Tag Archives: sauce

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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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.

Stovetop roasted chicken with lemon herb butter and capers

Serves 4

  1. 3lb chicken pieces, breasts pounded 3/4in to 1in
  2. 1tsp rosemary or thyme
  3. 2 cloves garlic
  4. 2tb capers
  5. 2tb water
  6. 1/2tsp lemon zest
  7. 1tb lemon juice
  8. 6tb butter, cut into tablespoons
  9. 1tb chives
  • Season chicken with 1/2tsp rosemary or thyme and place skin-side down in a cold 12in skillet. Cover and place on medium heat for 15 minutes. Raise heat to medium high for 10-15 minutes or until cooked through and set aside.
  • Remove all but 2tsp fat from skillet. Cook remaining rosemary or thyme and 3-4 for 1 minute. Take off-heat and add 5-7. Whisk in butter 1 piece at a time. Add chives and serve.

Caramel sauce

Makes 1-1/2 cups

  1. 1/2 cup water
  2. 7oz sugar
  3. 1 cup cream
  4. 1/2tsp vanilla extract
  5. 1/2tsp lemon juice
  6. 1/8tsp salt
  • Pour water in medium saucepan and pour sugar in center. Stir in, then bring to a boil without stirring and simmer until golden-colored, about 3-6 minutes.
  • Stir occasionally until amber-colored, about 2-3 minutes. Take off-heat, slowly whisk in cream, then whisk in 4-6.

Chicken piccata with lemon slices

Serves 4-6

  1. 4 6-8oz boneless breasts
  2. 2 lemons
  3. 3/4 cup flour
  4. 4tb oil
  5. 1 shallot
  6. 1 clove garlic
  7. 1 cup chicken broth
  8. 3tb butter, cut into 6 pieces
  9. 2tb capers
  10. 1tb parsley
  • Halve chicken crosswise. Halve thicker halves horizontally. Pound to 1/2in thickness, season and set aside for 15 minutes.
  • Meanwhile, halve one lemon lengthwise. Take one half, trim ends, halve lengthwise and cut into 1/4in slices. Juice remaining lemon to get 3tb juice and set aside.
  • Dredge chicken in flour and cook in 2 batches in a 12in skillet on medium heat for 2-3 minutes per side. Set aside.
  • Cook 5-6 for 1 minute. Add broth, lemon slices and lemon juice and bring to a simmer. Add back chicken and cook for 4 minutes, flipping halfway. Set chicken aside, whisk 8-10 into sauce and serve.

 

Cod fillets with mushroom sauce

Serves 4

  1. 4tb butter
  2. 10oz mushrooms, sliced
  3. 4 cloves garlic
  4. 1/2 cup vermouth
  5. 3tb parsley
  6. 1tb balsamic vinegar
  7. 4 6oz cod fillets
  • Heat 3tb butter in a 12in skillet and cook mushrooms for 7-10 minutes. Add garlic for 1 minute. Add 5-6 for 2 minutes.
  • Take pan off heat, add cod, cover and return to low heat to simmer for 7-12 minutes, depending on thickness of fillets. Set fish aside, whisk remaining 1tb butter into pan, pour over fish and serve.