Ground Chicken Larb

This was one of Bon Apetit's simple weekend dinner recipe.  It was fast, easy and delicious.  I doubled the soy sauce, brown sugar, and samba oelek and used half of it on the chicken and to the other half added a dash of rice vinegar and served it as a sauce with the lettuce leaves.

Ingredients

1 lb ground chicken--I used ground chicken thigh meat

2 minced garlic gloves
3 scallions thinly sliced white and greens

2 chiles--thai bird eye or jalepeno or serrano or fresno
2 tsp sambal oelek
4 Tbs soy sauce

2 Tbs brown sugar

1/2 red onion
rice vinegar
2 persian cucumbers
steamed rice or Auntie Jen sticky rice bowl

Bibb, butter, romaine or iceberg lettuce leaves 

lime for serving

mint leaves or cilantro or a mixture

Directions

1.  Thinly slice half a red onion and place in a small bowl with a few tablespoons of rice vinegar. Let it hang out in the fridge until you’re ready to eat stirring occasionally.  Meanwhile, steam some white rice.
2.  Thinly slice cucumbers.  Season with garlic salt.  Add a few slices of chile.  Add rice vinegar and let it sit.

3.  Stir together soy sauce, sambal oelek or other hot sauce (like sriracha), and brown sugar.
3.  Heat vegetable oil in a skillet over medium heat until shimmering. Add two minced garlic cloves, three thinly sliced scallions (whites and greens), and a couple of sliced chiles sauté for a few minutes.

4.  Add the chicken. Season with a little salt and pepper and cook until chicken is cooked through and browned. Add half of the liquid and cook until the liquid is almost completely reduced.
5.  Serve the larb with rice, lettuce leaves, lime wedges, quick-pickled onions, more sambal oelek, cucumbers, remaining sauce, and torn herbs like cilantro, basil, and mint.

Bulogogi

Yet another recipe from Bon Appetit.  Lot's of ways to serve this and good for all different meats--pork, beef, chicken even short rib.  Key is to cut it very thin and cook in batches.  I made it with hanger steak.  I served it with rice and roasted bok choy.  Try it in lettuce cups or as taco. I made a little extra marinade and set it aside to serve over the rice.

Basic Bulgogi

Ingredients
SERVINGS: 4
¼ pear, grated
1 garlic clove, grated
2 tablespoons soy sauce
1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes
1 tablespoon grated peeled ginger
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
2 tablespoons vegetable oil, divided
Kosher salt
Sliced scallions (for serving)

Preparation
ACTIVE: 20 MIN TOTAL: 50 MIN
1.  Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl.

2.  Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours. 


3.  Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt. 


4.  Serve topped with scallions.

Grilled Chicken Tacos from Dos Toros

My daughter likes the burritos at Dos Toros in New York City.  This grilled chicken recipe is from there.  The marinade uses tomatoes--a good way to use up those ripe tomatoes without making pasta sauce.

Grilled Chicken Tacos from Dos Toros
Ingredients:
3 medium tomatoes, coarsely chopped
1/3 c fresh lime juice (about 3 lemons)
1 c water
1 tsp salt
2 pounds skinless, boneless chicken thighs (4-5)
1 tsp sweet paprika
12 small tortillas, corn or flour

Shredded monterey jack cheese, salsa, sliced avocado, diced tomatoes, chopped onion and cilantro for serving

Directions:
1. In a blender, puree tomatoes with the lime juice, water and salt.  Transfer the puree to a large resealable plastic bag and add the chicken thighs.  Seal the bag, pressing out the air.  Refrigerate the chicken for 5 hour or overnight.
2. Light a grill or preheat a grill pan.  Remove the chicken thighs from the marinade and pat dry.  Brush with oil and sprinkle with paprika.  Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15-20 minutes.  Cut the chicken into strips and serve with warmed tortillas, cheese, salsa, avocado, onion, tomatoes, and cilantro.  Makes 12 tacos.

Strawberry Shortcake

One night after a spring training baseball game we walked across the street to Cheesecake Factory and shared a wonderful strawberry shortcake.  It was one of the better shortcakes I've had and found what is supposed to be the recipe.  It makes a lot of shortcakes and ingredients are measured in weight.  I have at times scaled down the recipe to yield about six shortcakes.  The dough was little runnier than when I make the whole recipe but instead of rolling the dough I dropped it for free form shortcakes.  It tasted the same and was actually a few steps easier.  I like to use a good vanilla gelato instead of whipped cream.  Try a little squeeze of lime on the strawberries--it brings out the flavor.  Or add a little minced mint to the berries.

Strawberry Shortcake
Ingredients:
For the strawberries:
2 pints strawberries, cored and sliced
4 Tbs sugar or to taste

For the shortcake biscuits
all purpose flour
buttermilk
heavy cream
salt
butter (I use half butter and margarine--I'm not a big fan of butter)
sugar
baking powder

For the Whipped Cream
powdered sugar
heavy cream
vanilla extract

Vanilla gelato or ice cream

Directions:
1.  Wash and drain the strawberries.  Remove the stems and slice.
2.  Put berries in a bowl and add the sugar.  Mix gently.  Chill for about 2 hours.
3.  Mix flour, sugar, salt and baking soda in a mixing bowl.  Cut in the butter until the ingredients are crumbly.
4.  Add butter milk and cream and gently mix 20-30 seconds.
5.  Drop dough into 6 rounds.  Bake at 375 for about 15 minutes.  Let cool.
6.  Split biscuits in half.  Place a scoop of ice cream on the bottom.  Spoon strawberries over the ice cream.  Place biscuit top.  Put some whip cream on top if desired.

Blueberry Hand Pies

This is a recipe from William Sonoma and just as they say it will bring back "memories of finding small, individually wrapped pies tucked into your school lunch box."  Don't overfill and I dusted them with sugar as well as drizzled with the frosting.  The filling isn't overly sweet so the extra sugar doesn't mask the fruit filling.

Ingredients:

2 cups blueberries  

1/4 cup plus 1 Tbs. sugar  

1 Tbs. fresh lemon juice (I used lime juice plus the zest) 

2 teaspoons cornstarch  

2 Tbs. water 

Basic Pie Dough for a double-crust pie

1 large egg, beaten with 1 tsp. water  

Directions:

In a saucepan, combine 1 1/2 cups of the blueberries, the 1/4 cup sugar and lemon juice over medium heat and cook, stirring frequently, until the berries begin to give off their juices. Reduce the heat to medium-low and simmer, stirring occasionally, until all of the berries have burst, about 5 minutes. 

Meanwhile, in a small bowl, stir together the cornstarch and water. Add the cornstarch mixture to the blueberry mixture and cook until the juices come to a boil and thicken. Remove from the heat and stir in the remaining 1/2 cup berries. Place the saucepan in a bowl of ice water and let the mixture cool, stirring frequently. 

Preheat an oven to 375°F. Have ready an ungreased rimmed baking sheet. Place the dough on a lightly floured work surface and dust the top with flour. Roll it out into a rectangle about 20 by 13 inches and 1/8 inch thick. Using a 6-inch saucer as a template, use a paring knife to cut out 6 rounds. Place about 3 tablespoons of the blueberry filling on one half of a round, leaving a 1/2-inch border uncovered. Fold the dough over so the edges meet, then crimp them with a fork. Transfer to the baking sheet. Repeat with the remaining dough rounds and filling. Refrigerate the pies for 15 minutes. 

Lightly brush the pies with the egg wash, cut an X in the top of each pie and sprinkle with the remaining 1 Tbs. sugar. Bake the pies until golden brown, about 20 minutes. Let the pies cool on the pan on a wire rack, then serve warm or at room temperature. Makes 6 hand pies. 

Variation: To make a simple glaze, sift 1 cup confectioners’ sugar into a bowl and whisk in 1–2 Tbs.water until the mixture has the consistency of a thin icing. Brush the icing over the cooled pies, then let set for a few minutes before serving. 

Yakisoba Noodles

This is another favorite recipe from the Nordstrom cookbook.  I usually serve some panko coated chicken breasts with the noodles.  These are good hot and cold.  Add whatever vegetables and/or meat to the noodles for a great noodle bowl.

1 c soy sauce
1/4 Asian sesame oil
1 c firmly packed brown sugar
2 cloves of garlic, minced
2 tsp peeled, minced fresh ginger
dash of chili oil
dash of rice vinegar
2 lbs fresh yakisoba noodles

1.  In a large bowl combine the soy sauce, sesame oil, brown sugar, garlic, ginger, chili oil and vinegar.
2.  Whisk until sugar dissolves.
3.  Cook noodles according to package.
4.  Toss with sauce.

Artichoke Dip

This is a must at every family gathering.  It's not a healthy choice so I do limit it to those special occasions.

Ingredients
1 c mayonnaise
3/4 c sour cream
2 c freshly grated Parmesan cheese (don't use the pre grated in the container)
3 Tbs cider vinegar
2 cloves garlic, minced
2 cans 13 1/2 ounce cans of artichoke hearts, drained and coarsely chopped

Preparation
1.  Preheat oven to 350
2.  In a bowl combine the mayo, sour cream, 1 1/2 cups of the Parmesan cheese, the vinegar, garlic and salt.
3.  Stir until well combined.
4.  Gently fold in the artichokes.
5.  Transfer to a baking dish and smooth the surface with a rubber spatula.
6.  Scatter the remaining Parmesan cheese over the top.
7.  Bake, uncovered until lightly browned and bubbling around the edges about 45 minutes.

Spicy Cavatelli with Zucchini and Leeks

Another Bon Apetit recipe.  I made a similar pasta many, many years ago and had lost the recipe.  This on comes pretty close.  I made a few changes and additions.

Spicy Cavatelli With Zucchini And Leeks

Ingredients
SERVINGS: 4
½ pound cavatelli--any shape pasta will work but be creative
¼ cup olive oil
1 large leek, white and pale-green parts only, chopped
¾ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large zucchini, grated--I grated one finely and the other coarsely
⅓ cup grated Pecorino--I prefer Parmigiano
Bacon or pancetta--I added this but can be made vegetarian without it

Preparation
1.  Cook cavatelli; drain, reserving ¾ cup pasta cooking liquid.
2.  Meanwhile, heat oil in a large skillet over medium heat. Cook pancetta and set aside.
3.  Add leek and red pepper flakes; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
4.  Add zucchini and cook, stirring occasionally, until soft, about 5 minutes.
5.  Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes.
6.  Toss in or serve with Pecorino or Parmigiano.

Chicken Pho

This is Vietnamese comfort food and a different take on chicken soup.  Another recipe from Food and Wine.  It takes a while to make the broth but it's the flavor of the broth that makes this so good.  Using good quality chicken is a big key to flavorful broth.  You can poach the chicken and make the broth ahead of time and refrigerate separately overnight.  I roasted some broccoli and heirloom carrots and added it on top of the soup.  Any vegetables can work just choose what you like and what is in season and roast at 400 for about 20 minutes with a little olive oil and sea salt.

Ingredients
PHO
Kosher salt
One 3 1/2-pound chicken--I used bone in chicken thighs
2 whole star anise
2 cardamom pods
1 teaspoon coriander seeds
One 2 1/2-inch cinnamon stick
1 teaspoon black peppercorns--I used 1 1/2 tsp of
1/2 teaspoon white peppercorns
1 teaspoon goji berries
2 shallots, halved
1 small onion, quartered
1 leek, halved lengthwise and cut into 2-inch pieces
1 tablespoon crushed rock sugar or dark brown sugar
GARNISHES
6 ounces dried rice noodles
1/4 cup canola oil
3 medium shallots, thinly sliced (1 cup)
1 tablespoon Asian fish sauce--I used soy sauce
1/4 cup sliced scallions
1/4 cup chopped cilantro
Bean sprouts, basil sprigs, mint sprigs, thinly sliced jalapeños and lime wedges, for serving or see note above about adding roasted vegetables

Directions
1. In a large stockpot, bring 5 quarts of water to a boil. Add 1 tablespoon of salt and the chicken, breast side down.  Cook about 1 hour or until chicken is cooked through.
2.  Meanwhile, in a large cast-iron skillet, combine the star anise, cardamom, coriander, cinnamon stick, black and white peppercorns and goji berries. Cook over moderately low heat, stirring, until very fragrant, about 3 minutes. Transfer to a small bowl.
3.  In the same skillet, combine the shallots, onion and leek. Cook over moderate heat, stirring occasionally, until deep golden, about 10 minutes.
4.  Remove all of the meat from the chicken and coarsely shred it.
5.  Return all of the chicken skin and bones to the broth in the stockpot. Add the pan-roasted shallot, onion and leek mixture and bring to a boil. Cover and simmer over moderately low heat for 1 hour.
6.  Stir the toasted spices and goji berries into the broth. Cover and simmer for 1 hour longer. Add the rock sugar and simmer for another 30 minutes.
7.  Strain the broth into a large bowl, pressing on the solids; discard the solids. Pour the broth into a clean saucepan.
8.  Prepare the garnishes: Soak the noodles in a large bowl of boiling water until pliable, 8 to 10 minutes.
9.  In a large skillet, heat the oil. Add the shallots and cook over moderate heat, stirring, until golden brown, 5 to 7 minutes. Using a mesh skimmer, transfer the shallots to a paper towel–lined plate to drain. Let cool.
10.  Bring the broth to a simmer. Stir in the shredded chicken and cook until warmed, 1 to 2 minutes. Stir in the fish sauce(I'm not a fan of fish sauce so I used soy sauce) and season the broth with salt.
11.  Drain the rice noodles and transfer to large bowls. Ladle the broth and chicken over the noodles. Top with the scallions and cilantro. Garnish with the crispy shallots, bean sprouts, basil, mint and jalapeños and serve with lime wedges.

Chocolate Chunk Cookie For One

I found in this recipe in Food and Wine and had to try it.  It's  quick and simple and can satisfy your craving for something sweet without leaving you with extra temptation.  The cookie isn't as good as ones made from a traditional chocolate cookie recipe but still good enough that you will be glad it only makes one cookie.

Chocolate Chunk Cookie for One

Ingredients
1 Tbs unsalted butter
1 Tbs packed light brown sugar
1 tsp granulated sugar
1/8 tsp vanilla
sea salt
2 Tbs all purpose flour
1 1/2 Tbs dark chocolate chunks or chips

Directions
1.  Prheat oven to 350
2.  In a small microwave proof bowl, heat the butter until just softened, about 10 seconds
3.  Using a fork, blend in both sugars, the vanilla and a pinch of salt.
4.  Blend in the flour, than stir in the chocolate chunks.
5.  Scoop the batter onto a parchment lined tray and sprinkle with salt.
6.  Bake for 13-15 minutes until lightly browned.
7.  Cool slightly than enjoy.

Crispy Pork Lettuce Wraps with Spicy Cucumbers

This is from Bon Apeitit.  Instead of pork belly I used pork shoulder that had a nice layer of fat on it. It has a nice Asian flavor.  It can be used in lettuce cups, rice bowls and in fried rice.  It could even use it in tacos.  Use a good size pork shoulder as there is lots of uses for leftovers.

Crispy Pork Lettuce Wraps With Spicy Cucumbers

Ingredients
SERVINGS: 2
1 12-ounce piece skin-on pork belly (about 4x3½x1¼ inches) (I used 4 lbs of pork shoulder)
Kosher salt, freshly ground pepper
2 tablespoons light brown sugar, divided (I used 2 Tbs as a rub, and 2 Tbs in the marinade)
4 chiles de árbol (I used 10 chilis)
2 star anise pods (I used 6 star anise)
2 tablespoons soy sauce (I used 6 Tbs)
2 Persian or kirby cucumbers, thinly sliced
2 scallions, thinly sliced
½ red chile (such as Fresno or jalapeño), thinly sliced
2 tablespoons unseasoned rice wine vinegar
3 tablespoons gochujang (Korean red pepper paste)
3 tablespoons white miso (I couldn't find miso so used some soy sauce)
1 small head of lettuce (such as Little Gem or romaine hearts), separated into leaves
½ bunch mint
½ cup kimchi (optional)

Preparation
1.  Diagonally score fat side of pork belly, cutting through fat but stopping at flesh and spacing about ¼" apart. Season pork with salt and pepper and sprinkle with 1 Tbsp. brown sugar. Wrap tightly in plastic wrap and let sit at least 2 hours, or chill up to 2 days. 

2.  Preheat oven to 400°. Unwrap pork and place in the smallest baking dish you can.
3.  Add chiles de árbol, star anise, soy sauce, remaining 1 Tbsp. brown sugar, and 1¼ cups water.
4.  Roast until most of fat has rendered, meat is tender, and top is browned and crisp, 2–2½ hours.

5.  Meanwhile, toss cucumbers, scallions, red chile, and vinegar in a small bowl to combine.
6.  Mix gochujang and miso in another small bowl.

7.  Transfer pork to a cutting board; let rest 10 minutes. Pour off pan juices into a measuring glass.    Skim fat from surface. 

8.  Slice pork into ½" slices (or shred if used pork shoulder), transfer to a platter, and pour pan juices over.
9.  Serve with lettuce for wrapping and cucumber salad, mint, kimchi (if using), and gochujang-miso mixture for topping.