Monday, December 6, 2010
Bo Ssam (Lettuce wraps with roast pork)
For the meat:
.25 cup light brown sugar
2 tablespoons coarse salt
2.5 pounds boneless pork butt
For the Kimchi Slaw:
3 cups napa cabbage
.5 cup red onion, thinly sliced
.5 cup carrot , shredded
1 teaspoon ginger, minced
1 tablespoon chili-garlic sauce
1 teaspoon garlic, minced
2 tablespoons lime juice
1 tablespoon rice wine vinegar
1 teaspoon fish sauce
1 tablespoon sugar
for the Sesame Mayo:
1 tablespoon sesame seed
.5 cup mayonnaise
1 tablespoon water
1.5 teaspoons toasted sesame oil
1.5 teaspoons lemon Juice
1 teaspoon garlic
.5 teaspoon coarse salt
.25 teaspoon black pepper
For meat - Combine sugar and salt in a bowl and mix well. Rub mixture on pork and refrigerate overnight.
Preheat oven to 300 degrees F. Place pork on a small roasting pan and cook for 3 hours or until tender. Let pork rest and pull into bite-sized shreds with a fork.
For Kimchi slaw - Combine cabbage, onion, and carrot in a large bowl. Combine other ingredients into a small bowl, whisk to combine, then pour over veggies. Toss to combine. Cover and refrigerate overnight.
For sesame mayo - Combine all ingredients and whisk together. Refrigerate.
Monday, October 18, 2010
For the pico de gallo:
1 pound tomatoes small dice
1 medium red onion small dice
1 red pepper small dice
1 fresh jalapeno pepper, seeded and minced
2 cloves garlic minced
1 tablespoon fresh chopped cilantro
2 each limes, juiced
Salt and pepper to taste
Combine all ingredients in a bowl, cover and refrigerate over night. Can be kept for up to one week. NOTE: When working with Serrano peppers, be sure to use gloves and keep hands away from face or eyes.
For the meat:
2-3 pounds tri-tip, trimmed
Salt and pepper to lightly coat the meat
Lightly cover meat with salt and pepper and place on grill for 3-4 minutes per side. Once the meat has seared, place in smoker for 4-6 hours at a temp of 160-200 degrees. Remove from smoker, and allow to cool down before cutting.
For the Tomatillo salsa:
1 pound Tomatillo’s peeled and chopped
3 cloves garlic chopped
½ cup sweet onion chopped
2 tablespoons fresh cilantro chopped
Juice of 2 limes
1 serrano pepper seeded and chopped. More if you like it spicier
Salt and pepper to taste
Take all ingredients and pulse in a processor till the desired consistency is reached. Cover and refrigerate for up to a week. NOTE: When working with Serrano peppers, be sure to use gloves and keep hands away from face or eyes.
For the tortillas:
2 cups Corn Masa mix
½ teaspoon salt
1 1/8 cup water
gallon size plaxtic bag with the zip top cut off and the sides cut open
Follow instructions on the back of package. You can pre-make these tortillas and place them in the fridge in a zip lock back for several days. To reheat them, place them in the microwave covered with a wet paper towel for 30 seconds.
Wednesday, August 25, 2010
This recipe is as simple as it gets. One that can be done if you need a great dessert in a pinch!
Ingredients for the bottom:
1 box yellow cake mix
1 large egg
1 stick butter, softened
This part is where I got a little confused when I first found this recipe. The object here is to simply mix the cake mix with the egg and the butter. DON'T make the cake into batter and add in the ingredients! It will come out too gooey and not ooey.
Ingredients for the "topping":
8 ounces cream cheese, softened
2 large eggs
1 tablespoon vanilla
1/4 cup butter
1 pound powdered sugar, sifted
1 cup semi sweet chocolate chips
1 cup Heath Bar pieces
Place the cream cheese and eggs in mixer and beat till combined. Add vanilla and butter and mix well. Once all these ingredients are incorporated well, add in the Heath bar and chocolate chips and just mix till those two ingredients are incorporated.
Putting the two together:
Preheat oven to 350 degrees.
In either a greased cake pan (13x9) or in over-sized muffin pans, place the cake mix in the bottom. For the muffin pan, I saw that a little under half-way will be good. Add the "topping" on top making sure to save a little room for growth. Cook the muffin sized cakes around 30-40 minutes and the cake size about 25-35.
Once they are done, allow them to cool just enough to turn out of the pan and add ice cream and caramel sauce. If you don't want to use them right away, wrap in plastic and put in the fridge. You can pop them in the microwave right before service to get them nice and warm again! These will last under refrigeration for several days. But, don't push it!
Tuesday, August 10, 2010
First, the bad. I really don't understand how LeCellier (steakhouse) can be any different from the others (except for the price). In all honesty, I really didn't even know that Canada is known for it's steak?!? All this change is gonna do is raise the dinner price and lower the standards of the lunch service.
Besides, if you ask me, the single best thing at LeCellier is the bread service. I mean, where else can you find those breads in ANY restaurant on the Disney grounds? You could find the breads in different places, but it would end up being a long, drawn out scavenger hunt.
Now for the positives. With LeCellier charging more, there will probably be a little breathing room in the dining room in the evenings. I always will remember how cramped my wife and I were when we ate there. So, hopefully the people who don't see the value in the 2 credit dinner will start heading there for lunch.
When it comes to lunch, I have a feeling they will do a toned down lunch. Which will allow for faster service, less table time, and more time in the park. Now, you won't feel so guilty eating and running after your lunch there.
And the most important reason this will be a good idea is that maybe, just maybe, people will actually wanna take their ADR's to some of the other restaurants at EPCOT. This place has some of the best restaurants in all of the Disney family. I know that many of you have eaten just about everywhere, But there are people who have not and will now have to weigh all of this info. Hopefully they will use two credits to go to two different places for dinner and have twice as much goodness.
Monday, August 2, 2010
First and foremost, the type of wood/charcoal you use will make the flavor of the steak. Using an oak charcoal is the easy way to do it without having to go the smoker route. I even allowed the oak charcoal to burn out a little and closed the lid while cooking to get some of the smokey flavor to come through.
Meat is another issue. You can certainly buy the Filet Mignon, but any type of steak will do. It's all based on preference. A thicker steak will need a little more smoke and a little less heat to get the flavor through it.
To make the sauce, you actually have several steps to take. First, is getting the Pomegranate syrup done. It's really simple and can be held under refrigeration for up to 3 months. The recipe is:
2 cups pomegranate juice
1/2 cup sugar
2 tablespoons lime juice
Add all ingredients to a small pot and bring to boil. Stir and make sure that the sugar has dissolved. After its come to a boil, reduce heat, simmer, and let the mixture reduce by a third. Once this has been achieved, place in a container and store in the fridge.
To make the sauce, you must find a great flavored beef base. There are many out there and you will probably need to experiment a little, but the best beef base will be the one that doesn't taste like it came out of a can!
Another thing to remember is the red wine. I used a South African red wine simply for the video. I normally would use a cheap wine and you could use the same. Same goes for the Port. The thing about Port is the flavor can really jump out of the sauce, so be careful when you use it. A little goes a long way and my recipe reflects this.
2 cups beef broth
2 cups red wine
1/2 cup Port wine
3 sprigs thyme
2 cloves garlic, split in half
2 bay leaves
2 tablespoons pomegranate syrup
Bring beef broth to a boil in a medium sized pot and add red and Port wines. allow to boil again and reduce to a simmer. Add in thyme, garlic and bay leaves. Allow sauce to reduce by at least half (better to reduce by 2/3). Once reduction is achieved, strain and set aside until ready for service.
Once you're ready to sauce your steak, taste the sauce and add salt and pepper if necessary. You'll wanna get the sauce hot before adding in the 2 tablespoons of butter. The butter needs to be cut in small pieces and covered with flour to help thicken it. Add in the monte beurre and stir until everything is melted. If your sauce isn't thick enough, add in a slurry to get it to the right consistency.
The time that it takes to reduce your sauce is a good time to do your mac and cheese. A good thing to remember for the mac and cheese is that the flavor for it is just an accompaniment to the overall dish. The types of cheeses you use can vary, but Asiago, Parmesan, Mozzarella, and Romano are good enough.
2 pounds cooked elbow macaroni
2 cups quatro formaggio
1/2 cup unsalted butter
1/2 cup flour
1 quart whole milk
Preheat oven to 350 degrees. Place the cooked macaroni in a casserole dish and set aside. Over high heat, melt the butter and add the flour to make a white roux. This should be done quickly making sure to stir constantly. Once you have the roux developed, slowly add in the COLD milk and be sure to whisk out the lumps. After all the milk is added, bring it to a simmer and turn off the heat. Add in the cheese and stir till the cheese is incorporated nicely. Pour the mixture over the macaroni and place in the oven. After 45 minutes, remove from the oven and hold for service.
As always, I feel like I've left something out! Please feel free to email me at firstname.lastname@example.org if you run into anything or just have any questions.
Thursday, July 15, 2010
Recipe for bread pudding:
3 cups whole milk
1/2 teaspoon salt
1/2 teaspoon Cinnamon
1/4 cup shredded coconut
12 ounces crushed pineapple, drained
1/2 teaspoon nutmeg
1 1/2 cup sugar
8 cups Challah bread , cut into 1/2 inch pieces
1. Preheat oven to 350 degrees, cut bread in medium pieces and set aside.
2. In bowl mix eggs, milk , salt, sugar and nutmeg. Set aside.
3 Grease a 12x8 2 inch deep pan.
4. mix all ingredients together and pour into pan. place in oven and bake for about an hour.
Recipe for Bananas foster sauce:
1 cup dark brown sugar
1/2 cup corn syrup
1/2 cup unsalted butter
1 cup heavy cream
1/2 cup spiced rum
1 teaspoon vanilla extract
3 bananas peeled and sliced
1. Combine brown sugar, corn syrup, butter and half of heavy cream in a sauce pot and bring to a boil.
2. After 10 minutes, add remaining heavy cream keeping mixture at a steady boil.
3. Add spiced rum and flambe. BE CAREFUL not to burn yourself!
1. Cut a 4x4 piece of pudding and place in center of dessert bowl.
2.Take one scoop of ice cream and put on the top of the pudding.
3. Ladle in 3 ounces (or so) sauce with bananas and ENJOY!!
This is an easy recipe to do. As with any other type of dessert, you could easily add another fruit in and it would come out just as good!
One thing to remember with this recipe is to get a long lighter to keep your hands out of the pot. I obviously used a short lighter, but I also got lucky by NOT BURNING my hand off! Probably cause I've done this a bajillion times.
I also recommend a spiced rum when making this due to the flavor it gives off. A dark rum is ok, but there are plenty of spiced rums that add a layer of flavor to the front of the tongue.