Category: Global Cuisine

June 05th, 2020

6/5/2020

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Spicy Tuna Sushi Roll Bowl

SERVINGS: 2
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/15 min

Spicy Tuna

10 oz. canned tuna, drained
1/4 c. mayo
2 tbsp. sriracha sauce
2 tsp. sesame oil
salt and pepper

Toppings

1/4 seedless cucumber, sliced thin
2 carrots, cut into small sticks
1 avocado, sliced thin
6 oz. mukimame
4 sheets dried seaweed, cut into small strips
1 tbsp. toasted sesame seeds
salt and pepper

Sushi Rice

1 c. sushi rice (short grain)
1 1/2 c. water
2 tbsp. rice wine vinegar
1 tbsp. white sugar
salt and pepper

Start by making the rice. Put the rice and water into a rice cooker with salt and pepper. Cook for about 15 min. While that is cooking, dissolve the sugar into the rice wine vinegar.
When the rice is done cooking and while hot, pour the vinegar mixture into the rice and mix. The mixture should be sticky. Set aside.
Next, make the spicy tuna. Put all of the spicy tuna ingredients into a bowl and mix until uniform. Set aside and cool.
While the tuna is cooling, cut all the veggies and steam the mukimame. I used frozen mukimame and steamed it quickly in the microwave.
Lastly, assemble. Put the rice in the bottom of the bowl and top with all of the veggies and spicy tuna. Garnish with the toasted sesame seeds.

"Me Cuisine" Tips

Mukimame is the exact same thing as edamame, it is the de-shelled version.
Be sure to season all of the veggies with salt and pepper. It will make a drastic difference with the flavor.
Canned tuna is much cheaper than using fresh tuna and is more accessible.

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May 20th, 2020

5/20/2020

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Beef and Broccoli

SERVINGS: 4
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/20 min

Beef

1 1/2 lb. flank steak, cut into thin slices
1 tbsp. corn starch
1 tbsp. vegetable oil
salt and pepper

Veggies

2 heads broccoli, cut into small florets
1 yellow onion, sliced thinly
4 cloves garlic, chopped finely
1 tbsp. vegetable oil
salt and pepper

Sauce

1/2 c. dark soy sauce (regular works too)
1/4 c. dark brown sugar
2 tbsp. rice wine vinegar
1 tbsp. oyster sauce
1/2 tbsp. ground allspice
1/2 tbsp. corn starch

Garnish

toasted sesame seeds
chopped green onions
rice

Begin by making the sauce. Mix all of the sauce ingredients into a bowl and whisk until the mixture is completely combined and the corn starch is dissolved. Place in the fridge for 10 min.
Next, in another bowl, mix the beef, corn starch, and salt and pepper. Make sure the beef is completely coated. Set aside.
Now it is time to cook. Heat a wok or pan on high heat with 1 tbsp. oil. Once hot, add the beef and cook for 4-6 min or until the beef begins to brown. Remove from heat and pour the beef into another bowl.
Add another 1 tbsp. oil to the pan on high heat. Once hot, add all of the veggies and cook for 5-6 min or until the onions are caramelized.
Add the beef back into the pan with the veggies and also add the sauce mixture. Cook for about 5-6 min or until the sauce has thickened and is coating all of the veggies and beef.
Remove from the heat and serve with Jasmine rice and the garnish.

"Me Cuisine" Tips

This is not traditional beef and broccoli because of the addition of onions. I like the onions because they pair well with the beef and add more sweetness.
Coating the beef in rice flour will make it more crispy, but sometimes it is harder to find.
Woks work well because the pan heats up quickly and is perfect for making the beef and veggies crispy.

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May 13th, 2020

5/13/2020

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Kung Pao Chicken

SERVINGS: 4-6
DIETARY: Dairy-Free, Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/15 min

Kung Pao Chicken

1 1/2 lb. boneless, skinless chicken thighs, cut into 1/2 in. squares
1 tbsp. cornstarch
1 tbsp. Chinese white wine
1 tbsp. vegetable oil + 1 tsp. sesame oil (for cooking, not marinade)
salt and pepper

Kung Pao Sauce

1/4 c. soy sauce
3 tbsp. brown sugar
2 tbsp. rice wine vinegar
1 tbsp. oyster sauce
1/2 tbsp. corn starch
salt and pepper

Veggies

2 red bell peppers, cut small
2 zucchinis, cut small
4 small dried red Chinese peppers, whole
4 cloves garlic, diced fine
1 tbsp. ginger, grated
3 tbsp. green onions, chopped
2 tbsp. salted peanuts, roasted
1 tbsp. vegetable oil (for cooking)
salt and pepper

Begin by marinating the chicken. Mix all of the Kung Pao chicken ingredients in a bowl until all the chicken is evenly coated. Place in the fridge for 20 min.
Next, make the sauce. Mix all of the sauce ingredients in a bowl and whisk until completely mixed and uniform. Place in the fridge for 20 min.
After 20 min, remove the chicken and the sauce. Have all of the ingredients next to the stove so they are all ready to get cooked.
Start by heating 1 tbsp. vegetable oil and 1 tsp. sesame oil in a wok or skillet on high heat. Once hot, add the chicken and cook for about 5-6 min. Once brown and cooked on the outside, remove from the heat and pour into a separate bowl.
Add another tbsp. of oil into the pan. Add all of the veggies except the peanuts and green onions to the pan. Cook for 3-4 min.
Add the chicken, peanuts, and green onions to the pan. Cook for about 2 min.
Add the sauce to the pan and turn down the heat to medium and reduce the sauce for 6-8 min until thick and is sticking to the chicken and veggies.
Remove from the heat. Serve with jasmine rice and toasted sesame seeds.

"Me Cuisine" Tips

To make it less spicy, add less Chinese red peppers.
Traditional Kung Pao Chicken is made with Sichuan pepper corns, which add a nice spicy, cooling flavor to the chicken.
If you can't find Chinese white wine, just use rice wine vinegar instead.
Replace the dark brown sugar with honey for a different flavor combination.

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May 07th, 2020

5/7/2020

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Spicy Peanut Thai Chicken Salad

SERVINGS: 5-6
DIETARY: Gluten-Free (without wrap), Dairy-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 20 min/0 min

Thai Chicken Salad

1 medium rotisserie chicken, skin removed and shredded
2 packages coleslaw mix
1 bunch of green onions, cut small
1/2 bunch cilantro, cut small
2 jalepenos, cut small

Peanut Sauce

4 cloves garlic, diced fine
1/2 knob ginger, diced fine

6 oz. peanut butter (I used chunky, natural)
1/4 c. soy sauce
1 tbsp. sesame oil
2 tbsp. honey
1/2 tbsp. crushed red pepper

The easiest recipe ever made! Mix all of the peanut sauce ingredients in bowl and whisk until combined. Set aside.
Mix the Thai chicken salad ingredients in a separate bowl until distributed evenly. Add the peanut sauce to the Thai chicken salad mixture. Mix until combined and all ingredients are coated evenly. Serve in a toasted wrap or enjoy over some greens.

"Me Cuisine" Tips

If toasting a wrap, put a portion of chicken salad in a wrap. Take the left and right sides and fold them in the center. Using the fold closest to you, wrap around the mixture an roll. Heat a pan to high heat and toast crease side down for about 30 sec. Repeat on the other side.
Thai food is known for its combination of sweet, salty, and spicy.
Cooking some rice noodles and putting them in the salad will add new texture and will soak up all the sauce.

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May 05th, 2020

5/5/2020

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Teriyaki Steak Roll Ups

SERVINGS: 4
DIETARY: Dairy-Free, Gluten-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 45 min/8 min

Teriyaki Steak

32 oz. thin flank steak, portioned out into 8 4 oz. cuts
1/2 c. soy sauce
3 cloves garlic, diced very finely
1 tbsp. grated fresh ginger
1 lime, juiced
2 tbsp. honey
salt and pepper

Vegetables

8 sprigs asparagus, halved
8 green onions, halved
2 yellow bell peppers, cut into small thin strips
2 portabello mushroom caps, cut into small thin strips
2 tbsp. olive oil
salt and pepper

Whisk together the soy sauce, garlic, ginger, lime juice, honey, and salt and pepper in a large bowl. Put the portioned steak into the bowl and mix together so each piece is coated. Marinate in the fridge for 30 min.
Grease the grill and preheat to high heat.
Distribute the oil on the veggies evenly and add salt and pepper. Fill each portion of steak with veggies in the middle and fold the left and right side in. Be sure to distribute the veggies evenly.
Place the crease side down on the grill to ensure the steak does not unravel. You can also put a toothpick through the steak as well.
Grill on each side for about 4 min covered, remove from the grill, and let rest for about 5 min.

"Me Cuisine" Tips

You can also do the roll ups with chicken, just cook for an extra 2-3 min on each side.
I used honey to make the teriyaki marinade less sweet, but you can replace it with brown sugar for more of an authentic flavor.
Serve over rice and drizzle spicy mayo on top. Tastes so good!

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April 23rd, 2020

4/23/2020

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Grilled Mediterranean Steak Kabobs

SERVINGS: 6-8
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 45 min/8 min

Steak Kabobs

2 lbs. sirloin steak, cubed
24 oz. cherry tomatoes
4 green bell peppers, cut into 1" squares
4 red bell peppers, cut into 1" squares
2 red onions, cut into 1" squares

Marinade

6 cloves garlic, diced finely
3 tbsp. dried oregano
2 tbsp. dried basil
1 tbsp. dried mint
2 tbsp. crushed red pepper
3 lemons, zest and juiced
1/4 c. olive oil
salt and pepper

Start by mixing all of the marinade ingredients together in a bowl and whisk until uniform. Add the steak kabob ingredients into the marinade and mix until all ingredients are coated. Marinade for at least 1 hour.
Preheat the grill and oil the grate. I used a Ninja Foodie Deluxe Grill (high heat and set timer for 6-8 min).
If using wooden skewers, dunk them in water so they don't burn. Put the kabob ingredients on skewers in any order desirable. Salt and pepper each skewer.
Once skewers are assembled, place them on the grill and cook 3-4 min on each side. Let the skewers rest for 2 min then enjoy!

"Me Cuisine" Tips

The marinade is just a template. There are so many different Mediterranean spices, such as savory, marjoram, sumac, tarragon, etc. Try some new combinations to tailor to your palette!
I like my steak RARE, so I only grill on high for 2-3 min on each side. You can replace the steak with chicken or pork as well. Fish is not preferred since it cooks much faster compared to the veggies.
You can meal prep all the skewers the night before as well. Really easy meal prep.

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April 14th, 2020

4/14/2020

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Slow Braised Coke Pork Carnitas

SERVINGS: 12
DIFFICULTY: Moderate
DIETARY: Gluten-Free (without tortilla), Dairy-Free (without cheese)
PREP/COOK TIME: 10 min/8 hrs

Slow Cooker Coke Carnitas

6 lbs. pork shoulder, fat slightly trimmed
1 sweet onion, sliced thin
12 fl. oz. Coke, preferably Mexican coke

Carnita Rub

2 tbsp. brown sugar
2 tbsp. chili powder
2 tbsp. ground cumin
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. dried oregano
1 tbsp. ground cayenne
3 tbsp. salt
3 tbsp. pepper

Prepare a 6-8 qt. slow cooker. Put the rub ingredients in a bowl and mix together with a fork until uniform.
Take the carnita seasoning and rub all over the pork shoulder until completely covered. Set aside.
Pour the Coke into the slow cooker along with the sliced onion. Place the pork shoulder on top of the onions.
Cook on low heat for 10-12 hrs for best results or until it is easy to shred with a fork. You can put these carnitas in burritos, tacos, or really anything!

"Me Cuisine" Tips

The best tortillas to use in my opinion are flour tortillas so the juices don't make the tortilla soggy. The flavors and textures work together perfectly.
This is just a really simple base recipe anyone can do! All you need is a slow cooker or a large pot to fit everything.
If it is too sweet, add less brown sugar to the rub.

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April 14th, 2020

4/14/2020

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Corned Beef and Cabbage

SERVINGS: 6
DIFFICULTY: Moderate
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 30 min/6 hrs

Corned Beef

4-5 lbs. corned beef (in a package with seasoning)
salt and pepper

Cabbage and Veggies

3 carrots, medium dice
3 stalks celery, medium dice
8 yellow potatoes, quartered
1 sweet onion, medium dice
8 oz. white button mushrooms, halved
1 head of cabbage, chopped roughly
4 cloves garlic
4 sprigs thyme
4 bay leaves
3 sprigs rosemary
salt and pepper

This recipe works best with an 8 qt. slow cooker. Begin by rubbing the salt and pepper and seasoning packet on the corned beef. Set aside.
Take all of the veggies (minus the cabbage), garlic, potatoes, and herbs and place them at the bottom of the slow cooker. Salt and pepper generously.
Place the seasoned corned beef on top of the veggies and pour the stock inside. Set the slow cooker on low-med heat and cook for about 4 hrs.
After 4 hrs, place the cabbage inside the slow cooker around the corned beef and on top. Cook for an additional 2 hrs.
Check the temperature of the beef. If it reads 135 F degrees, then it is done or if it is warm and dark red in the middle when cut.
Slice the corned beef in 1/4 in. slices and serve the veggies in the stock on the side.

"Me Cuisine" Tips

It is best to sear the corned beef before placing it in the slow cooker. Just add a small amount of oil in a large pan on high heat and sear both sides until slightly brown.
Corned beef seasoning typically consists of pickling spices, such as mustard seeds, crushed bay leaves, coriander, crushed red pepper, and anise seed.
This could work in a pressure cooker too! Just be sure to follow the instructions on your machine.

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March 11th, 2020

3/11/2020

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Honey Sweet and Sour Pork

SERVINGS: 3-4
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/25 min

Veggies and Pork

1 1/2 lbs. pork loin chops, cut into 1 in. chunks
3 green bell peppers, medium dice
1 yellow onion, medium dice
3 carrots, medium dice or fancy oblong shapes
1 lb. pineapple, medium dice
1 tbsp. fresh ginger, fine mince
1 tbsp. fresh garlic, fine mince
1 tbsp. sesame seeds, toasted (garnish)
2 green onions, chopped small (garnish)
2 tbsp. olive oil
1/2 tbsp. sesame oil
salt and pepper

Sweet and Sour Sauce

1/2 c. rice vinegar
1/2 c. pineapple juice
2 tbsp. soy sauce
2 tbsp. honey
1 tbsp. corn starch
salt and pepper

Start off by making the sauce. Combine all of the sauce ingredients in a bowl and whisk until uniform. Set aside.
Heat a large pan on high heat with 1 tbsp. olive oil. Salt and pepper the chunks of pork and place in the pan. Cook until they start to brown on each side so about 5 min. Remove the pork and set aside.
Add 1 tbsp. olive oil and the sesame oil into the same pan the pork was in and reduce heat to medium high. Add all of the veggies, the pineapple, garlic, ginger, salt, and pepper and cook until they start to soften. This should take 5 min.
Once the veggies are halfway cooked, add the pork back to the pan and cook for another 2-3 min.
Whisk the sauce one more time to ensure the corn starch is incorporated and add to the hot pan. Cook the sauce for 5-7 min until the sauce begins to thicken and resembles traditional sweet and sour sauce. Remove the finished product from the heat.
Garnish with the sesame seeds and green onions. Tastes really good over rice!

"Me Cuisine" Tips

I made it healthier by not adding brown sugar, but add about a 1/4 c. to create a more rich sweet and sour sauce.
The sauce is not red like traditional sweet and sour because it typically has red food dye.
Orange juice would be a great replacement for pineapple juice.

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March 01st, 2020

3/1/2020

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Cheesy Chorizo and Potato Omelette

SERVINGS: 1-2
DIETARY: Gluten-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 15 min/20 min

Omelette

3 extra large eggs
1/4 lb. ground chorizo
1/2 russet potato, cubed small
1/2 green bell pepper, diced small
1/4 yellow onion, diced small
1 clove garlic, diced finely
4 oz. cheddar cheese, grated
1 tbsp. cilantro, chopped finely
2 tbsp. olive oil
salt and pepper

Begin by whisking the eggs until the mixture is yellow throughout. Add the cilantro and mix until uniform. Set aside.
Add 1 tbsp. olive oil into a small pan and heat on medium high heat. Add the potatoes and cook for about 5 minutes or starting to turn brown. Add the onion, garlic, and bell pepper into the same pan and cook for another 3 minutes.
Place the chorizo into the pan and season with salt and pepper. Cook the filling for 7 minutes or until everything is cooked through. Pour the mixture into a bowl and set aside.
In the same pan, add 1 tbsp. olive oil and heat on high heat. Once hot, add the egg mixture into the pan and season with salt and pepper. Swirl the pan around to evenly cook the eggs. Also, using a spatula, break crevices in the middle of the omelette so the raw egg can seep through and cook evenly (be careful not to break the omelette to much or it won't seal).
Once it becomes barely wet, which takes about 5 minutes of cooking time, add the cheese scattered around the omelette and put the filling in the middle length wise. Fold the right side of the omelette over top the filling, then fold the left side of the omelette over the right side.
Slide the omelette onto a plate to keep the folds in place. Then, for better presentation, flip the omelette over so the folds are at the bottom. Enjoy!

"Me Cuisine" Tips

This is a French style omelette, which means there are two folds for a thinner presentation. However, the American style works well too, which is just folding the omelette in half. This method is done at typical American diners.
Add jalapenos or habeneros for additional spice.
Hot sauce pairs well with this particular omelette and compliments the spices from the chorizo.

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November 08th, 2019

11/8/2019

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Ginger Shrimp Fried Rice

SERVINGS: 6
DIFFICULTY: Moderate
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 25 min/15 min

Ginger Shrimp Fried Rice

3 c. cooked Jasmine rice
1 lb. fresh shrimp, head removed and cleaned (shell optional)
3 tbsp. fresh ginger, diced fine
2 cloves garlic, diced fine
2 yellow peppers, diced small
2 carrots, diced small
1 small yellow onion, chopped fine
1 c. peas, frozen
2 eggs, whisked until yellow
1/2 c. soy sauce
3 tbsp. mirin
2 tbsp. rice vinegar
1 tbsp. honey
2 tbsp. sesame oil
3 tbsp. sesame seeds, toasted
3 tbsp. chives, chopped fine
3 tbsp. peanut oil
salt and pepper
bean sprouts (optional)

Start by making the sauce mixture for the fried rice. Mix the soy sauce, mirin, rice vinegar, honey, and sesame oil into a separate bowl. Whisk well and set aside.
In a large pan or wok, add the peanut oil on high heat. Add the garlic, ginger, and onion first. Cook for about 3 minutes. Add the carrots and pepper next and cook for an additional 3 minutes. After that, add the shrimp and cook for about 3 minutes.
Once the shrimp start to turn pink, add the rice and cook until slightly brown, around 3 minutes. It's a lot of steps, but it's worth it!
Add the eggs next and cook until they begin to firm up. Last, but not least, add the peas and the sauce mixture that was set aside. Cook and mix until the sauce mixture coats the entire dish and reduces slightly.
Place a healthy portion on a plate, garnish with toasted sesame seeds and chives, and serve with a refreshing side of bean sprouts. Better than takeout!

Me Cuisine Tips

Ginger is a great source of antioxidants. It is also an anti inflammatory, so it helps with joint pain.
Don't add too much salt throughout because the soy sauce is very salty!
I am weird and like to eat the shrimp shells and tails, but you can remove them. The shells and tails add great flavor to the dish.
Tastes great with chicken too!

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October 26th, 2019

10/26/2019

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Thai Turkey Cabbage Wraps

SERVINGS: 5
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 10 min/20 min

Cabbage Wraps

2 lbs. ground turkey
1 head green cabbage
1 sweet onion, diced
2 tbsp. fresh ginger, chopped
4 cloves fresh garlic, diced fine
2 thai chilies, diced fine
2 tbsp. ground turmeric
1/2 c. soy sauce
1 tbsp. fish sauce
1 tbsp. rice wine vinegar
1 tbsp. sesame oil
1/2 bunch cilantro, chopped fine
1/2 bunch green onions, chopped fine
1 tbsp. olive oil
salt and pepper

Pickled Veggies

3 carrots, cut length wise and chopped
1 bunch radishes, cut in half and chopped
1 c. rice wine vinegar
1 tbsp. honey
1 tbsp. toasted sesame seeds

Start by making the pickled veggies. Put all of the ingredients in a covered container and put in the fridge over night or for a couple hours if you don't have time. Be sure to to mix it really well before putting in the fridge.
Once the veggies have pickled for a while, start making the cabbage rolls. Heat the olive oil, ginger, garlic, chilies, and turmeric in a large pan. When the pan starts to sizzle, add the onion and ground turkey. Cook for about 10 minutes (or until brown and cooked through) and add the soy sauce, fish sauce, rice vinegar, and sesame oil.
Keep cooking until the sauce reduces slightly and take the mixture off the heat. Add the cilantro and green onion and mix well.
Remove the outer leaves of the cabbage and use the inner, more tender leaves for better wraps. Place the turkey in a leaf and top with the pickled vegetables.

Me Cuisine Tips

Not everyone will like the texture of the tough cabbage, so use lettuce wraps instead! Use something like bib or iceberg.
If you don't like the spice, remove the chilies.
This is a healthy version, but to make it more rich add beef instead or a fattier protein.

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September 11th, 2019

9/11/2019

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Falafel Pita Wrap

SERVINGS: 6
DIFFICULTY: Moderate
DIETARY: Vegetarian, Dairy-Free (w/o tzatziki), Gluten-Free (w/o pita)
PREP/COOK TIME: 25 min/20 min

Falafel

16 oz. dried garbanzo beans (or canned)
4 cloves garlic
1 c. parsley
1/2 yellow onion
1 tbsp. dried oregano
1 tbsp. dried thyme
1 tbsp. olive oil
salt and pepper
1/2 pan of neutral oil for frying

Tzatziki Sauce

2 c. greek yogurt
3 lemons, juiced
1/3 c. fresh dill, chopped
1/2 cucumber, chopped very fine or grated
1 clove garlic, chopped very fine
salt and pepper

Pita Garnish

Toasted pita wraps
Sliced tomatoes
Sliced red onions
Parsley
Sliced radish

Make the sauce by putting all of the tzatziki ingredients in a bowl and mix until thoroughly combined. Place in the fridge overnight for best results.
If you use dried garbanzo beans, soak them in water overnight (about an inch over the beans) before using OR boil them in hot water until slightly tender, but still firm. You can use canned garbanzo beans and skip this step.
Put the beans in a food processor or blender and pulse until the beans resemble tiny pellets (don't blend smooth or you won't have texture). Place in a bowl. Put the rest of the ingredients in a food processor and pulse the same way. Put those ingredients in the same bowl and mix until it is evenly distributed and you can form thick patties or balls. Form the falafels however you want an place on a tray.
Heat the oil in a pan or pot until about 375 degrees F. Place about 4-5 falafels in the oil so you don't overcrowd the pan and lower the temperature. If shallow frying, flip the falafel after 2 minutes or brown on one side. If deep frying, flip until evenly brown. Once each batch is done frying, place on a wire rack over a tray and sprinkle with some salt.
After all of the falafels are done (they should be crunchy on the outside and moist inside), place a couple inside the toasted pita bread and add the vegetables and add the tzatziki. You can also put it in a salad without the pita bread.

Me Cuisine Tips

Some of the aspect of this wrap aren't traditional, but they taste like they are and are extremely moist!
You can bake the falafel, but it won't be as tender because the beans can get dry.
Pickled radishes pair perfectly with this recipe.
Hot sauce is a good contrast with the creamy sauce and reminds me of halal trucks in New York City.

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September 05th, 2019

9/5/2019

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Chunky Guacamole

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free, Vegetarian
PREP/COOK TIME: 20 min/0 min

Guacamole

3 ripe avocados, cubed
2 roma tomato, diced small
1/2 red onion, diced small
2 garlic cloves, diced very fine
1 jalepeno, diced very fine
3 limes, juiced
1/4 c. cilantro, chopped fine
salt and pepper

First, you want to prepare the avocados. Take your knife and place it perpendicular at the stem. Do a clean slice down until you hit the pit, then circulate the knife and avocado until the incision is all the way around. Put one hand on the top half and one hand on the bottom, twist until the two halves are close to perpendicular, then pull them apart. If the avocado is ripe, pull the pit out with your fingers or spoon. If it's a little firm, take your knife, hit the pit where the knife is barely inside, twist, and pull out. To cut the avocado, use a spoon to scoop it out as a whole half and place on the cutting board. Chop roughly and put in a bowl.
Add the lime juice and salt/pepper and mash with a fork to a desired consistency. Add the finely chopped garlic, jalepeno, tomatos, red onion, and cilantro into the smashed avocado and mix until incorporated. Serve with chips or in a burrito...or even on a shoe because it is that good!

Me Cuisine Tips

This is how I prefer my guacamole, but most are probably used to just straight avocados, lime juice, and salt/pepper. I like different textures.
Be sure to store in an airtight container so it doesn't oxidize and brown.
Adds good flavor to nachos, tacos, and burritos. It's bright and acidic from the cilantro and lime juice.

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August 21st, 2019

8/21/2019

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Chicken and Ginger Congee (Asian Rice Porridge)

SERVINGS: 6-8
DIFFICULTY: Beginner
DIETARY: Dairy-Free, Gluten-Free
PREP/COOK TIME: 10 min/45 min (instant pot) 2-4 hrs (stove top)

Congee (Rice Porridge)

1 c. jasmine rice, rinsed
7 c. water or stock
2 tbsp. fresh ginger, finely chopped
4 boneless, skinless chicken thighs
3/4 lb. shitake mushrooms, sliced
1 carrot, diced small
1/2 yellow onion, diced small
1 shallot, diced finely (optional and my twist)
salt and pepper
garnishes: soy sauce, chopped roasted peanuts, chili paste, fried shallots, sauteed chicken and veggies

Begin by putting the rice in the pot, put the vegetables and aromatics on top, and finish by placing the chicken on top of all of the other ingredients. Add salt and pepper.
Pour the stock/water over top all of the ingredients. Put the lid on and if the instant pot has a "porridge" option, then press it. If not, put in the rice cooker for about 2 hours. If using a stove top, then put all of the ingredients in a pot and boil the water. Once it is at a boil, cover and lower the heat and cook for 2-4 hrs.
When everything is done cooking, add more salt and pepper to the mix seasoned to your taste. Ladle into a bowl and top with your favorite garnished (I kept it simple with soy sauce, chili paste, crushed roasted peanuts, and chopped green onions). The garnishes add more texture to the dish so be generous!

Me Cuisine Tips

I have tested many recipes, and 7:1 liquid to rice ratio works best. It is the perfect amount of thickness. However, if you want it thinner, add 2 c. water. If thicker, decrease by 1 c. water.
Jasmine rice is perfect because it adds nice texture, but short-grain rice works well too.
It may sound like there's not a lot of flavor, so if you want add some miso paste to the water or even bonita flakes.
Try adding sauces and garnishes with different textures for awesome results. This is such a comforting and versatile dish.

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August 16th, 2019

8/16/2019

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Bibimbap (Korean Rice Bowl)

SERVINGS: 3-4
DIFFICULTY: Expert
DIETARY: Dairy-Free
PREP/COOK TIME: 30 minutes (cutting) 4-12 hrs (marinating)/30 minute

Bulgogi (Korean style beef)

1 16-18 oz ribeye steak, cut into very thin strips
1 pear (preferably red), roughly chopped
1 tbsp. garlic
1 tbsp. ginger
1 c. soy sauce
1/2 yellow onion, sliced very thin
3 tbsp. brown sugar
2 tbsp. rice vinegar
pepper

Spicy Cucumber Salad

1 seedless cucumber, cut very thin
2 tbsp. gochuchang (Korean chili paste)
1 tbsp. crushed red pepper
1/2 tbsp. ginger, chopped very fine
1/2 c. rice vinegar
salt and pepper

Bibimbap Sauce

3 tbsp. gochuchang
1 tbsp. honey
1 tbsp. rice vinegar
1/2 tbsp. soy sauce
1/2 tbsp. sesame oil

Toppings and Garnish

1 zucchini, cut in half and sliced very thin
1 12 oz. bag bean sprouts
1 12 oz. container shitake mushrooms, sliced thin
4 carrots, cut into thin 2 in. strips
1 12 oz bag of baby spinach
2 tbsp. garlic, chopped very finely
1 tbsp. ginger, chopped finely
2 tbsp. sesame oil
1 tbsp. sesame seeds, toasted
1 bunch of green onions, chopped finely (optional)
4 eggs (optional)
salt and pepper

Rice

3 c. sushi rice
5 c. water
2 tbsp. neutral oil (vegetable, peanut, etc.)
salt

Begin by making the marinade for the bulgogi by blending the all of the ingredients except the onions and the beef. Put the thinly sliced onions and beef into a zip-lock bag and pour the marinade over them and massaging the bag (Hint: it is easier to slice the ribeye thin if put into the freezer for 2-4 hrs before slicing). Put the bag in the fridge and marinade for 4-12 hrs or overnight for best results.
Next, make the cucumber salad by putting all of the salad ingredients into a container and close with a lid. Shake the container so all of the ingredient coat the cucumbers and emulsify (combing into one unit). Put in the fridge for about 4-12 hrs (kind of making a quick pickle).
While everything is marinating, make the bibimbap sauce by whisking all of the sauce ingredients together until it makes an emulsified mixture (like making a vinaigrette). Set in the fridge.
Once the beef and cucumber are done marinating, take them out of the fridge and set aside. Start making the rice by putting the rice, water, and salt in a rice cooker for 15-20 minutes or until tender (if you don't have a rice cooker, add the water to a pot until it starts to boil, add the rice and lower to a simmer, cover and cook for 15-20 minutes).
Start cooking each of the toppings and garnishes separate. Mix the ginger, garlic, and sesame oil in a container and set aside. Add a 1/5 of the ginger/garlic mixture into a pan and sautee the zucchini for 2-4 minutes being sure to add salt and pepper. Take out and set aside. Repeat the same process for the carrots, spinach, bean sprouts, and shitake mushrooms (if the veggies seem dry, add a little more oil or a splash of water).
Next, drain the liquid from the bulgogi, making sure the beef and onions are mostly dry, and saute in a pan with a little bit of neutral oil for 4-6 minutes. Set aside with the vegetables.
Lastly, when the rice is done cooking, add 2 tbsp. of oil into a pan and heat on medium heat. Once hot, add the cooked sushi rice and cook in the oil until some of the rice turns a crispy brown color and is not mushy (this technique is used to imitate the effect the clay pot has on the rice in a typical bibimbap dish). Cook a sunny side egg on the side if desired (cook on low heat in a nonstick pan for about 5 minutes).
Now, it is time to assemble the bowl. Put some of the rice into a bowl, put the egg in the middle, lay the veggies, bulgogi, and cucumber salad around the edges. Sprinkle with some sesame seeds and green onions and drizzle the bibimbap sauce over top. Get some nice, dry sake to finish off the meal!

Me Cuisine Tips

You can add whatever veggies or toppings you want! These are just some of traditional veggies used.
To lower the spice level, just add less of the Korean chili paste and a tiny bit of vinegar.
There are a lot of different components, but don't stress out because it is worth it!

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August 05th, 2019

8/5/2019

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Simple Poke Bowls with Crab Rangoons

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY: Dairy-Free, Gluten-Free
PREP/COOK TIME: 20 min/30 mi

Poke Bowl

1/2 lb. sushi grade salmon, cut in half inch cubes
1/2 lb. sushi grade Ahi tuna, cut in half inch cubes
1 English cucumber, sliced thinly
2 red bell peppers, thinly sliced in two inch strips
1 mango, diced finely
1 avocado, diced
1 jar pickled ginger
2 c. sushi rice
1 tbsp. toasted sesame seeds
salt and pepper

Poke Marinade

1/4 c. soy sauce
1 tbsp. rice vinegar
1 tbsp. mirin
1/2 tbsp. sesame oil
1/2 tbsp. crushed red chili pepper
salt and pepper

Sriracha Mayo

1/2 c. mayonnaise
1/4 c. sriracha

Crab Rangoons

8 wanton wrappers
8 oz. blue crab
8 oz. cream cheese
1 bunch chives, chopped finely
neutral oil (vegetable, peanut, etc.), for frying
salt and pepper

Begin by mixing the tuna and salmon with the poke marinade and let sit for about 30 minutes. Cover and place in the fridge. Quickly mix the sriracha and mayo and also place in the fridge.
Make the filling for the crab rangoons by mixing the cream cheese, blue crab, chives, and salt/pepper, cover, and put in the fridge. While everything is marinating in the fridge, toast the sesame seeds on a stove top on high heat for about 3 minutes. Set aside.
Now either use a rice cooker for the rice or use the stove top, either way the ratio of water to rice is 2:2. If on the stove top, bring the water to a boil, then add the rice and some salt. Turn down the heat so the pot is at a simmer, cover, and cook for about 18 minutes or until the rice is tender.
While the rice is cooking, fill a pot or pan halfway up with the oil and heat until it is 375 degrees F (if you can't check the temperature, test it out with a piece of wanton wrapper, if it starts to bubble immediately and floats, it is hot enough). As the oil is heating up, take the crab mixture out of the fridge and put about 2 oz. in each wrapper. Fold in half into a triangle shape and dab the sides with water so the filling does not ooze out in the fryer. Once they are all filled, start frying (do not overcrowd the pan). Fry each side for about 3-5 minutes or until each of them are golden brown. Put on a plate with paper towel or wire tray and sprinkle with salt.
Last but not least, put the rice in the bowl, place the fish in the middle and all of the garnishes (fruits and vegetables) circled around. Sprinkle the toasted sesame seeds, drizzle the sriracha mayo, and add two crab rangoons to each bowl. Then...eat!

Me Cuisine Tips

Add crushed macadamia nuts on top for an extra crunch. You can also add any other garnishes you want, but try to stick to Pacific or tropical flavors for best results.

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August 03rd, 2019

8/3/2019

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Roasted Spaghetti Squash with Marinara Sauce

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free, Vegan
PREP/COOK TIME: 25 min/1:30 hr

Spaghetti Squash

1 spaghetti squash, cut in half length wise and seeds/gut removed
2 tbsp. olive oil
salt and pepper

Marinara Sauce

1 lb. canned San Marzano tomatoes
6 cloves garlic, sliced very thin
1/2 yellow onion, diced finely
1 sprig of basil
1 tbsp. dried oregano
1/2 tbsp. crushed red pepper
1/2 c. olive oil
pinch of sugar
salt and pepper

Preheat the oven to 425 degrees F. Rub the olive oil on the inside of the spaghetti squash and season with salt and pepper. Put in the oven for 45 minutes or until the inside is tender and a fork and scrape long strands from the inside (should look similar to spaghetti, just smaller).
While the squash is cooking, heat the olive oil on medium heat and add the garlic, onion, red pepper, and oregano. Cook for 5-7 minutes making sure you do not brown the garlic or onions. In a separate bowl, pour the canned tomatoes and juices in the bowl and crush the tomatoes with you hands. Once the tomatoes are crushed, add them to the onions and garlic. Add a pinch of sugar, the sprig of basil, and season with salt and pepper. Simmer for about 45 minutes.
After you remove the squash and scrape the insides into a bowl, place a generous serving on a plate and top with the sauce. Garnish with parsley and cheese if desired.

Me Cuisine Tips

Ground beef can be added to the marinara to make a spaghetti sauce.

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July 25th, 2019

7/25/2019

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Panang Curry with Coconut Rice

SERVINGS: 4-5
DIFFICULTY: Moderate
DIETARY: Gluten-Free
PREP/COOK TIME: 20 min/35 min

Curry Paste

2 small lemongrass stalks
1/4 c. cilantro
1/2 c. roasted peanuts
2 dried red chilies
1 serrano chili
1/4 c. chopped ginger
5 garlic cloves
1/4 yellow onion
2 limes (juice and zest)
1 tbsp. water
salt

Curry Ingredients

4 chicken thighs cut into bite size pieces (bones and skin removed)
3 carrots chopped roughly
2 bell peppers chopped roughly
1 sweet potato chopped in bite size pieces
1 1/2 yellow onion chopped finely
3 cloves garlic chopped finely
1 tbsp. ginger chopped finely
2-3 tbsp. neutral oil (peanut, vegetable, etc.)
1/2 c. coconut cream
1 1/4 c. coconut milk
thai basil for garnish
salt and pepper

Coconut Rice

3 c. jasmine rice
6 c. (half water/half coconut water or milk)
3/4 c. toasted unsweetened coconut
3/4 c. chopped toasted peanuts

Chop and blend all of the curry paste ingredients. Add water as necessary to form pasty consistency. Add a tbsp. of salt.
Add oil to a pot and add the chicken (seasoned with salt and pepper). Cook until brown or until the outside is colored. Remove chicken. Add the carrots and sweet potatoes, cook around 5-7 minutes. Add the rest of the veggies, garlic, and ginger. Cook for another 5 minutes, then add the curry paste to the veggies. Add the chicken back into the pot. After 3 minutes, add the coconut cream and coconut water/milk. If necessary, add chicken stock or water to thin out. Cover and cook for 20-30 minutes on low heat. Be sure to add salt and pepper throughout the process.
I recommend using a rice cooker for the rice, but if you don't have one boil the liquid in the pot then add the rice. Cover on a simmer (low heat) for about 25 minutes. Once the rice is cooked and absorbed the liquid, add the toasted coconut and crushed peanuts.
Plate the rice and add the curry on top or around. Garnish with toasted peanuts and thai basil.

Me Cuisine Tips

If you are allergic to nuts, don't worry just remove them! It will change the flavor profile, but it'll still taste great.
You can also just buy pre-made curry paste to use if you are short on time.

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