Udon Miso Soup

Udon and Tofu Miso Soup
Serves 6

2 Tbs Sriracha
2 shallots, sliced
1 cm ginger, smashed
4 oz cremini mushrooms, chunked
1 quart chicken stock (or other)
Boiling water
1/4c Miso, or more to taste

1 package tofu, cubed
2 bunches watercress, or other tender greens
1 lbs fresh udon
2 scallions, sliced thin

Heat up a soup pot, and add the sriracha, shallot, ginger, and mushrooms. After a few minutes, add the stock and enough water to cover the various ingredients - about 3 cups. Mix in the miso and bring to a boil.

Add the tofu and greens and noodles and bring back to a boil. Soup's done when the noodles and greens are both cooked.
Top with scallions.

Thai Pork with Shallots

Thai Pork with Shallots
Serves 3-4

1 pound lean pork, thinly sliced
1 1/2 tablespoons cornstarch
2 teaspoons Sweet Soy
1 tablespoon dry sherry/hsao sing wine/etc
2 tablespoons fish sauce
3 tablespoons canola or peanut oil

1 cup thinly sliced shallots
5 cloves fresh garlic, peeled and minced
8-12 Thai bird chilies (a handful) thinly sliced
1 tablespoon sugar
2 teaspoons sweet soy sauce
2 tablespoons fish sauce
1 pound gai lan, cut up

1 tablespoon oyster sauce
juice of one lime


Mix pork slices with the next four ingredients and marinate for at least
twenty minutes.
Heat wok until it smokes, and add oil. Add shallots to the wok and stir
fry until they turn golden brown and fragrant. At this point, add pork,
spread it into a single layer on the bottom of the wok and sprinkle
garlic, chilies and palm sugar over it.
Leave the pork undisturbed until the pork browns lightly on the bottom,
and then stir fry until most of the pink is gone.
Add sweet soy and fish sauce and gai lan and continue cooking.
Once gai lan is almost done, add the oyster sauce and lime juice, and
toss over heat for a few seconds to combine.

Serve with rice.

Pork with Long Hot Peppers

Pork with Long Hot Peppers
Serves 2

3/4 pound pork or beef
1 egg white
1 tablespoon Cornstarch
2 tablespoons Soy sauce
2 tablespoon Chili paste
2 teaspoons Cornstarch
1/2 teaspoon Sugar
2 cloves garlic, minced
1 knob ginger, minced
4 Long hot peppers, halved seeded and sliced
1 bunch watercress


Thinly slice meat, and velvet it in the egg white and cornstarch.

In separate bowl, stir together soy sauce and chili paste; blend in 2 teaspoons cornstarch, sugar, sesame oil, and garlic. Set aside. Heat oil in wok or large skillet. Stir-fry meat. Add the hot peppers when meat is close to done. Add cress and sauce at the last minute, and mix through.

Serve with Rice

What about Corned Beef and Cabbage isn't Jewish

Absolutely nothing.

Corned Beef and Cabbage
Serves 6

1 flat-cut Corned Beef, with whatever's in the package
6 Peppercorns
Dried spices (thyme, marjoram, whatever)
2 tsp Mustard
1 large onion, diced
1 beer
Water
1 lbs small white potatoes, whole
2 lbs small turnips, large cubes
1 head green cabbage, eighths


Put the corned beef and the other items in a large pot, and cover by an inch with water. Bring to a boil, and simmer for 3+ hours, turning once halfway through.

Remove the beef and keep warm. Trim any major fat deposits.
Add the potatoes and turnips into the broth, and cook 20 minutes. Add the cabbage, and cook for another 15.

Slice the beef thinly, and serve with mustard.

Chilaquiles Rojos

Chipotle Chilaquiles
Serves 4

1 28-ounce can whole tomatoes, drained and 1/4 cup liquid reserved
4 chipotles in adobo
1 large onion, quartered
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock
Salt
tortilla chips
1 whole split chicken breast
1/4 cup Parmesan cheese or queso añejo
1/3 cup sour cream
1/4 cup finely chopped cilantro leaves

1. In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smooth.
2. In a heavy skillet, dry-roast the garlic (in paper) and 3/4 of the onion. Add the blender, and blend.
3. Add the rest of the onion and chicken to a pot with enough water to cover. Cook the chicken. Drain and shred the chicken, reserving the stock. Blend the onion with the tomato sauce.
4. Cook the tomato sauce in the skillet a while. Add the chicken and 1.5 cups of the newly-made stock. Add the dairy, and cook until mixed and thickened. Top with cilantro.

Serve over tortilla chips.