honey – Hip Hop Cookbook

Porkchops with Mustard Sauce

David — Tue, 08 May 2007 00:48:49 +0000

3 tbsp cider vinegar
1 1/2 tsp honey
1 tbsp dijon
1 tbsp worcestershire sauce
1/4 tsp tabasco
sea salt and cracked pepper
olive oil
2 pork chops

Combine the vinegar, honey, dijon, worcestershire, and tabasco. Mix well and set aside.
Season the porkchops with salt and pepper.
Heat some olive oil in a skillet and panfry the porkchops. Remove from the heat and pour on the sauce. Let rest 5 minutes.
Serve.

Honey Mustard Duck Breast

David — Thu, 29 Mar 2007 00:13:08 +0000

2 tbsp dijon
1 tbsp honey
cracked pepper
sea salt
1/2 tsp dry thyme
2 duck breasts, fat side scored without piercing the flesh in a diamond pattern

Preheat the oven to 400 F.
Combine the mustard, honey, and thyme in a bowl. Season with the salt and cracked pepper. Set aside.
Heat an oven proof skillet on high until almost smoking. Season the duck breasts with salt and pepper and then place fat side down in the pan.
Cook until the skin is golden and brown. Drain off the rendered fat. Flip the breasts and place in the oven for 12 minutes.
Remove from the onver and immediately brush on the glaze. Cover with foil and let rest 10 minutes.
Serve.

Scotch Glazed Baby Back Ribs

David — Thu, 15 Mar 2007 15:26:29 +0000

5 tbsp honey
1/4 cup scotch
1 tbsp dijon
1 1/2 tsp molasses
2 tsp soy sauce
2 tsp worcestershire sauce
1 1/2 tbsp hoisin sauce
3/4 tsp sambal oelek
1/4 tsp salt
1/4 tsp cracked pepper
2 2 1/4 lb racks of baby back ribs
1 cup unsweetened pineapple juice

Preheat the oven to 350 F. Place 2 long sheets of aluminum foil on 2 baking trays. Lay a rack of ribs on each and twist up the sides of the foil to form a bowl like structure.
Pour half the pineapple juice over each.
Close the foil tightly and bake 1 hour.
Combine the remaining ingredients in a bowl and mix well.
Remove the ribs from the oven and heat the grill or two large skillets. Remove the tin foil.
Grill or pan fry the racks, basting with the glaze until browned well.
Serve

Duck Breasts with Plum Persimmon Sauce

David — Sun, 04 Feb 2007 17:47:35 +0000

2 tbsp peanut oil
1 shallot, minced
2 garlic cloves, crushed
1 banana pepper, seeded, minced
1" ginger, minced
2 tsp curry powder
pinch of cinnamon
1/2 tsp chinese 5 spice powder
2 purple plums, pitted, minced
2 sweet persimmons, minced (if you can't find them just use 2 more plums)
2 tbsp honey
1 1/2 tbsp soy sauce
juice of half a lime
1 tbsp brown sugar
2 duck breasts, skin on
coarse salt and cracked pepper

Heat the oil in a medium saucepan. Saute the shallot, and garlic for 1 minute and then add the banana pepper, ginger, curry powder, and cinnamon. Saute 2 minutes.
Add the 5 spice, plums, persimmons, honey, soy sauce, lime, and brown sugar. Cook on low for 30 minutes.
Puree in the food processor. Set aside. Reserve 1/2 cup of the sauce.
Heat a large skillet on high heat. Score the duck skin in a diamond pattern.
Season the duck well with salt and pepper on both sides.
Lay the duck, skin side down in the hot skillet. Cook 5 minutes on the first side until the fat is nice and crispy. Flip and baste with the reserved 1/2 cup of sauce. Cook about 2 to 5 minutes more, being careful to leave the duck medium rare.
Serve with the remaining sauce.

Sweet Chili Chicken Wings

David — Thu, 18 Jan 2007 03:57:07 +0000

2 pounds chicken wings
1/4 cup peanut oil
3 tablespoons finely chopped fresh cilantro
3 tablespoons soy sauce
2 1/2 tablespoons minced garlic
2 tablespoons minced ginger
1/4 teaspoon dried crushed chili flakes
1 cup rice vinegar
1/4 cup honey
1/4 cup water
2 tsp sambal oelek

Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed chili flakes in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
Preheat oven to 400°F. Transfer the chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
Meanwhile, combine vinegar, honey, water, sambal oelek, remaining 1/2 tablespoon garlic in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Serve.

Dilly Caper Salmon

David — Sat, 06 Jan 2007 05:58:49 +0000

1 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp lemon zest
3 tbsp minced fresh dill
1/2 tsp honey
kosher salt
cracked pepper
olive oil
1 tbsp capers, drained
2 salmon fillets

Combine the vinegar, lemon, dill, honey, 1/4 tsp salt, and 1/4 tsp pepper. Mix in 3 tbsp olive oil and the capers. Set aside.
Heat the grill.
Brush the salmon with olive oil and season with salt and pepper.
Grill the salmon and then serve with the vinaigrette.

Sirloin with Shallot Soy Sauce

David — Wed, 27 Dec 2006 22:55:05 +0000

1/2 cup soy sauce
1/4 cup rice vinegar
2 garlic cloves, thinly sliced
1 shallot, thinly sliced
1/2 tablespoon honey
1 tsp black peppercorns
2 tbsp fresh lime juice
3 tablespoons unsalted butter
Freshly ground pepper
3/4 pound mixed mushrooms cut into 1/2-inch dice
1/2 tablespoon minced fresh ginger
1 tablespoon finely chopped chives
Salt
2 boneless sirloin steaks
1 tablespoon vegetable oil

In a small saucepan, combine the soy sauce with the rice vinegar, garlic, shallots, honey and black peppercorns and simmer over moderate heat until the sauce is reduced by one-third, about 15 minutes. Remove the pan from the heat and let the sauce cool to room temperature, then cover and refrigerate it overnight.
Strain the sauce into another small saucepan and add the lime juice, 2 tablespoons of the butter and 1/2 teaspoon of ground pepper. Simmer the sauce over moderate heat for 2 minutes, then remove the pan from the heat and keep the sauce warm.
In a large skillet, melt the remaining 1 tablespoon of butter over moderately high heat. When the foam subsides, add the mushrooms and ginger and cook, stirring occasionally, until the mushrooms are browned and almost tender, about 10 minutes. Remove the skillet from the heat, stir in the chives and season with salt and pepper.
Season the steaks with salt and pepper. Heat the oil in another large skillet. Add the steaks and cook over high heat until browned, about 2 minutes per side for medium-rare meat. Spoon 2 tablespoons of sauce onto each of 4 plates, set a steak on top and cover with the mushrooms. Pass the remaining sauce at the table.

Salmon with Mustard Vinaigrette

David — Sun, 24 Dec 2006 18:50:37 +0000

2 tbsp white wine vinegar
1 tbsp coarse grain mustard
1 scallion, minced
1 tbsp honey
olive oil
Salt and pepper
2 salmon fillets, skin on

Combine the vinegar, mustard, scallion, honey, ¼ cup olive oil.
Season to taste with salt and pepper. Set aside.
Heat grill.
Brush the fish with olive oil and season with salt and pepper. Grill skin side down 5 minutes, turn and grill 2 or 3 minutes.
Serve with the vinaigrette.

Lamb with Radish Tzatziki

David — Sun, 17 Dec 2006 20:46:01 +0000

1/3 cup minced radishes
1 scallion, minced
1/2 cup plain yogurt
3 garlic cloves, minced
red wine vinegar
kosher salt
cracked pepper
1 tsp dry oregano
1/2 tsp honey
olive oil
2 lamb chops, or 4 lamb rib chops

Combine the radishes, scallion, yogurt, 2 garlic cloves, 1 tsp red wine vinegar, 1/4 tsp salt, 1/4 tsp pepper in a bowl and let sit 30 minutes.
Combine 2 tbsp red wine vinegar, the oregano, 1 clove garlic, honey, 1/4 tsp salt, 1/4 tsp pepper, and some 3 tbsp olive oil. Blend well.
Heat a skillet on high. Brush the lamb chops with olive oil and season with salt and pepper. Sear for about 3 minutes on each side. Remove from the pan and immediately drizzle with the oregano vinaigrette. Let rest under tin foil 5 minutes.
Serve with the tzaziki.

Black Pepper Duck Breast

David — Sun, 17 Dec 2006 20:29:33 +0000

2 tbsp dijon
1 tbsp whole grain mustard
2 tsp water
1 tsp honey
2 boneless duck breasts
olive oil
salt
1 tsp ground coriander
1/2 tsp cracked pepper
1/4 tsp dry thyme

Combine the mustards, water, honey, pepper, and thyme. Mix well and set aside
Heat a large non-stick skillet on high.
Brush the duck breasts with olive oil and season with the coriander and some salt.
Cook the duck, skin side down for about 5 minutes, until crisp, turn and cook 3 to 4 for minutes on the other side.
Let rest 5 minutes.
Cut in thick slices and serve drizzled with the sauce.