Ingredients:
Sauce 1 tbsp soy sauce 1 tbsp sweet soy sauce 1 1/2 tbsp oyster sauce 1 1/2 tbsp mirin 1-2 tsp sugar 1 tsp sesame oil 1" fresh ginger, minced 4-6 garlic, minced 2 large chicken breast, sliced 8 oz mushrooms, sliced 1/2 large onion, sliced bean sprouts cabbage, shredded carrots, shredded 14 oz chow mein noodles, cooked al dente vegetable oil sliced green onion for serving Instructions: 1) Combine the ingredients for the sauce and stir until combined. 2) In a large wok or saute pan over high heat add the vegetable and bring to its smoke point (light smoking). Add the onion and cook until outside is browned, should have a crunch in the middle. Remove from pan. Add more oil if necessary, add the mushrooms. Cook until browned and remove and set aside. Add bean sprouts and cook until softened. Remove and set aside. Add cabbage and cook quickly so the cabbage gets browned but does not softened fully. Remove and set aside. Add carrots and cook until browned. 3) Now that all the veggies are sauteed, it is time to cook the chicken. Add more oil to the saute pan. Cook the chicken until brown and fully cooked. Cook in batches if necessary, so you do not overcrowd the pan. Remove chicken and set aside with the cooked veggies. 4) Lower the heat to medium, add the ginger and garlic. Cook until fragrant. Add the sauce, cook until it starts to bubble and reduce. Add back the veggies and chicken. Stir until coated with sauce. Add the noodles and toss until fully combined with the sauce. 5) Serve with green onion! Notes: 1) Add as many veggies as you want. These are just guidelines and what I used for mine. 2) Taste the sauce and adjust flavors to your own liking. 3) Serve with siracha or my new favorite KariKari Chili crisp. 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. Pan I used amzn.to/2HGUZvL Sweet Soy Sauce amzn.to/3ibcBMY Mirin amzn.to/30lNL78 Oyster Sauce amzn.to/3iooqQ8
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Ingredients:
15 oz can chickpeas, drained & rinsed 1/2 tsp baking soda 2 oz lime juice 1 oz lemon juice 3 cloves garlic 1/2 cup tahini 1/2 tsp salt 3/4 tsp ground cumin 3-4 oz ice water 1 tbsp olive oil 2 avocados Instructions: 1) Place the chickpeas in a medium sauce pan with the baking soda. Cover chickpeas by 2 inches of water. Bring to a boil and cook for 20-30 minutes or until chickpeas are bloated. Strain and rinse with cold waters. 2) Meanwhile in a food processor or high power blender combine, lemon juice, lime juice, garlic, and salt. Process until garlic is finely chopped. 3) Add the tahini to the food processor and blend until thick and creamy. Scrape the sides and bottom of processor as needed. 4) While the processor is running drizzle in 2oz of ice water. Blend until the mixture is smooth, pale and creamy. May need more water depending on how thick your tahini is) 5) Add the cumin, cooked chickpeas to the food processor. Blend while drizzling the olive oil. Add more ice water by the tbsp if necessary to achieve an extra creamy texture. 6) Add the avocados and blend until smooth. May need to add more ice water. 7) Add more salt, lime, and cumin to taste if needed. Notes: 1) Soom tahini is my favorite tahini to use. Hummus turns out extra creamy and the flavor is the best. 2) Add more avocado if you want a bolder avocado flavor. 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. Vitamix amzn.to/3iCvYj8 Soom Tahini amzn.to/3icbaOf Ingredients:
10 jumbo scallops salt veg oil Onions/leeks 1 leek, sliced 1/2 onion, sliced Mushrooms 8 oz mushrooms, sliced Serve with: Gremolata 2 lemons zested 4-6 cloves garlic, minced 4 tbsp parsley, chopped Eggplant Puree 1 large eggplant 2-3 tbsp harissa paste (I used homemade harissa, adjust if using store bought) 1-2 tbsp vegetable oil Instructions: Eggplant Puree 1) Place the oven rack 9-12 inches from the top of the oven. Turn oven on broil. Poke holes in eggplant with a fork, 2 times per side. Broil eggplant for 10 minutes per side until eggplant has collapsed on itself and is slightly charred. (Approximately a total of 25-30 minutes) 2) Remove eggplant and once it has cooled enough to handle, cut in half (be careful it will release steam). Scoop the pulp (inside) into a colander (strainer), remove seed sacks, and add a couple pinches of salt. Let sit for 15 minutes and squeeze the eggplant to remove as much liquid as you can. 3) Place eggplant, harissa and another pinch of salt into vitamix. Blend together slowly drizzling in vegetable oil until smooth and creamy. (Oil measurement will depend how much liquid is left in your eggplant) Gremolata Combine ingredients in a small bowl Onions/Leeks 1) In a saute pan over medium heat add the onions. Cook until starting to brown. Add the leeks and lower heat. Salt to taste Mushrooms 1) In a separate saute pan with oil over medium high heat cook the mushrooms until browned Scallops 1) Pat the scallops dry. Heat a saute pan over medium high heat. Add oil to cover the bottom. Once the oil reaches it smokes point you are ready to add your scallops. Place scallops with plenty of room in between as you want to get a nice sear on them. Cook roughly 2-3 minutes per side (will depend on thickness of scallops). Flip scallops and salt. Once browned on second side they are ready to serve. Notes: 1) Harissa recipe harissa.html 2) Overcooking scallops will cause them to become tough. 3) Use fresh scallops if you can get your hands on them. I used frozen jumbo Atlantic Scallops. 4) The eggplant puree can be used as a dip. 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. Vitamix amzn.to/3iCvYj8 Harissa Paste amzn.to/2ZAOnVZ Saute Pan amzn.to/3jdOX3T Ingredients:
2 lb pork butt or boneless country ribs 1 onion, thinly sliced 5 cloves garlic, chopped 14 oz can san marzano diced tomatoes 2 tbsp dried parsley 1 tbsp dried thyme 3/4 tbsp fennel powder 1/2 tbsp dried rosemary 1/2 tbsp dried oregano 1/2 tbsp salt 1/2 tbsp ground pepper 3 oz red wine 1 bay leaf Instructions: 1) Preheat oven to 425F. In an oven safe high sided pan add half onions and the pork on top of the onions. Roast for 40 minutes uncovered (until pork has browned). Remove from oven, pour wine over the top of pork, add the other half of the onions. Add the parsley, thyme, fennel, rosemary, oregano, bay leaf, salt and pepper. Add the garlic and then pour the tomatoes over the top. 2) Turn oven to broil. Broil for 25 minutes or until the tomatoes have caramelized. 3) Turn oven to 355F. Cover roast and cook for another 2 hours or until pork is tender. 4) Remove pork from pan. Blend the sauce until smooth. Sandwich 2 long hots or anaheim chilis, halved 1 bunch broccolini, blanched 4 slices sharp provolone 4 Italian hoagie rolls blended sauce Instructions: 1) In a saute pan over high heat char the peppers. 2) In separate saute pan over high heat char the broccolini. (I added red pepper flakes to mine) 3) Build sandwich and toast in the oven to melt the cheese. Notes: 1) I left my cheese out so there is no cheese pictured. 2) Use a red wine you like to drink to cook. 3) I used my vitamix to blend the sauce. You could use a stick blender 4) I used St Huberts the stag cab sav 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. Vitamix amzn.to/3iCvYj8 Stick blender amzn.to/3bB9tsb San Marzano Tomatoes amzn.to/2EwYV16 Ingredients:
Patties: 8 oz chorizo (coarsely ground) 16 oz ground beef (90/10) veg oil Instructions: 1) In a medium size mixing bowl. mix the ground beef and chorizo until mixed evenly. Form into 6 equally sized balls. 2) Heat saute pan over medium high heat. Add a little vegetable oil to coat just the bottom of the pan. Once the oil begins to smoke add the ball. Press down with the bottom of a spatula to form patty. 3) Cook until crust has formed and flip. Cook until crust has formed on the bottom and is fully cooked. Ingredients: Verde 6 tomatillos, halved 1 onion, large dice 4 jalapeno 1 poblano 4 garlic cloves, peeled 1 bunch of cilantro 1/2 tsp cumin salt to taste Veg oil Instructions: 1) Preheat oven to 450F. On a baking sheet add the tomatillos (inside up), onion, jalapeno, poblano, and garlic. Drizzle oil over the top and sprinkle with salt. Roast until onions have charred in places, peppers are charred, garlic is toasted (take out early), and tomatillos have browned and become soft. 2) Remove from the oven and add to vitamix, with cilantro and cumin. Blend until completely smooth. Salt to taste Ingredients: 3/4 cups mayo 4 tbsp verde Instructions: 1) Mix in a small bowl. 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. Vitamix amzn.to/3iCvYj8 Mixing Bowl amzn.to/3iKCpka Sauté Pan amzn.to/2EeuGf3 Ingredients:
1.5 lbs chicken thighs 1/2 onion, finely diced 1 green pepper, sliced 1" fresh ginger, minced 4-6 garlic cloves, minced 4-5 large roma tomatoes, finely chopped 2 tbsp oil 2 tbsp butter 3 oz plain yogurt 1 oz milk 1 tsp cumin 1 tsp coriander 1 tsp turmeric 1 tsp paprika 1 tsp garam masala 1 tsp curry powder 1 tsp black pepper 1/2 tsp kashmiri chili powder Garnish: Cilantro Instructions: 1) Add the oil and butter to a large saute pan over medium heat. Add the onion and cook until translucent. Add the tomatoes, garlic, ginger and cook until fragrant. Cook the water out of the tomatoes. Add the cumin, coriander, turmeric, paprika, garam masala, curry, kashmiri and black pepper. Cook until the oil releases. 2) Add the chicken and bell pepper. Once it starts to boil add the yogurt and milk. When it starts to bubble (not full boil), lower to a simmer. Cook until chicken is fully cooked. 3) Serve with rice and cilantro. Notes: 1) The kashmiri chili powder adds some heat. If you want more heat add more but if you are sensitive to it, substitute with paprika. 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. Kashmiri Chili Powder amzn.to/2Zqsj08 Garam Masala amzn.to/3kpLDmg Ingredients:
1.5 lbs chicken thighs 1 lemon, juiced 8 oz harissa salt pepper Instructions: 1) Add all the ingredients to a mixing bowl. Marinate for two hours. 2) Turn oven to broil, place the rack 9-12 inches from the top. Let heat up for ten minutes. Place chicken on baking sheet. Broil for 12-15 minutes or until done. Notes: 1) Served this with couscous. I added 3 tbsp feta and 2 tbsp gremolata to 2 cups cooked couscous (1 cup uncooked). Add these when fluffing the couscous. 2) harissa.html here is the link to the harissa recipe. If using the store bough paste adjust to taste. I would say roughly 4 tbsp store bought harissa paste. Link for the store bought is linked below. 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. Harissa Paste amzn.to/2ZAOnVZ Ingredients:
2 large red bell peppers 6 fresno chilis 1 dried new mexico chilis 1 dried california chilis 4-5 garlic cloves 1 tbsp smoked paprika 2 tsp coriander 1 tsp cumin 1/2 tsp fennel 3 tbsp olive oil Instructions: 1) Turn oven on to broil. Place the bell peppers and two of the fresno chilis on a baking sheet. Broil until charred on each side. Turning the pepper roughly every 7 minutes. (Times will very) 2) Put the dried chilis on the baking sheet and toast for 3-5 minutes. 3) Remove bell peppers fresnos and dried chilis and remove the seeds. Place the remaining fresno chilis and all the ingredients in a blender and puree until smooth. Add salt to taste. I used my vitamix which makes the harissa very smooth. Allows me to use less olive oil. Notes: 1) Seed the fresno chilis if you want a less spicy harissa. 2) Can use large red sweet peppers as well. 3) I will post a link to my favorite store bought harissa 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. Vitamix amzn.to/3iCvYj8 Harissa Paste amzn.to/2ZAOnVZ Ingredients:
2 lbs lamb shoulder blade 1/2 onion, small dice 12-15 baby carrots, small dice 2 roma tomatoes, finely chopped 5 garlic coves, minced 4 oz tomato paste 4 oz water 1 tsp dried oregano 1 tsp dried basil 1/2 tsp dried rosemary 1/2 tsp marjoram 1/4 tsp pepper salt Vegetable oil Instructions: 1) Preheat oven to 325F. In an oven safe pan, add oil to coat the bottom of the pan. Salt the lamb. Over medium high heat brown the shoulder blade (roughly 3-4 minutes aside). Once browned on both sides add the onion, carrots, tomato, and garlic. Cook until fragrant. Add the oregano, basil, rosemary, marjoram and pepper. Cook until fragrant. 2) Add the tomato paste. Cook for two minutes. Add the water. Bring to a boil. Cover with a lid and place into the oven. 3) Cook for 3 hours or until fork tender. Shred the lamb and remove all the bones. Salt to taste 4) Serve with your favorite pasta or use in lasagna. Notes: 1) I saved my lamb bones and made a lamb stock with them. 2) If you do not have all the dried seasoning you can substitute dried Italian seasoning. 3) I made a broccoli rabe and lamb lasagna 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. Tomato Paste amzn.to/3bQDunR Ingredients:
1 lb kidney beans (soaked overnight) 10 cups of water or according to package 2" fresh ginger, minced 6 cloves garlic, minced 2 serranos, minced (seeded if you want it less spicy) 2 large onions, finely diced 6 large roma tomatoes, finely diced 2 bay leaves 3 tbsp spice blend Salt to taste Vegetable oil Spice blend 2 tbsp cumin 2 tbsp coriander 2 tbsp garam masala 1 tbsp turmeric 1/2 tbsp paprika 1/2 tbsp kashmiri chili powder (use hot paprika if you do not have this) 1/2 tbsp amchur powder 1/8 tsp ground cinammon Instructions: 1) In a large stock bring the beans and water to a boil and lower to a simmer. Simmer for six hours. 2) Once beans are tender, heat oil in a large saute pan. Add the ginger, garlic, and serranos. Cook until fragrant. Add the onions and cook until translucent. Add the tomatoes and cook until they release their water. Add 3 tbsp of spice blend and bay leaves. Continue to cook until the spice blend has released its oils. Continue to cook until most of the liquid has cooked off. 3) The bean liquid should be reduced by half and have become thicker. Remove 1/4 cup of cooked beans and blend into a paste (may need a little bean liquid to help blend. Add the bean paste back into the cooked beans. 4) Add the onion, tomato, spice mix to the beans. Bring to a boil and lower to a simmer for 20 minutes or until liquid has thickened. 5) Serve over rice, topped with cilantro and enjoy! Notes: 1) Reference the picture for the consistency. 2) Kashmiri chili powder is spicy. Substitute with regular paprika if you do not want any spiciness. 3) A pressure cooker is traditionally used and reduces the cooking time of the beans drastically. 4) If you use another type of tomato, you may have to cook the veggie mix longer. Roma tomatoes have less water content this most other tomatoes. 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. Amchur Powder amzn.to/3hisf8W Kashmiri Chili Powder amzn.to/2Zqsj08 Garam Masala amzn.to/3kpLDmg |
Michael FehlChef/Food and Beverage Director Archives
March 2021
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