Spicy Cumin Lamb (孜然羊肉)

Tender fragrant lamb tossed with a ton of aromatics and a bold spice mixture of freshly ground cumin seeds, Sichuan peppercorns, and chili peppers! After the prep work, the cooking of this dish comes together in no time! This recipe has both the sweet nutty flavor of ground cumin and the pungent sharp flavor of freshly ground whole cumin seeds. Oh, by the way, you can easily substitute out the protein if you’re not a lamb lover (with beef or chicken). You can find lamb leg at your local Trader Joes or Whole Foods markets!

Recipe:

1. Spice Mixture: In a dry skillet, toast 1 tbsp whole cumin seeds and 2 tsp Sichuan peppercorns (optional) over medium heat, until fragrant (about 2 min). Transfer to a mortar & pestle and crush lightly (do NOT finely grind to a powder). Add in 1 tsp chili flakes and mix.

2. Prep: Peel and cut 1 large white onion into ½” cubes. Finely chop 1 cm ginger and 3 cloves garlic. Cut 1 bunch of green onions into 2” length. Pat dry and cut 1 lb leg of lamb into ½” cubes. Coarsely chop 1 bunch of cilantro.

3. In a bowl, marinate the lamb cubes in 1 tbsp light soy sauce, 1 tbsp Shaoxing (or Sherry) wine, 2 tsp cumin powder, ½ tbsp sugar, and a pinch of salt. Cover with plastic wrap and marinate in fridge for 1 hour.
4. Before cooking the lamb, drain and pat dry. Lightly coat meat w/ 3 tbsp corn starch and shake off excess (this will seal in the juices and keep meat tender).  
5. Heat ¼ cup vegetable oil in a pan/skillet over medium high heat. Cook lamb pieces 3-4 minutes (or until golden brown but still slightly pink inside). Transfer lamb to a plate.
6. To the remaining oil, add the onion, green onion, garlic, ginger, and 3-4 whole dried chili peppers (Chinese/Korean) and cook for about 3-4 min (until onions are softened, slightly browned). Add the lamb back into the pan. Turn heat to low, add spice mixture, and stir to coat completely, for an additional 1 min. Turn off heat.  

7. Stir in the cilantro for a few seconds, right before serving.

Miso Carbonara with Corn

Miso Carbonara with Corn – Definitely not your traditional carbonara! This dish combines the creamy silky pasta and lightly crisp bacon – that we are accustomed to in a carbonara – with an Asian twist of miso and corn to add a hint of umami and sweetness. It uses pretty staple pantry ingredients, and it’s super simple to whip together in just 15 minutes. I love carbonara and I love miso corn as a side dish, so I figured why not combine the two?! Haha. The dish is finished with a sprinkle of Japanese furikake (a mixture of seaweed, bonito flakes, sesame seeds, and dried egg). Hope you are all safe and doing well! Work has picked up quite a bit, but it’s nice to take a breather to cook and relax!    

Recipe:

1. In a large bowl, whisk together 3 eggs, 1 egg yolk, 1 tbsp light miso paste, 1 cup of finely grated/shredded parmesan cheese, and ½ tsp ground black pepper.

2. Heat ½ cup of yellow corn in about ½ cup of water for 5-6 minutes, drain, and set aside.

3. Boil a pot of water and cook about 8 oz thin spaghetti (about ½ the package) (or whatever long pasta shape you prefer). Cook pasta slightly past al dente, which would be about 8-10 minutes. Taste to test texture.

4. While the pasta is cooking, chop about 6-7 thick strips of bacon into batons and throw them onto a cold skillet/pan. Turn to high heat and render out the bacon fat. You’re aiming for slightly crispy and chewy pieces of bacon, not overly crisp or crunchy. Turn off the heat. The bacon should leave a nice sheen of oil on the bottom of the pan.  

5. With tongs, transfer the pasta into the pan with the bacon. Add a splash of pasta water and toss to coat the pasta with the rendered bacon fat.

6. After about 1 min, add in your egg-cheese mixture and stir continuously. The residual heat & steam from the pasta will cook your eggs. Do not do this step over ANY heat source (not even on low heat), or you’ll end up with scrambled eggs instead of a thick creamy sauce! (I’ve made that mistake too many times to count).

7. After your pasta is evenly coated, stir in your corn and toss gently.

8. Serve on a plate, and garnish with fresh ground black pepper, white sesame seeds, more parmesan cheese, and a sprinkle of furikake seasoning! Enjoy!

Chinese Stir-Fried Tomato and Egg (番茄炒蛋)

I’m pretty sure this dish is made in every Chinese household, and I’ve seen variations of it in different cultures! It’s one of the simplest dishes to throw together in less than 10 minutes, and it only involves a small handful of common ingredients. Super tasty, perfect as a side dish with some rice, and packed full of protein and antioxidants! Hope you and your families are staying safe and healthy!

Recipe:

1. Prep: Crack and beat 4-5 eggs and add in 1 tbsp Shaoxing rice wine; season lightly with salt. Dice up 2 vine ripened tomatoes (you can peel them if you like; I like to leave it on). Finely dice 3 stalks of green onion.

2. On high heat in a nonstick skillet, sauté diced green onion in about 2 tbsp of corn oil for about 1 min. Add in chopped tomatoes, approx. 2 tbsp ketchup, and 1-2 tsp sugar. Stir around for 1 min. Add in cornstarch/water mixture (1 tsp cornstarch dissolved in about 1 tbsp water) to thicken the sauce. Remove immediately from heat and set aside on a dish.

3. Add a little more corn oil to coat bottom of skillet and add in the eggs. Stir gently with a spatula for about 45-60 seconds until the eggs are just beginning to set (still a bit runny). Add in tomato mixture and ½ tsp sesame oil and stir around for additional 1 min. Remove from heat.

4. Taste and adjust accordingly with sugar, salt, or ketchup. Garnish with cilantro, green onion, and cherry tomatoes if desired.

   Note: cherry tomatoes should only be added for garnish; avoid using them for the stir fry due to the high skin to flesh ratio. Tomatoes on the vine, red beefsteak tomatoes, med/large heirloom tomatoes, and roma tomatoes can all be used. Avoid cherry and grape tomatoes.     

Bacon & Roasted Garlic Pan Fried Potatoes

Bacon & Roasted Garlic Pan Fried Potatoes – This was one of my favorite side dishes that my mom made for me growing up. I still love it to this day. I don’t know why, but I’ve always called them “Chinese French Fries,” even though there’s nothing particularly Chinese about it, haha! Maybe the addition of rice wine vinegar…? Anyway, I love how comforting and nostalgic food can be, playing on all the senses and reminding us of our cherished social ties – perfect in times like these of quarantine and social isolation. This dish only takes about 15-20 minutes to make and involves only a small handful of ingredients! The rice wine vinegar adds a perfectly light tang and sweetness to the crispy bacon and roasted garlic. Hits on all the main elements - salt, fat, acid, and heat!

Recipe:

1. Prep: Batonnet 4-5 Yukon gold potatoes (washed & peeled) (cut into ¼” x ¼” x 2-2.5” sticks). Cut 4 strips of bacon into ¼” lardons. Thinly dice 2 stalks of green onion (width-wise). Peel one bulb of garlic, obtaining about 10-12 whole cloves. Lightly crush garlic cloves with a large knife/cleaver but leave intact.

2. In a skillet/pan, sauté the chopped bacon in 1 tbsp corn oil on high heat for about 1 min. Then, add in garlic cloves and continue to sauté for 1 more min.

3. Add in chopped potatoes and cook on medium-high heat for 7-8 minutes (covered with lid), making sure to stir/toss occasionally. Note: Don’t worry if your garlic slightly browns. I personally love the slightly bitter and sweet taste it takes on.  

4. Season with garlic salt and pepper to taste, and add in about ½ tsp sugar to aid in caramelization.

5. Add in about 2 tbsp of rice wine vinegar and stir until all potatoes are glazed.

6. Remove from heat, plate, and enjoy immediately!      

Roasted Cauliflower with Lemon Tahini, Mint, and Pomegranate

Recently went to a Mediterranean restaurant and had this amazing appetizer, so I thought I’d try to recreate it at home! This roasted caramelized cauliflower is topped with a creamy lemon tahini sauce and garnished with the unexpectedly satisfying sweet crunch of pomegranate seeds. Super easy to make, and it’s a great side dish or appetizer!

Recipe:

Lemon Tahini Sauce:

1. Combine together in a small mixing bowl 4 tbsp tahini, 1 clove of garlic (minced), 2 tbsp freshly squeezed lemon juice, 2 tsp extra virgin olive oil, a small pinch of ground cumin (optional), and pinch of salt & pepper. Whisk to combine into a creamy emulsion (or combine in a food processor).

2. Mixture will likely be thick. Add up to 1 tbsp water incrementally to thin out the mixture until it has a thin hummus consistency. Taste, and adjust for salt and acid.

Roasted Cauliflower:

1. Harvest florets from 1 head of cauliflower by peeling off leaves and cutting towards the core/stem (try to keep the florets in larger pieces for better roasting; otherwise, they will dry out before they properly caramelize). Toss florets in 2 tbsp olive oil, a pinch of paprika for color, and season with salt & pepper.

2. Spread cauliflower florets on a sheet pan, making sure not to overcrowd them, and bake at 425°F until caramelized and fork tender (about 25-35 minutes; flipping them around the half-way point).
   

Assembly: Drizzle lemon tahini sauce, and garnish with parsley, mint, pomegranate seeds, and an extra twist of lemon! Consume immediately!

Caprese Dirt Salad

Caprese Dirt Salad - Finally back from my slight hiatus due to work! Jumped back into the kitchen and threw together this classic, simple, hard-to-beat Italian salad, made with only a handful of ingredients! The creamy burrata cheese, fragrant basil leaves, and sweet tomatoes are drizzled with tangy balsamic and quality olive oil. And, the “dirt” adds some texture, umami, and a little whimsy to the dish. I mean, when else can you say that you ate dirt (without injury)?! Gives new meaning to “farm-to-table” dining!

Crumb Dirt Mixture:

1. Mince 4-5 brown mushrooms. Transfer to a skillet with a few tbsp olive oil and cook on medium high heat until golden brown (and all liquid has evaporated)

2. In a food processor, process 3 slices of dark rye bread until it becomes a fine crumb.

3. Dump in rye crumbs into the sautéed mushrooms. Add olive oil and crisp up rye bread until dry.

4. Add in 1 tbsp of ground almonds (or almond flour).

5. Let cool to room temperature.

Salad Assembly:

1. Assemble dollops of burrata cheese (8 oz) (or mozzarella) with sliced or cherry tomatoes.

2. Dress with olive oil and a little balsamic vinegar. Season with Kosher salt and black pepper. Add in fresh sweet basil (chopped or leaves).

3. Sprinkle dirt around the edges lightly, making sure not to cover the tomatoes entirely. And finish with a pile of dirt in the center. 

Miso Marinated Black Cod with Wasabi Mashed Potatoes

This weekend, I had the awesome opportunity to visit & cook with some great friends from back in my dental school days! The sweet/salty preparation of this delicate, silky, and buttery fish pairs well with the creamy mashed potatoes, and it has a hint of wasabi horseradish spice to help with flavor contrast. I’m not a huge wasabi eater, but you really gotta give this mash a shot before you knock it! Haha. You can also try this recipe on Chilean sea bass and other flaky white fish that are rich in omega-3 fats (it’s even nice on salmon!).

Recipe for Miso Black Cod (Butterfish/Sablefish):

1. Lightly heat up ½ cup light miso paste, 1/3 cup sugar, 3 tbsp sake, and 3 tbsp mirin in a pot.

2. Stir until combined and cool in refrigerator.

3. Marinade the fish (fileted, skin off, and with the section of pinbones cut out entirely from the black cod) for 3-4 hours or overnight.

4. Broil for ~9-12 minutes (Keep an eye on it! Cooking times vary significantly due to various oven broil settings, and this fish cooks fast!). If you did not marinate overnight, feel free to glaze additional marinade over the top towards the end of cooking. Fish should be tender and flaky.

Recipe for Wasabi Mashed Potatoes:

1. In a lightly salted pot of water, boil 3 large Russet potatoes (peeled and cut into quarters).

2. Simmer on medium high heat for 20-25 minutes until tender with a fork. Drain, and return to stove.

3. Mash the potatoes with a potato masher or ricer. Add in ½ cup milk and ¼ cup butter and stir to distribute. Add in 1 tsp wasabi paste at a time and stir (keep adding up to 3 tsp depending on your taste preference). Add salt and pepper to taste.

4. [Optional: To add color, I blended 3 green onions, 1 bunch parsley, and a splash of milk, and folded the pureed mixture into the cooked mashed potatoes to add a nice vibrant green color]

Fig, Prosciutto, and Taleggio Flatbread

A few more weeks before the end of fig season! I had a close encounter with a horde of bees while harvesting the fruit from the tree in the backyard, but it was well worth it! Hahah. Anyway, I paired the sweet black mission figs with some creamy Taleggio and salty prosciutto on top of a toasted wheat raisin pecan flatbread. It was finished with a light drizzle of manūka honey, although the figs were honestly already sweet enough! [Quick Note: If you’re not afraid of pungent cheeses, Taleggio is a delicious cow’s milk Italian soft cheese that melts extremely well. Trust me, it tastes a whole lot better than it smells! Haha]. Fig season’s almost over, so get them while they’re here! They’re a great source of potassium and calcium, as well as Vit A and E!

Recipe:

1. Thinly slice taleggio cheese and fresh figs.

2. Add some olive oil onto a slice of your favorite bread, and toast in the oven by broiling for about 1-2 minutes on each side.

3. Rub a halved piece of garlic onto the toasted bread, and then assemble the cheese on top, followed by fig slices. Return to oven and broil for an additional 3-5 minutes (or until cheese has melted and figs have begun to lightly caramelize).

4. Remove from oven, and garnish with chives and honey. If you want more vegetables, I’d recommend topping it with some chopped radicchio!

Pork and Shrimp Wontons in Chili Oil (紅油炒手)

This Sichuan preparation of savory, tantalizing wontons tossed in a spicy fragrant chili oil sauce is delicious & warming on a cold day. Super simple recipe with extremely affordable ingredients!

Recipe:

1. For the filling, mix together ½ lb ground pork (not too lean), ¼ lb shrimp (peeled, deveined, coarsely chopped), 2 tbsp soy sauce, 2 tsp sesame oil, 2 tsp sweet rice wine, 1 tsp freshly ground ginger, 1 tsp brown sugar, and ½ cup chopped green onion. Season with white pepper and sea salt.

2. Add pork mixture to the center of each wonton wrapper, dip your finger into cold water and run along edges of wrapper, fold into a triangle, and seal (making sure to remove any trapped air). Take the 2 ends of the triangle, bring together gently, and seal together.

3. Boil wontons in a pot of lightly seasoned water for 4-5 minutes over medium heat.

4. For the sauce, combine together 2 tbsp soy sauce, 3 tbsp chili oil, ½ tsp sugar, 1 tsp Chinese black vinegar, a small handful of finely sliced green onions, and 1 clove of garlic (finely minced).

   • Note: I used premade chili oil, but you can definitely make a large batch on your own with vegetable oil, Sichuan peppercorns, red pepper flakes, star anise, etc. It’s too much work for me, so I just visit my local Asian market for pre-made chili oil.

5. Spoon over wontons or lightly toss. Garnish the dish with green onions (sliced length-wise and shocked in ice cold water) and a few sprigs of cilantro.

Braised Sweet & Sour Spare Ribs (糖醋排骨)

Here’s one of my favorite classic Chinese dishes that my mother made for our family growing up! The succulent meat is covered in a rich, sweet & savory, and tangy sauce. This version adds shiitake mushrooms for extra umami and pineapples to tenderize the meat and add a nice tartness!

Recipe:

1. Boil about 1-1.5 lb spareribs (cut into 1.5”-2” pieces) in a pot for about 5 min; skim and then drain.

2. Add in the braise/marinade ingredients, which consists of the following: 1 tbsp (Shaoxing wine or Brandy): 2 tbsp (soy sauce): 3 tbsp (rice vinegar) (as long as you follow the 1:2:3 ratio, you should be fine)! Add about 3 tbsp of brown sugar, 6 cloves of garlic, sliced pineapple, a few pieces of dried shiitake mushrooms (whole), and a splash of pineapple juice.

3. Cook on high for about 5 minutes, stirring to coat all the pieces of meat.

4. Add in enough water to just cover the meat, cover with lid, and cook on low/medium for 1 hour.

5. Then, remove lid, turn to high heat and reduce until sauce is thick and syrupy.

6. Garnish with green onion and sesame seeds!

Thai Chicken Coconut Soup (Tom Kha Gai) 🥥🌶

One of my favorite broth-based soups, especially on a cold winter day! Something about the blend of spicy, savory, sweet, and tart that is super comforting. Use of kaffir lime leaves and galangal make this soup extremely fragrant, and it’s definitely worth the trip to the Asian grocery store (if you don’t live nearby one)!

Recipe:

1. In a large pot, sauté one shallot (diced), one 1” piece of ginger (peeled, cut into 1/8” pieces), 1 stalk lemon grass (outer stalks removed and cut into 3-4” pieces), 8-10 kefir lime leaves, and one 1” piece of galangal root (cut into 1/8” pieces) for 1-2 min.

2. Pour in 2.5 cups chicken broth and simmer on medium heat for 10 min.

3. Add in 3 tbsp fish sauce and 1 tbsp light brown sugar. Stir gently.

4. Add in mushrooms (chopped button, cremini, and shiitake) and chicken (1 lb boneless, skinless chicken, breast or thigh, sliced thin) and cook for 5-8 min or until chicken is cooked through/tender.

5. Stir in 2 cans of coconut milk (full fat, unsweetened), 2 Thai chilies, and the juice of 2 limes.

6. Simmer gently. Taste the soup and adjust with salt, lime, and chili paste as you desire! Add chicken broth if soup is too thick.

7. Garnish with fresh lime wedges and cilantro.

White Chocolate Cranberry Rice Krispies® Treats

White Chocolate Cranberry Rice Krispies® Treats – Adding in some rich creaminess and tartness to the already deliciously gooey & buttery classic!

Recipe:

1. Melt 5 tbsp unsalted butter on low/medium heat and then add in 4 cups mini marshmallows.

2. Once melted, add in ½ tbsp vanilla extract and stir.

3. Working quickly and still on low/med heat, add in 1½ cups white chocolate chips and ½-¾ cup dried cranberries.

4. Once the white chocolate melts, quickly move the mixture to a large glass bowl and add in 6 cups crispy rice cereal.

5. Spread evenly in a 9x13” baking pan and let cool. Cut into squares and enjoy!

Prawn Toast Sandwich w/ Herb Salad & Fish Sauce Vinaigrette

After trying the amazing shrimp toast sandwich at Jon & Vinny’s seafood-centric restaurant, Son of a Gun, I knew I had to try to replicate it at home! The combo of crispy, buttery bread and tender, savory shrimp is intensified with the creamy & spicy sriracha mayo and sweet hoisin sauce. Because it’s a pretty decadent dish (def avoid this if you’re counting calories, haha), the herb salad adds a much-needed brightness that ties everything together! It’s super addicting!

Recipe:

1. Combine 1 lb shrimp (peeled & de-veined), 1 egg white, 3 tsp soy sauce, 2 tsp sesame oil, 1 clove of garlic (minced), and approx. 1 tsp minced ginger in a food processor, and pulse until the shrimp mixture is incorporated into a nice paste.

2. Cool in fridge for 10+ minutes (covered).

3. Spread mixture evenly over each slice of white sandwich bread (crust removed).

4. In a pan, heat vegetable or canola oil to 325°F, add in some butter, and shallow pan-fry each slice, starting shrimp-side down for 1-1½ min and flipping to the other side for about another 30s. Drain on paper towels and season with salt immediately.

5. On each shrimp toast, add some sriracha mayo (can be made by combining 3 tbsp mayo, 1 tbsp sriracha, 1 tsp lime juice) and some hoisin sauce.

6. Between the 2 slices of shrimp toast, place a generous portion of herb salad [cilantro, mint, watercress, Thai basil, green onion gently tossed in a fish sauce vinaigrette (½ cup fish sauce, ¼ cup water, 2 tbsp rice wine vinegar, 1/4 cup sugar, 1 clove minced garlic, juice of 1 lime)]. Enjoy immediately!

Roasted Butternut Squash Apple Soup w/ Fresh Goat Cheese

Here’s a warm and comforting fall-inspired soup recipe that is healthy & nutritious. Roasting the vegetables and adding some apples really brings out the delicate sweetness, and the goat cheese enriches the soup with creaminess and a slight tang that compliments well with the sweetness & spices. Great to start off any holiday dinner!

Recipe:

1. Cut 1 large butternut squash (skin on), 2 Honey Crisp apples, and 1 large onion into 1” cubes.

2. Place in a bowl and toss in olive oil, ½ tsp salt, and ¼ tsp black pepper.

3. Spread onto a large baking sheet (lined with parchment or a silicone mat) and roast for 45 minutes at 400°F, tossing occasionally.

4. When the vegetables are done, place into a blender with 3 cups chicken stock, ½ cup half&half, 1/3 cup crumbled goat cheese, ¼ tsp cinnamon, ¼ tsp ground clove, and ¼ tsp nutmeg. Blend until the soup is a smooth puree (ideally in a VitaMix, approximately 5-6 min)

   • Note: you may have to split this into 2 batches depending on the size of your blender). Add ½ cup water or chicken stock if the soup is too thick.

5. Place the soup in a large pot and gently reheat (or in an Instant Pot – soup setting).

6. Serve with pumpkin-spiced candied pecans (chopped) and goat cheese, or crème fraiche and chives.

Mission Fig, Goat Cheese, and Prosciutto Crostini w/ Mānuka Honey

It’s fig season again, so I decided to harvest some fresh figs from the yard! Can’t go wrong with the classic combo of sweet black mission figs, salty prosciutto, and tangy goat cheese! I decided to add some peppery arugula for flavor contrast & color and topped it with some raw mānuka honey (although tbh the figs were already sweet enough!). There’s about one more month before the fleeting fig season is over, so get them while they’re still here! Figs are naturally rich in potassium & calcium and are a great source of Vit A and E!

Basic Recipe:

1. Slice 1 baguette into ½” diagonal slices, brush with a little olive oil, season w/ salt and pepper and heat in the oven for 10-15 minutes at 350°F. Let cool.

2. Spread goat cheese onto each slice.

3. Layer on prosciutto and arugula.

4. Cut figs into cross-sections or thin slices and layer on top.

5. Drizzle your favorite honey over the top and enjoy immediately!

Bacon Wrapped Dates Stuffed with Goat Cheese

A super simple and elegant appetizer that is sure to wow your guests! The sweet Medjool dates contrast very well with the creamy, tangy goat cheese and the smoky, crispy bacon. The earthiness and minty tones of thyme provide an extra aroma to this dish!

Recipe:

1. Slice Medjool dates lengthwise and remove pits.

2. Add a small piece of goat cheese, lightly sprinkle on fresh thyme, and wrap with applewoood smoked bacon (strips should be pre-cut into thirds).

3. Close tightly and secure with a toothpick.

4. Bake at 375-400 degrees for 20-25 minutes (depending on bacon thickness), along with a few stems of fresh thyme on the baking sheet (to perfume the dates while baking).

   Note: For tighter, crispier versions, use thin-cut bacon. I used thick-cut bacon this time around - can’t decide which version I like more!!

Stuffed Chicken Wings w/ Sticky Chili and Ginger Marinade (aka “Wing Gyoza”)

What’s better than fried dumplings? How about replacing that dumpling skin with chicken skin?! 😏 These chicken wings are carefully deboned and then stuffed with a dumpling/gyoza mixture of ground pork, shiitake mushrooms, and shrimp! It’s finished off with a delicious sticky chili & ginger glaze! There’s something satisfying about biting straight into a wing without any worry of hitting a bone! Prep work takes time but it’s SO worth it!

Recipe:

1. Preheat oven to 400°F.

2. De-boning: With a knife, carefully de-bone chicken wings by severing the joint & sliding the knife along the underside of the skin (the bones should cleanly come out after twisting at the joint).

3. Marinade chicken for 10+ min. The sticky chili & ginger marinade I used is an Asian steakhouse marinade from @marionskitchen and is made from all-natural, gluten-free ingredients with no added MSG! 👌 It provides the perfect blend of heat and sweet, as well as a nice stickiness & char to your wings! Give it a try!! It’s delicious! Here’s a link: https://www.marionskitchen.com

4. Filling: In a separate bowl, combine ½ lb ground pork, ¼ lb shrimp (coarsely chopped), 1 stem of green onion, 2 shiitake mushrooms (large, chopped), 1 tbsp ginger, 1 tbsp sesame oil, 2 tbsp soy sauce, and a splash of fish sauce. Mix thoroughly.

5. Assembly: Carefully stuff each chicken wing with the filling mixture.

6. Bake: Bake for 30 minutes at 400°F (or until cooked through), glazing with marinade every 10 minutes.

7. Garnish with chives and roasted sesame seeds.

Sapporo Ramen w/ Chashu and Black Garlic Oil

Sapporo Ramen w/ Chashu and Black Garlic Oil: This ramen dish is topped with succulent chashu pork, buttered sweet corn, tender bok choy greens, menma (bamboo shoots), crunchy bean sprouts, and of course, the quintessential marinated soft-boiled egg. It’s garnished with fresh scallions and a light drizzle of aromatic black garlic oil. Of course, supporting all these different elements is the insanely rich flavor of the pork-based miso broth from Mike’s Mighty Good Ramen. Their savory soup bases and organic ramen noodles help to make home-made ramen achievable without the laborious task of creating a stock from scratch. Highly recommend you give it a try!

Preparing the ramen and broth, per package instructions, only takes about 3-5 minutes! What you decide to add on top to assemble your ultimate ramen bowl will obviously vary your prep/cook time considerably. I decided to just go for it all (haha), so the toppings took a bit of time to prepare. Anyway, I broke down the different component recipes in the comments sections, in case you were interested! Happy slurpin’!

🥚 Recipe for Marinated Egg:

1. Combine 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, and 6 tbsp water in a ziplock bag; mix by shaking and set aside.

2. In a medium sauce pan, boil water over medium-high heat (just enough water to cover eggs about 1”). Using a slotted spoon or ladle, lower eggs into water and cook for exactly 6½ min (for runny egg yolk or 7½-8 min for custard-like egg yolk), maintaining a gentle boil.

3. Remove eggs and transfer directly into an ice bath to stop the cooking process and leave for approximately 10 min.

4. Carefully crack the entire surface and peel off the egg shell. Place cooled eggs in sauce bag and seal tightly.

5. Marinate overnight (or up to 48 hours). Bring to room temp before serving.

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🍖 Recipe for Chashu Pork Shoulder (sous vide):

1. Obtain boneless pork shoulder (aka pork butt) (request your butcher to cut a “shoulder roast” from the “money muscle,” located just opposite the bone end).

2. Combine 2 tbsp sugar and 2 tbsp Kosher salt in a bowl and mix. Place pork shoulder in a ziplock bag and massage the salt/sugar mixture evenly into the meat (Note: add more salt/sugar depending on the size of meat, keeping it at a 50/50 ratio). Leave to cure in the fridge for 24 hours.

3. Remove roast from bag and toss the remaining liquid. With a paper towel, blot dry. Using twine, tie the pork roast at ½” intervals to form a nice cylinder.

4. In a sauce pan over medium heat, combine ¼ cup mirin, a 2” piece of fresh ginger thinly sliced, 2 cloves garlic (smashed), 2 green onions (white parts only, cut into ½” length), 1 tbsp sugar, and bring to boil. Remove from heat and add in ¼ cup soy sauce. Allow mixture to return to room temp.

5. Set up an immersion circulator and preheat sous vide water bath to 63°C (145°F).

6. Place the roast back into the ziplock bag and add the marinade mixture. Seal bag using the “water-displacement method.” Place in water bath and cook for 20-24 hours (depending on how soft you want your meat). Place in an ice bath to stop the cooking process, remove pork from bag, and dry with paper towels. Cut off the twine.

7. If textural contrast is desired, arrange pork on a sheet pan and broil for 1-2 min until edges are crisp and have nice brown color. Alternatively, if you wanna go pyro, use a handheld torch on all sides of the roast.

8. Slice the roast into ¼”-thick pieces and serve immediately (or store for later use).

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Recipe for Black Garlic Oil (Mayu):

1. Mince about 8-10 large garlic cloves.

2. In a small sauce pan over medium heat, cook garlic in vegetable oil until it starts to brown, stirring frequently. Reduce to low heat once brown and continue stirring, until the garlic turns black (and quite sticky).

3. Add in ¼ cup sesame oil. Place mixture in blender and blend for about 1 min.

4. Strain the oil mixture through a fine mesh. Place in a glass jar to store.

Rocky Road Fudge

This is a rich & delicious snack/dessert that’s super easy to make! Just 4 ingredients! Marshmallows and crispy rice provide a nice texture contrast to the usually dense & heavy fudge, and who doesn’t love peanut butter?! Give it a try this holiday season! :)

Recipe:

1. Melt together 12 oz semi-sweet chocolate chips and 1 cup crunchy peanut butter in a large glass bowl, using the microwave (on high 2-3 minutes) or a double boiler. Stir until the chips have completely melted.

2. Fold in 3 cups of mini marshmallows, and then fold in 3-3.5 cups Rice Krispies cereal.

3. Line a 9"x13"x2" pan with foil and press mixture evenly into pain.

4. Chill until firm and cut into squares.

Salmon Florentine en Croûte (Salmon Wellington)

The aquatic cousin of the Beef Wellington! 🐟 A great way to get all your food groups in one bite! Inside the buttery pastry is a flavorful combination of rich, flaky salmon, a creamy shallot spinach mixture, and tender asparagus. Serve with your favorite veggies or crispy potatoes and a side of lemon dill sauce.

Recipe:

1. Spinach-Cheese Mixture: In a pan, sauté 1 clove garlic (minced) and 1 shallot (chopped) in olive oil. Turn off heat, and add in about 5 oz baby spinach. Once wilted, gently mix in 4 oz cream cheese, ¼ cup parmesan cheese, and 1 tbsp dill. Season with salt/pepper and the zest of 1 lemon. Set aside.

2. Asparagus: Poach asparagus spears (tips cut off) until tender (3-5 minutes). Shock in ice water to retain color, and set aside.

3. Assembly: Roll out puff pastry dough (thawed in advance). Place the spinach cheese mixture down first, followed by a row of the asparagus spears, and finally the salmon filet (skin off, pin-boned). Season with salt and pepper. Egg wash around the layered salmon. Fold puff pastry over and seal, making sure all air pockets are gone. Cut 2-3 small slits to act as vent holes

4. [Optional]: With a thin layer of puff pastry, score to make a lattice; alternatively cross-hatch with the back-end of a knife.

5. Bake: With a brush, place egg wash and finish with coarse sea salt, freshly ground pepper, and thyme. Place onto parchment paper or a silicone mat, and bake at 425°F for 35-40 min (internal temp 145°F) (Note: Don’t worry about it being too dry, because it’s encased inside the pastry dough and stays pretty moist).

6. Lemon-Dill Sauce: Combine 1 cup dry white wine and 2 tbsp shallots (finely chopped) in a saucepan and cook over high heat for about 5-8 minutes, until reduced which should have a glazed appearance. Remove the pan from heat and whisk in 1/2 cup cold unsalted butter (cut into small cubes), a few cubes at a time until sauce mixture is creamy thick. Stir in 1 tbsp fresh lemon juice (more to taste), 3 tbsp chopped dill. Season with salt and pepper.

7. Rest for 5 minutes and cut with a bread knife.