Pig & Khao's Rib BBQ Sauce

Adapted from online suggestions to recreate the Filipino BBQ sauce for delicious ribs (and anything else you can put sauce on!)

INGREDIENTS

• 1/2 cup granulated sugar

• 1/3 cup ginger (peeled)

• 1/4 cup garlic (peeled)

• 1 shallot

• 3 tbsp soy sauce

• 4 tbsp fish sauce

• 3/4 cup rice vinegar

• 3/4 jar of Hoisin sauce (from 360 gram jar)

• 1 tbsp five-spice

DIRECTIONS

In food processor, blend the ginger, garlic, and shallot until finely minced together.

In a bowl, whisk together the fish sauce, soy sauce, rice vinegar, and hoisin to taste (it will be a little on the sweet side, don’t worry it levels out).

In sauce pan, heat up dry sugar until it makes a deep caramel, slowly increasing heat from medium-low to medium (maybe to medium-high. Overall, should take 10 minutes (dont use as soon as sugar melts, wait for color to darken). Make sure the sugar does not burn.

Slowly add the liquid mixture. This will create bubbles, steam, and separation but keep mixing until all caramel melts back into the liquid. Add the shallot/garlic/ginger mixture and the five spice. Cook on medium-low for approximately 20 minutes. Set aside and allow to cool (it will thicken up).

Gochujang Meatballs

From Food52

INGREDIENTS - BALLS

• 1 lb ground meat of choice
• 3 green onions, very thinly sliced
• 2 garlic cloves, minced
• 1 egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 2 TBSP gochujang (Korean chili paste)
• 1 TBSP minced fresh ginger
• Salt, pepper
• Oil for pan-frying 

INGREDIENTS - SAUCE

• 1/3 cup apricot preserves 
• 2 TBSP gochujang 
• 1 1/2 TBSP rice vinegar 
• 1 TBSP soy sauce

DIRECTIONS

Preheat oven to 350. In large bowl, combine all meatball ingredients except oil. Gently combine until everything is evenly distributed; do not over mix. Form the mixture into golf-ball sized meatballs. 

Heat oil in large skillet over medium-high heat. In batches (don't crowd pan), brown the balls on all sides. Transfer to rimmed baking pan, then bake for 10 minutes. 

Meanwhile, in a small saucepot, combine all sauce ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened. 

To serve, coat balls with sauce, and sprinkle with sesame seeds and more green onion to garnish. 

Matzo Ball Soup

Based on Grandma Carol's recipe, MBS is Dan's signature dish. It's the cure to any ailment. 

INGREDIENTS

• 1 tbs Extra Virgin Olive Oil
• 2-3 split chicken breasts, bone in (skin optional)
• 3 stalks celery, diced (save inner stems/heart)
• 1 large onion, diced
• 3-4 carrots, sliced into half moons (save tops)
• 1/4 cup fresh dill
• Manischewitz Matso Ball Mix (prepared as described)
• 1 Egg (for matso ball, as described on mix)
• Vegetable Oil (for matso ball, as described on mix)
• 11-12 cups of water
• 2 tsp salt
• 1 tbs pepper
• 2 bay leaves

DIRECTIONS

Prepare the Broth: Heat EVOO over medium heat in a large saucepan/stock pot.  Add onion and sautee until translucent (3-5 minutes).  Add water, chicken breasts, bay leaves, celery inner stems, and carrot tops to pot and bring to a boil.  Simmer for 45-60 minutes; remove chicken and breast meat from bone (remove and throw away skin, if originally added for extra flavor).  Shred 1 chicken breast with 2 forks and save other chicken breast for additional use (chicken salad).  Add chicken bones back to broth mixture and continue simmering for another 1-2 hours.  Remove bones, celery inner stems, carrot tops, and bay leaves; add chopped celery, carrot, and dill.  Either add salt and pepper to taste OR add 1/4 package of broth mix from matso ball soup package (if combined broth+matso balls package). Simmer for another 45+ minutes, while making the matso balls.

Make Matso Balls and finish: Follow instructions on package, with about 1" diameter on each matso ball dropped into broth.  Add shredded chicken back in when matso balls are dropped in.

Thai Coconut Sweet Potato Soup

Adapted from The Cooking Channel.

INGREDIENTS

• 3 TBSP peeled fresh ginger
• 2 cloves garlic
• 2 tsp Thai red curry paste
• 4 scallions, thinly sliced 
• 4 large sweet potatoes, peeled and cubed (~2 1/2 lbs)
• Two 32 oz containers of veggie broth 
• 1/4 tsp grated nutmeg
• Salt & pepper to taste
• 1/2 cup coconut milk 
• Zest and juice of 1 lime 

DIRECTIONS

Heat oil in a large pan over medium-high heat. Add the ginger, red curry paste, scallions, and garlic. Cook, stirring frequently, until fragrant (2-3 mins). Add the potatoes, broth, nutmeg, and salt & pepper, and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the potatoes are fork-tender, about 20 minutes. 

Get that hand blender in there! Make it smooth. 

Stir in coconut milk (even a little more than 1/2 if you like a creamier texture), lime zest and juice. 

Chili the way Dan likes it

INGREDIENTS

• 3 lbs ground turkey 
• 1 large onion, coarsely chopped
• 1 large bell pepper, coarsely chopped
• 1 can chickpeas 
• 2 TBSP Worcestershire sauce
• 3+ cloves garlic, finely chopped
• 2 12-oz jars chili sauce (ketchup style)
• 1 cheap beer 
• 2 tsp cumin
• 2 tsp oregano 
• Ground chili pepper, cayenne, salt & pepper to taste

DIRECTIONS

Heat oil in a large pot. Add onion and cook until softened and fragrant, about 5 mins. Add turkey and brown. Add garlic, spices, and Worcestershire sauce. Combine and cook about 3 mins. Mix in chili sauce, then beer. Add bell pepper and chickpeas. Simmer to thicken and let all those flavors love up on each other, at least an hour, tasting periodically and adjusting seasoning as desired. 

Banana Bread Muffins

Muffins > bread. This is a fact. 

INGREDIENTS 

• 2+ brown bananas 
• 1/4 cup shortening 
• 2 eggs
• 2 1/4 cups 
• 1 tsp baking powder 
• 1 tsp baking soda 
• 3/4 cup sugar 
• 1/4 cup milk with a drop of vinegar

DIRECTIONS

Mix it all up. Put it in a greased muffin tin. Bake at 350 for 45 mins. 

Crab Cakes

Adapted from Fairway Market Maryland Crab Cake recipe

INGREDIENTS

• 1 lb jumbo lump crabmeat 
• 3 egg yolks
• 3 scallions, minced
• 4 oz fresh parsley
• 4 TBSP mayo
• 2 TBSP mustard
• 1/4 cup breadcrumbs 
• 1/4 cup panko breadcrumbs (for coating)
• Cayenne pepper, salt, and pepper to taste

DIRECTIONS 

Mix the 3 egg yolks with the mustard, mayo, cayenne, salt & pepper. Gently stir in crab meat. Add the parsley and scallions. Dust with as few bread crumbs as you need, just enough to hold the mixture together. 

Put the mixture in the fridge for ~30 mins. 

Preheat oven to 375. Form mixture into patties, ~3 inches in diameter and  1 1/2 inches think. Spread the panko onto a plate, and gently dip each side of each patty to get a light coating. Heat oil in a heavy, oven safe pan. When the pan is hot, add patties one at a time without crowding pan. Cook 5-6 mins over medium heat, one side only. Flip, then put the pan in the oven. Cook for 10 minutes, until browned.