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Author: vscson

Cod and Vegetables Stir Fry

Cod and Vegetables Stir Fry

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Yield: 4 to 6

Adapted from: Cook! Stacey Cook

Sauteed cod with zucchini and celery and a mild Asian sauce.

Prep:
2 cloves of garlic, minced
4 slices of ginger
2 stalks of green onion, white part ¼-inch, green 2-inches
2-3 stalks celery, sliced diagonally
8 oz zucchini, halved then sliced diagonally

Season fish:
18 oz fish fillet, cod, cut into 2-inch slices, season with
¾ tsp salt
pinch white pepper powder, mix, add
3 tsp cornstarch, mix evenly to coat

Chicken broth slurry:
½ cup unsalted chicken broth
1-2 tsp corn starch

Cook:
Heat skillet over medium-high heat, add
1 TBS oil, when hot add
⅜ tsp salt
pinch sugar, mix, add
celery
zucchini and stir fry for 1 minute. Remove to plate.

Add:
1 TBS oil, when hot add
Fish, lay out in pan around edges. Pan fry until brown. Turn fish over and add
white part of scallion, mix it around the center of pan.
Remove fish to the plate.

Add:
ginger, fry a bit, then add
garlic, cook 20 seconds, add
slurry, BTB to thicken into sauce, add
1 tsp soy sauce
⅛ tsp dark soy sauce
¼ tsp sugar, mix evenly, add
pinch white pepper
1 tsp sesame oil
green part of scallion, mix, return
fish, toss gently to coat

Beef Chop Suey

Beef Chop Suey

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Yield: 4-6

Cook! Stacey Cook

Prep:

4 cloves of garlic, minced

4 slices of ginger

4 stalks of green onion, split lengthwise, cut 2-inch, separate green/white

6 oz onion, red or yellow, cut into large strips, separated

8 oz beansprouts

Marinate:

8 oz beef, tri-tip, cut across fiber

2 tsp soy sauce

1 tsp oyster sauce

1/2 tsp dark soy sauce

4 tsp water

1/4 tsp baking soda

5 tsp cornstarch

pinch black pepper, mix evenly, add

2 tsp sesame oil, mix, set aside

Slurry:

1 tsp corn starch

1/2 cup water

Cook:

Heat skillet over medium high heat, when hot, add

1 TBS oil

small pinch sugar

1/4 tsp salt, add

onions

1/2 tsp rice wine, cook enough to remove raw taste, remove to plate. Heat

1 TBS oil

2 slices of ginger, sizzle, add

small pinch sugar

1/4 tsp salt

beansprouts, sauté 15 seconds, add

1 tsp rice wine, remove to plate, heat

1 TBS oil

2 slices of ginger, sizzle, add

marinated beef and stir fry. add

white part of scallion

minced garlic and stir fry until beef is 70% cooked, add

2 tsp soy sauce

1 tsp dark soy sauce

1/4 tsp sugar, stir fry until color even, stir and add

slurry, mix, BTB, thicken, add

green part of scallion, return

beansprouts

onion and

pinch black pepper,

turn off heat, mix,

Serve.

Shrimp and Snow Peas

Shrimp and Snow Peas

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Yield: 4 to 6

Cook! Stacy Cook

Say some nice stuff about the recipe Jed.

Prep:

  • 4cloves of garlic, minced, divided to 2 portions
  • 2slices of ginger
  • ½onion, sliced into bite sized pieces, separated
  • 12oz snow peas, strings removed

Shrimp and marinade:

  • 12oz shrimp, peeled and deveined
  • small pinch sugar
  • small pinch salt
  • small pinch white pepper
  • 1tsp cornstarch
  • 1tsp sesame oil

Slurry:

  • ½cup water
  • 1tsp corn starch

Stir fry:

  • cooking oil as needed
  • small pinch sugar
  • small pinch salt
  • small pinch sugar
  • ¼tsp salt
  • 2tsp rice wine
  • ¼cup water
  • 2tsp rice wine
  • 1tsp soy sauce
  • ½tsp oyster sauce
  • ¾tsp dark soy sauce
  • 1pinch black pepper


Prep:

Mince garlic, slice ginger, remove strings from snow peas, set them aside.

Marinate:

Pat shrimp dry, add sugar, salt, white pepper, cornstarch and mix. Add sesame oil and mix. Set aside.

Make slurry.

Stir fry:

Heat 1 TBS oil into a hot pan, add a pinch each of sugar and salt. Mix. Add onion and stir fry. Remove to plate.

Add oil, if necessary, add 2 slices of ginger and sizzle for 10 seconds, add half of the garlic, sugar, salt and stir fry for 10 seconds.

Add snow peas and fry until coated in oil. Add 2 tsp rice wine, stir fry to let alcohol evaporate. Add ¼ cup water and cover for 10 seconds. Remove the cover and remove snow peas to plate.

Add oil if needed and add shrimp. Spread shrimp out to single layer and pan fry until browned on both sides. Add the remaining garlic and stir fry until shrimp are about 60% cooked. Add 2 tsp rice wine, Stir fry, when liquid evaporated, season with 1 tsp soy sauce, ½ tsp oyster sauce and ¾ tsp dark soy sauce. Stir fry and add slurry. Bring to boil, stirring until it thickens.

Return snow peas and onions to pan. Add some black pepper and give a few quick stirs, then serve.

Chicken-Fried Chicken

Chicken-Fried Chicken

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Yield: 6

Adapted from many

Chicken-fried chicken is a flattened chicken breast that is dredged in flour, then dunked into an egg and buttermilk wash, and then back into the flour again.

  • 6-8thin sliced chicken breasts
  • 2cups flour
  • 2tsp baking powder
  • 1tsp baking soda
  • 1tsp salt
  • 1tsp pepper
  • 1tsp garlic powder
  • 1½cup buttermilk
  • 1egg
  • 1TBS hot sauce (optional)
  • oil for frying

Gravy:

  • ¼cup reserved oil from frying
  • ⅓cup flour
  • 2cup milk
  • salt & pepper

In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.

In another bowl whisk together buttermilk, egg and hot sauce (optional).

Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the chicken real good.

Pour ½-inch of vegetable oil into a deep pan and heat the oil to 375°F (the temperature will drop a bit as you add the chicken, you want to cook the chicken at 350°F).

Place chicken in pan and fry on each side 3-5 minutes until golden-brown, remove and drain on paper towel lined plate, repeat with all chicken.

To make your gravy, in large pan add ¼” of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.

Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.

Pour gravy over individual chicken before serving.

Notes:

We use the thin cut chicken you can buy at the store, but you can use a regular chicken breast and slice it in half horizontally.

Adjust seasoning in the flour and gravy to your liking.

Simple Chicken Pot Pie

Simple Chicken Pot Pie

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Yield: 4

Scott Nowell

Easy weeknight chicken pie.

  • 2frozen deep-dish pie doughs, thawed
  • 1large egg yolk, beaten
  • 1cup frozen carrots
  • 1cup frozen peas
  • 1cup frozen pearl onions
  • 2celery stalks, chopped (about ½ cup)
  • ½tsp black pepper
  • kosher salt
  • 3TBS butter
  • 3TBS AP flour
  • 2cups chicken stock or broth
  • 4cups shredded rotisserie chicken (about 1 lb) (from 1 chicken)


Sauce:

Preheat oven to 400°F.

Heat a 2½ qt sauce pan over medium heat. Add butter and melt until foaming stops. Add flour and cook for 3-5 minutes to make a roux.

Add 2 cups of chicken stock, whisk and bring to a boil. Reduce heat and simmer for 5 minutes.

Add vegetables and return to boil. Reduce heat to simmer.

Taste and adjust seasoning. Remove from heat.

Pie:

Press one of the doughs into the bottom and up the sides of a round baking dish. Fold over top edge. Paint the top edge of the dough with egg wash.

Spoon chicken filling into the baking dish. Place second dough sheet over filling. Trim to ½-inch over hand and fold edge under. Crimp with a fork. Paint the top of the pie with egg wash.

Bake at 400°F until filling is hot and bubbling and the crust is cooked, 25 to 30 minutes. Let pot pie cool 5 minutes before serving.

Roast Chicken

Roast Chicken

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Yield: 4 to 6 Servings

S. Nowell

Vegetables, potatoes and chicken all roasted in one pan. A simple and tasty all-in-one-roast chicken recipe with minimal washing up.

  • 1chicken
  • ½lemon, halved
  • 3TBS olive oil
  • 24oz new potatoes, halved
  • 3medium carrots (10½ oz), peeled and cut into roughly 2-in long batons
  • 1lb Brussels Sprouts, trimmed and halved
  • 1long sprig fresh rosemary or a small bunch of thyme, leaves roughly chopped
  • salt and pepper

Preheat the oven to 400°F. Place the chicken in a large, roasting tin and remove any trussing elastic or string.

Put the lemon pieces inside the chicken. Drizzle 1 TBS of the oil over the chicken. Season with salt and pepper and roast for 30 minutes.

Put the vegetables and chopped herbs into a large bowl. Pour over the remaining oil and season with salt and pepper. Toss together. Place the vegetables around the chicken in the roasting tin and return to the oven for a further 20 minutes.

Take the chicken out of the oven and stir the vegetables. Replace the chicken and roast for another 20 minutes.

Check the chicken is fully cooked, thickest part of the thigh 170°F or more, breast 160°F.

Move the chicken to a warmed plate and set aside to rest for 15 minutes. Spoon the vegetables into a warmed dish once the chicken is out of the tin. Serve the chicken carved into chunky pieces, with the vegetables and cooking juices spooned over.

Smelts

Smelts

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Yield: 2 to 3

Scott Nowell

My version of my mom’s fried smelts.

  • 1lb smelts
  • 1⁄4cup cornmeal
  • 1⁄2cup flour
  • salt & pepper
  • 1⁄2tsp paprika
  • vegetable oil


Clean:

Snip off the heads and gently pull out the entrails (guts), then rinse the fish in cold water and pat them completely dry with a paper towel.

Season & Dredge:

In a bowl or bag, toss the fish in a mixture of all-purpose flour, corn meal, salt, and paprika. Shake off any excess flour.

Fry:

Heat 1/4 to 1/2 inch of vegetable oil in a heavy skillet or frying pan to about 350°F. Carefully add the fish in a single layer and fry for 2 to 3 minutes on each side until they are golden and crispy.

Serve:

Remove with a slotted spoon, drain on paper towels, and season immediately with a pinch of salt.

Mom’s Oven Fried Chicken

Mom’s Oven Fried Chicken

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Yield: 4 to x servings

Scott Nowell

My version of my mom’s “fried” chicken.

  • 1chicken, broken down into 8 or 10 pieces
  • salt
  • freshly ground black pepper
  • 1cup flour

Preheat oven to 425°F.

Spray or coat a roasting pan with cooking oil.

Add flour to a bag (or bowl). Add 1 tsp salt and ½ tsp pepper to bag, close bag and shake to mix.

Season chicken lightly on both sides.

Place chicken pieces in bag, 1 or 2 at a time, close the bag and shake to coat chicken. Repeat for remaining chicken.

Place chicken pieces skin side up in roasting pan.

Bake for 30 minutes, remove and turn chicken over.

Bake for 20 minutes more until crispy and temperature is at least 165°F for white meat and 190°F for dark.

Remove from oven and let sit for 10 minutes.

Serve with:

Starch: Mashed Potatoes, Rice, Pasta.

Veg: Any

Dad’s Broiled Halibut

Dad’s Broiled Halibut

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Yield: 2

Scott Nowell

My version of something my father cooked.

  • 1pound halibut fillet, cut into two pieces
  • French dressing

Set top oven rack to 6-inches below broiler.
Heat broiler on high.
Brush broiling pan with oil. Lay fish in pan, skin side down.
Brush fish with French dressing.
Broil for 7 to 9 minutes, until flesh flakes and glaze bubbles and browns.
Serve with steamed rice and a green vegetable.

Pork Chops, Mom’s Stuffing Topped

Pork Chops, Mom’s Stuffing Topped

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Yield: 4

Scott Nowell

This is my copy of one of my mom’s recipes. It was called baked stuffed pork chops, but it was actually topped with stuffing since the chops weren’t very thick.

  • 4(under 1-inch thick) center-cut bone-in pork chops (6 to 10 oz each)
  • salt and pepper
  • 1bag stuffing mix
  • butter, as needed
  • 1cup chicken stock
  • 1-2stalks celery, diced
  • ½cup onion, diced

Preheat the oven to 350°F.

Prepare the stuffing mix according to the package directions.

Season pork chops on both sides lightly with salt and pepper.

Place pork chops on a sheet pan. Put a mound of stuffing on top of each chop. Bake until chop is 140°F close to bone.

Remove from oven, rest for 5 minutes and serve.