This was not my first time making pad Thai, but was my first time working with tamarind, palm sugar, dried shrimp, and zha cai (I maybe didn’t even buy actual zha cai?). I also had to pick up a few different kinds of soy sauce (sweet and black). My first attempt was fine, so I want to give this a try again to see if I can improve. I’m fairly certain I know where I went wrong, too.
This is the first video I’ve watched by Joshua Weissman and his delivery is… interesting.
Over the weekend I decided I wanted to cook something a little different from the usual. The answer was obvious… a bunch of copycat Chipotle recipes! This looks like a lot of work, but it was totally worth it. There’s a bunch of downtime while making some parts… the carnitas takes a little time and the broiling step can wait. The corn salsa is better with some time to sit as is the guacamole. Lastly, I covered the rice to keep it warm while I finished other pieces.
I watched the video mentioned in the post (see below). Chef chad says keep the stems in the cilantro. I removed the thickest parts, but kept the rest. The video differs from the written recipe, so I followed what was written and just grabbed some tips from the video.
At some point during the quarantine, I came to the realization that I wanted a steak night once a week. With that, I’ve been trying different cuts and experimenting with what works. Marinating flank steak was one that just didn’t work (maybe it does for you, but it didn’t for me). I found this recipe randomly and, as I often do, I made a couple of quick substitutions, noted below. The original recipe suggests some side options, including a horseradish sauce or tomato and arugula.
Servings 4-5 people
Prep Time 15 minutes
Cook Time 8-10 minutes
3 tablespoons extra virgin olive oil
1 teaspoon smoked paprika (calls for sweet paprika)
1 teaspoon kosher salt
1/2teaspoon dried oregano
1/2teaspoon ground coriander
2 cloves fresh garlic, ground into a paste (calls for garlic powder)
1/4 teaspoon ground black pepper
1 flank steak: 1-3/4 to 2 pounds and about 3/4 inch thick, trimmed of excess fat
In a small bowl mix together all the spice-paste ingredients.
Brush the paste evenly over both sides of the flank steak. Let stand at room temperature while you prepare the sauce.
Pan fry the flank steak over medium-high heat, until cooked to your desired doneness, 3 to 4 minutes per side for medium rare.
Transfer the steak to a cutting board and let rest for 10 minutes.
Cut the steak across the grain into ¼-inch-thick slices. Taste the meat and season with more salt and pepper if needed.
We tried to order Chinese food the other night and failed. A friend mentioned that deliveries to area Chinese restaurants from their suppliers have stopped. That made me want Chinese food even more than usual. I made a version of this tonight, though I didn’t quite get the color/crisp in the picture on the recipe and it’s not the battered and fried version. I made my own dark soy sauce and cooked fresh green beans instead of doing the cabbage listed. While it wasn’t quite what I was expecting, it was still delicious! For sure more akin to chicken and green beans than any version of General Tso’s I’ve had in a restaurant. I blame Saoirse Ronan!
I used chili paste to get a little of the chili flavor where I didn’t have the correct chilis.
I cooked green beans in water in a separate pan and tossed them in after everything else was cooked.
I used corn starch instead of potato starch.
I didn’t have green onions, so I used white and caramelized them after the chicken was cooked, then tossed in grated garlic and ginger.
Now I know golden caster sugar is the same / similar to brown sugar!
To make the dark soy sauce, I found a recipe that was 1 cup soy sauce, 3/4 cup brown sugar, and corn starch dissolved in water. Stir over low heat in a pan until thickened. It probably would have been better a little thicker, so keep an eye out for a better recipe or, you know, buy dark soy sauce!
I served this with basmati rice cooked in a Ninja Foodi following the recipe in the Ninja cookbook.
Had I followed the directions in the recipe I could have maybe achieved the correct doneness, but I agree I couldn’t get the wok hot enough to do it with one pan.
This video helps fill in why it’s called Soirse Ronan’s General Tso’s chicken and also includes the video on how to make the dish. Having eaten Chinese food in the UK and Ireland, I agree it’s not the same!
Did you know there’s a documentary about General Tso’s?
I adapted this recipe from The Salted Pepper using some items I had around the kitchen. For example, rather than sirloin, as the original called for, I used leftover brisket I had in the freezer from Noble Barbeque in Portland (Maine). I omitted peppers and jalapeño, since I didn’t have any on hand and was serving to people who aren’t fans of either spice or peppers. The important part is that you use some sort of meat that will work like ground beef, ground turkey, sirloin, pulled pork, or brisket. I’ve included directions for thawing brisket quickly in the pressure cooker.
This is also probably a good time to mention that I love my Ninja Foodi and use it about 75% of the time I cook at this point. My one regret was not getting a larger model with a dehydrator.
Place leftover frozen meat in the pressure cooker along with one cup of beef broth.
Put on the pressure cooker lid and make sure the valve is to seal.
Set on high for 3 minutes* and press Start.
Once time has elapsed, quick release pressure valve.
Retain the liquid.
*I believe this was the time I used. Please be sure the meat reaches correct temperature (without overcooking). If you think you rushed it, you can always sauté longer in the steps below.
Making the chili
Dice onion and mince garlic.
Combine seasonings in a medium bowl.
Trim and cube the brisket into 1/2″ pieces. Add to the inner pot with onions and seasonings. Sauté for 3 minutes.
Add in the minced garlic and sauté for 2 minutes
Add in the Cholula, and cooking liquid from the brisket. Use a plastic scraper to scrape along the bottom of the pot to make sure nothing has stuck to it.
Add in the tomatoes and do not stir.
Place the tomato paste on top and do not stir.
Put on the pressure cooker lid and make sure the valve is to seal. Set the pressure to high for 10 minutes.
Allow to natural release for 3 minutes and then manually release the remaining pressure. Remove the lid and add in the kidney beans and corn. Stir to incorporate. Now is a good time to give it a little taste to see if you want to add any more spice or seasoning. Close the TenderCrisp lid and allow to sit for 5 minutes to thicken. If you are not serving it right away, you can turn on the keep warm button with the pressure lid on vent.
Serve with cheese, sour cream, tortilla chips, or other favorite toppings.
1. Spray a medium skillet with cooking spray and heat over high heat. Add mushrooms and cook and stir until mushrooms release all their liquid and begin to brown, about 7 to 10 minutes. Remove pan from heat and set aside.
2. While mushrooms cook, spray a large skillet with cooking spray and heat over high heat. Add pork, breaking it up as it cooks. Cook until pork begins to brown and is cooked all the way through, about 10 minutes. Use a slotted spoon to transfer pork to a plate and loosely cover with foil.
3. While pork and mushrooms are cooking, in a small bowl whisk together soy sauce, sake, vinegar, brown sugar, sriracha, and sesame oil. Set aside.
4. Add canola oil to pan used to cook the pork and heat over high heat. Add garlic, ginger, onion, and green beans. Stir well to coat with the seasonings. Cook until very fragrant, about 2 minutes. Add water and stir well. Cook until beans are crisp and tender, about 2 minutes. Add reserved pork, mushrooms, and soy sauce mixture. Stir well to combine. Cook until most of the liquid evaporates, about 1 minute. Transfer to a platter and serve.
Over the weekend I made this quick recipe. I paired this with boneless chicken thighs marinated in store-bought huli-huli sauce. There was enough sauce leftover that I marinated shrimp the next day and paired it with the remaining rice.
2 tablespoons sesame oil, divided
2 cloves garlic, minced
1 1-inch piece fresh ginger, grated*
4 cups rice (cooked, cooled, and separated)**
1 cup frozen corn
1–2 cups frozen peas
1/2 tablespoon rice vinegar
2–3 tablespoons soy sauce
fresh chives, fresh basil, baby spinach, any other add ins you want!
Heat one tablespoon oil in a large pan over medium heat.
Add the garlic cloves and ginger and stir fry for one minute.
Crack the eggs directly into the pan and gently push them around in the pan until barely cooked, 1-2 minutes.
Add the rice and stir fry for a few minutes, adding the other tablespoon of oil and turning the heat up to get it sizzlin. The eggs should sort of incorporate and stick to the rice.
Add the frozen corn, peas, rice vinegar, and soy sauce and stir fry for another 1-2 minutes. Remove from heat, stir in any additional add-ins.
You can use powdered ginger if in a pinch (1/4 teaspoon of ground ginger for every 1 tablespoon of fresh ginger).
I add a tablespoon or two of hoisin sauce for extra flavor.
For the version last week, I used a frozen vegetable mix of green beans, corn, peas, and carrots, frozen broccoli, and leftover shelled edamame.
I thought I’d share some recipes we cook regularly, especially as I see people struggling with cooking during the quarantine. Because I can’t eat dairy, I’ll put substitutions at the end on any recipe where needed.
I can’t find the source of this recipe, though I’ve seen some very similar versions made with fava beans.
1-1/2 cups shelled edamame
12 ounce box farfalle
4 T olive oil, divided
2 raw chicken breasts, cut into bite-sized pieces
1/2 cup finely chopped onion
1 cup fresh shiitake mushrooms, chopped (use full container)
2 garlic cloves, minced
2T dried oregano
1 cup chicken stock
1-1/2T kosher salt
8oz mascarpone cheese
freshly ground black pepper to taste
Cook and drain edamame according to package directions. Set aside.
Cook pasta according to package directions (al dente). Drain and set aside.
Heat a large skillet over medium-high heat. Add 2T oil to pan, swirling to coat. Sauté chicken until just cooked, set aside. Add remaining 2T olive oil and onion to pan; sauté 3 minutes or until tender. Add mushrooms and garlic; sauté 2 minutes. Add stock, edamame, oregano, salt, and cooked chicken. Cook until liquid is reduced to approx. 1 cup (about 5 minutes). Add mascarpone to edamame mixture and stir to blend.
Add pasta; toss gently to coat. Pepper to taste.
For a dairy substitute, I suggest dairy free yogurt, cream cheese, or sour cream. I’ve also had success with making a dairy free cheese sauce from scratch. I’d also recommend cooking a slightly larger box of pasta, scooping out a portion, and adding the dairy free sauce if you want a mix of dairy/dairy free. Be sure to double check your chicken broth is dairy free! If you can’t find frozen edamame right now, you may have luck with fresh stuff in a container in the produce section.