Great thing about living in San Diego, you can grill just about any month of the year. I've been told that there's been a dearth of cooking/recipe type posts over the last two years....I guess I've been kinda lax in posting these. Though I've posted on most of the dishes I make regularly over the last 10-11 years. Anyway, here's a wrinkle on the recipe I use for Teri Beef and my Local Kine Teriyaki Chicken.
When putting together these type of recipes, I think in terms of ratios.
Anyway, I've started buying a pound or so of sliced Berkshire pork shoulder from Nijiya on "Meat Day" along with a pound and a half of boned chicken legs. I then do a grill session and make Kelaguen with the chicken legs (I know, I know....recipe one of these days) and Teri-Pork with the sliced pork. I also grill whatever the heck I can find....even cabbage.
Yes....cabbage. Since I grill over hardwood charcoal, and even throw some soaked oak/hickory chips on the coals, everything tends to have a nice touch of smokiness. The Missus loves the pork and the tofu....and even the cabbage! I make little Bi Bim Bap type bowls for Her to take to work, topping the whole mess with a couple of fried eggs.
Anyway, back to the pork. While this is basically the same as my other "Local Kine Barbecue" recipes, there's a slight twist. I use sliced onions and gochujang.....I buy stuff made from soybeans.....don't buy the stuff that lists wheat as ingredient number 1. Another key point....this can get messy, removing the sliced onions before grilling and all. But you can use cheesecloth to bundle up the onions. I also found that pork can handle a bit more sweetness and that granulated garlic(good quality stuff) works better than minced/grated garlic with this recipe. Lastly, like grilling the teri beef, if you're not careful, stuff will fall between the grill grates. As I've mentioned many times before, I use Aloha, Yamasa, or Tamari for these type of recipes.
Teriyaki (Barbecue) Pork: 1 - 1 1/2 pounds thinly sliced pork (shoulder or loin - it should have a good fat content)
1 cup Aloha or Yamasa Soy Sauce 1/3 cup dark brown sugar 1/3 cup agave syrup 2/3 cup mirin 2 tb granulated garlic 1 tb ginger juice 1 tb Gochujang 1 tb Sake 1/2 medium onion sliced thin
Optional Stuffs: 1/4 c minced cilantro 1 tb good quality sesame oil Ground cayenne or sliced chilies to taste
- Combine marinade ingredients - Separate slices of pork and place in gallon ziploc bag - Pour marinade into the bag - Gently mix - Marinade 4-6 hours, no more than 10. - If grilling remove 1/2 cup of marinade and heat until boiling. Remove from heat. Use to baste meat. - Wipe off onions and cilantro if using. - Cook.......
Remember I mentioned that the Missus requested a restock of the duck confit and a cassoulet for New Year? So, well that actually happened.
The request kind of threw me at first.....after all duck confit is a two day process for me. But as usual, in the end the Missus got what She wanted. Not a traditional "cassoulet" by any means as I portioned things out and heated them in the a gratin pan.....but that just meant more crunchy toppings. And on the second day, I added some collard greens to the whole thing (photo above), I also posted a photo to Flickr. Which leads to this post. I'd kinda gotten distracted making this dish and hadn't taken a whole lot of photos, so was just going to wait until I did this again. But "Hao" who comments every once in a while saw a photo of this on my Flickr page and asked if I'd do a post. So here you go....not quite, but kind of cassoulet.
A couple of items to note, I had just completed making a batch of my duck confit, so I had duck fat at hand as well as confit duck legs. Second, I've seen recipes that call for clove, but since I cure my duck legs with Chinese 5 spice, I figured that there's be that light hint of clove-cinnamon flavor in the background. On New Year's eve, I went out looking for beans. I'd seen Flageolet beans at Whole Foods, but when I got there it was no Bueno. So I ended up with organic Navy Beans, which worked out well. New Year's day saw me running around looking for the rest of the ingredients and I just improvised when needed. Everything was done in between getting called into work.....
So while this might just set you over the edge....remember, it's "kind of cassoulet". After all, I tend to think of cassoulet as being a rustic, peasant dish, something that uses preserved meats and beans. And no, I didn't use a Cassole either.
You might look at the steps and think this is difficult, but it's not....in spite of all the steps, which are just simple strategies and techniques to get the most of what I had, this wasn't too hard. There's a good amount of idle time as well.
Kind of Cassoulet
1 - 1 1/4 pounds Flageolet or Navy Beans
1/2 pound pork belly 1/4 pound pancetta 4 confit duck legs 1 pound pork sausage - preferably Garlic sausage, but what the heck, I used mild Italian Sausage. If you've got an inside line on Toulouse style garlic sausage in San Diego - let me know!
2 medium onions 1 whole bulb of garlic 4 cloves of garlic 6 sprigs fresh thyme 6 bay leaves 1 Tb whole peppercorn
4-5 Tb duck fat 1 quart stock (the good stuff, preferable made at home - veal or chicken) 2 cups white wine - I like something with a nice acidity 2-3 Tb Concentrated Tomato Paste
Salt and Pepper to taste
Part 1 The beans - Soak the bean overnight in enough water to cover by at least 3-4 inches - Drain the beans - While the beans are draining chop the pork belly into cubes - Brown the pork belly over medium-low heat to render fat. Browning will help the pork belly keep it's shape during cooking. After all, we all love biting into a nice piece of pork belly, right? - Drain half the rendered fat from the pork belly, then add 2 Tb duck fat - Add well drained beans and cover with water and combine. - Create a bouquet garni (so fancy shmancy) of 3 sprigs of thyme, 3 bays leaves, and peppercorns. Add to the pot with 4 garlic cloves - Simmer for about an hour or so until tender, but still slightly firm - remember, you're going to be cooking this again.
Part 2 Meanwhile, while the beans are simmering, the meat - Set oven at 325. - Dice the pancetta - Prick the pork sausage, this will allow the fat to render. - Chop the onions and the peeled cloves of the entire bulb of garlic. - In a large Dutch Oven, brown the whole sausage, then remove. - Add the remainder of the duck fat to the pot - Add the pancetta and brown. - Add tomato paste, onions, and garlic. Stir and let soften. - Meanwhile, slice browned sausage into slices - Once the onions and garlic are fragrant, add the sliced sausage back into the pot. - Add the two cups of white wine and bring to a simmer - Add the stock and bring to a simmer - Create another bouquet garni of 3 sprigs of thyme and 3 bays leaves and add to the pot - Give the whole mess a good stir, then add the duck confit. If you want the legs to stay whole....be gentle - Place in the oven and let braise for an hour or so, checking once or twice and giving a gentle stir
Part 3 Putting it together - Once beans are ready drain into a colander, reserving the bean liquid. Remove the bouquet garni. - Remove the braising meat pot from the oven and turn the temp up to 350 - Add beans and pork belly to the braised meats. - If more liquid is needed, top off with bean juice. - Give a gentle stir and return to oven for another 30 minutes. Remove the Dutch Oven, taste and adjust flavor with salt and pepper. - Return to oven until the beans reach the desired texture.
Part 4 So here's where I do something a bit different
2 slices uncured bacon cut into lardons 2 Tb duck fat 1 Tb finely minced garlic 1/4 cup chopped flat leaf parsley 1 cup panko
-Add duck fat and bacon to a cold pan. - Over medium heat brown and render the fat from the bacon - When the bacon is almost browned, add garlic, then parsley - Add panko and stir letting the panko absorb all the oil
-Heat oven to 350 - Add the desired amount of cassoulet to a gratin pan - Place in the oven until the cassoulet is heated through and starting to bubble - Remove the pan from the oven and turn the temp up to 450 - Top the cassoulet with flavored panko and return to oven - Remove when the panko reaches a light brown color
The first day it was pretty much straight up. The second time I put it together and added come collards which the Missus enjoyed, so you might want to try that.
Man, it wasn't the heat, but the humidity that was pretty bad for a while there, eh? I'm from Hawaii and it still drove me crazy. And I just saw that we're in for a bit more the next couple of days.
One of my favorite dishes during our recent trip to Spain was Salmorejo, a thick puree/soup made up of tomatoes and thickened by bread. It's the bread that makes this look almost like a thick carrot soup.
It is served cold, like gazpacho, but is much richer and thicker. It was one of my favorite items in Spain. It's usually topped with finely chopped Serrano ham and coarsely chopped boiled egg. I really didn't feel staying the kitchen and boiling some eggs so I went with some finely chopped prosciutto ends; which you can buy at Bristol Farms. They sell it cheap. It's hard and waxy, but does well as salad topping when chopped finely. I added some cucumber and red onion and a few small, thin slices of Serrano peppers from the yard.
Here's a photo of my favorite version from Madrid (I'll get to the post one of these days):
It was much more refined than what I made. I based this on a recipe from the late Penelope Casas' fine cookbook; 1,000 Spanish Recipes. It's an easy recipe. And a refreshing dish....of course, the more ripe the tomatoes, the better the flavor.
1 1/2 (approx) Cups Country Bread (I used a leftover baguette) crust removed, cubed
1 1/2 pounds very ripe Roma tomatoes, peeled and seeded
2 cloves garlic
1/3 cup Arbequina extra virgin olive oil or something that you enjoy
1 tsp white wine vinegar
salt and pepper to taste
Finely chopped Serrano Ham Hard Boiled Eggs Coarsely Chopped
1 - Soak the bread in water for about 3-4 minutes, then squeeze dry
2 - Place tomatoes, garlic, vinegar, and half the bread in a blender/food processor.
3 - Start the blender and add in the olive oil until smooth
4 - Slowly add in the rest of the bread until the desired texture is reached
5 - Season with salt and pepper to taste
6 - Refrigerate at least an hour - I've found that this does taste better the next day.
To serve, ladle into a shallow bowl, top with ham and eggs, add a drizzle of extra virgin olive oil.
It took us 21 hours to get back to San Diego. The next morning it was time to restock. Among the stops was Nijiya. I was shocked to see truffles in the produce case. I probably shouldn't be surprised as over the years Nijiya has had seasonal items like fresh chanterelles.
So no, that's not a turd. It's not super fragrant, not like what we came across in France. It was 8 bucks for something that works grated on the microplane over eggs.
Which gave me the idea of doing a locomoco....but it couldn't be just any loco....
Sooooo.....long story short, ground wagyu from Bristol Farms, I have frozen veal stock in the freezer, dried porcini in the cabinet, shallots on the counter.
And all those basic skills everyone who cooks should have; how to cook an egg, how to make a burger, and how to make a simple pan sauce. Shave truffle on egg and...say no more.....
So it was time to "go loco, or go home"! Or maybe....go take a nap?
It'll take longer to read this post than to actually make this. But first, a word from our legal department:
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Now that we got that out of the way....yes, I use raw eggs...well, egg actually, for this.
I also use an immersion blender and a Ball Jar.
The eggs are either pasteurized or the best we can find - pasture raised and all that. I also use whole eggs, which makes this much lighter than just egg yolks. As for the science; if you love that kind of stuff, get Harold McGee's classic - On Food and Cooking.
I've read where having all ingredients at room temperature, but I've done this with cold eggs and mustard and the results has been fine.
If you've been reading my posts on Portland, you should know that it would only be a matter of time before I made this. The Missus loved the Radicchio Salad at Tasty N Alder so much, we went twice. The Missus wanted to go on our last morning as well, but they opened a bit too late so we ended up somewhere else. I knew that Chef John Gorham, has a cookbook out named after his Spanish inspired restaurant; Toro Bravo. Taking a quick look at the Amazon page for the book; I quickly saw "Radicchio Salad" in the index....so guess what? I bought the book. The recipe for the salad at Toro Bravo is different from what is served at Tasty N Alder. The book version is dressed with a vinaigrette....though I like the idea of macerating onion in the vinegar for added punch. I'll surely use that idea later on. It also uses a tapenade and is served with baguette. The version at TNA is dressed with mayo with slices of bacon; they call it lardons, but it's a pretty wide slice of bacon. All was not lost however, as there were two take-aways from the recipe in the book; using a microplane to grate the manchego cheese, which makes it light as air and which allows the cheese to incorporate itself into the dressing adding another layer of flavor. The second, soaking the radicchio in ice water to remove some of the bitterness. This was key. The Missus had never taken to radicchio because of its bitterness. In addition, I decided to make my own mayonnaise, a light, whole egg version.....which I call my "three minute mayo".....like it says, it takes about three minutes to make and is very light and creamy. I also mixed in 3 tablespoons of rendered bacon fat for that extra kick. I'm thinking you can add some anchovy, or some extra acid component if desired. The Missus enjoys this version.
So here's what I made......four times in ten days!
This is what we had twice at Tasty N Alder.
Radicchio Salad (Inspired by Tasy N Alder):
3 slices thick cut bacon
1/4 Cup Mayonnaise (I make my own very light version with whole eggs)
3-4 Tb Rendered Bacon Fat
1 tsp Agave Syrup Salt and Pepper to Taste
1 Radicchio (about 3/4 pound)
1 cup Manchego Cheese grated with a microplane
2 boiled eggs crumbled (optional)
- Cut radicchio into four and remove core portion. Cut into 1 inch pieces. Separate leaves and soak in ice water for 30 minutes
- Slice bacon into 1/2" wide slices. Cook slowly to render off bacon fat and let bacon crisp. Let bacon fat cool but not harden
- Combine mayonnaise, bacon fat, agave syrup. Taste and add salt a pepper as necessary. Chill.
- Drain radicchio and spin dry in a salad spinner. It's important to get the radicchio faily dry. This will let the dressing coat it evenly.
I recently mentioned being able to take time for a proper lunch on weekends again. Some of this means doing "component cooking", which is creating parts of dishes that can be put together in different combinations.......stuff that I used to do in a previous life a zillion years ago. Anyway, this is based on another recipe, used to create a sauce that keeps for a week or so and can be used in different ways. The one thing I've learned is to start this in a cold pan, versus dumping all the stuff with butter into a hotel pan over a couple of burners, which is what used to take place way back then. Maitake....or Hen of the woods mushrooms and shimeji mushrooms keep their shape and earthy flavor throughout the process, so this is a good sauce for composing dishes....like say....a Pan seared monchong, smoked potato-brussel sprout saute, maitake - porcini sauce, kinda thing....
Like I learned in my "hannabudda days" of cooking....it's all about prep, though I didn't realize it at the time.
Maitake - Porcini Sauce:
1 head of Maitake (Hen of the Woods) Mushroom, cleaned, trimmed, and separated 1 head of Shimeji Mushroom, cleaned, trimmed, and separated 1/2 ounce dried porcini mushroom 2 cups warm water 2-3 tb Extra Virgin Olive Oil 2 tb minced shallot 1 tb grated garlic 1 tsp dried oregano 1/2 tsp dried thyme salt(truffle salt?) and pepper to taste 3 tb Creme Fraiche
- Steep porcini in the warm water for 20 minutes - Place maitake and shimeji mushrooms into a cold pan - Turn heat to medium high - Allow the mushrooms to carmelize for 3-4 minutes mixing occasionally - Remove porcini mushrooms from soaking liquid - Strain porcini liquid - Add Olive Oil and shallots to pan - As mushrooms soften, add porcini, garlic, oregano, thyme - Once fragrant, add 1 1/2 cup of the porcini soaking liquid - Lower the heat and reduce by at least one-third - Taste and add salt and pepper - Remove from heat and thicken with creme fraiche
No, I'm not calling it "dat kine" Barbecue, because a certain company has trademarked that name. But, much like my Teri Beef recipe, most folks back home have their own version of this.
Over the years, I've come up with a certain formula for this; one-third cup sugar, one-third cup sweet alcohol, one-third cup of a syrup type liquid to one cup of Aloha Shoyu. Oh yes, there's one-third cup of water....grated garlic and ginger juice. The water prevents the product from getting too salty....I've left chicken to marinate in this for up to 36 hours.
Each of the "sweetening" component will add its own little imprint on the dish. Currently, I'm enjoying things a bit sweeter, going with Dark Brown Sugar, Mirin, and Agave Syrup. There's even more you can do with this "base" - like adding guava jelly (perhaps a future post), fish sauce (delici-yoso).....
You get the picture, right?
Local Kine Teriyaki (Barbecue) Chicken:
1 1/2 - 2 1/2 pounds chicken. I prefer boneless legs/thighs. Note that you can double-triple, the amount of sauce. I've done as much as 12 pounds of boneless skinless thighs with four times the marinade. Think in terms of volume rather than weight. You want to make everything is covered by the marinade.
1 Cup Aloha Shoyu
1/3 Cup Sugar - Dark Brown/Light Brown/Turbinado/Palm/White
1/3 Cup Mirin/Vermouth/Dry Sherry/Bourbon
1/3 Cup Agave Syrup/Honey/Mulyeot (Korean Malt/Corn Syrup)/Maple Syrup
1/3 Cup Water
1-2 Tb Grated Garlic 1Tb Ginger Juice
Other Stuffs: 1 Tb Good Quality Sesame Oil, 1-2 Tb Sake ,1/4 Cup Fish Sauce, Scallions
- Combine All ingredients except the water and chicken
- Remove 1/3 cup of the combined sauce
- Add water - Add chicken
- Marinate 6-12 hours
- Grill or saute
- Use the 1/3 cup removed earlier to baste/drizzle on/or to put on rice.
Over the last....well, almost ten years now, I've posted quite a few recipes. You'll notice that the number has gone down over the years, because, well, I've pretty much posted on "almost" everything I made as a kid and young adult, and after maybe 150+ recipes where do you go? You'll notice as the recipes diminished, the plain "cooking posts" have increased.
Anyway, there are about 15 or so recipes that get a bunch of traffic; many of them are "local kine" recipes, standards back home in Hawaii. Around this time of the year, I start getting a few hits for my Nishime recipe from back in 2006. Sheesh, do you even remember what you were doing in January of 2006? Nishime is somewhat of a pain to make.......but it's a labor of love I guess and it's a favorite during the holiday season back home....at least it used to be. Not sure about nowadays.
There aren't that many changes. I've just incorporated steps that just seem to make sense to ramp up the flavor. Mom really never went as far.....she probably was as tired of making this every year as I get. The one step missing is the one to make kombu maki. I just tie the kanpyo into strips along with the konbu nowadays....who knows, maybe after reading this, the Missus will request the return of the konbu maki. Also, note that we now will sometimes use chicken thighs, instead of just pork. But we have added pork/chicken bones to the recipe.
Anyway, version 2014 looks pretty much the same.
The flavor has been bumped up a bit. And yes, I still don't buy the frozen premade araimo/satoimo, gobo, or konbu maki. All have preservatives which change the flavor.
Nishime - version 2014:
1 pound sliced lean pork, boneless, skinless, chicken thighs, or a combination of both 1-2 pounds pork bones or a chicken carcass quatered with boiling water poured over to descum 2-3Tb canola/grapeseed/avocado oil 4 cups water 2 - 36" Strips Nishime(not Dashi) Kombu(Kelp) 1 Strip Kanpyo (Dried Gourd) 2 Packages Shirataki 2 Cups Daikon cut into wedges 1 Cup Carrots cut using a rolling cut 2 Cans Takenoko Tips(Bamboo Shoot Tips) 2 Stalks Gobo (Burdock Root) 12-15 Satoimo/Araimo/Dasheen(Japanese Taro) 6 dried Shiitake mushroom 1/2 Cup Soy Sauce 1/4 Cup Sugar 1/4 Cup Mirin 1 Cup of reserved, strained mushroom liquid 1 Cup of kombu soaking liquid 2 Tb Sake 1/2 Tsp salt 2 Cloves Garlic Minced
- Place one large pot and one medium pot of water on the stove and bring to a boil.
- Soak dried mushroom in warm water for 30 minutes
- Soak Kombu and Kanpyo in water for 20 minutes.
- Cut Gobo in half; and scrape "skin/bark" off of root using a spoon. Immediately place in water to prevent discoloration.
- Place whole Araimo in large pot of boiling water and blanch. (Blanching makes the taro much easier to peel)
- If the smell or slight bitterness of Bamboo Shoots bothers you, pour half the boiling water from the medium pot over Bamboo Shoots, drain, cut into slices lengthwise.
- Open the packages of Shirataki (yam noodles) and place in a colander. Pour the rest boiling water over Shirataki to remove the "smell".
- Rinse Kombu and Kanpyo, and strip lengthwise if wider than 3 inches. Tie into knots at 2 inch intervals. Reserve 1 cup of Kombu soaking liquid
- Cut Gobo into 1/2" matchstick lengths. Parboil in water for several minutes (I use a microwave for 3 minutes on high), reserve ½ cup of liquid.
- Remove the Araimo from boiling water, rinse, peel (Be careful if cutting the taro, it is very starchy and slippery), and place in water to avoid discoloration.
- Cut Daikon into "wedges", cut Carrots using a "rolling cut".
- Mince garlic.
- In a large pot or Dutch Oven, heat oil over medium heat. Add garlic and pork/chicken/bones and lightly brown
- Add water, all the vegetables(except Shiitakes), sugar, sake, and mirin. Bring to a low simmer and cook for 15 minutes.
- Remove mushrooms from soaking liquid and slice in half. Reserve 1 cup of soaking liquid. Add to the pot.
- Strain mushroom and kombu liquid.
- Add soy sauce, taste and add salt as desired.
- After 15 minutes, taste, and add mushroom and gobo liquid as desired.
- Simmer until daikon is translucent, but not falling apart.
- As with most stews, this tastes better the next day.
A few night back, I met my good friend Candice for dinner....she had been wanting to check out Iron Pig Alehouse in PB. It was a decent meal, hopefully I'll get around to doing a post, but in case you're wondering, Kirbie pretty much hit it on the head in her post, the wings were our favorite item. I brought some home for the Missus who thought they were good....however, She also said, "I think you can do better...." So guess what I did this afternoon? Anyway, I tried three versions of smoked wings, one with a simple seasoning, the other with my "chicken rub", and for the last....well, I decided to go outside the normal playbook a bit and used my Shio Koji Chicken marinade.
Guess which one won out?
It was a pretty simple and quick smoke in my WSM. I used a combo of cherry with a bit of pecan. When the wings were done, they looked quite similar, but the shio koji wings had a very pronounced savory fragrance, think miso-wine.
I decided to give the wings a quick deep-fry....for the shio koji wings, it was about 90 seconds....the sugars cause it to turn black fairly quickly. I'm going to try to figure out how to get these a bit more crisp without burning.....
In the meantime......
The Missus said this was maybe some of the best wings She's ever had. The shio koji adds that amazing savory flavor, a touch of salty-winey-miso like flavors, and also sealed in the juices. It's also got me motivated to start cooking new stuff........thinking a bit, trying different things again.
The best compliment....."I'd pay money to eat this....ummm, not from you of course, but I would....."
Shio Koji Marinade:
1/3 cup shio koji
1 Tb grated garlic
1 Tb ginger juice
3 Tb mirin
1 Tb hoisin
- Marinate 4-5 hours
- Remove from marinade and smoke at 250-275 for 1 1/2 - 2 hours
- Remove from smoker and deep fry in 350 degree oil for 1 1/2 minutes
Grab a couple of cold one's....this is great beer food!