angel hair pasta with simple marinara sauce, grilled shrimp, and prosciutto chips

1/2 pound angel hair pasta (for 4 servings)
jumbo shrimp 5-6 per person (cleaned and shelled)
old bay seasoning (to taste)
2 cloves garlic (chopped)
1/2 tsp. red chili flakes
simple marinara sauce (recipe below)
prosciutto chips (recipe below)
2 tbsp. kosher salt
2 tbsp. olive oil

brining the shrimp:
4 cups water
1/2 cup kosher salt
1 lemon wedge

in a bowl dissolve the salt into the water with the lemon wedge. soak the shrimp for 20 mins. remove from brine, pat dry and set aside.

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.

prosciutto chips:
san daniele prosciutto

preheat oven to 250 degrees.

place prosciutto on parchment paper and onto a sheet pan. cook in the oven for about 30 mins. or until crisp. set aside.

pasta:

bring a large pot of water to a boil and add in the salt and extra virgin olive oil. cook the pasta for 4 mins. in a medium size frying pan. heat up 1 tbsp. olive oil on medium high heat. lightly coat shrimp in old bay seasoning and pepper to taste. add in the chopped garlic and red chili flakes to the pan and cook for 3 mins. grill the shrimp 2 mins. on each side.

plate the pasta. coat with marinara sauce, add the shrimp and prosciutto chips, garnish with fresh basil, and serve hot.

enjoy :)

justin

panko crusted mac and cheese with pancetta

1 16 oz. box of macaroni
1/2 pound block sharp white cheddar cheese (grated)
1/2 pound block gruyere cheese (grated)
1/2 pound block parmesan cheese (grated)
1/2 pound block gouda cheese (grated)
1/2 pound pancetta (cubed)
5 tbsp. unsalted butter
1 1/2 cup heavy cream
1 1/2 cup skim milk
1/3 cup of all purpose flour
1/3 cup panko bread crumbs
2 tbsp. kosher salt
2 tbsp. extra virgin olive oil

pre heat oven to 350 degrees

grate all the cheeses and mix together in a large bowl, and set aside.

bring a large pot of water to a boil. add in the salt and olive oil to the water. when the water reaches a boil add in the macaroni and boil for about 7 mins. drain and set aside.

in a large sauce pan add the cubed pancetta and cook over medium high heat for 5 mins. add in 1 tbsp. of butter, and cook for another 5 mins. add in another 1 tbsp. of butter, and cook for another 5 mins. add in the remaining 3 tbsp. of butter, and melt. lower the heat to a simmer and add in the heavy cream and skim milk. whisk in the flour. slowly whisk in 3/4's of the mixed grated cheese until melted.

pour the cooked macaroni into the cheese mixture and mix everything together. pour everything into a large glass pan. top with the rest of the grated cheese, and panko bread crumbs. then place into the oven for 15 mins. remove from oven and directly place into the broiler for 5 mins. on high. remove from broiler and serve.

enjoy :)

justin

meat lovers chili

2 tbsp. vegetable oil
2 onions (chopped)
3 cloves garlic (finely chopped)
1/2" piece ginger (finely chopped)
1 pound ground beef (80%-20%)
1 pound ground turkey
3/4 pounds beef sirloin (cubed)
1/2 pound pancetta (cubed)
1 28oz. can san marzano diced tomatoes (with juice)
1 12oz. bottle guinness
1 cup brewed coffee
1 1/2 cups simple marinara sauce (recipe below)
2 6oz. cans tomato paste
1 14oz. can beef broth
1/2 cup packed brown sugar
3 1/2 tbsp. chili powder
1 tbsp. cumin seeds
1 tbsp. unsweetened cocoa powder
1 tsp. dried oregano
1 tsp. cayenne pepper
1 tsp. ground coriander
1 tsp. salt
4 15oz. cans kidney beans (drained)
2 jalapenos (seeded and oven roasted)
2 poblano peppers (seeded and oven roasted)

simple marinara sauce:
2 28oz. cans san marzano tomatoes pealed and whole
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. lasts 3-4 days in the fridge, or can be frozen and saved for a later time.

oven roasted peppers:
preheat oven to 300 degrees. cut the peppers in half, and remove the seeds. wash under cold water, and pat dry. add peppers to a non-stick pan and drizzle with olive oil, and sprinkle with salt. cook in the oven for about 45 mins. until the peppers begin to crisp.

chili:
heat oil in a large saucepan over medium heat. cook onions, garlic, ginger, ground beef, ground turkey, pancetta, and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.

mix in the can tomatoes with juice, guinness, coffee, tomato paste, marinara sauce and beef broth. season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. stir in 2 cans of the beans and oven roasted chile peppers. reduce heat to low, and simmer for 1 1/2 hours.

stir in the 2 remaining cans of beans, and simmer for another 1 hour. garnish with chopped red onion, and freshly grated extra sharp white cheddar cheese.

enjoy :)

justin

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