Monthly Archives: January 2016

udon noodles

  • 12 oz udon noddles
  • 1/4 cup Soy Sauce
  • 2 Tablespoons Sugar
  • 4 cloves Garlic, Minced
  • 2 Tablespoons Rice Vinegar
  • 3 Tablespoons Pure Sesame Oil
  • 1/2 teaspoon Hot Chili Oil
  • 4 Tablespoons Canola Oil
  • 4 whole Green Onions, Sliced Thin
  • Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
    Pour sauce over warm noodles and toss to coat.
    Sprinkle with green onions and toss.

sous vide Bok Choy

Ingredients

  • 1 TBSP Ginger, Minced
  • 2 Cloves Garlic, Minced
  • 1 TBSP Toasted Sesame Oil
  • 1 TBSP Canola Oil
  • 1 TBSP Soy Sauce
  • 1 TBSP Fish Sauce
  • 1 tsp Red Pepper Flake (Gochugaru)
  • 1 lb Baby Bok Choy, Cut in Half Lengthwise
  • 1 TBSP Toasted Sesame Seed
  • 1 TBSP Cilantro Leaves optional
    1. Set up Anova water bath and turn temperature to 80ºC (176ºF).
    2. Place ginger and garlic in a large heatproof bowl.
    3. Heat sesame and canola oil in a small pot over medium heat until the surface is shimmering and giving off small wisps of smoke.
    4. Pour hot oil directly over ginger and garlic (be careful, it will sizzle and bubble up).
    5. Stir in fish sauce, soy sauce, and pepper flake, followed by the bok choy.
    6. Seal in a zip bag or food saver bag
    7. Lower into water bath and cook for 20 minutes.
    8. Remove from water bath and transfer to a serving bowl.
    9. Garnish with sesame seeds and cilantro.

Sous Vide saikoro style steak cubes with Bok Choy and noodles

 

  • 2 (7-ounce) filet mignon steaks
  • 1/2 cup plus 6 tablespoons teriyaki sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons chopped fresh chilies
  • 1 1/2 tablespoons sesame seeds, toasted
  • 1 onion chopped
  • 8 oz mushrooms
  • Udon or rice noodles
  • 2 tablespoons sesame oil
  • 1 tablespoons finely chopped scallion, for garnish

serve with sous vide bok choy and udon noodles

    • Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC)IMG_0078[1]

    • Transfer to a large zipper lock bag with 1/2 cup teriyaki sauce. Seal the bag using the water immersion technique.

    • Place the bag in the water bath and set the timer for 1 hour.IMG_0080[1]

    • While the beef is cooking, prepare the sauce: Combine soy sauce and chopped chiles in a small bowl. Divide between two serving bowls and top with sesame seeds, if desired.

      Cook the onions on low heat  with butter until caramalized, around 30-45 minutes, set aside

      IMG_0079[1]IMG_0082[1]

      Cook the mushrooms with garlic butter, set aside

    • When the timer reaches about 10 minutes, prepare the noodles according to the package directions. Drain and transfer to a serving platter. Cover to keep warm.

      • When the timer goes off, remove the bag from the water bath. Remove the beef from the bag and discard the marinade.

        Cube the beef in 1.5 inches

      • Heat sesame oil and garlic butter in a large skillet over high heat. When the oil just begins to smoke, add the beef and sear quickly on all sidesIMG_0081[1]

        and then the remaining 6 tablespoons teriyaki sauce. Cook for 5 seconds and then immediately remove from heat.

      • Transfer beef and sauce to the serving platter with the noodles and garnish with scallions and sesame seeds. Serve with the chili-soy dipping sauce. Enjoy!

IMG_0083[1] IMG_0084[1]

 

 

Romesco sauce

1 head of garlic
1 onion
2 peppers
3 tomatoes
25 minutes at 400
Take out tomatoes remove skin and seeds
20 more minutes for remaining ingredients, remove peppers skin removed and remove skin on garlic
1/3 cup hazelnuts toasted

1/3 cup blanched almonds toasted

1/2 teasp of smoked paprika

1/4 tsp of cayenne

3/4 cup of olive oil

1/2 garlic clove crushed

2 tablespoons red wine vinegar

2 slices crusty bread (about 2 ounces) crust removed

Transfer the roasted ingredients to a food processor or blender and pulse to coarsely chop. (Wipe off the baking sheet with a paper towel and set it aside to cool.) Add the roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth. Transfer to a serving dish and set aside.