Wasabi Mayonnaise Salmon Recipe

There is an exchange that happens in my household. I ask "what should I make for dinner?" and I hear the refrain "Japanese food." The problem is many of the necessary fresh ingredients for the Japanese food in my repertoire, such as shiso, shiitake or enoki mushrooms, gyoza wrappers, mentaiko, udon, daikon and tuna, are not ingredients I typically have on hand. In fact, I need to go to an Asian specialty store to buy them. But I do have a few recipes that come from one of my favorite cookbooks, Let's Cook Japanese Food! that I can make at a moment's notice. And now I have a another one, salmon with wasabi mayonnaise.

The other day I was looking for Japanese salmon recipes and found one for Sake no Mayonnaisu. I didn't actually have any mayonnaise on hand, but I did have wasabi mayonnaise! Why not use it instead? It was perfect. The mayo protects the salmon from drying out and extends the flavor. I am going to give you the instructions for making it with salmon fillets but you can make it with steaks as well. The basic procedure is to broil it on both sides, then add some mayo--as much or as little as you like, then broil it again slightly and serve. I think you could use other flavored mayo too such as miso mayonnaise or Dijon mustard mayonnaise to good effect.

This is such an easy recipe for salmon, I hesitate to even call it a recipe. But the truth is, we all need a few dead simple options. It's not that cooking takes too much time, but it does take some thinking. This is a recipe for those days when you literally can't think straight.


Wasabi Mayo Salmon, adapted from Let's Cook Japanese Food!serves 4

Ingredients

4 4-5 ounce fillets of salmon, I used Copper River Coho
1/4 cup wasabi mayonnaise (I like the Trader Joe's brand)
Salt

Instructions

To prepare the fish, slice a few gashes in the skin, to allow it to crisp up nicely when broiled. Season the fish with salt and allow to rest for at least 10 minutes before cooking.

Preheat your broiler, if necessary. Broil the fillets 4 minutes per 1/2 inch thick, starting skin side up, flipping the fish once during cooking. One to two minutes before the fish is done, top each serving with the mayonnaise and return to the broiler. Serve immediately.

Enjoy!

BLUEBERRY OATMEAL BREAKFAST PUDDING

i must say, i love a big, healthy, delicious breakfast.  it's my most favorite meal of the day.  i was told...

"EAT BREAKFAST LIKE A KING

LUNCH LIKE A QUEEN

and DINNER LIKE A PAUPER"

pretty much works for me. i'm a believer in breakfast being THE most important meal of the day.  go big...or stay home !  so for the next few months i'll be posting some of my favorites like Protein Pancakes, Pumpkin Oatmeal Bake, Granola Bars, Protein Pumpkin Pie and what ever else i come across that i find worthy to start the day out right.  don't worry BACON will be involved.  it doesn't always have to be too too healthy, but it definitely has to be fit for a King.

this breakfast treat is really healthy and oh so easy...all the ingredients go into the blender 'till smooth and then baked.  it's tasty, satisfying, warm, healthy and keeps well for quick warm-up breakfast through the week...AND very versatile.  you can easily change up the flavors. try different nuts , different fruits, dried fruits or maybe add a little ginger or pumpkin spice.  YUM!  i enjoyed mine with some non fat greek yogurt mixed with a little ginger syrup and some fresh berries.  i think it needs a little something because it can be quite dense on it's own...but any way you have it...warm or cold, on the go or at home with the fam....it's DELICIOUS

BLUEBERRY OATMEAL BREAKFAST PUDDING

found HERE at Diet, Dessert and Dogs
with many thanks to Ricki and all her tasty goods

i've copied the recipe for your convenience and added my notes in bold italics.

INGREDIENTS

1/2 cup (75 g) lightly toasted hazelnuts (filberts), with skin

1/2 cup (75 g) lightly toasted cashews...i used roasted, lightly salted almonds

1/2 cup (60 g) old-fashioned rolled oats (not instant)

3/4 cup (180 ml) unsweetened applesauce
2 tsp (10 ml) pure vanilla extract
2 Tbsp (30 ml) agave nectar or maple syrup; or 10 drops stevia liquid...i used 3 Tbsp. sugar free maple syrup
2 tsp (10 ml) cinnamon...and a little fresh ground nutmeg
1/8 tsp (.5 ml) fine sea salt...my almonds were lightly salted
1-1/4 cups (300 ml) unsweetened, plain or vanilla soy or almond milk...vanilla almond milk works great
1/2 cup (120 ml) fresh or frozen blueberries (do not thaw first if frozen)
i added 1 Tsp ground flax

Preheat oven to 350F (180C). Grease a 4-6 cup (1-1.5 L) casserole dish....2 qt 8 x 8 pyrex glass

In the bowl of a high-speed blender*, place the nuts, oats, applesauce, vanilla, agave, cinnamon and salt. Pour the milk over all and blend for about a minute, until perfectly smooth and creamy. Pour mixture into the casserole dish, then gently fold in the blueberries (scatter a few extra blueberries over the top if you like, as they won’t sink).
Bake in preheated oven for 40-50 minutes, rotating the casserole about halfway through, until the edges begin to puff and crack and the top appears dry. Allow to cool somewhat before serving; may be served warm or cold. Makes 4-6 servings. Store, covered, up to 4 days in the refrigerator. May be frozen.
*To make with a regular blender: Pour in the milk first, then add the remaining ingredients (except blueberries). You may need to blend in batches to achieve an equally smooth consistency.
i made mine in a regular blender with no problems.  i'm sure a food processor would work as well.

Tean's Gourmet Crispy Prawn Chilli

I blame Celeste.  I was noodling along, quite happy with my cock sauce (aka Sriracha), when I read her delicious recipe for her mum's Mamak-style noodles.  At the end she had a picture of an interesting jar, under which she mentioned, quite glibly - "Serve with a side of sambal if wanted."  I filed the name on the jar - Tean's Gourmet Crispy Prawn Chilli - somewhere in my brain and told myself I should buy it next time I saw it.  I promptly forgot and months went past.  One day I happened upon it in D&K in Footscray, remembered, and bought it.

Crispy Prawn Chilli, where have you been my whole life?  Tiny, crunchy nuggets of fried garlic, chilli pieces, and pleasantly, just ever-so-slightly pongy prawns, bound together by radioactive red oil.  Oh, garlicky, spicy, crunchy seafood heaven!

I want to share my recipe (if you can even call it that) for fried noodles that is quick, easy, kid-friendly, but also delicious for adults, on its own or with a big turbo-charged spoonful of Crispy Prawn Chilli love on the side.

You need some noodles, either fresh or dried.  If using dried, they should be egg noodles.  Cook til al dente and drain.  If fresh, soak in boiling water for a minute before rinsing very well to get rid of the soapy taste from the alkaline water used to make them (see here).

 
Finely chop garlic and chop up whatever vegetables you have.  If you do not have children snapping at your heels, I recommend finely julienning the vegies.  Soak some Chinese mushrooms in boiling water for 20-30 minutes, cut off the stems, and slice them up too.  I recently learned the best are the ones with pale tops, crisscrossed with darker brown (i.e. not the ones I have in this photo!)

Heat a wok or frying pan to very hot before adding a generous amount of oil.  Allow to heat and throw in chopped garlic.  Add vegies.  Fry for 3-4 minutes.  Add noodles.

Add a couple of shakes each of light soy sauce and fish sauce as well as about 1/2 a tablespoon of white sugar.  Toss, toss, and toss for a few more minutes until noodles are nicely coated with sauce, vegies are cooked, and everything tastes yummy.

Anoint with a big dollop of crispy prawn crack before inhaling.  Oh, so good.

Now, having tasted this forbidden fruit, innocent dishes such as potato & leek soup or cauliflower cheese seem pale and benign in comparison.  While the rest of the family is content with cracked pepper, I find myself hunched over the kitchen bench, surreptitiously stirring spoonfuls of Crispy Prawn Chilli into my dinner.  Baked beans, spaghetti bolognese, pumpkin soup - this superb sambal complements them all!

Incidentally, the laksa paste which comes in a pouch and is also made by Tean's Gourmet is divine (though you must use chicken stock to make it up, not water as the back indicates).  I have not tried adding the sambal to Tean's laksa yet, as I fear my head will explode.

Now, if you will excuse me, I am off to indulge in my latest guilty snack - cheese and Crispy Prawn Chilli on toast.

Why do YOU bake, Kate McDermott?

Photo credit: Kelly Cline
Let me just say I am in awe of bakers. And pie? That's like the holy grail. There are so many opportunities for failure and I have personally experienced most of them. Kate McDermott is not only a pie goddess, but on her blog, The Art of the Pie, she shares the secrets of pie baking in a way that makes you feel like you can do it too! She's encouraging, detailed, warm and wise. Some day I hope to be in Seattle to take one of her award-winning classes.

I love to bake and can't remember a time in my life I didn’t.  As a little girl, I took great delight in making mud-pies in the backyard. This may have been the first step on the path to becoming a pie maker.

I bake because I like to put simple ingredients in a beautiful bowl, turn them into something delicious, give it away and see the happy smile on someone else’s face. There’s nothing like sharing a freshly baked pie with friends and family.

I bake when I am happy and I bake when I am sad.

I bake because when life gives you lemons, it’s a good idea to make a Shaker lemon pie.

But most of all, I bake because it is a way for me to express love. 

This post is part of a series, to read the rest, click on the label marked "Why?"

Bacon Candy

what can i possibly say about this that you havent already imagined. just two simple words...BACON..and...CANDY. might make little sense to the unenlightened few, but once you've crossed the line and seen the light, this concept makes all the sense in the world. as a matter of fact all seems right in my world once sweet and savory are put into play. this is a quick simple way to get that fix. come on...you know it's true..bacon makes everything better.

sweet, savory, spicy...you hit the flavor trifecta

BACON CANDY
lots of versions out there, but this is how i roll...

i like to use THICK sliced applewood smoked bacon
cover a sheet pan with parchment or foil for easier clean up
put slices on a rack that fits pan
sprinkle brown sugar on each slice, a few lumps are fine, they will melt
sprinkle with a little cayenne pepper or cinnamon if you can't take the heat.
put in the oven at 380 degrees for about 15-20.. minutes  or until it's good and crispy.  it depends on your choice of thickness.
let cool completely before attempting to devour.  melting sugars and sizzling bacon can be a tad detrimental to the palette.  ENJOY !
this is best the day of, but i have saved some and re-crisped in the toaster oven.

Hung Vuong Saigon

"When I have kids," mused my sister, absentmindedly smoothing her vintage skirt, "I will make them Japanese rice balls every day for their school lunch."  It took everything I could muster not to throw the can of baked beans I was peeling open at her.  Like most parents, before they were born, I had grand visions of what my children would eat.  Things started off well, but as time went on, the grand vision seemed little more than a mirage.

Despite the fact that she had been weaned on dal and hummus, at about age 3, my eldest daughter decided she hated noodles, dumplings, curry, and just about anything that wasn't old-school Aussie fare.  We persisted, and many congealed bowls of lentils later, she came around with a taste of Grandpa's special noodles (aka Chinese spaghetti bolognese).  Now she adores many multicultural dishes, with dumplings at the pinnacle of her own personal food pyramid.  When she and I go out together, we normally head somewhere that specialises in her favourite, but this day I was hankering over an old love of mine: pho bo tai.

Hung Vuong was the first restaurant I ever went to in Footscray, and I still absolutely love it.  Evidently so does everyone else - it's not uncommon to actually have to leave as there is no room to sit at all, and that is on a weekday.

It specialises in pho, Vietnamese noodle soup that is built with fresh rice noodles and either a special beef or chicken stock.  This is topped with the meat of your choice, either just sliced or accompanied by various types of offal.  Also on offer is the classic pork chop on broken rice or various warm rice vermicelli salads.

The pho bo tai or sliced beef pho here is unreal.  Slippery rice noodles of varying widths in a clear beef broth, topped with wafer-thin raw meat that cooks almost instantly in the hot stock.  The stock is so fresh, clean, and flavoursome.  It comes with a plate of bean sprouts, Thai basil, lemon, and chilli.  I pile mine with bean sprouts and a little basil, but this is one of the one things I never add chilli to - the broth is such a sweet and lilting melody, that it is a pity to drown it out with chilli.

I'm not exaggerating when I say I find eating really great pho a meditative experience.  Bent over your bowl, the noise of the busy restaurant subsides.  The steam bathes your face as you watch the meat undergo transubstantiation from red to brown.  The depth of flavour in the broth makes you want to close your eyes and just do nothing but savour every mouthful.  You are both lost in and living in the moment.

From the sublime to the... kid-friendly.  These prawn spring rolls were pretty good, but points off for no mints, stingy lettuce, and very sweet dipping sauce.  My daughter did used to eat pho - Hung Vuong even have a glass full of kiddie forks, teaspoons, and little craft scissors near the register, that you can request and use to chop up noodles and beef for your child.  (Incidentally, I think that explains who in god's name orders the large size pho - families with kids!)  Anyway, I ordered these as I thought they would be a substitute for dumplings.

However, after one curious taste of a piece of beef then a slurp or two of the soup, I found myself stuck with a plate of spring rolls while my daughter polished off my bowl of pho.  Success!  Thanks, Hung Vuong and your sublime soup.  The vision of culinarily globetrotting tots is perhaps not a pipe dream, after all.



Hung Vuong Saigon
128 Hopkins St, Footscray (map)
Phone: 9689 6002
Hours: 7 days, 9am - 8.30pm

Placer County Real Food from Farmers Markets

I used to say that self-publishing was not a good idea. But I'm holding my tongue. For the second time I've come across a fantastic cookbook that was self-published. The first you may remember was the Santa Monica Farmers' Market Cookbook by Amelia Saltsman. It's filled with creative recipes that are inspiring and fresh. The second book to impress me is Placer County Real Food, recipes and menus for ever week of the year by Joanne Neft with Laura Kenny.

This is not a lightweight book written by amateurs. The book begins with Michael Pollan's "an Eater's Manifesto" and an introduction by none other than Deborah Madison! The photography is lovely, the recipes solid and the layout attractive and easy to use. True to its title the book has a year's worth of menus which are naturally in synch with the seasons. While created with the locals of Placer County in mind, certainly anyone on the West Coast will find great ideas for meals all year long. There are salads, side dishes, main dishes and desserts all using farm-fresh ingredients.

Neft, who opened the first Foothill Farmer's Market 20 years ago comes from a midwestern farming family and her food is straight-forward and not fussy. She worked with professional chef Laura Kenny to get the details just right. While there are no vegetarian menus per se, there are plenty of dishes that could be the focus of a vegetarian or even vegan meal.

I suggest skipping the dates in the book and going by what's in season near you. It's tomato season here in the Bay Area at the moment, and the Chilled Tomato Soup made by grating tomatoes with a box grater and adding balsamic vinegar, olive oil and basil with a swirl of creme fraiche sounds refreshing and the Watermelon and Heirloom Tomato Salad Greek Style is a nice twist on the original. Often it's just subtle seasonings to already delicious ingredients that characterize the recipes. Side dishes like Corn with Cumin or Roasted Baby Carrots with Chard and Cilantro are dead simple to make. Not sure what to do with persimmons, pea shoots or pomegranates? WIth short ingredient lists and easy techniques, this is a fine choice for meat and potatoes types look to branch out with farmer's market produce.

More? Check out a selection of recipes on the cookbook website.

33. The Ludo Truck at Domaine LA’s First Tasting

You know I love Sundays. Most recently I had an exceptional one. And one that involved a lot of decadence and, in varying ways, a lot of food truckness. It all began early on in the day when Maggie and I realized that the final episode of The Great Food Truck Race would be airing later that night and that they would be marathoning the season throughout the day. We had only seen the first episode and kind of forgot to keep up – so, DVR: set. Woo hoo!

12:30pm – Watching episode 2 of The Great Food Truck Race. Getting excited about food trucks, in general. Even more excited about Ludo Truck being at Domaine LA’s first wine tasting in a mere hour and a half.

1:30pm – Hell. Wanting to watch more food truckery, as the television is quite addictive, but must hustle to Domaine LA for tasting and Ludo’s truck chicken.

The scene in Domaine LA: sipping, crunching and mingling.

2pm – At Domaine LA. Right on time. Chris, Maggie and I all have our first glass of bubbly. This was a 2008 Francois Pinon Vouvray, Non-Dosé, Methode Champenoise Chenin Blanc. This was to be my favorite of the three. I actually bought a bottle to take home at the end of the affair.

2:45pm – Second tasting while keeping an ever watchful eye on the line situation out at Ludo Truck. Looks okay. Doable. Currently tasting the 2009 La Grange Tiphaine Rosé Rosa Rosam, Pet'Nat Blend of Cabernet Franc, Gamay, Grolleau, Cot (aka Malbec). Hmm. This one is not as much my style. Billed as dry read as jammy to me. I think this was Chris’ favorite, however.

3:15pm – Last pour. Number three: 2009 Vigneto Saetti Lambrusco Salamino di S.Croce. We really got bigger and bigger throughout our journey in bubbles. This one was downright esoteric. It dares you. It begins so tart you pucker, but later becomes round and soft.

Check out Jill’s words on these wines here.

3:30pm – Ludo Truck O’ Clock. The line was short. The shortest it had been all day. Go time! Oh, and did I mention that, as Maggie and I were among the first 20 people to purchase tickets to the tasting, we received little coupons that entitled us to a FREE 2-piece chicken meal with a side from Ludo-land? Yes. That mere $12 gave us three champagnes and full tummies. Jealous much?

Okay, now. Time to chat about chicken.

As you know, I’ve tasted Ludo’s fried chicken one time prior to this banner day. At the Foundry, with Eric Greenspan. I loved it. And really, today was no different. I still loved it. 

 

 

A great thing about having Maggie and Chris with me: we were able to order everything off the (already small and precise) menu. I went for a Provencal Pepitte: Juicy boneless chicken balls prepared over three days. Infused with rosemary and herbs de provence and a Chicken Strip: white meat, chicken breast strip. These both were complimented with the Piquillo pepper sauce and served with a side of Ludo Slaw: A freshly hand-sliced concoction of savoy cabbage, celery, red onion, chives, and Italian parsley leaves dressed to the nines with a jalapeño kick.

 

 

Note the moist towelettes! 

 

Both Maggie and Chris also ordered the Honey-Glazed Garlic Wings and Perfect Fries (hand-peeled and hand-cut). Maggie freaked out over those fries. In fact, I believe she said, “Upon reading the menu claiming “Perfect Fries” I was skeptical. But I would have to agree that they accomplished a pretty perfect marriage between a kettle cooked potato chip and French fry. No grease. All crunch!” 

 

 

I thought my chicken strip was just fine; clean, crunchy, succinct, if not extraordinarily exciting. I had ordered the Piquillo pepper sauce on the salesgirl’s suggestion, but I really wished I had the Béarnaise sauce for that one. But let me tell you about that Provencal Pepitte… Holy delicious! It was like all of Thanksgiving wrapped up in a little ball. It didn’t need any sauce and every element, flavor and texture just danced together brilliantly. Chris thought, “The wing was the best (and the messiest).  Delicious marinade.  I was not the only one licking my fingers after this one. No sauce needed at all." And we all loved that slaw. It was inspired and had a surprising zing to it. Cut through all the fried-ness of everything else.

 

Kudos to Ludo! (I felt I had to do that.)

 

Tipsy with lovely bubbles and full of yummy deliciousness. Sigh.

 

And the icing on our perfect Sunday, you ask? We then headed home to re-boot and watch all of The Great Food Truck Race episodes. Then we were off to a bar on Hollywood Boulevard to watch the live airing of the season finale with the posses from both Grill ‘Em All Truck and Nom Nom Truck! I congratulate both finalists for a race well played. It was also a proud moment for our fair city and our awesome truckitude.

 

And then there was sleep.

Hyeung Jae Korean BBQ House

One of the things I love after coming home after a long absence is noticing all the little changes in the world around.  I have magically skipped the depths of winter and reemerged in streets studded by blossoming trees.  It was a treat to come home and see the garlic I had planted has grown tall and promising on its own, even without watering or weeding for many weeks.  One of the things I was most excited about, however, was the impending opening of the Korean BBQ House at the old site of Thai Tho in Hopkins St.

Supper Club girls, I know we have our date booked, and I tried to wait, I really did.  But after a freezing walk, icy wine clutched in hands, who can resist the siren song of sizzling meat and the waft of glowing charcoal?!

The fit-out is pleasant, with inconspicuous extractor fans above each table.  Very incongruous hip hop bumped and ground on the stereo all night.  The menus have a cute list of Korean greetings at the front as well as lots of droolworthy pictures.  We opted for the $25 per head banquet, which offered 4 courses.  It's all about the value, people!  Nothing to do with being greedy at all!

Complimentary appetisers arrived first.  On the right is kim chi or fermented cabbage in chilli sauce - I was not mad about this, finding it a bit one-dimensional.  The cabbage tasted flat and the chilli was neither hot nor tasty.  The white blob in the centre was some kind of potato salad, which wasn't to my taste.  On the left, bringing up the rear, was a simple salad of julienned vegetables in a sesame dressing, which was in fact very nice.

Mandu (vegetable)

These mandu or dumplings were excellent.  Bite-size pockets of tasty, smooth vegetable filling, with a delightful contrast between their fat bodies and the crispy crest on each one.  Vegetable dumplings are often a true test of a restaurant in my book, as they are often mushy and bland.  We couldn't pick what the filling was (potato, perhaps?) but it was just delicious, especially dunked in the light, soy & sesame dipping sauce.

Agedashi tofu, $6

A reader had raved about the tofu so we ordered this as well.  Oh, god!  The most delicious, quivering, silky-soft tofu, fried in a very light dusting of flour.  It was drizzled with Japanese mayonnaise and teriyaki sauce, and topped with a crunchy sesame seed blend.  Absolutely unreal!

Now, I'm not sure how authentic this is, as agedashi tofu I have had in the past has been dressed with dashi (Japanese seaweed and bonito stock) and crowned with bonito flakes that dance and flutter eerily when presented to you.  In fact, I really am somewhat of a Korean food novice, so I can't judge the authenticity of everything we ate tonight.  This is somewhat liberating, however, as in this situation you are guided by taste alone rather than splitting hairs of what is authentic and what is not.

Kim chi pancake

Top marks for this jeon or Korean pancake!  Kim chi and other vegetables were bound in a tasty batter and fried until seriously crispy.  Cut into squares and dipped in the same light, sesame & soy sauce as the dumplings, it was totally unreal.  The bubbly, crunchy edges contrasted beautifully with the tasty veg and pleasantly springy dough inside.  The jeon reminded me of the Japanese okonomiyaki, a fat pancake of cabbage and other vegies, drizzled with a special brown sauce and Japanese mayonnaise.  Hyeung Jae has a choice of seafood or kim chi, and this kim chi version was absolutely excellent.  While I wasn't mad about the fermented, chilli cabbage on its own, once bound in the batter and augmented by other vegies, it was a winner.

Mushroom salad

Three types of mushroom adorned this fabulous salad - enoki, button, and great, fat-stalked ones, like something out of a Korean fairytale.  The mushrooms were lightly cooked and reclined on a refreshing tangle of gourmet lettuce, cucumber, and carrot.  The dressing was a light, tangy blend of mild vinegar, sesame, soy, and perhaps a kind of mashed bean, which set off the mushroom's umami-liciousness.

Up until this point and without us even noticing, everything we had eaten was 100% vegetarian.  With the emphasis on BBQ'd meats, Korean probably isn't known as the most vegetarian-friendly cuisine, but vegetarians would be well-looked after at Hyeung Jae.

Galbi (butterflied beef ribs)

Hyeung Jae have a large selection of BBQ meats, ranging from galbi and galbisal (cuts from the ribs), to wagyu, ox tongue, squid, and scallop.  A portable BBQ is brought to your table, smoking pleasantly with real charcoal.  Our banquet included galbi, butterflied beef ribs, and slices of pork belly.

The meats are cooked deftly by the waitstaff tableside.  As the charcoal heats up and the meats begin to sizzle enticingly, you are presented with a bowl of rice; a basket of lettuce, raw garlic, and green chilli; and a neat little dish of seasoned sesame oil and Korean bean sauce (similar to hoi sin) for dipping.

As each piece of meat is done, it is carefully snipped with scissors and placed on your waiting bowl of rice.  You may either wrap it in lettuce and dip, or gobble it up straight away.  Oh, the flavour!  The beef is super tasty, juicy, and tender, while the pork belly is divine - little caramelised chunks of porky, fatty flavour.  I had thought pork belly couldn't be cooked quickly like this, that it needed slow cooking to gelatinise the fat - oh, how deliciously, crispily, sinfully wrong I was!

We had a lovely chat to the young woman manning our BBQ.  She was passionate about Footscray's future and decried the lack of nightlife around these parts.  She was excited, as I am, about the upcoming redevelopments of Forges and the Royal Hotel.  My vision would be a cool cafe or two, a bar - just a small one perhaps, and small shops accessible to artists and niche retailers.  I'm sure there will end up being the inevitable Gloria Jeans and Boost Juice, but Footscray is for everyone!

Hyeung Jae have a separate lunch menu, which is superlative value at $10 and under.  I'm looking forward to trying the classic bibimbap, vegies and meat atop rice crisped in a hot stone bowl.  There's also japchae, Korean noodles made from sweet potato, or jajangmyun, black bean noodles, as well as mixed seafood with gochujang, hot pepper sauce, for just $10!  There's a full cocktail menu, and happy hour is between 4pm and 6pm!

Hyeung Jae means "brothers" in Korean, and this fantastic little restaurant has got what it takes to become a long-lived and much-loved member of the Footscray family.


Hyeung Jae Korean BBQ House
152 Hopkins St, Footscray (map)
Phone: 9689 2666
Hours: Daily 12pm - 9.30pm
BYO wine only (corkage $5)

P.S. Incidentally, I am planning another Korean BBQ expedition, and because I am meeting a friend halfway between our places, Hyeung Jae is not an option.  Can anyone recommend any of the 3 BBQ houses in Victoria St, West Melbourne, or perhaps Hwaro in the city? Or is there somewhere else altogether?

Alton Brown's Protein Power Bars

AS SEEN ON TV !!!

i'll admit, i was watching Alton late the other night. usually i just can't wrap my head around some of the stuff he makes. does anyone remember the deep fried turkey episode?...where he rigged up this whole elaborate ladder pulley system to safely drop the turkey into the vat of hot oil? he just goes a bit overboard on his explanation and method of cooking things that really needn't be so involved. BUT, this episode on homemade protein bars caught my attention.

i'm always on the hunt for a tasty homemade protein snack and i've tried a quite a few...some (most) are...hmmm...let's just say...AWFUL. i think the worst so far was one i found in a bodybuilding forum comprised of raw oats, protein powder, peanut butter and egg whites. the end result was something like particle board.

i'm happy to report that this one is actually tasty. it's moist, satisfying, filling, sweet, a little crunchy, keeps well and is a handy, healthy snack for anytime of the day. i tried a few out on my friends and they too were amazed that this handy, sweet snack bar was actually good for you.

so...i've copied the recipe exactly for you below so you can check out the ingredients. the list is looooonnngg. i thought is sounded a bit involved, like everything he does, but i found the ingredients interesting...i never would have thought to add a whole block of tofu in for protein AND moisture.

you can find the original recipe HERE at Foodnetwork.com for a printable version

Alton Brown's Protein Bars 2005

Ingredients
4 ounces soy protein powder, approximately 1 cup..i used vanilla whey protein powder
2 1/4 ounces oat bran, approximately 1/2 cup
2 3/4 ounces whole-wheat flour, approximately 1/2 cup
3/4-ounce wheat germ, approximately 1/4 cup
1/2 teaspoon kosher salt
3 ounces raisins, approximately 1/2 cup
2 1/2 ounces dried cherries, approximately 1/2 cup
3 ounces dried blueberries, approximately 1/2 cup

2 1/2 ounces dried apricots, approximately 1/2 cup
1 (12.3-ounce) package soft silken tofu
1/2 cup unfiltered apple juice
4 ounces dark brown sugar, approximately 1/2 cup packed
2 large whole eggs, beaten
2/3 cup natural peanut butter
Canola oil, for pan

NOTE...i used used 1 1/2 cup total of dried blueberries, diced-dried apricots and approx 1/4 cup crystallized ginger, diced
AND 2 Tsp. flax seeds

Directions
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.

Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.

In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.

Bean pies and Faidley's crab cakes

My sister once ate a Thai-style fried whole baby snapper that was so delicious, it literally made her cry.  Even if you live to eat as I do, it's not often that you have an experience so sublime, it makes you swoon.  Like love, these things come when you least expect them.

Lexington Market in inner-city Baltimore, Maryland is a proper fresh-food market, similar to Footscray or Preston markets.  It's so exciting to see that markets like these exist in the States, as before now I had thought that the only options available to Americans were the pallid, wizened vegetables at a regular grocery store, slimy with overenergetic misting, or the frou-frou of the organic farmer's market.

Tucked down the back of the market is Faidley's, a seafood purveyor that has been in the same family and in the same location since 1886.  They are famous for their crab cakes, a Maryland specialty.  Who tipped us off?  Everyone's favourite Baltimore cop, McNulty, of course!  Wire freaks only - scroll about a 1/4 of the way down for the quote.

It's standing room only at Faidley's, which is a dangerous thing when you take a bite of this crab cake and feel your legs give way.  Absolutely one of the most delicious things I have ever eaten.  Fat chunks of crab meat - no shreds at all - just barely bound with cracker crumbs before being lightly fried.  The crab is so fresh, and there's no room for any extraneous binders or fillers, such is the quantity packed in.  As Bruce Goldfarb says, "A crab cake to tell your grandchildren about."

On our way out we picked up an "Ali Teenie Beanie - with The Come Back Taste!"  Oh, say it with me now - The Come Back Taste!  I love it!!

These pies, made with navy beans (small, white beans like the ones in canned baked beans) have an interesting history.  They have been associated with the Nation of Islam movement, whose founder promoted the pies as an attempt to get his followers to eat more healthily, and also as a fundraising method. 

Well, I should get my daughter's kindy onto these instead of the filthy Cadbury fundraising box.  The interior is sweet, custardy, and gooey, while the top is burnished brown sugar.  Eating a pie made with beans doesn't seem weird to me at all, especially when so many of my favourite sweets are made with red beans, mung beans, or glutinous rice.  The beans give the custard a more substantial texture than just eggs alone.  The Come Back Taste - amen to that!

This ends my chronicle of the best foods I ate in the States.  Thanks for coming on the journey with me, and I hope I managed to show you some of the diversity of this great country, which is so often unfairly written off as nothing but a fast food nation.  I had been worried to write about non-Footscray things here; the blog's focus is very specific and I do like it that way.  However, I was surprised and delighted that you all seemed to enjoy my virtual "slide night" and didn't switch off!  As you read this, I am back in Footscray, getting ready to share more western suburbs gems with you.  Stay tuned!

If you're planning a trip to B-more, I recommend Welcome to Baltimore, Hon! to get you off the beaten path.  You can find the self-guided Wire Tour here at Wikitravel.