Lamb Kebabs with Pomegranate-Cumin Glaze

HERE

For pomegranate molasses:


• 4 cups pomegranate juice
• 1/2 cup sugar
• 2 tablespoons lemon juice

Pork Bulgogi

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HERE

Gazpacho Moreliano

2 cups peeled and diced ripe mango 2 cups peeled and diced pineapple 2 cups peeled and diced jícama 3 cups freshly squeezed orange juice 6 tablespoons freshly squeezed lime juice 6 tablespoons finely chopped white onion 3/4 cup finely crumbled queso Cotija or substitute queso fresco, mild feta, dried ricotta or Romano cheese To taste kosher or coarse sea salt To taste dried ground piquín chile or Mexican dried ground chile

Lamb Cumin Biang Biang Noodles

HERE

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New

Coconut Lemongrass Marinade Lemongrass Chicken Lemongrass Pork Hong Kong Style Lemongrass Pork

Spicy Turkey Burgers

HERE

Tofu Triangles

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HERE

Orange/Hoison/Soy Glaze

• 1/4 cup concentrated orange juice
• 1/4 hoison sauce
• 1/4 cup soy sauce
• 1/8 cup rice vinegar
• 1/2 Tbsp hot pepper sauce

Vietnamese Orange Pork Stir Fry

HERE

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Candy Crusted Sweet Potatoes

Potatoes:

• 3 cups (~4lb) mashed sweet potatoes
• 1/2 cup melted butter
• 2 beaten eggs
• 1 tsp vanilla
• 1/3 cup milk or bourbon, or 1/2 each

Topping:

• 1/3 cup melted butter
• 1 cup brown sugar
• 1/2 cup flour
• 1 cup chopped pecans

Steps:

1. Mix and spread in baking dish.
2. Mix topping and spread on top
3. Bake 25m+ at 350.

Thai Pork Skewers (Moo Ping)

Marinade:

• 4.5 lbs pork shoulder, cut thin against the grain
• 4 Tbsp finely chopped cilantro stems
• 7 large garlic cloves, peeled
• 1 Tbsp white peppercorns
• 2/3 cup palm/brown sugar
• 3 Tbsp fish sauce
• 2 Tbsp soy sauce
• 2 Tbsp oyster sauce

Braise with ~3/4 cup coconut milk

Adapt for meatballs, also with coconut milk braise when finishing on broil:

• 1+ lb ground pork
• 2 Tbsp minced cilantro stems
• 4 minced garlic cloves
• 1 tsp ground pepper
• 1 Tbsp brown sugar
• 1 Tbsp fish sauce
• 1 Tbsp soy sauce
• 1 Tbsp oyster sauce

MORE HERE

Korean Pork Bulgogi Skewers

Marinade:

• 2 lb pork
• 3 shallots, minced
• 4 cloves garlic
• 2" ginger
• 1/2 cup gochujang
• 1/4 cup toasted sesame seed oil
• 1/4 cup soy sauce
• 1/4 cup gochujaru
• 3 Tbsp toasted sesame seeds
• 3 Tbsp brown sugar
• 4 Tbsp sake

MORE HERE

Malaysian Chicken Satay Skewers

• 1.5 lb chicken, cut into thin strips
• 1 Tbsp Tamarind pulp
• 1/4 cup hot water

Marinade:

• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 8 shallots
• 4 large cloves garlic
• 1/4" ginger
• 1/4" galangal
• 1/4" fresh turmeric or ¾ tsp powder
• 2 tsp coriander
• 1.25 Tbsp palm or brown Sugar
• 1/8 cup sunflower oil or peanut oil
• salt to taste

Steps:

• soaked tamarind in hot water for 10m
• dry roast the cumin & fennel seeds
• process all other marinade ingredients except tamarind
• add chicken
• add tamarind
• marinate overnight

MORE HERE

Cambodian Lemongrass Beef Skewers

Marinade:

• 2 cloves garlic
• 2 lemongrass stalks
• 1 Tbsp coriander seeds
• 2 Tbsp brown sugar
• 1/4 cup fish sauce
• 2 lb beef, sliced thin, marinated up to 24hr

Sauce:

• 1 Tbsp peanut oil
• 2 minced garlic cloves
• 2 tsp chili paste
• 2 Tbsp tomato paste
• 1/2 cup chicken broth
• 1/2 teaspoon sugar
• 1 Tbsp peanut butter
• 1/4 cup hoisin sauce
• 1/4 cup roasted ground peanuts for garnish
• 1 fresh red chili, seeded and thinly sliced for garnish

Extra garnish:

• mint
• cilantro

Procedure:

1. caramelize garlic & add tomato/chile pastes, sugar
2. add hoisin, peanut butter, stock, cook 3m
3. garnish sauce w/ peanuts & chili

MORE HERE

Orange Tamarind Beef Skewers

Ingredients:

• 2.2 lb boneless top sirloin beef, cut into 1" squares
• 1/3 cup tamarind paste
• 1/3 cup hot water
• 1.5 tsp white or yellow mustard seeds
• 2 tsp coriander seeds
• 5 black cardamom pods, or equivalent powder
• 2 crushed bay leaves
• 2 tsp cumin seeds or ground cumin
• 5 cloves garlic
• 1.5" hunk of fresh ginger
• 1 navel orange (1.5 tbsp zest, juice of whole)
• 1 lime (zest and juice of whole)
• 1 medium yellow onion, grated
• 2 tbsp tomato paste
• 2 long green chili peppers, seeded
• 3–5 Thai birds eye chili peppers
• salt and pepper to taste

Procedure:

1. muddle tamarind and hot water
2. process the rest
3. remove tamarind yuk
4. marinate 4–6hr

MORE HERE

Hue lemongrass skewers

HERE

Moqueca (Brazilian Fish Stew)

Serve over rice.

• 1.5-2lb firm white fish
• 3 cloves minced garlic
• 4 Tbsp lime juice
• salt
• pepper
• olive oil
• 1 chopped onion
• 1/4 cup scallion greens
• 1 bell pepper, chopped
• 2 cups chopped tomatoes
• 1 Tbsp paprika
• 1/4 tsp red pepper flakes
• 1 bunch cilantro
• 1 14-ounce can coconut milk

Steps:

1. Marinate fish in garlic and lime juice, sprinkled with salt and pepper.
2. Heat oil in heavy pot, cook onions until soft.
3. Add bell pepper, paprika, red pepper, pepper, and at least 1 tsp salt.
4. When pepper softens, add tomatoes and scallions.
5. After 5m, add cilantro.
6. Remove 1/2 of vegetables and set aside. Arrange fish on remaining vegetables, then cover with the rest.
7. Pour in coconot milk, cover and simmer 15m.

Lemongrass Beef

HERE

Lemongrass Chicken

Spicy Lemongrass Chicken

Garlic, Almond, and Bread Soup

HERE

Chocolate Chunk Oatmeal Coconut Cookies

HERE

Kung Pao Chicken

Sauce:

• 1 Tbsp sugar
• 2 Tbsp sambal, or other hot pepper sauce
• 1/4 cup soy sauce
• 1 Tbsp sesame oil
• 1 lemon, zested and juiced

Chicken:

• 2 lb chicken meat, preferably dark, diced 1/2"
• 1/4 cup corn starch
• salt & pepper

Stir-fry:

• neutral wok oil
• 3 Tbsp minced garlic
• 2 Tbsp minced ginger
• 1 tsp ground Szechuan pepper
• 2 cups carrots, sliced 1/4"
• 5 stalks celery, sliced 1/2"
• 1 cup roasted peanuts

Steps:

1. Mix sauce ingedients until sugar dissolves
2. Toss chicken in corn starch, then add salt & pepper
3. Stir-fry chicken in two batches, using 2 Tbsp oil per batch, then remove
4. Stir-fry garlic, ginger, and pepper 30 seconds
5. Add carrots, celery and peanuts, and stir-fry 2m
6. Add sauce
7. When sauce simmers, add chicken and mix together.

Grilled Tilapia with Basil Citrus Sauce

HERE

Baked Wrapped Tilapia

HERE

Pizza with Fennel, Prosciutto, and Apples

HERE

Tarragon Pizza Bianca

HERE

Rugbrød

• North Kitchen
  
• My Danish Kitchen
• Danish Sandwich
• Tastebook

Grilled Shrimp Satay with Peaches and Bok Choy

HERE

Curried Butternut Squash Soup

HERE

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Chicken thighs with capers and white wine

• 4-6 boneless skinless chicken thighs
• Smoked paprika, tarragon, salt & pepper
• olive oil
• capers
• white wine

1. coat thighs with touch of oil, paprika, tarragon, salt & pepper
2. 1 Tbsp olive oil in nonstick pan, medium-high heat
3. Cook thighs until nearly done
4. Add capers and a couple of spoons of caper brine.
5. Add 2-4 oz wine, and cook it down by half.

Thai Noodles with Chicken

HERE

Asian Turkey Meatballs

Adapt THIS

Harira (Moroccan Chicken, Chick-Pea, and Lentil Soup)

HERE

Tilapia Tostadas with Roasted Corn Relish

HERE

Candied Pecans

HERE

Asparagus, Peas, & Basil

HERE

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Spicy Chicken Bulgogi

HERE

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Korean Vegetable Rice Bowl

HERE

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Pasta with Lentils, Onions, and Spinach

• 1/3 cup olive oil
• 3 large onions, thinly sliced (7 cups)
• 2 chopped garlic cloves
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 bay leaf
• 1 cup lentils
• 1 lb pasta
• 2 (5oz) bags baby spinach
• ~3/4 cut finely grated Parmigiano-Reggiano
• some italian sausage

1. in big pot, fry sausage, then remove & reserve. Slice.
2. Cook onions, garlic, salt, pepper, and bay leaf, on medium-low until onions are tender, ~20m+. Remove bay leaf.
3. In small pot, cover lentils with 1" of water and boil until most water is absorbed, ~20m, then add salt & pepper and let stand, covered.
4. Boil pasta, and reserve 1 cup cooking water before draining.
5. Toss together pasta, onion, lentils, and sausage. Toss in spinach with reserved water. Toss in cheese. Add salt & pepper.

Tarragon Brie Pizza Bianca

HERE

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Pork Meatball Banh Mi

HERE

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Bow Ties with Peas, Lemon, and Mint

HERE

Roast Pork with Apricot and Shallot Stuffing

HERE

Fried Rice with Chinese Sausage

• Vegetable oil
• 1 Tbsp chopped ginger
• 1 Tbsp chopped garlic
• 1+ chopped carrot
• 2+ stacks chopped celery
• 3 Chinese sausage links
• 1 bunch scallions, chopped
• 2 eggs, scrambled, diced
• 4 cups cooked white rice
• 1/4 cup low-sodium soy sauce
• 1 Tbsp rice wine vinegar

1. Cook the sausage, then let rest, then chop
2. Stir-fry the carrot and celery in the ginger and garlic.
3. Add the rice and fry for a bit.
4. Add the scallions, soy sauce, and rice vinegar

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Fried Rice with Chinese Sausage

• Vegetable oil
• 1 Tbsp chopped ginger
• 1 Tbsp chopped garlic
• 1+ chopped carrot
• 2+ stacks chopped celery
• 3 Chinese sausage links
• 1 bunch scallions, chopped
• 2 eggs, scrambled, diced
• 4 cups cooked white rice
• 1/4 cup low-sodium soy sauce
• 1 Tbsp rice wine vinegar

1. Cook the sausage, then let rest, then chop
2. Stir-fry the carrot and celery in the ginger and garlic.
3. Add the rice and fry for a bit.
4. Add the scallions, soy sauce, and rice vinegar

Lemongrass Beef Marinade

• 2 lbs. sirloin tip, cut in 1/8" thick slices
  
• 1/2 cup peeled fresh lemongrass, chopped
  
• 1/3 cup shallots, chopped
  
• 1 tablespoons Vietnamese fish sauce (otherwise known as "Nuoc mam" or "Mam pla")
  
• 1 tbsp soy sauce
  
• 1 1/2 tablespoons sugar
  
• 2 teaspoons olive oil
  
• 6 medium garlice cloves, smashed
  
• 2 serrano chiles, seeded and chopped
  

(Alternately, 2 tbsp fish sauce & no soy sauce.)

Whole Wheat Banana Blueberry Muffins

• 2 eggs
  
• 1/2 cup unsweetened applesauce
  
• 1/4 cup vegetable oil
  
• 3/4 cup packed brown sugar
  
• 1 tsp vanilla extract
  
• 3 mashed bananas
  
• 2 cups whole wheat pastry flour
  
• 1 tsp baking soda
  
• 1 Tbsp ground cinnamon
  
• 1 cup frozen blueberries
  

1. Preheat oven 375°
   
2. Grease or line with paper liners: 12 large muffin cups or 24 small muffin cups.
   
3. In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas.
   
4. Combine the flour, baking soda, and cinnamon.
   
5. Stir into the banana mixture until moistened.
   
6. Stir in the blueberries until evenly distributed.
   
7. Spoon batter into muffin tins.
   
8. Bake for 20 minutes or until the tops of the muffins spring back when pressed lightly. Don't overcook or else they will be too dry.
   
9. Cool before removing from tins.
   

Orange Fennel Coleslaw

• 1/3 cup apple cider vinegar
  
• 2 Tbsp vegetable oil
  
• 3 Tbsp fresh orange juice
  
• 1 tsp orange zest
  
• 1/4 tsp pepper
  
• 1/2 large green cabbage (~1 lb), core remove, finely shredded
  
• 1 tsp salt
  
• 1/4 cup sugar
  
• 1/2 fennel bulb, cored, thinly sliced
  
• 1 Tbsp minced fennel fronds
  
• 1/4 cup golden raisins
  

1. Combine vinegar, oil, orange juice and pepper; chill in freezer 15m-30m
   
2. toss cabbage with salt & sugar
   
3. cover & nuke on high 1 minute; stir, cover & nuke again 30-60 seconds
   
4. spin or squeeze excess water from cabbage
   
5. Toss together all ingredients; refrigerate at least 15m
   

Crepes

• 1 cup all-purpose flour
  
• 2 eggs
  
• 1/2 cup milk
  
• 1/2 cup water
  
• 1/4 teaspoon salt
  
• 2 tablespoons butter, melted