Ingredients
- 1 Tbsp of soy sauce
- 1 Tbsp water
- 1/2 Tbsp Rice Vinegar
- 1/2 Tbsp Cane Sugar
- 1/2 clove of garlic (sliced thinly)
- 1/4 Jalapeno (optional, sliced thinly)
Sauces & Dips
Balsamic Cream Sauce Ingredients
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 cup heavy cream
- 2 tablespoons Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon course ground black pepper
- Pinch dried basil
- 2 teaspoons plus 1 teaspoon balsamic glaze
Ingredients
- 5 ounces (2 cups) sliced portobello mushrooms
- Six 2 1/2-ounce beef tenderloin filets
Directions
- Dry brine the tenderloin filets then sear to 135
- Saute the mushrooms with a neutral oil until crispy and cooked
- Make the sauce by placing all the ingredients in a sauce pot and cooking down until desired flavor is achieved; I adjusted the Parmesean Cheese and Balsamic Glaze towards the end to make it more tart or salty.
Note: Serve with Mashed Potatoes and String Onion Rings as optional.
Ingredients
- 1 cup mayonnaise
- 1/4 cup ketchup
- 1 tbsp hot sauce
- 1 tsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- ground black pepper to taste
- sugar to taste
- Juice of 1/2 to 1 lemon, taste it after adding half the juice
Ingredients
- 6+ cloves garlic , crushed and chopped
- 2 (300g) small onions , sliced
- 3 (170g) medium carrots , chopped
- 2.5-3 lbs of meat w/ no bones (chuck roast or 5-6 lb of bone-in short rib)
- ½ cup (125ml) red wine (Cabernet Sauvignon)
- 1 cup (125ml) unsalted stock of choice (or water + better than boullion) (half for original recipe)
- 4 Tbsp (30ml) balsamic vinegar or balsamic glaze (half for original recipe)
- 1.5-3 Tbsp (14-21g) brown sugar (I prefer 3 Tbsp)
- 2 Tbsp (15ml) soy sauce (dark or kecap) (half for original recipe)
- 2 Tbsp (15ml) fish sauce (half for original recipe)
- 1 Tbsp (15ml) oil for browning/searing
- 2 Bay Leaves
- A pinch dried Thyme
- Kosher salt and ground black pepper to taste
- 1/8 cup baker’s chocolate (unsweetened) (optional)
- 2-3 Tbsp of Corn Starch + water slurry to thicken
- 1 tsp of smoked Paprika (optional)
Directions
- Set instant pot to saute and wait until it says “HOT”
- Add oil, salt + pepper your meat and brown in the broiler until good caramelization is formed; brown on all sides
- Remove meat; add garlic and saute until golden brown
- Add Onions, Celery, Carrots, Thyme, Paprika and Bay Leaves until fragrant
- Deglaze with alcohol until alcohol has cooked off
- Add stock, balsamic, brown sugar, soy sauce, fish sauce, chocolate
- Add meat and all its juices
- Manual high for 45 minutes, natural release for 15 minutes
- Remove meat; add corn starch slurry to thicken and adjust seasoning; serve meat and pour sauce
NOTE: Make sauce with prime rib drippings to make a tasty gravy
Ingredients
- 5 ears corn, shucked
- 1 c. ricotta
- 1/4 c. feta cheese
- 1/4 c. mint leaves, plus more for serving
- 1 tbsp. fresh lemon juice
- 1/4 tsp. red pepper flakes
- Kosher salt
- Pepper
- Toasted baguette slices, for serving
Directions
- Heat grill to medium. Grill corn, turning occasionally, until charred, 12 to 15 minutes. Let cool, then cut kernels from cobs.
- Reserve 1/2 cup kernels and add rest to food processor with ricotta, feta, mint, lemon juice, red pepper flakes, and 1/2 teaspoon each salt and pepper and puree until smooth. Transfer to serving dish and sprinkle with reserved corn and additional mint if desired. Serve with baguette toasts.
Ingredients
- 150 ml of Soy Sauce
- 50 ml of Mirin
- 2 cloves of Garlic
- Scallions
- half an Onion
Instructions
- Add all ingredients to a pot and bring it to a boil, let it simmer for 5 minutes and let it cool to room temperature
- Put your egg yolks and refrigerate for a minimum of 6 hours
- 2 medium – carrot
- 2 cup – spaghetti or marinara sauce
- 1/2 cup – spinach
- 1/4 cup – chickpeas (garbanzo beans), canned
- 1/2 teaspoon – oregano, dried
- 1/4 teaspoon – salt
- 1/4 teaspoon – black pepper, ground
- 1/2 teaspoon – garlic powder
Directions
- Preheat oven to 450 degrees F.
- Peel and slice carrots thinly. Add to a small microwave safe dish with enough water to cover the carrots. Cook for 1-2 minutes or until they have softened enough to blend with other ingredients.
- Add sauce, carrots, spinach, drained beans and seasonings to a blender. Mix until smooth.
Yields about 3/4 cups.
Ingredients
- 6 tablespoons soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon Korean chile flakes (gochugaru)
- 3 garlic cloves, minced
- 2 scallions, trimmed and finely chopped
- 1 pound butter, softened
Directions
- In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook for 5 minutes until thickened. Then let cool to room temperature.
- In a food processor, add the chile flakes, garlic, scallions and ginger, and pulse until finely chopped. Add the softened butter and pulse until combined. With the motor running, stream in the cooled soy sauce until a smooth compound butter forms.
- Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use as desired.
Ingredients
- 1 package of 12 oz fresh Cranberries
- 2 sweet red Apples (small dice)
- Juice and rind 1 large sweet Orange
- 1-2 tsp of Kosher Salt (to taste)
- 1/4 cup of Sugar (or to taste–best to leave this until the end so it doesn’t get too sweet)
- 1 tsp of Vanilla paste or extract
Directions
- Add it all in the pot and let simmer on medium heat until desired consistency
- Let cool to room temperature and serve
Ingredients
- 1 Pack Firm Tofu
- 5-6 Tbsp Soy Sauce
- 4 Tbsp Red Pepper Powder
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 2 tsp Sesame Seeds
- 2 Tbsp Sugar
- Green Onion (for garnish)
Directions
- Make the sauce by adding all the ingredients together except the tofu. Optionally, you can heat the sesame oil, saute the garlic and combine the rest to minimize the fresh garlic flavor.
- Cut the tofu in 1/2″ pieces, add some oil to a pan and fry until golden brown.
- Plate the tofu and pour the sauce on top.