I posted a poke recipe before and it’s great. This time, I tried making a version we recently had in Oahu called the CA roll poke. It’s the perfect combination of fresh and decadent. Make this and eat it over rice or salad.
1/2 lb sushi grade ahi tuna, diced into 1/2” chunks
1/4 cup kewpie mayo
3 TBSP Sriracha
1 tsp soy sauce
1 tsp sesame oil
1/2 tsp freshly grated ginger
1-2 green onion, thinly sliced
1/4 hot house English cucumber, super thinly sliced
1 avocado, diced into 1/4” chunks
1-2 TBSP tobiko
Mix mayo, sriracha, soy sauce and sesame oil. Taste and adjust to your liking (it will mellow a bit).
Combine tuna, veggies and sauce. Do not over mix or you’ll have smashed tuna and the avocado pieces will disappear
Refrigerate for at least 20 mins or up to 1 day.
Serve with shiso leaf, pickled ginger, and furikake, over rice or salad and wasabi lotus chips on the side if you can find them.
Do you ever crave eggplant? One of my friends back in the 90’s told me it had addictive properties (like nicotine, or something). I believed her. Less so now but I definitely crave it often. This recipe is a good alternative to the dips and addition to veggie stews.
Adapted from justonecookbook.com
3-4 Japanese eggplant or 1 big one, sliced in half or quarters lengthwise
1 TBSP sesame oil
3 TBSP white miso
1 TBSP sugar
1 TBSP rice vinegar (mirin)
1 TBSP water
White sesame seeds
Green onion, cut into 1/4” rounds
Shiso leaves, julienne
Preheat oven to 425 degrees.
Heat water. Mix with sugar, miso and vinegar. Set aside.
Cut meat side of sliced eggplant diagonally about of a third of the way to the skin. turn and cut again on the diagonal creating a cross cross pattern in the flesh. Be careful not to cut too far into the meat. This is so the flavors can get into the eggplant. Not to create little pieces.
Soak the eggplant in water for 10 mins. Then remove, give a little squeeze and dry with a paper towel.
Brush with sesame oil and place cut side down on a parchment lined baking sheet.
Bake for 15 mins.
Remove from oven and change oven to broil. Turn eggplant over and coat meat side with miso glaze.
Broil for 5-15 mins until golden brown.
Sprinkle with green onions, sesame seeds, shiso leaf and nori. Serve with rice and an egg or as a side dish. So delish!!
People tend to think my kids are picky. I think they just like momma’s cooking (and carbs). Oh, and they go through phases. Well, Good news. They LOVED this.
2 thick NY steaks, sliced against the grain
2 heads of broccoli, broken down
1 Tbsp fresh ginger, minced
4 cloves garlic, minced
3 Tbsp brown sugar
1/2 cup boiling water
6 Tbsp soy sauce
1 1/2 Tbsp corn starch
2 Tbsp sesame oil
Pepper to taste
Sesame seeds for garnish
Make sure you start your rice because this is going to be quick.
Heat pan on medium high and add a tablespoon or so of oil. Cook broccoli until bright green. Set aside.
Increase heat on pan to high heat. Add a tablespoon or so of oil. Brown the beef. Note: dont overcook and Don’t over crowd the pan. This was about 3 batches for the pan I have. I just added each batch to the broccoli bowl that was set aside. I cooked the beef until medium rare.
Combine the rest of the ingredients in a bowl.
Add the broccoli and beef back to the pan with the sauce and cook for about 3 mins or until the sauce thickens a bit. It should just stick to the back of a spoon.
Test for pepper. Add some sesame seeds. Serve over rice with some siracha for added deliciousness. Enjoy!
We had the best time at Disneyland. Now that I’m home, I’m missing the food so bad. We were lucky enough to get reservations at The Blue Bayou one day and enjoyed the gumbo and 2 glasses of Pinot Noir. So, why not try to recreate it – missing the boats rolling by.
Funny side note, I thought this was too blonde since it was so dark eating in Pirates. But this was almost as good.
PS I made a second attempt at making this recipe but had to double it for family pre-thanksgiving. It came out great doubling the recipe. I just needed more chicken broth in the end to thin it out a bit. I used 2 whole box containers.
1 smoked andouille sausage, sliced
3 boneless, skinless chicken thighs, chopped
3 celery ribs, sliced
1/2 red onion, diced
1 green bell pepper, chopped (I used purple)
3 garlic cloves, minced
1 medium tomato, diced
3 cups chicken broth
3/4 cup chicken broth
1 cup butter
1 1/3 cup flour
1/4 tsp onion powder
1 tsp salt (plus more to taste)
1 1/2 tsp cracked black pepper
1/2 tsp oregano
1/2 tsp thyme
1 bay leaf
1 tsp chili powder
1 1/2 cup frozen cut okra
1 tsp Gumbo File (can omit if you don’t find it)
First make the roux. Take your time. This is where the love gets added. Melt the butter in a medium pot over medium low heat. Sprinkle in flour and whisk. It’ll look like a paste and then start to look like a thick pale sauce. Increase the heat to medium and constantly whisk until in begins to look the color of peanut butter. Then it should start to turn toward the color of hot cocoa (note, I got too impatient to wait and ended when it looked like caramel). This should take approx 30 – 45 mins if you’re cooking on med low. Transfer to a bowl and set aside. Wash the pot.
Reheat the pot over medium heat. Add 1 TBPS olive oil and add sausage. Cook for 3 mins. Add celery, onions, bell pepper, garlic and cook for another 5 mins.
Add onion powder, salt, pepper, oregano, thyme, and bay leaf. Add chicken, tomato and 1 1/2 cup chicken broth. Cover and simmer for 10 mins.
Slowly mix 1 1/4 cup of chicken broth into the roux. Add the roux, okra, gumbo file and chili powder. Cook for 5 mins until the okra is hot.
I recently discovered Trader Joe’s bottled Thai yellow curry sauce. It’s really good and comforting. It’s definitely not YaYa’s curry. It tastes a bit more like Japanese curry. But it’s damn good.
I made it traditional style with chicken and potatoes (I didn’t have bamboo shoots). Basically, I put 1 and a half chicken breast, cubed and 4 medium red potatoes cut into 1/4s in a pot with the sauce and cooked it until the potatoes were soft. Next time, I might wait until the last 15 mins to put in the chicken so it remains tender.
And while I was prepping it, I had too much chicken (that other half). So I popped the cubed, raw chicken pieces in with 3 TBSP of the sauce in a Tupperware and left it in the fridge.
I just pulled it out, skewered it and threw it in a 350 degree oven for 20 mins. What? Satay anyone? I should’ve left more sauce on when I baked it. But it’s so good too.
Get yourself to a TJs and buy this sauce, Trader Joe’s Thai yellow curry. And pick yourself up some orange chicken too.
TJ’s has filets for around $25 for 2. What a steal! I made two last night and typically we bbq but it was already late and well, coals take time. So, I tried it in a pan. Since I don’t have a cast iron in the tiny house (gasp!), I used the stainless steel. They came out soooo good. Munchkins loved it.
2 4-6oz filet mignons
Salt and pepper to taste
any high heat oil
2 TBSP Ghee
1 whole clove garlic
1 sprig fresh rosemary
Set meat out at room temp 20-30 mins to take the chill off them.
Preheat oven to 450 degrees.
Generously season all sides with salt and pepper.
Heat oven-safe pan over med-high heat for 3 mins. Add oil (I used avocado) and ghee.
Add filets and brown each side well so it has a nice brown crust. try not to move it once you’ve set it in the pan until it’s time to turn. They’ll be sticky until they form the crust and you don’t want to tear it apart. Cook each side for 1-3 minutes until you have that crust.
On the last turn, add the rosemary and garlic. Then tip the pan while filets are cooking and spoon flavored oil over the filets for that last 1-3 mins. Caution: it’s a splattering mess. I was wiping down everything on the stove the entire time. And at the end, the top of my hand got a good moisturizing bath.
Transfer the pan to the oven and cook for 5-7 mins depending on how you like your filets.
Remove pan from oven. Set filets on serving plate and let them rest for 10 mins before cutting.
Pure comfort in a bowl. Paired with Mom’s pancit and it’s the holidays in February! I made this on a Sunday and it fed us a couple more times for lunch and dinner. And, I’m already craving it again!
6 full chicken legs, skin removed
1 medium yellow onion, halved and sliced
6 cloves of garlic, minced
2/3 cup soy sauce
1/2 cup white vinegar
1/4 cup water (if needed)
2 bay leaves
1 TBSP whole peppercorns
2TBSP canola oil
Heat oil in pot over medium high heat. Add onions and garlic. Cook for 5 mins or just until fragrant and slightly tender.
Add chicken legs, soy sauce, bay leaves and peppercorns. Legs should be at least halfway submerged under the sauce. You can add a little water if needed or more of the soy sauce and vinegar if you need more than a little bit of sauce.
Bring to boil. Then, reduce heat to low. Cover and simmer until chicken is falling off the bone (being sure to flip the legs every 20 mins).
Pull legs out of sauce once tender and shred with a fork. Put chicken back in sauce and serve with rice. (Legs don’t have to be shredded but it allows the sauce to get all up in the chicken.)
Have you watched The Chef Show with Jon Favreau and Roy Choi? They’re adorable- kinda like an old married couple talking about experiences and eating amazing comforting food.
Well, I finally made the spaghetti and meatballs from the “Roy’s Italian Cuisine” episode and it’s soooooooo good. This will be a go to for a very long time.
This is one of those recipes you need to prep for. So, go roast a head of garlic and pick up the ingredients (including ordering some fennel pollen – really, you need this in your spice collection)
Roy Choi’s (Adapted) Spaghetti and Meatballs
1 lb ground meat (70/30 if you can get it)
1 lb ground pork
1/4 cup breadcrumbs
1 bunch fresh parsley, finely minced
1/2 garlic head, roasted
1/2 white onion, chopped then blended in the blender with 1/4 cup water
1 tsp fennel pollen
1 tsp dried oregano
3/4 cup grated Parmesan
Salt to taste
2 TBSP olive oil
1 large can san marzano whole tomatoes
Shiitake mushrooms (two handfuls)
1 1/2 cup water
A head of garlic, cloves deskinned
1/4 cup of olive oil
Salt to taste
Preheat the oven to 375.
Put 1/4 cup of sauce oil into a small sauce pan. Set on medium low heat and add the garlic cloves from the sauce ingredients. Let that simmer on low until the garlic cloves get soft and golden brown. Takes about 15-20 mins.
Put the water and shiitake mushrooms in a small pot. Let simmer on low for 20 mins.
Mix everything from the meatball ingredient list together except 1 T of the olive oil in a bowl.
Pan fry a bit of the meatball mixture until cooked so you can taste for salt. Adjust seasoning if needed in the meatballs.
Line a rimmed baking sheet with parchment or douse the sheet with some oil.
Roll the meatballs into 2”-2.5” diameter balls. And place on sheet.
Drizzle with the remaining olive oil. Bake for 20-22 mins. They should be medium rare.
While meatballs are cooking, add the garlic that’s been simmering in the oil (not the oil) to a medium pot. Add 1 cup of the mushroom broth and the tomatoes. Simmer on low for 40 mins or until slightly reduced.
Blend the sauce in the pot and taste for salt.
Take meatballs out and add some to the sauce for added deliciousness.
Cook a pot of spaghetti. Serve with sauce and meatballs. Top with Parmesan and enjoy!