Thai-Style Pumpkin Carrot Coconut Curry Soup

Tony of SinoSoul gave me two pumpkins from his garden and I knew just what to do with them. (Actually, they're much closer-looking on the outside to butternut squash, but redder on the inside like pumpkins. And since I already titled the pictures and this post as pumpkin, so they will remain!) I couldn't wait for colder temperatures so that I could indulge in some creamy soups. Not that I couldn't do so at any other time, except that if I wanted to use fresh squash, those were only available in the fall and winter.

While pumpkin is already slighty sweet, the addition of a few carrots and coconut milk also boosted the natural sweetness of this soup. I simmered the vegetables in chicken broth to soak in the flavor and then pureed it all. Then I added a few spoonfuls of Thai red curry paste and fish sauce for some savoriness and complexity. You can easily substitute with vegetable broth and just salt for seasoning if you wanted to make this vegetarian. Save some coconut milk for swirly designs at the end if you wish.

Thai-Style Pumpkin Carrot Coconut Curry Soup, a lightened up and reinvented version of this cold weather favorite.

Grilled Cheese Sandwich with Hatch Green Chilies

While I love the basic Grilled Cheese Sandwich, especially with a bowl of Cream of Tomato Soup, sometimes it's nice to kick things up a notch. Like a Grilled Cheese Sandwich with Hatch Green Chilies. Perhaps served with Thai-Style Pumpkin Carrot Coconut Curry Soup?

Tokyo Fried Chicken Co. - Monterey Park

While eating at Hot Pot, Hot Pot! - Monterey Park, I noticed a crowd of people waiting in front of The Open Door, a Japanese fusion izakaya located in the same corner of Atlantic Boulevard and Garvey Avenue. I made a mental note to check it out, but wasn't in any hurry because there was a no photo policy and well, no photos means no point in going, right?

Then in August 2013, The Open Door shuttered and reopened as Tokyo Fried Chicken Co. Same owner, different menu. Apparently, the rebranding also meant a loosening of the no photo policy. While the menu now focused on fried chicken, that didn't mean the Japanese fusion dishes were gone completely.

On a quiet weeknight, lil' sis and I finally got around to checking out Tokyo Fried Chicken Co.

Homemade Dandelion Wine

Ever since I read "Dandelion Wine" by Ray Bradbury long ago, I've been intrigued by the novelty of making wine out of dandelions. Would it taste like summer? Like liquid sunshine? I had forgotten about it until I dined at Creekside Grille - Wilson Creek Winery - Temecula. While reading about the beginnings of the winery, the brochure mentioned that Rosie Wilson, the family matriarch, used to make dandelion and rhubarb wine when they lived in Minnesota. I asked her if she still made dandelion wine. She chuckled and said, "No."

Intrigued nonetheless, after I got back, I Googled for some recipes. Many of which called for a gallon of dandelion petals. A gallon! I don't know where to go for a gallon of dandelions. So I went into the backyard (not the front, which was at the mercy of stray dogs doing their business on my lawn) and gathered a handful of dandelion petals. I plucked the yellow petals, being careful to pick out the green parts. Saved them into a little container in the freezer. Instead of pulling weeds, I cultivated the dandelions that grew in my yard. A flower here and there, maybe a half dozen plucked on a lucky day. For six months, I kept saving and saving until I had a quart of dandelion petals.

After steeping the petals, adding lemon juice and peels, yeast, sugar, and chardonnay, I had the beginnings of dandelion wine. A few weeks of fermentation later, the wine was poured into bottles and left in the back of the pantry to age. Every few months, I'd periodically rack the wine -- pouring it into a fresh bottle and leaving the yeasty residue behind. At six months fermentation I tasted a bit. Nope. At nine months, I uncorked it for my annual holiday party and it tasted slightly grassy, slightly sweet, very reminiscent of the bottle of dandelion wine from Hidden Legend Winery in Victor, Montana that I ordered as a taste comparison. Tasted again at the 10 month mark, chilled in the fridge, and the dandelion wine was even sweeter, pretty close to a moscato, which is my favorite wine.

Making dandelion wine wasn't difficult at all. It just required a lot of patience.

Easiest Moist Turkey Crispy Skin Recipe - Salt Rub and Baking Powder Turkey

This year, with both siblings out of town, I only had eight guests so I decided to splurge and bought a freshly slaughtered turkey from Chinese American Live Poultry - Rosemead, where my family buys fresh chickens for Hainanese chicken rice. The shop ordered 350 turkeys this year, which came in the Monday before Thanksgiving. By the time I made it to the store on Tuesday afternoon, nearly half the turkeys had been processed and sold. I grabbed the last one of the day. A 20-lber for $50! The most I've ever spent on a turkey so it better be good!

I've made my usual Salt Rub and Butter Turkey every Thanksgiving since 2007. (Well, with the exception of Thanksgiving 2008 when I ordered from the Chinese barbecue place, only for the family to be up in arms because my homemade turkey is much better. I haven't repeated that mistake.) Sometimes I add spices into the turkey salt rub, but otherwise I stick with what's tried and true.

Then this Thanksgiving, while skimming this Serious Eats post about brining, there was mention of adding baking powder to the salt rub for crispier skin. Can my already awesome turkey get even better?!

Ye Olde Pepper Companie (America's Oldest Candy Company) - Salem - Massachusetts

After grabbing a quick breakfast at Red Line Cafe - Salem - Massachusetts, second-oldest nephew and his friend and I headed to the waterfront. After a spin around the House of the Seven Gables and the house in which Nathaniel Hawthorne was born, we headed across the street to Ye Olde Pepper Companie, which opened in 1806 and is America's oldest candy company. A chance to get some edible souvenirs with a side of history? Can't pass that up!

According to their website, Ye Olde Pepper Companie began after Mary Spencer sailed from England to Salem and was left destitute by a shipwreck. Her neighbors donated supplies, including a barrel of sugar when they found out she was a confectioner. She made lemon and peppermint Gibralters, which are initially hard but then soften after several weeks and taste like an after-dinner mint. She first sold her candies on the steps of church and then with a horse and carriage. After she passed away in 1835, her son, Thomas, took over the business, but shortly afterward, he inherited a title in England and sold the business to fellow confectioner, John Pepper. Thomas and Pepper had worked together to create Black Jacks, molasses stick candy that would appeal to more masculine tastes to contrast with the feminine Gibralters.

Pepper's son, George, took over until selling his business at the turn of the 20th century to George and Alice Burkinshaw, who were, respectively, assistant candy maker and candy packers for Ye Olde Pepper Companie. The fourth generation of Burkinshaws still operate the candy shop today.

The left side of the building is where the candy is still made by hand today. The right side is the candy shop. October's high season in Salem meant a very packed store. There was basically only room to enter, walk around the center table, choosing wares along the way, exiting after a loop.

Red Line Cafe - Salem - Massachusetts

Why are you waking me up at 6 a.m.? I groaned to second-oldest nephew when he asked what time I wanted to get up. Still operating on West Coast time, he had plugged the meter for the car when I had promptly turned off my alarm and continued sleeping.

By the time I finally got up, the breakfast restaurants that I had bookmarked had lines out the door. It's high season in Salem! Tons of people were already walking around in costume, and all the sit-down restaurants were mobbed. So after striking out at a few places, nephew suggested Red Line Cafe for some sandwiches.

"Bewitched" Statue - Salem - Massachusetts

As second-oldest nephew and I walked back from Lobster Shanty - Salem - Massachusetts, we passed by the "Bewitched" statue of Elizabeth Montgomery. There had been a steady line of people all evening, waiting to take pictures with the TV witch, but at this bewitching hour, no one was around.

A statue of a fictional witch in a town known for executing real-life "witches"? Tacky and insensitive or kitschy tourist draw?

The Lobster Shanty - Salem - Massachusetts

I had a bunch of miles that were expiring soon and with an open invitation from Gourmet Pigs to come out for a visit, decided to do just that for my birthday since I hadn't gone on a big trip in a while. Five days after I booked my flight, she received a media invite to Sacramento to tour a cattle ranch.

Could I change my ticket?

Not without incurring a hefty change fee. Plus, I wanted to go to the Keene Pumpkin Festival that weekend.

Would I mind if she went? She could leave her car for me if I wanted?

Well, sure, in that case, that actually worked out better because I could go up to Salem and spend time with second-oldest nephew.

Evidently, Salem is more happening than I realized. Since my flight came in late, I Googled around for some options and saw that The Lobster Shanty was open until 1 a.m.

Doh! October. Salem. Witch trials. Halloween. It's Salem's high season.

According to the T-shirts, which said, "The Lobster Shanty -- warm beer, lousy food, surly waitresses, rude bartenders, cranky cooks," I think it's supposed to be a dive, but service and food were just fine.

Hawaiian Spicy Tuna Poke

I wanted to stick to a pretty typical Hawaiian poke for the sashimi-grade tuna that I picked up from Yama Seafood - San Gabriel. So it was the usual seasonings of soy sauce and sesame oil, with the addition of chili sambal and Sriracha to kick it up a notch.

I looove spicy tuna, and while cheaper cuts are often used in the rolls, I can't stress enough that you should really splurge on sashimi-grade tuna for poke. Freshness makes a big difference, especially when you're eating raw fish.

Hawaiian Salmon Poke

While catching up with my friend Ivan at Snow Monster - Westminster (Little Saigon), I asked him what foods he'll miss in SoCal after he leaves. He mentioned North Shore Poke Co. - Huntington Beach, specifically that he could get poke made with salmon instead of the usual tuna poke. Mmm. Poke. I haven't had poke in forever and the Hawaiian places around me usually just have the typical cooked dishes.

The next day, I couldn't get poke out of my mind. I bought half a pound of sashimi-grade salmon from Yama Seafood - San Gabriel. Since salmon is more delicate than tuna, taste-wise I mean, I opted to use Korean chili flakes for the spice portion instead of Sriracha. A little bit of grated ginger seemed appropriate. And a small tomato, diced, to make it more salad-like and add a little color.

Totally satisfied my craving. I even sent a photo to my friend to show him what he started. Was it really only two years ago that he moved here? And while saying our good-byes, we realized it's been 10 years since we met that long-ago summer in Wisconsin. Time flies when you're old!

One last word about poke, since you're eating the fish raw, it really is worth the splurge to buy sashimi-grade salmon. Pick up some ready-made seaweed salad to add to the mix and the dish comes together as quick as you can chop the ingredients.

Snow Monster - Westminster (Little Saigon)

After dinner at Da Nang Com Tam Tran Qui Cap - Westminster (Little Saigon), my friend Ivan and I went across the street for dessert. Actually, I was heading toward TeaZone Lollicup - Westminster (Little Saigon) for their matcha green tea snow bubble when we spied this crowd from across the street.

Ah! So that's where Snow Monster is located! In February 2013, I received an email from someone from Snow Monster who mentioned that she was a fan of the blog "for many years now" and inviting me to try a "fairly new dessert called Taiwanese shaved snow."

"Fairly new"? Really? Because I first blogged about shaved snow back in 2007. She wasn't sure if I had "tried or heard about it." I think I have when I've blogged about shaved snow not once, but twice, thrice, and a fourth time.

Look, I don't expect everyone to remember every blog entry I've ever written, but I do clearly state on my contact page to use my searchbar before emailing me. Don't pretend to be a fan or try to sell your product as something I don't know about when I've blogged about it multiple times and years ago. A simple search before contacting me would have cleared that up. She offered a large shaved snow and a Belgian waffle sundae, and asked that if I had anything negative to say to tell them in person. And to blog within two weeks after my visit. Geez, I can buy my own shaved snow, thank you very much! Pet peeves aside, at least the Snow Monster name was now on my radar?

Anyway, I wasn't going to hold that minor annoyance against them, especially since shaved snow sounded like just the thing on a hot summer evening.

Roasted Radishes with Salt and Pepper

This recipe is so simple that I'd hesitate to even call it a recipe, except that it's so delicious, it needs to be shared. Well, that's if you love radishes as much as I do.

While I generally just eat radishes plain, dipped in a bit of ranch dressing to soften their harsh bite, cooked radishes are totally different in flavor. No harsh bite. Almost buttery in flavor even.

I trimmed off the tops and ends and any dirt spots, then drizzled a bit of olive oil and sprinkled with salt and pepper. Baked until crisp-tender. These roasted radishes make a great side dish, or a full meal if you wish.

Red, White, and Blue Sangria

With temperatures hovering above 90 degrees for most of the week, I really wasn't in the mood for cooking, much less baking. I debated whether to make something to bring to Johannes' third birthday party, and while blogging the Red (Lingonberry), White (Brie), and Blue(berry) Puff Pastry Mini Tarts I made the previous year, got me thinking about what else I could with patriotic colors. I'd have to run to the store for strawberries and blueberries though and was feeling decidedly lazy. Plus, the party was in the early afternoon; too early to start drinking perhaps? It was just as well I came empty-handed as my cousin ordered quite the Armenian spread.

I couldn't get the thought of a red, white, and blue sangria out of my head so afterward, I stopped at the store to get the needed strawberries and blueberries. My neighbors invited me to a barbecue later that day and a pitcher of sangria was just right for sipping beside the pool.

Of course, you're not limited to strawberries for the red, watermelon or raspberries would work too. I used a pear and an apple for the white. And there's really few other readily available substitutes for blueberries, but if you can get your hands on some huckleberries or salal berries or Oregon grapes, those would work too.

General Tso's Chicken

In May, while waiting for an oil change, I offered my seat to the little old Asian lady coming towards me with a walker. She opted to sit next to me instead. She remarked about the weather (98 degrees that day, 100+ for the next three days) and mentioned that she'd take the heat over the tornadoes she had growing up in the Midwest.

Which led to fascinating stories about her father opening a Chinese restaurant in 1920 (!!!) in Omaha, Nebraska. All the decor was imported from China, which made eating at the restaurant quite an adventure for many people back then. Her family was one of only two Chinese families in town.

She came out to Los Angeles before WWII to work for the Air Force (which was still part of the Army at the time and didn't become a separate service until 1947). She talked about encountering racism when she tried to rent an apartment as a newlywed. A landlord said he decided to rent to his nephew instead and another landlord said the apartments were all taken but if there was an opening he'd call her. She credited Miiko Taka's 1957 appearance on the Ed Sullivan show to promote "Sayonara" that changed one landlord's mind about renting to Asians. Immediately after the show, she got a call saying the spoken-for tenant decided not to take the apartment and it was available after all.

And then my car was ready and I had to go.

Roast Pork Loin with Garlic and Rosemary

For Easter luncheon, since it was just family, I imagined an all-American Sunday supper sort of meal -- pot roast, baked chicken, macaroni and cheese. Despite the lack of color, which really gives credence to the slogan of pork being the other white meat, the roast pork loin was quite juicy and flavorful. I cut half a dozen slits on each side of the pork loin and shoved garlic and rosemary into each slit so that they could flavor the meat while it was baking. Since pork loin is very lean, I left the fat on and baked it fatty side up. I figured it was far better for guests to not eat the fat than to have dry pork.

Leftovers were great thinly sliced for a sandwich or served with a simple salad.

Lobster Roll with Sriracha Butter

A while back, Albertson's had a sale on lobster tails for $3.99 apiece. Granted, they were pretty small, but I couldn't pass up that price and purchased three of them. I froze the lobster until I could come up with a good recipe. Not that lobster needs a good recipe. I like lobster plain, grilled or boiled, and dipped in butter sauce or even, mayonnaise.

Which then got me thinking. If I'm perfectly happy with plain lobster and butter, then I might as well keep it simple and make a lobster roll. I'm always tempted to order one when I see it on the menu, but at upwards of $12, I haven't been able to justify spending that much for a sandwich. Even though my version cost the same, I got two lobster rolls for that price. And because lil' sis doesn't like lobster (I know!), she only had one bite and the rest was all for me.

The recipe is really simple. Baked lobster tails lightly sprinkled with salt, tossed in Sriracha butter, served on toasted hot dog buns. So if you love lobster and Sriracha, this recipe showcases both ingredients wonderfully.

Seattle (Cream Cheese) Hot Dog vs. Denver (Omelet) Sandwich

I don't watch football, and don't generally go to Super Bowl parties, so when asked for ideas, I default to my Sriracha Buffalo Wings recipe and call it a day.

But with the Seahawks playing the Broncos, I actually had an idea for the Seattle snack -- hot dogs with cream cheese. Oldest nephew and his best friend, who both went to college in Seattle, introduced the dish to me several years ago during a Memorial Day barbecue.

I admit, the thought of adding cream cheese to my hot dog was weird to me so I didn't try it then. I did now though and thought the creaminess of the cheese paired well with the grilled meat. Huh! Who would have thought?

So that left me brainstorming for what to do for a Denver-based snack. What food is Denver known for? Rocky Mountain oysters? Heh heh. Obviously, I went with a Denver Omelet Sandwich.

Which would you rather eat? Yeah, I meant to blog this before the game, but the outcome of my culinary NFL was the same as the real game -- Seattle all the way.

Jicama Slaw with Dijon Mustard Vinaigrette

Inspired by the jicama slaw I got as a side with the spicy smothered hot wings at Gus's Barbecue - South Pasadena, I finally got around to making my own. I figured the Sriracha Buffalo Roast Chicken was the perfect pairing to experiment with this recipe.

I kept it pretty simple, julienned jicama tossed with salt, sugar, dijon mustard, white wine vinegar, olive oil, and mayonnaise. It's best to let the jicama slaw chill in the fridge for a bit before serving to allow a chance for the dressing to absorb. It's a nice cool contrast to a spicy dish.

Sriracha Buffalo Roast Chicken

Considering that my Sriracha Buffalo Wings recipe is one of my older recipes on the blog, and considering how many roast chicken recipes I've already featured, I'm surprised I hadn't made the leap to this Sriracha Buffalo Roast Chicken recipe sooner.

I mean, I dip chicken in Sriracha all the time, but using it as a marinade is different. I used half a cup of Sriracha for a 5-lb chicken; obviously, you'll want to use less if you can't handle the heat. But as the Sriracha is mixed with butter and vinegar and sugar, and will mingle with the chicken juices as it cooks, the chicken actually won't be very hot, if at all, after it's done.

Like traditional Buffalo wings, I served the chicken with celery and carrot sticks and ranch dressing, although Blue Cheese Dressing is preferred. I also experimented with a Jicama Slaw with Dijon Mustard Vinaigrette, but that recipe's for another post.