buttermilk roast chicken

buttermilk roast chicken
serves 4-6

3.5 - 4 lbs chicken
salt
2 cups buttermilk

1 Day Ahead: 

Season the chicken generously with salt and let sit for 30 mins. 

Stir 4 teaspoons of salt into the buttermilk to dissolve. 

Place chicken in a gallon size resealable plastic bag and pour in the buttermilk. 

Seal the bag, squish the buttermilk all around the chicken. Place on a rimmed plate and refrigerate. 

Cooking Instructions

Remove chicken from the fridge 1 hour before cooking. 

Preheat oven to 425 degrees, with the oven rack in center position. 

Remove chicken from bag and drip dry chicken of buttermilk. 

Tightly tie together the legs of the chicken with cooking twine. Place chicken in 10 in cast iron skillet or shallow roasting pan. 

Slide pan all the way to the back of oven and rotate so legs are pointing towards the rear left corner and breast points towards the oven center (back corners tend to be the hottest spots in the oven). 

After about 20 mins, reduce the heat to 400 degrees and continue roasting for 10 mins. 

Then move the pan so the legs now face the back right corner of the oven, and continue cooking for another 30 mins, or until chicken is brown all over and juices run clear (or use a thermometer - chicken is done when meat's internal temperature reaches 165 degrees). 

Remove from the oven and let chicken rest for 10 mins before carving and serving. 

green bean casserole

 Green Bean Casserole
makes 6-8 servings

2 lbs fresh green beans, trimmed and snapped in half
1 Tbsp olive oil
2 Tbsp butter
1 large onion, diced
salt and pepper
16 oz cremini mushrooms, chopped
4 garlic cloves, minced
2 Tbsp flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
1/4 tsp grated nutmeg
1/2 cup freshly grated parmigiano reggiano cheese, plus more for topping

Preheat the oven to 400 degrees F

Bring a pot of salted water to boil. Add in the green beans. Blanch for 5 mins, then drain and place in ice water to stop cooking. 

Heat olive oil and butter in large skillet over medium-low heat. Add in diced onion with a big pinch of salt and pepper. Cook until softened, about 5 mins. 

Stir in the mushrooms. Cook until they soften too, about another 5 mins. Stir in the garlic and cook for 1 minute. 

Stir in the flour to create a roux. Cook for 2-3 mins, until fragrant and a bit nutty. Slowly stream in the stock, stirring the entire time. Cook for about 5 mins, until thickened and simmering. 

Stir in the cream until combined. Add in the grated nutmeg and parmesan cheese. Turn off the heat. Add the green beans to the cream mixture and toss to coat. 

Pour into a 9x13 baking dish. Sprinkle on extra parmesan cheese. Top with the french fried onions. 

Bake the green beans for 20-25 mins, until bubbly and warm. Serve immediately. 

Asian Chopped Salad

 asian chopped salad

makes 6 servings

1 large head romaine lettuce, chopped
3-4 green onions
1/2 cup chopped cilantro
1/4 cup sliced almonds
1/4 cup crunchy ramen or chow mein noodles
1 1/2 T sesame seeds
2 Tbsp raosted nuts

For the dressing: 

1/4 cup rice vinegar
2 Tbsp toasted sesame oil
1 Tbsp soy sauce
1 Tbsp maple syrup
Optional: minced garlic or freshly grated ginger

Chop romaine lettuce and set aside in large bowl. 

Slice green onions, chop cilantro. 

Make the dressing - conbine dressing ingredients in a snall bowl or jar and whisk welll 

Pour over salad and mix in salad topping components (green onions, almonds, etc). 

Top with roasted peanuts. 

stir fried nien gao (rice cakes)

 stir fried nien gao

1 lb pork shoulder or lion, julienned or other meat
1 T water
1 1/2 T soy sauce
1 tsp sesame oil
1/2 tsp white pepper
2 tsp vegetable oil
2 tsp corn starch

1.5 lbs rice cake / nien gao
12 oz baby bok choy, kale or other leafy green, chopped
3 cloves garlic, chopped
5 scallions, cut on a diagonal
3 T vegetable oil
2 T shaoxing wine or rice vinegar
3/4 -- 1 cup water
1 tsp sesame oil
1 T dark soy sauce
1 T soy sauce
3 tsp oyster sauce
1/2 tsp ground white pepper
1 T Chinese sha cha sauce

• Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
• Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
• Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
• Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.
• Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even “bed” of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).
• Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
• Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!

balsamic bruschetta

balsamic bruschetta
makes 8 servings

1 French baguette, cut into 1/4 in slices
1 Tbsp extra virgin olive oil
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
4 oz feta cheese, crumbled
2 cloves garlic, minced
1 Tbsp balsamic vinegar
2 tsp extra virgin olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 400 degrees. 

Brush bread slices on both sides lightly with 1 Tbsp oil and place on large baking sheet. Toast bread until golden about 5-10 mins, turning halfway through. 

Meanwhile, toss together tomatoes, basil, cheese and garlic in a bowl. 

Mix in balsamic vinegar, 2 tsp olive oil, salt and pepper. 

Spoon tomato mixture* onto toasted bread slices. Serve and enjoy!

*Bruschetta will taste best if you let the tomato ingredients sit for 1-2 hrs before serving. 

yu choy stir fry

Quick, simple and easy. 

4 ingredient yu-choy stir fry
makes 4 servings

1/2 lb (450 g) yu choy
2 cloves garlic, coarsely chopped
1 Tbsp vegetable oil
1/4 tsp salt (or to taste)

Cut off the stems of yu choy. Cut into small bite-size pieces and then cut the leaves into large bit-size pieces. Keep the stems and leaves separate. 

Heat oil in a large skillet over high heat until hot. Add the garlic. Stir a few times to release fragrance. 

Add the yu choy stems. Stir and cook for 30 secs. Add the leaves. Stir a few times to coat with oil. Sprinkle the salt evenly. Keep stirring until the leaves are just withered and the stems turn tender. Turn to low heat and taste to adjust seasoning. 

furikake chex mix

 furikake chex mix
12 servings

1/4 cup unsalted butter (1/2 of a stick)
1/4 cup canola oil
1/4 cup light corn syrup / agave nectar or sugar
1 tbsp dark soy sauce
8 cups (1 box) crisp cereal (chex or crispix)
4 cups pretzels
21/2 - 3 cups almonds
1/2 bottle of nori furikake

Preheat oven to 225 degrees. 

Heat butter, oil, syrup, sugar and soy sauce in a pot on stove. Stir until sugar is dissolved. Remove from heat. 

Pour cereal, pretzels and nuts into a large bowl. Drizzel syrup on top and stir to combine. Sprinkle half the bottle of nori furikake over the cereal and mix. 

Pour mixture onto two lined or greased jelly roll pans. 

Bake cereal mix for one hour, stirring every 15 mins. Let cool and serve. Store in an air-tight container at room temperature.