hummus sum

2 15-oz. cans of garbanzo beans, one drained, one with liquid
1/4 cup toasted white sesame seeds
1 tbsp. extra virgin olive oil
2 tbsp. freshly squeezed lemon juice
1 garlic clove
1 tsp. ground cumin
salt and pepper to taste
1/4 tsp. cayenne pepper

put all ingredients into a food processor and blend until everything is pureed. about 1-2 mins. serve in a bowl with pita chips or pita bread.

enjoy :)

justin

tobanjan pork with mixed vegetables

2 tsp. tobanjan (spicy soybean paste)
5 tsp. oyster sauce
3 tbsp. sesame oil
1 tbsp. canola oil
1/3 cup water
1 tsp. corn starch
2 garlic cloves (chopped)
2 pork cutlets 1/2" thick
12 asparagus
12 cherry tomatoes (cut in half)
1 bunch broccolini

in a small bowl mix the tobanjan and oyster sauce together to create a 7 tsp. tobanjan oyster paste. in another bowl mix together the sesame oil with the canola oil. and set both aside. mix together the water and cornstarch and set aside.

cut the pork cutlets on the bias against the grain into 1/4" slices, and flip on the side and cut in half to create 1/4" by 1/4" long pieces of pork, and seat aside. cut the asparagus on the diagonal creating about 3" pieces, and set aside. cut the broccolini into 3" pieces including the stalk, and set aside.

in a large non stick frying pan add in 2 tbsp. of the sesame canola oil mixture on medium high heat. add in the cut pork pieces, and add 4 tbsp. of the tobanjan oyster paste to the pork. pan fry for 5 mins. and set aside on a plate. add in the cut tomatoes to the pan and cook for 4 mins. and set aside with the pork. in the same pan add in the remaining oil mixture. when the pan is hot add in the garlic, and cook for 3 mins. add the asparagus and broccolini into the pan and cook for 5-7 mins. add the remaining tobanjan oyster paste and cook for 1 min. then add in the pork and tomatoes. stir all together for 2 mins. and add in the water cornstarch mixture, and stir for another 2 mins. until thick. serve over rice.

serves 4

enjoy :)

justin

cornmeal crusted pan fried flounder

wild flounder fillets cut into 4 oz. portions
1/2 cup cornmeal
3 tbsp. flour
1/4 tsp. kosher salt
1 tbsp. parmesan cheese (grated)
a pinch of cayenne pepper
1 tsp. old bay seasoning
1/2 tsp. garlic powder
1/2 cup milk
1/4 cup canola oil
lemon slices

mix all the dry ingredients together on a plate and set aside. pour the milk into another bowl and set aside. wash the flounder under cold water, and pat dry with a paper towel. dip the fish in the milk, and then into the cornmeal mixture to cover.

in a medium size non stick pan heat the oil on medium high heat. place the cornmeal covered flounder in the hot oil and fry for about 3 mins. on each side. after the fish is fried place on a paper towel and remove excess oil, and plate along side with a slice of lemon.

enjoy :)

justin

spinach artichoke dip

10 oz. package frozen spinach (thawed)
1 cup frozen artichoke (thawed)
1/2 cup light mayonnaise
1/2 cup light sour cream
1/4 cup parmesan cheese (grated)
1 lemon slice peeled and seeded
1/4 tsp. kosher salt
1/4 tsp. red chili flakes
1/8 tsp. fresh cracked black pepper
1 garlic clove chopped
1/2 cup shredded mozzarella cheese

pre heat oven to 350 degrees.

in a food processor add in the spinach, mayonnaise, sour cream, parmesan cheese, lemon, salt, pepper, chili flakes, and garlic. blend until everything is mixed together, but not pureed, about 10-15 seconds. then add in the artichoke and blend for another 5-10 seconds. pour the mix into an oven safe dish, and top with shredded mozzarella cheese. place uncovered in the oven for 30 mins. serve hot.

enjoy :)

justin

asparagus wrapped in smoked salmon

24 asparaguses
12 pieces of smoked salmon
3 tbsp. grated parmesan cheese
2 cups fish broth (warm)
2 tbsp. unsalted butter.
1 tbsp. chopped parsley
salt to taste
fresh cracked black pepper to taste.

preheat the oven to 400 degrees.

lay 2 asparagus pieces on top of one smoked salmon piece, and wrap them together. repeat this until you have 12 pieces. lay down the asparagus and salmon wraps onto a baking sheet and pour the warm fish broth over, sprinkle the grated parmesan over, and place in the oven for 10 mins. or until cooked.

remove from the oven and pour the broth back into a pot. add in the butter, parsley, salt, and pepper. heat over medium heat until the broth is hot. pour the mixture over the cooked asparagus salmon wraps. plate on a platter and serve.

makes 12 pieces.

enjoy :)

justin

cojonudos (fried quail egg with chorizo on a toasted baguette)

1 dozen quail eggs
12 slices of a baguette (cut on the bias)
12 slices of chorizo (cut on the bias)
extra virgin olive oil (for frying)
paprika
salt

preheat the oven to 400 degrees.

cut the chorizo into 1/4" slices. in a medium size frying pan fry the chorizo on both sides. remove the chorizo and set aside. in the same pan keep the oil from the chorizo and add a touch of olive oil, and fry the quail eggs 2 at a time. remove the fried eggs and set aside. drizzle olive oil over the toasted baguette.

build your cojonudos by placing the chorizo on top of the baguette and the fried quail egg on top of the chorizo. sprinkle with a pinch of salt and paprika. place in the oven for 3 mins.

makes 12 bite size pieces.

enjoy :)

justin

bbq sauce

1 cup ketchup
1 cup tomato puree
2/3 cup brown sugar
1/3 cup sherry vinegar
1/3 cup red wine vinegar
2 tsp. hickory liquid smoke
1 tbsp. unsalted butter
1/2 tbsp. old bay seasoning
1/4 tsp. garlic powder
1/8 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. celery seed
1/8 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. fresh cracked black pepper

in a large sauce pan add in all of the liquid ingredients and heat over medium heat for 5 mins, and then add in your dry ingredients and spices. after all ingredients are mixed together reduce the heat and simmer for about 20 mins. set aside and chill. place bbq sauce into a jar and keep in the refrigerator. brush the sauce onto the meat 20 mins. before finished, and once more after the meat is finished.

makes about 3 cups.

enjoy :)

justin

rustic chicken korma

2 boneless skinless chicken breasts (cut into bite size pieces)
2 boneless skinless chicken thighs (cut into bite size pieces)
2 cups plain non fat yogurt
3 cloves garlic (chopped)
2 medium white onions (chopped)
1 tbsp. paprika
2 tsp. ginger (chopped)
2 tbsp. canola oil
2 tsp. ground coriander
1/2 tsp. ground chili
1 tsp. cumin
seeds of 2 cardamon pods
1 tsp. turmeric
1/2 cup water
1 bay leaf
fresh coriander (chopped)
salt and pepper to taste

place the chicken pieces in a medium size tupperware container, and marinate with the yogurt, 1 garlic clove, half of an onion, paprika, ginger, salt and pepper for a few hours in the refrigerator.

heat the oil in a in a heavy pot on medium high heat. add in the remaining onions and garlic and fry for about 8 mins. remove the onions and garlic and set aside. add in the coriander, chili powder, cumin, cardamon seeds, and turmeric and fry for 3 mins. add in the chicken pieces and the marinade along with water and bring to a boil. add back in the onion and garlic along with the bay leaf. reduce heat and simmer for 45mins. serve on top of basmati rice and sprinkle with chopped coriander or along with naan bread.

enjoy :)

justin

indian fish curry

1 pound salmon fillets (cut into bite size pieces)
2 medium onions (1 finely chopped, and 1 grated)
4 garlic cloves grated
1 tbsp. ginger grated
4 tbsp. tomato puree
2/3 cup water
salt to taste
1/4 cup ghee (see recipe below)
1/4 cup canola oil

spices:
1 tbsp. cumin seeds
1 tbsp. turmeric powder
1 tbsp. garam masala powder
1/4 tsp. cayenne pepper

heat the ghee and canola oil in a medium size pot over medium high heat, and add in the salmon. fry for about 5 mins. and remove from the pot and drain on plate with paper towels and set aside. add the chopped onion to the pot and fry until golden brown, about 15 mins. add in all the spices and cook for an additional 10 seconds.

now add in the grated onion, garlic, ginger, and tomato puree and fry until the ghee and oil start to separate. add in the water and salt, and bring the mixture to a boil. then add in the fish pieces and reduce the heat and simmer for about 10 mins. serve the fish curry over basmati rice or with naan.

enjoy :)

justin

homemade ghee

1 pound unsalted butter

makes about 12fl.oz.

melt the butter in a sauce pan over low heat. when all the butter has melted increase the heat and bring to a boil. when the surface is covered with foam, gently stir and reduce the heat to low. simmer on low for 45 mins. remove from the heat and strain through a strainer lined with 4 layers of cheesecloth. repeat the straining for a total of 3 times. pour the ghee into an air tight glass jar, and can be kept at room temperature for several months.

enjoy :)

justin

crab cakes benedict

poached egg:

4 cups water
2 tbsp. vinegar
1 egg

in a medium pot bring the water and vinegar to a boil. gently add in the egg, and lightly move around to form a ball. boil for about 4 mins. set aside.

hollandaise sauce:

3 egg yolks
1 tbsp. water
1/4 tsp. kasher salt
1/2 tsp. cayenne pepper (divided)
3 tbsp. freshly squeezed lemon juice (divided)
8 oz. cold unsalted butter cut into tbsp. sizes
1/4 tsp. sugar

whisk together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2 quart saucier for 1 minute.

put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, on an instant-read thermometer, approximately 3 minutes. add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. maintain temperature around 120 to 130 degrees F throughout the remainder of the cooking process. once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the saucier on and off the heat and maintaining 120 to 130 degrees F. after the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.

taste and add more lemon juice, as desired. move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. reheat over low heat for 45 seconds.

1 crab cake (see pan fried jumbo lump crab cakes recipe *july 2010*)
1 poached egg
2 tbsp. hollandaise sauce

place the crab cake on a plate, add on the poached egg, and top with the hollandaise sauce.

enjoy :)

justin

ginger ale garlic chili sauce marinated grilled jumbo prawns

makes 3 servings

marinade:
1 lb. jumbo prawns (peeled and deveined)
1 can ginger ale
3 cloves garlic finely diced
1 thumb size ginger finely diced
2 tbsp. soy sauce
1/2 tbsp. cooking sake
2 tbsp garlic chili sauce (to taste)
1 tbsp. canola oil

starch water:
2 tsp potato starch
2 tbsp water room temp.

prep time: 40 mins.
cook time: 10 mins.


marinade:
place prawns, ginger ale, garlic, ginger, soy sauce, cooking sake, and garlic chili sauce in a medium size tupperware and cover with lid. marinate to 30-40 mins. mixing around every 10 mins.

cooking:
at this time you can mix the potato starch and water in a small bowl and set aside.
you'll need a grill pan, and an 8"-10" omelette pan. separate the shrimp out of the marinade, and put on a plate. keep marinade, and set aside. heat the grill pan to med-high heat, and drizzle canola oil into the pan. when the pan is heated place the shrimp side down, and cook for 2 mins.
heat up the omelette pan and pour the marinade in and start to reduce on med-high heat while the shrimp are grilling.
when the 2 mins. are up turn the shrimp to the other side and cook for 2 more mins. after the shrimp are done then remove from the pan and set aside. when the marinade has reduced to a little less than half (about 5 mins.) then place the potato starch mixture in the reduced marinade, and mix together. the potato starch will start the thicken the sauce. after the sauce is mixed together with the potato starch (about 2 min.) then place shrimp in the pan with the marinade and mix together for about 1-2 mins.

serve on a plate, and have with greens of your choice.

enjoy :)

justin

pan fried jumbo lump crab cakes

makes 6 crab cakes

1 lb. lump or jumbo lump crab meat
2.5 tbsp. panko bread crumbs
2 tbsp. mayonnaise
1.5 tbsp. old bay seasoning
1.5 tbsp. dijon mustard
1 egg (beaten)
fresh cracked pepper to taste

prep time - 30 mins.
cook time - 10 mins.

place the crab meat in a large bowl and let stand for 20 mins. to air out. after 20 mins. mix in the mayonnaise, dijon mustard, panko bread crumbs, old bay, the beaten egg, and pepper. then mix all together with the crab meat. try not to over mix, as you do want to keep the shape of the crab, but you do want everything to blend together. separate into 6 equal size patties, and pack quite tight together.

in a medium pan heat up olive oil over medium high heat, enough oil to cover the bottom of the pan. when the oil is heated place the crab cakes in the pan and cook for 5 mins. on each side. after you place them in the pan do not move them... just let them sit there before flipping. you may need to do 3 cakes at a time. do not over crowd the pan. just do in batches.

this recipe makes 6 crab cakes. if you need more just double everything.

enjoy. :)

justin

kimchi natto cold soba

1 package soba noodles
1 cup cold soba sauce (see seven point cold soba recipe *june 2010*)
2 tbsp. kimchi (see homemade kimchi recipe *july 2010*)
1 tbsp. natto
1 scallion (cut on the diagonal)
1 tsp. white sesame seeds

in a large sauce pan bring 4 cups of water to a boil. drop in the soba noodles, and boil for 4-5 mins. strain in the sink under cold water until the noodles are cold. place the noodles in a bowl and pour the soba sauce over the noodles. add the kimchi on top of the noodles, add the natto on top of the kimchi. sprinkle the scallion and sesame seeds over the top and serve.

enjoy :)

justin

simple nagaimo (asian mountain yam)

1 nagaimo
shiso leaves (cut into thin strips)
white toasted sesame seeds
soy sauce

cut the nagaimo into 2" pieces, and take the skin off with a peeler. julienne the nagaimo and arrange in a bowl. sprinkle with shiso and sesame seeds. pour just a touch of soy sauce over.

enjoy :)

justin

homemade kimchi

1 large napa cabbage (2 pounds)
2 tbsp. kosher salt

1/4 cup white rice vinegar
1/4 cup dashi broth (see broth in soba recipe)
3 tbsp. hot korean chili paste (gochujang)
2 tbsp. course korean chili powder
1 tbsp. sweet japanese chili paste
1 1/2 tbsp. fuji apple (grated)
1 tbsp. garlic (grated)
2/3 tbsp. ginger (grated)
1 tsp. fish sauce
2 carrots julienned
2 1/2" daikon slice julienned
4 scallions cut into about 2" slices keeping the green part

first you want to start the pickling process of the cabbage. cut the cabbage lengthwise in have, and remove the core. slice the cabbage into about 2" slices. rinse of the cabbage, and place on a paper towel to dry completely. place dry cabbage into a large bowl, and mix with the 2 tbsp. of salt. you'll need to apply pressure to the cabbage to start the pickling. i used a large tupperware container and placed the cabbage in. on top of the cabbage i then placed a plate with another medium size tupperware filled with water to apply pressure. let set for 24 hours.

in a large bowl add in the white rice vinegar, dashi broth, both chili pastes, chili powder, apple, garlic, fish sauce and ginger and mix together to form a paste. place this in the fridge and chill for 24 hours. (same timing as the cabbage)

in a large bowl add in the carrots, daikons, and scallions and mix together. strain out the cabbage of all the liquid and add the cabbage into the bowl and mix all together. pour over the korean marinade and mix everything together and place into mason jars. let set for another 48 hours in room temperature, and then into the refrigerator for an additional 4 day to finish the process.

makes about 3 cups
pickling time: 7 days
*side note* if making this in the summer you can reduce the kimchi pickling time in half to 24 instead of 48 hours, and 2 days in the fridge instead of 4 before serving.

serve and enjoy :)

justin

korean style marinated beef short ribs

korean style marinade:

3-4 cloves of garlic (grated)
2 tbsp. miso
2 tbsp. korean chili pepper paste (gochujang)
3 tbsp. sake
2 tbsp. soy sauce
1 1/2 tbsp. sesame oil
1 1/2 tbsp. white toasted sesame seeds
1 tbsp. mirin
1 tbsp. sugar

in a large size mixing bowl add in the garlic, miso, and chili paste and mix together to form a paste. after these are all mixed together add in the remaining ingredients and mix together. set aside in the refrigerator in a glass jar.

korean style beef short ribs:

cook time: 15 mins.

3 lbs. beef short ribs ( bone left in)
korean marinade

in a medium to large size tupperware place your short ribs in and coat with the marinade, cover and cool in the refrigerator for up to 5 hours.

heat the grill up on medium heat. place the marinated ribs on the grill and cook for about 6-7 mins. on each side. when finished grilling set on a platter and serve.

enjoy :)

justin

grilled shiso miso rice balls with pickled plums

2 cups cooked white rice
6 shiso leaves
3 tbsp. miso
6 pickled plums

cook time: 10 mins.
makes 6 rice balls

divide the 2 cups of rice into 6 equal size patties. place 1 patty in a small bowl and remove half of the rice in the patty. place 1 pickled plum in the middle of the patty, and place the other half of the rice patty on top of the plum. work the rice back into a patty so that the pickled plum is in the center. repeat this process 5 more times so that you have 6 rice balls. cover each rice ball with a layer of miso, and attach the shiso leave to one side of the rice ball.

heat each side on the grill over medium high heat for 5 mins. on each side. remove from grill and serve. if you don't have a grill you can also use the broiler set on high.

enjoy :)

justin

sauteed kale with mini anchovies

ginger chicken stock:

1 cup low sodium chicken stock
5 scallions (only the green part cut into 3" pieces)
2 thumb piece sizes of ginger, roughly chopped

in a medium size sauce pan add in the chicken stock, scallion greens, and ginger. bring to a boil then turn down heat and simmer on medium heat for about 10 mins. remove from stove and set aside.

1 1/2 lbs. kale coarsely chopped with stems and leaves
3 tbsp. extra virgin olive oil
3 cloves garlic finely chopped
1/2 cup ginger chicken stock
2 tbsp. mini anchovies
1 tbsp. sherry vinegar
1 tbsp. red wine vinegar
salt and pepper to taste

heat the oil in a large sauce pan on medium high heat. when the oil is shimmering add in the garlic and cook until soft. about 2-3 mins. add in the ginger chicken stock and kale and toss to combine. cover and cook for 5 mins. remove the lid and continue to cook until the broth has evaporated. add in the vinegars, mini anchovies, and salt and pepper to taste.

cook time: 10 mins.
serves 4

enjoy :)

justin

mixed tempura

tempura dipping sauce:
1 cup water
1/4 cup mirin
2 tbsp. soy sauce
1 1/2 tbsp. dashi
grated daikon

makes about 1 1/2 cups of sauce.

in a medium sauce pan add in the water and the dashi. bring to a boil, and simmer for 3 mins. remove from heat. then add in the mirin and soy sauce. cool down to room temperature, and place in the refrigerator to chill. i usually make this the night before. when serving add in 1 1/2 tbsp. of grated daikon to the top of the sauce.

tempura batter:
2 egg yokes
1 1/2 cups all purpose flour
1 1/2 cups cold pellegrino water

makes enough batter for about 30-40 pieces depending on what you are frying.

in a medium bowl beat the egg yokes. then add in your pellegrino and mix together. sift the flour into a separate medium size bowl. slowly add the egg water mix into the flour and stir together. the batter should have lumps in it as you don't want to over mix your batter. place in the refrigerator for 30 mins.

tempura ingredients:
shiitake mushrooms
eggplant
japalenos
prosciutto
squash blossoms
mozzarella di bufala
anchovies
shiso leaves
carrots
onions
corn off of the cob
canola oil for deep frying
tempura dipping sauce
tempura batter



prep the veggies buy slicing the eggplant lengthwise about 1/4" thick. clean the top of the shiitakes with a damp paper towel, and cut the stems off. cut the japalenos in half and remove the seeds. stuff each half of the japaleno with mozzarella and wrap with prosciutto. remove the stamens from the squash blossoms, and place 1 anchovy in the bottom of the flower and place tsp. scoop of mozzarella in the blossom over top of the anchovy. twist the top of the blossom to hold in the filling. rinse off the shiso leaves and set all ingredients aside. julian your carrots and onions. (this will be the last thing to fry). you want to add the carrots, onions, and corn into the tempura batter. mix all together, and place spoon fulls of the carrot, onion, and corn mixture into the oil to fry.

in a medium to large size pan heat up your canola oil on medium high heat. remove the batter from the refrigerator. when the oil is shimmering and about 350 degrees drench your veggies in the batter and then into the oil. fry for about 5-6 mins. or until they look golden brown. after frying place on a plate with a paper town to drain excess oil. then plate on a serving dish along side with your tempura dipping sauce.

enjoy :)

justin