7/27/2019 For the Non-Vegetarian http://slidepdf.com/reader/full/for-the-non-vegetarian 1/26 nny Judy’s famous chicken thigh schnitzelsgredients hnitzel chicken thighs eggs ce flour eadcrumb mixture semary or mixedherbstkes 0g peeledpotatomedium spanishonioneggscup plainflour cupmatzo meal sp mixed herbs mall pinch cumin mall pinch paprika lt andpepper scaiola Sauce handfuls of slicedmushrooms - button or chestnut hoppedbacon rashers handfuls of slicedonionsp parmesancheeseeggs0ml cream lash of whitewineethod hnitzel eat chicken thighs lightly with mallet until an even thickness is achieved. Coat chicken thighs in rice flour and shak cess. Dip in beaten eggs and hold over bowl until egg stops dripping. oat well in breadcrumbs and rosemary. Remember to push the breadcrumbs firmly into chicken to prevent the mixt ling off during cooking. ry in hot peanut oil until golden brown on both sides. tkes Grate potato and drain very well. hop onion finely and combine with potato in a large bowl. eat eggs and add to mixture. Add flour, matzo meal, mixed herbs, cumin, paprika and salt and pepper to mixture and combine. ry batter in hot peanut oil in cakes about the size of pikelets. scaiola Sauce ry bacon and onion until onion is soft. Add splash of wine and cook for 30 seconds. Add mushrooms and soften. Add cream and parmesan and reduce until sauce bubbles and turns a deep beige colour.
handfuls of sliced mushrooms - button or chestnuthopped bacon rashers
handfuls of sliced onion
sp parmesan cheese eggs
0ml cream lash of white wine
ethod
hnitzel
eat chicken thighs lightly with mallet until an even thickness is achieved. Coat chicken thighs in rice flour and shakcess.
Dip in beaten eggs and hold over bowl until egg stops dripping.
oat well in breadcrumbs and rosemary. Remember to push the breadcrumbs firmly into chicken to prevent the mixt
ling off during cooking.
ry in hot peanut oil until golden brown on both sides.
tkes
Grate potato and drain very well.
hop onion finely and combine with potato in a large bowl.
eat eggs and add to mixture.
Add flour, matzo meal, mixed herbs, cumin, paprika and salt and pepper to mixture and combine.ry batter in hot peanut oil in cakes about the size of pikelets.
scaiola Sauce
ry bacon and onion until onion is soft. Add splash of wine and cook for 30 seconds.
Add mushrooms and soften.Add cream and parmesan and reduce until sauce bubbles and turns a deep beige colour.
1-quart saucepan, whisk maple syrup, miso, vinegar, sugar, soy sauce, and ginger; heat toiling on medium-high. Boil 1 minute or until reduced by half, whisking. Remove from heat;1/4 teaspoon pepper. Cool slightly. Transfer 2 tablespoons to small bowl for brushing chick
ace beans and 3 tablespoons water in 2-quart glass baking dish; cover with vented plasticrap. Microwave on High 3 minutes or until tender. Stir in peas. Cover; microwave 3 minutes
nger. Drain well; toss with 1 tablespoon sauce. Transfer to platter. eat grill pan on medium-high. Sprinkle chicken with 1/8 teaspoon salt. Grill chicken 4 minut
until grill marks appear. Brush chicken with reserved 2 tablespoons sauce. Turn chicken ovill 4 to 5 minutes longer or until cooked through (165 degrees F). Place chicken on top of
getables. Serve with remaining sauce and cilantro.
eriyaki Chickenis can also be done in an electric roaster if you're making bulk to feed a crowd
gredients:
6 chicken pieces (skinned thighs and legs are best!)
up kikoman soy sauce /2-2 cups dark brown sugar (to taste)
el and mince garlic.x soy sauce, brown sugar, garlic and ginger until sugar has dissolved. Put chicken in 9x13 pan and pour teriyaki sau
er it. Cover tightly with foil and bake for at least one hour or until chicken is cooked through. I bake it for about 2 1
urs and the chicken is falling off the bone! I usually double the sauce for extra on rice.
his is even better if you marinate the chicken for at least 2 hours in the sauce before cooking - especially before griIf cooking in an electric roaster, make sure you have enough sauce to cover chicken. Bake covered at 325°F for abo
urs.
ASY CHICKEN TERIYAKI (PAN-FRIED)s a grilled preparation that involved brining, grilling and basting the chicken, and while delicious, it’s a fair mount of work. While teriyaki may have originally been a grilled dish, these days in Japan, the chicken is ped more often than not due to busy schedules and a lack of charcoal grills. It doesn’t have the smoky flavat grilled chicken teriyaki has, but pan frying produces chicken that’s more moist and tender. The best parat the chicken and sauce can be made in the same pan, which not only makes it fast and easy, it meansere’s one less pot to wash. Since discovering this method for easy chicken teriyaki, I’ve honestly been usore than the grilled method because it produces great results with much less effort, and so I wanted to shth all of you. It was a grilled preparation that involved brining, grilling and basting the chicken, and whilelicious, it’s a fair amount of work. While teriyaki may have originally been a grilled dish, these days in Jap
e chicken is pan-fried more often than not due to busy schedules and a lack of charcoal grills. It doesn’t he smoky flavor that grilled chicken teriyaki has, but pan frying produces chicken that’s more moist and tene best part is that the chicken and sauce can be made in the same pan, which not only makes it fast andsy, it means there’s one less pot to wash. Since discovering this method for easy chicken teriyaki, I’venestly been using it more than the grilled method because it produces great results with much less effortI wanted to share it with all of you.
ELD: 2 Servingssimple pan-fried chicken teriyaki lacquered in a shiny sweet soy sauce glaze.
gredients
arge chicken leg skin on, deboned (about 12 ounces) easpoon ginger grated 4 teaspoon salt easpoons vegetable oil ablespoon honey ablespoon mirin ablespoon sake ablespoon soy sauce ablespoon sake
structions
ub the ginger and and salt into the chicken and let this sit for at least 30 minutes. After it's marinated, useper towels to dry the chicken as best you can, removing any excess ginger pulp.
eat the oil in a heavy bottomed frying pan over medium heat. You don't want to start the chicken off over tgh a heat otherwise it will not cook through before burning. Place the chicken skin-side down in the pan a
until golden brown on one side.p the chicken, then add 1 tablespoon of sake and quickly cover the pan with a lid. Steam the chicken unt
st cooked through (about 5 minutes).epare the teriyaki sauce by mixing the 1 tablespoon each of: honey, mirin, sake, and soy sauce. Stir tombine.
emove the lid, and drain any remaining liquid and oil. Use a paper towel to sop up any excess oil.rn up the heat to high, then add the teriyaki sauce. Let this mixture boil, while flipping the chicken repeatecoat evenly.
e chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze aroue chicken. Slice and pour the remaining teriyaki sauce over the chicken.
omemade Chicken Brotheate a base for your favorite soups by making your own chicken broth.
othing beats the flavor of homemade chicken broth. If you make this recipe in large batches
u can freeze it in sturdy containers for up to 3 months. Plus, the cooked chicken in our recin be added to other dishes.
a 6-quart saucepot, combine a small whole chicken with:
The chicken neck 2 peeled carrots, cut into 2-inch pieces
1 stalk celery, cut into 2-inch pieces1 yellow onion, cut into quarters
5 sprigs fresh parsley 1 clove garlic
1/2 teaspoon dried thyme 1/2 bay leaf
en add enough water to cover the chicken and bring it all to a boil over high heat.member to always wash your hands before and after handling raw meat to prevent the spread of bacteria.
nce the broth is boiling, skim the foam from the surface. Reduce the heat to a simmer. Cook the chicken for an hour
ning it once halfway through. Skim the surface again after it's done cooking.move the pot from the heat and transfer the chicken to a large bowl. When it's cool enough to handle, remove the sk
d bones from the chicken and save the chicken for another recipe.
w return the skin and the bones to the pot and heat again to boiling. Reduce the heat and simmer for 3 hours.hen it's done simmering, strain the broth through a colander into a large bowl. Discard the solids.
ain the broth again through a sieve into containers. Let cool, cover, and refrigerate to use the broth within 3 days, o
eze it for up to 3 months. Before using, skim and discard the fat from the surface.
is recipe will yield about 5 cups of flavorful broth that's perfect for cooking with or adding to soups. uban-Style Beef gredients
(4-pound) boneless beef chuck roast, tied
teaspoon(s) dried oreganoteaspoon(s) ground cumin
lt
pperteaspoon(s) vegetable oil
arge onion, slicedarge green pepper, sliced
arge red pepper, slicedclove(s) garlic, choppedtablespoon(s) watercan(s) (28-ounce) crushed tomatoes
ub one beef chuck roast with oregano, cumin, and 1/2 teaspoon each salt and pepper. In 12ch skillet, heat vegetable oil on medium-high until very hot. Brown roast on all sides. Trans
6- to 7-quart slow cooker bowl. skillet, add onions, green and red peppers, garlic, water, and 1/4 teaspoon salt; cook on
edium-high 2 to 4 minutes or until slightly softened, stirring. Add rushed tomatoes. Simmenutes, stirring. Transfer vegetables and liquids to slow cooker bowl.
over; cook 10 hours on Low or until tender. hred meat (discard fat and gristle). With slotted spoon, transfer vegetables to large serving
wl. Stir in meat, pimiento-stuffed green olives, and 1/4 teaspoon salt. Serve with yellowpanish rice. Garnish with parsley, if desired.
aghetti and Meat Sauce
e secret to making a great spaghetti and meat sauce is to build layers of flavor (beyond the meat andmatoes), and to allow them to meld together in a balanced way. It’s a fairly simple thing to do when you’recluding dozens of ingredients and simmering them together for hours, but I wanted to make a sauce thatyone can throw together on a weeknight using less than a dozen basic ingredients.using a few flavor-enhancing time-saving techniques, this spaghetti sauce takes less than thirty minutesm start to finish without skimping on flavor. What you get is a well balanced pasta sauce that’s neither tor too sweet, with a complex savory flavor that belies the quick preparation. If you’re new to the kitchen, sa
s page, because I’m going to show you some techniques that can be used in almost any dish to speed it d make it taste better
See more at: http://norecipes.com/blog/spaghetti-meat-sauce-recipe/#sthash.EWwoeGNS.dpuf Unlike whost jarred sauce manufacturers would have you believe, this dish is called spaghetti and MEAT sauce, nopaghetti with tomatoes and a few crumbs of meat”. That’s why I add about as much meat as there is tomao the sauce. That way, you’ll never be left wondering “Where’s the beef?”. create the meaty foundation for the sauce, I use two kinds of meat: bacon and beef. By browning them b
e take advantage of the Maillard reaction, creating new flavor compounds that give the dish depth. If you dt pork, you can just increase the amount of ground beef by 100 grams, and then add a few salted anchovets to make up for the flavor you lose by leaving out the bacon.e next layer of flavor comes from a mirepoix of onions, garlic and carrots that is caramelized in the rende
form the meat. This not only brings out the natural sweetness of the aromatics, it creates a host of additivor compounds that makes the sauce taste far more complex than it is. It’s important to chop the onions
mall, and grate the carrot finely, as this not only speeds up the caramelization process, it hastens the releathe flavors into the sauce once the liquids are added.r the next layer of flavor, I added some white wine. This not only introduces some fruit flavors, the liquid hease the brown fond (caramelized meat and vegetable flavor) that forms on the bottom of the pan. By boe mixture until there’s almost no liquid remaining, you ensure that all the alcohol has evaporated, leaving onderful slurry of meat, vegetable and fruit flavors behind.nce tomatoes used for canning are usually picked before they’re fully ripe, they tend to lack the sweetnessh vine ripened tomatoes. Adding a little ketchup to the sauce is a quick way to bolster the tomato flavor
hile balancing the acidity of the canned tomatoes with a hint of sweetness.
ft to stew together while the pasta is boiling, you’ll have a delicious homemade spaghetti sauce in less timan it would have taken to order take-out. But it’s not just about saving time. With a complex flavor profile mes together in perfect harmony, this meat sauce will put most restaurant sauces to shame.
ep: 4 minsook: 25 minseady In: 29 minsquick, yet flavorful take on the classic spaghetti with meat sauce.
gredients
5 grams dried spaghetti (9 ounces)
0 grams bacon (3.5 ounces) 5 grams ground beef (9 ounces) small onion diced into 1/8 inch pieces 2 small carrot peeled and grated cloves garlic finely minced 2 cup dry white wine 0 grams canned diced tomatoes ablespoons ketchup
2 teaspoon salt 4 teaspoon black pepper easpoon oregano
structions
t a large pot of salted water on the stove over high heat. If you taste the water after dissolving the salt itould taste pretty salty. This flavors the pasta. Whatever you do, do not add oil to the water. This is done tep the noodles from sticking together while boiling, but it will also keep your pasta sauce form sticking to odles when you eat it.d the bacon to a pan over medium high heat and fry until a good amount of fat has rendered out of thecon. Add the ground beef and brown it, breaking up the meat with a spatula until it's cooked. Transfer theeat to a bowl, leaving as much of the fat as you can in the pan.rn down the heat to medium low. You should have about a tablespoon of rendered fat in the pan, if you h
gnificantly more or less, dump some out or add some olive oil. Add the onions, carrot and garlic, and sauttil the onions are soft and the mixture is about 1/3 of its original volume. Depending on how small you dicur onions, this should take anywhere from 10 to 15 minutes. This is where your sauce gets a lot of its flavdon't skimp on time.rn up the heat to high, then return the meat to the pan. Add the white wine and boil until there's almost nouid left, stirring to prevent burning. This not only burns off the alcohol, it concentrates the flavor of the winTurn down the heat to medium-low and add the canned tomatoes, ketchup, salt and pepper. Put the oregano in the p
your hand, and then use your other hand to rub the oregano in a circular motion to crush it into a powder before add
the pan.
By now your water should be boiling. Add your pasta and stir during the first few minutes of cooking to keep it from
cking together. I usually boil pasta for 1 minute less than what the package directions say (i.e. 8 minutes instead of
Your meat sauce is done when your pasta is done. You can either plate the pasta and top with sauce, or personally Idump the pasta straight into the sauce and toss it together before serving.
eef Teriyakinlike its sibling chicken teriyaki, you won’t see beef teriyaki much in Japan. Like the California Roll, it wasely cooked up by a clever chef in the US trying to lure in more American patrons. In Japan, teriyaki sauceongstanding monogamous relationship with chicken (except perhaps the occasional fling with yellowtail).u mention “beef teriyaki” there, your query will likely be met with curiosity about the “Japanese food” serve US, rather than indignation as you might find in some countries.at’s probably because some of the best “Japanese” food started off as a knock off of another country’s dmpura(Portugal), ramen(China), and tonkatsu(US) are all perfect examples of food that made a journey fother country before becoming something uniquely Japanese. That being said, I’ve seen one too manyneric strip mall Tom’s Teriyaki joints try and conceal tough flavorless beef by overcooking it and smotherth a cloying sweet sauce that’s been thickened with cornstarch. eally gives teriyaki a bad name and I decided something needed to be done to set the record straight. Sot on my “what would a Japanese person do” hat and went to work. The first thing I decided was that apanese person would definitely start off by buying a ridiculously overpriced cut of meat that was fed on a white truffles from Alba and bottles of 1945 Chateau Mouton-Rothschild while being massaged by 40 yea
gin sumo wrestlers. Well… okay, maybe I’m exaggerating a little, but I went and bought myself a nicelyarbled ribeye.
for the sauce, the teri in teriyaki literally means “shiny”, so adding garlic/sesame/ginger/scallions/etc. thaould cloud the sauce is off limits. I make my teriyaki sauce with the golden 1-1-1-1 ratio of sugar, mirin, sad soy sauce. Yep, there’s no cornstarch! The sauce is thickened by the sugars caramelizing, which broae palette and allows it to coat the meat nicely without being heavy or cloying.hile I use honey as the sugar in my chicken teriyaki sauce, I prefer using brown sugar for my beef teriyakeates a darker sauce with deep earthy flavors. Personally I love the way the dark caramel flavors of the seract with the rich savory meat, so I don’t add any ginger or garlic, but if you want to add another dimensthis dish, you can rub some grated ginger or garlic onto the beef before frying.e beauty of beef teriyaki is in its simplicity. Provided you can find sake and mirin in your area (many groc
ores carry them in their Asian food section these days), the list of ingredients is simple, and the preparatioen simpler. A quick sear on both sides gives it color, and the steak finishes cooking while the teriyaki sauduces in the same pan.
ef Teriyaki
marc Published: June 24, 2012eld: 2 steaks (2 Servings)
ep: 1 minook: 6 minseady In: 7 minsnder steak seared and glazed with a glistening teriyaki sauce.
6 ounce steaks (1/2 ablespoons dark brown sugar ablespoons mirin ablespoons sake ablespoons soy sauce
structions
make the teriyaki sauce, combine the brown sugar, mirin, sake and soy sauce in a small bowl and stir tombine.your steak is very lean, rub a teaspoon of oil onto each steak. If the steaks have a lot of fat marbled in witeat they shouldn't need any oil. Heat a heavy bottomed frying pan over high heat until very hot. Add the teaks and sear one side until browned.p the steaks over and sear the other side. If you want your steaks medium rare, reduce the searing time,
ant your steaks well done, increase the searing time.you have oil pooling in your pan, drain the excess oil. Pour the teriyaki sauce into the pan with the beef, ait boil.p the steaks over repeatedly until the teriyaki sauce is very viscous and coats each steak in a thick shiny
aze. Transfer the steaks to a cutting board and let them rest for a few minutes.
ce your beef teriyaki with a sharp knife. Drizzle the remaining teriyaki sauce onto the sliced steaks and se
oboro Donpanese people have a thing for naming things for the vessel they come in (see nabe), and this is noception. Donburi literally means “bowl”, but it typically refers to a bowl of rice topped with something.panese people also like abbreviating things, so donburi becomes “don” in common parlance. is is the ultimate weeknight meal as it takes almost no time to make. It’s also fantastic in bento boxes for
nch. I usually make a batch of onsen tamago (slow cooked egg) over a weekend as it takes a bit of time take, if you haven’t make any ahead of time, this also great topped with a sunny side up egg, or scrambled
g, or even no egg at all.e chicken is quickly cooked in a sweet soy sauce (think teriyaki sauce), and sandwiches a thin layer of grions over rice. The onsen tamago, permeates the entire dish with a custardy creaminess that you just caaten.u could do a lot with this basic recipe too. Try using beef or pork, or even crumbled firm tofu. You could ad veggies. For seasoning, it’s great with a little sesame oil, garlic, or if you want to give it a little kick, addme gochujang (Korean hot sauce).
2 lbs ground chicken2 tsp ginger sp sugar
bs mirinbs soysauceshly cooked rice
green onion thinly slicedonsen tamagoichimi pepper powder (optional for garnish)
t a bit of oil in a pan over medium heat and add the ginger. Saute un til it’s fragrant then add the chicken,ing a spatula to break it up into little crumbles until it is no longer pink.d the sugar and mirin and stir to coat the chicken bits. Add the soy sauce and cook until the liquid is mosaporated (careful not to dry the chicken out).
t your hot rice in a bowl and top with a layer of green onions, then cover with the cooked chicken. Top wisen tamago and garnish with some Shichimi pepper powder.
hicken Teriyaki (鳥照り焼き) is a lunchtime staple in Japan, filling bento boxes being carted off to offices ahools alike. Teri refers to the lacquered sheen that teriyaki sauce develops on the surface of the chicken,hile yaki means grilled. Almost any cut of chicken can be used, but chicken teriyaki is most commonlyepared with the leg meat (thighs or drumsticks) which is filleted to ensure it cooks evenly. The skin is left e chicken to keep the meat moist and it takes on a wonderful caramelized hue while getting slightly crispylls.ng before sushi became the ambassador of Japanese cuisine to the rest of the world, chicken teriyaki
vaded the west, and for better or worse it came to represent the whole of the Japanese culinary repertoirerhaps it was the short list of approachable ingredients or the exoticism of food from the far east. Whateve
e reason, it’s become so ingrained in American food culture that even Paula Deen has a teriyaki recipe.
what makes for an authentic teriyaki sauce?s simple… equal parts soy sauce, mirin, sake, and sugar. s not that I have anything against those fancy sweet soy marinades with ginger, garlic, chili, green onionssame seeds, and or fruit puree in them, but sauces with these ingredients aren’t teriyaki sauce since they
oud the teri . Ginger, sesame seeds, green onions and chili are garnishes that are occasionally added afteicken has been cooked.aditionally, the unseasoned chicken is grilled over coals then basted with teriyaki sauce. To tenderize andason the chicken all the way through, I brine it first in soy sauce and sugar, grill it, then shellac a few coatiyaki sauce on to finish. This seems to get the best balance of color, texture and flavour. I’ve written theections for a broiler, but just reverse the cooking order (skin up, then down) if you are using a grill.
By using maltose or honey in the teriyaki sauce, the sauce gets thick without having to add any cornstarch
u do use honey, make sure you use one without a strong flavour of its own.rve this chicken teriyaki whole or chopped up on a bowl of steaming hot rice with some extra sauce. Thetovers make great oyako donburi
hicken Teriyaki
r brine 2 cup water ablespoons Japanese soy sauceablespoons dark brown sugar ablespoons mirin
6 skin-on filleted (boneless) chicken thighs
r teriyaki sauce ablespoons mild flavored honey (or maltose)ablespoons dark soy sauceablespoons mirinablespoons sake
ombine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs. Pressmuch air as you can and seal the bag. Let this sit in the fridge for at least an hour.make the teriyaki sauce, just add the honey, soy sauce, mirin and sake to a small sauce pan and boil ov
edium heat until the sauce is glossy and slightly viscous (it won’t get quite as thick as the jarred types). Itould take on a caramelized taste but be careful not to burn it.
hen you’re ready to grill the chicken, turn the broiler on and move the oven rack up to the upper position. wire rack on a baking sheet (I use the rack out of my toaster oven), and put the chicken thighs skin side dto the rack (the idea is to keep the meat elevated off the pan).ill until brown then flip so the skin side faces up. Baste the skin side with teriyaki sauce and continue to btil the skin is golden brown with just a few charred spots. Give the chicken one final baste with the teriyakuce and serve.
ku Jaga (Beef with potatoes and carrots)Japan had cowboys and burly lumberjacks, this would be their meal. It’s a real work horse of the Japanesme kitchen and quite literally translates to “meat and potatoes”. Being high in energy, low on prep time ary tasty, it’s no surprise why. This is also one of those dishes that tastes even better the next day, s o youake it in larger quantities and warm it up over rice for lunch.hile each home has their own variation, I’m basing this roughly on my moms version. She typically usesound beef, but I’ve replaced that here with thinly sliced end-cuts of rib-eye and added a little meyer lemonst at the end to brighten up the sweet earthy flavor. While this is more or less the base-recipe you could ron and add just about anything you want, sugar peas, bamboo, shirataki noodles, or even tofu (although
u left out the meat or potatoes, you’d probably have to rename it: -)makes a great accompaniment to rice, but you could also turn it into a donburi by putting it over a bowl of
d allowing the cooking liquid to seep in and flavour the rice below.
nola oil2 small onion slicedsp minced ginger 3 lbs thinly sliced beef carrot cut into small piecessmall potatoes peeled and cut into medium pieces4 C sake4 C water Tbs soy sauce
t some oil in a pan over medium heat and saute the onions and ginger until wilted and fragrant. Add the bd fry until brown. Toss in the carrots and potatoes, sake, water, soy sauce, mirin and sugar.
over and turn down to the heat to a low simmer and cook, tossing a few times until the potatoes are soft.rve topped with scallions and a little lemon zest along with some rice.
awaiian Beef Teriyaki by paula Deengredients
1/2 pounds sirloin steak, cut into 1/4-inch strips4 cup soy sauce2-inch slice fresh ginger clove garlic, minced1/2 teaspoons brown sugar 2 cup water pineapple, peeled and sliced lengthwise
ablespoon chiffonade or thinly sliced mint leavesrections
ombine soy sauce, ginger, garlic, sugar and water. Marinate meat in the mixture in a plastic bag overnighte refrigerator.
eheat the grill to high heat. Skewer meat on skewers. Cook over hot coals until done to your liking, aboutminutes for medium rare.
ace pineapple slices on grill. Cook on both sides until there are grill marks and the natural sugars have heo brown, about 2 minutes per side.
ace beef skewers on top of grilled pineapple slices and garnish with mint.
ikujaga (Meat and Potatoes)Japan had burly roughnecks and lumberjacks, Nikujaga (肉じゃが) would be their meal. It’s a real work hthe Japanese home kitchen and quite literally translates to “meat and potatoes”. Being high in energy, lowep time and very tasty, it’s no surprise why.kujaga is one of those dishes that anyone could wing without a recipe once you know the gist of what it’spposed to taste like. The beef can be anything from ground chuck to short ribs; just make sure you use ath enough fat, otherwise the meat will get dried out. As the name implies, you need to add potatoes, but Ie to add carrots and onions for color and flavor. Beyond that you can add pretty much whatever you want
sually cook Nikujaga in dashi because it adds umami, but low-sodium beef stock, or even water would we. As for the seasonings it’s traditionally seasoned with soy sauce, sugar and mirin which gives it a savor
weet taste, but you could have some fun here and season it with ginger, garlic, tomatoes, and herbs.cause there are plenty of potatoes in it, Nikujaga can be served by itself with a frosty beer, but it’s also gth rice. Like any stew, this is one of those dishes that tastes even better the next day, so make a big batcd enjoy the leftovers for a few days!kujaga
ELD: 4-6 Servings
REP: 10 minsOOK: 45 minsEADY IN: 55 minsith beef and potatoes simmered in a sweet soy stock until meltingly tender, Nikujaga, or "meat potatoes" panese comfort food at its best.
gredients
2 teaspoon salt ounces beef sliced thin (shortribs work great) onion thick slices yukon gold potatoes cut into large chunks carrot cut into large pieces resh shiitake mushrooms stems removed and quartered 2 cup sake
cups dashi (low sodium beef stock also works) ablespoons sugar
2 teaspoon salt ablespoons soy sauce
ounce bag shirataki drained and rinsed ounces green beans trimmed
structions
eat a heavy bottomed pot over medium-high heat until hot. Add the oil, then stir-fry the beef until cooked
ough. Transfer to a bowl, with tongs or a slotted spoon, leaving as much of the oil in the pot as possible.d the onions and fry until translucent. Add the potatoes, carrots, and shiitake mushrooms and continue sing for about 3 minutes.d the sake and bring to a boil until you stop smelling alcohol (1-2 minutes). Add the dashi, sugar, salt, souce, and shirataki, and then return the beef to the pot. Simmer, partially covered for 30-40 minutes, or une meat is tender and the carrots and potatoes are very soft.d the green beans and cook uncovered until they are cooked through. Serve immediately, or refrigerateernight to allow the flavors to develop.
raised Beef and Burdockthis braise, the iron rich burdock not only provides a texture contrast, it also adds an earthy flavor that go
ell with the miso. The tomatoes and wine contribute sweetness and a fruity aroma and that balances out trth-tones. Lastly, the collagen rich shank produces meltingly tender morsels of meat that adds richness ady to the stew.aised Beef and Burdock
ablespoon vegetable oilpounds boneless beef shank (or other sinewy cut), cubedonions, choppedcloves of garlic, minced
2 cup red winewhole ripe tomatoes, peeled and choppedburdock root (gobo), peeled and slicedablespoons miso
bay leaves
enerously salt and pepper the beef. Heat a heavy bottomed pot such as a dutch oven until hot. Add the oien add the beef in a single layer. Leave undisturbed until the beef has a brown crust. Flip and fry the othede until a brown crust forms. Lower the heat and transfer the beef to a plate.d the onions and garlic and sauté until wilted and just starting to turn brown (about 15-20 minutes). Add ne, and boil off the alcohol. Add the tomatoes, burdock, miso and bay leaves. Cover with a lid and simme
til the beef is very tender (2-3 hours depending on how large you cut the beef).nce the beef is tender, taste the sauce and adjust to your liking with salt, pepper and honey. Garnish withmething green and serve with rice, potatoes or pasta.
r those of you that are familiar with Japanese fast food, you’ve probably heard of Yoshinoya. It’s a fast foain that specializes in rice bowls and they’re particularly well known for their gyudon (Japanese beef and
wl).is popularity was elevated to cult status when the Japanese government banned American beef imports the mad-cow scare. Being a fast food chain, they couldn’t afford to buy Japanese beef and continue selli
e bowls for $3, so they halted the sale of their signature dish and replaced it with butadon (pork donburi).eir loyal fans where crushed and there was much hullabaloo over the whole episode until the menu item
stored a few years ago.onestly, I don’t get the appeal. True, it’s cheap, but there were people flying from Tokyo to LA to have a bring the beef-outtage, so that argument doesn’t really hold. Here’s my rendition of the popular dish. It’s trsimple to make as it looks and yet it makes for a satisfying meal.
s important that you use a tender cut of beef with a lot of marbling. Since this is supposed to be a cheap dick up packs of “kiriotoshi” which are the odds and ends of high quality beef that’s left after they slice the
sukiyaki and shabu shabu. If you don’t happen to live near a Japanese grocery, you can semi-freeze a pbeef and use a sharp knife to cut it across the grain into thin slices.other news, Kang over at London Eater has tagged me for a meme. I don’t participate in memes, but sin
as nice enough to tag me and because he has a great collection of London restaurant reviews (which I’m use the next time I’m over there) y’all should check out London Eater .
sp oil2 onion sliced thin2 lbs marbled beef sliced thinly across the grainTbs mirinTbs sake (or water)
ombine the mirin, water and soy sauce in small ramekin. Cook some rice.hen the rice is done and steaming, heat the pan over medium high heat until hot. Add the oil then stir-fry ions until wilted, but not caramelized.d the beef and brown, then add the sauce. Reduce the heat and simmer until most (but not all) of the liqne.rve over rice drizzling the sauce over the rice and top with the edamame for color.
eef Rendange flavors of Beef Rendang unfold in layers, like a stick of Willy Wonka’s three -course-dinner chewing gumst there’s the zingy flavors of lemongrass and ginger, then comes the savory beef along with a torrent of ally, as you continue to chew you start tasting the creamy coconut milk towards the back of your tongue.Rendang is not rendang if it has a sauce 2) Rendang always tastes better the next day.at’s because Beef Rendang was originally created as a method of preserving meat. Before refrigeration ailable, when wealthy Minangkabau farmers dispatched a cow for a special occasion it was often turned
endang. With its blistering spiciness (capsaicin is an antimicrobial), low moisture content and high fat conendang provided a way to make the kill last for weeks in the sweltering Indonesian heat.st a spice paste is fried to bring out the flavors, then the meat is braised with the spice paste and coconulk, then after nearly all the liquid has evaporated, the remaining sauce is caramelized by frying it in the oi
e meat released during braising. This creates an extremely flavorful coating on the outside of the beef, whentually absorbs back into the meat, making Rendang improve in flavor over time.r those of us who aren’t lucky enough to be able to head down to a local shop and pick up fresh c oconut
r lack the patience to grate the coconut and extract it ourselves), I’ve found a good alternative that beats tnned stuff. It’s a coconut powder created by spray drying fresh coconut milk, a process that rapidly remove liquid preserving the flavor profile of fresh coconut milk. It’s sold in 50 gram packets by a company callera and makes about 1 cup of coconut milk per pack.
Indonesian dish made by simmering beef for hours in coconut milk and spices until the liquid hasaporated. It's then fried in the oil the meat releases, caramelizing what's left of the sauce around each pie
hili pepper flakes to taste (I used about 3 tablespoons)
ablespoons vegetable oil pounds beef shanks or shortribs cut into large cubes stalks lemongrass white part only, smashed kaffir lime leaves nch galangal sliced into coins packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk ablespoon palm sugar brown sugar can be substituted
structions
d all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run unt
ere are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few timed the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batcowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with themaining meat.Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the brow
ef, leaving the oil in the pot.
Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and moe moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. A
e coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine the turn the heat down
edium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer f
hours until the meat is very tender.
Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. Y
ed to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can wirning the meat. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying th
uce and concentrating the flavors.
The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnige flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors wi
was recently asked what my favourite thing about New York is. Anyone who’s lived here, knows that thereto like, but one of the things that makes it unique for me is that you can walk down almost any block and
tness something you would never see any other place on Earth. Last month, I was heading out to get my t in NoHo, when the gleaming white interior of this Japanese butcher shop caught my eye. If it weren’t odough that this place that deals in animal carcasses looked like it had jumped off the pages of Dwellagazine, this butcher only sells Wagyu Beef that’s raised on a certain ranch in Oregon… Only in New Yorr those of you that aren’t familiar with Wagyu beef, the term refers to several breeds of cattle that tend tove an obscene amount of fat marbled into the meat. The marbling is further coaxed along with special feed other things like beer and regular massages. Yes, you read that right, they actually booze up the bovind hire big burly masseuses to give the cows a daily rub-down.
e terms Kobe, Mishima, and Omi are areas in Japan where Wagyu is raised. But since Japan doesn’t han of land, much of the feed that’s used to raise the cattle is imported from the US. Since it takes much moed to raise a cow than the cow itself weighs, this is a horribly inefficient way of doing things.me genius figured out that land here is much cheaper, and that it would cost a lot less to just raise the care, butcher them, and send the meat back to Japan. Enter, Japan Premium Beef, the first US retail outlete ranch that’s been supplying some of the best restaurants here in the US with their Wagyu. See more at: http://norecipes.com/blog/beef-cheek-confit-with-caramelized-turnips-cipe/#sthash.eyrSPppw.dpuf nable to resist the temptations of the many cuts of beef splayed out in the stainless steel case, but not waspend my entire paycheck, I ended up settling for a variety of “lesser” cuts of beef including these beef eeks. The moment I laid eyes on this pair of medallions, I knew exactly what I wanted to do with them anked Yamamoto-san, the butcher, if he could sell me a few pounds of beef fat. He gave me a shy smile,ologized, and politely informed me that they didn’t sell the fat. Maybe he saw the disappointment on my ft he turned around, picked up a knife, and lopped off a huge chunk of fat, which he wrapped up and addey bag for free!ckily you don’t have to live in New York to pick up beef cheek and a couple pounds of fat. While I doubt yseeing either at Costco anytime soon, get friendly with your local butcher, and you should be able to get
em to save you a few cheeks and some scraps of fat.See more at: http://norecipes.com/blog/beef-cheek-confit-with-caramelized-turnips-cipe/#sthash.eyrSPppw.dpuf e technique for this is similar to duck confit. First the meat is cured in a salt and spices for a couple of da
aw out excess moisture and season the meat. Then, the meat is added to a pot of its own fat and cookedow and low until all that’s holding the meat together is a melty matrix of collagen. The obscenely rich andnder meat is then seared on both sides in a hot cast iron pan, which gives it a nice caramelized crust. - Sore at: http://norecipes.com/blog/beef-cheek-confit-with-caramelized-turnips-recipe/#sthash.eyrSPppw.dp
much as I loved the beef cheek confit, I have to say the real star of this dish was the caramelized turnip rlic scape throne the beef sat upon. The veggies were fried in the same pan I seared the beef in, then I a
bit of the concentrated beef juice that’s a byproduct of the confit process. Some sugar and soy sauce thenturning the liquid into a shiny brown glaze that can be best described as beef candy.cause the beef cheeks are so rich, you could really get away with serving half a cheek per person. I endhaving leftover confit, which I threw back into the fat, and tucked away in the fridge for something specia
hen sealed under a layer of its own fat, it will literally last for weeks (even longer if you freeze it). Of coursdn’t take long before inspiration struck in the form of this bibimbap. See more at: http://norecipes.com/blog/beef-cheek-confit-with-caramelized-turnips-cipe/#sthash.eyrSPppw.dpuf
Korean food isn’t how you roll, you could also turn the leftover beef cheek confit into a decadent sandwichth some caramelized onions, a delicious pasta with gorgonzola, or just about anything else that works weth tender meat. - See more at: http://norecipes.com/blog/beef-cheek-confit-with-caramelized-turnips-cipe/#sthash.eyrSPppw.dpuf
r confit whole beef cheeks4 C soy sauce4 C sugar whole cloves
r caramelized turnips small turnips trimmed and cut into 1/4″ cubes
baby garlic scapes choppedsp sugar
4 C beef juice from confitsp soy sauce
t the soy sauce, sugar, cloves, five spice powder, and garlic in a gallon sized freezer bag and shake to thmbine. Add the beef cheeks and seal the bag, squeezing out as much air as you can. Let this cure in thedge for 2-3 days.
make the confit, just melt the rendered beef fat it a heavy bottomed pot with a lid that’s just big enough tld the beef cheeks and fat. Put this into an oven preheated to 200 degrees F and cook until a fork easilysses through the meat (about 4-6 hours). Remove the pot from the oven and allow it to come to roommperature, then refrigerate the beef cheek covered in the fat until you are ready to use it (it will last severeeks this way).n the day you want to eat the confit, take it out of the fridge and gently heat just enough to liquify the fat sou can get the beef cheeks out.a sautee pan, heat about a tablespoon of beef fat until hot. Add the turnips and fry until they just start tur
nder. Add the sugar and garlic scapes and stir fry until the sugar starts to turn brown and caramelize. Addef juice and soy sauce and let it reduce until it forms a thick brown glaze over the turnips and garlic scapehile the turnips are cooking, heat a cast iron pan over medium heat until very hot then add the beef cheekow the confit to brown undisturbed until you have a nice crisp layer on one side then flip and brown on th
her side.rve the beef cheek confit on top of the bed of caramelized turnips and garlic scapes.
nsen Tamago (hot spring egg)
is is probably my favourite dish of all time. It’s not even so much a dish as much as a preparation. “Onseeans “hot spring” in Japanese and “tamago” means “egg. nce Japan sits on top of a giant volcano, there are hot springs all over the place. Some of these hot springppen to be be exactly 160 degrees F which is the perfect temperature to slow cook eggs. For those that hver had one, it’s one of those experiences where you take a bite and exclaim “I had no idea eggs could tae this!”.
e white has the texture of a really delicate custard while the yolk comes out firm, but retains the color andeamy texture of an uncooked yolk. The traditional way to eat them is for breakfast covered in seasonednito dashi, but I love these so much I put them in just about anything. In noodle soups, donburi’s, butternuash soup, or on fried rice. I’ve even contemplated turning it into a dessert with a sweet caramel syrup (aconstructed creme caramel).
won’t lie to you, they are tricky to get right, but with the right equipment and a couple of try’s you should ble to get it just right. The difficult part is in keeping the temperature just right. All you need is an instant reermometer, a heavy pot with a lid (like a Le Crueset), and a timer. If you’re lucky enough to have an ovenn accurately maintain a temp of 170 degrees it’s even easier. ne last note, the FDA recommends you cook poultry products to 165 degrees F. Since we’re not quite hitt
at, the FDA would consider it “unsafe”, but I’ve never gotten sick eating these and I’ve been told thatolonged temperatures above 140 degrees F kills salmonella. Still if you’re nervous about this kind of stuffght not be for you.
ree range eggs at room temperature (you may want to make less the first time)mall enameled cast iron pot with lid (like a Le Creuset)
ke the eggs out of the fridge about an hour before you make this so they have a chance to come to roommperature (this is important). Preheat your oven to 170 degrees F (or as low as it will go).l the pot with water and heat over the stove until your thermometer reads 155 degrees F. Gently lower th
hole eggs into the water, cover with the lid and place the whole thing in the oven.is is where it gets a little tricky. You want to slowly raise the temperature of the water from 155 degrees F
0 degrees. Any cooler and the egg won’t cook, any hotter and you’ll have a soft boiled egg (not the sameslow cooked egg). For my oven, this means setting it to 170, and putting the pot in for 45 minutes. If your esn’t go down to 170, you’ll need to check the temperature of the water periodically and turn off the ovenen turn it back on to try to keep the temperature under 160.may sound like a ton of work, but it’s worth it, and once you make a batch you can keep them in the fridgeto a week and use them as you need them.
nfortunately there’s no way to tell if they are done without cracking them open, so you’ll need to rely on yoermometer and timer. To serve, just crack it open into a small bowl and cover with a splash of salted dasood luck!
orn & Crab Croquettes (かにクリームコロッケ)
hough croquettes started life in France, these deep fried balls of goodness have managed to spreademselves around the world: from Bangladesh to Portugal to Mexico. You could even make the argument merican crab cakes are a distant relative of the croquette.Japan, croquettes(or korokke as they’re known there) are a staple bento box food along
th tonkatsu and chicken teriyaki. Korokke comes in just about any flavor you can imagine, but preparationually fall into two camps. One uses mashed potatoes as the base, the other uses a creamy bechamel sauthe base.order to get the bechamel firm enough to handle, it’s usually made with a lot of flour. The idea being that m when chilled and softens when fried. While I love kani kurimu korokke, I envisioned something a little mscious this time. A korokke that bursts into a creamy pool of flavor in your mouth as you bite through the cnko crust. To accomplish this, I made the bechamel on the soft side then added in creamed corn and crance the resulting filling is way too soft to shape and bread, I scooped it into ice cube trays and froze it firsis not only firms up the filling, it also ensures your korokke are uniform in shape and size. When you fry t
e frozen center warms up and becomes molten, while the breading has enough time to harden into a crispust.
orn & Crab Croquettesakes about 15-20 (depending on the size of your ice cube trays)
cup half and half 1/2 teaspoons kosher salt2 teaspoon sugar easpoons bourbon
3 pound crab meat shreddedounces creamed corn (half a can)4 tsp white pepper
2 cup flour eggs1/2 cups panko or breadcrumbshuno sauce (or Worcestershire sauce) to serve
elt the butter in a small saucepan. Add the flour and stir vigorously until the mixture is bubbling. Remove tn from the heat, then slowly whisk in the half and half until it is fully incorporated and there are no lumps.hisk in the salt, sugar and bourbon, then return the pan to a medium-low heat stove and use a siliconeatula to continuously scrape the bottom of the pan to keep the sauce from burning.hen the sauce is thick and bubbly, remove it from the heat and stir in the crab, creamed corn and whitepper. Salt to taste. Cool to room temperature then put the mixture into two greased ice cube trays. Put th
be trays in the freezer until the mixture is frozen.at 2 eggs in a bowl. Put the panko in another bowl. Put 1/2 cup of flour into a ziplock bag and add some e frozen cubes of filling. Seal the bag and shake to evenly coat with flour. Tap off any excess flour from ebe and roll it in the egg, making sure to completely coat the cube in egg. Transfer to the panko and roll itound, sprinkling panko on top and pressing down to ensure a thick coat of bread crumbs.a medium heavy bottomed pot such as a dutch oven, add about 2 inches of oil. Heat until it reaches 340grees F, then add some breaded croquettes. Don’t over cr owd the pot, otherwise the oil temperature willfall. Gently turn the croquettes over once and fry until the cubes start puffing up. If you let them fry too loney will burst, if you don’t fry them long enough the inside will be cold, so you’l l have to keep a close watchem.ansfer to a paper towel lined rack as they finish frying. Serve with chuno sauce (Japanese Worcestershire
uce).
amburg Steak (Hambāgu) hicken teriyaki aside, Hamburg Steak or Hambāgu (ハンバーグ) as the Japanese like to call it, is probablyost popular entrée to stick in a bento lunch in Japan. Although it’s unclear exactly when this dish wasroduced to Japan, it presumably comes from the American Salisbury steak, which is named after its inve. J. H. Salisbury.e name “Hambāgu” (pronounced hahm-bah-goo) is a transliteration of the English term Hamburger, whicn got its name from the Germen city of Hamburg. Confused yet? I’m not done: -) To add to the confusionu go to Japan, you’re just as likely to come across a Hambāgu (the topic of this post) as you are
Hambāgā (the sandwich that McDonald’s made famous). amburg Steaks are thicker than a Salisbury steaks (think restaurant style burger), and they’re filled with ond garlic and seasoned with soy sauce and ketchup. The sauce is made by reducing red wine with ketchud tonkatsu sauce, giving each Hambāgu a luscious tangy-sweet coating that balances out the rich, melt-ur-mouth patty.ke the sweetness and flavor of adding caramelized onions but I’m also a fan of the crispy texture of lightlyoked onions, so I usually sauté half the onions with the garlic before adding it into the meat while adding them raw. That said, if you prefer your onions milder, caramelize all of them; if you like them strong, you p the sautéing and add them all in raw.hile it may sound strange, I like adding silken tofu (the really soft kind) to things like Meatloaf and Hambueak because it adds richness and moisture to the mix without as much fat as using ricotta cheese. If you’
orried about it tasting like tofu, fear not, you could feed these to tofu haters all day long and as long as then’t see the carton in the trash they’ll have no idea they were eating bean curd!
hile they’re best freshly made, these are also great at room temperature, which is probably why Hamburgeak is such a popular addition to bento boxes in Japan. Serve it with a bowl of rice if you want to do itpanese-style or stick it in a hamburger bun if you want to have some fun with it!eld: 8 patties
ep: 30 minsook: 15 minseady In: 45 minsis Japanese take on Salisbury Steak is tender, moist and enrobed in a tangy sweet sauce making it perfed to bentos boxes for lunch.
ablespoon parsley minced easpoon soy sauce 4 teaspoon black pepper 2 cup dry red wine 4 cup ketchup 4 cup water ablespoons tonkatsu sauce Worcestershire sauce also works ablespoon demi-glace (optional)
structions
d a tablespoon of vegetable oil to a frying pan and sauté half the onions and all of the garlic until mediumown and caramelized. Let these cool to room temperature.ombine the beef, tofu, sautéd onions, raw onions, panko, egg, 2 tablespoons of ketchup, oyster sauce,rsley, soy sauce and black pepper in a large bowl. Put some food-safe gloves on and knead the mixturegether until it is uniform in color and texture.d a little bit more oil to the frying pan that you fried the onions in and place over medium heat. Because ttties are on the soft side, you'll want to form them and add them directly to the pan. I usually make about al patties about 1" thick.y them until they've formed a dark brown crust on one side, then use a spatula to carefully flip them over own the other side. Unless you have a very large pan, you won't be able to do them all at once, so fry 4 a
me and transfer them to a plate when they're browned on both sides. Don't worry if they're not cooked all t
ay through as they will finish cooking in the sauce. After you've fried all the patties, drain off any excess oil (but don't wash the pan as the brown stuff is what will give
uce flavor). Add the red wine and boil until it's reduced by about half in volume. Add the ketchup, water, tonkatsu sd demi-glace and stir to combine.
Place the patties back into the pan, cover, and cook for 7 minutes, flipping them over once in the middle. Cook covered for another 3 minutes to thicken the sauce a little. Serve with rice, pasta or boiled potatoes.
e always avoided making souffles telling myself that they were too complicated. Somewhere in the back y mind was a voice telling me how easily they can go wrong.ad a late lunch today and wanted something light for dinner. A picture of a light fluffy corn souffle entered
y head. Before I had a chance to dismiss it as a misplaced thought, another part of my brain thought aboua second wondering how hard could it be?. After all, it’s been decades since I’ve ruined a sponge cake (
nk I was about 10), and how hard could folding some whipped egg whites into a bechamel be?it turns out, souffles are actually quite forgiving. For this one, I make the bechamel with buttermilk which
akes the cheddar taste extra sharp. Together with the corn and shallots it makes for a pot of fluffy goodneat goes nicely with a salad. Though delightful on its own, in retrospect I think this would have gone well wreed fresh tomato, or maybe some pico de gallo.
ow that I know how simple these are, my mind is buzzing with ideas. Tomato basil mozzarella, currieduliflower, apple brie honey… and those are just the savory ones! For desert I’m thinking chestnut maple,conut lime, or mexican chocolate!
eggs separatedTbs shallots mincedTbs good quality olive oilTbs flour 4 C buttermilk (or milk if you want it less “sharp”) 2 C creamed corn4 C freshly grated parmesan2 C freshly grated aged cheddar Tbs chives choppedsher salt & freshly ground black pepper
eat the oven to 375 degrees. Generously butter 6 ramekins, it’s important that you paint a thick layer of buevery part of the ramekin (especially the sides) because if the souffle starts sticking, your souffle will turn
psided. Put the ramekins in a baking dish with high sides.parate the eggs whites into the bowl of an electric mixer and put the egg yolks into a large bowl. It’s impo
at you don’t get any egg yolk into the whites as it will not fluff if there is any yolk or oil in it. a saucepan, fry the shallots in the olive oil until lightly browned. Add the flour and cook for another minuteo. Turn down to low and whisk the buttermilk into the roux and get all the lumps out. Add the creamed cod cook until it thickens.ur the bechamel into the bowl with the egg yolks and whisk together. Add the cheese, chives, then salt apper to taste.il some water.
a clean, dry bowl whisk the egg whites until firm peaks form. Put a third of the egg whites into the other bd use a silicon spatula to gently fold it to combine. Repeat twice more until it’s all well combined. oon this mixture into the ramekins, then flatten off the tops. Pour the boiling water into the baking dish ar
e ramekins, then careful put the dish into the oven. Tempting as it may be, do not open the oven until theyne. The souffle is done when they’ve risen and the tops are browned (about 15 -20 minutes).
ost people who have tried these at a restaurant will tell you that beef balls are an acquired taste. It’s not nen the taste so much as the texture. Rubbery, and almost crunchy is the first thing to come to mind… mae wonder what exactly these “balls” are made of. ey’re widely used in soups and noodle soups and are probably the cheapest meat product you’ll find in th
ezer section of an asian grocery. While I’ve acquired the taste for them, I’ve always wondered if I could mem better at home. Since I was planning to make Thai beef noodle soup for dinner, I thought it would be aeat chance to try my hand at it.
m pleased to report that even you beef ball haters should find these agreeable (provided you’re not a beefter in general). They’re soft, slightly fluffy with just enough elasticity to give them some texture. I flavoredem with some garlic and cilantro so they’re even good on their own with a little squeeze of lime.r the photo, I just sliced up some avocado, and made a sauce out of Thai sweet chili sauce, fish sauce ame lime juice that I drizzled on top.
b ground beef clove garlic crushed
couple sprigs of cilantrosp brown sugar 2 tsp baking powder 4 tsp finely ground white pepper 4 Tsp kosher teaspoon saltTbs fish sauceTbs cornstarchTbs vegetable oil
st toss all the ingredients in a food processor and process until it’s a smooth paste, scraping down the sidthe bowl a few times.
il a large pot of water. Rub some oil on your hands then start making the meat balls. I actually start droppem strait into the water, but if you do this, it’s a good idea to have someone watching and removing them ey cook. Otherwise you can place them on parchment paper until you’re ready to add them all to the wateey cook in about 5 minutes (depending on how big you make them) and you’ll notice that they grow in sizd float as they cook (due to the baking powder).r ve them as an appetizer or as a main with some rice. They’re also marvelous in noodle soups. If you thu won’t be able to get through all of them in a few days, you can freeze some once they’ve cooled off.
HICKEN FRIED STEAK WITH COUNTRY GRAVYECEMBER 14, 2008 · 42 COMMENTS
espite all the meat I’ve eaten this week (pork, beef shanks, and lamb), I still found myself with a hankerin’me meat . Not just any meat though, I’m talking about a deep fried slab of chicken fried steak smothered
h creamy gravy.p, that’s right… chicken fried steak is a piece of beef that’s been fried like chicken then covered with a grade from the fry fat. If you’re from the South, this dish needs no introduction, but for all my Yankee and foaders, this is a Southern staple that’s about as tasty as it is bad for you. s basically a cheap cut of beef (such as a bottom round or cube steak) that you beat the living daylights oen it’s dredge in buttermilk, egg, and seasoned flour before being deep fried until golden and crisp on bo
des. The chicken fried steak alone would make for a cardiologists nightmare, but then it’s drown in a creased gravy. I’ve tried to reduce the heart attack quotient a little by shallow frying in vegetable oil (instead od) and by making the gravy with milk instead of cream, but I won’t lie to you, there’s not much you can doake this “healthy” without stealing from the soul of this dish. ove having this with mashed potatoes (for which I use skin-on yukon golds) and if I’m feeling ambitious I’l
ake a side of cheesy fried green tomatoes to go with it. If you want to go for the full coronary, fry up a cougs sunny side up and pile them on top. All of this must then be liberally covered in the heavenly gravy.
r gravy bs flour mixture (from dredging the steaks)
bs oilbs shallots4 C chicken stockC milk4tsp dried thymelt pepper
und out the steaks using a mallet or the bottom of a heavy pan such as a cast iron skillet or dutch oven. ing a needle style tenderizer jab at the meat until it’s about 1/4″ thick. If you’re steaks are oblong you may
ant to cut them in half to make them easier to handle. Salt and pepper both sides then rub about a tablespyogurt onto each side of the steak. Set them on a wire rack to air dry for about 15-20 minutes.
one shallow bowl whisk together all the ingredients for the flour mixture. In another shallow bowl whiskgether the egg and milk. Drop a steak in the flour and thoroughly coat with flour. Then dip it in the egg, shthe excess then coat it with flour again. Place the steak back on the rack and repeat with the other piece
eheat the oven to 250 degrees F and put a wire rack over a baking sheet in the oven.d about 1/4″ of oil to a heavy bottomed frying pan and place over medium heat until the oil is shimmerings 375 degrees F. When the oil is hot, add a steak (or 2 if they fit) and do not disturb until you see the edgcome golden brown. Carefully flip and let the other side brown. When they’re golden brown on both sidesnsfer them to the wire rack in the oven to keep them warm then fry the rest of the steaks.hen the steaks are done, Use paper towels to sop up all but 2 tablespoons of oil leaving the browned bitse pan. Add the shallots and saute until they are fragrant. Add 2 tablespoons of the flour mixture you used
edge the steaks in and stir to absorb the grease.rn down the heat and whisk in the chicken stock and milk continuing to whisk until there are no lumps lefrn up the heat then add the thyme and salt and pepper to taste. It will thicken as it comes to a boil.serve, just plate the fried steaks and cover with gravy. I like to serve this with mashed yukon gold potato
th the gravy all over everything.
TEAK WITH MINT CHIMICHURRI SAUCE
rhaps it’s your body telling you that you need more iron, or maybe it’s a commercial you saw on TV, butmetimes you get a hankerin’ for a big juicy steak that just can’t be satisfied by any other means. In New Yat usually means you head to Peter Luger’s, Strip House, Craft Steak, or one of the other dozen premium
eak houses in town. This also means your wallet will be about $150 lighter.ing on a budget, I almost never go to a steak house as it’s about the easiest thing you can make at homewill cost less than 1/3 of the price. All you need is a good cut of meat, a heavy bottomed pan and timer. I wth two 10 oz. dry aged rib eye steaks from Whole Foods at $25 a lb. It’s not the best piece of meat I’ve evd, but it was a heck of a lot better than most steaks I’ve had in restaurants and took me about 10 minutesm start to finish.e trick is to get a heavy bottomed pan (which means the heat is distributed evenly) really hot then sear th
eaks on either side for a few minutes. Doing it over medium heat ensures an enticing brown crust withoutstroying a stainless steel pan and a sheet of aluminum foil prevents a huge mess of splattered grease.
himichurri sauce is an Argentinian condiment served with meat that usually consists of oil, parsley, and sond of acid, but for my version, I opted for mint and lime. It lightens up the heavy hunk of beef and provides
ce tart contrast while the olive oil adds some extra body to the meat.erved this a with truffle creamed chard which I’ll tell you more about tomorrow.
r steak Ribeye steaks (1″ to 1 1/4″ thick) ve oilur de sel (or other sea salt)sh ground black pepper
r chimichurri sauce 2 C packed mintclove garlic pressed or finely minced4 C olive oil
you just took the steaks out of the fridge give them 45 minutes to an 1 hour to come to room temperatureth both sides of the steak with some olive oil and sprinkle a large pinch of salt and black pepper on both
des.r the sauce, put all the ingredients in a blender or food processor and puree. If you’re doing it by hand, yon mince the mint with sharp knife then combine the ingredients in a bowl.cook the steak on the stove, heat a stainless steel or cast iron pan just big enough to hold your steaks o
edium heat for about 10 minutes or until very hot (there’s no need to add oil). Never use a non -stick pan f
aring as the high temperature will make them release a toxic gas.d the steaks and place a splatter shield or sheet of aluminum foil on top of the pan (if you use foil, just latop and don’t seal the edges). Let it cook on this side for 4 minutes. Flip and cook for another 3 minutes
re steak, cook longer if you want it ruined well done.rve immediately with the chimichurri sauce.
OREAN FRIED CHICKEN (YANGNYEOM CHIKIN)y first Korean fried chicken experience was at Bon Chon Chicken in Tribeca over five years ago. It was aiphany not just because it was delectable, but because it was the first time that it had occurred to me tha
FC could stand for something other than Kentucky Fried Chicken.
nce then, I’ve gone to Korea to have Yangnyeom Chikin (양념치킨) at the source and was surprised to finat in most restaurants there, it had a thicker batter and the chicken is covered in a thick sweet sauce.oChon, which claims to be the “original” Korean fried chicken has branches all over Korea as well as thed produces my favorite Korean fried chicken today, with a thin crispy crust and spicy sauce that tickles alht tastebuds.ll, there are many places around the world were a request for KFC will be met by “extra crispy or colonel’ginal recipe?” Since I happen to live in one of those places, I decided to take matters into my own handsr those of you that have never had it, Korean fried chicken is a totally different beast from a buttermilk friicken. The wings are not dredged in excessive amounts of flour, so the impossibly crisp exterior appears nothing but skin. After being double fried, the wings are lightly tossed in a sweet, spicy, garlicky glaze wl hot. This caramelizes the sauce on the surface of the chicken, preventing it from seeping in too deep,
ning the crispy shell. The resulting wings are fried chicken nirvana; moist savory chicken surrounded by aackly crisp layer of skin, which incongruously co-exists with a glaze that’s the perfect blend of savory, swd spicy.gether with plenty of lubricant(beer and soju for me), these wings will disappear faster than an unlockedrrari in Oakland.ackly skinned Korean Fried Chicken (양념치킨) with a fiery sweet glaze.
gredients
pounds chicken wings wingtips and drumlets 2 teaspoon salt
ablespoons dark brown sugar ablespoon gochujang Korean sweet chili paste ablespoon soy sauce
3 cup soju Korean liquor arge cloves garlic grated easpoons ginger grated easpoon sesame oil
ochugaru (ground Korean chili pepper) to taste ablespoon potato starch
egetable oil for frying easpoon toasted sesame seeds for garnish
rinkle the salt over the chicken wings, cover with plastic wrap and leave them in the fridge for 24 hours. Tt only seasons the chicken, it draws out extra moisture from the surface of the chicken making it easier tosp.make the sauce, combine brown sugar, soy sauce, gochujang, soju, garlic, ginger and sesame oil in a p
d boil until it starts to get syrupy. Taste the sauce and add gochugaru until it's the spiciness you want it.rain the sauce through a fine mesh sieve to remove the solids. This is important as the solids will tend toump on the surface of the chicken causing the skin to lose its crispness.Add about 2" of vegetable oil to a heavy bottomed pot and heat to 320 degrees F (160C).
Take the chicken out of the fridge and use paper towels to remove as much moisture from the surface of the chickenssible. It's important that you get the chicken very dry as it will spatter in the hot oil making a mess, and the skin wo
sp up as nicely.
Sprinkle on the potato starch, and toss the chicken to evenly coat each piece with a thin layer of starch.
Fry the chicken wings for 10 minutes in batches. You can actually cram quite a few wings in, as long as they are fu
bmerged. Transfer to a plate and continue frying the rest of the wings.-crease the heat of the oil to 375 degrees F (190C). Fry the chicken again until the wings are golden brownbout 2-3 minutes)
ansfer the wings directly to the bowl of glaze and quickly toss to coat lightly with the glaze. Transfer mediately to a serving platter. If they sit in the sauce too long they will soak up too much liquid and loosespness - See more at: http://norecipes.com/blog/korean-fried-chicken-recipe/#sthash.TdI1L58g.dpuf
hicken Fried Steak a la Veracruz
ne of the biggest challenges of coming up with original recipes is trying to name them. I’d about given up s one thinking I’d just call it something unflattering like “fried tenderized steak with tomato and olive sauct thankfully Twitter came to my rescue with lots of suggestions.
ne suggestion that came through was “Chicken Fried Steak Puttanesca”, another was “Bistec Milanesa aracruzana”. Since this is really a chicken fried steak with the sauce from Huachinango a la Veracruzana
p, marrying the two suggestions made perfect sense.blend of southern flavors with Chicken fried steakwas getting late, I was starving, and I had some beef in the fridge that didn’t looked a bi t too tough to makeat steak. Meat tenderizer in hand, I started pounding out the steaks thinking I’d be having chicken friedeak, for dinner. Sadly a block of sausage I’d been saving in the freezer for just such an occasion hadsappeared and I was left without the fixins for country gravy. Surveying the pantry for alternatives, I dug on of tomatoes and a jar of olives and threw together a tomato olive sauce. It’s one of the simplest things Ioked in a while and yet it was the kind of delicious that will make it a regular in my kitchen. The toughest out making this recipe was coming up with a name for it. It’s vaguely Italian and yet despite my best effor
