Quail Eggs in Mixed Vegetables


Recipe adapted from: http://www.adorasbox.net/2011/04/quail-eggs-and-mixed-vegetables-on.html

4 potatoes, shredded. Squeeze out as much liquid as you can.
1 tsp. salt
oil for frying

Mix potatoes and salt.

Heat the cooking oil in a wok. Dip a medium sized metal sieve into the hot oil. Take out of the oil and put enough of the potatoes and pat along the sides to form a bowl shape. Press with back of a spoon. Fry on medium heat, turning the sieve around and spooning fat on the potatoes if not completely submerged in oil. Fry until crisp. Gently spoon out by gliding spoon around the  sides.

1/2 cup shrimps, optional

Diced chicken marinated in light soy sauce, optional

1/4 c. whole cashew nuts
1 clove of garlic, crushed

1/2 onion, chopped
1 c. diced carrots
1 small can of water chestnuts, each piece quartered
1 1/4 c. frozen green peas
2 tsps. light soy sauce
1/2 tsp. sesame oil
1/4 c. stock or water
1 tsp. corn flour
12 quail eggs (canned or fresh)

Heat cooking oil in a wok and stir fry the cashew on low heat just until golden. Take out of the wok and set aside. 

On high heat, in the same pan and using the same oil, sauté the garlic and onion  . Add the green peas, carrots and water chestnuts and stir fry. Add the chicken and /or prawns,  and light soy sauce and stir. Add quail eggs. Disperse the corn flour in the stock or water and add to the vegetables while stirring.

Add the cashews and sesame oil. Stir and scoop into potato nests.



Barefoot Contessa’s Lobster and Shells

Kosher salt
Good olive oil
1 pound small pasta shells, such as Ronzoni
Kernels from 8 ears of corn (about 6 cups)
12 scallions, white and green parts, thinly sliced
2 yellow or orange bell peppers, seeded and small-diced
2 pints cherry tomatoes, halved
2 pounds cooked fresh lobster meat, medium-diced
1 1/2 cups good mayonnaise
1 cup sour cream
1/2 cup freshly squeezed lemon juice (4 lemons)
Freshly ground black pepper
1 1/2 cups minced fresh dill Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.


Hot and Wild Wings

Hot and Wild Wings
For the dip: 1/2 cup sour cream
1/2 cup crumbled blue cheese
1/4 cup mayonnaise
1 small clove garlic, chopped
1 tablespoon milk or buttermilk
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

For the wings:

Vegetable or peanut oil, for frying
1 cup all-purpose flour
1 tablespoon paprika
3 pounds chicken wings, split at the joints, tips removed
1 1/2 cups Frank’s RedHot sauce (or 3/4 cup other hot sauce)
1 stick unsalted butter
2 tablespoons honey


Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.

Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.

Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.

Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.


Sesame Tofu


      • 14 ounces extra firm tofu
      • 1/4 cup cornstarch, for dusting
      • canola oil ( for frying)
      • 1/2 cup sesame seed, lightly toasted
      • 1 bunch scallion, trimmed and cut into 1-inch pieces


    • 1/3 cup honey
    • 3 tablespoons tamari soy sauce
    • 3 tablespoons finely minced gingerroot
    • 2 tablespoons sesame oil
    • 2 tablespoons rice wine vinegar
    • 2 finely minced garlic cloves
    • 1 -2 teaspoon red chili pepper flakes


  1. Wrap tofu with paper towels and place on a cutting board.
  2. Put a heavy plate on top to press out liquid for approximately 20 minutes.
  3. Stir sauce ingredients together in a saucepan.
  4. Simmer sauce while you cook the tofu.
  5. Dry drained tofu with paper towels and cube.
  6. Dust very lightly with cornstarch.
  7. Heat 1″ oil in deep frying pan.
  8. Fry tofu in 350 degree F oil until golden brown.
  9. Place fried tofu in a large bowl and toss with 2/3 cup sauce, sprinkle liberally with sesame seeds and scallions.


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