chef-boyaryeet

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Braised Short Rib Poutine

Makes: 2 Large Servings or 4 Small Servings, Plus Lots of Leftover Short Rib

Braised Short Rib with Gravy

Ingredients

5 pounds meaty beef short ribs 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 tablespoons extra virgin olive oil 1 1/2 cups thickly sliced shallots 1 1/2 cups thickly sliced onion halves 4 tablespoons tomato paste 12 ounces bottle dark ale or stout beer 3 large sprigs fresh thyme, left on the stem 3 large sprigs flat leaf parsley, left on the stems 1 1/2 quarts vegetable stock 1 tablespoon Worcestershire sauce 1/4 cup butter 1/4 cup all-purpose flour plus 2 tablespoons salt and pepper Directions

1. Season the ribs with the salt and pepper. 2. Heat a large oven proof Dutch oven over medium high heat and add oil. 3. Once hot, add half the ribs and sear on all sides for 2-3 minutes per side or until browned. Remove to a platter and repeat for rest of ribs. Remove the second batch to the same platter. 4. Preheat oven to 375 degrees F. 5. Using same pot, turn the heat to medium and add the shallots and onions and cook for about three minutes or until just slightly cooked. 6. Add tomato paste and cook and stir for one minute. 7. Add the ale and stir and cook until reduced by half. 8. Add the sprigs of thyme and parsley, stock and Worcestershire sauce. Add the seared ribs to the pot, bring to a boil, cover and place in oven for three hours with lid slightly ajar. Halfway through cooking, turn ribs, cover again and finish cooking with lid slightly ajar. 9. If you are serving with mashed potatoes cook them now. 10. With a pair of tongs, remove ribs and bones to a platter to cool. 11. Remove and discard the thyme stems. The parsley will have disintegrated into the sauce. 12. Pour the liquid into a container and with a ladle, skim off and discard the fat that floats to the top. I removed an entire cup of fat. 13. Once the meat has cooled enough to handle, separate the meat from the bones, fat, gristle and sinew. Reserve meat and if not already shredded, shred with two forks. Discard bones and gristle. You should have 1 ½ pounds of cooked meat. 14. Place butter in same pot that the ribs were cooked in and melt over medium heat. 15. Add flour and stir to form a roux. Note, feel free to omit the two tablespoons of flour and just use the ¼ cup if you like your gravy on the thin side. Cook this mixture for about three minutes. Then one third at a time, add liquid back in whisking at each third. 16. Adjust seasoning and add shredded beef back in. If too thick, thin down with a little water.

Thin and Crispy French Fries

Ingredients

2 pounds russet potatoes, peeled and cut into 1/4 inch thick fries (keep in a bowl of water until ready to cook) 2 Tablespoons distilled white vinegar Kosher salt Oil for deep frying

Directions

Place potatoes and vinegar in a medium sauce pan, add 2 quarts of water and 2 Tablespoons of salt. Bring to a boil. Boil until potatoes are fully tender but not falling apart, about 10 minutes. Drain and spread them on a paper towel lined rimmed baking sheet. Allow to dry for at least 5 minutes. Heat frying oil to 400F. Add one third of fries to oil, and cook for exactly 50 seconds, agitating the potatoes with a wire-mesh spider. Transfer to a second paper towel lined rimmed baking sheet. Repeat, allowing oil to come back up to 400F between batches. Set oil aside. Allow potatoes to cool to room temp, at least 30 minutes. Reheat oil to 400F. Fry half the potatoes until crisp and light golden brown, about 3 ½ minutes, adjusting the heat as necessary to maintain the oil around 360F. Transfer fries to a bowl lined with paper towels and immediately season with salt. Transfer to wire rack. Repeat with rest of fries. 

The Poutine

Ingredients

Braised Short Rib

Short Rib Gravy

Thin and Crispy French Fries

Mozzarella or Cheese Curds (however much you like)

Directions 

Evenly distribute fries across 2 or 4 plates. 

Cover with mozzarella and place under high broiler until just melted, or top with cheese curds (no need to melt). 

Top generously with shredded short rib, then cover in gravy. Garnish with parsley or green onion if desired. 

Serve. 

Source:   https://www.afamilyfeast.com/beef-short-ribs-gravy/

Source: The Food Lab

[chef-boyaryeet]

Chicken Pot Pie Soup with Crust Crackers

Makes: 10 Servings

Ingredients

Pie Crust: 8 ounces unsalted butter, cold and cubed 3 cups all purpose flour, plus more for dusting 1 teaspoon fine sea salt 1/2 cup ice water Soup: 6 cups low-sodium chicken broth 2 cups whole milk 8 ounces unsalted butter, cut in to chunks 2 Tablespoons garlic, minced 1 cup all purpose flour 4 teaspoons kosher salt, plus more to taste 1 1/2 teaspoons freshly ground black pepper, plus more to taste 1 large russet potato, peeled and cut into 1/2 inch cubes 1/2 pound carrots, diced 1 cup frozen peas 1 cup frozen pearl onions 1/4 pound bacon, cooked and diced 1 pound skinless chicken breast, cooked and cubed 1/2 cup heavy cream

Directions

Pie Crust: This makes two pie crust, but you only need to bake one for this recipe. Cube the butter, sprinkle with a bit of flour, and place in the freezer for 5 minutes. In a food processor, pulse the flour and sea salt until incorporated. Add the cold butter and pulse until just pea-size pieces of butter remain, 15-20 pulses. Add the ice water and pulse until a dough just forms, 15-20 pulses. Dust your work surface with some flour. Turn the dough out of the processor bowl and gather the dough into two 5-inch discs and wrap in plastic wrap. Chill the dough discs in the refrigerator for at least 30 minutes (you can keep it there for up to 2 days). Preheat the oven to 375 F. Place the dough on a piece of parchment paper. Using a floured rolling pin, roll the disc into a 12-inch round (it doesn't have to be perfect). Prick all over with a fork. Put the dough, with the parchment, on a baking sheet and bake until golden and crisp, about 30 minutes. Cool and thoroughly and break into pieces. Soup: In a saucepan, bring the broth and milk to a simmer and keep at a simmer. In a big soup pot, heat the butter over medium-high heat until foamy. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the flour, reduce the heat to medium, and cook, stirring, until toasty and foaming, 2 to 3 minutes. Whisk in the broth-milk mixture, slowly at first, then add the salt and pepper. Bring to a boil, then reduce the heat and cook until thickened, about 5 minutes. Add the potatoes, carrots, peas, pearl onions, and bacon and simmer until the potatoes are tender, about 20 minutes. Stir in the chicken and cream and heat through for 5 additional minutes. Season with salt and pepper to taste and serve with the broken pie crust on on the side.

Source: Cravings by Chrissy Teigen

[chef-boyaryeet]

Cravings Breakfast

Maple Cream Pull-Apart Buttermilk Biscuits

Makes: 9 Biscuits

Ingredients

Maple Cream: 6 Tablespoons heavy cream 3 Tablespoons maple syrup 1 teaspoon kosher salt Biscuits: 1 stick unsalted butter, very cold, cut into 1/2 inch cubes (keep in fridge until ready to use) 3 cups all purpose flour, plus more for kneading 2 Tablespoons all purpose flour, for coating butter 1 Tablespoon baking powder 1 teaspoon sugar 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 1/2 cups buttermilk, shaken

Directions

In a bowl, combine the cream, maple syrup, and salt. Set aside. Preheat the oven to 425 F. Put the butter in a small bowl, toss it with flour to coat, and put in the freezer for 5 minutes. In a food processor, combine the flour, the baking powder, sugar, salt, and baking soda and pulse until incorporated. Pulse in the butter until some pea-size pieces remain, 15 to 20 pulses. Transfer mixture to a big bowl and stir in the buttermilk until everything in the bowl is just moistened. (don't overmix or the biscuits will be tough) Transfer the dough to a floured surface, flour your hands, and knead the dough 3 to 4 times by folding down the top half of the dough, pressing on the pile with your palms, and turning the folded dough 90 degrees each time. Pat the dough into an 8-inch square 1 inch high. Cut it into 9 squares. Arrange the biscuits close together (like almost kissing) on a big baking sheet and brush with some of the maple cream. Bake until golden, about 20 minutes, brushing with maple cream again 1 minute before removing.

Sausage Gravy

Makes: 3 Cups

Ingredients

3/4 pound pork breakfast sausage, casings removed, crumbled 4 Tablespoons butter 1/4 cup all purpose flour 3 cups whole milk, plus more if necessary 1 1/2 teaspoons freshly ground black pepper 1 teaspoon fresh sage, minced 1 teaspoon kosher salt 1/2 teaspoon red pepper flakes

Directions

Makes 3 cups. If you want runnier gravy, both butter and flour by 1/4. In a cast iron skillet, cook the sausage over medium-high heat until browned and the fat is rendered, 4-5 minutes. Reduce the heat to medium-low, add the butter, stir to melt, then gradually sprinkle the flour and cook until the sausage is coated and the flour is absorbed, about 2 minutes. Add the milk, return the heat to medium-high, and cook, stirring, until thick, about 10 minutes. Add the black pepper, sage, salt, and red pepper flakes and cook, stirring, 2 minutes more. Remove from heat and cover to keep warm.

Crispy Bacon Hashbrowns

Makes: 2 Servings

Ingredients

2 Tablespoons vegetable oil 2 Tablespoons butter, melted 3/4 teaspoon kosher salt, plus more to taste 8 ounces potato (russet or waxy) 2 slices bacon, minced 1/2 teaspoon freshly ground black pepper, plus more to taste

Directions

In a bowl, combine the oil, butter, a pinch of the salt and whisk to dissolve the salt. Heat a medium cast-iron or non-stick skillet over medium-high heat until your hand can feel strong heat if you hold it near, 4 to 5 minutes (don't add any butter yet). Peel and grate the potato on the large holes of a box grater into a bowl. Toss it with the bacon, pepper, and the remaining salt. Dump the potato mixture into the skillet and spread it out into an 8-inch round, but don't pack it down too hard. Drizzle with 3 tablespoons of the butter mixture evenly over the potatoes and cook, trying really hard not to move the potatoes, until the underside is golden and crispy, 4 to 5 minutes. Using a big spatula, try to flip the potatoes in one move, but forgive yourself immediately with you don't. Drizzle the rest of the butter mixture over the potatoes and cook until the underside is crisp, 4 to 5 minutes. Drain briefly on a paper towel, season with more salt and pepper if you want, and eat while hot and crispy!

Creamy Parmesan Skillet Eggs

Makes: 2 Eggs

Ingredients

1/2 cup Parmigiano-Reggiano, finely grated 1/4 cup heavy cream 1/2 teaspoon fresh thyme, plus more for garnish, chopped 1/8 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1 Tablespoon butter 2 eggs

Directions

In a medium bowl, whisk together the Parm, cream, thyme, salt, and pepper. In 6-inch skillets, heat butter over medium-high heat. Pour in the cream mixture and cook until the mixture is bubbling all the way through, 1 to 2 minutes. Crack eggs into skillet and cook until the egg whites are set but yolks are runny, 2 to 3 minutes. Season with salt and pepper to taste and garnish with some thyme.

Source: Cravings by Chrissy Teigen

[chef-boyaryeet]

Texas Chili Con Carne

Makes: 6 Servings

Ingredients

4 pounds boneless beef chuck, trimmed of gristle and excess fat and cut in to 2-inch chunks Kosher salt and freshly ground black pepper 2 Tablespoons vegetable oil 1 large onion 4 cloves of garlic, minced 1 Tablespoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 teaspoons dried oregano 1 cup Chile Paste (below) 2 quarts low-sodium chicken stock 2 Tablespoons instant cornmeal, more if needed Grated cheese, sour cream, chopped onions, chopped scallions, sliced jalapenos, diced avocado, chopped cilantro, corn chips, for garnish

Directions

Season half the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat until smoking. Add the seasoned meat and cook, without moving it, until well browned on the bottom, about 6 minutes. Transfer the meat to a large bowl, add the uncooked meat, and set aside. Return the Dutch oven to medium high heat, add the onion, and cook, stirring frequently, until softened but not browned, about 6 minutes. Add the garlic, cumin, cinnamon, and allspice, if using, and oregano and cook, stirring, until fragrant, about 1 minute. Add the meat, along with the chile paste and chicken stock, and stir to combine. Bring to a boil over high heat, the reduce to a simmer, cover, leaving the lid just barely ajar, and cook, stirring occasionally, until the meat is completely tender, 2 1/2 to 3 hours. (Alternatively, the chili can be cooked in a 200 to 250 F oven with the lid of the Dutch oven slightly ajar.) Season the liquid to taste with salt and pepper. Whisk in the cornmeal in a slow, steady stream until the desired thickness is reached. Serve, or, for best results, allow the chili to cool overnight, then reheat the next day to serve. Serve with some or all of the suggested garnishes, along with corn chips or tortillas.

Chile Paste

Ingredients

6 ancho, pasilla, or mulato chiles (about 1/2 oz), seeded and torn into rough 1-inch pieces 3 New Mexico red, California, costeno, or choricero chiles (about 1/8 oz), seeded and torn into rough 1-inch pieces 2 cascabel, arbol, or pequin chiles, seeded and torn in half 2 cups low-sodium chicken stock

Directions

Makes 2 to 2 1/2 cups. Toast the dried chiles in a Dutch oven over medium-high heat, stirring frequently, until slightly darkened, and an intense roasted aroma, 2 to 5 months; turn down the heat if they begin to smoke. Add the chicken stock and simmer until the chiles have softened, 5 to 8 minutes. Transfer the chiles and liquid to a blender and blend, starting on low speed and gradually increasing the speed to high and scraping down the sides as necessary, until a completely smooth puree is formed, about 2 minutes; add water if necessary if the mixture is too thick to blend. Let cool. Freeze the chile paste in ice cube trays, putting 2 tablespoons into each well. Once the cubes are frozen, transfer to a zipper-lock freezer bag and store in the freezer for up to one year.

Source: The Food Lab

[chef-boyaryeet]

New Orleans Beignets

Makes: 10 Servings

Ingredients

1 package dry yeast 4 Tablespoons warm water 3 1/2 cups plus 2 Tablespoons flour 1 teaspoon salt 1 cup sugar 1 cups milk 3 large eggs, beaten 1/4 cup melted butter vegetable oil for deep frying powdered sugar for dusting

Directions

In a measuring cup combine yeast and warm water. Using a teaspoon stir to blend well then set aside. In a large mixing bowl, whisk flour, salt and sugar until well blended. With a wooden spoon, stir in blossomed yeast, milk, eggs and butter. Mix until dough is formed. Cover with a dish towel and set in a warm place to rise 1 hour. Heat vegetable oil to 350°F in a home-style deep fryer. Turn dough onto a lightly-floured surface. Knead once or twice and roll out ⅜ -½-inch thick. Cut dough into 3-inch squares and place on a lightly-floured pan. Cover and allow to rest 10 minutes. Deep fry beignets, 2-3 at a time, approximately 2 minutes on each side or until golden brown and puffed. Remove beignets from oil, drain and dust generously with powdered sugar. Beignets should be served 3 per person with a cup of steaming hot Café au Lait.

Source: Encyclopedia of Cajun and Creole Cuisine    

[chef-boyaryeet]

Beef and Broccoli Stir Fry

Makes: 2 Servings

Ingredients

8 ounces beef tenderloin, top sirloin, or flank steak, sliced diagonally across the grain in 1/4 inch slices 1 teaspoon oil 1/2 teaspoon all-purpose cornstarch 3/4 teaspoon salt, divided 1/2 teaspoon sugar 1/2 teaspoon soy sauce Dash of white pepper 8 ounces broccoli florets 4 Tablespoons chicken stock, divided 1 Tablespoon oyster sauce 1 teaspoon ginger, minced 1 clove garlic, minced 1 cup jasmine rice, cooked 1 Tablespoon oil, for cooking 1 Tablespoon cornstarch, for thickening

Directions

Toss beef with oil, cornstarch, half of the salt, sugar, soy sauce, and white pepper. Cover and refrigerate for 10 minutes. Blanch the broccoli in boiling water until tender, about 1 minute. Transfer to ice water bath to cool, drain, and set aside. Mix half of chicken stock, the oyster sauce, and cornstarch. Set aside. Heat oil in wok over medium-high heat. Add beef, ginger, and garlic. Stir fry until fragrant, about 1 minute. Stir in blanched broccoli and other half of salt, stir-fry 1 minute. Pour in other half of chicken stock. When it comes to boil, add cornstarch mixture and cook until sauce thickens and all the ingredients are nicely coated, about 30 seconds. Dish out and serve with rice.

Source: Everyday Chinese Cookbook

[chef-boyaryeet]

Steak Bites with Cajun Butter

Makes: 4 Servings

Ingredients

1 Tablespoon mild paprika 1 1/2 teaspoons salt 1 1/2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon chili powder 3/4 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon brown sugar 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 23 ounces steak, cut into 2-inch cubes 1 Tablespoon canola oil, divided 1/4 cup butter 4 cloves garlic finely chopped

Directions

1. Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat. 2. Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot. 3. Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Set aside. 4. Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan. 5. Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat. 6. Serve warm.

Source: https://cafedelites.com/cajun-butter-steak-bites/

[chef-boyaryeet]

Penne with Shrimp and Herbed Cream Sauce

Makes: 4 Servings

Ingredients

1 pound penne pasta 1/4 cup olive oil 1 pound medium shrimp, peeled, and deveined 4 cloves garlic, minced 1/2 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 15 ounces whole tomatoes, drained, roughly chopped 1/2 cup fresh basil leaves, chopped 1/2 cup fresh flat-leaf parsley, chopped 1/4 teaspoon crushed red pepper flakes 1 cup white wine 1/3 cup clam juice 3/4 cup heavy whipping cream 1/2 cup Parmesan, grated

Directions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside. 2. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, salt, and pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside. 3. Add the tomatoes, half the basil, half the parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add half the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper. 4. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Source: https://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-shrimp-and-herbed-cream-sauce-recipe-1943967

[chef-boyaryeet]

Creamy Chicken “Enchiladas”

(for lack of a better word, calm down food warriors)

Makes: 6 Enchiladas

Shredded Mexican Chicken

Ingredients

14 1/2 ounces fire-roasted diced tomatoes 4 chipotle peppers in adobo sauce 2 Tablespoons brown sugar 1 teaspoon oregano 1 teaspoon cumin 1 teaspoon smoked paprika 1 teaspoon salt 1/2 teaspoon pepper 4 garlic cloves, minced 1 Tablespoon fresh lime juice 3 pounds boneless chicken breast, skinless

Directions

Add diced fire roasted tomatoes and chipotle peppers to the instant pot. Mash the peppers up with a rubber spatula or wooden spoon. Add the minced garlic, salt, pepper, oregano, cumin, smoked paprika, lime juice and brown sugar (omit if following a low-carb diet.) Stir the mixture, then add the chicken breasts. Turn and coat the chicken in the tomato mixture, then close and seal up the instant pot. Set the instant pot for 20 minutes of high-pressure cooking and set the steam release valve to “Sealing.” After 10 minutes of pressure cooking, the chicken will be fully cooked, but won't necessarily be “shreddable.” At 15 minutes, most of the chicken will shred. After 20 minutes, the chicken shreds easily and it’s still nice and moist. (This is my personal recommendation). At 30 minutes, the chicken shreds effortlessly, but it could potentially be a bit dry. The instant pot will actually take 10-15 minutes to pressurize, then it will cook the chicken for 20 minutes. Once the time has reached zero you can carefully release the pressure nozzle manually. Be careful of the escaping hot steam. Remove the lid and transfer the chicken to a large platter or cutting board. Use two forks to shred the chicken, leaving some of it in small chunks so it still has a little texture. Use a hand immersion blender to puree the tomato mixture left in the instant pot (or transfer to a regular blender). It should thicken up. Put chicken in a large mixing bowl and pour half the sauce over it. Gently use a spatula to fold the sauce into the chicken. Add more sauce if needed, or use it as a drizzle on each individual serving.

Assemble the Enchiladas:

Ingredients

3 cups Shredded Mexican Chicken 6 8-inch flour tortillas 1 cup chicken broth 2 cups whipping cream 1 1/2 cup Monterey Jack cheese, shredded 1/4 cup green onions, fresh chopped, for garnish

Directions

Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish. Pour chicken broth in bowl and one by one submerge each flour tortilla. Place approximately 1/6 chicken mixture in each wet tortilla and roll up. Place all 6 side by side in dish, sprinkle with cheese, and pour remaining whipping cream over top. Bake at 350 for 30 minutes.  

Enjoy!

Source: https://tasteandsee.com/shredded-mexican-chicken/

Source: Sam the Cooking Guy

[chef-boyaryeet]

General Tso’s Chicken

Makes: 4 servings

Ingredients

2 lbs boneless, skinless chicken thighs

.75 tsp freshly ground black pepper

1.5 tsp salt

2 tsp soy sauce

1 egg yolk

.66 cup cornstarch and flour

1 tsp oil

2 tsp grated ginger

3 tsp grated garlic

12 pieces dried hot chilies

9 tbsp sugar

5 tbsp chinese black vinegar

3 tbsp soy sauce

2 tsp cornstarch

7 tbsp water

Oil to deep fry

Green onion, for garnish

Toasted sesame seed, for garnish

Directions

1. Cut the chicken into 1 inch chunks.

2. Then marinate it with salt, black pepper, soy sauce, and 1 egg yolk. Let that sit for about 15 minutes.

3. While waiting, combine cornstarch and all-purpose flour together in a large lidded container.

4. Put all the chicken into the container with flour mixture. Put on the lid and Give it a few good shakes. Then put the chicken pieces in a sieve and shake off the excess flour.

5. Heat the frying oil to 350 F

6. Put in the chicken one by one. Let it fry for a minute or 2 so the surface can form up a little. Then you can flip them over so they cook evenly. After 4 or 5 minutes, the outside layer should be slightly golden and crispy. Take them out and let them rest for about 15 minutes.

7. Fry the chicken again. Fish out the small particles that are left in the oil. Heat it to 400 F. Fry the chicken for a minute or until beautifully golden brown and take them out.

8. In a sauce bowl, combine sugar, cornstarch, chinese black vinegar, soy sauce, and water together.

9. Heat up your wok, add a tsp of oil, some grated garlic, grated ginger, and the dried chilies. Start with low heat. Stir and saute them. We want to toast the chilies until it is slightly smoky, you should be able to smell it. Pour in the sauce. Cook the sauce on medium heat until it becomes a thin syrup texture. Then you add the chicken. Toss everything until the chicken is coated nicely. Remove from heat.

10. Garnish with toasted sesame seeds and green onion. Serve.

Fried Rice

Makes: 4 servings

Ingredients

3 tablespoons butter, divided

2 large eggs, whisked

2 medium carrots, peeled and diced

1 small white onion, diced

.5 cup frozen peas or edamame

3 cloves garlic, minced

salt and freshly ground black pepper

4 cups rice, cooked and chilled

3 green onions, thinly sliced

4 tablespoons soy sauce, or more to taste

2 teaspoons oyster sauce

1 teaspoon fish sauce

.5 teaspoons toasted sesame oil

sesame seeds, for garnish

Directions

1. Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce and fish sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.

3. Serve immediately, or refrigerate in a sealed container for up to 3 days.

If you want to take this up a notch, replace salt with MSG for that “takeout” flavor.

Source: https://soupeduprecipes.com/general-tsos-chicken/

Source: https://www.gimmesomeoven.com/fried-rice-recipe/print-recipe/62154/

[chef-boyaryeet]

Spicy Fried Chicken Bao

Bao Buns: https://www.marionskitchen.com//how-to-make-bao-buns

Spicy Fried Chicken: https://www.marionskitchen.com//spicy-fried-chicken-bao-buns

[chef-boyaryeet]

Red Beans and Rice

Makes: 6 servings

Ingredients

2 cups dried red kidney beans, rinsed

1/2 lb andouille sausage

9 cups (or enough to cover beans by first knuckle length) chicken broth

1/2 cup onion, diced

1/4 cup celery, diced

1/4 cup bell pepper, diced

1/4 cup sliced green onions, seperated

2 Tablespoons parsley

2 Tablespoons garlic, minced

1 bay leaf

2 teaspoons apple cider vinegar

1/4 teaspoon thyme

1/4 teaspoon chili powder

1/4 teaspoon ground black pepper

Long grain white rice, for serving

Directions

Chop sausage (bite size) and sautee in dutch oven until lightly browned, remove and set aside.

Add onion, celery, bell pepper, and green onion (white parts) and cook until softened.

Make room in center of pot, add garlic, and cook until fragrant, then combine.

Add thyme, chili powder, and black pepper. Combine.

Add broth, parsley, bay leaf, vinegar, beans and sausage.

Bring to a boil, then reduce to simmer.

Cook for 2 hours (stirring every 30-45 minutes) or until beans are tender.

Remove ½ cup of beans and 2 cups of liquid, puree, and return mixture to pot for thicker consistency. Salt to taste.

Serve with Louisiana hot sauce and white rice.

Source: The Encyclopedia of Cajun and Creole Cuisine