Kimchi is delicious, but a bit of an unusual omelet filling. The sweetness of the mirin will help cut the sour of the kimchi.
Coupla forkfuls of kimchi
1. Chop up kimchi with scallion white. If you like it spicy, add red pepper flake/powder.
2. Beat eggs.
3. Saute kimchi and scallion white on low heat until heated through.
4. Pour egg over kimchi. Splash mirin over setting eggs.
5. Let it set. Cover to speed up the process with steam.
6. Flip omelet and serve over warm rice.
A good omelet incorporates the ingredients into the egg, rather folding them in like an egg taco. Use straight havarti cheese rather than smoked.
Smoked duck breast
Spear of grilled asparagus
1. Cut duck breast into small pieces.
2. Chop scallion whites and asparagus.
3. Beat eggs in small bowl with duck breast, scallions, asparagus, and tarragon.
4. Grate enough Havarti cheese to blend smoothly with egg mixture.
5. Heat cooking oil on low heat in a frying pan.
6. When heated, add egg and duck mixture to spread out across the bottom of the pan.
7. Let omelet cook until set. Covering with a pan lid will speed this up.
8. Work a spatula under one side of omelet until it is free from pan. Flip over the other side, or flip over the center by thirds.
9. Flip omelet to cook on opposite side if still runny.
Cooked right, this will let you enjoy the creaminess of avocado with a crunch. Enjoy as a fun side, but can take lead on a lighter lunch.
One whole avocado
Oil for air fryer
Salt and pepper
1. Cut avocado into quarters. Twist individual sections away, and pluck pit from fourth section.
2. Cut four avocado sections in half, for eight fries.
3. Beat egg in bowl large enough to fit avocado section.
4. Place flour in separate bowl, Panko in third bowl.
5. Preheat air fryer to 400 degrees (Fahrenheit)
6. Dredge avocado spears in flour, then in egg, then in Panko. Repeat.
Arrange fries on air fryer tray and place in preheated fryer.
7. Liberally coat with cooking oil.
8. Fry on one side for four minutes, flip and fry on other side for three minutes. Remove golden brown fries from air fryer.
9. Service with choice of dipping sauce.
Any leftover mashed potatoes will work. The best I've made used potatoes that were mashed, topped with grated Dubliner cheese and chives, and cooked to a crust.
Leftover mashed potatoes
Salt and pepper and other seasonings
1. Let leftover mashed potatoes warm to room temperature.
2. Crack egg and beat it in small bowl.
Mix egg and potato.
3. Add a little flour to help bind. Add desired seasonings.
4. Mix thoroughly with hands.
5. Separate potatoes into balls and smash into patties. Smooth out rough edges.
6. Heat oil in pan on medium heat.
7. Place patties in hot oil, taking care to not overcrowd pan.
8. Check underside after a few minutes of cooking. If golden brown and crusty, flip. Be sure to flip all at once to prevent patty from breaking in half. If it does, you can knit it back together at the seam and continue cooking.
9. Cook other side until golden brown and crispy.
10. Place on paper towel to drain oil. Serve.
Good salmon doesn't really need much enhancement, but a lemon-caper cream sauce complements without overpowering. The sauce also works with grilled chicken.
Salt and pepper
Make the sauce
While you can mix this sauce in a bowl and go with it, using a double boiler allows the flavors to meld more quickly. Just don't heat it too much or the cream might curdle.
1. Zest the lemon.
2. Bring the water in the double boiler to a gentle simmer.
3. Stir together cream, capers, lemon juice and garlic in the top of the double boiler. Salt and pepper to taste.
4. Turn off double boiler and remove the top to prevent overheating. Let sit to cool down.
1. Preheat grill to high heat.
2. Rub salmon filet down with olive oil, and salt and pepper.
3. Place salmon filet skin-side up on grill grate.
4. Start checking salmon just after five minutes. It's done when it lifts easily from the grate.
5. When salmon lifts easily from grate, flip it.
6. When salmon is firm and again lifts easily from the grate, remove the filet. Remove the skin from the bottom of the filet.
7. Tent with foil and set aside.
8. Add salt and water to a pot. Bring it to a boil.
9. Add fettuccine. Cook for approximately 10 minutes.
10. Pour water and noodles through a strainer. Immediately put noodles in a bowl.
11. Top noodles with salmon filet and then with lemon cream sauce.
Salt and pepper
1. Dry shrimp.
2. Cut scallion white into rounds and place in the center hole of the shrimp.
3. Cut prosciutto into strips wide enough to fit around shrimp.
4. Wrap prosciutto around shrimp. Spear through the top and bottom with a toothpick.
5. Beat egg in a small bowl.
6. Put flour and Panko breading in separate bowls.
7. Dredge wrapped shrimp in flour, then through egg, and finally coat in Panko.
8. Heat oil over medium heat.
9. Cook Panko-coated shrimp on one side until golden brown.
10. Flip immediately to avoid overcooking shrimp.
11. Cook until Panko is golden brown, transfer to paper towel to remove excess oil.
12. Good by itself or with a dipping sauce of choice.