Taubi's Ethnic Fusion Cuisine, LLC

11/08/2021

Fried whiting filets, fried onions, sautéed baby spinach, and quinoa with caramelized onions and sauted chickpeas, pink and black beans.

07/06/2019

Recent meals I made

02/04/2019

Spicy chicken wings coated with Taubi's Jam'asian marinade. Served with sauteed broccoli rabe in olive oil with crushed garlic and kosher salt. Side of sauteed beans with kosher salt, black pepper, garam masala, caramelized diced onions and jalepenos.

02/04/2019

Turkey meatballs poached/steamed in olive oil and vegetable broth. Sauce made with pan juices, sweet soy sauce and sesame oil, garnished with diced scallions.

02/04/2019

02/04/2019

I made a rich South Asian style curry chicken soup today.
I seasoned chicken thigh chunks - bone in, with olive oil, kosher salt, black pepper, red pepper flakes, Indian curry, my own blend of garam masala, oregano and basil. I partially roasted the chicken chunks covered at 400 degrees for 45 minutes. The chicken chunks would continue cooking in the soup.

I cut up carrots, celery and onions, sauteing them in olive oil seasoned with Indian curry, garam masala, black pepper, and kosher salt. I sauteed the vegetables covered until they began to be tender. I then added 2 cups of a variety of dal seasoned with cardamom and coriander pods, bay leaves and cinnamon sticks.

I added three quarts of my homemade vegetable broth, then the semi-roasted seasoned chicken chunks and its fragrant juices. I brought the soup to a boil, then lowered the heat to a simmer, cooking the soup uncovered, stirring occasionally.

At a point when the chicken chunks were fully cooked, I removed them from the soup, careful not to overcook them.

When the lentils/dal were soft and broken down, and the soup began to thicken, I added the chicken chunks back to the soup pan.

I served the curry chicken soup over quinoa mixed with caramelized onions and sauteed chickpeas and pink beans seasoned with kosher salt, black pepper and garam masala.

The meal, was rich, satisfying, very flavorful and nutritious...and Mrs. Taub approved!

01/20/2019

This evening's dinner.
Eggplant parmigiana, portobello mushrooms stuffed with basil walnut pesto, ricotta cheese, tomato sauce and mozzarella cheese.
Barilla Plus spaghetti with basil walnut pesto and tomato sauce topped with grated parmesan reggiano cheese. Washed down with a Riesling from a winery on the North Fork of LI.

01/20/2019

Flounder filets poached in a white wine and butter sauce. Flounder filets seasoned with kosher salt and black pepper and cilantro walnut pesto.
Served with sides of sauteed broccoli rabe, roasted Japanese sweet potatoes sprinkled with cinnamon, and brown rice with caramelized onions and sauteed pigeon peas and black beans.

01/20/2019

Panko coated fried Whiting served with roasted organic carrots and brown rice with caramelized onions and sauteed pigeon peas and black beans.

01/20/2019

Portobello mushrooms stuffed with basil walnut pesto, ricotta cheese, tomato sauce and mozzarella cheese. Served on a bed of sauteed kale with butter beans, diced onions and garlic, seasoned with kosher salt and black pepper.

01/20/2019

Lunch I just made:
Turkey meatballs with ground turkey, a beaten egg, caramelized onions, kosher salt, black pepper and garlic powder and panko sauteed in canola oil.

Broccoli rabe with crushed diced garlic and kosher salt sauteed in the oil I made with the turkey meatballs.

Short grain brown rice with caramelized onions, sauteed pigeon peas, pink beans and seasoned with kosher salt and black pepper.

01/04/2019

Recent meals I made.