Marinate flank steak in a few dashes of Worcestershire sauce and chimichurri sauce, sliced onions, and sliced bell peppers. Leave in container overnight.
Heat cast iron skillet on medium high until smoking hot, add high smoke point oil like avocado oil. Pat steak dry, lightly salt, then brown in pan 5-10 min each side depending on thickness. For medium rare, center/thickest part of meat should feel as firm as the fatty part of your palm under your thumb. Set aside and rest for 10min before carving against the grain in thin slices.
In left over oil in pan, saute bell peppers and onions until browned and softened. Salt to taste. Remove and set aside.
Halve ciabatta buns, drizzle with olive oil and toast. Spread mayo on both sides, and dijon mustard on one side only. Layer on peppers and onions, sliced steak, (cheese if using), arugula.
2 cans beans (I used red and black. feel free to mix it up)
2 cans fire roasted tomatoes, crushed
1.5 cups chicken broth
1 cup dark beer
INSTRUCTIONS
Heat dutch oven over medium high heat. Add oil when hot, heat until shimmering. Add beef and chili powder. Stir and brown. Salt generously. Stir in garlic and continue to cook until fragrant. Remove beef and set aside.
In remaining fat, saute onions and bell peppers. Add tomato paste and remaining seasonings. Saute until soft. ~5-7 min.
Add tomatoes, broth, beer, beans, sugar, and beef. Bring to low boil.
Simmer on low for 45-60 min uncovered. Stirring occasionally.
Serve with dice raw onions, shredded cheddar, corn muffins.
Mix shredded cheese, eggs, black pepper in a large bowl. Set aside.
Boil pasta in heavily salted water. Set aside 1 cup water when done, remove pasta into colander to drain. (I use tongs) Quickly blanch peas. Drain.
When pasta is cooking, add meat to cold pan. Bring heat up slowly until fat renders. Saute until fully cooked. Add garlic and saute until fragrant. Turn off heat. Add drained pasta and peas and toss to coat in fat.
Add all the pasta/bacon/pan grease into the bowl with cheese and eggs.
Mix vigorously while adding in some of the reserved pasta water until sauce thickens ~1/2 cup of reserved water. Stir for ~1min.
curry sauce? tonkatsu sauce? dashi and eggs/scallions?
INSTRUCTIONS
Pound pork chops evenly. Salt generously.
Set up station of 3 large deep plates in this order: flour eggs panko, and drying racks topped with paper towels.
Coat in flour.
Dredge in eggs, drip off excess.
coat in panko, pressing it into the chops. Freeze extras before frying. Place in flat layer in freezer bag.
Heat up oil in wok or deep pan until shimmering. Enough oil to cover bottom of pan. Turn heat down to medium. Toss in a piece of panko to test temperature (should sizzle immediately)
Avoid crowding the pan, fry chops two at a time (depending on size of pan). Turn when bottom becomes golden brown. Feel free to turn frequently until evenly golden brown.
Set aside to drain.
WAYS TO SERVE TONKATSU:
with rice and tonkatsu sauce
with rice coated in curry sauce + veggies (see image below)
katsudon: great for left over tonkatsu. place in hot pan to reheat, flip as needed. Spoon over some dashi, then eggs beaten in spring onions. Cover and steam until egg is set. Pour over rice.
I learned to stir fry from the best: my mom, and Kenji Lopez Alt. If your mom is like mine, and has no recipes, and simply tells you “add a little of this and a little of that”, I highly recommend the book The Wok by the aforementioned Kenji.
INGREDIENTS
1lb flank steak
1 tsp baking soda
2 tsp corn starch in 1 tbs cold water, dissolved
3-4 cloves of garlic, minced
2 slices of ginger, minced
2 tbs oyster sauce
2 tbs soy sauce
1 tsp sesame oil
2 tsp brown sugar
2 tbs rice wine
broccolini washed and trimmed
high smoke point oil (avocado, peanut)
INSTRUCTIONS
Slice beef WITH the grain into 2” pieces. Slice AGAINST the grain at a slant to make thin strips
Marinate beef in 1 tsp baking soda, 1 tbs soy sauce, splash of rice wine. Vigorously massage with fingers. Set aside for 15+ min.
Add a cup of water in wok and heat until boiling. Add veggies, cover, blanch for 2-5 min or until bright green and just tender. Drain and set aside.
Heat wok on high. Once smoking, add tbs cooking oil. Swirl. Add beef, stirring quickly at high heat until just seared and pink mostly gone. Add minced garlic and ginger, continue to stir fry until fragrant. Add sauce and blanched veggies, swirl and coat well.
Drizzle in corn starch slurry and reduce until sauce just thickens. (dont need use all of it)
Bring large pot of water to boil. Salt generously. Undercook pasta by ~1 min. Drain/set aside. Reserve 1 cup pasta water
Toast walnuts until fragrant. ~5min. Rub off papery skin. Crush with back of large spoon. Set aside.
Toss chopped veggies (I had left over oyster mushrooms, zucchini, and broccolini) in olive oil, salt, and airfry 375deg for 10 min. Or roast in oven 425deg for 20 min
Slice garlic and put into cold pan. Drizzle with plenty of olive oil until coated. Bring heat up to medium. Sprinkle with red chili flakes. Saute until fragrant ~2min.
Mix in pasta, cheese (we also had a block of white cheddar so i added some of that too), slowly add in pasta water and coat evenly.
Adapted from Serious Eats. Dont use pre-cut “stew meat”. Brown large pieces of meat thEn cut to avoid them drying out.
INGREDIENTS
2 lb beef chuck short ribs (larger pieces the better)
1 large yellow onion, small dice
2 ribs celery, small dice
1 large carrot, small dice
1 large parsnip, small dice
1 round white potato (or red), small dice peel on
whatever else veggies you have in the fridge: i had leeks. half a turnip. add them in.
2 bay leaves
4 whole cloves of garlic
rosemary
thyme
1 cup hulled barley (not pearled)
1 tsp whole black peppercorns
~4 cups of stock (chicken or beef)
1 tsp fish sauce
INSTRUCTIONS
Cutting close to the bone, remove bones from ribs. Salt and pepper beef.
Heat oil in large dutch oven until shimmering. Add meat/bones and brown in batches to avoid crowding. Remove and set aside.
Add chopped veggies. Salt generously. Saute ~5m or until soft. Remove veggies and set aside.
Add broth and herbs, seasonings and bring to a boil, turn heat down to simmer. Cut up meat into 1” cubes and return to pot. Cover and simmer for 1.5 hours or until meat begins to get tender.
Stir in veggies and barley. Cover and simmer 30 min.
Salt to taste. Remove herbs/bayleaves/bones. Add a dash of fish sauce. Stir and serve with chunky bread.
1lb veggies (asparagus, snap peas, or broccoli, etc) thinly sliced
2 cups orzo
5 tbs butter
4 cloves garlic minced
salt
black pepper
parsley, chopped
2 cups chicken broth
INSTRUCTIONS
In a large dutch oven, heat over medium high heat. Melt 3-4 tbs butter. Stir in garlic until fragrant then add dry orzo and mix until butter browns and orzo looks toasty.
Mix shrimp with juice and zest of one meyer lemon, some salt, black pepper, and olive oil
Add chicken broth to orzo, 1-2 tsp salt. Mix and cover for 10 min.
Uncover. Add asparagus and shrimp. Add some water if too dry. Stir to mix well. Cover for another 5 min.
Uncover. Salt to taste. Mix in chopped parsley. Continue stirring until veggies are fork tender and shrimp is opaque. Stir in another tbs or so of butter and serve.
Marinate salmon in fish sauce, soy sauce, mirin, half the garlic/shallots/ginger. 20+ min. Remove fish and separate from marinade, wiping off any bits of aromatics.
In heavy pan/dutch oven/clay pot – heat oil and add 2 tbs brown sugar, stir until caramelized and brown in color.
Quickly sear salmon on both sides until browned. Remove from pan.
Add aromatics back in. Quickly stir until fragrant. Add fish back along with marinade. Add 1 cup of water or coconut water. Braise on medium low heat for 10 min. Uncover for 5 min to reduce liquid,
Top with green onions, few cranks of black pepper, and serve.
Uber Ube 