Author: kaylaenglish

Original Caesar Salad Dressing (No mayo)

Created on 6/8/2023

Ingredients

  • 1 large egg yolk
  • 3 cloves fresh garlic, smashed and finely chopped
  • 2 anchovies
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 lemon zested
  • 1/2 lemon juiced (reserve the second half of the lemon)
  • 1/3 cup quality olive oil
  • 1/3 cup avocado oil
  • 1 cup Parmigiano Reggiano, freshly grated with a microplane
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • Kosher salt

Instructions:

Step One: In a mortar and pestle, add anchovies, smashed garlic, and a pinch of kosher salt. Pound the mixture to break up the garlic a bit, then grind until a paste forms. Scrape the sides to form the mixture then add 1 teaspoon of lemon juice (from the reserved lemon) this will help cut the sharpness of the garlic. Set aside for five minutes

Step Two: Transfer anchovy paste to a medium-sized bowl. Add the egg yolk, lemon zest, juice of 1/2 lemon, dijon mustard, and a generous pinch of salt. Whisk together

Step Three: Combine avocado oil and olive oil in a measuring cup. While whisking, slowly add oil until it is fully emulsified. Do not stop whisking as you add the oil. Once fully emulsified, add freshly grated Parmigiano Reggiano, black pepper, and Worcestershire sauce. Whisk to combine and adjust seasoning with salt and pepper

Caesar Salad Pasta Salad

Created on 6/1/2023

Ingredients:

  • 2 cups cooked pasta of choice
  • 1 large chicken breast, cooked and diced
  • 1 head Romaine lettuce, chopped
  • 2 cups croutons
  • 1 cup cherry tomatoes
  • 1 avocado, diced
  • 3/4 cup Caesar dressing
  • 1/3 cup freshly grated Parmesan cheese
  • 1 squeeze of lemon juice
  • A couple cracks of freshly ground pepper

Instructions:

Step One: Mix everything together in a large bowl, adjust ingredients to your preference

Notes: This recipe would be equally as good with shrimp or salmon instead of chicken.

Caesar Salad Dressing

Created on 8/5/2019

Ingredients:

  • 2 garlic cloves, minced
  • 1 teaspoon anchovy paste or 2 whole anchovies
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise (the best quality may is Hellmann’s)
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

Step One: Mix everything together in a bowl. Taste and adjust to your preference

Mongolian Pork Chop

Created on

Ingredients

  • ½ cup hoisin sauce
  • 4 cloves garlic, minced
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon red wine vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sherry vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons white sugar
  • 1 ½ teaspoons hot sauce
  • ½ teaspoon ground white pepper
  • ½ teaspoon freshly ground black pepper
  • 2 (10 ounce) thick bone-in center cut pork chops

Instructions:

Step One: Make marinade: Combine hoisin sauce, garlic, soy sauce, ginger, red wine vinegar, rice vinegar, sherry vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly until combined

Step Two: Place pork chops in a resealable plastic freezer bag; pour slightly more than 1/2 of the marinade into the freezer bag over pork chops. Seal the bag and refrigerate for 6 to 8 hours. Reserve remaining marinade

Step Three: Preheat an outdoor grill for high heat. Lightly oil the grate

Step Four: Remove pork chops from marinade; pat dry with paper towels. Discard used marinade

Step Five: Cook pork chops on the preheated grill until brown grill marks appear, about 4 minutes per side

Step Six: Move pork chops to indirect medium heat and continue cooking, brushing reserved marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C)

Hamburger

Created on 5/29/2023

Ingredients:

  • 1 ½ pounds lean ground beef
  • ½ onion, finely chopped
  • ½ cup shredded Colby Jack or Cheddar cheese
  • 1 egg
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 clove garlic, minced
  • 1 tablespoon garlic powder
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed dried rosemary
  • salt and pepper to taste

Instructions:

Step One: Preheat an outdoor grill for high heat and lightly oil the grate

Step Two: Meanwhile, combine ground beef, onion, cheese, egg, onion soup mix, minced garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl. Use your hands to form the mixture into 4 patties

Step Three: Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 5 minutes per side

Beef Stroganoff

Created on 5/22/2023

Ingredients:

  • 1 pound sirloin steak, thinly sliced into strips
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 1/2 medium onion
  • 1/2 brown mushrooms, thickly sliced
  • 1 garlic clove
  • 1 Tbsp all-purpose flour
  • 1 cup beef broth
  • 3/4 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Green onion to garnish

Instructions:

Step One: Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm

Step Two: Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned

Step Three: Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly

Step Four: Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened

Step Five: Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly

Step Six: Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through

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