Ingredients:
-2 Tbsp tahini paste or peanut butter (smooth) -2 Tbsp soy sauce -2 Tbsp chili crisp or chili oil -1 Tbsp hoisin sauce -1 Tbsp sesame oil -1 Tbsp rice vinegar -1 Tbsp ginger, grated -1/2 Tbsp Honey -1 tsp five peppercorn blend or schezuan peppercorn or black pepper, fround -4 cloves garlic, grated -Red chili flakes (optional) -1 pinch all spice -1 pinch cinnamon (or Chinese five spice if you have it instead of all spice and cinnamon) -1/2 onion, sliced -1/2 lb ground pork -9 oz soba noodles or other slender egg noodle -1/4 cup roasted peanuts, crushed -vegetable oil -1 bunch green onion sliced -cilantro fresh Instructions: 1) Boil noodles two to three minutes less than package instructions. They will continue to cook in sauce the sauce. Save a small amount of water from the noodles. 2) In a bowl add the tahini, soy sauce, chili crisp, hoisin, sesame oil, rice vinegar, ginger, garlic, honey, pepper, all spice, cinnamon and mix until combined 3) Saute the onion in vegetable oil, cook until onion starts to brown, and then add the ground pork. Cook until browned. 3) Add the sauce and noodles to onions and pork, make sure to be quick as sauce can burn or dry out. Add the saved water if starts to dry. Make sure to mix thoroughly. Serve with the green onion, cilantro and peanuts on top. Notes: 1) Soom is my favorite brand of tahini, it is so creamy, smooth and flavorful. If you cannot find it in your local grocery store you can order it online. (Also makes the best hummus with it) 2) Can add half the green onions while cooking and save the rest to garnish. 3) Add more or less chili crisp for desired spice, I added only 1 Tbsp because my girlfriend can't handle the heat, but 1 Tbsp was not too much spice for her. 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 :)
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Shoyu Poke
Ingredients: -1 lb Ahi tuna -1 bunch green onion just the green, chopped -1/4 sweet onion , sliced(Maui onion if you have them) -3 Tbsp Soy sauce -1 tsp sesame oil -1 tsp chili garlic paste (more or less to taste) -pinch of ground black pepper -sesame seeds Instructions: 1) Mix all ingredients except for the ahi and sesame seeds. Let marinade overnight or all day. If not at least a couple hours. Allows the flavors to meld. 2) Add ahi and mix until combined. Serve with sesame seeds on top Spicy Mayo Poke Ingredients: -1 lb ahi tuna -1 Tbsp soy sauce -2 Tbsp Japanese mayo (or regular mayo) -1/2 Tbsp sesame oil -1 bunch green onion just the green, chopped -1 Tbsp siracha -1 Tbsp chili garlic paste -2 Tbsp sweet chili sauce (I prefer mae ploy but use your favorite) -sesame seeds Notes: 1) I made the sauce two days ahead of time before getting the fresh ahi. Make the sauce when it is convenient for you. Instructions: 1) Combine all ingredients except for the ahi and sesame seeds. Lets sit for at least two hours. 2) Add ahi and mix until combined. Serve with sesame seeds on top Notes for spicy mayo: 1) I believe this made too much sauce for 1 lb of tuna I would use a 1.5 lbs or use less sauce and save the rest for another dish. 2) Serve with unagi sauce (eel sauce). I used a recipe I found online. Its simple 1-1 ratio of soy sauce and sugar and then some mirin. Cook until it is thick like a syrup. 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 :) Ingredients:
-2 large sweet onions, small dice -1 large red onion, small dice -2 large carrots, small dice -2 celery stalks, small dice -2.5 lbs chuck roast -1 Tbsp onion powder -1Tbsp garlic powder -8 oz tomato paste -1 tsp dried oregano -2 bay leaves -1 Tbsp beef bouillon -ground black pepper to taste (I like a lot) -salt to taste -1-2 cups of water -vegetable oil Instructions: 1) Preheat oven to 325F. While oven is preheating brown the onion, carrots and celery over medium heat with vegetable oil in a large stock pot. 2) Once veggies are browned remove from the pot and add more oil if necessary. Rub the chuck roast with salt, garlic powder and onion powder. Brown all sides of the chuck roast. While browning the last side of chuck roast add the tomato paste. This allows it to cook off and release more flavor. 3) Add the water, browned veggies, beef bouillon, oregano, bay leaves and ground pepper. Stir to make sure the bouillon and tomato paste is evenly distributed. 4) Cover with a lid and bake for 2.5-3 hours or until the chuck roast is pull apart tender and shred the meat. Serve over your favorite noodles and enjoy! Notes: 1) I keep and freeze my parmesan and romano cheese rinds. I recommend you do the same, because they add a lot of flavor to pasta sauces. I added two when I made it, and just adds a little extra flavor. 2) You will see many different recipes add white wine to this sauce, you can do the same, I just did not have any when I developed this recipe. I would recommend adding a 1/4 cup. Add it before the water and make sure you cook it off. 3) I ended up turning leftovers into chili since there was a lot leftover. If you would like to do the same add your favorite canned beans, cumin, chili powder and paprika. Serve with rice. 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 :) Ingredients:
-1 bunch green onion -1 Tbsp soy sauce -1 Tbsp red wine vinegar -1/2 lemon juiced -1/8 tsp ground cinnamon -1/8 tsp ground allspice -1/8 tsp thyme -1/8 tsp chipotle powder -1/8 tsp rosemary -1/8 tsp sage -1/8 tsp garlic powder -1/4 tsp onion powder -1/4 tsp ground cumin -1/4 tsp chili powder -3 cloves garlic -salt -pepper Instructions: 1) Add to blender and blend until smooth Notes: 1) The amount of each spice will depend on your preference and taste. 2) I usually add three jalapenos or a couple habaneros. My girlfriend cannot handle spice so this recipe has been adapted for her taste. 3) Can use scotch bonnets as well for heat. If you do not have any of these peppers you can use cayenne to add heat or chipotles in adobo. 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 :) Ingredients:
-2 1/2 cups basil leaves -1/2 cup olive oil -1/2 cup pine nuts -1/2 lemon, juiced -8 oz parmesan or Romano -salt -pepper Instructions: 1) Add to food processor or high power blender and blend until smooth Notes: 1) Lemon helps keep the basil bright 2) Add more olive oil if you want it to be thinner, this recipe will be thicker. I like it thicker which makes the pesto more versatile. 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 :) Ingredients:
-20 cherries, pitted and halved -5 strawberries, sliced -12 oz evaporated milk -6 oz 2% milk -3 oz cream cheese -1/3 cup sugar -2 Tbsp Honey -2 tsp lemon juice -2 tsp vanilla extract Instructions: 1) Combine the cherries, strawberries, honey, vanilla extract, and sugar, lemon juice and mix. Let sit for fifteen minutes (I did all day, creates more of a syrup). Mash the mixture to desired size chunks. 2) Blend the evaporated milk, milk and cream cheese together. Then add the cherry and strawberry mixture. 3) Churn to ice cream maker manufacturers directions and enjoy. 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 :) Ingredients:
-1 large eggplant, roasted -3 cloves garlic -1/4 cup extra virgin olive oil -8 oz greek yogurt -2 Tbsp lemon juice -2 Tbsp Tahini -1/4 tsp salt -1/4 tsp dill -1/8 tsp cumin powder Instructions: 1) Poke holes in the eggplant using a fork, so it does not explode while roasting. Broil the eggplant for 20-30 minutes or until it the skin has collapsed in. Make sure the rack is at least nine inches from the top of the oven. 2) Remove eggplant and let cool before slicing in half (steam will release). Scrape the eggplant away from the skin into a bowl and remove any large clumps of seeds. Use a fork to mash. 2) While the eggplant roasts, in a small sauce pan, heat up the olive oil at the lowest heat possible. Add the garlic cloves, it should barely sizzle. Cook for 20 minutes. Remove garlic, let cool, and mince. 3) Mix the yogurt, lemon juice, tahini, salt, dill, cumin, garlic, and 2 Tbsp of the garlic infused olive oil (save the rest of the infused olive oil to drizzle on top when serving) and mix. Once the mashed eggplant has cooled mix in the yogurt mixture. 4) Serve room temp or chilled (I prefer chilled) and drizzle remaining olive oil over the top. 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 :) Pan roasted garlic Yogurt mixture Mashed eggplant Ingredients:
-1 cup vegetable oil -5 guajillo chili peppers dried -1 tsp oregano -1 tsp cumin powder -1 tsp garlic powder -1 tsp sugar -1 Tbsp beef bouillon Instructions: 1) Heat oil to 325F or test with wooden spoon and see if it sizzles. 2) Destem and remove seeds from guajillos, blend into a powder. Combine guajillo powder, cumin, oregano, garlic powder, sugar and beef bouillon in a bowl. 3) Pour hot oil over the seasoning mix and stir vigorously until combined. 4) Let sit over night or at least all day before using. Note: 1) I infused oil with a New Mexico Chili for extra flavor. I pureed it and added to the birria. 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 :) Ingredients:
-6 guajillo chili peppers, dried -3 California chili peppers, dried -3 New Mexico chili peppers, dried -1 ancho chili pepper, dried -1 onion, quartered -6 garlic cloves, peeled -2.5 lbs chuck roast, stew meat or beef cheeks -1 Tbsp Salt -1/2 tsp cumin powder -1/2 tsp coriander powder -1/2 tsp oregano dried -1/2 tsp marjoram dried -1/4 tsp cinnamon -3 bay leaves dried -1 ham hock, or beef bones -6 cups water -3 oz tomato paste -8 oz can diced tomato -2 Tbsp beef bouillon -2 large carrots, peeled and cut into 3" pieces -vegetable oil Garnish: -Onion, diced -Cilantro, chopped -Cabbage, chopped -Radish, sliced Instructions: 1) Destem and remove the seeds from the dried chilis. In a large stock pot, heat oil until shimmering. Add the dried chilis and fry for 2-3 minutes or until turning brown, DO NOT over cook or they will become bitter. Remove chilis and place into six cups of water to soak in separate bowl. 2) In the chili infused oil, saute the onion. When onion becomes translucent, add the garlic cloves. Cook until garlic is browned, remove the onion and garlic to blend. 3) Rub beef with cumin, coriander, marjoram, and cinnamon. Brown the beef, adding more oil if necessary. Add the ham hock or beef bones to brown, as well. 4) Add the water, soaked chilis, blended onion and garlic, tomato paste, diced tomato, bay leaves, carrots and beef bouillon. Boil for one hour. Lower to a simmer 5) Remove dried chilis (which should be hydrated and soft) and blend. Use some of the liquid from the pot, if necessary to assist in blending. Blend until smooth. Add the chili puree back into the pot. Continue to simmer until beef is tender enough to pull apart with tongs. Do not forget to stir occasionally. 6) Serve as a soup or as tacos (see video on instagram) Notes: 1) If you do not want to buy four different chilis, you can use 10 guajillos or a combo of California and New Mexico chilis. 2) If you do not want to do all the steps, blend onion and garlic. Add blended onion and garlic with all ingredients into the pot. Then blend the chilis once they are soft. (may not have the depth of flavor, but if in a time crunch, this works great) 3) Add more salt or bouillon to taste. 4) This is not spicy, even my girlfriend can eat it ;) 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 :) Ingredients for base: -4-6 sweet peppers, rough chop -1/2 onion, rough chop -1 large tomato, cut into six Instructions for base: 1) Over high heat with vegetable oil brown the onions and peppers. Very quickly as not to burn them. 2) Blend until smooth Rest of Ingredients: -1/2 onion, diced -1 red bell pepper, diced -1 green bell pepper, diced -1 large carrot sliced, -3 anduoille sausage, sliced -3-4 Tbsp favorite cajun rub -2-3 bouillon cubes -2 Tbsp worcestershire sauce -2 Tbsp crystals louisiana hot sauce (or another hot sauce) -1 lb Chicken breast or thighs, cubed -1/2 pound shrimp (or more) -salt Instructions: 1) In a stock pot over medium heat brown andouille sausage. Once sausage is browned add the onion, bell peppers, carrots cook until the release their liquid. Add the base (that you blended), Worcestershire sauce and hot sauce. Add Cajun seasoning. Bring to a boil and lower to a simmer. 2) Add bouillon cubes and chicken. Simmer until chicken is cooked and tender 3) Add shrimp right before serving and cook until they are fully cooked. (this will vary depending on size) Do not over cook. 4) Serve with rice Notes:
1) Can use sweet peppers instead of bell pepper but can also use bell pepper instead of the sweet peppers. (Do not use a green bell pepper in the base though) 2) If you do not like it to spicy use less hot sauce and use creole seasoning. 3) For an even healthier version use a smoked chicken sausage. 4) Be careful all bouillons are different so do this 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 :) |
Michael FehlChef/Food and Beverage Director Archives
March 2021
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