Fish Fragrant, but Neither

Yuxiang Rou Si ("Fish-fragrant" Pork Threads)
Serves 2-3

vegetable oil
3/4 pound pork, cut into 1-inch-long matchsticks
1/2 pound mushrooms, plus 1/2 pound other (bamboo shoots etc)
2 tablespoon Chili Sauce
1 tablespoon minced fresh ginger
2 tablespoons minced garlic
3 tablespoons soy sauce + 1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon vinegar
4 (small) scallions, chopped
Slurry

Brown the pork, then remove and reserve.
Stir-fry the vegetables for 1 minute. Add the chile sauce, ginger, and garlic, and stir-fry for another 30 seconds.
Add the soy sauce, sugar, vinegar, reserved pork, and scallions.
Mix, lower the heat, cover, and simmer for 2-3 minutes. Thicken with slurry, if needed.

Korean Udon

Udon with Pork, Watercress, and Kimchi
Serves 4

* 2qt chicken broth + 2c Water
* 6-8 tablespoons gochujang
* 3 inch piece ginger, peeled and smashed
* 2 whole star anise
* 1 pound pork butt, trimmed into 1-inch cubes
* 12 oz udon or other
* 2 cup bean sprouts
* 3 large eggs, hard boiled
* 2 bunches watercress, lower stems removed
* 1 cup kimchi
* 3 chopped scallions
* Fried Shallots, gochugado

Put the broth in a large pot and whisk in hot pepper paste. Add the
ginger, star anise and pork. Bring to a simmer over moderate heat, cover
partially and simmer gently until the pork is tender, about 1 1/2 hours.

Discard the ginger and star anise.

Cook, drain, and rinse noodles.

Add the bean sprouts, kimchi, and watercress to the broth, and just wilt
the watercress. Add everything else, and serve with shallots and halved
eggs.

Posole with Pork and Collards

Posole with Pork and Collard Greens
4 servings

1 poblano pepper, roasted and chopped
1 pound boneless pork, cut into 1/2-inch cubes
3 cups chicken broth, divided
1/2+ lbs collards, chopped
1 cup chopped red onion
1 lbs chopped tomatillos
big handfull chopped cilantro
2 finely chopped jalapeño pepper
2 teaspoon dried Mexican oregano
3 garlic cloves, chopped
1 can black-eyed peas, poorly drained
1/4 teaspoon salt
1/4 teaspoon black pepper
juice of a lime
1 tablespoon vinegar

Heat a Dutch oven over medium-high heat.
Add pork; cook 4 minutes, browning on all sides. Add 1 cup broth,
scraping pan to loosen browned bits.
Stir in remaining 2 cups broth, chopped poblano, greens, and next 6 ingredients (through garlic).
Bring to a boil; cover, reduce heat, and simmer 40 minutes or until pork is tender. Stir in peas, salt, and black pepper; simmer, uncovered for 5 minutes or until thoroughly heated.

Serve with cornbread

Not bad for trash

So white trash it hurts. AKA "Beanie Wienies"

Franks and Beans Casserole
Serves 4

* 1 large green bell pepper, cut in 1/2-inch pieces
* 1 large onion, chopped
* 2 tablespoons vegetable oil
* 1 large can baked beans, undrained
* 1 can corn, drained
* 1 can (8 ounces) tomato sauce
* 2 tablespoons mustard
* 2 tablespoons chili powder
* 1 pound hot dogs, cut in 1/2-inch pieces
* Shredded cheese to top lightly

Preheat oven to 350
In a skillet, saute the green peppers and onions. Season.
Add everything else except the cheese, and mix it all together.
Bake in the skillet (or other vessel) for 25 minutes. Top with cheese, and cook another 5.
MMM trashy.

Beijing Meat Sauce Noodles

Szechuan Noodles With Spicy Beef Sauce
4 servings

1 lb ground beef
1 med onion, chopped
2 cloves minced garlic
1 tablespoon minced ginger
2 minced chiles
1 tablespoon chile sauce
2 tablespoons sesame oil
2 tablespoons cornstarch
1 can beef broth
1/3 cup hoisin sauce
2 tablespoons soy sauce
8 ounces asian noodles (like thick rice noodles)
3 sliced green onions
1 bunch wilting vegetables

1. Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm. Cook the greens and add to the waiting meat.
2. Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
3. Combine cornstarch and beef broth, whisking until smooth.
4. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
5. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
6. Stir in ground beef.
7. Toss with hot cooked pasta, and sprinkle with sliced green onions.

Spicy Soba with Edamame

Oh cold weather...

Spicy Soba Noodles with Edamame
Makes 4 servings

For sauce
~1/3 cup water
~1/3 cup soy sauce
4-6 teaspoons Korean chile paste
1 Tbs regular chile paste
1 chile pepper, minced
1 tablespoon brown sugar

For noodles
3 tablespoons sesame seeds
2 tablespoons minced ginger
1 tablespoon minced garlic
10 oz sliced mushrooms, shiitake or cremini
1 large Napa cabbage, sliced
6 scallions, thinly sliced
12 ounces soba
2 cups shelled frozen edamame (about 8oz)
Cornstarch slurry, if needed

Make the sauce. Mix in as much Korean chile paste as the liquid will
allow.

In a very large skillet, sauté ginger and garlic until fragrant. Add
shiitakes and sauté, stirring frequently, until tender and starting to
brown, about 6 minutes. Add cabbage and scallion whites and cook,
stirring occasionally, until cabbage is crisp-tender. Add sauce and
simmer 2 minutes.

While cabbage is cooking, cook soba and edamame together in a pasta pot
of boiling salted water until noodles are just tender, about 6 minutes.
Rinse the soba afterwards with cold water.

Mix everything together, adding the scallion whites and toasted sesame
seeds or sesame oil. If the sauce is a bit soupy, thicken with cornstarch
slurry.

Pasta with Sausage Peas and Ricotta

Pasta with Smashed Peas, Sausage, and Ricotta Cheese
Yield: 4 to 6 servings

1 pound tagliatelle, fettucini, etc
olive oil
2 cloves garlic, thin-sliced
1 pound hot Italian sausage, casings removed
1 pound peas, room temp
1 cup ricotta cheese
1 bunch basil, chopped
Salt and Pepper

Cook and drain pasta, reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas.
Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil and season. Toss and serve.

(Not)Clay Pot Chicken Rice

Sorta Malaysian style Arroz con Pollo

Claypot (Rice Cooker) Chicken Rice

2+ servings

2 cup long grain rice (uncooked)
2 cup room-temp chicken broth
2 cloves garlic, chopped
1 tsp ginger, minced
~8 small dried chiles, broken up
~4 tablespoons onions, chopped
3 tablespoons oyster sauce
2 tablespoon kecap manis
2 chicken breats halves, cubed Or 3 thighs
2 lap chang, sliced
pepper

Crispy hallots
2 chopped scallions
Bean sprouts
Par-cooked broccoli
Hot Sauce

1. Wash the rice, then stir in the rest of the ingredients
2. Cook the mixture in a rice-cooker as you normally would for rice.
3. Garnish the cooked rice with the shallots and spring onion and hot sauce

There Will be Wings

A good first try.

Sriracha Wings
Serves 2+ Men

4-5 lbs Chicken Wings
2 Tbs Olive Oil
2 Tbs Coriander
1 tsp Cumin
1/2 tsp Cinnamon
Salt

Sauce:
2 Tbs Butter, Melted
1/3c Sriracha, or more
Juice of 1-1.5 limes
Zest of 1 lime, minced
1 handful chopped Cilantro

Toss wings in olive oil and spices. Marinate 4+ hours.
Cook them at 425 for 25-30 minutes, turning once. Or at least cook them skin-down for crisping purposes.
Mix up the sauce ingredients, and toss with the wings.
Eat.