Tag: Food

Whole Roast Gochujang Chicken

~ Shawn

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Sweet and Smokey Chicken with Smashed Potatoes

Prep Time: 30 min Cook Time: 180 min Total Time: 3 hours and 30 min

Ingredients

  • 1 Whole Chicken
  • 1 Tbsp Salt
  • Freshly Ground Black Pepper
  • 5 Tbsp Gochujang
  • 1/4 cup plus 2 Tbsp Olive Oil, divided
  • 2 Whole Heads Garlic
  • 1.5 Inches Ginger, grated
  • 1.5 Pounds of Yukon Gold potatoes, washed
  • 5 Scallions, thinly sliced
  • 2 Limes
  • 2 tsp Honey

Directions

  1. Pat dry a whole chicken and season the inside and outside with 1 Tbsp salt and lots of freshly ground black pepper.
  2. In a medium bowl, whisk the 5 Tbsp of Gochujang and the 1/4 cup of olive oil together. Grade 3 garlic cloves and 1.5 inches of ginger into the bowl. Stir to combine.
  3. Cut the remaining garlic heads in half crosswise to show a cross section of garlic cloves. Add two of these halves to the inside of the chicken. Reserve the rest.
  4. Using a brush, paint half of the Gochujang sauce all over the outside of the chicken. Place the chicken onto a foil lined baking sheet.
  5. Toss the Yukon Gold potatoes in the medium bowl with the remaining Gochujang sauce. Add salt and pepper, the remaining garlic halves, and 2 more Tbsp of olive oil. Mix well. Note: If the potatoes are very large, cut them in half before mixing.
  6. After mixing, arrange the potato mixture around the chicken on the baking sheet.
  7. Roast the chicken and potatoes for 2.5 to 3 hours at 300 °F until the potatoes are soft and the chicken is turning a dark brown. Remove from the oven and set chicken aside to cool for 10-15 minutes.
  8. Add the potatoes and baking dish juices to a skillet. On medium high heat, use a spoon or potato masher to gently smash the potatoes. Add the juice from a lime and the 2 tsp of honey. Stir to combine and remove from the heat.
  9. Finish the potatoes with 5 thinly sliced scallions on top. Serve with lime wedges on the side.

Source

https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken

Chicken Adobo

~ Shawn

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Tender Chicken with Tangy, Peppery Broth

Prep Time: Cook Time: Total Time:

Ingredients

  • 1.5 kg chicken thighs and legs
  • 1 onion, peeled and sliced thinly
  • 1 head of garlic, cloves peeled and minced
  • 2 bay leaves
  • 1/4 cup soy sauce
  • 1/2 tsp peppercorns
  • 1/4 cup Canola oil
  • 2 large potatoes, peeled and sliced into rounds about 1/4 inch thick
  • 1/2 cup white vinegar
  • 1 cup water
  • salt
  • freshly ground pepper

Directions

  1. In a large bowl, combine the chicken pieces, the sliced onion, the minced garlic, the 2 bay leaves, the 1/4 soy sauce, and the 1/2 tsp peppercorns. Mix the ingredients together and place into the refrigerator for about 30 minutes to marinate.
  2. After marinating, remove the chicken from the marinade. Keep the liquid and aromatics.
  3. In a wide dutch oven over medium heat, add the 1/4 cup Canola oil. Heat over medium heat. When hot, add the potatoes and cook, turning as needed, until lightly browned and halfway tender. With a slotted spoon or tongs, remove the potatoes and drain on paper towels. Remove excess oil from the pan, leaving about 1 Tbsp for the next step.
  4. Add the chicken to the Dutch oven over medium heat. Add the onions, garlic, and bay leaves from the marinade. Cook, turning occasionally, until lightly browned.
  5. Add the 1/2 cup of vinegar and allow it to boil, uncovered, and without stirring, for about 3 minutes. This will make the vinegar less acidic.
  6. Add the reserved marinade liquid and the 1 cup of water and stir to combine. Allow the liquid to boil for 2 to 3 minutes.
  7. Lower the heat to medium low, cover, and simmer for about 20-30 minutes until the chicken is cooked through.
  8. Add the potatoes back to the Dutch oven and cook uncovered until tender and sauce is reduced.
  9. Season with salt and pepper to taste.

Source

https://www.kawalingpinoy.com/chicken-adobo/

Bicol Express

~ Shawn

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Coconut Cream with Tender Pork and Spice

Prep Time: 15 min Cook Time: 60 min Total Time: 1 hour 15 min

Ingredients

  • 1 Tbsp Canola oil
  • 1 onion, peeled and sliced thinly
  • 4 cloves garlic, peeled and minced
  • 1 kg pork belly, cut into 1/2 by 1 inch rectangles
  • 2 Tbsp shrimp paste
  • 1 can (14 oz) coconut milk
  • 1 cup water
  • 5 Thai chili peppers, sliced small
  • 2 cups mild chilies (finger chilies), sliced
  • 1 cup coconut cream
  • salt
  • fresh cracked pepper

Directions

  1. In a large dutch oven over medium heat, heat the 1 Tbsp of Canola oil.
  2. When the oil is hot, add the sliced onion and the 4 cloves of garlic and cook, stirring occasionally, until soft.
  3. Add the 1 kg of diced pork belly and cook, stirring occasionally, until browned.
  4. When the pork as browned slightly, add the 2 Tbsp of shrimp paste and cook, stirring occasionally, for about 1-2 minutes.
  5. Then add the can of coconut milk, the cup of water, and the Thai chili peppers. Bring to a simmer and cook for about 35 minutes until the pork is tender and the liquid is reduced and begins to render fat.
  6. Add the 2 cups of mild chilies and cook, stirring often, for about 1-2 minutes.
  7. Add the 1 cup coconut cream and continue to simmer until thickened and begins to render fat.
  8. Season with salt and pepper to taste. Serve hot and with rice.

Source

https://www.kawalingpinoy.com/bicol-express/

Pasta al Limone

~ Shawn

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Zesty, Creamy, and Surprisingly Light

Prep Time: 5 min Cooke Time: 15 min Total Time: 20 min

Ingredients

  • 4 pieces of bacon
  • 1 lemon
  • 12 oz of spaghetti or other long pasta
  • salt
  • 3/4 cup heavy cream
  • 6 Tbsp unsalted butter, sliced into small cubes
  • 3 oz finely grated Parmesan cheese
  • freshly ground black pepper

Directions

  1. In a large Dutch oven, cook bacon until crisp over medium heat. Remove bacon from the pan and dice into small squares. Set aside.
  2. Drain all but 1 tsp of bacon fat from the Dutch oven.
  3. Using a vegetable peeler, remove two (2 inch) long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving.
  4. Finely grate remaining zest into the Dutch oven.
  5. Cook the 12 oz of pasta in another large pot of boiling salted water. Stir occasionally, and cook until very al dente (pasta will finish cooking in the sauce).
  6. Meanwhile, add the 3/4 cup of cream to the Dutch oven and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium low. Whisk in butter slowly, once cube at a time, until melted and sauce is creamy and emulsified. Remove from heat.
  7. Just before pasta is al dente, scoop out 1.5 cups of pasta cooking liquid. Add 3/4 cup of the pasta liquid to the cream sauce and return Dutch oven to medium heat. Whisk to combine.
  8. Transfer the cooked spaghetti to the Dutch oven using tongs. Cook, tossing often and adding Parmesan cheese little by little, until cheese is melted and sauce is creamy, about 3 minutes.
  9. Turn off heat, stir in the juice of the one lemon. Season with salt to taste. Serve with reserved lemon zest strips and bacon squares.

Source

https://www.bonappetit.com/recipe/pasta-al-limone

Classic Meatballs

~ Shawn

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Caramelized Crust with a Light and Moist Center

Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hour

Ingredients

  • 2 Tbsp extra virgin olive oil, plus more for baking sheet
  • 2 large eggs
  • 3/4 cup panko breadcrumbs
  • 1/2 cup milk
  • 1 tsp salt
  • 1 tsp garlic powder
  • freshly ground black pepper
  • 1 cup Parmesan cheese, finely grated, plus more for serving
  • 1/2 kg ground beef (20% fat recommended)
  • homemade or store bought tomato sauce and basil

Directions

  1. Place rack on top third of oven and preheat to 425 °F.
  2. Cover a large rimmed baking sheet in foil, and brush with olive oil to prevent sticking.
  3. In a medium bowl, vigorously stir the 2 eggs, 3/4 cups Panko, the 1/2 cups of milk, 1 tsp salt, 1 tsp garlic powder, several cracks of black pepper, 1 cup of Parmesan cheese, and the 2 Tbsp of olive oil until nearly a smooth paste. Let it rest for 5 minutes to hydrate.
  4. Mix in one quarter of the beef to the medium bowl until combined. Then add in the remaining beef and mix until combined.
  5. Using oiled hands, form into 8+ large meatballs and place on the prepared baking sheet.
  6. Bake meatballs until well browned underneath, about 15 minutes. Using a stiff spatula, pry up and turn over meatballs (they may stick a little). Bake until browned on the second side and a thermometer inserted into the center of each registers 160 °F. This takes about another 5-7 minutes of baking.
  7. Serve meatballs with a tomato sauce and optional fresh basil.

Source

https://www.bonappetit.com/recipe/weeknight-meatballs

Channa Masala

~ Shawn

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Warm Spices and Tangy Tomato Sauce

Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour

Ingredients

  • 4 medium cloves garlic, roughly chopped
  • 1 inch ginger, roughly chopped
  • 3 Thai chilies (to taste), roughly chopped
  • 2 Tbsp juice from 1 lemon, divided in two
  • salt
  • 2 Tbsp vegetable oil or ghee
  • 2 tsp black mustard seed
  • 1 tsp whole cumin seed
  • 1 large onion, finely diced
  • 1/4 tsp baking soda
  • 2 tsp ground coriander
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp Garam Masala, divided
  • 1 (14 oz) can whole peeled tomatoes
  • 2 (14 oz) cans chickpeas, drained and rinsed
  • 1 cup cilantro leaves, roughly chopped

Directions

  1. Combine the 4 cloves of garlic, the 1 inch of ginger, the 3 Thai chilies, 1 Tbsp of the lemon juice, and 1/2 tsp salt in a mortar and pestle pound until a fine paste is produced. Set aside.
  2. Heat the 2 Tbsp of oil or ghee in a large saucepan or dutch oven over medium-high heat until shimmering. All at once, add the 2 tsp of mustard seed and 1 tsp of cumin seed. They will sputter and spit for a few seconds. as soon as they are aromatic (about 15 seconds), ad the large diced onion all at once, along with the 1/4 tsp of baking soda. Cook, stirring frequently, until onions start to leave a brown coating on the bottom of the pan, about 3 to 4 minutes. Add 1 Tbsp of water, scrape up the browned bits from the pan, and continue cooking. Repeat this process until the onions are a deep brown, about 10 minutes total.
  3. Immediately add the garlic/ginger/chili paste all at once and stir to combine. Add the 2 tsp of coriander, the 1/2 tsp of black pepper, 1/2 tsp of turmeric, and 1 tsp of the Garam Masala (reserve the 1/2 tsp for later). Stir until fragrant, about 30 seconds. Add the can of tomatoes and crush them using a spoon or potato masher. Add the 2 cans of drained, rinsed chickpeas and the 1 cup of cilantro for garnish. Add a 1/2 cup of water to the mixture.
  4. Bring bot to a simmer, cover with a lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.
  5. Stir in remaining 1/2 tsp of Garam Masala and remaining 1 Tbsp of lemon juice. Season to taste with salt. Serve with rice and/or naann sprinkling additional cilantro on top.

Source

https://www.seriouseats.com/channa-masala-recipe

Bulgogi Meatloaf

~ Shawn

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Rich and Tender Beef with a Sweet and Spicy Crust

Prep Time: 30 min Cook Time: 90 min Total Time: 2 hours

Ingredients

  • 3 Tbsp. vegetable oil
  • 2 large eggs
  • 1 medium apple, scrubbed, cored, and finely grated
  • 6 scallions, thinly sliced
  • 4 garlic cloves, finely chopped
  • 2 inch piece of ginger, peeled, finely chopped
  • 2 Tbsp Gochugaru (coarse Korean red pepper powder)
  • 1 Tbsp dark or light brown sugar
  • 1 Tbsp soy sauce
  • 2 tsp salt
  • 1 tsp toasted sesame oil
  • 2 cups panko
  • 2 lbs ground beef chuck (preferably 20% fat)
  • 4 Tbsp. Gochujang

Directions

  1. Preheat oven to 325 °C. Line a 9 x 5 inch loaf pan with a double layer of foil, leaving at least a 3 inch overhang on the long sides. Lightly coat with vegetable oil to prevent sticking. (One can use a flat baking dish and mound the meatloaf instead.)
  2. Whisk the 2 eggs, 1 grated apple, 6 sliced scallions, 4 garlic cloves, 2 inches of chopped ginger, 2 Tbsp of Gochugaru, 1 Tbsp of brown sugar, 1 Tbsp of soy sauce, 2 tsp of salt, and 1 tsp of sesame oil in a large bowl to combine. Add the 2 cups of panko and mix with a stiff spatula until well combined. Let mixture sit 5 minutes to hydrate.
  3. Stir one-quarter of the 2 lbs of beef into the panko mixture, smashing and folding to combine evenly. Stirring with the spatula or your hands, mix in remaining beef until evenly combined. Transfer to prepared pan and press evenly into the pan and working into the corners.
  4. Bake meatloaf for 1 hour. Mix the 4 Tbsp of Gochujang and 1 Tbsp of Vegetable Oil in a small bowl. If looking for a less spicy meatloaf, use 2 Tbsp of Ketchup and 2 Tbsp of Gochujang instead. After 1 hour, pull loaf out of the oven and top with gochujang mixture. Return to over for another 15-30 minutes, until an instant-read thermometer inserted into the center registers 160 °F.
  5. Remove from the oven and let it cool in the pan for 20 minutes before serving.

Source

https://www.bonappetit.com/recipe/bulgogi-meatloaf-sandwich

Classic Brown Gravy

~ Shawn

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Rich Brown Gravy with Mushrooms and Fresh Herbs

Prep Time: 10 min Cook Time: 1 hr 50 min Total Time: 2 hr

Ingredients

  • 1 lb chicken thighs or wings
  • 4 Tbsp extra virgin olive oil
  • 2 entire heads of garlic, cut in half crosswise
  • 2 large shallots, peeled, halved
  • 1 four inch piece of ginger, thickly sliced
  • 1 large handful of crimini, shiitake, or white button mushrooms, cut into large pieces
  • 2 tsp black peppercorns, lightly crushed
  • 6 Tbsp flour
  • 4 Tbsp butter
  • 1/2 cup dry white wine
  • 1 bunch parsley
  • 6 cups chicken stock
  • 2 tsp of sherry vinegar or red wine vinegar
  • sea salt
  • freshly ground pepper

Directions

  1. Preheat oven to 450 F (220 C)
  2. Combine the 1 lb chicken with the 2 heads of garlic, 2 shallots, 4 inches of ginger, mushrooms, and the 2 tsp of peppercorns with the 4 Tbsp of olive oil in a large baking dish. Roast uncovered, tossing occasionally, for 45 minutes.
  3. Meanwhile, mash together the 6 Tbsp of flour and the 4 Tbsp of butter in a small bowl with your fingers until homogeneous. Set the beurre manie aside.
  4. Remove the baking dish from the oven. Add the contents and drippings to a large dutch oven on the stove-top over medium-high heat. Add the 1/2 cup white wine and cook, stirring and scraping up any browned bits with a wooden spoon until wine is almost completely reduced, about 2 minutes.
  5. Add the bunch of parsley and 6 cups of chicken stock. Bring to a low simmer over medium-high heat. Reduce heat and simmer gently, skimming fat from the surface occasionally. Continue to stir occasionally until liquid is flavorful, mahogany in color, and reduced by about one third, which takes about 45 minutes.
  6. Remove the chicken, set aside. Pour mixture through a fine strainer into a large measuring glass; discard the solids.
  7. Rinse out the pot and pour the sauce liquid back in. Bring to a simmer over medium heat.
  8. Whisking constantly, add reserved beurre manie and whisk until completely incorporated. Simmer, whisking often and skimming any foam from surface, until gravy is thick enough to coat a spoon, 6-8 minutes.
  9. Remove from heat and whisk in the 2 tsp of vinegar. Taste gravy and season with salt and pepper if desired.

Source

https://www.bonappetit.com/recipe/why-is-it-so-good-gravy

Asian Style Slaw

~ Shawn

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Napa Cabbage and Fresh Herbs with a Peanut Dressing

Prep Time: 30 min. Cook Time: 0 min. Total Time: 30 min

Ingredients

  • 1/2 cup rice wine vinegar
  • 1 tbsp soy sauce
  • 1 lime, juiced
  • 2 tbsp sesame oil
  • 1/2 cup creamy peanut butter
  • 1/2 head Napa cabbage, sliced thin
  • 3 inch piece of ginger, grated
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 2 Thai chilies, minced
  • 1 large carrots, graded fine
  • 3 green onions, sliced on the diagonal
  • 2 tbsp cilantro, minced fine
  • 2 tbsp mint, minced fine

Directions

  1. In a small bowl mix the 1/2 cup rice wine vinegar, 1 tbsp soy sauce, the juice from the 1 lime, the 2 tbsp sesame oil, and the 1/2 cup of peanut butter. Whisk vigorously until an emulsion forms.
  2. After dicing the other ingredients into bite sized pieces as noted above, add to a large mixing bowl.
  3. Add the dressing to the mixing bowl and stir to combine.

Source

https://altonbrown.com/recipes/asian-slaw/

French Onion Soup

~ Shawn

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Caramelized Onions and Gruyere Cheese

Prep Time: 10 min. Cook Time: 1 hr 30 min. Total Time: 1 hr 40 min

Ingredients

  • 12 tbsp butter
  • 10 medium onions, thinly sliced
  • 1 tsp salt
  • 4 tbsp red wine
  • 4 tbsp balsamic vinegar
  • 8 cups chicken stock
  • 1/4 lbs (120 g) slab bacon, cut into 1/2 inch cubes
  • 1 bouquet garni of 8 sprigs thyme, 4 sprigs parsley, and 1 bay leaf
  • fresh ground pepper
  • 1 tsp monosodium glutamate
  • 1 baguette, sliced thick
  • extra-virgin olive oil
  • 3/4 lbs (350 g) Gruyere cheese, shredded

Directions

  1. In a large and heavy pot heat the 12 tbsp of butter over medium heat until it is melted and begins to brown. (You want some browning here!)
  2. Then, add the sliced onions and 1 tsp of salt and and cook over medium heat, stirring occasionally, until they are soft and very well browned. This will take about 30 minutes.
  3. Increase the heat to medium high and stir in the 4 tbsp red wine and 4 tbsp balsamic vinegar. De-glaze the pan by stirring vigorously. Add the 8 cups of chicken stock.
  4. Add the cubed bacon and bouquet garni and bring to a boil.
  5. Once boiling, reduce the heat to a simmer and season with salt and pepper to taste. Add the 1 tsp of monosodium glutamate and cook for about 1 hour, stirring occasionally. Skim any foam off the top with a ladle as it cooks.
  6. When the soup is almost finished, preheat the oven to 425 F (220 C). On a sheet pan place several thick slices of baguette. Drizzle in olive oil and top with a mound of shredded Gruyere cheese. Bake for 5-10 min until the cheese is melted and browned.
  7. When finished, remove the bouquet garni and serve in individual bowls with croutons and cheese.

Source

https://www.chowhound.com/recipes/onion-soup-les-halles-10006

Original from Anthony Bourdain’s LES HALLES COOKBOOK

Hot and Sour Soup

~ Shawn

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The Classic Soup with Savory, Sour, and Spice

Prep Time: 2 hours Cook Time: 20 min Total Time: 2 hours and 20 min

Ingredients

  • 1/2 lb (250 g) pork shoulder, julienned
  • 1 tbs water
  • 1 tsp salt
  • 2 tsp vegetable oil
  • 1 tsp cornstarch
  • 2 Thai Chilies
  • 1/2 cup dried wood ear mushrooms, rehydrated and roughly chopped
  • 1/2 cup dried shiitake mushrooms, rehydrated and sliced
  • 1/2 cup spiced dry tofu, sliced
  • 1/2 cup fresh firm tofu, sliced
  • 1/2 cup bamboo shoots
  • 1 large egg
  • 1 scallion, finely diced
  • 8 cups chicken stock
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp of monosodium glutamate
  • 1.5 tsp ground white pepper
  • 2 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 1/3 cup white vinegar
  • 1/3 cup cornstarch
  • 1/4 cup water

Directions

  1. In separate bowls, soak the 1/2 cup of wood ears and 1/2 cup of shiitake mushrooms in 1 cup of warm water each for 1-2 hours, until hydrated.
  2. In a medium bowl, combine the 1/2 lb julienned pork with the 1 tablespoon of water until the meat has absorbed the water. Add the 1 teaspoon of salt, the 2 teaspoons of vegetable oil, and the 1 teaspoon of cornstarch. Mix until combined and set aside.
  3. Cut the 2 Thai chilies in half and discard the seeds. Chop finely and set aside.
  4. Once the mushrooms are ready, drain and thinly slice. Set aside.
  5. Dry both the spiced and fresh tofu quickly on a few paper towels for about 5 minutes. Then, slice into sticks that are 2 inches long and 1/4 inches wide. Set aside.
  6. Beat the 1 large egg in a small bowl.
  7. Wash and finely chop the scallion. Set aside.
  8. Bring the eight cups of chicken stock to a boil in a large heavy pot.
  9. Stir the pork into the chicken stock, making sure to break up any lumps that form.
  10. Add the 1/2 teaspoon of salt, 1/2 teaspoon of sugar, the 1/2 tsp of monosodium glutamate, the chopped Thai chili, the 1.5 teaspoons of white pepper, the 2 teaspoons of dark soy sauce, the 2 teaspoons of light soy sauce, and the 1 teaspoon of sesame oil. Stir to combine.
  11. Next, add the wood ears and shiitake mushrooms and bring the soup to a simmer once again.
  12. Next, add the two kinds of tofu and the 1/3 cup of vinegar and stir to combine. It should start to look and smell like Hot and Sour soup right about now!
  13. Combine the 1/3 cup of cornstarch with 1/4 cup of water to make a slurry in small container.
  14. Bring the mixture to a simmer and use your soup ladle to stir the soup in a steady circular motion to make a whirlpool while steadily drizzling in the cornstarch slurry. Careful not to use it all; you can always add more later if the soup is too loose. Keep stirring until the soup returns to a simmer.
  15. Check the consistency of the soup; it should coat the back of a spoon. Add more slurry if you like it thicker.
  16. Taste the soup and adjust seasoning as necessary.
  17. Keep the soup simmering and begin stirring in a circular motion with your ladle once again. Once you have a slow whirlpool, slowly drizzle the beaten egg into the soup.
  18. Sprinkle chopped scallions on top of the soup and serve.

Source

https://thewoksoflife.com/hot-sour-soup/

Saag Paneer with Feta

~ Shawn

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Tangy Feta Cheese with Creamy Spinach and Indian Spices

Prep Time: 10 min Cook Time: 30 min Total Time: 40 min

Ingredients

  • 1/4 cup plus 2 Tbsp. butter
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. coriander powder
  • 1/4 tsp ground cardamom
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 1.5 inch piece of ginger, chopped
  • 1 lb. (0.5 kg) of spinach
  • 1 Thai Chile or Serrano
  • 1.5 tsp. fresh lime juice
  • sea salt
  • 1/2 cup water
  • 6 oz. feta, cut into 1 inch pieces
  • 1 tsp. cumin seeds
  • 1/4 tsp. chili powder
  • White rice for serving

Directions

  1. Heat the 1/4 cup butter and 1/4 cup olive oil in a large skillet over medium heat. Add the 2 Tbsp. coriander power and 1/4 tsp. ground cardamom and cook, stirring constantly, until starting to brown, about 2 minutes.
  2. Add the chopped onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes.
  3. Mix in the 2 cloves of garlic and the 1.5 inches of ginger and cook, stirring, for 1 minute.
  4. Add the spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes.
  5. Remove the pan from the heat and add the 1 chili and the lime juice. (Go light on the lime juice, you can always add more later.) Season with salt and let cool for 5 minutes.
  6. Transfer the spinach mixture to a blender and blend until a coarse paste forms after about 1 minute.
  7. Return spinach mixture to the pan and set over low heat. Stir in the 1/2 cup water, then gently fold in the feta, being careful not to break it up. Cook until feta is slightly softened and has absorbed some of the sauce, about 5-7 minutes.
  8. Meanwhile, heat the remaining 2 Tbsp. of butter in a small saucepan over medium-high heat for about 1 minute. Add the 1 tsp. of cumin seeds. After about 1 minute they will start to pop, sputter, and brown; at this point remove the pan from the heat.
  9. Immediately add the 1/4 tsp of chili powder and mix, then pour the ghee mixture over the spinach mixture. Stir to combine and serve.

Source

https://www.bonappetit.com/recipe/saag-paneer-but-with-feta

Black Pepper Tofu and Green Beans

~ Shawn

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Crispy Tofu with a Soy Sauce Glaze and Green Beans

Prep. Time: 15 min Cook Time: 35 min Total Time: 50 min

Ingredients

  • 1 14 oz package firm tofu, drained
  • 1 Tbsp. black peppercorns
  • 2 garlic cloves
  • 1.5 inches of ginger
  • 1 Tbsp. cornstarch
  • 1/2 tsp. sea salt
  • 3 Tbsp. extra-virgin olive oil
  • 2 lbs. (1 kg) green beans
  • 1/3 cup soy sauce
  • 1 Tbsp. sugar
  • 2 tsp. rice vinegar
  • Cooked white rice for serving.

Directions

  1. Drain tofu and cut into thin squares of about 1 inch by 1 inch. Sandwich tofu between paper towels and allow to drain for at least 15 minutes.
  2. Using a pepper grinder, freshly crack 1 tablespoon of the peppercorns and set aside.
  3. Finely grate the two cloves of garlic and the 1.5 inches of ginger and set aside.
  4. After tofu has drained, add to a medium bowl. Add the 1 tablespoon of cornstarch and 1/2 tsp. of salt to the tofu and mix carefully to coat.
  5. Heat about 3 tablespoons of olive oil in the bottom of a large nonstick skillet to just cover the bottom of the pan over medium-high heat. Arrange the tofu in the skillet in a single layer, turning occasionally, until golden brown and crisp; this takes about 10 minutes for each batch. Use tongs to transfer the tofu to a plate covered in paper towels and salt lightly.
  6. Reduce the heat to medium and add the cracked black pepper to the skillet in the oil that remains in the pan. Cook while stirring often until the pepper is fragrant, about 1 minute. The add the green beans and cook, stirring often, until bright green, about 2 minutes.
  7. Add the garlic and ginger and cook, still stirring constantly, for another minute until fragrant.
  8. Return the tofu to the pan and gently toss to combine. Increase the heat to medium-high, add the 1/3 cup of soy sauce, and the 1 tablespoon of sugar. Continue to cook, stirring constantly, until the sauce thickens and becomes a dark and sticky, about 3 minutes.
  9. Remove from the heat and add the 2 tsp of rice wine vinegar. Taste and add more salt and/or vinegar if needed. Serve with rice.

Source

https://www.bonappetit.com/recipe/black-pepper-tofu-and-asparagus

Croissant Bread Pudding

~ Shawn

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Flaky Croissants Baked in Sweetened Cream

Prep Time: 45 min. Cook Time: 60 min. Total Time: 1 hr 45 min

Ingredients

  • 6 large croissants, torn into 1-inch pieces
  • 4 cups heavy cream
  • 7 egg yolks
  • 3/4 cup granulated sugar
  • 1 tsp. vanilla extract

Directions

  1. Preheat the oven to 225 F degrees.
  2. Tear the 6 croissants into approximately 1 inch pieces. Add the croissants to a 9 x 9 inch baking dish.
  3. In a medium bowl, whisk together the 4 cups of cream, the 7 egg yolks, the 3/4 cup of sugar, and the 1 teaspoon of vanilla extract. Pour the cream mixture over the croissants and let soak in the refrigerator for 20 minutes.
  4. Bake the bread pudding for 50 minutes to an hour, until the custard is set and jiggles slightly when gently shaken. If desired, place the bread pudding under the broiler for 2 to 5 minutes until the top turns a deep golden color and is lightly crispy.

Source

https://abc13.com/bread-pudding-recipe-killens-lets-eat/1650030/

Red Spanish Sangria

~ Shawn

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Fresh Fruit and Dry Red Wine

Prep Time: 15 min Cook Time: 0 min Total Time: 15 min

Ingredients

  • 2 medium oranges, peeled
  • 1 medium apple
  • 3.5 tbsp cane sugar
  • juice of 1 or 2 oranges
  • 1/3 cup brandy or cognac
  • 1 bottle of dry red wine
  • ice for serving

Directions

  1. Slice the apple into thin pieces about 1 inch long. Add to pitcher.
  2. Cut the rind off of the two oranges, then slice into 1 inch pieces. Add to pitcher.
  3. Add the 3.5 tbsp of sugar to the pitcher and muddle with a wooden spoon for about 1 minute.
  4. Add the juice of the orange and the 1/3 cup of cognac to the pitcher. Muddle again for about 30 seconds.
  5. Add the bottle of red wine to the pitcher and stir to incorporate.
  6. Serve in glasses filled with ice.

Source

https://minimalistbaker.com/easy-traditional-red-sangria/

Pad Gaprao (Pad Kra Pao)

~ Shawn

Image coming soon.

Spicy Beef and Green Beans in a Rich, Spicy Sauce

Prep Time: 20 min Cook Time: 10 min Total Time: 30 min

Ingredients

  • 3-4 Thai chilies, finely chopped
  • 5 cloves garlic, finely chopped
  • 1 Tbsp oyster sauce
  • 2 tsp soy sauce
  • 2 tsp fish sauce
  • 1.5 tsp dark soy sauce
  • 2 Tbsp water
  • 1.5 tsp sugar
  • 1 Tbsp vegetable oil
  • 400 g (1 lbs) ground chicken or beef
  • 1 cup green beans, cut into small bite size pieces
  • 1 small onion, diced
  • 1.5 cups Thai basil leaves
  • jasmine rice for serving

Directions

  1. Add the 3-4 chopped Thai chilies to a mortar and pestle and pound until smashed.
  2. Add the 5 cloves of chopped garlic to the mortar and pound again until a very rough paste begins to form.
  3. In a small bowl, combine the 1 Tbsp oyster sauce, 2 tsp soy sauce, 2 tsp fish sauce, 1.5 tsp dark soy sauce, 2 Tbsp water, and 1.5 tsp of sugar.
  4. In a large nonstick skillet or wok, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
  5. Add the 400 g of ground chicken and cook, stirring constantly, until it separates and has turned opaque on all sides.
  6. Add the mixed sauce to the skillet and continue to cook until the chicken is almost cooked through, about 5 minutes.
  7. Add the one diced onion and 1 cup of green beans and continue to stir to combine. Cook until green beans are tender and chicken is cooked through, about 4 minutes.
  8. When cooked, remove skillet from the heat and stir in the Thai basil. Taste and adjust for seasoning as needed. Serve with white rice.

Source

https://hot-thai-kitchen.com/holy-basil-stir-fry/

Texas Style Chili

~ Shawn

Image coming soon.

Slow Roasted Beef with Chilies and Sun Dried Tomatoes

Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour

Ingredients

  • 2 Tbsp olive oil
  • 3 cloves garlic, chopped
  • 1 onion, diced
  • 2 Tbsp sun dried tomato paste
  • 2 lbs (1 kg) ground beef
  • 5 Tbsp chili powder
  • 4 Tbsp ground cumin
  • 2 Tbsp granulated sugar
  • 2 Tbsp garlic powder
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 3 cups beef broth
  • 1 (16 oz) can diced tomatoes
  • 1 (16 oz) can tomato sauce

Directions

  1. Add the 2 tablespoons of olive oil to a large dutch oven over medium-high heat.
  2. Add the 3 cloves of chopped garlic and the 1 diced onion and cook, stirring occasionally, until starting to brown, about 5 minutes.
  3. Once the onions and garlic are beginning to brown, add the 2 Tbsp of sun dried tomato paste. Cook, stirring constantly, until it reaches a deep red color.
  4. Add the 2 lbs of ground beef to the dutch oven. Break up with a spoon and cook until browned, about 10 minutes.
  5. At this point add the spices: the 5 tablespoons chili powder, the 4 tablespoons ground cumin, the 2 tablespoons sugar, the 2 tablespoons garlic powder, 1 tablespoon of salt, the 1 teaspoon of black pepper, and the 1 tsp of cayenne pepper. Stir well to mix and toast the spices.
  6. After a few minutes, add the 3 cups of beef broth, the 1 can of diced tomatoes, and the 1 can of tomato sauce. Mix to combine and cook until it reaches a boil. Then reduce heat to simmer at medium-low and cover.
  7. Cook gently for 30 minutes, stirring occasionally.
  8. Remove from heat and serve with optional toppings: sour cream, shredded cheddar cheese, green onion, and jalapenos.

Source

https://www.thewholesomedish.com/the-best-classic-chili/

Spanakopita

~ Shawn

Image coming soon.

Flaky Crust and a Creamy Spinach Center

Prep Time: 30 min Cook Time: 70 min Total Time: 1 hr 40 min

Ingredients

  • 2 packages of filo dough, thawed
  • 2 lbs (1 kg) of spinach
  • 1/2 bunch parsley
  • 1/2 bunch dill
  • 1/4 bunch mint
  • 3 leeks
  • 500 g feta cheese
  • 2 Tbsp olive oil, extra to layer the dough
  • 5 eggs
  • salt
  • pepper
  • 1 lemon juiced and zested

Directions

  1. The Filling:
  2. If filo dough is frozen, allow to thaw completely before beginning.
  3. If using frozen spinach, thaw completely before using. Alternatively, blanch quickly in boiling water and rinse in cool water. With either method, squeeze spinach tightly to remove any excess water.
  4. Preheat the oven to 360 F (180 C).
  5. Finely chop the 1 kg spinach, the 1/2 bunch parsley, the 1/4 bunch mint, the 1/2 bunch dill, and the 3 leeks. Season with a small about of salt (since the feta is salty) and pepper in a large mixing bowl.
  6. Break apart the 500 g feta into the mixing bowl with the herbs and spinach. Add the lemon zest and juice of the lemon.
  7. Whisk the 5 eggs together in a small bowl and add them to the spinach mixture. Add the 2 tablespoons of olive oil and mix the filling to combine the ingredients.
  8. To Assemble:
  9. Using a brush, paint olive oil along the inside surfaces of the baking dish. (I use tow 9 by 9 inch baking dishes for this recipe.)
  10. Line the baking dish with two sheets of filo, letting them overflow to cover the sides of the dish. Brush them with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two thirds of the filo is used up.
  11. Now, evenly spread the spinach and feta filling over the filo crust. Top with two more sheets, and brush with olive oil.
  12. Continue to layer the filo sheets, two at a time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
  13. Fold the flaps or excess over from the sides. Brush the folded sides well with olive oil.
  14. Bake for about 1 hour and 10 minutes, until the filo crust is crisp and golden brown. Remove from the oven and let cool some. Cut into large squares and serve.

Source

https://akispetretzikis.com/en/categories/almyres-pites-tartes/spanakopita