- 1/2 cup popcorn kernels
- 1 cup salted roasted peanuts
- 1 cup brown sugar
- 1/2 cup butter
- 3 tbsp agave nectar
- 2 tbsp light corn syrup
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 2 tbsp tequila
- Preheat oven to 250 F.
- Air pop the popcorn and combine with the peanuts.
- In a large saucepan combine the brown sugar, butter, agave nectar, corn syrup, and salt.
- Bring to a boil and let bubble 2 minutes.
- Add the baking soda and tequila and stir well. Immediately pour over the popcorn,
- Mix thoroughly and lay on two parchment paper covered baking trays. Bake 1 hour.
- Cool. Serve.
- 1 cake medium soft tofu, drained under a weight on paper towel for 15 minutes, sliced
- 1 tbsp peanut oil
- 1 bunch kale, washed, stems removed, torn
- 2 tbsp soy sauce
- 1 tsp sugar
- sea salt
- 1 tsp sambal oelek
- 1/2 tsp sesame oil
- Heat the oil in a large skillet and then add the tofu, turning once until golden on both sides. Remove from the pan.
- Add the kale and saute for 5 minutes.
- Return the tofu and any liquid on the plate.
- Sprinkle in the soy sauce, sugar, a little salt, the sambal oelek, and the sesame oil.
- Serve.
- steamed white rice
- 1 lb beef, thinly sliced
- 1 can sliced bamboo shoots, drained
- 2 tbsp peanut oil
- 1/4 onion, minced
- 4 tomatoes, diced
- 1 inch of ginger, peeled, minced
- 3 garlic cloves, minced
- sea salt
- 1 tsp sugar
- 1 tbsp black bean sauce
- 1 tbsp soy sauce
- 1 tsp sambal oelek
- 1 cup chicken stock
- 1 scallion, minced
- Heat 1 tbsp of the oil in a wok on high and then saute the beef for 1 minute. Set beef aside.
- Add the other tbsp of oil to the wok and add the onion. Saute until golden.
- Add the tomato, ginger, and garlic. Saute 2 minutes. Season with salt and the sugar.
- Stir 1 minute.
- Add the sauces and stir 1 minute.
- Add the chicken stock and bring to a boil. Boil 2 minutes.
- Add the beef and continue cooking 1 minute.
- Stir in the scallion. Check the seasoning. Serve on the rice.
- 1 1/2 cups heavy cream
- 1/2 cup light cream
- 1/2 cup sugar
- 2 inches of ginger, peeled, grated, hard shreds discarded
- 1/2 tsp vanilla
- 5 egg yolks
- Preheat the oven to 325 F.
- In a saucepan combine the creams, the sugar, ginger, and vanilla. Bring to a simmer stirring.
- Remove from the heat and whisk in the egg yolks.
- Divide between 6 ramekins. Set in a bain marie.
- Bake 35 minutes.
- Cool. Chill. Sprinkle with turbinado sugar. Torch. Serve.
- 1 cup flour
- 1/4 tsp baking soda
- 1 tbsp mirin
- water
- 3/4 cup shredded green cabbage
- 3/4 cup bean sprouts
- 1 scallion, minced
- 3/4 cup very thinly sliced pork
- sea salt and cracked pepper
- 1/4 cup cooked ramen noodles
- worcestershire sauce
- peanut oil
- 2 eggs
- 1/4 cup soy sauce
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 tbsp pickled ginger, minced
- Combine the soy sauce, sriracha, vinegar, sugar, ginger, 2 tsp worcestershire sauce, and 1/2 cup water. Mix well. Set aside to use later as a sauce.
- Combine the flour, baking soda, mirin, and 1 cup water.
- Heat a large skillet and saute the noodles in 1 tbsp peanut oil and sprinkle with 1 tbsp worcestershire sauce.
- Keep warm. Heat a large non-stick pan over moderate heat with 1 tbsp of peanut oil.
- Add enough batter to cover the bottom in a thin pancake. Lay down the pork and then cover with the cabbage and sprouts, leaving room to see the pork through the layer.
- Cook until the pork is no longer pink. Sprinkle with 3 tbsp more of the batter. Cook 1 minute longer.
- Slide out of the pan. Cut in half and place on plates. Top with the noodles.
- Meanwhile cook 2 eggs sunnyside up. Place over noodles. Serve with the sauce.
- 1/2 a bunch broccoli, chopped
- 1 tbsp butter
- 1 scallion, minced
- 1 tbsp flour
- 1/2 cup milk
- 1 tsp chicken oxo
- 2 tbsp fresh basil leaves, roughly chopped
- Boil the broccoli in salted water for 4 minutes. Drain.
- Heat the butter in a saucepan and then stir in the scallion. Saute 1 minute.
- Stir in the flour and cook 1 minute.
- Add the milk and stir well. Stir in the chicken oxo.
- Add the broccoli and basil and stir.
- Serve.
- 1/2 cup butter melted
- 1/2 loaf of french bread, cut in small cubes
- 1 1/2 cups milk
- 1 cup brown sugar
- 3/4 tsp cinnamon
- 2 granny smith apples, peeled, diced very small
- 1 cup pecans
- 8 oz. cream cheese cut in small pieces
- Preheat the oven to 350 F. Toss the bread with the butter. Spread over a cookie sheet and then place in the oven for 15 minutes. Remove from the oven and increase the heat to 400 F.
- In a microwaveable dish combine the milk and brown sugar and heat through. Stir in the cinnamon and set aside.
- Toss the bread into a 13 by 9 inch pan and then stir in the apple, pecans, and cream cheese.
- Drizzle on the milk mixture and return pan to the oven to cook for 20 minutes.
- Serve with vanilla ice cream.
- 1 cup rice flour
- 2 tbsp milk
- 2 tbsp heavy cream
- 1 egg
- 1 tsp turmeric
- salt
- cracked pepper
- 1/2 cup Asian Fish sauce
- 2 tbsp sugar
- 2 tbsp distilled white vinegar
- 1 jalapeno, sliced thin
- 4 garlic cloves, minced
- 1/2 inch ginger, minced
- canola oil
- 1 lb pork, thinly sliced
- lettuce, sliced in chiffonade
- 1/4 cup roughly chopped cilantro
- 1/4 cup onion, minced
- ground roasted peanuts
- Combine the fish sauce, 1/2 cup water, the sugar, half the jalapeno, half the garlic, the vinegar, and the ginger.
- Set aside.
- Combine the rice flour, milk, cream, egg, turmeric, 1/2 tsp salt, cracked pepper, and 1 cup water. Stir well.
- Heat a wok with a bit of peanut oil and saute the remaining garlic, jalapeno, and the onion for 45 seconds. Add the pork and season with salt and pepper. Saute until cooked. Set aside.
- Heat a cast iron skillet on medium high with a little canola oil. Scoop in about 1/4 cup of the batter, swirling to cover the bottom of the pan. Cook until the edges start to just brown, flip and cook about 15 seconds on the other side.
- Repeat.
- Roll the meat in the crepes. Plate. Serve with the sliced lettuce, peanuts, and cilantro. Spoon on the reserved sauce to taste.
- 12 corn tortillas
- 2 cups minced pre-grilled beef
- 1 tbsp peanut oil
- 8 tomatoes, stemmed, halved
- 3 serranos, stemmed
- 1/2 onion, minced
- 2 cups chicken stock\
- sea salt
- grated queso cotija
- freshly chopped cilantro
- Roast the tomatoes and the serranos under a broiler. Peel the tomatoes and then place all in a food processor and puree.
- Heat the oil in a large pot and saute the onion until browned. Add the chicken stock and bring to a boil.
- Stir in the puree, return to a boil. Reduce the heat to medium and simmer for 15 minutes.
- Preheat the oven to 350 F.
- Season with salt to taste.
- Ladle 1 cup of the mixture into an oven proof 11 by 9 inch pan.
- Stir 1 cup of the liquid with the meat.
- Roll the meat into the tortillas and place seam side down in the pan.
- Pour on the remaining sauce. Sprinkle with cheese and bake for 15 minutes.
- Sprinkle with the cilantro. Serve.
- 3 oz bacon, diced
- 3 oz ham, diced
- 1 can water packed artichoke hearts, drained
- 3 plum tomatoes, diced
- 1/4 cup kalamata olives, sliced
- 1/4 parmesan, shaved
- 1/4 cup heavy cream
- 3/4 cup chicken stock
- 1/2 lb linguine
- Cook the the pasta according to directions.
- Saute the bacon and ham together until browned.
- Add the tomatoes and olives and saute 1 minute.
- Add the chicken stock and stir well.
- Stir in the artichokes and cook for 4 minutes.
- Shave in the parmesan and add the cream.
- Drain the pasta and toss with the sauce.
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