Welcome to Sanji's kitchen

I have had some time lately, and did quite a bit of cooking, so here are a few snap shots I had the wherewithall to take while I was doing so, hope you enjoy ^_^

My take on a Mushroom Bolognese


Preparing stirfry meat with some shaved onion and soy sauce


The finished stirfry


Searing off a mojito chicken breast


Slicing Teriyaki Chicken


Adding reduced sauce to above said Teriyaki Chicken


Finally, preparation of a mushroom and onion medley

Why do all of the images make me fancy a chinese takeaway?

Especially the last one. They have mushroom and beef, and a few slices of onion in some kind of tasteless sauce. Probably stock or something. Either way... *drool*

I'm also an avid chef, I must say that the chicken breast looks quite well cooked, what do you prepare it with?

A simple marinade, lime juice, crushed cilantro, mint leaves, soy sauce and rice vinegar for body, and salt and pepper while cooking, sear off both sides and if you can, finish in the oven with a little water and diced onions.

If you're like me, and can't use your oven or don't have one, sear it off, remove from heat and cut to your tastes, finally returning it to the pan with a measure of the remaining marinade and cook until done.

Regarding the searing, I use a highly heated wok that has had oil and diced garlic added prior to adding the chicken. The high, direct heat of the wok sears chicken off quite nicely.

How many minutes did you stir fry this meat?

Using my preheated wok, no more than 10 minutes, but I usually don't keep track of time. Every preparation is different, as are the ingredients of the dish. A chef's job may include recipes, but a chef does not live by them. Once a meat has been cooked to point of being safe, taste should be your measuring stick. Is it dry, is it tough, is it undercooked, have the seasonings taken well or does it need more... These are all things you need to check for when preparing a dish, no matter who it is for.

As per your standards, at what point do you consider a meat to be cooked to the point of being safe?

Unfortunately, my method is not what you'd consider orthodox. For a meat to be considered "safe" it has to reach a certain internal temperature, varying from meat to meat. However, with stirfry, there is no way to know that unless you have an array of very tiny thermometers. I, again, use my mouth to determine how hot the meat is, AFTER the exterior has fully browned. The interior can be slightly pink, and I emphasize the slightly.

Taste it once the color is acceptable, check the interior color, and it needs to be hot enough you cannot comfortably chew it or allow it to rest on any surface in your mouth for too long.

I never tried adding mushroom on Bolognaise. Only doing it to Alfredo (of course, it's essential for alfredo to have mushroom).

And what pasta is your favorite?

My favorite pasta would have to be a fine Angel Hair, no more than 1.5 mm, whole wheat if I can get it.

I tried the mushrooms in place of meat one night, just fiddling around with my sauce and realized it had no real body to it, and my fridge had no meat, but plenty of mushrooms. I'm proud to say it came out remarkably well, despite the turn from tradition.

Edit: I wholeheartedly agree regarding Alfredo, my preferred pasta for that is Rotini. It gives it a much more... wholesome feeling. The creamy sauce and the like sized noodles and 'shrooms all make for a very different Alfredo, and not altogether a bad one at that.

Apparently Angel Hair is good too, but I never tried them, my chef told me.

Even though I like pasta, I personally can't eat too much for some reason. I can't even finish Entree size, let alone Main size ~_~

I'm not a big fan of mushrooms myself

Perhaps you haven't had the opporotunity to taste mushrooms that have been properly prepared.

one of my favorite kind of chicken and the image refuses to be shown :'(

Sorry bout that, I guess Sadpanda is being a bad panda

Don't worry I can see it now....my god that's delicious.

Had to

Edit: But thanks lol

Hey Chef, do you have a good recipe for seafood style spaghetti? Mainly uses shrimp, if you have one.
Or tuna. I love tuna.

As a matter of fact, I do lol Here's two of them

Easy Tuna Spaghetti

Ingredients needed:
1 teaspoon extra-virgin olive oil
(I find that about 1 lbs of pasta works best for this recipe)
6 medium garlic cloves, thinly sliced
2 tablespoons capers rinsed, roughly chopped
2 anchovies, finely minced
1/2 cup pitted black olives such as kalamata, roughly chopped
1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes, chopped
1/2 cup loosely packed, roughly chopped parsley or basil leaves
1/2 lb of prepared white albacore tuna, seasoned as you like and cut/pulled into small pieces
1 teaspoon salt
Cracked black pepper

Directions:
Boil pasta until al dente or to your liking.

Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.


Lemon Shrimp Scampi with Linguine

Ingredients needed:
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil

Directions:
Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.

Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

The shrimp spaghetti sounds yummy. Not a Tuna guy tho