Category: Entree

Asian Pepper Steak

Print Recipe
Course Main Course
Cuisine Asian

Ingredients
  

Marinade

  • 2 tbsp Black pepper crushed
  • 2 tbsp Pickled red chilies
  • ¼ cup White vinegar
  • 1 tbsp Ginger grated
  • 2 tbsp Garlic grated
  • 1 tsp Onion powder
  • ½ tsp Garlic powder
  • 2 tbsp Soy sauce
  • 1 ½ tbsp Brown sugar
  • 2 tsp Salt
  • Steak Flank, skirt, sirloin, or Chef's preferred

Pickled Red Chilies

  • 1 cup Red chilies sliced
  • 2 tsp Salt
  • 2 tbsp White vinegar

Instructions
 

Marinade

  • Add all ingredients, reserve leftover.
  • Marinate steaks for at least 15 minutes, up to overnight, reserving some marinade.
  • Mix reserved marinade with chopped cilantro and scallions.
  • Drizzle on steak when done.

Pickled Red Chilies prep

  • Pound red chilies and salt in mortar and pestle. Add vinegar.

Service

  • Serve with a green salad tossed with sesame oil, lime juice and palm sugar.

Asian Meatballs

Print Recipe
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Asian

Ingredients
  

Deez Ballz

  • Ground beef
  • Ground pork
  • Breadcrumbs
  • Chicken stock
  • Scallions
  • Garlic
  • Sesame oil
  • Salt

Dis Sauce

  • Ginger julienne
  • Carrots julienne
  • Red pepper
  • Zucchini
  • Chicken stock
  • Brown sugar
  • Soy sauce
  • Hoisin sauce
  • Corn starch

Instructions
 

Prep yer ballz

  • Mix all ingredients lightly.
  • Roll into golf ball size.
  • Sear in oil; don't over cook.

Make yer sauce

  • In the same pan used to sear your ballz, add ginger, carrots, red pepper, zucchini, chicken stock, brown sugar, soy sauce, hoisin sauce, and corn starch.
  • Bring to simmer, then add your ballz. Cover, lower heat, and cook another 4-5 minutes.
  • Serve in lettuce or cabbage cups, or bao buns.

Asian Meatball/Sausage

Print Recipe
Course Appetizer, Main Course, Side Dish
Cuisine Asian

Ingredients
  

  • Ground beef
  • Ground pork
  • Sriracha
  • Coconut milk
  • Sugar
  • Fish sauce
  • Salt
  • White pepper
  • Cilantro
  • Scallions minced
  • Lemongrass bruised and minced
  • Garlic
  • Ice water

Instructions
 

  • Mix all very well, let sit for at least one hour
  • Fry as needed,

Asian Chicken Wings

Print Recipe
Course Appetizer, Main Course
Cuisine Asian

Ingredients
  

  • ¼ cup Oyster sauce
  • ¼ cup Hoisin sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Soy sauce
  • 1 tbsp Ginger
  • 1 tbsp Shaoxing wine
  • 2 tsp white pepper
  • ½ tsp MSG
  • 1 tsp Fish sauce
  • 1 tbsp Garlic grated

Instructions
 

  • Brine chicken for at least 4 hours in Kosher salt, sugar, Frank's red hot, and water.
  • Mix together the sauce. Pour over chicken and marinate overnight. Reserve some marinade for basting.
  • Par bake at 400℉ for 25 minutes.
  • Finish to a char on fire grill, basting as you go.

Aguachile

Posted 9 months ago by Ken Baker

Aguachile

Print Recipe
Course Main Course
Cuisine Mexican

Ingredients
  

  • 1 lb rib-eye steak
  • ½ ea red onion, thinly sliced
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • ½ tsp kosher salt
  • 1 tsp black pepper
  • ½ cup lime juice
  • 3 tbsp orange juice
  • 2 tsp kosher salt
  • 2 tsp soy sauce
  • 1 ea serrano chili, seeded and ribbed, sliced thin
  • 1 tsp garlic
  • 1 ea avocado or prepared guacamole
  • 1 lb shrimp, 26-30 peeled, deveined, tails removed
  • 2 ea limes, sliced
  • 1 pinch kosher salt generous
  • 1 tbd pickled red onions
  • ½ cup lime juice
  • 1 tsp garlic
  • 1 cup fresh cilantro, chopped
  • 2 ea jalapeno peppers
  • 1 ea serrano pepper
  • sliced cucumbers, avocado slices, radishes, olive oil, lime wedges, tostadas optional garnishes

Instructions
 

  • Pickle red onions, cover, and reserve until needed.
  • Season the steak, grill or char, and let rest.
  • Stir lime juice, orange juice, soy sauce, serrano, garlic, salt, pepper, and olive oil.
  • Reserve ¼ cup of marinade.
  • Slice the steak and place it on a baking dish. Pour ¼ cup of the marinade over the steak. Cover and chill 1 hr.
  • Remove onions from pickling liquid.
  • Place the marinated steak on a platter. Drizzle with ¼ cup of the marinade. Garnish with pickled onions, avocado, and sliced serrano. Sprinkle with salt, and serve with tostadas.
Keyword Mexican, Tex-Mex

Al Pastor

Posted 9 months ago by Ken Baker

 

Al Pastor

Classic Mexican pork for tacos, burritos, etc.
Print Recipe
Course Main Course
Cuisine Mexican

Equipment

  • 1 Sauce pan
  • 1 Smoker

Ingredients
  

  • 2 tbsp butter unsalted
  • ½ cup onions, chopped
  • 1 tbsp garlic, minced
  • ½ cup chicken stock
  • 2 ea chipotle peppers, chopped
  • 2 ea dried ancho chilies
  • 1 taste kosher salt
  • 1 tbd sugar
  • 1 tbd oregano
  • 1 tbd cumin
  • 1 tbd white vinegar
  • 1 tbd achiote paste
  • 1 ea pork shoulder, sliced

Instructions
 

  • Simmer all but pork shoulder in sauce pan, allow to cool.
  • Pour cooled marinade over sliced pork, then marinate overnight in cooler.
  • Stack marinated meat on a rotisserie plate in an aluminum pan and place on smoker.
  • Smoke at 275 for 4-5 hours until 145°f internal temp.
  • Baste meat during smoking.
  • Grill pineapple reserve, serve with tortillas, raw onion, chopped cilantro, and lime wedges.
Keyword Mexican, Tex-Mex

 

Char Siu Chicken

A popular Chinese method for BBQ'ing chicken, pork, and other tasty meats
Print Recipe
Course Main Course
Cuisine BBQ, Chinese

Equipment

  • 2 Mixing bowls Medium & Large
  • 1 Food Processor something to puree garlic and ginger
  • 1 Sheet pan grate(s) that fit inside sheet pan
  • Heavy Duty Aluminum Foil
  • Assorted measuring spoons

Ingredients
  

  • 1 whole Chicken, separated or "8-part" chicken pak, or equal weight in chicken thighs only

Char Siu Dry Rub

  • 1 tsp Kosher Salt
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1 tsp 5 Spice Powder
  • .5 tsp White Pepper

5 Spice Powder

  • 1 tbsp Cinnamon
  • 1 tbsp Clove
  • 1 tbsp Star Anise
  • 1 tbsp Szechuan Pepper
  • 1 tbsp Fennel Seed

Char Siu Wet Marinade

  • 1.5 inch Fresh Ginger Root peeled
  • 3 clove Garlic roughly chopped
  • 2-3 tbsp water
  • 3-4 tbsp Maltose substitute Golden Syrup, Honey, or Brown Sugar as a last resort
  • 2 tbsp Oyster Sauce Chef recommends "Boy In The Boat"
  • 2 tbsp Soy Sauce Chef uses low sodium
  • 1 tbsp Hoisin Sauce
  • 2 tbsp Char Siu Sauce
  • 1 tbsp Showxing Wine Substitute Dry Sherry
  • 1 tsp Sesame Seed Oil No more than a splash
  • .25-.5 cup water

Optional

  • 2 drop Red Dye adds an "authentic" color but NOT necessary
  • 1 can Pam Cooking Spray or similar product

Instructions
 

Chicken prep

  • Separate whole chicken to breasts, thighs, wings, legs. Remove keel bone but leave bone in for parts. Do not remove skin.
  • Be sure to pat dry all chicken parts, then add Dry Rub to both sides, pat into chicken.
  • Add all parts into larger bowl.
  • Allow chicken to rest in refrigerator for an hour or more, 2 is better.

Marinade prep

  • Combine peeled and roughly chopped ginger root, garlic cloves & water and puree in processor. Add to medium bowl.
  • Add Maltose, Oyster Sauce, Soy Sauce, Hoisin Sauce, Char Siu Sauce, Showxing Wine and Sesame Seed Oil. Mix well to combine.
  • Once chicken has dry brined, add the marinade to the chicken, making sure to cover all the parts thoroughly. Once properly coated, cover with plastic wrap and return to refrigerator for 3 hours, or over-night even better, to marinate.

Let's Cook Something!

  • Preheat oven to 385°F
  • Add 1/4 - 1/2 cup water to sheet pan to prevent burning.
  • Spray pan racks with Pam. Arrange chicken on racks, and try to keep space between pieces so all the parts can get full circulation of air while roasting. Allow chicken to sit for an hour, to come to room temperature.
  • While chicken comes to room temperature, pour remaining marinade into a pot. Bring to a boil, and then lower temperature and reduce for about 20 minutes, to create the glaze.
  • Pop the chicken into the oven for about 20 minutes, until skin begins to nicely brown. Braise chicken with a coating of glaze on top.
  • Lower oven temperature to 140°F, and roast chicken for another 20 minutes or so, watching to see the skin isn't browning too much.
  • Remove chicken, flip the pieces, glaze all the bottoms of the parts, and return to the oven for another 20 minutes.
  • Glaze chicken once more, and return to oven for a final 20 minutes.
  • Allow chicken to rest after final roasting for 10-15 minutes before serving and/or processing for other recipes.
Keyword BBQ, Chineses BBQ