Michelada Supreme




12 ounces tomato juice

Juice of 6 limes

1 teaspoon Worcestershire sauce

6 dashes fish sauce

6 dashes hot sauce, such as Cholula

1/4 cup coarse salt

2 tablespoons Chile powder

1 tablespoon minced fresh cilantro


4 bottles dark Mexican beer, such as Negra Modelo or Modelo Especial

Lime wedges, for garnish

Serving suggestion: pork ribs



In a blender, combine the tomato juice, lime juice, Worcestershire, fish sauce and hot sauce, and blend until smooth. Mix the salt, chili powder and cilantro, and coat the rim of 4 glasses. Fill the glasses with ice.


Fill each glass one-quarter full with the tomato mixture, and then fill the remainder with the beer. Give it a light stir and serve with a lime wedge and a platter of pork.

 Bloody Bull Bloody Mary





Bloody Bull:

Fennel Spice Rub, recipe follows, or your favorite spice rub

6 chilled beers

4 cups Bloody Bull Mix, recipe follows


Fennel Spice Rub:

1 cup fennel seeds

3 tablespoons coriander seeds

2 tablespoons white peppercorns

3 tablespoons kosher salt


Bloody Bull Mix:

1 quart tomato juice

1 scallion, roughly chopped

1 jalapeno (with seeds), stemmed

2 tablespoons grated fresh horseradish, or to taste

1 tablespoon lemon juice

1 clove garlic, roughly chopped

Grey salt

Freshly ground black pepper



To make Bloody Bull:

Rub prechilled glass rims in bowl of fennel spice rub or your favorite spice rub. Pour a beer in each glass, top with bull mix. Stir with a spoon and serve.


To make Fennel Spice Rub:

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.


To make Bloody Bull Mix:

Combine tomato juice, scallion jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth. Pour in a pitcher and refrigerate until ready to serve.

Ree’s Bloody Mary





Cayenne pepper

1 1/2 cups good-quality tomato juice

Salt and freshly ground black pepper

Leafy celery stalks, for serving

3/4 cup vodka

1 to 2 limes (depending on how juicy they are), halved

Montreal steak seasoning (or other steak seasoning or seasoned salt)

4 to 6 dashes Worcestershire sauce



Fill 2 mason jars with ice. Divide the vodka between the jars and squeeze in the lime juice. Add a few sprinkles of steak seasoning, 2 or 3 dashes of Worcestershire sauce and a dash of cayenne pepper to each. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar.

Use a celery stalk to push a squeezed lime half into the bottom of each jar, and then stir everything around with the celery. (If you prefer an iceless Bloody Mary, screw on the lid of each Mason jar and shake for 20 to 30 seconds, then use the lid of the jar as a strainer and pour into glasses.)


Traditional Napa Cabbage Kimchii and Radish Kimchii



 2 large size Napa cabbages (about 8 pounds: 3.6 kg) and 2 Korean radishes (about 4-5 pounds: 2 kg)

1½ cup of kosher salt

 ½ cup sweet rice flour, ¼ cup sugar, water

4 cups of hot pepper flakes

1 cup fish sauce,

1 medium sized onion, minced (about 1 cup)

1 cup of  fresh garlic, minced

1 tbs minced ginger

7 stalks of green onions, chopped diagonally

2 cups worth Buchu (Asian chives), chopped,

2 cups of matchstick-cut radish

fresh oysters (optional)




Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.

Soak each piece in cold water and sprinkle salt over the each leaf , and then set it aside for 2 hours.
*tip: the stems should get more salt than the leaves


Peel 2 kg of Korean radishes and cut them into 1 inch cubes. Do this by cutting them into several disks, and then cutting horizontally, and then vertically. Put them in a big bowl and sprinkle them with ¼ cup of salt. Then set these aside, too.


2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well.

Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk.
*the total salting process will take 4 hours

Rinse the salted cabbage and radish with cold water 3 times.



Making Kimchi paste:


Make porridge

Put ½ cup of sweet rice flour and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly.

When you see some bubbles, pour ¼ cup of sugar into the porridge and stir one more minute. Then cool it down.

Place the cold porridge into a big bowl. Now you will add all your ingredients one by one.

Add  fish sauce, hot pepper flakes, crushed garlic, ginger, and onion
*tip: it’s much easier to use a food processor.

Add green onions, Asian chives, and radish.

Add  2 cups of frozen oysters, but this is optional. (I found out lots of people can’t eat them.)

Mix all ingredients well.

Are you ready to spread our paste on the leaves and make your kaktugi?

* I recommend you wear rubber gloves so that you don’t irritate your skin.

Spread the kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands. Put it into an air- tight sealed plastic container or glass jar. Mix your leftover paste with your radish cubes to make kkakdugi.


You can eat it fresh right after making or wait until it’s fermented. Put the Kimchi container at room temperature for 1 or 2 days and keep it in the refrigerator.

How do you know it’s fermented or not?


One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.


Kimchi Donburi


 Combine the best of Japanese and Korean cuisines with this kimchi donburi recipe. This recipe features stir-fried spicy and crunchy pickled kimchi cabbage (one of Korea’s national dishes) and pork, served on a bed of hot Japanese rice in a donburi bowl for an easy one-bowl meal. Perfect for serving for lunch or as a light dinner.



• 400g rice

 • 200g shirataki noodles (optional)

• 200g kimchi cabbage

• 1 lettuce

• 250g thinly sliced pork

• 2 tbsp soy sauce

• 1 tsp sugar

 • vegetable oil

How To Prepare

First start by preparing your rice. If you’re just using plain rice for your donburi, you can follow our guides for cooking white rice or brown rice, if you’re being extra healthy. To make shirataki rice, see steps 2 and 3.

Optional: To make shirataki rice, rinse the noodles well and pat dry. Using scissors, cut the shirataki into roughly 0.5cm pieces.

Gently warm a frying pan and lightly heat the shirataki for a minute. Mix the shirataki with the freshly cooked rice.

Next, chop your kimchi and your lettuce into bite sized pieces. Again, the kimchi may be easier to cut with a pair of kitchen scissors.

Pre-heat 1 tbsp of cooking oil in your frying pan. Increase the temperature to high and add your pork, stir fry until the meat is browned. Next add the kimchi and lettuce, and quickly stir fry these as well.

Mix the soy sauce and sugar together in a bowl, then drizzle onto the pork. Serve on top of the rice and enjoy.

Tips and Information

• If you like a little fire in your food you could add a tsp of gochujang to the dressing, or sprinkle on a little togarashi chilli pepper to spice things up.

• It’s really easy to change this dish to suit your preferences. Omit the pork for a tasty vegetarian dish or swap it for beef, seafood or tofu if you’re not a pork fan.

Japanese Chicken Kraage


1 lb. chicken thigh

Sea salt

Freshly ground black pepper

¼ cup potato starch (or corn starch)

¼ cup flour

Oil for deep frying

Lemon wedges


1 inch ginger

8 garlic cloves

1 Tbsp. soy sauce

1 Tbsp. sake (or dry sherry)

1 tsp. sesame oil

1 tsp. sugar



1. Rinse the chicken and pat dry with paper towel. Cut each chicken thigh into 2 inch pieces (so that deep frying time is about the same). Season with salt and freshly ground black pepper. Put the chicken in a large bowl or Ziploc bag.

2. Grate the ginger and mince the garlic (with garlic presser).

3. Combine the chicken and all the seasonings in the bowl (or Ziploc bag). Cover with plastic wrap and rest in efrigerator for at least 1 hour.

4. Bring the oil to 320338F (160170C).

5. Meanwhile combine potato starch and flour, and whisk all together.

6. Right before the oil is ready, add the potato starch and flour mix to the chicken. You do not need to mix it evenly. The uneven coating gives each piece its unique texture.

7. Gently drop each piece of chicken separately into the oil. Do not overcrowd. Deep fry 35

pieces at a time. If you but a lot of chicken in the oil, the temperature will drop quickly and chicken will end up absorbing oo much oil.

8. Cook for 90 seconds, or until the chicken is cooked through and outside is light golden color. If the chicken changes color too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling oil temperature is the key for deep frying.

9. Transfer the chicken onto a wire rack to drain excess oil. While resting on the wire rack, the chicken will continue to cook with the remaining heat.

10. Between batches (or even while cooking), make sure to pick up crumbs to keep the oil clean (otherwise oi lwill get darker).

11. When you finish all the batches, then bring the oil to 356F (180C).

12. Deep fry for the second time for 45 seconds, or until the skin is nice golden color and crispy.

13. Transfer the chicken onto a wire rack or paper towel to drain excess oil. Serve the chicken immediately with lemon wedges.

Longevity Noodles




Kosher salt

4 ounces very thin long wheat-flour noodles (longevity noodles)

2 tablespoons toasted sesame oil

3 small cloves garlic, finely minced

Sea salt and ground white pepper



Bring a large pot of water to boil over high heat and salt it generously. Add the noodles, stir, and cook until al dente, about 2 minutes. Drain and rinse with cold water, shaking well to remove excess moisture, and transfer to a serving bowl. 

Whisk together the sesame oil, garlic and salt and white pepper, to taste, until combined. Pour the mixture over the noodles and toss well to coat. Taste and adjust the seasoning with more salt and white pepper, if necessary. Serve immediately.


Lumpia Rolls




2 pounds ground beef

2 pounds ground pork

vegetable oil

1 1/2 cups carrots, finely chopped

soy sauce to taste

3 cups bean sprouts

1 cup sugar snap peas, chopped

1 cup fresh mushrooms, finely chopped

1 cup green onions, finely chopped

salt to taste

garlic powder to taste

black pepper to taste

1 (14 ounce) package Lumpia Wrappers

1 egg white, beaten

canola oil for frying



Brown beef and pork in a large frying pan with a small amount of oil over medium heat. Drain, place in a

large mixing bowl, and set aside. In the same pan, cook the carrots with a splash of soy sauce until tender.


Add the bean sprouts, snap peas, mushrooms, and green onions, and a dash each of soy sauce, salt, garlic powder, and black pepper. Cook and stir for 5 minutes, or until vegetables are tender but still firm.


Add to beef and pork, and toss to combine.


Work with 5, or so, spring roll wrappers at one time, leaving the others covered with a damp cloth to prevent them from drying out. Lay the wrappers so that one corner is facing you. Place a small amount of filling mixture on the corner closest to you, and fold over. Fold the two outside corners inward, thencontinue rolling up as you would a burrito, leaving the top corner exposed. Brush a small amount of eggwhite on the top corner, finish rolling, and seal. Repeat with remaining filling and wrappers.

 Heat vegetable oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry rolls for about 5 minutes, or until golden brown, then drain on paper towels.


Salty Sweet Limeade



 6 cups cold water

8 limes, juiced* (See Cook's Note)

1 1/2 cups passion fruit juice, optional

3 tablespoons sugar

1 1/2 teaspoons salt



Mix all of the ingredients together in a large pitcher and serve. It's a real thirst quencher!


Cook's Note

Put the limes in the microwave for 30 seconds to really get the juices flowing but be careful, because when you cut into them, they'll fizz at you!


Jalapeño Pineapple Tequila Cocktail




1/2 cup granulated sugar

1/2 jalapeno pepper, stemmed and seeded

5 cups chopped fresh pineapple

1/2 cup tequila Blanco

Lime wedges, for the glasses

Demerara sugar, for the glasses



Combine 1/2 cup each granulated sugar and water in a medium saucepan and cook over medium heat until the sugar dissolves, about 4 minutes. Remove from the heat. Add the jalapeno and set aside 15 minutes to infuse the syrup. Remove the jalapeno and discard; set the syrup aside to cool completely.

Pour the syrup into a blender and add the pineapple and tequila. Blend until very smooth, about 2 minutes. Transfer to a pitcher; refrigerate until ready to serve, at least 1 hour. Moisten the rims of 4 to 6 glasses with lime wedges, then dip in demerara sugar; fill with ice and the cocktail.

Sichuan-Style Chicken Noodle Soup




1 leek, cleaned, ends trimmed, hard green parts discarded, and thinly sliced

4 shiitake mushrooms, stems removed, thinly sliced

4 cups chicken stock

1 tablespoon vegetable oil

2 tablespoons soy sauce

1 tablespoon rice wine

1 stick cinnamon

1 whole star anise

1 teaspoon ground Sichuan pepper

¼ teaspoon freshly ground black pepper

8 ounces Chinese noodles (fresh egg noodles or lo mein)

¼ pound roasted chicken, shredded

1 jalapeno, stemmed, seeded, and finely chopped



1. Bring large pot of water to a boil. Meanwhile, Pour oil into medium-sized saucepan set over medium heat. Add leeks and mushrooms. Cook until leeks are soft, about four minutes.

2. Add chicken stock, soy sauce, rice wine, cinnamon, star anise, Sichuan pepper, and black pepper. Turn heat to high and bring to boil. Reduce heat to medium-low, and simmer for five minutes.

3. Meanwhile, add noodles to large pot of boiling cook for exactly one minute less than instructions on packaging say. When timer goes off, drain noodles and transfer to saucepan. Add shredded roast chicken and cook for one minute.

4. Serve soup in large bowls with garnish of chopped jalapenos to taste.

Chinese Ginger Green Onion Sauce




3 bunches green onions

1 large piece ginger (about 100g)

¾ cup canola oil



1. Trim the roots from the green onion.

2. Finely slice the green onions, including white and green parts. Set aside.

3. Grate the ginger; I often don't even bother to peel it. This handy dandy white grater in the photo below is perfect for this task. You can usually find them in Asian grocery stores. Add grated ginger to the green onion.

4. In a large frying pan, heat the oil over medium heat.

5. Once the oil is shimmery but not smoking, add the green onion and ginger.

6. Cook the green onion and ginger for one minute; you can add some salt to taste, if you'd like.

7. Remove the pan from the heat and let cool.

8. Store in the fridge for up to 1 week.

Chicken Chow Mein




5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles

1 teaspoon sesame oil, plus more as needed

11 ounces skinless chicken breasts, sliced into strips

Dash dark soy sauce

1 teaspoon fivespice powder

1 teaspoon chile sauce, optional

1 tablespoon cornstarch

2 tablespoons groundnut oil (peanut)

1 red bell pepper, seeded and finely sliced



Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking. Season the chicken with a splash of dark soy sauce, the fivespice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch. Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.


Pink Lemonade




1 cup freshly squeezed lemon juice (5 to 6 lemons)

1/2 to 3/4 cup superfine sugar, to taste

1 cup crushed ice

4 cups water

2 teaspoons grenadine

6 maraschino cherries



Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.

Panzanella Salad



1 loaf Very Crusty Italian Bread

1 whole English Cucumber, Halved, Seeded And Sliced

6 whole Assorted Tomatoes, Cut Into Wedges

1/2 whole Red Onion Very Thinly Sliced

1/4 cup Olive Oil Plus More For Drizzling On The Bread

1 Tablespoon Red Wine Vinegar

Salt And Pepper

25 whole Basil Leaves, Chiffonade (more To Taste)

Parmesan Shavings

Olive Oil, For Drizzling



Preheat the oven to 275 F. Cut the bread into 1-inch cubes, arrange on a baking sheet, and drizzle lightly with olive oil. Place the pan in the oven for 20-25 minutes to slightly crisp (“stale”) the bread without toasting it. Remove it from the oven and allow to cool. In a large bowl, combine bread, cucumber, tomatoes, and onion. In a small jar, shake together the olive oil, vinegar, salt and pepper. Pour over the salad ingredients, tossing gently. Add basil and Parmesan shavings and toss again. Cover and allow to sit at room temperature for an hour or two before serving. Sprinkle with more salt and pepper and serve.

California Ice Tea




4 tea bags

1 cup freshly squeezed lemon juice (5 to 6 lemons)

1/2 to 3/4 cup superfine sugar, to taste

3 lemon slices



Steep the 4 tea bags in 4 cups of boiling water for 10 minutes. Discard the tea bags and allow the tea to cool.

 Combine the lemon juice, sugar and 4 cups of cold water in a large pitcher.

Add the tea and lemon slices. Serve over ice.

Bruschetta with Peppers and Gorgonzola




Good olive oil

1 red bell pepper, seeded and sliced into thin strips

1 yellow bell pepper, seeded and sliced into thin strips

1/2 teaspoon sugar

1 tablespoon capers, drained

2 tablespoons julienned fresh basil leaves

Kosher salt

Freshly ground black pepper


3 ounces creamy Gorgonzola or other blue cheese, at room temperature



Preheat the oven to 375 degrees F.

Heat 2 tablespoons of olive oil in a medium sauté pan over medium high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside. Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes. Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.

Beef and Horseradish Sauce Sandwich





For the beef:

2 to 3 pounds fillet of beef, trimmed and tied

1 tablespoon unsalted butter, at room temperature

1 teaspoon Dijon mustard

2 teaspoons kosher salt

2 teaspoons coarsely ground black pepper


For the sandwich:

1 loaf health or 7grain bread

Mustard Horseradish Sauce, recipe follows

1 bunch arugula

Kosher salt

Freshly ground black pepper

Unsalted butter at room temperature


Mustard Horseradish Sauce:

3/4 cup good mayonnaise

1 1/2 tablespoons Dijon mustard

1 tablespoon wholegrain mustard

1/2 tablespoon prepared horseradish

2 tablespoons sour cream

Kosher salt




For the sandwich:

Preheat the oven to 500 degrees F. Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for mediumrare.Remove the beef from the oven, cover it tightly with aluminum foil, and allow

it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.


To make the sandwiches, cut the bread into 1/4inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef.


Mustard Horseradish Sauce:

Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.

Yield: 1 cup

Texas Style Smoked Brisket




1 10-12-pound whole beef brisket, fat trimmed to 1/4" thickness

1/3 cup kosher salt

1/3 cup freshly ground black pepper)



1 Order the brisket You'll have to special-order your brisket ahead of time (the brisket already sold at the meat counter is typically not whole). You should be able to do this at almost any butcher shop or at a grocery store meat counter. Ask for a brisket that is as evenly thick as possible, with the surrounding fat trimmed to 1/4" thick (this protects the meat from drying out while cooking).


2 Season the meat An hour before preparing the grill, place brisket on a rimmed baking sheet. Mix salt and pepper in a small bowl and season the meat all over (it should look like sand stuck to wet skin but without being cakey). Let meat sit at room temperature for 1 hour.


3 Prepare your grill Meanwhile, soak 6 cups wood chips in a bowl of water for at least 30 minutes or overnight. Leave in water throughout the cooking process. Keep remaining 2 cups chips dry. Light only 1 grill burner to medium (if using a 3-burner grill, light burner on either end). Make sure drip tray is empty, as a lot of fat will render. Place smoker box over the lit burner, add ½ cup soaked wood chips to box, and close grill. Adjust heat as needed to keep temperature at 225-250°F. We recommend using a stand-alone thermometer, even if your grill has one, to ensure an accurate reading. Stick it through the gap between the lid and base of the grill (or set it on the grill's upper shelf, though this is not ideal, as it requires opening the lid more frequently). The wood chips should begin to smolder and release a steady stream of smoke. How long this takes depends on how wet your chips are and the heat of your grill. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones.


4 Maintain the heat Place brisket, fatty side up, on grill grate as far away from lit burner as possible. Cover grill and smoke meat, resisting the urge to open grill often, as this will cause the temperature to fluctuate. Adjust heat as needed to keep temperature steady at 225-250°F. Check wood chips every 45 minutes or so, and add soaked chips by 1/2-cupfuls as needed to keep smoke level constant.


5 Know Michelada Supreme Ingredients 12 ounces tomato juice Juice of 6 limes 1 teaspoon Worcestershire sauce 6 dashes fish sauce 6 dashes hot sauce, such as Cholula 1/4 cup coarse salt 2 tablespoons Chile powder 1 tablespoon minced fresh cilantro Ice 4 bottles dark Mexican beer, such as Negra Modelo or Modelo Especial Lime wedges, for garnish Serving suggestion: pork ribs Directions In a blender, combine the tomato juice, lime juice, Worcestershire, fish sauce and hot sauce, and blend until smooth. Mix the salt, chili powder and cilantro, and coat the rim of 4 glasses. Fill the glasses with ice. Fill each glass one-quarter full with the tomato mixture, and then fill the remainder with the beer. Give it a light stir and serve with a lime wedge and a platter of pork. when it's done Keep smoking the brisket, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other, until meat is very tender but not falling apart and an instant-readthermometer inserted into the thickest part of meat registers 195-205°F, 10-12 hours total.*


*Need a cheat? If you just don't want to spend your whole day at the grill, here's a fail-safe, Aaron Franklin endorsed alternate method that will deliver similarly glorious results: Smoke brisket on grill until an instantread thermometer inserted into the thickest part of meat registers 150-170°F, 5-6 hours. Wrap brisket in foil, place on a baking sheet, and cook in a 250°F oven until meat reaches the same 195-205°F internal temperature, 4-6 hours longer. What's important is getting that smoky flavor into the meat, and 5-6 hours on the grill should do it. After that point, you're simply getting the getting the meat cooked through.


DO AHEAD: Brisket is best shortly off the grill, but you can still get good results smoking it up to 3 days ahead. Let cool for an hour before wrapping in foil and chilling. To serve, reheat meat, still wrapped, in a 325°F oven until warmed through.


6 Dig in Transfer brisket to a carving board and let rest at least 30 minutes. Slice brisket against the grain 1/4" thick.

Sichuan Pepper Spice Salt




1 tablespoon kosher salt

1/2 tablespoon Sichuan peppercorns, toasted

1 teaspoon crushed red pepper

1/4 teaspoon freshly ground white pepper



Combine the salt, Sichuan peppercorns, crushed red pepper and white pepper in a spice grinder and grind fine. Sprinkle any meat, fish, tofu or poultry liberally with the spiced salt, then grill or saute according to your recipe.

Sweet and Sour Sauce




1 tablespoon vegetable oil

1 tablespoon peeled and grated fresh ginger

2 cloves garlic, minced

1 cup pineapple or orange juice

2 tablespoons rice vinegar

1 heaping tablespoon brown sugar

1 tablespoon light soy sauce

1 tablespoon cornstarch blended with 2 tablespoons cold water

10 min




Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens,

about 1 minute.


Dragon Prawn Noodles



1 (2 pound) live lobster

2 tablespoons groundnut oil (peanut)

5 cloves garlic, crushed 1 (1inch)

piece fresh ginger, peeled and finely chopped

4 large tablespoons yellow bean sauce(*See Cook's Note)

4 tablespoons light soy sauce

2 tablespoons Shaohsing rice wine or dry sherry

12 ounces cooked yellow Shi whole wheat noodles* or cooked medium egg noodles

soy sauce, and rice wine or sherry. Cook for 30 seconds.

4 medium spring onions, sliced lengthwise



Set the lobster in the wok, and stir well to coat the pieces in the sauce. Drop in the cooked noodles,  and toss well. Add 3 to 4 tablespoons of the lobster broth to the wok. (**See Cook's Note)


Cook's Note

*Can be found in specialty Asian markets. **Reserve the rest to make a good seafood stock. Finally, add the spring onions, toss through, and serve

Vietnamese Banh Mi Steak Sandwich



For the Steak… 
1/2 cup Fish Sauce
1 tablespoon packed Lime Zest
1/3 cup Lime Juice (from 3 limes)
2 tablespoons Dark Brown Sugar
2 cloves Garlic, minced
1 Jalapeño Pepper, minced (seeds and veins removed)
1 1/2 – 2 lbs. Flank Steak (you’ll have some extra steak left over; we ate it another night for dinner)


For the Do Chua Pickled Carrots and Radishes…

1/2 cup Water
1/4 cup Rice Vinegar
1 tablespoon Sugar
1/4 teaspoons Salt
1/8 teaspoon Red Pepper Flakes
1/2 cup Matchstick-sliced Carrots
1/2 cup Matchstick-sliced Daikon Radish (we couldn’t find daikon on short notice so used regular radishes)


For the Sriracha Mayo
4 tablespoons Mayonnaise
1 1/2 teaspoons Sriracha
(Just use roughly an 8:1 ratio… adjust to taste!)

Other Ingredients…
1 English Cucumber, thinly sliced
2 Soft Baguettes or Sandwich Rolls, sliced in half lengthwise
Cilantro, to garnish


The steak needs to marinade so start this part of recipe ahead of time.  To make the marinade, combine the first six ingredients (fish sauce thru jalapeño) in a bowl.  Place your flank steak in a large resealable bag and pour the marinade over and around the steak.  Seal the bag, turn it to coat the steak evenly, then allow the steak to marinade for at least 30 minutes (up to overnight) before cooking.

The pickled carrots and radishes also need some time to soak in their flavors so make these ahead of time, too.  Combine the pickling ingredients (water thru red pepper flakes) in a small saucepan and bring to a simmer, stirring occasionally.  Place the carrots and radishes in a bowl and pour the liquid over the vegetables.  Stir well to coat the veggies and arrange them so they are submerged in the liquid, then cover and refrigerate for at least 30 minutes or ideally overnight.


When you are ready to make your meal take the steak out of the fridge and allow it to warm up to room temperature.  Pat both sides of the steak dry with paper towels,  then grill the steak over direct high heat, flipping once, until it reaches your desired level of doneness.  (Our cut of steak took about 5 minutes per side for medium/medium-rare.)  Once cooked, cover the steak with foil and allow to rest for 10 minutes.  Just before serving, thinly slice the steak against the grain.


While the steak cooks and rests, prepare your sriracha mayo by combining the mayonnaise and sriracha sauce.  Also, if desired, slightly toast the inside faces of the sliced baguettes on the grill.

To build your Vietnamese Banh Mi Steak Sandwiches, start by spreading a liberal amount of the sriracha mayo on the bottom face of each toasted baguette.  Layer the thinly sliced cucumbers on top of the mayo and then arrange a generous amount of the steak over the cucumbers.  Use tongs to transfer the drained carrots and radishes over the steak (don’t soak your sandwich with extra pickling liquid) and finish off your sandwich with a garnish of cilantro and the top half of the baguette.  Serve with a cold, light beer and enjoy!


Asian Coleslaw




4 medium green onions, chopped (1/4 cup)

1/4 head of red cabbage, sliced thin (about three cups)

1/4 head of savory cabbage (about 2 cups)

3 medium size carrots, julienned 

1 cup of snow peas, julienned 

half of red, orange or yellow bell pepper, julienned

4-5 green onions sliced thin on a bias

1/4 cup of loosely packed torn cilantro 

1/4 cup of loosely packed torn Thai or purple basil*

¼ cup rice vinegar or white wine vinegar

1 tablespoon sugar

1 tablespoon sesame oil

1 ½ teaspoons grated gingerroot

1 teaspoon salt



In large bowl, mix all ingredients.

Cover and refrigerate at least 30 minutes to blend flavors but no longer than 24 hours.


Asian Vinaigrette Salad Dressing



3 tablespoons rice wine vinegar

1 tablespoon sugar

3 tablespoons soy sauce, pref. low-sodium

1 tablespoon ginger, fresh grated

1/2 teaspoon garlic, fresh minced

2 tablespoons sesame oil

1/2 cup grape seed oil

1 tablespoon sesame seeds, lightly toasted

1 tablespoon scallion, chopped (green onions)



Mix first 5 ingredients in a bowl or food processor.

If using a bowl: SLOWLY drizzle in the sesame and grape seed oil, whisking constantly so that the dressing will emulsify. If using a food processor, leave it running while you drizzle in the oil. When dressing is well combined, add sesame seeds and scallions.


Serve immediately or refrigerate and use within a week.


Tortas Ahogadas




Braised Pork Butt:

2 tablespoons chili powder

2 tablespoons ground cumin

2 tablespoons granulated garlic

1 tablespoon smoked paprika

2 teaspoons dry mustard

1 teaspoon ground coriander

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

2 1/2 pounds boneless pork butt, fat trimmed, cut into 3 or 4 large pieces

1/4 cup canola oil

One 12ounce bottle Mexican beer


Tomato Sauce:

6 to 8 dried Chile de arbol

2 tablespoons canola oil

1/2 white onion, diced

1 jalapeno, cored, seeded and diced

2 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon dried Mexican oregano

1/4 cup red wine vinegar

One 28ounce can crushed fire roasted tomatoes



6 bolillo rolls  (see Cook's Note)

Olive oil, for brushing

2 cups shredded green cabbage

1/2 cup chopped fresh cilantro


Pickled Red Onions, recipe follows

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

1 red onion, halved and thinly sliced

Sea salt

1 bay leaf

Pinch cayenne

Pinch ground cinnamon

1 whole star anise

2 tablespoons honey

 1/4 cup red wine vinegar


Pico de Gallo:

4 Roma tomatoes, diced

1 jalapeno, seeded and minced

Juice of 1 lime

1/2 red onion, minced

2 tablespoons chopped fresh cilantro

1 teaspoon minced garlic




For the braised pork butt: Preheat the oven to 325 degrees F. In a small bowl, combine the chili powder, cumin, garlic, paprika, mustard, coriander, salt and pepper. Pat the pork dry, then coat it with the rub.

In a large cast iron pan, heat the canola oil over medium high heat. Sear the pork until browned on all sides, 8 to 10 minutes. Pour in the beer, cover the pan tightly with foil and transfer it to the oven for 2 1/2 to 3 hours. Let the pork cool a bit before shredding.


For the tomato sauce: Soak the chile de arbol for 20 minutes in warm water. Once rehydrated, remove the stems and seeds and roughly chop. Heat the canola in a medium saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Stir in the chile de arbol, jalapeno, garlic, cumin and oregano and cook for another 2 to 3 minutes, until fragrant. Add the vinegar, tomatoes and 1 cup water. Bring to a simmer and cook for 45 to 50 minutes, stirring often. When done, puree the sauce until smooth. Season with salt and pepper to taste.


To assemble the sandwich: Slice the bolillos in half, leaving them hinged at one end. Brush the insides with olive oil. Place the bolillos cutside up on a baking sheet; transfer to the oven and toast until crispy, about 5 minutes. Fill each bolillo with some shredded pork, topped with some tomato sauce, shredded

cabbage, cilantro, pico de gallo and pickled red onions.



Pico de Gallo:

In a bowl, combine the tomatoes, jalapeno, lime juice, red onion, cilantro and garlic. Mix to combine. Season with salt and pepper, and refrigerate for 1 hour to allow flavors to meld.


Pickled Red Onions:

Heat a small saucepan over medium heat. Add the olive oil, the onions and some sea salt, and saute until the onions are just softened, about 5 minutes. just enough water to cover. Bring to a boil, then turn off the heat. Set aside to cool to room temperature. Remove the whole spices and refrigerate until ready to serve.


Receta Torta Ahogada (Drowned Pork Sandwich)



 For the sauce:

1 (10ounce) can chopped tomatoes with diced green chilies

2 (8ounce) cans tomato sauce

1/4 cup chopped fresh cilantro leaves

2 to 3 chipotle chilies in adobo, seeded and chopped

2 teaspoons adobo sauce from canned chipotles

1 lime, juiced

1 teaspoon kosher salt

1 cup low sodium beef broth


For the meat filling:

2 tablespoons vegetable oil

1 large onion, thinly sliced

4 garlic cloves, minced

 2 jalapenos, seeded, ribbed, and minced

1 pound roast pork

1 avocado, halved, pitted, peeled and smashed

4 bolillo, ciabatta or other crusty sandwich roll, halved and lightly toasted



In a large saucepan over medium heat, combine the chopped tomatoes with chilies, tomato sauce, cilantro, chipotles, adobo sauce, lime juice, and salt. Bring to a simmer, stirring. Reduce the heat to medium low and continue to gently cook for 15 minutes, stirring occasionally.


To prepare the meat filling:

Place a large skillet over medium high heat and add the oil. When the oil is hot, add the onions. Cook and stir until the onions begin to soften, about 3 minutes. Add the garlic and jalapeno, stirring to incorporate. Cook and stir for an additional 2 to 3 minutes, until the onions are well browned and the garlic and jalapenos soften. Add the meat and toss until heated through and well combined, about 2 minutes. Cook meat until it falls apart about 2 hrs. Add 3/4 cup of the tomato sauce to the roast beef mixture, tossing to coat.


Remove the sauce from the heat and add the broth. Using an immersion or standard blender, puree the sauce until smooth, it should be thin. Ladle the sauce into 4 bowls for dipping. Be sure the bowls are large enough so the sauce doesn't slop out when the sandwich is dipped.


To serve:

Spread the smashed avocado on the both side of the roll. Pile the meat filling on the bottom halves of the sandwich buns, close, and cut each sandwich in half. Arrange each sandwich on a plate with the dipping sauce on the side. Dip and eat!

Carne Adobada Receta




3 pounds pork shoulder, clean from fat

3 ounces dried chilies New Mexico

2 chipotles in adobo

6 cloves garlic

1 onion, cut into quarters

1 tablespoon cilantro seed

1 teaspoon cumin

1 teaspoon dried oregano

2 bay leaves

Salt and pepper

¼ cup coriander to garnish



In a frying pan, season the Chile for 3 - 5 minutes until it comes out with aroma and begins to inflate. This brings out all its flavor. Once they have cooled, remove the seeds and the branch.

Put the peppers in a small saucepan and cover with water. Bring to a boil and simmer for 5 minutes. Turn off the heat and let them sit in the water for 30 minutes.

Add the chilies and a cup of the liquid in which they were cooked, the chipotles, cumin, coriander seed, garlic, oregano and onion in a blender and blend until combined. This creates the marinade.

Season the pork with salt and pepper. Pour a small amount of marinade into the bottom of the pot. Place the pork over and pour the remaining marinade.

Cook in the electric pot for 6-8 hours until the pork crumbles. Discard with a fork and mix with the sauce. Serve in your juice, on rice, on a sandwich for a spicy pork sandwich or tacos. Garnish with freshly chopped coriander.


Carne Adovada (New Mexico-Style Pork With Red Chilies) Recipe



4 whole dried ancho chilies, seeds and stems removed

4 whole dried pasilla chilies, seeds and stems removed

1 quart (32 ounces) homemade or store-bought low-sodium chicken stock

1/2 cup raisins

1 cup frozen orange juice concentrate

3 whole chipotle chilies canned in adobo

2 tablespoons white vinegar

2 tablespoons Asian fish sauce

3 pounds boneless pork shoulder, trimmed and cut into 2-inch thick steaks

2 tablespoons vegetable oil

2 medium onions, thinly sliced (about 2 cups)

6 medium cloves garlic, minced (about 2 tablespoons)

2 teaspoons dried oregano

1 tablespoon ground cumin

3 bay leaves

Kosher salt

Corn tortillas, cilantro, diced onions, lime wedges, and queso fresco for serving (optional)



Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Add chicken stock, raisins, orange juice concentrate, chipotles in adobo, white vinegar, and fish sauce. Bring to a boil over high heat, reduce to a bare simmer, and let cook until chilies are totally softened, about 15 minutes. Blend into a smooth puree using an immersion blender or by transferring to a countertop blender. Set aside.

Carefully pat pork dry with paper towels or a clean kitchen towel. Heat vegetable oil in a large heavy-bottomed Dutch oven over high heat until smoking. Add pork all at once and spread evenly over bottom surface (it's ok if not all the pork is touching the bottom or if the pan is crowded. Cook without moving until bottom surface is well browned, about 8 minutes. Transfer pork to a cutting board and set aside. Add onions and garlic to Dutch oven and cook, stirring frequently, until onions and garlic are softened and beginning to brown, about 10 minutes. Add oregano and cumin and cook, stirring constantly, until fragrant, about 30 seconds.

Add chili mixture to Dutch oven and stir to scrape up any browned bits from the bottom. Dice pork into 2-inch chunks, then return to Dutch oven. Add bay leaves. Bring to a boil then reduce to a bare simmer. Cover, leaving lid slightly ajar, and cook, stirring occasionally until pork chunks break apart when you apply pressure with a spoon, about 2 hours.

Sauce should be thick, with an almost ketchup-like consistency. If too thin, increase heat to a light simmer and cook, stirring frequently, until reduced to the desired consistency. Season to taste with salt.

Serve pork with corn tortillas, cilantro, diced onions, lime wedges, and queso fresco. Pork can be stored in a sealed container in the fridge for up to 5 days.


Corn and Cheese Chowder




4 tablespoons (1/2 stick) butter

1 whole onion, chopped

3 slices bacon, cut into pieces

3 whole bell peppers, finely diced (red, yellow, orange)

5 ears corn, kernels sliced off

1/4 cup all purpose flour

3 cups chicken stock or broth

2 cups half and half

1 heaping cup grated Monterey Jack

1 heaping cup grated pepper Jack

1/3 cup sliced green onions

Salt and freshly ground black pepper

12 bread bowls, hollowed out



In a large pot, melt the butter over medium high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute. Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half and half, and then cover and allow to simmer and thicken for 15 minutes or so. Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

Roasted Beet Salad with MaytagBlue Cheese




For the salad:

3 medium yellow beets (about 1 pound), stems trimmed off

3 medium red beets (about 1 pound), stems trimmed off

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

4 cups baby leaf spinach

1/4 pound Maytag whole piece blue cheese (frozen)

Toasted almonds

For the dressing:

3 cups tangerine juice, or orange juice

1 tablespoon lemon juice

Pinch salt and pepper

3/4 cup extra virgin olive oil



For the dressing:

Preheat oven to 350 degrees F.

Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.

While the beets are roasting, make the dressing:

In a 1quart nonreactive saucepan, over mediumhigh heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve. Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)

When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.


Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.

Greek Salad





3/4 pound tomatoes, seeded, diced (about 2 cups)

2 cups diced seeded peeled cucumber (from about 1 large)

1 cup diced red bell pepper (from about 1 large)

1/4 cup pitted Kalamata olives or other brine-cured black olives, halved

1/4 cup diced red onion

3 tablespoons chopped fresh Italian parsley

3 tablespoons extra-virgin olive oil

2 1/2 tablespoons red wine vinegar

1/2 teaspoon dried oregano

1/4 cup crumbled feta cheese (about 2 ounces)




Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)






1 large cucumber (200g)

1 bunch of radishes (100g)

1 tsp kosher salt

Pickling liquid

(basically 1:1 ratio but you can adjust slightly to taste)

1 cup sugar (I prefer unrefined)

1 cup white rice vinegar


(you can skip this)

1/4 tsp cumin seeds



1. Slice cucumbers and radishes into rounds (or whatever shape you fancy, really). Sprinkle generously with the salt and massage into the vegetables. Leave for 10 minutes or so to 'sweat'; you want it to lose about 1/4 its volume.

2. Meanwhile, bring the sugar and rice vinegar to a simmer and stir till the sugar dissolves. Toast the cumin seeds in a hot pan if using, then add to the pickling liquid. Remove from heat and let cool completely.

3. Drain the cucumbers and radishes, and rinse 3 times. I also press them gently to squeeze out any salty water.

4. Place vegetables in a glass container or jar of sorts. Pour pickling liquid over vegetables* and let chill in the fridge for at least 1 hour. These should keep for 2 weeks*, sometimes 3 weeks, but beyond that they start looking a little tired.


*Post-pickle disclaimer: I would not pickle my radishes for more than half a day because they lose their lovely pink. And I would not pickle them together with the cucumbers because then the cucumbers turn sort of pinkish-green, which is not very attractive...


*If you want to use vegetables like cauliflower, I would lightly blanch the florets first.

I told you it's easy. The vegetables are wonderfully crisp and I love how each munch yields a satisfying burst of sweet, sharp pickling juice and earthy cumin fragrance. You can get as creative as you like; I'll chuck some ideas at the end of this post. I love sweet pickles in a banh mi-style baguette maybe with torn roast chicken or slices of roast pork; tossed with boring/ non-pickled vegetables to add zing to a salad; maybe rolled with rice into bastardised sushi; or really, just eaten straight out of the jar with a (clean) pair of chopsticks.

El Pollo Chicken


6 ounces pineapple juice

2 tablespoons lime juice

1 tablespoon white vinegar

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon dried oregano, crumbled

1/8 teaspoon ground pepper

1/4 teaspoon mild chili pepper, remove stem and seeds from chiles, finely minced ( Anaheim or California)

8 drops yellow food coloring ( but accurate) (optional)

1 tablespoon vegetable oil

4 lbs frying chicken, cut up



Marinate chicken in zip-lock bag over-nite.

Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time--we don't want our Italian friend Sal Monilla to show up :-).

Grill over indirect heat, turning 4 times, 12 minutes each time.

Serve with your favorite tortillas, rice and Borracho beans.


Borracho Beans            


2 lbs pinto beans

2 small white onions

2 fresh jalapenos (optional)

6 garlic cloves, minced

4 small roma tomatoes

2 tablespoons fresh cilantro, chopped

3 ham hocks

1 tablespoon chili powder

2 teaspoons paprika

1 tablespoon black pepper

1 1/2 tablespoons kosher salt

1 teaspoon cumin

2 table spoons bacon drippings

12 ounces chicken stock

12 ounces dark beer (optional)



1. Soak your beans. (This very important if you want tender beans). Bring beans to boil in 8-10cups of water. Remove from heat covered. Let the beans soak for 30-45 minutes until the beans start to swell from the water infusing into them.

2. Strain the beans. Bring another 8 cups of water to a boil. (The reason for this is to get all the excess dirt and debris out of the beans).

3. While beans are boiling, trim the ham hocks of fat; leave fat in large pieces. Cut the meat into small bitesize pieces. Put all into pot. Remove fat and bones when your beans are done.

4. Chop all veggies into small pieces. Combine veggies, meat, fat, and spices into large stock pot or dutchoven and simmer for at least 2 1/2 hours. Remove fat when finished. Taste, add more seasoning if needed.


Spicy Sushi Mayo




2 tablespoons mayonnaise

2 teaspoons Sriracha hot sauce

 1/4 teaspoon sesame oil



Mix mayonnaise, Sriracha hot sauce, and sesame oil together in a bowl using a fork until smooth.


Banh Mi with Pickled Carrots and Daikon






¾ cup shredded carrots

¾ cup thinly sliced Persian, Kirby or

European cucumbers

½ cup shredded daikon radish

2 tablespoons unseasoned rice wine vinegar

2 tablespoons sugar

¼ teaspoon kosher salt



½ cup mayonnaise

4 tablespoons finely chopped scallions

2 to 3 tablespoons sriracha or other chili sauce, to taste

1 tablespoon peanut or vegetable oil

4 garlic cloves, finely chopped

1 pound ground pork

2 tablespoons Asian fish sauce

½ teaspoon black pepper

½ teaspoon kosher salt

1 teaspoon sugar

½ cup chopped fresh basil

Finely grated zest of 1 lime

Juice of 1/2 lime



6 small hero rolls or 2 baguettes cut into thirds, split





Step 1  To make the pickled vegetables: In a bowl, toss together the carrots,

cucumbers, daikon, vinegar, sugar and salt and let stand at room

temperature for at least 30 minutes.


Step 2  Meanwhile, make the pork. In a small bowl, whisk together the

mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce,

to taste. Cover tightly and set aside.


Step 3  Heat oil in a large skillet over medium high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.


Step 4  Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside. Fresh jalapeño, thinly sliced and seeded, for serving Mint sprigs, for serving Cilantro sprigs, for serving

Maryland Crab Cake with Remoulade Sauce



 For the Crab Cakes

2 large eggs

2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's

1-1/2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

5 teaspoon Old Bay seasoning

1/4 teaspoon salt

1/4 cup finely diced celery, from one stalk

2 tablespoons finely chopped fresh parsley

1 pound lump crab meat (see note below)

1/2 cup panko

Vegetable or canola oil, for cooking


 Remoulade Sauce


To make the Creole remoulade, you need just three ingredients: Blend 3 tablespoons mayonnaise, 1 teaspoon Cajun spice blend and 1 teaspoon Frank’s RedHot Sauce.


 For the Crab Cakes

Line a baking sheet with aluminum foil.

Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet.

Cover and refrigerate for at least 1 hour.


Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

 Serving size: 2 crab cakes

  Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.


Smoked Salmon Sushi



Smoked salmon is significantly cheaper and easier to come across than sushi grade so you can go wild with this one.

2 Rolls


How to make smoked salmon sushi


1. Wrap your bamboo mat with plastic wrap. This is necessary in order to prevent rice from sticking to the mat and to allow easy clean up between rolls.

1. Take a nori sheet, and break it in half. If it doesn’t break easily, you can toast it for a few seconds or use scissors to cut it. Place one half on the mat, with the shiny side facing down. In this example I actually used the entire nori sheet to get a larger roll, although it’s more common to use half.

2. Grab a handful of prepared sushi rice, and spread it gently over the nori – about 1 cm high. There’s no need to press the rice down onto the nori, only spread it to cover the sheet. Cover the entire sheet if you are using half a nori, and the about 80% of it if you are using a full nori.

3. Flip the nori so that the rice is now facing down.

4. Take about 75gr of smoked salmon per roll, and line it nicely along the nori sheet on the end closer to you. Make sure you use whole chunks of salmon, not need to break it apart too much. At the same time try to make the salmon line as even as you can.

5. On top of the salmon, line up 1-2 thick slices of avocado. If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.

6. Roll it inside out. You can and detailed instructions on how to roll inside out sushi here.

7. Cut into 8 equal pieces. For best results ܠrst cut in half, then cut each half into two, and then again. Plate it in any formation you choose. You can be very creative in the way you touch the dish, for example a tiny drop of thick Teriyaki sauce on top of each sushi piece would do very nicely.

Best served with soy sauces, pickled ginger (gari) and wasabi

Yellowtail Tuna Roll



1½ cup cooked Sushi Rice

3.3 oz (93g) sashimi grade yellowtail

1 sheet nori, cut in half crosswise

3 Tbsp. chopped green onion/scallion

Soy sauce


Pickled red ginger


You will need:

Bamboo mat, covered with plastic wrap

Tezu (vinegared handdipping water): ¼ cup water + 2 tsp. rice vinegar



1. Cut the yellowtail into ¼ inch cubes and chop into smaller pieces.

2. Lay a sheet of nori, shiny side down, on the plastic covered bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet.

3. Place half of the chopped yellowtail at the bottom end of the nori sheet.

4. Line the edge of nori sheet at the bottom end of the bamboo mat. Grab the bottom edge of the bamboo mat while keeping the fillings in place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.

5. With a very sharp knife, cut the roll in half and then cut each half into 3-4 pieces. Clean the knife with a damp cloth every few slices. Serve the sushi with pickled ginger, wasabi, and soy sauce.





320g sushi rice

100ml rice vinegar

2 tbsp sugar

1 teaspoon salt

200g raw fish , cut into thin finger length strips with about half the width of your finger

3 tablespoons each black sesame seeds and toasted sesame seeds

4 nori sheets

½ cucumber, julienned

2 avocados, thinly sliced

4 spring onions, julienned

Japanese soy sauce

Pickled ginger


Sushi mat (optional, you could just use clingfilm instead)



1. First wash the rice by placing in a large bowl of water and gently rubbing it together.

2. You will need a few changes of water until it runs clear and is ready to go.

3. Add the sushi rice with an equal volume of water to a large saucepan.

4. Bring to the boil, then reduce the heat and cook for 10 minutes with the lid on.

5. Leave to rest for 10 minutes.

6. Meanwhile make the sushi vinegar by heating the vinegar, sugar and salt until all melted together.

7. Leave to cool.

8. Spread the rice out on a ceramic baking tray, drizzle with the vinegar and then gently mix it in using a spatula while fanning the rice with some cardboard so that it cools to room temperature.

9. Maki (the roll with the seaweed on the outside) is the easier sushi roll to make.

10. Put the nori down on the rolling mat with the rough side facing up

11. Spread the nori with a ½cm smoothed out layer of sushi rice

12. In the middle of the sheet, put three or six pieces of fish in a line.

13. Add some cucumber, spring onion and avocado

14. Sprinkle some sesame seeds, and add a little wasabi

15. Using the mat, roll it up tightly and then roll it back and forth like a rolling pin to round it out.

16. For the uramaki, spread the rice on the nori sheet as above.

17. Sprinkle the rice with sesame seeds and press in to coat.

18. Cover the sesame seed side with a layer of cling film.

19. Flip it over so the nori is now facing up.

20. Put your filling in the middle of the nori and roll up as before.

21. Thinly slice the rolls using the thinnest, lightest, sharpest knife you have (a filleting knife is good) into either 6 or 8 pieces depending on your preference.

22. Serve at room temperature.

Spicy Crab Roll



2 Cups of Sushi rice – 380 grams

4-6 Half-cut sheets of nori

Toasted sesame seeds

2 cans of Sustainable Crab (Snow crab or Dungeness crab from U.S. or Canada) – 336 grams

1 Tbsp of Sriracha – 15mL

1 Tbsp of heavy mayonnaise – 15mL

1 tsp of Shichimi Togarashi – 5mL

Sharp knife (ideally a yanagiba)

Makisu (wrapped in cellophane)

Cutting board

Stirring utensils

Mixing bowl

This recipe makes 4 Spicy Crab sushi rolls.


Making Spicy Crab Salad

The best part about this recipe (besides the taste!) is that it only has one ingredient: spicy crab salad.

1. Open your two cans of sustainable crab meat and drain the water.

2. After draining the water, grab a small amount of the crab meat and squeeze the excess water out over a sink. For each 6 oz. can, I grabbed 3 handfuls of crab meat and squeezed them out. Put the squeezed crab meat into a separate bowl.

It’s important to get as much water out of the crab meat as possible. Excess water in your crab salad will make your nori soggy or it will cause your pieces to fall apart after cutting your roll.

3. Add your heavy mayonnaise, Sriracha, and shichimi togarashi and mix together. I used two spoons to do this, but you can use whichever stirring utensils you would like.

 Making the Spicy Crab sushi roll

1. Add a handful of sushi rice to your nori and sprinkle on some sesame seeds. Make sure the rice goes all the way to each edge!

2. Flip over the rice and nori mat and add your spicy crab salad. I usually aim for approximately 2cm width in the center of the nori.

 3. Placing your thumbs underneath the makisu, use your fingers to hold the spicy crab salad in place and roll your thumbs to your finger tips. For additional information about rolling, check out my article on How to Roll Sushi.

4. Cut your Spicy Crab sushi roll into 8 even pieces and plate it! I’ve got some awesome plating tips in my email newsletter (which you can sign up for at the top or bottom of this website!) if you are interesting in learning how sushi chefs do it.

Finally, you can add your wasabi, ginger, and/or your favorite sushi sauce. For additional heat, try adding Spicy Mayo! Or if you would like it to be slightly sweet, I would recommend adding Eel Sauce. You can also substitute real crab meat for imitation crab! For info on how to cook imitation crab meat at home, click here.

I’m excited to hear about what you think about this recipe! Did you try it at home? How did it go? Feel free to leave me a comment if you have any questions!

Spicy California Roll




4 cups water

2 cups uncooked sushi white rice

1/2 cup seasoned rice vinegar

1 teaspoon white sugar, or as needed

1 teaspoon salt, or as needed

1/4 pound cooked crab meat, drained of excess liquid and shredded

2 tablespoon mayonnaise

1 Tablespoon Chili Pepper Powder

Paprika to taste

5 sheets nori (dry seaweed)

1 avocado, sliced

1/4 cup red caviar, such as tobiko

1 English cucumber, seeded and sliced into strips

2 tablespoons drained pickled ginger, for garnish

2 tablespoons soy sauce, or to taste

1 tablespoon wasabi paste



Wrap a sushi rolling mat completely in plastic wrap and set aside.


Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.

Combine crab meat with 1 tablespoon of mayonnaise in a small bowl.


Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer.


Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste. Mix 1 tablespoon mayonnaise, chili powder, and paprika  and place in squirt bottle.





Smoked salmon

Cream cheese


1 sheet nori

3⁄4-1 cup cooked Japanese-style rice


Cut smoked salmon to be th base layer for the sushi rice. Spread sushi rice over the salmon. Place a sheet of nori and then spread cream cheese over the in a row over the sushi rice. put long cucumber over the cream cheese. Roll in sushi mat and make sure it is tight. Cut into individual pieces.

Cucumber Sushi





Sushi Zu:

4 tablespoons rice vinegar

1 tablespoon sugar

1/4 teaspoon sea salt



2 cups sushi rice

3 cups water



1/2 sheet of seaweed (nori)

Sesame seeds (optional)

1 tablespoon prepared wasabi

3 cucumbers, peeled, seeded and sliced into long thin strips (matchstick size)




Sushi Zu Preparation:

Combine all of the ingredients in a small pot and bring to a boil. Take off of the heat and allow to cool.


Rice Preparation:

Rice volume increases 2-2 1/2 times as it cooks. Almost all the short grain rice needs to be washed before cooking, because of the starch on the surface of each grain. If you cook rice without washing, starch makes the texture and taste less palatable. The following is the procedure to prepare rice:

Wash rice with care, putting rice in a big bowl and washing gently with cold running water for 10 minutes. Drain rice in a big colander and dry for 20-30 minutes. Place washed rice and water into a pot and bring to a boil. Reduce heat and cover. Allow to cook for 15 minutes or until all the water has been absorbed. Turn off heat and allow to sit for 10 minutes. Place in a large bowl and pour over Sushi Zu mixture.


Sushi Preparation:

Place 1/2 sheet of seaweed (nori) lengthwise, shinny side down on a bamboo roller. Place approximately 3 ounces of sushi rice formed into a bar in the center of the seaweed, going lengthwise, spread rice evenly, covering entire nori except for about 1/2 inch at the top edge. Spread wasabi thinly in the center, on top of the rice, lengthwise from one and to the other. Sprinkle sesame seeds on top of rice, if desired. Then place a couple strips of cut cucumber in the center to fill the length of the roll.

Bring seaweed and rice toward you to the edge of the bamboo roller and holding the edge of the bamboo roller with one hand and, holding the cucumbers in place with the other hand, lift up the edge of the mat closest to you. Begin rolling mat away from you, rolling over the cucumber and connecting rice to rice. Then stop to make sure you still have a 1/2 inch strip of just nori left over at the top (this is what seals the roll). Lift the edge of bamboo roller slightly and roll another 1/2 inch away from you connecting the seaweed to seaweed and sealing the roll.


Gently squeeze both sides while pressing gently down on top with both index fingers. Cut roll in half, then turn one piece around so they are parallel to one another, line them up, then cut both pieces twice, to make 6 pieces. Cut remaining rolls and serve.


Dragon Roll



Makes 4 rolls


 1 Japanese cucumber

2 avocados

½ lemon (optional)

2 nori sheets, cut in half crosswise

About 2 cups prepared sushi rice (each roll needs ½ cup sushi rice)

8 precooked shrimp tempura (See the recipe here)

⅛ cup (20 oz) Tobiko (small fish roe)

Grilled unagi (eel) (optional)


For toppings

Spicy Mayo

Unagi Sauce

Black sesame seeds

Vinegar water for dipping hands (Tezu)

¼ cup water

2 tsp. rice vinegar


Equipment you will need

Bamboo sushi mat

Plastic wrap

Sharp knife



1. Cut cucumber lengthwise into quarter. Remove the seeds and then cut in half lengthwise.

2. Cut the avocado in half lengthwise around the seed and twist the two halves until they separate. Hack the knife edge into the pit. Hold the skin of the avocado with the other hand and twist in counter directions. The pit will come out smoothly.

3. Remove the skin and slice the avocado widthwise.

4. Gently press the avocado slices with your fingers and then keep pressing gently and evenly with the side of knife until the length of avocado is about the length of sushi roll (length of nori seaweed). If you don't serve the sushi roll right away, I recommend squeezing lemon over the avocado to prevent from changing color.

5. Wrap the bamboo mat with plastic wrap and place half of the nori sheet, shiny side down. Dip your hands in tezu (vinegar water) and spread ½ cup sushi rice over the nori sheet.

6. Turn it over and put the shrimp tempura, cucumber strips, and tobiko at the bottom end of the nori sheet. If you like to put unagi, place inside here as well.

7. From the bottom end, start rolling nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the nori sheet. Lift the bamboo mat and roll over.

8. Place the bamboo mat over the roll and tightly squeeze the roll.

9. Using the side of knife, place the avocado on top of the roll.

10. Place plastic wrap over the roll and then put bamboo mat over. Tightly squeeze the roll until the avocado slices wrap around the sushi. Be gentle so you won’t break the avocado slices.

11. Cut the roll into 8 pieces with knife. Clean knife with wet towel after each cut. If the roll got messy while cutting, tightly squeeze the sushi roll again with the bamboo mat. Remove the plastic wrap on top of the sushi and transfer to a serving plate.

12. Put tobiko on each piece of sushi and drizzle spicy mayo and sprinkle black sesame seeds on top. If you like, put some unagi sauce on the plate so you can dip the sushi. Enjoy!


Sushi Rolls




Sushi Rice

2 rice cooker cups (360 ml) (uncooked) short grain Japanese rice*

2” (5 cm) kombu (optional )

4 Tbsp. rice vinegar

2 Tbsp. sugar

1 tsp. salt



1 Japanese or Persian cucumber (yield 8 rolls)

6.8 oz (194 g) sashimi grade tuna (yield 12 rolls)

1 box Natto (fermented soybean) (yield 2 rolls)


Everything Else

5 full sheets nori (roasted seaweed)

Vinegared handdipping water (Tezu): ¼ cup water + 2 tsp. rice vinegar

Soy sauce

Wasabi (optional)

Pickled ginger (optional)


Equipment you will need:

One bamboo sushi mat 



1. Prepare Sushi Rice. If you need a recipe or want to follow a detailed step by step instruction. Cover the sushi rice and the completed rolls with a damp cloth/plastic wrap at all times to prevent from drying.

2. Cut both ends of the cucumber. Then cut in half lengthwise and cut again in half so you now have 4 strips. Remove the seeds with knife and cut in half lengthwise again. You should end up with 8 cucumber strips.

3. Cut the tuna into ¼½ ” slices and then cut into ¼½ ” thick long strips.

4. Take out the natto from the container and season with soy sauce or seasoning that came with the

package. Mix everything up until it’s slimy and bubbly.

5. Make vinegared hand dipping water (Tezu ) by combining ¼ cup water and 2 tsp. rice vinegar in a small bowl. Applying this water to your hands prevents rice from sticking to your hands.

6. Cut nori in half. Even though it may look it, Nori sheets are not perfect square; therefore cut the longer side of rectangular in half. Also, nori gets stale easily, so store unused nori in an airtight bag and take out only as much as you need.

7. Place the sushi mat on a working surface. The bamboo strings should go sideways so you can roll them up. And put the nori half sheet on the bamboo mat, with one of nori’s long side close to the back edge of the mat. Leave about 3-4 slats visible on the side nearest to you. The shiny side of nori should face

8. Moisten your hand before you touch sushi rice.

9. Scoop a scant ½ cup of sushi rice into your hand. My trick is to use a ½ cup measuring cup. That way the amount of rice for each roll is the same and the rolls will be equal size. Make sure to wet the measuring cup so the rice wont’ stick. I know, this is not a “proper” way, but until you can grab a perfect amount of rice each time, this trick will do!

10. Place the sushi rice on the left center of nori. Now spread the rice across the nori, leaving a 1” space along the top edge of the nori. Use your right hand to spread the rice toward the right and use your left fingers to keep the rice away from the 1” space on the top of the nori.

11. Spread the rice evenly with both fingers, still keeping the 1” space on the top. Wet your fingers in dipping water if rice starts to stick to your fingers.

12. Place the filling (tuna, cucumber, natto) at the middle of rice. If your tuna or cucumber is a bit too short, add extra pieces on the end. Hold the filling down using your fingers.

13. With one swift movement, roll the sushi over the filling and land right where the edge of the rice is (see you still see the 1”nori space after rolling).

14. Don’t move the sushi mat yet and gently shape and tighten the roll with your fingers from outside of the mat. Shape the sushi roll into square (or round). Then finally lift the sushi mat and rotate the roll once to seal the edge of nori. Again gently squeeze and tighten the roll with your fingers.

15. To cut a sushi roll, wet your knife with a damp towel and cut the roll in half first. You should “push then pull” the knife while cutting through the sushi. Wet the knife again and cut each half roll into 3 pieces.

Serve with soy sauce, wasabi, and pickled ginger.

Spicy Tuna Roll




1½ cups prepared sushi rice

4 oz. (113 g) sashimi grade tuna (available at FishforSushi.com)

3 tsp. Sriracha sauce

2 tsp. chopped green onion/scallion

½ tsp. sesame oil

1 sheet nori, cut in half crosswise

2 Tbsp. white roasted sesame seeds

Spicy mayo for garnish (optional) (click HERE for the recipe)

Bamboo mat, covered with plastic wrap

Tezu (vinegared hand dipping water): ¼ cup water + 2 tsp. rice vinegar



1. Cut the tuna into ¼" (0.5 cm) cubes (or you can mince the tuna).

2. In a medium bowl, combine the tuna, Sriracha sauce, 1 tsp. green onion and sesame oil.

3. Lay a sheet of nori, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet. Sprinkle the rice with sesame seeds.

4. Turn the sheet of nori over so that the rice side is facing down. Line the edge of nori sheet at the bottom end of the bamboo mat. Place half of the tuna mixture at the bottom end of the nori sheet.

5. Grab the bottom edge of the bamboo mat while keeping the fillings sin place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.

6. With a very sharp knife, cut the roll in half and then cut each half into 3 pieces. Clean the knife with a damp cloth every few cuts. (When you wrap the roll with a plastic wrap, rice won't stick to your hands.)

7. Put a dollop of spicy mayo on top of each sushi and garnish with the remaining green onion.

Chow Mein




8 ounces thin lo Mein noodles

6 ounce 21-35 Shrimp, deveined and peeled

1 tablespoon peanut oil 

1 carrot, julienned 

1/2 head Napa cabbage, sliced thin 

1/2 onion, sliced 

1/4 cup chicken broth 

1/4 cup low-sodium soy sauce 

1 teaspoon sesame oil 

Sliced green onions, for topping



Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.


Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.


 Chicken Curry and Rice



3 onions

1½ carrots

3 Yukon gold potatoes

2 cloves garlic

1 tsp ginger

1½ lb boneless skinless chicken thighs (1½ lb = 680 g)

Kosher salt

Freshly ground black pepper

1 Tbsp neutral flavor oil (vegetable, canola, etc)

3 cups chicken stock (3 cups = 720 ml)

1 package Japanese curry roux (1 package = 8.4 oz, 240 g)

1 Tbsp ketchup

1 Tbsp soy sauce

Furkujinzuke (red pickled daikon) (for garnish)


Gather all the ingredients.


Cut the onion in half and cut the halves into 5 wedges.


Peel the carrot and cut into bite sizes. I use Japanese cutting technique called “Rangiri”. Cut the carrot diagonally while rotating it a quarter between cuts. This not only results in an attractive shape that is good for stews and simmered dishes, but also gives the pieces bigger surface space to absorb seasonings quicker.


Peel the potatoes and cut into quarters. Soak in water to remove starch.


Mince the garlic and grate ginger.


Cut the meat into bite size pieces.


Season with kosher salt and freshly ground black pepper.


Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil. When the pot is hot, add the onion, minced garlic and ginger.


Add the chicken to the pot and coat with oil.


Add carrot and potato to the pot and mix well.


Add 3 cups (720 ml) chicken broth and curry roux. Use spatula to push down some ingredients but keep the curry roux blocks on top. 


Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté. Press the “meat/Stew” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.

If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes.


When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).


Unlock the lid and add 1 Tbsp. ketchup and 1 Tbsp. soy sauce. Mix well and make sure all the curry roux has been dissolved. Transfer to a serving dish. Garnish with (Diakon pickles or pickled ginger).


Ginger-Sesame Marinade



1/4 cup low sodium soy sauce

1 tablespoon grated ginger

1 tablespoon sesame oil

2 scallions, thinly sliced

1/4 teaspoon crushed red pepper



1. Combine the ingredients in a large resealable plastic bag, a shallow bowl, or a baking dish.

2. Add 2 pounds of poultry, meat, seafood, or vegetables and refrigerate, covered, at least 20 minutes and up to

overnight. (For fish and scallops, marinate for no more than 15 minutes or they may become mushy.)

3. Turn the food occasionally so all surfaces are exposed to the marinade.

4. Before cooking, remove the food from the container, shake off the excess liquid, and discard the marinade.

(Always toss a marinade once you’ve soaked raw meat in it―the mixture may be contaminated with bacteria).

5. Cook on a lightly oiled grill to the desired doneness.

Peking Duck




One 5 to 6 pound whole duck

Sea salt

Freshly ground white pepper

6 tablespoons honey

4 tablespoons Chinese fivespice powder

2 tablespoons dark soy sauce

2 tablespoons brown sugar



1 tablespoon cornstarch

6 tablespoons hoisin sauce

6 tablespoons superfine sugar

2 tablespoons sesame oil

1 tablespoon dark soy sauce

1 package Chinese/Mandarin style pancakes, to serve

3 scallions, sliced into long thin strips, for garnish

1 cucumber, cored and sliced into long thin strips, for garnish



For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water.


Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.


In a small bowl, mix together the honey, 6 tablespoons water, fivespice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.


Preheat the oven to 350 degrees F.


Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.


For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool.


Carve and slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately.


Seared Salmon With Wasabi Soy Dressing




• 1 salmon fillet (sushi/sashimi grade)
• wasabi & soy sauce dressing
• sesame seeds


How To Prepare

If your fillet has skin, carefully remove it, then pat the fillet dry with kitchen towel to remove any excess moisture. Next, prepare a bowl of iced water and warm some oil in a frying pan over a high heat.

When the oil begins to sizzle, put your salmon in. Fry until it’s cooked about 3-5mm in. You can check from the end or the sides to see how far it’s cooked.


Flip the salmon over and keep cooking until it’s seared on all sides. When it’s done, dunk in the ice water and leave to sit for 5 minutes. Remove, pat dry and serve with a drizzle of wasabi & soy sauce dressing and sprinkle of sesame seeds.


One Pot Sweet and Sour Spareribs


Ingredients: Serves 4-6

1 Tb oil

1 medium onion sliced

1/4 cup ketchup

1/4 soy sauce

1/3 cup brown sugar

1/3 cup rice wine (or cider) vinegar

1 20 oz can of pineapple

2 cloves garlic chopped

1 tsp. finely chopped ginger

1 tsp. fish sauce (optional)

1 tsp. chili powder

1 tsp. ground coriander

Pinch of smoked paprika

Salt and pepper to taste

4 lbs of ribs, trimmed and cut for serving.

Corn starch slurry



Directions are for Instant Pot 6in1 Pressure Cooker.


Add oil, sauté onions until just translucent.


Add the rest of the ingredients except cornstarch slurry. Make sure spareribs are submerged in sauce. You can marinate refrigerated in the pot for several hours.


Pressure cook on “Stew” for 12 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes.


When meat is done, remove meat to bowl and adjust seasoning (if needed). Set to sauté, when sauce starts to boil, add cornstarch slurry to thicken to desired taste and stir for one minute.

Serve with rice and veggies of your choice.


Yobodish Korean Ramen Noodle Soup


When I'm not feeling well, I want a big bowl of spicy, noodley soup or jook (# Korean porridge). Here is the # recipe for the jook: http://goo.gl/iKYj1p and below is the recipe for a quick and easy, super spicy ramen noodles.


Here is what I usually add to a packet of ramen noodles for a quick and easy souped up noodles soup.



2 Tablespoons extra virgin olive oil

1 Teaspoon sesame oil

3 Cloves of garlic, minced

1/2 Red onion, sliced

2 Big hand grabs of veggie (I like shredded cabbage or spinach)

2 Stalks of scallion, 1inch pieces

1 Teaspoons black pepper powder

1 Tablespoon soy sauce

1Teaspoon dashida

1 Tablespoon sriracha or kochu garu



In a medium size pot:

Add a tablespoon of extra virgin olive oil and a teaspoon of sesame seed oil. On medium heat, garlic and onion Cook for about 5 minutes, stirring frequently Add cabbage (If adding leafy veggie like spinach, add it at the end) I like cabbage so I add it after the onion and garlic are soft Cook until cabbage is nice and soft and edges turn slightly brown Season with black pepper powder, salt, soy sauce, dashida, and hot suace or powder Give it a good mix Add 2 cups of water Lower the heat and let the broth simmer for about 5 minutes Add noodles and cook for about 2 minutes Add scallions and leafy veggies

Cook for about a minute or less (You want the scallions and leafy veggie vibrant green)

That's it. Happy eating and happy feeling better.


Yakitori Don




1 (3 pound) whole chicken, cut into pieces

1 tablespoon grated fresh ginger root

1 clove garlic, crushed

3 tablespoons white sugar

2/3 cup soy sauce

1 tablespoon sake

1/4 cup mirin (Japanese sweet wine)

2 tablespoons cooking oil



Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.


Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down,

reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.


Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking,

shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are

fully cooked.

School Prawns Wok Tossed In Shrimp Paste: Tom Kho Danh




10 1/2 ounces/300 g small tiger prawns, heads and legs trimmed

3 cloves garlic, diced (1 tablespoon)

1 tablespoon finely diced red shallots

1/2 teaspoon freshly ground black pepper

1 teaspoon shrimp paste,

mixed with 1 tablespoon water

2 chiles, finely sliced

4 spring onions, sliced into 1 1/2inch/  4 cm lengths

2 tablespoons vegetable oil

Fresh coriander (cilantro), for serving



1 tablespoon sugar

2 tablespoons fish sauce

1 teaspoon chile powder



In a hot wok, add the prawns and stir fry until prawns begin to change color. Add garlic, red shallots, pepper, shrimp paste, chile and spring onions and stirfry for a further minute.

Garnish with coriander (cilantro) and chile.


For the marinade: In a mixing bowl, combine the sugar, fish sauce, and chile powder and marinate the prawns for 20 minutes.

New Year Shrimp



1 pound precooked cold large shrimp

2 tablespoons toasted sesame seed oil

2 tablespoons low sodium soy sauce

2 tablespoons rice wine vinegar

1 tablespoon grated garlic

1 Fresno Chile, finely chopped

1 small handful fresh cilantro leaves




Place the shrimp in a large bowl. In a separate bowl, mix the oil, soy sauce, vinegar and garlic together. Pour the sauce over the shrimp. Add the red chiles and mix well. Chill for 20 minutes. Before serving, transfer to a serving plate and

garnish with cilantro leaves.


Mission Burrito




Tenderized Grilled Flank steak cut thin

Pinto beans

Mexican rice


Pico de Gallo

Sour Cream

Shredded Queso Fresco Cheese

16 inch tortillas




Marinade the thinly tenderized flank steak for 24 hours. Marinade recipe follows below. Heat beans and make Mexican rice, recipe follows below. Chop up steak. Make the guacamole and Pico de Gallo and add to burrito. Put a small spoon full of sour cream and then add cheese to burrito. Put all into tortillas and roll up.



1/4 cup olive oil

1 cup malt vinegar (any vinegar is _ne in a pinch!)

1/3 cup lime juice or lemon juice

1/3 cup orange juice

1 cup water

2 tablespoons peeled fresh garlic, minced

1 tablespoon ground white pepper

1 1/2 tablespoons salt

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon Mexican oregano

1/4 teaspoon ground cloves

1 orange, sliced

1/4 bunch cilantro, chopped


Combine all ingredients in a large bowl and whisk to combine. Place meat in gallon sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid.

Pour carne asada marinade on top of meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator.

Pf Chang's CopycatShrimp With Candied Walnuts





1/2 cup water

1/2 cup brown sugar

1 cup walnuts



1/2 cup coconut milk

1/4 cup sweetened condensed milk

1 tablespoon mayonnaise, slightly heaping

1 1/2 tablespoons rice vinegar

1/8 teaspoon turmeric ( maybe a dash more)

1 dash celery salt ( do NOT put in very much)



1 lb shrimp, de-veined and shelled

2 egg whites

3/4 cup all-purpose flour

1/4 cup cornstarch

1 cup oil (for frying)



1 cup honey dew melon ball ( or Cantaloupe if you prefer)



The walnuts:.


Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside.


Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully.


An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized.


For the sauce:.

Whisk this together over a low heat until warm. You want a very pale yellow color, if the color is too pale, add a dash more tumeric. Remove from heat.


The shrimp:.

Clean and dry shrimp well.

Whisk egg whites lightly in a bowl, add the shrimp and coat well.

Combine the flour and cornstarch. Dredge the shrimp.

Fry shrimp in hot oil, 3-5 minutes until the breading is golden and the shrimp are pink. Fry only a couple shrimp at a time, transferring to a paper towel to drain. Continue until all the shrimp are cooked.

Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts. Serve over rice. 


Beef Stroganoff III





2 pounds beef chuck roast

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 ounces butter

4 green onions, sliced (white parts only)

4 tablespoons all-purpose flour

1 (10.5 ounce) can condensed beef broth

 1 teaspoon prepared mustard

1 (6 ounce) can sliced mushrooms, drained

1/3 cup sour cream

1/3 cup white wine

salt to taste

ground black pepper to taste




Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.


In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.


Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.


Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Ceviche de Camaron





Lime Juice
Green Onion
Sweet Corn


 In a bowl, add shrimp, tomato, onion, cucumber green onion, sweet corn, parsley, cilantro, jalapeno, Tabasco, pepper, salt, garlic, lime juice, wait 20 minutes and serve with a avocado slice. Enjoy!



Lamb Chop Lollipops



New Zealand Lamb Chops
Lemon Juice
Roasted Peppers
Olive Oil




Wrap bacon around individual chops and secure with a toothpick. Deep fry for about 6 minutes. Remove toothpicks.

For sauce, in blender, take roasted peppers, garlic cloves, salt, pepper, lemon juice, olive oil and puree. Place sauce on tray, add lamb chops and garnish with mixed greens! Enjoy!


P.F. Chang’s CopyCatMongolian Beef


 This is as close to thier recipe as I can get.


2 teaspoons vegetable oil

1/2 teaspoon ginger, minced

1 tablespoon garlic, chopped

1/2 cup soy sauce

1/2 cup water

3/4 cup dark brown sugar

Vegetable oil, for frying (about 1 cup)

1 lb flank steak

1/4 cup cornstarch

2 large green onions, sliced on the diagonal into one inch lengths



1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

2. Don't get the oil too hot.

3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 23 minutes or until the sauce thickens.

5. Remove it from the heat.

6. Slice the flank steak against the grain into 1/4" thick bite size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).

7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

8. Let the beef sit for about 10 minutes so that the cornstarch sticks.

9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

10. Heat the oil over medium heat until it's nice and hot, but not smoking.

11. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

12. You don't need a thorough cooking here since the beef is going to go back on the heat later.

13. Stir the meat around a little so that it cooks evenly.

14. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

15. Put the pan back over the heat, dump the meat back into it and simmer for one minute.

16. Add the sauce, cook for one minute while stirring, then add all the green onions.

17. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

18. Leave the excess sauce behind in the pan.

Matamba with Chimichurri


Matambre: 2 kgs.

Salt and pepper



Garlic: 5 cloves. 
Parsley chopped: 2 cups  
Oregano: 1 tbps
Pepper ground: 1 tbps 
Sweet paprika: 1 tbps

Red crushed pepper flakes 1 tbps
Vinegar: 2 tsp 
Olive oil 



Spread the Chimichurri on flank steak in copious amounts. Roll flank steak and truss it the whole length. Cook for four hours until done.


1. We finely chop the garlic cloves, and the parsley.

2. Cook over high heat until it boils. Then lower the heat to a minimum and cover the pot, leaving a hole for the steam to come out. Cook for two hours, until the matambre is completely tenderized.

3. Add ground pepper, oregano, tablespoon sweet paprika, salt, vinegar and fill with olive oil to cover all the preparation.

4. Forty minutes before our matambre is ready, we begin to make fire with firewood or charcoal ...

5. When we have the coals well lit, we scatter them all over the grid, trying to generate a uniform heat source throughout the surface.

6. We have to salt and put the matambre long enough to brown the meat. This process only lasts a few minutes, since the meat is cooked and is very thin.

7. A few minutes later we are ready to savor this delight ....

 Chicken Anticuchos




1/2 cup white vinegar, divided

2 tablespoons aji amarillo paste

2 1/2 teaspoons ground cumin, divided

1 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

6 garlic cloves

3 (6-oz.) skinless, boneless chicken breast halves

1 red onion

1 red or green bell pepper

1/4 cup canola oil

Dash of kosher salt

Dash of freshly ground black pepper

Cooking spray

Wood skewers


How to Make It


Place 1/4 cup vinegar, aji amarillo paste, 2 teaspoons cumin, black pepper, salt, and garlic in a mini food processor; process until smooth. Place marinade in a large zip-top plastic bag.


Cut chicken into 2-inch cubes. Place chicken cubes in bag with marinade; toss well to coat. Marinate in refrigerator at least 45 minutes or up to overnight.


Peel onion; cut into 1-inch wedges. Remove stem, seeds, and membrane from bell pepper; cut into 1-inch pieces.


Remove chicken from marinade; discard marinade. Thread the chicken and vegetable pieces evenly onto 8 (10-inch) skewers, alternating chicken with vegetables.


Combine remaining vinegar, remaining cumin, oil, dash of salt, and dash of pepper in a small bowl.


Preheat grill to medium-high. Place skewers on grill rack coated with cooking spray; grill skewers 2 minutes on each side or until chicken is done, basting frequently with vinegar mixture.


Grilled Beef Anticuchos - Anticuchos de Carne



12 cloves of garlic

1 tablespoon cumin

1/4 cup smoky mild chile pepper paste (aji panca, if available)

1/2 cup vinegar, divided

South American Street Food Beef Mains South American Mains

12 hrs 20 mins

1/2 cup vinegar, divided

1 tablespoon salt

2 teaspoons freshly ground pepper

2-3 pounds steak (sirloin, tenderloin)

Wooden skewers


How to Make It

01 Cut the beef into 1 1/2 inch pieces and place the pieces in a nonreactive bowl or dish.


02 Mash/crush the garlic with a heavy utensil, or with a mortar and pestle. Add a little water if necessary to make a paste.


03 Prepare the marinade: in a small bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.


04 Pour the marinade over the beef and mix well. Cover and marinate the beef overnight in the refrigerator. If you are pressed for time, marinade the beef for at least 1 hour at room temperature.


05 Prepare the grill. Place the pieces beef onto the skewers (about 4 pieces on each skewer, depending  on size). Makes about 8 skewers, depending on size. Prepare the grill. Place the pieces beef onto the skewers (about 4 pieces on each skewer, depending on size).


06 Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.


07 Grill the skewers for about 5 minutes on each side, or to desired doneness. Baste the meat several times during cooking.


08 Serve the anticuchos with rice and 08 corn on the cob.

Asopao de Pollo (Traditional Chicken Asopao)




1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

10 chicken thighs (about 3 pounds), skinned

2 tablespoons Annatto Oil or olive oil

1 1/2 cups Sofrito

3/4 cup diced plum tomato

1 1/2 cups uncooked medium-grain rice

2/3 cup dry white wine

1/2 cup diced lean ham (about 2 ounces)

1 (4.4-ounce) bottle alcaparrado (such as Goya), drained, or 3/4 cup pitted green olives and 1/4 cup capers

4 cups water

1 (15.75-ounce) can fat-free, less-sodium chicken broth

1 cup frozen green peas, thawed

 3 pieces of corn on cob

How to Make It

Combine the first 4 ingredients in a small bowl. Sprinkle chicken with the oregano mixture.

Heat Annatto Oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 8 minutes, turning once. Reduce heat to medium. Add Sofrito and tomato; cook 3 minutes, stirring frequently. Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly. Add the water and chicken broth; bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in the peas, and cook for 5 minutes or until the rice is tender.


Sushi Rice




3 rice cooker cups* (540ml) Japanese short grain rice*

Water (See Step 5)

2" (5 cm) kombu (optional but it will give nice aroma!)


Sushi vinegar

For 3 Rice Cooker Cups (580ml) of Japanese rice

1/4 Cup Mizkan Sushi Season Vinegar



1. Please note: 1 rice cooker cup is 180 ml. So when you use Japanese rice cooker, 1 cup means Japanese

rice cooker cup.

2. Put rice in a large bowl. Rinse the rice and discard the water immediately. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Repeat this process 12 times.

3. Now use your fingers to gently wash the rice by moving in a circular motion.

4. Rinse and discard water. Repeat this process 3 – 4 times.

5. Let the rice soak in water for 30 minutes.

6. Transfer the rice into a sieve and drain completely.

7. Gently clean the dashi kombu with a damp cloth but leave the white powdery substances which contribute to the umami flavor in dashi. Do not wash the kombu.

8. Put the rice in the rice cooker bowl and add water (not hot or warm) to just under the 3 cup line. If your rice cooker has "Sushi" option, add water to 3 cup line for "Sushi". Since you add sushi vinegar to the rice, rice is on the firm side. If you cook rice without a rice cooker, water should be about 540 ml. Place the kombu on top of the rice and start cooking.

9. To make sushi vinegar, combine rice vinegar, sugar, and salt in a small saucepan and bring it to a boil over medium high heat. Whisk until the sugar is completely dissolved. You can also put the ingredients in a microwave safe bowl and microwave for 1 minute, or till sugar is dissolved. Set aside to let it cool.

10. When the rice is cooked, moisten sushi oke/hangiri (a round, flatbottom wooden tub) or a large bowl with water so the rice will not stick. Transfer the cooked rice into the sushi oke and spread out evenly so the rice will cool faster. While it’s hot, pour sushi vinegar over the rice.

11. With a rice paddle, slice the rice at a 45 degree to separate the rice grains instead of mixing.

12. Then gently flip the rice in between slices. Repeat this process till rice is cooled.

13. Keep the rice covered with a damp towel (or paper towel) until ready to use.



1 rice cooker cup is 180 ml, not same as 1 US cup. 1 cup will make 2 cups of cooked rice.


Please use Japanese short grain rice for making sushi.


There is a convenient Sushi Seasoning available at Japanese/Asian grocery store. You make regular steamed rice, and add the seasonings after rice is cooked.

Boiled Maryland Softshell Crabs



Makes 4 – 6 servings

1/2 bushel (about 20 to 25) large blue crabs

2 tins Old Bay

4 12‐ounce cans of American lager or water and beer



1. Place a large pot that is taller than it is wide over high heat. Add the beer along with a handful of Old Bay. Cover.

2. Once the beer’s aboilin’, toss in half your crabs and sprinkle another generous handful of Old Bay over them. Add the rest of the crabs and hit it with more OB. If it seems like this recipe is using a lot of Old Bay, that’s because it is. Try your best to stir everything using a spider strainer or tongs, then cover the pot and let the crabs cook.

3. After about 4 minutes of cooking, toss the crabs with your large spider strainer (or tongs) to ensure that they cook evenly. Cook for a total of 8 to 10 minutes, or until the shells have turned completely red.

4. Transfer the crabs to a flat surface lined with newspaper and spread them out for the last dousing of Old Bay. While the crabs are hot, sprinkle them from high up with the remaining seasoning to evenly coat them.

5. First thing you want to do is free up the carapace from the body. This is accomplished by flipping the crab onto its back and pulling off the apron (a tab that looks like a phallus on a male and a dome on a female).

6. Next, separate the shell from the body by pulling the two apart at the point where the apron was connected. Carefully inspect crevasses for shallow pools of glorious crab fat and dunk your face in accordingly.

7. Next, remove all the gills (they look like grayish, triangular flaps) with your fingers and discard. Locate the mouth of the crab and break it off; discard that, too. If your crab is female and you spot a bright orange sac, consume it immediately.

8. Split the crab down the center so you have half the legs on each side. Break each half in half again, leaving two or three legs on each side, separating the backfin section from the claw section.

9. Start peeling back the shell around the back fin section. This is where you’ll find the lump meat. If you peel carefully enough, you’ll end up with a big chunk of it. Use the legs as a handle and extract the meat by sucking it away from the shell.

10. You’ll have to work a little harder on the front claw section, but if you have large crabs you’ll find a gold mine inside. Do not use a mallet to crack the crab shell—you’ll end up shattering little pieces of shell into the meat. Instead, cleanly separate the claw at the joint and get a small, sharp knife. Make a shallow cut into the shell, gently twisting your knife to split it. Wriggle the meat out and you’ll be left with a large piece of solid crab.

Tankatsu Don Rice Bowl


1-inch-thick pork loin chops



½ cup all-purpose flour3-4 eggs

1 cup panko or bread crumbs

Oil of choice for deep frying

¼ cup dashi

1 tbsp. soy sauce

½ tbsp. sugar

½ tbsp. sake

½ tbsp. mirin

Steamed rice (white or brown—your choice!)

Roasted seaweed (nori)

Optional: green onions



First we must prepare the tonkatsu! What is tonkatsu? It’s the deep-fried pork that sits beautifully atop your rice! Speaking of, you should probably go ahead and start your rice in the rice cooker. Don’t have a rice cooker? No worries! You can prepare rice on the stove top, just follow the directions on the box.


Back to the tasty tonkatsu! Make shallow cuts into the pork—do not slice it yet! Then, salt and pepper both sides lightly.


Next, coat the meat with the flour and prepare your egg wash. Egg wash is just 1-2 eggs mixed in a bowl. You’ll dip your flour coated meat into the eggs and then cover with your bread crumbs.


Get your oil ready! Fill a deep pot or deep fryer with oil. Heat oil to 350 degrees Fahrenheit. Not sure how to check the temperature? It’s as easy as keeping a hungry poodle happy! Drop a bread crumb into the oil and if it floats up to the surface right after being put in, you’re all set.


Fry your breaded pork until the breading turns a beautiful golden brown. Set the meat to cool for a minute and then cut into slices.


Now it’s time to make it everything you could ever wish for! In a small frying pan, add your dashi, soy sauce, sugar, sake, and mirin. Stir together and cook on medium heat until it reaches a boil. Then, reduce to a lower temperature.


Add your cut tonkatsu and let it simmer while pouring your beaten eggs over the meat. Cover and let it cook for one minute. Did you want green onions? Go ahead and add them on after the meat has simmered in the sauce.


We’re so close, just one last triple axel to the end!


Take your rice out of the cooker or off the stove and put into a bowl. Then, carefully lifting your pan, slide the tonkatsu and egg onto the top of the rice and add some sliced nori.



Katsudon Rice Bowl





Pork Cutlet:
4 pork chops, boneless
Salt, to taste
Pepper, to taste
4 shiso leaves
4 slices mozzarella
½ cup flour
3 eggs
3 cups panko bread crumbs
Oil, for frying


Japanese Curry:
1 tablespoon oil
½ onion, sliced
2 medium potatoes, cubed
1 medium carrots, diced
3 cups water
⅓ cup Japanese curry paste
4 cups cooked white rice



1. Season the pork chops on both sides with salt and pepper.
2. Cut a large slit through the side of the pork chops.
3. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
4. Place the cheese in the pocket of the pork chop.
5. Repeat with the remaining pork chops.
6. Dredge the pork in the flour, shaking off excess.
7. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
8. Repeat with the other pork chops.
9. Heat oil over medium-high heat until about 360°F/183˚C.
10. Fry the pork chops one at a time until golden brown, then drain on a paper towel.
11. Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
12. Lower the heat and simmer for about 10 minutes.
13. Add the curry paste, then stir until dissolved.
14. Cook for another 10 minutes on low heat, then set aside.
15. Slice the pork cutlets into ½-inch slices.
16. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
17. Enjoy!


Kung Pao Chicken



1 1/2 boneless & skinless chicken breasts

3 tablespoons roasted peanuts

Dried red chilies, seeded and cut into halves

3 tablespoons oil

5 slices peeled fresh ginger

2 cloves garlic, sliced diagonally

1 stalk scallion, cut into rings





1 tablespoon cornstarch

2 teaspoons soy sauce

1 tablespoon Chinese Shaoxing rice wine, optional

1 teaspoon oil



1 1/2 tablespoon soy sauce

1 teaspoon dark soy sauce

1 teaspoon sugar

1/4 teaspoon Chinese black vinegar

2 tablespoons water

1 teaspoon cornstarch



Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes.


Mix the sauce ingredients in a small bowl and set aside.


Heat up a wok with one tablespoon of oil and stir fry the marinated chicken until they are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of oil until it’s fully heated. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.


Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat. Do a few quick stirs before adding in the roasted peanuts. Add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions, stir to combine well with the chicken, dish out and serve immediately with steamed rice.


NOTE: You can use Panda Express Kung Pao Sauce.

Carne Guisada




1 pound cubed beef blade meat

1 large green bell pepper, seeded and roughly chopped

1 onion, roughly chopped

1 large tomato, chopped

1/4 cup chopped garlic

1-ounce whole cumin seeds

1/2-ounce freshly ground black pepper

1 quart water, plus 1-ounce

1/2 cup blonde roux, made from 1/2 cup flour and 1/2 cup fat




In a large sauté pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.


Ginger Pork (Shogayaki)




21 ounces pork loin, thinly sliced

3 medium onions, sliced

3 tablespoons vegetable oil

salt, to taste



5 tablespoons soy sauce

2 tablespoons ginger juice

2 tablespoons sake

2 tablespoons sugar



1. Grate ginger and press to extract 2 Tb of juice. Mix all sauce ingredients in a small bowl and set aside.

2. Sprinkle pork evenly with salt.

3. Heat the oil in a frying pan over high heat and sauté the pork slices on one side until each is a light brown color. Then turn and saute on the other side to the same light brown color.

4. Once all the meat is lightly browned, add the onions.

5. When the onions become transparent, add the sauce and mix.

6. Continue to cook the meat, onions, and sauce on medium to high heat until the sauce thickens.

Once the sauce thickens and is evenly mixed with the pork and onion, the dish is ready.

7. Serve on a plate with your favorite side vegetable, such as steamed broccoli or fresh tomatoes.

Open-Faced Tuna Melts




5 ounces, weight Albacore Tuna

1/4 cup Finely Chopped Red Onion

1/4 cup Finely Chopped Red Bell Pepper

1 whole Fresh Jalapeno, Finely Chopped

2 whole Hard Boiled Eggs, Chopped

6 whole Sweet Gerkins, Sliced

1/3 cup Mayonnaise

2 Tablespoons Dijon Mustard

Splash Of Pickle Juice

Salt And Pepper, to taste

6 whole English Muffins Split

12 slices Cheese (Swiss, Provolone, Muenster)



Combine tuna with onion, bell pepper, jalapeno, eggs, and gerkins. Stir in mayonnaise, Dijon, and pickle juice. Add salt and pepper. Taste and adjust seasonings as needed; be sure not to undersalt.

Preheat oven to 375 degrees. 

Place English muffin halves on a large cookie sheet. Place a large spoonful of tuna salad on each of the twelve English muffin halves. Use the spoon to spread/flatten. Put pan into the oven for five minutes, then briefly remove and lay a slice of cheese on each muffin. Return to oven and turn on broiler. Watch carefully to avoid burning; bake until cheese is melted and bubbly.

Remove from oven and serve immediately.

Roasted Tomatillo Salsa




16 ounces (6 to 8 medium) tomatillos, husked and rinsed

Fresh hot green chilis to taste (2 or 3 Serrano’s*or 2 jalapeno),stemmed

4 large garlic cloves, peeled

8 -10 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped

1 small white onion, finely chopped




Roast the tomatillos, Chiles and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.

Hayashi Rice Stew Recipe





1 tsp oil

150g ground beef

1/2 brown onion, finely chopped

1/2 carrot, finely chopped

1 stalk celery, finely chopped

1 clove garlic, finely chopped

1 bay leaf

6 cups water (about 1500ml)



1/3 cup all purpose flour(45g)

1/3 cup oil (80ml)



3 Tbsp Worcester sauce

2 Tbsp ketchup

4 Tbsp tomato paste

1 Tbsp soy sauce

1/4 cup port wine

3/4 tsp salt

1/4 tsp pepper

1 Tbsp butter



1 Tbsp butter

300g beef, thinly sliced and cut bite size pieces

1 brown onion, thinly sliced

7-8 mushrooms, thinly sliced

Steamed Rice

1/3 cup cooked green peas



For beef broth, heat oil in a frying pan and cook ground beef in a large pot. Add all the chopped vegetables and stir fry a couple of minutes. Add bay leaf and water, and cook for 20-30 minutes. Strain beef and vegetables (this can be used for something else or discard), and put only the broth back in the pot. Set aside.


For the roux, in a frying pan, add flour and oil, and cook at medium heat stirring constantly until color turns brown, about 10 minutes. Set aside.


Add all the seasonings and the roux to the beef broth, and cook at medium heat for 20 minutes or until the sauce has thickened.

In a large frying pan, add butter and cook sliced beef for 1 minute, then add onion and mushrooms and cook until vegetables get tender. Add this to the sauce, and cook for 2-3 minutes.


To serve, pour the stew over steamed rice and top with green peas.


Chashu Pork Ramen




¾ lb. pork belly block

1 tsp. salt

½ Tbsp. oil

2 inch ginger, sliced

1 Tokyo negi (or leaks/green onions)



⅔ cup water

⅓ cup sake

⅓ cup soy sauce

3 Tbsp. sugar




1. Cut negi into 2 inch lengths and separate the green parts and white parts. For white parts, make an

incision lengthwise and remove the soft green core. Keep it with the green part, which will be used later

on for cooking.


2. Stack up the white part of negi and slice thinly. Soak in cold water for 10 minutes and drain well. Put it in an airtight container or cover with plastic wrap. We will use this for garnishing chashu later.


3. Peel and slice ginger.


4. Sprinkle and rub the salt on the pork belly. If your pork belly block is big, you have two options. Cut into smaller pieces or roll it into a log with butcher’s twine, keeping the thick fat on the outside. Start tying from the center of the log toward left and right.


5. Heat the oil in a cast iron skillet (or regular frying pan) over high heat and brown the fat side first, then flip over to brown the other side. It’ll take about 10 minutes.


6. While browning, put all the ingredients for seasonings in a heavy bottom pot (or regular pot).


7. Place the pork belly in the pot and add ginger and negi and bring it to a boil.


8. Place an otoshibuta (drop lid) on top of the meat. If you don’t have one, make one out of aluminum foil (and here’s how). Do not use a regular lid. To learn more about what Otoshibuta does, click here.


9. Lower the heat to medium low and simmer, occasionally turning, for about one hour or until there is ¼ inch liquid left in the pot.


10. Remove the otoshibuta and reduce the sauce until you can see the bottom of the pot when you scrape the sauce. Stay in the kitchen as the meat can easily get burnt if there is no liquid left. After 15 to 20 minutes or so, bubbles start to appear. You are getting close to the end. Turn off the heat when you see the bottom of the pot when you slide the meat around. The sauce is now thickened and meat is shiny.


11. Take out the meat and cut into thin slices.

12. This is an optional step, but use a propane torch or broiler to sear each slice of pork belly to enhance the flavor.


13. Transfer to a serving plate and top with Shiraga Negi and Shichimi Togarashi. Or serve with ramen.


14. If you don’t use the chashu right away, pack the chashu and the sauce in an airtight

plastic bag to give it more flavor all around. You can store it in the refrigerator up to 5 days and 3 weeks in the freezer.

Dan Dan Noodles


Serves: 4 big servings




For the Chili Oil:

2 tablespoons Sichuan peppercorns

1 inch-long piece of cinnamon

2 star anise

1 cup oil

¼ cup crushed red pepper flakes


For the Meat and Sui Mi Ya Cai:

3 teaspoons oil

8 oz. ground pork

2 teaspoons sweet bean sauce or hoisin sauce

2 teaspoons shaoxing wine

1 teaspoon dark soy sauce

½ teaspoon five spice powder

⅓ cup sui mi ya cai


For the sauce:

2 tablespoons sesame paste (tahini)

3 tablespoons soy sauce

2 teaspoons sugar

¼ teaspoon five spice powder

½ teaspoon Sichuan peppercorn powder (we ground whole Sichuan peppercorns in a mortar and pestle)

½ cup of your prepared chili oil (scary, but yes!)

2 cloves garlic, very finely minced

¼ cup hot cooking water from the noodles


For the Noodles & Veg:

1 lb fresh or dried white noodles, medium thickness

1 small bunch leafy greens (spinach, bok choy, or choy sum)

Chopped peanuts (optional)

Chopped scallion (optional)



To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon.

Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you’ll need, but you’ll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.

Tip: the crushed red pepper flakes are quite spicy, so if you want a milder chili oil, buy whole dried red chilies from any Asian market, de-seed them, and then use a food processor to chop them into flakes to make the oil.


To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside.


Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya ci (pickled vegetables) for a few minutes. Set aside.


To make the sauce: Mix together all the ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.


To prepare the noodles and veggies & assemble: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.


Divide the sauce among four bowls, followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts and scallions (totally optional!) if you like, and mix everything together. Enjoy!


Tan Tan Noodle Soup Recipe



Serves 2


4 cups of chicken stock
2 tablespoons chili bean sauce
2 tablespoons sesame paste
1 tablespoon soy sauce
1 tablespoon sugar
salt and pepper to taste



1/2 lb ground pork
1 tablespoon minced garlic
1 tablespoon minced shallots
1 sliced Thai red chili
1 tablespoon soy sauce
1 teaspoon vegetable oil
1 teaspoon sesame oil
salt and pepper to taste

Noodles of your favorite variety (I used ramen)
sliced green onions for garnish



Heat up the chicken stock and stir in the chili bean sauce, sesame paste, soy sauce, and sugar. Taste and season accordingly. If you feel you need more of one ingredient or another, feel free to add them in. Keep the soup on a low simmer while you cook the meat.


In a small wok or frying pan, heat up the teaspoon of vegetable oil over medium high heat and add the minced garlic and shallots. Fry until fragrant, but not browned. Add the ground pork and cook until the pork is browned and there is no pink. Add the sliced chili, soy sauce, and sesame oil. Taste and season accordingly. Remove from the heat and keep warm while you cook the noodles.


Cook the noodles according to the packaging and drain. Place the noodles in a bowl and top with broth and ground pork. Garnish with green onions and enjoy!


Chicken Meatballs With Ginger and Miso for Chanko Nabe





3/4 pound ground chicken

1 large egg

1/4 cup panko (Japanese breadcrumbs), or fresh breadcrumbs

2 tablespoons sliced scallions

2 teaspoons low-sodium soy sauce

1 1/2 teaspoons white miso paste

1 teaspoon finely grated ginger

1/4 teaspoon kosher salt


If grilling:

Soy dipping sauce (such as Soy-Lime Dipping Sauce)

Vegetable oil (for grill)


If poaching:

4 cups chicken broth or water

Kosher salt


If baking:

2 tablespoons vegetable oil




Combine chicken, egg, panko, scallions, soy sauce, miso paste, ginger, and salt in a large bowl. Using your hands, roll mixture into 1" balls, packing firmly. Transfer balls to a rimmed baking sheet or large plate.


For grilling:


Divide soy dipping sauce between 2 bowls (half for serving and half for brushing meatballs while cooking). If using wooden skewers, soak 15 minutes. Thread 2 skewers through each meatball, with 2–3 meatballs per pair of skewers.


Prepare a grill for medium-high, direct heat, or place a grill pan over medium-high heat. Generously oil grates or grill pan. Grill meatballs until light grill marks form, 3–4 minutes. Turn and continue to grill until outside of meatballs are browned, 2 minutes longer.


Brush meatballs with sauce, then turn and brush again. Baste and turn until meatballs are glazed and cooked through, about 1 minute more (if they start to burn, reduce heat or move to a cooler part of the grill). Serve with remaining dipping sauce.


For poaching:


Bring chicken broth to a simmer in a large pot over medium-low heat; season with salt. Add meatballs and cook, covered, until cooked through, about 15 minutes.


For baking:

Preheat oven to 425°F. Grease a glass or metal baking dish with oil.


Roll meatballs in oil until coated. Roast until meatballs are firm and cooked through (a meat thermometer inserted into the center should read 165°F), about 15 minutes.


Let meatballs cool 5 minutes in baking dish before serving.


Do Ahead

Meatballs can be formed, but not cooked, 1 day ahead. Wrap tightly in plastic and chill.


Sumo Stew (Chanko Nabe) With Shrimp, Meatballs, and Bok Choy





8 ounces udon noodles

3/4 teaspoon kosher salt, divided, plus more

3 tablespoons vegetable oil, divided

4–6 large eggs (optional)

8 ounces sliced maitake or shiitake mushrooms

2 garlic cloves, finely chopped

1 tablespoon finely chopped ginger

2 teaspoons white miso paste

4 cups homemade or store-bought low-sodium chicken broth

1 (6x5-inch) piece dried kombu (optional)

1 tablespoon low-sodium soy sauce

Chicken Meatballs with Ginger and Miso

1 medium carrot, sliced into 1/4-inch coins

3/4 pound baby bok choy, trimmed, cut crosswise in 2-inch pieces (about 6 cups)

1 tablespoon rice wine vinegar (optional)

8 ounces skinless flaky white fish (such as bass, halibut, branzino, or cod), cut into 3x3/4-inch pieces

8 ounces peeled, deveined, tail-on large shrimp

2 tablespoons sliced scallions




Cook udon in a medium pot of boiling salted water according to package directions. Transfer udon to a colander to drain; reserve cooking liquid in pot. Transfer udon to a large bowl and toss with 1 Tbsp. oil.

If using eggs, cover pot and return cooking liquid to a boil. Add eggs and cook at a low boil until soft-boiled, about 6 minutes. Transfer eggs to a large bowl of ice water to cool, then peel and reserve.

Heat remaining 2 Tbsp. oil in a large pot over medium-high. Sauté mushrooms and 1/4 tsp. salt until lightly browned and moisture releases, about 5 minutes. Stir in garlic and ginger; cook until fragrant, 30–60 seconds. Stir in miso, then add chicken broth. Stir in kombu, if using, soy sauce, and remaining 1/2 tsp. salt. Cover, bring to a simmer, and cook 10 minutes.


Add meatballs and carrots. Cover and continue to simmer until meatballs are just cooked through, about 10 minutes. Remove kombu from broth and discard.


Stir in bok choy and vinegar, if using. Place fish on top of stew, then cover and cook 3 minutes. Gently fold in shrimp (try to avoid breaking up fish) and cook, covered, until shrimp is pink and fish is opaque and cooked through, about 3 minutes more.


Divide stew among bowls. Slice eggs in half lengthwise and top each bowl with 2 halves. Sprinkle with scallions. Serve udon in large bowl for sharing alongside.







400g (14 oz) fresh wonton noodles (egg noodles)

1/2 bunch choy sum, washed and cut into 2 inch lengths

Vegetable oil

Approx 300g (10 oz) char siu pork, thinly sliced into bitesized pieces

White pepper

Sriracha chili sauce, to serve (optional)




Long green chilies, sliced thinly

Boiling water

2/3 cup Chinese white rice vinegar

1/2 tsp salt

tbsp sugar




1 packet square wonton wrappers (about 40 sheets)

150g (5 oz) pork mince

150g (5 oz) prawn meat

1 tbsp egg white

1 tsp grated ginger

2 tsp soy sauce

1/2 tbsp oyster sauce

1/2 tsp chicken stock powder

1 tsp sesame oil

1/4 tsp salt

1/2 tsp sugar

1/8 tsp pepper




4 cloves garlic, finely chopped

3 tbsp vegetable oil




Chinese dried black mushrooms, stems removed

1 cup warm water

2 cloves garlic, lightly crushed with the back of a knife

1 1/2 cups water

1 tsp chicken stock powder

1 1/2 tbsp oyster sauce

2 tsp soy sauce

1 tsp mushroom flavoured soy (optional)

Salt and pepper, to taste

1/2 tbsp cornstarch dissolved in 2 tbsp water




1 tbsp thick dark soy sauce (Cheong Chan brand thick caramel)

1/2 tbsp soy sauce

1 tsp sesame oil

1/8 tsp salt (or to taste)

1/2 tsp sugar

2 tsp prepared garlic oil


Serve with pickled peppers







3 tablespoons oil

1/2 pack (120g) Malaysian instant curry paste (you can get it at AsianSupermarket365.com)

2 cups chicken stock (1 can)                                           

2 cups water

2 stalks lemongrass (white part only, pounded)

5 kaffir lime leaves (optional)

10 tofu puffs, cut into pieces

1/2 cup evaporated milk

1/2 cup coconut milk

Salt to taste



Yellow noodles


Bean sprouts

10 shrimp, peeled, deveined, and cooked

3 hardboiled eggs, quartered

Fish cakes, cut into pieces



In a stockpot, add the oil and sauté the instant curry paste until aromatic. Add the chicken broth, water, lemongrass, kaffir lime leaves, tofu puffs and bring the stock to boil.


Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer. Rinse the yellow noodles, drained and set aside. Soak the dry vermicelli with some warm water until soft, drained and set aside.


To assemble a bowl of laksa for serving, bring to boil some yellow noodles, vermicelli, and a handful of bean sprouts. Drain the noodles and transfer to a serving bowl. Top the noodles with 23 shrimp, a few pieces of fish cake, and 12 egg quarters. Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.


Serve immediately.


Chicken and Beef Satay


1 large red onion, chopped

2 large garlic cloves, chopped

3 stalks lemon grass, chopped

1/2 cup soy sauce

1 tablespoon peanut oil

1 tablespoon ground turmeric

 1 1/2 teaspoons brown sugar

1 teaspoon ground cumin

1 teaspoon ground ginger

salt and black pepper to taste

1 pound skinless, boneless chicken thghs - pounded thin

1 pound beef, boneless - pounded thin

24 wooden or bamboo skewers



In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.


About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.


Remove the chicken thghs and beef from the bowl, and discard the used marinade. Cut each chicken thighs in small cubes on the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken and beef is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.


Grilled and Marinated Flank Steak with Chimichurri Sauce



Marinated Steak:

1 1/2 cups dry sherry

1/2 cup sherry vinegar

1 cup thinly sliced red onion

2 tablespoons minced garlic

1/2 cup olive oil

One 1 1/2 to 2 pound flank steak

2 teaspoons salt

1 teaspoon freshly cracked black pepper



2 tablespoons extra virgin olive oil

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano leaves

1 tablespoon minced garlic

1 tablespoon red wine vinegar

1/2 teaspoon crushed red pepper

3 tablespoons vegetable oil

1 medium red onion, thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1/2 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste


Garlic Smashed Potatoes:

1/2 cup olive oil

2 tablespoons minced garlic

1 1/2 teaspoons chopped fresh rosemary

2 pounds baby red bliss potatoes (no

larger than 2 inches each), scrubbed well

1 teaspoon kosher salt

1/4 teaspoon freshly ground coarse black pepper


Chimichurri Sauce:

1 cup extra virgin olive oil

2/3 cup sherry vinegar

2 tablespoons freshly squeezed lemon juice

1 cup chopped fresh flatleaf parsley

1/4 cup chopped fresh basil

3 tablespoons minced garlic

2 tablespoons minced shallots

1 tablespoon chopped fresh oregano

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon crushed red pepper





For the steak: In a shallow nonreactive bowl that is large enough to hold the steak, combine the sherry, sherry vinegar, red onion, garlic, and olive oil. Stir to blend well. Lay the steak in the marinade and turn so that it is coated on both sides. Wrap the bowl loosely in plastic wrap and refrigerate overnight, turning the steak occasionally.


Preheat a grill to high.

Remove the steak from the marinade (discard the marinade), and season the steak with the salt and pepper. Grill the steak for 4 to 5 minutes per side for medium rare.


Remove it from the grill and let it rest for 5 minutes. Then thinly slice the steak across the grain to serve.


For the Chimichurri:


Combine the olive oil, vinegar, lemon juice, parsley, basil, garlic, shallots, and oregano in a food processor, and pulse until well blended (do not puree). Stir in the kosher salt, black pepper and crushed red pepper. Transfer the sauce to a nonreactive bowl, cover it with plastic wrap, and set it aside for at least 2 hours and up to 6 hours at room temperature. (The sauce will keep in an airtight nonreactive container in the refrigerator for up to 3 days.)



For the piperade: Combine the olive oil, parsley, oregano, garlic, vinegar and crushed red pepper in a small bowl with a whisk.


Heat the vegetable oil in a large saute pan over medium high heat add the onions and cook stirring until softened, about 5 minutes. Add the bell peppers, salt and the black pepper and continue to cook,  stirring as needed until tender, about 5 minutes longer. Remove from the heat. Transfer the peppers and onions to a mixing bowl and toss with the herb mixture. Season with additional salt and pepper to taste.



Grilled Smashed Potatoes:

For the potatoes: Stir the olive oil, garlic, and rosemary together in a small bowl and let it sit at room temperature for at least 15 minutes for the flavors to infuse. Preheat a grill to medium high.


Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and

cook until the potatoes are tender when pierced with the tip of a knife, about 12 minutes. Drain the

Potatoes, discarding the water. Using a towel wrapped around the palm of your hand, gently smash each potato until the skin breaks, while trying to keep the potato whole (leaving it about 1 inch thick). Transfer the potatoes to a baking sheet. Generously brush both sides of the potatoes with the olive oil

mixture, and season both sides with the salt and pepper. Place the potatoes on the grill and cook until grill marks appear and the potatoes are nicely caramelized, 3 to 4 minutes per side.

Lechon Kawali (Filipino Crispy Fried Pork Belly)



Filipino lechon kawali is one of the great pork dishes of the world, and the only hard thing about making it is waiting for the boiled pork belly to air-dry in the fridge overnight before being fried until intensely crisp and crunchy on the outside and meltingly tender within.


Why this recipe works:


Salting the pork liberally and allowing it to air-dry in the refrigerator overnight after boiling results extra crispiness.


Cutting the pork into 3/4-inch slices creates the right balance between crispy outsides and juicy interior.



2 pounds boneless skin-on pork belly, cut in half

8 medium cloves garlic, smashed

2 bay leaves

1 tablespoon black peppercorns

1/2 cup soy sauce

Kosher salt

Canola or peanut oil, for frying

Rice or cane vinegar, preferably spicy, for dipping




Place pork belly, skin side down, in a large pot and add enough water to completely submerge meat. Add garlic, bay leaves, peppercorns, and soy sauce. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Cover and cook until pork skin can be pierced with a knife with no resistance, about 1 hour. Transfer pork to a wire rack set in a rimmed baking sheet and season liberally with salt all over. Refrigerate pork until skin has completely dried, 6 hours or overnight.


Remove pork from refrigerator and cut into 3/4-inch slices.


Fill a wok or Dutch oven at least 4 inches oil and heat to 375°F over high heat. Working in batches, fry pork until deeply browned and skin has bubbled and crisped, 7 to 10 minutes. Transfer pork to a paper towel-lined plate and season with salt to taste. Cut pork slices into 1/2-inch pieces. Serve immediately with vinegar for dipping.



Korean Short Rib Tacos KOGI TACOS

Korean BBQ Short Ribs:

3 pounds flanked-style beef short ribs
1 cup soy sauce
1/2 cup brown sugar
1/3 cup Mirin
1/4 cup sesame oil
6 cloves garlic
6 scallions
2 teaspoons fresh peeled ginger

Korean-Style Slaw:

3 cups Napa cabbage, chopped
1 cup Diakon, diced into matchsticks
1 cup bean sprouts
6 scallions, diced
3 tablespoons cilantro, chopped
1 lime, juiced
2 tablespoons soy sauce
1 tablespoon Mirin
1 tablespoon Sriracha or chili pepper sauce
1 tablespoon extra virgin olive oil

For assembly:
10-15 yellow corn tortillas

Begin by cutting off excess fat from the short ribs. You can also remove the membrane under the bone side of the rib. Place in a large flat dish or in a zip-top bag.

In a food processor, blend together soy sauce, brown sugar, mirin, sesame oil, garlic, scallions and ginger. Reserve 1/2 cup of sauce and store in an airtight container in the refrigerator. Pour the rest of the sauce over the short ribs, ensuring all ribs are covered. Seal tightly and allow to marinate in the refrigerator for up to 24 hours.

To prepare the slaw: Place Napa cabbage, Diakon, spouts, scallions and cilantro together in a medium to large bowl. In a small bowl, whisk together lime juice, soy sauce, Mirin and Sriracha. Slowly whisk in olive oil. Pour dressing over vegetables and toss to coat. Store covered in the fridge until ready to serve.

Reduce the extra marinade ingredients in a small saucepan over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl to drizzle on tacos.

Heat your grill to 550° F or so**. The intent here is to flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the grill. Cook for three minutes and flip. Cook an additional three minutes, wrap in foil and set aside.

Lower grill heat to medium. Place corn tortillas on the grill. Flip after 45 seconds. Grill for another 45 seconds and remove.

Cut short ribs into strips, avoiding the bones. Assemble your Korean tacos: Corn tortilla, barbecued short ribs, a drizzle of Korean barbecue sauce, Napa cabbage slaw and extra sriracha to match your tastes. Serve immediately.


Cena Completa de Carnitas de Puerco




Servings: 6



2 pounds boneless pork shoulder


1 1/2 to 2cups freshly rendered pork lard (you can buy good-quality lard from a local butcher or Mexican market; I don't recommend the hydrogenated lard that's sold in bricks)

3serranos (or 2 jalapeños) stemmed, seeded if you wish

10 unpeeled garlic cloves

4 1/2cups cooked beans (and kind you like), drained, cooking liquid reserved (this is the quantity you'll get from three 15-ounce cans)

115-ounce can fire-roasted tomatoes, drained

1/2cup chopped cilantro (divided use)

3 or 4limes (divided use)

3ripe avocados, pitted, flesh scooped from the skins

2dozen corn tortillas



Cut the pork into 2 ½- to 3-inch pieces and sprinkle generously on all sides with salt. Scoop the lard into a 6-quart slow cooker and turn on high.  When the lard is melted, fit in the pork in a single layer (there should be few gaps between the pieces and they should be barely covered with the fat).  Cover and cook until thoroughly tender, about 3 hours.  Turn off, uncover and let cool while you prepare the accompaniments.


In a very large (12-inch) non-stick or seasoned cast-iron skillet over medium heat, roast the chiles and unpeeled garlic, turning regularly until they are softened and blackened in spots, about 10 minutes for the chiles, 15 minutes for the garlic.  Cool, then slip the garlic from its skins and put into a food processor. Pulse the garlic until it’s finely chopped.


Set the skillet over medium heat and spoon in a few tablespoons of the pork fat from the carnitas.  Add the beans and 1/3 of the chopped garlic.  Mash with an old-fashioned potato masher or back of a large spoon until as smooth as you like—I like mine to retain a little texture—adding bean cooking liquid (or water) a few tablespoons at a time until the beans have a slightly soupy consistency.  Scrape the beans into a serving bowl, cover with a piece of foil and keep warm in a very low oven.


Divide what remains of the garlic between 2 medium serving bowls.  Without cleaning the processor, pulse the chiles until finely chopped.  Divide between the two bowls.


Again, without washing the processor, pulse the drained tomatoes until they resemble salsa texture.  Scrape into one of the bowls with the chile and garlic. Stir half of the cilantro into the tomato salsa bowl and season with a tablespoon or two of fresh lime juice. Thin the salsa with a little water if it needs it, then taste and season with salt, usually about a ½ teaspoon.


Scoop the avocados into the other bowl and mash with the potato masher or back of a spoon until smooth or chunky—whatever your favorite guacamole texture.  Stir in the remaining cilantro and squeeze in a little fresh lime juice—1 tablespoon is usually enough to brighten the flavors.  Taste and season with salt, usually about a ½ teaspoon.


Cut the remaining limes into wedges and scoop into a serving bowl.


Remove the pork to a cutting board, leaving behind as much fat as possible.  (You can refrigerate the lard to use for another round of carnitas, to season beans or fry potatoes or the like.) Shred the carnitas into very large, coarse pieces.  Set the cleaned bean-cooking skillet over medium heat. When the pan is very hot, spoon in enough carnitas-cooking fat to film the bottom generously.  Scoop in the pork, spreading it out evenly over the bottom of the pan.  Cook undisturbed for a couple of minutes, until it is richly browned and releases itself from the bottom of the pan.  Gently turn the pieces to brown the other side. Remove to a plate lined with paper towels.  Sprinkle with salt (coarse salt is welcome here, if you have it). Serve on a warm platter with the beans, salsa, guacamole, lime wedges and warm tortillas.


Pork Carnitas Taco’s New York Style


1 lbs Pork cubed


Pork Sauce

Lime Juice,

Orange Juice,

Black Pepper,

Garlic cloves

Cayenne Pepper, for color



Spicy Avocado Tomatillo Garlic Sauce

5 quartered Tomatillos

2 Avocados

3 Garlic cloves

1 bunch Cilantro

Onion chopped


2 Serrano peppers



Diced onion

Chopped cilantro

Shredded Queso Fresco cheese



Take sauce and blend into meat well. Cook Pork for 3 hours in oven at 300F.  In blender blend meat sauce. In blender take everything for Avocado sauce blend well. Once pork is done take a hot skillet and heat the cooled pork. Place cooked pork meat into two corn tortillas and place avocado sauce over tacos with chopped cilantro and diced onion. Serve with a wedge of lime.

Singapore Chili Crab



Ingredients for Singapore Chili Crab:

1 lb (450g) soft shelled crabs* or dungeness crab*

Dungeness crab is the most preferred in the U.S.

4 tbsp plain flour if using soft shelled crabs

3 tbsp vegetable oil*

8 cloves garlic, roughly chopped

8 fresh red chilli, roughly chopped

1 egg

2 spring onions (scallions), cut into finger length

1 tsp freshly squeezed lime or lemon juice

1 small bunch coriander plant (cilantro)

*For soft-shelled crabs, oil for deep frying 

Mix together for Sauce

1 cup of water, 5 tbsp tomato kethup, 1 1/2 to 3 tbsp sugar, or according to taste, 1 1/2 tsp cornflour, 1 tsp pounded brown preserved soya beans or dark miso (optional), 1/4 tsp salt



Heat the oil in a wok or shallow saucepan over high heat. 


Add garlic and stir-fry for 1 minute. 


Add the chili, stir-fry till fragrant. For mud crabs, add at this stage. Fry well till shells start turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red. 


Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and stir in scallions. 


For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden brown and crispy. Make the sauce as above, but omit the mud crabs. 


Toss soft shelled crabs in sauce just before serving.

Portuguese Cozido - Cozido à Portuguesa recipe




500 g beef

350 g pig ear

500 g pork spare ribs

500 g pig’s forefoot

1 meat sausage

1 flour sausage

1 black pudding

3 carrots

6 medium sized potatoes

3 turnips

1 Portuguese cabbage

500 g rice





1. Boil the beef, previously seasoned with salt, in a large saucepan with plenty of water. In another

saucepan boil the pork meats, seasoned also with salt.


2. Once the meats are cooked, keep them in a hot place and use half of the water used to boil the beef to cook the vegetables and the sausages, placing first the sausages, the potatoes, the turnips and the

carrots and add the cabbage just before they are ready so that the cabbage does not overcook. Don’t

forget to prick the sausages before placing them in the saucepan.


3. Use the other half of the water to prepare the rice. As soon as the water boils, add the rice and let it

cook for about 12 minutes, seasoning with salt. Meanwhile, cut the meats in pieces and slice the the sauasge.


4. At last, enjoy this cozido à Portuguesa recipe with a good and full bodied red wine, preferably red wine.


Cozido Stew Meat


1 pound of beef
1/2 chicken
150 grams of green beans
2 carrots
2 turnips
1 savoy cabbage
2 portuguese cabbage, kale
6 potatoes
1 smoked meat sausage (chouriço)
1 blood sausage (morcella)
2 onions



Place the beef, chicken, and sausages in boiling water enough to cover all. After boiling again, scoop any foam off the top and allow it to continue to cook at a low boil. Add salt to taste, along with the onions, carrots and turnips.


As each item cooks, remove it from the broth into a separate dish, and cover with a small amount of the broth. When everything has cooked thoroughly, pass the remaining broth through a strainer. Cook the rice in 2.5 to 3 dl of the broth with the mint sprig. Add the beans and cabbages to the remaining broth and allow all to cook.


Place the cabbage into a platter. Slice the beef, chicken, and sausages and place on top. Garnish the dish with the remaining vegetables.


You are now ready to serve! Enjoy!


Bifana (Portuguese pork cutlets)



1 1/2 lbs boneless pork cutlets, cut very thin

1 1/4 cups dry white wine, divided

1/4 cup white wine vinegar

2 cloves garlic, minced

1 bay leaf, crumbled

3/4 teaspoon pimiento, paste divided ( available in Portuguese food stores)

1/2 teaspoon spanish paprika, divided

1/4 teaspoon whole black peppercorn, crushed

1/4 teaspoon whole cloves

1/4 teaspoon piri-piri, sauce ( or Tabasco sauce, if necessary)

2 tablespoons lard



Rinse the pork cutlets and then pat dry with paper towels.


Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl.


In a mixing bowl, combine one cup of the wine, the vinegar, garlic, bay leaf, 1/2 tsp of the pimento paste, 1/4 tsp of the paprika, peppercorns, cloves and piri-piri sauce.



Pour this over pork, make sure all meat is coated, and seal the bag.


Refrigerate for several hours or overnight, turning bag over in bowl frequently.


Bring meat to room temperature before cooking.


To cook, remove pork from marinade and lightly pat pork dry with paper towels.


Heat a skillet over medium-high heat and melt lard, then cook pork in batches in hot lard; if your pork is thin it will likely only take a minute per side, at the most.


When all the pork has been sautéed, drain off the fat and add the remaining wine (1/4 cup), remaining pimento paste (1/4 tsp), remaining paprika (1/4 tsp) to the skillet, as well as salt and pepper to taste.


Bring this to a boil, stirring the pan to get up any brown bits.


Return all the pork to the skillet, reduce heat to low, and cook for about another minute.



Thai Fish Cake (Tod Mun Pla) Recipe




Serves 2 | Prep Time: 10 Mins | Cook Time: 10 Mins



8 oz fish paste (I used store-bought frozen fish paste)
1/2 egg, beaten
2 tablespoons Thai red curry paste (Mae Ploy brand or Maesri brand)
5 snake beans or long beans, thinly sliced
5 kaffir lime leaves, cut into fine thin strips



In a small bowl, mix all the ingredients above to form a smooth fish paste. Make sure the red curry paste is well blended with the rest of the ingredients.


Heat up a pot of oil. Wet your hands and pick up the fish paste (about the size of a ping pong ball). Use your fingers and palms to flatten it and make it into a patty. Drop it into the cooking oil and fry till golden brown. Repeat the same for the rest of the fish paste. Alternatively, you can prepare all the fish paste first and then deep fry all of them at once.


Serve the fish cakes hot with Thai cucumber salad.

The perfect Som Tam


Serves 4


2 tbsp dried shrimp, rinsed

3 tbsp roasted peanuts

2 garlic cloves

Pinch of coarse salt

2-6 whole bird’s eye chillis, depending on degree of bravery

3 snake beans or 12 French beans, cut into 1cm lengths

10 cherry tomatoes, halved

1 lime cut into wedges, plus 3 tbsp lime juice

275g green papaya (about 1 medium fruit)

1 tbsp tamarind water

2 tbsp fish sauce

3 tbsp shaved palm sugar


Put a small frying pan on a medium-high heat. Rinse the shrimp, pat dry and then dry fry for about four minutes until crisp. Tip out and toast the peanuts until browned, then tip out, roughly chop and set aside.


Mash the garlic with a pinch of coarse salt in a pestle and mortar, then add the shrimp and two thirds of the peanuts and crush to a rough paste. Add the chillies and merely bruise (unless you want it really spicy, in which case pound away).

Add the beans, tomatoes and lime wedges to the mortar and roughly bruise with the pestle, then scoop the lot out into a bowl (unless you have a very large pestle and mortar in which case you can leave them in).


Peel the papaya and cut into narrow matchsticks; a julienne peeler or mandoline is ideal, but you can use a sharp knife if not. Working in batches if necessary, lightly bruise in the pestle and mortar then add to the bowl.


Mix the lime juice, tamarind water, fish sauce and sugar in the mortar until the sugar has dissolved, then taste; it should be a balance of sour, salty and sweet. Adjust as necessary.

Toss the dressing and the salad ingredients together, making sure the peanut paste is well distributed, and sprinkle with the remaining peanuts before serving.




300 g pork belly (0.66 lb)

200 g shrimp 15 pcs

200 g rice vermicelli “bún”

15 pieces rice paper

1 tsp salt

Fresh greens: Lettuce, mint leaves, cilantro, garlic chives, cucumber

1 tbsp vegetable oil

1 tbsp minced garlic

5 tbsp Hoisin sauce

5 tbsp pork broth / water

1 tbsp peanut butter

1 tbsp sugar



Bring a sauce pan half-full of water to a rolling boil over high heat, add the pork belly together with a teaspoon of salt. When it boils again, turn heat to medium low and cook for 25-35 mins depending on how thick the cut of pork is. Keep the broth for later use. The pork is cooked if you see no pink water running out when piercing it with a chopstick. Soak the meat in cold water for 5 minutes to avoid it from blackening. Drain and let cool. Then cut into thin slices.

Fry the shrimps without any oil on medium heat for 1-2 minutes until they turn orange. Let cool and peel. Slice each shrimp lengthwise into 2 halves. Remove the black line if any.

Cook rice vermicelli in boiling water for 3 to 5 minutes following package instructions and drain. Rinse under cold water to stop the cooking process.

Rinse the fresh greens well and drain. Cut the cucumber lengthwise into thin 7 x 3 cm (3 x 1 inch) slices.

To make the dipping sauce, heat 1 tbsp vegetable oil in a small sauce pan on medium high heat, then fry 1 tbsp minced garlic till golden brown. Then add Hoisin sauce, pork broth, peanut butter and sugar. Stir well and simmer on low heat for 1-2 minutes until thickened. Transfer to condiment bowls and top up with minced fresh chili and crushed peanuts.

To assemble the roll, place the cooked rice vermicelli, shrimps, pork, fresh greens and sliced cucumber on the plates. Also prepare a pan of luke warm water to soften rice paper and a flat work surface (like a cutting board or a large plate) for the rolling job. Dip a rice paper in water to thoroughly soak (This dipping motion should take no more than 2 seconds). Gently shake off the excess water and lay it on the flat surface. Place the fresh vegetables in a row on the lower/upper third of the rice paper, leaving about 2 inches on both sides. Also lay some vermicelli, 2 pork slices, 2 shrimp halves on the rice paper. Keep the orange side of shrimps facing down. Starting from the end with vegetables, roll 1-2 rounds first until you reach the center of the rice paper, then fold both sides inwards. Then continue rolling until reaching the other end. You can also include some garlic chives at the end to give the roll a little “tail”.

To serve, dip the salad roll in the dipping sauce or spoon some sauce onto the roll and have a bite. You can also cut the rolls diagonally in half to make it more manageable.

1. You can replace pork belly with pork loin or pork shoulder to reduce fat.
2. To save you the rolling task, let everyone sit around the table and make their own rolls while dining. It’s more fun and interactive that way. Experiencing the rolling skill is a great part of learning the Vietnamese dining culture.
3. The rolls should be served within 2 hours after wrapping. If you are going on a picnic, you can wrap the rolls in plastic wrap so that the rice paper won’t dry out or stick to each other. This way they can be kept for a few hours longer.







2 tbsp minced garlic

2 tbsp shallot thinly sliced

2 tbsp lemongrass minced

500 ml coconut juice

1 egg plant bite-sized & soaked in salted water

2 stalks lemongrass smashed

500 g shrimps peeled but tails on

500 g squid cut into rings

Fresh greens platter bean sprouts, garlic chives, mint, cilantro, mint, perilla, water spinach, banana blossom

3-5 red chili pepper

2 lime

500 g roasted pork chopped



To prepare water spinach, detach the tender leaves and tops and save them for the fresh green platter. Just slide the rod of a water spinach splitter into a stem and then push the stem through the blades. Put the shreds in a bowl of cold water for 5-10 minutes and they will become curly and crunchy. 

In a large soup pot, sautée the minced garlic, shallot and lemongrass until fragrant. Add the pork belly (optional) and stir-fry until it is no longer pink. Then add coconut juice and 3 liters water (or pork broth). Discard the leftovers. Bring to a boil. Add egg plant and lemongrass stalks. Adjust the soup to taste with sugar and chicken stock.

Place the shrimps, and squid into a basket and submerge into the boiling broth until cooked. 

In a serving bowl, place a handful of rice vermicelli. Top with the cooked seafood and ladle the soup over. Add roasted pork. Serve hot with the fresh vegetable platter, chili and a lime wedge.

Tilapia Fish Tacos


4-6 Tilapia fillets, thawed

Old Bay seasoning

1/2 cup sour cream

1 Tbs. lime juice

Several teaspoons of adobe sauce from chipotle peppers

Palmful of chopped fresh cilantro

Slaw mix

Corn tortillas

Cojita cheese, shredded – if desired


Sprinkle the fish with Old Bay seasoning.  I used a George Foreman grill to cook the fish.  You could cook it in the oven or a skillet though.  In the oven, it will take about 20 minutes.  The fish will cook in less time in a skillet.  It’s done when it flakes easily with a fork.

For the sauce, stir the sour cream, cilantro, adobe sauce and lime juice together.  I just used a spoon to dip out the sauce from the can.  I used about 3 spoonfuls.  The adobe sauce is spicy, so add according to how much heat your family likes.  I froze the rest of the sauce and peppers for another dish.

Cut the fish into pieces.  Assemble the tacos by layering the fish, slaw and sauce on warmed corn tortillas.  You can also add Cojita cheese, tomatoes or avocado if you like.  I used 4 fillets and that was just enough for 5 of us, but one child only ate one taco.  All the rest of us had more.  Also, we had just enough sauce to go around.  If you’re serving more people, you’ll probably want to make more sauce. 


Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw




For the Garlic Cilantro Lime Sauce

¼ cup oil

¼ cup water

½ cup chopped green onions

½ cup cilantro leaves

2-3 cloves garlic (less if you're sensitive to garlicky things)

½ teaspoon salt

juice of 2 limes

½ cup sour cream


For the Shrimp Tacos

1 lb. shrimp, peeled and deveined, tails removed

1 teaspoon each chili powder, cumin, and southwestern seasoning (see notes)

¼ teaspoon cayenne pepper (more or less to taste)

2-3 cups shredded green cabbage

8 small corn tortillas

1-2 avocados

Cotija cheese and additional cilantro for topping

lime wedges for serving



Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.


Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.


Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.


To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.



For the three spices, I used chili powder, cumin, and a store bought southwestern seasoning mix. I would say the chili powder and the cumin are must-haves for the color and flavor, but then just add whatever else you like or have in your spice cabinet from there. If you don't have a seasoning mix that's salted, be sure to add salt and pepper.

Delicious Beef Tongue Tacos




1 beef tongue

1/2 white onion, sliced

5 cloves garlic, crushed

1 bay leaf

salt to taste

3 tablespoons vegetable oil

 5 Roma tomatoes

5 serrano peppers

salt to taste

1/2 onion, diced

2 (10 ounce) packages corn tortillas




Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.


Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat.


Chicken Tacos



1 medium onion, cut into wedges, keeping root intact

2 garlic cloves, finely chopped

1 pound skinless, boneless chicken thighs

1 tablespoon cumin seeds, coarsely crushed

1 tablespoon vegetable oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 corn tortillas, warmed (for serving)

2 avocados, sliced (for serving)

Charred Tomatillo Salsa Verde (for serving)

Cilantro sprigs, sliced radishes, and lime wedges (for serving)




Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.


Let chicken rest 5 minutes before chopping up. Serve with tortillas, avocados, Charred Tomatillo Salsa Verde, cilantro, radishes, and lime wedges.


Halibut or Cod Fish Tacos





2 Hass avocados—halved, pitted and peeled

1/4 cup low-fat sour cream

1 small jalapeño, seeded and thinly sliced

2 tablespoons minced red onion

2 tablespoons chopped cilantro

5 tablespoons fresh lime juice

Kosher salt and freshly ground pepper

1 small head of Napa cabbage, shredded (4 cups)

2 tablespoons vegetable oil, plus more for brushing

2 pounds thick cod or halibut into 1inch-wide strips

Ten 7-inch flour tortillas, warmed

2 medium tomatoes, thinly sliced

Hot sauce, for serving

Lime wedges, for serving




Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.


In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.


Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.

To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.


Ribeye Steak Tacos



Rib eye Steak Tacos are tender, taste delicious and are a great way to use some of those steak leftovers from the night before. serves: 1-2




½ lb Rib eye Steak, thinly sliced

¼ Onion, sliced thin & sautéed

1-2 cups Lettuce, shredded

½ Tomato, diced

½ Avocado, sliced thin & mixed with ¼ cup of sour cream

2 tbs Cilantro, chopped

6" Soft Flour Tortillas

1-2 tsp Sour Cream per taco

Hot or Mild Taco Sauce, to taste

Pico de Gallo




Mise en place

Grill or fry rib eye steak (or similar cut of meat) and slice thin.

Slice onions thin and sauté.

Shred lettuce.

Pico de Gallo

Dice tomatoes.

Slice avocado.

Chop cilantro.

Put tacos together

Heat tortillas.


Add rib eye, topped with onions, lettuce, tomato, cilantro, avocado, Pico de Gallo and sour cream.

Serve with yellow or Spanish rice.



This recipe was prepared with ½ lb of Ribeye Steak left-over from the previous evening.


Rib Eye Steak Stir-Fry



16 oz. beef (ribeye)
3 green onion, julienne
2/3 cup red peppers, julienne
½ pound broccoli Floweret’s

1 oz. snow peas
1 oz. celery, thinly sliced
1/2 ea. lime, juiced
4 oz. soy sauce
1 oz. rice vinegar
1 to 2 oz. chicken stock
2 ea. sesame bread sticks
1/2 oz. oil, sesame smoked



Heat sesame oil in sauté pan to smoke point, then add the beef. Sauté, turning frequently, until cooked nearly through. Pour off about half of excess oil. Add red peppers first, then remaining vegetables and sauté. Deglaze with lime juice, add soy, vinegar, stock, and 2/3 of the green onion with liquid.  Center bowl with sauce, meat, and vegetables on it. Garnish with remaining green onions and bread sticks. Serves 2.


Southwestern Seasoning:
2 tbsp. pasilla powder
2 tbsp. paprika
1 tbsp. ground coriander
1 tbsp. garlic powder
1 tbsp. salt
2 tsp. ground cumin
1 tsp. cayenne pepper
1 tsp. crushed red pepper flakes
1 tsp. black pepper
1 tsp. dried leaf oregano


Southwestern Seasoning Preparation:

Combine all ingredients thoroughly and store in an airtight jar or container. Yields 1 cup.


Tangy Alaskan King-Crab Legs in Ginger




1 kg fresh Alaskan King-Crab legs 5 tbs.

Clarified butter

1 medium onion sliced

1 bunch green onion finely chopped (1/2 Cup)

4 hot green chilies chopped

1 tbs. garlic paste

4 tbs. chopped ginger root

1 tbs. red curry paste

1 large tomato diced

1 tbs. tomato paste

¼ cup fresh coriander stems chopped

1 tsp. Palm sugar

1 fresh lime

1 tbs. fresh coriander leaves


Method: Cut the crab legs into 3” long pieces. In a wok heat the butter and stir-fry the crab legs for about 4 minutes stirring them constantly. Remove and drain the fried legs and place them aside in a plate. In the same wok with the drained butter add onion, green chilies, garlic paste, ginger root, red curry paste, soy sauce. Mix all the ingredients well and sauté for about 3 to 5 minutes. Add the diced tomatoes and the paste along coriander stems. Stir it well and add the sugar.


Continue to cook the mixture, occasionally stirring until the fat starts to separates from the sauce. Please note that there is no need to add salt as the legs already have the salt from the sea. Next add the legs into the wok and mix well to ensure all the legs are well coated with the glaze and as soon as the legs get nicely warmed immediately plate it to a serving platter, squeeze the juice of a lime all over and garnish it with coriander leaves. Serve this succulent delight hot with steamed rice.


When indulging in this delicacy, please be fore warned that you may discard your knife and fork as this is something that has to be enjoyed with your hands. The legs turn out so tasty that you’ll be tempted to give “finger licking good” a new meaning. The best part is when you are about to clean the wok, as you’ll surely want to wipe it clean with a piece of bread. This is the true joy of cooking and enjoying good food at home with your loved ones and friends.


Creamy Shrimp and Candied Walnuts



1 can sweet and condensed milk

½ cup Kewpie Mayo

¼ tablespoon red pepper flake

½ tablespoon garlic salt

1 cup vegetable oil

1 pound of shrimp

Tempura batter



1 cup water

2/3 cup white sugar

1/2 – 3/4 cup walnuts




Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a parchment covered cookie sheet to dry.


Dip shrimp in tempura batter and fry.


In a medium serving bowl, stir together the mayonnaise and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.


Argentine Chimichurri Sauce




2 cups packed fresh Italian parsley leaves

4 medium garlic cloves, peeled and smashed

1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)

1/4 cup red wine vinegar

1/2 teaspoon red pepper flakes

1/2 teaspoon kosher salt

Freshly ground black pepper

1 cup extra-virgin olive oil

2 pounds flake steak with  excess fat trimmed


1. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a

food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping

down the sides of the bowl with a rubber spatula as needed, about 1 minute total.


2. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a

few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up

to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will

keep in the refrigerator for up to 1 week


In Argentina, where grilled beef (“asado”) is an art form, chimichurri is an essential condiment—meats,

like this Grilled Tri-Tip, Flank Steak low and slow are never served without it. Here, it’s a bright-green, pesto-like sauce containing herbs, garlic, and tangy vinegar (note that, while fresh oregano adds an earthy punch, dried is an

acceptable substitute). If you can, make the chimichurri a day before serving to give the flavors time to


Red Wine and Oil Sandwich Topping


1/4 cup red-wine vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

Salt and black pepper, to taste

N/A black pepper

1/2 cup extra-virgin olive oil



Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened.

Potato Ole’s Seasoning




4 tsp Lawry’s Seasoning Salt
2 tsp Paprika
1 tsp Ground Cumin
1 tsp Cayenne Pepper



Mix together and coat hot Ole’s why they are cooked.

Plan Italian Sandwich




1/2 large onion, thinly sliced

1 12-inch loaf soft Italian bread

5 tablespoons red wine vinegar

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/4 pound deli-sliced provolone cheese

1/4 pound deli-sliced Genoa salami

1/4 pound deli-sliced boiled ham

1/4 pound deli-sliced mortadella

1/4 pound deli-sliced capicola

1/2 head iceberg lettuce, finely shredded

1/4 to 1/2 cup sliced pickled pepperoncini (optional)

3 plum tomatoes, thinly sliced

1 1/2 teaspoons dried oregano



Soak the onion slices in a large bowl of cold water, 15 minutes.


Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.


Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each red wine vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.


Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

Chicago Italian Beef Sandwiches



Yield: Makes about 10 sandwiches with about 1/4 pounds of meat each.

Preparation time: 20 minutes.


Cooking time: For a 3 pound roast allow about 2 hours to cook and another 3 hours to firm the meat for slicing in the refrigerator if you don't have a meat slicer. You need 90 minutes to cook a 3 pound roast, or about 30 minutes per pound. Actual time depends on the thickness not the weight, but we use weight as a rule of thumb. But remember, you must monitor the progress with a thermometer, not a clock! This is a great Sunday dish because the smell of the roasting beef and herbs fills the house. After you cook it, you need another 30 minutes to chill it before slicing. You can cook this a day or two in advance and refrigerate the meat and juice and heat it up as needed and that's a good strategy. You can even freeze it.




The beef

1 boneless beef roast (sirloin or round), about 3 pounds with most of the fat trimmed off

The rub

1 tablespoon ground black pepper

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon crushed red pepper


The juice

6 cups of hot water

4 cubes of beef bouillon (yes, bouillon, see the explanation below) *


The sandwich

10 soft, fluffy, high gluten rolls, sliced lengthwise but hinged on one side or Italian bread loaves cut widthwise into 10 portions (Gonnella, Turano, and D'Amato are the bakers of choice in Chicago)

3 medium sized green bell peppers

1 tablespoon olive oil, approximately

1 cup hot giardiniera


About the beef 

Top sirloin, top round, or bottom round are preferred in that order. For tenderness, especially if you cannot cut paper thin slices. My friend David Rosengarten, the famous cookbook author and TV chef (get his free email newsletter), uses chuck, a fattier cut, so the meat will be more tender and flavorful. "Luxurious" is the word he used. Problem is that you'll have to chill the pan drippings after cooking in order to skim off the fat.


About the garlic. If you wish, omit the garlic powder and stud the roast with fresh garlic.


* About the bouillon. I have encountered lively debate on the makeup of the juice as I developed this recipe. Some insist you must use bouillon to be authentic, while others use beef stock, veal stock, or a soup base, and simmer real onions and garlic in it. The bouillon advocates have won me over on the authenticity argument, although I must confess, soup base is my favorite. Soup base is stock concentrated into a paste. It usually has salt added. Click here to read more about stocks, bouillons, consommé, etc. Feel free to substitute soup base or, best of all, make your own stock.


Serve with. A green salad with Italian dressing and French fries or tater tots. Kelson says "better to skip this and eat another sandwich."



1) If you wish, you can cut stab the surface of the meat every inch or so and stick slivers of fresh garlic into the meat as does my brother-in-law. If you do this, leave the garlic out of the rub. Otherwise, mix the rub in a bowl. Coat the meat lightly with water to help the rub stick, sprinkle it generously on the meat, and massage it in. There will be some left over. Do not discard it, we will use it in the juice. If you are cooking indoors, put a rack just below the center of the oven. If you are cooking outdoors use a 2-zone setup or a smoker and get it the oven or the indirect side up to about 325°F. Normally we tell you to cook roasts at a much lower temperature to make them tender, but this is a tough cut to begin with and slicing it thin effectively makes it easier to chew. Then it is dunked in hot gravy, which takes it up to the well-done range, so it doesn't matter much what temp you cook it at to begin with.


2) Pour the water into a 9 x 13" baking pan and heat it to a boil on the direct heat side of the grill, on the side burner, or on the stove top. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan and pla ce them both on the indirect side of the grill or in the oven indoors. Place the roast on top of the rack above the juice. Roast at 325°F until interior temperature is about 130°F for medium rare, about 40 minutes per pound (exact time will depend on the cut of meat, its thickness, and how well calibrated your cooker is). This may seem long, but you are cooking over water and that slows things down. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 5, and you can just leave theirs in the juice until it turns to leather if that's what they want.


Beware. This recipe is designed for a 9 x 13" baking pan. If you use a larger pan, the water may evaporate and the juice will burn. If you have to use a larger pan, add more water. Regardless of pan size, keep an eye on the pan to make sure it doesn't dry out during cooking. Add more water if necessary.


Quick and easy shortcut. My wife makes a darn tasty Italian Beef Sangwitch by simply dusting the meat with unmeasured herbs, garlic, salt, pepper, and oregano, and then she browns it on all sides in a frying pan with some olive oil. She then deglazes the pan and that's her gravy. It goes in a pan under the meat in the oven during roasting. I love it (but not as much as I love mine and I hope she doesn't read this).


3) While the meat is roasting (mmmmm, smells sooooo good), cut the bell peppers in half and remove the stems and seeds. Rinse, and cut into 1/4" strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom, about 1 tablespoon. When they are getting limp and the skins begin to brown, about 15 minutes, they are done. Set aside at room temp.


4) Remove the roast and the juice pan. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, and place it in the coldest part of the refrigerator. Let it cool for a few hours, long enough for the meat to firm up. This will make slicing easier. Chill the juice, too, in a separate container. Slice the meat against the grain as thin as humanly possible, preferably with a meat slicer. My wife remembers that her family would cook the roast and take it to the butcher to slice on his machine. That's a good strategy if you don't have a meat slicer but it may be against your local health codes. If you don't have a slicer, use a thin blade and draw it along the meat. If you try to cut downor saw through the crust you will be cutting it too thick.


5) Taste the juice. If you want you can thin it with more water, or make it richer by cooking it down on top of the stove. In Chicago beef stands it is rich, but not too concentrated. Then turn the heat to a gentle simmer. Soak the meat in the juice for about 1 minute at a low simmer. That's all. That warms the meat and makes it very wet. You can't leave the meat in the juice for more than 10 minutes or else it starts to curl up, squeezes out its natural moisture, and toughens. If you go to a beef stand and the meat is really curly, they have committed a mortal sin. At Mr. Beef, for example, I watched them take a handful of cooked beef and dump it into the juice every time they took out enough for a sandwich. This also enriches the juice with meat protein and seasoning from the crust.


6) To assemble the sandwich, start by spooning some juice directly onto the bun. Get it wet. Then lay on the beef generously. Spoon on more juice (don't burn your hand). Top it with bell pepper and, if you wish, giardiniera. If you want it "wet", dip the whole shootin' match in juice. Be sure to have plenty of napkins on hand.


Italian BMT Classic




Genoa salami

Spicy pepperoni

Black Forest Ham

Sliced red onion

Sliced tomato

Banana peppers

Mediterranean Oregano

Oil and red wine vinegar

Salt and pepper to taste

Freshly baked Italian bread



Spread oil and vinegar on both sides of the bread. Top with meat, cheese, peppers and onion. Add Mediterranean oregano, salt and black ground pepper to taste.


Spicy Italian Sandwich




Thick cut Pepperoni


Spicy Capicola with peppers

Provolone cheese

Banana peppers

Sliced red onion

Oil and red vinegar

Salt and ground black pepper 

Italian beard 6-9 inch loaf


Spread oil and vinegar on both sides of the bread. Top with meat, cheese, peppers and onion. Add Mediterranean oregano, salt and black ground pepper to taste.

Italian Hero Sandwich



Spicy Capicola


Genoa Salami

Topped with provolone

Oil and red wine vinegar

Banana Peppers

Sliced Red onion

Mediterranean oregano

Salt and ground black pepper to taste

Italian Bread 7-9 inch loaf



Spread oil and vinegar on both sides of the bread. Top with meat, cheese, peppers and onion. Add Mediterrnen oregano, salt and black ground pepper to taste.

Bangers and Mash




2 pounds fresh veal or chicken sausages (8 large sausages)

2 pounds Yukon Gold potatoes, peeled and diced

1/2 pound of green peas

1 thinlysliced Yellow onion

Kosher salt

4 tablespoons (1/2 stick) unsalted butter, diced

4 ounces crème fraiche

1/2 cup whole milk

2 teaspoons Dijon mustard

2 teaspoons whole-grain or coarse mustard

1 teaspoon dry mustard

1 teaspoon freshly ground black pepper

Fresh parsley, for garnish



Preheat the oven to 425 degrees F Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through. Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan.


 Add the butter, crème fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy. Saute onions until golden brown.


To serve, mound a generous portion of potatoes on a dinner plate and with onion gravy top with onions sausages a side of green peas. Sprinkle with fresh chopped parsley and serve.

Thick Teriyaki Sauce



1/4 cup Teriyaki sauce

1 tablespoon cornstarch

¼ cup water

2 tablespoons of honey



Bring the teriyaki sauce to a boil over medium-high heat. Meanwhile, mix 1 to 1 1/2 tbsp. of cornstarch with 1/4 cup of water. Stir well with a fork to completely combine the cornstarch with the water. Pour the cornstarch and water mixture into the simmering teriyaki sauce, and stir well with a wooden spoon to combine. Add honey to thickening stock.

Shoyu Ramen Soup Base




4 tbsp bacon fat (optional but recommended)
2 medium-sized carrots, peeled and cut into large dice 1⁄2 onion, peeled and cut into large dice
3 green onions, cut into thirds
1 apple, cored and quartered (with skin on)
2 celery stalks, cut into thirds
5 garlic cloves, peeled and left whole
5 dried shiitake mushrooms, broken up into small pieces 1 whole organic chicken
4 medium oxtail sections, roughly 2 inches (5 cm) long
1 lemon, quartered
2 qts (2.2 L) low-sodium chicken stock
3⁄4 cup (175 ml) high-grade soy sauce
4 tsp dashi granules (Japanese stock)
2 tbsp salt
1⁄2 tsp white pepper
1 bay leaf



In a crock pot, slow cooker, large Dutch oven or heavy-duty pot, combine the bacon fat, carrots, onion, green onions, apple, celery, garlic, and dried shiitake mushrooms.


Add the whole chicken, oxtails, and lemon, then pour over the chicken stock, followed by the soy sauce, dashi, salt, pepper, and bay leaf—the stock should almost cover the chicken.


Set the crock pot or slow cooker to high and let cook for 10 hours. If using a large Dutch oven or pot, bring to a boil over a high heat and set in an oven preheated to 200F (90C) for 8–10 hours. When the oxtail meat easily falls off the bone, your soup is done.


With a slotted spoon, remove all of the larger solids and discard. Strain the remaining solids with a finer sieve into a large pot. You should have a light brown, glossy, and fat-rich soup. At this point the stock can be refrigerated for up to 2 weeks or frozen for 1 month.


In a separate saucepan, bring the Shoyu Base to a boil, then lower the heat and let simmer until it’s ready to serve. Right before serving, crank it back up to a boil.


Pour 2 cups soup (475 ml) over each bowl of noodles. Top each bowl with desired toppings.


Tonkotsu Ramen Soup Base



Serves 10
Prep time: 4 hours, plus time to make Chashu
Equipment: 30-quart pressure cooker (always read and follow the instructions provided with your
pressure cooker before you start)

Make in Advance: 
Chashu - recipe found here

Seabura (boiled pork back fat)
11⁄2 lbs (700 g) pork back fat
Water, to cover


Tonkotsu Soup
1⁄2 lb (225 g) chicken feet, cleaned, extra skin removed and nails cut off (approximately 6 feet)
8–10 lbs (3.6–4.5 kg) pork knuckles/trotters, pounded with a mallet to release marrow
1 lb (455 g) potatoes, unpeeled and sliced in big chunks
5 qts (4.7 L) water

Shiodare (salt flavor component)
1 large rectangular piece kombu (about 10 inches/25 cm long), cut into large squares
1 large or 2 small dried shiitake mushrooms, crumbled
1 qt (946 ml) water
2 tbsp bonito flakes
11⁄2 cups (300 g) baby clams
1⁄2 cup (140 g) salt

Shoyudare (soy sauce flavor component)
Equal parts Shiodare and Chashu Braising Liquid (do not assemble until ready to use)



1. Before cooking, you must have the Chashu with its braising liquid on hand to use later.

2. Start making the Seabura: Place the pork back fat in a large pot, cover with water, bring to a boil, and simmer for 4 hours, uncovered.


3. Start making the Tonkotsu Soup: In a separate pot of boiling water, blanch the chicken feet, drain, and then add them to the pressure cooker along with the pork knuckles or trotters and the potatoes. Cover with up to 5 quarts (4.7 L) water, making sure the total volume of water and food combined does not exceed half of the pot.


4. Leave your pressure regulator weight off of the vent pipe. Turn heat to high until steam flows from the vent pipe (this may take up to 20 minutes) and continue to let vent for 10 minutes more to get all of the air out. Maintain high heat setting and place your pressure regulator weight on. Start timing your cooking when the regulator weight begins to jiggle or rock. It may appear as if it is leaking, but this is normal. Regulate the heat so that the weight only jiggles 1–4 times per minute. Start the timer and cook for 1 hour.


5. Start making the Shiodare: In a medium-sized pot, bring the kombu, shiitake, and 4 cups (950 ml) water to a boil. Lower the heat and simmer for 5 minutes. Drain the kombu and shiitake and put the soup into a clean medium-sized pot.


6. Return this drained soup to the stove, add the bonito flakes, and heat to a boil, then simmer for 5 minutes. Drain the bonito flakes and put soup into your other empty pot, pressing the flakes to release all their liquid.


7. Return this drained soup to the stove and add the clams, bring to a boil, then simmer for 5 minutes. Drain the clams and put soup into your other empty pot. Add almost all the salt and whisk in. Note that the salt to soup ratio should be 20 percent, resulting in a very salty soup base or Shiodare. To be exact, before adding your salt, pour the soup into a quart measure and multiply by 20 percent to get the exact salt to add.


8. After 1 hour, take the pressure cooker off the heat and allow the pressure gauge to return to 0 before gently removing the cover. Push down the pork bones to get the bone fat out and make the soup creamier and thicker. Cook on a medium low heat with the cover off for about 1 hour longer, mixing periodically.

9. Directly into your serving bowls, add 1 tablespoon braising liquid and 1 tablespoon Shiodare per serving.


10. Drain and remove the pork back fat that has been simmering. Cut the strips into smaller 2-inch (5 cm) pieces. Into a medium-sized bowl, take a large-holed sieve and push a couple of pieces at a time through the sieve so that you see it come thorugh the other side in small little bits. Repeat until all pieces are pushed through. Your Seabura is ready. Set aside.


11. Strain all of the solids from the Tonkotsu soup in the pressure cooker and transfer the soup to a separate pan and keep warm. Right before serving, crank it up to a boil.


12. Start boiling your water for your noodles and have all of your other components ready. When the noodles are nearly ready, assemble your bowls by adding 1 cup (235 ml) of piping hot Tonkotsu soup to each of your prepared bowls of Shoyudare (Step 9) and 1 tablespoon of the Seabura (Step 10) to each serving portion, then add your noodles and place the sliced Chashu on top along with desired toppings. Congratulations, you've done it. Slurp, swallow, enjoy, repeat.


Shio Ramen Soup Base



Serves: up to 12 servings

Prep time: 45 minutes for making Shio Base, 15 minutes for making broth plus time required to make Ramen Noodles (optional) and topping


Shio Base Ingredients:

1 medium carrot, peeled and chopped

½ onion, peeled, large dice

3 green onions, white part only, chopped

½ apple, peeled, seeded, and chopped  

1 celery stalk, large dice

3 cloves garlic,

5 fresh shitake mushrooms

1/2 cup bacon fat*

1 tablespoon sesame oil

3 teaspoons dashi granules (Japanese stock)

2 tablespoons fleur de sel


Broth ingredients:

Unsalted butter ( 2 tbsp per serving) low sodium chicken or vegetable stock (2 cups per serving)

Mirin (Japanese rice wine) (2 tbsp per serving)

1 large rectangular piece of kombu (about 10” length) – cut into large squares (1 square per serving)

dried shitake mushrooms, crumbled (2 mushrooms per serving) salt as the miso base is very salty.


These components need to be made ahead of time:

Ramen Noodles – See recipe for Homemade Ramen Noodles

Chashu and Marinated Half-Cooked Egg - See Chashu and Marinated-Half Cooked Egg recipe


Recommended Toppings:

negi or green onions, fresh spinach, chashu (pork belly), marinated half-cooked egg, garnish with nori (seaweed) square(s). *  you can omit the bacon fat if you don’t have any but we wouldn’t recommend it. Next time you are cooking bacon in the morning, simply save your fat in a container and refrigerate it! 



1.  In a food processor combine the carrot, onion, green onion, apple, celery, garlic and fresh shitake mushrooms and process until very finely chopped, almost like a paste. It's better to use a food processor, but if you don't have one, finely chop these ingredients by hand.


2.  In a medium size pot, warm the bacon fat and sesame oil over medium high heat. Add the finely chopped vegetables and cook, stirring occasionally, until onions are translucent and apple is tender, 10 to 12 minutes.  Add the dashi and fleur de sel and mix well.


3.  Start making your broth by adding butter to a large saucepan and heat over medium high heat.  Once the butter starts to brown and smells nutty, add the stock, mirin, kombu and crumbled dried shitake mushrooms.  Bring to a boil reduce to simmer, and cook for for at least 15 minutes, then remove solids with a sieve.


4. While the broth is simmering, place a pot of water to boil for your noodles.


5. Add the Shio Base to the broth (depending on the number of people you are serving, it's 3 tablespoons Shio Base to every 1 cup of broth). Lower heat and let simmer until it's ready to serve. Use about 2 cups soup per serving. Right before serving, crank the heat back up to boil.


6.  When the noodles are cooked, drain well and separate out into serving bowls. Pour two cups of your soup over each bowl of noodles and add your desired toppings.


Miso Ramen Recipe




4 eggs

10 oz (285 g) dried ramen noodles

1/2 cup (200 g) fresh or canned bamboo shoots, sliced

1/2 cup (170 g) fresh or canned corn kernels, drained

1/3 cup (80 g) defrosted frozen or fresh spinach

8 cups (2 liters) store-bought or homemade pork or vegetable broth

2 teaspoons instant dashi granules

1 tablespoon soy sauce, or to taste

4 tablespoons fresh miso paste

1 cup (100 g) fresh bean sprouts

1 stalk green onion (scallions), finely chopped

4 teaspoons chili oil (optional)



Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat oil  and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.


Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking. Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.


In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

Texas Roadhouse Chili

2 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium Vidalia onion, diced
3 cloves minced garlic
3 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 pound ground beef chuck
6 links or 1 large Mexican Chorizo - removed from casing
3 tablespoons Worcestershire sauce
2 tablespoons Kitchen Bouquet
1 scant tablespoon hot sauce
1 - 6 oz can tomato paste
2 cups beef broth
1/2 can beer
2-3 bay leaves


To prepare the chili- Heat oil in a large heavy pot over medium- high heat. Add bell peppers, onion, garlic, and sauté until tender, about 6 minutes. Add cumin, oregano, chili powder, and cayenne and continue to cook, another 5 minutes.

Crumble and cook beef and chorizo in a separate saute pan until browned, strain grease and add meat to cooked vegetables. Add Worcestershire, kitchen bouquet, hot sauce and tomato paste. Continue cooking until tomato paste turns nicely brown and caramelized, another 3 to 4 minutes. Add beef broth, beer and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, 1 hour. Season with salt and pepper, to taste.

Serve with sour cream, grated cheese, onion and Homemade Tortilla Chips. Chili can be made 2 days in advance and chilled, covered. Reheat before serving.

Garnish with sour cream, cheddar cheese, diced onions and tortilla strips

Spicy Garlic Lime Chicken




3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon paprika

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/4 teaspoon dried thyme 

1/4 teaspoon dried parsley

4 boneless, skinless chicken breast halves

2 tablespoons butter

1 tablespoon olive oil



 3 chopped garlic cloves (minced)

¼ cup fresh lime juice or more to taste

1 tablespoon Worchester sauce

½ teaspoon ground dry mustard powder


In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large heavy skillet over medium heat. Sauté chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce. Chop the chicken for tacos.


Make extra garlic lime sauce to pour over the tacos.


Chicken Street Tacos



2 grilled chicken breast meat

Garlic Lime Sauce

Shredded lettuce

Pico de Gallo

Crumbled Mexican cheese

4 soft flour tortillas



6 teaspoons garlic powder

6 tablespoons of lime juice



Grill chicken and chop it up. Season with chicken rub, I use Yard Bird Chicken Seasoning rub. Mix the sauce well. Pour over tacos

Tom Yum Gai (Thai Hot & Sour Chicken Soup)




1/2 medium onion, diced

2 green onions, sliced (optional)

2 small tomatoes, cut into eighths

1/2 lb skinless chicken breasts, diced (*) or 8 ounces extra firm tofu, pressed and drained, cubed ( *)

10 canned straw mushrooms

5 button mushrooms, quartered

4 cups chicken stock (*) or 4 cups mushroom stock ( *)

2 stalks lemongrass, cut the stalks diagonally 2-inch long, scored lightly

6 kaffir lime leaves, fresh, scored lightly

6 slices fresh ginger ( approximately 1-inch in diameter, 1/8-inch thick)

3 tablespoons fish sauce

1 1/4 teaspoons chili paste ( Nam Prik Pao, Thai chili paste with soya oil)

2 serrano chilies, thickly sliced (optional)

1 cup fresh cilantro, washed and roughly diced

2 teaspoons sugar

1/4 cup lime juice ( to taste)

2 tablespoons peanut oil



In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent.


Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.


Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.

Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.


Sprinkle with the remaining cilantro and serve with additional lime juice.


Vegetable Tom Yum Soup



10 1/2 cups chicken stock

12 thin slices galangal

6 kaffir lime leaves

3 stalks lemon grass, smashed and cut into 1 inch pieces

3 tablespoons hot chile paste

6 tablespoons fish sauce

9 tablespoons fresh lime juice

6 shallots, thinly sliced

3 plum (Roma) tomatoes, chopped

1 cup sliced button mushrooms

1 1/2 cups thinly sliced bok choy

1 cup thinly sliced carrot

6 sprigs fresh cilantro, for garnish

6 green onions, thinly sliced



Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.


Tom Yum Kai : Spicy and Sour Chicken Soup


5 cups of Chicken Stock
2 cups of Chicken (Breasts or any part that you prefer/ or Prawns), cut
3 cups of Mushroom (Thai Straw Mushrooms are recommended)
4-6 Tablespoons of Lime Juice
4-6 Tablespoons of Fish Sauce
2-3 Tablespoons of Sweet-Roasted Chillies Paste
4-6 of Tomatoes, halved or quartered
4-6 of Red Shallots, halved or quartered
4-5 of Fresh Kaffir lime leaves, roughly torn
2-3 of Fresh Lemon Grass, roughly sliced
1-2 of Galangal, roughly sliced
4-8 of Chillies, roughly sliced or crushed (de-seeded is optional)
2 of Coriander's roots, crushed-just broken with pestle
a pinch of sugar
Thai parsley leaves, roughly cut
Coriander & Spring Onion, roughly cut



Heat the chicken stock in the pot, bring to the boil, add lemon grass, coriander's root, kiffir lime leaves, galangal, wait till aromatic, add chicken, wait till the chicken is cooked through - do not stir, add tomatoes, cook for 2-3 mins, add mushrooms, lower the heat and cook slowly add fish sauce, add sweet roasted chilies paste, liquidize the paste before adding, add a pinch of sugar (only very little, not too much), add lime juice, add parsley leaves and a half part of coriander leaves and spring onion turn off the heat, remove to a serving bowl, sprinkle with the 2nd half part of coriander leaves and spring onion
serve with steamed rice


Oysters Rockefellers



This recipe purports to be a close version of one that supposedly came directly from Jules Alciatore, Roy's father. (It looks way, way better than the one that Roy supplied to Life.) Rather than using bunches of spinach, that so many of the recipes we've seen floating around, it has lots of herbs plus celery leaves, which is true to the rumor that Jules created the dish out of what happened to be lying around the kitchen, including scraps. It seems to me that the secret of this dish is the herbs -- tarragon, of course, and chervil. Use the freshest herbs you can find, and by no means ever used dried herbs for this dish.



Two dozen fresh oysters on the half shell, oyster liquor reserved

1 bunch watercress

8 sprigs flat-leaf Italian parsley

4 green onions (including the green part)

A handful of fresh celery leaves

At least 6 fresh tarragon leaves

At least 6 fresh chervil leaves

1/2 cup dried fresh French bread crumbs (homemade, not out of a can)

12 tablespoons unsalted butter, softened (hey, it's supposed to be "rich enough for Rockefeller"!)

Salt and freshly ground black pepper, to taste

Tabasco or Crystal hot sauce, to taste

2 tablespoons Herbsaint or Pernod (optional)

Rock salt or kosher salt




Mince together the parsley, green onions, celery leaves, tarragon and chervil as finely as you possibly can. Take as much time as you need. Mince them more finely than anything you've ever minced in your life. Mix this together with the bread crumbs and the softened butter into a mortar and mix the whole thing together into a smooth paste, but do leave a little texture to it. (You can do this in a blender or food processor, but you'll leave a lot of it behind, stuck to the inside, and it'll be just easier to do it by hand in a mortar; you'll have an easier time getting it all out, and you'll have the satisfaction of serving something truly hand-made.) Season to taste with salt and pepper, Tabasco or Crystal and, if you like, the Herbsaint.


Preheat your broiler. Lower the top rack to the middle of the oven. Spread the rock salt (preferable) or kosher salt over a large baking sheet; this will keep the oysters level under the broiler, so that they won't tip over. Moisten the salt very slightly. Plant the shells in the salt, making sure they're level. Place one oyster in each shell, plus a little bit of oyster liquor. Spoon an equal amount of the prepared herb/butter mixture over each oyster.


Place the baking sheet on the middle rack and broil until the edges of the oysters have curled and the herb butter is bubbling, about five minutes. Watch carefully to make sure you don't overdo it. Serve immediately.


YIELD: Six servings of four oysters each (regular people-sized serving), or four servings of six oysters each (New Orleanian-sized serving)


Mom’s Bierocks



A German dish, these sweet dinner rolls are stuffed with ground beef, onion, and cabbage. Mom made them from time to time.



2 cups warm water

2 (.25 ounce) packages active dry yeast

1/2 cup white sugar

1/4 cup margarine, softened

1 egg

2 teaspoons salt

7 cups all-purpose flour


1 pound lean ground beef

1 cup chopped onion

6 cups shredded cabbage

1 teaspoon salt

1 teaspoon black pepper

1/4 cup melted butter




Thaw two loaves of frozen bread dough or prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.


In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.

Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.


Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.


Moms Stuffed Cabbage Rolls


1 medium cabbage



1 lb ground beef

2 teaspoons chopped onions

1 teaspoon salt

1 beaten egg

1/2 cup milk

1/2 cup cooked rice



1 (14 ounce) cans tomatoes

1 (14 ounce) cans V8 vegetable juice

1 tablespoon Worcestershire sauce



Prepare the cabbage according to the recipe description.


Combine ingredients for filling. Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold "envelope" fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine. You may find it easier to roll the cabbage around the filling and just "tuck" the ends into the roll with your fingers - whatever works best for you!

Lay flap side down in a heavy Dutch oven.


Combine sauce ingredients - use tomato juice if you don't like V8 - or you may add 1 cup of chicken broth to lessen the tomato flavor; pour over cabbage rolls. Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.


Bigos Recipe




1/2 medium cabbage;

4 cups of sauerkraut;

1 can tomato paste;

1/2 lb bacon sliced;

1 lb pork diced (any parts that can be sautéed is good);

1 lb Kielbasa sausage sliced (optionally substitute with a quality sausage from your butcher);

1 large onion diced;

2 cloves garlic minced;

1 bay leaf;

Optional salt and pepper to taste;



Cut your washed cabbage in thin slices and boil until tender in a pot.


Boil the sauerkraut in another pot in about 2 cups of water. Strain and keep the sour water aside.

Sauté your diced pork in a pan with some cooking oil (lard, coconut oil or butter are good), then set aside.


Sauté the bacon and sausage with the onion and garlic.


In a large pot, combine the cooked cabbage, sauerkraut, sour water, tomato paste, spices and your cooked meats, onion and garlic.


Let simmer for about 1 hour.

Philly Cheese Steak Diavolo



Sub buns or hoagie rolls soft

Thinly slices of ribeye steak 

Provolone or Pepper Jack cheese

Coarsely Chopped onion

Slow roasted Italian sweet Red  and green Peppers

Salt, pepper, and garlic to taste


Shred meat with spatula while seasoning and cooking in a large frying pan or over a grill.

Sear in frying pan over medium-high heat.

Add chopped onions, peppers. Slow roast the peppers olive oil, garlic bulbs, and salt

Warm bread in oven or on stove-top.

Once the meat is cooked shut the burner off mix it all up.

Pepper Jack cheese preferred. Provolone Cheese slices on the bun. Place all ingredients in bun.



Maitake Miso Soup


5 cups dashi

2 cups maitake mushrooms, prepped

1 teaspoon tamari

1 teaspoon honey

 1/4 cup organic miso (yellow, shinshu-miso)

2 slices peeled ginger

1 tablespoon sliced green scallions

4 (1/4-inch) slices of soft tofu




In a small sauce pan, add 1 cup dashi with the tamari and honey. Bring to a simmer and braise the maitakes for 2 minutes only. Pull off heat and let stand. In another sauce pan, whisk together the remaining 4 cups of dashi with the miso and ginger. Bring to a simmer over medium heat for 5 minutes. Remove ginger and keep hot. Plating: In 4 warmed soup bowls, place a slice of tofu and top with strained maitakes. Ladle soup on top and garnish with scallions.

Emeril's Essence Creole Seasoning


2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme


Combine all in a bowl.

Yakitori Recipe




1/2 cup soy sauce (120ml)

1/4 cup sugar (50g)

1/4 cup Sake (60ml)

1/4 cup Mirin (60ml)

1 lb chicken thighs (450g)

2 long white onions (or 5-6 green onions)


Vegetable oil



Soak bamboo skewers (6" long) in water for 30 minutes.


Mix soy sauce, sugar, Sake, and Mirin in a small pot, and boil for 8-10 minutes until the sauce gets a little thick. Set aside.


Cut chicken thighs into 1" cubes, and cut onions (white part) into 1" long pieces. Skewer chicken and onions alternately.


In a heated frying pan, spread oil very thinly, and cook skewered meat at medium high heat for 5 minutes. Turn and cook another 5 minutes until browned and cooked through. Immediately dip chicken in the sauce, and serve.


Yakitori with salt

For Yakitori with salt, skewer just chicken pieces and sprinkle with salt. Cook in the same way as Yakitori with sauce (but don't dip in sauce).


Yakitori Sauce



1 cup water

2cups mirin
2 cups soy sauce
1 cup dry sake
2 tbsp. packed dark brown sugar
2 tsp. freshly ground black pepper
16 large scallions, cut into 1″ lengths
5 cloves garlic, crushed
1 2″ piece ginger, peeled and thinly sliced



In a 4-qt. saucepan and add mirin, soy sauce, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water; bring to a boil, and then reduce heat to medium-low. Cook until liquid is reduced by half, about 1½ hours. Pour through a fine strainer into a bowl; let yakitori sauce cool.

Delmonico Steak and Onions



4 (1-inch) Delmonico steaks, 8 to 10 ounces each

2 teaspoons extra- virgin olive oil

Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and pepper



1 tablespoon extra-virgin olive oil, 1 turn of the pan

2 large yellow skinned onions, thinly sliced

1/4 cup balsamic vinegar, eyeball it


Steak Sauce:

1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan

2 cloves garlic, chopped

1 small white boiling onion, chopped

1/4 cup dry cooking sherry, eyeball it

1 cup canned tomato sauce, 8 ounces

1 tablespoon Worcestershire sauce, eyeball it

Black pepper



Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with extra-virgin olive oil. Cook steaks 6 minutes on each side for medium doneness, 8 minutes for medium well. Season steaks with steak seasoning or salt and pepper and remove to a warm platter to allow the meat to rest.

Heat a medium nonstick skillet over medium high heat. Add oil and onions and cook, stirring occasionally, 10 to 12 minutes, until onions are soft and sweet. Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3 to 5 minutes.

Heat a small saucepan over medium heat. Add oil, garlic and onions and saute 5 minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire and season with black pepper.

To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table.



Tampa Cuban Sandwich



For the Pork:

5 pounds boneless pork shoulder

1/2 cup fresh lime juice

1/2 cup fresh orange juice

8 large cloves garlic

2 teaspoons dried oregano

Kosher salt and freshly ground pepper

4 bay leaves

For the Sandwich:

1 9-inch piece Cuban bread

4 thin slices glazed ham (about 4 ounces)

3 to 4 thin slices Genoa salami with peppercorns (about 1 ounce)

2 thin slices Swiss cheese (about 1 ounce)

2 pickle slices

1 tablespoon yellow mustard

Unsalted butter, softened, for cooking



Prepare the pork: Cut small slits all over the meat with a knife and put skin-side down in a roasting pan. Mix the lime juice and orange juice in a measuring cup. Transfer 1/4 cup juice mixture to a food processor; add the garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse to make a paste. Rub over the pork and into the slits. Pour the remaining 3/4 cup juice over the pork; press the bay leaves on top. Cover and refrigerate 3 to 6 hours.


Preheat the oven to 350 degrees F. Turn the pork skin-side up and roast until a thermometer inserted into the middle registers 160 degrees F, about 2 hours, 30 minutes. Cool completely before slicing. (Refrigerate leftover pork in an airtight container up to 1 week.)


Make the sandwich: Cut the bread in half lengthwise. Layer the ham, 3 thin slices roast pork, the salami, cheese and pickles on the bottom half. Spread the mustard on the inside of the top half. Heat a nonstick skillet over medium heat. Butter the outside of the sandwich, then add to the pan and put a heavy skillet on top to weigh it down; cook until golden, 3 to 4 minutes per side (or cook in a sandwich press). Cut in half on the diagonal.


In any Cuban sandwich, mojo-marinated pork is key. Look for bottled marinade in Latin markets, or try this recipe from Tampa's legendary Columbia Restaurant.

Spaetzle with Gruyère and Caramelized Onion




3 cups all-purpose flour

1/4 teaspoon freshly grated nutmeg

1 medium white onion, thinly sliced

1 large egg

1 1/2 cups shredded Gruyère cheese (5 ounces)

1 3/4 cups milk

1 tablespoon unsalted butter, cut into small pieces

Salt and freshly ground pepper

4 large egg yolks

2 tablespoons peanut oil



In a small bowl, whisk the milk with the egg yolks and egg. In a large bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. Using a wooden spoon, stir the egg

mixture into the flour, leaving a few lumps. Cover and refrigerate the batter for at least 1 hour or overnight.


Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Carefully hold a colander with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and

press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain and transfer to a large bowl. Stir in 1 tablespoon of the oil, season with salt and pepper and toss to coat.


Preheat the oven to 400°. Oil a 9-by-13-inch baking dish. Spread the spaetzle in the dish and dot with the butter. Sprinkle with the cheese and bake for about 20 minutes, or until the spaetzle is hot and the cheese is just melted.


 Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the onion and cook over high heat until softened, about 1 minute. Reduce the heat to moderately low and cook, stirring occasionally, until lightly browned, about 15 minutes. Scatter the onion over the spaetzle and serve.

Chicken Marsala


4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

4 ounces prosciutto, thinly sliced

8 ounces crimini or porcini mushrooms, stemmed and halved

1/2 cup sweet Marsala wine

1/2 cup chicken stock

2 tablespoon unsalted butter

1/4 cup chopped flat-leaf parsley



Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.


Gooey Cinnamon Buns with Thick Cream Cheese Icing




1 package (2 1/4 teaspoons) active dry yeast

3 cups allpurpose flour, plus more for dusting the work surface

2 tablespoons butter, melted, plus more for buttering the bowl and baking dish

2 tablespoons granulated sugar

1/2 teaspoon salt

1 large egg, lightly beaten



2 cups pecans, roughly chopped

1 cup packed dark brown sugar

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 stick (8 tablespoons) unsalted butter, melted


Thick Cream Cheese Icing:

4 ounces cream cheese, softened

2 cups confectioners' sugar

1/4 cup milk




For the dough:

Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on mediumlow speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes. Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft free place until the dough has doubled in size, about 1 1/2 hours. Preheat the oven to 375 degrees F. Butter a 9 by 13inch baking dish.


For the filling:

In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside. Punch down the dough, then roll or press it into a 16by12inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2inch border. Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cutside up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draftfree spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.


For the thick cream cheese icing:

Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.

Salt and Pepper Shrimp



2 quarts peanut oil

Kosher salt and freshly ground black pepper

4 cups all-purpose flour, plus 2 cups for dredging

2 pounds large prawns, shelled and deveined, with tail attached

4 egg yolks

4 cups chilled soda water

2 tablespoons shaved garlic

2 tablespoons shredded ginger

1 bunch green onions, sliced on a bias angle

1 jalepeno pepper, sliced into rounds

Serving suggestion: fresh lemon wedges.



In a large wok, heat the oil over medium-high to 370 degrees F.


Meanwhile, season 2 cups of the flour with salt and freshly ground black pepper. Dredge the shrimp in the seasoned flour. In a large mixing bowl, whisk the remaining 4 cups of flour with the egg yolks and soda water. Hold the shrimp by their tails dip them into the batter. Working in batches, fry the shrimp in the hot oil, turning them once, until they are golden brown, about 3 minutes per batch. Remove the shrimp from the oil and drain them on paper towels. While they are still hot, sprinkle the shrimp generously with salt and freshly ground black pepper. Transfer the shrimp to a serving tray.

When the shrimp are cooked, carefully pour off all but 1/2 cup of the oil. Add the garlic, ginger, green onions and jalapeno and fry until crispy. Spoon the seasoning over the shrimp and serve immediately accompanied by lemon wedges.


Mapo Dofu



180 ml rice served on the side

1 1/2 teaspoons toasted sesame oil

3/4 cup beef stock

1 1/2 tablespoons Sichuan peppercorns

1 tablespoon peanut oil

2 cloves garlic, crushed and finely chopped

1 tablespoon peeled and grated fresh ginger

1 red Fresno chile, seeded and finely diced

12 ounce ground pork

1 to 2 tablespoons chili bean sauce

1 tablespoon Shaohsing rice wine or dry sherry

1 pound firm fresh tofu, cut into 1inch chunks

1 to 2 tablespoons light soy sauce

1 to 2 tablespoons black rice vinegar or balsamic vinegar

Sea salt

Ground white pepper

1 tablespoon cornstarch

2 large scallions, sliced



In a small saucepan or wok, heat the beef stock to a simmer and then keep warm on low heat. In a small frying pan set over medium heat, dry toast the peppercorns until fragrant. Remove from the heat and crush in a mortar and pestle, place in a plastic bag and crush with a rolling pin or use a spice grinder.


Heat a wok over high heat and add the peanut oil. Add the garlic, ginger, chili and 1 tablespoon of the ground peppercorns and stir fry a few seconds. Add the pork and chili bean sauce and continue stir frying.


As the pork browns, add the rice wine. When the pork has browned, add the tofu and mix gently. Season the stirfry with soy sauce, black rice vinegar, the remaining 1 teaspoon sesame oil, salt and ground white pepper.


Add the hot beef stock to the pork and tofu and bring to a boil. In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the sauce to thicken. Stir in the scallions and remove from the heat. Serve over the noodles and sprinkle with the remaining peppercorns.

Egg Rolls with Sweet and Sour Sauce and Spicy Mustard




2 tablespoons canola oil, plus additional for deep frying

1 tablespoon finely chopped garlic

1 tablespoon finely chopped ginger

2 serrano chiles, stemmed and finely chopped

1/2 pound ground pork (may substitute ground turkey)

1 cup shredded Chinese cabbage

1 cup bamboo shoots, rinsed and julienned

4 tablespoons soy sauce

1 cup black mushrooms, soaked and julienned

2 tablespoons Shaoxing wine

2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

Salt and pepper

1 cup chopped scallions, both white and green parts

1 cup bean threads, soaked in warm water to cover until soft (10 to 15 minutes), drained well, and cut into 2inch pieces

1 (1pound) package egg roll wrappers

1 egg beaten with 1/4 cup water, for egg wash

Sweet and Sour Sauce, recipe follows

Spicy Mustard, recipe follows


Sweet and Sour Sauce:

1/3 cup rice wine vinegar

2 teaspoons soy sauce

2 tablespoons Shaoxing wine

2 cups fresh pineapple juice

1/4 cup brown sugar

1/4 cup white sugar

1 teaspoon red chile flakes

3/4 cups pineapple, cut into cubes

1/2 cup mango, cut into cubes

1/4 cup each red and green peppers, 1/2 inch dice

2 tablespoons cornstarch mixed with 2 tablespoons water ( slurry)


Spicy Mustard:

1/3 cup dry mustard, mixed with 1/4 cup water

1/3 cup Dijon mustard

1 tablespoon sugar



Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stirfry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend. Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes. Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.


Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.


To Serve:

Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.


Sweet and Sour Sauce:

In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.


Spicy Mustard:

In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.

Crying Tiger เสือร้องไห้ (seua rong hai)



Serves 4 - 6

1 pc 8-oz grilled steak (see recipe)


Nam Jim Jeaw

1 1/2 Tbsp fish sauce

1 Tbsp lime juice

1 Tbsp tamarind juice – you can buy the pre-made one or make your own from the pulp.

1 1/2 Tbsp palm sugar, finely grated or finely chopped

1 1/2 Tbsp finely sliced shallots

Chili flakes, to taste

2 Tbsp finely chopped  green onion

2 Tbsp finely chopped cilantro

2 tsp toasted rice powder (see recipe)



To make Nam Jim Jeaw, mix all ingredients together and stir well. If you’re making the dip in advance, don’t add the green onion, cilantro and toasted rice powder until you’re ready to serve.

Thinly slice the steak against the grain about 1/8″ thick. Arrange the pieces nicely on the serving plate and serve with the Nam Jim Jeaw and sticky rice.



Easiest Teriyaki Marinade Ever

"This fabulous, quick and easy teriyaki marinade is great for all meat types and kabobs. It works especially well with pork chops. The longer the meat marinates, the better it will taste!"



1/3 cup water

1/3 cup brown sugar

1/3 cup soy sauce

1 teaspoon crushed garlic

1/2 teaspoon ground cinnamon



In a medium bowl, mix water, brown sugar, soy sauce, garlic, and cinnamon. Place desired meat in the mixture. Cover, and marinate in the refrigerator at least 2 hours before grilling as desired.


Teriyaki Beef Stir-Fry




One 1 1/2pound piece bottom round steak

1 tablespoon dark brown sugar

1 lime, zested and juiced

6 tablespoons soy sauce

Ground black pepper

1/4 cup thick teriyaki sauce

1 tablespoon cornstarch

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

3 tablespoons vegetable oil

4 cloves garlic, cut into thin slices

One 1inch piece fresh ginger, peeled and cut into julienne strips

1 jalapeno pepper, seeded and cut into thin strips

8 ounces green beans, cut in half across

1 cup julienned carrots

1 red bell pepper, cut into thin strips

4 ounces snow peas, cut in half lengthwise

Cooked white rice, for serving

2 scallions, sliced, for garnish

2 teaspoons sesame seeds, for garnish



Cut the beef into 1 by 2 by 1/4inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce. Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl. Heat a large skillet over medium high heat. Add 1 tablespoon of thevegetable oil. Add the beef and stir fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.


Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute. Serve over rice and garnish with scallions and sesame seeds.

Spicy Veggie Stir-Fry





1 pound thin spaghetti

Sesame oil, for drizzling


soy sauce, for drizzling


Stir Fry:

1/2 cup low sodium soy sauce, plus more if needed

2 tablespoons sherry or low sodium vegetable broth

2 tablespoons packed brown sugar

2 tablespoons cornstarch

2 tablespoons Sriracha (more or less to taste)

1 tablespoon minced fresh ginger

3 tablespoons peanut oil

1 yellow onion, cut into large chunks

1 red bell pepper, cut into large chunks

1 yellow bell pepper, cut into large chunks

2 cloves garlic, minced

2 medium zucchini, cut into large wedges

One 15ounce can baby corn, drained, corn halved crosswise

1 head broccoli, cut into florets

Sesame seeds, for serving

2 green onions, sliced



For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.


For the stir fry:

While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, Sriracha and ginger in a bowl. Set aside. Heat the peanut oil in a large skillet over medium high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes. While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.

Serve the stir fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

Beef with Broccoli




1/2 cup low sodium soy sauce

1/4 cup cornstarch

3 tablespoons sherry

2 tablespoons brown sugar

1 tablespoon minced fresh ginger

2 cloves garlic, minced

1 pound flank steak, trimmed of fat and sliced very thin against the grain

3 tablespoons peanut or olive oil

1 pound broccoli florets

1/4 cup beef broth

1/4 cup oyster sauce

Salt as needed (use sparingly)

Chow Mein, for serving



In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside. Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate. Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed

Serve over Chow Mein.

Chow Mein




8 ounces thin lo mein noodles

1 tablespoon peanut oil 

1 carrot, julienned 

1/2 head napa cabbage, sliced thin 

1/2 onion, sliced 

1/4 cup chicken broth 

1/4 cup low-sodium soy sauce 

1 teaspoon sesame oil 

Sliced green onions, for topping



Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.


Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.


Cashew Chicken




1 tablespoon rice vinegar

1 tablespoon brown sugar

1 tablespoon oyster sauce

1/2 teaspoon sesame oil

1/2 cup low sodium soy sauce

3 tablespoons chopped fresh ginger

6 boneless, skinless chicken thighs, cut into small cubes

Kosher salt and freshly ground black pepper

3 tablespoons vegetable oil

2 cloves garlic, minced

1 green bell pepper, cut into small cubes

1/4 cup dry sherry

2 tablespoons cornstarch

1 cup whole roasted, unsalted cashews

1/3 cup water chestnuts, chopped

2 scallions, thinly sliced

Chopped fresh cilantro, for garnish



In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, ¼ cup of the soy sauce and 1 tablespoon of the ginger. Set aside. Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium high heat. Add the chicken and sauté until cooked through, 5 to 7 minutes. In the same skillet, stir fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.


Serve garnished with the scallions and cilantro.

Yakisoba (Japanese Fried Noodles)




12 oz. yakisoba (rinsed with water and drained)
3 cloves garlic (finely chopped)
2 oz. pork (cut into small pieces and marinated with some soy sauce)
2 oz. cabbage (roughly chopped into pieces)
2 oz. carrot (cut into thin strips)
Some scallions (cut into thin threads)
2 tablespoons oil
2 tablespoons soy sauce
1 tablespoon sake
1/2 teaspoon mirin
3 dashes white pepper powder
1/2 teaspoon sugar
1/8 teaspoon sesame oil
Salt to taste



Heat up wok with oil. Add garlic and stir fry until light brown in color. Add pork and do a few quick stirs before adding cabbage and carrot. Stir a few times and add noodles and all the seasonings. Continue to stir-fry until the vegetables and noodles are cooked, for 1-2 minutes. Transfer out and serve immediately with some benishoga (Japanese picked ginger).

Cook’s Note:

You can find fresh yakisoba noodles at Japanese stores or Asian stores. Usually, they come with yakisoba seasoning sauce. You can use the sauce or make yakisoba from scratch using my yakisoba recipe above.

Pico de Gallo




3 yellow or red onions

12 Roma tomatoes (slightly under ripe is fine)

2 cups fresh cilantro leaves

2 to 3 jalapenos

1 lime




Dice up equal quantities of onion and tomato. Roughly chop the cilantro. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you

don't want to cause any fires. Now dump the four ingredients into a bowl. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the Pico de Gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

Spicy Guacamole


2 Haas avocados, halved, pitted, and diced in shell

1/2 red onion, thinly sliced

1 jalapeno, finely diced

1/2 bunch fresh cilantro, coarsely chopped

Juice of 1 lime

Kosher salt and freshly ground black pepper



Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper.

Pimento Cheese


1 pound grated Cheddar

1/2 pound grated Pepper Jack

One 4-ounce can diced pimentos

1/3 teaspoon granulated garlic

1/3 teaspoons granulated onion

About 1/2 teaspoon freshly ground black pepper

Pinch cayenne

About 1/2 tablespoon green pepper sauce

2/3 cup mayonnaise



In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.

Pickled Jalapeno Peppers



2 lbs. jalapenos

21/4 cups vinegar (white distilled, apple cider, or a combination of the two)

21/4 cups water

2 tablespoons sugar or honey (optional)



1/2 teaspoon kosher salt

1/2 teaspoon whole black pepper corns

1/4 teaspoon whole cumin seeds

1/4 teaspoon whole coriander seeds

1 bay leaf

1 whole garlic clove, peeled

1/8 teaspoon Pickle Crisp granules (optional)



Thinly slice jalapenos in 1/8" rounds, discarding stem ends.

Wash 4 pint jars & lids in hot sudsy water according to standard canning procedures. Keep jars

warm until it's time to fill them.


In 2 quart pan, combine vinegar, water, & sugar (or honey); heat until just before it starts to boil.

Add salt, pepper, cumin, coriander, bay leaf, garlic, (and Pickle Crisp, if using) to each jar.

Add jalapeno slices to jars, pressing down and packing them in compactly until jars are filled. For

more attractive appearance, use a chopstick or your finger to position some slices vertically along

sides of jar.


Pour hot vinegar mixture into each jar, leaving 1/2" head space. Insert bubble remover tool (or

chopstick) down side of jar and press in toward center to release any bubbles. Clean jar rims with

wet paper towel. Add jar lids and rings, making them "finger tight."


FOR REFRIGERATOR PICKLED PEPPERS: Allow jars to cool to room temperature and then store in

fridge. Allow to marinate at least 3 days before eating. Good for several months.


FOR CANNED PICKLED PEPPERS: Process using standard USDA water process canning procedures.

Fill water process canner or large pot with enough water to cover jars with 1" of water. Bring water

to boil. Place hot, filled jars inside pot, return water to a boil, and process 12 minutes. Turn

off heat, remove cover, and leave jars in water for 5 minutes. Remove jars and cool, undisturbed for at least 12 hours.


Store in cool, dark place. May be eaten within a few days, but best if allowed to cure for 46

weeks. Good for at least 1 year. If any jars don't seal, cool and move to refrigerator where they will be good for several months.


TO ADJUST INGREDIENTS FOR DIFFERENT QUANTITIES, for each jar of pickled jalapeno slices:

1/2 pound jalapenos

BBQ Bologna



One 12pound stick bologna, whole (see Cook's Note)

Sandwich buns, for serving

Coleslaw, for serving

Barbecue sauce, for serving



Preheat a propane or charcoal grill to 130 to 150 degrees F.

Place the whole stick of bologna on the grill and cook, covered, for about 2 hours. Using tongs or a BBQ fork, turn the bologna every 30 minutes to brown evenly on all sides. During the final 45 minutes of grilling, use an instant read thermometer to take the internal temperature. Once the bologna is 250 degrees F, it's ready to come off the grill; the bologna will be dark on the outside and hot on the inside. Let the bologna rest for about 5 minutes, then cut into 1/2inchthick slices. Serve on the bun of your choice, and top with your favorite coleslaw and BBQ sauce


Cook's Note: You can get a whole stick of bologna from your local butcher or deli. If you don't want to grill a 12pound stick of bologna, you can cut the stick in half or quarters and grill a smaller amount following the same instructions.


Best Carne Asada Marinade Recipe Ever




1/4 cup olive oil

1 cup malt vinegar (any vinegar is _ne in a pinch!)

1/3 cup lime juice or lemon juice

1/3 cup orange juice

1 cup water

2 tablespoons peeled fresh garlic, minced

1 tablespoon ground white pepper

1 1/2 tablespoons salt

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon Mexican oregano

1/4 teaspoon ground cloves

1 orange, sliced

1/4 bunch cilantro, chopped

5-6 pounds skirt steak



Combine all ingredients in a large bowl and whisk to combine. Place meat in gallon sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid.

Pour carne asada marinade on top of meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator.


Grilling the marinated carne asada:

Take meat out of container and grill until just cooked through. (Rare to medium rare.) Cut cooked meat into strips. Place meat and favorite toppings (salsa, cheese, guacamole, avocado slices, tomatoes, shredded cabbage, grilled sweet peppers, etc.) in a tortilla to make into tacos or burritos. You can also serve meat over rice for a carne asada bowl.

Mackerel braised in miso sauce (Saba no miso ni)


Serves 3 to 4, depending on the size of the fish



1 very fresh large mackerel

1 piece of ginger about 1 inch / 2.5 cm long

1 Tbs. mirin

1 Tbs. sake

1 1/2 Tbs. sugar

1 Tbs. dark soy sauce

2 Tbs. red (akamiso) or blended miso (awase miso), or whatever miso you have



Have the fishmonger take the head off and gut the fish if you can. If not, you will have to do this yourself. Either way, once you get the fish home, wash it carefully and cut it crosswise into 3 to 4 steaks. With the point of your knife, make a slash about 1/4 inch / 1/2 cm or so deep in the skin of the side that will be facing up when you put the pieces into the pot. (This helps the cooking liquid penetrate the fish better.)


Peel and finely julienne (cut into small matchsticks) the piece of fresh ginger.

In a pan that's large enough to hold the fish pieces in one layer, put in the mirin and sake. Turn on the heat and let this cook until the liquid has bubbled and is almost gone. (This gets rid of most of the alcohol content in the mirin and sake.)


Add about 1/2 cup of water, sugar and the soy sauce, and stir until the sugar is dissolved. Add the julienned ginger and miso, and stir until the miso has dissolved.


Add the fish pieces with the slashed side up, and then add more water until the liquid comes about halfway up the side of the fish. Bring up to a simmer, then lower the heat to about medium-low.

Make a 'lid' with some crumbled up aluminum foil with a few holes poked in it, and put this 'lid' (an otoshibuta or dropped lid, see here for an explanation of otoshibuta) on top of the fish.

Simmer on medium-low heat (the liquid should be bubbling gently, but not boiling) for about 15 minutes. For best results, lift off the foil lid a couple of times, tilt the pan to gather the juices in a corner, scoop the juices up and baste the fish with them.


After 90 minutes, turn off the heat and replace the foil lid. Let cool to room temperature, then transfer to a bowl, cover and store in the refrigerator overnight. This allows the fish to firm up and also absorb the flavors of the braising liquid.

Serve chilled or heated up a bit, with a little of the liquid spooned over, including some of the ginger bits. A little green for garnish is nice too - I used a fresh shiso leaf, but some parsley or even lettuce will do too.


Note:While this has the strong flavors that go so well with rice, I don't recommend this for bentos (which is why it's on Just Hungry, not Just Bento!) since you do have to keep it chilled until right before eating. If you want it warm, just heat it up a bit in a pan with the liquids.

This is very delicious dish. I had it in japan and simmered it for hours.


Stuffed Bloody Mary



CeleryTomato Ice Cubes:

16 ounces celery juice

4 ounces tomato juice


Bloody Mary:

Lemon wedges, for rimming and garnish

Celery salt, for rimming

16 ounces tomato juice

8 ounces vodka

2 tablespoons prepared horseradish

1 tablespoon wholegrain mustard

8 dashes hot sauce, such as Tabasco

8 dashes Worcestershire sauce

1/2 teaspoon freshly ground black pepper

Juice of 1/2 lemon

Celery stalks with leaves, for garnish



Special equipment: silicone ice molds for making long, thin ice cubes/sticks For the celery tomato ice cubes: Combine the celery juice and tomato juice in a pitcher. Pour into silicone ice molds for making long, thin ice cubes. Transfer the molds to the freezer until the ice cubes are frozen. Put 4 highball glasses in the freezer until well chilled.


For the bloody Mary: Wet the rim of each highball glass with a lemon wedge. Put some celery salt on a plate and crust the rim of each glass with it. Combine the tomato juice, vodka, horseradish, mustard, hot sauce, Worcestershire sauce, black pepper and lemon juice in a pitcher and stir. Pour into the rimmed glasses, add one long ice cube to each and garnish with a celery stalk and lemon wedge.

My favorite drink.

Bloody Mary




3 cups tomato juice

1 cup vodka

1 tablespoon plus 1 teaspoon prepared horseradish

3 ounces fresh lime juice, plus a wedge for rimming glasses

3 ounces Worcestershire sauce

Sriracha sauce

Seafood seasoning, such as Old Bay, for rimming glasses



Special equipment: 4 Collins glasses


Suggested garnishes: celery sticks, blue cheese stuffed olives, sliced banana peppers. small cooked shrimp, lime and lemon wedges. In a large pitcher, stir the tomato juice, vodka, horseradish, lime juice, Worcestershire and some Sriracha together until combined. Chill until ready to serve. To serve, cut a slice in a lime wedge and rub it around half of the rim of 4 Collins glasses. Pour some seafood seasoning on a plate and dip the wet rims into the spice to adhere. Fill the glasses with ice and the chilled Bloody Mary, and garnish as desired.

Michelada Supreme




12 ounces tomato juice

Juice of 6 limes

1 teaspoon Worcestershire sauce

6 dashes fish sauce

6 dashes hot sauce, such as Cholula

1/4 cup coarse salt

2 tablespoons chile powder

1 tablespoon minced fresh cilantro


4 bottles dark Mexican beer, such as Negra Modelo

Lime wedges, for garnish

Serving suggestion: pork



In a blender, combine the tomato juice, lime juice, Worcestershire, fish sauce and hot sauce, and blend until smooth. Mix the salt, chili powder and cilantro, and coat the rim of 4 glasses. Fill the glasses with ice.


Fill each glass one-quarter full with the tomato mixture, and then fill the remainder with the beer. Give it a light stir and serve with a lime wedge and a platter of pork.

Yobodish Korean  Ramen Noodle Soup - Easy and Spicy



2 Tablespoons extra virgin olive oil

1 Teaspoon sesame oil

3 Cloves of garlic, minced

1/2 Red onion, sliced

2 Big hand grabs of veggie (I like shredded cabbage or spinach)

2 Stalks of scallion, 1inch pieces

1 Teaspoons black pepper powder

1 Tablespoon soy sauce

1Teaspoon dashida

1 Tablespoon sriracha or kochu garu



In a medium size pot:

Add a tablespoon of extra virgin olive oil and a teaspoon of sesame seed oil

On medium heat, garlic and onion Cook for about 5 minutes, stirring frequently Add cabbage (If adding leafy veggie like spinach, add it at the end) I like cabbage so I add it after the onion and garlic are soft Cook until cabbage is nice and soft and edges turn slightly brown Season with black pepper powder, salt, soy sauce, dashida, and hot suace or powder Give it a good mix

Add 2 cups of water

Lower the heat and let the broth simmer for about 5 minutes

Add noodles and cook for about 2 minutes

Add scallions and leafy veggies

Cook for about a minute or less (You want the scallions and leafy veggie vibrant green)

General Tso's Chicken





1 pound boneless, skinless chicken breast, cut into 1inch pieces

Sea salt and freshly ground white pepper

1 tablespoon cornstarch



1/2 cup chicken stock

1 tablespoon Guilin chili sauce or Sriracha

1 tablespoon ketchup

1 tablespoon light soy sauce

1 tablespoon rice vinegar

1 tablespoon yellow bean sauce (soy bean paste)

1 teaspoon honey

1/2 teaspoon dark soy sauce



1 tablespoon vegetable oil

1 clove garlic, peeled, left whole and crushed

1 tablespoon Shaohsing rice wine or dry sherry

4 whole dried Sichuan chilies

2 scallions, chopped

1 cup peanuts, toasted and chopped

8 ounces egg noodles, cooked per package instructions



For the chicken: In a large bowl, sprinkle the chicken with a pinch of salt and pepper. Add the cornstarch and mix well.


For the sweet sauce: In another bowl, add the stock, chili sauce, ketchup, light soy sauce, rice vinegar, yellow bean sauce, honey and dark soy sauce together and set aside.


For the stir-fry:

Heat a wok over high heat and when the wok starts to smoke, add the vegetable oil. Add the garlic and chicken pieces and let the chicken settle in the wok for 1 minute before stir-frying for another 2  minutes. As the chicken starts to turn opaque, add the rice wine and dried chilies and fry for a few seconds. Then add the sweet sauce mixture and cook for another 3 minutes  


Cook the chicken in the sauce until the chicken is cooked through and the sauce has reduced, is slightly sticky and has a thicker consistency, another 1 to 2 minutes. Stir in the scallions and peanuts and cook for less than 1 minute. Toss in the noodles and then transfer to a serving plate.

Tangy Soy Dipping Sauce




2 tablespoon sesame oil

2 tablespoons light soy sauce

2 tablespoons clear rice vinegar

1 tablespoon finely chopped cilantro

1 tablespoon finely chopped scallions

1/2 red Fresno chile, sliced into rings, optional



Stir together the sesame oil, soy sauce and vinegar. Stir in the cilantro and scallions. Pour into a dipping bowl and float a few chile rings on top, if using.

 Oriental Dipping Sauce

"Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings."



1/4 cup soy sauce

1/2 teaspoon toasted sesame oil

1 clove garlic, minced

1 teaspoon green onions, chopped

1 tablespoon water

2 tablespoons hoisin sauce

1/4 teaspoon minced fresh ginger

1/2 teaspoon white sugar



In a small mixing bowl, combine soy sauce, sesame oil, garlic, green onion, water, hoisin sauce, ginger, and sugar. Mix well, add additional hoisin sauce to thicken mixture to your desired consistency if needed.

Cover the sauce, and refrigerate for 1 to 2 hours to allow flavors time to blend.

Before serving, pour mixture into a small saucepan and heat. Serve warm.

Opal's Thai Stir-Fry




1 teaspoon vegetable oil

1 teaspoon minced garlic

2 Thai chiles, chopped

6 ounces chicken, pork, shrimp or tofu

1/2 cup chopped white onion

Fistful of flat wide rice noodles, cooked

1 tablespoon dark soy sauce

1/2 tablespoon fish sauce

1/2 teaspoon sugar

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 large tomato, chopped

1 tablespoon chopped fresh basil



Preheat a medium wok over high heat. Add the oil, garlic and chilies. Add your protein selection and brown the outside. Add the onions, noodles, dark soy sauce, fish sauce and sugar. Cook for about 2 minutes. Throw in the peppers, tomato and basil and cook for 1 minute.



Lumpia (Shanghai version)



"A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger  food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!"



1 pound ground pork

1 pound ground beef

1 medium onion, finely chopped

1 carrot, grated

1/4 cup soy sauce

2 1/2 teaspoons black pepper

1 1/2 tablespoons garlic powder

2 tablespoons salt

1 (16 ounce) package spring roll wrappers

1 1/2 quarts oil for frying



In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must.


Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly


Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.


Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

Peking Duck






One 5 to 6 pound whole duck

Sea salt

Freshly ground white pepper

6 tablespoons honey

4 tablespoons Chinese fivespice powder

2 tablespoons dark soy sauce

2 tablespoons brown sugar



1 tablespoon cornstarch

6 tablespoons hoisin sauce

6 tablespoons superfine sugar

2 tablespoons sesame oil

1 tablespoon dark soy sauce

1 package Chinese/Mandarin style pancakes, to serve

3 scallions, sliced into long thin strips, for garnish

1 cucumber, cored and sliced into long thin strips, for garnish



For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook. In a small bowl, mix together the honey, 6 tablespoons water, fivespice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge. Preheat the oven to 350 degrees F.


Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce. For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool. Carve and slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately.

Spicy BBQ Sauce

Hot Water 1 - 2 gallons

1 – Cup chopped onions

1 –chopped Garlic

½ - Cup chopped Jalapenos

2 – Cups Tomato Paste

1 – Cup Chile Powder

1 – Cup Dry Mustard

½ - Cup Salt

1 – Cup granulated Garlic

½ - Cup Sage

2 – Cups dark Brown Sugar

½ - Cup Red Pepper Flakes

¾ - Cup Black Ground pepper

1 – Cup Cayenne Pepper

3 - Cups Cider Vinegar

¼ - Cup Liquid smoke

1 - Cup Worcestershire Sauce

½  - Cup Soy Sauce

2 - Cup molasses



Cook for three hour and refrigerate overnight. Strain the next morning. Sauce is done.

Southern Collard Greens



2-3 Bunches of fresh collard green

1 – Cup Chicken base

1 – Cup Chopped garlic

1 – Cup Chopped onion

4 - Yellow Peppers rough chopped

1 lbs Smoked turkey leg meat

1 – Cup Seasoning salt

½ - Cup Crush red pepper flakes

1 – Cup onion powder



Blend everything in water. Cook chicken base, garlic, onion and yellow peppers. Add smoked turkey leg meat, seasoning salt, and red pepper flakes for 1½ hour. Remove stems from collards and chop fine and add to pot and cook for 1 to 1½ hour.





1 hothouse cucumber, halved and seeded, but not peeled

2 red bell peppers, cored and seeded

4 plum tomatoes

1 red onion

3 garlic cloves, minced

23 ounces tomato juice (3 cups)

1/4 cup white wine vinegar

1/4 cup good olive oil

1/2 tablespoon kosher salt

1 teaspoons freshly ground black pepper



Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!


After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Garlic Cheese Bread




3 1/2 cups grated Cheddar

3/4 cup grated Pepper Jack

1/2 cup grated Parmesan

1/2 cup (real) mayonnaise

1 1/4 sticks softened butter

4 whole green onions (white and light green parts), minced

1 dash salt

Freshly ground black pepper

4 cloves garlic, finely minced

1 loaf crusty French bread

1/2 cup chopped fresh flatleaf parsley



Preheat the oven to 375 degrees F.


Mix the cheeses with the mayonnaise, 1/4 stick of the softened butter and the green onions. Add the salt and pepper to taste and set aside or keep in the fridge until you need it.


Melt the remaining 1 stick butter in a skillet over mediumlow heat and add the garlic. Cook for a couple of minutes to release the garlic flavor.


Cut the loaf of bread in half. Brush the garlic butter over each half, making sure it's evenly distributed. Spread the cheese mixture on the loaves and bake until the cheese is hot and bubbly, about 10 minutes.


Once out of the oven, sprinkle over the chopped parsley. Slice and serve.

Garlic Cheese Bread Sticks



1 stick butter

3 cloves garlic, minced

1 loaf French bread, cut in half lengthways

Two 6ounce balls fresh mozzarella, sliced

1 tablespoon chopped fresh flat leaf parsley



Set an oven rack on the bottom position and preheat the oven to 450 degrees F.


Melt the butter in a pan with the garlic and bring to a simmer. Brush the garlic butter over the bread, lay slices of the mozzarella on top and sprinkle with the chopped parsley.


Put the bread onto a baking sheet and cook on the bottom rack for about 10 minutes.

Kicked Up Potato Skins



Canola oil, for frying

6 russet potatoes, scrubbed and washed

4 tablespoons (1/2 stick) unsalted butter

2 leeks, cleaned, cut into 1/4inch dice

Kosher salt and fresh ground black pepper

2 cups sliced cremini mushrooms

1/2 teaspoon fresh thyme leaves

8 ounces Brie, cubed

8 thin slices prosciutto, torn

1/4 cup finely sliced fresh chives



Preheat the oven to 350 degrees F.


Pierce the potatoes a few times with a fork, then place directly on the center rack in the oven. Bake until tender, about 1 hour.


Meanwhile, melt the butter in a sauté pan over medium high heat. Add the leeks, 1 teaspoon salt and 3 or 4 turn’s pepper; sauté until the leeks are wilted, 3 to 4 minutes. Add the mushrooms and thyme and sauté until lightly browned, another 5 to 6 minutes. Remove from the heat and set aside.


Halve the baked potatoes lengthwise and scoop out the flesh, leaving a 1/4inch thick shell. Set aside to cool. Reserve the potato innards for another use.


Fill a deep, heavy pot with 3 inches of canola oil; heat to 350 degrees F on a deep fry thermometer.

Working in batches, fry the potato skins in the oil until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.


Arrange the fried potato skins, scooped side up, on a baking sheet. Season with 1 teaspoon salt and 3 or 4 turns pepper. Fill the skins with the mushroom, leek filling and top with the Brie and prosciutto. Transfer to the oven and bake until the brie is melted and the prosciutto crispy, 6 to 8 minutes. Garnish with the chives and serve.

Scrapple or Kanip


1 whole pork butt, cut into 6 to 8 pieces

4 whole hocks, fresh

1 whole onion, peeled and cut in 1/2

3 stalks celery, roughly chopped

1 tablespoon black peppercorns

4 bay leaves


1 tablespoon cayenne pepper

2 tablespoons ground black pepper

3 tablespoons kosher salt

1 tablespoon chopped sage leaves

3 cups white cornmeal

3 cups yellow cornmeal

Clarified butter, for pan frying

Applesauce or maple syrup, for serving



To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2


Drain and reserve the stock. Pour the solid contents onto a sheet pan so that you can easily discard the

celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.

Add the meat to a food processor with blade attachment and pulse to coarsely chop. Don't over

grind it.


Measure 1 gallon of stock and return it to the pot with the meat and cayenne, black pepper, salt, and

sage. Bring to a simmer over low heat. Add the cornmeal and stir, stir, stir. Simmer until

smooth and thick, about 15 minutes or so. Add a little stock or water, if needed, to ensure a smooth


Pour into 3 loaf pans and refrigerate until solid, preferably overnight.


Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.

Southern Collard Greens





1 Smoked Turkey Wing or Ham Hock

1/4 cup diced onion

2 cloves garlic, minced

1 ounce cider vinegar

2 bunches collard greens, stems removed

1 bunch mustard greens, stems removed

1 teaspoon molasses

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce (recommended: Tabasco)

Salt and freshly ground black pepper



In a sauté pan over medium heat, cook the onions, garlic, and vinegar until the liquid has reduced by half. Add the greens, molasses, Worcestershire, hot sauce, 1 cup water, turkey wing and salt and pepper. Cover with lid and simmer until the greens are tender, about 30 minutes. Adjust seasoning if needed.

Spicy Refried Beans


1 tablespoon unsalted butter

1 tablespoon olive oil

1 serrano chile, whole

One 15-ounce can pinto beans, preferably organic, rinsed and drained

1/4 cup low-sodium chicken broth

Salt and freshly ground black pepper



Melt the butter with the olive oil in a saucepan over medium-high heat. Add the serrano chile and cook until the chile begins to brown, about 1 minute. Add the beans and chicken broth. Cook over medium heat, frequently mashing only the beans (not the chile), until the beans are a thick paste, about 10 minutes. Season with salt and pepper. Remove the chile and serve.


Vietnamese Pickles with Carrot and Daikon Radish (Do Chua)

Yield: 1lb Pickles

Total Time: 30 min

Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special. I've tasted Vietnamese pickles from friends, family, restaurants and they're all different. Some are sweeter, tangier or saltier. Make them the way you want!


1/2 lb. carrots- julienned or cut into thin match-like strips

1/2 lb. Diakon radish, cut same as carrots

4 cups water, slightly warm enough to dissolve the salt and sugar

4 tablespoons sugar

2 tablespoons salt

1/3 cup distilled white vinegar or rice vinegar



In large pitcher or large bowl, mix water, vinegar, sugar and salt till everything is dissolved and combined well.


Place carrots and Diakon in a clean, sterile jar and fill vinegar till jar is full.

Cover jars and set in the refrigerator to pickle for about 3 days. I like my pickles to sit for at least 3 days so that the carrots and Diakon become more flavorful and sour. Pickles can last for about 3 weeks in the fridge.

Sautéed Broccolini Lemon and Garlic


2 tablespoons kosher salt

4 bunches Broccolini (1 1/2 pounds)

3 tablespoons good olive oil

6 garlic cloves, minced

2 Lemons



In a large pot, bring 8 cups of water and the salt to a boil. Remove and discard the bottom third of the Broccolini stems. If some stems are very thick, cut them in half lengthwise. When the water comes to a full boil, add the Broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender. Drain and immediately immerse the Broccolini in a large bowl filled with ice water to stop the cooking. Drain in a colander and set aside.


Heat the oil in a sauté pan. Add the garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes. Add the Broccolini and stir until heated through.

Roasted Red Peppers




4 large red or yellow bell peppers, preferably Holland

2 tablespoons good olive oil



Preheat the oven to 500 degrees.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.


Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

Roasted  Red Pepper Hummus



4 garlic cloves

2 cups canned chickpeas, drained, liquid reserved

1 1/2 teaspoons kosher salt

1/3 cup tahini (sesame paste)

6 tablespoons freshly squeezed lemon juice (2 lemons)

2 tablespoons water or liquid from the chickpeas

8 dashes hot sauc

2 roasted red peppers



Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Blue Cheese Cole Slaw


1/2 small head green cabbage

1/2 small head red cabbage

4 large carrots, scrubbed or peeled

2 cups (16 ounces) good mayonnaise

1/4 cup Dijon mustard

2 tablespoons whole grain mustard

2 tablespoons apple cider vinegar

1 teaspoon celery salt

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups (6 ounces) crumbled Roquefort blue cheese

1 cup chopped fresh parsley leaves



Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl,

discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube

pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well.


Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.


Hawaiian Beef Curry Stew




8 ounces Curry Roux Medium

1/4 cup garlic oil

4 pounds boneless short ribs cut into 1-inch cubes

10 cloves garlic, chopped

1 cup 1/4-inch diced bacon

2 cups red wine, such as cabernet

6 cups chicken stock

6 cups diced tomatoes

1/4 cup tomato sauce

1/4 cup Worcestershire sauce

2 tablespoons beef bouillon

3 bay leaves

One 8-ounce can tomato paste

12 red potatoes, quartered

4 carrots, chopped

4 stalks celery, chopped

3 onions, chopped

2 tablespoons brown sugar

1 tablespoon cooking sherry

Salt and freshly ground black pepper



Instant Pot for 45 minutes on steam. Combine everything into pot.

Heat the oil in a large pot over medium heat. Brown the beef in batches. Add the garlic and bacon, and sauté until brown. Deglaze with the wine, and then add 8 cups water, the stock, tomatoes, tomato sauce, Worcestershire, bouillon, bay leaves and tomato paste. Bring to a simmer, then carefully transfer the stew to the oven. Braise the beef for 1 hour.


Add the potatoes, carrots, celery, onions, sugar and sherry . Cook until the vegetables are cooked through, 30 minutes. Add salt and pepper to taste.


For those that like hot gumbo. This dish is for you.

Earl Campbell's Hot Link Gumbo




 2 cups bacon fat

4 cups all-purpose flour



1 pound unsalted butter

1 pound celery, diced

1 pound onions, diced

8 ounces green bell peppers, diced

8 ounces red bell peppers, diced

2 pounds Earl Campbell's Hot Link Sausage

5 quarts water

3/4 cup clam base

1/2 cup chili powder

1/2 cup dried thyme

1 tablespoon chicken base

1 tablespoon hot sauce, such as Tabasco

1/2 cup dried oregano

2 tablespoons granulated garlic

1 tablespoon paprika

1 tablespoon cayenne

1 bay leaf

3 pounds frozen okra

1 1/4 ounces gumbo file

Serving suggestions: steamed rice, soda crackers such as Saltines and Louisiana hot sauce. Start by making the roux.



Start by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet, melt the bacon fat and

stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30

minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot.


For the gumbo: Melt the butter in a large pot. Add the celery, onions and green and red bell peppers. Let simmer for 5 minutes. Cut the hot links in 1/4-inch half-moons and add to the pot. Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf. Bring to a boil and turn down to a simmer. Let simmer for 30 minutes.


Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size. Add this to the

gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file. (At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.)


Serve in a bowl with steamed rice, soda crackers and Louisiana hot sauce.

Grape Leaves




2 pounds ground beef

2 pounds ground pork

2 cups white rice

1 cup chopped fresh dill

1 cup chopped white onion

1 cup chopped spring onion

2 tablespoons garlic powder

2 tablespoons salt

2 tablespoons ground pepper

Tomato puree


Olive oil

1 jar preserved grape leaves in brine

Lemon juice



Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper and

then mix. Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes.


Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and

place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them

up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little

lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.

Sweet Mustard Coleslaw



1 cup mustard

1 cup heavy mayonnaise

1 cup vinegar

1 1/2 cups sugar

1 tablespoon salt

5 pounds finely chopped cabbage green and red

1/2 cup diced sweet red bell pepper

2 tablespoons celery seed



Using a large mixing bowl, mix mustard, mayonnaise, vinegar, sugar and salt together until smooth. Next place the 5 pounds of finely chopped cabbage into a large mixing bowl. Then pour the liquid solution over the cabbage. Then add 1/2 cup diced sweet red bell pepper and 2 tablespoons of celery seed. Mix until all ingredients are evenly blended.





2 kilograms/4 1/2 pounds chuck roast or beef knuckle

500 grams/1 pound carrots, cut into 3/4-inch cubes

400 grams/14 ounces celery root, cut into 3/4-inch cubes

200 grams/7 ounces leeks, cut into 3/4-inch pieces

50 grams/1 3/4 ounces onion, cut into 3/4-inch cubes

2 tablespoons honey

5 allspice berries

3 cloves

3 slices ginger

2 cloves garlic, chopped

2 bay leaves

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 cinnamon stick



1 liter/ 1 quart red wine

300 milliliters/1 1/4 cups balsamic vinegar

150 milliliters/1 cup white wine vinegar

25 milliliters/1 ounce Worcestershire sauce

6 tablespoons light soy sauce

Salt and black pepper

30 grams/2 tablespoons clarified butter

2 tablespoons cornstarch



In a large bowl combine the meat, carrots, celery root, leeks, onions, honey, allspice, cloves, ginger,

garlic, bay leaves, rosemary, thyme, cinnamon stick, red wine, balsamic vinegar, white wine vinegar,

Worcestershire, soy sauce, 2 tablespoons salt and 1 tablespoon pepper. Marinate, covered, in the

refrigerator for 5 days.


Preheat the oven to 325 degrees F; position an oven rack at the second-lowest height. Remove the meat from the marinade and sprinkle with salt and pepper. Strain the vegetables through a sieve, reserving the marinade and vegetables separately.


Heat the clarified butter in a roasting pan and then brown the meat vigorously on both sides. Add the

reserved vegetables and continue to cook until you have a nice caramelization on the meat and

vegetables. (This step is important for the color and flavor of the gravy.) Add the marinade to the roasting pan and cover everything with aluminum foil.


Bake until the meat is tender, 3 to 4 hours.


Sauce Directions’:

Set the roast on a carving board and wrap it in aluminum foil. Strain the cooking liquid through a

fine-mesh sieve into a saucepan and boil down to about 500 milliliters/2 cups.


Mix the cornstarch with 2 tablespoons cold water, then add to the sauce. Boil the sauce to thicken.

Slice the roast and serve with the sauce and vegetables or with braised red cabbage and dumplings.


Serving suggestions: braised red cabbage and potato dumplings

Smoked Fish Dip



1/4 cup softened cream cheese

2 tablespoons finely chopped jalapeno pepper

1 tablespoon finely chopped celery

1 tablespoon finely chopped onion

4 shakes Worcestershire sauce

3 shakes hot sauce, such as Tabasco

4 ounces smoked fish

 About 3 tablespoons sour cream



Combine the cream cheese, jalapeno, celery, onion, Worcestershire and hot sauce in a food processor and mix until smooth. Break up the fish into the processor and process again until just mixed but not mushy. Thin the mixture with sour cream to a spreading consistency.


Chill for 1 hour before serving. Serve with crackers or fresh raw vegetables. Crackers or raw vegetables, for serving


Shrimp Pad Thai



1 1/4 pounds rice noodles

1 tablespoon vegetable oil

1/2 pound peeled and deveined shrimp

1 teaspoon minced fresh garlic

1 teaspoon chopped sweet radish (see Cook's Note)

2 tablespoons chopped pressed tofu, optional

2 large eggs

8 ounces bean sprouts

2 tablespoons green onions, cut into 1-inch pieces

3 tablespoons crushed roasted peanuts, for serving

Ground dried chiles, for serving

1 lime, cut into wedges


Pad Thai Sauce, recipe follows

1 cup chicken stock

6 tablespoons brown sugar

3 tablespoons tamarind paste

2 tablespoons paprika

2 tablespoons distilled vinegar

1 tablespoon chopped grilled red onions

1 tablespoon salt


Pad Thai Sauce:

Combine the chicken stock, brown sugar, tamarind paste, paprika, vinegar, onions and salt in a medium

saucepan and cook over low heat, whisking occasionally, until the sauce thickens.



Put the noodles in a large bowl, cover with cold water and soak until softened, about 5 minutes. Drain and set aside.


Heat the vegetable oil in a wok over medium heat. Add the shrimp, garlic, sweet radish and tofu, if

using, and stir for 30 seconds. Add the noodles and continue to cook for 1 minute. Add the Pad Thai

Sauce and cook, stirring frequently, until the noodles absorb all of the sauce, about 1 minute. Add the

eggs, tossing with the noodles occasionally, and cook until set, about 1 minute. Add the bean sprouts

and green onions and toss to combine. Transfer to serving plates and garnish with some crushed

peanuts, ground chiles and the lime wedges.


Cook's Note

Sweet radish is made with a combination of salt and sugar. It is also referred to as preserved or pickled

radish and is often sold in cellophane packets at Asian markets.


Traditional British Fish and Chips


Twice-Cooked Chips:

12 large russet potatoes

Canola oil, for frying


Seasoned Flour:

2 cups all-purpose flour

3 teaspoons kosher salt

1 tablespoon freshly ground black pepper


Beer Batter:

3 cups all-purpose flour

3 tablespoons paprika

3 tablespoons kosher salt, plus more for fish

One 12-ounce bottle lager beer (the lighter and fizzier, the better)



3 pounds skinless, boneless large flake white fish (we use wild Alaskan cod because of its quality and


Canola oil, for frying



Special equipment: a deep fryer (optional) For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e.5/8-by-5/8-inch-by-potato length). Store them in water. Fill a large pot halfway with the oil or fill a deep-fat fryer with oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight. When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary,  until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.


For the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside. For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps. For the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes. Remove the fish from the oil with a spatula and allow

to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.


Chesapeake Bay Blue Crab Instant Hot Pot



2 tablespoons grapeseed oil

6 fresh blue crabs, cut in 1/2

1 stick unsalted butter

1/2 fennel bulb

1 small onion, chopped

1 shallot, chopped

2 cloves garlic, smashed

1 teaspoon coriander seed

1/4 cup tomato paste

2 tomatoes, chopped

1/2 cup white wine

1 cup water

3 cups chicken stock

1 bay leaf

1 fresh thyme sprig

Salt and pepper

1-ounce jumbo lump crabmeat, picked over

1 teaspoon pickled ramps or shallots


Pickled Ramps:


1 tablespoon sautéed shitakes

1 teaspoon crème fraiche

1 cup sugar

1 cup wine vinegar

1 cup water

1 teaspoon mustard seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1 teaspoon pink peppercorns

1 bay leaf

1 pound ramps

Kosher salt




In an Instant Pot add the grapeseed oil. When a light haze rises from the pan, add all of the crab. The blue crabs contain water so you must cook them until this liquid has evaporated. Then add the butter. Allow the milk solids to fall and when the butter stops foaming add the vegetables and cook until translucent. Add the coriander seed and brown lightly. Add the tomato paste and chopped tomato and cook, stirring frequently, for 4 minutes. Deglaze with the white wine, scraping up any bits sticking to the pan. Add the water and chicken stock. Bring up to a simmer and cook for 20 minutes. Add the bay leaf and thyme cook an additional 10 minutes. Press the whole mixture into a strainer. The broth should have small pieces of the vegetables from the cooking of the crab. Check and adjust the seasoning with salt and pepper. Divide evenly and garnish each with some of the crab, pickled ramps, sauteed shiitakes and creme fraiche.


Pickled Ramps:

Combine the sugar, vinegar, and water and bring to a boil. Add the mustard, coriander, fennel seeds,

peppercorns, and bay leaf. Blanch and shock ramps, strain, and pour the warm pickling liquid over the

ramps. Let cool and store for 3 days before using.


Guido Burger



One 4-inch seeded hamburger bun, such as a King's Hawaiian sandwich bun if you want to spoil ourself!!!!

One 6-ounce ground chuck (80/20) hamburger patty

Seasoning salt

1 tablespoon ketchup 

6 to 8 crinkle-cut kosher dill pickle chips, such as Country Fair 

3 ounces thinly sliced pastrami, such as Kruse Navel

1 slice Swiss cheese 

2 ounces grilled yellow onions

1 tablespoon spicy brown mustard 



Heat a flat griddle to medium-high.

Put the bun on the griddle to toast it. Then place the hamburger patty on the griddle and sprinkle with seasoning salt. When the bun is toasted, remove it from the griddle and set it in your prep area. Put the ketchup on the bottom part of the bun, then the pickles. Make sure to spread them out so that every flavor is in every bite.


Place the pastrami on the griddle and sear away. Flip the hamburger patty, sprinkle with seasoning salt and cook to desired doneness. Place the Swiss cheese on top and melt. Add the pastrami on top of the cheese. Top the pastrami with the grilled onions.


Now all you have left is the top part of the bun and the brown mustard. Squirt or spread the brown mustard on the bun top and place it on the grilled onions. Transfer the hamburger patty and toppings to the bottom part of the bun. Enjoy. 

Best tasting burger around and a San Diego CA favorite.


Xinjiang Lamb Skewers (新疆烤串, chuar)


450 grams (1 pound) lamb meat (lean fat ratio 7:3) (*See footnote 1)

1/2 onion, sliced (Optional)

2 tablespoons whole cumin seeds

Marinade 2 tablespoons peanut oil (or vegetable oil)

2 tablespoons light soy sauce (or soy sauce, or tamari for glutenfree)

2 teaspoons cornstarch

2 teaspoons cumin powder and extra for grilling

1/2 teaspoon chili powder and extra for grilling

1/2 teaspoon salt (Optional)

1/4 teaspoon Sichuan peppercorn powder


1. Combine oil, soy sauce, cornstarch, cumin powder, chili powder, and salt in a small bowl. Mix well.

2. Trim fat from the lamb meat if necessary. Cut lean part into 1.5cm (0.5inch) cubes. Cut fat into thin pieces half the size of the lean pieces.

3. Thread lamb cubes closely onto skewers, alternating between lean meat and fat cubes (*see footnote 2).

4. Spread onion inside a 1gallon ziploc bag. Place lamb skewers on top of the onion. Pour the marinade over the lamb. Massage the bag so the lamb is covered evenly with the marinade. Seal both sides of the bag and place upside down, the onions facing up. Let marinate for 30 minutes at room temperature or overnight in the fridge.

5. Build a modified two zone fire, and leave some space without any coal.

6. Transfer the lamb skewers onto the grilling grate, one finger’s width apart. Flip frequently until the lamb turns dark brown on all surfaces. Move to indirect fire. Generously sprinkle a layer cumin powder, then chili powder (or you can skip the chili powder if you don’t want the lamb to be too spicy). Flip, then sprinkle another layer of cumin powder. Sprinkle whole cumin seeds onto the lamb for extra flavor, if using. Grill until the meat is cooked through.

7. Serve immediately. Or move to the side of the grill without coal to keep warm.


(1) Just like I mentioned in the post, you can serve beef alternatively or additionally if some of your guests do not eat lamb.

(2) If you really don’t like lamb fat, you can put one piece of fat for every two to three pieces of lean meat. Again, the fat will shrink a lot because a lot of it will render and drip off during roasting. The fat left on the skewer will be crispy and add a nice flavor to the meat.

Foil-Wrapped Onions



1/2 cup soy sauce

1/2 cup Worcestershire sauce

6 tablespoons fresh lime juice

3 large white onions

12 yellow chiles (guero chiles)



Preheat the oven to 375 degrees F.


Mix together the soy sauce, Worcestershire sauce and lime juice in a large bowl. Peel and quarter the onions, leaving the root- end intact so the onions don't fall apart while cooking.


Cut six 6-inch squares of aluminum foil. Put 1 piece of foil on a medium bowl and top with another piece of foil for double-wrapping. Place 2 chiles in the center of each piece of foil and top each chile with the cut onion. Fold up the foil of each packet to form a cup. Pour 1/3 of marinade on top of onions and chiles. Enclose the onions tightly with foil and transfer to a rimmed baking sheet, making sure the opening is on the top. Repeat with the remaining onions, chiles and marinade.


Roast until the onions are caramelized and the chiles are tender, 45 minutes to 1 hour. Let cool for 10 minutes. Open the packages slightly before serving.



Drago’s Charbroiled Osyters




2 pounds butter, softened

1/2 cup finely chopped fresh garlic

1 tablespoon black pepper

1 teaspoon dried oregano

6 dozen oysters on the half shell

1 cup grated mixed Parmesan and Romano

3 tablespoons chopped fresh parsley

Hot French bread, for serving



Mix the butter with the garlic, pepper and oregano. 

Heat a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flame up a bit. 


The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


Carne Asada Marinade



• 1/4 cup vegetable oil

• 1/2 cup red wine vinegar (can substitute with white vinegar)

• 1/3 cup lime juice (can substitute with lemon juice)

• 1/3 cup orange juice

• 1 cup water

• 2 tablespoons peeled fresh garlic -crushed

• 1 tablespoons white pepper

• 1 1/2 tablespoons salt

• 1 tablespoon ground cumin

• 1 tablespoon chili powder

• 1 tablespoon Mexican oregano

• 1/4 teaspoon ground cloves

• 1/2 orange, sliced

• 1/4 bunch cilantro, chopped (no stems)



1. Combine all ingredients in a large bowl and whisk to combine. To use with beef, place

Beef in gallon sized freezer bag or in the bottom of a shallow baking dish. Pour carne

Asada marinade on top of beef, cover dish or close bag, and marinate beef for at least

1 hour before grilling.


NOTE: This traditional Mexican Carne Asada marinade recipe will marinade 5-6 pounds of meat and can be easily halved or doubled.

Kofta Kebab Recipe




1 medium yellow onion, quartered

2 garlic cloves

1 whole bunch parsley, stems removed (about 2 packed cups parsley leaves)

1 lb ground beef

½ lb ground lamb

1 slice of bread, toasted until browned and soaked in water until fully tender

Salt and pepper

1½ tsp ground allspice

½ tsp cayenne pepper

½ tsp ground green cardamom

½ tsp ground sumac

½ tsp ground nutmeg

½ tsp paprika

Pita bread to serve


For the Fixings:

Tahini Sauce

Tomato wedges

Onion wedges

More parsley




1. Soak 10 wooden skewers in water for about 1 hour; remove from the water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium high for about 20 minutes.

2. Prepare the pita bread and the fixings. If you plan to, make the tahini sauce from this recipe

3. In a food processor, chop the onion, garlic, and parsley.

4. Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.

5. Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.

6. Lay the skewered kofta kebabs on a tray lined with parchment paper

7. Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.

8. Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared. See suggestions for sides and related recipes.

Cheesey Spaetzle Caramelized Onions




3 cups all-purpose flour

1/4 teaspoon freshly grated nutmeg

1 medium white onion, thinly sliced

1 large egg

1 1/2 cups shredded Gruyère cheese (5 ounces)

1 3/4 cups milk

1 tablespoon unsalted butter, cut into small pieces

Salt and freshly ground pepper

4 large egg yolks

2 tablespoons peanut oil



In a small bowl, whisk the milk with the egg yolks and egg. In a large bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. Using a wooden spoon, stir the egg mixture into the flour, leaving a few lumps. Cover and refrigerate the batter for at least 1 hour or overnight.


Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Carefully hold a colander with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain and transfer to a large bowl. Stir in 1 tablespoon of the oil, season with salt and pepper and toss to coat.


Preheat the oven to 400F;. Oil a 9-by-13-inch baking dish. Spread the spaetzle in the dish and dot with the butter. Sprinkle with the cheese and bake for about 20 minutes, or until the spaetzle is hot and the cheese is just melted.


Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the onion and cook over high heat until softened and carmelized.



Pork Schnitzel



4 boneless pork chops (to make Wienerschnitzel use thin veal cutlets)

salt and freshly ground black pepper

½ cup all-purpose flour combined with 1 teaspoon salt

2 large eggs, lightly beaten

¾ cup plain breadcrumbs



Place the pork chops between two sheets of plastic wrap and pound them until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.

Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.


Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.

Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.


Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.



    2 pounds lump crabmeat

      1 teaspoon parsley

        1 cup mayo

          1 egg

            Pinch of paprika

              2 dashes Tabasco sauce

                1 Tablespoon lemon juice

                  Pinch of salt and white pepper


                    1. Mix all ingredients except for the lump meat. 2. After all ingredients are mixed well, fold the dressing in with the crabmeat without breaking up the crabmeat. 3. Form 5-ounce balls. Bake in 350°F oven for 10 minutes. 4. Serve with a parsley garnish and lemon wedge on the side. 5. Makes 6 to 8, 5-ounce small lump crab cakes

                    The Best CIPPINO



                    1⁄4 cup olive oil

                    1 tsp. crushed red chile flakes

                    8 cloves garlic, finely chopped

                    3 cups fish stock

                    1 1⁄2 cups whole peeled tomatoes in juice, crushed

                    10 leaves basil

                    1 lb. cod, cut into 2″ chunks

                    1 lb. cleaned calamari, bodies cut into 1⁄2″-wide rings

                    12 oz. medium shrimp, deveined

                    12 oz. bay scallops

                    16 clams, cleaned

                    16 mussels, cleaned

                    2 (2-lb.) Dungeness crabs or snow crab legs, halved

                    Kosher salt and freshly ground black pepper, to taste



                    Heat oil in an 8-qt. Dutch oven over medium-high heat. Add chile flakes and garlic; cook until soft, about 3 minutes. Add stock, tomatoes, and basil; boil. Reduce heat to medium-low; cook until slightly thickened, about 10 minutes. Add cod, calamari, shrimp, scallops, clams, mussels, and crabs, cover with lid, and cook until seafood is cooked through, about 8 minutes; season with salt and pepper.





                    Tempura batter:

                    1 egg yolk

                    1 cup ice water

                    1 cup rice flour


                    Tempura dipping sauce:

                    1/2 cup mirin or sake

                    1/2 cup Tamari soy sauce

                    1 teaspoon sugar

                    1/4 cup grated daikon radish

                    1 teaspoon ginger, grated

                    Vegetable oil, for frying

                    1 tablespoons sesame oil, for flavoring frying oil

                    1 cup flour, for dusting


                    Traditional tempura ingredients:

                    1/2 pound large shrimp, cleaned, tails on

                    1/2 pound scallops

                    1 cup broccoli florets

                    1 sweet potato, peeled and sliced 1/4-inch thick

                    2 carrots, peeled and sliced diagonally in strips

                    4 ounces Chinese green beans, ends trimmed

                    4 ounces mushrooms

                    5 stalks asparagus, ends trimmed

                    1 red bell pepper, cut in strips

                    2 Japanese eggplants, halved and cut into 1/4-inch slices



                    Tempura batter:

                    In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork just until ingredients are loosely combined. The batter should be somewhat lumpy. 

                    4 servings


                    Tempura dipping sauce:

                    In a small saucepan over low-medium heat, combine mirin, soy sauce and sugar. Cook for 3 to 5 minutes until sugar dissolves. Transfer to a bowl, add grated radish and ginger just before serving.


                    Traditional tempura ingredients:

                    Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep-fryer. Flavor with sesame oil. Dry the vegetables well. Dust shrimp and vegetables in flour to soak up remaining moisture, shake off excess. Dip the shrimp and vegetables into the batter one by one. Drop 6 pieces at a time in hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, skim the small bits of batter that float in the oil between batches. Remove the fried pieces from the oil and drain on a paper towel for a few seconds. Serve with dipping sauce.


                    Spiney Lobster Lollipops



                    8 cups canola oil

                    4 live Florida lobsters

                    2 cups tempura batter

                    Salt and freshly ground black pepper

                    2 limes

                    Dipping sauces, for serving


                    Recipes for sauces follow:


                    Garlic Aioli

                    ¾ cup Hellman’s Mayo

                    3 minced garlic cloves

                    2 ½ tablespoons lemon juice

                    ¾ teaspoon Salt

                    ½ teaspoon fresh ground black pepper


                    Sriracha Mayo Sauce

                    1 cup Hellman’s Mayo

                    1/2 cup sour cream

                    1 1/2 tablespoons Sriracha

                    1 teaspoon lemon juice

                    1 teaspoon honey

                    4 grilled scallions, chopped

                    Kosher salt and freshly ground black pepper


                    Tartar Sauce

                    1 pint Hellman’s Mayo

                    2/3 cup dill pickle relish

                    2 tablespoons minced white onion

                    1 ounce lemon juice

                    Pickle juice



                    Special equipment: 8 long bamboo skewers Heat the oil in a deep fryer or Dutch oven to 350 Degrees F. Remove the tail section from the lobster by grabbing and twisting off. Use a large chef knife to cut the lobster tail in half lengthwise. Use your thumbs to separate the lobster meat from the shell and cut each half into four equal chunks. Repeat for the remaining lobsters. Sprinkle with salt and pepper. Dip the lobster chunks in the tempura batter and gently place in the oil. Cook for 3 minutes to 3 minutes 30 seconds. Transfer to a paper towel-lined plate and season with salt and pepper. Skewer 2 pieces of lobster on each bamboo skewer. Take a head and the tail pieces of a lobster and deep fry them using caution since air bubbles will pop. Place the head at one end of a serving plate and the tail pieces at the other. Place the skewers in middle of the plate. Sprinkle with a squeeze of lime and serve with your favorite sauces.



                    Pickled Pineapple Salsa



                    1/3 cup white distilled vinegar

                    1 tablespoon crumbled dried Mexican oregano

                    1 tablespoon sugar

                    1 jalapeno pepper, stemmed, seeded and finely chopped

                    1/2 small red onion, sliced

                    1/4 pineapple, peeled, cored and finely diced (about 2 cups)

                    Kosher salt and freshly ground black pepper



                    Combine the vinegar, oregano, sugar, jalapeno, red onion and pineapple in a medium mixing bowl. Season with additional salt and pepper if needed. Store in the refrigerator in an airtight container for 30 minutes before serving.

                    Bay Scallop Ceviche




                    1 pound bay scallops

                    8 limes, juiced

                    2 tomatoes, diced

                    5 green onions, minced

                    2 stalks celery, sliced

                    1/2 green bell pepper, minced

                    1/2 cup chopped fresh parsley

                    freshly ground black pepper

                    1 1/2 tablespoons olive oil

                    1/8 cup chopped fresh cilantro



                    Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).


                    Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

                    Shrimp Ceviche



                    • Poaching liquid

                    • 2 quarts water

                    • ¼ cup kosher salt



                    • 1 pound raw shrimp (21-25 per pound), peeled and deveined

                    • Juice of 2 lemons

                    • Juice of 2 limes

                    • Juice of 2 oranges

                    • 1 cup diced seeded peeled cucumber ( ¼-inch dice)

                    • ½ cup finely chopped red onion

                    • 2 Serrano chilies, seeded and finely chopped

                    • 1 cup diced seeded tomato

                    • 1 avocado, chopped into ½-inch pieces

                    • 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish

                    • ¼ cup extra-virgin olive oil

                    • ¼ teaspoon kosher salt



                    1 Combine water and ¼ cup salt in a large saucepan; bring to a boil over high heat. Add shrimp

                    and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3

                    minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.


                    2 Chop the shrimp into ½-inch pieces and place in a medium nonreactive bowl (see Tip). Add

                    lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.


                    3 Stir tomato, avocado, chopped cilantro, oil and ¼ teaspoon salt into the shrimp mixture. Let

                    stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if


                    Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.


                    Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is

                    necessary when cooking with acidic foods, such as lemon, to prevent the food from

                    reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an o៛�

                    color and/or off flavor.

                    Mom’s Sunday Fried Chicken


                    One whole bird cut into at least eight pieces

                    1 cup all purpose flour

                    Salt and Pepper to taste

                    3 tablespoons of vegetable oil



                    Heat oil in cast iron skillet. Drege the chicken in the flour and when oil is hot put in chicken to a nice brown crust. Cook the chicken until you have a 165F internal temperature. Pull out and drain chicken on a cooling rack.


                    Use the rest of the flour to make a roux for gravy. 2 cups of milk and stir constantly until thick. You can us a tablespoon of cornstarch and a tablespoon of water to mix it and dump into gravy for a thicker gravy. Make sure to scrap bottom of pan to get all the gubbers.


                    Mexican Summer Salad




                    2 teaspoons whole cumin seeds

                    2 teaspoons whole coriander seeds

                    1 chile de arbol (with seeds) torn into very small pieces or 1/2 teaspoon chili flakes* see Cook's Note

                    1/4 cup pine nuts

                    1/2 cup extra-virgin olive oil

                    Kosher salt and freshly ground black pepper


                    3/4 cup pitted and halved black kalamata olives

                    3/4 cup pitted and halved green olives

                    3/4 cup halved assorted colored cherry or grape tomatoes

                    1/4 cup chopped fresh cilantro leaves

                    8 ounces Mexican Cotija or feta cheese, cubed



                    In a small, dry skillet, toast the cumin seeds, coriander seeds, chile, and pine nuts over medium-high heat, stirring constantly, until fragrant, about 3 minutes. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.

                    Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.

                    *Cooks Note: The dried chile can also be cut into small rings using scissors.


                    Japanese Spring Rolls


                    10 harumaki wraps
                    2-4 shiitake mushrooms
                    5g ginger
                    1 tbsp soy sauce
                    1/2 tbsp cooking sake
                    1 tbsp sesame oil
                    pinch of pepper

                    pinch of flour
                    cooking oil for deep frying


                    possible fillings:
                    50g leek
                    50g baby corn
                    50g beansprouts
                    50g carrot
                    150g minced pork or chicken
                    150g prawn


                    How To Prepare

                    Take the shiitake mushrooms and place them in water to soak soften them. While you are waiting for those, slice up your vegetables into pieces a few centimetres long, then cook them in a pan with a little oil until they are tender.


                    Next, mix the meat or prawns with some grated ginger and a pinch of salt. Add the soy sauce, cooking sake, and a pinch of pepper before mixing again into an even mixture. Lastly, add the baby corn, leek and sliced shiitake with some sesame oil and mix all of the ingredients together one more time. Once done, separate the mix into 10 equally sized portions.


                    To make the spring rolls, separate the wrappers carefully and place one of the edge in front of you. Place the filling near the edge and start rolling it up. Once you have rolled about halfway, fold in the sides like an envelope so that the fillings don’t fall out. Use a mix of flour and water as a glue to seal the edges together before you fry them.


                    Heat up some cooking oil in a fryer or medium sized saucepan on a medium heat to approximately 170°C. Sunflower, rapeseed and peanut oils are all good choices for deep frying oil. Place 3 spring rolls, one at a time, gently into the oil and cook them for about 3-4 minutes, 


                    Huli Huli Chicken



                    Huli Huli Chicken Brine:

                    1 cup kosher salt

                    1/2 cup sugar

                    3 bay leaves

                    3 cloves garlic, peeled and smashed

                    3 cups ice

                    One 5 to 7pound whole chicken


                    Huli Huli Sauce:

                    1 cup pineapple juice

                    1/2 cup ketchup

                    1/2 cup soy sauce

                    2 tablespoons sherry vinegar

                    1/2 cup light brown sugar

                    2 teaspoons ground ginger


                    Dry Rub:

                    2 tablespoons garlic powder

                    2 tablespoons kosher salt

                    1 tablespoon plus 1 teaspoon paprika

                    1 tablespoon cayenne pepper

                    1 tablespoon onion powder

                    1 teaspoon ground cumin

                    Freshly cracked black pepper

                    1 lemon, juiced



                    Begin by placing the whole chicken, breastside down, on the preparation surface. Using kitchen shears, remove the backbone by cutting up from the tailbone to the neck on both sides. Open the bird, remove the breastbone and wishbone. Make small cuts on both sides below the thighs to tuck the wings under so you have a flattened "spatchcock" chicken.


                    For the brine: To a small saucepan, add 1 cup water, the salt, sugar, bay leaves and garlic cloves. Bring to a simmer to dissolve the salt and sugar. Once at a simmer, turn off the heat and add the ice. Once the liquid is cool, place into a resealable bag over a bowl and add the chicken to the brine, making sure it is completely submersed. Allow to brine in the fridge for 1 hour.


                    For the Huli Huli sauce: In a small saucepot over mediumlow heat, combine the pineapple juice,  ketchup, soy sauce and sherry vinegar. Once the liquid simmers, whisk in the brown sugar and ginger. Continue to simmer until the liquid begins to thicken, about 5 minutes. Remove from the heat and let

                    stand (or prepare ahead and refrigerate until ready for use). Once ready for use, reserve about a cup to serve.


                    Preheat a grill to medium heat.

                    For the dry rub: Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin and some black pepper together in a small bowl. Coat the chicken with the dry rub, making sure to sprinkle well inside the cavity. Lay the chicken flat on the

                    preparation surface, making a neat, rectangular package with the thighs tucked next to the breasts and the wings inserted into the slits.


                    To grill: Secure the chicken in a medium rectangular wiremesh grilling basket and set over an open grill flame. Char with the breast side down first, 7 to 8 minutes. Turn once and continue to grill, bone side

                    down for another 15 minutes.


                    Continue to turn as it cooks so it doesn't burn and it replicates the Huli Huli machine cooking process. Squeeze the lemon juice over the chicken as you turn it. Finish by alternating sides until the chicken is thoroughly browned, the skin is crispy and a digital instantread thermometer tucked under the breast

                    confirms the internal temperature is 165 degrees F. The total cook time will be 35 to 40 minutes. With a heat resistant silicone pastry brush, glaze the chicken with the Huli Huli sauce the last 5 minutes. Remove from the basket and allow the chicken to rest for 6 to 8 minutes.


                    To serve: Carve the chicken into breasts, thighs and wings. Arrange on a large serving dish alongside the reserved Huli Huli sauce.

                    Honey Soy Salmon





                    2 whole Salmon Fillets (skin On Or Off, Whatever Your Preference)

                    Salt And Pepper

                    Olive Oil, For Cooking

                    2 Tablespoons Butter

                    3 Tablespoons Honey

                    3 Tablespoons Low Sodium Soy Sauce

                    2 whole Limes

                    Cilantro, For Serving

                    Cooked Rice, For Serving



                    Season the salmon with salt and pepper. Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan. Cook for 5 minutes on the first side, being careful not to burn the surface. Carefully flip to the other side and cook for another 2 minutes. Remove the salmon to a clean plate. 

                    In the same skillet, add the butter, honey, soy sauce, and juice from the 2 limes. (You can also zest in the lime before you juice it if you'd like.) Stir and cook over medium heat for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, adding more of whatever you'd like. Cook if for another minute or two if you like the glaze very thick. 

                    Place the salmon back into the skillet and spoon the sauce all over the top. Stir together cooked rice with a little lime juice (and zest, if you'd like.) Serve the salmon over the rice, spooning on extra sauce. Sprinkle with chopped cilantro, add a lime wedge, and chow down.

                    Chiles Rellenos



                    6 poblano chile peppers

                    5 plum tomatoes, cored and coarsely chopped

                    1/2 small white onion, chopped

                    1 clove garlic, chopped

                    1 tablespoon extra-virgin olive oil

                    Kosher salt and freshly ground pepper

                    1 1/2 cups shredded monterey jack cheese

                    1 tablespoon dried oregano, preferably Mexican

                    3 large egg whites plus 1 egg yolk, at room temperature

                    Vegetable oil, for frying

                    All-purpose flour, for dredging



                    Char the chiles.


                    Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.


                    Let them soften.


                    Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.


                    Remove the skin.


                    Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.


                    Open the chiles.


                    Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.


                    Prepare the sauce.

                    Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.


                    Make the filling.

                    Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.

                    Stuff the chiles.

                    Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.


                    Mix the batter.

                    Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.


                    Batter and fry.

                    Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.


                    Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.


                    Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.


                    Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.



                    Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.


                    Birria Tacos



                    3 pounds bone-in beef short ribs

                    Kosher salt

                    5 dried California chile peppers, stemmed and seeded

                    5 dried pasilla chile peppers, stemmed and seeded

                    2 dried ancho chile peppers, stemmed and seeded

                    4 medium tomatoes, cored and quartered

                    1 small white onion, quartered

                    4 cloves garlic

                    12 black peppercorns

                    1 tablespoon achiote paste (available at Latin markets)

                    Pinch of cumin seeds

                    Freshly ground pepper

                    12 to 16 small corn tortillas, warmed

                    Pickled red onions, for topping (below)

                    Lime wedges, for serving



                    Put the short ribs in a large heavy pot. Season with 3 teaspoons salt and cover with water by about 1 inch. Bring to a boil over medium heat, skimming any foam from the surface. Reduce the heat to low and simmer until the meat is tender, 2 hours, 30 minutes to 3 hours. Transfer the short ribs to a cutting board with a slotted spoon and let cool slightly, then shred the meat from the bone. Skim the fat off the broth in the pot; reserve the broth.


                    Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achiote paste and cumin and process until smooth, adding water if necessary.


                    Mix about 1 cup reserved broth into the chile puree, then pour the puree through a fine-mesh sieve into the pot of broth. Bring to a boil, then reduce to a simmer and cook until thickened, about 30 minutes. Add the shredded meat and simmer 10 more minutes. Season with salt and pepper.

                    Use tongs to divide the meat among the tortillas. Top with pickled onions; serve with the remaining cooking liquid and lime wedges.


                    Pickled Red Onions

                    Mix 1 thinly sliced large red onion, 3/4 cup each white vinegar and water, 6 tablespoons sugar and 1/2 teaspoon each crumbled oregano and salt in a large resealable plastic bag; seal and shake, then refrigerate at least 24 hours.


                    Barbacoa de Cordero (Lamb BBQ Mexican style)



                    Imagine sitting on a gently rocking boat under a warm sun in southern Mexico. Your hostess brings out a big platter loaded with lamb slow cooked in a long simmered chili sauce, surrounded by small dishes of chopped cilantro, cut limes, refried beans, rice, and a stack of fresh warm corn tortillas. Shots of tequila are passed around. Everyone gives a rousing cheer of “Salud!” Then all dig in! This was our introduction to one of our favorite Mexican dishes.


                    Making the chili sauce is a long process but I’ve found a great quick substitute…Old El Paso enchilada sauce! You can buy it in mild to hot versions. The Instant Pot on meat setting saves hours of slow cooking the lamb.



                    3 # lamb shoulder

                    1 Spanish onion

                    3 garlic cloves, minced

                    1 19 oz can Old El Paso Enchilada sauce

                    2 Tbsp. oil

                    Salt to taste


                    For serving:

                    Cilantro, chopped without the stems

                    Corn tortillas (3 to 4 per person)

                    Limes cut into 8ths

                    Black beans or refried beans

                    Chipotle style rice (see my recipe for it on the Instant Pot recipe site)



                    Marinate lamb overnight in Old El Paso Enchilada sauce (mild, medium or hot).

                    Set Instant Pot to sauté setting and put in oil. Let the oil heat up for a minute or two. Put in the onions and cook until soft, add garlic and cook for just a minute being careful not to burn.


                    Add the lamb and marinade. Let the marinade heat up and reach a boil.

                    Put Instant Pot on stew and pressure cook for 35 to 45 min. I did mine for 45 minutes because I like to pull it into shreads for the tacos. Note: If you cube the lamb it will cook in about 20 minutes. Let the Instant Pot return to normal by itself.


                    Meanwhile heat the beans, cut the limes, put the hot rice into a serving bowl.

                    Shred the cooked lamb with two forks (as you would for pulled pork) and put in a serving bowl. Ladle generous amount of sauce over it. Heat up 3 to 4 corn tortillas per person. I put mine on a saucer, then put another saucer over them and microwave for approximately 2 minutes (if serving 3 to 4 people) at 70%, or until the tortillas are all warm.


                    To serve: spoon the lamb mixture onto a soft warm corn tortilla, sprinkle on cilantro, then squeeze on lime juice. Or you can do like my husband does: spoon rice and beans onto the warm corn tortilla, sprinkle on cilantro, add lamb, and squeeze lime juice over all of it. Delicioso!


                    Jalapeno-Pineapple Tequila Cocktails



                    1/2 cup granulated sugar

                    1/2 jalapeno pepper, stemmed and seeded

                    5 cups chopped fresh pineapple

                    1/2 cup tequila blanco

                    Lime wedges, for the glasses

                    Demerara sugar, for the glasses



                    Combine 1/2 cup each granulated sugar and water in a medium saucepan and cook over medium heat until the sugar dissolves, about 4 minutes. Remove from the heat. Add the jalapeno and set aside 15 minutes to infuse the syrup. Remove the jalapeno and discard; set the syrup aside to cool completely.

                    Pour the syrup into a blender and add the pineapple and tequila. Blend until very smooth, about 2 minutes. Transfer to a pitcher; refrigerate until ready to serve, at least 1 hour. Moisten the rims of 4 to 6 glasses with lime wedges, then dip in demerara sugar; fill with ice and the cocktail.


                    Spicy Shrimp Broth




                    1 pound jumbo shrimp, peeled and deveined, shells reserved

                    8 cups seafood stock

                    2 tablespoons extra-virgin olive oil

                    1 small white onion, diced

                    1 carrot, cut into 1/4-inch-thick rounds

                    2 stalks celery, diced

                    1 green bell pepper, diced

                    1 tomato, seeded and diced

                    4 dried chiles de arbol, roughly chopped

                    2 tablespoons tomato paste

                    1 tablespoon Mexican dried shrimp powder (optional)

                    Lime wedges, for serving (optional)




                    Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm. 


                    Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the carrot, celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chiles de arbol and cook 5 more minutes. Stir in the tomato paste and dried shrimp powder and cook 3 minutes. 


                    Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through. Serve with lime wedges. 


                    Yucatan Grilled Red Snapper

                     Mexico's Yucatan is home to a number of excellent seafood dishes, and this one is my take on a classic I found in Diana Kennedy's "Cuisines of Mexico." Grilling is one of my favorite ways to cook red snapper, and the spicy rub you give the fish adds a lot of depth to an otherwise mild fish. If you can't find snapper, try any of the following: Pacific rockfish, striped bass, any seabass, catfish, walleye, haddock or yellowtail. Make sure you have fillets with the skin left on for this recipe.



                    1 lb skin-on snapper fillets

                    Juice of a lime

                    Juice of a lemon

                    1 tablespoon black pepper

                    1 dried cayenne pepper or 1 teaspoon cayenne powder

                    1 tablespoon coriander seed

                    2 tablespoons achiote seeds (available in Latin markets)

                    1 tablespoons dried oregano (Mexican oregano is best here)

                    1 1/2 teaspoons Kosher salt

                    1 tablespoon paprika

                    1 tablespoon garlic powder

                    2 tablespoons canola or other vegetable oil


                    How to Make It

                    There are two ways to do this spice mixture: With whole seeds, which you then grind, or with powdered spices.

                    1. If you have whole spices, toast the coriander, the cayenne pepper, black peppercorns, achiote seeds, and oregano in a dry pan over medium-high heat until you can smell them, shaking the pan often. This should take about 2-3 minutes. Skip this step is you are using powders because toasting them is tricky -- they burn easily. Incidentally, toasting makes the spices smell better in the finished dish.
                    2. Achiote seeds, which look like little red nuggets, are a key to this dish. But if you cannot find them, you can substitute more paprika. It will not be the same but is an OK alteration.
                    3. If you are toasting and using whole spices, grind them into a powder in a spice grinder.
                    4. Mix all the dry ingredients together in a bowl. In a plastic container or plastic bag, add the oil and the lemon and lime juice.
                    5. Put the fish fillets in the juice-filled container and move around to coat. Now sprinkle the spice mixture over the meat side of each fillet. Don't bother to spice the skin side.
                    6. Lay the fillets skin side down in the container or bag, then let this marinate in the fridge for 2-4 hours.
                    7. After the fish marinates, remove it and pat the skin side dry with a paper towel. Coat it with a bit more oil and lay the fillets down on a well-oiled, preheated grill.
                    8. To cook this dish, you will need an "open" space on your grill with no heat -- either one section of burners turned off, or a spot where there's no charcoal underneath. This is where you lay your fish down. If you cannot do this for some reason, wait until the fire is subsiding or turn the burner to its lowest setting.
                    9. Grill the fish for 10-15 minutes, depending on thickness. Do not flip. If you do, the fillet will fall to pieces. That's why you leave the skin on.
                    10. Once the meat flakes near the head end of the fillet, carefully remove the fish and set it on a platter to cool for a minute or two.
                    11. Serve with flavored rice, as a sandwich filling, or break it into pieces and use it for fish tacos; this is my favorite use for this dish.


                    Unagi Don Grilled Eel Rice Bowl



                    unagi sauce:
                    2 ½ tbsp sugar
                    1 ½ tbsp cooking sake
                    4 tbsp soy sauce
                    4 tbsp mirin
                    200g rice
                    260ml water
                    2 eel fillets, skin-on or smoked eel


                    How To Prepare


                    To make the sauce, combine the mirin and sake in a small saucepan and bring to the boil. Reduce the heat and add the sugar, stirring until completely dissolved. Add the soy sauce and bring to the boil. Reduce the heat and simmer for 10 mins, or until the sauce thickens. Turn off the heat and set aside to cool.


                    While the sauce is cooling, start cooking and preparing the rice using your preferred method. We suggest using 200g rice and 260ml water after washing the rice.

                    Preheat your grilling unit to high (about 250°C). Normally eel fillets come sliced in half lengthwise, so cut your eel fillets in half width-wise so they can fit on top of your rice bowl. Line a baking sheet with aluminium foil. Lay the fillets on top and brush with vegetable oil. Place on the grilling unit and grill for 5-7 minutes, or until nicely browned.


                    Take the fillets out of the oven and carefully brush with the unagi sauce, leaving a little sauce for later. Place the fillets back on the grilling unit to grill for a further minute or so, until the sauce starts to bubble on top.


                    Vietnamese Broiled Crawfish

                    5 Pieces Sliced Whole Ginger

                    4 Stalks Lemon Grass

                    Boil crawfish for four to five minutes

                    Add julienne lemon grass

                    Vietnamese Dry Spices

                    Stir together Cloves, Star Anise, Cinnamon, Cardamom, Fennel Seed, Schezuan Peppercorns, Annatto Seed, Chili Red Pepper Flakes, and Cayenne. Store in airtight container.

                    Whole Jalapenos

                    Cajun Dry Spices

                    Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano,thyme, and red pepper flakes until evenly blended. Store in an airtight container.

                    Put in Crawfish in a Large Stainless steel bowl

                    Corn on the cob small piece


                    Put spices cloves, star anise, cinnamon, and cardamom into cheese cloth except lemon grass. Mix Cajun spices and add to crawfish boil. Boil crawfish for 4 – 5 minutes. Put into large stainless bowl and serve with julienne lemon grass. Pull head off and suck the juices out and eat the tail meat.

                     Tom Yum Goong Soup

                    Serves 2 | Prep Time: 15 Minutes | Cook Time: 10




                    2 1/2 cups shrimp stock (best), canned chicken stock, or water

                    10-12 shrimp or 8 oz (head-on and shell-on but chop the eyes part off, devein if you like)

                    3 1/2 tablespoons lime juice

                    6 bird’s eyes chilies (pounded)

                    3 (big) slices galangal

                    6 kaffir lime leaves (bruised)

                    2 tablespoons nam prik pao (Thai roasted chili paste)

                    2 tablespoons oil of nam prik pao

                    3 teaspoons fish sauce

                    1 stalk lemongrass (cut into 3-inch strips, pounded with a cleaver)

                    6 fresh button mushrooms



                    In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads. Boil the shrimp head until the water turns slightly orange in color. Press the shrimp heads with spatula to extract the “goodies” from their heads. Let the stock reduce to slightly more than 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads.


                    Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik bao to the shrimp

                    stock and bring it to boil. Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out and serve hot.


                    Cooks Note: I use a tom yum soup base.

                    Caldo de Res


                    One 2-pound bone-in beef chuck, cut into 1-inch cubes

                    4 cloves garlic

                    1/2 medium white onion

                    Pinch salt

                    2 carrots, cut into 1-inch rounds

                    1 celery stick, cut into 2-inch pieces

                    1 chayote squash, cut in 2-inch strips

                    1 corn on the cob, halved

                    1 zucchini, cut into 2-inch chunks

                    1/2 head cabbage, quartered

                    Lime wedges, for serving

                    Hot sauce, for serving

                    Corn tortillas, warmed, for serving


                    Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas.


                    Carne Asada Taco’s & Chile Con Queso Dip





                    2 pounds flank or skirt steak, trimmed of excess fat

                    1 recipe Mojo, recipe follows

                    Olive oil, for coating the grill

                    Kosher salt and freshly ground black pepper

                    16 (7inch) corn tortillas

                    Shredded romaine or iceberg lettuce, for serving

                    Chopped white onion, for serving

                    Shredded Jack cheese, for serving

                    1/2 cup Pico de Gallo, recipe follows

                    2 limes, cut in wedges for serving



                    4 garlic cloves, minced

                    1 jalapeno, minced

                    1 large handful fresh cilantro leaves, finely chopped

                    Kosher salt and freshly ground black pepper

                    2 limes, juiced

                    1 orange, juiced

                    2 tablespoons white vinegar

                    1/2 cup olive oil


                    Pico De Gallo:

                    4 vine ripe Tomatoes, chopped

                    1/2 medium red onion, chopped

                    2 green onions, white and green parts, sliced

                    1 Serrano Chile, minced

                    1 handful fresh cilantro leaves, chopped

                    3 garlic cloves, minced

                    1 lime, juiced

                    1/4 cup extra virgin olive oil

                    1 teaspoon kosher salt



                    Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

                    Preheat an outdoor grill or a ridged grill pan over medium high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium rare.


                    Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly

                    slice the steak across the grain on a diagonal. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

                    To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.



                    In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.


                    Yield: approximately 1 1/4 cups


                    Pico De Gallo:

                    In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.


                    Yield: 2 cups


                    With Chile Con Queso Cheese Dip



                    1 onion, diced

                    One 2 pound block processed cheese, such as Mexican Velveeta

                    One 10 ounce can Rotel diced tomatoes and green chiles

                    2 cans Hatchchopped green chiles

                    1 jalapeno, diced

                    Chips, for serving



                    Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all. Cook over a low heat until it all starts coming together. Then stir in the diced

                    jalapeno. Serve with chips.

                    Perfect Homemade Lemonade



                    4 cups sugar
                    4 cups fresh lemon juice
                    2 lemons, sliced
                    Ice, for serving


                    In a large saucepan, heat the sugar and 4 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add 2 gallons cold water, the lemon juice and lemon slices and stir to combine. Refrigerate and allow to chill completely.Serve over ice.

                    Summer time delight!!!!




                    Instant Pot Beef Roast




                    1 ½ lbs beef top loin

                    4 Russet potatoes cut in half and cut again in half then quarter pieces

                    ½ bag baby carrots

                    2 onions quartered twice

                    Fresh ground sea salt

                    Fresh ground black pepper

                    2 tablespoons corn starch

                    4 tablespoons water

                    3 cups water

                    1 tablespoon beef bouillon powder




                    Put potatoes, carrots and onion in the bottom of Pot. Salt and pepper them liberally. Season the beef. Mix cornstarch to make a paste. Put bouillon in the bottom as well. Put the beef on top, season and close the pot and steam for 45 minutes.

                    Mongolian Pork





                    Meal type: Pork, Prepare time: 15 minutes, Cook time: 5 minutes, Level: Low, Serves: 4 servings



                    1 Tender pork loin 350g,

                    1 tbsp light soy sauce,

                    1 tbsp premium soy sauce,

                    1 tsp corn starch,

                    2 tbsp cold water;

                    2) 1.5 tbsp Avocado oil or other cooking oil,

                    1 tsp sliced ginger,

                    2 tsp fresh minced garlic;

                    2 stalks green onion, roots removed, rinsed and chopped to 1 inch long pieces;

                     1 tbsp Premium oyster sauce,

                    1 tbsp dark soy sauce,

                    1/8 tsp ground white pepper,

                    1 tsp sugar;

                    ½ tsp sesame oil.



                    1: Remove white membrane on tender pork loin, rinse with water and cut into thin (about 1 mm) slices (Picture 1). Add all rest ingredients of Ingredient 1) (Picture 2) and massage the meat with your fingers for 2-3 minutes (Picture 3), set aside. Slice ginger and mince garlic, set aside (Picture 4).

                    2: Heat 1.5 tbsp Avocado oil in a non-stick sauté pan over medium-high heat. Sauté sliced ginger and minced garlic for a minute (Picture 5), add marinated pork, stir and cook (Picture 6) for about 1 minute.

                    3: Add chopped green onion pieces and all ingredients of Ingredient 4) (Picture 7), sauté for a minute or until the meat just done (Picture 8).

                    4: Add 1.5 tbsp oyster sauce and previously cooked shrimps, stir and cook for 30 seconds. Add ½ tsp tsp sesame oil mix well. Serve with some steamed rice.

                    Shredded Pork in Hot Garlic Sauce – Yu Xiang Pork

                    Meal type: Pork, Prepare time: 15 minutes, Cook time: 10 minutes, Level: Low, Serves: 4 servings


                    300g pork tenderloin,

                    1/2 tsp salt,

                    1.5 tsp corn starch,

                    2 tbsp cold water;

                    10 dried black fungus,

                    50g preserved bamboo shoot

                    1.5 tbsp olive oil,

                    1 tbsp chili oil;

                    1.5 tbsp freshly chopped green onion,

                    1 tbsp freshly minced ginger,

                    1 tbsp freshly minced garlic,

                    1 tbsp Sichuan pickled chili chopped;

                    Sauce: 1 tbsp cooking wine,

                    2 tsp rice vinegar,

                     4 tsp sugar,

                    1 tbsp premium soy sauce,

                    1tbsp light soy sauce,

                    1/4 tsp salt,

                    1/4 tsp chicken broth mix ,

                    1.5 tsp corn starch;



                    1: Slice pork tenderloin then cut into shreds. Rub on the rest of ingredients of Ingredient 1) (Picture 2) for 1-2 minutes then set aside for 20 minutes (Picture 1). It will taste better and more tender if the pork meat is marinated overnight in a fridge. In the morning soak dried black fungus in cold water for 3 hours, rinse, and simmer in boiling water (Picture 3) for 2 minutes then cut into small slices, set aside. Place all ingredients’ of Ingredient 5) in a small bowl, mix well, set aside.

                    2: Heat 1 tbsp olive oil in a non-stick sauté pan over medium high heat. Add the pork shreds (Picture 4), stir and cook until outside turns white, set aside.

                    3: Add 0.5 tbsp olive oil and 1 tbsp chili oil in the same non-stick sauté pan over medium high heat. Sauté minced ginger, garlic, chopped green onion and Sichuan pickled chili of Ingredient 4) for 45 seconds. Add black fungus slices and preserved bamboo shoot, stir and cook for 30 seconds (Picture 6).

                    4: Add previously cooked pork shreds (Picture 7), stir and cook for 30 seconds. Stir in the sauce of Ingredient5) (Picture 8) and continue to stir gently until the sauce thickens. Transfer to a serving plate and serve immediately with some steamed rice.


                    Pop's Singaphore Noodles


                     1 pound thin rice noodles, soaked in cold water for 2 hours, and drained

                    1 pound baby shrimps, without shells, deveined, rinsed and drained

                    1 skinless chicken breast, 1/4-inch strips

                    1/4 cup white wine

                    2 tablespoons thin soy sauce

                    1 tablespoon cornstarch

                    1/2 teaspoon ground white pepper

                    Canola oil, to cook

                    1 tablespoon minced ginger

                    1/2 cup scallions batons, 1-inch lengths

                    1 tablespoon minced garlic

                    1/2 pound bean sprout, picked

                    1 red bell pepper, julienned

                    1 onion, julienned

                    2 eggs, lightly scrambled

                    2 tablespoons Madras curry powder

                    Salt and white pepper to taste




                    Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20

                    minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp

                    and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set

                    aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set

                    aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the

                    pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice

                    noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and

                    dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning.

                    When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until

                    everything is steaming hot.


                    PLATING Serve family style on an oval platter.

                    My Fish and Chips


                     Peanut oil, for frying

                    Kosher sea salt

                    3 large russet potatoes, unpeeled and scrubbed, cut into 1/4-inch French fries

                    2 cups all-purpose flour, divided

                    1/3 cup cornstarch

                    1 teaspoon garlic powder

                    1/4 teaspoon cayenne pepper

                    1 teaspoon smoked paprika

                    1 teaspoon baking powder

                    Freshly ground black pepper

                    1 cup beer

                    8 (4-ounce) cod fillets


                    Spicy Tartar Sauce, recipe follows

                    1 cup mayonnaise

                    3 tablespoons hot pepper relish

                    1 clove garlic, minced

                    Dash hot sauce

                    Salt and freshly ground black pepper



                    Preheat a deep-fryer with oil to 375 degrees F.

                    Bring a large pot of water to a boil over medium heat and add some salt. In small batches, add the cut potatoes and cook for 4 minutes, until they are soft. Carefully remove them from the boiling water and shock in a bowl of icy cold water. Drain and dry well with paper towels. Arrange the potatoes on a paper towel lined sheet tray and let air-dry. Repeat with each batch.

                    In a large bowl, whisk together 1 cup of the flour, the cornstarch, garlic powder, cayenne, smoked paprika, baking powder, and salt and pepper, to taste. Add the beer and whisk until incorporated. The batter will be slightly lumpy.

                    Add the remaining 1 cup of flour to a pie plate. In batches, dredge the fish fillets in the flour, then the beer batter. Let the excess batter drip off and gently lower into the fryer. Fry until golden brown and flip, roughly 2 to 3 minutes. Remove from the oil and arrange on a serving platter.

                    Add the blanched potatoes to the deep-fryer and fry until golden brown and crisp, about 5 to 6 minutes. Remove to paper towels to drain and sprinkle with kosher salt. Transfer to a serving bowl and serve with the fried fish and the Spicy Tartar Sauce.


                    Spicy Tartar Sauce:

                    Combine all the ingredients in a serving bowl. Cover with plastic wrap and let the flavors develop in the refrigerator for at least 1 hour before serving.


                    Mom’s Meatloaf



                    2 1/2 lbs hamburger

                    1 cup breadcrumbs or crushed crackers

                    1 packet onion soup mix OR

                    3 cups fresh white onion chopped cooked

                    1/2 cup BBQ sauce or Ketchup

                    2 eggs

                    Several dashes Worcestershirer sauce

                    2 Tablespoons tomato paste

                    1/3 cup beef broth

                    2 teaspoons Kosher Salt flake to taste

                    Fresh ground pepper to taste


                    Two carrots cut up or half a bag of baby carrots

                    6 Red potatoes cut up in ¼‘s

                    1 White onion cut into ¼’s and then sliced even more.



                    Place everything in a glass bowl large enough to hold it all. Take hands and mix it altogether. Now place it in a bread pan and pack it tight in the pan. Dump out into Instant Pot or sheet pan


                    Put vegetables into pot and cook. You can cook potatoes in the microwave and then smash them when done. You can make a pan gravy from scratch.


                    Bake at 375F in the over until done, about 1 ½ hours.


                    Note: I use an Instant Pot and cook for 30 minutes


                    Teriyaki Sauce and Glaze





                    1/2 cup soy sauce

                    1/4 cup water

                    2 tablespoons sweet rice wine

                    1 tablespoon, plus 2 teaspoons

                    brown sugar

                    1/4 cup sugar

                    1 1/2 teaspoons minced garlic

                    1 1/2 teaspoons minced ginger



                    1/2 tablespoon cornstarch

                    1 tablespoon water





                    Combine ingredients in a saucepan on medium heat until the sugar is dissolved.

                    To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

                    Smoked Asian Pork Shoulder


                    Extra virgin olive oil

                    One 10pound pork shoulder, cut into 4 to 5 pieces

                    Kosher salt

                    5 cloves garlic, smashed and finely chopped

                    One 2inch piece ginger, peeled and grated

                    1/2 cup soy sauce

                    1/2 cup rice wine vinegar

                    3 to 4 cups chicken stock

                    1 cup oyster sauce

                    1/2 cup brown sugar

                    1/4 cup sambal oelek

                    3 star anise

                    Zest and juice of 1 orange, zest removed in wide strips with a peeler




                    Preheat the oven to 300 degrees F.


                    Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides.


                    Remove from the pan and reserve.


                    Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer.


                    Taste to make sure it is delicious and adjust the seasoning if needed. Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking

                    process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.

                    When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.


                    Serve the pork draped with the sauce.

                    Pressure Cooker Oxtail Soup

                    Prep Time

                    20 mins

                    Cook Time

                    1 hrs 30mins

                    Total Time

                    2 hr 40 mins


                    Course: Main Course

                    Servings: 4

                    Author: Namiko Chen


                    2 lb oxtails (2 lb = 900 g)

                    1 onion

                    2 celery stalks

                    2 carrots

                    ¼ cabbage (1/4 cabbage = 160 g/5.4 oz)

                    2 tomatoes

                    2 Yukon gold potatoes

                    ½ lb stew beef (1/2 lb = 227 g)

                    1 1/2 Tbsp extra virgin olive oil

                    Pinch kosher salt

                    Freshly ground black pepper

                    4 cups beef broth (4 cups = 1 L or 1 QT)

                    2 Tbsp tomato paste


                    Seasonings A

                    1 tsp paprika

                    1 Tbsp dried basil

                    2 bay leaves


                    Seasonings B

                    3 Tbsp brown sugar

                    2 Tbsp white wine vinegar

                    2 tsp kosher salt (for table salt, use half)

                    Freshly ground black pepper


                    Equipment you will need

                    Pressure Cooker (6 QT Instant Pot)



                    Gather all the ingredients.


                    Soaking the Oxtails

                    To completely remove blood from the bone, soak the oxtails in cold water for 1 hour and then discard the water.


                    Prepare Vegetables

                    Meanwhile, cut the onions into wedges, chop celery stalks into small pieces, and cut the carrots into chunks.


                    Roughly cut the cabbage into 1 inch squares and rinse under running water.


                    Cut the tomatoes into wedges and cut them in halves. Cut Yukon gold potatoes into quarters and soak in water for 15 minutes to remove excess starch.


                    Cut the stew beef into smaller pieces.


                    Boiling the Oxtails


                    After soaking the oxtails in one hour in cold water, drain and place them in a large pot and cover it with new cold water. Bring it to boil over medium high heat.  Once boiling, turn down the heat and simmer for 10-15 minutes, skimming foam on the surface frequently. After 10-15 minutes, take out the oxtail. Alternatively, you can skip skimming, drain the water, and rinse the oxtail under running water to get rid of foam and scum. Blanching oxtails before cooking helps remove blood and impurities.


                    Sautéing the Ingredients


                    Press the “Saute” button on your Instant Pot and heat 1 1/2 Tbsp. olive oil. Once the pot is hot, add the stew beef and season with salt and freshly ground black pepper. Brown the beef. Don’t flip the pieces around until they release themselves. Take the meat out aand transfer the meats to a plate from the pot.


                    Once the pot is hot, add the stew beef and season with salt and freshly ground black pepper. Brown the beef. Don’t flip the pieces around until they release themselves. Transfer the meats to a plate from the pot.


                    Add the onion and celery and sauté until they are coated with oil and become tender. While sautéing, scrape the flavorful charred bits from the bottom of the pot. Add the tomatoes, carrots, and cabbage and coat them with oil.


                    When the vegetables are a bit wilted and soft, add the boiled oxtail, browned stew beef, and beef broth


                    Add tomato paste and Seasonings A (1 tsp paprika, 1 Tbsp dried basil, and 2 bay leaves).


                    Pressure Cooking


                    Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop “saute” mode. Press the “Meat/Stew” button to switch to the pressure cooking mode. Press “plus” button to change the cooking time to 45 minutes.


                    When it is finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. You have 2 options to release the pressure: 1) slide the steam release handle to the “Venting” position to let out steam until the float valve drops down, OR 2) let the pressure release naturally, about 15-20 minutes.

                    After de-pressurizing is completed, unlock the lid and add the potatoes and Seasonings B (3 Tbsp. brown sugar, 2 Tbsp. white wine vinegar, and 2 tsp. kosher salt). Add freshly ground black pepper if you like.


                    Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing”. Press the “Keep Warm/Cancel” button and. Press the “Manual” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.


                    Recipe Notes: Is courtesy of Namiko Chen @JustOneCookbook

                    Fish en Papillote


                    This classic and extra simple method for steaming fish en papillote (or inside parchment paper packets) yields juicy, tender results for everything from salmon to tilapia. If desired, use two or three of the suggested additions below (olives, tomatoes, etc.) to flavor the fish as it cooks.



                    4 (6-ounce) boneless, skinless Halibut cut into fillets

                    1/2 teaspoon fine sea salt

                    1/2 teaspoon ground black pepper

                    2 teaspoons extra-virgin olive oil

                    1 small lemon, lime or orange, thinly sliced

                    1 1/2 tablespoon chopped fresh thyme, oregano, rosemary or flat-leaf parsley

                    1/2 cup any of the following: pitted and halved Kalamata olives, finely chopped tomatoes, thinly sliced green onions, grated zucchini or carrots (optional)



                    Preheat the oven to 400°F. Place each fish fillet in the center of a 13-inch square of parchment paper. Season fish with salt and pepper and drizzle with oil. Arrange citrus slices down the length of each fillet, sprinkle with herbs and scatter additional ingredients, if using, over the top. 

                    Lift the parchment paper on 2 opposite sides to meet in the middle above fish. Tightly fold down paper until it reaches fish, crimping to seal. Roll up and crimp the ends to seal. (Be sure the paper is sealed snugly so that steam won’t escape during cooking. Secure folds with toothpicks, if you like.) Place the packets on a rimmed baking sheet and roast until fish is just cooked through, 10 to 12 minutes for thin fillets like tilapia, and 14 to 16 minutes for thicker fillets like salmon. Transfer packets to plates, carefully unwrap and serve en papillote.


                    Twice Cooked Duck


                    Canola oil to cook

                    2 tablespoons minced garlic

                    2 tablespoon minced ginger

                    1 tablespoon fermented black beans

                    1/4 cup chopped scallions

                    1/2 cup hoisin sauce

                    1 cup red wine

                    1 cup dark soy sauce

                    1/2 cup sugar

                    1 whole roasted duck*




                    In a large sauté pan on medium heat coated with oil, saute garlic, ginger, black beans and scallions until soft. Add Hoisin and stir for 2 minutes. Add red wine, soy sauce and sugar. Check for seasoning. Bring sauce to a boil then add roasted duck. Turn duck frequently to completely coat with sauce. Braise in sauce for 15 minutes then remove duck. Keep sauce on a low simmer. When duck is cool enough to touch, break down duck to small pieces. Add pieces back to the sauce, completely coat and serve immediately.


                    *Either purchase a roasted duck from a Chinese store or follow these easy roasting instructions: In a 350 degree oven, using a rack over a hotel pan of water, roast an unseasoned duck for 1 hour, 30 minutes on each side. The water will not only prevent duck fat from splattering everywhere, but will also help keep the duck moist.

                    Tandoori Chicken (Curry chicken)


                    1 Chicken (cut up or you can use boneless chicken breasts and thighs)

                    1 tsp. Coriander seeds

                    1 Yellow onion (Spanish)

                    1 tsp. Fresh grated ginger

                    1 tsp. Garlic powder (or fresh garlic)

                    2 tsp. Garam Masala powder

                    1 tsp. Chili powder

                    1 or 2 chopped Tomato

                    2 tbsp. Oil

                    Salt to taste

                    Cilantro leaves for garnishing



                    1 ¼ to 2 tsp. Chili powder (depending how hot your chili powder is and how hot you want the dish)

                    1/2 tsp. Turmeric powder

                    2 tsp. Ginger powder (or fresh grated ginger)

                    2 tsp. Garlic powder

                    2 tsp. Coriander powder

                    Juice of 1 whole lemon

                    Salt to taste



                    Mix the marinade ingredients then smear all over the chicken.  Cover and keep in refrigerator for 15 minutes to an hour.

                    Note* I rub the marinade mixture all over the chicken and then put into a vacuum seal bag and vacuum seal on moist setting.  Then I put in the refrigerator for an hour.  This does a really good job of marinating the chicken.

                    While the chicken is marinating, chop the onion, measure out the spices and chop the tomatoes.

                    Heat oil in InstantPot on Sauté setting.

                    Add coriander seeds to heat and let some of them pop.  Then add onion and sauté, until they turn translucent.

                    Add ginger and garlic powder, garam masala, coriander powder and chili powder and sauté for a minute.

                    Add tomatoes and cook, until they become soft.

                     Add chicken pieces and sauté for a minute.

                    Add 1/2 cup of water and salt. (No water required for boneless chicken)

                    Put lid on and set to chicken setting and adjust to 10-15 minutes.  If using boneless chicken you can cook for about 8 minutes.

                    Place chicken on plate, spoon up the tomatoes and onions, and sprinkle with cilantro.  Serve with Chipotle style rice.


                    Sweet Gherkin Pickles



                    8 pounds 1 1/2 to 2 1/2 inch cucumbers

                    1/2 cup canning salt, divided

                    8 cups sugar, divided

                    6 cups vinegar, divided

                    1/2 teaspoon turmeric

                    2 teaspoons celery seed

                    2 teaspoons whole mixed pickling spice

                    2 sticks cinnamon

                    1/2 teaspoon whole allspice




                    Wash cucumbers; drain. Combine 6 quarts boiling water and 1/4 cup salt; pour over cucumbers. Let stand 6 to 8 hours or overnight.


                    On second day, drain. Combine 6 quarts boiling water and 1/4 cup salt; pour over cucumbers. Let stand overnight.


                    On third day, drain. Prick cucumbers in several places. Combine 3 cups sugar, 3 cups vinegar, and turmeric in a large sauce pot. Tie whole spices in a spice bag; add spice bag to liquid. Bring to a boil. Pour hot liquid over cucumbers; let stand 6 to 8 hours. Drain cucumbers, reserving liquid. Add 2 cups sugar and 1 cup vinegar to liquid. Bring to a boil. Pour over cucumbers; let stand overnight.


                    On fourth day, drain, reserving liquid. Add 2 cups sugar and 1 cup vinegar to reserved liquid; bring to a boil. Pour over cucumbers; let stand 6 to 8 hours. Remove spice bag. Drain cucumbers, reserving liquid. Add 1 cup sugar to liquid; bring to a boil. Pack pickles into hot jars, leaving 1/4-inch headspace. BWB 10 minutes.






                    2 pounds prime quality, well-marbled beef, cut into paper-thin slices, each slice measuring 8 by 3 inches

                    (freezing the meat for 20 minutes will facilitate slicing meat)

                    12 shiitake mushrooms, trimmed and wiped clean, halved, if large

                    6 long onions, or 8 to 10 scallions, cut diagonally into 1 1/2-inch lengths

                    2 cakes tofu, cut into 1 1/2-inch squares

                    6 leaves Napa or Chinese cabbage, shredded

                    1 cup grated giant white radish

                    1/2 cup minced scallion

                    1 1/2 quarts chicken stock

                    Soy-Ginger Sauce, recipe follows

                    1/2 cup soy sauce

                    1/4 cup mirin (sweet Japanese rice wine)

                     1/4 cup rice vinegar

                    2 green onions, finely chopped

                    2 teaspoons minced fresh ginger

                    1/2 teaspoon hot  red pepper flakes





                    Arrange the meat slices and vegetables separately on large round platters.

                    Fill the casserole or fondue pot about 2/3 full with chicken stock and bring to a boil.

                    Each eater picks up meat and vegetables and "swishes" (shabu shabu) back and forth in the pot

                    until cooked to desired doneness.


                    Dip meat and vegetables in dipping sauces.


                    When foam rises to the top, skim it off with a ladle or spoon. The broth can be eaten as a soup after meat has been eaten.


                    Soy-Ginger Sauce:

                    Whisk all ingredients together in a bowl.

                    Yield: 1 cup

                    Beef Short Ribs Hawaiian Style


                    This is a asian-fusion take on a Hawaiian favourite.  You don’t get a lot of beef dishes on the islands so I’ve modified a traditional Shoyu (Soy Sauce) chicken recipe with some additional Asian elements (Korean & Thai) to make some tasty short ribs.


                    Prep Time: 10 – 15 minutes

                    Marinating Time: 4 – 24 hours (depending on your tastes)

                    Cooking Time: Around 30 minutes with Instant Pot Programmable Pressure cooker


                    Ingredients: 4 servings

                    • 4 large beef short ribs

                    • 1 cup of water

                    • 3/4 cup soy sauce (used reduced salt soy sauce for those who have salt intake concerns)

                    • 1/2 cup tightly packed brown sugar (use 1/2 cup equivalent of artificial sweetener for those who have diabetic or carbohydrate dietary restrictions)

                     • 1 large orange, halved (use a blood orange for a slightly different taste)

                    • 1 head of garlic, separated, peeled and crushed (or use more or less to taste.  You can also substitute garlic powder in a pinch)

                    • 1 piece of fresh ginger, about the size of 1/2 a deck of cards, peeled, sliced and crushed (or use more or less to taste.  You can also substitute ginger powder in a pinch)

                    • 1 bunch of green onions, chopped • 2 fresh Thai firecracker peppers, chopped (dried pepper flakes can be used)



                    • 1/2 tbsp. sesame oil for a Korean style of ribs



                    1.Mix water, soya sauce and sugar in a large bowl or extra large freezer bag. Stir\mix until the sugar is dissolved.

                    * NOTE: If you’re going to be using a bowl to prepare the marinade and/or to marinate the meat, remember to use a non-reactive material like glass, plastic, etc.


                    2.Squeeze the juice from the halved orange in to the mix and stir\mix.


                    3.Slice the orange in to pieces and put in the mixture.


                    4.Add the garlic, ginger root, green onions and chilli peppers in the mixture and stir\mix thoroughly.


                    5.Put in the ribs and stir\mix together.


                    6.Marinate to taste, no less than 4 hours (up to 24 hours for better tasting ribs), and stir\mix occasionally.



                    Heat a small about of oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the liquid mixture. Lock lid in place, choose the meat\stew setting and cook for 30 minutes.  Serve with sticky rice.


                    Hoisin Marinated Chicken with Napa Slaw

                    4 chicken breasts, skin on

                    1/2 cup Hoisin sauce

                    1 tablespoon Sambal

                    1 bunch chopped scallions

                    1/2 cup red wine

                    1/4 cup minced garlic

                    1/4 cup minced ginger

                    1 teaspoon black pepper




                    Mix all ingredients together and marinate chicken, covered and refrigerated at least 4 hours, preferably overnight. On a hot grill, season chicken and cook through, about 8 minutes a side. Be careful not to

                    burn the skin.



                    3 cups Napa cabbage chiffonade

                    1 cup carrots shredded

                    1 cup bean sprouts

                    1/2 cup scallions chopped

                    1/2 cup fish sauce

                    1/2 cup rice wine vinegar

                    1/2 tablespoon Chile flakes

                    1/2 bunch basil chiffonade

                    Salt and black pepper to taste

                    1/2 tablespoon sugar




                    In a bowl, whisk together fish sauce, vinegar, chile flakes, basil and sugar. Toss together the vegetables together and add to vinaigrette. Toss well and check for seasoning. This should rest for 10 minutes before serving.


                    Egg Foo Young Recipe

                    Makes 3 omelet | Prep Time: 10 Minutes | Cook Time: 10 Minutes

                     Courtesy of family friend Ruthi Xsu



                    3 large eggs, at room temperature
                    2 oz bean sprouts
                    2 oz ground pork
                    4 medium-sized shrimp, peeled and cut into small pieces
                    1 scallion, cut into small rings
                    1/2 teaspoon sesame oil
                    1 teaspoon Shaoxing wine, optional
                    1 teaspoon oyster sauce
                    2 teaspoons soy sauce
                    Pinch of sugar
                    3 dashes white pepper
                    3 tablespoons oil



                    Crack the eggs into a bowl, beat with a fork. Add the rest of the ingredients into the egg mixture, stir to combine well. Make sure the oyster sauce is fully dissolved in the egg mixture.

                    Heat up a wok or a pan on high heat. Add the oil. When the oil is fully heated, ladle the egg mixture into the pan. Make sure that you keep the diameter of the omelet to about 4-5 inches wide. Use a pair of chopsticks to transfer the bean sprouts and other ingredients to the middle of the omelet. The omelet should be thicker in the center. Let the omelet set, for about 3 minutes before flipping it over. Fry the omelet until both sides are golden brown and nicely puffed up. Repeat the same and use the remaining egg mixture to make a total of 3 omelets. Serve immediately with steamed rice.

                    Shrimp, Green Peppers, Spanish onion and Potatoes



                    2 to 3 pounds of 21-25 shrimp shelled and deveined. Tail left on. May be frozen or fresh.

                    ½ pound of country potatoes.

                    2 chopped green peppers.

                    ½ cup thinly sliced Spanish onion

                    Season shrimp, green peppers, sliced Spanish onion and potatoes with Cajun seasoning liberally.

                    1 to 1 ½ sticks of butter with garlic powder.

                    1 French loaf of garlic bread 

                    2 lbs lobster (optional)


                     Spice Ingredients

                    1 cup kosher salt

                    1 cup cayenne

                    1 cup paprika

                    1 cup garlic granules

                    1 cup ground black pepper

                    8 tablespoons onion granules

                    8 tablespoons oregano, dry

                    8 tablespoons thyme, dry

                    ¼ cup Old Bay Seasoning (optional)


                    Add juices when cooking

                    ¼ cup lime juice

                    ¼ cup Sriracha sauce (optional)


                    Directions Season shrimp, green peppers, sliced onion and country potatoes with Cajun spice while cooking. Add another ¼ cup after cooked. Pour melted garlic butter over shrimp, peppers and potatoes on a grill top. Mix up and toss more seasoning on the mixture. Makes three servings, serve on tray and butcher paper. Garnish with wedges of Limes and Lemons.

                    You may double or triple the spice mixture for more. Left over spices put in an air tight jar.


                    Blend spices together and sprinkle ¼ liberally over


                    Famous Japanese Restaurant-Style Salad Dressing


                    Cooking time 10 m Makes 14 servings

                    1/2 cup grated onion with juice

                    1/2 cup peanut oil

                    1/3 cup rice wine vinegar

                    2 tablespoons water

                    2 tablespoons grated fresh ginger root plus juice

                    2 tablespoons minced celery

                    2 tablespoons ketchup

                    4 tablespoons soy sauce

                    1 tablespoon white sugar

                    2 teaspoons lemon juice

                    1/2 teaspoon minced garlic

                    1 teaspoon Kosher Maldon Sea salt

                    1/4 teaspoon ground black pepper


                    1. In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.
                    2. Serve with chopped iceberg lettuce, sliced cucumber, sliced red onion, diced carrots, thinly sliced red radishes, and tomato wedges.

                    Broiled Baby Bok Choy with Miso Sauce

                    Try this out for your next meal!! Yummy good!!

                    Japanese Miso-Glazed Eggplant (Nasu no Dengaku)

                    MAKES: 4 SERVINGS
                    PREP: 25 MINS
                    BROIL: 13 MINS


                    • Nonstick cooking spray
                    • 4 teaspoons olive oil
                    • 6 baby bok choy (about 1 pound), halved lengthwise
                    • 4 ounces fresh shiitake mushrooms, stemmed and halved lengthwise
                    • 2 tablespoons orange juice
                    • 2 tablespoons sweet rice wine (mirin)
                    • 1 tablespoon red miso paste
                    • 1 tablespoon honey
                    • 2 teaspoons grated fresh ginger
                    • 2 teaspoons finely shredded orange peel
                    • 1 - 2 teaspoons Asian chili sauce (Sriracha sauce)
                    • Orange slice, quartered (optional)


                    1. Preheat broiler. Coat a 15x10x1-inch baking pan with cooking spray; drizzle pan with 2 teaspoons of the oil. Roll bok choy and mushrooms in the oil to coat.
                    2. For sauce, in a small bowl whisk together the remaining 2 teaspoons oil, orange juice, rice wine, miso paste, honey, ginger, orange peel, and chili sauce. Set aside.
                    3. Broil vegetables about 6 inches from the heat for 6 minutes. Turn bok choy over. Broil for 7 to 8 minutes more or until bok choy leaves are slightly charred and stems are crisp-tender.
                    4. Transfer bok choy and mushrooms to a serving platter. If desired, garnish sauce with orange slice. Drizzle sauce over vegetables.
                    5. Pour miso glaze over bok choy and mushrooms and heat under broiler.

                    Miso and Honey Glazed Carrots


                    • 2 pounds long multi color carrots, peeled and halved lengthwise
                    • 4 strips Meyer lemon peel, plus 1/4 cup fresh Meyer lemon juice (from 1 to 2 lemons)
                    • 2 tablespoons red or yellow miso
                    • 2 tablespoons unsalted butter
                    • 1 tablespoon honey
                    • Maldon Kosher salt


                    1. Combine carrots, lemon peel and juice, miso, butter, honey, and 1 cup water in a large skillet; season generously with salt. Bring to a boil, then reduce heat to medium, cover, and simmer until carrots are crisp-tender, 10 to 12 minutes. Uncover, increase heat to medium-high, and continue simmering, stirring occasionally, until carrots are tender and liquid is reduced to a glaze that evenly coats carrots, 8 to 10 minutes more. Serve immediately.

                    Japanese Miso-Glazed Eggplant (Nasu no Dengaku)

                    2 tbsp Miso Organic – Original
                    1 tbsp sugar
                    1 tsp mirin sweet rice wine (optional)
                    3 Japanese eggplants or 2 Chinese eggplants
                    1 green onion, finely sliced
                    3 stalks cilantro, stems discarded and leaves chopped
                    Cooking spray

                    Elegant and easy to prepare, here is a new take on a summer vegetable. Add it to your culinary

                    Prep Time: 5 min Cook Time: 10 min
                    Ingredients (Serves 3)

                    1. Preheat broiler with the rack about 4 inches from the heat source.
                    2. Line the baking pan with parchment paper and spray it with nonstick
                    cooking spray.
                    3. In a small bowl, combine miso, sugar, mirin, and mix well. Set aside.
                    4. Remove the ends of the eggplants. Slice them in half lengthwise from the stem to bottom creating
                    boatlike halves. If you use Chinese eggplants, cut each boatlikehalf crosswise for a good size.
                    5. With the tip of a knife score the flesh, about 1/4 inch deep 34
                    times across the eggplants.
                    6. Place the eggplants flesh side down and broil until the outer skin browns and softens, about 5 minutes.

                    Korean Style Spicy Miso Soup

                    Add a Korean twist to a Japanese classic with this Korean style spicy miso soup recipe. Adding Korean spices and chilli to a quintessential bowl of miso can give a richer taste and aroma that compliments miso's normal umami flavour. Serve this hot miso alongside freshly steamed rice with a traditional Japanese meal, or use as a soup base for a spicy bowl of ramen.




                    1 tsp dashi stock 
                    2 tbsp miso paste
                    1-2 tsp korean chili miso paste (gochujang)
                    175g tofu
                    1 tsp sesame oil (optional)
                    1 tsp seven spice shichimi togarashi (optional)
                    ginger (optional)


                    How To Prepare


                    Let’s first cut the tofu and vegetables. If preparing miso soup for two people, half a carrot, a small potato and half an onion cut into slices should be enough. For the tofu, cut into small cubes.

                    You can now prepare the dashi soup stock by mixing 500ml of water and the dashi in a saucepan and allow it to boil. Add the vegetables to the dashi and leave them to cook on a moderate heat.

                    Meanwhile, stir your miso paste in a small amount of water until it is well dissolved. Add the cubes of tofu, the dissolved miso and finally the gochujang Korean chilli paste to the dashi and vegetables and mix well. Be very careful that the soup doesn’t boil. Keep on moderate heat and remove the saucepan a few minutes before boiling.


                    You can now add the sesame oil and the shichimi togarashi if you wish to add a fantastic aroma. Enjoy it with a cold Japanese beer or a glass of Japanese tea if you need to refresh your mouth from the hot chilli.


                    Tips and Information

                    - If you want to use Japanese vegetables, try slices of daikon (mooli) radish, satoimo (taro potato), wakame seaweed and abura-age (fried tofu) pieces.
                    - Miso is a ‘live’ product with friendly bacteria so boiling the soup kills these and removes many of the health benefits.


                    Kimchi Chige

                    Asian stew. Make this dish Spicy Kimchi and homey miso combine for a warming for the colder months and you'll be sure to stay warm.


                    Prep Time: 10 min  Cook Time: 30 min

                    Ingredients (SERVES 2)

                    1 tbsp sesame oil

                    2 garlic cloves, minced

                    1 tsp minced ginger

                    1 ½ cup loosely packed kimchi, cut into bite-size pieces if necessary

                    1 tbsp Korean chili paste (gochujang)

                    1 tbsp sake (or cooking wine)

                    2 tbsp M1nute Miso Organic - Original

                    1 tsp soy sauce

                    1 tsp Korean red chili pepper flakes (gochugaru) (optional)

                    1/2 cup juice from kimchi (squeeze the kimchi to get juice)

                    2 cups water

                    1/2 pack (3.5 oz/100 g) enoki mushrooms, bottom 1-inch trimmed

                    1/3 pack (1 oz/28 g) shimeji mushrooms, bottom ½ -inch trimmed

                    1 pack (14 oz/397 g) silken tofu, drained and cut into 1-inch blocks

                    2 scallions, green parts only, sliced

                    *For our purposes 1 cup is equal to 240 ml


                    In a small pot, heat sesame oil on medium high. When it’s hot, add garlic and ginger and stir until fragrant, about 30 seconds.

                    Add kimchi and stir fry for 2 minutes. Add Korean chili paste, sake, M1nute Miso Organic, soy sauce, and Korean red chili pepper flakes, stirring everything together to combine. Add kimchi juice and water and bring to a boil.

                    Add enoki, shimeji mushrooms and tofu and cook for 15 minutes.

                    Garnish with the scallions and serve immediately.


                    How to Make Chili Oil


                    Cook time

                    45 mins

                    Total time

                    45 mins


                    Serves: about 2¼ cups


                    • 1½ cups oil (ideally a vegetable, peanut, or grapeseed oil...light olive oil is fine, but it has a tendency to set in the fridge)
                    • 5 star anise
                    • 1 cinnamon stick, preferably cassia cinnamon
                    • 2 bay leaves
                    • 3 tablespoons Sichuan peppercorns
                    • ¾ cup Asian crushed red pepper flakes (Sichuan chili flakes are the best)
                    • 1 - 1½ teaspoons salt (to taste)


                    1. Heat the oil, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in a small saucepan over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium.
                    2. Let the oil cook for 30 minutes like this. If you start to see that slight bubbling die down, periodically turn the heat back up to medium-high, then back down to medium if it gets too hot.
                    3. When the oil is done cooking, the seeds and pods should be darker in color, but not blackened (that means they burned, which results in subpar chili oil). Let the oil cool for 5 minutes. In a separate heat-proof bowl, measure out the crushed red pepper flakes and salt.
                    4. Remove the aromatics from the oil. Slowly pour the oil over the chili flakes, and stir well. When completely cooled, transfer to a jar, and store in the refrigerator. The oil will keep for up to 6 months when stored this way (always remember to use a clean spoon to dip into the jar!)

                    Kimchi Okonomiyaki 


                    Add a little spice into your okonomiyaki with this delicious kimchi version. Made with a combination of cabbage and kimchi (a spicy pickled cabbage dish that has essentially become the most well-known food in korean cuisine), this dish adds a unique spicy touch to the same savoury street food flavours one expects in an okonomiyaki savoury pancake. Best served for lunch or dinner. Yummy good!!



                    • 1 cup kimchi
                    • 4 Napa cabbage leaves
                    • 1 cup okonomiyaki flour
                    • 2 tbsp  bensoga  (pickled Ginger)
                    • 1 tsp wasabi paste
                    • aonori seaweed
                    • okonomiyaki sauce
                    • Japanese mayonnaise


                    How To Prepare


                    Chop the kimchi and cabbage into bite sized pieces.

                    In a bowl add the okonomiyaki flour, benishoga pickled ginger, wasabi paste and a cup of water. When it’s well mixed add the kimchi and cabbage too.


                    Warm some oil in a frying pan. Pour in the batter and cook over a high heat for 5 minutes. Flip it over and cook for a further 5 minutes, before finishing cooking over a medium heat for 10 minutes. Decorate with aonori seaweed, okonomiyaki sauce and Japanese mayonnaise and enjoy.




                    This spicy chicken stir-fry was inspired by an episode of that guiltiest of guilty Food Network pleasures, Diners, Drive-Ins & Dives. At a restaurant called Blue Koi in Kansas City, one of the signature dishes is something called “Firebird Chicken,” a spicy chicken dish served over noodles, which had us drooling in front of the TV. (Plus, the two owners/chefs are sisters, and their wacky senses of humor hit pretty close to home for us!)

                    While I have been to Kansas City, I have never visited Blue Koi to eat, but I can tell you that flavors of this recipe lived up to the delicious images we saw on TV (and were probably good enough for Guy Fieri to shamelessly stuff his face with).

                    Homemade Chili Oil recipe, you’ll be in spicy chicken stir-fry heaven!

                    Something that we did shamelessly copy from the show was the cool trick of adding some water to the chicken before the rest of the marinade. This keeps the chicken breast tender and moist during the stir-fry process; we were skeptical at first, but it really makes a difference!

                     I was excited about this one when I saw it, and even after making it a couple of times in our kitchen, I’m still excited for everyone to try it. If you’ve never heard of Sacha sauce, this is definitely a good reason to go out and buy a jar!


                    For the chicken and the marinade:

                    12 oz. chicken breast, sliced into ¼-inch thick pieces

                    2 tablespoons water

                    1 tablespoon cornstarch

                    1 teaspoon oil

                    ½ teaspoon sesame oil


                    For the rest of the dish:

                    2 tablespoons oil

                    1 teaspoon minced ginger

                    2 teaspoons minced garlic

                    scallions, sliced at an angle into 2-inch pieces

                    ½ cup bamboo shoots

                    1 tablespoon Shaoxing wine

                    2 tablespoons Sacha sauce (Chinese BBQ sauce)

                    1 tablespoon soy sauce

                    1 tablespoon sugar

                    1 tablespoon chili oil (preferably with a good mix of both oil and toasted pepper flakes)


                    Chile Pepper Wonton Ingredients & Directions

                    Dipping Sauce

                    • 1/2 cup water
                    • 1/2 cup light soy sauce
                    • 4 tbsp rice vinegar
                    • 2 tbsp garlic chili sauce (more or less)
                    • 2 drops sesame seed oil
                    • 1 tsp white pepper
                    • 2 tbsp sugar
                    • 1 tbsp garlic, minced
                    • Handful cilantro, roughly chopped
                    • Handful green onions, roughly chopped


                    Mix all together and let sit for a few minutes


                    • 1/2lbs  -Ground Pork
                    • 1/2lbs - Ground Chicken 
                    • 1/2lbs - Chopped Shrimp
                    • 1/4Cup - Soy sauce
                    • 1/4Cup - Rice wine
                    • 2 tbsp - Light soy sauce
                    • 2 tbsp - Mirin or sake (or any sweet white wine)
                    • 1 tsp - Sesame seed oil (it has a very powerful flavor)
                    • 4 Dashes - White pepper
                    • Handful Chopped Green onions

                    Mix Wonton ingredients well and let sit.For the filling, combine all the ingredients in a bowl. Marinate in the refrigerator for at least 20 minutes. Spoon into wonton wrapper. Moisten edge of wonton with water and fold. Pan fry in oil then finish with some water.

                    Ponzu Beef Donburi 


                    • 200g thinly sliced beef
                    • 200-250g bean sprouts
                    • 100g pea shoots
                    • 400g cooked japanese rice
                    • 2 tbsp soy sauce
                    • 2 tbsp vinegar
                    • 2 tbsp mirin
                    • 2 tbsp sesame oil
                    • 2 tbsp yuzu citrus juice
                    • 2 tbsp sesame paste
                    • pinch of shichimi chilli pepper (optional)


                    How To Prepare

                    Bring a pot of water to the boil. Add a sprinkle of salt, and then simmer the bean sprouts and pea shoots for 1-2 minutes. Rinse with water and dry well.

                     Oil a frying pan and cook the beef on both sides until browned. 

                    In a separate bowl, mix together soy sauce, vinegar, mirin, sesame oil, citrus juice and sesame paste to make a ponzu dressing.

                     Divide cooked rice equally into two serving bowls. Top with bean sprouts and pea shoots before placing beef on top. Finish with a drizzle of ponzu dressing and a sprinkle of shichimi chilli pepper for a little heat.

                    Japanese Braised Short Ribs

                    Prep time: 20 minutes | Cook time: 30 Minutes | Serves: 4

                    For the braising liquid:
                    1 cup dashi stock, plus more to top up if needed (1 teaspoon instant hondashi granules + 1 cup hot water gives 1 cup dashi)
                    1/4 cup mirin
                    1/4 cup sake
                    2 tablespoons sugar
                    1/4 cup soy sauce
                    1 tablespoon chopped garlic
                    5 cloves crushed garlic
                    3/4 teaspoon sesame oil

                    For the short ribs:
                    1 1/2 tablespoon vegetable oil
                    2 lb. (1 kg) – boneless beef short ribs - whole

                    For the vegetables:
                    2 large carrots cut into rolling chunks
                    1 large white onion sliced
                    2 medium or 3 small potatoes cut into medium chunks
                    2 large green onions cut into two inch pieces sliced green onion for garnish

                    4 cups cooked white rice.

                    Preheat stove to 350 degrees. In a saucepan, combine sake, mirin, sugar, soy sauce, about 20 grinds of pepper, both forms of garlic, sesame oil and 1 cup dashi stock. Bring to a boil, then simmer.

                    Put 1 tablespoon vegetable oil in a Cast Iron Skillet over medium-high heat and add ribs, seasoning them liberally with salt and pepper. Brown well on one side, moving them around to promote even browning. Remove from cast iron skillet and set aside.  Add a little more vegetable oil to saute the vegetables.  Add onions and half the carrots and stir occasionally for about 3 minutes.  Add the ribs into an Instant Pot along with any juice that has been released while resting.  Nestle the ribs in between the vegetables so they are not sitting on top.  Add the 2 inch green onion pieces.

                    Carefully pour braising liquid over meat and Steam in an Instant Pot, submerged in liquid (add water or more dashi stock if necessary), for 30 minutes, until meat falls apart. Remove from Instant Pot, keep covered, and cool ribs in liquid for 30 minutes.  Turn-off and let steam dissipate. At this point, ribs and liquid can be covered and refrigerated overnight.  This would be ideal in separating the fat from the liquid and allowing the flavors to set in overnight.  But, if serving right away, you can just skim some of the fat off the top layer after it’s been standing for a bit.

                    Add all vegetables and beef short ribs into the Instant Pot.  Cook/Steam for 30 minutes. Garnish with scallions and serve on rice.

                    Chicken Curry and Rice


                    3 – Boneless and skinless Chicken thighs

                    3 –Yukon Potatoes

                    2 – Carrots

                    1/2 bag Peas

                    2 - Medium onions

                    1 – Whole Garlic clove

                    1 tsp - Smoked Kosher Salt (Maldon)

                    Fresh Ground Black Pepper

                    1 – Tbsp Olive Oil

                    1 – Box of Curry Roux (Japanese Curry Kokumaro  Medium Hot) Order from Amazon

                    2 – 3 Cups Chicken Stock       

                    2 Tbsp – soy sauce

                    340ml  = 3 cup of rice




                    Cut the onion in half and cut the halves into 5 wedges. Peel the carrot and cut into bite sizes. Peel the potatoes and cut into quarters. Soak in water to remove starch. Cut the meat into bite size pieces. Mince the garlic or buy it already minced. Cut the meat into bite size pieces and season with kosher salt and black pepper. Add the chicken to the pot and coat with oil. Add carrot and potato to the pot and mix well. Add 3 cups (720 ml) chicken broth and curry roux. Use spatula to push down some ingredients but keep the curry roux blocks on Cover and lock the lid. Add the soy sauce when done.


                    I use a crock pot with locking lid. Cook on high for 4 hours. Cook white rice in a rice cooker if you have one. 3 – cups. Remember a cup is  180ml and not a full U.S. cup. I use a zurushi rice cooker I got in Japan. Photo couresty of Namiko Chen ©

                     Serves 2-3 people, depends on if you like Curry. 


                    Smoked Salmon



                    10 lbs. of salmon fillet

                    3 Cup plain, non-iodized salt

                    6 heaping cups of brown sugar

                     Mix well

                    What else you need:

                    Big Chief or Little Chief Electric Smoker

                    One 1.75 lb. bag of Smokehouse Products Alder Wood Chips

                    1 bowl to mix ingredients

                    1 flat bottom glass or plastic container (or crock) with cover

                    1 electric fan




                    Add salt and brown sugar to the mixing bowl and mix thoroughly. Cut the salmon fillet into strips for, this will help make sure all pieces of salmon are a similar thickness. Line the flat bottom container with salmon fillet strips leaving space for the brine to cover all sides of each piece. Cover the first layer generously with the salt/brown sugar mixture. Continue to add additional layers on top and cover each layer generously with the salt/brown sugar mixture. Cover the container and place it in the refrigerator over night. Remove from the refrigerator and mix the salmon pieces around in the brine. Recover and place container back in the refrigerator for a total brine time of at least 14 hours and up to 3 days.


                    Remove the salmon from the brine and wipe each piece removing any excess brine. Place salmon on grills of the Big Chief or Little Chief Electric Smoker. Use Smokehouse Products Drying Screens to help eliminate the fish sticking to the grills. Use the fan to dry the salmon until it has a shiny dry paper looking finish. Place salmon in the Big Chief or Little Chief smoker and add 2-3 pans of Smokehouse Products Alder Wood Chips (one immediately after the other). Each pan will last about 45 minutes in the smoker. Finish the salmon with heat only.


                    Generally, leave the salmon in the smoker for 6-12 hours (varies widely based on ambient temperature, wind and other factors). This may even require up to 20 hours in cold temperatures. Allow the smoker to dry the salmon to your favorite level of dryness, then remove. OPTIONAL: For added flavor, heat the honey in the microwave or on stovetop. Brush the honey on the salmon. Add cracked pepper to your taste on top of the honey. Place salmon back in the smoker for 20 minutes to 1 hour. Remove the salmon when it is done to your taste. Cut a thick piece in half and ensure it is pink all the way through to double check doneness. ENJOY!


                    Santa Maria Tri-Tip Steak



                    1 – 2lbs Tri-tip Steak

                    2 – Tbsp Garlic and Parsley Salt

                    1 – Tbsp Black Pepper fresh Course ground peppercorns

                    1 – Tbsp Olive oil

                    1 – Rib TickerRub to fully coat




                    Cook to 135F for medium rare let set for one hour to retain juices’. Let set for 3 hours with spices and rub. Place in oven on sheet tray with wire rack. Check frequently with meat thermometer. Set oven to 400F and cook meat.

                    Japanese Fried Rice


                    Serves 2

                    400g white rice


                    2 -4long green onions

                    40g bacon

                    30g carrots

                    1tablespoon soy sauce

                    1tablespoon sake cooking wine

                    ¼ teaspoon salt to taste

                    ¼ teaspoon fresh ground pepper to taste

                    1 tablespoon Olive oil




                    • Chop the onions into small cube pieces. Dice the chashaorou/bacon and carrots
                    • Fry the harder stuff first (onions, carrots, etc.)
                    • Heat the frying pan, pour in the olive oil.
                    • Then put the raw egg into the pan with the olive oil.
                    • Before the egg becomes cooked, put in the warm rice, have the stovetop at medium heat.
                    • Mix and cook/fry the rice and egg together (in a wok is best).
                    • Add the long green onion, chashaorou/bacon, carrots and if you would like to - green peas as well.
                    • Add 1 tbsp soy sauce and mix it up.
                    • Add 1 tbsp of sake and salt and pepper to taste.
                    • Mix it up a little more and it's ready to eat!


                    Homemade Ramen Noodles

                    So, by now I think you’re discovering that making ramen from scratch is a pretty intensive process. If you're following my steps to making it a bit easier, you've tackled

                    Step 1 making the miso ramen base for the soup. Remember, miso ramen is just 1 of the 4 main soup bases for ramen. There are still 3 other soup bases to learn about (shio, shoyu and tonkotsu) but at least you're on your way to making a good bowl of the miso variety. The others, we'll move onto after I show you how to complete your first bowl. Being a dad of 3 kids doesn’t lend itself to making fresh noodles every time I make ramen, so I reserve this for when I need to keep my pasta machine from rusting and get my kiddos in the kitchen to help. Otherwise, I'll use a ramen substitute like getting freshly made ramen at a local asian market or venturing to Japan Town in San Francisco to buy them fresh from one of the many markets there. You could even use a package of dry instant ramen noodles and throw the seasoning packet out but as with anything, fresh is better.

                    My advice for Step 2 making homemade ramen noodles is to take a weekend day to get these done ahead of time and then freeze them in individual portions (for up to a month). Then when you are ready to use them, it won’t feel like you’ve slaved away in a kitchen all day. Plus you should have already made your miso base so you're almost there! You do need a pasta machine and it’s super helpful to have an electric mixer with a dough hook, unless you want to develop Popeye forearms. Pasta machines all have a similar notched number system for the width of noodle so you will be fine using the widths I recommend in this recipe. If you do decide to venture down the homemade noodle path, then know this. A perfect noodle has a yellowy hue, is cooked on the al dente side and has a chewy, elastic yet firm texture that will hold up to the soup without turning limp or soggy.

                    Homemade Ramen Noodles Serves: 8 portions Prep time: 3 hours Ingredients: 3 1/2 cups bread flour ½ cup cake flour 1 cup wheat flour 2 teaspoons ‘baked baking soda’, recipe included below or kansui powder 1 1/4 cups water 1 tablespoon salt corn starch · if you are hand kneeding, change water to 1 1/2 cups First you need to make some ‘baked baking soda’. This replaces a Japanese ingredient known as ‘kansui’ that gives ramen noodles their signature yellowy hue and firmness but is often difficult to find. Harold McGee, the king of kitchen science, discovered that by baking baking soda, you could get the same affect as the kansui. Spread about 1/4 cup of baking soda on a foillined baking sheet and place it in the oven at 275 degrees for 1 hour. You can save the remainder in a ziplock bag as this recipe only calls for 2 teaspoons. Just fold up your tinfoil to make it easier to put in a storage bag.

                    Directions: 1. In a small bowl, combine the baked baking soda or kansui powder and water until it dissolves.

                    2. In a stand mixer fitted with a dough hook, combine the bread, cake and wheat flours, kansui water and salt. Mix for 10 minutes on the lowest speed until the dough forms little pellets. If you need to, add up to 5 additional teaspoons of water. The dough is ready when it feels dry but will come together when squeezed with your hand.

                    3. Pour the dough out onto a floured board and kneed into a ball for at least 10 minutes. Alternatively, you can put your dough in a plastic zip lock bag and form it into a ball so that it is easier to bring together and knead.

                    4. When you are ready to make your pasta, set up your pasta machine so that it is stable and won’t slip from your work surface.

                    5. Cut your dough ball into 8 equal pieces (in half, then in quarters) and use one piece at a time, keeping the rest wrapped tightly with plastic wrap or sealed in your zip lock bag.

                    6. Roll out one piece until it resembles a flat, long shape. Sprinkle with some cornstarch so it doesn’t stick to the pasta maker.

                    7. Pass it through your pasta machine on the largest setting – it will be a bit rough on the edges but don’t worry about how it looks. Fold it over on itself and pass it again.

                    8. Reduce the width to 2 and pass through. Fold it over on itself and pass it again.

                    9. Reduce the width to 4 and pass through once. You’ll have one long strip that you can then cut in half.

                    10. Reduce the width to 6 and pass through one of the halves twice. Repeat with the other half.

                    11. Now you are ready to run it them through the noodle cutter attachment.

                    12. The two strips will yield enough noodles for 1 bowl of ramen. Sprinkle each batch of noodles with additional cornstarch, lifting up the noodles to separate and lightly coat them, then pack them individually in plastic wrap. Let sit for at least a day before using. If planning to use later, put them in individual zip lock bags and store in the freezer for up to one month.

                    13. Cook fresh pasta in a pot of boiling water. Depending on the number of portions, cook for 12 minutes. Shake out all excess water and lay a portion in your bowl of hot soup by folding them over onto each other so they do not look messy. Then add toppings.

                    Chicken Katsu Don Author: Namiko Chen Serves: 2


                    200g (7oz or 4) chicken tenders Salt Freshly ground black pepper ¼ cup all purpose flour 3 egg (1 for chicken katsu, 2 for donburi)

                    1 cup Panko Oil for deep frying ½ onion 2 serving rice Mitsuba (Japanese wild parsley) Ichimi togarashi (Japanese chili powder) Seasonings ⅔ cup dashi stock 1 ½ Tbsp. sake 1 ½ Tbsp. mirin 1 ½ Tbsp. soy sauce 1 ½ tsp. sugar Instructions

                    1. Dust salt and pepper on chicken tenders and dredge in the flour, the beaten egg (1 egg) and the panko.

                    2. Heat ½ inch of oil in a frying pan and deep fry at 350F (180C) until golden brown. Take out the chicken and drain extra oil on paper towel.

                    3. Slice onion and make dashi stock.

                    4. In a frying pan, bring Seasonings and onion to a boil. Lower the heat to medium and cook onion until wilted.

                    5. Put chicken katsu in it and turn the heat up to medium high heat. Pour and distribute beaten egg (2 eggs) evenly.

                    6. When egg is half cooked, add mitsuba and turn off the heat. Serve rice in a Donburi bowl and put Chicken and egg mixture on top. Serve with Ichimi togarashi (chili pepper) on the side.


                    Make a Free Website with Yola.