp Vegetable Oil
1 cup Minced Shallots

1 cup Finely Chopped, Jalapenos
2 cup Finely chopped, Green Onions
2 tsp Minced garlic (approximately 6 cloves)
½ tsp Young ginger – using a microplane or a ginger grater to make it like a pulp)
1 - 8 oz can Water Chestnuts, minced
1-1/2 tsp Kosher Salt
¼ tsp Ground White Pepper
1 lb Cream Cheese (Philadelphia brand) – softened
1-1/2 cup Lump Crab Meat
Juice of ½ a lemon
1-3/4 tsp Salt – but taste before seasoning
2 packages Wonton Wrappers
Bottle of sweet chili dipping sauce (any brand)

Instructions

Making the filling:
Heat oil. Sauté shallots, jalapenos and green onions. Stir a few minutes, add garlic and ginger. Keep stirring. Add water chestnuts. Salt and white pepper to taste. Sauté till softened and cooked, about 8-10 minutes. Allow this to cool thoroughly.
In a separate bowl, combine the cream cheese and crab meat. Add the cooled, sautéed vegetable mixture and thoroughly combine. Add lemon juice and salt. Taste for seasoning.

Making the wontons:
Use a ½ tsp, but a generous rounded ½ tsp and put in center of the square wonton wrapper. Dab with water along all four sides, make a triangle, making sure it’s sealed properly.
It’s better to make this ahead of time and freeze it to keep the seal tighter so when you deep fry them, the filling won’t come out.
Deep fry till golden brown. Makes approximately 75 wontons.

Recipe Notes:
Serve hot right away after deep frying with the sweet chili dipping sauce.

I hope you enjoy them!! 

Happy eating!

Thursday, June 3, 2010

Thank You Big John Tee (Takenaka) and Lushun Quon


I want to thank and acknowledge my terrific crew:

Big John Tee (Takenaka) for doing all my camera work for diningwithdoreen

Lushun Quon for all the time spent editing!

You guys are the best!!
Many thanks!

Love,
D =)

My Demo on KTLA and Spicy Chicken & Cucumber Cold Noodle Salad Recipe

Thank you Allie Mac Kay for having me on KTLA's Morning Show with you! 



Another great summer drink that not only kids and adults love! 

Old School Sherbert Punch

1 - 2 liter   Gingerale
1 - 64 fl oz Pineapple Juice
1 - gallon   Rainbow Sherbert
                        Ice fill the bowl
                        Mint to garnish

Put everything in a punch bowl.  Make scoops of sherbert and put into the bowl.  I like the big scoops because each person can have a scoop when they ladle the punch into their cups.  Then garnish with a sprig of mint and drink it up!

For the adults who just can't have a punch without some alcohol...add some vodka!  Raspberry vodka would be perfect!

This is such a super easy and fun drink for everyone of all ages!

Next up: Spicy Chicken & Cucumber Cool Noodle Salad


Here's my recipe which I think is a perfect dish to eat on a hot summer day!! 

Spicy Chicken and Cucumber Cold Noodle Salad
Recipe courtesy Doreen Fang

Ingredients:
1 pound Chinese noodles (recommended Quon Yick Noodle Co. Brand)
3 cloves garlic, minced
1 teaspoon Sriracha sauce (not afraid of spice - keep adding more!)
1 teaspoon La Yu (hot sesame chili oil), plus extra for drizzling on noodles
1 teaspoon sesame seed oil
2 tablespoons rice wine vinegar
1 teaspoon hoisin sauce
½ cup soy sauce (recommended: Aloha brand)
Fresh cracked black pepper to taste
¼ cup cilantro, finely chopped, plus extra for garnish
¼ cup scallions, finely chopped on the bias, plus extra for garnish
2 large chicken breasts, shredded (you can buy a roasted chicken or boil your own)
½ medium red onion, julienned
2 hot house cucumbers, seeded and julienned (approximately 2” in length)

Instructions
In a large pot of boiling water, add the Chinese noodles. Stir occasionally to make sure the noodles are not sticking to each other and cook until al dente (about 5-6 minutes). Strain into a colander, rinse with cold water, and toss with a drizzle of the extra La Yu (hot sesame chili oil) to keep from sticking.  This can require a lot of the chili oil, so if you don't want to add that much of the chili oil, just re-rinse the noodles under cold water to loosen them up and just let it drain slightly before you add the sauce.

In a large bowl, whisk together the garlic, Sriracha sauce, La Yu, sesame seed oil, rice wine vinegar, hoisin sauce, and soy sauce. Taste for flavor, and add fresh cracked black pepper. Feel free to add more spice or sweetness to this vinaigrette to meet your tastes. Add the cilantro and scallions to the bowl (reserving the extra for garnish), and give it a final taste. Season to taste. Refrigerate for up to an hour to chill and allow the flavors to develop.

In a large bowl, add the noodles, chicken, red onions, and ¾ of the cucumbers. Add enough vinaigrette to cover and toss. Taste and add more vinaigrette accordingly being sure not to over-saturate. You can chill the noodles for an additional hour to make them really cold.  Prior to serving, put remaining cucumbers on top and garnish with the extra cilantro and scallions.

Serves 4

Tuesday, June 1, 2010

BEST Braised Pork Belly @ Shin Sen Gumi with Aaron Takahashi


Shin Sen Gumi
18517 S Western Ave
Torrance, CA 90501
(310) 715-1588
 
For some odd reason, I couldn't download this episode as a whole, so I had to break it up into two parts.
 
Part 1



There's a little more...so keep watching!
Part 2



I had a great time eating with Aaron, as usual...and I didn't even get to show off everything we ate, but I definitely put the highlights in there!  One thing we had, that we didn't catch on film, was the liver.  OMG...chicken liver is not my friend.  I know that many people might enjoy it, but, it was not my favorite thing...though we were told that it is extremely popular with the patrons.  So if YOU love chicken liver, you might love it.  For me...I couldn't scrape the taste off my tongue fast enough. 

My favorite items of the night are the buta no kakuni (braised pork belly) TO DIE FOR!!  Holy Moley!!!  AMAZING!  If you didn't see the video, you have to see how beautiful it looks.  Everytime I see the clip, i just want to reach out and grab it and shove it in my mouth.  It seriously makes me salivate and yearn to go back and eat it with a hot bowl of sticky rice.  The karaage had terrific flavor and was just marinated so well. 

The service was awesome, all of the staff was extremely friendly and helpful when we had any questions.  I really appreciated that!  

Anyhow, I really enjoyed eating here and can't wait to go back and eat that freakin' pork belly!!  If you've never been, or have but never got the pork...you HAVE to try it! 


Thanks for watching and reading!! 

Happy eating!!

Special Thanks and Credits to:

Camera Man:  Big John Takenaka

Editing:  Lushun Quon