Poutine

How to make Poutine Recipe - Rua Recipe From Jason Myers At Portland, Or

Serves 6

Ingredients:
2 to 3 lb (907 to 1361g) potatoes
(russet, Yukon gold or Kennebec)

GRAVY:
4 cups (946ml) vegetable stock (unsalted or low sodium recommended)
½ cup (113g) unsalted butter
¾ cup (75g) all-purpose flour
1 ½ tsp (8ml) Worcestershire sauce
Kosher salt and black pepper to taste
2 to 3 qt (1.9 to 2.8l) rice bran oil or neutral-flavored oil
Kosher salt to taste
3 cups (360g) fresh cheese curds (cubed mozzarella works as a substitute)

Method:
Wash and peel the potatoes. Cut into ⅓- to ½-inch (8mm to 1.3cm) fries and submerge in water for 30 to 60 minutes. Drain the potatoes and rinse under cold water. Lay the fries out on paper towels and allow to dry.

To make the gravy, heat the vegetable stock in a saucepan over medium heat until it is just steaming. Melt the butter in a separate saucepan over medium heat and add the flour, stirring constantly. Add the stock and Worcestershire sauce to the butter and flour. The gravy will begin to thicken quickly. Reduce the heat to low and add salt and pepper to taste.

Pour the oil into a deep pot or fryer to a depth of 4 inches (10cm) and heat to 275°F (135°C) on a deep-fat thermometer. Working in small batches, cook the fries for 6 to 8 minutes, or until translucent. Remove from the oil and place on a cookie sheet covered with paper towels to absorb the excess oil. Repeat with the remaining potatoes, bringing the oil back to temperature between batches. Allow the potatoes to cool to room temperature.

Increase the heat of the oil to 375°F (190°C). Working again in small batches, cook the fries for about 5 minutes, or until golden brown. Remove from the oil and toss in a bowl lined with a paper towel. Add salt to taste.

Place the fries in a small bowl, add the cheese curds and cover generously with the hot gravy.

Poutine

Homemade Kimchi

How to make Homemade Kimchi Recipe - Cj’s Street Food Recipe From Mark Thomas at Raleigh/Durham, NC

Makes 1 ½ Cups (240g)

Ingredients:
5 heads napa cabbage
2 to 4 tbsp (30 to 60g) salt

DRESSING:
1 (25-oz [750ml]) bottle fish sauce
2 tbsp (31g) shrimp paste
1 tbsp (15ml) rice wine vinegar
½ cup (13g) red pepper flakes
2 tbsp (29g) minced ginger
1 tbsp (9g) minced garlic
1 cup (100g) roughly chopped scallion whites
2 cups (220g) shredded carrot
1 cup (110g) shredded daikon radish

Method:
Remove the hard ends of the cabbage heads, quarter lengthwise, and then cut across at 1/8- to 1/4-inch (3 to 6mm) intervals. Place in a large container. Salt the cabbage evenly and generously. Mix loosely. Cover and refrigerate overnight. The next day, drain the liquid from the salted cabbage and discard the liquid.

To make the dressing, whisk the fish sauce, shrimp paste and rice wine vinegar in a bowl. Once evenly incorporated, whisk in the red pepper flakes, ginger, garlic and scallion. Taste the dressing. It should be hot and salty. If too fishy and salty, add a little water to dilute it slightly.

In an airtight container, combine the cabbage, dressing, carrots and daikon. Mix with a wooden spoon until everything is evenly coated with the dressing.

Cover and refrigerate. It needs time to sit. You can start enjoying it the next day, but it will achieve a deeper flavor if you can keep your hands out of it for 3 weeks.

Homemade Kimchi

Traditional Swabian Soft Pretzels

How to make Traditional Swabian Soft Pretzels Recipe - Cafe Prost Recipe From Stephan Bayer at Research Triangle Park, NC

Makes 10 To 12 Soft Pretzels

DOUGH:
11 cups (1100g) all-purpose flour
2 ½ cups (600ml) water
1 ½ tbsp (24g) salt
1 tbsp (14g) instant yeast
5 ½ tbsp (80g) unsalted butter, at room temperature

LYE BATH:
¼ cup (40g) sodium hydroxide
(food-grade), divided
34 oz (1000ml) water
Coarse sea salt or cheese, as desired, for topping

Method:
To make the dough, combine all the dough ingredients in a mixer fitted with the dough hook. On the lowest setting, mix the dough for 5 to 10 minutes, until it has an elastic consistency. There should be no lumps.

Test the elastic consistency by picking up a section of dough with both hands and stretching it apart. Cover the bowl with a clean kitchen towel and let rest for 1 to 2 hours. If you have more time, try fermenting the dough by allowing it to rest for 5 to 8 hours overnight in the refrigerator. More rest yields more flavor.

Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone mat.

To prepare and twist the pretzel, cut the dough into 3 ½-ounce (100g) pieces and begin rolling out into a long cylindrical shape 12 to 18 inches (30.5 to 45.5cm) long. Start rolling from the inside to the outside while putting more pressure on your two index fingers. The ends of the rolled-out dough should be thinner than the rest. These ends will be the pretzel arms. Twist the dough into a pretzel shape with a double knot. Place the pretzel on the baking sheet.

To make the lye bath, combine the sodium hydroxide and water in a container. Stir until the sodium hydroxide is fully dissolved. Be very careful with sodium hydroxide. It is caustic and will eat away at your skin. Use gloves and wear eye protection. If you want a safer method, baking soda may be used as a substitute but it will yield a different result.

With gloves on, carefully dip the twisted pretzel dough and submerge fully in the lye bath. Place the pretzel back onto the tray.

Add toppings as desired. For traditional pretzels, coat the pretzel with coarse sea salt. Other toppings include European cheeses such as Gouda or Emmental. Feel free to be creative.

Bake the pretzels until golden brown, about 8 to 10 minutes. Remove from the oven and let cool to room temperature before serving.

Traditional Swabian Soft Pretzels

Crab Balls with Remoulade

How to make Crab Balls with Remoulade Recipe - Barone Meatball Company Recipe From Stephen Dewey at Raleigh, NC

Makes About 15 Balls

REMOULADE:
1 ¼ cups (275g) mayonnaise
¼ cup (63g) whole-grain
Dijon mustard
1 tbsp (7g) paprika
1 ½ tsp (8g) Cajun seasoning
2 tsp (9g) horseradish
1 tsp lemon juice
1 tsp hot sauce
1 clove garlic, smashed and minced

CRAB BALLS:
1 lb (453g) crabmeat
2 tbsp (28g) mayonnaise
1 tbsp (16g) Dijon mustard
1 egg
1 ½ tbsp (23g) Old Bay seasoning
2 tbsp (6g) chopped scallion
1 ½ cups (181g) Italian bread crumbs
1 cup (180g) grated Parmesan cheese
½ cup (65g) diced red and yellow bell pepper
Salt and pepper to taste

Method:
To make the remoulade, mix all the ingredients together in a bowl and adjust the seasoning to taste. Keep for a few hours in the refrigerator for best results.

Preheat the oven to 400°F (200°C, or gas mark 6). Grease a baking sheet.

To make the crab balls, mix all the ingredients together in a bowl. Form into 1-inch (2.5cm)-diameter balls and place on the greased pan. Bake for 10 minutes, then flip the crab balls and bake for an additional 10 minutes.

Serve with the remoulade.

Crab Balls with Remoulade

Boudin Sausage Pot Stickers

How to make Boudin Sausage Pot Stickers Recipe - Nola Girl Food Truck and Catering Recipe From Dannielle Judie at New Orleans, La

Makes 10 To 12

POT STICKERS:
1 lb (454g) boudin sausage or pork-based sausage
10 napa cabbage leaves
1 tsp freshly grated ginger
3 scallions, thinly sliced
1 tsp chopped cilantro
1 tbsp (15ml) sesame oil
1 tbsp (15ml) soy sauce
½ tsp Tabasco or Sriracha sauce
1 to 2 tsp Creole seasoning, to taste

SESAME-GINGER SAUCE:
¾ cup (180ml) soy sauce
1 tsp rice vinegar
1 tbsp (15ml) sesame oil
1 tbsp (15ml) orange juice
1 tbsp (15ml) water
½ tsp grated ginger
2 tbsp (25g) packed brown sugar
1 scallion, sliced
1 tsp cornstarch
7 tbsp (105ml) cold water
1 (10-oz [284g]) package gyoza or wonton wrappers
1 tbsp (15ml) sesame oil
Pinch of salt

Method:
To make the pot stickers, remove the skin from the sausage, break up the meat and place in a large bowl.

Cut the large white stem from the napa cabbage leaves and discard. Chop the remaining cabbage leaves and add to the meat mixture. Add the freshly grated ginger, sliced scallions, cilantro, sesame oil, soy sauce, Tabasco sauce and Creole seasoning. Mix all the ingredients well with a wooden spoon, cover and refrigerate for 30 minutes.

To make the sesame-ginger sauce, add all the ingredients to a small saucepan and bring to a simmer over medium heat for 10 minutes. Stir until the sugar has dissolved. Cool before serving.

In a small finger-sized bowl, add the cornstarch and 3 tablespoons (45ml) of the cold water. Mix until the cornstarch is dissolved.

On a clean surface, lay out 2 or 3 gyoza wrappers and scoop 1 tablespoon (15g) of filling in the middle of each wrapper. Brush the cornstarch water on all 4 sides of the wrapper and begin sealing the pot stickers. How you fold them is up to you. You can fold them into triangles by bringing two points together and sealing down the other two sides. Whichever way you decide to seal them, the key is to push the air out as you are sealing. Keep the wrappers moist under a towel and smooth any tears along the way.

In a large nonstick frying pan over medium heat, add the sesame oil and heat for 1 minute, or until the pan is hot. Add 6 to 8 pot stickers to the pan, being careful not to crowd them or let them touch. Allow the bottom of the pot stickers to cook for about 4 to 6 minutes, until brown but not burned.

Add the remaining ¼ cup (60ml) water to the pan, sprinkle a pinch of salt on the pot stickers and cover immediately. Allow the pot stickers to steam for about 5 to 6 minutes. Remove from the heat and serve immediately with the sesame-ginger sauce.

Boudin Sausage Pot Stickers

Spam Musubi

How to make Spam Musubi Recipe - Hula Girl Truck Recipe From Mikala Brennan at Washington, D.C.

Makes 10 Musubi

SUSHI VINEGAR:
1 cup (237ml) rice wine vinegar
½ cup (96g) sugar
1 tbsp (15g) kosher salt

MUSUBI:
4 cups (842g) Calrose rice (sushi rice is a good substitute)
4 cups (946ml) water
1 tbsp (15g) furikake (found in Asian markets)
5 (7” × 8” [18 × 20cm]) sheets roasted nori (seaweed)
¼ cup (59ml) soy sauce
1 tsp sugar
1 (12-oz [340g]) can Spam

Method:
To make the sushi vinegar, heat the rice wine vinegar in a small saucepan over medium-low heat. Add the sugar and salt and stir until dissolved. Let cool and set aside. You can refrigerate for up to 2 weeks in an airtight container.

To make the musubi, steam the rice in the water according to package directions. Place in a bowl and let cool completely. Add 2 tablespoons (30ml) of the sushi vinegar and the furikake to the rice and mix thoroughly with your hands.

Cut the nori in half widthwise. This will give you 10 sheets.

Mix together the soy sauce and sugar and set aside.

Cut the Spam into 10 rectangular slices approximately ¼ inch (6mm) thick. In a large ungreased frying pan over medium heat (Spam has plenty of grease to keep it from sticking), fry the slices for 2 minutes, until brown and slightly crispy on both sides. Add the soy sauce and sugar mixture and let the Spam slightly braise for 1 to 2 minutes in the liquid. Set aside.

Using a Spam musubi press, place a piece of nori on a cutting board. Position the press on top of the nori so the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should fit exactly the length of a slice of Spam. If you don’t have a musubi press, you can open both sides of the empty Spam can, creating a musubi mold. On top of the nori, spread approximately ¼ cup (60g) of cooked rice across the bottom of the musubi press. Press the rice down with the flat part of the press to compact the rice. Place a slice of Spam on top of the rice (it should cover most of the length of the musubi press). Cover with an additional ¼ cup (60g) of rice. Remove the musubi from the press by pushing the whole stack down with the flat part of the press while lifting off the press. Fold one end of the nori over the musubi and press lightly onto the rice. Repeat with the other Spam slices.

Do not refrigerate musubi, as they will get dry and rubbery.

Spam Musubi

Philadelphia Lumpia

How to make Philadelphia Lumpia Recipe - Poi Dog Philly Recipe From Kiki Aranita And Chris Vacca At Philadelphia, Pa

Makes 12 Lumpia

EGG WASH:
1/2 cup (76g) cornstarch
1/2 cup (118ml) water
2 eggs

LUMPIA:
1 tbsp (15ml) canola oil
1 tbsp (14g) butter
1 1/2 medium sweet onions, thinly sliced
2 tsp (10g) Kosher salt
Black pepper to taste
1 lb (453g) rib eye, thinly sliced and gristle-free
12 (8” [20cm]) lumpia or spring roll wrappers
1/2 cup (60g) crumbled sharp provolone cheese
Cornstarch

LONG HOT DIPPING SAUCE:
5 long hot peppers, roasted quickly over an open flame and skinned
1 poblano pepper, roasted quickly over an open flame and skinned
1/2 cup (118ml) white vinegar
2 tbsp (24g) sugar
1 tbsp (15ml) beef stock
2 tbsp (30ml) water
1 1/2 tbsp (22ml) lime juice
1 1/2 tsp kosher salt
2 cloves garlic
1/4 Spanish onion, sautéed
Canola oil, for frying

Method:
To make the egg wash, combine all the ingredients in a bowl and beat to combine.

To make the lumpia, in a pan over medium heat, heat the oil and butter, add the onions, ½ teaspoon of the salt and pepper and sauté for 5 minutes, until caramelized. Season the rib eye with salt and pepper to taste. Add to the onions and sauté quickly, 2 to 3 minutes, until browned. Transfer to a plate lined with paper towels to drain. The lumpia filling needs to be dry to prevent it from bursting through the wrapper while frying.

Place 3 tablespoons (45g) of the rib eye and onions along the bottom edge of each lumpia wrapper, leaving room on the left and right sides to fold them over. Place 1 ½ teaspoons (5g) of cheese over the rib eye and onions. Brush the egg wash along the top, left and right edges of the wrapper. Fold the left and right sides on top of the filling and brush the egg wash along their sides. Roll very tightly from the bottom edge to the top. If the lumpia wrapper breaks, start over.

Spread the cornstarch on a plate, roll the lumpia in the cornstarch, and line up on a baking sheet. Place in the freezer for at least 1 hour. Freezing gives them structural integrity.

Meanwhile, make the long hot dipping sauce. Add all the ingredients to a blender and puree until smooth.

When ready to serve, pour the canola oil into a deep pot or fryer to a depth of 4 to 5 inches (10 to 15cm). Heat the oil to 325° to 350°F (163° to 177°C) on a deep-fat thermometer. Add the lumpia in batches, being careful not to crowd the oil, and fry for 4 to 5 minutes, until crispy and golden brown. Drain. Serve the lumpia with a side of the dipping sauce.

Philadelphia Lumpia

Loco Moco Mazemen

How to make Loco Moco Mazemen Recipe - Poi Dog Philly Recipe From Kiki Aranita And Chris Vacca at Philadelphia, Pa

Serves 4

Ingredients:
3/4 lb (340g) ground beef
4 eggs
4 1/4 oz (120g) dried ramen noodles

MARINADE:
1 tsp grated ginger
2 cloves garlic, grated
1 cup (50g) diced white onion
2 tbsp (30ml) shoyu
1 tsp sugar
1 tsp sesame oil
1/2 tsp black pepper

MISO GRAVY:
2 tbsp (29g) butter
1 cup (33g) all-purpose flour
2 cups (473ml) beef stock
2 tbsp (29g) white miso
1 tsp (5g) black pepper
Salt to taste
4 tbsp (40g) fried shallots
Pinch of furikake
8 sheets roasted Korean seaweed
(about 2” × 3” [5 × 7.5cm]), for garnish (optional)

Method:
To make the marinade, combine all the ingredients in a medium bowl. Add the ground beef, cover and marinate in the refrigerator for about 2 hours. Bring a small pot of water to a boil over high heat, add the eggs and boil for 6 minutes. Drain and immediately dunk in ice water. Peel and set aside.

Cook the ramen noodles according to the package directions, drain and set aside.

To make the gravy, melt the butter in a saucepan over medium heat and stir in the flour. Once the roux browns lightly, 1 to 2 minutes, whisk in the beef stock, then the miso. Add the black pepper and salt to taste. Cook for about 6 minutes until the gravy thickens.

Remove the beef from the refrigerator, add to a skillet set over mediumhigh heat and sauté until cooked through, 2 to 3 minutes.

Divide the noodles among 4 bowls, dress with the miso gravy, then top evenly with the beef, 1 egg, the fried shallots and furikake. Tuck 2 sheets of seaweed next to the rim of each bowl.

Loco Moco Mazemen

Coconut Cashew Kaffir Lime Trout with Fresh Pineapple Slaw

How to make Coconut Cashew Kaffir Lime Trout with Fresh Pineapple Slaw Recipe - Carte Blanche Recipe From Jessie Aron at Portland, Or

Serves 2

CRUST:
1/4 cup (43g) roasted and salted cashews
1/4 cup (19g) baker’s sweetened coconut, toasted in the oven at low heat
until golden brown
1/4 cup (30g) panko
1 tbsp (2g) finely minced kaffir lime leaves (found fresh or frozen in Asian
grocery stores)
2 tbsp (19g) nutritional yeast (optional)
1 tbsp (13g) brown sugar
Salt and black pepper to taste

SLAW DRESSING:
1 1/2 tsp (7ml) fish sauce
2 tsp (8g) brown sugar
2 tsp (10ml) fresh lime juice
1 tbsp (15ml) coconut milk (optional)
1 tsp Sriracha sauce

SLAW:
1/2 cup (90g) medium diced fresh pineapple
1/2 cup (170g) finely shredded napa cabbage
1/4 cup (170g) finely shredded carrot (use a ridged peeler)

TURMERIC-INFUSED OIL:
1 small raw turmeric root, cut in half lengthwise (found fresh or frozen in Asian grocery stores)
1/2 cup (120ml) neutral-flavored oil (basically any oil besides olive oil)
2 (4- to 5-oz [112 to 140g]) fillets of trout or any fish you prefer (salmon, halibut, tilapia and steelhead will work)
2 tbsp (19g) rice flour
2 scallions, sliced into 1” (2.5cm) matchsticks (optional)
1 tbsp (3g) fresh dill, picked off the stem (optional)
1 tbsp (15ml) sweet soy sauce (sometimes called kecap manis, found in Asian markets)
Fresh cilantro and mint, for garnish (optional)

Method:
To make the crust, combine the cashews, toasted coconut, panko and minced kaffir lime in a food processor and blend for about 30 seconds until you have a coarse, sandy mixture similar to cookie crumbs. Add the nutritional yeast and brown sugar, and season with salt and pepper to taste.

To make the slaw dressing, combine all the ingredients in a bowl and adjust the levels of salty (fish sauce), sweet (sugar), sour (lime) and spice (Sriracha) to your liking.

To make the slaw, combine the pineapple, napa cabbage and carrot in a large bowl. Just before serving, add the dressing and toss to combine.

To make the turmeric-infused oil, place the raw turmeric and oil in a shallow sauté pan over medium-low heat. Allow the turmeric to sizzle gently for about 10 minutes. Remove from the heat. The oil will be almost neon yellow in color and will take on the aroma of fresh turmeric. When the oil cools, set aside. You will have extra oil for future use.

Dredge trout fillets in the rice flour. Heat 3 tablespoons (45ml) of the turmeric-infused oil in a shallow frying pan over medium-high heat and sauté the scallions and dill until the scallions begin to brown slightly, 1 to 2 minutes. Add the trout to the pan and allow it to develop a nice sear. Be careful, because fish cooks very quickly and this should take about 1 minute or less depending on the thickness of the fillet. Flip the trout and top with the loose and crumbly crust. Reduce the heat to low and drizzle in the sweet soy sauce. Be careful not to burn the crust. Move everything around in the pan with a spatula or tongs. The trout should be done in about another minute.

Pile half of the slaw on top of each fillet. Garnish with cilantro and mint. This dish can be served by itself or with rice, quinoa or your favorite grain.

Coconut Cashew Kaffir Lime Trout with Fresh Pineapple Slaw

Bulgogi Filo Bites

How to make Bulgogi Filo Bites Recipe - Kami (Korean American Menus Inspired) Recipe From Jang Family Recipe at Philadelphia, Pa

Serves 5 Or 6

BULGOGI MARINADE:
1 cup (79ml) soy sauce
1 tsp garlic puree
1 tbsp (12g) sugar
1/4 Asian pear, pureed in a blender
1 tsp sesame oil
1 tsp black pepper
1/2 lb (227g) rib-eye beef, very thinly sliced
Sliced vegetables, as desired
1 (1-lb [454g]) package filo dough #7
4 tablespoons (60g) butter, melted
Cream cheese to taste

Method:

Preheat the oven to 375°F (190°C, or gas mark 5).

To make the marinade, in a bowl, mix all the ingredients for the marinade. Add the beef and mix well. Cover and refrigerate for 30 minutes.

In a frying pan over medium heat, add the marinated beef and cook for about 5 minutes, or until there is no pink in the beef. At this point, feel free to add mushrooms, onions or any other vegetables you might like, even kimchi. Once cooked, set aside and cool.

Cut the filo dough into 1 ½-inch (3.8cm)-wide strips and set aside under a damp towel to keep it from drying out. Take 2 pieces of filo dough; brush one with butter and lay the other piece on top. Place a dollop of cream cheese about 1 inch (2.5cm) away from one end and about 2 tablespoons (30g) of bulgogi on top. Fold the filo dough into a triangular shape by folding a corner of the dough up over the filling until the short edge lines up with the side edge. Continue folding into triangles until there are 2 inches (5cm) left, then brush some butter to seal the remaining length of dough.

Place the triangles on a cookie sheet 1 inch (2.5cm) apart. Bake for about 10 to 12 minutes, until light golden brown.

Bulgogi Filo Bites

Spicy Ahi Poke

How to make Spicy Ahi Poke Recipe - Hula Girl Truck Recipe From Mikala Brennan at Washington, D.C.

Serves 2 To 4

Ingredients:
2 lb (907g) fresh ahi tuna, sashimi grade, diced into bite-size pieces
1 tsp grated ginger
1/2 cup (118ml) soy sauce
1 to 2 tbsp (15 to 30ml) sesame oil
2 tsp (10g) Hawaiian sea salt or kosher salt
1 tbsp (15ml) chile oil
1 tsp Japanese togarashi or red pepper flakes
1/2 cup (25g) finely chopped scallion
1 tbsp (15g) furikake or black and white sesame seeds

Method:
In a large bowl, combine the ahi tuna and all of the ingredients except the furikake. Mix gently, but well. Cover the bowl and refrigerate for 30 minutes

To serve, re-toss the poke; check the seasonings and adjust if needed. Sprinkle furikake on top before serving.

Serve by itself, with fried wonton chips, or in a lettuce wrap.

Spicy Ahi Poke

Bacon Wrapped Hawaiian Terrier-KiDog

How to make Bacon Wrapped Hawaiian Terrier-KiDog Recipe - Tokyo Doggie Style Recipe From Chef Keith Yokoyama and Allie Yamamoto at Los Angeles, Ca

Makes 1 Hot Dog

Ingredients:
1 all-beef hot dog
1 strip thinly sliced bacon
1/2 ounce (14g) fresh pineapple
Butter
1 New England–style hot dog bun
Wasabi mayo
Teriyaki sauce
Aonori flakes (seaweed flakes)
Kizami nori (shredded seaweed)

Method:
Wrap the all-beef hot dog with a slice of bacon and grill in a pan over high heat for 3 to 4 minutes, until the bacon is cooked on all sides. Cut the pineapple into ¼ inch (6mm) rings. Grill the pineapple rings on both sides and cut into bite-size pieces.

Spread butter on both sides of the hot dog bun and toast for 2 to 3 minutes, until it turns golden brown on both sides.

Place the bacon-wrapped hot dog in the bun with the grilled pineapple on top. In a zigzag motion, drizzle wasabi mayo and then teriyaki sauce. Sprinkle the aonori flakes and kizami nori on top.

Bacon Wrapped Hawaiian Terrier-KiDog

Braised Coconut Chipotle Pork Shoulder with Carrot Slaw

How to make Braised Coconut Chipotle Pork Shoulder with Carrot Slaw Recipe - Eat Fuki Recipe From Alex Meisels, Seabrook Gubbins, And Chef Craig Peterson at San Francisco, Ca

Serves 4

PORK SHOULDER:
1 lb (454g) pork shoulder
1 clove garlic, minced
1 tsp salt
2 tbsp (26ml) vegetable oil
1 to 2 (14-oz [392g]) cans coconut milk
2 tsp (10ml) fish sauce
Sauce from 3-oz (84g) can chipotle in adobo

CARROT SLAW:
¼ tsp sugar
½ tsp caraway seed
¼ tsp cumin seed
2 tbsp (30ml) olive oil
½ tsp sweet paprika
1 tsp lemon juice
Pinch of cayenne pepper
2 large carrots, shredded
Salt and pepper to taste
2 tbsp (5g) cilantro, for garnish
Quinoa or rice, for serving

Method:
To make the pork, cut the pork shoulder into ½-inch (1.3cm) cubes. In a bowl, mix the pork with the garlic and salt. In a skillet or large pan, heat the oil over medium heat and add the pork. Cook for 3 to 4 minutes, until brown. Transfer the pork to a pot and add enough of the coconut milk to cover. Add the fish sauce and chipotle sauce. Bring the mixture to a slow boil and reduce the heat to a simmer. Cook for 1 to 1 ½ hours, until the pork is tender.

To make the carrot slaw, in a bowl, whisk together the sugar, caraway seed, cumin seed, olive oil, sweet paprika, lemon juice and cayenne pepper. Add the shredded carrots and stir thoroughly; add salt and pepper to taste.

When the pork is done cooking, garnish with the cilantro. Serve over quinoa or rice with a side of carrot slaw.

Braised Coconut Chipotle Pork Shoulder with Carrot Slaw

Chicken and Pumpkin Saute

How to make Chicken and Pumpkin Saute Recipe - Eat Fuki Recipe From Alex Meisels, Seabrook Gubbins And Chef Craig Peterson At San Francisco, Ca

Serves 4

CHICKEN AND PUMPKIN SAUTE:
1 medium whole pumpkin or butternut squash
7 tbsp (105ml) olive oil
1 shallot, diced
3 tsp (10g) sea salt
1/2 tsp cayenne pepper
1/2 tsp cinnamon
2 tsp (8g) palm sugar or brown sugar
2 Brussels sprouts, thinly shaven
1/2 bunch scallions
1/2 medium onion, quartered
6 bay leaves
1 1/2 lb (680g) boneless, skinless chicken thighs
1 tsp paprika
2 tsp (5g) cumin

PUMPKIN PAD THAI SAUCE:
3/4 tbsp (7g) tamarind paste or 1/4 cup (59ml) apple cider vinegar
1 cup (237ml) pumpkin stock
1/4 cup (50g) palm sugar or brown sugar
1/2 tsp cornstarch
1 1/2 tsp (7g) ginger paste or minced fresh ginger
1 tbsp (3g) cilantro, for garnish
Chopped scallion, for garnish
1 tbsp (10g) roasted sesame seeds, for garnish
Sriracha sauce, for serving

Method:
Preheat the oven to 375°F (190°C, or gas mark 5).

To make the sauté, cut the pumpkin in half and scrape out the pulp and seeds into a bowl (do not discard). Break down the pumpkin by cutting it into fourths, then into eighths. Cut off the pumpkin skin (do not discard). Dice the pumpkin into approximately ½-inch (1.3cm) cubes.

In a bowl, toss the cubed pumpkin with 3 tablespoons (45ml) of the olive oil, shallot, 1 teaspoon sea salt, cayenne pepper, cinnamon and palm sugar. Spread on a sheet tray and bake for 15 minutes, or until tender. Remove from the oven, add to a bowl and toss in the Brussels sprouts and scallions to just warm through. Set aside. Do not turn off the oven.

For the pumpkin stock, add 1 tablespoon (15ml) of the olive oil, 1 teaspoon sea salt and the onion to a pot. Sauté for about 1 minute over medium heat. Add the pumpkin skins, pulp and seeds. Fill the pot with cold water until it covers the pumpkin by 1 to 2 inches (2.5 to 5cm). Add the salt and bay leaves and bring to a boil. Reduce the heat and simmer for 1 hour. Strain the pumpkin stock and let cool. There should be enough for 1 cup (235ml) of stock.

Cut the chicken into ½-inch (1.3cm) cubes. Marinate the chicken in the remaining 3 tablespoons (45ml) of olive oil, 1 teaspoon sea salt, cayenne, paprika and cumin for 30 minutes. Spread the chicken cubes on a sheet tray and roast for 10 minutes. Set aside.

To make the sauce, combine the tamarind paste, pumpkin stock, palm sugar and cornstarch in a saucepot and bring to a low boil over medium heat. Add the ginger and stir. Cook for 10 to 20 minutes, until the sauce is reduced by half and then remove from the heat and let cool.

In a bowl, combine the cooked chicken, pumpkin, cilantro and scallion and then plate. Drizzle the pumpkin pad Thai sauce over the chicken and sprinkle with the sesame seeds. Add a little Sriracha to spice it up.

Chicken and Pumpkin Saute

Banh Mi Taco

How to make Banh Mi Taco Recipe - The Peached Tortilla Recipe From Eric Silverstein At Austin, Tx

Makes 4 Tacos

RUB:
1/4 cup (29g) Chinese five-spice powder
1/4 cup (50g) packed brown sugar
Kosher salt and black pepper to taste
1 tbsp (13ml) vegetable oil
3 1/2 lb (1.6kg) piece of pork belly

BRAISING LIQUID:
1 onion, chopped
3 cloves garlic, minced
3 tbsp (47ml) dark soy sauce
1/4 cup (59ml) light soy sauce
3 pieces star anise
1/2 cup (118ml) water
1/4 cup (59ml) rice vinegar
1/2 cup (101g) packed brown sugar

DAIKON AND CARROT SALAD:
1/2 lb (227g) daikon
1/2 lb (227g) carrot
2 to 3 tbsp (30 to 44ml) rice vinegar
2 tbsp (29ml) chili garlic sauce
1 tbsp (15ml) fish sauce
3 tbsp (36g) granulated sugar

SRIRACHA MAYO:
1/2 cup (110g) mayonnaise
3 tbsp (42g) Sriracha sauce
1 tbsp (15ml) lemon juice
1 tbsp (15ml) rice vinegar
4 (5” [12.5cm]) tortillas (flour or corn)
Chopped cilantro, for garnish

Method:
To make the rub, combine all the ingredients in a small bowl.

Preheat the oven to 350°F (180°C, or gas mark 4).

In a cast-iron skillet, heat the vegetable oil over high heat. Rub the dry rub into the pork belly. Once the pork belly is seasoned, sear it in a skillet for 4 minutes on each side to ensure that you have sealed in the juices. The pork belly should be nicely browned on each side but not burned. Pull the pork belly out of the skillet and let it rest.

To make the braising liquid, without emptying the juices and bits from the skillet, sauté the onion and garlic over medium heat for 2 minutes, until browned. Add the dark soy, light soy, star anise, water, rice vinegar and brown sugar and stir to combine. Add the pork belly. The braising liquid should rise only halfway up the pork belly.

Place the skillet in the oven and let it braise for approximately 3 ½ hours. Pork belly should be very moist and tender and pull apart easily. Remove from the oven, let rest and chop into smaller pieces.

To make the salad, use a mandoline to julienne the daikon and carrot into thin strips. In a bowl, combine the daikon, carrot, rice vinegar, chili garlic sauce, fish sauce and granulated sugar. Let the mixture rest for at least 3 to 4 hours in the refrigerator before use.

For the Sriracha mayo, mix the mayonnaise, Sriracha, lemon juice and rice vinegar together and pour into a squeeze bottle.

Assemble the tacos by heating the tortillas on a griddle or stovetop for 1 minute on each side. Add the pork belly. Top with the daikon and carrot salad and Sriracha mayo and garnish with the cilantro.

Banh Mi Taco

Pad Thai Taco

How to make Pad Thai Taco Recipe - The Peached Tortilla Recipe From Eric Silverstein At Austin, Tx

Makes 4 Or 5 Tacos

CHICKEN MARINADE:
3 to 4 lb (1.4 to 1.8kg) boneless,
skinless chicken thighs
1/4 cup (59ml) rice wine vinegar
1/4 cup (40g) minced garlic
1/4 cup (59ml) light soy sauce
2 tbsp (31g) chili paste
1/4 cup (48g) sugar

PAD THAI VEGGIE MIX:
1 cup (66g) sliced mushrooms
1 bunch scallions, chopped
1/4 cup (63ml) pad Thai sauce
1 tbsp (26ml) cooking oil
4 eggs
20 (5” [12.5cm]) white corn tortillas

TOPPINGS:
1 bunch cilantro, chopped
1 bunch scallions, chopped
1/4 cup (40g) chopped peanuts
2 limes, cut into wedges

Method:
To make the chicken marinade, combine all the ingredients in a bowl and let rest overnight in the refrigerator. Cook the chicken on an open flame grill or on the stove for 8 to 10 minutes, until cooked through. Once the chicken is cooked and has cooled, dice the meat.

To make the veggie mix, combine the mushrooms, scallions, pad Thai sauce and the oil in a large skillet over medium-high heat. Let the mushrooms and scallions cook through for 2 to 3 minutes, then add the eggs. Scramble the eggs with the veggie mix until the eggs are cooked. After another 2 to 3 minutes, add the diced chicken and stir to combine.

Heat the tortillas up on a griddle or stovetop for 1 minute on each side, then add the pad Thai mix (double up the tortillas if you prefer). Garnish with the cilantro, scallions and peanuts and serve with a lime wedge.

Pad Thai Taco