Green Beans with Soy-Ginger

2 tbsp olive oil

12 oz haricot vertes
2" fresh ginger minced
2 garlic cloves minced
1/4 tsp ground Sichuan peppers
1 tablespoon tamari or ponzu
Salt, pepper

Toss green beans with 1 oz olive oil and lightly salt. Heat sauce pan and when ready add green beans and accumulated oil, sautéing and tossing the green beans for about 4-6 mins. When done, move green beans to vegatable serving dish. Add reaming oil to pan. When hot, add garlic and ginger and stir for 30 seconds. Remove from heat and add soy sauce. When it stop sizzling pour over green beans.

Chicken Soup

Recipe by Ali Slagle

8 cups chicken broth
1 pound boneless, skinless chicken thighs
4 celery stalks, leaves reserved and stalks thinly sliced
¾ cup jasmine rice (unrinsed)
½ cup fresh parsley leaves
1 teaspoon fresh lemon zest plus up to ½ cup lemon juice (from 2 to 3 lemons)
1 small garlic clove
1 tablespoon unsalted butter (optional)

salt

In a mid-size Dutch oven, combine the broth, chicken, celery and rice. Season lightly with salt. Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 25 minutes.

Meanwhile, finely chop together the parsley leaves, lemon zest, reserved celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.

Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt.

Divide the soup among bowls and top with the parsley-lemon mixture. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. 

The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.

aka Taco Seasoning

2 tablespoons chile powder
1½ teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon cornstarch
1 teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon crushed red-pepper flakes

Mix well.

A seasoning for beef, chicken or turkey tacos, using as much or as little as you like.

Gochujang Wings

3 lb chicken wings
1/4 cup premium dark soy sauce
1/4 cup Gochujang paste
2 tbsp rice vinegar
2 tbsp honey
1 tbsp sesame oil
2 tbsp minced garlic
1 tbsp minced ginger

Cut 3 pounds of chicken wings into sticks and flats. Pat dry. Toss in salt and pepper and allow to stand for 30 minutes unrefrigerated.

 
In a large bowl, whisk together ¼ cup soy sauce, ¼ cup Gochujang paste, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger.

Heat gas grill medium-high on one side and off on the other for indirect cooking.
Put the wings on the cool side of the grill. Cover the grill and cook 15 minutes. Flip and continue cooking for another 15 minutes.

Add the wings add to the bowl with the sauce, and toss to coat.

Now put the wings on the hot side of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.

Grilled Boneless Skinless Chicken Thighs

1.4 lbs boneless skinless chicken thighs

salt

pepper

Salt and pepper both sides of chicken thighs.  

Method 1

Heat grill on highest level for 10 minutes; reduce to medium high. 

Grill thighs for 4 minutes; flip and grill for 4 minutes; flip and grill for 4 minutes;  flip and grill for 4 minutes. Remove and cover with foil for 5 minutes.

Method 2

Heat gas grill medium-high on one side and off on the other for indirect cooking.

Put the thighs on the cool side of the grill. Cover the grill and cook 10 minutes. Flip and continue cooking for another 10 minutes.

Now put the thighs on the hot side of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides, about 3 minutes per side. Remove and cover with foil for 5 minutes.

Prime Beef Sliders

6  2 oz Prime Beef sliders

3 slices American cheese

salt

pepper

salt and pepper both sides of sliders. Preheat grill on highest level for 10 minutes; reduce to medium high. Grill sliders for 4 minutes; flip and grill for 4 minutes; flip and grill for 2 minutes;  flip add cheese and grill for 2 minutes. Remove and cover with foil for 5 minutes.

House Salad

hearts of Romaine; sliced crosswise 1/2”

Compari tomato; cut in wedges

fresh strawberry; cut in wedges

English cucumbers; peeled, sliced in 1/4” half-moons

roasted pecans

Roquefort cheese; crumbled

Horiatiki (Greek Village Salad)

ripe tomatoes
cucumber
red onion
bell pepper
Kalamata olives 
feta cheese
dry oregano
3 parts extra virgin olive oil 
1 part red wine vinegar

Cut the tomato into wedges not cubes. Peel the cucumber; slice in quarter-inch rounds and cut the rounds in half. Thinly slice onion (half rings) and bell pepper (strips). Put tomatoes and cucumbers in a shallow bowl and combine. Top with sliced onion and pepper. Add the olives and sprinkle with oregano. Spoon on feta. Add more oregano. Whisk together olive oil and vinegar and oregano; drizzle over salad. Salt to taste.

Kale salad with cranberries, pecans and bleu cheese

1 tbsp Dijon mustard

1 tbsp Maille's coarse mustard

1 tsp honey

1/2 cup olive oil

1/4 cup fresh lemon juice

kale; stemmed, chopped

dried cranberries

toasted pecans

blue cheese

croutons

Make a vinaigrette whisking together the mustard, olive oil, lemon juice, honey salt and pepper. 

Toss with kale and top with cranberries, pecans, blue cheese, and croutons. 

三杯鸡 (San Bei Ji or Three Cup Chicken)

1/3 cup Pearl River Bridge Superior Dark Soy Sauce
1/3 cup mirin or dry sherry
1tbsp brown sugar

4 boneless, skinless chicken thighs cut into 2 inch pieces
2-3 inches ginger root; peeled and sliced into thin medallions
12 whole cloves garlic peeled

1/2 tsp whole dried green Sichuan Peppers (optional)
peanut oil

6 scallions 1/2” slices on bias; white and green parts separated
chili flakes to taste

1 tsp cornstarch

1 tbsp water

1 cup fresh whole basil leaves

1 tsp toasted sesame oil

Wisk together soy sauce, mirin and brown sugar in a large mixing bowl. Add chicken and setaside to marinate while preparing. 

Slowly sauté ginger and garlic in peanut oil until golden, 10 minutes. (optional - add Sichuan Peppers about 7-8 minutes into this sauté)

Add chicken and marinade to ginger and garlic. Cook 10 minutes on medium-low. 

Add white part of scallions and chili flakes, cook 10 minutes.

 

.

Wisk cornstarch and water and add to chicken; cook until thickened, 2 minutes. Stir in fresh basil leaves, green scallions and sesame oil and take off heat. Serve with jasmine rice. 

Arroz con Pollo

4 - 5 chicken thighs; with skin and bones
1 - 2 tbsp olive oil
1 - 2 shallots; chopped
3 cloves garlic; chopped fine

2 anchovies

1/4 cup tomato paste

1 single-serve bottle white wine
10 - 30 saffron threads
3 - 5 Campari tomatoes; quartered
1/2 - 1 cup "Greek Mix" or pitted Kalamata olives

1 1/2 cups Bomba rice
3 cups hot chicken broth
salt
pepper

Heat oven to 375. Salt and pepper both sides of chicken. Add saffron threads to wine.

In a Dutch oven, heat olive oil on medium-low. When hot, add chicken skin side down and brown uncovered until thighs no longer stick. Turn and brown for another 3 minutes. Don't over crowd Dutch oven. Remove chicken and set aside. Do not discard the oil. 

In the now seasoned Dutch oven, increase the heat to medium, cook scallions until soft; 2 minutes. Add garlic; 1 minute. Add and combine anchovies, tomatoes paste; 1 minute. Add tomatoes, olives and combine lightly; 1 minute. Deglaze pan with all the saffron-wine; simmer until moisture is reduced by half; 3 minutes. Stir in rice and cook briefly; 1-2 minutes. Stir in hot chicken stock; 1 minute. Return the chicken and collected juices. Rest the chicken skin side up on the rice mixture. 

Cover and bake in oven for 25-30 minutes. At 25 minutes, check doneness of rice by sliding a spoon between the rice and the side of the pan. The rice will very slowly ooze back when it's ready. 

When ready, remove from oven; let stand cover for 5-10 minutes covered; serve.

Salt and pepper along the way as needed.   

Enchilada Sauce

1/2 cup butter
1/2 cup all purpose flour
1 teaspoon ground black pepper
1.5 teaspoon salt
2 teaspoon garlic powder
2 teaspoon onion powder
4 teaspoons ground cumin
1 teaspoon ground oregano
2 tablespoon ancho chili powder
4 cups beef broth
2 tablespoon tomato paste

Heat butter in a medium size sauce pan over medium heat.
When melted, add flour gradually; stir to mix. Thick mixture. Cook for 1-2 minutes.
Add in the spices and tomato paste. Stir to form a thick paste. Cook for 1 minute.
Stir in the broth. Stir until smooth. Bring mixture to a simmer then reduce the heat.
Stir occasionally.
Step aside and let Lou create Her Enchiladas© or save for use as a base Tex-Mex sauce, whatever that means.

Rib-Eyes Medium Rare

1" thick rib-eye steaks
kosher salt
fresh ground pepper
cooking spray
cast iron skillet

Salt and pepper both sides of the steak.

Quick blast of cooking spray. Well-seasoned pans may not need it. Heat cast iron skillet on high until you get worried about it or light whiffs of smoke appear. Add steak to the pan for 5.5 minutes. Flip and sear other side for 5.5 minutes. Remove from pan and let it rest for about 3 minutes. Server and eat. 1 medium rare steak per person.

Pan-Seared Salmon

6 oz serving of filleted salmon with skin on one side
kosher salt
fresh ground pepper 

Salt and pepper the flesh side of the filet. The skin side really doesn't benefit from the seasoning and also spoils it for the big finish.

Add salmon to the pan flesh side down sear for 4.5 minutes. Flip and sear skin side for 4.5 minutes. Remove from pan and let it rest for about 1 minute. Server and eat. 1 filet per person.

For the big finish, give the skin to the dogs. They love it. 

Her Enchiladas

Lou makes a mean 'chilada. Secret recipe.

However, I will record some interesting fillings she has used.

Brisket for Coke Whores - magical

Don't Let Your Meat Loaf - She doesn't need to do it again. They were good but no real point.

asadero,  oaxaca and Colby jack for the cheese enchiladas