Monday, June 21, 2010

heirloom cherry tomato salad

2 pints heirloom cherry tomatoes
2 tbsp. red onion (finely chopped)
2 tbsp. sherry vinegar
2 tbsp. extra virgin olive oil
1 tbsp. fresh chopped mint
1 tsp. whole grain dijon mustard
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

rinse tomatoes in cold water, and slice in half. in a separate bowl add in the sherry vinegar, olive oil, whole grain dijon mustard, salt, and pepper. wisk together to create your dressing. add the tomatoes, red onion, and mint into a medium bowl. drizzly the dressing over. toss, and place in the refrigerator for up to 4 hours, and serve cold.

enjoy. :)


watermelon ginger mint breeze

ginger mint infused simple syrup:

1 cup sugar
1 cup water
8 stems of mint
1 piece ginger about the size of your thumb (course chop)

in a medium size sauce pan add in the sugar, water, mint, and ginger. bring to a low boil and remove from heat. remove the mint and ginger and set aside.

4 cups watermelon rough chopped
1 cup hothouse cucumber chopped
1 1/2 tbsp. ginger mint simple syrup
2-3 oz. vodka
lime zest
1 tsp. fresh squeezed lime juice

add watermelon and cucumber into a blender and blend. in a glass add ice, vodka, about 3 tbsp. watermelon cucumber blend (to taste), simple syrup, lime juice, and stir. zest a bit of lime over the top, and add in a sprig of mint.

enjoy :)


parmesan and panko breaded wild gray sole

1) 4-6 oz. wild gray sole filet (per person)
3 tbsp. flour
3 tbsp. grated parmesan
3 tbsp. panko bread crumbs
2 cloves garlic (diced)
10 springs of thyme (finely chopped)
canola oil
kosher salt
freshly ground black pepper
fleur de sel

rinse the gray sole filet under cold water and dry off with paper towel. sprinkle with salt and pepper. on a separate plate mix the flour, parmesan, panko, garlic, and thyme. cover both sides heavily with the dry mix, patting it into the fish. heat a bit of canola oil in a medium non stick frying pan over medium high heat. when oil is heated, add in the fish, and cook for about 2-3 mins. on each side.

set onto a place. sprinkle a little parmesan, a few thyme sprigs, and fleur de sel, and serve with a slice of lemon.

enjoy :)


Friday, June 18, 2010

saffron paella with clams, chicken, green beens, and chorizo

chicken brine:

1 lemon, halved
6 bay leaves
1 handful of flat leaf parsley
10 sprigs of thyme
1 tbsp. honey
6 cloves garlic, smashed
1 tsp. pepper corns
1/4 cup kosher salt
8 cups of water.

combine all ingredients is a medium pot, cover an bring to a boil. boil for about 1 min. and remove from heat. let cool, and place in the refrigerator for up to 3 days.

saffron rice:

1 1/2 cup of chicken stock
1 cup of rice
1/2 tsp. saffron threads

add the chicken stock to a medium size pan and add the saffron. bring to a slight boil, and add in the rice. turn the heat to low, and cook for about 15 mins.


3-4 chicken drumsticks
chicken brine
kosher salt
fresh ground black pepper
canola oil
saffron rice
1/2 cup chicken stock
1 lb. clams
2 chorizo sausages, cut into 1/4 inch slices
1/2 cup haricot verts, blanched
1/4 cup sake
flat leaf parsley
fleur de sel

place your chicken in the brine, and into the refrigerator for about 10 hours. remove from the brine and run under cold water to rince, and pat dry with a paper towel. cover all sides with salt and pepper.

preheat oven to 400 degrees.

in a large non stick frying pan heat the canola oil on medium high heat. when the oil is hot add in the chicken drumsticks, and cook for about 9 mins. on both sides.

place the saffron rice in a cast iron skillet, tuck the drumsticks into the rice, and add half of the green beens around the skillet. pour about 1/4 cup of chicken stock over the rice, chicken, and green beens and place into the oven.

in the same non stick pan cook the chorizo for about 4-5 mins. each side. remove from pan and set aside, and slice into 1/4 inch slices. in the same pan add about 1/4 cup of chicken stock, and the sake on medium high heat. add in your clams (they should be rinsed several time in cold water, and submerged in cold water for about 30 mins.) and bring to a boil and cover. you will know when the clams are cook when they start to open naturally, about 5-6 mins.

remove the cast iron skillet from the oven, and arrange the chorizo, clams, and rest of the green beens in the skillet, and place back into the oven for another 10 mins. remove from the oven. sprinkle with fleur de sel, and serve.

serves about 2-3

enjoy :)


seven point cold soba

soba sauce:

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.
makes about 8 cups of soba sauce.


3/4 to 1 cup soba suace
soba noodles
bonito flakes
pickled garlic
shredded seaweed
1 quail egg
slice of cucumber

prep time: 10 mins.
cook time: 5-6 mins.

in a medium sauce pan bring 4-5 cups of water to a boil. add the soba noodles to the boiling water, and boil for about 5-6 mins. strain in the sink and run cold water over the cooked soba to chill it. place soba in a bowl, and pour the chilled soba sauce over the soba. add the scallion, natto, bonito flakes, pickled garlic, and seaweed around the soba. place a slice of cucumber in the middle, and the quail egg on top.

serves 1

enjoy :)


Thursday, June 17, 2010

simple pan seared soft shell crab

1-2 soft shell crabs (per person) cleaned
kosher salt
freshly ground black pepper
celery seed
canola oil

prep time: 20 mins.
cook time: 4-6 mins.

season both sides of the soft shell crab with salt, pepper, paprika, and celery seed. let the crab sit for about 20 mins. in a medium size non stick pan heat up your oil on medium high heat until it's hot and shimmering. place the soft shell crabs shell side down and cook for 2-3 mins. flip the crab and cook for another 2-3 mins.

serve and enjoy. :)


easy breezy corn salad

4 ears of corn
1/3 cup sugar
1/4 medium red onion (thinly sliced)
1 juice of a lime
1 cup cherry tomatoes (about 25) cut in half
1-1/2 japaleno diced
3 tbsp. extra virgin olive oil
2 tbsp. sherry vinegar
2 tbsp. unsalted butter (melted)
4 tsp. grated parmesan
1 1/2 tsp. paprika
1 tsp. celery seed
1 tsp. dry basil
kosher salt
freshly ground black pepper

prep time: 10 mins.
cook time: 10 mins.

bring a large pot of water to a boil, and add the sugar to the water and a pinch of salt. shuck your corn, and place in boiling water and cook for 10 mins. remove corn from the boiling water and place in a strainer, and immediately brush the melted butter onto the corn. after covering all the corn with butter, cut the corn off of the husk and set aside in a large bowl.

after the corn has cooled a little, about 30 mins. add in the remaining ingredients and mix together. salt and pepper to taste.

serves 4-6

enjoy :)


Tuesday, June 15, 2010

chicken tonkatsu

1 medium boneless skinless chicken breast (per person)... (can also do with pork cutlet)
1 egg
1 tbsp. milk
panko bread crumbs
sliced cabbage
kosher salt
freshly ground pepper
canola oil (for deep frying)

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.

for the chicken:
prep time: 5 mins.
cook time: 8-10 mins.

start on the chicken. wash under cold water and pat dry with a paper towel. season each side with salt and pepper. set up your breading station with flour on a plate, beaten egg with milk in a pan or flat bowl, and panko on a plate. place the chicken breast in the flour and pat excess flour off. dip into the egg wash, and then into the panko.

in a fry pan heat the oil over medium to medium high heat until hot. place the breaded chicken in the hot oil and deep fry for about 4-5 mins. per side or until golden brown. after the chicken has cooked, drain then place on a cutting board and cut into about 1/2 inch pieces. place chicken over a bed of cabbage, and pour your tonkatsu sauce over the chicken and enjoy. you could also sprinkle a little bit of ground sesame over the sauce before serving.

enjoy. :)


bang bang shrimp

1 pound jumbo shrimp... pealed and de-vained (i also tried this with boneless chicken thigh, and came out great).
1/2 cabbage (shredded)
3 scallions(sliced)
canola oil for deep frying

bang bang shrimp sauce:
1/2 cup mayonnaise
6 tsp. sweet thai chili sauce
3 tsp. sriracha hot chili sauce
1 tsp. rice vinegar
1 tsp. sherry vinegar
1 tsp. whole grain dijon mustard

shrimp/chicken thigh marinade:
1 cup milk
1tsp. kosher salt
1 tsp. paprika
1/2 tsp. fresh cracked black pepper
1/2 tsp. cayanne pepper

panko bread crumbs

prep time: 40 mins.
cook time: 5-8 mins.

mix all of the ingredients of the marinade in a medium size bowl. place your shrimp in the marinade and set aside for about 25 mins. mixing around ever so often.

mix all of the ingredients of the bang bang sauce in a medium size bowl, and set aside.

heat the canola oil in a pan over medium high heat for deep frying.

set up your breading station with one plate of cornstarch, and a second plate with panko. after your shrimp have marinated for about 25 mins. place them in the cornstarch. then back into the milk marinade, and then into the panko. i do one at a time and set on a plate until everything is breaded. after everything is breaded place the shrimp into the hot oil and deep fry for about 5-8 mins. or until everything is golden brown. you may need to do these in batches.

when the shrimp are finished frying drain the excess oil, and mix them into the bang bang sauce so that they are all coated evenly. place on a bed of cabbage, and sprinkle with scallions, and serve.

enjoy. :)


scallion potato pancake with japaleno

3 scallions
4 large russet potatoes (shredded)
1/3 cup cornstarch
1 jalapeno
canola oil
kosher salt
freshly ground black pepper

prep time: 40 mins.
cook time: 14-15 mins.

you'll first need to shred the potatoes. you can use a food processor with the coarse shredding blade or you can do by hand with a cheese grater. peel the potatoes and shred them. set up a large bowl of cold water and transfer the shredded potatoes into the water, and let sit for about 30 mins. take them out of the water and dry them in a salad spinner or you can wrap up in paper towels and pat dry. transfer the dry shredded potatoes into a large bowl, and add the cornstarch. mix together evenly.

heat some canola oil in a 10-inch nonstick frying pan over a medium to medium high heat. when the oil becomes hot place one-eighth of the shredded potatoes in the pan, gently spreading into an 8-9 inch circle. do not press down on the potatoes... DO NOT. there will be a mound, but in the end of cooking they will naturally flatten. season with salt, pepper, a pinch of paprika, add a couple sliced scallions (cut on a diagonal), and a few jalapeno slices. carefully spread another one-eighth of the potatoes on top. DO NOT press down. then cook for 7 mins. to brown the bottom. if the pan starts to become dry then just add a bit more oil.

flip the pancake to brown the other side and cook for another 7 mins. and do not move the pancake in the pan. after the second side is brown and crisp transfer to a cutting board and let rest for a couple mins. if you do want to keep them warm while cooking the other 3 pancakes then you can transfer them to the oven on a baking sheet on about 200 degrees.

cut each pancake in half and cover again with salt, pepper, scallions, jalapeno and a sprinkle of paprika.

serves 4 (1 potato per person)

serve on a plate, and enjoy. :)



pan seared salmon steaks

1 6-7 oz. boneless salmon steak (per person)
kosher salt
fresh cracked black pepper
celery seed
extra virgin olive oil

prep time: 25 mins.
cook time: 10-12 mins.

rinse the salmon in cold water and pat dry with a paper towel. place the salmon steaks on a cutting board and season both sides with kosher salt, black pepper, celery seed, and paprika. let them rest in room temperature for 20-25 mins.

heat the olive oil in a medium non-stick frying pan until hot. place the salmon steaks into the pan and cook 5-6 mins. on one side. flip the salmon and cook for another 5-6 mins.

remove from pan. plate and enjoy. :)


quick and easy pickled cucumber

1 hothouse cucumber (english cucumber)
2 tbsp. white wine vinegar
1 tbsp. kosher salt
1/2 tbsp. red chili flakes

prep time: 1 1/2 hour

peal the cucumber with a peeler leaving about 3/8 inch of skin on minus the width of the peeler. cut the cucumber in half length wise, and then into bite size pieces.

combine all ingredients together into a ziplock bag, and place into the fridge for about 1 1/2 hour. then ready to serve.



kara-age (japanese style fried chicken)

2-4 boneless chicken thighs
a piece of ginger about the size of your thumb, grated
3 tbsp. soy sauce
2 tbsp. cooking sake
1 tbsp. sesame oil
1/4 cup potato starch
canola oil for deep frying (you can use other oils, i just prefer canola oil)

prep time: 1 hour
cook time: 5-8 mins.

rinse of the chicken and pat dry with paper towel. cut the chicken thighs into bite size pieces, and set aside in a tupperware container. combine the grated ginger, soy sauce, sake, and sesame oil all together and pour over the chicken the mix together. marinate for about an hour, no longer or the chicken will become too salty.

heat up the oil to begin frying.

put the potato starch in a ziplock bag, and place a few pieces of the marinated chicken in the bag and coat all of the chicken. drop the covered pieces of chicken into the hot oil and fry until golden brown. about 5-8 mins.

drain well, and squeeze lemon over, and enjoy.


dry rub st. louis-style pork ribs

1 1/4 cup light brown sugar (packed)
2 tbsp. kosher salt
2 tsp. smoked paprika
2 tsp cayenne
2 tsp. garlic powder
1 tsp. all spice
1 tsp. red chili flakes

2 slabs st. louis-style pork ribs - about 3lbs. each and cut into 3 bone portions- (you can use regular spareribs or baby back, but i prefer the st. louis-style for this rub)

prep. time: 4-6 hours
cook time: 2 hours 15 mins.

combine all the rub ingredients together in a large bowl. place the cut ribs on a baking sheet and rub the ribs all over with the rub until the rub is gone, and everything is covered. place in a ziplock bag, and put in the refrigerator for 4-6 hours.

preheat your oven to 275 degrees. place the ribs back on the baking sheet and cook for 2 hours. after the 2 hour mark remove the ribs from the oven, and place on a medium high heat grill. grill for about 15 mins. until your grill marks appear. (if you don't have a grill then cook for about 15 mins. longer in the oven.)

cut the ribs into individual ribs, and enjoy. :)

serves 4-6


bloody mary recipe

46 fl. oz. V8
32 fl. oz. clamato
1 cup absolut vodka
1 cup absolut peppar
1 tsp. spicy mustard
1 tsp. whole grain dijon mustard
3/5's of a 6 oz. jar of horseradish
1 tbsp. celery seed
1/2 tbsp. fresh cracked black pepper
2 1/2 tbsp. old bay seasoning
1/2 tbsp. worcestershire sauce
1 tsp. tabasco
1 tsp. hot sauce (your choice)

the recipe makes 2 liters, and 32 fl. oz. with 1 glass left for you to have. :)

i actually keep the empty V8 and clamato bottles and pour the finished bloody mary mix back into them to reuse. they make great containers to keep them in the fridge with.

mix all together and serve in a glass with ice, and lemon. taste before serving as you might need to add more of something for your specific taste.