Pumpkin Bread Pudding

This a yummy & simple holiday dessert and is also a great alternative to pumpkin pie....

Ingredients:

2 cups half and half (for lower fat version, substitute portion with lowfat milk)
1 15 oz can pumpkin
1 cup packed light brown sugar
2 large eggs
1 1/2 tsp ground cinnamon
3/4 tsp cloves
1 tsp nutmeg
1/2 tsp ginger
1 1/2 tsp vanilla extract
10 cups 1/2-inch cubes bread (I used a mix of French and regular sandwich bread; can also use croissants, biscuits, egg bread, etc...)
1/2 cup golden raisins or cranberries (optional)

Whisk together half and half, pumpkin, brown sugar, eggs, spices, and vanilla extract in large bowl. Fold in bread cubes. Stir in golden raisins or cranberries. Transfer mixture to 9x13 baking pan. Bake at 350 degrees for about 35-40 min. I have tried adding fresh chopped apple chunks and it complements the pumpkin flavor nicely. Serve with ice cream or whipped cream. Enjoy!

(Imaginary) Birthday Cake

FYI, yesterday was Ramin's birthday!!! Since we don't live in the same city, I did not actually bake a cake for him. So in honor of Ramin's glorious day of birth, I have created this imaginary cake for him (just close your eyes and imagine whatever flavor you want). HAPPY BIRTHDAY RAMIN!!!!

(Ramin, sorry my last two posts have been things created by other people or in my mind, haha! Next time I promise I'll post my own tangible, edible creation!)

Apple Swan

This beautiful swan, intricately carved from an apple, will hopefully inspire you in the presentation of your culinary endeavors! Okay okay, I was not the creator of this masterpiece, but a nice chef at the UCLA Med School cafeteria gave it to me at lunch today. He squeezed lemon juice on it to prevent it from oxidizing and turning brown, in which case would make it look like a turkey.

Veal Marsala

Take thinly sliced pieces of veal. Coat on both sides with mixture of flour, pepper, tough of lemon, and olive oil. Heat skillet to medium heat, and cook each side until lightly brown. Serve hot on any tomato-based sauce.

Ultimate Burger

Warning: Do not attempt to cook/consume this meal if you have any cardiac conditions, wish to live beyond the age of 50, are on a diet of any form, or otherwise have a desire to be healthy.

For the rest of you, if you wanna indulge, here's a real gourmet burger meal. Take 1.5lb high quality ground beef. Mix in some crushed pepper, salt, and soy sauce. Grill it on medium heat, nice and thick to keep it juicy inside. Thow on a grilled sourdough bun, a baked potatoe with the fixin's, your favorite rootbeer, and you've got a 4000 calorie fast-track to heaven.

Butternut Squash, Prune, and Chicken Dish

So I decided to try a Persian recipe for a sweet dinner dish. Sautee onions with chicken, add cinnamon, salt, pepper, and prunes. Simmer for 30 min with water. Cut and sautee butternut squash for 20 min, add squash, lime juice, saffron, 3tbsp brown sugar to the chicken and simmer on low for another 30 minutes. A sweet combo!

Chicken stir fry

Took some leftover chicken breast and stir fried in a wok with some sesame oil. Separately boiled up some pasta. Once the pasta is done, threw it in with the chicken, added chopped yellow and orange peppers and some cilantro. Top with oyster sauce.

Shish Kabob

Desipite the fact that its not genuine perisan kabob, its quite a nice thing to try because you can place whatever you like on the skewers. On this I took some thick cuts of top sirloin, bell pepper and onions. Grill on low heat to allow the meat to remain tender.

Grilled chicken salad

Easy. Healthy. Just marinade chicken with some osyter sauce/pepper/lemon juice. Grill and place on your favorite salad.

Fruit Salad with Almond Jello

One of my all-time favorite things about summer is the abundance of fresh, sweet, juicy fruits… from melons to mangoes, fresh fruits abound at farmers’ markets and grocery stores. The fruit salad I made is a twist on a popular Chinese dessert that combines almond jello with fruit cocktail. But why use fruit from a can when you can use fresh fruit?? I chopped up cantaloupe, honeydew, kiwi, pineapple, bananas, mandarin oranges, and strawberries, and added blueberries and grapes. Basically add whatever fruit you can get your hands on and try to get a variety of colors going for a nice visual effect. I made the almond jello from a mix you can find at any Asian grocery store (or you can make it from scratch with Knox gelatin, milk, and almond extract). After mixing all the fruit together, I added the almond jello, chilled it in the fridge, and voila! Some fruit salad recipes call for adding some lime juice and sugar/honey, but I prefer the natural sweetness of the fruit unaltered. Berry delicious!!! :)

New york strip steak

New york strip steak is a griller's pride and joy. Pick a nice thick steak (especially if you like your meat a little rare). I'd recommend getting one with the bone still in because cooking with the bone adds flavor to the meat. Turn on the grill and let it get very hot for 10 min. While waiting, pound in some salt/pepper into the steak to tenderize it. When ready, throw the steak on the grill and quickly seare both sides to seal in the juices. Then turn down your heat to medium and allow it to slowly cook to the desired doneness. Personally, I think a steak cooked more then medium might as well be burned. Served with salad and cayenne peppered white corn.

Rosewater icecream

As we enter the depths of summer, nothing makes a better snack on a hot night than some ice cream. Threw together three scoops of rosewater ice cream, fresh cherries, and chocolate covered raisins. Yummm....

Chilled spicy hot shrimp cocktail

Clean and wash the (preferably fresh) shrimp. Heat up a skillet with olive oil to medium heat. Throw the shrimp on and keep them moving (if they sit in one spot they'll overcook). Add some pepper and, if you're like me and like spicy foods, use a little wasabe to the mix. Once they change to pink, quickly take them off and put into your serving dish. Place in the refrigerator to chill and then serve when needed. Makes a great appetizer, but don't forget to warn people about the wasabe kick!

Scallops with pesto sauce

Take fresh scallops and saute in
olive oil and rosemary on each side until you see them change to a slight yellow color. Once done, place them aside and use the same juices/oil in the pan to cook up some noodles. I chose to use the spaghetti noodles leftover from the prior night, though in general I prefer an angelhair pasta. Mix in some basil pesto (if you're lazy like me, take a spoonful from a jar) and you're done.

Spaghetti

At the end of a long day, there is little better than a nice soothing bowl of spaghetti. Nothing fancy. Just threw it in a pot, boiled it, added some sauce with Italian sausage. Topped with garlic and oregano.

Turkey tacos

For instructions, see turkey taco salad from prior post.

Breakfast burrito

Grill up bacon, eggs and heat up some tortillas till crispy. Wrap with some cilantro and serve with coffee.

Note: best consumed while sitting on a rock in the morning mist with the sound of birds in the background.

Fresh sauteed rainbow trout

Step 1: Go to beautiful lake in the Sierra Mountains

Step 2: Catch lots of rainbow trout

Step 3: Cut the heads off, gut, and filet your own fish at the campsite

Step 4: Stuff with chopped onions, salt/pepper, and butter. Then wrap in foil and throw on the fire.

Step 5: Open when overwhelmed by the sizzling sound and delicious aroma and consume.

Cooking in the Sierras: Carne Asada

Threw marinated carne asada meat onto the fire grill along with some tortillas. washed up some cilantro. When crispy, rolled it along with some salsa and dinner is done.

Khoresh Ghemeh (Persian Stew)

One of the many persian stews. Start with frying an onion, then add meat, let simmer, then add fancy peas and tomatoe sauce. Add french fries on top for garnish. One of my favorites!

Summer Pastrami Sandwich

Here's a easy twist on a classic favorite. Just take some yummy bread (here I used Milton's multigrain) and toast it. Add some peppered pastrami, lettuce, and (instead of tomatoes) try using nectarine slices. Add a little spicy Dijon mustard and you're set!

Seared Ahi

Most important thing for this dish is to get very very fresh and sashimi-grade Ahi tuna. If its not fresh, it won't taste good or have a good texture. Take a pan and prep the pan by heating it on hot with a little oil and wasabe. Wait until the pot is very very hot and then put the Ahi in. Turn it quickly, only allowing it to change color briefly on each side (maybe 30-45 seconds per side). You can season with some black pepper. After removing the fish, you can prepare a base sauce easily by throwing in some sesame seed oil, salt/pepper, and soy sauce into the same hot pan. It will thicken quickly and then pour it onto the serving plate (don't let it burn!). Serve the Ahi on top and can garnish it with your favorite asian vegetables, such as entamabae beans.

Thresher Shark

I cooked this pretty similar to how I would cook any other fish on the grill. However, this time I made a marinade with lemon juice, olive oil, salt/pepper, balsamic vinegar. Let it soak for 4hrs and then straight to the grill.

Needless to say, the fresher the better!

Porkchops

Pretty simple actually. Just get some nice thick porkchops (keeps the inside juicy) and I like to throw them on the grill pretty much with nothing. Then just throw on some salt/pepper and a some soy sauce and you're good to go. I'd recommend in general to have the grill pretty hot before you throw them on. And then once they're on the grill and seared on both sides, turn the heat down. That way the outside cooks and seals in the juices inside.

mini raviolis with sun dried tomatoes

So this is a quick combination of mini raviolis, sun dried tomatoes, peas, mushrooms, and turkey meatballs. I like throwing random things together!

Taco Salad

Here's a quick healthy twist on a dish from south of the border. Grill up some extra lean turkey meat and add taco seasoning. Then serve on some chips, lettuce, and cilantro. Top with salsa of desired hotness (I prefer "hot") and add Tapatio sauce for some extra kick. (Prep time 10 minutes). Ole!

Grilled Pepper Salmon with Pomegranate Marinade

Happy Mothers Day!

Tonight I fired up the grill and tried out a new creation. Took filet of salmon (with the skin still on) and marinated in a combination of lemon juice, pepper, and pomegranate juice. Threw it on the grill (at high heat). Cooked until the outside is crisp and the inside is still pink. Topped with a little more pomegranate juice and a little salad and sweet corn on the side.
Quite delicious.

Honey Glazed Yams

One of my favorite snacks! Honey and butter glazed yams baked in the oven. Cut the yams into coins, glaze with butter and honey, and then bake in the over for about 25 -30 minutes. Enjoy!

Leftovers

In a ongoing attempt to show to show that any culinary creation is welcome, thought I'd post a follow-up to a particularly popular posting from before. Take the leftovers, throw some fresh raspberries on top, and sprinkle with a light vinigrette dressing and dinner is served.
Again.

Salmon and garlic potatoes

Tonight's menu included a tasty twist on a personal favorite. Red leaf lettuce and tomato salad topped with salmon cooked in dill and lemon juice. And on the side, garlic potatoes.

Cereal with blueberries

Just to prove to the timid posters that it is okay to post anything, I decided to post a pic of my yummy breakfast this morning. Just was Graham Cracker Life cereal with blueberries and almond milk.

Balsamic Maple Glazed Salmon

So i got inspired a few weeks ago...to try a new recipe for Balsamic Maple Glazed Salmon. Then I made some persian rice with dill and soy beans to go along with it. Let's just say, i'll definitely make this dinner again!

Mahi Mahi Burgers

Well, tonight the menu had Mahi Mahi burgers. Threw two of them on the bbq along with a nice sourdough bun. Added some cilantro and tomatoes for flavor. And then some fresh mango slices on the side. Yummy!

Rack of Lamb

Superbowl sunday. Threw together a nice simple marinade with salt/pepper/olive oil. Put the rack in the oven after marinading for 1-2hrs with a little rosemary on top....and perfecto!