He is not just a chef

It seems that the stereotype for accomplished chefs are that they are dictators and control freaks in their kitchens, charmers with the customers, and stoically dedicated and private about their creative processes. So I decided to say up front that that is not what I saw in Chef Robert Danhi. 

Chef Danhi is one of those people you feel instantly comfortable with. There is nothing about him that is pretentious, or aloof. On the contrary, he is a warm and personable man that you just like from the first. Yet, he is an accomplished writer, photographer, storyteller,  and teacher, and chef extrardinaire. So I urge you to know more about him and his journey into Asian food, so check out his website.

So now you must be wondering where did I met this awesome chef, yes? I met him at the Sunkist Growers Event last Wednesday. He was doing a cooking demo using Sunkist oranges and lemons.

I grew up with Sunkist oranges and lemons because my mum is a loyal Sunkist customer so I know their products well.

Chef Danhi was working with  two major types of oranges: 

Navels and Cara Cara, but there are many more varieties. Incidentallly, did you know that the bigger the navel on a navel orange, the sweeter it will be! My mum told me that and it is confirmed by the Orange facts from Sunkist. 
"Orange Facts:
There are two major types of oranges: Navels and Valencias,

but there are hundreds in  varieties

The bigger the navel on a navel orange, the sweeter it will be!

Oranges will not over ripen when left on a tree

One 5 gallon container of water = One carton of oranges (40 lbs)"

… but what I did not know was anything about their Cara Cara oranges which are also known as power oranges. I didn't even know they existed.

So here is what I learned about them.

Cara Cara Facts:

Cara Cara oranges are available from January through April

Cara Cara oranges are grown in California’s San Joaquin Valley

The Cara Cara orange has  a distinctive pinkish red interior with an exceptionally sweet flavor with a tangy cranberry-like zing

Cara Cara oranges have few to no seeds

Cara Cara oranges will stay fresh up to two weeks when refrigerated or up to 6 months frozen in an air tight container

Three medium sized Cara Cara oranges is equivalent in weight to a female guinea pig. I am not sure why this is important to know but maybe there is a Cara Cara Guinea Pig Stew? I hope not. LOL!

Cara Cara, also known as the Power Orange®, is an excellent source of Vitamins A and C, fiber, a good source of foliate and potassium, a natural source of lycopene

I am really glad I did not "take a rain check" on this invitation. If I had, I would have missed out on an awesome demo by Chef Robert Danhi and receiving a free copy of his award winning cookbook “Southeast Asian Flavors” (signed), as well as tasting the delicious food he cooked and free oranges and lemons to take home.

I am sure here is what you are waiting for. I loved it when I was told that I could share the recipes with you all.

This drink is so refreshing and tasty that I had three.

A simple to make but impressive and delicious appetizer. 

UMAMI!!

We had fun with this because we assemble our own parfait 
after Chef Danhi showed us how to do. This one is mine.
Are you proud of me? LOL!

Oops, where's the paprika!!??

Hi Everyone, This is "hubby" dropping in for a quick note to share with you a very interesting link to information about paprika and a super simple recipe. So why suddenly an interest in paprika? I was looking through our collection of recipes for something to do with chicken as I am preparing the main dish for this evening's dinner. I thought of paprika and it's brilliant red color. It is the season after all. As I scanned the list under chicken I found it, slapping my forehead and muttering "oh yeah" to myself. Chicken Parisienne jumped out from the screen and I remembered that paprika is the primary spice, along with salt and black pepper. That should be just the ticket in this creamy white dish. I was good until I realized that we were out of paprika. That sent me back to the computer, this time to search for paprika substitutes. In the process I found the page in the link that follows and learned something rather extraordinary about paprika. Apparently it's use is all about the color and not so much as a flavoring agent. That is, of course, unless you use the smoked Spanish paprika which will impart some smoky flavor. Here, I'll let you read for yourselves if interested in the wonders of paprika, but do come back if you want a very-simple-but-good-enough-to-serve-company recipe. http://www.buzzle.com/articles/paprika-substitute.html

Here is what you will need for this no fuss recipe:

A two quart baking dish with cover, a medium sized mixing bowl, a whisk, and a measuring cup

.

1 tbs of vegetable oil

4 lg. chicken breasts

12 medium sized Crimini mushrooms (Italian brown)

1/2 c. chicken stock

1 c. sour cream

1 c. half and half or light cream

1/2 c. dry white wine

2 rounded tbs all purpose flour salt/papper to taste

Paprika to taste (may substitute chili powder

Optional: garlic to taste (I use three full bibs of fresh garlic)

Method: Oil the inner surface of the baking dish with a brush or a soaked paper towel. Wash, pat dry, and debone chicken breast, placing them in the oiled baking dish.

Slice mushrooms about 1/2 cm (3/8inch) thick and spread over the chicken breasts

Combine chicken stock, white wine, sour cream, light cream, and flour in the mixing bowl and mix thoroughly with a fork. Pour this mixture over the chicken and sprinkle generously with paprika (or somewhat more sparingly with a mixture of chili powder and allspice).

Bake at 175C (350F) degrees for about 1 hour, or until tender. Serve over your choice of white rice or egg noodles. (I like the noodles which I toss slightly with a pat of butter and a couple of tablespoons of chopped parsley.

Sprinkle a little more paprika on the chicken after plating. The contrast between the green flecks in the noodles and the red on the chicken qualify this dish for a pre Christmas, celebratory, dinner. Serves 4 people. (You can stretch this to 5 or 6 chicken breast without adding any liquid)

Baked chicken in avocado boat - Featured in Group Recipes

This dish was featured in Asian Food Channel (Official) Facebook page

on 31st October 2012

I got the idea of putting chicken meat into avocado from one of the foodies in Group Recipes.  Usually we serve avocados as a dip, in salads, or as a side dish.  Very seldom you will find it used in a main dish like this one.  I experimented with this recipe and added a touch of oriental taste.  I added oyster sauce and fried shallots.  I always find fusion food to be interesting and more often than not, they are tasty. This dish definitely qualifies to be served to guests merely because of its beautiful presentation and the experience of a new taste. I served it with chive omellete as a side dish and crusty bread. YUMMY!!

Serving: 4

Ingredients

2 chicken breast meat diced

1/3 cup whiskey

1/2 medium size white onion thinly sliced 

2 tbs butter

2 large avacados half lengthwise 

2 cups chiffonade purple cabbage

1 tbs lemon juice 

2 tbs oyster sauce

5 shallots thinly sliced 

Method 

Preheat oven at 350 degrees F/175 degrees C. Fried shallots till golden brown. Drain all the oil and set aside.  Place diced chicken meat in a baking dish, season with salt, pepper, oysters sauce and add whiskey.  Mix well and then spread out diced chicken meat evenly and top with sliced onion. Dot the the dish with butter. Bake for 30 minutes.  Half lengthwise the avacados and discard the skin. Slice a little off the bottom of the avocado so that it can stand nicely on the plate.  Gently rub avacados with lemon juice and place cut side up in the serving plates. Scoop out the center of the avacados to make a deeper recess to hold the chicken meat.  Take out baked chicken from the oven after 30 mins and fill avocadoes with chicken meat, topped with fried shallots and served with cabbage.