Monday, June 1, 2015

Mapo Tofu

2-3 scallion stalks (chopped)
1 lb ground pork

2 tbsp soy sauce
2 tbsp broad bean paste
2 tbsp fermented black bean w/ garlic sauce
2 tbsp mirin
1 tbsp minced fresh ginger
2 tbsp minced garlic
1 tbsp red pepper flakes
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp MSG (optional)
2 tsp szechuan peppercorn (ground)

~1 cup of water
2 cartons of soft or firm tofu (19 oz ea) cut into bite size cubes
1-2 cups of green peas (optional)

1. Heat oil, saute scallions, then add pork and brown.  Drain if there's excessive oil.

2. Add seasoning and sauces (soy sauce through peppercorns).

3.  Add water, tofu, and peas.  Simmer on low for >10min (the longer, the more flavorful the tofu will become).

Sunday, October 12, 2014

Salmon with Soy-Honey and Wasabi Sauces


from http://www.epicurious.com/recipes/food/views/Salmon-with-Soy-Honey-and-Wasabi-Sauces-105026

Marinade
1/2 cup mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/4 cup rice vinegar (not seasoned)
1 tablespoon finely grated peeled fresh ginger
4 (6-ounce) pieces salmon fillet

Sauces
2 tablespoons soy sauce
1/4 cup honey
1 tablespoon fresh lime juice
2 teaspoons wasabi powder
1 tablespoon water


Marinate salmon: Stir together mirin, soy sauce, vinegar, and ginger. Put fish and sauce in a ziplock bag and marinate at room temperature >10 minutes. Preheat broiler.

Make sauces: Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes. Stir together wasabi powder and water in a small bowl.

Broil fish, skin sides down, on 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.

Serve salmon drizzled with sauces with lime wedges.

Variation:  When making soy-honey sauce, dice up a jalapeno (remove seeds depending on how spicy you want it) and pan sear with a little oil before adding honey.

Monday, May 26, 2014

Ribsa


Spice rub:
1/4 cup light brown sugar
1 teaspoon hickory smoke salt (or 1 teaspoon liquid smoke plus 1 teaspoon salt)
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper or cayenne (optional)

Directions:
1. Remove membrane with paper towel.
2. Put together rub.  Apply to both sides of ribs.
3. Double layer wrap in foil, shiny side out.
4. Refrigerate for >2h (overnight preferable).
5. Preheat oven to 300F.  Make sure foil is still tightly crimped closed.  Bake for 2.5h.
6. Remove ribs from oven, turn on broiler.  Brush BBQ sauce onto both sides liberally.  
7. Broil each side for 1-2min to char the meat and sear the sauce on.


Tuesday, April 1, 2014

Spicy Dumps

1 lb ground pork
1 egg
1 cup chopped cilantro
1 cup chopped chives
1 cup chopped leeks
2-3 scallion stalks (chopped)
1 tbsp soy sauce
2 tbsp minced fresh ginger
1 tbsp minced garlic
1 tbsp red pepper flakes
1 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp MSG
1 tsp salt
1/2 tsp black pepper

Tuesday, March 25, 2014

Daube de Boeuf aux Carottes

from http://www.finecooking.com/recipes/beef-stew-red-wine-carrots.aspx

1 3-lb. boneless beef chuck roast
2 Tbs. extra-virgin olive oil
2 slices thick-cut bacon, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
8 oz. shallots (8 to 10 medium), thinly sliced (about 2 cups)
2 Tbs. brandy, such as Cognac
2 Tbs. tomato paste
2 to 3 cloves garlic, finely chopped (2 to 3 tsp.)
2 tsp. herbes de Provence
2 cups hearty red wine, such as Côtes de Provence or Côtes du Rhône
1 14.5-oz. can whole, peeled tomatoes
4 strips orange zest (2-1/2 inches long, removed with a vegetable peeler)
1 lb. slender carrots, peeled and cut into 3/4- to 1-inch chunks (about 2 cups)
1/4 cup coarsely chopped fresh flat-leaf parsley

Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1-1/2- to 2-inch cubes and arrange them on a paper-towel- lined tray to dry.

Position a rack in the lower third of the oven. Heat the oven to 325ºF.

Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper, and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in two more batches.

When all the beef chunks are browned, pour off all but about 1 Tbs. of drippings, if necessary. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and sauté until they just begin to soften, about 1 minute. Add the brandy and let it boil away. Add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Pour in the liquid from the tomatoes, holding the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them in. Add the orange zest, and return the beef (along with accumulated juices) and bacon to the pot. Finally, add the carrots, bring to a simmer, cover, and slide into the oven.

Cook the stew, stirring every 45 minutes, until the meat is fork-tender (taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in the parsley.

Make Ahead Tips
This dish can be made up to three days ahead. Reserve the chopped parsley and don’t bother skimming the surface fat. Instead, transfer the cooled stew to a bowl or baking dish, cover tightly, and refrigerate. Before reheating, lift off the layer of solid fat that will be on the surface. Reheat gently in a 325ºF oven in a covered baking dish, stirring once, for about 30 min., or until hot. Taste for salt and pepper and add the parsley just before serving.

Nutrition information (per serving):
Size : based on six servings; Calories (kcal): 580; Fat (g): 25; Fat Calories (kcal): 230; Saturated Fat (g): 9; Protein (g): 49; Monounsaturated Fat (g): 12; Carbohydrates (g): 20; Polyunsaturated Fat (g):1.5; Sodium (mg): 630; Cholesterol (mg): 160; Fiber (g): 4;

Sunday, January 26, 2014

Seedy Whole Wheat Bread


















4 1/4 cup whole wheat flour (510g, I just use regular whole wheat flour from TJs)
1/2 tsp salt
1 1/2 cup water
1/4 cup honey
2 tbs olive oil
2 1/4 tsp yeast

At the add phase, I add 1 cup of mixed seeds (pumpkin, sunflower, etc).


Monday, January 13, 2014

Ham and Leek Quiche

3/4 cup whole wheat pastry flour (regular wheat flour works, too) (90g)
3/4 cup unbleached flour (regular white flour works, too) (90g)
1/4 cup canola or olive oil (55g)
1 pinch salt
1/2 cup cold water

1. Stir the flours together in a small bowl and freeze for one hour. Freeze the oil in a separate container for an hour also. Remove both from freezer and mix the oil into the flour until it makes a crumbly dough.

2. Stir the salt into the ice water and mix the water into the dough. Mix only enough to bind the dough. If it's too dry, add more water, a little at at time.

3. I found it easiest to simply place the ball of dough into the pan, and squish it around with my hand -- Bake as directed for whatever recipe your using.

Filling:
1. Sauté 2-3 cups of sliced leaks in butter (2 tbs).

2. Add half a package of TJ's healthy ham, diced.

3. Mix 1 cup milk (1%) with 2 eggs. Add salt and pepper.

4. Mix the ham and leaks with the egg mixture

5. Line the pie crust (do not need to pre-cook) with shaved cheese (gruyere). Pour the ham and egg mix on top of the cheese.  Sprinkle some more cheese (shredded) on top.

6. Bake at 350F for 40 minutes.  Can remove, bring oven to 450F and bake another few minutes to brown the crust and surface cheese.

1600 calories total