Alot of recipes call for milk, bread, egg to make meatballs or meatloaf but I am huge fan of using pureed cauliflower in my recipes. The results are insane, juicy! and maintains its moisture even after microwaving it! I can’t take credit for this discovery, nom nom paleo is where I got the idea from.
Try it!
Ahhh I think I am into Mexican sauces these days… perhaps it reminds of times down south…
Here we go:
Poblano peppers 2-3
Can of tomatillo or fresh
Onion
Garlic
Garlic powdee
Lime juice
Jalapeno
Cilantro
Olive oil
Water
Chopped cilantro
Guajillo chili
Salt and pepper
Direction:
Grill poblano, tomatillo if fresh and onion until outer part is charred completely. Once done remove skin. Easier to remove skin if you put it in a plastic bag after grilling and also to discard.
Put all the ingredients in a blender or chopper until the consistency is to your liking, add water if you prefer it to be less thick. Add guajillo chili powder, jalapeno, Habanero to your desired level of heat.
Enjoy!
If there was one Mexican book I’d recommend it’s definitely everyday Mexican by Rick Bayless.
Year over year you’ll notice a wave of restaurants opening for a particular type of cuisine.
There was the Sushi wave, Thai wave, Viet wave, Izakaya wave and now we welcome korean fried chicken. Alternative to KFC, Popeyes, Buffalo Wings, General Tao chicken….
Here’s a list of a few places I can think of:
Danji
Dawa
Basak
Mon Ami
Shabu Shabu
Each restaurant has their own unique take on it, and each have their own pros and cons (expect a lengthy review in the future).
How difficult is it to make at home? Not hard at all. As my wife pointed out and showed me… It’s extremely easy to make the sauce…. and even easier to fry up some chicken!
Sauce recipe from SeriousEats:
http://www.seriouseats.com/recipes/2012/10/sweet-and-spicy-chili-sauce-korean-fried-chicken-recipe.html
Ingredients to cook in low heat in a pot.
1/4 cup gochujang
2 tablespoons soy sauce
1 tablespoon rice wine vineger
3 tablespoons dark brown sugar
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon grated fresh ginger
1 tablespoon toasted sesame oil
I tested with regular flour, corn starch, potato starch and combination of blends…. and so far my preference is 100% potato starch. If time permits, brine your chicken or at least salt it prior to coating it with flour. It is important that once coated to air dry the chicken for 20-30 minutes prior to frying. It allows the flour to settle in and air dry the chicken…
I figured I’d share this blog as I found his findings extremely intriguing!
http://www.seriouseats.com/2012/10/the-food-lab-korean-fried-chicken.html
great for eating with chicken/fish/steak and for marinade base and salad dressing base
Here’s my recipe for chimichurri:
Combine and blitz in a blender the following:
1 bunch of Flat Italian Parsley
1 bunch of Cilantro
4-6 Garlic cloves
1 x Onion
2 x Shallots
1 x Green Onion
Pinch of Cumin
Pinch of Chili flakes
1 x Jalapeno
Salt
Pepper
Olive Oil
Red Wine Vinegar
Lime
My buddy adds anchovies in his mix which gives it a nice flavor.
For variations feel free to add different chili spices such as Guajillo to spice it some more!
You can eat it right away or let the flavors develop by putting it in a mason jar for minimum 24h.
Pork katsu in under 20 mins
Pork cutlet
Flour or korean potato starch
Egg
Panko
Fryer or deep pan filled with oil
Salt and pepper your pork to taste
Get three plates ( one for flour, one for egg wash, last for panko crumbs)
Coat your pork first with flour then dip in egg wash then coat with panko and set aside on a plate or tray. Once all your pork cutlets are coasted with panko… Get ready to fry it.
Depending on thickness… 2-4 minutes per side, fry until golden brown.
And voila… Eat with rice, soba, udon noodles or a cabbage salad. I like the combination of ketchup mayo as a sauce for the cabbage and BBQ sauce for the katsu. Dress it with chopped green onion fried egg… Whatever you
desire.
For those that do not wish to use a fryer… You can bake it in the oven at 375-400 for 15-20 minutes. Rotating every 5 mins or so.
Enjoy!
Winter is here and what better to eat than a good bowl of chicken noodle soup…. Viet style … Called “bun thang”
For your soup stock:
One whole chicken
Salt and whole peppercorn
Dash of Fish sauce
2-3 Carrots chopped
2-3 Celery stalk
1-2 whole Onion quartered
5-7 Garlic cloves
2-3 slices Ginger
Dash of Soy sauce
For the rest:
Rice vermicelli
Vietnamese ham
Thinly sliced omelette
Julienned carrots
Chopped cilantro and green onion for garnish
Shrimp paste and lime to taste
Thai chili to taste
Flash boil chicken first, throw away water full of impurity then add a pot full of water with ingredients. Let it boil and then simmer for an hour or so. Use a ladle to skim off any more impurities from broth. Take out chicken and let it cool down. Once cooled down take out the chicken breasts and peel the chicken in strigy strips
Keep the rest of the chicken to eat boiled with rice with a ginger scallion oil sauce.
In a bowl, add noodles, shredded chicken, sliced omelette, Vietnamese ham. Garnish with carrot, cilantro and green onion. Pour broth into the bowl. Add lime,shrimp paste, Thai chili to desired taste.
Enjoy!
Find my photos on Instagram with hastag #chezmannie
meat, poultry, or seafood…. regardless of what the recipe says I like using the put zest in my marinades… it provides that extra note that bring the dish forward.
Classic example, pan seared salmon recipe, my friend Mike and I do it all the time and its down to a science.
Take your salmon, drizzle olive oil, salt, pepper, garlic powder, lemon zest and HP (Herbes de Provence) and lastly lemon juice. Let marinate for a few hours…
Pan sear both sides on high heat (1-2 mins per side depending on thickness) then finish in over or reduce heat to let it cook through (another 1-3 mins per side depending on thickness) add butter to finish and another squeeze of lemon juice to finish when platting.
Inspired by watching last season’s Top Chef…. decided to make Chili this morning. Although this is not your typical texas chili I decided to make one that was a meltin pot of spices I enjoy
Recipe-ish:
1 Kg of ground beef
4 mergez sausage outside of casing
3 chopped onion,3 cloves of garlic, 1 carrot
1 can of 6-7 bean mix
1 can tomato paste
2 can of San Marzano tomatoes
Olive oil
for spices:
Old el Paso taco mix
Cumin
Garlic powder
Onion Powder
Ras El Hanout spices
Chili powder
paprika
Canned chopped Chipotle peppers from Mexico
Montreal Steak Spice
Texas Salt Lick Rub
Habanero Hot Sauce from Mexico
Salt and Pepper to taste ….
I think it should be ready in about 6-8 hours, but here’s a picture at the 1 hour mark:
A recipe that Annie used for holiday treats
From Sprinkle Bakes
1 cup unsalted butter, softened
2 cups sugar
4 eggs
1/4 cup buttermilk
2 tsp. vanilla
2 tbsp. liquid red food coloring
3 1/3 cups all-purpose flou
2/3 cup unsweetened cocoa
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
24 chocolate sandwich cookies (Oreos)
1 cup confectioners’ sugar
Annie and I love eating Mediterranean grilled meats… so we figured we would make a homemade version of Kafta… I don’t really have a recipe for it but this should give you an idea on how to make your own rendition.
chef moshi 