Korean Mussel & Tofu Soup
Servings: 6
1 pkg. Tofu (fried)
2 lbs mussels
8oz noodles - udon/soba/etc
3 cloves garlic, minced
1 Tbs ginger, minced
1 shallot, minced
1/4c gochujang
4 cups Beef stock + 2 cups water
2 Tbs Ground red pepper
1 bunch/bag/pound greens
3 scallions, sliced
Preparation Method:
Cube the tofu.
Clean the mussels.
Cook and drain the noodles
In a soup pot, saute the garlic, shallot, and ginger in oil. Add gochujang and saute for a minute. Add the beef stock and mix everything. Boil for 5-10 minutes.
Throw in the mussels. Once cooked, remove and reserve the meat.
Add tofu and greens and red pepper, cook until greens wilt.
Add noodles, scallion, and mussel meat. Mix and serve.
Saturday, January 26, 2008
Monday, January 21, 2008
Tofu is best with Pork Sauce
I like how many Chinese restaurants list this under "vegetarian".
Ma Po Tofu
2 cloves garlic, minced
1 tsp minced ginger
1 Tbs "Szechuan chili sauce"
1/2 lbs ground pork (or beef etc)
5 Tbs "Chili Bean Sauce"
1 Tbs soy sauce
1.5 Tbs Cayenne
1 block tofu, cubed (silken is traditional, firm is easier to deal with)
1/2 cup water
Slurry
1 Tbs ground Sichuan peppercorns
3 scallions, small batons
Drain and cube the tofu.
Heat oil on high in a large pan/wok. Add garlic, ginger, and chile sauce. Once that's chokingly fragrant, add the pork and chili bean paste. Cook and break up the pork until it's almost done.
Add in the cayenne and soy sauce. After a minute, add in the tofu and the water, and gently mix everything up. Bring to a boil, and simmer 4-5 minutes.
Stir in the slurry (to desired goopyness), peppercorns, and scallions.
Eat with rice.
Ma Po Tofu
2 cloves garlic, minced
1 tsp minced ginger
1 Tbs "Szechuan chili sauce"
1/2 lbs ground pork (or beef etc)
5 Tbs "Chili Bean Sauce"
1 Tbs soy sauce
1.5 Tbs Cayenne
1 block tofu, cubed (silken is traditional, firm is easier to deal with)
1/2 cup water
Slurry
1 Tbs ground Sichuan peppercorns
3 scallions, small batons
Drain and cube the tofu.
Heat oil on high in a large pan/wok. Add garlic, ginger, and chile sauce. Once that's chokingly fragrant, add the pork and chili bean paste. Cook and break up the pork until it's almost done.
Add in the cayenne and soy sauce. After a minute, add in the tofu and the water, and gently mix everything up. Bring to a boil, and simmer 4-5 minutes.
Stir in the slurry (to desired goopyness), peppercorns, and scallions.
Eat with rice.
Picadillo Shepherd's Pie
Shepherd's pie, and it's not awful!
Picadillo Shepherd's Pie
Serves 6ish
Picadillo:
1 small onion, minced
2 cloves garlic, minced
2 jalapenos, minced
2 tsp cumin
1 Tbs chili powder
2 tsp oregano
1.5 lbs ground beef
1 tiny can tomato paste
1 28-oz can crushed tomatoes
1 bottle pimento-stuffed olives
1/4 raisins (optional)
1 can corn, drained
1 handful chopped cilantro
Pie:
2 lbs sweet potatoes
1 lbs regular potatoes
4 Tbs butter, divided
Make Picadillo:
In a large skillet saute the onion, garlic, peppers, and spices. Add the ground beef and brown it. Add everything else and season with salt and pepper.
Simmer 15 minutes, and pour into a 9x13inch baking dish.
Top: Preheat Oven to 400 F
Cut all the potatoes into 1 inch pieces, and boil them. Mash with 3 tablespoons of the butter and seasoning.
Spread the potatoes over the meat evenly, and top with bits of the remaining butter (or drizzle with olive oil). Bake 35-40 minutes at 400, until top is browned.
Picadillo Shepherd's Pie
Serves 6ish
Picadillo:
1 small onion, minced
2 cloves garlic, minced
2 jalapenos, minced
2 tsp cumin
1 Tbs chili powder
2 tsp oregano
1.5 lbs ground beef
1 tiny can tomato paste
1 28-oz can crushed tomatoes
1 bottle pimento-stuffed olives
1/4 raisins (optional)
1 can corn, drained
1 handful chopped cilantro
Pie:
2 lbs sweet potatoes
1 lbs regular potatoes
4 Tbs butter, divided
Make Picadillo:
In a large skillet saute the onion, garlic, peppers, and spices. Add the ground beef and brown it. Add everything else and season with salt and pepper.
Simmer 15 minutes, and pour into a 9x13inch baking dish.
Top: Preheat Oven to 400 F
Cut all the potatoes into 1 inch pieces, and boil them. Mash with 3 tablespoons of the butter and seasoning.
Spread the potatoes over the meat evenly, and top with bits of the remaining butter (or drizzle with olive oil). Bake 35-40 minutes at 400, until top is browned.
Keema, Aloo, Mutter
Indian ground lamb-with-stuff. It's mostly spices!
Keema (with Potato and Peas)
Serves 3-4
1 tbs oil
1 medium onion, minced
1 clove garlic, minced
1 tsp ginger, minced
1 Tbs curry powder
1 tsp Cumin
1 tsp Coriander
1/4 tsp Tumeric
1 lbs ground lamb
2 small potatoes, diced
1 small can tomato sauce
Juice of 1/2 lime
1 tsp sugar
1 tsp crushed red pepper flakes
1.5 cups frozen peas, defrosted
2 hard boiled eggs, sliced
Cilantro, to garnish
Saute the onion. Add the garlic and ginger. After a minute, add the spiced and the lamb.
Break up the lamb while browning it. Once lamb is browned, add the tomatoes, lime juice, sugar, potato, and chile. Cover and simmer 30 minutes, or until potatoes are done.
Add the peas and mix to heat them up. Add the eggs, sprinkle with cilantro, and serve over rice.
Keema (with Potato and Peas)
Serves 3-4
1 tbs oil
1 medium onion, minced
1 clove garlic, minced
1 tsp ginger, minced
1 Tbs curry powder
1 tsp Cumin
1 tsp Coriander
1/4 tsp Tumeric
1 lbs ground lamb
2 small potatoes, diced
1 small can tomato sauce
Juice of 1/2 lime
1 tsp sugar
1 tsp crushed red pepper flakes
1.5 cups frozen peas, defrosted
2 hard boiled eggs, sliced
Cilantro, to garnish
Saute the onion. Add the garlic and ginger. After a minute, add the spiced and the lamb.
Break up the lamb while browning it. Once lamb is browned, add the tomatoes, lime juice, sugar, potato, and chile. Cover and simmer 30 minutes, or until potatoes are done.
Add the peas and mix to heat them up. Add the eggs, sprinkle with cilantro, and serve over rice.
Pasta and more Sprouts
Pasta with Chicken and Brussels Sprouts
Serves 4
2 tablespoons oil
2 tablespoons butter
4 (smaller) boneless, skinless chicken breasts
salt and pepper
1 small red onion, chopped
3 cloves garlic, chopped
1.25 lbs fresh Brussels sprouts, halved
1 cup chicken broth
2 teaspoon dried red pepper flakes
juice and zest of 1 lemon
1/4 cup chopped fresh parsley
Parmesan cheese
1 pound pasta shells, penne, etc
In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken and cook until browned, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add garlic, lemon zest, and chile flakes. Toast everything, and then add the red onion and cook until starting to soften. Stir in the Brussels sprouts and broth.
Bring to a simmer and cook,covered, until the Brussels sprouts are just done, about 5 minutes. Add the chicken, lemon juice, parsley, and the remaining 2 tablespoons butter. Season, and remove from the heat.
Mix pasta and sauce, eat.
Serves 4
2 tablespoons oil
2 tablespoons butter
4 (smaller) boneless, skinless chicken breasts
salt and pepper
1 small red onion, chopped
3 cloves garlic, chopped
1.25 lbs fresh Brussels sprouts, halved
1 cup chicken broth
2 teaspoon dried red pepper flakes
juice and zest of 1 lemon
1/4 cup chopped fresh parsley
Parmesan cheese
1 pound pasta shells, penne, etc
In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken and cook until browned, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add garlic, lemon zest, and chile flakes. Toast everything, and then add the red onion and cook until starting to soften. Stir in the Brussels sprouts and broth.
Bring to a simmer and cook,covered, until the Brussels sprouts are just done, about 5 minutes. Add the chicken, lemon juice, parsley, and the remaining 2 tablespoons butter. Season, and remove from the heat.
Mix pasta and sauce, eat.
Tuesday, January 15, 2008
Banana Curry
I guess more Caribbean
Chicken with Banana Curry Sauce
Serves 4
2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon dry mustard
3 tablespoons butter
Zest and juice of 1 lime
salt and black pepper
1/2 cup water, more if needed
4 bone-in chicken breasts (about 2 1/4 pounds in all), skinless
1 tablespoon fresh chopped parsley or coriander
1 Scallion, chopped
RECIPE METHOD
Heat the oven to 450 degrees F. In a food processor or blender, puree the
bananas, curry powder, coriander, dry mustard, butter, lime zest, lime
juice, salt, pepper, and 1/4 cup of the water.
Make a few deep cuts in each chicken breast and put the breasts in a
roasting pan. Pour the curry sauce over the chicken, making sure the
sauce gets into the cuts. Roast in the bottom third of the oven until the
chicken is just done, about 20 minutes.
Remove the roasting pan from the oven and remove the chicken breasts from
the pan. There should be plenty of thick sauce in the bottom of the pan.
Set the pan over moderate heat and whisk in the remaining 1/4 cup water.
Continue to whisk until the sauce is heated through, adding more water if
you want a thinner sauce. Serve the chicken breasts with the sauce over
them. Sprinkle with parsley if you like and put on rice.
For thighs, cook 10min at 450, then 40min at 375
Chicken with Banana Curry Sauce
Serves 4
2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon dry mustard
3 tablespoons butter
Zest and juice of 1 lime
salt and black pepper
1/2 cup water, more if needed
4 bone-in chicken breasts (about 2 1/4 pounds in all), skinless
1 tablespoon fresh chopped parsley or coriander
1 Scallion, chopped
RECIPE METHOD
Heat the oven to 450 degrees F. In a food processor or blender, puree the
bananas, curry powder, coriander, dry mustard, butter, lime zest, lime
juice, salt, pepper, and 1/4 cup of the water.
Make a few deep cuts in each chicken breast and put the breasts in a
roasting pan. Pour the curry sauce over the chicken, making sure the
sauce gets into the cuts. Roast in the bottom third of the oven until the
chicken is just done, about 20 minutes.
Remove the roasting pan from the oven and remove the chicken breasts from
the pan. There should be plenty of thick sauce in the bottom of the pan.
Set the pan over moderate heat and whisk in the remaining 1/4 cup water.
Continue to whisk until the sauce is heated through, adding more water if
you want a thinner sauce. Serve the chicken breasts with the sauce over
them. Sprinkle with parsley if you like and put on rice.
For thighs, cook 10min at 450, then 40min at 375
Sunday, January 13, 2008
Red-Cooked Beef
Sort of sichuan beef stew noodle soup.
Red-Cooked Beef over Noodles
4-6 servings
peanut or veg oil
4 Tbsp each minced ginger and garlic
1 large roughly chopped yellow onion
8 thinly sliced green onions
1 tbs Sichuan peppercorns, toasted then crushed
4 star anise
2 tbs Chinese hot chili paste
1.5 pounds of stew beef, cut into 1/2 to 1-inch cubes
1 1/2 tsp sugar
3 Tbsp soy sauce
1 can beef broth
~1.5 cups water
1 bunch/pound greens. Mustard, choy, water spinach, etc
Cornstarch Slurry
1.5 pounds of fresh Chinese egg noodles or 1 pound thin dried egg noodles
Handful cilantro, chopped
Heat oil in cooking vessel on high and add ginger, garlic, and onions. Stir-fry for a minute and then add two-thirds of the green onions (set the rest aside for serving). After 10 seconds add the peppercorns and star anise, and after 10 more seconds stir in the pepper/chili paste. Stir-fry briskly for about 30 seconds and add the beef, frying till every piece is seared. Sprinkle sugar and soy over all and stir-fry two more minutes.
Add broth (or bouillon cube and water), along with water, stir well, and bring to the boil. Reduce heat to very low, cover, and simmer until the meat is falling-apart tender, about 2 hours.
Cook noodles in boiling water, blanch the greens. Bring the sauce to a boil and stir in the slurry, a tablespoon at a time, until the sauce is as thick as you'd like. Mix everything together, add in the cilantro.
Top with ground sichuan pepper and serve.
Red-Cooked Beef over Noodles
4-6 servings
peanut or veg oil
4 Tbsp each minced ginger and garlic
1 large roughly chopped yellow onion
8 thinly sliced green onions
1 tbs Sichuan peppercorns, toasted then crushed
4 star anise
2 tbs Chinese hot chili paste
1.5 pounds of stew beef, cut into 1/2 to 1-inch cubes
1 1/2 tsp sugar
3 Tbsp soy sauce
1 can beef broth
~1.5 cups water
1 bunch/pound greens. Mustard, choy, water spinach, etc
Cornstarch Slurry
1.5 pounds of fresh Chinese egg noodles or 1 pound thin dried egg noodles
Handful cilantro, chopped
Heat oil in cooking vessel on high and add ginger, garlic, and onions. Stir-fry for a minute and then add two-thirds of the green onions (set the rest aside for serving). After 10 seconds add the peppercorns and star anise, and after 10 more seconds stir in the pepper/chili paste. Stir-fry briskly for about 30 seconds and add the beef, frying till every piece is seared. Sprinkle sugar and soy over all and stir-fry two more minutes.
Add broth (or bouillon cube and water), along with water, stir well, and bring to the boil. Reduce heat to very low, cover, and simmer until the meat is falling-apart tender, about 2 hours.
Cook noodles in boiling water, blanch the greens. Bring the sauce to a boil and stir in the slurry, a tablespoon at a time, until the sauce is as thick as you'd like. Mix everything together, add in the cilantro.
Top with ground sichuan pepper and serve.
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