The Joys of Fried Chicken

May 23rd, 2011

Fried Chicken Recipe

I am a sucker for fried chicken and can't seem to get enough of it. I grew up eating mom's karaage, a Japanese version of fried chicken that has been marinated in a mix of soy sauce, garlic, and ginger. It was my absolute favorite okazu and always a special treat to find in my little bento box. A crispy, well-seasoned skin that has been rendered of excess fat is a hallmark of well-made fried chicken everywhere. Cantonese style crispy fried chicken, Korean fried chicken, Popeye's, it does not matter, give me the chicken. Even if I am not familiar with the establishment and my instinct tells me no, if I see fried chicken in the restaurant menu, it's difficult to deviate from the idea of putting my lips on juicy moist chicken with a well-seasoned crust as crisp and crunchy as a potato chip. Call it a bit of an obsession. Continue Reading »


May 11th, 2011

It's been several years since my last fishing trip out in open water. Thanks to yet another deal on Groupon, we got ourselves on a deep sea fishing trip for a day of fun out on the ocean. The day's catch consisted of a plethora of rockfish, sanddabs and even a lingcod that almost won the jackpot for biggest catch of the day. The time in Mexican waters had me reminiscing of sun-filled weekends spent on the coast of Mexico accompanied by fresh ceviche and beer.

Ceviche consists of raw ocean fish, and many times includes shellfish such as scallop, squid or octopus, marinated in a lime and lemon juice mixture. The fish is prepared without heat through chemical "cooking" using a citric acid-based mixture. The citric acid changes the proteins of the fish by a process of denaturation. This is the same process that causes cooked meat to become firm and boiled eggs to become hard. Ceviche is a favorite dish along the coastal America's and a fantastic alternative to sushi for those not a fan of eating raw fish. Most recipes call for at least three hours "cooking" time, but depending on the type of fish and freshness factor you can marinate for a quick 20 minutes or as long as 4 hours.  The less time you marinate, the more delicate and fresh the flavor of your fish.
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