(Source: gnar--kill)

(Source: weheartit.com)

(Source: expensivelife)

CHICKEN PAD THAI…worth making :)

Directions

1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7
4. minutes.
5. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
6. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Cook bacon in a large Dutch oven over medium heat 5 minutes or until browned. Stir in 2 cups onion; cover and cook until onion is tender (about 5-7 minutes). Uncover and stir in garlic; cook for 1 minute.

Increase the heat to medium-high and add the turkey and ground beef to pan. Cook 5 minutes or until browned, break up with wooden spoon while cooking. Add beer; cook until liquid is reduced to 1/3 cup (about 7 minutes).

Stir in chili powder, Worecestershire, salt, cumin, diced tomatoes and tomato sauce. Cover, reduce heat and simmer 30 minutes or until mixture thickens. Stir in beans; cook uncovered for 10 minutes or until thoroughly heated. Ladle chili into your bowls, top with cheese, sour cream, crackers and 2 teaspoons onion. Devour!

Korean Style Tacos with Kogi BBQ Sauce

Using the Carolina BBQ pulled pork, this is your next meal from this recycle!!

Take award-winning barbequed pulled pork and combine it with an Korean style barbeque sauce and a puckery Asian cucumber relish. The result is something you’d find on the street corner of Cahuenga and Sunset Boulevard in Hollywood, the Kogi BBQ truck.

As I’m sure you’ve heard, Kogi is the hottest thing to hit the streets of Los Angeles (literally!), smashing standard taco truck fare with the zing and spice of Korean flavors. They use Twitter to announce their itinerary for that evening and serve hundreds of people at each stop. Sometimes, the lines form an hour before the truck even arrives and snakes carelessly around cars, fire hydrants and benches.

I haven’t sampled their fare, I gave one of the owners, Alice Shin, a call and told her that I’d like to make a pulled pork taco from smoked pulled pork. Alice was able to nudge their chef, Roy Choi, into creating a BBQ sauce to match the deep smoky flavor of traditional BBQ’d pulled pork.

This recipe is mid-west meets Los Angeles.

This is a great way to use your leftover pulled pork or roasted chicken. The BBQ Sauce from Kogi BBQ was created by Chef Roy to be strong flavored enough to match the smokiness of BBQ’d pork or roasted chicken. You can add use kimchi (spicy pickled Korean cabbage) to top the tacos, or make a quick cucumber pickle like I have. The recipe for the quick cucumber pickle is below.

serves 4

1 pound cooked pulled pork, cooked shredded chicken
12 corn or flour tortillas
1/4 cup Quick Cucumber Pickle (below) or prepared kimchi (Korean pickled, spicy cabbage)

For the Kogi BBQ Sauce
2 tablespoons Korean fermented hot pepper paste (gochujang)
3 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil

Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.

For the Quick Cucumber Pickle
I like using English cucumbers or Japanese cucumbers – the skin is thinner and they have less seeds. If you have a Mandoline Slicer it certainly will make the job much easier.

1 large English cucumber (or 2 Japanese cucumbers), sliced very thinly
2 tablespoons rice vinegar
1/2 teaspoon sugar
1/2 teaspoon finely minced fresh chili pepper (or more depending on your tastes)
generous pinch of salt

Mix together all ingredients. You can make this a few hours in advance and store in refrigerator, however the longer it sits, the less “crunch” you’ll have. I like making this cucumber pickle 1 hour prior, storing in refrigerator and serving it cold on the tacos for texture and temperature contrast.

Carolina Barbecued Pulled Pork Sandwiches

The NFL Gameday Cookbook by Ray, Dr. BBQ, Lampe and published by Chronicle Books

And this is his Dr. BBQ’s latest cookbook, The NFL GameDay Cookbook. The recipe for the Barbequed Pulled Pork Sandwiches are from this book. Your lover promised some nookie tonight if you bought the book.

This is what real barbecue is all about. A long slow cooked pork shoulder is as good as it gets. Yes, the butt comes from the shoulder. It’s the shoulder blade or the butt end of the whole shoulder. These sandwiches are best served topped with coleslaw. Pick one of mine or use your family favorite.

For the rub
3 tablespoons salt
2 tablespoons black pepper
1 tablespoon granulated garlic
1 tablespoon paprika

One 7 to 8 pound pork butt, fat cap trimmed off
2 tablespoons vegetable oil
1/2 cup apple juice or apple cider
2 cups Dr. BBQ’s Carolina Barbecue sauce (Recipe below)
12 hamburger buns

To make the rub, in a small bowl combine the salt, pepper, granulated garlic and paprika. Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours.

Prepare the grill or smoker indirect at 275 F using hickory and cherry for flavor. Put the butt in the cooker and cook until the internal temperature is 160 F. This should take 6 to 8 hours depending on your cooker. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle. As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it put it back in the cooker. Return the package to the cooker and cook until the meat reaches an internal temperature of 195F. This should take another 2 to 3 hours. Remove the package from the cooker to a baking sheet. Open the top of the foil to let the steam out and let it rest for 1 hour. Using heavy neoprene gloves or a pair of tongs and a fork transfer the meat to a big pan. It will be very tender and hard to handle. Discard the juices as they will be quite fatty. Shred the meat discarding the fat and bones. It should just fall apart. Continue to pull the meat until it’s shredded enough to make a sandwich. Add 1 cup of the sauce and mix well. Reserve the additional sauce for serving on the side. Serve on fluffy white buns topped with Cole slaw.

Makes 12 sandwiches

Dr. BBQ’s Carolina Barbecue Sauce

1 cup vinegar
2/3 cup ketchup
2 teaspoon sugar
1 teaspoon salt
1 teaspoon Worcestershire
1/2 teaspoon red pepper flakes

In a small saucepan mix together the vinegar, catsup, sugar, salt, Worcestershire and pepper flakes. Cook over low heat for 5 minutes stirring to blend.
Makes about two cups

Spicy Tangy Slaw

This slaw goes well with all the real barbecue dishes.

One 16-ounce package of shredded Cole slaw mix
1/2 red bell pepper, sliced thin
1/2 medium onion, sliced thin
1 jalepeno, halved and sliced thin

For the dressing:
1/3 cup olive oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
In a large bowl mix together the dressing ingredients. Add the slaw mix, the red pepper, the onion and the Jalapeno. Toss to coat. Let rest 5 minutes and toss again. Refrigerate for at least 4 hours and preferably overnight.

Makes about 8 servings.

ASIAN MEATBALLS WITH SESAME AND LIME DIPPING SAUCE

• 1/4 cup whole milk
• 1/4 cup fine dry bread crumbs
• 3/4 pound ground pork
• 3/4 pound ground veal
• 1 large egg, lightly beaten
• 1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped
• 1/2 teaspoon salt
• 1/2 cup chopped fresh cilantro plus 1/4 cup sprigs
• 5 tablespoons soy sauce
• 4 teaspoons Asian sesame oil
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 2 teaspoons sugar
• Accompaniment: steamed white rice

  Put oven rack in middle position and preheat oven to 500°F.

  Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.

  Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.

  Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.

  Serve meatballs with remaining sauce.

White Beer Cookies

By We Are Not Martha

Difficulty: Easy Time: 40 minutes prep / 16 - 20 minute bake time

Beer: Beer Style: Witbier (White) Ale Seasonality: Summer

Serves: 24 cookies

In January 2008, childhood friends Sues and Chels began We Are Not Martha, a blog about adventures in the kitchen and in Boston, ways to spruce up city apartments, products they’ve stumbled upon, trips they’ve taken, and the details of the lives of two 20-somethings. Now in their third year, these fun and inspiring bloggers aren’t scared to try new things in the kitchen, including cooking with craft beer!

These are the perfect summer cookies; made light and fluffy with the addition of Witbier and fruity from fresh orange juice and zest. These cookies are perfect for your next summer cookout or potluck.

Ingredients

Directions

Cookies

Combine beer and the honey in a medium saucepan over medium heat and reduce until 1/3 cup of liquid remains. I know. You’re starting with 24 oz. of beer and reducing it to 1/3 cup. 

About 40 minutes or so. You should skim that foam off the top of the liquid and discard during the reduction.

Tip: The liquid will begin to aggressively foam because of the high sugar concentration when there is around 1/3 cup remaining

Wh ile your reduction is cooling, cream the butter and sugar together.

Add the egg and blend the mixture together.

Then add vanilla, orange zest, coriander, and the beer reduction. Blend together.

Whisk the flour and baking soda together in a separate bowl and slowly add it to the batter. Mix until just blended.

Scoop mounds of cookie dough onto an aluminum cookie sheet lined with parchment paper, fitting about 12 cookies on a pan.

Bake at 350 degrees for 16 - 20 minutes.

Let the cookies cool for about 10 minutes.

Then move them to wire racks to finish cooling.

Icing

Begin by whisking the vanilla into the powdered sugar.

In a separate bowl, mix the orange juice and milk together.

Then pour the  orange juice/ milk mixture into the sugar, until you reach your desired consistency of a thick paste. Probably only 1 tbsp of the orange juice/milk.

Make sure your cookies are completely cooled! Using a butter knife, put a dollop of icing on each cookie and spread it a bit over the top. Then place a small piece of orange zest on top of the cookie as garnish.

Let the icing harden a bit and enjoy!

Let’s face it the corned beef already has a good amount of fat in it.  So to help keep it moist, while it’s cooking in that hot pan, I add in grated onion.  Grating the onion adds more moisture to the pan than just using diced onion (which is also in there).  I also toss in the cabbage from dinner the night before.

I think you’re going to like this corned beef hash so much, you might even consider making your own corned beef just to make the hash.  Although, making a hash is one of the best leftover beef recipes you could have.  Pretty much any cut of beef you have leftovers of will work as a hash recipe.  (See what I mean about it sounding illegal?)..the hash!

Recipe: An Easy Corned Beef Hash Recipe

Instructions

1. In a large, 12 inch skillet (preferably cast iron), melt 3 tablespoons of butter over medium heat.
2. Once melted, add in the diced onion and cook until onions are browned. Then add in the grated onion. Stir everything around until the grated onions have turned light brown.
3. Add in the cabbage, potatoes, garlic and corned beef.
4. Sprinkle the thyme over the top of the mixture and add in a pinch of salt and a few grinds of pepper (go easy on the salt, because the other ingredients might already have plenty of salt from when you cooked them the first time. You can always add more salt later.)
5. Mix everything up really well and turn the heat up to medium high.
6. Use a large spatula and press the hash into the pan really well.
7. Cook for 4-5 minutes then check the bottom of the hash to see if it’s done to your liking. If so, then flip the bottom hash to the top and the unbrowned top to the bottom of the pan. Press into the pan again, and cook for 4-5 minutes or until it is done to your liking.
8. Remove from heat and serve plain or with your favorite spicy mustard.

(Source: mymansbelly.com)