Tag: main course
Shrimp and Pork Belly Negiyaki
Shrimp and Pork Belly Negiyaki
If you’re a fan of okonomiyaki, this pancake is on another level! Negiyaki uses green onions as the main ingredient instead of cabbage. The pancake is topped with bonito flakes, kewpie mayo, and okonomiyaki sauce; but more traditionally served with a dashi/soy sauce mixture. You can use either regular green onions or any type of spring onion. For protein, shrimp or pork belly are great options. The negiyaki only take 5 minutes of prep time and 7 minutes to cook, making this a quick go to snack or main meal.
Ingredients
- 1 bunch green onions finely chopped
- 1/4 cup flour
- 1/4 tsp baking powder
- 1/4 cup bonito flakes
- 1 large egg beaten
- 2 tbsp agedama (tempura scraps)
- 1/2 tsp soy sauce
- 3 tbsp water
- vegetable oil for frying
- 4 8/12 count shrimp peeled and deveined; sliced in half
- 3 slices pork belly thin sliced
Toppings
- bonito flakes
- kewpie mayonnaise
- okonomiyaki sauce
Instructions
- Mix together the egg, water, soy sauce, tempura scraps, and bonito flakes in a bowl.
- In another bowl, mix together the green onions, flour, and baking powder. Mix the batter into the green onions.
- Heat up an 1/8” of cooking oil in a large sauté pan over medium heat. Pour in the batter. Lay the shrimp in a circular patter on top of the pancake. Cook for 2 minutes.
- Flip the pancake. Cover. Reduce the heat to low and cook for 4 minutes.
- Uncover. Flip. Increase the heat to medium and cook for 1 more minute.
- Top with more bonito flakes, kewpie mayo, and okonomiyaki sauce.
If using pork belly, lay the slices across the pancake once you pour the batter in the pan.
Spaghetti all’Aragosta
Spaghetti all’Aragosta
Lobster pasta is very popular off the Almafi coast of Italy and all over the Mediterranean. If you’ve never cooked with lobster, don’t be intimidated. This recipe is easier than it looks and will impress whoever you’re cooking for. You can use either lobster tails or a whole lobster. The other great part of this recipe is that you create about a quart of lobster stock that you can use in multiple recipes.
Ingredients
- 4 lobster tails 4-5oz each
- 3 tsp salt divided
- 1 lb fresh pasta spaghetti, bucatini, fusilli
- 1/4 cup olive oil
- 1/2 cup shallots diced
- 8 garlic cloves minced
- 1/4 cup white wine
- 1 cherry tomatoes halved
- 1/4 cup flat leaf parsley chopped
- parmesan cheese to taste
- crushed red pepper to taste
- lemon wedges for serving
Instructions
- Split your lobster tails in half.
- Drop into a half gallon pot of boiling water.
- Boil for 5 minutes until tail meat is cooked through. Remove from the pot. Allow to cool. Remove the meat from the shell and dice. Place the shells back in the lobster stock and simmer until ready for use. Save the stock.
- Bring a pot of salted water to boil. Cook your pasta al dente according to your package instructions. Drain.
- Heat up 1/4 cup of olive oil in a large sauté pan over medium heat. Sauté the shallots for 5 minutes. Season with 1 tsp of salt.
- Add in the garlic. Cook for 1 minute.
- Deglaze with the white wine. Scrape up the brown bits from the bottom of the pan.
- Stir in the lobster and pasta. Add in a 1/4 cup of lobster stock.
- Stir in the cherry tomatoes and parsley. Cook for 2-3 minutes.
- Turn off the heat.
- Top with shredded parmesan and crushed red pepper. Serve with a lemon wedge.
Oaxacan Short Ribs
Oaxacan Short Ribs
This recipe for Oaxacan-style boneless beef short ribs focuses on a slow-braised, rich chili sauce (mole or adobo base) that results in fork-tender meat; perfect for tacos, quesadillas, or served with rice and beans. The flavor of the sauce consists of dried smoky chilies, chocolate, onions, tomatoes, and garlic. I turned my leftovers into tamales.
Equipment
- Food processor or blender
Ingredients
- 3 lbs boneless short ribs or 4lbs bone in short ribs
- 2 tbsp lard
- salt and pepper to taste
- 1 cinnamon stick
Oaxacan-Style Sauce
- 1 medium white onion diced
- 6 garlic cloves minced
- 3 guajillo peppers seeded
- 3 ancho peppers seeded
- 2 chipotle peppers in adobo
- 2 cups tomatoes diced
- 2 cups beef stock
- 1 tbsp achiote paste
- 1 tbsp Mexican oregano
- 1 tsp ground cumin
- 1 tbsp cocoa powder
- 1 tbsp vinegar
For Serving
- corn tortillas
- limes
- white onion finely chopped
- cilantro finely chopped
- beans
- Mexican rice
Instructions
- Soak the dried chilies in boiling water for 10 minutes. Set aside.
- Melt lard in a large oven-safe pan over medium high heat. Season and add in the short ribs.
- Brown on all sides for 12 minutes.
- Purée all of the sauce ingredients in a blender or food processor until smooth.
- Pour the sauce over the short ribs. Cover and place in a 300° oven for 2 1/2 hours.
- Remove from the oven and place on the stovetop uncovered over medium low heat. Simmer for 15 minutes until the sauce has thickened.
