grilled chicken and pesto pizza

pizza dough (recipe below)
grilled chicken (recipe below)
simple pesto (recipe below)
roasted garlic (recipe below)
1/4 red onion (thinly sliced)
1 tomato (sliced)
1 ball fresh mozzarella cheese

pizza dough (recipe makes enough for 2 pizzas):
1 package active dry yeast
2 tsp. sugar
1 cup warm water
2 1/2 cups all purpose flour
1/2 tsp. kosher salt
1 tbsp. olive oil

in a bowl, combine the yeast, sugar, and warm water and set aside to proof, about 5 mins.

pour the flour onto a working surface. make a well in the middle of your flour pile and pour in the yeast mixture and olive oil. start working all ingredients to together until you start working it into a large ball. after all the ingredients are incorporated, cut in half, and make 2 balls. i wrap 1 in plastic wrap and place in the freezer for another time. and for the other 1 i place in a bowl, cover with plastic wrap, and place in the fridge over night.

grilled chicken:
1 boneless skinless chicken breast
kosher salt
fresh cracked black pepper
1 tbsp. canola oil

in a medium size non stick pan heat the oil on medium high heat. season both sides of the chicken breast with salt and pepper. when the oil is hot place the chicken into the pan. cook for 5mins. and turn to the other side, and cook for another 5mins. until both sides are golden brown. remove from the pan and allow to cool for 5mins. cut on the bias into 1/8" slices and set aside and cover with foil.

simple pesto:
2 cups fresh basil leaves
1/2 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts (toasted)
3 garlic gloves (minced)
kosher salt
freshly cracked black pepper

in a small pan toast the pine nut on medium heat for about 5-10 mins. or until they start to change color. mix in the basil and toasted pine nuts into a food processor and pulse a few times. gradually add in the olive oil pulsing in between. add in the garlic and parmesan cheese, salt and pepper to taste and blend until everything is mixed.

roasted garlic:
1 head of garlic
extra virgin olive oil
kosher salt

preheat the oven to 400°F.

peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

place the garlic heads in a baking pan; muffin pans work well for this purpose. drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated, and a pinch of kosher salt. cover with aluminum foil. bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

allow the garlic to cool enough so you can touch it without burning yourself. use a small small knife cut the skin slightly around each clove. use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

grilled chicken and pesto pizza:
preheat the oven to 500°F. with a pizza stone left in the oven to get hot.

roll out your pizza dough on a floured surface into a nice 12" circle, and sprinkle a bit of corn meal on the bottom of the pizza dough, and drizzle a bit of extra virgin olive oil onto the dough. start layering your pizza with pesto, grilled chicken slices, roasted garlic, red onion slices, tomato slices, and mozzarella. when the oven gets to 500°F the turn it down to 450°F and transfer your pizza onto the pizza stone and cook 12-14 mins. until crust is golden brown.

when the pizza is cooked all the way, remove from the oven and place onto a cutting surface. slice and serve hot.

enjoy :)

justin

ham, egg, and cheese breakfast sandwich with a toasted walnut pesto sauce

(recipe is per sandwich)
1 challah roll
pesto (recipe below)
2 slices thick sliced ham
1 large handful gruyere cheese (shredded)
1 egg

toasted walnut pesto:
2 cups fresh basil leaves
1/2 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup walnuts (toasted)
3 garlic gloves (minced)
1 tsp. freshly squeezed lemon juice
kosher salt
freshly cracked black pepper

in a small pan toast the pine nut on medium heat for about 5-10 mins. or until they start to change color. mix in the basil and toasted pine nuts into a food processor and pulse a few times. gradually add in the olive oil pulsing in between. add in the garlic and parmesan cheese, lemon juice, salt and pepper to taste and blend until everything is mixed.

breakfast sandwich:
heat a medium pan up to medium high heat. add in the sliced ham to toast for a bit. about 2 mins. each side, and set aside. cut the challah roll in half, and cover each slice with the walnut pesto. add on 1 slice of ham to each piece of the roll. then top each piece with the shredded gruyere cheese. place into the broiler on hi until the cheese is melted.

in a medium size non stick pan heat 2 tsp. of olive oil on medium high heat. add in the egg and cook for about 3 mins. on each side to create your over easy egg.

when the cheese has melted onto the sandwich add on the cooked egg and top with the other half of the roll, and serve.

enjoy :)

justin

poached egg on asparagus with artichoke and fennel bolognese

bolognese sauce (recipe below)
asparagus (blanched)
poached egg (recipe below)

bolognese sauce:
2 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
4 garlic cloves (minced)
thumb size piece of ginger (minced)
1 carrot (finely diced)
1 celery stalk (finely diced)
1 large onion (finely diced)
1/2 fennel bulb (finely diced)
5 ounce artichoke hearts (thawed and finely diced)
1 pound ground beef
1 pound ground pork
1/2 pound pancetta (cubed)
1 6oz. can tomato paste
1 cup red wine
1 1/2 cup simple marinara sauce (recipe below)
1 28 oz. can san marzano tomatoes chopped
1 15 oz. can beef broth
1 tbsp. dried oregano
1 tsp. red chili flakes
1/4 tsp. freshly grated nutmeg
3 tbsp. chopped parsley
2 tbsp. parmesan cheese grated (extra for serving)
kosher salt to taste
freshly cracked black pepper to taste
1/4 cup heavy cream
1 pound artichoke spaghetti

simple marinara sauce:
1 28oz. can san marzano whole peeled tomatoes
1 28oz. can san marzano diced tomatoes
1/2 onion
3 cloves garlic (finely chopped)
15-20 leaves basil (chopped)
1 tbsp. extra virgin olive oil
1 tsp. sugar

heat oil in a medium sauce pan on medium high heat. add in garlic and onion, and cook for 5 mins. add in the caned tomatoes, basil leaves, and the sugar. bring to a boil, then cover reduce heat and simmer to 2 hours. place half of the marinara into a blender and blend until smooth. return sauce back into the sauce pan. lasts 3-4 days in the fridge, or can be frozen and saved for a later time.

bolognese sauce:
in a medium size dutch oven heat the butter and oil over medium high heat. add in the garlic, ginger, carrot, celery, onion, fennel, artichoke, and pancetta. lower the heat and cook until the onions are golden brown. about 10 mins. add in the pork and ground beef. cook until everything is broken up, about 10 mins. stir in the tomato paste and cook for another 4 mins. add in the wine and reduce for another 5 mins. add in the marinara sauce, can of tomatoes, beef broth, chili flakes, oregano, nutmeg, and 1 tbsp. of chopped parsley and bring to a boil. then reduce to a simmer and simmer for 2 hours.

after the sauce has thickened add in the remaining 2 tbsp. of parsley, parmesan cheese, heavy cream, and salt and pepper to taste. keeping the sauce warm until ready to use.

sauce can last the fridge for 4 days, or be frozen and used for a later time.

blanching asparagus:
bring a large sauce pan of salted water to a boil. remove the bottom hard part of the asparagus and place into the boiling water. boil for 2 mins. remove asparagus from the water, and place into an ice bath. set aside.

poached egg:
4 cups water
2 tbsp. cider vinegar
eggs

in a medium size pot bring the water and vinegar mixture to a boil. crack the egg into a small bowl. reduce the heat to a slight simmer, and slowly add in the egg. with a spoon move the egg around to slowly form a ball, and cook for about 5 mins. when the egg looks in form remove and set aside. repeat process until every needed egg is poached.

plating:
place 1 cup of the bolognese sauce onto the plate, then the asparagus, and top with the poached egg. garnish with parmesan cheese and serve.

enjoy :)

justin

artichoke spaghetti with artichoke and fennel bolognese sauce

2 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
4 garlic cloves (minced)
thumb size piece of ginger (minced)
1 carrot (finely diced)
1 celery stalk (finely diced)
1 large onion (finely diced)
1/2 fennel bulb (finely diced)
5 ounce artichoke hearts (thawed and finely diced)
1 pound ground beef
1 pound ground pork
1/2 pound pancetta (cubed)
1 6oz. can tomato paste
1 cup red wine
1 1/2 cup simple marinara sauce (recipe below)
1 28 oz. can san marzano tomatoes chopped
1 15 oz. can beef broth
1 tbsp. dried oregano
1 tsp. red chili flakes
1/4 tsp. freshly grated nutmeg
3 tbsp. chopped parsley
2 tbsp. parmesan cheese grated (extra for serving)
kosher salt to taste
freshly cracked black pepper to taste
1/4 cup heavy cream
1 pound artichoke spaghetti

serves 6:

simple marinara sauce:
1 28oz. can san marzano whole peeled tomatoes
1 28oz. can san marzano diced tomatoes
1/2 onion
3 cloves garlic (finely chopped)
15-20 leaves basil (chopped)
1 tbsp. extra virgin olive oil
1 tsp. sugar

heat oil in a medium sauce pan on medium high heat. add in garlic and onion, and cook for 5 mins. add in the caned tomatoes, basil leaves, and the sugar. bring to a boil, then cover reduce heat and simmer to 2 hours. place half of the marinara into a blender and blend until smooth. return sauce back into the sauce pan. lasts 3-4 days in the fridge, or can be frozen and saved for a later time.

bolognese sauce:
in a medium size dutch oven heat the butter and oil over medium high heat. add in the garlic, ginger, carrot, celery, onion, fennel, artichoke, and pancetta. lower the heat and cook until the onions are golden brown. about 10 mins. add in the pork and ground beef. cook until everything is broken up, about 10 mins. stir in the tomato paste and cook for another 4 mins. add in the wine and reduce for another 5 mins. add in the marinara sauce, can of tomatoes, beef broth, chili flakes, oregano, nutmeg, and 1 tbsp. of chopped parsley and bring to a boil. then reduce to a simmer and simmer for 2 hours.

after the sauce has thickened add in the remaining 2 tbsp. of parsley, parmesan cheese, heavy cream, and salt and pepper to taste. keeping the sauce warm until ready to use.

sauce can last the fridge for 4 days, or be frozen and used for a later time.

spaghetti:
in a large pot bring water to a boil adding in a few pinches of kosher salt and 1 tbsp. olive oil to flavor the pasta water. when the water reaches a boil add in the spaghetti and cook according to the directions. when the pasta is al dente, drain the excess water reserving 2 tbsp. of the pasta water. then return the pasta to the pot. add into the pasta 1 cup of the bolognese sauce and mix together.

plate your pasta and top with the bolognese sauce. garnish with chopped parsley and grated parmesan cheese and serve hot.

enjoy :)

justin

korean style fried chicken

3 pounds boneless skinless chicken thighs
frying batter (recipe below)
sauce for the fried chicken (recipe below)
4 scallions
canola oil for deep frying

frying batter:
1/2 cup potato starch
1/3 cup pellegrino
1/4 cup all purpose flour
1 tbsp. fresh cracked black pepper
1 tbsp. korean red pepper powder
1 tsp. baking soda
1 tsp. kosher salt
1 egg

heat the canola oil in a pan, enough to cover the chicken, on medium high heat.

mix all the ingredients above together to form the batter. wash the chicken in cold water, pat dry with a paper towel, and cut into bite size pieces. dredge the chicken pieces in the batter to coat all over. fry the chicken in batches until golden brown, about 10 mins. and drain on a paper towel to remove any excess oil, and set aside. continue until all the chicken is fried.

sauce for the chicken:
1 tbsp. canola oil
thumb size piece of ginger (grated)
4 garlic cloves (grated)
1/3 cup ketchup
1/4 cup gochujang (korean hot pepper paste)
1 tbsp. tobanjan (hot bean paste)
1 tbsp. honey
1 tbsp. rice wine vinegar
1 tbsp. sesame seeds

heat the canola oil in a non stick pan on medium high heat until hot. add in the garlic and ginger, and cook for about 1-2 mins. turn the heat down to low and add in the ketchup, gochujang, tobanjan, honey, vinegar, and sesame seeds. simmer the mixture for about 5-7 mins. when the sauce begins to shimmer remove from the heat, and be careful not to burn the sauce.

place the chicken into the sauce and mix well with a wooden spoon. top with chopped scallions and serve.

enjoy :)

justin

prime rib eye on a bed of fennel, arugula, and topped with pecorino

1 1/2" cut of boneless prime rib eye
spice rub (recipe below)
1 fennel bulb
4 oz. wild arugula
1/2 pound pecorino (shredded)
chives (finely chopped)
citron vinaigrette (recipe below)
1 tbsp. unsalted butter
1 tbsp. canola oil

spice blend:
1 tbsp. kosher salt
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. dry oregano
1/2 tbsp. celery seed
1/2 tbsp. cumin seed
1/2 tbsp. fresh cracked black pepper

mix everything together and set aside.

citron vinaigrette:
1 tsp. dijon mustard
1/2 meyer lemon zest
1/2 meyer lemon juice
pinch of salt
pinch of pepper
2 tbsp. white balsamic vinegar
4 tbsp. extra virgin olive oil

whisk the dijon mustard, lemon zest, lemon juice, salt, pepper, and white balsamic together. while whisking slowly drizzle the olive oil so that all of the oil is combined. set dressing aside.

preparing the salad:
using a mandolin slice the fennel into 1/16" pieces into a large mixing bowl. add in the arugula, and set aside.

preparing the prime rib eye:
remove the meat from the fridge, and let sit at room temperature for 20 mins. preheat the oven to 350 degrees.

generously cover the beef with the spice blend. using a cast iron pan heat the butter and oil on high heat. add in the rib eye, and sear both sides, about 2-3 mins. each side. then place directly into the heated oven to finish the cooking. about 7 mins. remove from the oven, transfer to a plate, and let set at room temperature for 5 mins.

mix the vinaigrette in with the salad and plate. slice the rib eye on the bias into 1/8" slices, and place on top of the bed of salad. sprinkle with chives, shredded pecorino, and serve.

enjoy :)

justin

pork gyoza (potstickers) with dipping sauce

1 package small round wonton wrappers (i use one that is 30 count)
pork gyoza stuffing (recipe below)
gyoza dipping sauce (recipe below)

pork gyoza stuffing:
1/3 pound ground pork
4 scallions (finely diced)
1 1/2 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. sake
thumb size piece of ginger (grated)
2 large garlic cloves (grated)
pinch of kosher salt
pinch of freshly cracked black pepper
1/2 bunch spinach (blanched)
1/4 napa cabbage (blanched)

in a large sauce pan bring salted water to a boil, and add in the spinach and cabbage and cook for 2-3 mins. remove and strain under cold running water to stop the cooking process. drain all excess water and chop finely then set aside.

in a separate bowl add in the ground pork, scallions, soy sauce, sesame oil, sake, ginger, garlic, and salt and pepper. mix all together until everything is very much together. add the chopped spinach and cabbage into the pork mixture, and continue mixing until everything is well mixed. set aside.

making the gyoza:
place 1 wrapper on a plate and spoon about a tbsp. of the stuffing into the center of the wrapper. dip your finger in a small bowl of water and wet 1/4" all around the wrapper. fold the wrapper in half, and make a small pleat every 1/4' or so. continue this process until all the gyoza are made.

frying the gyoza:
1 tbsp. vegetable oil
2 tbsp. water
1 tbsp. sesame oil
gyoza dumplings

heat the vegetable oil in a medium size non stick pan on medium high heat. place the dumplings flat side down into the heated pan. cook for 2-3 mins. or until the bottoms are golden brown. add the 2 tbsp. of water to the pan and steam the water out of the pan, about 4 mins. when most of the water has cooked off, use a spatula and loosen the gyoza from the bottom of the pan, without moving them around the pan much. add in the sesame oil, and cook for another 1-2 mins. to further crisp the bottom. remove from the pan and set aside. work in batches if needed.

dipping sauce:
2 tbsp. soy sauce
2 tbsp. rice vinegar
1/4 tsp. chili oil

mix all together and set aside.

plate the gyoza with the dipping sauce and serve.

enjoy :)

justin