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My adventure's in feeding my family

Sichuan-Style Boiled Beef with Chili September 29, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I confess, I did not use beef for this recipe but rather a caribou roast. We have a freezer full of caribou and I use it in place of beef all the time. It’s tasty. This recipe was really good but make sure you have great ventilation or you will have trouble breathing (like I did).


  • 1 pound lean beef, such as flank steak, hanger, or flap, sliced against the grain into 1/4-inch thick pieces about 1-inch by 2-inches
  • Kosher salt
  • 2 tablespoons Shaoxing wine
  • 1/3 cup vegetable, canola, or peanut oil or lard
  • 12 dried red Chinese chilis, snipped in half, seeds discarded (if hotter dish is preferred, keep the seeds)
  • 1 to 2 tablespoons whole Sichuan peppercorns
  • 1 head of celery (about 1 pound), stalks split lengthwise into thirds, then crosswise into 3-inch segments
  • 4 scallions, white and green parts, sliced into 3-inch segments
  • 3 tablespoons fermented chili bean paste
  • 3 cups homemade or store-bought low-sodium chicken broth
  • 2 teaspoons dark soy sauce
  • 5 tablespoons cornstarch




Combine beef, 1/2 teaspoon kosher salt, and wine in a small bowl and mix well. Set aside.


In a well-ventilated room, heat 3 tablespoon of oil or lard in a wok over medium-high heat until shimmering. Add the chilis and Sichuan peppercorns and stir-fry until fragrant and chilis are just beginning to brown, about 30 seconds. Slide the chilies and peppercorns out into a fine mesh strainer set in a bowl. Return strained oil to the wok.


Allow the chilis and peppercorns to cool for 2 minutes. Transfer to a cutting board and chop very finely with a chef’s knife or cleaver. Set aside.


Return wok to burner and heat over high heat until smoking. Add celery and scallions, season with salt, and cook, stirring constantly, until lightly charred and tender, about 2 minutes. Transfer to a warm serving bowl.


Heat 3 tablespoons oil in wok over medium heat until shimmering. Add chili bean paste and cook, stirring constantly until oil is red and fragrant, about 30 seconds. Add stock and dark soy sauce, season to taste with salt, and bring to a simmer.


Combine cornstarch with 5 tablespoons cold water and mix with a fork. Pour over beef and stir to coat beef in mixture.


Increase heat to high. When sauce reaches a vigorous boil, drop in beef slices one at a time. When the sauce to returns to a boil, use a pair of chopsticks to separate slices. Simmer until beef is just cooked, about 1 minute after returning to a boil. Remove beef with a slotted spoon and place over celery in serving bowl. Pour as much sauce as desired over beef, then transfer any remaining sauce to a side bowl.


Rinse out wok and dry it. Heat remaining oil over high heat until smoking. Sprinkle the chopped chiles and Sichuan pepper over the beef dish and then pour over the smoking oil, which will sizzle. Serve immediately.

Taiwanese Beef Noodle Soup September 27, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

So I had the rest of the giant roast to use and it was a chilly day so I went for this recipe. The broth was amazing. The flavors were bright and paired well with the noodles, kale and beef.


  • 3 tablespoons vegetable, canola, or peanut oil
  • 2 pounds boneless beef shank or chuck, cut into 1-inch cubes
  • 6 large slices fresh ginger root
  • 6 cloves garlic, smashed
  • 2-3 small red chilies, such as Thai chilies, roughly chopped
  • 1 large plum tomato, roughly chopped
  • 2 tablespoons sugar
  • 1 tablespoon Sichuan chili bean sauce (doubanjiang)
  • 1 cup Chinese rice wine
  • 1 tablespoon Sichuan peppercorns
  • 2 whole star anise cloves
  • 1/4 cup dark soy sauce
  • 1/2 cup light soy sauce
  • 2 1/2 quarts water
  • 2 pounds Asian wheat flour noodles (any width you like)
  • Fresh spinach leaves, baby bok choy, broccolini, or other small greens, as desired



Heat 1 tablespoon vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the beef and cook without moving until well browned on first side, about 4 minutes. Stir and cook until well browned all over, about 10 minutes total. Transfer beef to a large bowl and repeat with 1 more tablespoon oil and remaining beef.


Add remaining tablespoon of oil to the same pan and heat until shimmering. Add the sliced ginger, garlic cloves, and chilies. Cook, stirring, until fragrant, about 30 seconds. Add the chopped tomato and stir stir for another minute. Add the sugar and stir until dissolved, about 30 seconds. Add the chili bean sauce, and stir until the mixture just begins to bubble.


Return the beef to the pot. Stir to warm up and coat the meat with the spices. Add the rice wine and cook for 1 minute, scraping up browned bits from bottom of pot. Add the star anise, Sichuan peppercorns, dark soy sauce, light soy sauce, and the water. Bring to a boil. Then reduce heat to a simmer and cover. Cook until beef is tender, about 2 1/2 hours.


Using tongs, carefully remove the beef cubes from the stew and set aside in a bowl. Carefully strain the soup over a colander or mesh strainer to catch the ginger, peppercorns, and other stray solids. Retain any solids or small beef pieces from the strained mixture that you may want to keep, and return to the soup. Return the beef to the soup and add greens to wilt if desired.


Cook the noodles according to the directions on their package. Strain noodles, and divide into serving bowls. Ladle the warm soup and beef chunks into each bowl and serve immediately.

Shredded Beef Enchiladas With Three-Chile Sauce September 25, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

So I found a beef roast in the freezer that needed to be used. The thing was huge so I split it between a couple recipes. This was the first one because enchiladas are delicious. I followed the recipe and we really enjoyed them.



  • 2 pounds chuck roast, cut into 2 equal‐size pieces (make sure there’s some fat on the roast)
  • Salt and black pepper
  • 1 tablespoon bacon grease, lard, or vegetable oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 cup brewed coffee
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 2 canned chipotle chiles in adobo sauce
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 cup water


  • 2 dried pasilla chiles, rehydrated, stemmed, and seeded
  • 2 dried ancho chiles, rehydrated, stemmed, and seeded
  • 1 cup water
  • 1 tablespoon vegetable oil
  • 2 tablespoons masa harina or all‐purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Pinch of ground allspice
  • Salt and black pepper


  • 1 tablespoon lard or vegetable oil
  • 12 corn tortillas
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/4 yellow onion, diced




Preheat the oven to 275°F.


Sprinkle the roast with salt and pepper. In a large ovenproof pot, heat the bacon grease over medium-low heat, add the meat, and brown on both sides, about 5 minutes per side. remove the roast from the pot and add the onion. Cook, occasionally stirring, until the onion begins to brown, about 5 minutes. Add the garlic and cook for 30 seconds more.


Return the roast to the pot along with the coffee, Worcestershire sauce, vinegar, chipotle chiles, cumin, and cinnamon, and water. (The meat will not be completely covered, but don’t worry; it will produce plenty of liquid as it cooks.) Bring the pot to a boil; cover the pot and place in the oven. Cook the roast, covered, for 3 to 3 1/2 hours, or until the roast practically falls apart when you poke it with a fork. (Be careful of escaping steam when removing the pot’s lid.)


Remove the meat from the pot, leaving the broth in the pot to cool. Shred the meat with two forks until it’s in long strands. Add salt and pepper to taste.


To make the sauce, pour the broth from the pot into a blender or food processor, along with the onions, garlic, and chipotle chiles also in the pot. Add the rehydrated pasilla and ancho chiles and water. Blend until smooth, about 1 minute. You should have 2 to 2 1/2 cups of sauce.


In a medium pot, heat the oil over medium-low heat. Whisk in the masa harina or flour until it’s well incorporated and fragrant, about 30 seconds. Pour the sauce from the blender into the pot, stirring until it’s well combined. Stir in the cumin, oregano, and allspice, and add salt and pepper to taste. Cook over low heat (be careful, because it will probably splatter out of the pot as it cooks) for 5 to 10 minutes, stirring occasionally, until the sauce is smooth and the flavors are balanced. Taste and adjust the seasonings. Toss the shredded beef with 2 tablespoons of the sauce, leaving the rest for the enchiladas.


Preheat the oven to 350°F. Grease a large baking dish (9 by 13 inches works well).


To make the enchiladas, in a medium skillet, heat the lard over medium-low heat. One at a time, heat the tortillas in the hot oil until soft and pliant, and then keep them wrapped in a cloth or tortilla warmer until all the tortillas are heated.


Lay a tortilla on a plate or clean surface and add about 1/4 cup of beef. Roll the tortilla and place in the greased baking dish seam-side down. Repeat with the remaining tortillas. Evenly pour the sauce over the enchiladas and top with the grated cheese and diced onion. Bake for 15 minutes, or until cheese is lightly browned and bubbling. Serve immediately.

Peruvian Style Grilled Chicken With Green Sauce September 23, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Oh my God. This is the best chicken I have ever made. Seriously it was simply amazing. Instead of charcoal like the original recipe called for I made it on our Traeger and it was so juicy and flavorful and the sauce rocked! You have to make this.


For the Sauce:

  • 3 whole jalapeño chilies, roughly chopped (see note above)
  • 1 tablespoon aji amarillo pepper paste (see note above)
  • 1 cup fresh cilantro leaves
  • 2 medium cloves garlic
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons fresh juice from 1 lime
  • 1 teaspoon distilled white vinegar
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

For the Chicken:

  • 1 whole chicken, 3 1/2 to 4 pounds
  • 4 teaspoons kosher salt
  • 2 tablespoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon freshly ground black pepper
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons white vinegar
  • 2 tablespoons vegetable or canola oil




For the Sauce: Combine jalapeños, aji amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.


For the Chicken: Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back.


Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl and massage with fingertips until homogenous. Spread mixture evenly over all surfaces of chicken


Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.


Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Open bottom vents of grill. Cook until instant read thermometer inserted into deepest part of breast registers 110°F. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 145 to 150°F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature or chicken will burn.


Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve and serve with sauce.

Pan-Seared Halibut with Wine-Braised Leeks September 21, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I really enjoy leeks but because they are part of the onion family, the hubs is just not a fan. However when I made this recipe and braised them food a good long time he enjoyed the sweet taste that came out.



  • 1 1/2 pounds leeks
  • 1 cup low-sodium chicken broth or stock
  • 1/2 cup medium-dry white wine
  • 1 1/2 teaspoons white wine vinegar
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper
  • 3 Italian parsley sprigs
  • 1 thyme sprig
  • 1 bay leaf
  • 4 (4- to 6-ounce, 1- to 1-1/2-inch-thick) skinless halibut fillets
  • 1 tablespoon grapeseed orvegetable oil
  • 2 tablespoons finely chopped fresh chives




Trim and discard the dark green ends of the leeks, leaving about 2 inches of light green intact. Cut each leek in half lengthwise, then cut it crosswise into 1/4-inch strips. Place in a colander, thoroughly rinse, and shake dry.

Place the leeks, broth or stock, wine, vinegar, 1 tablespoon of the butter, and the measured salt in a large frying pan over medium heat. Season with pepper and bring to a simmer, stirring occasionally.

Nestle the parsley, thyme, and bay leaf into the liquid and leeks. Reduce the heat to low, cover with a piece of aluminum foil large enough to reach over the pan’s edges, and cover the foil with a tightfitting lid. Let braise until tender, about 30 minutes.

About 5 minutes before the leeks are ready, prepare the fish: Pat both sides of the fillets dry with paper towels and season both sides with salt and pepper.

Place the remaining tablespoon of butter and the oil in a large heavy-bottomed frying pan or cast-iron skillet over medium-high heat. Once the butter melts, swirl the pan to combine the butter and oil. Add the fillets and cook, undisturbed, until the edges begin to turn opaque and the fish releases from the pan, about 3 minutes. Using a flat metal spatula, flip the fillets and cook until firm to the touch and opaque in the middle, about 3 to 5 minutes more.

To serve, use a slotted spoon to divide the leeks among 4 shallow bowls. Place a piece of halibut over the leeks in each bowl, spoon over the desired amount of the leek braising liquid, and sprinkle with the chives.



Pork Bulgogi September 19, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I love bulgogi. I love Korean BBQ in general but bulgogi is one of my favorite marinades. I have never seen it on pork before so when I saw this recipe I had to give it a try. I used pork chops because I had them around and they were super tasty.


  • 2 pounds pork butt
  • 6 medium scallions, white and green parts cut into 3-inch pieces
  • 1 large yellow onion, halved and thinly sliced
  • 4 medium garlic cloves, crushed
  • 1 (2-inch) piece ginger, sliced into 1/4-inch-thick coins
  • 1/2 cup Korean chile paste
  • 1/4 cup toasted sesame seed oil
  • 1/4 cup soy sauce
  • 3 tablespoons Korean red pepper powder
  • 3 tablespoons toasted sesame seeds
  • 3 tablespoons granulated sugar
  • 2 tablespoons sake or mirin




Place pork in the freezer for 45 minutes or until very firm. Slice into 1/4-inch-thick pieces; set aside.

Place remaining ingredients in a resealable bag or a nonreactive bowl and stir to combine. Add meat slices and marinate 1 hour or overnight.

Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in oil. Remove pork from the refrigerator and let sit at room temperature while the grill is heating, at least 20 minutes.

Remove pork from marinade and let excess drip off. Grill uncovered, turning rarely, until crispy and lightly charred, about 10 to 15 minutes total.



Sriracha Lime Chicken Chopped Salad September 17, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Yum yum yum yum yum. Make this recipe. You will like it. I scaled it down because I was only making it for two and we gobbled it up.



Sriracha Lime Chicken
  • 2 organic chicken breasts
  • 3 tbsp sriracha
  • 1 lime, juiced
  • 1/4 tsp Himalayan sea salt and freshly ground pepper
  • 4 cups lettuce, chopped
  • 8 pineapple slices
  • 1 cup organic grape tomatoes
  • 1/3 cup red onion, finely chopped
  • 1 avocado, cubed
Lime Vinaigrette
  • 1/3 cup light olive oil
  • 1/4 cup apple cider vinegar
  • 2 limes, juiced
  • 2 tsp raw honey
  • Dash Himalayan sea salt



Heat the grill

Season chicken with salt and pepper

In a bowl or marinade dish, combine sirarcha and lime

Add chicken and let marinade in the fridge for at least 20 minutes, the longer the better

Once marinaded, add chicken to grill

Cut pineapple and add to grill, grill for 3-4 minutes on each side

While they are grilling, chop lettuce, then chop avocado, tomato, and red onion and add to serving dish

Whisk together dressing, taste, and adjust seasoning as desired (i.e. more lime, additional sea salt, additional vinegar)- place in fridge until ready to use

Once chicken is done cooking, assemble the salad, toss with dressing and enjoy!