Anyways, I'm still on my quest to eat more veggies and so far, its going ok, I still haven't brought myself to make a salad yet. I really want to too... fuck. Maybe next time.
Roasted Asparagus w/ lemongrass, ginger, and tea vinaigrette
From (Gordon Ramsay's Maze)
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| I would probably charge about $26 for this appetizer |
Ingredients
- Asparagus, bay leaves and thyme
- Lemon ginger tea vinaigrette
- lemon grass, ginger, lemongrass tea, rind of lemon, lemon juice, black tea, white wine vinegar, sugar, salt olive oil
Cooking
- For the asparagus, I had to blanch them which is a technique that you can use to cook veggies. Basically, you cook your veggie in boiling salted water for a brief period of time until they are just tender, then you take them out and plunge it into an ice bath to remove the heat and stop the cooking process. This allows you to to keep a vibrant colour on your veggies as well.
- After I blanched the asparagus, I had to skewer bay leaves and thyme through the asparagus (which is a huge pain in the ass holy fuck) and then baked them with some salt and pepper, more bay leaves and a few thin slices of butter.
- With the vinaigrette, I just put all the ingredients together, brought it to a simmer and took it out and strained the result. The vinaigrette was interesting because it had a slight hint of tea flavour. However it was way too sweet so I should've put more white wine vinegar and a little more salt I think.
Spiced Pork Chop (From Gordon Ramsay's Healthy Appetite)
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| Pork chop with garlic potatoes and rainbow carrots |
I spent so much more time making the sides than the actual pork chop. Shit took forever cuz of all the boiling I had to do lololol
Ingredients
- Pork chops: chili powder, paprika, salt and pepper, thyme, olive oil, garlic, star anise, coriander seeds
- Potatoes and carrots yo
Cooking
- For the pork chops I just marinated the pork chop. I found that if you marinate meats on wax paper instead of doing it in a bowl, you can wrap the meat in the wax paper when you are done combining the ingredients and save space by not having to put the bowl in the fridge or wasting a zip-loc bag. Gotta save mother nature man. She's beautiful and you people are turning her into a whore!
- One note about star anise is that it is a pretty strong flavour. The seeds are taste a little "aniseedy" and that ain't me. If you ever try to marinate with them, make sure you crush it finely, that's my tip.
- For the garlic potatoes I boiled the potatoes for about a million years and when they were done I sliced them up and fried them up with butter, seasoning, coriander seeds, and garlic until they were crispy. Pretty delish.
-For the rainbow carrots, I blanched them an cooked them with some butter, seasoning and coriander seeds and tossed it with some fresh coriander. PS I nutted when I saw there was such thing as purple carrots. Shit got intensely real for me after that.
As a fun fact, coriander is also called cilantro. Don't ever say I don't like to have fun. Proof. Word is bond yo.
