O Bachan's Japanese BBQ Sauce
Ingredients
- Soy sauce
- Cane sugar
- Mirin
- Scallions
- Ginger
- Garlic
- Tomato paste
- Rice vinegar
- Salt
- Sesame oil
- (Optional) Red jalapeno puree
Author: Ken Baker
Baba Au Rhum
Ingredients
For the cake
- 1 pkg Dried yeast
- 4 oz Milk
- 2 each Eggs
- 1 ⅔ cup Flour
- 2 tbsp Sugar
- 1 tsp Orange zest
- 1 tsp Lemon zest
- 1 tsp Salt
- 4 oz Butter softened
- ⅓ cup Golden raisins or dried currants
- 1 tbsp Dark rum
For the Rum Syrup
- 1 ½ cup Water
- 1 cup Sugar
- ⅔ cup Dark rum
- ½ tsp Vanilla
To Serve
- Lightly whipped cream or sabayon
- Raspberries, strawberries, blueberries, apricot preserves
Instructions
- Soak dried fruit in rum, set aside.
- Brush baba molds with melted butter.
- Heat milk to 115℉, add yeast and sugar. Let sit for 5 minutes.
- With mixer on low speed, add eggs, then flour, salt, and remaining soft butter.
- Bring mixer up to medium speed, and beat mix for 5 minutes.
- Cover bowl and let rise for 1 hour, or when doubled in size.
- Preheat oven to 375℉
- Make rum syrup.
- Drain dried fruit, punch down dough, add fruit, place in molds, and let rise another 50-60 minutes.
- Bake cakes for 25-30 minutes. Let cool 10 minutes before tapping out of molds.
- Pour rum very slowly on cakes. Brush cakes with warm apricot preserves, mixed with warm water.
- Garnish with whipped cream and assorted fresh berries.
Autumn Greens Salad with Mustard Maple Vinaigrette
Ingredients
- Sunflower seeds toasted
- 3 tbsp Whole grain mustard
- ¼ cup Lemon juice fresh
- 3 tbsp Maple syrup
- ¼ cup Sunflower oil cold pressed
- Salt & Pepper
- Brussel sprouts shredded
- Swiss chard stemmed & thinly sliced
- Roasted vegetables assorted
Peking BBQ Sauce
Ingredients
- 1 ½ tbsp Ketchup
- 2 tsp Plum sauce
- 2 tsp Chili sauce
- 1 tsp Sweet bean or hoisin sauce
- 1 tbsp Worcestershire
- 1 ½ tbsp Black vinegar
- 1 tbsp sugar
- ½ tsp 5 Spice
- 2 tbsp Water
Instructions
- Combine all and blend thoroughly.
Asian Marinade for Ribs/Chicken Wings
Ingredients
- ¼ cup Red chilies mild
- 2 tbsp Garlic
- 2 tbsp Ginger
- 2 tsp Onion powder
- 2 tsp Garlic powder
- ¼ cup Brown sugar
- ¼ cup Soy sauce
- 1 pinch Salt
- ¼ cup White vinegar
- 1 head Pickled garlic peeled
Instructions
- Combine and blend well.
Notes
Marinade ribs or pork overnight. Bake in a foil bag for 2 hours at 275F degrees.
Reduce leftover marinade and baste ribs or chicken when they're done. Glaze in a broiler.
Asian Roasted Chicken - Salt n Pepper
Ingredients
- 1 each Spatchcock chicken
Chicken cavity
- Lime
- Onion
- Garlic
- Orange
- Cilantro stems
Rub
- Black peppercorn toasted & crushed
- White peppercorn toasted & crushed
- Szechuan peppercorn toasted & crushed
- Salt
Instructions
Rub
- Combine all.
Chicken prep
- Fill chicken with cavity ingredients.
- Truss chicken. Rub spice mix all over outside of chicken.
- Cook at 450℉ for 25 minutes per pound.
Notes
[Insert video url for how to truss chicken]
Asian Roasted Chicken - Spicy
Ingredients
- 1 each Spatchcock chicken
Marinade
- Lemongrass
- Cilantro stems
- Garlic mash into paste
- White pepper
- Fish sauce
- Palm sugar
- Dark soy sauce
- Chili-garlic paste
Dipping Sauce
- Toasted rice powder
- Fish sauce
- Tamarind paste
- Brown sugar
- Lime juice
- Chili powder
- Shallots
- Cilantro
Instructions
Dipping Sauce
- Combine all sauce ingredients and liquify.
Marinade
- Combine all ingredients and blend.
Chicken
- Marinate chicken overnight.
- Grill over flame. Baste with juices.
Notes
Chef says "Serve with rice and papaya salad".
Asian Roasted Chicken - Vietnamese
Ingredients
- 1 each Spatchcock chicken
Marinade
- Lemongrass
- Cilantro stems
- Garlic cloves mashed into paste
- Fish sauce
- Ketchup manis
- Brown sugar
Dipping Sauce
- Fish sauce
- Lime juice
- Garlic
- Chilies
- Sugar
- White vinegar
Instructions
Marinade
- Combine & blend all marinade ingredients.
Chicken
- Marinade chicken for 20 minutes.
- Roast, skin-side up at 400℉ for 40 minutes.
Dipping Sauce
- Combine all sauce ingredients and liquify.
Asian Slaw
Ingredients
Slaw Mix
- 3 cup Red cabbage shredded
- 3 cup Green cabbage shredded
- ½ each Red pepper julienned
- 2 each Carrot julienned
- ½ each Cucumber seeded & thinly sliced
- 3 each Scallion chopped
- ½ cup Cilantro chopped
Dressing
- ½ cup Peanut butter
- 2 tbsp Soy sauce
- 2 tbsp Coconut milk
- 2 tbsp Rice wine vinegar
- 2 each Limes juiced, or
- ½ each Orange juiced
- 2 tbsp Honey, maple syrup, or brown sugar
- 2 tbsp Ginger (fresh) shredded
- 2 tsp Garlic shredded
- 2 tbsp Sesame seed toasted, or black
- 1 tbsp Chili-garlic paste
- Fried wontons for garnish
- Lo mein noodles to make into a pasta salad
Instructions
- Combine slaw mix.
- Pour dressing over slaw mix and combine.
Asian Short Ribs
Ingredients
- 4 each Red chilies mild
- 3 tbsp Ginger
- 2 tbsp Garlic
- 6 each Pickled garlic cloves
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- ½ cup White vinegar
- 3 tbsp Soy sauce
- ½ cup Brown sugar
- ¼ cup Water
- 2 tsp Salt
- 5 lb Short ribs
Instructions
Marinade
- Blend all ingredients (except the ribs, bonehead)
The Ribs
- Brown ribs on all sides. Deglaze the pot with marinade.
- Place in instapot and cook 45 minutes.
- Remove meat. Reduce the liquid until thick.
- Pour liquid over meat, then place in oven at 425℉ for 5-10 minutes, or until lightly charred and sticky.