Recipes, Food Photos & Discussion at Open Source Food

Buta no Pressure

Tue, 19 Feb 2008 19:09:18 +0100

This is a pressure cooker version of buta no kakuni, which is a pretty common household dish. While the traditional recipe takes about 3-4 hours to cook, my pressure cooker version takes about 1.5 hours to cook. RESULT! BUT FOR REALZ. This is one of my favorite dishes. Total comfort…

Kimchi Chigae - Fusion Stylee

Sun, 17 Feb 2008 20:56:44 +0100

Kimchi chigae is no laughing matter. This is probably a dish - when made - is something that judges the core essence of your Korean-ness. Make it good, and you're in. Make it crappy and we'll feed you to the dogs. Dogs which we'll eventually eat. KIDDING. Not really. Anyhoo.…

Sake Steamed Sea Bass

Sun, 22 Jul 2007 23:51:34 +0100

Wanted to steam some nice sea bass that I had with a quick and easy recipe that was healthy and flavorful. 1. Prepare sea bass by rubbing it gently with salt and pepper 2. Prepare green onions by cutting off the nasty bits on the bottom and cutting the green…

Tunasparagus Spartacus

Sun, 22 Jul 2007 17:41:49 +0100

For the tuna. I cut the strips a bit thicker than the recipe and used a mixture of black and white sesame seeds. For the sauce. I followed the soup recipe, but made it a bit thicker by not adding any of the stock water. Also added two cloves of…

Sittin' Pretty... On a Beer Can.

Tue, 15 May 2007 07:44:23 +0100

1. prepare grill for indirect cooking (leave an area in center of the grill coal free and have something to catch the oil to avoid flareups). 2. wash chicken and pat down with paper towels. 3. rub salt and pepper all over and inside chicken. 4. open can of beer.…

Filet Mignon with a Red Wine Reduction

Tue, 03 Apr 2007 12:30:30 +0100

This is the main course dish I made for my wife during Valentine's day the first course being the Mussels. I will add what I made as the second course eventually. :) First make sure that the filet is close to room temperature before beginning. If your meat was frozen…

Mussels with Mushroom and Whitewine

Wed, 31 Dec 1969 16:00:00 +0100

1. Chop finely equal parts of celery, carrots and onions. I usually use 1 carrot, 1/2 of an onion and 1 or 2 stalk of celery. 2. In a big pot on med-high, add butter and/or olive oil and add mirepoix (celery, onion, carrot) in the pot and sautee for…

Duck Rice

Wed, 31 Dec 1969 16:00:00 +0100

Duck breast will usually come with the skin, which is really fatty and thick. Separate the mean from the skin/fat and cut up some of the fat that will be used for cooking. 1. Heat a pan to med high and place small amount of the duck fat and some…

Arroz Caldo - Filipino Congee

Wed, 31 Dec 1969 16:00:00 +0100

Total comfort food and perfect for a loved one with a cold. Arroz Caldo literally translates to "hot rice" and this was one of my favorite dishes growing up in the Philippines. 1. Get a big pot hot and add some olive oil, and brown the chicken. This means don't…

Bacon Omurice

Wed, 31 Dec 1969 16:00:00 +0100

Omurice is something you usually have as a kid growing up in asia. Particularly in Korea and Japan. Omurice is short for omelet and rice. The rice is usually a fried rice and the omelet covers the rice with some garnish. There are 100s of ways to make this. This…