Asian Influenced

December 29, 2008 | By | Comments (1)

Asian_ruby2Recently I discovered another Knoxvillian and old college buddy had moved down to Birmingham. The great thing about Dylan is his extensive knowledge of food. He’s worked in the restaurant business through out Knoxville and with his parents, owners of Riverview Grill. I was hoping to learn a thing or two.

One uneventful Monday night we decided to experiment with the standard mashed potatoes, asparagus, and pork chops. It was an Asian influence on your average run-of-the-mill supper and a mouthwatering fusion of simple flavors.
Rubbed_pork1
The run-down:
Dylan started out constructing a simple sauce to drizzle on the dish when finished. A good sauce is always handy to have because if the food turns to garbage, you could still possibly save the dish by drenching it in a yummy sauce. This was one part soy sauce, a few squirts of teriyaki, and two parts orange juice, cooked until it became a thicker consistency.

While he was working the stovetop, I was prepping the pork chops to be pan-seared. I’ve been itching to use the Asian Rub from Fire & Flavor I recently received. It was a fantastic compliment to the pork with brown sugar, soy sauce, sesames seed, and other spices.

Porkchop11The asparagus was steamed and sautéed with a red onion cut julian, minced garlic and a splash of soy sauce. Some other cooking ideas were sesame-roasted or tempura fried asparagus.

The mashed potatoes were pretty straightforward. Boil, mash, mix with heavy cream and butter, but the flavor was kicked up with a generous dash of wasabi powder.

The significant element in spicing up this dinner was just a few extra ingredients added to a family favorite. I hope this will inspire you to be a little more adventurous. Thanks again Dylan.

What are some of your favorite meals that you’ve kicked up a notch?

COMMENTS

  1. Dylan Roskop

    Wow!! It looks great!!! Thanks for letting me “kicking it up a notch”. I had a blast. Let me know when we can do it again.

    December 30, 2008 at 2:00 pm

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