Vegetable Dishes
November 11, 2022 Leave a comment

Ingredients

  • 2 sliced bacon, diced
  • 1 small sweet onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 1/4 TO 1/2 teaspoon chipotle chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons BBQ sauce
  • 2 tablespoons ketchup
  • 1 tablespoon dijon mustard
  • 1 tablespoon brown sugar
  • 2 (22 ounce) cans baked beans (I use Bush’s Grillin’ Beans for this recipe)
  • 2 slices bacon, for topping (optional)

Directions

  • Preheat the oven to 400 degrees F.
  • Heat a large (oven safe, if you don’t want to transfer) skillet over medium-low heat and add the bacon. Cook until it’s brown and crisp and most of the fat is rendered.
  • Stit in the onion, pepper and garlic. Cook, stirring often, until everything softens, about 5 minutes. Stir in the paprika, chili powder, salt and pepper. Cook for 1 to 2 minutes. Stir in the vinegar, BBQ sauce, ketchup, mustard and brown sugar until combined.
  • Stir in the baked beans directly from the can. Bring the mixture to a boil, then turn off the heat. I suggest tasting the beans here and adding more salt, pepper or heat if desired. If you’d like, you can lay a few strips of bacon on top of the beans here too!
  • Place the skillet (or transfer to an oven-safe dish) in the oven and bake for 30 to 35 minutes, or until bubbly and syrup. Remove and let cool slightly before serving.
  • You can make these ahead of time – cook them in the skillet then let cook to room temperature and cover, placing in the fridge. Bake the next day (or whenever you’re ready!).
  • These also freeze well!
Seafood
November 11, 2022 Leave a comment

Ingredients

  • 1/4 cup sake
  • 1/4 cup mirin
  • 1/4 cup white miso paste
  • 3 tablespoons granulated sugar
  • 4 (8-ounce) black cod fillets

Directions

  1. Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
  2. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.
  3. To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
Meats
November 11, 2022 Leave a comment

Ingredients

  • 2 lbs of beef sirloin, top round or tenderloin (thinly sliced)
    • If using sirloin or top round, pound thinly
  • 10 Tbsp Dark Soy Sauce
  • 1 of large lemon or 6 pieces of calamansi or 3 Tbsp + more to taste for finishing
  • 3 tsp of garlic powder
  • 1 tsp of ground black pepper
  • 12 minced garlic cloves
  • 2 medium onions – separated
  • 3 cups of broth
  • 1 tsp of granulated sugar
  • Cooking Oil
  • Cornstarch slurry

Directions

  • Marinate the meat with the dark soy sauce, garlic powder, black pepper and citrus.
  • Add oil to the pan on high and cook one of the onions only slightly; you still want this crispy; set aside.
  • Brown the meat until you get caramelization with oil; add more oil as needed and do it in batches.
    • This is an important step; it darkens the sauce and deepens the flavor.
  • Add the other onion, add garlic cloves and the remaining marinade with the broth.
  • Add the meat and let cook for 40 minutes until meat is tender and sauce is reduced.
  • Finish with more sugar, soy sauce or more calamansi as needed; I like to finish with calamansi to re-brighten up the dish.
  • Add cornstarch slurry, serve and top with the pan fried onions.
Meats, Sauces & Dips
November 11, 2022 Leave a comment

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.

Seafood, Vegetable Dishes
May 28, 2022 Leave a comment In Seafood, Vegetable Dishes

Ingredients

  • 5 tablespoons soy sauce
  • 3 tablespoons rice wine (or mirin)
  • 2 teaspoons gochujang (Korean red chili pepper paste)
  • 1 teaspoon gochugaru (Korean red chili pepper flakes)
  • 2 tablespoons sugar (or less to taste)
  • 1 teaspoon sesame oil
  • 1.5 cups broth (vegetable broth or dashi)
  • 1/2 onion, sliced
  • 8 garlic cloves, crushed

Directions

  • Put all ingredients in a pan and boil until reduced and slightly thickened.
  • Add desired ingredients (black cod, tofu, shrimp, mushrooms, radish, green onions) etc.
  • Finish with cornstarch slurry if you want to thicken.
Pastas & Breads, Vegetable Dishes
March 14, 2022 Leave a comment

Ingredients

  • Sunflower oil for frying
  • 6 medium zucchini
  • Salt
  • 14 ounces | 400 grams spaghetti
  • Freshly ground black pepper (optional)
  • Grated Parmigiano-Reggiano (preferably aged 2 years)
  • 1 bunch fresh basil leaves

Directions

  1. Heat a generous amount of sunflower oil in a large saucepan.
  2. Slice the zucchini into thin rounds and then fry in the hot oil until they begin to turn golden. Drain the zucchini with a slotted spoon, place in a bowl and leave in the fridge to rest and soften for at least 2 hours.
  3. When you are ready to prepare the dish, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve some of the cooking water for the next step.
  4. Heat the rested zucchini in a large frying pan along with 2 ladles of the spaghetti cooking water and season with a pinch of salt and freshly ground black pepper if desired.
  5. Drain the spaghetti and add to the pan with the zucchini. Remove the pan from the heat, add a couple of handfuls of grated Parmigiano-Reggiano and toss everything together well.
  6. Divide into 4 portions, sprinkle each bowl with more Parmigiano-Reggiano and top with a few fresh basil leaves before serving. For extra decadence stir through a spoonful of butter before serving.
Dessert, Snack
December 22, 2021 Leave a comment In Dessert, Snack

Ingredients

  • 1/2 cup butter softened
  • 1 cup brown sugar packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup black sesame paste (make sure you mix the paste to incorporate the oils back in. DO NOT REMOVE THE OIL or you will end up with a crumbly, dry dough.)
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup of semi-sweet chocolate chips (originally 2 cups but is too much)

Directions

  • Pre-heat the oven to 375 degrees F.
  • Cream butter and sugar.
  • Add Egg until combined.
  • Add Sesame Paste & Vanilla Extract.
  • Mix all dry ingredients together and whisk; add until mixed thoroughly.
  • Mix in chocolate chips or on very low mixer speed.
  • Use an ice cream scoop and put onto paper; do not flatten.
  • Bake for 10 minutes and let cool thoroughly.
To Try, Vegetable Dishes
November 6, 2021 Leave a comment

Ingredients

  • 3 tablespoons unsalted butter, divided, plus more as needed
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 bunch lacinato kale, stems removed, roughly chopped (you should have 4 to 6 cups packed kale)
  • 1/2 cup shimeji mushrooms with stems, or shiitake mushroom tops
  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup dry vermouth
  • 1/2 cup heavy cream
  • 1 tablespoon white (shiro) miso, or more to taste
  • Salt and freshly ground black pepper

Directions

  1. Place 2 tablespoons of the butter in a large, heavy-bottomed pan over medium heat. When melted, add the shallot and garlic. Cook over low heat without letting the garlic and shallots color, about 3 to 4 minutes. Add the kale and continue to cook for a few more minutes until wilted. If it won’t all fit in the pan, just add what’s left after it’s cooked down a bit.
  2. Meanwhile, in a small pan set over medium-high heat, melt 1 tablespoon of butter. Add the mushrooms and cook until softened and cooked through, about 5 minutes. If the mushrooms become too dry, add more butter. Stir in the soy sauce, cook another minute and turn off the heat.
  3. Once the kale is wilted and soft, increase the heat to medium high, add the vermouth and cook until it’s just evaporated, about 1 minute. Add the cream and miso, stirring until completely incorporated. Reduce heat to medium and cook about 2 more minutes until the sauce reduces slightly and tightens up the around the kale. Taste for seasoning, add salt and pepper if you like (but don’t forget the mushrooms have soy sauce). Place the kale on a warm platter and scatter the mushrooms over the top. Serve immediately.
Pastas & Breads
October 27, 2021 Leave a comment

Ingredients

  • 1 lb dry spinach fettuccine (or 2 pounds fresh)
  • 1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish or finish)
  • 2 Tbsp minced fresh garlic
  • 2 Tbsp minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
  • 3 Tbsp unsalted butter (reserve tablespoon per saute)
  • 1/2 cup chicken stock (preferably homemade)
  • 2 Tbsp gold tequila
  • 2 Tbsp freshly squeezed lime juice
  • 3 Tbsp soy sauce
  • 1 1/4 lbs chicken breasts, diced 3/4 inch
  • 1/4 medium red onion, thinly sliced
  • 1/2 medium red bell pepper, thinly sliced
  • 1/2 medium yellow bell pepper, thinly sliced
  • 1/2 medium green bell pepper, thinly sliced
  • 1 1/2 cups heavy cream

Directions

  • Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then “flashed” (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
  • Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.
  • Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
  • Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
  • Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
  • When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
  • Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.
Meats
October 25, 2021 Leave a comment

Ingredients

  • 3 lb of Lamb Shanks
  • 4oz can of Massaman Curry paste
  • 14 oz Coconut Milk
  • 2 cups chicken/beef broth
  • 1 onion
  • 14oz Yukon Gold Potatoes and/or Carrots
  • 1 star anise
  • 1 cinnamon stick

Instructions

  • Preheat oven to 350F
  • Mix curry paste, coconut milk, stock in a baking dish and add onion, potato, star anise, cinnamon and lamb.
  • Turn the shanks to be coated in the sauce.
  • Bake in oven for 2 hours; remove the foil and bake for another hour for small shanks, another 1.5 hours for medium to large shanks. Turn lamb twice to brown evenly until meat is so tender it can be teased apart with two forks.
  • Skim off excess fat off surface then mix sauce in baking dish.

Note: You can always make it ahead of time, cool the sauce to skim the fat; you want the curry sauce thick, just reduce as needed.

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