Saturday, July 23, 2016

korean style pork chops... 25 minutes (plus marinating)

 the goods:

4 boneless pork chops
1 tablespoon olive oil
1/4 cup soy sauce
2 tablespoons honey
4 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon ginger, minced
2 teaspoons sriracha sauce
black pepper to taste

Preheat oven to 400 degrees. In a medium sized bowl, whisk together the soy sauce, honey, garlic, ginger, sesame oil, and sriracha sauce. Add pork chops and allow to marinate for about 20 minutes.
Heat olive oil in a cast iron skillet over medium-high heat. Add pork chops (without marinade), and cook for about 5 minutes on the first side, or until it's nice an golden brown. Flip the pork chops then pour marinade over the top. Cook for another 5 minutes. Place the skillet in the oven and roast for 10 minutes, or until the pork chops are completely cooked through (this time with vary depending on the thickness of your chops). Serve immediately.

Thursday, July 21, 2016

crispy sesame beef... 35 minutes

the goods:

1 pound sirloin steak
4-5 tablespoons cornstarch
1 quart canola oil

1 cup sweet chili sauce
4 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
sesame seeds, for garnish

Freeze steaks for 15 minutes, then slice across the grain, into 1/4-inch pieces and place in a large bowl. Sprinkle with 3 tablespoons cornstarch, stir to coat each piece and set aside.

In a large, deep pot, heat oil to 350-375 degrees. Sprinkle meat with 1-2 more tablespoons of cornstarch (depending on how much has been absorbed). Stir to ensure that all the pieces of meat are separated from each other and evenly coated.

Once the oil is hot, drop 1/3 of the meat into the oil and stir with a slotted spoon. Cook the meat until browned and crispy. Drain onto paper towels and sprinkle with salt. Continue cooking the meat in batches until it's all cooked.

In a large skillet, heat the sweet chili sauce, soy sauce, sesame oil, and honey until warmed. Add in crispy beef and stir to coat and heat. Serve over rice with sesame seeds.

Tuesday, July 19, 2016

spicy shrimp pasta with creamy tomato sauce... 25 minutes

the goods:

1 pound shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons dried onion
1 garlic clove, minced
1/2 teaspoon red pepper flakes
1 can (28 ounces) crushed tomatoes (not quite all of it)
3/4 teaspoon basil
1/2 teaspoon oregano
3/4 cup heavy cream
1 pound linguine
parsley and parmesan, for serving

In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
Meanwhile, season shrimp with salt and pepper. Heat a large nonstick skillet over medium. Add olive oil, butter, and garlic; cook, stirring 1 minute until garlic is fragrant. Add in shrimp and cook until just pink. Remove from pan. Add red pepper flakes, crushed tomatoes, basil, oregano, and cream to pan and simmer lightly for 15 minutes. Season with salt and pepper and add shrimp back into sauce. Toss with pasta and top with parsley and parmesan when serving.

Sunday, July 17, 2016

blue cheese burger with tomato-shallot jam... 1 hour (plus mascerating)

the goods:

tomato-shallot jam:
1 pint cherry tomatoes
1/3 cup sugar
1/3 cup shallots, minced (from about 2 small shallots)
zest and juice from 1 lime
1/2 teaspoon salt

1 pound ground beef
1 tablespoon brown sugar
1 tablespoon worcestershire sauce
1 teaspoon extra-virgin olive oil
blue cheese crumbles
4 brioche hamburger buns
french fries

Make the shallot jam: Cut the cherry tomatoes in half and toss them in a bowl with the sugar. Let them sit at room temperature for 1 hour, stirring once or twice during this time. Then, in a large skillet over medium-high heat, add the tomatoes with any accumulated juices, and the shallots. Cook, stirring frequently, for 12-15 minutes until the jam is thick and the tomatoes are broken down. Stir in the remaining ingredients and cook for an additional 1-2 minutes. Remove from the heat and set aside. Once cooled, the tomato-shallot jam can be stored in a jar in the refrigerator until ready for use.
If you want french fries, for serving and topping your burger, then start them at this time.
Heat grill to medium-high heat. Clean and oil hot grates.
Make the burger patties: Add the ground beef, brown sugar, worcestershire sauce, olive oil, and 1/2 teaspoon salt and black pepper to a medium bowl. Using clean hands, combine the ingredients together. Form the meat into 4 patties. Sprinkle the tops of the patties with additional black pepper.
Grill patties about 4-5 minutes per side. Butter inside of buns and add to grill during the last minute to lightly toast. Remove meat from grill and immediately top with blue cheese.
Assemble the burgers: Spread some tomato-shallot jam onto the bottom half of each bun, top with hamburger patty, fries, lettuce, and top half of bun. Dig in!

Friday, July 15, 2016

buffalo chicken salad with avocado ranch... 20 minutes (plus marinating)

the goods:

3 boneless skinless chicken breasts, pounded to an even thickness
1/4 cup Frank's hot sauce
1 and 1/2 teaspoons dry ranch seasoning
1 bag baby spring salad mix
1 carrot, grated
1/4 cup blue cheese crumbles
1 pint cherry tomatoes, halved
drizzle of hot sauce

1 packet buttermilk ranch seasoning mix
1 cup buttermilk
1 cup mayonnaise
1/2 an avocado, mashed

In a large zip top bag, combine chicken breasts, hot sauce, and ranch seasoning. Marinate in the fridge overnight, or at least 2 hours. Flipping occasionally.
In a food processor or blender, combine all the dressing ingredients and pulse until well combined and smooth. Place in a jar and refrigerate until ready to use.
Heat a grill to medium-high (or grill pan); clean and oil hot grates. Remove chicken from marinade and grill 6-8 minutes, flipping halfway through, until cooked all the way through. Allow to rest 5 minutes, then cut into bite-sized pieces.
Assemble salad by piling plates with mix greens, grated carrot, tomatoes, and grilled chicken. Drizzle with avocado ranch and additional hot sauce and top with blue cheese crumbles.

Wednesday, July 13, 2016

ranch chicken fingers... 25 minutes

the goods:

1 and 1/2 pounds chicken tenders (or you can slice your own from 3 chicken breasts)
1 packet ranch seasoning mix
1/2 cup flour, plus 1/3 cup flour
1 cup panko breadcrumbs
1/2 teaspoon salt
2 eggs, lightly beaten with 2 tablespoons water
vegetable oil

Make an assembly line of 3 bowls. In the first bowl, combine 1/2 cup flour and 2 teaspoons ranch seasoning. In second bowl, combine the eggs and water. In the third bowl, combine 1/3 cup flour, panko crumbs, 2 teaspoons ranch seasoning, and salt.
Heat 2 inches of oil over medium heat, in a dutch oven or deep skillet, preferably cast iron. Working with one chicken tender at a time; Dredge chicken in flour, dip in egg mixture, then coat with panko crumb mixture, gently pressing to adhere crumbs to chicken.
Fry 4-5 pieces as a time (don't overcrowd the pan), about 4 minutes per side or until cooked through. Serve with ranch dressing.

Monday, July 11, 2016

grilled lemon wraps... 25 minutes (plus marinating)

the goods:

3 boneless, skinless chicken breasts, cubed into bite-sized pieces
2 tablespoons olive oil
2 garlic cloves, pressed through a garlic press
zest from 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon salt
pinch of black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon paprika
4-6 small fajita sized flour tortillas
shredded chaddar cheese
baby spinach leaves, stems removed
sliced tomatoes

spicy garlic sauce:
1/2 cup mayonnaise
1/2 cup sour cream
1 clove garlic, pressed through a garlic press
3 teaspoons sriracha
1 teaspoon salt
pinch of black pepper
pinch of cayenne
1/2 teaspoon fresh lemon juice

Place the cubed chicken into a medium-sized bowl, and drizzle with olive oil; add in the garlic, lemon zest, lemon juice, salt, pepper, oregano, cumin, and paprika. Using clean hands, toss all the seasoning with the chicken to evenly coat. Evenly distribute the chicken pieces onto wooded skewers, and allow the chicken to marinate for 20 minutes, or up to overnight.
Prepare the garlic sauce by combining all the ingredients in a small bowl and whisking until completely smooth. Cover and refrigerate until ready to use.
Heat grill to medium-high. Clean and oil hot grates. Cook chicken skewers about 6-8 minutes, turning them occasionally, until cooked through. Allow to rest, lightly tented with foil for 5 minutes while you prepare toppings.
To assemble, sprinkle tortillas with some cheddar cheese, top with warm chicken, baby spinach leaves, tomato slices, and finish by drizzling with sauce.