I came across this recipe by chef Louis Robinson and decided to give it a try. It’s delicious. It is also very easy. Mix up easy marinade. Then marinate your boneless, skinless chicken thighs for 2-3 hours. Cook them up and enjoy!
Ingredients for 4 servings
4 boneless skinless chicken thighs
2 Tablespoons soy sauce
1 Tablespoon sesame oil
2 Tablespoons yuzu juice
1/2 teaspoon togarashi
1 Tablespoon sesame seeds
Directions
Mix up the soy sauce, sesame oil, yuzu juice, and togarashi. Put your chicken thighs in a gallon zip lock bag and then add marinade, squeeze out air and zip it up. Squish the marinade around the chicken and refrigerate around 2 hours but no longer than three. Take chicken out of the refrigerator and let it warm up around 30 minutes. You can can cook it however you like. I did mine in a fry pan on medium high heat at around 5-6 minutes a side. Add sesame seeds.
Serve with vegetables or a salad. (Mine is with Asian style cucumber sesame scallion salad. (That recipe was posted only two days back)
Boneless, Skinless, Chicken Thighs with Yuzu and Sesame
A special THANKS to chef Louis Robinson so I could do this Forking Amazing Dish!
I made Asian marinated chicken thighs with yuzu so I wanted to make a nice light side dish and I happened to have 2 cucumbers and some scallions that I needed to use up so here it is. This make either 4 small side servings or two larger servings.
Ingredients for two servings
4 cucumbers , peeled, seeds removed, cut in sticks
8 scallions – cut diagonally
2 common large red radishes – match stick cut
2 Tablespoons + 2 teaspoons rice wine vinegar
1 Tablespoon + 1 teaspoon mirin
1 Tablespoon toasted sesame oil
4 dried bird’s eye chili – crumbled
1/4 cup cilantro leaves – chopped
3 Tablespoons sesame seeds
sea salt to taste
Directions
Everything goes in a large mixing bowl. Mix well. Salt to taste and ENJOY!
Asian Style Cucumber Sesame Scallion Salad
Enjoy!
It will go well with yuzu and sesame marinated chicken thighs. (I’ll publish that recipe in two days)
yuzu & sesame marinated chicken thighs with Asian style cucumber sesame & scallion salad
I was looking for those blocks of achiote because that tasted amazing with the vegetarian pibil I recently made. For some reason I couldn’t find the achiote at the store and picked up a box of Sazon seasoning instead. So I made Spanish Style Stewed Turkey leg quarters with it and man did this come out FORKING Great! I also used local award wining James Beard Nominated chef Silvano Salcido Esparza’s BBMEXQ seasoning salt. I don’t mean to brag but I am very good at stewing chicken and turkey so I knew exactly how to come up with this. This recipe made 6 – 4oz portions of turkey for me. You might have to thin it a little with some water or stock. The next day the potatoes and vegetables will absorb even more liquid…Your idea of serving size may differ.
Ingredients for 6 servings
2 whole turkey leg quarters (preferably brined or dry brined)
4 carrots – peeled, chopped
2 parsnips – peeled, chopped
4 celery – chopped
2 small onions – diced
1 head garlic – fine chop
2 – 14oz cans chopped tomatoes (preferably Italian so they taste better)
2 teaspoons ground black pepper
2 teaspoons cumin
2 teaspoons chilli powder
1 cup water
4 small bay leaves
2 teaspoons sugar
2 (heaping) Tablespoons reduced sodium better than bouillon vegetable base. (I use this as a substitute for salt sometimes…It adds more flavor and has less sodium in it)
1 lemon – quarter
24 olives
2 potatoes – quarter
1/2 oz fresh thyme sprigs
4 packs Sazon (4 unopened packs weigh 24g)
2 teaspoons BBMEXQ Saladito seasoning salt made by chef Silvano Salcido Esparza
Directions
Set the oven to 350 degrees F and have a middle rack ready for your two pans. Do not use the oven for cooking other things or your cooking time will be increased.
Use either two large baking dishes or two buffet half pans.
Fill the pans equally with the carrots, parsnips, celery, onions, garlic, chopped tomato, black pepper, cumin, chili powder, water, bay leaves, sugar, vegetable bouillon, lemon, olives, potatoes, fresh thyme.
It should look something like this.
Get your 4 packs of Sazon.
Rub one packet on the front of each leg quarter and one pack on the back of each leg quarter.
Then place one leg quarter in each pan.
Sprinkle the BBMEX Saladito seasoning salt evenly over the tops of everything.
Cover tight with foil. Place on middle racks in the oven.
This stays in the oven till fully cooked and you can pull the leg apart. Ovens do differ so timing may differ. Mine took 3 1/2 hours. The house smells insanely delicious just before this gets done.
I don’t use thermometers for meat anymore because every thermometer that I have reads a different degree and they differ by a lot.
You want the turkey to be fully cooked with no blood and you want the leg to fall apart between the leg and thigh and you know it is done.
Pull the turkey quarters out of the pan to cool and in about an hour you can pull the skin off and pull the turkey meat from the bones.
In the stew part you want to remove the lemon wedges, the bay leaves and the thyme sprigs. This needs to cool to room temperature and then you can refrigerate it or freeze what you don’t need.
You might want to add some cilantro and pickled onions to serve.
Stuffed Chile Gueros are yellow chili peppers that you often find in Mexican restaurants. Often they are stuffed with shrimp or marlin fish. The heat of the peppers are always different. They run from extra mild up to spicy. More often than not they do have some heat in them. The sauce that goes on them is usually made with soy sauce and is very simple. Anyone can do this. This recipe is just for what you do to the chili pepper. Usually they are stuffed with shrimp or marlin but I have stuffed them with tuna before.. I think they’d be good stuffed with sardines too. I think almost any leftover meat would be good in them. Today I stuffed mine today with plain grilled tenderloin (just salt, pepper, a little oil) and stuffed it into the peppers and drizzled mine with a little bit of guajillo sauce I made. You can stuff them with whatever you like. These guero peppers come in different sizes so portions are difficult to judge. My guess is that this is around three servings for most size peppers. When I had them in Mexican restaurants the peppers seemed just heated up with the filling. I pre-roasted mine and mine are not traditional but Mexican Style.
Ingredients for around 3 servings
1 lb guero chili peppers – Use gloves – t cut and remove core and seeds
1 small onion – sliced extra thin
2 Tablespoons vegetable oil
3 Tablespoons soy sauce
1 lime – just the fresh squeezed juice + plus more lime for serving
fresh crushed sea salt to taste
fresh ground black pepper to taste
1/2 cup cilantro leaves, some fine stems ok – chopped or torn
Directions
Set oven to 400 degrees F
Set up your cleaned and cut peppers with cores removed on a baking sheet. Add the onion evenly to the peppers.
In a small mixing bowl mix together the oil, soy sauce and lime juice.
The liquid you just mixed up gets poured over the peppers. Add salt and pepper to taste. This goes in a preheated 400 degree oven for around 30 minutes or until the peppers are charred some.
Stuff the peppers with whatever you have.
The peppers and onions are tasty. Finish with some fresh cilantro.
I was reading a recipe on how to make creamy Jalapeño salsa. I was shocked at how much oil was used in their recipe. I only used a quarter of the oil, added way more jalapeños and added a small avocado that I had hanging around. My jalapeños that I used were on the mild side. Serving size is difficult to judge. This makes 8 or more servings.
Ingredients for around 8 servings
1 lb jalapeños – cut in half long ways, remove cores and stems
12 garlic cloves
2 cups water
1 teaspoon sea salt
1 lime – just the fresh squeezed juice
1/4 cup extra virgin olive oil
1 avocado – seed removed, flesh scooped out and rough cut
1/4 cup cilantro or epazote or a combination
1/4 teaspoon ground white pepper
Directions
The water goes in a sauce pot on high heat. Add the jalapeños and the garlic. Reduce to simmer and let them simmer 10 minutes. After 10 minutes of simmering drain the jalapeños and garlic. They get blended with the salt, lime juice, olive oil, avocado, pepper and herbs. Make any adjustments to the seasoning.
I made this chipotle lime sauce for a squash and then I got the idea to flavor beef in a similar way so I did. This recipe makes 14-15 five ounce mini meatloafs. I think they might be gluten free too because I used masa flour for that flavor and leftover white rice in them instead of breadcrumbs to bind. You don’t have to stuff peppers like I did and just cook off meatloafs if you prefer. I like the pepper cooked so I pre roasted the peppers cut in half for 15 minutes at 450 f. If you want your pepper crisper and more raw don’t precook the peppers.
Ingredients for around 14 servings
3 pounds ground beef (we grind our own brisket and remove most of the fat)
7 peppers – cut in half longways, seeds & seed membranes removed (I used Anaheim peppers)
1 onion – fine chop or grated
6 garlic cloves – ground to paste
2 Tablespoons chipotle powder (you can remove seeds from a dried chipotle pepper and grind it up or buy chipotle powder I buy it from Asiana Market and have bought it from Sprouts too)
2 teaspoons ground black pepper
1 Tablespoon dried oregano
1 Tablespoon Old Bay Seasoning
1 teaspoon ground cumin
1/2 teaspoon cumin seeds
1 cup fresh cilantro (leaves and only the very tender stems) – chopped
6 eggs – lightly beaten
1 Tablespoon (heaping) reduced sodium Better Than Bouillon Vegetable Base (I use this instead of salt because it gives more flavor and has less sodium than salt
1 cup corn masa flour
2 cups cooked rice
1 lime the zest and fresh squeezed juice
1 Tablespoon honey
2 avocados
1/2 cup water ( a little less if your avocados are small)
1/2 cup hot pepper brine (preferable from home made pickled hot peppers) If you don’t have just substitute some vinegar or use more water
1 lime (just the fresh squeezed juice)
1 Tablespoon + 1 teaspoon extra virgin olive oil
Directions
Set oven to 450 degrees F.
Roast off the half peppers cut side down around 15 minutes or until cooked.
When the peppers are out of the oven turn the oven down to 350 degrees F.
In a large mixing bowl combine the beef, onion, garlic, chipotle powder, black pepper, oregano, Old Bay Seasoning, cumin, cumin seeds cilantro, eggs, corn masa flour, and rice and mix well.
In a small mixing bowl mix together the lime juice and zest with the honey and add that to the meat mixture and mix well.
Measure out 5 ounces of meat mixture and fill peppers.
Put the peppers on the middle and lower racks of the oven and let them cook till done. (about 20 minutes)
While the stuffed peppers are cooking whip up the avocado cream. Blend together the avocado, water, brine, lime juice, and olive oil.
Yotam Ottolenghi is a chef, restauranteur and multi award and James Beard awarding winning cook book author. When you come across one of his recipes you can surely learn something and or taste something incredible. I came across Yotam Ottolenghi’s recipe for Soba Noodles with Ginger Broth and Crunchy Ginger. I read the recipe and I thought that sounds really good but don’t feel like soup or noodles today (It’s really toasty hot in Phoenix). I figured out how to do his recipe as a vegetable. So that is what this is…..and it came out really delicious! portion size is difficult to judge. I used one medium to small cabbage. For me that is around four side servings.
Ingredients for around 4 side servings
12 Tablespoons olive oil (split into 8 and 4 Tablespoons)
1 Tablespoon red chili flakes
1 teaspoon sweet paprika
60 grams peeled and grated ginger (around 6 Tablespoons)
2 shallots -peeled and fine chopped
1/2 cup panko bread crumbs
1 Tablespoon white sesame seeds
1 Tablespoon black sesame seeds
1/2 teaspoon sea salt
1 cabbage (I used a medium/small one) Cut into 1 1/2-2inch pieces
1 heaping Tablespoon vegetable soup base
1 lime – just the fresh squeezed juice
1 Tablespoon soy sauce
1/2 teaspoon granulated garlic
1/2 teaspoon powdered ginger
2 Tablespoons reserved chili oil
Directions
Make the chili oil. – Add 8 tablespoons of oil to a large skillet and heat over medium heat. Place the red chili flakes and the paprika in a small heatproof bowl. When the oil is hot but not smoking add the oil to the small heatproof bowl. Set this to the side to let the flavors infuse. (2 Tablespoons need to be reserved for making the cabbage)
Set oven to 450 degrees F.
Make the cabbage (or if you are taking your time it might be better for you to do the ginger crisp next so you aren’t doing two things at once). – In a large mixing bowl combine the soup base, lime juice, soy sauce, granulated garlic, powdered ginger and reserved chili oil. Mix well. Add the cabbage and mix well. Spread out on a sheet pan and roast in the oven till slightly charred. (ovens do differ but in my oven this took around 22 minutes. Remove from oven when done. Use a slotted spoon so the cabbage is dryer.
Make the ginger crisp. – Add 4 Tablespoons oil to the same skillet that you just used. Heat on medium high. Once hot turn the heat down to medium. Add the ginger and the shallots. Stir often till nicely browned and starting to crisp (10-15 minutes). Add the panko, sesame seeds, and salt. Cook around 6 minutes more till nicely toasted. Transfer to a bowl and set to the side.
Combine and serve. Cabbage gets topped with ginger crisp. Sprinkle with chili oil as desired.
Spiced Cabbage with Ginger Crisp and Chili Oil
ENJOY!
A Special THANKS to Yotam Ottolenghi for sharing his Forking Amazing recipe for Soba Noodles with Ginger Broth and Crunchy Ginger so I could come up with what I made.
Here is DELICIOUS Sazon Spiced Acorn Squash with Cilantro Chimichurri. You can buy Sazon (General Spanish and or Mexican Seasoning Salt) but here we mix our own because we already have the spices. These flavors annatto, garlic, cumin, and coriander are delicious on acorn squash and the cilantro chimichurri just elevates it even more. Acorn squash do differ greatly in size. The one squash I used was large for an acorn squash. For me it makes 4 smaller side servings.
Ingredients for around 4 side servings
1 large acorn squash – washed well, cut in half (stem to tip) seeds and seed membranes removed and then cut into one inch slices
1/2 teaspoon mild chili powder
1/2 teaspoon ground annatto
1/2 teaspoon granulated garlic
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt
2 Tablespoons canola oil
1 Tablespoon apple cider vinegar
2 1/2 oz cilantro leaves and fine stems – chopped
1 Tablespoon dried oregano
5 garlic cloves – ground to paste
1 small-medium onion (around 6 oz) chopped
2 small hot peppers – chopped (I used chili de arbols)
2 Tablespoons extra virgin olive oil
4 Tablespoons red wine vinegar
1 teaspoon ground black pepper
1 teaspoon sea salt
optional – 2oz roasted salted pepitas (pumpkin seeds) for finishing
optional pickled red onions for serving
Directions
Set oven to 475 F. Line a sheet pan with parchment paper
In a small mixing bowl combine the chili powder, annatto, granulated garlic, cumin, coriander, black pepper, salt, canola oil, and apple cider vinegar. Set squash slices in a single layer on parchment lined baking sheet. Paint the contents of the small bowl on the squash on both sides. Use up the whole mixture. Put the squash pan on an upper middle rack for 15 minutes. Flip the squash pieces over and cook another 15 minutes or until squash looks slightly charred.
While the squash is cooking make the cilantro chimichurri.
Blend together the cilantro, oregano, garlic, onion, hot peppers, oil, vinegar, salt and pepper.
SERVE squash with the chimichurri. Add optional roasted salted pepitas and pickled red onions if desired.
Sazon Spiced Acorn Squash with Cilantro Chimichurri
I got the idea in my head that romesco sauce made with roasted Anaheim peppers would be delicious and it is. Romesco sauce is a Spanish sauce that often is used on fish. It is usually made from roasted red peppers, tomatoes, almonds, sometimes thicken with bread and a few other ingredients. It’s a delicious easy sauce to make. Servings are difficult to judge because I don’t know if you are using only a little or a lot. This makes a good 4 servings.
Ingredients for around 4 servings.
6 small roasted Anaheim peppers – peeled, stems removed, seeds removed, chopped (my 6 small peppers were 200ml in my measuring cup)
3 garlic cloves – fine chopped
1/4 cup roasted salted almonds
1 Tablespoon sherry vinegar
1 lemon – the fresh squeezed juice
3 Tablespoons extra virgin olive oil
sea salt – to taste
ground black pepper to taste
Directions
Blend.
Anaheim Romesco Sauce Anaheim Romesco Sauce
I used it with smoked paprika roasted cauliflower, pickled onions and crisp apples.
This is an outstanding recipe that I found in the internet by chef Ivan Tisdall-Downs for Broccoli Stalk with Confit Egg and Blue Cheese Recipe. This recipe has a lot of steps to it but nothing is too hard to do. I did change only a few things but maybe not enough to take any credit for this recipe. I wanted my broccoli cooked instead of raw so that was one change. I thought the broccoli puree needed chives so I added that. Instead of making blue cheese dressing I just added blue cheese because the creamy extra rich broccoli puree was enough richness for me. I also didn’t have kale so I substituted cabbage and crisped it up in the microwave but I do have to admit that when you use kale like YOU SHOULD that the kale crisp will turn out tastier than my microwaved crisp cabbage. Still even with the slight changes I made this is an exceptional recipe that taste FORKING AMAZING. I do note that this recipe is A LOT OF WORK for only 4 servings…..You make this recipe when you want to make something very special. This recipe is in metric. One thing that isn’t very clear when you read the recipe is how much broccoli to use. I used two very large heads of broccoli for the whole recipe.
Ingredients for 4 servings
4 egg yolks – confit eggs
250ml neutral oil – confit eggs
500g onions – finely sliced – onion jam
75g demerara sugar – onion jam
75ml cider vinegar – onion jam
50ml water – onion jam
1 dash vegetable oil – onion jam
285g broccoli washed and fine chopped – broccoli puree
200ml heavy cream – broccoli puree
100ml whole milk – broccoli puree
77g unsalted butter – broccoli puree
1g baking soda – broccoli puree
1 pinch sea salt – broccoli puree
2 Tablespoons chives – fine chopped – broccoli puree
115g blue cheese crumbled
1 bunch of kale (I used a small head of cabbage that I microwaved the leaves crisp but I do note that crispy kale chips would indeed be better)
1 Tbsp neutral oil – kale chips
1Tbsp sugar – kale chips
1 Tbsp salt – kale chips
180g flour (this batter recipe made maybe twice as much as I needed) tempura radish
1 Tablespoon baking powder – tempura radish
250ml ice water – tempura radish
1 pinch sea salt – tempura radish
12 radishes – tempura radish
neutral oil for frying – tempura radish
2 broccoli stalks only – broccoli stalks
1 teaspoon honey – broccoli stalks
10ml apple cider vinegar – broccoli stalks
1 knob butter – broccoli stalks
sea salt to taste – broccoli stalks
remaining broccoli cut in manageable pieces for eating
Directions
Make the confit eggs. Set sous vide to 63C and carefully add yolks to a small dish and cover the yolks with oil for around an hour. If you don’t have a sous vide you will slightly over cook the eggs in the oven. Confit eggs on the oven should be done at around 150 degrees F for around 30 minutes…Good LucK.
Make the onion jam. Put a sauce pan on medium heat. Add oil and when it’s hot add the onions and cook till soft and golden. Add sugar and cook till sugar turns to caramel and then deglaze with the vinegar. Add water and cook till jam consistency.
Make broccoli puree. Melt butter in the pan and add the milk and cream. Take off heat and add the baking soda. This mixture with the broccoli gets blended till as smooth as possible. Add chives and blend some more. Add seasoning to taste.
Set your oven to 400 degrees F or 200C. Make the kale chips. Spread leaves on baking sheet and drizzle with oil. Set another tray on the top of the kale and cook it for 5 minutes. Then season with the salt and sugar. (I note that I didn’t do this step and just microwaved cabbage leaves in a lightly non stick sprayed microwavable safe bowl for 5 minutes on one side. Blotted leaves dry and turned them over and around another 5 minutes and they were crispy…They do burn easy and I did accidentally burn some)
Peel the broccoli stalks. Slice in half long ways and boil for 8 minutes (I added sea salt and cut in chunks) Then shook in ice water.
Either set up a fryer with oil to 180C or a pot on the stove with neutral oil for frying at around medium heat. Make batter. Flour, pinch salt and ice water till smooth. Batter up those radishes and fry till golden. Drain on cooling rack…Or pan lined with paper towels. Season with salt.
Get a sauce pan with a knob of butter and cook till butter turns brown on medium high heat. Add the broccoli stalks and cook till caramelized. Add the honey cook around 2 minutes and deglaze with vinegar.
While you are doing the broccoli stalks blanch broccoli crown tops in salted water till tender crisp (around 3 minutes and then shock in ice water. Season with salt and pepper.
Put this all together and sprinkle with blue cheese.
Broccoli Three Ways with Confit Egg, Onion Jam, Blue Cheese, Crispy Cabbage and Tempura Radish
When I served this with dinner mine looked more like this.
This REALLY IS a FORKING AWSOME RECIPE!
A SPECIAL THANKS!!!!!!! To Chef Ivan Tisdall-Downs for his FORKING AMAZING Recipe so I could make this.
