Tag Archives: lime

Football Finger Food – Chim Cut Chien Don Crispy Spiced Quail

1 Nov

Are you in a mid-season slump for Sunday Football snacks? Have you already made more flavors of wings than Buffalo Wild Wings has on their menu? It’s time you tried a new bird for Sunday football.

Quail has never been one of my go-to proteins, but after making this easy appetizer or snack I’ll be sure to put it in the rotation. The international market has frozen quail for a good price, but  I had a coupon to my local butcher and picked up a tray of frozen Georgia quail they had in the freezer.

Frozen quail

These are best marinated over night, but I was able to keep the birds in this easy marinade for four hours before they hit the grill, and they were still extremely flavorful.

Chim Cut Chien Don – Crispy Spiced Quail

  • 1 tbs dark soy (Maggi)
  • 1 tbs fish sauce
  • 1 tbs sesame oil
  • 3 tsp sugar
  • 1 tbs honey
  • 1 tsp Five Spice
  • 1 tsp fresh minced ginger (or ground)
  • 2 tsp rice wine vinegar
  • 2/3 cup water

Mix all of the ingredients and pour in to a plastic bag with the quail, massaging into the birds and tossing well to get the seasoning in to all the nooks and crannies. Marinate for at least two hours in the refrigerator. Again, overnight is ideal.

When you’re ready, heat up the grill to medium high heat and toss on the quail. They only need 4 minutes or so per side as they’re pretty scrawny bids. They’ll get a nice grilled char that make the flavors all the better.

While the hubs was grilling, I mixed up our favorite dipping sauce, Muoi Tieu Chanh, and I finally figured out the perfect ratio.

Muoi Tieu Chanh – Lime, Salt and Pepper dipping sauce

  • Juice of two limes
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 Thai chili, finely minced

For the rest of our football snacking, I used the leftover tempura batter from the Banh Tom made a few weeks earlier to fry sliced eggplant. With a little turmeric and salt this simple batter gives a nice flavor to the eggplant, fried golden brown and crispy. Dip these in a simple soy or fish sauce mixture. Try 2 tbs fish sauce, 1 tbs water and a Thai chili for some spice.

Now this is a Football spread!

Grilled quail and tempura fried eggplant slices

Enjoy!

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Vietnamese Grilled Chicken Skewers

7 May

I need to find my my work/life/workout balance. And by life, I mean Vietnamese recipe testing and general exploration. Having bootcamp 2x per week plus 2 nights of pool makes for an over-scheduled girls. We have our house playoffs tonight for the league that I’m leaving, so depending on how it goes I may have more time on my hands. As I run out the door each morning, I look wistfully at my Vietnamese cookbook promising I’ll get back to it. Whoever says planning a wedding is easy breezy is full of it. Even with my rockstar wedding planner, Rex & Regina, I still have things to craft, fittings to schedule, and details to decide. Plus it’s nearly summer, which means beach trips, birthday BBQs and the rest.

But no. I will not fall in to The Busy Trap.

With this in mind, we hosted our nieces and nephew last weekend that at least allowed for breakfast and lunch. Their parents make scrambled eggs with sugar and fish sauce, but that’s one Vietnamese mod I won’t be making. Leave me with my cheese, chives and butter, thankyouverymuch. So the Martha-Stewart-me arose by 8 each day to get the day started and make sure the little people were fed. I baked the Pioneer Woman’s oatmeal bars with raspberry jam, and this delicious coconut banana bread from Fit Sugar. You should definitely make this. It’s just sweet enough and has a little citrusy tang thanks to a 1/4 cup orange juice. Don’t know why I haven’t thought of  adding coconut to banana bread before. I also stumbled across a tasty kabob marinade that uses all of our favorite things that I just had to try. By the way, I’m loving Picture the Recipe’s format. Great visuals and straightforward.
With coconut banana bread in the oven, I mixed up the marinade for what we planned to be lunch that day. With the rest of the house still asleep, I wasn’t going to use my mini-food prep processor, so just chopped and mixed the herbs by hand. So considerate, aren’t I?
By the way – how amazing is our herb planter? Cilantro, culantro and mint only a few paces from the kitchen. Heavenly.

Family Supper Fish Rolls

25 Feb

Like a fish fry, a big grilled fish, tons of veggies and herbs with rice paper rolls is a great way to spend a family Sunday. So fresh, so satisfying, so HEALTHY. Have I mentioned that Vietnamese cooking is healthy? You can eat everything and not feel guilty about it.

Mom and Dad made a run down to the house to give us a poker table Pap Pap (my dad’s dad) made by hand years and years ago. It was pretty cool to hear stories of nickle, dime, quarter poker games being held at my Dad’s childhood home with local police and other folks. He said the cops always took off their guns and left them on the pool table. Safety first, you know.

Anyways. I wanted to make something that they would enjoy but would also fit with Mom’s diet as she’s counting down to fabulous for our wedding day.

Bánh tráng cuốn cá, Rice Paper Rolls with Fish, was a perfect choice. The only ‘cooking’ required is to toss the fish on the grill. My parents aren’t quite sure about fish sauce just yet, so I wanted to fragrance the fish in case they ate the rolls plain and stuffed the fish with a lemongrass stalk and a few slices of lime. This is totally optional.

Rockfish with lemongrass and lime Continue reading

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