Category Archives: Uncategorized

Chasu ramen

Serves 4

  1. 1lb pork belly, skin optional, tied at 1/2in intervals
  2. 12 cloves garlic, crushed
  3. 6 scallions, 2 cut into 4in pieces and remaining finely sliced
  4. 3-1/2in ginger, sliced
  5. 2 cups soy sauce
  6. 1/2 cup mirin
  7. 4tb sugar
  8. 4tb honey
  9. 2tb white miso
  10. 4 eggs
  11. 3 cups chicken stock
  12. 2 cups vegetable stock
  13. 20oz fresh noodles or 14oz dried noodles
  14. 8oz enoki mushrooms
  15. 4tb bamboo shoots
  16. 2 nori sheets, cut into 8 pieces
  17. Pickled ginger
  • Cover pork with water and boil for 15 minutes. Drain and return to pot with 4 cloves garlic, scallion pieces and 1in ginger. Add water to cover (about 6.5 cups), bring to a boil and simmer partially covered for 1.5-2 hours, flipping pork after 45 minutes. Let pork cool in pot. Set pork aside and strain broth; set broth aside in fridge for 8 hours – 2 days.
  • Meanwhile, bring pork and 5-9 and enough water to cover (about 3.5 cups), bring to a boil and simmer uncovered for 1 hour, flipping pork every 15 minutes. Let pork cool in pot. Remove pork, wrap and chill for 8 hours – 2 days.
  • Meanwhile, strain marinade. Set aside 1 cup and place remaining in fridge. Place eggs in steamer basket set over boiling water for 6 minutes. Transfer to ice bath and let cool. Peel, add to 1 cup marinade and chill for 8 hours – 2 days.
  • Meanwhile, remove eggs from fridge and set aside to come to room temperature. Remove twine from pork and broil on upper-middle rack for 5 minutes, flipping once. Let rest, then shred or slice into bite-sized pieces.
  • Meanwhile, set aside fat from broth. Add 11-12 and remaining ginger and garlic, bring to a boil and simmer for 20 minutes. Strain, add a quarter to half a cup of remaining marinade, add back to pot and keep warm.
  • Meanwhile, separately boil noodles. Add 1tb – 2tb remaining marinade to serving bowls. Add 1tsp fat from broth. Add 1.5-2 cups broth. Add noodles. Add pork, sliced scallions, eggs, and 14-17. Serve.

 

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Crusty dinner rolls

Makes 1 dozen

  1. 1-1/2 cups water, 1 cup warm and 1/2 cup room temperature
  2. 453g flour
  3. 1/2tsp yeast
  4. 2tsp salt
  5. 1 egg white + 1tsp water
  • Combine room temperature water with 127g flour and yeast and rise for 12 hours.
  • Knead mixture with remaining 1-2 and salt and rise for 2-1/2 hours.
  • Divide into 12 rolls and rise for 1-1/2 hours or until doubled.
  • Slash rolls, lightly mist and bake at 425 degrees for 15 minutes. Brush with egg wash and bake for 5-15 minutes. Transfer to rack and cool for 1 hour.

Oxtail, leek and glass noodle stew

Serves 4

  1. 2lb oxtails
  2. 6 cloves garlic, halved
  3. 2 Fresno chilies, halved
  4. 1/2 cup sake
  5. 1 quart stock or water
  6. 1/2 cup soy sauce
  7. 1/2 cup rice vinegar
  8. 1 leek
  9. 4oz glass noodles
  10. 8oz Chinese mustard greens
  • Sear oxtails. Add 2-3 for 1 minute. Deglaze with sake. Add 5-7, bring to a boil, cover and transfer to a 375 degree oven for 2 hours.
  • Transfer to stove-top,  add leek and simmer for 3 minutes. Add noodles for 5 minutes. Add mustard greens for 2 minutes. Serve.

Chipotle and cilantro ground beef chili

Serves 4

  1. 2lb lean ground beef
  2. 2 medium onions
  3. 3tb cumin
  4. 3tb chili powder
  5. 1-1/2tb garlic powder
  6. 1tb chipotles in adobo
  7. 3 cups broth or water
  8. 1 cup cilantro
  • Cook 1-2 for 10 minutes. Add 3-6 for 3 minutes. Add 2-1/2 cups broth or water and 1/2 cup cilantro and simmer partially covered for 1-1/2 hours, adding additional liquid if needed. Add remaining cilantro and serve.

Horseradish-cheese sauce burgers

Serves 1

  1. 6oz ground chuck
  2. Bun, toasted
  3. 2-1/2tb sour cream
  4. 4tb sharp cheddar
  5. 1/2tb horseradish, drained
  6. 1/2tb chopped sweet pickle
  7. 1/2tsp pickled jalapeno
  • Cook burger to medium-rare, toasting bun in the meanwhile. Set aside to rest for 5 minutes.
  • Meanwhile, melt and combine 3-4 on low heat. Stir in 5-7. Assemble burger and serve.

Turkey legs braised with gravy and onions

Serves 4-6

  1. 2 1-3/4lb turkey legs, separated
  2. 18tb flour
  3. 1 onion
  4. 1 leek
  5. 2 stalks celery
  6. 4 cloves garlic
  7. 1tsp peppercorns
  8. 1 cup white wine
  9. Half a bunch of thyme
  10. 2 bay leaves
  11. 6 cups turkey or chicken stock
  12. 1lb cipolline or pearl onions
  13. 1 yolk
  14. 2tb cream
  15. 4tb parsley
  • Dredge skin-side of turkey in 1 cup flour and brown skin-side down for 5-8 minutes. Set aside.
  • Add 3-7 for 10 minutes. Add remaining 2tb flour for 2 minutes. Deglaze with wine and boil until almost evaporated.
  • Add 9-10 and half of stock and bring to a simmer. Add turkey skin-side up, and enough stock to cover bottom but not submerge skin and simmer uncovered for 30-45 minutes or until internal temperature reaches 165 degrees. Set aside.
  • Add remaining stock and onions and simmer for 20 minutes. Set onions aside and reduce gravy to 3 cups, about 15-20 minutes.
  • Temper 13-14 and whisk into gravy off-heat. Strain gravy, add back to pot and add back turkey and onions. Warm through on low heat, add parsley and serve.

Nut butter swiss buttercream

Makes 5 cups

  1. 7oz sugar
  2. 5 egg whites
  3. 1/8tsp salt
  4. 28tb butter, cut into tablespoons and softened
  5. 1 cup smooth nut butter
  6. 1/2tb vanilla extract
  • Whisk 1-3 over a double-boiler until mixture reaches 150 degrees.
  • Take mixture off-heat and beat to medium-stiff peaks and cooled to room temperature.
  • Beat in butter 1 piece at a time. Beat in 5-6 on low speed for 30 seconds. Raise speed to med-high and beat for 30 seconds. Lasts 1 week in fridge; bring to room temperature and re-whip before using.