Korean Chicken with Chili Sauce

Korean Chicken with Chili Sauce
Serves 4

oil
2 lbs chicken thigh, sliced
3 fresh red chillies, finely sliced into rounds
1 onion, peeled and sliced
4oz mushroom, rough chopped
2 carrot, diced
1 zucchini, half moons
8oz snap peas
4 green onions, chopped
1 tsp sesame seeds, toasted and crushed

Chilli Sauce
6 tbsp gochujang
2 tbsp red chilli powder
1 tsp vinegar
1 tbsp light soy sauce
2 tbsp crushed garlic
2 tbsp finely chopped green onion
2 tsp sugar
sesame oil

For the sauce, place all the ingredients in a bowl and mix well. Set aside.

For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over, then continue to stir-fry until it is almost cooked.

Add the chilies, onion, mushrooms and carrot and cook for a further minute. Add the sauce and bring to the boil. Braise 10 minutes.
Add the zucchini and cook for a minute or two. Add the peas and cook until peas are just done.

Thai Guacamole

Thai Guacamole
Makes ~1qt

4 avocado
1/4 red onion, chopped
1 thai chile, minced
2-3 Tbs sriracha sauce
1 Tbs fish sauce
2 cloves garlic, minced
1 Tbs ginger, minced
1/2 handful cilantro, chopped
1/2 handful mint, chopped
1 large tomato, diced
Juice of 1-1.5 limes
pepper, sugar or kecap manis

Mix and mash. Season to taste - adding a little sugar if needed.

Thai Basil Chicken, with Kale (Gai Pad Krapow)

Thai Basil Chicken, with Kale (Gai Pad Krapow)
Serves 4

1.5 lbs ground chicken or turkey, etc
4 shallots, chopped
4 cloves garlic, chopped
1 tbs ginger, minced
6 thai chilies, sliced thin
1 bunch kale, chopped
1 tsp soy sauce
large pinch sugar
2-3 tbs fish sauce
1 packet/handful basil, torn
Juice of 1 lime

Brown the meat and reserve.
Saute the aromatics for a few minutes, until the shallots are softened.
Add the kale, sauces/sugar, and meat. Stir and cover for a few minutes to steam the kale.
Finish with basil, lime juice, and herbs.

Sichuan Beef Noodle Soup

Sichuan Beef Noodle Soup
Makes 8 to 10 servings

3 pounds boneless beef stew, cubed
vegetable oil
1 2 1/2-inch piece fresh ginger, peeled, cut into 1/3-inch-thick rounds, each smashed with flat side of knife
1 small head garlic cloves, coarsely chopped
1 large chopped onion
3 tablespoons chili bean paste (Sichuan hot bean paste; dou ban jiang)
8 green onions, whites and greens divided
1/2 cup (or more)
salt
6 whole star anise
2 1/2 tablespoons sugar
1/2 tablespoon Sichuan peppercorns
Pepper
1 pound eggless Chinese wheat noodles (Shandong la mian)
1 medium bok choy, prepped
Chopped fresh cilantro (for garnish)
Bean sprouts

Bring large pot of water to boil over high heat. Add beef; return water to boil. Reduce heat. Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain. Rinse beef under cold water until cool; cut into 1 1/2-inch cubes. Wipe out pot.
Heat 1/4 cup oil in same pot over medium-high heat. Add ginger and garlic. Sauté 1 minute. Add chopped onions; sauté until translucent, about 3 minutes. Add chili bean paste; stir 30 seconds. Add 16 cups water, whole green onions, 1/2 cup soy sauce, 2 tablespoons salt, star anise, and rock sugar. Mix in beef. Tie peppercorns in cheesecloth; add to pot. Bring soup to boil. Reduce heat to medium-low. Gently simmer uncovered 1 hour, adjusting heat to avoid boiling.
Add tomatoes to pot. Continue to simmer soup until beef is very tender, 45 to 60 minutes. Adjust seasoning, adding more soy sauce by tablespoonfuls and more salt, if desired. Season with pepper.
Meanwhile, cook noodles according to package directions. Drain well.
Divide noodles among large soup bowls. Add some bok choy to each, if desired. Ladle soup and meat over. Garnish with chopped green onions and cilantro.

Hatch Chili Verde

Hatch Chili Verde
Serves 6

3 lbs pork stew meat, cubed
1 lbs fresh or 3/4c canned hatch chiles, roasted and diced
1 small bunch green onions, rough chopped
1 small head garlic, unpeeled but in cloves
1 lbs tomatillos, husked
1 bunch cilantro
1 large onion, diced
2 tsp cumin
2 tsp oregano
2 cups chicken stock
1 lbs hominy, yucca, potato, etc
1 avocado, diced
Rice

Season and brown the pork in a large dutch oven. Reserve.
Meanwhile,  roast the tomatillos and unpeeled garlic in a dry pan until scorched.
Blend the chicken stock, roasted tomatillos, garlic (now peeled), stems from the cilantro, scallions, and some salt/pepper.

Saute the onion and cumin in some of the leftover pork fat, until soft. Add the tomatillo mix, pork and juices, and oregano. Season and simmer 2 hours.
After 2 hours, add the yucca or other starch and cook until done.

Finish with some avocado, cilantro, and serve over rice.

African Peanut Stew with Chicken and Okra

African Peanut Stew with Chicken and Okra
Serves 6-8

1.75 lbs chicken thighs, cubed
Salt, pepper, cayenne, coriander
1 onion
6 cloves garlic
1 each of habanero, red pepper, fryer
2 tbs ginger, minced
1 Tbs curry powder
1 Tbs sriracha
15oz can tomato sauce
Box chicken stock (4c)
1 large sweet potato, cubed (3-4c)
1/2c chunky peanut butter
16oz frozen cut okra
Can chickpeas
1 large tomato, diced
Big handful cilantro, lime

Season and brown chicken in a dutch oven. Remove.
Puree the vegetables (or fine dice) and fry along with ginger and spices. Add chicken, tomato sauce, and stock, and simmer 30 minutes.
Add sweet potato and peanut butter to the pot and simmer another 30 minutes or so, until potato is cooked. Skim the fat often.
Add the okra, chickpeas, and tomato and cook 5 minutes or until cooked through and the stew has thickened from the okra.
Stir through cilantro and some lime and serve with rice

Okra Stew with Beef & Eggplant

Okra Stew with Beef & Eggplant

2 1/2 pounds cubed beef

to puree
1 can beef stock
1 Tbs curry powder
1 onion, chopped
8oz chopped okra
2 lbs eggplant, chopped
3 med tomatoes, chopped
1 habanero, optional
1 lbs grean beans
cilantro, etc. Rice

Season the beef with salt and pepper. Heat a large wok or skillet over high heat. Drop in the red palm oil – if the pan is good and hot, it will smoke, so quickly add the meat and brown it.
Puree vegetables in batches, cutting them in chunks your blender can handle. I started with the onion and most of the eggplant with 2 cups broth. The second batch included the remaining eggplant and broth along with the trimmed okra and tomatoes.
Add the puree to the beef and simmer about 30 minutes, until the stew becomes thick and deep brown. You could toss a slit habenero into the stew as it simmers, if you’d like to add some heat.
As the mixture cooks, it will thicken and get slippery, as the okra does its work. Stir occasionally and watch the heat.

Enjoy by itself or over a mound of rice.

Beef Chili with Ancho, Mole, and Cumin

Beef Chili with Ancho, Mole, and Cumin
Makes 6-8 servings

Chili:
1 tablespoon cumin
4 bacon slices, chopped
4 lbs beef chuck stew, cubed
1 large onion, chopped
4 large garlic cloves, chopped
1 poblano + 2 serranos, blackened and peeled
1 habanero pepper
4 cups beef broth, divided
1/4 cup pure ancho chile powder
1/4 cup Texas-style chili powder blend
1 tablespoon mole paste
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2 teaspoons dried oregano, crumbled
1 to 2 tablespoons masa
1/4 teaspoon cayenne pepper (optional)
1 can black beans, drained

Garnishes:
Chopped white, red, or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeño chiles
Tortilla chips or oyster crackers

Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits.

Put beef, bacon, and any accumulated juices into a slow cooker. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth, along with 1 cup stock blended with chilies. Cook on low 10-12 hours, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry. Mix in beans and masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired.
If possible, make 1 day ahead, and rewarm over low heat.

Korean Kimchi Chili

Korean Kimchi Chili
Serves: 6

2 lb beef stew beef, cubed
½ lb thick cut bacon, in lardons
1 small onion, chopped
2 cloves garlic, minced
1 cup kimchi, chopped
2-4 Korean chilis, minced
2 tablespoon sesame oil
2 cans kidney beans, drained
2 tablespoon gochu garu (Korean chili paste)
2 tablespoon gochu jang (Korean chili flakes)
4 cups chicken stock
2 cup shredded cheese

Place large pot on stove at medium high heat, add the bacon and beef cubes and brown, transfer meat and bacon to another bowl and set aside.
Use the same pot and add sesame oil, garlic, onion, and chilis. Cook 5 minutes. Add kimchee and sautee for anothing minute.
Add beef and bacon back into the pot with chicken stock, kidney beans and cook for at least one hours.
Garnish with cheese and enjoy!

Korean Chicken with Chili Sauce

Korean Chicken with Chili Sauce
Serves 4

oil
2 lbs chicken thigh, sliced
3 fresh red chillies, finely sliced into rounds
1 onion, peeled and sliced
4oz mushroom, rough chopped
2 carrot, diced
1 zucchini, half moons
8oz snap peas
4 green onions, chopped
1 tsp sesame seeds, toasted and crushed

Chilli Sauce
6 tbsp gochujang
2 tbsp red chilli powder
1 tsp vinegar
1 tbsp light soy sauce
2 tbsp crushed garlic
2 tbsp finely chopped green onion
2 tsp sugar
sesame oil

For the sauce, place all the ingredients in a bowl and mix well. Set aside.

For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over, then continue to stir-fry until it is almost cooked.

Add the chilies, onion, mushrooms and carrot and cook for a further minute. Add the sauce and bring to the boil. Braise 10 minutes.
Add the zucchini and cook for a minute or two. Add the peas and cook until peas are just done.

Buffalo Chicken Chili

Buffalo Chicken Chili
4 servings

    2 pound ground chicken
    1 tablespoon oil
    1 onion, diced
    1/2 cup celery, sliced
    1/2 cup carrots, diced
    2 cloves garlic, chopped
    1 teaspoon cumin, toasted and ground
    1 beer
    .5c cream or milk
    1 (15 ounce) can diced tomatoes
    1 (15 ounce) can cannellini beans, drained and rinsed
    1 teaspoon paprika
    1/2 teaspoon oregano
    1/4 teaspoon cayenne
    1 small bottle Frank's Red Hot
    salt and pepper to taste
    crumbled blue cheese to taste

Cook the chicken in a large pan over medium heat and set aside.
Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
Add the garlic and cumin and cook until fragrant, about a minute.
Add the beer or broth and deglaze the pan.
Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
Serve topped with crumbled blue cheese to taste.

Stir Fried Tofu, Eggplant, and Brussels Sprouts

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.

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.

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

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.

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.

Khao Soi

Khao Soi
Serves 4-6

1.75 lbs chicken thigh, cubed
1 pack Chinese pickled mustard greens (roughly chopped)
1 can of coconut milk
1 can chicken stock
3 tablespoons Thai red curry paste
3-4 heaping tablespoons curry powder
1/2 heaping tablespoon turmeric
5-10 dried red chiles
1 tablespoon Coriander
1 inch ginger, minced
3 smashed garlic cloves
4-8oz greens like kale, chopped
8oz brean sprouts
4 Shallots (thinly sliced)
Cilantro
2 Tbs Fish sauce
1 Tbs Sugar
Lime juice
1 lbs chinese egg noodles
Chinese hot chili oil

First, cook the noodles until just underdone a bit.

In a pot, add some oil and sauté the garlic cloves, 3 chopped shallots, and
dried chiles until fragrant over medium heat. Add red curry paste and using a
spatula, really break apart the paste so that it’s smooth. Then add the curry
powder, turmeric and mashed coriander seeds and stir everything together to
form the base for khao soi curry. Stir for about 3-4 minutes to bring out the
flavors.

Add the chicken and sauté for another 3-4 minutes and lather up all the chicken
with as much of the paste as possible.

Add 1 full can of coconut milk and stir well, plus 1 cup chicken stock. Add
fish sauce, sugar. Let the curry boil over low-medium heat for about 20-30
minutes to really marry the flavors. Add greens in the middle, if using.

Garnish with friend shallot slices, cilantro, Chinese pickled mustard greens
and and Chinese hot chili oil on the side.

Black Bean and Beef Chili with Lime and Avocado

Black Bean and Beef Chili with Lime and Avocado
Serves 6

3 cans black beans, drained
8oz tomatillos, boiled
1 Chipotle chili pepper + 1tsp adobo
2 habanero peppers, if desired
olive oil
1 lb. lean ground beef
8oz can tomato sauce
1 large red onion, finely diced
2 roasted poblano peppers, diced
1.5 T regular chile powder
1.5 T Ancho chile pepper
1 T ground cumin or more
1 can beef broth
1-2 T tomato paste
Juice of 3 limes
1 bunch cilantro, chopped
2 avocados, diced

Drain 2 cans black beans into colander and rinse well. Puree the remaining can
beans, tomatillos, and the chile peppers. Process the beans and tomatoes about
2 minutes, until they are fairly smooth.

In bottom of heavy soup pot, heat 1-2 tsp. olive oil and brown beef, using the
back of the turner to break it into small pieces. Remove beef to bowl, then add
a bit more olive oil and 2/3rd the onions. Lower heat a little and cook onions
until they are softened but not starting to brown. Add all the chile powders
and cumin and saute about 30 seconds.

Add beef stock, browned ground beef, pureed bean mixture, drained beans and
tomato paste and simmer, uncovered, 30 minutes or a few hours.

Just before serving Chili, stir in the cilantro, lime juice, raw onion, and
avocado. Bring to heat and serve.

Burmese Chicken Coconut Noodle Soup

Burmese Chicken Coconut Noodle Soup
Ohn No Khauk Swe
6 to 8 servings

3 tablespoons fish sauce
3 tablespoons soy sauce
3 cloves garlic, chopped
2 tablespoons minced ginger
2 teaspoons ground turmeric
~2 pounds boneless chicken, cubed
1 large onion, chopped
2 teaspoons ground paprika
1 can coconut milk
4 cups chicken stock
1/2 cup garbanzo or lima bean flour whisked into 1/2 cup warm water to make a
smooth, runny paste
1 pound dried thin Chinese egg noodles, or any other noodle, cooked
Juice of 2 limes

Garnishes
6 hard-boiled eggs, peeled sliced
Slices chile, scallion, cilantro, etc

1. In a medium bowl, combine the fish sauce, soy sauce, garlic, ginger, and
turmeric. Add the chicken and mix well. Set aside.

2. In a medium heavy-bottomed pot or Dutch oven, cook the onions until soft and
translucent, 3 to 4 minutes. Add the paprika and mix until the onions are well
coated.

3. Add the chicken and raise the heat to medium-high. Stir and cook until the
chicken is no longer pink, 4 to 5 minutes. Add the coconut milk and stock and
bring to a gentle boil, stirring constantly to prevent the mixture from
curdling. Reduce the heat to medium-low, cover, and simmer gently for 20
minutes.

4. Stir in the garbanzo bean flour paste and return to a boil. Simmer over
medium-low heat until the sauce is thick like heavy cream, 5 to 10 minutes.
Adjust the consistency with more stock for a thinner gravy or more garbanzo
bean flour for a thicker gravy.

5. Mix in the noodles and serve. Garnish with eggs, chilies, onions, cilantro,
limes, and fish sauce as desired.

Bibimbap Soba Stir Fry

Bibimbap Soba Stir Fry
Serves 4-6

1.5 korean bbq beef, marinated, raw
8oz firm tofu, cubed
12-16oz soba noodles, cooked

Sauce:
1 clove garlic, minced
1 Tbs chili sauce
3 Tbs soy sauce
1/4c gochujang
1 Tbs korean red chile flake
1 tsp sesame oil
1 Tbs sugar

1 large carrot, matchsticks
1 red pepper, matchsticks
1 cup kimchi, drained and chopped
1-1.5 lbs bok choy or similar cut up
3 scallions, chopped

If you don't have pre-marinated beef, make 1.5 recipe of sauce, and marinate in the extra half recipe for at least 8 hours
Stir-fry the beef until just done. Remove to a big bowl.
Stir-fry the carrots with a spoonful of sauce until just cooked a little. Add red pepper, and remove to the big bowl once red pepper is a little cooked.
Stir-fry the tofu for a few minutes with a spoonful of sauce, and reserve again.
Stir-fry the kimchi until hot and some juice has evaporated. Add choy and a spoonful of sauce and mix around.
Add everything to the pot, including the rest of the sauce and a little water if needed, and mix it all up.