Báhn Mì Sandwiches

 Last night I cooked a small pork shoulder  roast and that was dinner with some corn and mac n cheese.  I don't think Charlie has ever had it like that before.  I always have turned it into pork bulgogi since I don't remember how long, but it is very good simply seasoned and roasted.  Charlie liked it a lot. I'll start making it more often now. Today I made Báhn mì sandwiches with the leftovers.

Roasted Pork Bánh Mì (Vietnamese Sandwich)

By John Mitzewich

Prep Time: 25 mins Cook Time: 10 mins Total Time: 35 mins Servings: 1 Yield: 1 sandwich 

Ingredients

1/4 c. diakon radish cut matchstick

1/4 c. carrots cut 2” matchstick

1 T.   seasoned rice vinegar

1/4 C. mayo

1 tsp, hoisin

1 tsp. Sriracha

1 crusty French sandwich roll

 4 oz. pork, thin sliced

2 oz thin sliced smooth pate

6 spears English cucumber

6 thin sliced jalapeño 

1/2 C cilantro

Directions

1. Gather all ingredients. Preheat the oven to 400 degrees F.  Line a baking sheet with aluminum foil. 
2. Toss radish and carrot with seasoned rice vinegar in a bowl until well coated. Let sit until veggies become slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate. 
3. Mix mayonnaise, hoisin sauce, and sriracha in a small bowl. Split French roll just enough so you can open it like a book. Pull out some of the bread from the top half to better accommodate the filling if desired. Spread the interior surfaces of roll liberally with mayonnaise mixture. 
4. Transfer roll, cut-side up, to the prepared baking sheet. Bake in the preheated oven until warm and crisp with slightly browned edges, about 7 minutes. 
5. Place sliced pork, paté, pickled radish and carrot, cucumber, jalapeño, and cilantro leaves in warm roll. Cut in half to serve. 
   

Yesterdays Pork roast.   Next time I'll cut back on the salt.

pork butt roast

• Total Time: 3 hours 30 minutes Yield: 4-6 servings

The most tender, juicy and succulent boneless pork butt roast made  right in your oven. No special outdoor equipment needed

INGREDIENTS

• 3–4lb. boneless pork butt roast
• 1 tbs brown sugar
• 2 tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground mustard
• 1 tsp paprika
• 1 tsp black pepper
• 1/4 tsp cayenne

1. Combine all seasoning ingredients in a small bowl and mix well.
2. Remove netting from pork if present. Trim any unwanted fat from pork butt roast. If it has fat cap, best to leave a little bit on, less than 1/4″ thick.
3. Apply seasoning rub over the meat. Massage and press into meat as best possible.
4. Place meat in a large zip-top bag, sealed, overnight to marinate.
5. Preheat oven to 350°(F).
6. Place seasoned pork but on wire rack of a roasting pan with the fat side up. Place in oven at 350°(F) approximately 3-4 hours. Monitor closely with an instant read meat thermometer. Remove from oven when center of meat reached 185°(F). (This is more important than the time and the indicator that it’s done
7. Remove roasting pan with pork butt from oven and let rest for at least 15 minutes before transferring meat to a cutting board to be sliced.

Korean Fried chicken

 

Charlie asked for Korean fried chicken. We had it with rice, kimchi and pork bulgogi left over from a meal a couple days ago.

I used 6 chicken legs instead of wings this time. You can probably find potato starch in the store with  Bob's Red Mill products or you can substitute corn starch. Rice Syrup is in Asian markets or you can use corn syrup.  This time the batter was too thick with just 2 eggs. I add a third on to get the consistency.

Sweet, sour, & spicy Korean fried chicken 

Yangnyeom-tongdak 양념통닭

Ingredients

For 3 to 4 servings

• 2 pounds chicken wings 
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup potato starch
• ¼ cup all purpose flour
• ½ teaspoon baking soda
• 2 large eggs
• 1 tablespoon toasted sesame seeds

For the sauce:

• 2 teaspoons vegetable oil
• 3 garlic cloves, minced
• ⅓ cup ketchup
• ⅓ cup rice syrup
• ¼ cup gochujang (Korean hot pepper paste)
• 2 teaspoons white vinegar
• 2 teaspoons vegetable oil
• corn (or vegetable) oil for frying

For a side dish, pickled radish (chicken-mu), optional

Directions

Start the first fry:

1. Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until the oil temperature reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready.While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a large bowl. Mix altogether well by hand. 
2. Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are golden brown and crunchy, turning over with tongs.Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil.

Make seasoning sauce:

1. Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. 
2. Reduce the heat to low and stir until bubbling. Remove from the heat.Start the second fry:Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF.
3. Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy.
4. Reheat the sauce over medium high heat until it’s bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.

Start the second fry:

1. Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF.
2. Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy.
   
3. Reheat the sauce over medium high heat until it’s bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.

Finish and serve:

1. Sprinkle with the sesame seeds and transfer to a serving plate. Serve with chicken-mu (pickled radish) if you have it.

Traditional Southern New Years Day Dinner

I had given up on ham hock, collards and black eyed peas for NYD because the ham hocks available In grocery stores were pathetic to non-existant but last summer at a farmers market a real beauty showed up and it went in the freezer until time to thaw it for today. We had it with collards, corn bread, and the black eyed peas are in the small dish. They were made into a dip for corn chips.  The ham hock was cooked with Navy beans instead of black eyed peas because Charlie won't eat black eyed peas unless they get turned into a cheesy dip.

 BLACK EYED PEA DIP

 

4 cups cooked, dried black eyed peas or 4 cups canned peas (mash some)

1 tbsp pea juice

5 jalapeño peppers chopped (remove seeds)  Use less if desired 

1/2 medium onion chopped

4 oz. can green chilis chopped

1 clove garlic minced

1/2 lb. Old English sharp cheese

1 stick butter

 

Mix all except cheese and butter.  Melt cheese and butter in microwave

.  Add all other ingredients.  Simmer until hot.   Serve hot.

Pan-Fried Collard Greens 

• Total: 30 min   Yield: 4 servin

Ingredients

6 thick bacon slices, chopped into large pieces

1 large onion, diced 

3 cloves garlic, minced 

2 pounds collard greens (about to 2 large bunches), stems discarded, leaves washed and chopped

1 tablespoon honey 

A few dashes of hot sauce 

Kosher salt and freshly cracked black pepper 

Directions

• Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
• Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

Navy beans and corn bread  were cooked according to package directions.  The ham hock was boiled with the beans.

• 12 years ago we dispensed with the Southern start-off-the-New-Year with the  good-luck dinner and had one that Cassie wanted. It was a traditional NYD meal in Mexico- her fathers country. A day or two later, I slipped on a patch of ice and broke my ankle. Since then I at least have some black eyed peas on that day.

  
  

Vichyssoise

Last night  we had Vichyssoise, heated not cold, with croutons and a ham salad sandwich. I forgot to take pictures.  This picture was taken when I had some of the left-over soup for lunch today.

Vichyssoise recipe from Anthony Bourdain

INGREDIENTS 

4 tablespoons butter
8 leeks, white part only, cleaned and thinly sliced
2 medium potatoes, cut into small cubes
2 cups chicken stock
2 cups heavy cream
4 fresh chives, finely chopped
1 pinch nutmeg
salt and fresh pepper

DIRECTIONS

1. I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
2. Add potatoes and cook for a minute or two, stirring a few times.
3. Stir in the chicken broth and bring to a boil.
4. Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
5. Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens.
6. Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
7. Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool.
8. Check seasoning, sprinkle with chives and serve in chilled bowls.
9. This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes

Ceasar Salad  Croutons:   Instead of EVOO and minced garlic, I used ghee from a spray can and granulated garlic. After 10-12 minutes in the oven, I let them air dry overnight.

• 1/2 French Baguette, cut in half and thinly sliced (1/4" thick)
• 3 T. EVOO
• 1 tsp. minced garlic, 2 small cloves
• 2 T. grated parmesan cheese

Instructions:

Preheat oven 350º. Cut baguette in half lengthwise through the top, then slice diagonally into 1/4” thick pieces. 

Combine 3 T. olive oil & 1 tsp. minced garlic. Drizzle over bread and sprinkle 2 T. parmesan cheese over. Toss until evenly coated.  Arrange baking sheet lined with parchment, arrange bread, bake  350º 10-12 minutes (until golden or desired crispness)

Notes : Try using clarified butter instead of oil and heat it with the garlic to infuse more flavor into the butter. Brush both sides and toss with the cheese.

Ham n Egg Salad

Ingredients

2 c. Left over baked ham, diced very small
4 hard boiled eggs, chopped
1 c. mayonnaise
1/2 c. chopped celery
1/4 c. chopped sweet onion
1/4 c chopped dried apricots Have used dried apples and or golden raisins.
Salt and Pepper to taste

Instructions

Combine diced ham, eggs, celery, onion, and dried apricot. Add mayonnaise and mix. Salt and pepper to taste. If possible, allow to sit in refrigerator for 1 hour. Serve alone or on bread.

Charlie asked me to make some Puerto Rican Chicken and rice

He gave me the recipes and I spent 3 or 4 days looking for all the ingredients and made it all today. He often asks for something Puerto Rican. I suppose he got exposed to the food while he was in Seattle. If not there, I don't know where. I don't think there are very many places here in Kansas City but I could be wrong.

I cooked the rice in a cast iron Dutch Oven and it got a little too browned on the bottom but I think it will all fit in our rice cooker so it should be easier next time .

 Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)

Prep Time 5 min Cook Time 25 min Total Time 30 min  Servings 8 

Ingredients

• 1 tablespoon olive oil
• 1/3 cup country ham or bacon, diced (optional)
• 1/3 cup sofrito
• 3 cups water or low sodium chicken broth
• 1 ½ tsp sazón con achiote y culantro
• 1 cube chicken bouillon or more if needed
• 2 tbsp tomato paste or 1/3 cup tomato sauce
• 1 teaspoon dried Italian seasoning or oregano either one works
• 1/4 cup fresh cilantro, chopped optional
• 2-3 bay leaves
• 2 tablespoons pimento stuffed olives optional
• 15 ounce can Pigeon Peas (Gandules), drained and rinsed or 2 cups of fresh or frozen
• 2 cups parboiled rice

Instructions

1. Heat your caldero or Dutch oven to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.
   2. Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine.
   3. Add in the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth. Add the cilantro and/or olives, if using. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
   4.Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
   5. Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low, and allow it to steam for 20-25 minutes. It's done with all the liquid is absorbed and the grains are fluffy and fully cooked.
   

Recipe Notes freezes very well, Reheat: Microwave covered saran wrap,fluff

Pollo Asado (Puerto Rican Roast Chicken)

Prep Time 4 hours Cook Time 30 minutes Total 4 hours 30 minutes

Servings 6 people Author Delish D'Lites

Ingredients

4 lb whole roasting chicken or a mixture of chicken legs, thighs, and/or breasts

1/4 cup Achiote oil, canola or olive oil

Juice of 1-2 limes or lemons

3 teaspoons Sazon seasoning with Coriander and Annatto 

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon granulated garlic powder

1 teaspoon ground cumin

1 teaspoon granulated onion powder

1 teaspoon dried oregano

Sofrito Butter

• 1 stick salted butter, melted
• ¼ cup sofrito

Optional Marinade Additions

• 2/3 cup orange juice juice of 2-3 fresh oranges

Instructions

Pollo Asado Recipe

1. Combine the oil, citrus juices and spices in a bowl or measuring cup. Stir to combine.
   2.Place the chicken into a zip top bag or glass container, then pour the marinade all over the chicken. Be sure to thoroughly coat the chicken with the marinade. Cover and place the chicken in the fridge to marinate for a minimum of 4 hours, up to 8 hours.
   3. Preheat your oven or grill to 350 degrees F.
   4. Cook the chicken until a thermometer reads 170°F in the center, about 20-25 minutes per pound. Serve hot.
   

Sofrito Butter Injection (Optional)

1. Melt 1 stick of salted butter in a microwave until melted.
   2.Add 1/2 cup of fresh sofrito, stir to combine.
   
2. 3. After marinating the chicken with the citrus marinade, add the sofrito butter to a flavor injector and inject your pieces of chicken. Roast the chicken per instructions above.
   

Recipe Notes  do not marinade too long. White meat max for 4 hours.