Pork Stroganoff

INGREDIENTS
½ cup flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 pounds pork tenderloin (or boneless sirloin of beef, or meatballs) trimmed of all exterior fat and cut into 2-by-1/4-by-1/4-inch strips
½ cup (one stick) butter
½ cup finely chopped onion
½ pound mushrooms, thinly sliced
2 cups chicken stock
1 cup sour cream
3 tablespoons tomato paste (optional)

2 teaspoon smoked paprika

1 ½ teaspoon coleman's dry mustard
1 tablespoon Worcestershire sauce
3 tablespoons finely chopped parsley

DIRECTIONS

1. Combine the flour, salt and pepper. Dredge the meat in the mixture.
2. Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
3. Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
4. Add the stock or bouillon and bring to a boil. 
5. Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
6. Turn off heat.
7. Combine sour cream, tomato paste, paprika and Worcestershire sauce in a small dish. 
8. Temper sour cream by adding some of the meat sauce to the sour cream mixture. Add meat and sour cream mixture to pan and turn heat to low, stirring. Do not boil. Sprinkle with parsley. 
9. Prepare wide egg noodles according to the package directions. Drain and toss with 1/4 cup melted butter and 1/4 cup finely chopped parsley.
10. Serve stroganoff with buttered parsley noodles.

Adopted from: NYT Cooking

Columbian Chicken Stew

Ingredients
4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks
1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups)
1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks
2 bay leaves
Kosher salt and freshly ground black pepper

Directions
Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.

Ilocano Longganisa

Ingredients

2 lbs ground pork
¼ cup garlic, minced
1 Tbsp. onions, chopped
2½ tsp. salt (optional)
1 tsp. black pepper, ground
⅓ cup soy sauce
2¼ Tbsp. vinegar (sukang Iloko or cane vinegar)
2 yards sausage casing
½ cup water
2 Tbsp. cooking oil

Directions

1. In a bowl, mix thoroughly the first seven ingredients until well blended.
2. Stuff the mixture into casing and tie every 2 inches long with a string. 
3. Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry. 
4. Heat a pan and pour ½ cup water and 1-2 tablespoons cooking oil. 
5. Add the longganisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork to release juices.
6. When all liquid has evaporated, pan fry until brown.
7. Serve hot with fried rice and tomatoes.

Chicken A la Pobre

Ingredients
2-3 lbs chicken thighs (or whichever parts you like!)
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon kecap manis (sweet soy sauce)
Freshly cracked black pepper
4-5 cloves garlic, peeled and smashed slightly
2-3 tablespoons vegetable oil
1 head garlic, cloves peeled and finely chopped


Directions

1. Mix the soy sauce, Worcestershire sauce, and kecap manis in a bowl until thoroughly combined.
2. Arrange the chicken thighs in one layer in a baking dish. Pour the sauce mixture over. Top with freshly cracked black pepper. Turn the chicken pieces in the sauce until thoroughly coated. Tuck the smashed garlic cloves around the chicken. Leave this to marinate for about 15-20 minutes.
3. After 15-20 minutes, turn the chicken one last time in the marinade and leave skin side up. Place in a pre-heated 375F oven and bake for 40-45 minutes or until cooked through (test by inserting a knife in the meatiest part to the bone and see if any red juice seeps out), basting 2-3 times throughout.
4. While the chicken is baking, heat a small pan over medium high heat. When the pan is hot add the oil. When the oil is hot, add the chopped garlic and fry, stirring, until the garlic is golden and toasted. Drain the garlic and set aside.
5. When the chicken is done, top with the fried garlic and serve.

Stovetop Macaroni and Cheese

INGREDIENTS (Serves 4)
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper

Direction

1. Cook pasta in a large pot of salted water until just barely al dente; drain.
2. Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) 
3. Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. 
4. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
5. Add cooked pasta and stir to coat. 
6. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. 
7. Season again with more salt and pepper before serving.

Source: NYT

Curry Fish/Chicken Breast

Ingredients
4 tablespoons unsalted butter
4 garlic cloves, finely grated or minced

1 ½ tablespoons minced thyme leaves 

1 ½ teaspoons curry powder 

1 ½ teaspoons grated ginger 

¼ teaspoon fine sea salt, more as needed 

¾ teaspoon finely grated lemon zest 

Ground black pepper, to taste 4 (6-ounce) 

chicken, or fish like halibut

Fresh lemon juice, for serving 

fresh parsley, for serving

Directions

1. Heat the broiler. 
2. Make sauce. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest. 
3. Season chicken/fish with salt and pepper and brown slightly with small amount of butter in a saute pan.  
4. Pour sauce over fish and broil until fish/chicken is cooked through, about 5-10 minutes. 
5. Top with a squeeze of lemon juice and fresh dill, and serve.

Poulet Au Vinaigre

Ingredients
3 tablespoon clarified unsalted butter or 2 tablespoon unsalted butter and 1 tablespoon peanut oil
4 unpeeled garlic cloves
1 (2 1/2- to 3-pound) whole chicken, cut into 10 pieces
Kosher salt
Freshly ground black pepper
1/2 cup mild white wine vinegar or rice wine vinegar
3/4 pound very ripe red tomatoes, peeled, cored, seeded, and cut into 1/4-inch pieces (about 1 1/2 cups)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoon unsalted butter

Directions

1. Preheat oven to 300°F. 
2. Heat clarified butter and garlic in a large, heavy-bottomed skillet over medium-high. (The skillet should be large enough to hold all the chicken pieces in 1 layer.) Cook until the sound of sizzling butter has faded, about 3 minutes. 
3. Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes. Sprinkle liberally with salt and pepper.
4. Add vinegar, and bring mixture to a brisk boil over medium-high heat; 
5. top chicken with tomatoes and parsley. Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes. 
6. Transfer chicken to a baking dish, and keep warm in preheated oven.
7. Using a spoon, skim and discard fat from surface of vinegar mixture in skillet. Continue to cook over low, undisturbed, until reduced by one-third, 3 to 4 minutes. 
8. Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a wooden spoon until blended. Add salt to taste. 
9. Whisk in 2 tablespoons butter until creamy.
10. Transfer chicken to a platter; pour sauce over chicken, and serve immediately.

Thai Steak

Ingredients 

1/4 cup toasted sesame oil 

1/4 cup soy sauce 

2 tablespoons of finely chopped ginger 

2 tablespoons of finely chopped garlic 

2 tablespoons of finely chopped cilantro 

2 tablespoons of salted roasted peanuts 

2 scallions, minced 

1 tablespoon of light brown sugar 

1 tablespoon of lime juice 

1 tablespoon of chile oil 

2 pounds skirt steak 

1/4 cup chicken stock 

Salt 

Freshly ground pepper

Directions

1. In a bowl, whisk together the sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, sugar, lime juice and chile oil; 
2. transfer half the marinade to a glass container and refrigerate. 
3. Add the steak to remaining marinade and turn to coat. Cover and refrigerate overnight. 
4. Bring the steak to room temperature, season with salt and pepper.
5. Grill or sear in cast iron skillet over high heat until medium-rare, 5 minutes. 
6. Transfer the steak to a board and let rest for 5 minutes, then thinly slice across the grain. 
7. Add the stock to the reserved marinade. 
8. Serve the steak with the sauce.

Stuffed Tomatoes

Ingredients:
4 Large Tomatoes
1/2 onion, diced
1/3 cup Arborio Rice
Olive Oil
Basil or oregano leaves
salt

breadcrumbs
potatoes (optional)


Directions:

1. Preheat your oven to 350 degrees
2. Cut the tops off the tomatoes and scoop out the insides, then chop up and reserve (along with all the liquid and seeds). 
3. Saute onion gently in olive oil until soft.
4. Add arborio rice to the pan and stir for a few minutes. 
5. Chop the tomato pulp and add all of it, plus 1/3 cup of water, to the onion and rice, 
6. Fold in a few torn basil or oregano leaves and a good sprinkling of salt, lower the heat and simmer the rice, covered, for 10 minutes. 
7. Spoon the par-cooked rice into the tomatoes and put them in a small, oiled baking dish.
8. Top with a few breadcrumbs and a drizzle of olive oil.
9. Bake for an hour and 15 minutes. The tomatoes will shrivel a bit. Let them cool for a bit before eating.

Suggestion: slice up potatoes and put them around the base of the tomatoes before putting them in the oven, as the Italians do.

Source: The Wednesday Chef

Chicken with 50 Cloves of Garlic

INGREDIENTS
⅔ cup olive oil
16 chicken legs, any mix of drumsticks and thighs
5 celery stalks, thinly sliced
2 cups onion, thinly sliced
1/4 cup finely chopped parsley

1 teaspoon dried tarragon (or thyme)
1/4 teaspoon ground nutmeg (optional)
1 cup white wine (or vermouth)
1/4 cup chicken broth
2 ½ teaspoons salt
¼ teaspoon freshly ground pepper
50 cloves garlic, approximately 3 bulbs, peeled or unpeeled
Freshly sliced French bread

PREPARATION

1. Preheat oven to 375 degrees.
2. Season chicken with salt and pepper (and nutmeg if using).
3. Heat a heavy 6-quart casserole in stove and sear the chicken on all sides. Remove and set aside.
4. Add onions, celery and thyme to pan and saute for a few minutes. Season with salt and pepper. Deglaze pan with the wine/vermouth.   
5. Lay the chicken pieces on top and pour in any accumulated juices and chicken broth.
6. Tuck the garlic cloves in and around the chicken pieces. 
7. Cover the casserole tightly with the lid. Bake 60 minutes without removing the lid.
8. Remove lid and continue cooking for another 30 minutes (purpose is to crisp the skin, you may increase temperature and cook quicker).
9. Garnish with parsley and serve immediately.
10. Serve with toasted bread, then spread the garlic like butter.

Adopted from James Beard

Pork (Chops) With Dijon Sauce

INGREDIENTS
1 1/2 tablespoon olive oil

1 1/2 tablespoon butter
6 1 1/4-inch-thick pork chops (or pork tenderloin cut in medallions)
Salt and freshly ground black pepper
1/2 cup chopped green onions or shallots
3/4 cup dry white wine
1 cup chicken or veal stock
3/4 cup heavy cream
1 1/2 tablespoon Dijon mustard (or more to taste)
2 tablespoon chopped parsley(optional)

PREPARATION

1. Season chops with salt and pepper and set aside.
2. Melt butter in the oil in a large deep skillet over medium-high heat.  
3. Brown pork on all sides about 2 or 3 minutes a side. Pour off some of the fat.
4. Cover pan and cook until pork is cooked through. Remove pork to a platter and tent with foil.
5. Add green onions or shallots to pan and cook over medium-high heat until softened, about 1 minute. 
6. Add wine and deglaze pan. Stir in the stock and simmer until reduced by half, about 2 minutes.
7. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. 
8. Remove from the heat and whisk in mustard and the parsley, if using. Add more mustard if desired.
9. Spoon sauce over the chops and serve.

Adopted from NYT

Instant Ramen with American Cheese

INGREDIENTS
1 pack ramen noodles with flavor packet
½ teaspoon butter
2 slices American cheese
1 large egg
¼ teaspoon toasted sesame seeds
scallion for garnish

1. Cook ramen to package directions.
2. Remove the pan from the heat and crack the egg on top. Scoop some hot broth and pour over the egg. Do not stir; let sit for one minute to poach.
3. Carefully transfer everything to a bowl, add the butter, cheese and sesame seeds and mix. 
4. Garnish with the scallions.