miso based salad dressing

3 tbsp. miso paste
3 tbsp. rice vinegar
3 tbsp. white sesame seeds
1 tbsp. sesame oil
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
1" piece ginger (grated)
1/2 cup water
1/2 lemon (juiced)

add all ingredients into a blender and mix until the dressing become a little thick and creamy. about 3 mins. refrigerate and serve when chilled.

enjoy :)

justin

grilled beef tenderloin skewers with miso glaze

1 1/4 pounds beef tenderloin (sliced on the bias against the grain 1/4" to 1/8" thin)
4 cloves garlic (minced)
1/4 cup soy sauce
2 tbsp. miso paste
2 tsp. tonkatsu sauce (recipe below)
1 tsp. toban jan
1 tsp. sesame oil
1 tsp. white sesame seeds
1 tsp. black sesame seeds
1/2 tsp. sugar

tonkatsu sauce:
1 cup ketchup
1/2 cup worcestershire sauce
1/2 cup cooking sake
2 tbsp. ginger (grated)
2 tbsp. garlic (grated)
2 tbsp. apple juice
1/4 cup sugar
1/4 cup mirin
1 tbsp. spicy mustard
1/2 tsp. ground spice

for the tonkatsu sauce:
prep time: 5-8 mins.
cook time: 30 mins.

to make the tonkatsu sauce combine all the ingredients together and wisk in a medium size bowl. transfer to a medium sauce pan and bring to a slight boil over medium heat. reduce heat and simmer for about 30 mins. stirring about every 5 mins. after the sauce has reduced a bit (about 30 mins.) transfer to a container, and place in the refrigerator, and chill.

makes about 3 cups.
this should last about 3-4 weeks in the refrigerator.

grilled beef tenderloin skewers:

you can do these on the grill or on a grill pan. if using a grill pan then heat 1 tbsp. vegetable oil on high heat.

add all of the ingredients for the glaze into a medium bowl, and whisk until everything is smooth.

thread the beef tenderloin onto the skewers. i use 2 about 1/4 to 1/2" apart so that the meat doesn't flip around. lightly brush both sides of the meat with the miso glaze and grill on both sides for about 2-3 mins. each side or until a bit charred. top with white sesame seeds and serve.

enjoy :)

justin

smokin pulled pork

4 pounds boneless pork butt
1 medium onion
2 cloves garlic (chopped)
1/2" piece ginger (finely chopped)
1 tsp. liquid smoke
3/4 cup ketchup
1/3 cup cider vinegar
1/4 cup brown sugar
1 tbsp. smoked paprika
1 tbsp. sweet paprika
1 tbsp. dijon mustard
1 tbsp. whole grain mustard
2 tbsp. worcestershire sauce
1/4 tsp. cayenne pepper
2 tbsp. tonkatsu sauce (see recipe below)
1/2 tsp. salt
1/4 tsp. pepper

tonkatsu sauce:
1 cup ketchup
1/2 cup worcestershire sauce
1/2 cup cooking sake
2 tbsp. ginger (grated)
2 tbsp. garlic (grated)
2 tbsp. apple juice
1/4 cup sugar
1/4 cup mirin
1 tbsp. spicy mustard
1/2 tsp. ground spice

for the tonkatsu sauce:
prep time: 5-8 mins.
cook time: 30 mins.

to make the tonkatsu sauce combine all the ingredients together and wisk in a medium size bowl. transfer to a medium sauce pan and bring to a slight boil over medium heat. reduce heat and simmer for about 30 mins. stirring about every 5 mins. after the sauce has reduced a bit (about 30 mins.) transfer to a container, and place in the refrigerator, and chill.

makes about 3 cups.
this should last about 3-4 weeks in the refrigerator.

pulled pork:

combine all ingredients together except the pork. add the pork into a dutch oven pour over the mixture and cook on low for 2 hours 30 mins. stirring every 30 mins. remove the pork from the pot, and shred the pork. add the shredded pork back into the pot and simmer for 1 hour.

enjoy :)

justin

tomato and beer steamed mussels

2 pounds mussels
2 tbsp. canola oil
2 tbsp. unsalted butter
2 cloves garlic (finely chopped)
1 shallot (chopped)
1 small white onion (chopped)
1/2 of 1 28oz. can san marzano whole peeled tomatoes -with sauce- (dice the tomatoes)
1 12oz. bottle of beer (lager your choice)
4 tbsp. parmesan cheese (grated)
2 tbsp. fresh cilantro (chopped)
1 tbsp. fresh lemon juice

fill a large bowl with cold water, and add the mussels. let them set for 20-30 mins.

heat large pot or a dutch oven over medium heat, add canola oil and melt the butter. add shallots, onion, garlic and cook until softened, about 5 minutes. add in the tomatoes, tomato sauce, 2 tbsp. parmesan cheese and simmer for 5 more mins.

add mussels to the pot, and pour in the lager. close lid and let mussels steam over medium heat until shells are open and the mussels turn opaque, 5-6 minutes. make sure to shake the pan occasionally to ensure even cooking.

remove the mussels and place in a serving dish. let the broth rest a few minutes allowing any remaining sand to settle to the bottom of the pan. carefully pour out the broth using a ladle, avoiding the bottom.

garnish with remaining parmesan cheese, cilantro leaves, salt, black pepper, and lemon juice. serve hot with crusty bread to mop up the juices!

enjoy :)

justin

chana shaag with chicken (indian spinach curry with chick peas and chicken)

3 chicken thighs (with skin on and bone in)
3 cloves garlic (minced)
1 large onion (chopped)
1/2 of 1 28oz. can san marzano whole peeled tomatoes (chopped)
1/2" piece ginger (minced)
5 tbsp. non fat yogurt
2 large bunches spinach (washed and chopped) - (or 2 10oz. boxes frozen spinach)
2 tbsp. unsalted butter
1 can chick peas (drained)
1/2 tsp. cayenne pepper
3 tsp. curry powder
1 tsp. coriander
1 tsp. tumeric
2 large cardamom pods
2 cloves
7 tbsp. canola oil
2 1/2 tsp. garam masala
1 1/2 tsp. worcestershire sauce
1 tsp. salt

wash chicken thighs in water and pat dry. season both sides of the thighs with salt and pepper. heat 3 tbsp. canola oil in a medium size frying pan on medium high heat. when the oil is heated add the thighs skin side down and fry for about 7 mins. until the skin is crispy. flip the thighs and fry for an additional 7 mins. or until the chicken is cooked. remove from the pan and set aside. after chicken has cooled to room temperature pull the meat from the bone into pieces. and set aside.

if using fresh spinach then put the chopped spinach into a deep pan; add 1/2 cup water. bring to boil and remove from heat. when cool, grind in blender and set aside. if using frozen spinach then just thaw.

in a dutch oven heat the remaining oil and 1 tbsp. butter, and add ginger, garlic and onions; sauté until lightly brown. add tomatoes, 2-3 tbsp. tomato sauce (from the can), salt, cayenne, coriander powder, turmeric, cloves, 1 tbsp. curry powder, and cardamom. cook for 10 minutes over low heat. Add chicken, worcestershire sauce, and yogurt. Simmer until the chicken is tender.

add chick peas, spinach, remaining 2 tbsp. curry powder, and garam masala. cook until spinach starts sticking to pan. Remove from heat. Add remaining 1 tbsp. butter and cover until ready to serve.

serve with naan or over basmati rice.

enjoy :)

justin

chinese style chicken stir fry

1 medium/large boneless skinless chicken breast (cut on the bias against the grain into 1/4" slices)
2 bunches broccolini (cut into pieces)
1 onion (chopped)
1/2 small cabbage (cut into 1/2" pieces)
4 cloves garlic (finely chopped)
6 asparagus stalks (cut on the bias into 1/2" pieces)
15-20 grape tomatoes (halved)
1 red pepper (halved, seeded, and cut into thin slices)
1 green pepper (halved, seeded, and cut into thin slices)
3 tbsp. oyster sauce
2 tbsp. sake
1/4 cup chicken stock
2 tbsp. warm water
1 tbsp. corn starch
2 tbsp. canola oil

in a large frying pan heat the canola oil on medium high heat. when the oil is hot add in the onion and garlic, and cook for 2 mins. add in the sliced chicken breast and fry for about 4 mins. until chicken is no longer pink. then add in the broccolini, cabbage, asparagus, red and green peppers. cook for about 4 mins. add in the sake, chicken stock, and oyster sauce. cover and cook until the veggies are cooked (about 6-7 mins.)

while the veggies are cooking, in a small bowl add in the warm water and corn starch, and mix together. pour the corn starch mixture over the veggies and chicken. add in the grape tomatoes, and cook for another 2 mins.

serve hot over rice.

enjoy :)

justin

kickin potato salad

3 pounds red creamer potatoes
1 cup light mayonnaise
2 tbsp. dijon mustard
2 tbsp. fresh lime juice
2 tbsp. red pepper powder (course)
2 tsp. sherry vinegar
2 tsp. whole grain mustard
3 scallions (chopped)
1 large tomato (seeded and chopped)
2 stalks celery (chopped)
1 jalapeno (finely diced)
1 medium red onion (halved and finely sliced)
4 cloves garlic (finely chopped)
1/3 cup fresh cilantro (chopped)
kosher salt
fresh cracked black pepper

add the potatoes to a large pot and cover by 1-inch with cold water. add 1 tablespoon of kosher salt and bring to a boil over high heat. cook until fork tender, 12 to 15 minutes and drain well. let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl.

stir together the remaining ingredients in a medium bowl. pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. season again with salt and pepper, to taste, before serving. garnish with cilantro.

enjoy :)

justin