Tuesday, April 1, 2014

JJ's Asian-Inspired Slaw

My mom rarely cleans her plate at the dinner table, but last night when I cooked for the family, she had a second sandwich - and ate all of it. That's how I knew this was a recipe I will have to make again & again, so I'd better write it down.

Most of the time when I'm cooking I don't measure out the ingredients - I just fly around the kitchen, tossing ingredients together by intuition. I'm not sure of the measurements for this dish, but since I had a lot of requests for the recipe, I figured I will share the basics & let you all try it per your own intuition!

I initially was making this slaw to accompany BBQ pulled pork tenderloin sandwiches and was going to make my homemade BBQ sauce, but lost track of time. Last minute, I decided to top the pulled pork tenderloin sandwiches with this slaw, some vegenaise, Sriracha pepper sauce, and a little hoisin sauce. YUM. Directions are below for the pulled pork as well. :) -JJ






Ingredients:

  • Half a head of green cabbage, shredded
  • 2 large radishes, peeled & julienned
  • Bragg's Apple Cider vinegar (add gradually to taste)
  • Mirin (add gradually to taste)
  • Fresh lime juice (maybe 1/4 lime?)
  • Black sesame seeds (shake generously!)
  • Tupelo honey (maybe a heaping teaspoon?)
  • Toasted sesame oil (add gradually - it's a strong ingredient!)
  • Fresh cilantro, chopped (to taste)
  • Sea salt (to taste)
  • Chopped roasted peanuts (to top)

Directions:

Toss cabbage, radish, vinegar, Mirin, lime juice, sesame seeds, honey, sesame oil, salt and cilantro in a large bowl. Taste it. Love it. Top with peanuts. Done.




Asian Pulled Pork Tenderloin Sandwiches...


  • Pulled pork tenderloin
  • JJ's Asian-Inspired Slaw
  • Toasted buns
  • Vegenaise
  • Sriracha pepper sauce
  • Hoisin sauce



Pulled Pork Tenderloin

Adapted from this recipe.

Ingredients:
  • 2 pork tenderloins (~2.5 lbs.), halved lengthwise & cut into 2.5 inch pieces
  • 1.5 beers
  • 3/4 cup Bragg's apple cider vinegar
  • 1/2 cup water
  • 5 garlic cloves, bruised
  • Black pepper
  • Dried chili pepper
  • Kosher salt (~2 tsp)

Directions:

Bring all of the ingredients to a boil, add the pork, cover, reduce heat to low, simmer for at least 1 hour or until pork is tender when stabbed with a fork. Remove pork from liquid, and pull apart using 2 forks.

Wednesday, January 29, 2014

Thai-Inspired Chili

This. This is really, really good. The photo of it… Not so much. ;)

My dad & I conceptualized the idea of a Thai-inspired chili recipe at least 4 years ago. The idea has been scribbled on a tattered piece of paper, hidden in a family recipe box, and we decided last night that it was finally time to make it come to life. The addition of red curry paste, fresh basil & cilantro, and a coconut drizzle to a pot of chili seemed like the perfect match - and it sure was!


I made enough for an army, so this recipe serves, like, 12 people. You will probably want to half it if you want to make it for a family of four - but I suggest you go ahead and just make a big pot of it so you have lots of leftovers. 






Ingredients:
  • 2 tbsp. peanut oil
  • 3 sweet onions, chopped
  • 3 small bell peppers, chopped
  • 5 cloves garlic, thinly sliced or minced
  • 3 lbs ground pork
  • 28 oz. can of whole, peeled tomatoes
  • 2 cups sliced button mushrooms
  • 22 oz. can of Sapporo beer
  • 1 can tomato paste
  • 4 oz. jar red curry paste
  • 1 quart beef broth
  • 3/4 cup brown sugar
  • 4 cans red kidney beans, drained
  • 1 red chili pepper, deseeded & chopped
  • 1 cup fresh basil, chopped
  • 1 cup fresh cilantro, chopped
  • 1/4 tsp. turmeric
  • Salt, to taste
  • Coconut milk, to drizzle (optional, but suggested)

Directions:


Heat peanut oil over medium heat in a large pot. When the oil is hot, add onions, bell peppers, garlic, and pork until browned.


Add tomatoes, beer, tomato paste, red curry paste, beef broth, basil, cilantro, brown sugar, salt and turmeric. Mix well. 


Stir in 2 cans of kidney beans, mushrooms & chili pepper. Reduce heat & simmer for 1.5 hours.


Add 2 remaining cans of kidney beans & simmer for another 30 mins. Serve hot with a swirl of coconut milk.

Friday, June 14, 2013

Summertime Penne

Serves 4

Well, hello blog! I've been really bad about posting lately. I posted a photo of this dish on Instagram & Facebook and had a lot of requests for the recipe, so here we go! I didn't actually measure anything out while I was making this, so this isn't going to be a very "exact" recipe with measurements, etc. I suggest you only make this one if you're comfortable feeling things out in the kitchen. :)


Ingredients:
  • 1 box Dreamfield's Penne Pasta
  • A handful of freshly shredded Pecorino Romano cheese
  • 3ish sun dried tomatoes (in olive oil), thinly sliced
  • A bunch of fresh green beans... maybe 4-5 cups? (see, this is really not exact at all)
  • 4-5 tbsp. good, unsalted butter
  • 2-3 tbsp. good extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • A handful of fresh tarragon leaves
  • About 1 tsp. fresh lemon juice
  • Sea salt & freshly grated black pepper

Directions:

Bring a pot of water to a boil. In the meantime, snip the ends of your green beans, and wash them in cold water. Add them to the boiling water, and let them boil for about 1-2 mins, or until they are bright green & at your desired done-ness. I like mine very al dente so that they have a nice crunch to them. Set the beans aside.

Bring your water back to a boil, and salt it (I used the same water, but you can switch it out if you want). Cook pasta as it describes on the box.

When you have about 5 minutes left for your pasta to cook: In a large skillet (or a wok pan), melt the butter & add olive oil over medium-high heat. When the butter is melted, add the garlic. Let cook for about 30 seconds, while stirring, then add the green beans. Reduce heat to medium. Stir in the sun dried tomatoes. Add a little sea salt.

When the pasta is finished, strain, and add to the pan (or add everything to a big bowl if you can't fit it all in the pan). Mix in Pecorino Romano cheese, lemon juice and tarragon. Salt & pepper to taste.

Voila!

This was, seriously, one of my favorite dishes that I not only have made, but that I've eaten. The flavors worked perfectly, which could've gone either way since it was a complete experiment. I hope these directions do it justice. Enjoy!!

Thursday, November 8, 2012

Halloween on the Simple Man Cruise 2012

My boyfriend's band, Son of a Bad Man, was one of the acts on this year's Simple Man Cruise. It was such an amazing experience - one that will never be forgotten. The last night of the cruise, October 30th, was a Halloween celebration. This photo was taken of Shawn & me in our ventriloquist/ventriloquist doll costumes by Will Byington.


Monday, November 5, 2012

Food Porn

I haven't posted in awhile because I've been out of the country on the Simple Man Cruise with my boyfriend Shawn & his band, Son of a Bad Man. It was a BLAST. Shawn & I stayed in South Beach for Halloween, so, very soon, I will be back into the swing of things. I figured I'd post a beautiful photo that I took (with my iPhone 4) at Les Halles (Anthony Bourdain's restaurant in NYC) of beef tartare. I recently printed this on a large canvas for my kitchen. Enjoy. ;)


Tuesday, October 23, 2012

Oven-Fried Chicken {Gluten-Free}

Serves 4

My parents have been reading the book Wheat Belly and have been cutting back on the amount of wheat/gluten they consume. I'm still in the early stages of researching this way of eating, and since it makes sense that this could be a healthier lifestyle, I've been trying to come up with delicious gluten-free substitutes for the everyday cravings we wheat-lovers want.

My dear friend, Frederiche Gray, who has been my hairstylist for years now, is moving to Oregon today. My family had Frederiche & his husband over for a sending-off dinner last night, and I decided to make a tried-and-true delicious recipe that I've posted on this blog before, but I made a couple changes to make it gluten-free!

Cree LaFavour's recipe from Poulet: More Than 50 Remarkable Recipes That Exalt the Honest ChickenOven-Fried Chicken, is one of my all-time favorite dishes to make. It's crispy, juicy, and so much healthier than fried chicken (I actually think it's BETTER)! I researched how to make a gluten-free all-purpose flour, and found this wonderful blog called Gluten-Free Girl and The Chef. The blog explained which flours could be used and what the correct proportions are to make a gluten-free all-purpose flour (see the post here). I decided to use oat flour as my whole grain flour, and potato flour as my starch. My family, who has eaten this recipe before, liked the gluten-free version even more! It was so crispy, and seriously delicious!


Ingredients:
  • 1/4 cup organic whole milk
  • 1/4 cup olive oil
  • Juice of 2 lemons
  • 1 tsp. Kosher salt, plus 1 tbsp.
  • 8-10 bone-in, skin-on chicken thighs (or 4 bone-in, skin-on chicken breasts)
  • 3 oz. oat flour
  • 5 oz. potato flour
  • 1/2 tsp. cayenne pepper
  • Black pepper
  • Flaky salt for finishing
  • 1/4 cup coursely chopped fresh chives or parsley

Directions:

In a large bowl, stir together the milk, olive oil, lemon juice and the 1 tsp. Kosher salt.  Add the chicken to the bowl and turn to coat on both sides.  Marinate at room temperature for at least 30 minutes and up to 1 hour, or cover and refrigerate up to 24 hours. If refrigerating, return the chicken to room temperature for 30 minutes or so to take the chill off before cooking.

Preheat the oven to 400° F.

Stir together the oat flour, potato flour, 1 tbsp. Kosher salt, and cayenne in another large bowl.  Season with the black pepper.  Lift the chicken pieces from the marinade and dredge in the seasoned flour to coat on both sides.  Give each piece a little shake to remove any excess flour.  Lay the pieces on a parchment paper-lined or lightly greased baking sheet, skin-side down.

Bake the chicken for 30-40 minutes, turning after 15 minutes, or until the crust is a deep, golden brown.  I covered my chicken with aluminum foil at the end because the crust was very crispy, and I didn't want it to burn. Either insert an instant-read thermometer into the thickest part of a thigh or cut into a thigh with a paring knife.  The thermometer should register 175° F.  If using a knife, look for clear, not red or pink, juices running from the spot where you pierced the meat and opaque, barely pink flesh at the bone.  If the chicken isn't done, bake for 5 to 10 minutes longer and check it again.

When the chicken is done, remove it from the oven, sprinkle with a little flaky salt, and let rest for 5 minutes.  Arrange on a platter or divide among individual plates.  Scatter the chives or parsley on top and serve.

Wednesday, October 17, 2012

Spicy BBQ Baby Back Ribs

Serves 4-6 

My mom found some delicious-looking organic baby back pork ribs yesterday at Native Sun in Jacksonville, FL, for me to make for a family dinner. I'd never cooked ribs before, so I researched some different cooking methods. I found a wonderful recipe on AllRecipes.com (link to original recipe below) that had rave reviews. I altered the sauce and cooking method, and got very lucky! The sauce turned out incredible (I will use it for different BBQ meats in the future), and the meat was literally falling off the bone. The garlic is a nice touch, and I'm going to double it next time! I cannot wait to make these yummy ribs again. :)


Ingredients:

Ribs:
  • 4 pounds baby back pork ribs 
  • 2/3 cup water 
  • 1/3 cup Bragg apple cider vinegar 
  • 6 large garlic cloves, barely chopped 
  • 2 bay leaves 
  • Freshly ground black pepper 

Barbeque Sauce:

  • 1/2 cup Melinda's Jalapeño ketchup 
  • 1/2 cup ketchup 
  • 1 cup water 
  • 1/2 cup Bragg apple cider vinegar 
  • 1/3 cup Worcestershire sauce 
  • 1/4 cup organic creamy yellow mustard 
  • 4 tablespoons butter 
  • 2/3 cup packed brown sugar 
  • 1 teaspoon Sriracha pepper sauce 
  • 1/8 teaspoon sea salt 


Directions:

Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and apple cider vinegar into a bowl, and stir. Sprinkle some freshly cracked black pepper over the ribs. Add the garlic and bay leaves to each of the pans. Pour diluted vinegar over ribs, and cover with foil. Bake in the preheated oven for 25 minutes. Baste the ribs with their juices. Reduce heat to 300 degrees F. Bake for 35 minutes more. 



In a medium saucepan, mix together jalepeño ketchup, ketchup, water, Bragg apple cider vinegar, Worcestershire sauce, mustard, butter, brown sugar, Sriracha pepper sauce, and sea salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 2 hours. 


Place all ribs into one container, discarding cooking liquid and bay leaves, keeping garlic. Pour half of your BBQ sauce all over them. Cover and marinate for at least 2 hrs in the refrigerator. (I marinated for 3 hrs.) Take the ribs out of the refrigerator about 30 minutes before you're ready to cook them to let them get to room temperature. 


Preheat grill for medium heat. 

Lightly oil preheated grill. Grill ribs (with garlic) over medium heat for 10 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 2 minutes. Turn ribs, baste again with barbeque sauce, and grill 2 minutes. 


Place ribs on a serving platter, and let rest for 5 minutes. Serve with extra BBQ sauce on the side for dipping. Garnish with grilled garlic.

Recipe adapted from 
Allrecipes.com