Stir Fried Tofu, Eggplant, and Brussels Sprouts
Serves 2-3
1 pack extra firm tofu, cubed
1 very small eggplant, cubed and salted
1.5 lbs brussels sprouts, halved or quartered if large
1 large shallot, minced
2 cloves garlic, minced
2 chile peppers, minced
1 tbs chile paste
1 T shoaxing wine
2 T soy sauce
1/4 cup chicken stock
juice of 1/2 lemon
slurry
cilantro, scallion
Stir-fry shallot, garlic, chile, and paste for a minute, and add brussels sprouts. Toss for a few minutes. Add the tofu, eggplant, and liquids and braise 15-20 minutes, or until everything is done.
Thicken with cornstarch slurry if needed.
Garnish and serve.
Sunday, February 19, 2012
Collards with Peanut Butter
Collards with Peanut Butter
Makes a big bowl
1 big bunch collards, cut into large pieces (including stems)
1 small red onion, diced
2 tomatoes, diced
1-2 habanero peppers, minced
~1/2 cup peanut butter
Juice of 1/2-1 lemon
salt and pepper
Boil the crap out of the greens...like 40 minutes. Drain.
Mix everything up, and server at room tempurature or cold.
Makes a big bowl
1 big bunch collards, cut into large pieces (including stems)
1 small red onion, diced
2 tomatoes, diced
1-2 habanero peppers, minced
~1/2 cup peanut butter
Juice of 1/2-1 lemon
salt and pepper
Boil the crap out of the greens...like 40 minutes. Drain.
Mix everything up, and server at room tempurature or cold.
Korean (not)Fried Chicken
Korean (not)Fried Chicken
For 2 lbs wings
2 lbs chicken wings, prepped
Brine water (plus sugar and salt)
Bring chicken wings in water+salt+suger for at least an hour. Drain and toss with cornstarch.
Put on foil-lined tray, spray with oil, and cook at 400 for 30 minutes. Finish under broiler.
Mix for sauce, and boil until coats a spoon:
1 T soy sauce
3 T gochujang
2 T brown sugar
1 T honey
1 tsp gochugaru
2 T vinegar
1 T each minced ginger and garlic
3 t sesame oil
Or, Sweet Ginger Soy Sauce:
1/4 cup water
1 T minced ginger
1 clove minced ginger
2 T brown sugar
2 T vinegar
2 T honey
2 Tbsp. soy sauce
Toss wings with sauce and finish with toasted sesame seeds
For 2 lbs wings
2 lbs chicken wings, prepped
Brine water (plus sugar and salt)
Bring chicken wings in water+salt+suger for at least an hour. Drain and toss with cornstarch.
Put on foil-lined tray, spray with oil, and cook at 400 for 30 minutes. Finish under broiler.
Mix for sauce, and boil until coats a spoon:
1 T soy sauce
3 T gochujang
2 T brown sugar
1 T honey
1 tsp gochugaru
2 T vinegar
1 T each minced ginger and garlic
3 t sesame oil
Or, Sweet Ginger Soy Sauce:
1/4 cup water
1 T minced ginger
1 clove minced ginger
2 T brown sugar
2 T vinegar
2 T honey
2 Tbsp. soy sauce
Toss wings with sauce and finish with toasted sesame seeds
Chile Verde
Chile Verde
Serves 8
1 1/2 pounds tomatillos
5 garlic cloves, not peeled
5 serrano peppers, whole
1/2 bunch cilantro leaves, cleaned and chopped
2 lbs chicken or pork, cubed
Salt and pepper
Olive oil
1 large onion, chopped
2 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
2 med potatoes, cubed
1 can hominy, drained
Pinch of ground cloves
Method
1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, and peppers on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Reserve.
4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same pot and cook, stirring occasionally until limp, about 5 minutes. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper.
5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Add potatoes and hominy and cook another 15 minutes or until potatoes are done.
Serves 8
1 1/2 pounds tomatillos
5 garlic cloves, not peeled
5 serrano peppers, whole
1/2 bunch cilantro leaves, cleaned and chopped
2 lbs chicken or pork, cubed
Salt and pepper
Olive oil
1 large onion, chopped
2 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
2 med potatoes, cubed
1 can hominy, drained
Pinch of ground cloves
Method
1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, and peppers on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Reserve.
4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same pot and cook, stirring occasionally until limp, about 5 minutes. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper.
5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Add potatoes and hominy and cook another 15 minutes or until potatoes are done.
Butter Chicken
Butter Chicken
Serves 4
1.5 lbs boneless chicken, cut into 1-inch cubes
juice of 1 lemon
salt and red chili powder, to taste
1 cup yogurt
1 onion, chopped
2 tsp ginger, minced
2 tsp garlic, minced
2 chile peppers, minced
1 1/2 tbs curry powder
1 tsp cayenne
3 tbs butter
2 tsp cardamom
1 cinnamon stick
2 cloves
4 medium ripe tomatoes, blended (or canned sauce/dice)
1 tbs tomato paste
1 tsp garam masala
2 tsp cumin, coriander
1 tbs honey
1 tbs dried fenugreek leaves or 2 tsp mustard seed
1 cup thick cream (milk/yog)
8oz kale or spinach, shredded
extra butter or coriander to garnish
Heat oil in a pot over high heat, add the onions, and sauté until dark golden brown. Add the garlic and ginger and chilies, reduce the heat to medium, and cook for 2 minutes. Add the chicken and cook until almost cooked. Add the tomato paste and cook for 30 seconds.
Add the spices, greens, and tomatoes. Let this simmer on low to medium heat, half covered, for about 15-20 minutes. You will notice the gravy thicken and the oil will form a film on top. If the gravy is too thick, you can add a small amount of water. Add the rest of the ingredients and simmer for another 15 minutes. Garnish with butter or coriander.
Serves 4
1.5 lbs boneless chicken, cut into 1-inch cubes
juice of 1 lemon
salt and red chili powder, to taste
1 cup yogurt
1 onion, chopped
2 tsp ginger, minced
2 tsp garlic, minced
2 chile peppers, minced
1 1/2 tbs curry powder
1 tsp cayenne
3 tbs butter
2 tsp cardamom
1 cinnamon stick
2 cloves
4 medium ripe tomatoes, blended (or canned sauce/dice)
1 tbs tomato paste
1 tsp garam masala
2 tsp cumin, coriander
1 tbs honey
1 tbs dried fenugreek leaves or 2 tsp mustard seed
1 cup thick cream (milk/yog)
8oz kale or spinach, shredded
extra butter or coriander to garnish
Heat oil in a pot over high heat, add the onions, and sauté until dark golden brown. Add the garlic and ginger and chilies, reduce the heat to medium, and cook for 2 minutes. Add the chicken and cook until almost cooked. Add the tomato paste and cook for 30 seconds.
Add the spices, greens, and tomatoes. Let this simmer on low to medium heat, half covered, for about 15-20 minutes. You will notice the gravy thicken and the oil will form a film on top. If the gravy is too thick, you can add a small amount of water. Add the rest of the ingredients and simmer for another 15 minutes. Garnish with butter or coriander.
Hot Reuben Dip
Hot Reuben Dip
Serves 6-8
8oz Corned beef, diced
8oz Neufchatel/light cream cheese, softened
8oz swiss cheese, shredded
15oz can drained saurkraut
Pinch of pepper, caraway
1/3-1/2c Russian Dressing or:
1/4c light mayo
3 Tbs ketchup
1 Tbs brown mustard
1 tsp hot sauce
1/2 pickle, diced
Mix everything up in a bowl, put in a dish, top with a little extra cheese, and bake for 30 minutes at 400. Broil at the end to brown the top if necessary.
Eat with rye crackers, etc.
Serves 6-8
8oz Corned beef, diced
8oz Neufchatel/light cream cheese, softened
8oz swiss cheese, shredded
15oz can drained saurkraut
Pinch of pepper, caraway
1/3-1/2c Russian Dressing or:
1/4c light mayo
3 Tbs ketchup
1 Tbs brown mustard
1 tsp hot sauce
1/2 pickle, diced
Mix everything up in a bowl, put in a dish, top with a little extra cheese, and bake for 30 minutes at 400. Broil at the end to brown the top if necessary.
Eat with rye crackers, etc.
Sichuan Green Beans with Pork
Sichuan Green Beans with Pork
Serves 4-6
1.25 lbs ground pork
2 lbs green beans, cut into 1-1.5" sections
2 shallot, chopped
2 cloves garlic, minced
1 Tbs minced garlic
3 Tbs chile bean sauce
3 Tbs soy sauce
3 Tbs water or stock
1 tsp sichuan peppercorns, ground
4oz mushrooms, chopped
3 scallions, chopped
Stir-fry the green beans on high heat until cooked most of the way - try to get some a little burnt. Remove.
Add the onion, garlic, ginger and cook for 1 minute. Add pork and brown. Once the pork is ground, add the mushrooms, sauce ingredients, and green beans.
Cook 5-10 minutes, until green beans are just a little limp and everything is well coated. Finish with scallions.
Serves 4-6
1.25 lbs ground pork
2 lbs green beans, cut into 1-1.5" sections
2 shallot, chopped
2 cloves garlic, minced
1 Tbs minced garlic
3 Tbs chile bean sauce
3 Tbs soy sauce
3 Tbs water or stock
1 tsp sichuan peppercorns, ground
4oz mushrooms, chopped
3 scallions, chopped
Stir-fry the green beans on high heat until cooked most of the way - try to get some a little burnt. Remove.
Add the onion, garlic, ginger and cook for 1 minute. Add pork and brown. Once the pork is ground, add the mushrooms, sauce ingredients, and green beans.
Cook 5-10 minutes, until green beans are just a little limp and everything is well coated. Finish with scallions.
Tamarind Chicken Soup
Tamarind Chicken Soup
Serves 6
1.5 lbs chicken, cubed
4 shallots or 1 small onion, chopped
3 cloves garlic, minced
2 star anise
2 tsp Chinese 5-spice
1 Tbs sriracha
4 cups chicken stock, more if needed
1/4c tamarind, soaked and blended with 2c water
About 1.5c orzo (2/3 package)
1 bunch chinese greens, chopped up
1 lime
Scallion, sliced chile
Saute onion and garlic until softened. Add spices, lime rind, and sriracha and cook a minute. Deglaze with stock and tamarind water, and bring to a boil.
Add chicken and orzo, and cook 10 minutes.
Add greens and cook until everything is done. Add water if needed.
Finish with lime, scallions and sliced chile.
Serves 6
1.5 lbs chicken, cubed
4 shallots or 1 small onion, chopped
3 cloves garlic, minced
2 star anise
2 tsp Chinese 5-spice
1 Tbs sriracha
4 cups chicken stock, more if needed
1/4c tamarind, soaked and blended with 2c water
About 1.5c orzo (2/3 package)
1 bunch chinese greens, chopped up
1 lime
Scallion, sliced chile
Saute onion and garlic until softened. Add spices, lime rind, and sriracha and cook a minute. Deglaze with stock and tamarind water, and bring to a boil.
Add chicken and orzo, and cook 10 minutes.
Add greens and cook until everything is done. Add water if needed.
Finish with lime, scallions and sliced chile.
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