Using a large Dutch oven, saute 2 chopped onions in a little canola oil, sprinkle with a little salt. When translucent, add 5 cloves minced garlic. Place large chunks of bone-in pork shoulder (here, 4 ½ lb pork butt) in pot, browning on each side (about 8 mins). Add 14.5 oz canned, diced tomatoes, 6… Continue reading Mexican pork, hominy, and ancho chile stew (pozole rojo)
Burmese fish curry
Marinate 1 lb catfish, cod, or tilapia fillets (6 pieces per fillet) in 2 tsp microplaned ginger, 4 cloves garlic (minced), 1 Tbsp fish sauce, 1 tsp turmeric, and 1 tsp paprika for at least 15 minutes. Heat a large nonstick, deep pan with 1 Tbsp neutral oil, then gently brown the marinated catfish on… Continue reading Burmese fish curry
Vietnamese garlicky roast chicken (ga ro-ti)
Marinate 4 lb of bone-in, skin-on chicken parts (I prefer a mix of bone-in breast, thighs, and drumsticks) in 3 ½ Tbsp Maggi seasoning (we reduced to 2 ½ Tbsp), 4-5 large minced garlic cloves, ½ tsp sugar, ¼ tsp salt (we reduced to 1/8 tsp), ¾ tsp black pepper, and 2 ½ Tbsp neutral… Continue reading Vietnamese garlicky roast chicken (ga ro-ti)
Roasted acorn squash stuffed with sausage and brown rice
Preheat oven to 450. Cut three acorn squash in half, removing seeds and membranes. Place, cut side up, on cookie sheet and brush the cut parts and the hollow with 1 Tbsp melted unsalted butter and a little salt and black pepper. Roast in oven until partially cooked (about 35 mins). In the mean time, prepare… Continue reading Roasted acorn squash stuffed with sausage and brown rice
Sausage, leek, and tomato frittata
Saute 1 large link (about 1/4 lb) uncooked hot Italian sausage (we used Whole Foods' mix of pork and chicken, with casings removed) until browned, then let cool and set aside. Separately, lightly mix 3 eggs with 1 cup low-fat milk, then fold in 3 oz shredded Gruyere cheese, 3 sprigs thyme (leaves only), 3… Continue reading Sausage, leek, and tomato frittata
Japanese grapefruit jello
During my childhood, a Japanese family friend, Mrs. Otsuka, made grapefruit jello, which she served in grapefruit shells (similar to lemon sorbet being served in a hollowed-out lemon). A few years ago, I finally tracked down a Japanese recipe for this dish, which turns out to be quite simple. First, lightly spray the inside of the gelatin mold(s)… Continue reading Japanese grapefruit jello
Korean zucchini fritters (hobak jun)
Slice 2 zucchini into ½ inch penny slices. Set up two small bowls on the stove: one with 3 Tbsp flour, the other with 3 eggs mixed with 1 tsp water and a dash of Korean beef bouillon (sogogi dashida); if you use a vegetarian bouillon powder, this can be vegetarian. Dip a few zucchini… Continue reading Korean zucchini fritters (hobak jun)
Korean egg-dipped flounder (saengsun jun)
Cut ½ lb flounder filet (boneless, skinless) into bite-sized (1 ½ inch) pieces. Lightly season with salt and black pepper. Set up two bowls next to the stove: one small bowl with 3 Tbsp flour, another with 1 egg, ½ tsp water, and a little Korean beef bouillon seasoning (sogogi dashida). Heat a large skillet,… Continue reading Korean egg-dipped flounder (saengsun jun)
Greek sweet cheese pastries (bougatsa)
This is a Cretan specialty that I saw on Anthony Bourdain’s No Reservations many years ago, and that Imade only once before (in 2011) because it is so time-consuming and phyllo so temperamental. Preheat oven to 375. For the filling: combine 15 oz ricotta cheese, 8 oz cottage cheese, 4 oz cream cheese, 1 Tbsp… Continue reading Greek sweet cheese pastries (bougatsa)
Clapshot shepherd’s pie
This is virtually identical to classic shepherd’s pie except for the addition of turnip to mashed potato (clapshot), which is a Scottish specialty. Heat 2 tsp oil in a wok, cook 1 chopped onion until wilted, then add 1 lb minced beef (here, bison). Season with a little salt and pepper. When browned, stir in… Continue reading Clapshot shepherd’s pie
Cooking Adventures 