Salmon Teriyaki Honey

2 Salmon fillets

3 TBSP honey
2 TBSP soy sauce
1 TBSP rice vinegar
1 TBSP grated ginger
1TBSP grated garlic
1 sliced green onion

In a small sauce pan mix the sauce ingredients and bring got a boil. Pour half over the salmon fillets.

Heat oven to 350°. Cook the salmon fillets 12 minutes. Pour the remaining sauce over the fillets and serve.

As of 2/8/20

Shoyu Ramen Soup

The old standard for hungry and broke students is the instant Ramen packs you see at the store for 99¢. Takes all of 10 minutes to make. This version takes a little bit longer, six hours longer.

Shoyu Ramen is made with soy sauce. You can leave out the soy sauce for a Shio Ramen. When using white miso (soy bean) that is a Miso Ramen. This Ramen I’m making will also have a touch of Dashi, which consists is Sweet Aji-Mirin (8% alcohol sake and a little sweeter than sake), and a dash of Kombo (sea kelp). The noodles in Ramen noodle soup don’t have to be like the ones you get with the store packet. They can be Udon (thick noodle) or a non-wavy Lo Mein, which is what I’m using in this dish. I start the broth with chicken wings, onion, peppercorns, a little celery, carrot and green onions. I cook for an hour, strain, return the chicken (discard the rest), return the strained chicken stock and simmer 4 to 6 hours while adding fresh garlic and fresh ginger. Chicken wings makes a “stock”, which is meat and bones. This is a labor intensive dish but worth the effort.

Serves 2:

1 Lb. chicken wings
2 Chicken thighs

Vegies on top:
1 carrot, cut into match sticks
½ green pepper, cut into match sticks
2 baby bok choy,
1 batch of scallions (green onions)
6 dried shitake mushroom, rehydrated
1 hand full of spinach

1 boiled egg
2 cubes of chicken bouillon

Marinade the Chicken Thighs:
2 TBSP. Aji-Mirin
2 TBSP. Soy Sauce
1 Garlic clove chopped

Place the thighs in a plastic bag, add the marinade and let sit for an hour at room temp.

1 inch circle of cooked Lo Mein noodles, boiled ad dente

¼ cup red onions
½ TBSP. peppercorns
1 small celery stalk chopped
1 small carrot skinned and chopped
3 green onions chopped
1 small strip of sea kelp (kombu)
4 TBSP. Aji-Mirin
1 inch ginger
3 cloves garlic
4 cups water

Add water, chicken wings, red onion, peppercorns, a little celery, carrot, 1 clove garlic and green onions. Cook for an hour, strain, return the chicken (discard the rest), return the strained chicken stock and simmer 4 hours adding 2 clove fresh garlic finely chopped and fresh ginger. Remove chicken meat from bones, return the bones and add the kombu and add 4 TBSP. Aji Mirin cook on low 1 hour.

Note: A drain lid pot with spouts works great here.

Strain the stock and return. Remove 1 cup of stock and add to another smaller pot.

Cook Vegies on top:
In the cup of stock cock 1 minute each until al dente
Add and cook the carrots and remove
Add and cook the green pepper and remove
Add and cook the spinach and remove
Add and cook the green onion and remove

Lo Mein Noodles:
Cook the Lo Mein (your noodles) exactly 12 minutes and strain

Glaze for Chicken thighs:
2 tsp. brown sugar
2 TBSP soy sauce

Chicken thighs:
Heat oven to 425. In a pan with parchment add the chicken thigh skin side down and cook 15 minutes. Mix the glaze. Turn the skin side up cook 15 minutes. Remove. Debone the chicken. Return to the pan and add the glaze and cook another 10 minutes, remove and slice the chicken to serving size for chop sticks.

In a serving bowl add the noodles, stock, top with vegies, chicken thighs and egg and serve.

Honey Glazed Garlic/Ginger Asian Pork and Stir Fry Veggies

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.

Cooking Meat:

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.


Stir Fry:
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.

Curry/Garam Masala Coconut Chicken

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
Cilantro, chopped
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.

Korean Beef – Slower Cooker

1½ pound boneless beef chuck roast, cut into 1-inch cubes
½ cup beef broth
¼ cup soy sauce
¼ cup Marsala wine or 1 Tbsp brown sugar
1 Tbsp garlic, grated
1Tbsp ginger, grated
½ onion chopped or ½ cup sliced green onions
½ Tbsp sesame oil
½ Tbsp rice wine vinegar
1 tsp Sriracha or Tabasco
½ tsp white pepper
1 Tbsp cornstarch
2 green onions, thinly sliced
1 Tbsp oil

Pour oil on the bottom of the slow cooker. Add the chopped onions. Add the meat. Mix all else except corn starch in a bowl and stir. Pour in then cooker and cook two hours on high. Reduce the temp to Low. Mix the corn starch in a little cold water, blend and add to the dish and stir. This will thicken it. Cook until the meat is tender (~2 more hours). Serve over rice.