Simple fried fish with crispy skin, served simply with pickled ginger.
1.5 lb skin on mackerel fillets, halved
6 T soy sauce
2 T mirin
2 T sake
2 T grated ginger
50/50 mix of cornstarch and rice flour for dredging
Pickled ginger to serve
Oil to deep fry
Combine the fish with the soy, mirin, sake, and grated ginger and marinate for 30 minutes or more. Remove the fish from the marinade and dredge; you're looking for a light coating here that just helps crisp up the fish, you should be able to see the fish through it.
Fry the fish at 350 F, starting with the skin side down and flipping once until the fish is just golden brown and the skin is crispy. Serve immediately with a side of pickled ginger.
Sunday, January 24, 2016
Sunday, January 17, 2016
Ma Po Tofu
A wonderful, aromatic dish of tofu in a bean paste and meat sauce, and one that's taken far too long to write up since it's one of my favorites. Because the meat is used as a seasoning you can easily make this vegetarian by omitting the meat, in which case either up the tofu or add in some mushrooms.
Ingredients:
12 oz extra firm tofu, cut in to half inch cubes
6 oz ground pork (or beef, or omit)
1 T fermented black beans
3-4 T chile bean paste
1 T soy sauce
3 cloves garlic, minced
4 large green onions, white and light green parts only, thinly sliced (more if small)
1 t roasted ground Sichuan pepper
1 C stock (meat of your choice, or veggie)
corn starch and water in a slurry to thicken
dried chiles to taste
3 T oil
Cook the tofu in simmering lightly salted water for several minutes, then drain.
Heat the oil and chiles in a wok over high heat until the chiles start to blacken. Add in the meat if using and stir fry, stirring constantly until the meat starts to brown. Add in the fermented black beans, chile bean paste, garlic, and Sichuan pepper (I prefer to combine these ingredients in a bowl before starting to cook). Stir fry until fragrant and the oil is bright red.
Add the stock and the soy sauce, and bring to a simmer, then add the tofu. Simmer for five minutes to blend the flavors, then gradually add in the corn starch slurry to thicken (do this slowly, in several installments, so you don't end up with gloop). Add the green onions and stir for a few seconds, adjust seasoning to taste, and serve with rice.
Ingredients:
12 oz extra firm tofu, cut in to half inch cubes
6 oz ground pork (or beef, or omit)
1 T fermented black beans
3-4 T chile bean paste
1 T soy sauce
3 cloves garlic, minced
4 large green onions, white and light green parts only, thinly sliced (more if small)
1 t roasted ground Sichuan pepper
1 C stock (meat of your choice, or veggie)
corn starch and water in a slurry to thicken
dried chiles to taste
3 T oil
Cook the tofu in simmering lightly salted water for several minutes, then drain.
Heat the oil and chiles in a wok over high heat until the chiles start to blacken. Add in the meat if using and stir fry, stirring constantly until the meat starts to brown. Add in the fermented black beans, chile bean paste, garlic, and Sichuan pepper (I prefer to combine these ingredients in a bowl before starting to cook). Stir fry until fragrant and the oil is bright red.
Add the stock and the soy sauce, and bring to a simmer, then add the tofu. Simmer for five minutes to blend the flavors, then gradually add in the corn starch slurry to thicken (do this slowly, in several installments, so you don't end up with gloop). Add the green onions and stir for a few seconds, adjust seasoning to taste, and serve with rice.
Tuesday, January 12, 2016
The Perfect Burger
I'm not gonna lie, this is pretty much a rip off of AB's burger recipe, and he did it first, but I have a few changes that I feel make a pretty big difference. Among other things, I omit the pickles because I'd rather enjoy them on the side than in the burger, and the pickle/mustard layer tends to be a place for things to slide apart.
For a burger you'll need:
1/4 lb of 80/20 ground beef
1-2 t worchestershire
garlic powder to taste, or minced garlic to taste
a dash of cayenne or to taste
liberal doses of both salt and pepper
1 hamburger bun
smear of mayonnaise
2 slices American cheese
a little bacon grease or butter
a thin spread of hot sauce, preferably this if you can take the heat, see variation
Oil to fry
Mix together the meat ingredients and let sit for at least 30 minutes for the flavors to meld at room temperature, then crush them out in to a 5-6 inch round on a cutting board or the like where they can be scraped, in that general shape, in to the oil for frying.
While the flavors are melding heat oil for frying to 325 F. While the oil is heating melt the grease/butter in a skillet and toast both halves of the bun. When toasted apply a thin coating of mayo to the bottom bun, then apply the cheese to both buns.
Carefully slide the patty off of the cutting board straight in to the oil and fry for 70-75 seconds to get a nice crispy outer layer while staying moist. Immediately remove to some paper towels to remove grease, then place on the bottom bun. Apply a thin smear of hot sauce, and top with the upper bun so the heat of the patty will ensure the cheese finishes melting.
Variation: replace the top slice of American cheese with blue cheese, and exchange the hot sauce with the milder wing sauce
Note: I don't believe in lettuce and tomato on burgers, or pickles. Those belong in a salad on the side, if they're in season (which they probably aren't). Perfect your meat, perfect your salad, and serve the two side by side. I'd suggest some braised fennel in the winter when greens are crappy. A tomato should never been included except in the best of local tomato season in the late summer.
For a burger you'll need:
1/4 lb of 80/20 ground beef
1-2 t worchestershire
garlic powder to taste, or minced garlic to taste
a dash of cayenne or to taste
liberal doses of both salt and pepper
1 hamburger bun
smear of mayonnaise
2 slices American cheese
a little bacon grease or butter
a thin spread of hot sauce, preferably this if you can take the heat, see variation
Oil to fry
Mix together the meat ingredients and let sit for at least 30 minutes for the flavors to meld at room temperature, then crush them out in to a 5-6 inch round on a cutting board or the like where they can be scraped, in that general shape, in to the oil for frying.
While the flavors are melding heat oil for frying to 325 F. While the oil is heating melt the grease/butter in a skillet and toast both halves of the bun. When toasted apply a thin coating of mayo to the bottom bun, then apply the cheese to both buns.
Carefully slide the patty off of the cutting board straight in to the oil and fry for 70-75 seconds to get a nice crispy outer layer while staying moist. Immediately remove to some paper towels to remove grease, then place on the bottom bun. Apply a thin smear of hot sauce, and top with the upper bun so the heat of the patty will ensure the cheese finishes melting.
Variation: replace the top slice of American cheese with blue cheese, and exchange the hot sauce with the milder wing sauce
Note: I don't believe in lettuce and tomato on burgers, or pickles. Those belong in a salad on the side, if they're in season (which they probably aren't). Perfect your meat, perfect your salad, and serve the two side by side. I'd suggest some braised fennel in the winter when greens are crappy. A tomato should never been included except in the best of local tomato season in the late summer.
Sunday, January 10, 2016
Smokey Insanely Hot Hot Sauce
This is a very vague recipe, because I was pretty much just throwing things in the pot and tasting as I went. Ultimately, depending on how thick and how hot you like it you should have about a quart to a quart and a half of something that ranges from "pretty damned hot" to "hell fire in a bowl". The ingredient amounts are totally up to you, but I strongly recommend you don't leave out any of the types of chiles because each one brings a unique flavor to the party. For the smoked serranos I make my own, but you could instead use more chipotles and up the ghost peppers for added kick.
1/4 C ground dried red serranos
1/4 C ground smoked and dried red serranos
1 large ancho, seeded and ground
1 large guajillo, seeded and ground
2 dried chipotles, ground
2-3 T ground chile de arbol
3-4 dried and ground ghost peppers (or to taste, these are brutal peppers)
1 red onion, finely chopped
3+4 cloves garlic, chopped and divided
6 cloves roasted garlic, chopped
White vinegar to taste
Salt and pepper to taste
A little oil to saute
Saute the onion and 3 cloves of garlic. Add all of the chiles with enough water to barely cover (you may need to add more as the chiles hydrate and the water simmers off). Simmer for several hours; you may want to do this with a window open as the results can get kind of burny. Add the roasted garlic in the last 30 minutes of cooking. Add in the remaining 4 cloves of garlic along with vinegar to taste, simmering briefly, then adjust seasoning as needed. The result should be hot, salty, and tart from the vinegar, but the ancho and guajillo should add some sweet and fruity notes much like good BBQ sauce.
1/4 C ground dried red serranos
1/4 C ground smoked and dried red serranos
1 large ancho, seeded and ground
1 large guajillo, seeded and ground
2 dried chipotles, ground
2-3 T ground chile de arbol
3-4 dried and ground ghost peppers (or to taste, these are brutal peppers)
1 red onion, finely chopped
3+4 cloves garlic, chopped and divided
6 cloves roasted garlic, chopped
White vinegar to taste
Salt and pepper to taste
A little oil to saute
Saute the onion and 3 cloves of garlic. Add all of the chiles with enough water to barely cover (you may need to add more as the chiles hydrate and the water simmers off). Simmer for several hours; you may want to do this with a window open as the results can get kind of burny. Add the roasted garlic in the last 30 minutes of cooking. Add in the remaining 4 cloves of garlic along with vinegar to taste, simmering briefly, then adjust seasoning as needed. The result should be hot, salty, and tart from the vinegar, but the ancho and guajillo should add some sweet and fruity notes much like good BBQ sauce.
Thursday, December 31, 2015
Thin Crust Pizza Sauce
I'm not gonna lie, I'm ripping off the basis for the sauce from The Food Lab. Let's face it, pretty much everything The Food Lab does is, at the least, an excellent starting point for any recipe. That said, I have a few modifications that I feel make the sauce better.
1 28 oz can of whole, peeled, San Marzano tomatoes
2 cloves garlic, crushed and minced
1 t dried oregano
pinch of red pepper flake
1 T butter
1 T infused olive oil
2 sprigs basil
1 yellow onion, peeled and halved
1 bay leaf
Salt to taste
Heat up the butter and infused olive oil, and lightly saute the garlic, oregano, and red pepper until aromatic, but not until the garlic browns. Add the tomatoes, crushing by hand, along with their liquid and a little water (I use just enough to rinse out the cans). Place the sprigs of basil in the tomato, and place the halved onions, split side down, in the sauce, along with a bay leaf. Simmer until the sauce has reduced to the desired consistency, remove the basil, the bay leaf, and the onion halves. Process with an immersion blender or food processor until mostly smooth, and adjust seasoning to taste.
1 28 oz can of whole, peeled, San Marzano tomatoes
2 cloves garlic, crushed and minced
1 t dried oregano
pinch of red pepper flake
1 T butter
1 T infused olive oil
2 sprigs basil
1 yellow onion, peeled and halved
1 bay leaf
Salt to taste
Heat up the butter and infused olive oil, and lightly saute the garlic, oregano, and red pepper until aromatic, but not until the garlic browns. Add the tomatoes, crushing by hand, along with their liquid and a little water (I use just enough to rinse out the cans). Place the sprigs of basil in the tomato, and place the halved onions, split side down, in the sauce, along with a bay leaf. Simmer until the sauce has reduced to the desired consistency, remove the basil, the bay leaf, and the onion halves. Process with an immersion blender or food processor until mostly smooth, and adjust seasoning to taste.
Saturday, December 19, 2015
Infused Olive Oil
Garlicky olive oil with basil and crushed red pepper. I use this stuff when making tomato sauce, but it's great for salad dressing and just dipping bread. It will seem a little strong if just tasted plain (and you might want to dilute it out slightly with other olive oil for bread), but it's something to keep on hand.
1 C olive oil
6 sprigs basil, rinsed
15 (or as many as 20) cloves garlic, lightly crushed
2 t crushed red pepper, or to taste
Combine all the ingredients and heat over medium low; cook, stirring occasionally, until the garlic is golden brown and the basil has crisped. Strain the oil.
1 C olive oil
6 sprigs basil, rinsed
15 (or as many as 20) cloves garlic, lightly crushed
2 t crushed red pepper, or to taste
Combine all the ingredients and heat over medium low; cook, stirring occasionally, until the garlic is golden brown and the basil has crisped. Strain the oil.
Wednesday, December 16, 2015
Rich and Creamy Smoked Cheddar Sauce
This is a take on my typical cheese sauce, and one that I laid out in a comment on one of the posts, but it's so good it deserves it's own entry. This is one of those things that's so easy and yet so good that you'll find yourself thinking "I'm a freaking wizard!". Mac and cheese is an obvious usage, but it's good on baked potatoes, eggs, hash browns, or wherever else you want cheesy goodness. Just remember that the final sauce is only as good as the cheese you start with.
2 1/2 C whole milk
22 g sodium citrate*
2 small onions, chopped
6 cloves garlic, chopped
2 T butter or bacon grease
2 T dijon mustard, or to taste
salt and pepper to taste
8 oz sharp cheddar cheese, grated
8 oz smoked cheddar cheese, grated
Cayenne to taste
Saute the onion and garlic in the butter/grease until translucent. Add the milk and sodium citrate and bring to a simmer. Add the cheese, a handful at a time, allowing it to melt in while stirring frequently. Blend the cheese sauce either in a blender or with an immersion blender. Add the mustard, cayenne, salt, and pepper. Adjust seasoning as necessary.
*Note: a lot of the cheddar you'll find out there is actually labeled as "cheese product". Check the label; if it contains sodium phosphate you probably don't need the sodium citrate (they both emulsify the sauce and keep the fats and liquids from separating).
2 1/2 C whole milk
22 g sodium citrate*
2 small onions, chopped
6 cloves garlic, chopped
2 T butter or bacon grease
2 T dijon mustard, or to taste
salt and pepper to taste
8 oz sharp cheddar cheese, grated
8 oz smoked cheddar cheese, grated
Cayenne to taste
Saute the onion and garlic in the butter/grease until translucent. Add the milk and sodium citrate and bring to a simmer. Add the cheese, a handful at a time, allowing it to melt in while stirring frequently. Blend the cheese sauce either in a blender or with an immersion blender. Add the mustard, cayenne, salt, and pepper. Adjust seasoning as necessary.
*Note: a lot of the cheddar you'll find out there is actually labeled as "cheese product". Check the label; if it contains sodium phosphate you probably don't need the sodium citrate (they both emulsify the sauce and keep the fats and liquids from separating).
Saturday, November 28, 2015
Roasted Branzino
Moist flaky fish with crispy skin, very simply prepared.
1 whole branzino, about a pound
2-3 slices of lemon, plus a wedge for juicing
2-3 sprigs of thyme (or lemon thyme if you're like me and have some growing where you're supposed to have flowers)
2-3 T olive oil
Salt and pepper to taste.
Preheat your oven to 425 F. Liberally salt and pepper the inside of the fish, and sprinkle some salt on the skin of the fish. Insert the lemon slices and the thyme into the cavity of the fish.
Heat the oil in a large non-stick* skillet over medium high to high heat; add the fish and brown the skin on both sides, about 2 minutes a side. Pour off the oil into an oven safe skillet or roasting dish large enough for the fish, then add the fish. Bake the fish for 9 minutes, flipping after 5 minutes. Move to a broiler under high heat, and broil each side for a few minutes until the skin is crispy. Serve the fish whole with a couple of lemon wedges for squeezing on the fish.
*Note: I've since been doing this in a stainless steel skillet; if you get it properly hot and pay attention you can transfer it directly to the oven without having the skin stick and turning everything to a mess. If you don't feel you're up to it, go ahead and use non-stick to start.
1 whole branzino, about a pound
2-3 slices of lemon, plus a wedge for juicing
2-3 sprigs of thyme (or lemon thyme if you're like me and have some growing where you're supposed to have flowers)
2-3 T olive oil
Salt and pepper to taste.
Preheat your oven to 425 F. Liberally salt and pepper the inside of the fish, and sprinkle some salt on the skin of the fish. Insert the lemon slices and the thyme into the cavity of the fish.
Heat the oil in a large non-stick* skillet over medium high to high heat; add the fish and brown the skin on both sides, about 2 minutes a side. Pour off the oil into an oven safe skillet or roasting dish large enough for the fish, then add the fish. Bake the fish for 9 minutes, flipping after 5 minutes. Move to a broiler under high heat, and broil each side for a few minutes until the skin is crispy. Serve the fish whole with a couple of lemon wedges for squeezing on the fish.
*Note: I've since been doing this in a stainless steel skillet; if you get it properly hot and pay attention you can transfer it directly to the oven without having the skin stick and turning everything to a mess. If you don't feel you're up to it, go ahead and use non-stick to start.
Monday, November 16, 2015
Korean Sweet and Spicy Chicken
A thick, sweet, and fairly spicy fried chicken dish laden with gochujang.
Marinade
1 lb of boneless chicken, well trimmed and in large cubes (either breast or thigh)
hefty pinch of salt
several grinds of pepper
1/2 t garlic, minced
1/2 t ginger, grated
1 T rice wine
1/3 C cornstarch
Oil for frying
Sauce
2 T soy sauce
3 T shaoxing rice wine
3 T mirin
2.5-3 T gochujang
4 t sesame oil
scant 1/4 C brown sugar
1 T minced garlic
1 T grated ginger
pepper
gochugaru to taste
Chopped peanuts and sesame seeds to garnish
Mix together the marinade ingredients and set aside. While those are combining mix together the sauce ingredients and bring to a simmer for a few minutes until thickened.
Bring the oil for deep frying up to 375, and combine the cornstarch with the marinated chicken. Fry in small batches until golden brown. Combine with the sauce and top with sesame seeds and chopped peanuts. Serve with rice.
Marinade
1 lb of boneless chicken, well trimmed and in large cubes (either breast or thigh)
hefty pinch of salt
several grinds of pepper
1/2 t garlic, minced
1/2 t ginger, grated
1 T rice wine
1/3 C cornstarch
Oil for frying
Sauce
2 T soy sauce
3 T shaoxing rice wine
3 T mirin
2.5-3 T gochujang
4 t sesame oil
scant 1/4 C brown sugar
1 T minced garlic
1 T grated ginger
pepper
gochugaru to taste
Chopped peanuts and sesame seeds to garnish
Mix together the marinade ingredients and set aside. While those are combining mix together the sauce ingredients and bring to a simmer for a few minutes until thickened.
Bring the oil for deep frying up to 375, and combine the cornstarch with the marinated chicken. Fry in small batches until golden brown. Combine with the sauce and top with sesame seeds and chopped peanuts. Serve with rice.
Tuesday, July 21, 2015
Kheer
An Indian rice pudding with cardamom. Serve warm or cold (though if you cook it down too much it might be quite firm when cold).
4 C whole milk
1/4 C rice (basmati or jasmine)
scant teaspoon cardamom powder
6 T sugar
pinch of saffron
raisins to garnish
pistachios, chopped to garnish
Soak the rice for an hour in water, then drain off the liquid. Add the milk and sugar to the rice and bring to a simmer, but pull off a couple of tablespoons of milk while just warm to bloom the saffron. Stir frequently while the mixture simmers.
When the rice mixture is starting to thicken up add the saffron and cardamom and cook for another couple of minutes. Serve up in individual bowls, garnishing with raisins and pistachios.
4 C whole milk
1/4 C rice (basmati or jasmine)
scant teaspoon cardamom powder
6 T sugar
pinch of saffron
raisins to garnish
pistachios, chopped to garnish
Soak the rice for an hour in water, then drain off the liquid. Add the milk and sugar to the rice and bring to a simmer, but pull off a couple of tablespoons of milk while just warm to bloom the saffron. Stir frequently while the mixture simmers.
When the rice mixture is starting to thicken up add the saffron and cardamom and cook for another couple of minutes. Serve up in individual bowls, garnishing with raisins and pistachios.
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