Ingredients:
1 purple onion, large dice 1" ginger, finely chopped 4-6 garlic cloves, finely chopped 1 shallot, sliced 1/2 bunch cilantro, chopped 4 roma tomatoes, chopped 2 tbsp madras curry powder 1 tbsp garam masala 15 oz can diced tomatoes 19 oz coconut cream 4 chicken thighs, cubed salt vegetable oil Instructions: 1) In a heavy bottom pot heat oil until shimmering. Saute the purple onion until browned. Add the ginger and garlic. Cook until fragrant. Add the chopped cilantro and cook until fragrant. 2) Add the tomatoes. Cook until most of the liquid has released and reduced. Add the madras curry powder and garam masala. Continue to cook until fragrant. 3) Add diced tomatoes and coconut cream. Bring to a boil and lower to a simmer. 4) Add the cubed chicken. Simmer until chicken is fully cooked and tender. Salt to taste, flavors should start to pop and brighten. 5) Serve over basmati rice and garnish with more cilantro. Notes: 1) Can use a different type of onion if you do not have purple on hand. 2) Can use other tomatoes if you do not have roma tomatoes available. 3) I used Morton & Bassett Madras Curry Powder and Garam Masala Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Coconut Cream amzn.to/3r7eq2v Diced Tomatoes amzn.to/3t1ecvi
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Ingredients:
Soup: 8 oz shitake mushrooms, sliced 1.5 lbs ground pork 16 oz extra firm tofu, cubed 3 qts stock (I used homemade vegetable stock. Can use beef, chicken, veggie or a blend) 4 baby bok choy, sliced 1 bunch green onion, sliced 16 oz ramen noodles, cooked Soft boiled egg Chili Miso Paste: 8 tbsp miso paste 4 tbsp mirin 2 tbsp soy sauce 2 tbsp sesame oil 2 tbsp sesame paste 2 tbsp chili bean paste Instructions: 1) In a large stock pot heat oil over medium high heat until shimmering. Saute the mushrooms until browned. Add the ground pork and cook until fully done. While these are cooking mix in a small bowl all the ingredients for the chili miso paste. 2) Add the stock and the chili miso paste. Bring to a boil and lower to a simmer. Simmer for at least 2 hours. 3) Add the tofu the last hour of simmering. 4) Serve in a bowl with ramen noodles or I used Japanese buckwheat noodles. Place the bok choy and the green onion to the bowl. Pour the hot broth with tofu, mushrooms and ground pork over the noodles, bok choy and green onion. Place a marinated soft boiled egg on top. Notes: 1) I boiled my egg for about 7 minutes. Cooled and peeled. Then marinated in soy sauce, dark soy and rice vinegar. 2) Cook the noodles to package instructions. Make sure to run under cold water to stop cooking. 3) Add more chili bean paste if you want it to be spicier. 4) I used Soom Tahini for the sesame paste. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Soy Sauce amzn.to/3iH4oSJ Miso Paste amzn.to/2YiFbo0 Chili Bean Paste amzn.to/2NDIB2K Sesame Paste amzn.to/3sYwz3Y Ingredients:
4-6 mahi mahi filets Marinade: 3 oz orange juice 3 oz lemon juice 1 oz lime juice 4 oz soy sauce 2 oz sweet soy sauce 1 tbsp rice vinegar 1 tsp chili garlic paste 1 tsp sesame oil 1 tsp honey 1/2 bunch green onion, sliced 1/4 tsp garlic powder Tacos: Corn tortillas Cabbage Green onion, sliced Sweet sriracha sauce: 6 oz plain greek yogurt 2 tbsp sriracha 2 tbsp brown sugar 1 tbsp rice vinegar Instructions: 1) In a bowl mix the marinade together. Whisk until completely combined. Marinate fish for 2 hours. Do not marinate too long because of the citrus juice. 2) While the fish is marinating mix the ingredients for the sweet sriracha sauce. Letting this sit for at least the 2 hours is best as the sugar will dissolve. 3) Turn the oven onto broil. Let the broiler fully heat up. Place the filets on a greased baking sheet. Spoon over a few tablespoons of marinade on top. Place the baking sheet on the top rack. Broil for 7-10 minutes or until done. The sauce should caramelize. 4) Serve on a warm corn tortilla on a bed of cabbage. Drizzle the sweet sriracha sauce on top and garnish with green onions. Notes: 1) Can grill the fish as well. I do not have a grill right now. 2) Use more sriracha if you want the sauce to be spicier. If you want it extra sweet use more brown sugar. 3) Can use your favorite mild white fish. 4) I used fresh squeezed juice for all my citrus juices Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Soy Sauce amzn.to/3iH4oSJ Sweet Soy Sauce amzn.to/3plBc67 Sriracha amzn.to/2YiHB6g Chili Garlic Paste amzn.to/2MplE2L Ingredients:
1 pound of ground beef or lamb Spice Mix: 1 1/2 tbsp cumin powder 1/2 tbsp paprika 1/2 tbsp onion powder 1 tsp tumeric 1 tsp salt 1/2 tsp ground black pepper 1/8 tsp ground all spice 1/8 tsp ground cinammon Serve: Over hummus.html Roasted pine nuts Pita or Naan Instructions: 1) In a saute pan over medium high heat brown the beef or lamb. Add the spice mix. Stir until coated evenly. 2) Serve over your favorite hummus. Top with pine nuts. On the side serve pita or naan Notes: 1) I like homemade hummus with this the best. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Onion Powder amzn.to/3jNua6O Cumin amzn.to/3jKBu3c Paprika amzn.to/3i1tlqy Ingredients:
Sauce 2 oz lemon juice 2 oz lime juice 2 oz soy sauce 1 tsp cumin powder 1 tsp chili powder 1 tsp dried oregano 1 tsp coriander powder 1/2 tsp ground black pepper 1/2 tsp paprika pinch salt Fajitas 6 chicken thighs, cubed 1/2 onion, sliced 1 red bell pepper, 1" slices 1 green bell pepper. 1" slices Instructions: 1) In a small bowl mix all sauce ingredients. 2) In a large saute pan heat canola oil over medium high heat until oil slightly smokes. Add onions and bell peppers. Saute until browned. The inside should still have a slight crunch, while the outside has browned and slightly charred. Remove onion and bell pepper from the pan and set aside. 3) Lower the heat slightly and add the chicken. Brown the chicken. 4) Add the sauce. Reduce the sauce by half and chicken is fully cooked. Add the onion and bell peppers back. Toss and coat evenly. 5) Serve with your favorite tortillas, salsa and sides! Notes: 1) Can make this with steak or shrimp. 2) Can serve the onion and bell peppers separate. 3) I used homegrown lemons and limes, so you may need to adjust sauce to taste. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Soy Sauce amzn.to/3iH4oSJ Pan amzn.to/3oaf1yx Ingredients:
5 chicken thighs, cubed 1/2 onion, small dice 4-6 garlic cloves, chopped 1/2 cup sun-dried tomatoes, rough chop 1 cup heavy cream 1/2 cup chicken stock 1 bunch spinach, sliced 1/2 cup parmesan salt pepper 16 oz spaghetti, cooked Instructions: 1) In a high sided pan heat oil over medium high heat. Heat until oil is shimmering. Add chicken and brown. Cook in batches if needed. Remove chicken and set aside. 2) Add the onion and scrape the browned bits from the bottom of the pan. Cook onion until browned. 3) Add the garlic and sun-dried tomatoes. Cook until aromatic. 4) Add the cream and stock. Bring to a boil and lower to a simmer. Add salt and pepper. 5) Slowly stir in parmesan. Sauce will thicken. Add the spinach and stir in. 6) Toss with the spaghetti and a quarter cup of the pasta cooking liquid. Stir until evenly coated Notes: 1) Cook the spaghetti a minute or two less than instructed. The spaghetti will finish cooking in the sauce. 2) Grating your own parmesan is best. The pre shredded usually has a starch or something to keep them from sticking together which makes it not melt smoothly. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Sun-dried Tomatoes amzn.to/3bVyEYu Pan amzn.to/3nYyDFI Ingredients:
1 lb boneless pork country ribs 1 onion, diced 1/2 cup white wine 28 oz can whole san marzano tomatoes 1/2 tbsp dried oregano 1/2 tbsp dried basil 1/2 tbsp dried thyme 1/2 tbsp dried marjoram 5-6 cloves garlic, chopped 1 bay leaf 5 oz baby kale salt oil favorite pasta cooked Instructions: 1) Turn oven to broil. In a Dutch Oven or other heavy bottom pan heat up oil over medium high heat on the stove. Heat oil until shimmering. 2) Salt the country ribs. Brown the country ribs for 3-5 minutes on each side until a nice crust has formed. Once all sides are browned add the onion. Cook until the onions are translucent. 3) Deglaze the pan with the white whine and scrape the brown bits from the bottom of the pan. 4) Add the oregano, thyme, basil, marjoram, bay leaf and garlic. Then pour the can of whole tomatoes on top of the pork and onions. Do not mix. 5) Place in the oven without a lid. Broil for 25-30 minutes. Tomatoes will caramelize. 6) Place lid on and turn oven down to 275F. Cook for 4 hours or until pork is tender, stirring occasionally. 7) Remove from oven and add the baby kale and stir. The baby kale will cook from the residual heat. Salt to taste. Now it is ready to serve with your favorite pasta. Notes: 1) If you can not get whole canned san marzanos you can substitute, chopped or diced san marzano tomatoes. 2) I like to serve this with penne or rigatoni 3) If making a larger batch, brown the country ribs in batches to get an even crust. 4) I like to add parmesan rinds to my sauce which helps add flavor and salt. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Whole San Marzano Tomatoes amzn.to/3bSw8lE Pot I used amzn.to/3oYTARX Ingredients:
3.5 lbs of chuck or stew meat 15 oz san marzano diced tomatoes 1 red bell pepper, diced 1 orange bell pepper, diced 1 green bell pepper, diced 1 onion, diced 2 tbsp chili powder 2 tbsp cumin powder 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp paprika 1 tbsp coriander powder 1/2 tbsp ancho chili powder salt pepper beef powder bouillon vegetable oil Instructions: 1) Preheat oven to 325F. Mix the chili powder, cumin, onion powder, garlic powder, paprika, coriander, ancho chili powder in a small bowl. 2) Heat a stock pot over medium high heat with vegetable oil until oil shimmers. Rub the chuck roast with half the spice mix, salt and pepper. Brown all sides of the roast. 3) Once the roast is browned add the onion, and bell peppers. Allow to cook for about five minutes. Then add the diced tomatoes. Add bouillon and the rest of the spice mix. 4) Place a lid on the pot and add the pot to the oven. Cook for 3-4 hours or until beef is pull apart tender. Shred with tongs. Add salt and bouillon to taste. Notes: 1) If using stew beef toss in spice mix and brown in batches. 2) I used burrito size tortillas and melted the cheese while heating the tortilla up. 3) Cook time will vary depending on size of roast or if usig stew meat. 4) When done cooking most liquid should have evaporated if not remove lid and cook for an additional 20-30 minutes. 5) The machaca burrito pictured above on the left is made with leftovers. Heat up the shredded beef and then add your eggs and scramble together. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Beef Bouillon amzn.to/2KH9Ckb Chili powder amzn.to/35xsFVZ Diced Tomatoes amzn.to/3omFfhV Creamy Chipotle Salsa amzn.to/35ejjOo |
Michael FehlChef/Food and Beverage Director Archives
March 2021
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