KARAAGE

INGREDIENTS

  • 1lb chicken thigh
  • Sea salt
  • Freshly ground black pepper
  • 1/4cup potato starch/corn starch
  • 1/4cup all-purpose flour
  • neutral flavor oil (vegetable, canola, etc)(for deep frying)

Seasonings:

  • 1inch ginger
  • 8cloves garlic (You can adjust as you like)
  • 1Tbsp soy sauce
  • 1Tbsp sake (or dry sherry)
  • 1tsp sesame oil
  • 1tsp sugar

Garnish

INSTRUCTIONS

  1. Gather all the ingredients.
  2. Pat dry the chicken with paper towel. Cut each chicken thigh into 2 inch pieces (so that deep frying time is about the same). Season with salt and freshly ground black pepper. Put the chicken in a large bowl or Ziploc bag.
  3. Grate the ginger and mince the garlic (with garlic presser).
  4. Combine the chicken and all the seasonings in the bowl (or Ziploc bag). Cover with plastic wrap and rest in refrigerator for at least 1 hour.
  5. Bring the oil to 320-338F (160-170C).
  6. Meanwhile combine potato starch and flour, and whisk all together.
  7. Right before the oil is ready, add the potato starch and flour mix to the chicken. You do not need to mix it evenly. The uneven coating gives each piece its unique texture.
  8. Gently drop each piece of chicken separately into the oil. Do not overcrowd. Deep fry 3-5 pieces at a time. If you put a lot of chicken in the oil, the temperature will drop quickly and chicken will end up absorbing too much oil.
  9. Cook for 90 seconds, or until the chicken is cooked through and outside is light golden color. If the chicken changes color too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling oil temperature is the key for deep frying.
  10. Transfer the chicken onto a wire rack to drain excess oil. While resting on the wire rack, the chicken will continue to cook with the remaining heat.
  11. Between batches (or even while cooking), make sure to pick up crumbs to keep the oil clean (otherwise oil will get darker).
  12. When you finish all the batches, then bring the oil to 356F (180C).
  13. Deep fry for the second time for 45 seconds, or until the skin is nice golden color and crispy.
  14. Transfer the chicken onto a wire rack or paper towel to drain excess oil. Serve the chicken immediately with lemon wedges.

 

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Caprese pasta salad (warm or cold)

DRESSING/MARINADE
  • 2/3 cup olive oil (extra virgin is best)
  • 4 – 5 Tbsp red wine vinegar or any form of balsamic
  • 3 cloves garlic, finely minced
  • 1/3 cup chopped fresh basil
  • 1/2 tsp kosher salt
  • 1/4 – 1/2 tsp black pepper
PASTA SALAD
    • 2 cups cherry tomatoes, halved
    • 8 fresh mozzarella cut into 1/2 inch cubes)
    • 12 oz dried orecchiette pasta (or other short cut pasta)
INSTRUCTIONS
  1. In a large mixing bowl, add dressing ingredients and whisk until well combined. Reserve 2 Tbsp of dressing, place in an airtight container and set aside.

  2. Add cherry tomatoes and fresh mozzarella to mixing bowl with the dressing and toss to combine. Let sit and marinate approximately 2 hours.

  3. While the cheese and tomatoes are marinating, boil pasta according to package directions. Drain pasta and toss with a drizzle of olive oil. Let cool slightly.

  4. Add pasta to mixing bowl and toss to combine. Transfer to serving container, cover and refrigerate 1-2 days. Before serving, toss pasta salad with reserved dressing and serve.

RECIPE NOTES

Pasta salad can also be served warm.

Right before serving, drizzle with balsamic glaze if desired.

 

Biscuits and Gravy Casserole

1 lb bulk mild breakfast sausage

1/2  cup chopped onion
1/2 cup chopped red bell peppers
1 package (8 oz) white button mushrooms, chopped (about 2 cups)
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup Gold Medal™ all-purpose flour
3 cups milk
2 oz cream cheese, softened
1 can (16.5 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk biscuits
  1. Heat oven to 350°F. Spray 13×9-inch baking dish or 3-quart casserole with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring occasionally, 7 to 8 minutes or until no longer pink; remove from skillet, and drain.
  2. In same skillet, cook onion, bell peppers, mushrooms, pepper, salt and garlic powder 3 to 5 minutes, stirring occasionally, until tender. Add sausage back to skillet. Stir in flour to coat; slowly stir in milk, and add cream cheese, simmering over medium-high heat 5 to 8 minutes and stirring until slightly thickened. Add hot sausage gravy mixture to baking dish.
  3. Separate dough into 8 biscuits; cut each biscuit into quarters, and place on top of hot gravy mixture in baking dish. Bake 27 to 30 minutes or until biscuits are cooked through and top is golden brown. Let stand 15 minutes before serving.
  • If desired, sprinkle 1/2 cup shredded Cheddar cheese (2 oz) on top of biscuit casserole the last 10 minutes of baking.
  • If you prefer more heat, add 1/2 teaspoon crushed red pepper flakes to sausage gravy mixture.

Mexican cobb salad

1/4 cup sliced pickled jalepenos

1/4 mayo

1/4 sour cream

2 tbsp cilantro chopped

1 tbsp lime juice

1/2 tesp paprika

1-2 tablespook milk
For dressing, in a small bowl combine the first six ingredients (through paprika). Stir in enough of the milk to reach desired consistency. Cover and chill until ready to serve..

romaine

 

2 tbsp red onion, divided
2 tbsp cilantro, chopped
juice of 1/2 lime
1 seedless cucumber, diced
cooked chicken or shrimp
1 mango
1 avocado
2/3 c grape tomatoes
1/2 cup red orange or yellow peppers chopped
queso fresco
pumpkin seeds
1/4 pound diced bacon cooked (thick slice)

 

Chicken orzo and lemon pot

chickeninapotwithlemonandorzo-5c823c38d591dINGREDIENTS

Serves: 4-6

  • 1 x 15ml tablespoon olive oil
  • 1 (approx. 1.5kg or bigger) chicken (preferably free-range and organic)
  • zest and juice of 2 lemons
  • 3 fat cloves of garlic (peeled and minced)
  • 2 medium to large carrots (approx. 350-400g / 12-14oz total weight)
  • 2 medium to large leeks (approx. 400g / 14oz total trimmed weight)
  • 2 teaspoons sea salt flakes or 1 teaspoon fine flowing salt
  • ½ teaspoon chilli flakes
  • 2 teaspoons dried tarragon
  • 1½ litres cold water in a measuring jug
  • 300 grams orzo pasta
  • 1 bunch flatleaf parsley to give 6 tablespoons finely chopped leaves, plus more to serve

METHOD

  1. Preheat the oven to 180°C/160°C Fan/350°F. Untruss the chicken, if it comes trussed, and remove all the string. Prepare the vegetables: peel and cut the carrots into batons; cut the trimmed leeks into smallish rounds, approx. 1.5-2.5cm / ¾-1 inch.
  2. Heat the oil in a large heavy-based casserole/ Dutch oven with a tightly fitting lid. I use an enamelled cast iron oval casserole 29cm long, in which the chicken fits neatly, leaving just a small space all around it to fit the vegetables later. Place the chicken in the hot oil breast side down to colour the skin; I do this over high heat for about 3 minutes, until the skin is richly golden. (If you’re not using a heavy based casserole, you will need the heat lower.) Then turn the chicken the right way up.
  3. Turn down the heat, or take the pan off the heat completely, and aiming for the space around the chicken, add the lemon zest and minced garlic (obviously some can end up on the chicken itself) and give it a quick stir into the oil as best you can.
  4. Scatter in the prepared vegetables around the chicken, followed by the salt, chilli flakes (if using) and dried tarragon.
  5. Pour in the cold water, but just add 1.25 litres / 5 cups first, and then, gradually, pour in the remaining water until the liquid comes up about two thirds of the leg of the chicken, leaving the golden breast clearly untouched by a small margin. Now add the lemon juice.
  6. Turn up the heat and bring the pot to a boil, leaving it uncovered. Poke the vegetables down with a fork if they bob up too much.
  7. Once boiling clamp on the lid and put into the preheated oven for 1 hour 15 minutes.
  8. Take the pot out of the oven and stir in the orzo, around the edges of the chicken, and then put the lid on again, and put the casserole back in the oven for another 30 minutes, by which time the orzo should be soft and swollen.
  9. Take out of the oven and remove the lid, then let it stand for 15 minutes, giving the orzo a bit of a stir to loosen any that has stuck to the bottom of the pan. The orzo will continue to soak up some of the broth as it stands.
  10. Stir in 4 tablespoons of the freshly chopped parsley, and then sprinkle over the remaining 2 tablespoons, and put more on the table to serve alongside. You could add the parsley once you’ve shredded the chicken, but it looks so wonderful in its pot, I love to bring to the table whole.

Jalapeno Popper Chicken Casserole

jalapeno-popper-chicken1 lb  sliced bacon
2 onion, chopped
4 garlic cloves, minced
1 tsbs unsalted butter
2 tsbs flour
1 cup chicken broth
1 cup milk
6 ounces cream cheese, softened, and cut into 1-inch pieces
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
3 large jalapenos, 2 diced and 1 sliced
3 1/2 cups cooked, shredded chicken
8 ounces penne pasta, cooked
1. Cook bacon in a large nonstick pan. Crumble bacon and set aside.
2. Add onion to bacon grease and cook until soft. Add garlic and cook 1 minute.
3. Add butter to pan. When melted, sprinkle flour into pan. Stir and cook 1 minute.
4. Gradually whisk in chicken broth and milk.
5. Add cream cheese and stir until melted.
6. Remove pan from heat and stir in half of Monterey Jack cheese and half of cheddar cheese until smooth.
7. Stir in diced jalapeno, chicken, pasta, and half of bacon.
8. Pour into a greased casserole dish. Cover with aluminum foil and bake at 350 degrees for 20 minutes.
9. Remove foil, sprinkle with remaining bacon, cheese and the sliced jalapeno.
10. Return to oven and bake 10 more minutes

New version poke

i recently found some amazing poke tuna frozen called Yuzu. Once thawed it had the best fresh taste and texture. This is a very easy way to enjoy poke

Yuzu poke frozen

frozen edamames

spring mix salad

shredded carrots

cooked quinoa

cucumber

avocado

hasu or GOMA dressing

SRIRACHA SAUCE

Sweet Soy Glaze

toated sesame seeds

 

Add all ingredients to a bowl except for liquids add in a little of each liquid until you get the taste that you like and add toasted sesame seeds