Category: Entres

Entre’s

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Orange Chicken

Best orange chicken, better than our panda friend can make…

Ingredients:

Sauce:

1/2 cup (118 ml) oyster sauce
1/2 cup (95 g) sugar
3 ounces (90 ml) orange juice
3 ounces (90 ml) rice wine vinegar (unseasoned)
1 tablespoon (7 g) cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional

Chicken:

1 1/2 quarts (1.8 L) vegetable oil, for deep frying
2 pounds (900 g) boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
2 1/2 cups (335 g) tempura flour

Assembly:

2 tablespoons vegetable oil, such as canola or grapeseed
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons minced, peeled fresh ginger
Fried chicken pieces, from above
2 to 3 scallions, cut on the bias into 2-inch lengths
1/2 yellow onion, cut into large dice
Orange Chicken Sauce, from above

Directions:

1:  For the sauce: Add the oyster sauce, sugar, orange juice, vinegar- cornstarch slurry, soy sauce, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve.

2:  For the chicken: Heat the oil in a 4- quart Dutch oven to 375 degrees F using a deep-fry thermometer. Rinse the chicken in cold water and pat dry. Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shake off the excess. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter. Fry in batches until golden brown and crispy, 6 to 8 minutes. Drain on paper towels or a rack.

3: To assemble: Heat a large skillet on high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger and fried chicken pieces and cook, stirring, for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Cook, folding all the ingredients until they are well coated, about 2 minutes

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Dutch Baby

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. It’s wonderful simply with sugar, syrup or preserves, but you also can serve it with fresh berries and whipped cream, apple slices cooked in butter and sugar or banana slices lightly cooked then dusted with brown sugar.

Ingredients:

  • 3 large eggs, at room temperature
  • ½ cup all-purpose flour
  • ½ cup whole milk, at room temperature
  • 1 tablespoon sugar
  • Pinch of nutmeg
  • 4 tablespoons unsalted butter
  • Syrup, preserves, confectioners’ sugar or cinnamon sugar- any other toppings. typically we do strawberries and whip cream or bananas cooked with brown sugar.

    Directions:
  • Step 1: Heat oven to 425 degrees.
  • Step 2: Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.
  • Step 3: Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.
  • Step 4: Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners’ sugar or cinnamon sugar.
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Everett’s Enchiladas

Short family favorite passed down through a couple generations.

2 Tbls chili powder
3/4 tsp salt
1 tsp oregano
1/2 tsp basil
1 tsp cumin
1/4 tsp black pepper
1/4 tsp white pepper
1/8 tsp cayenne

1 lb ground beef
1 medium onion, chopped
2-4 cloves garlic, minced
8 oz can tomato sauce
10 corn tortillas
10 chunks of cheddar cheese (1/2″ x 1/2″ x 3″)
10 chunks of Monterey Jack cheese (1/2″ x 1/2″ x 3″)
shredded cheese

Directions:

1. Brown beef lightly in a skillet. add onion and garlic cooking until onion is tender but not browned. Add tomato sauce and spice mixture. Simmer for 15 minutes or so adding water or stock if the sauce looks too dry; it should be juicy but not watery.

2. Put a thin smear of butter on a tortilla, place in a medium skillet for a minute or so; turn and continue for another minute. Place on cheddar and one Monterey Jack cheese stick on the tortilla and roll up. Place on the sauce, folded side of tortilla down. Repeat for all tortillas.

3. Top with shredded cheese, cover the skillet and continue to simmer until cheese is melted (about 10 min)

Seasoning mixture makes excellent taco seasoning for other applications.

Recipe credit: Short Family

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Tomato Soup

Tomato Soup (72 oz) 

3 large hot house tomatoes 

1 large yellow onion 

2 heads of garlic 

1 zucchini 

1 yellow squash 

2 large carrots 

3 sticks of celery 

1 red bell pepper 

1 green bell pepper 

1. preheat oven to hot as fuck (550 or whatever your shitty oven can get up to) with your cast iron in the oven

2. Peel carrot, zucchini, squash 

3. Quarter all veggies and throw into your cast iron. Toss in olive oil and salt. 

4. Roast until veggies are well roasted and cooked through. Like 40 min. Flip them half way thru. 

5. Add everything into a food processor with chicken stock (homemade you lazy fucks) and emulsify with EVOO. Add 8 oz Greek yogurt, salt, pepper, basil, oregano, parsley, crushed red peppers, and cayenne to taste. 

6. Finish with Parmesan and parsley 

Recipe Credit: Jade Family Favorite

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Chicken Parmesan

Ingredients

For The Chicken:

  • 2 large eggs
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh chopped parsley
  • Salt and pepper to season
  • 3 large chicken breasts halved horizontally to make 6 fillets
  • 1 cup Panko breadcrumbs
  • 1/2 cup breadcrumbs (Italian or golden)
  • 1/2 cup fresh grated parmesan cheese
  • 1 teaspoon garlic or onion powder
  • 1/2 cup olive oil for frying

For The Sauce:

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 teaspoons minced garlic
  • 14 ounces (400 g) tomato puree (Passata)
  • One teaspoon of Chicken Bullion/Stock
  • Salt and pepper to taste
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon sugar (optional)

For The Topping:

  • 8 ounces (250 g) mozzarella cheese sliced or shredded
  • 1/3 cup fresh shredded parmesan cheese
  • 2 tablespoons fresh chopped basil or parsley

Instructions

For The Chicken:

  • Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
  • Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).
  • When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
  • Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).
  • Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley. 
  • Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.

For The Sauce:

  • Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
  • Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.
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Pad See Ew (Chicken)

Pro Tip: To slightly pre-cook the broccoli florets quickly place them in a bowl with about 1 tbsp. of water. Microwave for 1.5 minutes on high, remove, and you’re ready to go. You’ve taken that raw taste and texture out of them and brought them to that perfect point to add them to the wok.

Ingredients

SAUCE INGREDIENTS

  • 3 tbsp (45 ml) Lee Kum Kee Panda Brand Mushroom Flavored Dark Soy Sauce
  • 1 tbsp (15 ml) Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 2 tbsp (30 ml) fish sauce
  • 2 tsp (10 g) sugar

Pad Sew

  • 3 tbsp. (45 ml) vegetable oil
  • 1 lb. (450 g) chicken breast, sliced thin
  • 2 garlic cloves, minced
  • 2 eggs
  • 1 1/2 cups (335 g) broccoli florets
  • 4 cups (960 g) fresh rice noodle, separated
  • 1/2 tsp. white pepper

Directions:

  1. Combine the Panda Brand Mushroom-Flavored Dark Soy Sauce, Lee Kum Kee Panda Brand Oyster-Flavored Sauce, fish sauce, and sugar in a small bowl and set it aside.
  2. Heat 2 tbsp. of oil to high heat in a large skillet for about 1 minute. When you see the first wisps of white smoke, add the chicken and garlic to the pan and sauté for about 1 minute or until the exterior of the chicken is mostly seared and opaque. Don’t be scared to really scrape the bits off the pan before they burn.
  3. Add the remaining tbsp. of oil to the pan and add in the eggs. Lightly scramble them until they are just set, about 30 seconds.
  4. Add the broccoli, tossing it constantly until it starts to turn dark green, about 1 to 2 minutes.
  5. Add the fresh rice noodles and allow them to sear in the pan and trade flavors with all the other ingredients for about 1 minute. Then add the sauce and stir constantly to combine for about 3 minutes until the noodles soak up the sauce and start to crisp slightly on the edges.
  6. When the chicken is cooked through and the sauces are absorbed, sprinkle with white pepper and combine very well.
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Phad Thai

Ingredients

SAUCE

  • 4 tbsp Thai fish sauce
  • 3 tbsp bottled tamarind paste
  • 1 tbsp lime juice
  • 1 tbsp rice vinegar
  • 4 tbsp sugar
  • 1 tbsp Sriracha chili sauce (optional- highly recommend, not the same thing as sriracha with the rooster on it!)

Phad Thai

  • 2 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 2 tbsp packaged shredded sweetened radish
  • 1 tsp dried shrimp
  • 3-4 cups soaked medium rice stick
  • 1 tbsp paprika, for color (optional)
  • 1/2 cup baked tofu cut into slices
  • 1/2 cup chicken, cut into thin strips (1-inch lengths)
  • 2 eggs
  • 10 shrimp, peeled and cleaned
  • 3-4 green onions, cut into 2-inch bias strips
  • 1/4 cup chopped dry-roasted unsalted peanuts
  • 1 cup bean sprouts

Directions:

  1. Soak the dry noodles in a large bowl of warm water for about an hour. The water should be about 90 degrees, the noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
  2. To make the sauce, combine fish sauce, tamarind paste, lime juice, vinegar and sugar in a small bowl. Make sure to stir well until the sugar dissolves.
  3. Heat a skillet or wok over high heat for about 1 minute or until the pan gets pretty hot. Add oil and swirl to coat pan completely. When the pan just starts to smoke, add garlic and stir about 5 seconds. Add turnip, dried shrimp and tofu and stir-fry until they begin to get fragrant, about one minute.
  4. Push ingredients in wok to one side and let oil settle in center of pan. Crack eggs into pan and add the chicken. As the eggs start to fry, just pierce the yolks to let them ooze. Fold the chicken and eggs over and scrape any bits that are starting to stick for about 30 seconds or until the eggs begin set. Now stir together to combine all the ingredients in the pan.
  5. Add shrimp allow to cook for about 30 seconds until they just start to turn color and opaque. Drain noodles and cook for about 2-3 minutes until soft. Add reserved sauce mixture and paprika and fold together until paprika evenly colors noodles and all liquid is absorbed, about 2 minutes.
  6. Place green onions in center of noodles, and then spoon some noodles over green onions to cover and let steam 30 seconds. Stir in 3 tablespoons peanuts. Transfer to serving plate and garnish with bean sprouts and remaining peanuts.
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Drunken Noodles

Ingredients:

Sauce:
2 tablespoons sweet soy sauce
1 tablespoon oyster sauce
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon Sriracha
1 teaspoon minced garlic
6 to 8 Thai basil leaves, cut chiffonade

Noodles:
3 tablespoons canola or peanut oil
2 to 3 cloves garlic, minced
2 large eggs
1 to 2 serrano chiles, thinly sliced
6 to 8 large shrimp, peeled and deveined
1/2 medium white onion, sliced
4 cups fresh rice noodles, separated
1 cup Thai basil leaves, loosely packed
1/2 cup grape tomatoes, halved

Directions:
1 Make sauce: Combine all of the ingredients in a small bowl. Set aside.

2. Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.

3. Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.

4. Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.

5. Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don’t be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot

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Amish Casserole

Ingredients

  • 8 ounces uncooked wide egg noodles
  • 8 ounces cream cheese, softened at room temperature
  • 1 cup cottage cheese, at room temperature
  • ½ cup sour cream, at room temperature
  • 3 tablespoons salted butter, melted
  • 1 tablespoon olive oil
  • 1 ½ lbs. ground beef
  • ½ cup diced onion
  • ½ of a medium green bell pepper, seeded and diced
  • 1 (14.5 oz) can diced tomatoes, drained
  • ¾ cup condensed tomato soup, not diluted
  • 1 teaspoon Worcestershire sauce
  • 1 cup shredded cheddar or mozzarella cheese
  • Optional garnish: chopped fresh parsley, basil, or other herbs

Instructions

  • Preheat oven to 350°F (180°C). Grease a 9 x 13-inch baking dish; set aside.
  • Cook noodles in a pot of salted boiling water according to package instructions until just barely al dente, about 5-6 minutes. Drain and set aside.
  • Meanwhile, in a large bowl, stir together softened cream cheese, cottage cheese, sour cream, and melted butter. Set aside.
  • In a large skillet, heat olive oil over medium-high heat. When the oil shimmers, add the ground beef, onion, and bell pepper. Cook until the meat is no longer pink and the onion is translucent, about 5-7 minutes. Drain excess fat.
  • Stir in diced tomatoes, tomato soup, and Worcestershire sauce.
  • Place ½ of the cooked noodles in the bottom of the prepared baking dish. Top with ½ of the cream cheese mixture and ½ of the meat mixture. Repeat layers with remaining ingredients. Top with shredded cheese.
  • Bake, uncovered, for 25-30 minutes, or until heated through.
  • Garnish with fresh herbs, if desired, and serve!

Notes

  • Cook the pasta in a large pot of salted boiling water. Well-salted water is imperative for flavorful noodles.
  • Boil the pasta just until barely al dente (about 1 minute less than called for on the box). They will continue to cook in the oven, so you don’t want to end up with mushy, overdone noodles.
  • Bake the casserole just until it’s heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don’t bake it for too long or it may dry out or get burned on top.
  • Garnish the casserole with fresh herbs, such as chopped parsley, for a bright touch of flavor and color.
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Thai Chicken Curry (Panang Curry)

INGREDIENTS:

6 cups (1440 ml) full-fat coconut milk, with 3
tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste (Mae Ploy Preferred)
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken
breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds (optional)
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly
chopped

DIRECTIONS:
1. In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and
become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.

2. Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.

3. Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.