Archive for August 24th, 2012

Uhm. I dunno if that was the case. But in the kitchen today sure felt like the stars were aligned. Got to clean some food out of the refrig (used up the duck, mushrooms, and romaine lettuce) and made two pretty successful dishes (in my mind anyway).

First, I wanted to make sliders. I sautéed the mushrooms with a little bit of shallots until all of the liquid evaporated. Deglazed the pan with some Shao Xing rice wine. Sliced the duck and some green onions thinly. I used sweet bread rolls from Agnes Portuguese Bake Shop (46 Hoolai Street, Kailua, Hawaii).

Roast Duck and Mushroom Sliders

A little whole seed mustard. The rolls were larger than the typical slider size but smaller than regular hamburger buns. A good size to hold the ingredients.

That was for lunch.

For dinner, more lettuce and duck. This time around cooked old rice. The Cat had brought home some leftover rice a couple of days ago and never got to finish it.

A little time warp backwards. There used to be a Chinese restaurant in town that did a lettuce fried rice that The Cat liked. Not lettuce cups but lettuce in the fried rice. That was the inspiration.

Back to the present. Old  rice, thinly sliced duck and lettuce, one egg, and green onions (salt and pepper to taste).

Duck and Lettuce Fried Rice

I’m from the wet fried rice school. Did you know there are two ways to add egg to the fried rice? One way is to scramble the egg(s) separately and add the egg(s) to the rice when it’s almost done (dry method). The second way (the way I’m  used to to) is to add the raw egg(s) to the fried rice when it’s almost done and stir vigorously to scramble the egg(s) with the fried rice (wet method).

Not to go and toot my own horn (well, kind of), but I thought  the two dishes were awesome (yes, the sock flew off, both times). Thank you Chinese kitchen god. 🙂

I even got to get in a little knife practice.

Chopped Romaine Lettuce

Not perfect, but getting there. Practice, practice, practice.

Enjoy. Eat well.

The Mouse

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