If you haven’t signed up to join ChefSteps.com, I highly recommend it. They also have a great YouTube channel. ChefSteps provides an array of recipes ranging from easy to advanced, and when they say advanced, the complexity is up there with Iron Chef gods.
This chicken noodle soup recipe blew my mind. At first glance, it doesn’t look like anything special. However, the chicken IS the noodles, making this instructional video far from mundane.
Most recipes for peanut sauce for satay or dipping sauce for spring rolls call for a handful of ingredients. The big secret is that you only need 3 ingredients!
Chunky Peanut Butter + Hoisin Sauce + Water, that’s it! More specifically, you need 3 parts peanut butter to 1 part hoisin sauce. Add water to yield desired consistency. Microwave for 15 seconds to help the sauce mix. Mix slowly with a spoon or whisk. Add 1 tablespoon of water at a time, mix, then add more water if the sauce is still too thick. Garnish with fresh chopped peanuts.
Recipe after the jump for chicken thighs.
Yuzukoshō is most familiar as green, sublime speckles of heaven on sushi. Add a dash of ponzu sauce and hello foodgasm!
Yuzukoshō is made from the peel of Yuzu, a specific type of citrus, “koshō” (chills), and salt.
Recipe after the jump 🙂
If you haven’t roasted a whole bird before, I would highly recommend starting with cornish game hens. They’re quite small, only about 16 oz. each, they cost about the same price as cut chicken breasts, and they make a beautiful presentation. Cook time is a little under an hour but it looks like you worked on these all day. 1 cornish game hen per person is just right. Here, I served with steamed chinese broccoli for a simple, yet elegant plate.
Recipe after the jump 🙂 Continue reading
Culinary Cadet 