Shabu Shabu – Japanese Hot Pot – (very good)

Shabu Shabu – Japanese Hot Pot – (very good)

Dashi Broth

about 10-12 cups

Can use dashi packets, beef broth, chicken broth, seafood broth, konbu with shaved bonito, etc.

Vegetables – cut into serving sized pieces

Chinese cabbage

Kai Choy, Pak Choy, Bok Choy, etc.

Fresh mushrooms – Shiitake, enoki, bunmeji, etc.

Carrots – slice thinly

Negi (Japanese large green onion), sliced thinly white and green parts, need to cook longer so can start with dashi broth while heating

Meats – about 5 oz per person

Thinly sliced beef – prime, rib eye, chuck, brisket, etc.

Thinly sliced pork – belly, loin, etc.

Meatballs – Add grated ginger and green onions to ground chicken or pork, add by spoonfulls to dashi

Seafood – fresh live clams, shrimp – cleaned with tail on, crab legs – cut through shell so easy to eat, fish – remove bones & skin and cut into chunks unless using a whole fish, etc.

Gyoza – Fry or bake before adding so it hold together better

Fish Balls – Let defrost before adding

Noodles – Shirataki, Udon, Tofu noodles, ramen noodles, etc.

Tofu – Firm or medium firm, cut into large blocks

Ponzu – Serve with small dishes for dipping

Rice – Serve in small bowls on side

We use a butane portable stove and a donabe pot

Prepare dashi broth, keep extra on the stove on warm

Arrange vegetables and mushrooms on a central platter, do the same with the tofu and noodles.

Divide meats, seafood, gyoza, fish balls into individual plates – can also arrange on one central platter.

Put stove and pot in center of table, heat dashi, serve with chopsticks, allow everyone to cook their own items as needed. Dip in ponzu and eat on rice.

Temaki Sushi at Home – Handrolls – (very good)

Temaki Sushi at Home – Handrolls – (very good)

1 large sashimi platter from Asian Grocery Store (Marukai Hawaii)

1 pkg imitation crab sticks, sliced in half

1 Japanese cucumber, cut into thin sticks

1 pkg radish sprouts, cut off roots

1 pkg Ikura (salmon roe) or Tobiko (flying fish roe)

1 can prepared seasoned unagi (freshwater eel)

Sushi Seasoning (rice vinegar with sugar & salt added), 2 Tbsp per cup of rice

Medium grain rice, 1 cup per person

1 pkg sushi nori (seaweed sheets), cut each square in half with kitchen shears

Shoyu (soy sauce)

Wasabi (Japanese horseradish)

Wasabi mayo – 1/4 cup mayonaise mixed with 1 tsp wasabi paste

Cook rice as directed in a rice cooker. 5 minutes after cooking is done open the cover and add sushi seasoning to rice. Toss lightly.

Place all other items on a serving tray or in easy-to-access dishes.

Take a sheet of nori, cover 2/3 with a thin layer of rice. Add fillings in at an angle facing the top corner of the rice side. Roll to make a cone. Dip in shoyu.

Chicken Pot Pie – (very good)

Chicken Pot Pie – (very good)

1 box pie crusts (2 pieces)

1 lb boneless skinless chicken breast, cubed

1 Tbsp butter

1 Tbsp vegetable oil

1/2 onion, chopped

1 clove garlic, chopped

1 stalk celery, chopped

2 Tbsp flour

4 cups chicken broth

1/2 tsp dried thyme

1 carrot, peeled and cubed

4 yukon gold or red potatoes, peeled and cubed

1/2 cup frozen green peas

salt and pepper to taste

Preheat oven to 400 degrees F. Press one pie crust into a pie pan. Prick all sides and bottom with a fork. Bake for 20 minutes or until lightly brown. Remove from oven to cool.

Place butter and oil into a large saucepan, add celery, onion, and garlic. Cook until limp. Add flour and cook until bubbly. Stir in chicken broth. Bring to a boil, add chicken, carrots, and potatoes. Reduce to simmer and cook until potatoes are tender. Add peas and season with salt and pepper. Thicken with cornstarch slurry if necessary.

Spoon into the cooked pie crust to fill without overflowing. Top with remaining pie crust. Pinch sides to seal. Cut slits in top of the crust for venting. Place on a cookie sheet to catch drippings. Bake for 20 minutes or until crust is lightly brown. Cover edges with foil to prevent over-browning before the center of the pie is baked.

Chicken Saltimbocca – (very good)

Chicken Saltimbocca – (very good)

8 oz fresh spinach leaves

8 cloves garlic, thinly sliced

2 Tbsp butter

Melt butter in large saucepan, add garlic and cook until fragrant. Add spinach, cover for a minute, stir to distribute sauce. Remove from heat when all spinach is wilted, set aside.

1 1/2 lbs chicken breasts

Thinly slice chicken breasts, pound out to 1/2″ thickness. Cut into smaller portion sizes. Salt and pepper both sides.

6 oz prosciutto

Fresh sage

Top each chicken cutlet with a slice of prosciutto, top that with a leaf of sage. Hold in place with a toothpick. Lightly drege in flour.

2 Tbsp butter

Melt butter in large saucepan. Fry both sides of chicken cutlets. Remove from pan, turn off heat. Keep cutlets warm in oven.

1 cup dry white wine

1 cup chicken broth

4 Tbsp butter

Add wine and broth to pan, scrape to combine with frond. Bring to a simmer and reduce by half, add butter. Season with salt and pepper to taste.

Serve cutlets over bed of spinach with pan sauce, pasta and garlic bread.

Asopao De Pollo – Puerto Rican Rice and Chicken Gumbo

Asopao De Pollo – Puerto Rican Rice and Chicken Gumbo

3 pounds of chicken thighs, seasoned with sazón (seasoned salt)

3 Tbsp extra virgin olive oil

½ cup green bell pepper, finely chopped

1 medium yellow onion, finely chopped

2 oz smoked ham, cut into cubes

2 cloves garlic, minced

1 tsp fresh oregano

2 packets of sazón (seasoned salt)

1 tsp chicken bouillon

1 can tomato sauce

1 ½ cups Arborio rice (or other medium grain rice)

8 cups water

4 stuffed olives, chopped

4 oz fancy sliced red pimentos, drained

2 Tbsp fresh cilantro, finely chopped

Season chicken on all sides (you can use salt and pepper, saizon, or go the Puerto Rican way with adobo). In a medium pot, heat oil over medium-high heat. Add chicken and cook until golden brown on all sides. Add onions, peppers, ham, garlic, oregano, and sazón; cook for 1-2 minutes until peppers and onions are soft. Add tomato sauce and 8 cups of water, and chicken bouillon. Bring to a boil. Stir in rice and let boil for a minute. Reduce the heat to a medium-low and let the ingredients simmer for about 25 minutes, stirring occasionally. Add the chopped olives, fresh cilantro, and pimentos. Let simmer until chicken is cooked through and rice is tender. 

*You can replace the chicken for shrimp to make this a seafood dish. 

Adapted from Puerto Rican Confort Foods To Make At Home

Egg Salad with Smoked Salmon, Capers, and Dill – (very good)

Egg Salad with Smoked Salmon, Capers, and Dill – (very good)

6 large eggs, hardboiled and finely chopped

6 oz cold-smoked salmon, cut into small dice (scant 1 cup)

6 Tbsp extra virgin olive oil

1/2 small red onion, cut into small dice (about 2/3 cup)

1/3 cup capers, drained

2 Tbsp fresh dill, minced

1 Tbsp freshly squeezed lemon juice

1 tsp fresh lemon zest

Kosher salt and fresh ground pepper, to taste

Place all in a bowl and toss to combine. Serve with crostini and pita chips.

Adapted from Fine Cooking.

Corn Chowder – (very good)

Corn Chowder – (very good)

8 slices thick cut bacon, cut into strips

Fry the bacon until crispy, remove from pan and set aside. Keep bacon fat in pan.

1 Tbsp unsalted butter

1 Tbsp vegetable oil

1 medium yellow onion, diced

2 cloves garlic, minced

1/4 cup flour

5 cups chicken broth

Place butter and oil in same pan with bacon fat. Add onions and garlic and cook until heated. Stir in flour and cook for about 2 minutes. Slowly stir in chicken broth.

1 pkg frozen yellow corn

1 pkg frozen white sweet corn

1 lb yukon gold potatoes, peeled and cut into cubes

1/4 tsp dried thyme

1/4 tsp smoked paprika

Add all ingredients to pot and let simmer until potatoes are done. Using blender, blend half of soup until nicely pureed. Place back into pot.

1 cup half and half

salt and pepper to taste

fresh chives, thinly sliced – for garnish

Add half and half to chowder. Add salt and pepper to taste. Garnish with chives. Serve with crispy bacon on the side and some shredded sharp cheddar cheese.

Adapted from the chunky chef, hearty homemade corn chowder.

Shrimp Vodka Pasta

Shrimp Vodka Pasta

9 oz refrigerated fettuccine

1 Tbsp olive oil, divided

12 oz large shrimp, peeled and deveined

3 garlic cloves, thinly sliced

1/3 cup vodka

1 1/3 cup low sodium marinara sauce

1/3 cup chopped fresh basil, divided

1/4 cup heavy whipping cream

1/2 tsp kosher salt

1/4 tsp black pepper

Cook pasta according to package directions. Drain and set aside.

Heat 1 1/2 Tbsp oil in large skillet over medium-high heat. Add shrimp, saute for 4 minutes or until done. Remove shrimp and set aside.

Add 1 1/2 Tbsp oil and garlic to pan, saute 1 minute. Carefully add vodka, cook 1 minute. Add marinara, 1/4 cup basil, cream, salt, and pepper. Bring to a simmer. Stir in pasta and shrimp. Sprinkle with remaining basil before serving.

Yields: 4 servings

Homemade Cheese-its

Homemade Cheese-its

4 oz chedder cheese, grated

2 Tbsp parmesan or pecorino cheese, grated

3/4 cup whole wheat pastry flour

4 Tbsp butter

1/2 tsp salt

1/2 tsp mustard

1/2 tsp pepper

pinch paprika

pinch red pepper

2 Tbsp yogurt

Place all except yogurt into a food processor, pulse until crumbly. Add yogurt and pulse until dough holds together.

Remove from food processor, divide into 2 sections. Wrap each in plastic wrap and chill for at least 20 minutes (up to 2 days).

Preheat oven to 350 degrees F. On floured surface, roll out dough to 1/4 inch thick. Cut desired shapes, place 1 inch apart on parchment paper on baking sheets. Bake for 10 minutes. Remove and cool on racks. Store in airtight containers or freeze until ready to use.

Homemade Goldfish Crackers – (very good)

Homemade Goldfish Crackers – (very good)

8 oz sharp chedder cheese, shredded

4 Tbsp butter, cut into cubes

1 cup flour

3/4 tsp salt

t Tbsp cold water

Place cheese, butter, flour, and salt into food processor. Pulse until dough resembles course sand. Pulse in water, 1 tablespoon at a time.

Remove dough from food processor, wrap in plastic wrap. Refrigerate for at least 20 minutes.

Roll dough out and cut into desired shapes. Place on parchment paper on baking sheets. Bake at 350 degrees F for 15 minutes or until crispy.

Makes about 7 dozen “goldfish” crackers