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BikeMrown Posts

Kung Pao Chicken

1.5 lbs boneless skinless chicken breast, cut into 1-inch pieces
2 Tbsp rice wine
4 tsp soy sauce (reduced sodium)
5 tsp cornstarch

1/2 cup peanut oil or vegetable oil + 1 Tbsp
1 cup raw peanuts
2 tsp grated fresh ginger
2 Tbsp garlic, minced
2 rip red chiles, minced (or 1 Tbsp red pepper flakes + dash of chili powder)
4 scallions, chopped
1 broccoli crown, cut into florets (optional)

3 Tbsp soy sauce (reduced sodium)
3 Tbsp rice wine
2 tsp roasted sesame oil
1 tsp brown sugar
1 tsp Chinese chili paste
1 tsp vinegar

Place cubed chicken in a bowl with rice wine, soy sauce, and cornstarch. Toss well to coat and refrigerate until ready to cook.

Heat 1/2 cup oil in a wok over high heat. Fry peanuts, stirring constantly, just until they start to turn golden brown and drain them well on paper towels. Carefully pour off most of the oil, leaving 2 Tbsp in the wok.

Stir-fry chicken just until its cooked through (2-3 minutes). Transfer to a platter with a slotted spoon.

Add the remaining 1 Tbsp of oil and heat over high heat. Add ginger, garlic, and chiles. Stir for 30 seconds. If adding broccoli, cook here for 1 minute. Add scallions and cook 30 seconds. Pour in the remaining sauce ingredients, peanuts, and chicken. Stir and toss until combined well.

Homemade Pasta

1 1/3 cup flour
2 eggs

Flour a work surface and make a well in the center of the flour. Break the egg into the well and beat with fork. Draw some flour from the inner rim of the well over the eggs and begin to incorporate.

When soft dough forms set aside, clean board, reapply flour to surface. Knead 8 to 10 minutes. Add flour as needed until dough is smooth, pliable and leather-like in appearance. Let rest in the fridge.

Perfect Steak

Using only kosher or sea salt, sprinkle about 1/2 to 1 tsp of salt on each side of a 1″-1.5″ steak and set aside.  After 30 to 45 minutes, rinse all the salt off and thoroughly dry each steak with a paper towel.  Season with fresh ground pepper and apply a thin coat of oil to each side.  No more salt should be added to the steak (enough is absorbed during the earlier salting process).  Place a cast iron skillet in an oven while it preheats to 500 degrees.

Move the iron skillet to a stove burner over high heat. Add the room temperature steaks to the skillet and sear for 30 seconds. Flip the steak and sear the other side for 30 seconds.

Move the skillet to the oven and cook for 3 minutes. Flip the steak and return to the oven for another 3 minutes. Transfer the steak to a plate and loosely cover with foil while it rests for 5 minutes.

More info on the salting method can be found here:

Pasta Salad

1 cup sugar
1 cup vinegar
1 cup vegetable oil
1 tsp black pepper
1 tsp garlic powder
1 tsp parsley flakes
1 cucumber, sliced
1 red onion, thinly sliced
2 carrots, thinly sliced
1 cup broccoli florets
1 cup cauliflower
1 (16 oz.) package rotini pasta
1/2 cup pepperoni (optional)

Cook noodles according to package and set aside. Mix oil, vinegar, sugar, and seasonings together. Combine pasta and veggies in a bowl and pour dressing mixture in, stir. Store in a non-metallic container overnight in the refrigerator. Drain the excess dressing before serving.

Chimichurri Sauce

3/4 cup flat-leaf parsley, finely chopped
3 Tbsp cilantro, finely chopped
6 garlic cloves, minced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tsp salt
1/2 tsp red pepper flakes
fresh ground black pepper, to taste

Whisk all ingredients in a bowl until thoroughly incorporated. Serve immediately or refrigerate up to 4 hours, bring to room temperature before serving. Makes 1 cup.

Roasted Broccoli with Lemon Garlic Butter and Pine Nuts

1 lb broccoli florets
2 Tbsp olive oil
Salt and freshly ground black pepper, to taste
2 Tbsp unsalted butter
1 tsp garlic, minced
1/2 tsp grated lemon zest
1 to 2 Tbsp fresh lemon juice
2 Tbsp pine nuts, toasted

Preheat oven to 500 degrees.

In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.

Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.

Peanut Butter Fudge

1 cup butter, plus more for greasing pan
1 1/4 cup peanut butter
1 teaspoon pure vanilla extract
1 pound confectioner sugar

Heat peanut butter and butter in double boiler until thoroughly mixed and heated through. Add vanilla and confectioner sugar to peanut butter mixture and stir to combine with a wooden spoon. Remove from heat. Pour into a buttered 8×8 or 9×9 pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Note: Alternately, you can microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes before adding the sugar and vanilla.

Earl Grey Tea Truffles

16 oz dark chocolate, chopped
14 oz cream
2 bags Earl Grey tea
1 Tbsp butter
cocoa powder, sifted
coconut flakes, toasted
walnuts, toasted and crushed
almonds, toasted and crushed

Bring cream to a boil and remove from heat. Add the tea bags and allow to steep for several minutes. Remove the tea bags.

Bring the cream to a boil again and pour over chocolate and butter in a separate bowl. Whisk until smooth (be careful not to incorporate air). Set aside to cool.

Use a spoon or melon baller to make small uneven balls of chocolate. Roll the truffles in the desired toppings or dip into pure melted chocolate. Chill.

Barbecue Ribs

3 lbs. baby-back ribs (2 slabs)

Dry rub:
1 Tbsp cumin
1 Tbsp chili powder
2 Tbsp paprika
4 Tbsp brown sugar
1 tsp onion powder
1 tsp garlic powder
salt and pepper, to taste

Braising liquid:
1 cup white wine
2 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 Tbsp honey
1 Tbsp of barbecue sauce
2 cloves of garlic

Rinse the ribs and pat dry. Remove the thin white/silver membrane on the back side of the ribs. Thoroughly cover the ribs with the dry rub. Seal each slab in a pocket of heavy-duty aluminum foil, place in a roasting pan, and refrigerate for 1 hour.

Open up one end of each foil package and pour half of the braising liquid into each one. Reseal each package and tilt the roasting pan to evenly distribute liquid throughout the foil packets. Place in a 250° oven and cook for 2.5 hours.

Remove the ribs from their foil packaging. Brush both sides with reduced braising liquid or barbecue sauce (recommend Sticky Fingers “Memphis Original” brand). Place under a broiler, meat side up, for 5-10 minutes until desired carmelization.

Classic Tomato Sauce

1/4-1/2 cup extra virgin olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1 stalk of celery, finely minced in processor
1 carrot, finely minced in processor
64 oz crushed tomatoes (Italian plum tomatoes, preferred)
4-6 leaves of fresh basil, chiffonade
2 bay leaves
salt & pepper, to taste
1 Tbsp dry thyme
1 Tbsp dry oregano
4 Tbsp butter, for adjusting

In a large pot or Dutch oven, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all vegetables are soft, about 5 to 10 minutes.

Add tomatoes, thyme, and bay leaves and simmer uncovered on low heat for 1 hour until thick.  Add basil during the last 10 minutes.  Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter 1 Tbsp at a time to soften it. Put the sauce into a food processor and blend until desired smoothness. Can freeze up to 6 months.