recipes page

figured i could put some recipes here. mostly from websites

useful websites

• maangchi's korean cooking
• immaculate bites
• smitten kitchen
• made with lau
• chinese cooking demystified

main dishes

• chicken creole w/pasta
• chow mein
• extremely fast gnocchi
• mustard & onion chicken
• peppers & pork belly for rice

sheet pan dishes

• potato shallot and sausage
• gnocchi tomato and onion

wet dishes

• gumbo
• pozole verde
• andouille & collards with dumplings
• cornmeal dumplings for soup
• biscuit topping for soup

side dishes

• kale salad
• sideways potato gratin

baking & sweets

• oatmeal chocolate chip cookies
• scones

ingredients

• 1 - 1.5 lb chicken thigh, cut into bite size pieces and seasoned
• onion, diced
• green bell pepper, diced
• 3 ribs celery, diced
• ~6 cloves garlic, minced
• can tomatoes - diced & fire roasted, preferably
• can corn, drained
• 1 lb frozen chopped okra
• box pasta, small shapes best
• bay leaf
• chicken broth/bouillon powder in some quantity
• 1 TSP paprika & about half as much cayenne
• some chopped parsley

instructions

• brown the chicken in some sort of dutch oven or big pot, scoop it out after like 5 - 7 minutes
• sautee the onions/celery/bell pepper until they've softened
• add garlic, bay leaf, and seasonings. stir about
• add tomatoes and corn and chicken. stir about
• add okra and pasta
• add broth until everything is just barely submerged. usually i just use one of the empty cans, takes like 3 - 4
• cover and cook for time indicated on pasta box
• parsley in it. done now

ingredients

• package of very thin egg noodles, i use twin marquis hk-style pan frying noodles
• ~8 - 10 oz. beef cut into strips
• onion, julienned
• ~8 green onions, cut into ~1 inch pieces, whites and greens separated
• half a bag of mung bean sprouts
• optional: a couple heads of baby bok choy
• 1.5 TBSP light soy sauce
• 1.5 TBSP dark soy sauce
• 1.5 TBSP oyster sauce
• 1.5 TBSP water
• 3 TSP sugar

instructions

• combine the liquids and the sugar in a little bowl
• cook the noodles in boiling water for like 3 minutes and then drain. when they're cool enough to touch go shake and separate them a bit cause sometimes they stick from the starch
• marinate the beef strips in whatever you feel like. a little salt + sugar + soy sauce + shaoxing wine + white pepper will do it
• cook the beef
• rinse out the wok
• cook the onion and the whites of the green onion and the bok choy if using in the wok for like a minute. use a good amount of oil
• scoop the vegetables out but leave the oil
• put the noodles in and don't touch them for 3 minutes. tilt the wok about a bit to get the edges of the noodle pile crispy
• after like 3 minutes the noodles should have released from the sides and bottom. flip em and add more oil around the edges
• after another 3 minutes scooch the noodles to one side, put the bean sprouts in the wok, and cover them with the noodles for like a bit less than a minute. i sing 2 verses of "barrett's privateers" and that's enough time
• put in the rest of the vegetables and the beef and start tossing and separating. i bring in the tongs at this point. go at it for like a minute or two
• pour the sauce all over everything and keep tossing until it evaporates
• sesame oil. done now

ingredients

• 1 lb gnocchi
• 1 lb italian sausage
• ~5 cloves garlic
• 1 cup heavy cream
• 1/2 cup broth
• juice of 1/2 lemon
• 1/4 cup sun dried tomato
• seasonings - salt, pepper, herbs
• 5 oz/1 thing arugula
• 1/2 - 1 cup grated cheeses (parmesan, pecorino, etc)

instructions

• brown sausage in deep pan or pot
• add garlic
• add liquids, tomato
• add gnocchi
• cover and cook 5 minutes
• season to taste
• add arugula and cheese. stir about. done

ingredients

• 6 chicken thighs (bone in skin on)
• preferred chicken seasoning mixture; creole spice mix works best imo
• 1 big or 2 smaller onions, sliced
• ~4-6 cloves garlic, minced
• bay leaf
• 1 TBSP chicken bouillon powder
• 2 TBSP dijon mustard
• ~1 TSP paprika
• juice of 1 lemon
• 1 cup chicken broth or a little less
• salt, pepper, other seasonings as desired

instructions

• oven @ 400F
• pat chicken dry with paper towels and season thoroughly
• heat up oil in dutch oven/other large oven-safe pan, brown chicken skin side down until it releases then flip
• once chicken is browned on both sides, remove
• put in the onions, let em release some water and scrape up all the gunk in the pot
• add garlic, bay leaf, mustard, bouillon, seasonings. stir about
• add broth and lemon juice. heat down a bit, let it simmer for a few minutes
• put the chickens back in on top
• in oven for 20 minutes
• serve with something that can soak up a lot of sauce

ingredients

• ~3 anaheim peppers, sliced into thin strips
• 1 bunch cilantro (plus roots if possible), chopped
• 6 - 8 green onions, chopped
• 6 - 8 cloves garlic, sliced
• 1 thumb ginger, julienned
• 1/4 TSP salt
• 1/2 TSP msg
• 2 TBSP soy sauce
• 1/2 TBSP balsamic or dark chinese vinegar
• 1/2 - 1 lb pork belly, sliced
• 1/8 TSP salt
• 1/8 TSP msg
• 1/2 TSP soy sauce
• 3 TBSP oil

instructions

• mix vegetables & seasonings together the night before you intend to eat them. refrigerate
• coat pork belly in seasonings
• coat seasoned pork belly in oil
• add to cold wok or pan, slow fry until fat rendered out
• put everything on top of rice. maybe have an egg too

ingredients

• 1.75 lb baby potatoes, cut in halves or quarters
• 12 shallots, peeled and halved
• 2 packages italian sausage, cut in thirds
• 1 thing arugula
• 3 TBSP olive oil
• 1 lemon
• seasonings

instructions

• oven @ 425
• toss potatoes and shallots and seasonings in oil
• spread across 2 baking sheets
• bake 15 minutes
• add sausage chunks, shake pans
• bake 30 minutes
• put in bowl, add arugula
• squeeze lemon over top

ingredients

• 1 container cherry tomatoes
• 1 red onion, cut into wedges
• 1 package gnocchi
• 1 package italian sausage, cut into thirds or quarters
• 3 cloves garlic, unpeeled
• 1 thing arugula
• 4 TBSP olive oil
• 1 TBSP lemon juice
• seasonings

instructions

• oven @ 425
• toss tomatoes + onion + gnocchi + seasonings with 3 TBSP oil
• spread across baking sheets
• add sausage and garlic cloves
• bake 30 minutes. once or twice can open and shake pans a bit
• take garlic cloves, squeeze out of peels, mix with lemon juice and 1 TBSP oil
• put in bowl, add arugula
• pour dressing on top

ingredients

• 1 - 1.5 lb smoked sausage, andouille or kielbasa for preference, cut into discs
• roughly equivalent weight of chicken or turkey, dark meat only, bone in or not doesn't matter
• 1 big onion, diced
• 1 green bell pepper, diced
• 3 ribs celery, diced
• 6 cloves garlic, minced
• bay leaf
• 1/2 cup oil
• 1/2 cup flour
• 1 cup beer
• 1 qt. stock (chicken or turkey)
• 1 TBSP cayenne
• 1 TBSP paprika

instructions

• heat oil in big stockpot until shimmering. open window, vent hood on high, door between you & smoke detector closed.
• add flour, whisk constantly until dark brown
• add onion, bell pepper, celery. stir about until settled down
• add garlic and bay leaf. stir about
• add beer. stir about until goopy
• add broth and sausage
• salt & pepper chicken/turkey and brown in frying pan. add to soup
• add cayenne and paprika. cover and simmer
• let cook like 90 minutes before tasting

ingredients

• 2.5 - 3 lbs pork shoulder/butt/other stewable portion, preferably in big chunks
• 1 lb tomatillos
• 4 big green peppers - anaheims or poblanos
• 2 jalapeños
• 1 big or 2 medium onions
• 6 cloves garlic
• ~2 cups chicken broth
• seasonings - salt, pepper, oregano, cumin
• 15 oz. can hominy, drained
• juice of 1 - 2 limes
• 1 - 2 bunches cilantro, chopped

equipment note

a food processor is so helpful as to be mandatory, imo. if you don't have one then dice everything real small. i usually cook this in an instant pot also

instructions

• broil tomatillos and peppers on high for 10 minutes. flip halfway through
• cover w/tinfoil and let stand at least 10 minutes
• peel skin off peppers. i also devein/deseed them
• put tomatillos, peppers, onions, and garlic in food processor and blend into salsa
• salt & pepper and brown pork
• add the salsa and seasonings. stir about
• add hominy and broth
• set instant pot to meat/stew for 40 minutes or cover and simmer on low for, like, an hour and change
• when the pork falls apart to the touch it is done. add lime juice and cilantro. i occasionally take a bit of the liquid and mix it with a bit of cornmeal or instant masa to thicken it up more

ingredients

• about 1 lb andouille, sliced
• onion, diced
• 3 ribs celery, diced
• green bell pepper, diced
• 1 bunch collard greens (or more), stems & leaves separated, stems sliced & leaves cut in ribbons
• can tomatoes, diced & fire-roasted
• 6 cloves garlic, minced
• seasonings - paprika, herbs, salt & pepper
• 1 cup beer
• 1 qt. stock (chicken or turkey)
• cornmeal dumplings (see below)

instructions

• brown andouille in dutch oven with oil, scoop out
• put in onion/celery/pepper and the collard stems, cook until softened
• add garlic and seasonings, stir
• add beer, let cook down a little bit
• add tomato and collard leaves
• add stock
• simmer at least 45 minutes or until collard greens acceptably soft
• remove 1/2 c liquid for the dumplings
• add dumplings, cover securely, simmer 10 minutes

ingredients

• 3/4 cup cornmeal
• 1/4 cup flour
• 1 TSP sugar
• 1/2 TSP baking powder
• 1/2 TSP salt
• 1 TBSP melted butter
• 1/2 cup soup liquid (no solids!)

instructions

• mix dry
• add wet
• add to soup, simmer 10 minutes with lid tightly covered. makes 12

ingredients

• 1 cup flour
• 2/3 cup cornmeal
• 2 TSP baking powder
• 1 TSP sugar
• 1/2 TSP salt
• 1/4 TSP baking soda
• 1 stick cold butter
• 3/4 cup buttermilk or plain yogurt
• 1 green onion, sliced

instructions

• mix dry
• cut in butter
• add wet & green onion
• stir gently until sticky
• refrigerate until ready to use. use on reasonably thick stew or chili
• oven @ 425
• divide dough in 6
• flatten to 3/4 in. thick
• place on top of stew
• bake 25 minutes uncovered, let rest for 10

ingredients

• 1 bunch kale
• 1 avocado
• juice of 1 lemon
• 1/2 cup olive oil
• 2 shallots, thin sliced
• 2-3 cloves garlic, minced
• 1/2 TSP anchovy paste (if vegetarian replace with capers or skip)
• dijon mustard
• salt & pepper

instructions

• tear up kale into bite size pieces and roll it around in your hands to soften the leaves
• dice avocado
• mix all the other ingredients together
• dress salad
• wait 15 minutes before serving
• this can keep for around 48 hours in the fridge before the avocado gets too slimy to eat

ingredients

• 4 - 4.5 lb russet potatoes, peeled & sliced 1/8 in. thick (see equipment note)
• 2 cups cream
• 5 oz. grated cheeses (mix of gruyère, gouda, parmesan)
• 6 cloves garlic, minced
• seasonings - salt (more than you think you will need), herbs, black & red pepper. season heavily
• butter - some quantity

equipment note

you really really want a mandoline slicer for this. baking dish should ideally have tall sides. put a small tray underneath to catch drips.

instructions

• oven @ 400
• mix together cream, 2/3 of cheese mix, garlic and seasonings
• use butter to liberally grease large baking dish. if there's leftover put it in the sauce
• add sliced potato to cream sauce, mix with hands until all slices thoroughly coated
• line up potato slices horizontally in dish (think package of oreos). pack them in tightly. you want a good variation of size of slice
• pour rest of sauce over until it comes halfway up the dish. or pour it all in but watch out during the baking for drips
• cover with tinfoil and bake for 50 minutes
• remove tinfoil and bake for 30 minutes
• spread remaining cheese over top and bake for 30 minutes
• note: first two bakes can be done ahead of time

ingredients

• 1/2 cup vegetable shortening
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 TSP vanilla
• 1 egg
• 3/4 cup flour
• 1/2 TSP baking soda
• 1/2 TSP salt
• 3/4 cup regular oatmeal
• 3/4 cup instant/minute oatmeal
• 1 cup chocolate chips

instructions

• oven @ 350
• cream shortening and sugars
• add everything else
• roll into balls roughly the length of the first joint of a thumb. should fit very neatly in the hollow of the hand
• smush down onto baking sheet
• bake ~12 minutes or a bit longer. produces somewhere in the neighborhood of 24 cookies

ingredients

• 2 cups flour
• 1/4 cup + 1 TBSP sugar
• 1 TBSP baking powder
• 1/2 TSP salt
• 6 TBSP butter, frozen and grated
• 1 egg
• ~3/4 cup heavy cream
• 1 cup asst. mix-ins (dried fruit, nuts, etc.; i use half dried apricot and half candied ginger)
• 1 TBSP citrus zest
• 1 TBSP milk/cream
• 1 TBSP cinnamon sugar
• small fistful of cornmeal

instructions

• mix dry ingredients
• finely chop half of the mix-ins; leave other half whole or cut into chunks for texture
• mix in butter with rubber spatula
• add mix-ins and zest
• beat egg in measuring cup, fill to 1-cup line with cream and add to dough
• stir until dough starts coming together
• form into semi-cohesive ball, turn out onto floured cutting board and knead briefly until it comes together
• press into ~9-inch circle about 1 inch thick
• put whole board into plastic bag, put in freezer AT LEAST 30 minutes
• oven @ 425
• parchment paper on baking sheet, cornmeal sprinkled atop
• take dough out of freezer, brush with milk/cream, sprinkle cinnamon sugar
• cut into eighths, arrange with some space between them on baking sheet
• bake 13 - 15 minutes until golden brown
• let cool 10 minutes before eating

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