Red-Cooked Beef with Turnips

Oh man, way better than last time. It's all about the chili-bean paste. Greens would be a good addition, too.

Red-Cooked Beef with Turnips

Ingredients:

2.5 pounds good quality chuck roast, trimmed and cubed
2-3 inch piece of fresh ginger, unpeeled
4 scallions, white and green parts, trimmed
3 cloves garlic, peeled
2 thai chilies, stemmed
3 tbsp. vegetable oil
6 tbsp. or to taste of Sichuan chili bean paste
1 quart beef broth
4 tbsp. Shao Hsing wine or dry sherry
1 Tbs dark soy sauce
1 tsp. whole Sichuan peppercorns, toasted
2 whole star anise
2 tsp cardamom
1 ½ pounds turnips, Chinese turnips or daikon radish
Fresh cilantro and a green onion to garnish

Method:

Slice the ginger thickly, then smash slices with the side of the knife. Cut the scallions into two inch pieces. Smash the garlic cloves.

Heat the oil in a heavy dutch oven or soup pot, and add chili bean paste and fry until fragrant–about thirty seconds. Add the ginger, scallions and garlic and fry another thirty seconds. Add in beef, broth, wine, soy sauce and spices. Bring to a boil. If any scum rises, skim it off.

Turn down the heat and simmer partially covered until the beef is fork tender–about two to three hours. Add water if needed to cook the turnips.

When the beef is tender, trim and peel the turnips. Cut them into thick bite-sized chunks. Add to the beef, and cook until the vegetables are just tender.

If you wish, you may thicken the sauce with a cornstarch and cold water slurry.

Garnish with lots of cilantro leaves, serve with rice or 1 lbs noodles.

Beet-stained Penne and Vegetables

Beet-stained Penne and Vegetables
Servings: 4

1 lbs whole wheat penne
1 vidalia onion - sliced long
2 red beet -diced
4 T balsamic vinegar
3 T olive oil
20 large green olives, pitted and sliced
1 block crumbled tofu
10oz brussel sprouts - sliced thick
salt, red pepper flakes
1 T dried marjoram

Mix 2 T of olive oil and the balsamic vinegar and toss with the diced

beets. Let the beet bits marinate for about 1/2 hour.

Heat the remaining 1T of olive oil and saute the onions till browned.
Add the sliced brussel sprouts and saute for 3-4 minutes.
Add the olives and marjoram and saute for 1-2 minutes.
Add the dry curds and saute for another minute or 2 on low.
Take off the heat and toss with the beets, add the marinade into the

pasta too.
Season with red pepper flakes (and salt) as ne

Soba Noodles with Smoked Chicken

Soba Noodles with Smoked Chicken
SERVES: 4

* 3/4 pound soba noodles
* 7 tablespoons peanut oil
* 5 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 2 teaspoons Asian sesame oil
* 2 garlic cloves, minced
* Dash of sriracha
* 3/4 pound smoked duck or chicken, cut into thick matchsticks
* 1/3 cup chopped chives
* 2 scallions, white and light green parts only, sliced
* 8oz snap peas, blanched

1. In a large pot of boiling salted water, cook the soba noodles until al dente. Drain and transfer to a large bowl. Toss the cooked noodles with 1 tablespoon of the peanut oil.
2. In a large bowl, whisk the soy sauce together with the rice vinegar, sesame oil, garlic and hot sauce. Slowly whisk in the remaining 6 tablespoons of peanut oil. Add the noodles to the dressing, and toss to coat. Add the duck and peas and chives, garnish with the scallions and serve at room temperature.

Real Smoked Ribs

The Old Smokey Electric Smoker works. Well.

Smoked Actually Barbecue Ribs
For 6-7 people, with sides

3 racks Baby Back Ribs (1 Costco pack)
4 parts salt
3 parts brown sugar
2 parts paprika
1 part cumin, thyme, pepper
2 parts Apple Juice (optional)
~1/2c barbecue sauce, optional

Mix up the spices and, if you prefer a paste, the AJ.
Take the membrane off the backs of the ribs, and trim and egregious fat.
Rub the ribs very well with the spice paste, wrap well in plastic wrap, and let marinate overnight.

Prep the smoker, and cut all the rib racks in half to fit in rib racks.

Cook 3 hours at 225-250F, until meat start peeling away from the bone. Finish on the grill with a glaze/bbq sauce glaze if desired.

Linguine with Sausage, Asparagus, and Scallion Pesto

Linguine with Sausage, Asparagus, and Scallion Pesto
Serves 4

1 pound linguine
6 scallions, cut into 1/2-inch lengths
1/2 cup flat-leaf parsley
3 tablespoons pine nuts
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground pepper
1 pound hot Italian sausage, casings removed
1 bunch Asparagus, trimmed, blanched and chopped

1. In a large pot of generously salted boiling water, cook the pasta
until just al dente. Drain the pasta, reserving 1 cup of the pasta
cooking water.
2. Meanwhile, in a mini food processor, combine the scallions,
parsley, pine nuts and 1/4 cup of the olive oil and process until pureed.
Add the 1/2 cup of the cheese, season with salt and pepper and process
the pesto just until blended.
3. In a large skillet, heat the remaining 1 tablespoon of olive oil.
Add the sausage and cook over high heat, breaking up the meat with a
wooden spoon, until it is lightly browned and no trace of pink remains,
about 5 minutes. Drain the sausage and pour off any fat in the skillet.
4. Return the sausage to the skillet. Add the scallion pesto and 3/4 cup of the pasta cooking water and simmer over moderate heat, tossing, until a thick, creamy sauce forms, about 2 minutes; add more of the pasta cooking water if the sauce is dry. Mix with the pasta and asparagus.

Transfer the pasta to bowls and serve, passing extra Parmigiano- Reggiano cheese on the side.

MIso Risotto

Miso Risotto
Serves 4

Ingredients:

7-8 cups water
6 Tbl White miso
4 Tbl Peanut oil
3 Minced shallot
1/2 inch ginger. minced
2c/1lbs Arborio rice
<1 Lb bok choy leaves, julienne (or other)
1/3 lb Edamame, frozen
1 Cup Mirin (or wine + some sugar)
4 Tbl soy sauce
pepper
4 Green onions, thinly sliced


Make miso soup in a saucepan - dissolve miso into water.

In separate saucepan, heat oil over medium-high heat. Add shallot and
ginger and stir until softened, but not browned. Add rice and stir for a
minute or two to coat with oil. Pour in mirin and stir until dissolved.
Cook via standard risotto method using broth. Add greens and edamame at appropriate
time.

Stir in soyand pepper. Adjust seasoning and remove from heat.Garnish
with green onions and furikake.

Iron Pot Chicken

Like a Viet adobo.

Iron Pot Chicken
2-3 servings

6 tablespoons fish sauce
3 tablespoons sugar
vegetable oil
6 large shallots, cut into quarters, or a medium onion, cut into wedges
2 pounds chicken thigh meat, cut into bite-size pieces
15 fresh Thai bird chilies, stemmed and crushed
1.5 inch piece ginger, peeled and cut into fine julienne or matchsticks
1 teaspoon freshly ground black pepper
1 cup chicken stock or water
2 tsp Dark soy
Slurry
Scallions and cilantro

1. In a small bowl, stir together fish sauce and sugar until partially dissolved. Heat the oil in a large skillet over medium heat. Add shallots
or onion and cook, stirring, a couple minutes until soft but not brown.

2. Add fish sauce mixture and stir as sugar caramelizes and turns golden
brown, 2 minutes.

3. Add chicken pieces and and stir until opaque, about 5 minutes.

4. Add fresh chilies, ginger and black pepper, and stir for 2 minutes.

5. Add stock and soy, raise heat to high, and bring to a boil. Turn heat
to medium and continue to cook, stirring frequently, until sauce is
reduced and thickened and chicken is cooked, about 15 more minutes.
Thicken with slurry if it needs it.

6. Stir in scallions and cilantro, and serve with rice

Sardines and Pasta

Good, but too stinky to bring to work.

Pasta con le Sarde
SERVES: 4

olive oil
3/4 cup fresh bread crumbs
1/3 cup grated Parmesan
1 fennel bulb, diced
4 cloves garlic, minced
16oz canned crushed tomatoes
2 4.5 ounce cans boneless and skinless sardines, drained
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper
1 pound spaghetti

In a large frying pan, heat 3 Tbs cup of the oil over moderate heat. Add
the bread crumbs and cook, stirring, until golden, about 5 minutes.
Remove the crumbs from the pan and toss with the Parmesan. Wipe out the
pan.
In the same pan, heat sardine oil over moderately high heat. Add the
fennel and cook, stirring occasionally, until golden, 5 to 10 minutes.
Add the garlic and cook, stirring, 1 minute longer. Stir in the tomatoes
and bring to a simmer. Reduce the heat and simmer until thick, about 10
minutes.
Add the sardines, parsley, salt, and pepper. Break up the sardines with a
fork. Remove from the heat.
Toss the spaghetti with the sauce and half of the bread crumbs. Top with
the remaining crumbs.

Chili with Pork and Blackeyed Peas

Pork Black-Eyed Pea Chili
Serves 6

1 tablespoon ground coriander
1/2 tablespoon sweet smoked paprika
2 teaspoon ground cumin
3 pounds trimmed pork shoulder, 1.5 inch chunks
Salt and pepper
extra-virgin olive oil
1/4 pound slab bacon, cut into 1/2-inch dice
1 onion, finely chopped
2 garlic cloves, minced
4 jalapeños, seeded and very finely chopped
1 red bell pepper, finely diced
1 bottle dark beer
1.5 cups chicken stock or low-sodium broth
16oz rotel tomatoes
2 canned chipotles, minced
1 pound dried black-eyed peas, picked over and rinsed
1 tsp cinnamon

In a large bowl, combine the coriander, paprika and cumin and toss with the pork. Season with salt and pepper.
In a large pot, heat 2 tablespoons of the oil. Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork over moderate heat. Transfer the pork to the plate.
Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapeños and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Return the pork to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil.
Cover and cook over very low heat until the meat and beans are tender, about 1.75 hours. Season the chili with salt and pepper. Spoon off the fat from the surface.
Serve the chili in bowls. Top with cilantro, cheese, etc.