Black Cod with Miso

Created on 4/23/2023

Ingredients:

  • Four 6 ounce filets of sablefish
  • 1/4 sake
  • 1/4 mirin
  • 1/4 white miso paste
  • 2 tablespoons sugar

Instructions:

Step One: Add sake and mirin to a small sauce pan and cook for about 5 minutes, until the alcohol has evaporated

Step Two: Turn the heat down to medium to medium low and add in the miso paste. Stir this until the miso is fully incorporated

Step Three: Add in the sugar. Mix the sugar until it is full incorporated. Let the mixture cool. Pour the mixture over the fridge and let it marinate for 24 hours – 3 days (the longer the better)

Step Four: Turn on the broiler in the oven to high. Place the fish on a baking sheet and cook under the broiler for about 5 minutes each side. You want to see the sides of the fish start to turn brown and carmelize

Notes: Serve with soba noodles and bok choy to replicate this Nobu dish.

Filipino-Style Barbecue Chicken

Created on 4/20/2023

Ingredients:

For the Banana Ketchup:

  • 1 medium very ripe banana, mashed
  • ¼ cup tomato paste
  • ¼ cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons vegetable oil
  • 2 teaspoons freshly grated ginger
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon kosher salt, or to taste
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground turmeric
  • ¼ cup water

For the Chicken and Marinade:

  • 3 tablespoons reserved banana ketchup
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon fish sauce

Instructions:

Step One: Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.

Step Two: Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.

Step Three: Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.

Step Four: Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.

Step Five: When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.

Step Six: Preheat a charcoal grill until coals are very hot.

Step Seven: Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.

Step Eight: Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.

Notes: Serve with sticky white rice or naan for a complete meal.

Asian Bolognese

Created on 4/14/2023

Ingredients:

  • 2 tbsp extra virgin olive oil, plus extra to serve
  • 14 oz beef mince
  • sea salt
  • 14 oz pork mince
  • 1 brown onion, finely diced
  • 4 cloves garlic, finely chopped
  • 2 tbsp tomato paste
  • 2 whole star anise
  • 14 oz cans whole peeled tomatoes
  • 1 tbsp shiro miso paste
  • 3 tbsp soy sauce
  • 2 beef stock cubes, crushed
  • 25g (1 oz) unsalted butter
  • 500g (1 lb) dried tagliatelle
  • 2 tbsp finely chopped Italian flat leaf parsley
  • finely grated parmesan cheese, to serve

Instructions:

Step One: Place a wok over high heat. Once it’s very hot, add the olive oil. Next, add the beef and spread it out in the wok but don’t toss it around too much – the idea is you want as much surface area coming into contact with the meat as possible. Sprinkle with a pinch of salt and allow the beef to sear without touching it for 4-5 minutes (until it smells like hamburgers). Then flip the beef over in chunks and allow to sear for another minute.

Step Two: Add the pork and use your spatula to break up the mince. Add the onion, garlic, tomato paste and star anise. Stir-fry for a minute to allow the tomato paste to ‘cook out’ a little.

Step Three: Now add the tomatoes (using about a ½ cup of water to swish out the remaining tomato from the cans and into the sauce). Use your spatula to break up the tomato. Then reduce the heat to low and simmer for 10 minutes.

Step Four: Stir through the miso paste, soy sauce, beef stock cubes. Simmer for another 5 minutes. Now add the butter and stir through until melted.

Step Five: In the meantime, cook your pasta in boiling salted water until al dente. Drain and divide among serving bowls. Top with the bolognese, a sprinkle of parsley, parmesan cheese and a drizzle of olive oil.

Grilled Chicken Brussel Sprout Salad

Created on 4/10/2023

Ingredients:

Salad

  • 1 lb grilled chicken breast, sliced into 1-inch pieces
  • 1 lb brussel sprouts, halved vertically
  • 1/2 cup pomegranates
  • 1/2 green apple, sliced into tiny pieces
  • Goat cheese
  • Salt and pepper

Vinegarette

  • 3/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/8 teaspoon dijon mustard
  • 1/2 teaspoon salt

Instructions

Step One: Grill the chicken with spices of choice. Olive oil, balsamic vinegar, salt/pepper and rosemary is a great marinade for this chicken

Step Two: Roast brussel sprouts tossed with salt and pepper in oven until a little charred and tender

Step Three: Create the vinegarette by combining all ingredients in a mason jar or bowl, stir or shake until well combined

Step Four: Add the brussel sprouts to the vinegarette, add the apple and pomegranate. Top the salad with chicken and goat cheese and serve

Note: This recipe is even better with crispy bacon added to the salad