Roasted Pork Tenderloin

• 2 large cloves garlic
• 1½ teaspoons coarse salt
• 1 teaspoon dried sage
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• 2 trimmed pork tenderloins (about 1 pound each), at room temperature

Top this
Make a simple sauce by adding a little water to the roasting pan and scraping the brown bits from the bottom.

Directions:

1. Position a rack near the bottom of the oven and preheat to 500°. Mince together the garlic, salt, sage and pepper. In a small bowl, combine with the oil. Rub all over the meat and place the tenderloins side by side but not touching in the smallest roasting pan that will hold them. Roast for 10 minutes, flip over and roast again until the internal temperature registers 155° on an instant-read thermometer, about 8 minutes more. Let rest for about 10 minutes (the internal temperature should reach 160°). Slice into ½-inch-thick slices.

Cheddar Biscuits

1 c flour
2 t baing powder
1/4 t cream of tartar
1/4 t sugar
1/4 t salt
1/4 c cold butter cubed
1 c shredded cheddar
1/3 c milk

oven 450

1) mix flour, baking powder, tartar, sugar and slat in M bowl. Cut in butter with pastry blender until coarse crumbs
2) stir in cheddar.
add milk, stir until soft dough
3) on floured surface, knead 8-10 times. Pat dough into 6" square and cut into 9 squares
4) bake on GREASED baking sheet, 10 - 12 min.

adobo chicken

1 bay leaf 1 ladle soy sauce 1 ladle white vinegar splash of water? simmer for 1 hour

4 cloves crushed garlic

1 t black peppercorns

can marinate

simmer 30 with lid, 30 no lid

Shredded Honey Chicken

3 large boneless skinless frozen (thawed) chicken breasts
1 1/4 cup honey (room temperature)
1/2 cup soy sauce
1 clove garlic, minced
2 1/2 tbsp. tomato paste
1/4 cup water
1 1/4 tsp. black pepper
1 tbsp. vegetable oil
2 tsp. white granulated sugar
1/2 tsp. brown sugar
1/2 tbsp. ground ginger

Place all 3 chicken breasts into Crock-Pot (can be thawed or frozen).

Mix remaining ingredients in a large mixing bowl and whisk together until fully blended. Pour over chicken.

Cook on low for 6 1/2 hours for frozen chicken, and 5 1/2 hours for thawed chicken. Use a large fork or two to pull apart the chicken breasts into shredded bits and mix with the sauce. Let sit on low for another 20 minutes.

Spinach Gomae

Japanese Spinach was my favorite growing up. I see now that I made it, it has alcohol and sugar in it, so go me!

• 1 lb. fresh spinach, washed
• 4 Tbsp sesame seeds(roasted and ground)
  
• 2 Tbsp sake
• 2 Tbsp sugar
• 1 1/2 Tbsp soy sauce

Preparation:

Boil lots of water in a large pot. Boil spinach in the boiling water for about one minute. Drain and soak the spinach in water until cool. Drain and squeeze the spinach to remove the excess liquid. Cut spinach into about 2-inch lengths and set aside. Add sugar and mix well. Further, add soy sauce and sake and mix until combined. Dress boiled spinach with the sesame sauce.

Asian Pork Shoulder

1/2 c soy sauce
1/2 c brown sugar
1-2 T chili garlic sauce
1 T ginger
1 T 5spice powder
s+p

2.5 pork shoulder - cut into 2" cubes
1 medium bok choi sliced thin
2 diced scallions

1) In 4-6 qt slow cooker- soy, sugar, chili/garlic, ginger, 5psice, 1/2 t salt, 1/4 t pepper
2) add pork, toss to coat
3) 4-5 hours on H
7-8 hours on L
4) skim off fat, fold in bok choi w/ scallions

Oxtail soup

Brown meat
Boil meat in big pot, skim far
Simmer 4 - 5 hours, covered

Add wakame
dashi
soy sauce
vinegar
white pepper

Bulgogi

2 lb beef sliced thin (rump roast/sirloin tip/ round roast)
1 clove garlic crushed
1/3 c sugar
1/3 c soy sauce
1/4 t white pepper
1 T sesame oil
sesame seeds

If meat is tough, sprinkle sugar between pieces

Saigon Noodles

4 T light soy sauce
2 T oyster sauce
1 T vietnamese fish sauce
2 T lime juice (1 lime)

1. Marinate meat
2. Cook meat and use juices to saute vegetables
3. Serve over noodles

Teriyaki sauce

ONE
1/4 c soy sauce
3 T dark brown sugar
1.5 T rice wine vinegar
1 T ginger
1/4 t crushed red pepper
1 garlic clove (crushed)
1.5 t corn starch + 1.5 t water in slurry

1. Combine first 6 ingredients in saucepan over M-H. Bring to boil and cook 2 min
2. Add slurry and boil for 1 min.

TWO
sugar
soy sauce
sesame oil
parsley
red pepper
garlic

Sweet & Sour Pork

Marinate pork in equal part
soy sauce + sake (~2T each)

1/2 c soup (can sub water)
4 T rice vinegar
8 T sugar
2 T soy sauce
1/2 t salt
2 T cornstarch (at end to thicken)

Use Boston Butt, cubed into 1" pieces. Dredge in corn starch and fry.


Alternate batter

1/2 cup cornstarch/potato starch

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/3 cup toasted sesame seeds, plus more for garnish

1/3 cup panko

Kosher salt

1/2 cup cold water

1/2 cup vodka

1 head cauliflower, cut into 1-inch florets

Simplest Pork

chopped ginger/garlic
soy sauce
sugar

Collard Greens

Had to make collards because of the farmer.
Prep collards by washing them and folind in half and ripping out the center stalk.

• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• sirachi (maybe 1 t)
  
• 1 pound fresh collard greens, cut into 2-inch pieces

Directions

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper & sirachi. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Sraw & Hay Pasta

Ingredients

• 1 box fettuccine
• Salt
• 3 tablespoons butter or 1 stick if no bacon
  
• 1/4 pound cubed prosciutto or pancetta or bacon
• small head of cabbage
  
• 2 cloves garlic, finely chopped
• 3 to 4 sprigs fresh sage, thinly sliced
• 1/2 cup grated Parmigiano-Reggiano, a few handfuls
• maybe 2 potatoes, diced 1/2"
  

ONE VERSION
1. Bring large pot of water to boil
Add potatos & cook 7 min
Add pasta & cook 2 min.
Add cabbage and cook 5 min
2. Melt 1 stick butter in giant skillet over M. Add garlic & sage. Cook 3-4 min 2 ladles of starchy water and pepper
3. Drain pasta pot and add to butter. Toss & add cheese. Salt to taste

SECOND VERSION
1. Melt butter in big skillet. Add pancetta and cook 3-4 min. Add sage
2. Boil pasta in big pot
3. Cook cabbage in skillet until tender. Add garlic & maybe scallions
4. Add starchy water & pasta to cabbage. Toss & add cheese. Salt to taste.

recipe box

Sorry for anyone happening upon this blog. I just wanted to a place to organize my recipes and be able to search them by tag. And make notes.