heres a quick delicious italian recipe. takes about 40 minutes including chopping and cooking time
6 Tbsp Olive oil
1.5 lbs sweet italian sausage in links
2 bell beppers cut into 1″ chunks
2 yellow onions sliced
4 cloves garlic minced
1/2 tsp dried oregano
1 14oz can diced tomatoes
1 6 oz can tomato paste
in a large saute pan combine 1/3 cup water the sausage links and 3 Tbsp olive oil
bring to a boil,cover reduce heat to simmer and cook 7 minutes. uncover and cook 2 minutes more
add the remaining 3 Tbsp oil,the onions and the peppers. cook over med high heat for 12 minutes stirring frequently
add the garlic and cook 2 minutes more
add the tomatoes,the paste and the sugar
bring to a boil then cover and simmer 10 minutes
1 lb thin boneless beef. (rib eye or flank works well) no more than 1/2 inch thick
1/4 cup Asian BBQ/Mother sauce
1 tbsp Gogchujang ( Korean spicy bean paste) if unavailable any chinese spicy bean paste will work.
mix the bean paste and the BBQ sauce . Pour over the beef and marinate at least 30 minutes,up to overnight
remove the beef from the marinade.
pour the marinade into a small sauce pan and reboil for 5 minutes
Heat a grill pan or grill until very hot.
grill the beef to taste 9$-5 minutes a side for med rare)
remove the steak and thinly slice before placing on plate.
drizzle reboiled marinade over the steak
4 boneless chicken thighs or 2 boneless breasts
1 onion sliced
1 bunch mustard greens chopped (or collard greens or turnip greens)
1/2 stick butter cut into Tbsp pieces
1/2 cup asian BBQ/Mother sauce
Sriracha (if desired)
1 Jalapeno,seed removed (if desired)
You will need 2 saute pans,one for the chicken,one for the greens.
in one pan melt 1 tbsp butter. start sauteing the chicken
in the other pan melt 1 tbsp butter and start sauteing the onion
when the onion is starting to turn translucent add the greens and the jalapeno (is desired)
saute until greens are tender and divide onto plates.
meanwhile the chicken should be fairly close to being done. when its almost done add the BBQ sauce,the butter and the sriracha if desired
when the butter is melted turn the heat off and tranfer the chicken to a cutting board.
cube the chicken and return it to the sauce to coat.
serve the chicken over the greens and pour the sauce over the entire dish
Back when i lived in Madison,one of our favorite restaurants was Restaurant Muramoto,owned by Shinji Muramoto. he also owns a great madison sushi spot called Sushi Muramoto. I took a cooking class where he gave us several of his recipes from the restaurant which im going to share over the next few posts.
The first recipe is for what he calls his mother sauce or asian BBW sauce. Shinji said he got the recipe from his mother,hence the name. It is a versatile sauce that can be used in a lot of ways. the sauce can be kept in the fridge for several months and because it needs overnight to meld its not something that can be done right before making a meal. However its very easy to make
Asian BBQ/Mother Sauce
2 cups soy sauce
1 cup sake
1 cup brown sugar
1/2 Mirin ( a sweetened rice wine that most supermarkets hsould carry)
1 tbsp sesame oil
1/2 bunch leeks or scallions ,just the wide part
3 oz Ginger sliced but peeling isnt necessary
5 cloves garlic,peeled but left whole
1/2 lemon sliced
1/2 apple or pear sliced
Combine all ingredients in a sauce pan and bring to a boil. reduce heat to medium and cook 10-15 minutes stirring occasionally
allow to cool and place in airtight container.
strain and store in fridge
4 medium white potatoes,thinly sliced
1 medium onion chopped
2-3 shallot chopped
2 cloves garlic minced
2 Tbsp vegetable oil
2 Tbsp Butter
heat the butter and oil in a pan until almost smoking
add the sliced potatoes and saute over med high heat for 10 minutes covered. stir after 5 minutes
remove the lid and add the onion,shallots and garlic.
continue sauteing 10 more minutes stirring occasionally
add salt to taste at the end
Heres how to smoke a turkey on a grill. I used a 12 pound turkey and it took about 3.5 hours. the actual cooking time will vary depending on how hot your grill is
12lb turkey Not a pre basted kind
2 lemons halved
1 medium onion halved
white wine (cup or so)
disposable foil roasting pan
fresh herbs (i used tarragon rosemary and basil)
about an hour before cooking toss some mesquite chips into warm water to soak.
start the grill for indirect heat If you have a grill thermometer you want about 300 degrees
wash the turkey and pat dry.Remove the pop up thermometer if it has one
brush the turkey all over with olive oil and coat with your favorite rub
20 minutes before cooking fill a gallon freezer bag with ice and place on top of the breast. This will cool the breast so its done at the same time as the leg/thigh
put the herbs,lemon and onion into the cavity of the turkey
toss the wood chips onto the grill so you get a nice smoke
put the turkey in the roasting pan and place on the grill and cook for about 18 min/lb. This time will depend on how hot your grill is. I cooked an 11.5lb turkey and it took about 3 1/3 hours.
about midway in the cooking time pour the wine over the turkey. do this quickly to minimize heat loss. If you want a smokier bird you can toss some more presoaked wood on the grill at this time
keep the lid closed as much as possible to reduce heat and smoke loss
the turkey is done when the thigh is about 175 degrees.
remove the turkey and cover with foil. let rest for 20-30 minutes before carving
NOTE: you can not stuff a turkey cooked like this. The bird wont heat up fast enough and so stuffing it risks bacteria growth.
do you like baked potatoes but dont like to spend an hour cooking them,and arent a big fan of how the come out of the microwave? heres a way to do it in 1/2 the time
4 medium baking potatoes
Clean the potatoes and poke 3 or 4 times with a fork
brush with olive oil
sprinkle with kosher salt
Put on a plate and microwave for 12 minutes
transfer to a hot grill and cook over direct heat for 15 minutes