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recipe: buffalo wing stew

photo by: kevinmarsh leftover buffalo wings, de-boned
white and sweet potatoes
peas or corn, whichever is preferred
celery, sliced to bite size chunks

1. Prepare buffalo wings per instructions, enjoy during half-time, then refrigerate the leftovers.

2. On Monday, de-bone them and set aside.

3. Peel and cut up potatoes into bite-sized chunks—using an equal amount of each to the leftover chicken. Boil until soft, then drain.

4. Combine all ingredients in a medium to large pot—add extra wing sauce if needed—and let simmer for at least twenty minutes. Serve with crusty white bread and box wine.


recipe: fried tofu with sweet chili sauce

Directions for sweet chili sauce:
1/2 c rice wine vinegar
1/2 c sugar
2 tblsp hot clili paste (sambal)
1 tblsp minced garlic
1 tblsp cornstarch
2 dashes of fish sauce or to taste
1 tblsp cilantro, chopped fine
2 tblsp roasted peanuts, chopped (divided)
1 green onion sliced for garnish

1. Place vinegar and sugar in a small saucepan and simmer over med-heat until sugar devolves. Stir in chili paste and garlic.

2. In a separate bowl, stir 3 tablespoons cold water and cornstarch. Add to vinegar mixture and whisk until sauce thickens—about 3 minutes. Remove from heat and let cool.

3. Stir in fish sauce, cilantro and 1 tablespoon peanuts—save the remaining peanuts to garnish—and set aside.

Directions for the tofu:
6 oz firm tofu, drained and cut into wedges
1 qt vegetable oil

1. Pre-heat oil in a large heavy pot over med-high heat. Use a candy thermometer to make sure the oil temperature is 375°F. Once oil is hot, carefully place tofu into pot and fry until golden, about 8 minutes.

2. Carefully remove the tofu from the oil and let it drain on paper towels. Serve warm with sweet chili sauce and sprinkle with peanuts and sliced onions.

Adam’s hints:
—make sure to remove as much of the liquid from the tofu as you can.
—in a bowl or on a plate, place tofu on top of a few paper towels and with a few towels on top, gently press to remove moisture.
—replace paper towels and put a plate on top to squeeze out as much as you can, about 15 minutes should do it.


recipe: mini bahn mi

Directions to make the pickled carrot and daikon:
1 c water
1/4 c white vinegar
1 tblsp sugar
1 tblsp salt
4 whole black peppercorns
1 clove garlic peeled and bruised
1/2 lb carrots cleaned, peeled, and julienned or coursely grated
1/2 lb daikon radish cleaned, peeled and julienned or coursely grated

1. Bring water, vinegar, sugar, and salt to a slow boil over med-high heat to devolve salt and sugar. Add peppercorns and garlic and remove from heat. Let cool slightly.

2. Mix the carrots and daikon together, place into jars and pour pickling liquid over to cover. Refrigerate for a few hours and serve—or it can be kept in the fridge for about a week.

Directions to make the mini bahn mi:
1 baguette
olive oil for toasting
toppings can include:
pate or siracha mayo (1/2 cup mayo and 1 tablespoon sirache hotsauce)
seasoned grilled meats or vegetables sliced thin
pickled carrot and daikon
cilantro sprigs

1. Pre-heat oven to 350°F. Slice the baguette into 1/2” pieces on the diagonal. Lightly brush each with olive oil and place on a baking sheet. Oven toast for about 10 minutes, then remove and set aside.

2. Take 1 slice of toasted baguette, spread on about a teaspoon of pate or siracha mayo and top with favorite toppings—or try the 5 spice marinated chicken.

Adam’s hints:
—this recipe lends itself to any type of grilled meat or even grilled marinated tofu.
—the baguette can be toasted earlier in the day if you’re in a time crunch. Just pop them back in the oven to warm it before serving.


recipe: 5 spice marinated chicken

2 small boneless, skinless chicken breasts
2 cloves garlic, minced and mashed into a paste
1 tsp salt
1/2 tsp 5 spice powder
1 tsp sesame oil
1 tsp lemon juice
a pinch of chili flakes

1. Mix all marinade ingredients in a zip-top bag with the chicken. Squeeze out as much air as possible, seal, and squish the mixture around to coat the chicken. Place in the refrigerator for 2-4 hours or overnight.

2. Heat the grill, or a stove-top grill pan, and grill chicken pieces until cooked. Cooking time will depend on thickness of chicken and temperature when placed onto grill.

3. Remove the chicken from grill, let it rest about 10 minutes, then serve.

Adam’s hints:
—USDA recommends an internal temp of 165°F for breasts so a meat thermometer will come in handy.
—If you prefer dark meat, substitute 3 boneless skinless thighs for the breast meat.
—It’s also great sliced thin and served as mini bahn mi sandwiches.


recipe: fried wontons

8oz cream cheese
1 tblsp green onions chopped
1/4 tsp white pepper
1/4 tsp Worcestershire sauce
12 oz package of wonton wrappers
vegetable oil for frying
salt to taste
Makes 40-50 wontons

1. In a bowl, mix together cream cheese, green onions, white pepper, and Worcestershire sauce. Place the mixture in a zip-top bag, seal the bag removing as much air as possible in the process. Snip one corner of the bag and set aside to pipe cream cheese mixture onto wonton wrappers.

2. Place one wonton wrapper on a clean work surface and pipe 1 teaspoon of cream cheese filling into the middle. Brush the edges of the wrapper with water and fold corners together to make a triangle. Squeeze all air out of the wrapper and make sure to seal the cream cheese filling in the wrapper so it can’t escape while frying.

3. In a dutch oven fitted with a candy thermometer to 350°F, heat 2” of vegetable oil.

4. Fry wontons in batches of 5 or 6 for about 1 minute, until they turn golden brown. Remove to drain on a paper towel lined baking sheet. Continue to fry remaining wontons.

5. Serve hot with sweet chili dipping sauce.

Adam’s hints:
—You can also create the wonton blossom by pinching the wrapper top to bottom and side to side. Picture the 12 and 6 on a clock as top and bottom and then 9 and 3 as the sides.