Spring Onion Kebabs: Recipe

Here is a recipe I created for Dannon: Spring Onion Kebabs Ingredients 1 lb. skinless, boneless chicken (breasts, thighs or combination) 1 bunch of green onions, 6 – 10 total 1/2 tsp. kosher salt 1/8 tsp. fresh ground pepper 1/2 cup Dannon® All Natural Plain Yogurt 1 Tbsp. vegetable oil 4 bamboo skewers Instructions 1. Cut chicken roughly into 1 ½-inch chunks. 2. Chop the bottom 1/3 of the green onions that is white and pale green, to get 1/4 cup. Place the chopped green onions, salt, pepper, yogurt and oil into the blender and blend on high until smooth. 3. Place chicken in a zip lock plastic bag. Pour the marinade over the chicken and marinate for at least 2 hours. Cut the rest of the green onion tops into 1-inch pieces. 4. Meanwhile, soak 4 bamboo skewers in water while chicken is marinating. 5. Preheat broiler. Onto the skewers, thread the chicken, alternating with green onion. Broil chicken 3 inches from heat. Flip the skewers after they have cooked fo......

Continue reading

Nopa: Restaurant Review

Do you know someone who has "good ordering karma"? Whenever you go out to eat they unwittingly order the best thing on the menu and you're left with something decidedly less interesting. I'll tell you, I don't have it. It's rare that I end up with the tastiest thing at the table. Frankly, ordering off a menu is more of an ordeal than it ought to be for me. First off, I usually want to try several things and then get anxious over my choice once I make one. So to avoid the curse of ordering poorly, how can one person manage to eat several dishes? It requires the powers of persuasion. You have to persuade others at your table to share what they are ordering and to order all different items. Or you can eat at Nopa and convince your food blogger friends to share no fewer than six small plates with you. Some of them are bound to be good, right? Actually most of them were very good and reasonably priced (about $7-9 each, entrees are $16-19). We had a luscious ......

Continue reading

East West Eats

The deadline for registration has been extended through Tuesday May 30th, so I'm making one last pitch for you to consider attending the East West Eats dinner. Register to attend online . Some delicious new details: There will be demonstrations by chef and food stylist extraordinaire Santos Loo from the Food Network! The roster of chefs has grown! Kirti Pant of Junnoon Khai Duong of Ana Mandara J. Kapur of Maharani Tommy Toy of Tommy Toy In addition to the previously announced: Charles Phan of Slanted Door Robert Lam of Butterfly Hung Le of Three Seasons Peter Pahk of Silverado Kirk Webber of Cafe Kati Anjan and Emily Mitra of Dosa Mutsumi Takhara of Slanted Door Chris Yeo of Straits I'm still amazed that I was asked to be on the on the honorary committee ! I share this honor with: Phil Bronstein, Executive Vice President and Editor, San Francisco Chronicle Nguyen Qui Duc, Host and Producer, KQED's Pacific Time Susan Goldberg, Executive Edito......

Continue reading

Sometimes I choose posts that have a certain common theme, other times, there is no theme at all. This time the theme is just that I am really overdue for vacation. Each of these posts will transplant you to another time and place... Becks & Posh shares her recipe for Fairy Cakes and her photo is delicious and downright dreamy. Food Migration posts about the ultimate Sushi Spa experience. California roll, anyone? Haddock of Knife's Edge takes us away to where everything is just Beachy Keen . After reading his post, you'll want to go away too. FOOD...

Continue reading