Yassy's Bow Wow K9 News
Yassy's Bow Wow K9 News

Asian cooking:Slow cooker Beef short ribs with Asian style BBQ sauce

 These days, I noticed that the more people seem to have interests in cooking with the slow cooker. I find more segments featuring slow cooker recipes in the TV shows as well.

 Good thing about the slow cooker is that, it is a great time saver cooking tool especially for those who does not have much time to spend in the kitchen. Also, if you have a recipes that you normally use oven for braising the dish, you can also turn the recipe into slow cooker recipes to save the time in the kitchen.

 For a slow cooker, low setting is oven's 200F, HI is about 300F and you can use that as a guideline for the recipe normally cooked in the oven for the time in the slow cooker.

 If you were in the hurry and you cannot wait for 8-9 hours, then, you can set the slow cooker at HI for half the time you normally do with low setting.
 One thing you should NOT do is to open the lid every so often to check the progress because every time you open the lid, the temperature in the slow cooker ges down and to bring back to the temperature it was before, it would take for about 30 minutes or so, which means, the more you lift the lid open, the longer it takes for the dinner to be done.

 In this entry, I would share the recipe of Beef short rib with Asian style BBQ sauce made in the slow cooker.

 You can certainly use pork country style ribs if you prefer but my husband prefer the beef short ribs over pork ribs so, I tend to use the beef short ribs more for the BBQ.

Slow cooker Beef short rib with Asian style BBQ sauce..

Ingredients for Slow cooker Beef short rib with Asian style BBQ sauce;

4 beef short ribs
1 cloves of garlic grated
1 C ketchup
1 C soy sauce
1C  Worcester sauce
1C  sake
kosher salt
ground black pepper
1/2 tsp fresh ground ginger
Extra virgin olive oil

Ingredients for Asian style BBQ sauce;

1 cloves of garlic grated
6 tbs ketchup
6 tbs  soy sauce
6 tbs  Worcester sauce
6 tbs  sake
6 tbs dark brown sugar
1/8 tsp fresh ground ginger

<Slow cooker Beef short rib with Asian style BBQ sauce>

1. Trim excess fat if any

2. Prick the rib with fork and rub it with pinch of kosher salt, pinch of ground black pepper, 1/2 tsp fresh ground ginger, 1 cloves of garlic grated, and let it sit for about 3-4 hours in the fridge.

3. Meanwhile, slice 1/2 sweet onion

4. Prepare the crockpot on counter top, and place the sweet onion on the bottom, and pour 1C ketchup, 1C sake, 1C soy sauce, 1C Worcester sauce

5. Take out the drained beef short ribs and sear the all side of the Beef short rib with screaming hot skillet drizzled with Extra virgin olive oil

6. place the seared Beef short ribs on top of the onions

7. Set the crockpot to "HIGH" and cook for 4-5 hours

** Do not open lids often.Leave it alone.Keeping the lid on make the food moist,and every time you open the lid, it looses the steam and also the temperature would drops.

** If you do not have crockpot, you could use the Le creuset (enameled cast iron cookware) and use the oven to cook the ribs. Crockpot temperature "HIGH" is said to be around 300F with oven. So, you could preheat the oven at about 300F-325F and check the ribs and adjust the cooking time as you go.

While ribs are cooking, make the Asian style BBQ sauce in the sauce pan * (recipe follows)

Plate ribs on the plate (Take the bone off for easy eating), pour sauce from the sauce pan over and done

<Asian style BBQ sauce>

1. In the sauce pan, add 6 tbs ketchup, 6 tbs Worcester sauce, 6 tbs dark brown sugar, 1 clove of garlic grated, 1/8 tsp fresh grated ginger and mix and cook till it gets thicken a bit

Makes: 2-4 servings

** If you made more than you want, you can shred the ribs and add the sauce to the shredded beef ribs and make the beef rib sandwich.

** You can also freeze the leftover beef ribs and use them in the fried rice recipe.

 On the day I made this, I have served with Smoked gouda mashed potato my husband loves.

 Here is how you make them.

Ingredients for smoked gouda mashed potato;

24 oz Yukon gold potato (About 4-5 potatoes)
2 tbs butter
1tbs sour cream
3/4C milk
3 oz shredded smoked gouda cheese
pinch of kosher salt
pinch of ground black pepper
1 tsp Italian flat leaf parsley *optional

<Smoked Gouda mashed potato>

1. Wash the 24 oz yukon gold potatoes, and wrap them in plastic wrap and put it on microwaveable plate and cook them.

*** 1 potatoes needs 3 minutes plus one minute.

 If you use 3 potatoes, 3 potatoes x 3 minutes+1 minutes=10 minutes. It depends on size of the potatoes but,usually I use 3-5 medium size potatoes for 2 adult serving.

 It yield probably 3 adult serving worth, but my husband likes it so much that he eats it a lot so,it is usually a good amount for us to make.

2. With oven mitten,grab the plate and toss the potatoes onto bowl, and carefully remove the plastic wrap

3. Peel off potato skin

*** I use chopstick to peel off the potato skin

4. To the hot steamy potatoes in the bowl, add 2 tbs butter, pinch of Kosher salt,pinch of ground black pepper, 1 tbs sour cream, and mash them

** Heat from the potato will help butter melt easily

** My choice of cheese is imported Smoked Gouda cheese from Holland. American Gouda cheese lacks flavor a little compared to the one from Holland. You can find the Smoked Gouda cheese at specialty cheese area in local grocery store.

5.  Add about 3/4C milk,3 oz shredded smoked gouda cheese and stir

** Don't over whip mashed potato. Over whipped mashed potato let more starch out from potato and,it turns gloppy mashed potatoes.

6. Serve

Makes; 2-4 serving



Save more on Deer Antlers

From April 18th through 24th, you can save more on Deer Antlers.

*** This week's SnackSaturdays information***

Please enjoy treat hunt for your furry friends!!

*** Bulk treats of the Month ~ April ~ ***

** Grass-fed Moo! Odor Free Twisted Bullys Junior 5"-6" (3/pack) 10 packages $45.39

** PetKind (Dehydrated Beef Tripe treats) 5 oz 3 bags $31.67

** Pork skin spring 20 count $17.53


*** Palette's K9 Foodie Mystery bag ~ April ~ ***

Palette’s K9 Foodie Mystery Bag is the mystery bag that consists of all natural dog treats and toy.

Each bag contains 4-6 products per bag and, shipping and handling is already included in the price.The shipping method will be determined by us.

Palette’s k9 Foodie Mystery Bag Grain Free Beef/Duck $36.79

This offer is valid while supply lasts. These menu can be found under “Bulk treats of the month&Palette’s K9 Foodie Mystery bag” category.
** Selected Dog toys on sale. To visit the Dog toy page,please click here.

** You can get Free shipping with order over $100 (No coupon code required)

** Orders will be shipped on every Monday,Tuesday, every other Wednesday.

** If you order on Saturdays, you can get free GDK treats. For more information on Snack Saturday offer,please click here .

** You can now sniff out Grooming supplies, Dog toys,Gifts for Dog lovers , Training Aids as well.

**You can get FREE one count of Buffalo trachea strip (Buffalo  version of Moo-tubes sliced into strip) with every order!

** Watch how much Palette enjoy her Buffalo Trachea strip  below.

Palette and Buffalo Trachea strip

** We accept only US order,no international order please.

**If you become a fan of our Facebook page,you can get "Fan only" offer,and discounts. Please find "Yassy's Gourmet Dog Kitchen" on Facebook.

To visit our store,please click here or paste and copy the link below into your browser.



How to intoroduce the newborn baby to your dog

 "O-ha-yo-u! Ge-n-ki Ka-na..(Translation: Good morning! How are you?" )

 Looking at my belly,I rub my belly with my hands, I talk to my little son every morning like this.

 I am currently in 24th week and, since 21st week, I have started feeling his movement. Since then, me and my husband started talking to them; me in Japanese, he in English.

 Every time we feel his little kick as if responding to what we talk to him, we smile ear to ear and, it makes us very happy.

 For me and my husband, it was emotionally, physically hard road to get to the point we can have and carry our own baby and, each and every little kick means a lot to us.

Our little son's foot..

 Now we know that we will be having a son around summer, I have started thinking more about life with our little son, especially how we manage our little son and princess Palette the Corgi.

 Palette does great with people, old and new. She does good with screaming,running, touchy kids, but she has never had a chance to meet a baby,who makes sound she would not have heard of before.

 At this moment, I do not know how she would react to the baby but, I wanted to learn and practice for the arrival of our little son.

  I love watching dog related TV shows such as dog training show like Victoria Stilwell's "Its Me Or The Dog", and I love reading dog magazines. Through those materials, I knew somewhat what is good thing to do when you introduce the newborn baby to the dog such as "bringing the baby's blanket from hospital to home and let your dog to sniff at it and let them familiarize the baby's scent.

 However, I did  not know much in depth.

 Therefore, I thought I would like to spend time to learn more about how you can introduce your newborn baby to your dog in the house.

 Then, if there were something we can practice before our little son will come join us, I thought, it will be great to have practice time with Palette.

Dogs need adjustment for the new routine..

 Right now, Palette gets all the attention, and she lives great life.

 However, from dog's point of view, that full attention will be divided between her and our little son when he comes to our house in summer.

 Not only that, her regular routine from meal time, walk time, potty time, play time, and training time etc.. might get shifted due to new routines surround around our little son. Especially, he is our very first son and, I am sure, it would take time to get used to everything we do with him.

 Plus, she will find new tools she has never seen. She would hear the sound she has never heard. She would smell the scent she has never smelled before...

 Because of all the new changes, she may get stressed out.

 Because of the stress, she might have potty accident in the house even if she was well potty trained.

 When baby arrives home, everybody in the house needs adjustment. However, often times, new parent's focus is set on the  new baby. What about the dog in the house?

 What can you do to help them adjust to the new environment/routine etc..?

 I have asked around to those who has had experience with introducing a baby to the dog, and I have got plenty of good suggestions and, I have certainly have good time to learn and practice.

 Of course, as with any dog training issue, we need patient,consistency and commitment.

 Before anything, I think no matter how stressed I might be with new things to do with baby, I think that Palette could sense my emotion just like the time she can sense I am not feeling so great. Therefore, I should learn to be relaxed and calm.

 One suggestion I got was to reward the dog every time he/she shows interests to the baby; good thing happens when they are around the baby.This is to create the positive association with the baby.

 I thought it makes sense because if you were removing the dog every time the baby is around, dog could think that baby equal bad.

 Another suggestion I thought is good is that introducing the baby tool such as cribs, stroller, changing station, and more even before the baby is born.

 Someone suggested to take Palette for a walk with empty stroller before our little son is born.

 Desensitizing dogs to baby stuff from early on will be good idea.

 One other suggestion that I got from experienced moms on the topic was to make one area baby free zone so dog can have rest and relax there.

 This suggestion comes from positive dog trainer "Amber Walker" from Animal institutions.

 When I read the suggestion, I remembered one occasion,where my in law brother's 2 kids were playing with Palette but one point time, Palette got enough of it and while the kids were away for a second, she excused herself to the room where we were staying at my mother-in law house.

 For her, that room was that kids free zone and, she felt relaxed.

 I thought it is the great suggestion and we can certainly work on that for Palette to be rest well, and relaxed;stress free.

 Amber wrote a great article on the very topic;baby and a dog for e-magazine here.

 In it, she writes ..

** to keep the routine as closely as possible.

** to keep treats in every room so you can rewar your dog every time they were doing good thing to the baby (praise the positive reaction to the baby)

 Then, I thought of.. dogs loves stinky stuff like.. Palette find kitty poop delicacy although she does not show any interests in dog's poop.

 That got me thinking that, we need to make sure that she cannot get into the diaper,and put them out of reach that include the time when we are changing diapers in front of her.

 For other expecting moms living with dogs, I was introduced to the website where many baby-dog resource can be found on the web called "Family paws". You can find article regarding topic on the website as well.

 The blog section here has interesting topics to read.

 When babies can move around..

 Once baby can move around, of course, as always, supervision is important but also it is important to teach your baby how to interact with/approach to your dog.

 Not only dog needs to learn to interact with baby, baby also needs to learn how to interact/approach to the dog.

 Kids sometimes do what dogs do not appreciate;pulling fur, step on the tail, hugging etc and no matter how calm,gentle dog you have, there will be a threshold and dog could snap at the kids and it may end up with injury.

 If the dog was old dog, then, kids might touch where they feel pain and it could cause the dog to snap at the kid.

 Sometimes, parents blame dogs for snapping at the kid but, it is not always the dogs that were bad.

 What are your tips and suggestions for new/expecting moms with dogs in the house?

Japanese/Chinese cooking: Sesame chicken with vegetables

 In the previous entry titled "Japanese/Chinese cooking: Balsamin Teriyaki Sesame chicken", I have introduced you one version of sesame chicken that I make.

 Sesame chicken can be found at various restaurants in the states but, most of the time, it is simply the deep fried chicken with sauce on it and not many vegetables are in the dish.

 Therefore, when I make stir fry, I tend to pan fry the protein source (chicken,pork,beef etc..) and to that, I add whatever vegetables that I can find in the fridge and then add the sauce of favorite dishes such as Orange chicken, Sesame chicken, sweet sour sauce etc... and make the dish more nutrient packed and serve them to our family.

 I rarely do deep frying the meat because pan frying is more healthier, and it gives nice moist,tender meat you have ever eaten and you can cook the dish in no time.

 Stir fry dish is versatile dish and,you can enjoy it in many ways by simply switching the sauce to add on. They are especially great for those who are busy and cannot spend long time in the kitchen.

 Just recently, I made one other version of Sesame chicken by using Japanese and Chinese dish technique and I think it came out quite good and my husband gave me thumbs up so, I decided to share the recipe with you.

 There are list of vegetables I have used in the ingredient list but you can add in baby corn, water chestnut, beansprout etc too.

Sesame chicken with vegetables..

Ingredients for Sesame Chicken sauce;

1 tbs tomato paste
1 tbs Sake
1 tbs water
2 tbs soy sauce
1/8 tsp ground red cayenne pepper
3 tbs dark brown sugar
1/2 tbs corn starch

Ingredients for Sesame chicken;

2 chicken breast cutlet, cut to bite size pieces
1  chicken thigh cut to bite size pieces
1 tbs soy sauce
1/8 tsp fresh grated ginger
1.5 tbs corn starch
3 tbs unbleached all purpose flour
Extra virgin olive oil
sesame oil
1/4 sweet onion rough chopped
1 stick carrot diagonally thinly sliced
1/2 stick celery diagonally sliced
1/8 red pepper sliced
1/8 Green pepper sliced

Morton's Natures Seasons
3 baby bokchoy leaf; stem part sliced thin, leaf part rough chopped
10 snow peas, string removed
Toasted sesame seed, grind fresh over the plate

<Sesame chicken sauce>

1. In the small container, add 1 tbs tomato paste, 1 tbs Sake, 1 tbs water, 2 tbs soy sauce, 1/8 tsp ground red cayenne pepper, 3tbs dark brown sugar, and 1/2 tbs corn starch and stir and set it aside

<Sesame chicken>

1. Cut 2 boneless chicken breast cutlet and 1 boneless chicken though into small bite size, and put them into a small bowl

2. Add 1 tbs soy sauce, 1/8 tsp freshly grated ginger to the chicken pieces in the bowl and stir

3. Let the chicken marinade at least 20 minutes

4. Add 1.5 tbs Corn starch,3 tbs unbleached all purpose flour to the marinaded chicken and mix well.

5. Heat the skillet, drizzle Extra virgin olive oil and cook the marinaded chicken

** Once you put the marinaded chicken into single layer in the skillet,do not touch to make the chicken nice sear

** When you shake the skillet and chicken got released, it is time to be flipped to cook the other side

6. Once chicken is cooked through, take them out, set them aside in the small plate

7. Add drizzle extra virgin olive oil and add 1/4 sweet onion rough chopped, 1 stick carrot diagonally thinly sliced, 1/2 celery stick diagonally sliced and season it with Morton's Natures Season and stir, cook a bit till it gets softer

8. Add 3 baby bokchoy stem part thinly sliced, 1/8 red pepper sliced, 1/8 green pepper sliced, and 10 snow peas string removed, and season the vegetable with Morton's Nature's Seasons,and cook the vegetable to about done

9. Add baby bokchoy leaf part, rough chopped,and cooked chicken back in the skillet, and pour the prepared sauce over the dish and stir to thicken

10. Adjust the seasoning if needed

11. Turn off the heat when sauce got almost absorbed, but it got some small amount of sauce on the bottom

12. Drizzle dash of sesame oil over the dish and stir

13. Plate them up, and sprinkle ground toasted sesame seed over the plate and serve it with hot steamy white rice

14. Enjoy!

Makes: 3-4 servings

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Palette's note: Grass-fed Angus beef bully roll

 When you pick up treats for your dogs, what would you look at?

 Ingredients? Fancy looking pictures?Description of the products?

 Have you ever wondered if you could actually see how other dogs are enjoying them? Not pictures,but in video so that you can actually HEAR and feel the treats' textures?

 Some of you may have already recognized I have been putting up treats' video on youtube so that people can hear the sound,see Palette in action and get more detail on products.

 With "Palette's Note" series,I like to put taste test videos. This time, "Grass-fed Angus Beef Bully Roll".

Grass-fed Angus beef Bully Roll 6"..

Grass-fed Angus beef Bully rolls are stuffed gullet treats,and they are available in 6" , 10"-12", and knotted 6"-7" , and they are made in Argentina.

These are made from Grass-fed Angus beef that received No antibiotic,No growth hormone in their life.

Bully Roll is the weasand (gullet) treat stuffed with ground bully sticks and Achilles tendons. They are soft,almost like wafer like texture treats and, it is very unique treats.

She loves this treats so much that she gets impatient and woof at me as if to say "Hurry up". I think that these are great alternative to regular bully sticks.

If you are following my blog entries, you already know that she has limping history.

 In case you missed it, Palette used to limp years ago and,now she is limp free and runs like wind.

 When she was limping, ortho vet thought it was due to ligament tore from the X-ray and manipulation of her hind legs.

 However, her ligament was perfectly fine and no tore.

 Therefore,her leg surgery was simply cut-close surgery, but she had to go through the same recovery process like the ones whom ortho vet operated surgery on damaged ligaments, and she could not go for walk for 2 months due to restricted activity.

 Palette was still limping after surgery and ortho vet was scratching their head because they were not sure what caused the limping.

 What made her limp free after all?

 It was Glucosamine/Chondroitin/NZ Green lipped muscle joint care tablet.

 It was something I started giving her after reading about joint health and benefit of Glucosamine/Chondroitin. She was on it for 1 week or so, and voilà,she was limp free.

 Now,she is not on the tablet at all.

 However,I make sure I give her natural source of Glucosamine such as poultry feet (chicken feet,duck feet etc),Gullet, Trachea regularly through her diet menu and also via form of treats.

 I also give her fish body oil capsule (not the one that has omega 6 fatty acids along with omega 3 fatty acids) to bump up her omega3 fatty acids level she gets.

 If you would like to give your furriends treats that are natural source of glucosamine/chondroitin great for joint health, we have ..


Buffalo trachea, Buffalo cartilage


Free range Brazilian beef gullet strip, Free range Brazilian beef braided gullet stick 12", Free Range Brazilian beef gullet stick 6", Grass-fed Angus beef trachea, Grass-fed Angus Beef Moo Taffy stick 10"-12", Grass-fed Angus Beef Moo Taffy sticks 8 oz 10"-12", Grass-fed Moo!Angus Beef Trachea chips 3"-4" 5 oz, USA Beef trachea 6" and 12"Grass-fed Angus Beef 3"-4" Open Moo Taffy chips 3 oz, Angus beef Scapula (Cartilage) 3 oz


Dehydrated Chicken feet


 Free Range American Lamb trachea, Free Range American Lamb Weasand (gullet) twists , Lamb Hiccups (Gullet), Lamb Cartilage,


Dehydrated Duck feet.


Venison Whistle (Trachea), Venison Hiccups (Gullet)

Due to natural treats,thickness of the each treats can vary.

Ingredients: Angus beef bully sticks,Angus beef achilles tendon, and Angus Beef gullet (weasand)
 Let's watch how much Palette enjoy her Angus beef bully roll below.

Japanese unique painting; Ukiyoe (Woodblock painting)

 There are variety of methods to paint and show the beauty of the nature through the paintings in the world.

 In the previous entry titled " Japanese Unique painting; suiboku ga (Ink brush painting) ",  I have explained how Suiboku ga is painted, and how different from modern paintings.

 In this entry, I would like to introduce one more unique painting called "U-ki-yo-e".

 Ukiyoe is the woodblock printing (depicting the ways of the world). The print will be made using woodblock and colors , one color at a time and it is very different from the way you will paint with the paint brush.

 Interesting thing is that, when you google "Ukiyoe", 99% of the website written in English including wikipedia page describe that Ukiyoe is "picture of the floating world".

 I have no idea what "floating world" is, but I think all of those writers of the articles on Ukiyoe must have simply translated literally how each Chinese character means.Therefore, they have come up with strange description of the genre of the painting description

 Anyway, Ukiyoe was the popular painting genre among common people during Edo period (1600-1868); Samurai era with Tokugawa clan, Oda clan, toyotomi clan etc .

 "Ukiyo" in Japanese means "pleasure seeking", "sensual" and this the subject of the paintings called "Ukiyoe".

 Therefore, when you look around the Ukiyoe, you would most likely find "bi-ji-n-ga; Portraits of beauties" ,which you see a woman wearing the Kimono in various posture, or "ya-ku-sha-e; portrait of actors",which you see kabuki actors or "-fu-u-ke-i-ga; landscape pictures".

How Ukiyoe is made..

 Ukiyoe is made very differently and very interesting to watch the progress.

 First, you would have a woodblock. Then, painter draws a draft and a wood copy.

 Then, Carver pastes the block copy on the block, then start engraving the block and make prints using only ink.

 After that,painter decides which colors to be used where on the print.

 Then, carver carves a block per color.

 Then, printer applies paint over the carved block with brush.

 Then, printer carefully place a paper over the block and scrubs the back of the paper with baren to transfer the paint onto the paper.

 Printer prints color by color till he finishes the print.

 Here is the youtube vide I came across. It tells all about Ukiyoe

Ukiyoe making

If you are a blog subscriber,please click here to watch the video.

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Positive force free dog trainer's "Click club"

 Are you a professional positive force free dog trainer?

 Positive dog training is one of the things that I am passionate about. I teach our k9 executive chef "Palette" with clicker and, I can see how much dogs get eager to learn new things and they are having fun during the doggy school.

 I would like to support the force free positive dog training and would like to offer the discount for all professional positive force free dog trainers out there,who work hard to teach others the power of the clicker.

 If you are a positive force free dog trainer, join the click club, and save 15% off on training treats, training tool and 10% off on all other items on our Yassy's Gourmet Dog Kitchen website.

 ** GDK's Positive force free dog trainers' Click club **

What is Click club?

GDK's "Click club" is the discount program for positive force free dog trainers, where you can save 15% on training treats, training tool, with the coupon code provided, and you will also get 10% off coupon code for your entire order on our website

You can share the 10% off coupon code with your students, and they can use your 10% off coupon code to save on their order as well.

Only restriction on the coupon code usage is that, you cannot combine the codes,and you must pick one code to use on one order.

How does GDK's Click club program work?

1. If you are a professional force free positive dog trainer, please use the contact us form here, and please let us know the name of the facility,address, and website address if you have one along with the organization names you are belonging to such as "Pet professional guild", or places we can verify you such as "Pat Miller certified dog trainers".

2. When we could verify you being a professional force free dog trainers, we will send you the coupon codes to your e-mail address provided by you.

 To avoid self claim dog trainers to join in the club, we will take a verification process, and we will offer the discount only for those who are belonging to the organization known to be the group of positive dog trainers and graduates from known positive dog trainers' academy such as Pat Miller's Peaceable paws academy.

 If the group you are belonging to is not searchable, we are sorry, we would not offer the club discount to you.

 Please enjoy doggy school treat hunt for your furry friends!!

Mom,lets do da doggy school!

To visit our store,please click here or paste and copy the link below into your browser.


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Italian cooking: Creamy lobster risotto

 I love seafood. I do not eat lobster frequently, but I like them a lot.

 One of my favorite lobster dishes is lobster bisque;creamy tomato base soup often times cooked with sherry or brandy. Very flavorful soup.

 The other day, I saw cold water lobster tail at the grocery store, and I thought I would like to make another version of lobster risotto with it.

 My husband loves risotto and, I make them quite bit of variety.

 My father living in Japan does not get to taste risotto as often as we do, but he does like them. So, I am thinking that I would make this version 2 lobster risotto when he comes over in coming May.

 If you have not made risotto,try make one. It is one pot dish and, they are 30 minutes meal and great for those who has pressed time and would like to spend less time cooking.

 Plus,you can put whatever in the fridge/freezer using the same base, and you can be creative and make your own risotto and have fun with it.

 This lobster risotto is quite tasty and, I think you would love them too.

 Therefore,I will share the recipe with you here.

 If you had leftover risotto, add mozzarella cheese to the leftover risotto,make a meat ball size ball,and dip it in flour, then dip it in lightly beaten egg, then, coat the ball with panko bread crumbs then fry them.

 You can have it with good marinara sauce and it is tasty

 You can of course use shrimp instead. Put the grilled shrimp on top of the risotto would look pretty.

Creamy lobster risotto..

Ingredients for Creamy lobster risotto;

2 lobster tail
2 cloves of garlic chopped
1/8 C brandy for the seared tail, 1/4C brandy for the risotto making
1 shallot chopped
1/4 red pepper chopped
1/8 green pepper chopped
1.5C Arborio rice
4 1/2C chicken broth
1/2 tsp dry thyme
3 tbs grated Parmesan cheese
1 1/2 tbs butter
1 tbs frozen green peas
1/4C heavy cream
Extra virgin olive oil
Morton's Natures Seasons

<Creamy lobster risotto>

0.Prepare lobster tail

** Cut the lobster tail into half length wise, and remove vein if you see them,and rinse under the running water

1. Season the lobster tail with Morton's Natures Seasons

1.  To the skillet, add 1 tbs butter and let it melt and bubbles a bit

2. When you started see the bubble, add 2 cloves of garlic chopped,and wait till it gets fragrant

3. When fragrant, place lobster tails halves,meat side down and let it sear,and flip when its meat was nicely seared (about a few minutes later)

4. Stir and cook until shell turns bright red color, and started to curl, meat is firm enough to touch and opaque color

** Just like shrimp gets curled up when cooked through, lobster tail gets a little curled ,and shell color turns to very bright red when cooked. All you need to do then, is to check the color of the meat being opaque,not translucent and firm to touch.

5. Just before the lobster tail is done, add 1/8C brandy and let it evaporate and take the tail out and set it aside on small container to cool enough to handle.

 When cool enough to handle, take the meat out,chop it into 1/2" chunks

6. To the skillet lobster tail was cooked on, add 1C chicken broth and stir,and let it simmer on side

7. In the large surface pan, drizzle Extra virgin olive oil, and add 1 shallot chopped fine, and stir

8. Add 1/4 red pepper chopped, 1/8 green pepper chopped, and season it with Morton's Natures seasons and add lobster tail shell (meat removed) back in, and stir

9. Add 1.5C Arborio rice and stir

10. Add 1/4 C brandy and stir

11. Add mixture of 1/8C brandy plus 1C chicken broth that was simmering in the skillet that lobster tail was cooked on, to the Arborio rice mixture in the large surface pan and stir

12. Add 1/2 tsp dried thyme and stir

13. Add 1C chicken broth and stir

14. Keep stiring until broth is well absorbed

15. Add another 1C chicken broth and stir

16. Keep stirring

17.  When the rice is almost done, add 1 tbs frozen green peas, 1/4C heavy cream and stir, and take the pan off from the heat

** Taste the arborio rice to see it is cooked to al dente (has still slight bite to the rice,not too mushy),

18. When the rice is done,add 3 tbs grated parmesan cheese,1/2 tbs butter and stir

19. Taste and adjust the seasoning,and take the lobster tail shell out

20. Plate them up and top it with chopped lobster meat

Makes:3-4 serving

** When you make risotto, one thing to keep in mind is that you must keep stiring and add liquid 1C or so at a time and wait till liquid is absorbed and then another 1 cup of liquid is added.

 Usually rice becomes al dente in about 18-20 minutes.

 Since we are using the tail shell in its cooking, the chicken broth is infused with intense lobster flavor and, I really like the way it came out.

 If you make Shrimp risotto, here is one secret you can use for your shrimp preparation.

<How to make tender shrimp>

1. In the small container, mix 1/4 tsp Kosher salt, 1 tbs corn starch, 1 tsp sake, 1/4tsp Baking soda,3 tbs water well.

2. Add peeled,deveined shrimp and stir and put the lid on and keep in the fridge for 4-6 hours

3. Rinse the shrimp well under cold running water and pat them dry with paper towel and follow the recipe. To cook the marinaded shrimp, it is best to cook on the  hot skillet and be careful not to overcook them.

** I usually make this marinade for 10 count of medium size shrimp.

** You can use this marinade for scallop as well to make them tender.


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Pet Penguin "Lala" in Japan goes for shopping for her fish

 Recently,I was browsing through youtube page, and I came across adorable king penguin "Lala" that goes for shopping for his food ;Japanese horse mackerel ( "Aji" in Japanese), sardine (Iwashi in Japanese) , on foot,wearing his backpack so his food will be packed in the bag.Herring is also penguins' favorite,I read.

 When I saw the clip, I thought it was cute and at the same time, I was surprised how well she was trained to do so.

 Here is the youtubevideo.

 Pengun "Lala" in Japan going for the shopping for her fish (Aji)

If you are a blog subscriber,please click here to watch the video.

 In Japan, due to restriction by Washington Convention on International Trade in Endangered Species of Wild Fauna and Flora, there are several variety of penguins you cannot have as pet, but apparently, there are some of the variety allowed to have them as a pet.

 They are cute and adorable but it costs you a lot of money,space, and care and I do not think it is easy task to care for them in the environment that we average people could offer.

 As a kid, I did not see anyone who had penguin as a pet, and I did not think people could have penguin as a pet. Therefore, it was a new finding for me as well on this matter.

 Maybe, some people with large pool with their house might be able to afford to have them as companion at home.

 I was wondering what would take to have a penguin as a pet and searched on the Internet.

 First, to get a penguin as a pet in Japan, it looks like penguin can cost you about $5,000 to over $120,000!

 Then, of course, you would need spacious place for them to swim (the pool filled with ocean water), and possibly large freezer to stock up their meal (Japanese horse mackerel), and you would need to take them for a walk for exercise.

 I read that, penguin stops eating for about 2 weeks,in which time, their fur gets changed from old to new from head to toe and, before they goes into that time in the year, they would eat twice the amount of meal they normally would.

 In the wild, they live in the ocean, and when they are not living in the natural place, they tend to have deficiency in sodium.Therefore, you would need to provide salt to them.The website I was looking at suggests to fill the pool with ocean water because of this reason.

 When we go to aquarium, we see staff in charge of care of penguin feed fish to them but do you know how much they eat?

 According to the penguin care website in Japan, penguin eats 10-20 Japanese horse mackerel (Aji) a day.

 They sure cute animal but personally, I feel they would have better life in the environment at the aquarium if not in the wild over the personal residential home.

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Bonefish Grill Menu:Grilled steak with herbed gorgonzola butter Yassy's version

 If you ask my husband what kinds of steaks he likes best, answer will be grilled steak. It is either thick cut of juicy medium rare fillet, or thinly sliced flavorful flank steak.

 He likes various types of sauce to go with it from garlic cracked black pepper corn sauce (You can find the recipe here), Gorgonzola dolce sauce (Recipe here), citrus teriyaki sauce (recipe here) etc..

 We do not order steak anymore at one of our favorite restaurants "Bonefish grill", but in the past, we have enjoyed Bonefish Grill's steak with gorgonzola butter on it.

 We liked the steak a lot with the gorgonzola butter on top of the steak but, problem was that the butter was cold and not melted all the way when dish was brought to the table, plus it was too much butter on the steak and, I started making the recreated dish of theirs at home.

 After that, I tried recreating some of their side dish,and we have Bonefish Grill meal dinner now and then at home

 Recreating the restaurant dish is always fun thing to do because guessing the ingredients are fun, and building your own taste is fun too, and when I could make good one with my twist, sometimes, my husband comments "I like yours better",which puts a huge smile on me.

 Unfortunately, since I am expecting, I cannot enjoy the taste of soft cheese like gorgonzola cheese for now, but I used to make herbed gorgonzola butter ,which my husband loved them very much.

 I have so far 2 version of herbed gorgonzola butter sauce.

 So,I thought, I would share the 2 version of the herbed gorgonzola butter recipes for the steak plus Bonefish grill's side dishes; "Garbanzo bean with spinach" , "Succotash", and "herbed Jasmin rice".

 You can have your own "Bonefish grill dinner night" too!

 My version of bean dish is much more saucy. I am fine with how they are cooked with the bean dish, but , the other day, when we visited their restaurant to enjoy seafood dish, our server told us that the bean side dish tends to be "iffy" among diners,and she was asking if it is ok with the meal we ordered.

 We told her "It is fine", and my husband added "My wife has a  good recipe of the bean dish of yours,and we enjoy hers a lot."

 His comment made me happy, but if I had to guess, diners might be "iffy" with their bean side dish because their bean dish is rather dry.

 Anyway, when I went to grocery store, I found out that our grocery store carry Gorgonzola Dolce. It is a Gorgonzola cheese imported from Italy, and Dolce is creamier,milder,and not as tangy as regular Gorgonzola cheese, and easy to melt into the sauce so, I decided to use the Gorgonzola Dolce cheese for one of the herbed gorgonzola butter sauce recipe.

 However, regular gorgonzola cheese works just fine.

Herbed Gorgonzola butter with succotash, spicy garbanzo bean, and lemon herb rice..

Ingredients for Lemon Herb rice:

1C            Jasmine rice
1 1/4 tbs butter
1/4C        Italian flat leaf parsley chopped fine
lemon juice from 1/2 lemon
pinch of Kosher salt

Ingredients for Succotash:

1 tbs butter
1/8 red pepper chopped
1/8 green pepper chopped
1/4 sweet onion chopped
1/4C whole corn kernel
5 oz frozen edamame
Morton's Natures Seasons

Ingredients for spicy garbanzo bean:

Extra virgin olive oil
1 cloves of garlic grated
1/2 shallots chopped
2 oz hot Italian sausage removed from the casing and broke into small pieces
9 oz drained canned garbanzo beans
Emeril's Essence
1/4C white wine
2/3C crushed tomato
1 tbs white sugar
 fresh basil leaves chopped

Ingredients for Herbed Gorgonzola Dolce butter (version 1):

1/8C pine nuts toasted
1.5 tsp chopped fresh rosemary
1 tsp chopped Italian flat leaf parsley
2 tbs butter
2 oz Gorgonzola Dolce cheese
1/8 tsp garlic powder
1/32 tsp ground black pepper
1/16 tsp kosher salt

Ingredients for Herbed Gorgonzola butter (version 2):

1/2 tsp chopped fresh rosemary
1/2 tsp chopped fresh thyme
1/4 tsp ground sage
4 tbs butter
2 oz Gorgonzola cheese, and 4 tbs toasted pine nuts

Ingredients for grilled steak:

2 tenderloin steaks
Extra virgin olive oil
McCormick Grill mate Steak seasoning

<Lemon Herb rice>

1. To the sauce pan, add 1C Jasmine rice, 1 2/3C water, 1 1/4 tbs butter and stir and let it come to boil on medium heat

2. Once boiled, stir the rice and turn the heat to medium low,cover with lid and cook for 10 minutes, and lower the heat to simmer to cook 10 more minutes

3.Once rice is done, fluff the rice and add 1/4C Italian flat leaf parsley chopped fine, lemon juice from 1/2 lemon, pinch of Kosher salt and stir and adjust the seasoning if needed

Makes; 4 servings


1. In the skillet, melt 1 tbs butter

2. When melted and bubbly, add 1/8 red pepper chopped, 1/8 green pepper chopped, 1/4 sweet onion chopped, 1/4C whole corn kernel, and 5 oz frozen edamame and season it with Morton's Natures Seasons and stir

Makes; 2 -3 servings

<Spicy garbanzo bean>

1. In the skillet, drizzle Extra virgin olive oil, and add 1 cloves of garlic grated, 1/2 shallots chopped and wait till it gets fragrant

2. Add hot Italian sausage removed from the casing and broke into small pieces 2 oz wt, and cook to brown

3. Add 9 oz drained canned garbanzo beans to the skillet, and season it with Emeril's Essence and stir

4. Add 1/4C white wine, 2/3C crushed tomato, 1 tbs white sugar, and let it simmer for about 10 minutes or so

5. Add chopped fresh basil leaves at the very end

6. Taste and adjust the seasoning

Makes; 2 -3 servings

<Herbed Gorgonzola Dolce butter version 1>

1. In the skillet, toast 1/8C pine nuts to fragrant

2. In the food processor, add chopped fresh rosemary spring 1.5 tsp, 1 tsp chopped Italian flat leaf parsley, 2 tbs butter, 2 oz Gorgonzola Dolce cheese, 1/8 tsp garlic powder, 1/32 tsp ground black pepper, 1/16 tsp kosher salt and toasted pine nuts 1/8C and grind them to combine

3. Form it into log and place them on the plastic wrap and wrap them tightly and twist both ends like candy wrapper

4. Slice about 1/4" Gorgonzola butter disc off from the log, and place it on top of the cooked steak and broil until it gets melted and bubbly

** I usually wrap the Gorgonzola butter log again like a candy, and put it in the freezer bag and freeze it.

 Next time,you want to use it,all you need to do is to take it out from freezer when you cook the steak, and by the time steak is cooked and everything, Gorgonzola butter will be soft enough to slice.

<Herbed Gorgonzola Dolce butter version 2>

1. In the skillet, toast 4 tbs pine nuts to fragrant

2. In the food processor, add 1/2 tsp chopped fresh rosemary, 1/2 tsp chopped fresh thyme, 1/4 tsp ground sage, 4 tbs butter, 2 oz Gorgonzola cheese, and 4 tbs toasted pine nuts and grind them to combine

3. Form it into log and place them on the plastic wrap and wrap them tightly and twist both ends like candy wrapper

4. Slice about 1/4" Gorgonzola butter disc off from the log, and place it on top of the cooked steak and broil until it gets melted and bubbly

** I usually wrap the Gorgonzola butter log again like a candy, and put it in the freezer bag and freeze it.

 Next time,you want to use it,all you need to do is to take it out from freezer when you cook the steak, and by the time steak is cooked and everything, Gorgonzola butter will be soft enough to slice.

<Grilled steak>

1. 1 hour before the actual cooking time, take the meat out to let it come to the room temperature

2. Pat the steak dry with paper towel and,sprinkle steak seasoning both sides

** Wet/Cold steak would not make nice sear on the steak

3. On the skillet, drizzle extra virgin olive oil,and wait until you see the steam coming off from the skillet

** You would need screaming hot skillet for the nice good sear on the steak

4. Cook 6 minutes, and then flip and cook 5-6 more minutes for 1.5" thick steak

** Omaha steak website here has cooking time chart based on the thickness of the steak and desired doneness

5. Take temperature of the steak

** For medium rare steak, take the steak out from the skillet when your meat thermometer reads 125F to 130F

** For medium,130F-135F is the temperature to take the steak out from the skillet.

** Temperature of the steak continues to rise while steak is rested about 5F-10F more

6. If the steak temperature was around 120F for medium rare, 125F for medium, place the sliced gorgonzola butter on top of the each steak and broil the steak till cheese gets melted and bubbly and take it off from the skillet

7. Serve

Makes; 2 servings



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