Tuesday, April 01, 2008
Thursday, February 28, 2008
Monday, January 21, 2008
Todai (Japanese Style Seafood Buffet)
I went to Todai, a seafood buffet, in Fairfax for dinner today.
It's been quite long time to have dinner there because my wife and I were tired of the restaurant.
We really wanted to have sashimi and sushi today. The restaurant (Yuraku) where we really like in Germantown is closed today. So, we went to Todai as an alternative.
In the beginning, I enjoyed a little bit; however, I could not be happy at the end.
Why?
The reason is that their food quality is just okay, concerning price.
My wife and I or just I promised again "I will never come here again."
However, I am not sure I can keep that promise.
It's been quite long time to have dinner there because my wife and I were tired of the restaurant.
We really wanted to have sashimi and sushi today. The restaurant (Yuraku) where we really like in Germantown is closed today. So, we went to Todai as an alternative.
In the beginning, I enjoyed a little bit; however, I could not be happy at the end.
Why?
The reason is that their food quality is just okay, concerning price.
My wife and I or just I promised again "I will never come here again."
However, I am not sure I can keep that promise.
Wednesday, January 16, 2008
Kimchi Recipe - Seared Pork Chops with Kimchi (from NY Times)
January 16, 2008
Recipe: Seared Pork Chops With Kimchi
Time: 30 minutes plus 30 minutes to 24 hours’ refrigeration
4 bone-in pork chops, 1 inch thick
6 tablespoons chopped kimchi (sold in Asian markets)
1 tablespoon olive oil
1/2 cup white wine or vermouth
1 to 2 teaspoons honey, or to taste
1 tablespoon butter
Chopped scallions, for garnish.
1. Smear pork chops with 2 tablespoons kimchi and refrigerate for at least 30 minutes and up to 24 hours (the longer the better).
2. Wipe off pork to remove pieces of clinging kimchi, and add those pieces to remaining 4 tablespoons kimchi. Heat oil in a large skillet over high heat. Sear pork until golden brown on both sides, about 3 minutes a side. Reduce heat to low and continue cooking pork until done to taste, about 7 minutes longer, turning once. Transfer pork to a plate and cover with foil to keep warm.
3. Add wine, 1 teaspoon honey and kimchi to skillet. Raise heat to high and simmer, scraping up browned bits, until almost all liquid has evaporated, about 3 minutes. Whisk in butter. Taste and add more honey if needed; sauce should be tart but not puckery.
4. Serve pork chops coated with sauce and garnished with scallions.
Yield: 2 servings.
Recipe: Seared Pork Chops With Kimchi
Time: 30 minutes plus 30 minutes to 24 hours’ refrigeration
4 bone-in pork chops, 1 inch thick
6 tablespoons chopped kimchi (sold in Asian markets)
1 tablespoon olive oil
1/2 cup white wine or vermouth
1 to 2 teaspoons honey, or to taste
1 tablespoon butter
Chopped scallions, for garnish.
1. Smear pork chops with 2 tablespoons kimchi and refrigerate for at least 30 minutes and up to 24 hours (the longer the better).
2. Wipe off pork to remove pieces of clinging kimchi, and add those pieces to remaining 4 tablespoons kimchi. Heat oil in a large skillet over high heat. Sear pork until golden brown on both sides, about 3 minutes a side. Reduce heat to low and continue cooking pork until done to taste, about 7 minutes longer, turning once. Transfer pork to a plate and cover with foil to keep warm.
3. Add wine, 1 teaspoon honey and kimchi to skillet. Raise heat to high and simmer, scraping up browned bits, until almost all liquid has evaporated, about 3 minutes. Whisk in butter. Taste and add more honey if needed; sauce should be tart but not puckery.
4. Serve pork chops coated with sauce and garnished with scallions.
Yield: 2 servings.
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