Recipes

Asian Meatballs

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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 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.

 

Asian Chicken Noodle Soup

Print Recipe
Course Soup
Cuisine Asian

Ingredients
  

  • Oil
  • Chicken Legs & Thighs
  • Onions
  • Ginger grated
  • Garlic grated
  • Turmeric, fresh grated
  • red chilies chopped
  • Ground cumin
  • Ground coriander
  • Garam masala
  • Chicken stock
  • Egg noodles, cooked then add a little sesame oil
  • Broccoli cut small
  • Kale chopped
  • Salt & White pepper
  • Bean sprouts
  • Cashews chopped

Instructions
 

  • Brown chicken in oil, remove.
  • Add onions and cook down.
  • Add ginger, garlic and turmeric.
  • Add red chilies.
  • Add spics, cook for a minute.
  • Add chicken stock, then add chicken parts back into the pot and simmer for 30 minutes. Remove chicken.
  • Add vegetables. While vegetables cook, shred or chop the chicken. When vegetables are cooked, add chicken back in. Adjust seasoning.
  • Put cooked noodles (tossed in sesame oil) in a bowl, ladle in soup.
  • Top with bean sprouts & chopped cashews.

 

 

Apricot-Honey Glaze

Print Recipe
Course Sauce

Ingredients
  

  • 1 cup Dried apricots chopped
  • 2 cup Water
  • ½ cup Honey
  • ½ cup Rice wine vinegar
  • 3 each Garlic, cloves
  • 2 tsp Kosher salt
  • 2 tsp Black pepper
  • 4 each Thyme sprigs

Instructions
 

  • Combine all ingredients in a pot.
  • Bring to boil.
  • Reduce to a simmer and cook until apricots are soft.
  • Remove thyme sprig.
  • Blend all remaining ingredients until smooth.

Adobo Sauce 2

Print Recipe
Course Sauce
Cuisine Latino

Equipment

  • 1 blender
  • 1 strainer

Ingredients
  

  • 4 ea ancho chilis
  • 4 cup water
  • 8 each garlic clove
  • ½ cup onion roasted and chopped
  • ¼ ea cinnamon stick
  • ½ tsp cumin
  • 1 tsp oregano
  • 1 tsp sugar
  • 3 tbsp apple cider vinegar
  • 1½ tsp salt

Instructions
 

  • Stem, toast, remove seeds, and reconstitute chilis. Add to a blender with remaining ingredients. Strain.
  • Simmer for 5 minutes.
  • Add chipotle peppers, tomatoes, or other dried chilis. Marinate 15 minutes to overnight.
  • Use with beef, pork, chicken, or shrimp.

Adobo Sauce

Print Recipe
Course Sauce
Cuisine Latino

Equipment

  • 1 frying pan
  • 1 Food Processor
  • 1 prep bowl

Ingredients
  

  • 8 ea guajillo chilis
  • 6 ea garlic cloves chopped
  • 1 tsp achiote ground
  • 2 ea cloves ground
  • ½ tsp cinnamon ground
  • ½ tsp cumin ground
  • ½ tsp black peppercorn ground
  • ½ tsp oregano dried
  • 1 tsp salt
  • ½ cup vinegar
  • 3 tbsp oil
  • chipotle peppers reconstituted

Instructions
 

  • Toast chilis, stem & seed. Tear into pieces and put in a bowl, cover with hot water, let soak for 15 minutes.
  • Put chilis in a food processor, add the garlic, achiote, cloves, cinnamon, cumin, pepper, oregano, salt and vinegar.
  • Process to a paste, add chili water for consistency.
  • In frying pan, heat oil and fry paste over low heat. Stir for 3-4 minutes.
  • Add reconstituted chipotle peppers after processing, let sit overnight.

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

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