Jerk Chicken

I'm back!

So the cornish game hens were finally thawed around last night.

Since I already finished making the Coq Au Vin and I ran out of wine…

I honestly didn't know what to make at this point for dinner.

Then I thought, "Hey, he likes Jerk Chiken!"

Seriously my boyfriend loves that stuff.

Here it is.

My nicely prepared ingredients:

Left: Dried pepper, green onions, onions, red peppers, olive oil, and thyme

Right: seasoned cornish game hens

Not pictured: all spice, lime juice, brown sugar

How it happened:

1) add the ingredients into the blender

2) commence blending

3) pour into a large ziplock bag and marinate for 4+ hrs

Originally you're supposed to grill this over an open flame but because I suck at that I

stuck with using a cast iron grill pan. Browned the outside and then baked at 350 for 35-40min.

Tadah! It wasn't as spicy as I would have liked.

Next time I think I'll use habañero to give it more heat!

Overall it was a cute and simple dish to make.

We each got a bird to ourselves. 

Until next time!

Coq Au Vin

So I've been wanting to try a new dish out for a while now since I was able to convince my bf to buy some cornish hens! Sadly… they weren't defrosted enough to cook with. 

The dish I wanted to create is called Coq Au Vin. Some French dish involving chicken and wine. 

MMMMMmmmm.

So here are my nicely prepared ingredients.

Items not shown are: chicken stock + wine

Top left: Crimini mushrooms, fingerling potatoes, carrots

Top right: shallots, red onion

Bottom left: garlic, rosemary, thyme

Bottom right: bacon, chicken thighs

How it happened:

1) brown the bacon

2) remove bacon

3) add chicken (seasoned w/ salt + pepper)

*not pictured*

4) brown on all sides, remove 

5) add carrots, mushrooms, potatoes

6) add shallots, onions

7) add garlic and herbs

8) add the bacon + chicken back into the pot

9) add chicken stock + wine

10) simmer and reduce

11) add a roux (equal part butter + flour) 

*not pictured*

12) serve 

I was in a hurry so I couldn't get all the photos in but IT SMELLS SO NICE IN HERE.

YAY. 2nd POST!

It seems like my blog is turning into a cooking blog. 

Until next time!

BCD at Home?!

I'm a big fan of BCD. 

I don't care what you Soon Dubu enthusiasts claim, it is the SHIT.

For those of you who do not know what BCD is, it is a franchise restaurant that serves a wide variety of Soft Tofu soups (aka Soon Dubu). They are open 24 hours and serve other dishes such as Galbi, Teriyaki Chicken, and Bibimbap. If you haven't tried it already, you're missing out.

They have various spice levels so you can get flavors from no heat to even "DANGER".

"You know you want it."

Anyway the whole point of my post and my title "BCD at Home?!" is due to the fact that I ran across a couple of their "make at home" packages at the local supermarket. 

What?! I CAN MAKE BCD AT HOME?!

FUCK YEAHHHHHHHHH!

So I read the instructions and found out that it only comes with their soup base and the soft tofu.

Well you can't have everything right? 

Right.

So I prepared the necessary ingredients and made a non-traditional version of BCD.

My nicely prepared ingredients.

Bottom left: Shrimp, Bacon, Steak meat

Bottom right: White mushrooms, onions, green onions, mystery Korean greens

Top left: BCD packages

Top right: minced garlic

How it happened:

1) I added a bit (1 Tb?) of sesame oil 

2) added bacon

3) added steak

4) added garlic

5) added white mushrooms

6) poured water (around 3 cups)

7) mixed in the spicy "paste" from the BCD packets

8) added the soft tofu

9) seasoned with extra pepper flakes

10) and finally added green onions and mystery Korean greens

** Sorry I really can't remember the name of the mystery Korean greens**

My overall verdict:

Did it taste like BCD?

No.

Was it delicious?

YES.

So all in all I'm happy I tried out the BCD for home packet.

 I guess to get the BCD taste I'll have to go to the actual restaurant

but it was spicy and delicious! My bf even said it was better than BCD!

YAY for my first blog post!