This dish was absolutely perfect.
1 LB pork shoulder
Dash Kosher salt
Dash black pepper
Salt/pepper pork and mix
2 TBSP Veg Oil
2 cloves garlic, run through zester
2 inch knob of fresh ginger, run through a zester
1/3 cup honey
2 TBSP soy sauce
1 TBSP rice vinegar
1 TBSP Hoisin sauce
1 TBSP Teriyaki
1 TBSP Sriracha
¼ red onion (sliced in banjo #2)
½ red green bell pepper (sliced in banjo #2)
2 carrots (cut into match sticks)
3 leaves of Napa cabbage (cut down center and into thin slices)
2 white mushrooms (sliced thin)
4 scallions (green onions, chopped small)
1 cup rice (Precook in rice cooker, ~1/2 hour)
If you like hot add a little Chiu Chow Chili oil on top.
Make the Sauce:
In a 2 cup liquid measuring add all sauce ingredients and mix. Set aside.
Pour the 1 TBSP oil into a heavy-bottomed skillet over medium high heat. Brown the pork in batches and remove. Add garlic and ginger. Stir until fragrant, about 30 seconds. Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. Cover and cook stir fry veggies.
Add 1 TBSP of oil to Wok. Place veggies in and add a little soy sauce. Sauté until tender and ready to serve.
Serve rice, then veggie and then add the pork and serve.
I have this tried-and-true dish I’ve made for a long time.
Sauté veggies, in this case equal sliced red onion, Napa cabbage, radicchio and spinach in olive oil for a couple of minutes, always add dry white wine, capers, shiitake mushrooms and a little chicken broth, use any kind of fish, always sliced lemon and serve over rice or in this case couscous. Steam until the fish is cooked.
It always works. I used Pollock filet here and sprinkled a dash of turmeric on top.
A wonderful dish. This is one of those dishes you have to actually taste. It is all about to taste. Start small and add as you go. It is all about you.
2 chicken thighs, 2 slices cut perpendicular to the bone
2 carrots cut into matchsticks
1 tsp. lime juice, squeezed
½ Red Bell Pepper, cut into match sticks
1 can coconut milk
3 cloves garlic, pressed
½ red onion diced
1 TBSP vegetable oil
2 TBSP Curry Powder
1 tsp. Garam Masala Powder
S&P to taste
1 tsp. Brown Sugar
½ Chicken bouillon cube
Rice, Serve over rice or Thai Noodles
¼ cup chicken broth
In a Dutch Oven brown the chicken in oil. Remove.
Add garlic, carrots, red bell pepper and sauté and remove.
Add 1 can of coconut milk to the pot. Add 2 TBSP curry and 1 tsp. Garam Masala or to taste and whisk. The thing about adding Curry and Garam Masala is it is all about to taste. Add brown sugar and then taste. Then adjust. Add chicken bouillon. Also to taste.
Add chicken and coat with the liquid curry, cook skin side down then half way flip over, bring to a boil and then turn heat to simmer. Simmer 20 minutes with lid on. Add ¼ cup chicken stock.
Return the vegetables and add the lime juice to taste
Serve with cilantro and red onions on top.
Serve over rice or Thai noodles.
Alternatively if you like it hot, drizzle Sriracha on top when serving.
Let pot rest 5 minutes and serve.
This is an average of several recipes. Some recipes call for Crème Fraîche which is 1 cup whipping cream, 2 tablespoons buttermilk, otherwise known as sour cream. You have to whip it and leave it in your frig two days. In this recipe we use whipping cream and sour cream.
1 LB beef chuck roast, sliced into strips
2 TBSP Vegetable oil
Salt and pepper to taste
2 TBSP butter
½ onion, sliced or diced
8 oz. sliced mushrooms
2 cloves garlic
1 ½ TBSP flour
½ cup white wine
1 cups beef broth
¼ cup sour cream
¾ cup whipping cream
1 TBSP fresh sliced chives (I used scallions)
You also might want to consider adding a dash of Worcestershire and Dijon mustard.
Cut meat in small strips
Brown meat in batches in a large Dutch oven with the vegetable oil. Remove.
Add the butter, onions and mushrooms, which will begin to deglaze the pan. Add garlic, then flour, stir a minute. Add wine and begin to stir in a gravy (or roux), add beef broth and then the meat. Stir. Cover. Braise for about an hour on low. This will break down the chuck. Cook until the meat is tender.
Add the whipping cream and stir. Add hot pan sauce to your sour cream and stir. This breaks down the sour cream so it doesn’t curdle and then keep whisking the sauce. Add the chives or scallions. Bring to a simmer. Turn off pan and let rest 5 minutes. Serve over egg noodles.
As of 9/22/19
4 chicken thighs with bone and skin (Cut two equal slices perpendicular to the bone, all the way to the bone) This makes it easier to remove from the bone and also cooks the chicken faster.
3 carrots chopped
3 celery stalks chopped
1 onion chopped
3 scallions chopped
1 garlic clove pressed
12 ultra large pasta shells (or egg noodles or elbow macaroni)
4 TBSP butter
1 TBSP peppercorns wrapped in cheese cloth
3 cups water
1 ½ cups white wine
2 chicken bouillon cubes
½ tsp Tarragon
Sea Salt to taste
Sauté carrots, onions and celery in 2 TBSP of butter. Add the 1 cup wine, 1 garlic clove, peppercorns, chicken and 3 cups of water. Bring to a boil and cook 30 minutes on medium heat.
Remove the chicken and strain the soup liquid to remove the chicken fat.
Remove the sack of peppercorns.
Rinse the vegetables in hot water to remove the fat.
Return the liquid and the vegetables to the pot. Cool the chicken in cold water, remove the skin and debone the meat. Return the chicken to the broth.
Add the scallions
Add the chicken bouillon
Add salt to taste
Add the remaining 2 TBSP of butter
Add ½ cup wine
Bring to boil and then reduce to low and cook 30 minutes.
Bring water for the pasta to boil. Cook the pasta 10 minutes. (Usually cook all pasta 12 minutes but 10 minutes so it will finish cooking in the chicken broth. Add the pasta to the chicken and the Tarragon, cover and let rest.