A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
Step 1 The herb rub/marinade: 2 TBSP Dijon mustard 1 TBSP Mayo 5 cloves of garlic (original recipe says minced, I made into a paste instead) 2 Springs fresh rosemary, chopped 2 springs fresh thyme, chopped 1 tsp coarse salt Step 2 Pat dry your …
Reverse Sear Porterhouse Cut Pork Chops 1-2 Porterhouse cut chops, at least 1 inch thick Coarse kosher salt 2 cloves garlic, peeled and cut in half Freshly ground black pepper Olive oil to coat the bottom of the pan Salt the chops generously on both …
1 lb thin asparagus cut on the diagonal in 1-2 inch lengths
peanut oil
1 lb ground pork
3 green onions, dark green parts only, thinly sliced
3-4 cloves minced garlic
1 large squeeze ginger paste
2 tablespoons soy sauce
Toasted sesame oil to drizzle when serving
Rice or noodles to serve
Prepare everything in advance as it goes fast once you get started. Pat asparagus and green onions dry.
Add a small amount of peanut oil to a large, deep sauce pan or wok, and heat over high heat until there is shimmer (may smoke). Add 1/2 the asparagus, salt, and try to stir only once, letting it blister. If the asparagus is very thin, this may only take 2 minutes, but unlikely to take more than 4 minutes even for thick stalks. Remove from the pan to a plate, add small amount of peanut oil to the pan, and repeat with the remaining asparagus.
Remove the rest of the asparagus and lower the heat to medium. Add the ground pork in a single layer, crumbling with your hands, and let it brown undisturbed until it starts to get a little brown and crispy on the bottom, 1-2 minutes, and then stir. Let it cook through completely, 2-4 minutes.
Add the green onions, garlic, and ginger paste. Add the soy sauce and add back in the asparagus. Heat through. You might adjust seasonings at this point to your taste.
I had gotten a little too much oil at this point so I removed the mixture to a plate with a spider to drain off the oil
This can be served over rice, as is, over noodles, however you like! Drizzle with toasted sesame oil, with a light touch.
Seasoning Mix 1 Tablespoon each Kosher salt and cornstarch 2 teaspoons Smokey paprika 1 teaspoon each: sugar garlic powder onion powder cumin white pepper (black pepper is fine) oregano 1/2 teaspoon cayenne What you need: Flat Iron Steak (skirt steak is fine as well—a pound …
Sauce 3 Tbsp Brown Sugar 5 Tbsp Soy Sauce 2 tsp fish sauce 2 tsp sambal oelek 2 Tbsp water Whisk together in a small bowl and set aside Veggies 1 red bell pepper, seeded and sliced (or do as I did, the equivalent of …
Turkey Meatballs
2 lbs ground turkey
2 slices white bread, crust trimmed off
2 Tbsp milk
1 tsp salt
1/2 tsp ground black pepper
6 cloves garlic, minced
1 sweet onion, finely diced
1 large handful fresh parsley, stemmed and finely minced
1 handful fresh oregano, stemmed and finely minced
2 cups finely grated Parmesan
Cut the bread into cubes and sprinkle the milk over it. Let it soak while you dice the onion, mince the garlic, and mince the herbs. Mash the milk and bread together, then stir in the salt and pepper. Start mixing in the garlic, onion, and herbs, then stir in the Parmesan.
It will be very thick at this point, and you may need to use your hands. You will almost certainly need to use your hands when you add the turkey, and you need to be sure to mix it together thoroughly.
You can cook a small amount to test the seasoning. I recommend that you chill the meat mixture before making meatballs. You can certainly make turkey patties with this as well (I actually had one for lunch—but you will need a lot of oil!) or even meatloaf.
But for meatballs, preheat the oven to 375 Fahrenheit. Line a rimmed sheet pan with parchment paper and brush the parchment paper with oil. Wet your hands with cool water, and start forming the meatballs, rewetting your hands as needed.
Bake the meatballs 20 minutes, turning once.
It can be hard to find the small turkeys, and tonight’s was 11.9 lbs (it worked out perfectly though). 1 10 lb turkey (or thereabouts) 2 Tablespoons kosher salt 1 teaspoon freshly ground black pepper 1 yellow onion 1 Granny Smith apple 2 Tablespoons butter …