- 1 chicken, butterflied
- 3 tbsp fresh rosemary
- the juice and husks of 1 lemon
- 1 onion, cut in wedges
- 1/4 cup olive oil
- 2 tbsp sirracha
- kosher salt
- Combine the rosemary, lemon, onion, and olive oil. Rub into the chicken and chill overnight.
- Heat the grill and remove the chicken from the fridge to come to room temperature.
- Slather with sirracha and season generously with the salt.
- Place on the grill, cut side down, and cook over indirect heat for about an hour and a half.
- Let rest 10 minutes.
- Serve.
- the juice of 2 limes
- 1/4 cup peanut oil
- 6 garlic cloves, minced
- 1 serrano pepper, minced
- 2 scallions, minced
- 2 tbsp fish sauce
- 2 tsp sugar
- 1 tsp salt
- cracked pepper
- 1 lb boneless pork, cut in 1" cubes
- cherry tomatoes
- mushrooms
- sliced onions
- Combine the lime juice, oil, garlic, pepper, scallions, fish sauce, and sugar.
- Stir in the salt and pepper and then add the pork. Mix well. Chill overnight.
- Add the tomatoes, onions, and mushrooms and let stand outside the fridge for 20 minutes.
- Skewer alternating.
- Grill until cooked, about 10 to 12 minutes, turning once.
- 1/4 cup peanut butter
- soy sauce
- sambal oelek
- 1/4 cup mayonnaise
- water
- 6 small dried chilis, stemmed, minced
- 3 tbsp peanut oil
- 1/4 cup chili paste
- 1 1/2 tbsp black bean garlic paste
- 2" ginger, peeled, minced
- 1 quart chicken stock
- 1/3 cup dry sherry
- 1/2 lb thinly sliced good quality beef (you can marinate the night before in soy sauce, sesame oil, garlic, and scallions)
- 1/4 lb mushrooms, stems trimmed
- 2 cups green cabbage, sliced
- 1/4 lb tofu, cubed
- steamed white rice
- Combine the peanut butter, with 1/2 tbsp soy sauce, 2 tbsp water, and 1 tsp sambal oelek. Set the sauce aside.
- Combine the mayo and 1 tsp sambal oelek. Stir well. Set aside.
- Heat the peanut oil in a large stock pot (or preferably a pot designed for hot pots that can work with an electric element). Saute the dried chilis until fragrant.
- Add the ginger and stir 20 seconds.
- Stir in the chili paste for 30 seconds.
- Add the black bean paste and stir well.
- Pour in the chicken stock and bring to a boil.
- Add the dry sherry.
- Have the remaining ingredients pre-sliced and on the table.
- Transfer the pot to an electric element on the table. Cook the food by dipping in the pot. Serve with the sauces.
- 1 lb ground turkey
- 1/2 cup panko
- 1 scallion, minced
- 2 tsp worcestershire sauce
- 1 egg
- the juice of half a lemon
- 1 tsp kosher salt
- cracked pepper
- 1/2 tsp cayenne
- ciabatta, toasted
- lettuce
- sliced pickles
- mayonnaise
- mustard
- blue cheese, crumbled
- Heat the grill.
- Combine the turkey with the panko, scallion, worcesterwhire, egg, lemon juice, salt, pepper, and cayenne.
- Mix well and form into 4 patties.
- Grill until cooked.
- Meanwhile take the toasted bread, and spread with mayo and mustard. Add the remaining ingredients. Lay the patties on top.
- Serve.
- 1/2 lb ground turkey
- sea salt and cracked pepper
- 1 tbsp peanut oil
- 1/4 lb rice noodles
- 3 cups chopped green cabbage
- 1 cup arugula
- the juice of 2 limes
- 2 tbsp fish sauce
- 2 tbsp thai basil, roughly chopped
- 1 jalapeno, minced
- 1/2 tomato, diced
- 1/2 carrot, peeled, cut in matchsticks
- 1/2 cup roasted peanuts
- Cook the rice noodles in hot water. Drain. Set aside.
- Combine the cabbage, arugula, jalapeno, tomato, carrot, and basil.
- Add the noodles.
- Heat a skillet with the peanut oil. Saute the turkey until cooked. Season with salt and pepper.
- Add the lime juice, fish sauce, and peanuts to the cabbage.
- Add the turkey and toss well.
- Serve.
- 1/2 lb shrimp, shelled, deveined, butterflied
- 1/2 cake soft tofu, cut in small cubes
- 2 thai chilis, seeded, minced
- 2 tbsp fish sauce
- sea salt and cracked pepper
- 5 cups chicken stock
- the zest and juice of 1 lime
- 1 tbsp sambal oelek
- 2 tbsp cilantro, minced
- Bring the chicken stock to a simmer and then add the chilies, fish sauce, lime zest, lime juice and sambal oelek. Season with salt and pepper.
- Add the tofu and simmer 3 minutes. Add the shrimp, cover, and remove from the heat. Let stand for 10 minutes. Add the cilantro and check the seasoning.Serve.
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/2 tsp cornstarch
- 1 lb ground turkey
- 8 whole, carefully washed green cabbage leaves, separated
- 1 shallot, minced
- 1 tbsp peanut oil
- 1 scallion, minced
- 4 garlic cloves, minced
- 1 serrano chili, minced
- 3/4 cup diced water chesnuts
- 1 tbsp hoisin sauce
- 2 tbsp oyster sauce
- Combine the salt, sugar, and cornstarch with the turkey and mix well. Let stand 10 minutes.
- Heat a large skillet and add the peanut oil.
- When the oil is hot add the shallot, garlic, scallion, and chili and saute until fragrant.
- Add the turkey and the water chesnuts and saute until coloured.
- Add the sauces and mix well and continue to saute until fully cooked.
- Serve the mixture hot, with the whole cabbage leaves. Place a generous spoonful on a leaf and roll up. Munch away.
- 1/2 onion, roughly chopped
- 4 garlic cloves, minced
- 2 limes
- 1/2 tsp dry cumin
- 1/2 tsp salt
- 3/4 lb skirt steak
- 2 poblanos
- pepper jack
- soft flour tortillas (home made if possible)
- Combine the onion, garlic, the juice of 1 lime, cumin, and salt.
- Rub into the steak and chill overnight.
- Heat the grill. Remove steak from the fridge to rest at room temperature for 30 minutes.
- Grill the whole poblanos until blistered. Peel, seed, dice.
- Shred the pepper jack.
- Grill the onions and the steak until cooked to your liking. Let rest 5 minutes. Thinly Slice. Squeeze with lime juice.
- Serve the steak, onions, poblanos, and mozzarellas with warmed tortillas and assemble at the table.
- 1 cup short grain Japanese rice, well rinsed
- 4" square of nori, julienned
- sea salt
- sugar
- 2 tbsp rice vinegar
- 2 fillets sea bass, skin removed
- cornstarch
- 2 tbsp peanut oil
- 2 scallions, minced
- 3 garlic cloves, minced
- 1 inch ginger, peeled, minced
- 2/3 cup chicken stock
- 1 tbsp sambal oelek
- 1 tbsp dry sherry
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- white pepper
- In a saucepan combine the rice and 1 1/4 cups cold water. Add the nori and cover.
- Bring to a boil and cook on medium high for 2 minutes.
- Reduce the heat to medium low and cook for 5 minutes.
- Reduce the heat to the very lowest setting and cook 15 minutes.
- Uncover and then cover with a clean dishtowel.
- Let rest 15 minutes.
- Combine 2 tbsp rice vinegar, 2 tsp sugar, and 3/4 tsp sea salt.
- Pour on the rice and fluff with a fork without mashing.
- Meanwhile, season the fish on both sides with salt. Dust generously with corn starch.
- Heat the peanut oil in a large skillet.
- Add the fish and brown lightly on both sides. Remove from the pan.
- Add the scallions, ginger, and garlic and saute 30 seconds.
- Pour in the chicken stock.
- Add the sambal oelek, dry sherry, soy sauce, sesame oil, 1/2 tsp sugar, 1/4 tsp salt, and white pepper.
- Bring to a simmer and return the fish. Cook for 3 minutes.
- Serve the fish on the rice with the sauce from the pan.
- 3 cups water
- scallions
- 1 onion, quartered
- 1 inch ginger, peeled, chopped
- salt
- sugar
- 3/4 lb whole chicken breasts, skinned, boned
- 1 tbsp soy sauce
- 1 1/2 tbsp tahini
- 2 tbsp rice vinegar
- 1 tsp sambal oelek
- 1 garlic clove, minced
- 1/2 tsp sesame oil
- cracked pepper
- 3 tbsp chicken stock
- 1 tbsp dry sherry
- 2 cups ice berg lettuce, washed, shredded
- 1 cup bean sprouts
- 1/4 lb rice noodles, cooked, drained, cooled
- Combine 3 cups water with 2 scallions, diced, 1 onion, the ginger, 1 tsp salt, and 1 tsp sugar. Cover and bring to a boil. Reduce the heat and simmer 15 minutes.
- Add the chicken, cover and cook on medium low heat for 7 minutes.
- Let cool in the liquid.
- Meanwhile combine the soy sauce, the tahini, vinegar, cracked pepper, 1 tsp sambal oelek, 1 tbsp sugar, 1 scallion, minced, the garlic, sesame oil, cracked pepper, 1/4 tsp salt, chicken stock, and dry sherry. Mix well.
- Toss in the lettuce and bean sprouts and noodles.
- Chop the chicken and toss with the salad. Serve
- Chop the chicken and toss with the salad.
- Ser
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