Category: Entree

 

BBQ Oysters

Print Recipe
Course Appetizer, Main Course
Cuisine BBQ

Ingredients
  

Cajun Butter

  • ¼ lb Unsalted butter
  • 2 oz beer
  • 1 ea Lemon juice
  • 2 tbsp Cajun spice mix
  • Hot sauce
  • 2 tsp Worcestershire
  • ¼ cup parsley or scallions
  • Fresh white bread crumbs
  • Parmesan cheese

Oysters

  • Oysters on half shell

Instructions
 

Cajun butter

  • Melt butter, ad beer, lemon juice, spice mix, hot sauce, Worcestershire.
  • Simmer 2-3 minutes
  • Add parsley (or scallions) and bread crumbs.
  • Top oysters and sprinkle parmesan
  • Grill over charcoal until oyster edges curl.

 

BBQ Chicken Thighs

Print Recipe
Course Main Course
Cuisine BBQ

Ingredients
  

Brine

  • 2 Qt Water
  • ⅓ cup Sugar
  • ⅔ cup Salt
  • 5 ea Chicken leg quarters

BBQ Sauce

  • Cider vinegar
  • Molasses
  • Honey
  • Chile sauce
  • Brown sugar
  • Salt, pepper, crushed red pepper
  • Worcestershire
  • Hot sauce

Instructions
 

Brine

  • Boil brine, then allow to cool
  • Add chicken, refrigerate overnight
  • 2 hours before cook, place on grated sheet pan, return to cooler

BBQ Sauce

  • Combine all, simmer 30-40 minutes

Cooking

  • Prepare charcoal grill for indirect cooking
  • Season chicken with salt & pepper
  • Brush lightly with oil
  • Place on grill
  • Add wood chips
  • Cover and close top vent
  • Cook for 30-45 minutes, or until well browned
  • Add more charcoal, place chicken directly over hot part of grill.
  • Cover and open top vent.
  • Cook another 10 minutes.
  • Glaze with BBQ sauce, cook another minute
  • Remove and allow to rest 5 minutes.

Banh Mi Panzanella Salad

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Course Salad
Cuisine Asian

Ingredients
  

For the Tofu

  • 1 lb Firm tofu cut into 1" cubes, dried w/paper towel
  • 2 tbsp Lemongrass minced
  • 2 tbsp Soy sauce, low sodium
  • 2 tbsp Honey
  • 2 tbsp Fish sauce
  • 1 tbsp Canola oil

For Hoisin-Honey Sauce

  • 1 tbsp Hoisin sauce
  • 1 tbsp Rice wine vinegar
  • 1 tbsp Honey
  • 1.5 tsp Toasted sesame oil
  • 2 tsp Soy sauce low sodium

For Chili Mayo

  • ¼ cup Mayonnaise
  • 3 tbsp Sriracha
  • 1 tbsp Rice wine vinegar

For Salad

  • 1 ea Loaf French bread cubed, lightly toasted
  • ½ ea Cucumber thinly sliced
  • 2 ea Jalapenos Stemmed, seeded, thinly sliced
  • ⅓ cup Cilantro leaves & stems
  • Pickled carrots & daikon
  • Mixed greens

Instructions
 

For Tofu

  • Place cut tofu on a sheet tray lined with paper towels. Cover with paper towels and press gently to remove excess moisture.
  • Transfer tofu to a zip lock bag. In a small bowl, mix lemongrass, soy sauce, honey & fish sauce. Pour marinade over tofu, marinate overnight.
  • Drain tofu and pat dry. Heat oil in a non-stick skillet and add tofu and cook until crispy, set aside.

For Salad

  • Combine tofu, bread, cucumber, jalapenos, cilantro, mixed greens and drained pickled vegetables. Drizzle with hoisin-honey sauce and toss again to coat. Transfer to a salad plate. Drizzle with chili mayonnaise, top with more fresh herbs and chopped nuts.

Banh Mi Pork Sandwich

Print Recipe
Course Main Course
Cuisine Asian

Ingredients
  

  • 2 lb Pork butt, cut into ¼" steaks You can also use chicken, steak, ss crab, or fish
  • ½ cup minced lemongrass
  • ½ cup sugar
  • 3 tbsp fish sauce
  • 1 ½ tbsp black pepper
  • 5 ea shallots, minced
  • 1 tbsp minced garlic
  • 2 tsp sesame oil
  • 2 tbsp sweet soy sauce
  • 2 tbsp oil

Instructions
 

  • Marinate pork butt over-night. Char grill to serve.

Notes

Serve with baguettes, sriracha mayo, pickled daikon & carrots, course chopped cilantro, thin-sliced onion, pickled cucumber slices, spreadable pate, head cheese, Maggi seasoning to finish.

Basic Stir Fry

Print Recipe
Course Main Course, Side Dish
Cuisine Asian

Ingredients
  

  • ¼ cup Sake
  • 1 tbsp fermented black beans rinsed & finely chopped
  • 1 tbsp oil
  • 1 ½ tbsp minced ginger
  • 1 tbsp sugar
  • 2 ea dried red chilies
  • 1 ea garlic clove, sliced
  • 1 lb thin asparagus, cut into 1" pieces
  • 2 ea scallions, thinly sliced
  • ½ tsp toasted sesame seeds
  • salt
  • sesame oil for drizzling

Instructions
 

  • Whisk sake and black beans in a bowl.
  • Heat oil in wok, add ginger, sugar, chilies and garlic. Stir fry until fragrant, about 30 seconds.
  • Add asparagus and cook 2 minutes.
  • Add sake mixture and cook until asparagus are tender-crisp, about 1-2 minutes.
  • Add scallions and sesame seeds. Season, plate, and drizzle with sesame oil.

Bacon-Wrapped Chicken Hot Dog

Print Recipe
Course Main Course
Cuisine American

Ingredients
  

Mayonnaise Mix

  • Mayonnaise
  • Dijon mustard
  • Black pepper
  • Cayenne pepper

Chicken Prep

  • Chicken breast split lengthwise
  • Bacon

Condiments

  • O Bachan's Japanese BBQ Sauce
  • Pickled jalapenos

Instructions
 

Mayonnaise Mix

  • Combine mayonnaise, Dijon mustard, black pepper and cayenne pepper, mix well.

Chicken Prep

  • Season chicken strip with salt, then brush with the Mayonnaise mix.
  • Wrap chicken strip with bacon. Place on a foil-lined baking sheet.
  • Cook chicken wrap in 500℉ oven for about 20 minutes.
  • Brush cooked chicken with Japanese BBQ sauce. Serve on hot dog bun with mayo mix & pickled jalapenos.

Asian Marinade for Ribs/Chicken Wings

Print Recipe
Course Sauce
Cuisine Asian

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

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Course Main Course, Sauce

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

Print Recipe
Course Main Course
Cuisine Asian

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

Print Recipe
Course Main Course
Cuisine Asian

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.