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Showing posts from August, 2019

Chicken Katsu

Borrowed from the dinner tables of Japan and turned into a commuter sandwich, this classic hits all the right spots.  This Katsu Sauce will have you coming back over and over again. And possibly putting it on everything! Ingredients Chicken 1lb Chicken Thigh, deboned, skinned, flattened to a uniform thickness, brined 1C Panko 1T Paprika 1C Flour 2 Eggs, beaten 1T Kosher Salt Lemon Wedges Katsu Sauce 90g Ketchup 30g Worchestershire 15g Soysauce 15g Mirin 15g Sugar 5g Dijon Mustard 1g Garlic Powder Quick Pickle Brine 120g Rice Wine Vinegar 80g Water 15g Sugar 6g Kosher Salt 4 Garlic, minced Misc. 2 Carrots, planked and juiliened 3C Basmati 1/4 Head Red or Green Cabbage, shredded 2 Scallions, sliced 2 Kung Pao Chili, sliced Cilantro, washed, pulled Steps Before beggining, place chicken thighs in a large freezer bag with a 3% brine. (200g water w/ 6g Kosher Salt). Let sit 45 minutes. Prepare the rice and vegetables in the misceal

Zucchini Cream Sauce over Basmati

This fresh take on a southern summer staple will have the family begging for more. A complete vegetarian meal, this dish would be great over or under you favorite meats, grains, and pastas. Serves 6.   Ingredients 4lb Zucchini, diced 1Lg White, Yellow, or Sweet Onion, diced 4T Extra Virgin Olive Oil (EVOO), divided 2T Paprika 2T Basil, fresh, minced 2T Dill, fresh, minced (halve if using dried) 2T Tomato Paste 1T Harissa Paste (opt) 2C Sour Cream 4 Garlic cloves, minced 1Pt Tommy Toe Tomatoes, halved Steps Preheat oven to 400F. Place Zucchini, Onion, EVOO, S&P, and Paprika in a large mixing bowl. Toss to coat. Place contents of bowl on large baking sheet. Roast in oven ~20minutes until soft and light charred. While Vegetables roast, heat remaining in oil in a large heavy pot. Preferably an enameled dutch oven. When oil shimmers, add halved tomatoes. Cook until tomatoes lose structure, about 5 minutes. Add minced garlic. Cook until fragrant, about 2 mi

Scones with Berry Compote and Whipped Cream

Delicious, flaky and tangy. Everything you need to hold up to the fresh berry flavors of summer! Top with fresh cream and you can’t go wrong!   Ingredients Scones 2C All-purpose Flour 4t Sugar 1 1/2t Baking Powder 1/4t Baking Soda 1 1/2t Kosher Salt (remove if using salted butter) 1 Stick Unsalted Butter, chilled, cubed into 1/2" pieces 3/4C Sourcream 1/3C Heavy Cream Zest of Half a Lemon Berry Compote 2 Pints Fresh BlueBerries (or equal measure frozen) 1/3C Water 3T Sugar Juice of Half a Lemon 1/2t Kosher Salt Whipped Cream 2C Heavy Cream 3T Sugar Steps Scones Combine all dry ingredients and zest. Put butter cubes in dry ingredients. Mash butter between fingers into dough to incorporate, being careful not to overwork. Butter should be in flat, dime sized gravels. In a small bowl, combine sourcream and heavy cream. Make a well in dry ingredients. Pour in creams. Working from the inside, slowly incorporate dry ingredients to make a s

Southwestern Chicken Salad

Perfect for a veggie rich dinner, this salad satisfies in the dead of winter and heat of summer. Pair with margaritas, chips and salsa, and your favorite merengue music for a party!   Ingredients Chicken 4 Chicken Breasts, halved lengthwise 2 t Garlic Powder 1 t Chili Powder 1 t Paprika 1 t Kosher Salt, reserved Juice of Quarter of a Lime, reserved Salad 3 Romaine Lettuce, sliced 1 Can of Whole Kernel Corn, drained 1 Can of Black Beans, rinsed 1 Red Onion, diced 1 Bunch of Cilantro, minced 1 Jalapeno, seeded, minced 1 pt Cherry tomatoes, quartered 1/2C Shredded Cheddar Taco Mix or Cotija or Feta 1 Avocado, sliced, reserved Juice of Quarter of a Lime, reserved Dressing 1/2C Sour Cream 1/4C Mayonnaise 1/2T Ranch Powder 1/2T Chili Powder 1/4T ea. Garlic Powder, Onion Powder, Kosher Salt, Cumin 1/2t Tajin Lime Chili Salt 3 Splashes Tabanero or other sweet hot sauce Juice of Half a Lime 1T Apple Cider Vinegar Tortilla Strips 2 Large Flour To