I know its been a while since I have blogged but I’ve been so busy and wasnt in the writing mood but here I am. I am currently working on another post that is currently delayed because I have to write about the Elysian.
Hello my Extras!
My next review is what I made last night for dinner. One of my favorite things to make is Kalbi (Galbi) Marinaded Beef Short ribs. The delightful dish comes to us from Korea. A delightful dish intended to be grilled *my grill broke so I just use the oven which does a decent job at it*. Continue reading
My first endevour into my new hobby! Yah!
On Sunday night, I decided to make something that has been one of my favorite things from the Thai cuisine: Tom Yum soup. Who ever thought of making that delicious flavorful soup is a genius!  The flavors are so complex and the spiciness mixed with the tanginess and the saltiness and … mmm umami…. *drool* Continue reading
So Thursday night was a fun and exhausting night for me. I made three batches of cornbread… yeah … cornbread, for a cooking competition at work the next day. I have to say, I can not make cornbread for a while. I mean… three batches is not a lot, but when you’ve never made it before and you have only a short time to make it, ick… It did turn out well though. I had two other competitors and lets just say, to make the story short, I won! :) $25 Visa gift card! Yay I was so nervous and so happy to win. I was shaking! REALLY!  I totally was shaking and couldnt eat until I found out. Ha! But it was so much fun.
Heres the winning recipe from my good friend Ina Garten. Without her help, I dont think I could of done it! So this gift card is really a prize for the both of us! 🙂
Copyright 2006, Barefoot Contessa at Home, All Rights Reserved
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
The recipe calls for a 9×13 inc pan but I used muffin pan instead… but whatever you choose!Â
Enjoy!
Picture to come later