Monday, December 20, 2010

butternut squash soup with jumbo lump crab meat

2 pound butternut squash (halved lengthwise)
1 tbsp. honey
1 1/2 cup dashi broth
3/4 cup creme fraiche
1 tsp. cinnamon
1/4 small onion (finely diced)
1 roasted garlic clove (chopped)
1 tsp. salt
1/4 tsp. thyme
1 pound jumbo lump crab meat
heavy cream
chives (finely diced)


preheat oven to 400F degrees, in a buttered baking dish and place squash face up and bake for 1 hour or until soft. peel squash and place in blender with honey, dashi broth, creme fraiche, cinnamon, chopped onion, roasted garlic, thyme, salt, and blend until creamy. transfer to saucepan and heat over a medium to low heat. place a few pieces of jumbo lump crab meat into each bowl, and ladle the soup over the crab meat. garnish with a dash of heavy cream, a piece of jumbo lump crab meat, and chives.

enjoy :)

justin

(PICTURE COMING SOON)

Tuesday, December 14, 2010

minestrone soup

2 cans cannellini beans
1/2 pound pancetta
6 cups beef broth
6 cups chicken broth
1 onion (chopped)
2 celery stalks (chopped)
2 carrots (chopped)
4 garlic cloves (chopped)
1 cup kale (chopped)

1/2 cup extra virgin olive oil
1/2 head savory cabbage (chopped)
1 potato (diced)
2 zucchini (diced)
1 small eggplant (sliced)
2 carrots (diced)
1 28oz. can san marzano diced tomatoes
1 18.5oz. can french onion soup
1 6oz. can tomato paste
1 can garbanzo beans
1/4 cup red wine
1 tsp. dried oregano
1 tsp. dried basil
kosher salt and pepper to taste

in a large bowl, mix the beef broth with the chicken broth. for this specific recipe i had a frozen turkey carcass which i used to make my own turkey broth instead of chicken broth. so i mixed the turkey broth with the beef broth, but feel free to use chicken broth if you don't have a frozen turkey carcass. in a large dutch oven add in 6 cups of the mixed broths, the pancetta, and the drained 2 cans of cannellini beans. cover and bring to a boil, then reduce heat and simmer for 1 hour.

prepping the eggplant. cut the eggplant into bite size cubes, wash under cold water, and then dry with paper towel and set aside. heat up a pan of canola oil for deep frying. when the oil is hot, and the eggplant is dried, add into the oil and fry for about 4-5 mins. or until lightly browned. set aside.

heat the 1/2 cup of olive oil in a separate stockpot. add in the chopped veggies (onion, celery, carrots, garlic, and kale) and saute for about 10 mins. or until lightly browned. add in the remaining 6 cups of mixed broth, cabbage, potato, zucchini, deep fried eggplant, carrots, caned tomatoes, tomato paste, french onion soup, garbanzo beans, wine, dried oregano, and dried basil. bring to a boil, reduce heat and simmer for 1 hour.

remove the pancetta from the dutch oven and dice finely, and transfer to the stockpot with the veggies. transfer half of the simmering beans to a blender and blend into a paste. add the blended beans to the vegetables pot along with the remaining beans and broth.

simmer for 15 mins. longer, and salt and pepper to taste, and serve with a sprinkle of parmesan cheese.

enjoy :)

justin

Friday, December 3, 2010

clams casino

24 large clams
1 1/2 tbsp. olive oil
1 1/2 tbsp. unsalted butter
1/2 cup diced onion
1/4 cup diced green pepper
2 cloves garlic (diced)
1 cup panko bread crumbs
5 sliced smoked bacon
2 tbsp. grated parmesan cheese
chives (chopped)
1/4 tsp. old bay seasoning
1/2 tsp. dried oregano

preheat the oven to 350 degrees.

in a skillet, cook bacon until crisp over medium heat. cut into pieces, and set aside.

wash clams, and let them soak in cold water for 30 mins. place on a baking sheet. Heat in the preheated 350 degrees oven for 1 to 2 minutes, or until clams open. discard any that do not open. remove meat from shells, and set aside. turn oven up to 450 degrees.

add the oil and butter to a small skillet, and place pan over medium heat. add in onion, pepper, and garlic; saute until tender. remove from heat, and cool. then combine the panko bread crumbs, and parmesan cheese.

start building your clams casino by placing the clam back into the shell. spoon a bit the cooked onion mixture on top, a dash of old bay seasoning, top with a piece of bacon, and a sprinkle of oregano.

bake at 450 degrees for 7 minutes. top with diced chives and serve.

enjoy :)

justin

Wednesday, December 1, 2010

thanksgiving day turkey pizza

pizza dough (recipe below)
simple marinara sauce (recipe below)
turkey (shredded)
roasted garlic (recipe below)
red onion (thinly sliced)
sun dried tomatoes (julienned)
gorgonzola cheese (crumbled)
mozzarella cheese (shredded)
extra virgin olive oil

pizza dough (recipe makes enough for 2 pizzas):
1 package active dry yeast
2 tsp. sugar
1 cup warm water
1 cup all purpose flour
1 1/2 cup whole wheat flour
1/2 tsp. kosher salt
1 tbsp. olive oil

in a bowl, combine the yeast, sugar, and warm water and set aside to proof, about 5 mins.

combine the 2 flours together, and pour onto a working surface. make a well in the middle of your flour pile and pour in the yeast mixture and olive oil. start working all ingredients to together until you start working it into a large ball. after all the ingredients are incorporated, cut in half, and make 2 balls. i wrap 1 in plastic wrap and place in the freezer for another time. and for the other 1 i place in a bowl, cover with plastic wrap, and place in the fridge over night.

simple marinara sauce:
1 28oz. can san marzano whole peeled tomatoes
1 28oz. can san marzano diced tomatoes
1/2 onion
3 cloves garlic (finely chopped)
15-20 leaves basil (chopped)
1 tbsp. extra virgin olive oil
1 tsp. sugar

heat oil in a medium sauce pan on medium high heat. add in garlic and onion, and cook for 5 mins. add in the caned tomatoes, basil leaves, and the sugar. bring to a boil, then cover reduce heat and simmer to 2 hours. place half of the marinara into a blender and blend until smooth. return sauce back into the sauce pan. lasts 3-4 days in the fridge, or can be frozen and saved for a later time.

roasted garlic:
whole garlic
kosher salt
extra virgin olive oil

preheat the oven to 400°F.

peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

place the garlic heads in a baking pan; muffin pans work well for this purpose. drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated, and a pinch of kosher salt. cover with aluminum foil. bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

allow the garlic to cool enough so you can touch it without burning yourself. use a small small knife cut the skin slightly around each clove. use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

pizza:
preheat the oven to 500°F. with a pizza stone left in the oven to get hot.

roll out your pizza dough on a floured surface into a nice 12", and sprinkle a bit of corn meal on the bottom of the pizza dough. start layering your pizza with marinara sauce, the shredded turkey, roasted garlic, red onions, gorgonzola, sun dried tomatoes, and mozzarella.

when the oven gets to 500°F the turn it down to 450°F and transfer your pizza onto the pizza stone and cook 10-15 mins.

remove from the oven when done and drizzle with olive oil.

enjoy :)

justin

Monday, November 29, 2010

endive salad with gorgonzola, sun dried tomatoes, grapefruit with a grapefruit citron vinaigrette

endive leaves
grapefruit citron vinaigrette (recipe below)
gorgonzola cheese (crumbled)
sun dried tomatoes (finely diced)
pink grape fruit wedges

grapefruit citron vinaigrette:
juice of 1 whole pink grapefruit
2 tbsp. fresh squeezed orange juice
1 1/2 tbsp. white wine vinegar
1 tsp. dijon mustard
1/2 tsp. kosher salt
1/4 tsp. fresh cracked black pepper
6 tbsp. extra virgin olive oil

pour all of the above ingredients in order into a blender except for the olive oil. start the blender on low and raise to medium low. slowly start adding in the olive oil until all of the oil is mixed. transfer to a container and into the fridge.

for the salad:
place the endives on your plate. add on the pink grapefruit wedge, then the gorgonzola cheese, then the diced sun dried tomatoes, and then pour your dressing over.

enjoy :)

justin

Saturday, November 27, 2010

plum vinegar pickled turnips

1 1/4 pounds turnips
1/2 tsp. kosher salt
1/2 cup rice wine vinegar
4 umeboshi (pickled plums) -chopped into a paste-
2-3 tbsp. sugar
2 tsp. yukari

peel the turnips and cut into bite size pieces. place in a large ziplock bag and add in the salt. close and let stand for 1 hour.

mix the umeboshi paste into the vinegar to create your plum vinegar, and then incorporate the sugar and the yukari. mix and set aside.

when the turnips are soft, squeeze out the excess liquid and return to the bag. add in the vinegar mixture to the ziplock and close the bag and let stand for 2-3 hours. chill in the fridge.

enjoy :)

justin

white wine marinated gobo (burdock root)

1 large gobo piece
3 dried chilies (cut in half lengthwise)
6 tbsp. sugar
6 tbsp. white wine
2 tsp. kosher salt
1 tsp. peppercorns
6 tbsp. vinegar (plus more for soaking and boiling)

wash the gobo well, and cut into short lengths about 2-3" pieces. then cut into quarters lengthwise, and soak in vinegar water.

pour a bit of vinegar into a pot of boiling water and boil the gobo until al dente. remove and immediately place into an ice bath.

in a separate pot boil the sugar, wine, salt, peppercorns, and chilies then cool. add in the 6 tbsp. of vinegar and the gobo and let stand for 1 hour. then add into a container and place in the fridge.

enjoy :)

justin

citron infused pickled grape tomatoes

1 dry pint (10 oz.) grape tomatoes
juice of 2 lemons
1 tsp. kosher salt
4 tsp. soy sauce
2 tbsp. brown sugar
4 tbsp. olive oil
fresh cracked black pepper
thin quarter slices lemon
a few sprigs of thyme

peel the tomatoes by placing a small slit in each tomato, and blanch in boiling water for 30 seconds. then immediately transfer to an ice bath and then skin will be easy to peel.

mix all of the above ingredients together, add in the tomatoes, and let stand 30 mins. to 1 hour. transfer to a container and chill in the fridge.

enjoy :)

justin

wasabi soy sauce pickled celery

7 large stalks celery
2" piece kombu
1/3 cup water
1 tbsp. kosher salt
2 tbsp. mirin
2 tbsp. sake
1/4 cup soy sauce
wasabi root, julienned

wash celery and cut the top and bottom off of the celery stalks. peel the celery by taking the hair off. cut each celery in half and then in half again so that you have 4 slices of each celery stalk. then cut into 2-3" length pieces. place the already cut celery into a large ziplock bag and add in the 1 tbsp. of salt. shake bag and set aside for 20 mins.

bring a large pot of water to a boil for blanching the celery. add in the celery and boil for 2-3 mins. then immediately transfer to an ice bath to stop the cooking. drain and add back into the ziplock bag.

cut the kombu into 1/4" pieces and soak in water for 10 mins. in a small pot add in 1/3 cup water and the soaked kombu. bring to a boil and then add in the mirin and sake. boil off the alcohol. cool. then add in the soy sauce and wasabi.

add in the the liquid from the pot, including the kombu, into the ziplock bag of celery. let stand 2 hours.

remove from the bag and transfer to a container, and chill in the fridge.

enjoy :)

justin

miso mirin pickled radish

20 radishes
2 tbsp. miso
1 tbsp. mirin
1/2 tbsp. kosher salt

wash and cut the radishes into 1/8-1/4" slices and place into a large ziplock bag. add the kosher salt into the bag with the radishes and close. shake well to incorporate all of the salt to the radishes, and close making sure to get as much air out as possible. let stand for 1 hour.

in a separate small bowl mix the miso with the mirin to create a paste.

after an hour drain the excess water out of the plastic bag by squeezing the radishes. add in the miso mirin paste and incorporate with the radishes, and close the bag and let stand for another hour. remove from the bag, place into a container, and chill in the fridge.

serve and enjoy :)

justin

Monday, November 1, 2010

miso marinated wild pacific halibut

wild pacific halibut fillets (6 oz. per person)
1 cup white miso
1/4 cup sake
1/4 cup mirin
1 tsp. soy sauce

mix the miso, sake, mirin, and soy sauce together to form the marination. lay the halibut into a tupperware container and pour the marinade over the fish, and mix all together. place in the fridge for 12-24 hours.

turn broiler on to HI. take most of the marinade off of the fish and place skin side up into the broiler. broil for about 4 mins. flip over and brush on some of the marinade, and cook for the remaining 4 mins. or until golden brown, and serve.

enjoy :)

justin

cumin crusted rack of lamb with cranberry pomegranate glaze

cranberry pomegranate glaze:
2 cups fresh cranberries
1 pomegranate
3/4 cup sugar
1 cup water

in a medium size pot dissolve the sugar in with the water over medium heat. set aside. de-seed the pomegranate by cutting it in half across the equator of the fruit. fill a large bowl with cold water, and with a blunt object, such as a rolling pen, beat the seeds out of the pomegranate. place 3/4 of the seeds of the pomegranate and the cranberries in a food processor and blend together into a sauce. mix the blended sauce into the sugar water. bring to a boil, and reduce to a simmer, and set aside.

for the lamb:
i tsp. ground cumin
1 tsp. cumin seeds
1/2 tsp. celery seed
1/2 tsp. fennel seed
1/4 tsp. ground coriander
2 tsp. kosher salt
1/2 tsp. old bay seasoning
1 rack of lamb (frenched)

combine all of the spices and salt and sprinkle it onto the rack of lamb. you want to get a nice thick coating, so us all of the spice rub. add some oil to a cast iron skillet over medium heat and fry each side of the lamb until it reaches a dark golden brown. finish it off in a 350 degree oven until an instant read thermometer reads 130 degrees F for medium rare. transfer the rack to a plate and let it rest for 10 minutes. slice the lamb between each rib, then plate with a drizzle of cranberry pomegranate glaze and a few seeds of the pomegranate.

enjoy :)

justin

Wednesday, October 20, 2010

mabo dofu (spicy ground pork with tofu)

1 tbsp. dark miso
2 tbsp. mirin
1 tbsp. oyster sauce
1 tsp. tobanjan
1 tsp. gochujang
1 tsp. sesame oil
1 tsp. corn starch
1/4 cup water
1 - 1/2 tsp. chinese chicken stock
1/2 tsp. sugar
mix the above ingredients together in a small bowl.

2 tbsp. sesame oil
2 cloves of garlic (minced)
1 tbsp. ginger (minced)
1 pound ground pork
14oz package silken tofu cut into 1/2 inch cubes
2 scallions sliced thin

add the 2 tbsp. of sesame oil in a wok, or hot saute pan and fry the garlic and ginger until fragrant.
add the ground meat and break it up with a wooden spoon. when the meat is cooked, drain off any excess oil and add the sauce mixture.
stir the mixed ingredients into the pork, then add the tofu. If the sauce seems thick (or non-existent), add some water and cook until the tofu is heated through. if you’re using silken tofu, be careful not to mash up the tofu too much.
stir in the scallions just before taking it off the heat and serve with white rice, and garnish with chopped scallions.

enjoy :)

justin

Tuesday, October 19, 2010

broiled tuna melt

1 3oz. can tuna fish in water (per person)
1 tsp. whole grain mustard
1 tsp. dijon mustard
1 tbsp. light mayonnaise
1/2 tsp. old bat seasoning
drain tuna fish and mix all of the above ingredients together. then start to build your tuna melt.

1 english muffin
grape tomatoes (cut lengthwise in half)
shredded mozzarella

start with the english muffin, then add your tuna fish, then the grape tomatoes, then top with shredded mozzarella. place in the broiler on hi for 5 mins. then serve with a dab of whole grain mustard and dill pickles.

enjoy :)

justin

Friday, October 15, 2010

panko crusted chicken strips with dipping sauces

boneless skinless chicken breast
1/2 cup flour
1 egg
1 cup panko bread crumbs
honey mustard (recipe below)
tunkatsu sauce (recipe below)
canola oil for deep frying

honey mustard:
1 tbsp. honey
1 tbsp. dijon mustard
mix together and set aside.

tunkatsu sauce:
1 cup ketchup
1/2 cup worcestershire sauce
1/2 cup cooking sake
2 tbsp. ginger (grated)
2 tbsp. garlic (grated)
2 tbsp. apple juice
1/4 cup sugar
1/4 cup mirin
1 tbsp. spicy mustard
1/2 tsp. ground spice

for the tonkatsu sauce:prep time: 5-8 mins.cook time: 30 mins.

to make the tonkatsu sauce combine all the ingredients together and wisk in a medium size bowl. transfer to a medium sauce pan and bring to a slight boil over medium heat. reduce heat and simmer for about 30 mins. stirring about every 5 mins. after the sauce has reduced a bit (about 30 mins.) transfer to a container, and place in the refrigerator, and chill.

makes about 3 cups.this should last about 3-4 weeks in the refrigerator.

chicken fingers:
slice the chicken breast on the bias into 1/2" strips. set up your breading station. flour on a plate, beat the egg in a bowl, and panko on a plate. in this order cover the chicken in the flour then move to the egg mixture and then coat with the panko bread crumbs, and set aside. heat the oil in a pan for frying to around 340 degrees. when the oil is hot add in the coated chicken and fry for about 5 mins. until crisp. drain off excess oil and serve.

enjoy :)

justin

Wednesday, October 13, 2010

simmered eggplant with slow roasted kakuni (braised pork)

1 pound pork loin (cut crosswise into halves)
2 tsp. vegetable oil
1 large eggplant
1 1/2 cups dashi broth (recipe below)

simmering liguid:
1 quart water
4 tbsp. sugar
1/2 cup sake
3/4 cup soy sauce

sauce:
1/2 cup reserved liquid
1/4 cup dashi broth (recipe below)
2 tsp. sake
1 tsp. soy sauce
1 tsp. sugar
1 1/2 tsp. potato starch
2 tsp. water

vegetable oil for deep frying
chives (thinly sliced)
dijon mustard

dashi broth:
8 cups water
2 pieces of dashi konbu (about 5"x5")
1 1/2 cup bonito flakes (packed)
1/2 cup plus 1 tbsp. soy sauce
1/3 cup mirin
2 tbsp. sugar

cook time: 1 hour 30 mins.
place the 8 cups of water and the konbu pieces in large pan. bring to a boil then lower heat to low, cover and low simmer for 30 mins. remove the konbu pieces and add in 1 cup of the bonito flakes. cover and low simmer for another 30 mins. strain the broth into a bowl, and add liquid back to the pan. add the remaining bonito flakes to the broth and low simmer for another 30 mins. strain again, and pour broth back into the pan. add in the soy sauce, mirin, and sugar and mix together. cool and place in the refrigerator.

broth will last 3-4 days chilled in the refrigerator or pour into ice cube trays and freeze for later use.makes about 8 cups of dashi broth.

eggplant and kakuni:
heat the vegetable oil in a large frying pan. when smoking hot, add the porn loin and saute until slightly browned all over. in a dutch oven, add all the ingredients of the simmering liquid together with the pork loin, and simmer on low for 4 hours. reserve 1/2 cup of the simmering liquid for later.

when the pork is almost done, prepare the eggplant. cut off the tip and score a few lines on the skin to prevent the eggplant from exploding. heat the oil to around 340 degrees and deep fry until soft, about 4 mins. plunge into water and peel off the skin. cut lengthwise in half. in a small sauce pan add in the dashi broth, bring to a simmer, and remove from heat and set aside.

for the sauce, in a small cup, dissolve the potato starch in water. in a medium sauce pan add the reserved liquid, dashi broth, sake, soy sauce, and sugar and bring to a boil. lower the heat and add in the potato starch to thicken the sauce. cut the pork into bite size pieces. cut the eggplant lengthwise into 2-3 pieces. arrange onto a plate and ladle the thickened sauce over. garnish with chives, and a touch of mustard.

enjoy :)

justin

Monday, October 11, 2010

kimchi stuffed cucumbers

10 kirby cucumbers
kosher salt for pickling
homemade kimchi (recipe below)

homemade kimchi:
1 large napa cabbage (2 pounds)
2 tbsp. kosher salt

1/4 cup white rice vinegar
1/4 cup dashi broth (see recipe below)
3 tbsp. hot korean chili paste (gochujang)
2 tbsp. course korean chili powder
1 tbsp. sweet japanese chili paste
1 1/2 tbsp. fuji apple (grated)
1 tbsp. garlic (grated)
2/3 tbsp. ginger (grated)
1 tsp. fish sauce
2 carrots julienned
2 1/2" daikon slice julienned
4 scallions cut into about 2" slices keeping the green part

first you want to start the pickling process of the cabbage. cut the cabbage lengthwise in have, and remove the core. slice the cabbage into about 2" slices. rinse of the cabbage, and place on a paper towel to dry completely. place dry cabbage into a large bowl, and mix with the 2 tbsp. of salt. you'll need to apply pressure to the cabbage to start the pickling. i used a large tupperware container and placed the cabbage in. on top of the cabbage i then placed a plate with another medium size tupperware filled with water to apply pressure. let set for 24 hours.

in a large bowl add in the white rice vinegar, dashi broth, both chili pastes, chili powder, apple, garlic, fish sauce and ginger and mix together to form a paste. place this in the fridge and chill for 24 hours. (same timing as the cabbage)

in a large bowl add in the carrots, daikons, and scallions and mix together. strain out the cabbage of all the liquid and add the cabbage into the bowl and mix all together. pour over the korean marinade and mix everything together and place into mason jars. let set for another 48 hours in room temperature, and then into the refrigerator for an additional 4 day to finish the process.

makes about 3 cupspickling time: 7 days*side note* if making this in the summer you can reduce the kimchi pickling time in half to 24 instead of 48 hours, and 2 days in the fridge instead of 4 before serving.

dashi broth:
8 cups water
2 pieces of dashi konbu (about 5"x5")
1 1/2 cup bonito flakes (packed)
1/2 cup plus 1 tbsp. soy sauce
1/3 cup mirin2 tbsp. sugar

cook time: 1 hour 30 mins.

place the 8 cups of water and the konbu pieces in large pan. bring to a boil then lower heat to low, cover and low simmer for 30 mins. remove the konbu pieces and add in 1 cup of the bonito flakes. cover and low simmer for another 30 mins. strain the broth into a bowl, and add liquid back to the pan. add the remaining bonito flakes to the broth and low simmer for another 30 mins. strain again, and pour broth back into the pan. add in the soy sauce, mirin, and sugar and mix together. cool and place in the refrigerator.

broth will last 3-4 days chilled in the refrigerator or pour into ice cube trays and freeze for later use.makes about 8 cups of dashi broth.

kimchi stuffed cucumbers:
cut each cucumber in half, then cut a slit down the middle up to 1/2″ of the end. rotate the cucumber 90 degrees and cut another slit down the middle up to 1/2″ of the end. cover the cucumbers in a generous amount of kosher salt. the salt helps coax the water out of the cucumbers making them more crunchy. don’t worry about over-salting as we will be washing off the extra salt later. make sure you get the salt in between the slits in the cucumber. set them aside for at least 1 hour.

when the cucumbers have gone from an opaque pale green to a translucent green with water collecting at the bottom of the bowl, they are ready. rinse them thoroughly in cold water and squeeze as much water out of each cucumber as you can. stuff a few tablespoons of the homemade kimchi into the pocket of each cucumber. chill in the fridge, and serve cold as a side dish.

enjoy :)

justin

curried scallops with pancetta in dashi linguine

8 oz. linguine
2 tbsp. olive oil
2 tbsp. ginger (minced)
3 cloves garlic (minced)
1/2 pound bay scallops
1/4 pound pancetta (cubed)
1 tbsp. garam masala
1 tsp. curry powder
1 tsp. tumeric
1/2 tsp. red pepper powder (coarse)
1/8 tsp. cayenne pepper
1 cup dashi broth(see recipe below)
salt
pepper
3 scallions (chopped thin on the bias)
2 tbsp. cilantro (chopped)
lime slice for serving

dashi broth:
8 cups water
2 pieces of dashi konbu (about 5"x5")
1 1/2 cup bonito flakes (packed)
1/2 cup plus 1 tbsp. soy sauce
1/3 cup mirin
2 tbsp. sugar

cook time: 1 hour 30 mins.

place the 8 cups of water and the konbu pieces in large pan. bring to a boil then lower heat to low, cover and low simmer for 30 mins. remove the konbu pieces and add in 1 cup of the bonito flakes. cover and low simmer for another 30 mins. strain the broth into a bowl, and add liquid back to the pan. add the remaining bonito flakes to the broth and low simmer for another 30 mins. strain again, and pour broth back into the pan. add in the soy sauce, mirin, and sugar and mix together. cool and place in the refrigerator.

broth will last 3-4 days chilled in the refrigerator or pour into ice cube trays and freeze for later use.
makes about 8 cups of dashi broth.

pasta:
boil a large pot of salted water and cook 8oz. of linguine according to package directions. when the past is almost done, heat the oil over medium high heat until hot, add the ginger and garlic and swirl around to coat with oil.

add the scallops in a single layer and brown on one side. add the garam masala, curry powder, tumeric, red pepper powder, and cayenne pepper and quickly stir-fry together for about 2 mins. then add in the dashi broth.

transfer to a bowl and add the scallions and cilantro. add the cooked pasta and toss to coat the pasta with the sauce. serve immediately with lime wedges.

enjoy :)

justin

Saturday, October 2, 2010

pulled pork verde huevos rancheros

working on the recipe :)... but tastes great :)

Friday, October 1, 2010

korean style spicy stir fried anchovy

1 cup small dried anchovies
1 tbsp. olive oil
1 tbsp. gochujang (hot chili paste)
1 tbsp. brown sugar
1/2 tsp. garlic (minced)
4 tsp. water
1 tsp. sesame oil
1/2 tsp. sesame seeds

heat a medium size pan on medium high heat and cook the anchovies for about a min. add in the olive oil and cook for another min. move the cooking anchovies to one side of the pan, and on the other side mix in the gochujang, brown sugar, garlic, and water. cook until the mix becomes shiny. (about 4 mins.) then mix everything together and turn the heat off. add in the sesame oil and the sesame seeds. mix again, and serve.

enjoy :)

justin

korean style spicy stir fried pork

1 1/2 pounds pork belly (chopped into bite sizes)
1 medium onion (sliced)
3 scallions (chopped)
4 cloves garlic (minced)
1/2 tsp. ginger (minced)
1 jalapeno (chopped-optional)
1/3 cup gochujang (korean chili paste)
2 tbsp. hot pepper flakes
2 tbsp. brown sugar
1 tbsp. soy sauce
1/2 fresh cracked pepper
2 tsp. sesame oil
sesame seeds for garnish

add al the ingredients above, in order, to a large skillet. turn heat to high and mix with a wooden spoon until the pork is cooked. (about 10 mins.). serve with lettuce or over a bowl of rice.

enjoy :)

justin

Tuesday, September 28, 2010

angel hair pasta with simple marinara sauce, grilled shrimp, and prosciutto chips

1/2 pound angel hair pasta (for 4 servings)
jumbo shrimp 5-6 per person (cleaned and shelled)
old bay seasoning (to taste)
2 cloves garlic (chopped)
1/2 tsp. red chili flakes
simple marinara sauce (recipe below)
prosciutto chips (recipe below)
2 tbsp. kosher salt
2 tbsp. olive oil

brining the shrimp:
4 cups water
1/2 cup kosher salt
1 lemon wedge

in a bowl dissolve the salt into the water with the lemon wedge. soak the shrimp for 20 mins. remove from brine, pat dry and set aside.

simple marinara sauce:
1 28oz. can san marzano whole peeled tomatoes
1 28oz. can san marzano diced tomatoes
1/2 onion
3 cloves garlic (finely chopped)
15-20 leaves basil (chopped)
1 tbsp. extra virgin olive oil
1 tsp. sugar

heat oil in a medium sauce pan on medium high heat. add in garlic and onion, and cook for 5 mins. add in the caned tomatoes, basil leaves, and the sugar. bring to a boil, then cover reduce heat and simmer to 2 hours. place half of the marinara into a blender and blend until smooth. return sauce back into the sauce pan. lasts 3-4 days in the fridge, or can be frozen and saved for a later time.

prosciutto chips:
san daniele prosciutto

preheat oven to 250 degrees.

place prosciutto on parchment paper and onto a sheet pan. cook in the oven for about 30 mins. or until crisp. set aside.

pasta:

bring a large pot of water to a boil and add in the salt and extra virgin olive oil. cook the pasta for 4 mins. in a medium size frying pan. heat up 1 tbsp. olive oil on medium high heat. lightly coat shrimp in old bay seasoning and pepper to taste. add in the chopped garlic and red chili flakes to the pan and cook for 3 mins. grill the shrimp 2 mins. on each side.

plate the pasta. coat with marinara sauce, add the shrimp and prosciutto chips, garnish with fresh basil, and serve hot.

enjoy :)

justin

panko crusted mac and cheese with pancetta

1 16 oz. box of macaroni
1/2 pound block sharp white cheddar cheese (grated)
1/2 pound block gruyere cheese (grated)
1/2 pound block parmesan cheese (grated)
1/2 pound block gouda cheese (grated)
1/2 pound pancetta (cubed)
5 tbsp. unsalted butter
1 1/2 cup heavy cream
1 1/2 cup skim milk
1/3 cup of all purpose flour
1/3 cup panko bread crumbs
2 tbsp. kosher salt
2 tbsp. extra virgin olive oil

pre heat oven to 350 degrees

grate all the cheeses and mix together in a large bowl, and set aside.

bring a large pot of water to a boil. add in the salt and olive oil to the water. when the water reaches a boil add in the macaroni and boil for about 7 mins. drain and set aside.

in a large sauce pan add the cubed pancetta and cook over medium high heat for 5 mins. add in 1 tbsp. of butter, and cook for another 5 mins. add in another 1 tbsp. of butter, and cook for another 5 mins. add in the remaining 3 tbsp. of butter, and melt. lower the heat to a simmer and add in the heavy cream and skim milk. whisk in the flour. slowly whisk in 3/4's of the mixed grated cheese until melted.

pour the cooked macaroni into the cheese mixture and mix everything together. pour everything into a large glass pan. top with the rest of the grated cheese, and panko bread crumbs. then place into the oven for 15 mins. remove from oven and directly place into the broiler for 5 mins. on high. remove from broiler and serve.

enjoy :)

justin

Tuesday, September 14, 2010

meat lovers chili

2 tbsp. vegetable oil
2 onions (chopped)
3 cloves garlic (finely chopped)
1/2" piece ginger (finely chopped)
1 pound ground beef (80%-20%)
1 pound ground turkey
3/4 pounds beef sirloin (cubed)
1/2 pound pancetta (cubed)
1 28oz. can san marzano diced tomatoes (with juice)
1 12oz. bottle guinness
1 cup brewed coffee
1 1/2 cups simple marinara sauce (recipe below)
2 6oz. cans tomato paste
1 14oz. can beef broth
1/2 cup packed brown sugar
3 1/2 tbsp. chili powder
1 tbsp. cumin seeds
1 tbsp. unsweetened cocoa powder
1 tsp. dried oregano
1 tsp. cayenne pepper
1 tsp. ground coriander
1 tsp. salt
4 15oz. cans kidney beans (drained)
2 jalapenos (seeded and oven roasted)
2 poblano peppers (seeded and oven roasted)

simple marinara sauce:
2 28oz. cans san marzano tomatoes pealed and whole
1/2 onion
3 cloves garlic (finely chopped)
15-20 leaves basil (chopped)
1 tbsp. extra virgin olive oil
1 tsp. sugar

heat oil in a medium sauce pan on medium high heat. add in garlic and onion, and cook for 5 mins. add in the caned tomatoes, basil leaves, and the sugar. bring to a boil, then cover reduce heat and simmer to 2 hours. lasts 3-4 days in the fridge, or can be frozen and saved for a later time.

oven roasted peppers:
preheat oven to 300 degrees. cut the peppers in half, and remove the seeds. wash under cold water, and pat dry. add peppers to a non-stick pan and drizzle with olive oil, and sprinkle with salt. cook in the oven for about 45 mins. until the peppers begin to crisp.

chili:
heat oil in a large saucepan over medium heat. cook onions, garlic, ginger, ground beef, ground turkey, pancetta, and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.

mix in the can tomatoes with juice, guinness, coffee, tomato paste, marinara sauce and beef broth. season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. stir in 2 cans of the beans and oven roasted chile peppers. reduce heat to low, and simmer for 1 1/2 hours.

stir in the 2 remaining cans of beans, and simmer for another 1 hour. garnish with chopped red onion, and freshly grated extra sharp white cheddar cheese.

enjoy :)

justin

Friday, September 10, 2010

miso based salad dressing

3 tbsp. miso paste
3 tbsp. rice vinegar
3 tbsp. white sesame seeds
1 tbsp. sesame oil
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
1" piece ginger (grated)
1/2 cup water
1/2 lemon (juiced)

add all ingredients into a blender and mix until the dressing become a little thick and creamy. about 3 mins. refrigerate and serve when chilled.

enjoy :)

justin

grilled beef tenderloin skewers with miso glaze

1 1/4 pounds beef tenderloin (sliced on the bias against the grain 1/4" to 1/8" thin)
4 cloves garlic (minced)
1/4 cup soy sauce
2 tbsp. miso paste
2 tsp. tonkatsu sauce (recipe below)
1 tsp. toban jan
1 tsp. sesame oil
1 tsp. white sesame seeds
1 tsp. black sesame seeds
1/2 tsp. sugar

tonkatsu sauce:
1 cup ketchup
1/2 cup worcestershire sauce
1/2 cup cooking sake
2 tbsp. ginger (grated)
2 tbsp. garlic (grated)
2 tbsp. apple juice
1/4 cup sugar
1/4 cup mirin
1 tbsp. spicy mustard
1/2 tsp. ground spice

for the tonkatsu sauce:
prep time: 5-8 mins.
cook time: 30 mins.

to make the tonkatsu sauce combine all the ingredients together and wisk in a medium size bowl. transfer to a medium sauce pan and bring to a slight boil over medium heat. reduce heat and simmer for about 30 mins. stirring about every 5 mins. after the sauce has reduced a bit (about 30 mins.) transfer to a container, and place in the refrigerator, and chill.

makes about 3 cups.
this should last about 3-4 weeks in the refrigerator.

grilled beef tenderloin skewers:

you can do these on the grill or on a grill pan. if using a grill pan then heat 1 tbsp. vegetable oil on high heat.

add all of the ingredients for the glaze into a medium bowl, and whisk until everything is smooth.

thread the beef tenderloin onto the skewers. i use 2 about 1/4 to 1/2" apart so that the meat doesn't flip around. lightly brush both sides of the meat with the miso glaze and grill on both sides for about 2-3 mins. each side or until a bit charred. top with white sesame seeds and serve.

enjoy :)

justin

Wednesday, September 8, 2010

smokin pulled pork

4 pounds boneless pork butt
1 medium onion
2 cloves garlic (chopped)
1/2" piece ginger (finely chopped)
1 tsp. liquid smoke
3/4 cup ketchup
1/3 cup cider vinegar
1/4 cup brown sugar
1 tbsp. smoked paprika
1 tbsp. sweet paprika
1 tbsp. dijon mustard
1 tbsp. whole grain mustard
2 tbsp. worcestershire sauce
1/4 tsp. cayenne pepper
2 tbsp. tonkatsu sauce (see recipe below)
1/2 tsp. salt
1/4 tsp. pepper

tonkatsu sauce:
1 cup ketchup
1/2 cup worcestershire sauce
1/2 cup cooking sake
2 tbsp. ginger (grated)
2 tbsp. garlic (grated)
2 tbsp. apple juice
1/4 cup sugar
1/4 cup mirin
1 tbsp. spicy mustard
1/2 tsp. ground spice

for the tonkatsu sauce:
prep time: 5-8 mins.
cook time: 30 mins.

to make the tonkatsu sauce combine all the ingredients together and wisk in a medium size bowl. transfer to a medium sauce pan and bring to a slight boil over medium heat. reduce heat and simmer for about 30 mins. stirring about every 5 mins. after the sauce has reduced a bit (about 30 mins.) transfer to a container, and place in the refrigerator, and chill.

makes about 3 cups.
this should last about 3-4 weeks in the refrigerator.

pulled pork:

combine all ingredients together except the pork. add the pork into a dutch oven pour over the mixture and cook on low for 2 hours 30 mins. stirring every 30 mins. remove the pork from the pot, and shred the pork. add the shredded pork back into the pot and simmer for 1 hour.

enjoy :)

justin

tomato and beer steamed mussels

2 pounds mussels
2 tbsp. canola oil
2 tbsp. unsalted butter
2 cloves garlic (finely chopped)
1 shallot (chopped)
1 small white onion (chopped)
1/2 of 1 28oz. can san marzano whole peeled tomatoes -with sauce- (dice the tomatoes)
1 12oz. bottle of beer (lager your choice)
4 tbsp. parmesan cheese (grated)
2 tbsp. fresh cilantro (chopped)
1 tbsp. fresh lemon juice

fill a large bowl with cold water, and add the mussels. let them set for 20-30 mins.

heat large pot or a dutch oven over medium heat, add canola oil and melt the butter. add shallots, onion, garlic and cook until softened, about 5 minutes. add in the tomatoes, tomato sauce, 2 tbsp. parmesan cheese and simmer for 5 more mins.

add mussels to the pot, and pour in the lager. close lid and let mussels steam over medium heat until shells are open and the mussels turn opaque, 5-6 minutes. make sure to shake the pan occasionally to ensure even cooking.

remove the mussels and place in a serving dish. let the broth rest a few minutes allowing any remaining sand to settle to the bottom of the pan. carefully pour out the broth using a ladle, avoiding the bottom.

garnish with remaining parmesan cheese, cilantro leaves, salt, black pepper, and lemon juice. serve hot with crusty bread to mop up the juices!

enjoy :)

justin

Tuesday, September 7, 2010

chana shaag with chicken (indian spinach curry with chick peas and chicken)

3 chicken thighs (with skin on and bone in)
3 cloves garlic (minced)
1 large onion (chopped)
1/2 of 1 28oz. can san marzano whole peeled tomatoes (chopped)
1/2" piece ginger (minced)
5 tbsp. non fat yogurt
2 large bunches spinach (washed and chopped) - (or 2 10oz. boxes frozen spinach)
2 tbsp. unsalted butter
1 can chick peas (drained)
1/2 tsp. cayenne pepper
3 tsp. curry powder
1 tsp. coriander
1 tsp. tumeric
2 large cardamom pods
2 cloves
7 tbsp. canola oil
2 1/2 tsp. garam masala
1 1/2 tsp. worcestershire sauce
1 tsp. salt

wash chicken thighs in water and pat dry. season both sides of the thighs with salt and pepper. heat 3 tbsp. canola oil in a medium size frying pan on medium high heat. when the oil is heated add the thighs skin side down and fry for about 7 mins. until the skin is crispy. flip the thighs and fry for an additional 7 mins. or until the chicken is cooked. remove from the pan and set aside. after chicken has cooled to room temperature pull the meat from the bone into pieces. and set aside.

if using fresh spinach then put the chopped spinach into a deep pan; add 1/2 cup water. bring to boil and remove from heat. when cool, grind in blender and set aside. if using frozen spinach then just thaw.

in a dutch oven heat the remaining oil and 1 tbsp. butter, and add ginger, garlic and onions; sauté until lightly brown. add tomatoes, 2-3 tbsp. tomato sauce (from the can), salt, cayenne, coriander powder, turmeric, cloves, 1 tbsp. curry powder, and cardamom. cook for 10 minutes over low heat. Add chicken, worcestershire sauce, and yogurt. Simmer until the chicken is tender.

add chick peas, spinach, remaining 2 tbsp. curry powder, and garam masala. cook until spinach starts sticking to pan. Remove from heat. Add remaining 1 tbsp. butter and cover until ready to serve.

serve with naan or over basmati rice.

enjoy :)

justin

Monday, September 6, 2010

chinese style chicken stir fry

1 medium/large boneless skinless chicken breast (cut on the bias against the grain into 1/4" slices)
2 bunches broccolini (cut into pieces)
1 onion (chopped)
1/2 small cabbage (cut into 1/2" pieces)
4 cloves garlic (finely chopped)
6 asparagus stalks (cut on the bias into 1/2" pieces)
15-20 grape tomatoes (halved)
1 red pepper (halved, seeded, and cut into thin slices)
1 green pepper (halved, seeded, and cut into thin slices)
3 tbsp. oyster sauce
2 tbsp. sake
1/4 cup chicken stock
2 tbsp. warm water
1 tbsp. corn starch
2 tbsp. canola oil

in a large frying pan heat the canola oil on medium high heat. when the oil is hot add in the onion and garlic, and cook for 2 mins. add in the sliced chicken breast and fry for about 4 mins. until chicken is no longer pink. then add in the broccolini, cabbage, asparagus, red and green peppers. cook for about 4 mins. add in the sake, chicken stock, and oyster sauce. cover and cook until the veggies are cooked (about 6-7 mins.)

while the veggies are cooking, in a small bowl add in the warm water and corn starch, and mix together. pour the corn starch mixture over the veggies and chicken. add in the grape tomatoes, and cook for another 2 mins.

serve hot over rice.

enjoy :)

justin

kickin potato salad

3 pounds red creamer potatoes
1 cup light mayonnaise
2 tbsp. dijon mustard
2 tbsp. fresh lime juice
2 tbsp. red pepper powder (course)
2 tsp. sherry vinegar
2 tsp. whole grain mustard
3 scallions (chopped)
1 large tomato (seeded and chopped)
2 stalks celery (chopped)
1 jalapeno (finely diced)
1 medium red onion (halved and finely sliced)
4 cloves garlic (finely chopped)
1/3 cup fresh cilantro (chopped)
kosher salt
fresh cracked black pepper

add the potatoes to a large pot and cover by 1-inch with cold water. add 1 tablespoon of kosher salt and bring to a boil over high heat. cook until fork tender, 12 to 15 minutes and drain well. let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl.

stir together the remaining ingredients in a medium bowl. pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. season again with salt and pepper, to taste, before serving. garnish with cilantro.

enjoy :)

justin

Monday, August 23, 2010

fresh sweet corn chowder

2 large russet potatoes (cut into 1/2" cubes
i medium onion (chopped
2 1/2 cups fish broth (can use vegetable broth)
2 pinches of salt
1 pinch of pepper
1 1/2 tsp. old bay seasoning
4-5 fresh ears of corn
1 cup skim milk
fresh bacon bits (optional)

in a large pot bring salted water to a boil, and boil corn for 10 mins. strain and cut corn off of the cob then set aside.

in a medium sauce pan add in the potatoes, onion, broth, salt, pepper, and old bay. bring to a boil then reduce heat and simmer for 15-20 mins. until the potatoes are tender. remove from heat and add in 2/3's of the corn off of the cob. transfer 3 cups of the mixture to a blender and blend for about 30 seconds or until everything becomes smooth. return the mixture back into the sauce pan and mix everything together. add in the remaining corn and milk. sprinkle with fresh bacon bits, and serve hot.

enjoy :)

justin

spinach topped with black sesame paste

1 pound bunch of spinach
sesame sauce (recipe below)

sesame sauce:

2 tbsp. black sesame seeds
1 tbsp. sugar
1 1/2 tbsp. soy sauce
1 tbsp. mirin
2 tsp. fish broth (can use vegetable broth)

add in all the ingredients into a food processor and pulse until everything is well mixed, and a paste starts to develop. about 4-5 mins.

in a large pot bring salted water to a boil. add in spinach and blanch for about 1 min. directly transfer to an ice bath the shock the spinach. drain all of the water off of the spinach and group together by the stems. cut spinach into 1 1/2" pieces the group together. arrange the spinach onto a plate, and spread the sesame sauce on top of the spinach, and sprinkle with toasted sesame seeds.

enjoy :)

justin

Sunday, August 22, 2010

ponzu marinated pan seared duck breast

1 boneless duck breast
1 tsp. extra virgin olive oil
kosher salt
fresh cracked black pepper
2 scallions
ponzu sauce (recipe below)

ponzu sauce:

1/2 cup citrus juice (lemon or lime)
1/2 cup soy sauce
2 2/3 tbsp. sake
1 piece kombu (1 1/2" square)
2 tbsp. bonito flakes

mix all ingredients together and refrigerate for 3 days.

preheat over to 400 degrees. score the skin side of the duck breast on the bias about 1/2" away from each score. rub entire breast with salt and pepper. in a medium size pan heat the oil on medium high heat. add in the breast skin side down and sear for about 5-6 mins. or until the skin side is crispy. flip the breast over and transfer the pan to the oven and roast the duck for 5 mins. while the duck is still hot remove the duck from the pan into a shallow bowl and marinate in the ponzu sauce for 3 hours.

cut the breast on the bias against the grain. plate, pour ponzu sauce over the duck, and garnish with scallions.

enjoy :)

justin

Thursday, August 19, 2010

soy sauce pickled daikon

1 medium size daikon
4" konbu square (cut into 1/2" pieces)
1/3 cup soy sauce
2 tbsp. mirin

peel the daikon and cut in half lengthwise. score on the bias 1/3rd the way down the daikon about 1/8" apart. place the daikon into a plastic bag, and pour in the konbu, soy sauce, and mirin. let stand for about 1 hour. chill, cut into 1/2" slices and serve.

enjoy :)

justin

Wednesday, August 18, 2010

kimchi style pickled cucumbers

6 kirby cucumbers or mini seedless cucumbers
9 cups water
1 cup kosher salt
1 cup cider vinegar
2 fuji apples (core removed and cut into 1" size pieces)
kimchi sauce (see below)

kimchi sauce:

1/4 cup white rice vinegar
1/4 cup dashi broth (see below)
3 tbsp. hot korean chili paste (gochujang)
2 tbsp. course korean chili powder
1 tbsp. sweet japanese chili paste
1 1/2 tbsp. fuji apple (grated)
1 tbsp. garlic (grated)
2/3 tbsp. ginger (grated)
1 tsp. fish sauce

dashi broth for kimchi:

8 cups water
2 pieces of dashi konbu (about 5"x5")
1 1/2 cup bonito flakes (packed)
1/2 cup plus 1 tbsp. soy sauce
1/3 cup mirin
2 tbsp. sugar

cook time: 1 hour 30 mins.

place the 8 cups of water and the konbu pieces in large pan. bring to a boil then lower heat to low, cover and low simmer for 30 mins. remove the konbu pieces and add in 1 cup of the bonito flakes. cover and low simmer for another 30 mins. strain the broth into a bowl, and add liquid back to the pan. add the remaining bonito flakes to the broth and low simmer for another 30 mins. strain again, and pour broth back into the pan. add in the soy sauce, mirin, and sugar and mix together. cool and place in the refrigerator.

broth will last 3-4 days chilled in the refrigerator or pour into ice cube trays and freeze for later use.
makes about 8 cups of dashi broth.

mix all of the ingredients together for kimchi sauce.

kimchi style pickled cucumbers:

in a large pot add in the water, salt, vinegar, and apples. bring the pot to a boil and boil for 40 mins. remove the apples from the brine, and add in the pickles letting the sit in the brine until it has cooled. turn the cucumbers every now and then. after the brine has cooled. add the cucumbers into a mason jar, and pour the brine over covering to the top. close the jar and let sit on the counter for 24 hours.

strain the brine off of the cucumbers. cut into 1/4" slices and mix with the kimchi sauce. chill and serve cold with toasted sesame seeds.

enjoy :)

justin

Tuesday, August 17, 2010

hot duck broth soba

2 cups spinach
1 duck breast
4 1/2 cups soba broth (see below)
1 pound soba noodles
1 scallion (cut on the bias)

soba broth:

8 cups water
2 pieces of dashi konbu (about 5"x5")
1 1/2 cup bonito flakes (packed)
1/2 cup plus 1 tbsp. soy sauce
1/3 cup mirin
2 tbsp. sugar

cook time: 1 hour 30 mins.

place the 8 cups of water and the konbu pieces in large pan. bring to a boil then lower heat to low, cover and low simmer for 30 mins. remove the konbu pieces and add in 1 cup of the bonito flakes. cover and low simmer for another 30 mins. strain the broth into a bowl, and add liquid back to the pan. add the remaining bonito flakes to the broth and low simmer for another 30 mins. strain again, and pour broth back into the pan. add in the soy sauce, mirin, and sugar and mix together. cool and place in the refrigerator.

broth will last 3-4 days chilled in the refrigerator, or you can freeze in ice trays and save for later.
makes about 8 cups of soba sauce.

soba:

prepare a large ice bath and a large pot of salted boiling water. bring to a boil and add in the spinach. cook for 20 seconds, and add in the ice bath to shock the spinach. drain well. using a 12" by 12" piece of plastic wrap lay the spinach across to form a 1" row about 1/2" from the bottom. roll the plastic wrap around the spinach and drain in a sink. cut into 4 equal pieces.

trim the excess fat off of the duck and cut the breast on the bias against the grain into 1/4" pieces. pour 1/2 cup of soba broth into a saute pan and bring to a boil. add in the sliced duck breast and cook for about 10-15 seconds on each side. remove the duck, and add in the remaining soba broth and simmer.

bring a large pot of water to a boil, and add in the soba noodles. cook for 4 mins. then drain. unwrap the spinach from the plastic wrap.

serve in a bowl with soba noodles, duck breast, spinach, soba broth, and scallion.

serves 4

enjoy :)

justin

asian style pickled cucumbers

6 kirby cucumbers or mini seedless cucumbers
1 1/2 tbsp. salt
2 cups water
3 scallions
1 dried chili (halved and seeded)
2 tbsp. sesame oil
3 tbsp. sake
2 tbsp. sugar
4 tbsp. cider vinegar
3 tbsp. soy sauce

cut the cucumbers into 2" pieces. score on the bias 2/3's the way down every 1/8". mix the salt into the 2 cups of water and soak the cucumbers for 1 hour. drain the salt water, and set cucumbers aside. cut the scallions on the bias, and mix in with the chili and sesame oil. in a small pan add in the sake, sugar, and 4tbsp. of water and bring to a boil. remove from heat and add in vinegar and soy sauce. mix together with the sesame oil mixture, and pour over the cucumbers. chill and serve.

enjoy :)

justin

Thursday, August 12, 2010

pressed pesto sandwich

1 loaf soft italian bread
4 slices tomato
4 slices fresh mozzarella
3 pieces prosciutto
2 tbsp. fresh pesto (recipe below)

cut the loaf in half and add 1 tbsp. of fresh pesto to each sides of the bread. stack in your tomatoes, mozzarella, and prosciutto. heat a medium size frying pan on medium low. add the sandwich to the pan and place a cast iron skillet on top of the sandwich and cook for about 5 mins. on each side until the bread begins to get crunchy. cut in half and serve.

enjoy :)

justin

Wednesday, August 11, 2010

simple pesto

2 cups fresh basil leaves
1/2 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts (toasted)
3 garlic gloves (minced)
kosher salt
freshly cracked black pepper

in a small pan toast the pine nut on medium heat for about 5-10 mins. or until they start to change color. mix in the basil and toasted pine nuts into a food processor and pulse a few times. gradually add in the olive oil pulsing in between. add in the garlic and parmesan cheese, salt and pepper to taste and blend until everything is mixed.

enjoy :)

justin

Tuesday, August 10, 2010

maryland style clam chowder

4 pounds clams
1 cup clam juice
2 cups skim milk
4 medium potatoes (peeled and chopped)
1 cup chopped celery
1/3 cup grated parmesan cheese
1 medium onion (peeled and chopped)
1/4 cup butter
1/3 cup all-purpose flower
1 tbsp. old bay seasoning
1 1/2 tsp. kosher salt
1/2 tsp. fresh cracked black pepper
crumbled bacon
chives

cook clams in a large pot over medium high heat until they start to open. set aside and save the clam juice. place the potatoes, onion, and celery into a food processor, and pulse for about 10 seconds until the veggies are course chopped. pour the vegetables into saucepan and simmer covered until tender.

place the clam juice, butter, flour, parmesan cheese, old bay, milk, salt and pepper into a blender. blend for about 5 mins. until the mixture is thickened. add in the cooked vegetables and clams, and top with crumbled bacon and chives. serve hot.

serves 4

enjoy :)

justin

Saturday, August 7, 2010

garden spinach and feta quiche

1 pie crust
4 eggs
1 1/4 cup milk
1 pound frozen spinach (thawed and drained)
1 cup asparagus cut into 1-2" pieces
3/4 cup corn
4 pieces of bacon (crumbled into bits)
1/2 cup shredded mozzarella
1/2 cup feta cheese
fresh dill

pre heat an oven to 350 degrees.

place pie crust in a 9" pie pan. sprinkle 1/4 cup of the shredded mozzarella on the bottom. then add the spinach, corn, asparagus, and top with bacon, the feta, and the rest of the mozzarella cheese. in a large bowl mix together the eggs and milk, and pour over top of the veggies. place into the oven and bake for 60 mins.

let set for 5 mins. and cut into slices and serve with a little bit of sprinkled dill over.

serves 6

enjoy. :)

justin

german chocolate cake with chocolate ganache and coconut rum whipped cheam

coconut frosting:

2 cups whole milk
1 3/4 cups unsweetened coconut milk
1 cup goat's milk
3/4 cup plus 1 tablespoon pure cane sugar
1/4 cup water
1/2 vanilla bean, split and seeds scraped
2 tablespoons light corn syrup
2 tablespoons very cold unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 teaspoons coconut rum, optional
1 1/4 cups toasted, coarsely chopped pecans
1 1/4 cups sweetened coconut

ganache:

8 ounces heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup

chocolate cake:

2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
12 tablespoons unsalted butter, at room temperature, plus more for pans
1 cup plus 2 tablespoons good quality Dutch process cocoa powder
1 1/2 cups light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups strongly brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
coconut frosting (recipe above)
ganache (recipe above)

coconut rum whipped cream:

1 1/2 cups cold heavy cream
1/4 cup coconut milk
2 tablespoons confectioners' sugar or granulated sugar
1 teaspoon coconut rum
1/2 teaspoon pure vanilla extract
1/2 cup lightly toasted sweetened coconut

for the coconut frosting:

bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. keep warm while you prepare the caramel.

combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.

once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and rum and whisk until combined. transfer the sauce to a medium bowl and stir in the pecans and coconut. let the frosting cool to room temperature, stirring occasionally before frosting the cake.

for the ganache:

bring the cream to a simmer in a small saucepan over low heat. put the chocolate into a medium bowl, add the hot cream and the corn syrup and let sit for 30 seconds. gently whisk until smooth. let sit at room temperature for 10 minutes before pouring over the cake.

for the chocolate cake:

preheat the oven to 325 degrees F. butter 2 (9-inch) cake pans and line the bottoms with parchment paper.

whisk together the flour, baking powder, baking soda and salt in a large bowl.

melt the 12 tablespoons of butter in a medium saucepan over medium heat. whisk in the cocoa powder and cook for 1 minute. remove from the heat, add the sugars and whisk until the sugar is dissolved. add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. slowly add the buttermilk mixture into the flour mixture until combined.

divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. let cool in the pans on a baking rack for 20 minutes. then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.

for the coconut rum whipped cream:

combine the heavy cream, coconut milk, sugar, rum and vanilla in a stand mixer and mix until soft peaks form. slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.

enjoy :)

justin

avocado stuffed with jumbo lump crab

1 pound jumbo lump crab meat
4-5 tbsp. freshly squeezed lime juice
2 tsp. lime zest
1/2 cup chopped cilantro
1 jalapeno with the seeds removed (finely chopped)
4 large hass avocados (halved)
salt and pepper to taste

pick through the meat to remove all remaining shell, being careful not to shred it too finely. gently toss the crab with the lime juice, zest, cilantro and jalapeno, and season with salt and pepper. if you have time, refrigerate for 1 hour, stirring occasionally.
cut the avocados in half lengthwise and remove the pit. Fill the center with the crab salad and serve garnished with more cilantro.

serves 8

enjoy :)

justin

Sunday, August 1, 2010

breakfast pizza

8 eggs
1/4 cup whole milk
1/2 white onion (finely diced)
6 asparagus (cut on the bias into 2" pieces)
3 pieces of bacon (cut in to small pieces)
3/4 cup shredded sharp cheddar cheese
1 tomato on the vine (chopped)
1 tsp. chives (finely chopped)
1 tbsp. extra virgin olive oil
salt and pepper to taste

in a large size non stick frying pan heat the oil on medium high heat. pour all of the eggs into a large bowl with the milk and beat. when the oil is heated pour in the egg mixture, and add in the onion, asparagus, bacon, cheese and cook until the bottom is golden brown and the egg is solid. remove from the pan and plate. sprinkle with salt and pepper, and top with tomatoes and chopped chives.

serves 4

enjoy :)

justin

ogo's potato cookies

4 golden potatoes
chinese five spice
old bay seasoning
kosher salt
freshly cracked black pepper
extra virgin olive oil
2 tsp. chives (finely chopped)

peal the potatoes and cut into 1/2" thick slices. place in a medium size pot with enough water to cover and bring to a boil and cook for 6 mins. drain the potatoes. sprinkle both sides of the potatoes with salt, pepper, old bay, and chinese five spice and set aside.

heat the olive oil in a medium size non stick frying pan on medium high heat. when the oil is hot add in the potato medallions and pan fry both sides until golden brown. about 4-5 mins. on each side. garnish with finely chopped chives and serve.

serves 4

enjoy :)

justin

linguine pasta with crab meat and asiago cheese

1 pound linguine pasta
1 pound crab meat
3 tbsp. unsalted butter
1 cup white wine
2 cups white seedless grapes (cut in half)
2 cups asiago cheese (grated)
1 tbsp. parsley (finely chopped)
1 tsp. fresh dill (finely chopped)
salt and pepper to taste
extra virgin olive oil

bring a large pot of water to a boil, and add in 2 tbsp. of olive oil and 2 tbsp. of salt. add in the pasta to the boiling water and cook for 10 mins.

in a large frying pan add in 1 tbsp. of extra virgin olive oil and butter under medium high heat. add in the crab meat and wine, and bring to a boil. add in 1 cup of grated asiago cheese and mix all together. reduce heat and simmer for 5 mins. then add in the halved grapes and cook for another 5 mins. sprinkle a pinch of salt and pepper. add in the dill and mix all together.

drain the pasta and add in to the crab meat asiago sauce and mix all together. plate the pasta and garnish with parsley and more grated asiago cheese.

serves 4

enjoy :)

justin

Saturday, July 31, 2010

hummus sum

2 15-oz. cans of garbanzo beans, one drained, one with liquid
1/4 cup toasted white sesame seeds
1 tbsp. extra virgin olive oil
2 tbsp. freshly squeezed lemon juice
1 garlic clove
1 tsp. ground cumin
salt and pepper to taste
1/4 tsp. cayenne pepper

put all ingredients into a food processor and blend until everything is pureed. about 1-2 mins. serve in a bowl with pita chips or pita bread.

enjoy :)

justin

Thursday, July 29, 2010

tobanjan pork with mixed vegetables

2 tsp. tobanjan (spicy soybean paste)
5 tsp. oyster sauce
3 tbsp. sesame oil
1 tbsp. canola oil
1/3 cup water
1 tsp. corn starch
2 garlic cloves (chopped)
2 pork cutlets 1/2" thick
12 asparagus
12 cherry tomatoes (cut in half)
1 bunch broccolini

in a small bowl mix the tobanjan and oyster sauce together to create a 7 tsp. tobanjan oyster paste. in another bowl mix together the sesame oil with the canola oil. and set both aside. mix together the water and cornstarch and set aside.

cut the pork cutlets on the bias against the grain into 1/4" slices, and flip on the side and cut in half to create 1/4" by 1/4" long pieces of pork, and seat aside. cut the asparagus on the diagonal creating about 3" pieces, and set aside. cut the broccolini into 3" pieces including the stalk, and set aside.

in a large non stick frying pan add in 2 tbsp. of the sesame canola oil mixture on medium high heat. add in the cut pork pieces, and add 4 tbsp. of the tobanjan oyster paste to the pork. pan fry for 5 mins. and set aside on a plate. add in the cut tomatoes to the pan and cook for 4 mins. and set aside with the pork. in the same pan add in the remaining oil mixture. when the pan is hot add in the garlic, and cook for 3 mins. add the asparagus and broccolini into the pan and cook for 5-7 mins. add the remaining tobanjan oyster paste and cook for 1 min. then add in the pork and tomatoes. stir all together for 2 mins. and add in the water cornstarch mixture, and stir for another 2 mins. until thick. serve over rice.

serves 4

enjoy :)

justin

Tuesday, July 27, 2010

cornmeal crusted pan fried flounder

wild flounder fillets cut into 4 oz. portions
1/2 cup cornmeal
3 tbsp. flour
1/4 tsp. kosher salt
1 tbsp. parmesan cheese (grated)
a pinch of cayenne pepper
1 tsp. old bay seasoning
1/2 tsp. garlic powder
1/2 cup milk
1/4 cup canola oil
lemon slices

mix all the dry ingredients together on a plate and set aside. pour the milk into another bowl and set aside. wash the flounder under cold water, and pat dry with a paper towel. dip the fish in the milk, and then into the cornmeal mixture to cover.

in a medium size non stick pan heat the oil on medium high heat. place the cornmeal covered flounder in the hot oil and fry for about 3 mins. on each side. after the fish is fried place on a paper towel and remove excess oil, and plate along side with a slice of lemon.

enjoy :)

justin

spinach artichoke dip

10 oz. package frozen spinach (thawed)
1 cup frozen artichoke (thawed)
1/2 cup light mayonnaise
1/2 cup light sour cream
1/4 cup parmesan cheese (grated)
1 lemon slice peeled and seeded
1/4 tsp. kosher salt
1/4 tsp. red chili flakes
1/8 tsp. fresh cracked black pepper
1 garlic clove chopped
1/2 cup shredded mozzarella cheese

pre heat oven to 350 degrees.

in a food processor add in the spinach, mayonnaise, sour cream, parmesan cheese, lemon, salt, pepper, chili flakes, and garlic. blend until everything is mixed together, but not pureed, about 10-15 seconds. then add in the artichoke and blend for another 5-10 seconds. pour the mix into an oven safe dish, and top with shredded mozzarella cheese. place uncovered in the oven for 30 mins. serve hot.

enjoy :)

justin