Korean Tofu Stir-Fry

Korean Tofu Stir-Fry
For 2

20oz tofu, cubed
1 larger zucchini, half-moons
1.5 lbs brocolli florets
1 small onion, sliced
3 cloves garlic, minced
2 tsp minced ginger
3 tbs gochujang
2 tbs soy sauce + 2 tbs mirin or wine+sugar
scallions, cilantro

Stir-fry garlic, ginger, and onion for a minute until no longer raw. Add
broccoli and cook for a minute, and then zucchini and cook for another
minute. Before the veg are done, add tofu and heat through.
Add sauce ingrediants, mix, and garnish.

Scallops and Chorizo with a Tomatillo-Corn Puree

Scallops and Chorizo with a Tomatillo-Corn Puree
Serves 3

1.5 lbs fresh scallops, rinsed and patted dry
8oz lb. uncooked ground chorizo (if using sausages, remove the casings)
butter

Tomatillo-Corn Puree
1.25 lb. tomatillos, fresh
1 med onion, chunked
6 cloves garlic, peeled and kept whole
2 teaspoons olive oil
1 mild chile (or hotter...)
2-3 ears corn, raw kernels removed
1 green bell pepper, chunked
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 avocado, if needed

1. Preheat an over to 425f. Line a sheet pan with foil, and put on
garlic, onion, chile, and tomatillo. Brush with a little oil and roast
until starting to get some char.

2. When the roasted vegetables have cooled enough to handle, place in a
food processor or blender. Add half of the vegetables, puree, then add
the other half. Add in the raw corn kernels and bell pepper and puree.
Add the salt and pepper, puree one more time, taste, and adjust
seasonings as necessary. Add avocado to thicken. Keep at room temp.

3. Render the chorizo and reserve, leaving 1tbs of fat in the pan.

4. Cook the dried and seasoned scallops in butter, touching only twice
(to turn and to remove). Plate a mount of puree, then some chorizo, and
then some scallops.

Sancocho de Gallina (Chicken Soup)

Sancocho de Gallina (Chicken Soup)
Serves 6-8

1.5 lbs chicken thighs, cubed
1 small onion, diced
1 red pepper, diced
5 cloves garlic, minced
1 packet sazon
6 cups chicken stock, plus 1c or so water
1.5 lbs yucca, chunked
2 green plantain, chunked
1 cob's worth of corn niblets
cornstarch slurry
1 florida avocado or 2 haas avocado, cubed
juice of 1 lime
cilantro

Saute the onion/pepper/garlic (sofrito) until done. Season with salt and pepper. Add the chicken and brown.
Deglaze with the stock, and add sazon and yucca and water if necessary to cover. Bring to a boil and simmer 10 minutes.
Add the plantains and water if necessary and simmer 20 minutes or until yucca and plantains are almost done. Add corn and cook another few minutes.
Add rest of ingredients as garnishes. Thicken up some with slurry if desired.