BDSM + foodie insanity = The Deviant Domestic.
Hi, I'm Jade, your friendly neighborhood kinky chef.
Armed with a food processor and a dragon's tail, I'll take over the food world, with or without its consent.

Sunday, December 5, 2010

Vegetable Spring Rolls (Appetizer #1)


In some restaurants, gỏi cuốn, a Vietnamese salad roll, is translated as "spring roll", while some others prefer the term "summer roll". Ingredients include slivers of boiled or fried pork, shrimp, chicken, beef, fresh herbs, lettuce, sometimes fresh garlic chives, rice vermicelli, all wrapped in moistened rice paper, served cold with dipping sauce (nước chấm) or hoisin sauce. The salad roll is easily distinguished from a "minced pork roll" by the fact that it is not fried, the ingredients used are different. Spring roll refer to the freshness of the spring season with all the fresh ingredients, therefore frying takes away that feeling.

The fried version with minced pork is called chả giò (southern Vietnam), nem, or Nem rán (northern Vietnam); it has been mistakenly referred to as an egg roll or spring roll on some restaurant menus. It is different from the Chinese egg roll in that it is typically smaller and contains (in addition to pork or another meat) a combination of bean sprouts, vermicelli noodles, and sometimes mushrooms and carrots. It would be more correctly referred to as a "Vietnamese Egg Roll".

To create a dipping sauce renowned in central Vietnam, add fish sauce, lime, garlic, sugar, small red and green peppers and water. Mince the garlic and peppers. Add the sugar into a bowl of hot water to help dissolve it quickly. Add fish sauce, lime, and the minced garlic and peppers into the sugar water.

Entrees @ 27 Mix


27 Mix Linguini 14.00

arugula, garlic, tomatoes, kalamata olives & light tomato sauce

w/grilled chicken 17.50 w/grilled shrimp 19.50

Chicken Enchiladas 15.50

monterey jack, tomatillo sauce, sour cream, corn salsa, avocado, black beans & cilantro rice

Fish - N - Chips 13.50

beer-battered tilapia, shoestring potatoes, chipotle mayo & remoulade

Pan Seared Red Snapper 18.00

over spinach w/ red peppers in a puttanesca sauce

Grilled Chicken and Shrimp in Garlic Sauce 18.50

yellow rice and broccoli

Lobster Ravioli 19.00

W/ grilled shrimp in a light pink vodka cream sauce

Grilled Hanger Steak Entrée 21.00

potato croquette, sautéed spinach & chimichurri sauce

Breaded Stuffed Pork Chops 18.00

broccoli rabe, gouda, monterey jack, romano cheese & portabella mushrooms in a tomato brandy sauce

Sizzling Fajita

Chicken 14.00 Steak 16.00 Mixed 21.00 (Chicken, Steak & Shrimp)
Sautéed Red and Green Peppers, Onions sizzling on a pan with a side of Cilantro Rice, Flour Tortillas, Sour Cream, Guacamole, Corn Salsa and Pico de Gallo

Grilled Tuna Entrée 19.00

garlic mashed potatoes, shredded jubilee vegetables & garlic brown butter

Grilled Salmon 18.00

cilantro rice, asparagus, corn salsa & garlic cream sauce

mixed greens salad 4.50 shoestring potatoes 4.95 sweet potato fries 5.95 yucas fritas 4.95

black beans & cilantro rice 4.75 27 Mix salsa & chips 5.50

Sandwiches @ 27mix


Vegetable Wrap 9.75

zucchini, red onion, avocado, roasted red peppers, fresh mozzarella & basil mayo

Chipotle Chicken Caesar Wrap 9.75

romaine lettuce, shaved parmesan, tomatoes & chipotle spiced caesar dressing

Sweet Buffalo Chicken Sandwich 9.75

grilled chicken in buffalo sauce, avocado, tomato, fresh mozzarella & honey ranch dressing

The Cuban 9.75

roasted pork loin, smoked ham, swiss, red onions, pickles & dijon mustard

Turkey Wrap 9.75

avocado-cucumber salsa, monterey jack, greens & honey ranch dressing

Blackened Chicken Sandwich 9.75

roasted garlic mayo, cheddar, greens & tomatoes

Charred 10 oz Certified Angus Beef Burger 9.75

served with mixed greens, tomatoes & red onions

additional toppings .50 each. cheddar, monterey jack, feta, gorgonzola, smoked gouda, swiss, bacon, avocado, caramelized onions & roasted mushrooms

Grilled Hanger Steak Wrap 10.50

roasted mushrooms, caramelized onions, feta, arugula & cracked peppercorn dressing

Salads @ 27 mix.


Mixed Greens Salad 7.00

Seasonal vegetables & balsamic vinaigrette dressing

Grilled Chicken Mango Salad 10.25

Creamy cracked peppercorn dressing, toasted almonds, golden raisins & mixed greens

Vegetarian Chopped Salad 9.00

Mixed greens, tomatoes, red onion, zucchini, avocado, red peppers, feta, corn, toasted sunflower seeds, & cilantro-lime vinaigrette

Warm Spinach Salad 9.00

Sweet Italian sausage, green apples, bleu cheese crumbles & balsamic vinaigrette dressing

Caesar Salad 8.50

Garlic croutons, shaved Parmesan & traditional Caesar dressing

chicken 3.50 steak 5.00 salmon 5.00 shrimp 5.50

Pecan Chicken Salad 10.50

Mixed greens, corn salsa, honey ranch & chipotle dressing

Appetizers at 27 Mix-

This is the first part to the 27 Mix challenge that I'm setting for myself. The dishes that they make are rather simple (don't quote me on that) and I think it's a good way to stretch my culinary legs.

Black Bean Soup 5.50

Chopped onions, sour cream & feta cheese

(this is gonna be easy, I already have an amazing recipe for black bean soup. It takes time, but my main thing is to see if I can make smaller batches instead of the Army sized servings I normally do)

Grilled Polenta 9.25

Sweet Italian sausage, roasted mushrooms, Gorgonzola sauce & balsamic honey reduction

(I'm a bit nervous about polenta. The thing that worries me about it is the constant stirring so that it doesn't turn into a porridge. I think I can do it maybe with my immersion mixer that has a wisk attachment..)

Vegetable Spring Rolls 7.50

Chile lime honey & scallion soy dipping sauce

(I'll change this to a spring roll with a meat in it. I've never had a spring roll. I think this is the best way to figure out and try it. )

Grilled Chicken Quesadilla 9.75

Gouda and Monterey Jack cheese, tomatoes, sour cream & salsa Verde

(I may do this a bit earlier and use the turkey leftovers that I have.. *smirks*)

Shrimp Tacos 9.75

Tomatoes, cilantro, feta cheese & chipotle sauce
( I think I'll change this into a flank steak taco due to the allergy issues.)

Wild Mushroom Risotto

Mascarpone cheese, peas & zucchini
(I'm not too sure about this one, I'm not all that wild about mushrooms, but a challenge is a challenge.)

Tokyo Chicken Wings 9.00

Asian marinated and fried

( Mmm, sticky asian wings. I may try and find MSG to see if I can give it the actual ghetto chinese addiction factor. Or maybe I'll figure something else out. I was thinking about partially frying it and then roasting it in the oven.. )

Crispy Cajun Calamari 9.50

Arugula & sweet Remoulade sauce

(This isn't going to be done. Or maybe I can use slivers of chicken thighs instead? On second thought, I'll do it.)

Yellowfin Tuna Tartare 10.00

Avocado, julienne cucumber, scallions, wasabi sauce & chilled soy-sake broth w/ ginger

(Yeah, nah.)

A new challenge for me..

Wow, I really need to get myself back in the swing of updating this thing regularly. The turbacoducken was an amazing journey. Absolutely stressful, ridiculously time consuming but amazingly delicious. The pictures are all here.

I know I should be a good foodie writer and say all that I did, but I'm a bit too tired to be good, I'm fine with succinct. Actually, the reason why I decided to write something was of my new idea. I'm going to recreate the menu at one of my favorite resturants - 27 mix in Newark, NJ from start to finish (sans all the eggy/shellfishy) things. Or maybe I'll get creative and tweak the eggy/shellfishy things.

I have a feeling that it's going to be a bit rough, but I'm excited. I'll be good and keep this thing updated regularly..

-Love in Latex.

Sunday, November 21, 2010


Yes. Say it with me.

A chicken *wrapped in bacon*, stuffed inside of a duck that's *wrapped in bacon* and stuffed in a turkey that's *stuffed in bacon*..
The Jubbs and I are planning the logistics of it. We've purchased the turkey and the duck. We went to Genuardis' and practically stole the turkey from them.. 37 cents a lb with a purchase over 15 bucks.. That was a bit too easy!

We've got the duck and the turkey. Both in which are currently frozen.. well, pseudo frozen. It's in a cooler on the back porch in a meat holding pattern. We've decided that we're not going to do a whole chicken, we're going to cheat and just do Chicken Thighs. Boneless Chicken thighs. I know it's not completely directly to recipe, but when is it ever? Seriously!

Anyway.. We're not going to brine the turkey, mainly b/c it's pre-froze and "enhanced" with flavor and whatever madness. Actually, I think I may do an herb butter under the skin of the turkey for that umph. Now.. with the duck.. I have no goddamned idea what to do with the duck. I don't even think I've eaten duck before.. I know it's oily and a bit greasy, but I'll figure something out. I still need to think that out, if I'm all annoyed and in deep thought at work, I'll clear my mind and think about duck preparation. I kinda wish that my food work husband was here this week, I need to bounce ideas off of him..

*yawn* It's getting late..I'm tired. I'll write more in the morning.

Wednesday, November 10, 2010

My food muse needs to be beaten..

And viciously. The type that you disgregard a safeword type beating. The type you get written consent for before doing. The "Are you fucking sure?" type beating.

He's screaming. He doesn't have a name yet. All I know is that this guy is lisping his head off and giving me evils as I type this. The fact that my boyfriend tried to replicate my steak and has done a so-so job at doing it infuriates him. I feel as if I need to make something to make it up to him. To appease his wretched and overly demanding self.

This is one of the times that I wish he was in human form. I'd take him downstairs, tie him to my St. Andrews cross and give him a beating that most people'll pay for.

Wednesday, November 3, 2010

Pork tenderloin with hoisin demi-glaze..


* 1 pound pork tenderloin
* 1 tablespoon toasted sesame oil
* Salt and pepper
* 4 medium garlic cloves, smashed
* 12 ounces green beans, cut into 1-inch lengths

* 1/4 cup dry sherry or shaoxing wine
* 1/4 cup hoisin sauce
* Toasted sesame seeds, for garnish, optional
* Thinly sliced green onions, for garnish, optional
* Steamed rice, for serving, if desired

Trim excess fat from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper.

Place a medium skillet over medium high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned and cooked partially, about 2 to 3 minutes per side.

Remove pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add green beans and stir occasionally until browned, about 3 minutes. Add sherry and hoisin, stir to combine, and cook until beans are tender and sauce is reduced slightly and sherry smell is cooked off, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions, if using, and serve over rice.