STUFF 6 pieces of boneless chicken thighs 6 - 7 oz each, 2 - 2.5 lbs total ¼ cup honey ¼ cup light soy sauce 1 tbsp chili flakes crushed red pepper (optional) 4 - 5 garlic cloves 1 tbsp good quality chicken stock paste or 1 cube ½ yellow onion sliced thin (or 4 - 5 spring onions, sliced into big pieces) 2 whole star anise ¼ cup water 1 - 2 tbsp water 1 tbsp cornstarch Sliced green onion and sesame seeds, for serving
STEPS Add the chicken into the Instant Pot, and scrape in any leftover marinade in the bowl as well. Add the water and star anise and mix well.
Place the chicken, honey, soy sauce, and chili flakes in a bowl, and mix to coat well. Set aside. (If you’d like the chicken to be even more flavorful, you can let it marinate for about 1 hour, or up to 24 hours).
Set the instant pot to the saute setting. When the pot is hot, add about 1 tbsp of oil. Saute the onions and garlic cloves until the onions have softened and there’s some caramelization on the garlic cloves. Add the chicken stock paste (or crushed up cube) and mix it in with the onion and garlic.
Lock on the IP lid (vent closed) and set the IP to cook the chicken on high pressure for 7 minutes, and natural release for 5 minutes. Open the vent and allow the IP to depressurize.
Remove the chicken from the pot, and transfer them to a plate or a lined baking tray (if caramelizing - see below). Mash up the softened pieces of garlic cloves with a spoon or fork inside the cooking liquid.
Set the IP to saute. Mix the water and cornstarch together in a small bowl to make a smooth slurry.
When the cooking liquid starts to simmer, add half of the cornstarch slurry and stir through to thicken. Simmer for 1 minute. If you’d like to thicken the sauce further, stir in the rest of the cornstarch slurry and simmer for at least another minute. If you’re happy with the consistency of the sauce, let it simmer for a few minutes and then keep it warm until the chicken is ready.
Taste and season with more salt if necessary.
NOTES If you’re using smaller chicken thighs, you can reduce the cook time to about 6 minutes. If you prefer the chicken to be cooked to a point where it’s really soft, then cook the chicken for a further 1 - 2 minutes.
If you’re using bone-in (skinless or skin-on) chicken, increase the cook time to 11 - 12 minutes (for large chicken thighs), or 9 minutes for smaller chicken thighs.
If you’re doubling the recipe, double the amount of honey, soy, garlic, chicken stock, chili flakes and onion. But keep the amount of star anise the same, and you can eliminate the water altogether (because the marinate will provide enough liquid for the recipe). You may need more cornstarch slurry to thicken the sauce.
Kung Pao sauce: 2 tablespoons reduced-sodium tamari* or soy sauce 2 tablespoons honey or maple syrup 1 tablespoon rice vinegar 2 teaspoons toasted sesame oil ½ to 2 teaspoons sriracha, to taste 2 cloves garlic, pressed or minced
Garnishes: ⅓ cup roasted peanuts (either salted or unsalted) ⅓ cup chopped green onion (both green and white parts), about 3 green onions 2 tablespoons fresh cilantro leaves, chopped (optional) Red pepper flakes (optional)
STEPS To prepare the Brussels sprouts: Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
Transfer the sprouts to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, ½ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you’d like (mine was just right with 1 ½ teaspoons sriracha, but I love spicy food).
Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes. It’s done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.
Transfer the roasted sprouts to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if you’d like a little extra heat (and color).
NOTES MAKE IT GLUTEN FREE: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store. MAKE IT VEGAN: Simply swap maple syrup for the honey instead when making the sesame glaze. MAKE IT PEANUT-FREE: Just omit the peanuts. You might like a sprinkle of sesame seeds instead. CHANGE IT UP: Broccoli would be a fantastic substitute for the sprouts, and probably cheaper, too!
NUTRITION Calories 233 Total Fat 11.1g Saturated Fat1.6g Trans Fat0g Polyunsaturated Fat2.3g Monounsaturated Fat6.6g Cholesterol 0mg Sodium 430.8mg Total Carbohydrate 30.4g Dietary Fiber8.8g Sugars14g Protein 9.2g
STUFF 2 medium shallots, finely chopped 2 lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons) 2 tablespoons soy sauce 1 tablespoon fish sauce (such as Red Boat) 1 tablespoon hot chile paste (such as sambal oelek) 2 teaspoons kosher salt 2 tablespoons brown sugar 2 teaspoons Chinese five-spice powder 1 tablespoon grated garlic 2 tablespoons finely chopped or grated ginger 3 to 4 pounds baby back ribs 4 scallions, slivered or chopped, for garnish Cilantro and mint sprigs, for garnish
STEPS Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter. Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.
STUFF For the lamb and chickpeas: One 3- to 4-pound boneless lamb shoulder, tied with twine if there are any loose pieces Kosher salt Freshly ground black pepper 1 lemon, divided 1 jalapeño, chopped with seeds 4 garlic cloves, peeled and smashed 1 tablespoon toasted fennel seeds 1 cup chopped dill sprigs, divided 1 cup chopped parsley leaves and tender stems, divided 6 scallions, trimmed and thinly sliced, divided Two 14-ounce cans chickpeas, drained and rinsed
For the dates: 1 teaspoon toasted fennel seeds 1 teaspoon flaky salt 8 Medjool dates, pitted and halved
STEPS For the lamb shoulder and chickpeas: Heat the oven to 325 degrees F. Place the lamb shoulder in a Dutch oven and season all over with salt and pepper. Halve the lemon, then coarsely chop half and cut the other half into wedges for serving.
In a food processor, blend the chopped lemon, jalapeño, garlic, fennel seeds, and 1 tablespoon salt until combined. Add three-quarters of the dill, parsley, and scallions, and blend until a coarse, wet paste forms. (Put the remaining herbs in the fridge until serving.)
Smear the herb paste all over the lamb shoulder, turning it in the Dutch oven if necessary. Pour 1 cup of water into the Dutch oven, cover, and bake until the shoulder falls apart easily when prodded with a fork, about 3 hours.
Then, increase the oven heat to 400 degrees F. Uncover the pot and add the chickpeas to the braising liquid around the lamb. Roast until the lamb is golden brown, about 25 minutes.
While the lamb is browning, prepare the dates: Blend the toasted fennel seeds in a spice or coffee grinder or food processor until coarsely ground. Mix with the flaky salt and transfer to a small serving plate. In a small cast iron skillet over high heat, char the dates until black in spots, about 3 minutes. Toss the dates in the fennel salt.
To serve the lamb and chickpeas, remove the kitchen twine, if using, then slice the lamb shoulder. Skim off any fat from the braising liquid in the pot. Serve the lamb over the chickpeas and braising liquid. Garnish with remaining fresh herbs and lemon wedges, for squeezing over. Season to taste with salt and pepper and serve with charred dates.
STUFF 1/2 pound Japanese eggplants (regular works, too), diced into 1-inch pieces 1/2 red onion, thickly sliced 1 pinch kosher salt and freshly ground black pepper, to taste 3 tablespoons olive oil, divided 2 teaspoons white miso 2 teaspoons mirin 1 teaspoon rice vinegar 1/2 teaspoon dark brown sugar 1 pinch red pepper flakes 1 garlic clove, grated 1/4 pound spaghetti 1 scallion, thinly sliced, for garnish (optional)
STEPS Preheat oven to 400°F. In a quarter sheet pan, toss together the eggplant, red onion, salt, pepper, and 2 tablespoons of the olive oil. Roast in the oven for 25 to 30 minutes, or until charred at the edges.
Meanwhile, in a small dish, stir together the miso, mirin, vinegar, brown sugar, and red pepper flakes.
About 15 minutes into the vegetables’ roasting time, bring a pot of water to a boil, salt generously, then cook the spaghetti according to package instructions. Reserve some of the cooking liquid, then drain.
In the same (still very hot!) pot over low heat, add the remaining tablespoon of olive oil and garlic and stir about 30 seconds, or until garlic is fragrant. Add the miso-mirin mixture, stirring 30 seconds more to caramelize miso and cook off the wine (it should bubble up violently). Toss the drained spaghetti into this, cooking over the heat and stirring constantly until well-coated in the garlicky miso. At this step you can add a splash of the reserved cooking liquid if your pasta gets too tight (I usually don’t need to but appreciate the insurance).
Gently stir in the roasted eggplant and red onion. Garnish with scallions, if you’d like.
I was cravin’ some classic steakhouse flavors tonight. #Steak, #BakedPotato (with #butter, #cheddar, #scallions and #parsley), and #CaesarSalad with #parmesan and a #homemade #CaesarDressing chock full of #anchovies and #garlic! Hit the spot! #JadziaCooks https://www.instagram.com/p/CcbftDoucLS/?igshid=NGJjMDIxMWI=
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