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Monthly Archives: April 2017
Remember the sous vide Char Siu pork shoulder I recently made? Remember how I said it makes more then enough for several meals? Remember when I mentioned Singapore Noodles was one of the tasty dishes you can make with leftover Char Siu? Well, here is my take on Singapore Noodles! With a little bit of prep and a little bit of staged stir frying, you will be savoring this dish in no time at all. By performing the preparation for all elements first, the rest of this dish is simply stir frying different ingredients and setting them aside until the final step. Check out the recipe below for how I made this unique meal – Singapore Noodles! Save Print Singapore Noodles Prep time: 20 mins Cook time…
After using Graham flour in the Tea Brack, I have pondered about how to incorporate it into other recipes. First up, waffles. I like waffles and having different types of flour allows for unique flavors and textures. Graham flour is a whole wheat flour – milled as a complete grain, not separately then recombined like standard whole wheat flour. The results when using this flour are nuttier in flavor and chewier in texture. This recipe is based on one available on the website Chef in You which uses saffron to enhance the flavor and color of the waffle. I have tweaked my version to use cinnamon, allspice, nutmeg and vanilla for a true ‘spice cookie’ type of waffle (i.e. one of my favorites). This recipe…
Tonight’s cocktail is related to the recently posted Boulevardier. Traditionally, the Negroni is made with gin, Campari and sweet vermouth. This variation with blanco tequila, Campari and sweet vermouth is a tasty concoction. The Campari adds a citrus-like bitter, the sweet vermouth adds a refined sweetness (of course) and the tequila brings it’s unique agave flavor. Adding a garnish of orange increases the citrus and sweetness – a nice addition which I decided to increase with some Grand Imperial. Ahhh… the bitterness tempered; the sweetness subtle; and the agave bite tamed. Give this one a try… just watch out for the tequila sneaking up on you! Save Print Tequila Negroni Prep time: 5 mins Total time: 5 mins Serves…
Tonight’s dinner is my take on that ever popular Chinese restaurant appetizer and staple in different dishes – char siu pork. I decided to make it with a pork shoulder using sous vide. After marinating the pork shoulder overnight, using sous vide will create a moist and tender result after 8 hours in the water bath. To finish, I hot smoked the meat over apple wood to create the delicious, smoky crust that makes this dish special. This recipe yields more than 1 meal so be sure to check out the serving options – traditional appetizer of sliced char siu with mustard, ketchup, and sesame seeds; pulled as a different take on pulled pork sandwiches; or diced/julienned for use in fried rice or noodle dishes…
Today’s recipe fulfills a friend’s request. He asked for a soft and chewy chocolate chip cookie recipe that yielded a moderate amount. So, I had some down time today and thought “It’s a perfect time to fulfill this request”. I started by shrinking a reliable recipe and then tweaking it slightly to give my own special touch. This recipe yields approximately 36 soft, chewy, slightly sweet but oh-so chocolatey cookies. I call it a success… and when you try them, you will too! Save Print Chocolate Chip Cookies Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 36 Ingredients ½ cup granulated sugar ½ cup light brown sugar ¾…
Here’s a favorite Chinese restaurant dish that can be either fabulous or frightful. I researched numerous recipes and crafted this one from many recipes. When I think of Mongolian Beef, I think of balanced flavors of sweet, salty, and spicy complimented by tender beef with crispy edges in the previously described sauce. I think this recipe succeeds for the most part since cutting down a recipe like this one has definite challenges. The biggest challenge I encountered is in creating the sauce. Typically, small amounts of sauce are difficult and small amounts of a light glaze are even more difficult. This recipe produces a bit more sauce than I prefer, but it is comparable to the style and amount of sauce you find on this dish…
“What?” you say? Well, last night I tested something I have wanted to try for a while. Based on the ever popular London Broil, I slathered a top sirloin in Korean gochujang and cooked it sous vide style before grilling it as a finish. The results – amazing! My pairings with this dish are a bit of a hack based on what I had available. I had Brussel sprouts, so I made some as balsamic glazed and the rest shredded with rice vinegar and sriracha as a fake kimchi. Rest assured, I will create a post for this recipe (and more appropriate side dishes) in the future, but I could not resist sharing the photos of my ‘experiment’ with all of you! Enjoy! Save…
Tonight’s cocktail is a notoriously sweet concoction when typically made. But I found Jeffrey Morgenthaler’s acclaimed recipe and his tweak makes sense – and creates a more balanced amaretto sour. The addition of higher proof bourbon whiskey cuts the sweetness of the amaretto while fresh lemon and lime juice with simple syrup build the sour in this cocktail. I tweaked Jeffrey’s recipe a bit – dropping the egg white, adding lime juice and increasing the bourbon slightly. The results are sweet, sour, and flavorful – not the typical cloyingly sweet, but balanced and nuanced. Give it a try, it is a twisted whiskey sour you’ll enjoy. Save Print Amaretto Sour Prep time: 5 mins Total time: 5 mins…
What can I say… I like chicken fried steak. There is something very comforting about this dish and I had it on my list of dishes to make for you. But this morning, I had a stroke of genius – change up the standard delicious chicken fried steak by seasoning it with dukkah. This flavorful Egyptian blend consists of sesame seeds, pumpkin seeds, flax seeds, sunflower seeds, cumin, coriander, salt and sumac among other spices. I figured these flavors would really enhance the chicken fried steak, especially if paired with a unique starch and a robust gravy. For the starch, I chose lightly fried orzo and farro while the gravy would be a mushroom and sweet pepper concoction. Adding a simple sauteed fresh green beans rounds out…
Tonight’s dinner is based on Suzy’s recipe for Farro and Mushrooms with Peas from her blog, The Mediterranean Dish. Her recipe is delicious as a vegetarian side dish, but I decided to make it into a full meal for one by pairing the farro with a pork loin chop. Farro is one of the ancient grains that is chock full of nutrients and has a wonderfully nutty taste. Like Suzy, I kept the seasoning simple to allow the farro to be the star of this show and cooked it all using one pan. The results are a tasty, chewy risotto-like platform for the juicy pork loin chop. Fairly simple yet slightly elegant… yep, that is how I would describe this meal. Give…