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SEARED DUCK BREAST with ROASTED RADISHES and BLACK GARLIC TAPENADE

black garlic tapenade: 

  • Peel 2 cloves of black garlic cloves and use a knife to chop it into a smooth paste.  Whisk with 1 Tablespoon soy sauce, 3 Tablespoons of high quality extra-virgin olive oil, salt, and pepper.

roasted radishes:

  • Cut radishes into quarters.  Toss with 1 smashed garlic clove, 2 sprigs of thyme, olive oil, salt/pepper.
  • Place in one even layer onto a sheet tray and roast at 375F until golden brown, about 15-20 minutes.

grilled scallion:

  • Toss scallions lightly in oil, salt, pepper.  Place onto the grill to quickly char them (or saute in a hot pan).

seared duck breast:

  • Remove excess fat from duck breast.  Score the skin.  Season both sides well with kosher salt & black pepper. Heat a cast iron or standard pan on high heat.  Place the duck in skin side down and reduce heat to medium-low.  Render the skin as you would render bacon to get it crispy, it takes about 8-10 minutes.  Flip the duck and cook on the other side for an additional minute.  Place into the oven to cook to medium rare.

Lemongrass Meatballs

 Prep Time: 25 minutes

Cook Time: 10 minutes

1 pound – Ground beef (20% fat)

1 each – Whole Egg

3 Tablespoon – Panko Crumbs

2 Tablespoon – Red Boat Fish Sauce

1 Tablespoon – Sugar

¾ tsp – Kosher Salt

½ tsp. – Ground Black Pepper

¼  tsp - Chili Flakes

1 Each – Small Onion, finely diced

2 Stalks - Lemongrass – use only use the bottom 4 inches, discard fibrous layers, then finely mince the core of the lemongrass

3 Cloves – Garlic, finely minced or grate on microplane

1/2” piece – Ginger, peeled, finely minced or grate on microplane

1 Tablespoon - Canola oil

Shallots, sliced on mandolin

Micro cilantro for garnish

Fried Shallots:

Slice shallots into thin rings.  Toss lightly with all-purpose flour + salt + white pepper.  Deep fry until golden.  Remove from fryer, drain well, season with salt.

Meatballs:

In a pan with canola oil on medium heat, sauté the onions, lemongrasss, garlic, ginger, and a pinch of salt for about 5 minutes until soft and fragrant.  Remove the aromatics from the pan into a bowl, and let it cool in the refrigerator.

In a large bowl, mix ground meat, egg, panko, fish sauce, sugar, chili flakes, salt, black pepper, and chilled onion mixture together well.  Let the mixture marinate in the refrigerator for at least 15 minutes or overnight.

Cook off a small amount of the meat mixture to make sure it is seasoned well.  Form the meatballs into desired size, golf ball sized are recommended.  Sear the meatballs in a pan until golden brown on each side.  If needed, place meatballs onto a sheet tray and into a 350F oven to finish cooking.  Serve with fried shallots and micro cilantro or cilantro leaves.


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GRILLED QUAIL and STONE FRUIT SALAD with CHARRED LIME VINAIGRETTE

grilled quail:

  • marinate de-boned quail overnight in 2 parts fish sauce, 1 part brown sugar, 1 part water, and chopped garlic
  • lightly salt and pepper both sides
  • grill quail skin side down for 4 minutes until golden brown and slightly charred
  • flip and cook 1 additional minute

charred lime vinaigrette:

  • slice limes in half and place on grill until charred
  • squeeze the juice into a bowl, and remove any seeds
  • whisk in 1 chopped shallot, a drizzle of honey, salt, pepper and extra virgin olive oil (1 part juice to 2 parts olive oil)

stone fruit salad:

  • toss an assortment of sliced stone fruit such as apricots, peaches, cherries in olive oil, salt, and pepper
  • grill on high heat until charred
  • repeat with spring onions or scallions
  • pick fresh mint and cilantro leaves, add any greens of choice such as arugula
  • toss greens together with grilled fruit and scallions
  • drizzle in the lime vinaigrette to coat the salad gently
  • season with salt and pepper

serve salad with grilled quail

tip: the quail marinade is also great for pork chops and chicken wings!  The recipe can be done with fall fruits and vegetables, have fun with it!


Coconut-Miso Chicken Stew

Serves: 4 people

Prep time: 20 mins

Cook time: 20 mins

1 packet - 4-6 pieces of chicken thigh, boneless, skinless, large dices

1 each - onion, diced

2 cloves - garlic, minced

3 slices – fresh ginger

3 slices - galangal

¼ cup - white wine

3 stalks – lemongrass, remove end, smash

¾ can - coconut milk (regular)

¾ cup - chicken broth, low sodium

1 Tablespoon - white miso paste

1 pound – carrots, peeled, large diced

1 each – daikon, peeled, large diced (substitution: diced potatoes)

6-8 each - shiitake mushrooms, remove stem, slice

1 teaspoon - fish sauce

1 Tablespoon - sugar

1 teaspoon - soy sauce (or tamari)

2 Tablespoons - lime juice

Salt

Black pepper

Cilantro, chopped

Thai basil leaves (optional)

Lime wedges

Steamed rice

Season diced chicken with kosher salt and black pepper on all sides. Heat a shallow pan on high heat and add oil. Sear pieces of chicken until golden brown on both sides. Add onions, garlic, ginger and galangal and sauté until translucent, about 2 minutes. Deglaze with white wine until evaporated and use a wooden spoon to scape the brown bits from the pan. Add lemongrass, coconut milk, chicken broth, miso paste, carrots, and daikon. Simmer for 15 minutes then add shiitake mushrooms, fish sauce, sugar, and soy sauce. Simmer for additional 5 minutes. Finish the dish with fresh herbs and lime juice. Serve with steamed rice and extra lime wedges.


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RED RICE SALAD with CRISPY TOFU

ingredients:

  • 1 cup uncooked red rice
  • 2 ears corn
  • 1 package firm tofu, drained well, medium diced
  • 1 cup rice flour
  • 1/2 cup cornstarch
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup english cucumbers, seeds removed, small diced
  • 1/2 cup radishes, small diced (or sliced on mandolin)
  • 1/2 cup canned kidney beans, drained and rinsed well
  • 1/2 cup chopped herbs of your choice (basil, mint, dill, parsley)
  • olive oil


red wine vinaigrette:

  • 3/4 cup red wine vinegar
  • 1 cup extra-virgin olive oil
  • 1 small shallot, minced
  • kosher salt
  • cracked black pepper

- whisk all the vinaigrette ingredients in a small bowl and set aside
- heat a large pot of unsalted water. once water is boiling, add the red rice. after 15-20 minutes, the grains will start to split - at this point you can add salt to the water to flavor the rice and continue to cook for 5-10 minutes until tender. drain well, rinse, and cool the rice for later use (note: rice will not be tender if you add salt in the beginning!)
- char corn on grill until there is color, cut kernels off, and chill (discard cobs)
- heat olive oil in a pan. toss tofu in a mixture of rice flour and cornstarch. shake off excess. sauté for 5 minutes or until crispy and golden brown. remove and place onto a paper towel. season lightly with salt
- in a large mixing bowl, add cooked red rice, grilled corn kernels, tomatoes, cucumbers, radishes, kidney beans, parsley, basil, and enough dressing to absorb well into the rice
- season with additional salt and pepper
- taste it to make sure it has an even amount of acid and brightness from the vinaigrette and herbs
- garnish with additional herbs, if desired
- top with crispy tofu and serve immediately
 


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KIMCHI BRUSSEL SPROUTS

ingredients:

  • 1 pound brussel sprouts, remove end and outer brown leaves, wash and dry well, cut in half lengthwise through the core keeping leaves intact
  • 1 teaspoon black sesame seeds

kimchi dressing:

  • 1-1/2 teaspoon red korean chili flakes (known as gochugaru)
  • 1/2 small onion, small diced
  • 1 small clove of garlic, peeled and sliced
  • 1/2 cup rice vinegar
  • 1/4 inch ginger, grated on mandolin
  • 1 tablespoon - sugar
  • 1/2 asian pear or regular pear, peeled and cored
  • 1/2 teaspoon red boat fish sauce (optional)
  • pinch of kosher salt
  • cracked black pepper

- saute chopped onion and garlic until soft, about 5 minutes
- remove from pan and let mixture cool
- place the chilled onion mixture into blender and add rice vinegar, ginger, sugar, pear, fish sauce, and chili flakes
- blend on high until smooth
- taste and adjust seasoning as needed (It should have good acidity, be a little spicy but not overwhelming, and be slightly sweet and garlicky)

- in a hot pan with oil, roast 1 even layer of brussel sprouts on high heat (do not overcrowd the pan!) 
- let brussel sprouts caramelize on one side then flip to caramelize other side
- add a pinch of kosher salt and cracked black pepper
- remove brussel sprouts from pan once they are caramelized on all sides
- repeat with remaining brussel sprouts in batches
- place the cooked brussel sprouts in a bowl and toss with enough kimchi dressing to coat
- top with black sesame seeds and serve hot

tip: the kimchi dressing is great with roasted broccolini, summer zucchini, cauliflower, and all types of roasted vegetables!


MATCHA CHIA SEED PUDDING

Yield: 4-6 portions

  •  2 Cup – Quality Almond Milk
  • 1 Cup – Coconut Milk
  • 3 Tablespoons- Condensed Milk, Agave, or other sweetener
  • ½ tsp - Vanilla Bean Extract
  • 1 tsp - Almond Extract
  • ¾-1 Cup - Chia Seeds (depends how thick you like your pudding!)
  • 1 Tablespoon - Quality Matcha Powder

In a blender:

Blend almond milk, coconut milk, matcha powder, almond extract until smooth.  Pour mixture into a bowl.

Whisk in the chia seeds and chill the mixture in the refrigerator for at least 2 hour.  Stir the pudding, and continue to chill for an additional 4 hours or overnight to let the chia seeds expand.

Layer with your favorite fruits, toasted nuts, cake or enjoy just by itself.