Wednesday, June 30, 2010

It's here!!!

I just finished building the flash site "Yummy: a foodie's journal" (thanks to I hope that its presentable and that all of you like it. Most of the things on the site; you will find posted here (like recipes, photos, and etc.). The link to check out the site is below. Also, if you're on facebook, search for "Yummy: a foodie's journal". It has it's own facebook page as well as community page!

Eat.Live.Be Happy.

P.S There are some kinks that I need to fix. The site "somehow" is showing the text small. I'll have it repaired and it'll be up and running in no time!


Experimentation: Dijon BBQ Sauce

I love thinking of something unique to make. So, I decided to make a my own BBQ sauce. I experimenting with three bases: Tomato base, Mustard Base, and Tomato/Vinegar Base. Out of the three sauces, my husband loved two. However, the first place winner was the "Dijon BBQ Sauce."

This sauce, I feel, goes extremely well with poultry. Deep-fried, fried, pan-seared, steamed, or baked. The sauce has a nice kick to it and a nice flavor. I cooked the sauce on my stove-top doing a slow simmer. To me, it helps incorporate the flavor better. The recipe for my sauce is below. Tell me what you think about it.

Dijon BBQ Sauce
  • 1 cup yellow mustard
  • 1 tbsp lemon juice
  • 2 tbsp worcestshire sauce
  • 1/3 cup brown sugar
  • 1/8 tsp Accent flavor enhancer
  • 1/8 tsp ground black pepper
  • 2 tsp Tabasco sauce
  • 2 tbsp chili powder
  • 1 tbsp cayenne pepper
  • 2 1/2 tbsp Zesty Seasoned Salt
  1. Mix all ingredients together; stir occasionally on medium heat. Let it slowly simmer.

Yummy: it's delish!

Pan-fried Cod with Grilled Tomatoes
Yield: 4


  • 4 pieces skinned cod fillets (5 oz)

  • 2 tbsp olive oil (each)

  • 4 chopped scallions (white part only)

  • 2/3 cup Noilly Prat dry vermouth

  • 1 1/4 cup fish stock

  • 3 tbsp heavy cream

  • 2 1/2 oz chopped goat cheese (without the rind)

  • 2 tbsp chopped fresh parsley

  • 1 tbsp chopped fresh chervil

  • salt and ground black pepper to taste

  • 4 plum tomatoes (cut in half)

  • flat leaf parsley, to garnish
  1. Remove any stray bones from the cod. Rinse the fillets under cold running water and pat dry with paper towel. Season well.
  2. Heat a non-stick frying pan, then add 1 tbsp of oil; make sure to coat the bottom of pan. Add the fish and cook (without turning or moving the fish) for 4 minutes or until brown underneath. Then, turn the fish over and cook the that side for 3 minutes (or until just firm). Transfer to a serving plate and must keep hot.
  3. Grilled the plum tomatoes to your liking and then plate next to the fish.
For the sauce:
  1. Heat the remaining oil and stir-fry the scallions for 1 minute. Add the vermouth and cook until reduced by half. Add the stock and cook again until reduced by half.
  2. Stir in the heavy cream and goat cheese and simmer for 3 minutes. Add salt, pepper, and then stir in the herbs. Spoon sauce over the fish.
  3. Garnish with the flat leaf parsley.

Welcome to Yummy: a foodie's journal!

Hi! I'm Erica and welcome to this blog page. I hope to relate with others like myself (at-home cooks, aspiring chefs, culinary students, and foodies) who has a passion for cooking and foods. I also hope to inspire those who are now experience the wondrous culture that foods has to offer.

At the moment, I'm working on a WIX flash template website(, also called "Yummy: a foodie's journal" (only it's more flashy, lol). Also, I'm working on a node-sharing gallery ( to share my thoughts or ideas with the readers (You!).

I would like to take a moment and say that I'm working on a project (still getting it together) called, Project.4509. I'm really passionate about this project (yet, I haven't gotten anywhere). It's a non-profit project that caters to the local communities by cooking foods for the homeless, the less fortunate, for business venues (to get the name out there), and those who simply don't have time to cook. (The way I have it in my head, is that the charity or organizations that deals with the homeless and less fortunate will be under the non-profit area whereas the business venues and those who don't have time to cook would be under the profit area.) However, my main target is the homeless, less fortunate, and/or charitable venue (the non-profits) because I absolutely love to cook for others and I see this as my way of giving back to my community. I would like help (simply because I'm new at this) or be (at least) pointed in the right direction.

Well, that's all for right now.
Eat.Live.Be Happy.