Archive | May, 2011

Eurasian Fried Rice

29 May


  • 2 Onions, cut macedoine
  • 4 Carrots, cut macedoine
  • 1 lg Red Pepper, cut macedoine
  • 6 Garlic, minced
  • Fresh Thyme
  • Fresh Bay Leaf
  • Proscuitto Crudo
  • Dried Salami
  • Rice, cooked the day before
  • Parmasan Cheese, grated
  • 8 Eggs
  • Olive Oile
  • 2 Chicken Breast, Marinated in Garlic and Thyme. Cut into small cubes



1. Prep Veggies: Cut macedoine all veggies and mince the garlic.

2. Cut Dried Salami and Proscuitto: Cut into thin strips and rend separately

3. Combine Veggies to Sweat: Sweat the onions, carrots, and garlic in the rended salami. Add the leaves of fresh young thyme and a fresh bay leaf. Sautee.

4. Sear Chicken Cubes: Sear the Chicken pieces and set aside.

5. Add Rice: Fold the rice into the veggies. Add the seared chicken bits.

6. Scramble the Eggs: Scramble the eggs with parmesan cheese and salt & pepper to taste. Pour onto rended proscuitto and make an omelette. Cut into small strips and fold into the rice.

Saturday BBQ

14 May

Spent Saturday at my Wife’s grandparent’s celebrating their 76th birthday. I prepared a modest feast. Grilled pork loin and chicken breasts in in a citrus Ginger marinade. As a starter I served a salad plate of fresh mozzarella, grape and cherry tomatoes, imported prociutto crudo, fresh basil chiffonade, drizzled with extra virgin olive oil and pear balsamic.

Happy Birthday Grams and Gramps!