Tag: main course
Pastrami Dogs, 2 ways
Pastrami Dogs, 2 ways
When the drugs kick in, high asses will create. Best hotdog ever? I think so.
Ingredients
- 1/2 tbsp butter
- 2 hot dog buns
- 2 beef hot dogs
- 4 slices pastrami
- sweet pickle relish
- brown mustard
- sauerkraut
Instructions
- Toast the buns in the melted butter on a griddle. Remove from the pan.
- Add the hot dogs and pastrami to the pan. Cook the pastrami for 2 minutes a side. Allow the hot dogs to cook in any fat rendered from the pastrami for 5 minutes.
- Place a slice of pastrami on each side of the hot dog bun.
Fava Bean Soup (Locro de Habas)
Fava Bean Soup (Locro de Habas)
Locro de habas is a hearty soup of fava beans, potatoes, tomatoes, and queso fresco. There are 2 approaches you can take in processing this soup. If you want a chunky soup, use a potato masher to mash the potatoes and fava beans once cooked through. If you want more of a puréed soup, use an immersion blender and purée. After you process the soup to your desired consistency, add in the rest of the fava beans, queso fresco and whisk in the eggs. Garnish with chopped cilantro. You can also serve the soup with slices of avocado and aji hot sauce.
Equipment
- immersion blender or potato masher
Ingredients
- 4 cups canned fava beans 1/2 peeled
- 3 tbsp vegetable oil
- 3 garlic cloves minced
- 1 medium onion diced
- 2 roma tomatoes diced
- 1/2 tbsp ground cumin
- 1/2 tbsp achiote powder
- 1 tsp chili powder
- 3 cups potatoes peeled and cubed
- 6 cups chicken stock
- 3 large eggs beaten
- 1/2 cup milk
- 1 1/2 cups queso fresco crumbled
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up cooking oil in a large pot over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic cloves. Sauté for 2 minutes.
- Add in the tomatoes, salt, ground cumin, achiote powder, and chili powder. Cook for 3 minutes.
- Add in the potatoes and 1/2 of the fava beans. Pour in the stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes.
- Use a potato masher if you want your soup chunky. Use an immersion blender if you want your soup puréed. Process to your liking.
- Add in the other half of the fava beans. Cook for 5 minutes.
- Whisk the eggs and milk together. Whisk into the soup.
- Stir in the crumbled queso fresco.
Kitsune Udon
Kitsune Udon
While you will rarely ever see kitsune udon in the U.S., it is a staple in Japan and is considered their soul food. The soup consists of udon noodles in a dashi stock base. The soup is topped with kitsune. Kitsune starts out as thin sheets of pressed tofu. The sheets are fried until crispy. At this point, the fried tofu sheets are now called aburaage. If you are pressed for time, you can buy already prepared aburaage at just about every Asian market. The aburaage are then simmered in soy, mirin, sake, and sugar until they soak up the sweet and salty liquid. The soup gets garnished with lots of green onions and togarashi pepper.
Servings: 2
Ingredients
Kitsune
- vegetable oil for frying
- 3 tofu sheets pat dry with paper towel
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 1/2 cup water
Udon Soup
- 4 cups dashi stock
- 3 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp sake
- 16 oz frozen udon noodles
- 4 green onions chopped
- togarashi pepper to taste
Instructions
- Heat up 4 tbsp of cooking oil in a sauté pan over medium heat. Add in the tofu sheets.
- Fry for 4-5 minutes a side until crispy. Drain on paper towels.
- Mix together the soy sauce, mirin, sake, sugar, and water. Bring to a simmer in a sauté pan. Add the fried tofu sheets. Simmer until they soak up all of the liquid. Set aside.
- Bring the dashi stock, soy sauce, mirin, and sake to a boil in a pot.
- Add in the udon noodles. Simmer for 5 minutes until the noodles are cooked through.
