Korean Mayak Eggs

Korean Mayak Eggs

Delicious Marinated Eggs, Perfect For Over Rice, In Ramen Or As A Side Dish For Your Asian Dishes!

Difficulty: Easy

Prep Time: 12 hours+

Cooking Time: 8 minutes

Ingredients

6 eggs, 8 minute egg

3/4 cup soy sauce

1 cup Dashi stock ( 1 cup water + 1tsp Dashi granules)

3/4 cup Mirin

2 tbsp rice wine vinegar

1 Tbsp Momofuku Chili Crunch

2 tsp fish sauce

1 tsp sesame oil

2 cloves garlic, minced

2 Tbsp sugar

1/4 tsp sesame seeds

1/3 of a jalapeño, seeds removed, sliced thin

1/4 cup green onion, sliced

Cooking Tools

Medium pot

Medium bowl (ice water)

Medium mixing bowl

Non-reactive container with lid

Additional 

cooked rice

Ramen 

Directions

In a pot of boiling water, add eggs and reduce to a simmer, cook for 8 minutes. Remove eggs from cooking water into a ice bath, allow to cool for 5 minutes before peeling. Whisk rest of the ingredients in a mixing bowl and add peeled eggs. Place eggs and the liquid marinade in a non-reactive container with lid and place in refrigerator for at least 12 hours + turn eggs on occasion  to marinade each side equally. The eggs should be consumed within 3-4 days. Place sliced egg on cooked hot rice and drizzle with the marinade.

Yields: 6 eggs

Garlic Butter Broccoli

Garlic Butter Broccoli 

With Pignoli Nuts & Raisins

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 5 minutes

Ingredients

2 heads of broccoli, cut into florets

3 cloves garlic, pressed

1/2 cup golden raisins

1/2 cup Pignoli nuts ( pine nuts)

1/2 tsp onion powder

3 Tbsp unsalted butter

salt

pepper

Cooking Tools

Medium stock pot

Medium mixing bowl

Large sauté pan with lid

Directions

Add enough water in a stock pot, you will be blanching the broccoli first. Once water is at a boiling point; add broccoli florets and blanch for about 90 seconds the remove to a ice bath in a mixing bowl to stop the cooking process and to retain their green color. Drain broccoli and let dry. In a sauté  pan on medium-low heat, melt butter and add garlic and sauté for a minute, do not burn the garlic. add in the broccoli, pignoli nuts, onion powder and raisins and continue to sauté, put the lid on to steam broccoli until slightly tender. Salt and pepper to taste in the cooking process.

Serves 6

Sauerkraut & Potato Balls

Sauerkraut & Potato Balls

I Used Leftovers For This Dish!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 20 minutes

Ingredients

2 cups leftover mashed potatoes

1 1/2 cups sauerkraut, squeezed & drained of liquid

1 cup shredded Gruyère cheese

3 eggs

1 cup flour

2 cups Panko bread crumbs

vegetable oil for frying

chopped parsley for garnish

salt

pepper

Tools

Deep Fryer or deep frying pan

Small ice cream scoop (optional)

Sheet tray with rack

 

Directions

Place potatoes, sauerkraut, Gruyère cheese, salt & pepper and mix well. Create balls out of the mixture, using scoop allows for consistent size. Make a dredging station, one with flour, one with whisked eggs and one with panko bread crumbs. Dredge each ball in flour, then eggs and lastly the bread crumbs and place on sheet tray to prepare for frying. Heat oil to 350 Degrees F. Fry several balls at a time for 1 to 2 minutes until golden brown. Place on a rack to drain oil and serve hot. Cook's Note: Its important to note that removing the liquid from the sauerkraut is key to having a crispy ball and not have it fall apart in the fryer. If there is too much moisture in the mixture can cause oil splatter when it make contact with the oil while frying, so be very cautious. Garnish with chopped parsley.

Yields 12

Asian Pickled Cucumbers

Asian Pickled Cucumbers

A Quick Pickle As A Side Condiment For Your Asian Dishes!

Difficulty: Easy

Prep Time: 1 hour+

Cooking Time: No cooking required

Ingredients

1 1/2 cups Asian seedless cucumber, sliced thin

1/2 cup red onion, sliced thin

3 slices fresh ginger, skin removed & sliced thin

1/4 cup green onion, sliced

1/2 tsp peppercorns 

1/2 cup Japanese Rice Wine Vinegar

1/2 cup Mirin, (rice wine)

1 tbsp sugar or palm sugar

pinch red pepper flakes

Cooking Tools

Small mixing bowl

Glass container with lid

Direction

Whisk together in a mixing bowl; vinegar, rice wine, sugar, peppercorns, pepper flakes, green onions.

Layer the rest of the ingredients in a glass container and pour the liquid over the top.  Place lid on top and refrigerate at least an hour to pickle.

Serves 4

Gluten-Free Vanilla Bean Pancakes

No Need To Deprive Yourself Of Awesome Pancakes!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 15-20 minutes

Ingredients

3 3/4 cups Bisquick GF Pancake Baking Mix

3 cups milk

3 Tbsp vegetable oil

3 Tbsp melted butter

3 eggs

3/4 tsp baking powder

1 tsp vanilla bean paste

1 Tbsp honey

butter for greasing

Toppings

whipped cream

mini marshmallows 

fresh berries

maple syrup

Cooking Tools

Large  mixing bowl

Non stick griddle

Parchment lined sheet pan

Directions

Mix all the ingredients together until batter is smooth, set aside for 30 minutes.  Heat griddle on low heat and grease generously with butter. Ladle about a 1/2 cup of batter onto the heated greased griddle, leaving some room for the batter to spread. The batter is thicker than most pancake batters and you should not have runny batter. Allow bubbles to form in the center and edges to get slightly golden before flipping the pancakes. Cook's Note: GF batter need more time to cook than regular pancakes, so temperature regulation is the key to cook the pancakes through without burning the pancakes. Cook pancakes in batches and place on sheet pan as you cook. Can be placed in a warm oven until serving. Serve with your toppings.

Yields: 12 pancakes

Homemade Cranberry Sauce

Homemade Cranberry Sauce

Fresh Cranberries Is The Key To A Great Sauce!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients 

1 bag fresh cranberries

1 cup low pulp orange juice

1/2 cup golden raisins

3/4 cup orange marmalade

1/2 cup light brown sugar

1 tsp vanilla extract 

1 cinnamon stick

2 star anise 

Cooking Tools

Small sauce pan

Directions

Place add ingredients in a sauce pan on medium heat until a slight boil, reduce heat to low and simmer for about 15 minutes or until cranberries start popping open. Remove from heat and cool to room temperature, then place in an airtight container and chill for several hours, as it chills the sauce will become more like a jam. Remove cinnamon stick and star anise before serving.

Yields: 2 cups

 

Twice Baked Potatoes

Twice Baked Potatoes

Such Versatility, Just Add Your Favorite Toppings!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour 25 minutes +

Ingredients

8 Russet Potatoes + 5 additional potatoes (same size)

1 1/2 sticks of butter

1/2 cup sour cream

1 cup heavy cream

1 tsp garlic powder

1 tsp onion powder 

salt

pepper

Cooking Tools

Sheet tray

Large mixing bowl

Electric hand mixer

Piping bag, large star tip

Directions

Preheat oven to 400 Degrees F. Wash and dry potatoes and pierce with fork a few times around the potatoes. Place potatoes on a baking sheet and bake for 1 hour, depending on the size of the potatoes, just pierce one with a knife in the center to see if it cooked through. Remove from oven and with oven glove on, slice length of potato, scoop inside of potato and place in a large mixing bowl, leave enough of a rim around the potatoes for support. The five additional potatoes are used for additional filling only, to bulk up the amount in each Twice baked potato.  In the mixing bowl with the potatoes, add the rest of the ingredients, with the electric hand mixer, whip on high until smooth, adjust seasoning too taste. Place whipped potatoes in a piping bag and pipe in potatoes in cavity of the potato halves.  Place back on sheet pan and re-bake in oven for 25 minutes at same temperature until golden brown. Add any topping you prefer, like Ex; cheese, bacon, pulled pork, chicken, chives, ground beef.