octopus and squid in farro-sotto

octopus and squid in farro-sotto

First of all, happy new year guys! I’m loving it so far. Got my mom and aunt visiting and it’s raining outside. I haven’t been doing a lot of cooking, at least not the kind of cooking I usually do for the blog. Cameras, flashes, all this sous vide stuff… I think I would freak my mother out. So that will have to wait and in the meantime I’ll stick to the things they’re more comfortable with. But today’s recipe ain’t one of those. This is something I cooked a few weeks ago before they showed up and I wanted to share with you. It was my first time cooking farro and I will definitely be introducing more farro into my future food adventures. It’s has an awesome sweet taste, the texture is rather unique and a nice change from using rice all the time. 

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sous vide swordfish tacos. 54C 30min.

sous vide swordfish tacos. 54C 30min. @ thatothercookingblog.com

Certain ingredients can be misunderstood, others, I just simply don’t like. Swordfish I basically hated. But it was all nothing but a big misunderstanding.  Understandably so. I still remember the first time somebody grilled swordfish steaks at some party and offered me a piece. It was like eating really densely packed sawdust and pretending to love it. For years, that remained to be how people cooked this fish and offered it to me. I wasn’t into cooking then but I did love attending bbq parties. The two things I knew at a bbq party were: stay away from grilled chicken breasts and definitely stay away from grilled swordfish. 

Years of hatred. Almost 2 decades actually. That all changed in 30 minutes. This morning at 5:30am to be precise. I’m not an early bird but I often have the inability to sleep for more than a few hours on a regular night. I’m fully awake after that, simply staring at the ceiling until it’s time to get ready to go to work. It’s Saturday so I didn’t have the work problem. I knew that Ralphs on Olympic opens 24/7.  Yeah, got some fish. Also learned that by California law you can’t buy alcohol before 6am. It was 5:55am by the time I hit the checkout and they made me wait. I took a six pack of beers with me in the end.

sous vide swordfish tacos. 54C 30min.  @ thatothercookingblog.com

A week ago I cooked swordfish at a dinner party at my girlfriend’s house. I remember putting extreme care and attention over that skillet. Guess what… dry sawdusty steaks. Ok, they weren’t that bad, but come on! I thought I knew what I was doing in the kitchen! Well, obviously not. And definitely I haven’t figured out this swordfish technical cooking issue. If there’s anyone out there that can claim being able to pan roast or grill or simply warm up this thing on a skillet without it going dry, call me.  

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Tortilla Española.

Tortilla Española @ thatothercookingblog.com by Paul Palop

Ok, so you think you can cook? I don’t mean to deter you from that cooking obsession thing we’re all too familiar with (quite the opposite actually) but omelette-making is a true test for any cook. Tortilla española is not exactly an omelette but similar enough and the skill set is the same basically. I admit I have messed up my fair share of omelettes and tortillas españolas. It’s not easy and if I’m not focused on a given day I will very likely screw it up no matter how many times I practice. 

If there was ever an ingredient that required gentle and precise cooking that is the beloved egg. Sous vide could come to the rescue here and take away all the fun but I like a challenge and when it comes to cooking challenges, tortilla española is a real fun one. This spanish omelette is originally and traditionally cooked with only potatoes. It’s also known as tortilla de patatas or potato omelette. The are a few variants out there and my favorite one has yellow onions. Don’t use red ones, trust me. 

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Seven minute egg. Spicy Mayo.

Seven minute egg. Spicy Mayo

Ah, the lovely egg. Wait… the lovely 7 minute egg. Yes… Borderline soft-boiled. Borderline perfection. Soft-boiled egg is perfection. But not because of its imperfect status it means it isn’t perfect for perfection in cooking is borderline subjective too. 


7 minutes in boiling water is probably as far as I would ever go about cooking a room temperature egg. After that, the sexiness levels start to drop rapidly. Chucked in ice water, the shells should come off rather easily. Served immediately, the egg should retain its elasticity and be extremely soft to bite into. 

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10 minute egg | soft boiled eggs made easy…?

10 minute egg @ thatothercookingblog.com by Paul Palop

I love eggs and I love cooking them. They have been a constant in my cooking even before I took on cooking more seriously later on. Since I was little I loved cooking eggs. I remember hard boiling eggs with my mom, making omelettes, etc. Today… on a skillet, eggs have to be cooked as gently as possible… I love walks on the beach and sunsets and all that and I also love egg whites with no browning at all and egg yolks runny but not cold. It’s a fine balance and a fun challenge when making eggs for breakfast. My house could easily be an all-day breakfast joint. I love breakfast and I mostly it at non-breakfast times because either I’m too late for work or I feel way too lazy until about noon on weekends.  Although… that’s not true… but some would disagree. 

Do you need boiling water to cook eggs? 

The terms hard-boiled or soft-boiled are a bit misleading. Specially at sea level 🙂  Eggs don’t need to reach 212F (100C) to get cooked. They cook way below boiling temperature but for the purpose of this post, let’s assume we’re using boiling water to cook them eggs which is what we’re all most familiar with. We can get into sub-boiling temp egg cooking at another time. Sous vide time can wait. You sous vide enthusiasts out there are familiar with the concept of waiting, so let’s wait. 

10 minute egg @ thatothercookingblog.com by Paul Palop

The 10 minute egg.  

Cooking soft boiled eggs can be tricky. There are way too many variables. Specially temperature-related variables which are difficult to control if not impossible, but let’s just say that within a reasonable margin of error they can be controlled. The more we know about the variables we wanna control the better. Let’s for now only focus on 2:

  1. Temperature of the egg. 
  2. Temperature of the water. 

What’s the internal temperature of an egg? 

Cold eggs? room temperature eggs? somewhere in between? yeah.. I’m overwhelmed my self thinking about it and it’s not like we can stick a probe thermometer into an egg. Some people are ok with surprises and would “wing” it being ok with whatever outcome… sometimes, soft boiled eggs will be there, sometimes, overcooked rubbery HARDboiled instead…yay. Some people like you and me… we prefer to predict the result. Just like roasting or baking… it’s all the same. Controlling the outcome.

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Shrimp stir fry : marsala and pancetta

Shrimp stir fry

This shrimp stir fry is very simple to make and delicious. I didn’t want to get the peanut oil out and add some soy sauce, etc… I love asian cuisine but I don’t have peanut oil… and I was feeling like using the ingredients I had at hand. In my previous post about chicken marsala, I mentioned I would try to use the marsala wine in a seafood preparation because it just made sense. This was a pretty good opportunity to test my theory (shows how little I know about italian food).  Shrimp and pork can dance together on a plate beautifully so I added pancetta. Not a lot, just enough and that pancetta provided all the needed fat to cook everything else on this dish. Cooking seafood in pork fat is the bomb.  

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The Wings of Change! Miso Glaze. Game On!

The Wings of Change! Miso Glaze. Game On!

The Wings of Change! Miso Glaze….. Never thought it would come to this but here we are, game day, chicken wings. I officially joined the other 3 trillion food blogs featuring wings today in America. Nothing wrong with that. I love those marvellous things so why not make my own wings my own way. I have to be honest. I don’t know anything about football. I plan to keep it that way too. I’m more of a soccer guy… like every 4 years for a couple of weeks and then I’m left with ZERO interest in watching sports again.  But we’re here to show off these little sticky guys not to talk about sports, so hang in there. Who won this Super Bowl? The correct answer. I don’t give a S###.

The Wings of Change! Miso Glaze. Game On!

This recipe like any other wings recipe is simplicity in itself. Wings are the fattiest part of the chicken. They only have a bit of meat and a delightful amount of awesome fatty chicken skin. They are packed with flavour and make the best finger food when prepared correctly which like I said, it’s really really simple. 

The Wings of Change! Miso Glaze. Game On!

A little bit of unofficial chicken wing anatomy. The whole wing is rarely served whole (don’t ask me why). The tips are removed since they’re mainly only bones. The drummette or drummy (my favourite) is the arm (the humerus bone is in there), which is connected to the shoulder and hence the breast. And there’s the flat or flapper. That’s the forearm. Couple of bones in there… the radius and the ulna.  I just did a massive google search to come up with all this info. I didn’t go to chicken wing school. Let’s continue.

Ingredients: (makes about 20 units of awesomeness)

The Wicked Wings:

10 whole chicken wings. Or buy 20 of your favourite parts already cut.

The Glaze:

1/2 Tbsp Garlic paste.
1 Tbsp Miso Paste (yellow or red should do)
2 Tbsp Hot sauce of your preference. I used Tapatio.
1/3 Cup brown sugar.
1/2 lime (juice only)


Sesame seeds.
Cilantro leafs.
Green onion.
lime wedges.

The wings. Brine them overnight in a pot with salty water. You know, like pasta-water salty.

The Wings of Change! Miso Glaze. Game On!

This will season the wings and maybe increase the chances of adding a little extra juiciness… but anyways. You can skip this step but then you have to adjust the saltiness of the glaze. The miso paste at this point is providing the needed saltiness for this recipe. Ok, so you woke up the next days, hopefully it’s game day and now you can get going. Discard the water and dry the chicken wings with paper towels. Don’t cut them wings just yet. Less surface area, less water loss.  In a cookie sheet lined with tin foil or parchment paper (It will be easier to clean when you’re done) add the wings. I brush the tin foil with vegetable oil. I do the same with the wings.

The Wings of Change! Miso Glaze. Game On!

Everybody here needs to be super oily. If you’re making chicken wings, fat consumption shouldn’t be an issue…. Bake the wings in the oven at 450F for about 30 mins. Keep an eye on them. You can run the broiler for 5 to 10 mins or until you get the desired golden browning level of your dreams. Remove the wings from the oven. And allow to rest. Make the glaze. At this point I’m eating the wings without the glaze. They’re too awesome. Oh, you can also cut them up now, I almost forgot. Drummettes over here, flappers over there. The tips… I ate them, I won’t lie.

The Wings of Change! Miso Glaze. Game On!

The Wings of Change! Miso Glaze. Game On!

The glaze. The simplest thing. Mix all the ingredients. Over medium heat cook until a syrup forms. Don’t let anything burn. Just be patient and stir constantly. It will take about 10-15 mins. Let the color deepen as the sugar caramelizes a bit. Take your time. Don’t bother straining. If you don’t have garlic paste. You could use garlic powder or just get some exercise and work actual garlic cloves to a paste with your chef’s knife. It’s worth the practice.

The Wings of Change! Miso Glaze. Game On!

Putting it all together.  The moment of truth. Check the glaze. Make sure it’s nice and sticky but not too dry. Add water if you think it’s too thick. A little bit at times until it’s the proper consistency. Add the wings to the glaze pot and mix it all up real well. This is ready to go now. And they better be ready or you will be dismissed from your chicken wing cooking duties. Football fans don’t wait for wings once they’ve smelled them.

The Wings of Change! Miso Glaze. Game On!

Chop some cilantro and green onions, cut some lime wedges and decorate that wings platter like you mean it. Good luck out there. 1st down? who’s down? who knows. See yah!

The Wings of Change! Miso Glaze. Game On!

The Wings of Change! Miso Glaze. Game On!


Sturgeon and Squid Ink Cauliflower Puree.

Sturgeon and Squid Ink Cauliflower Puree.

Having been away from my kitchen for about a month the craving of home cooked meals is tremendous. I’ve been fantasizing about making all these new recipes and the second I get home, my mind goes blank. I can’t even put together a decent sandwich… ok I take that back, mayo and toast is a pretty awesome sandwich and it does qualify. it’s not exactly a cuban sandwich but you can check that out if you’re feeling industrious. Anyways, I will have to put off my cooking for a few more days until I figure out what to make.

Sturgeon and Squid Ink Cauliflower Puree

A few more days passed. I have a jar of squid ink in my fridge and a renewed disposition to wash dishes and sharpen knives. Finding a beautiful piece of sturgeon at the local grocery store seldom happens and must be seized. I have never worked with sturgeon. I’ve only consumed the eggs and the fish itself at nice restaurant once. I bought 3 fillets. I figured I would get a crash course on sturgeon pan frying at least.

The first thing I learned. The skin is extremely hard to crisp up without burning it. So yes, I burned the damn thing, besides, nobody has ever learned a thing by being perfect. Quickly adjusted turned off the heat let the fish cook in the covered pan by its own steam for a minute or so.

Second. This fish need to be cooked to maybe a little above rare but not as far as medium. I’d say stay around 125F-135F. It doesn’t do well raw. It’s too chewy. At least the fillets I got at the market maybe the belly would be a different story. Maybe I’ll find out one day when I’m rich. In my photos my fish went a bit over medium rare. Next time I will just get it done right in the sous vide apparatus. A little trial and error cements knowledge better than looking at a temperature table.

Third. When you sear this fish, you could almost think of it as steak. The color, the redness of the juices, the texture to the touch. It’s amazing. This is one robust fish so I wouldn’t be afraid to pair it with flavourful things.

Fourth. The texture. Once I got it right and got the fish to medium rare, that’s when the magic started happening. The skin I sadly couldn’t get to cook properly and was too rubbery (I still ate it because I love the taste of fish skin and its nutritional super powers) but would not serve to a guest. The flesh right underneath the skin is the prime rib of the underwater world. Trust me, it even tastes a bit like it. It’s incredible.

Fifth. The flavour. I should have started with this one. I mean, I really love tuna, specially Toro. Sturgeon is in its own category. Once gently cooked the texture is very similar to that of tuna belly. There are very delicate notes of tuna in there but also a pretty distinct sturgeon beautiful proud flavour that reminded me of sablefish.

Sturgeon and Squid Ink Cauliflower Puree

Ingredients (serves 2. Cooking time: 15 mins)

2 surgeon fillets
6 shimeji mushrooms
Salt and pepper to taste
Maldon salt to fish it up.
Broccoli florets for garnishing.
Almond oil.

Squid Ink Cauliflower Puree (makes about a pint of it, store the leftovers)

1 whole cauliflower
1 Tbsp squid ink
1/2 Cup heavy cream

This is gonna go down quite quickly because one of the good news about cooking fish is the fact that it is extremely easy and fast.

Sturgeon and Squid Ink Cauliflower Puree

Start with the squid ink cauliflower puree. Trim all the green bits off. Steam a whole cauliflower in pot with about a 1cm of water. Lid on. About 10 mins. I used my pressure cooker pot just because the lid seals better. I don’t pressure cook it but it cooks more efficiently. The cauliflower shouldn’t be overcooked and falling apart. Just soft enough to be easily cut into cubes. Add the cubes to the blender. Add some cream and try to get traction inside that blender. I stop adding cream the moment I the blender gets going and all of its content is happily blending away. Add a Tbsp of squid ink to the blender and keep on blending. Total blending time about 10 mins. You can go longer if you want smoother. No need to add salt as squid ink already has been preserved by loads of it, but check the for taste and adjust if necessary. Set aside. For a super silky puree, sieve away.

Now the sturgeon. Salt generously and set in the fridge for at least 10 mins, letting some of that salt permeate the fish. I rested mine for 1 hour. Add some almond oil to a nonstick pan over high heat. Lower to medium high don’t let the oil burn. Stay right around 400F. Place the fillet skin down first and sear for about 3 mins. Remove the pan from the stove. Add a little splash of water (watch for oil splatter obviously) and cover the pan with a lid right away. Allow the fish to get steamed this way. Takes about 3 mins if the fish is fridge cold. less than 2 if the fish is closer to room temperature. I like the flavour of almond oil. It pairs really well with fish in general.

The little shimeji mushrooms. After removing the fish from the pan and setting it aside to rest and letting the carryover heat to finish the job get those beautiful mushrooms ready. Make sure there aren’t any dirt on them. Place the pan with all those wonderful fish juices back on the stove over high heat. Once hot… again…. around 400F. Get those shrooms in there and get a little color on them. About 2 mins. They will get coated with delicious fish stock and almond oil. Yes. Sounds good, I know.

The plating. Up to you. I made a mess on mine. Just make sure all those preparations make it on the plate and you’re good to go!

Sturgeon and Squid Ink Cauliflower Puree




Arepas con Carne Mechada. SE ACABÓ LA PILADERA!

Arepas con Carne Mechada

Arepas are definitely a Venezuelan food staple. Maize flour defines this dish and many others in Venezuelan cuisine. Arepas are also popular in colombia and go by the same name. In El Salvador they’re called pupupas and are slightly different but the idea is the same. What makes this dish Venezuelanly unique is the flour that is used which happens to be a local invention. I found this in wikipedia which is super cool:

rel=”attachment wp-att-6675″>Arepas con Carne Mechada

The traditional preparation of arepa flour is very labor-intensive, requiring the pounding of maize in a large mortar. Pre-made arepa flour was invented in the 1950s by Dr. Luis Caballero Mejias, a Venezuelan engineer who used the profits from his patent to finance a Technical Schools system. The precooked flour was later mass-produced and sold in larger quantities.[citation needed]

In 1954, the Venezuelan beer and malted drinks company Empresas Polar developed an industrial production method, launching the brand in 1960.

The product rapidly gained acceptance among housewives because of the tremendous saving in labor and its high quality. The original slogan was “Se acabó la piladera”, which means “No more pounding”. Harina PAN has remained essentially unchanged since then, as can be seen from the original advertisements.

rel=”attachment wp-att-6676″>Arepas con Carne Mechada

Anyways, let me get this post out of the way before I get too sleepy.

Ingredients (makes about 4 small ones):

100 g Arepa flour
160 g water
2 g salt
1.5 g citric acid, or 1/2 Tbsp white wine vinegar
1 Tbsp Olive or Vegetable oil some more for coating

rel=”attachment wp-att-6677″>Arepas con Carne Mechada

To make the corn flour disks. Mix all the dry ingredients well. Add the liquid ones. Mix well. Done. Takes about 5 mins for the corn starch to hydrate. Grab about a couple of ounces of the dough and shape it into a sphere. Flatten it. Takes some practice. You wanna end up with a disk of about 1.5cm of thickness.

Cooking the corn flour disks. There are many ways to go about this. I choose to deep-fry. 3 mins at about 350F. I gave them grilling marks on my cast iron pan just because it looks good. You can also pan fry.  Some people bake them in the oven. Takes too long in my opinion. Some people bake them on the stove using a cast iron skillet, no oil. This skillet is called a “budare” pronounced….: boo-dah-reh. I don’t like this approach either. Tends to leave burn marks on the arepa which can be pretty bitter. I’m pretty sensitive to bitterness and I love a perfect golden crust.

Stuffing the arepa.  Arepas are good on their own, but personally the stuffing is where’s at. I love arepas but only freshly made. They have a very short life span. A few hours in the fridge and I have zero interest in them. Freshly made I can eat them and stuff them with anything. I just posted about Carne Mechada a couple of weeks ago which was a recipe I made thinking I would be able to make arepas for people at work. This whole plan fell apart. The timing never worked. I still managed to make them at home and snapped a few pics.

Arepas con Carne Mechada

I’ve been MIA lately but not due to lack of interest. Believe me. I’ll try to post more frequently as soon as I am done with my current project at work. Merry belated Christmas!

rel=”attachment wp-att-6683″>Arepas con Carne Mechada



Lamb Shoulder Asada Tacos. Sous Vide 56C 72h. Hoisin Sauce and Chipotle Adobo Sauce.

Lamb Shoulder Asada Tacos. Sous Vide 56C 72h

Counting the seconds to Thanksgiving day but in the mean time no reason to NOT be eating delicious homemade stuff. Specially with this super crap weather we’re having in the beautiful city of Vancouver. Gotta fix my shitty mood somehow.

I’ve never made tacos before. I’ve had tacos before. Like a million times. Having lived in LA for many years I was kinda forced to like them. There are taquerias everywhere. There are taquerias inside taquerias. I will admit I did not care much for them before I moved to LA or even many years after that but overtime I learned to appreciate them. There are a lot of mediocre taquerias out there too. I have a few go-to places. It’s cheap food but that doesn’t mean it can’t be amazing. For an amazing taco, if you’re ever in Vancouver, check out La Taqueria. The tacos there are simply, yep, amazing. So yes, tacos have officially entered this blog’s menu and I hope to be making other kinds soon enough. My taco debut features an unusual meat in taco making but a meat that I love. Lamb. A few things I find annoying in general cooking and tacos. Dry meat. Overcooked meat. Overly seasoned meat to cover the mistake. But that’s because cooking meat correctly is kinda hard. I went with the french here and prepared my lamb a la sous vide. The end result was fantastic. The texture of this meat was quite incredible and impossible to reproduce with traditional cooking methods. Another option would have been the pressure cooker. I’ll save that approach for another post.


Lamb Shoulder Asada Tacos. Sous Vide 56C 72h

I had no problem breaking a few rules here tonight. When do I ever 😉  It’s cooking anyways, breaking rules, taking names, that’s how we do. If you haven’t noticed, hoisin sauce is one of the most delicious substances in the world and pairs really well with lamb (or any meat known to man) I also used dumpling wrap as my flour tortilla (go ahead, judge me). They’re thinner and their texture is more delicate. It’s not a requirement but I like the size too. Mini tacos basically.  I also used the sauce that comes with chipotles in adobo. Basically, the adobo sauce and the core of the super amazing and popular chipotle sauce. Really spicy but the smokiness of it is incredible. Mix hoisin and adobo sauce together. Pretty sexy stuff as you can imagine. So here we go mexi-asian lamb tacos yo! Let’s get goin’!

Lamb Shoulder Asada Tacos. Sous Vide 56C 72h

Lamb Shoulder Asada Tacos. Sous Vide 56C 72h

Ingredients (serving: 6-10 mini tacos. Time: 72 hours + 20 mins):

1 lb Lamb shoulder bone in.
1/2 Tbsp hoisin sauce
1/2 Tbsp chipotles in adobo sauce
2-3 Tbs kosher salt.

Pico de Gallo salsa:

1 1/2 C Tomatoes. Seeded. small dice
1/4 C Ted onion. small dice
1 tsp Jalapeños. small dice.
1 tsp minced garlic
Juice of 2 limes
2 tablespoons cilantro, plus extra for garnish
Salt and pepper to taste

Pickled Red Onions:

1 cup red onion. Small dice.
1/3 cup white wine vinegar.

The rest:

20 dumpling wraps.
mayo to taste (a ton. yes please)
Some cilantro leaves.


Lamb Shoulder Asada Tacos. Sous Vide 56C 72h

The lamb shoulder. Dust generously with salt. Allow to cure overnight in the fridge in an airtight container. I use a ziplock bag. Rise the lamb and the baggie. Return the lamb to the ziplock bag and add some vegetable oil. Remove the air from the bag and seal. Cook for 72 hours at 56 centigrades. After 72 hours. Remove form the bag. Discard the jus or reserve for another purpose. Dry the lamb pieces with a paper towel and deep fry at 375F for 3 mins. Remove from deep fryer and allow to rest for a few mins. Shred. Add the sauces. Mix well. Reserve in an airtight container. You can use right away or keep in the fridge a few days. It freezes well too if you wanna reserve it for a few months.

Pico de gallo. Mix all the ingredients together. Allow to rest for 20 mins so the lime has some time to cure the salsa. Done.

Pickled red onions. Add the vinegar to a small pot. Bring to a simmer. Add the onion. Simmer for a couple of mins. Remove from the stove. Chill. Reserve. Done.

Tortillas. There are a few different ways to do this. The simplest would be to just get a skillet over the stove on medium heat. Place the tortilla directly on the skillet until it starts to puff. Flip and repeat. The whole process takes about a minute. If you want tostadas, then deep-fry the tortilla until it fully expands and turns a beautiful golden color. About a minute. The ones in this recipe were boiled in water for 15 secs. Then flash fried for 15 seconds. Silky like a crepe. Your choice.

Putting everything together. If you’ve made it this far, this section should be laughable. Place a couple of tortillas on top of each other. Add about 1/2 Tbsp of meat over them. Top with some pico salsa and pickled onions. Add some cilantro leaves. Enjoy your lamb asada tacos with an asian touch! Lambasada homes!

Lamb Shoulder Asada Tacos. Sous Vide 56C 72h



Lamb Shoulder Asada Tacos. Sous Vide 56C 72h

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