Mix together and store in an air tight container:
- 1 tbsp chili powder
- 1/4 tsp garlic powder
- 1 tbsp dried onion
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp dried oregano
- 1/2 tsp paprika
- 1 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1 tsp black pepper
- ¼ cup Japanese soy sauce
- 2 tbs Worcestershire sauce
- 1½ tbs Japanese rice vinegar
- 1 tbs sake
- 1 tbs mirin
- 1 tbs tomato sauce
- 1 tbs oyster sauce
- 2 tsp soft brown sugar
- Chili to taste
- Ginger to taste
Combine all ingredients in a bowl. Can add shiitake soaking water to increase volume.
Serve with plain rice.
2 TBsp flour
1/4 tsp each ground sage + dried thyme
4 chicken breast halves
2 Tbsp butter
1 can cream of chicken and/or mushroom soup
1/2 cup water
Coat chicken lightly with flour+herbs mixture
In skillet (sided and with a lid for later), melt the butter over
med-high heat.. Cook chicken until browned on both sides. Push chicken
to side.
Stir in can of soup and water stirring and scraping to remove
fronding. Reduce heat to low. Cover, simmer 5 minutes until chicken is
done.
From Cook’s Illustrated: Sep & Oct ’07
This goes nicely with something like bow-tie pasta or rice.
Saute 4 chicken cutlets (half a chicken breast, halved) in vegatable
oil until browned, then set aside. Reuse pan with the little browned
bits sticking to it.
2 teaspoons vegatable oil
1 medium shallot, minced, about 3 tablespoons
1 teaspoon all purpose flour
3/4 cup low sodium chicken broth
2 teaspoons lemon juice
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped parsley leaves
1 tablespoon cold unsalted butter
salt and pepper to taste
Add oil to used skillet, heat on low.
Add shallot and cook until softened 1-1.5 minutes
Add flour and cook 30 seconds
Add broth, increase heat to boil and scrape pan bottom to free browned
bits. Continue to simmer until reduced to about 1/2 cup. 2-3 minutes.
Stir in chicken juices that accumulated in the set aside chicken cutlets
cook 30 seconds.
Add capers, parsley and butter. Add lemon juice last. add salt and
pepper to taste. Spoon sauce over cutlets and pasta/rice.
Ingredients:
* 2 pound chicken thighs, boneless
* 2 tablespoon light soy sauce
* 2 egg, lightly beaten
* freshly ground black or white pepper, to taste
* Cornstarch, as needed
* Sauce:
* 4 tablespoons dark soy sauce
* 2 tablespoon rice vinegar
* 4 teaspoons Chinese rice wine or dry sherry
* 2 tablespoon granulated sugar
* 6 tablespoons chicken broth or water
* 2 tablespoon minced ginger
* 4 teaspoons minced garlic
* 4 teaspoons cornstarch for thickening sauce, optional
* Other:
* 6 green onions (spring onions, scallions)
* 10 to 20 small dried red chilli peppers, according to taste
Preparation:
1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.
3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 – 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.
4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).
6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 – 2 minutes to thicken.
7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately.
3/4 C fish sauce
1 C water
1 Lime, juiced
1/2 C of sushi vinegar
1/2 tsp of Chili garlic sauce ( from jar)
3/4 C of Sugar
Bring above to a simmer (180deg to 200deg) until sugar disolves
While simmering, taste and if needed add up to another 1/4 C sugar.
Cool, then add:
1/4 C jullianed carrot
1/4 C Finely sliced (use the mandolin on the smallest setting) and
quartered white onion
1 garlic clove, roughly minced (use knife)
Add more chili paste to taste. Remeber it is a dipping sauce, so it
can be a bit on the hotter side since people won’t eat a lot at once.
Also, the original recipes called for a lot more heat that I said so
far.
Please at least add enough so you can kinda see the seeds floating in
the sauce.
2 parts paprika
2 parts chili powder
1 part brown sugar
1 part salt
1 part mustard powder
1 part black pepper
1 part red pepper flakes
1 part cumin
Rub about a tsp per pork chop on each side. Then grill 10 minutes a side on medium, then cook past 160 def.
- 1/4 Cup of white wine
- 1/8 Cup of fresh lemon juice
- 1 Clove of Garlic, minced
- 1 Shallot, minced
- 2 (or more) sticks butter, in 1 tbsp chunks
- Fresh Thyme
- Salt and Pepper
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Put together everything but butter and reduce. Add butter slowly, whisking.
From (with changes) http://www.endlesssimmer.com/2007/12/07/a-better-butter-sauce/
Servings: 4
- 2 Tbsp butter
- 1 pound beef sirloin, thinly sliced
- 1 pound mushrooms, quartered
- 1/2 cup chopped onion
- 2 tsp dried dill
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup dry white wine
- 1/2 cup sour creme
In a large skillet melt butter over medium-high. Add beef, half at a time. Cook until browned on both sides, about 4 minutes. Remove beef from skillet. Add mushrooms, onion, dill, salt, and pepper. Cook for 5 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes. Remove from heat, stir in sour creme until blended.
Boyd Recipes 