Pad See Ew

Pad See Ew
Serves 4

1 (14-ounce) package wide rice noodles
1.5 pounds Chinese broccoli or broccoli rabe
5 tablespoons vegetable oil
6 medium garlic cloves, peeled and sliced paper thin
2 cups thinly sliced cooked poultry
1/4 cup dark soy sauce
1 Tablespoon fish sauce
2 tablespoons soy sauce
4 teaspoons granulated sugar
2 large eggs
Splash vinegar

1. Place noodles in a large bowl and cover with boiling water. Soak
until loose and pliable but not soft, about 8 minutes; drain and set
aside.
2. Bring a large pot of salted water to a boil. Prepare an ice water
bath by filling a bowl halfway with ice and water; set aside. Slice
broccoli on the bias into 1-inch-thick pieces and blanch by cooking in
boiling water until leaves are wilted and stems just give when pierced
with a sharp knife, about 3 minutes. Place in ice water until cold, then
drain and set aside.
3. Heat 4 tablespoons of the oil in a large frying pan over
medium-high heat. Once oil is shimmering, add garlic and cook until it
just begins to color, about 1 minute.
4. Add noodles, broccoli, turkey, soy sauces, and sugar and cook until
warmed through, about 3 minutes.
5. Push noodle mixture to one side of the pan and add remaining 1
tablespoon oil to the pan. Crack eggs into oil and scramble briefly until
eggs begin to set, then let cook until solid, about 3 minutes. Mix eggs
into noodles and serve.

Baked Rigatoni with Greens

Baked Rigatoni with Ricotta and Collard Greens
Serves 6

16-ounces rigatoni
olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 pound collard or kale greens, chopped
red pepper flakes
1/4 cup all-purpose flour
1 can chicken stock, plus 1/2c cream or milk
8oz shredded mozzarella
1 cup ricotta cheese
2 teaspoons sugar
1 pint Grape Tomatoes
salt and black pepper
Parmesan cheese

1. Prepare pasta according to directions. Preheat oven to 350°, and get out a 9x13 pan.

2. Sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat and add greens; cover and cook 15 to 20 minutes or until greens are tender.

3. Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add liquids, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat, mix everything together, and spread into the baking pan. Top with parmesan.

4. Bake at 350° for 15 to 20 minutes, and eat.

Braised Pork with Sweet Potatoes

Braised Pork with Sweet Potatoes
6 to 8 servings

2 pounds pork butt, trimmed

Seasonings:
6 whole scallions, batons
6 cloves garlic, minced
6 slices fresh ginger, smashed
2 teaspoon hot chile paste
3 tsp cinnamon
1 whole star anise, smashed

Braising Mixture:
4 cups water
1/2 cup soy sauce
1/4 cup rice wine or sake
2 tablespoons sugar
2T or more Kecap Manis

2 pounds sweet potatoes, 1-1/2-inch cubes
1 lbs gai lan, chopped
2 tablespoons minced scallion greens for garnish
Slurry

Cut the pork into 1-1/2-inch cubes
Heat the oil until very hot large pot. Sear the pork, and set aside.
Reheat the pan and oil, add the Seasonings. Stir-fry until fragrant,
about 15 seconds, then add the Braising Mixture. Reduce the heat to low,
cover, and let simmer for 20 minutes.
Add the pork, bring the liquid to a boil, and reduce the heat to low. Let
simmer, covered, for 35 to 40 minutes. Add the sweet potatoes, stir,
cover, and continue cooking for about 25 minutes, or until the potatoes
are tender. Add in the gai lan and cook a few minutes. Thicken with
slurry.
Serve with rice and sichuan peppercorn and braising liquid.

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

"Green Sauce"

My father's trademark "Green Sauce".
Good with roughly anything that isn't Red Meat - especially Corn-on-the-Cob and Burritos...

The Green Sauce
~5 minutes
Makes about 2 cups

2 Jalapenos
2 Cloves Garlic
1 Stick Butter, melted
1 Can Corn
Juice of a Lime
Salt/Pepper

Puree.
Let it set up in the fridge.