Author: Robert Andrews

Baby bok choy
Head of broccoli
1 tbl garlic
2 tbl ginger

Trim bok choy, trim leaves big, trim stalks to ¼”, cut off broccoli, flourettes, peel off outside stem, cut stem to ¼”. Cook medallions in ½ cut water, cover & cook 5 minutes. Add flourettes, add 2 tbl water, cover & cook 5 minutes more. Uncover & cook till liquid evaporates. Add 1 tbl minced garlic, 2 tbl canola oil, add leaves, cover for 1 min, stir around and add ginger & soy.

Rib Eye Steak
2 tsp hot canola oil
garlic
1/3 cu chick broth
¼ cu smooth Peanut butter
½ tsp ketchup
¼ tsp rice wine vinegar
1 tsp soy
¼ tsp corn starch

Instructions:
Freeze steak for 30 min, cut steak into strips, soak skewers in water 30 min. Marinate meat 1-12 hours (maybe cut & bag the night before). Cook on grill or pan or George Foreman for 1 minute. Prepare & put in bag w/marinade and grill on the spot.

Satay Marinade-2 cloves, ¼ cu soy, 1 tbl sesame oil, 1 tsp brown sugar, ½ tsp cumin, ½ tsp red pepper.

Peanut dipping sauce-2 tsp hot canola oil, 1 tsp garlic, 1/3 cu chick broth. Boil. Whisk in ¼ cu peanut butter, ½ tsp ketchup, ¼ tsp rice wine vinegar, 1 tsp soy, ¼ tsp corn starch.

Serve with rice.

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Rib Eye Steak
2 tsp hot canola oil
garlic
1/3 cu chick broth
¼ cu smooth Peanut butter
½ tsp ketchup
¼ tsp rice wine vinegar
1 tsp soy
¼ tsp corn starch

1. Freeze steak for 30 min, cut steak into strips, soak skewers in water 30 min. Marinate meat 1-12 hours (maybe cut & bag the night before).
2. Cook on grill or pan or George Foreman for 1 minute.
Prepare & put in bag w/ marinade and grill on the spot.

Satay Marinade
1. 2 cloves, ¼ cu soy, 1 tbl sesame oil, 1 tsp brown sugar, ½ tsp cumin, ½ tsp red pepper.

Peanut dipping sauce
1. 2 tsp hot canola oil, 1 tsp garlic, 1/3 cu chick broth. Boil.
2. Whisk in ¼ cu peanut butter, ½ tsp ketchup, ¼ tsp rice wine vinegar, 1 tsp soy, ¼ tsp corn starch.

Serve with rice.

¼ cu paprika
¼ cu chili powder
2 tsp cumin
1 tsp cayenne pepper
1 tsp salt
1 tsp pepper
2 tsp brown sugar

New York or Sirloin strip steak
½ head Chinese cabbage
½ head romaine
2 tbl baby lima beans
2 tbl red bell (J)
2 tbl carrots (J)
1 cu jicima (J)
½ cu shitake
½ cu bean sprouts
1 cu fried egg noodles
8 oz. Koun chun diluted red vinegar
soy oyster sauce
fresh chopped ginger (skinned)
kikoman soy
cooking wine
mitshu
chicken stock
2 tbl sugar
2 tbl lemon juice
2 oz. Scallions

(J) Julienne
Salad- ½ head Chinese cabbage, ½ head romaine, 2 tbl lima beans(baby), 2 tbl red bell (J), 2 tbl carrots (J), 1 cu jicima (J), ½ cu shitake, ½ cu bean sprouts, 1 cu fried egg noodles. Mix w/desired amount of dressing and toss.

Steak-very hot wok & oil, cook strips of steak with wok sauce. Wok sauce-kikoman soy, mitshu, cooking wine, soy oyster sauce, chicken stock. Top salad with steak strips.

Dressing-8 oz. Koun chung diluted red vinegar, 4 oz. Kikoman soy,1 tbl fresh chopped ginger (skinned), 2 tbl sugar, 2 tbl lemon juice, 2 oz scallions.

1 cup nuts
1 tsp granulated sugar
½ tsp butter

Melt for quantity of nuts. Cook on medium heat for 5-10 min.

Chicken strips
Roasted poblano
¼ cu Corn oil
Onion
1 tbl garlic
avocado
1 tbl lime jucie
1 jalapeno
1 tbl sour cream
2 tbl olive oil
yellow tomatoes seeded

Instructions:
Roast pepper- use a chili roaster or propane torch, blacken skin, put in bag to sweat, slit and remove seeds for releno. In hot cast iron skillet and ¼ corn oil, sauté onions. Add chicken.

Dressing – 1 tbl garlic, avocado, 1 tbl lime juice, 1 jalapeno pepper, 1 tbl sour cream, 2 tbl olive oil. Toss w/lettuce (sugar, vinegar to keep crisp) .

Special Steps:
Topping – yellow tomatoes deseeded, roasted red bell, some dressing, mix.
Serve on top of lettuce, add chicken strips and onions add coutiha cheese and corn strips.

(1) 2 tbl olive oil
(2) 2 tbl bleu cheese
(3) 2 tbl shallots
(4) 1 tsp tarragon
(5) 2 tbl cream

1 & 2 cook. Add 6,toss, add 2, toss, add 4 & 5 and toss.

Pork butt – chunk
Achiote oil-seeds
Olive
Cilantro
Pepper
Sofrito
Onion, garlic
Tomato
Red bell pepper
Green bell pepper
Bay peppercorns
Banana leaf
Parchment paper

Cook achiote oil seeds w/olive and bring to fuzzy boil-lower heat and strain. Sauté pork w/culantro & cilantro (tied), pepper, sofrito-onion, garlic, tomato, red bell, green bell, ajicitodulces, cilantro, culantro.

Stock; pork bone, onion & bay peppercorns (cook stock 1 ½ hour)

Banana leaf wrap, parchment paper to compress, squeeze and tie

Boil for 1 hour in salted water

• Italian Bread or Hoagie Roll
• butter
• mayo spread
• mustard
• Swiss cheese or Provalone
• Shredded ham
• Shredded pork roast
• pickles (sliced)

1. Put into a sandwich press and bake until browned
2. Alternately, put on a 500º cast iron skillet, and press with another hot skillet

Optional:  green peppers, banana peppers

1 cu sugar
1 cu cream
½ cu water

Heat to boil 1 cu sugar, ½ cu water. Evap water & start to caramelize. Fold cream into caramel. Finish w/2 tbl butter.

Pour over and around Apple Galette. Sprinkle w/powdered sugar

(1) Puff pastry
(2) Apples (green)
(3) Butter
(4) Granulated sugar

Cut (1) in round-using plate as template. Put (2) on sheet pan, Slice (2) very thin & fan out on (1). Spread w/3 – sprinkle liberally w/(4) and bake at 375 for 20 min.

Chicharrones de pollo (chicken) cerdo (pork)

• 2 Boneless chicken thighs (pieces) or pork loin or 5 pieces bacon
• 2 TBL Cider vinegar
• 2 TBL Flour
• 2 TBL adobo
• 1/2 C canola oil

STEP BY STEP

1. Cut chicken into thin strips
2. Toss chicken in apple cider vinegar
3. Toss in flour and adobo
4. Heat oil in pan
5. Cook chicken till brown – listen for oil to quite down
   remove when much quieter.
6. Spread on butcher paper to cool

Plantains (high starch)

Soak in salt water ½ gal water with 1/8 salt. Drain & pat dry, Fry in Canola (med heat) till just start to brown, turn over so all is browned. Soft but not fried. Drain on paper towel. Hammer w/spiked side of hammer till sides split. Fry till edges browned and crispy. Sprinkle w/ a little salt. Serve w/Mohito

Plantaines (peeled, cut in 1” pieces)

Red beans
Green olives
Salt pepper
1 tbl brine
olive oil
bay leaves
½ cu sofrito
rice

Prepare beans, soak w/ bay leaves, simmer 2 hours. Cover bottom of pan w/olive oil, add ½ cu sofrito to hot oil and cook water out of sofreto. Add 12 green olives w/2 tbl brine salt (quite a bit) black pepper. Put beans into hot pan, add uncooked rice, add bean liquid, add “caldo” broth. 2 fingers of liquid over rice, cook until rice is seen, lower hear, mix & cover for 20 min or longer.

1/4 C Short grain white rice – cooked in 1/2 C water
2 Boneless chicken thighs
scant Kosher salt and pepper
sprinkle of Garlic
sprinkle of Ginger
Equal parts flour and cornstarch to coat – about 2 TBL each

1. Cut raw chicken breasts on the bias into thin cutlets
2. Sprinkle with salt, garlic, and ginger
3. Dredge in cornstarch, shaking off any excess
4. Pan fry over medium-high heat in peanut oil
   Don’t overcook or it will dry out, but you want both sides well browned
5. Put teriyaki sauce mix into pan with chicken
6. Turn chicken over to coat
7. Serve over rice and top w/sauce.

Teriyaki Sauce

• ½ C sugar
• ½ C soy
• 2 TBL mirin
• 2 TBL saki
• 1 tsp sesame oil
• 1 clove garlic
• ½ tsp ginger
• ½ tsp cornstarch

Special Steps: Use short-grain white rice (stickier). Rinse rice before cooking.  Annie Chung’s teriyaki sauce is another suggestion.

Spinach
1 roasted pepper
4 artichoke hearts
10 black olives (calamata)
1 tbl balsamic vinegar
1 tbl mustard
1 tbl grape seed oil

Roast pepper over flame till black, peel back black (discard). Julienne strips. Quarter artichoke hearts and toss all w/dressing.

Dressing; 1 tbl each, balsamic vinegar, mustard, grapeseed oil

Or use the recipe for Hot Bacon Dressing