Friday, October 10, 2008


salted cabbage
Originally uploaded by chuborupert
I only tried Kimchi this year, it is awesome. But more awesome are the cooking videos by Maangchi, available on
but also on itunes.
I made this kimchi based on her recipe, with some substitutions.
I used napa cabbage, broccoli rabe, chili peppers, cellery, chives (home grown), pepper powder, onion, garlic ginger.
Will let it sit for a day see how it goes.
ready to ferment

just had some (next day) It is very good, super spicy, crunchy and nicely sour. My daughter said the smell was overpowering... I think that's good.

Tuesday, October 7, 2008

Fried Sea Bass With Tostones

Final presentation
Originally uploaded by chuborupert
I bought two whole black sea bass at Whole Foods this afternoon. I originally went in there to get some supplies for a Hot Pot... got some, but these fish caught my eye. One of my favorite dishes is whole fried fish, specifically the criollo version. The Thai have a version as do the Chinese and likely most cultures that live close to a body of water. The Dominican version is basically the same. Having said that I don't think I have ever cooked it myself although I have eaten it multiple times. I served it with tostones which are twice cooked green plantains, also there was a side of black beans and rice. Here goes the recipe:
two whole cleaned sea bass (or other mid to small size firm white fleshed fish) (The fish monger cut the tails and fins off which I wouldn't do in the future as I like the crispy parts)
4 cloves of garlic
2 black peppercorns
tablespoon of salt (I used kosher)
1/4 of fresh parsley
1/4 cup of fresh cilantro
(you can substitute rather freely here dry or fresh herbs to your liking)
half a lime juiced
1 teaspoon of cumin

1/4 cup of flour
1 tablespoon corn starch
1 teaspoon garlic salt

put all the rub ingredients into a mortar and beat into a paste
Score the fish in a croshatch pattern and rub inside and out
whole fish
including the head
I think he has felt better
Let sit in the fridge for a least 20 min but I wouldn't leave it much longer than 4 hrs.
pat dry and flour with the breading mix, try to get the flour in the crosshatch pattern
In a deep fryer or fry pan fry at 375-400 deg till golden brown and crispy along the edges
ying + yang
Serve while warm,
garnish with lime wedges. and eat it
Fried sea bass close

Monday, October 6, 2008

Meat and Potato

meatballs in pan
Originally uploaded by chuborupert
I got this idea from an absolutely fascinating show, "After Hours with Daniel" It can be found on, and also on or if you are really lazy you can pay for it on itunes. The Aquavit episode Daniel Boloud makes Meatballs Fricadelle-Lyonnaise Style Served on a Bed of Crushed Potatoes and Caramelized Onions.
I made my version by browning the meat balls (ground beef, salt pepper, cumin, parsley, oregano, garlic olive oil; if I did it again I would mix in some pork) with white potato which I parboiled with salt and celery seed, caramelized the onion in butter, salt, sugar,pepper and garlic in the same pan as the meatballs, then layered potato, onion and made a little well where I placed the meatball. 20min at 400 deg farenheit. And it was good.
baked meatballs and potato

Thursday, October 2, 2008

Nice BBQ site
I ran across this site, and on first view it looks a little hokie but on closer inspection the recipe's in particular are great. some very interesting uses of nontraditional BBQ products (at least in my opinion). worth a look through