Sunday, December 13, 2009



1 bunch trimmed and washed asparagus

1 lemon use the juice and zest

2 T olive oil

2 T balsamic vinegar

2 pcs. sundried tomatoes
salt and pepper to taste

Blanch  your asparagus and shock in ice water first if they are as big as what i had.

Pan sear with olive oil if they are small or medium sized asparagus.

Add the chopped sundried tomatoes and cook for few minutes until asparagus are soft and tender but still crisp,  then drizzle w/ the lemon juice, balsamic vinegar.

Season w/ S&P, taste and adjust the flavor. Garnish w/ the lemon zest.

Serve as is or w/ rice.


Yes, it's Daring Cooks Challenge time. Decembers' host was Simone of Junglefrog Cooking
I have been planning on making this but never got the chance to do it. Thanks to Simone, the procrastination is over=;) We love love it!

I didn't have time to make the shortcrust pastry so i used the store bought puff pastry. I wanted some acidity on the filling, i decided to use piri-piri sauce in lieu of the orignal filling.

The only issue I wanted to address the next time i make this are the sides, they were half baked because they were thicker than the middle part. Maybe i should have baked it a bit longer?, but then i was worried that the salmon will be overcooked. I will definitely try Audax suggestion to cover the middle part with foil and bake the sides a bit longer.

I wanted to make the beef wellington before the reveal date but due to time constraint i just couldn't do it. I am planning on making them New Year.

Pls. check HERE for the entire recipes (Shortcrust Pastry, Salmon En Croute and Beef Wellington)

Y: 1 ½ Cup
4 red bird’s eye chilies, take out seeds and ribs on two. (Original calls for 8 but I find it too much)
½ C fresh lemon juice
1 preserved Meyer lemon **
Cilantro (few bunches)
Parsley (few bunches)
3 garlic cloves
½ C olive oil (add more if needed)


Puree the ingredients until smooth. Add oil in a slow and steady stream until you get the right sauce consistency.
**I added 1 whole homemade preserved Meyer lemons.
**Store in an airtight container and refrigerate for up to 2 weeks.


Parsley, Cilantro, Sundried Tomatoes, Preserved Meyer Lemons

Pureed Piri-Piri Sauce

Check my other dish using the piri-piri sauce Shrimp Piri-Piri

Alaskan Sockeye Salmon

Spread the Piri-piri sauce with chopped sun dried tomatoes then top it w/ the other half of the salmon

Salmon En Croute ready for the oven

Fresh off the oven

Served this beautiful Salmon En Croute w/ Pan seared Asparagus with Sun Dried Tomatoes. Check HERE for the recipe