Monday, December 26, 2016

Shrimp Gyoza

Makes 20 | Prep Time: 20 Minutes | Cook Time: 5 Minutes


12 oz peeled and deveined shrimp, cut into small pieces
1/2 teaspoon grated ginger, optional
1/2 cup shredded cabbage
1 tablespoon chopped scallion
1 teaspoon Japanese cooking sake
1 teaspoon mirin
1/2 teaspoon salt
1 teaspoon sesame oil
20 gyoza wrappers
1 tablespoons oil, for pan-frying
1/2 cup water
Ponzu sauce, for dipping
White sesame, for garnishing


Combine the shrimp, ginger (if using), cabbage, scallion, sake, mirin, salt and sesame oil in a bowl, stir and mix well to form a sticky filling.
Place a piece of gyoza wrapper on your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the gyoza wrapper. Fold the gyoza over to form a half moon shape and pleat and pinch the folds, as pictured above. Finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and there is no leakage. Place the gyoza on a floured surface or baking sheet.

Using a non-stick skillet (preferred) to pan-fry the shrimp gyoza. Add 1 tablespoon of oil on medium-low heat, then arrange all the gyoza on the skillet. Pan fry the gyoza until the bottom turns golden brown and crispy. Add the water and cover it with the lid. Steam the gyoza until the water completely evaporates. Serve the gyoza warm with the Ponzu sauce.


Japanese Meat and Potato Stew (Nikujaga)

Serves 2-3 | Prep Time: 10 Mins | Cook Time: 20 Mins


1 tablespoon oil
2 oz onion, quartered
8 oz thinly sliced pork or beef
2 oz carrots
6 oz potatoes, cut into pieces
2 cups water or dashi (preferred)
2 tablespoons soy sauce
2 tablespoons cooking sake
2 tablespoons mirin (Japanese sweet wine seasoning)
2 teaspoons sugar
4 oz Shirataki noodles or Konnyaku noodles, optional
Salt, to taste
1 stalk scallion, cut into 2-inch strips


Heat up a small soup pot on medium heat and add the oil. When the oil is heated, add the onion, stirring a few times before adding the meat. Stirring and cooking, then add the carrots and potatoes. Stir to combine well with the meat.

Add the water and bring it to boil. Add the soy sauce, sake, mirin and sugar. Lower the heat, cover the pot and simmer until the carrots and potatoes are cooked through and the sauce reduces. Add the Shirataki noodles, cook for 1 minute. Add salt and the scallions. Turn off heat and serve immediately.


Honey Lime Salmon

Serves 1 | Prep Time: 5 Minutes | Cook Time: 12 Minutes

1 lb salmon
Ground black pepper
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon olive oil
Lime wedges
Chopped parsley


Preheat the oven to 375F.

Season the salmon with salt and black pepper. Mix the honey, soy sauce and lime juice together, stir to combine well.

Heat up a skillet with the olive oil. When it’s heated, add the salmon and cook for a couple of minutes. Add the honey mixture into the skillet, spooning the honey lime sauce on the salmon. Finish it off by roasting the salmon in the oven for 10 minute or until the fish is cooked through. Remove from the oven, garnish with chopped parsley and serve immediately.


Thursday, November 24, 2016

Skinny Beef & Broccoli Noodles

PREP: 0:15

1 lb. wide rice noodles or udon noodles
1/3 c. low-sodium soy sauce
3 cloves garlic, minced
Juice of 2 limes
1 tbsp. Sriracha hot sauce
1 tsp. honey
3 tbsp. sesame oil
1 tbsp. cornstarch
3/4 lb. flank steak, thinly sliced against the grain
1 large head broccoli, cut into florets
8 oz. baby bella mushrooms, sliced
Lime wedges, for serving

  1. In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain.
  2. In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons sesame oil. Whisk in cornstarch and set aside.
  3. In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add steak and cook 3 to 5 minutes.
  4. Add broccoli and mushrooms and 2 tablespoons water and stir, cooking until tender, about 6 minutes more. Reduce heat to low and add cooked noodles and reserved sauce to skillet. 
  5. Toss until fully coated and warmed through. Serve with lime wedges.

Tuesday, November 22, 2016

Homemade Burger Juicy Tender Patties


Vegetable oil
1 Spanish onion, julienned
Salt and pepper, to taste
2 (4 oz each) ground beef patties, flattened until thin
2 slices American cheese
1 Martin’s potato hamburger bun
½ cup romaine, thinly shredded
1 thick slice of beefsteak tomato

½ cup ketchup
½ cup mayo
1 pickle, minced
1 Tbsp lemon juice
1 tsp paprika
1 tsp cayenne
1 Tbsp parsley
Salt and pepper, to taste

In a skillet, heat vegetable oil on high and caramelize the onions. 
Season with salt and pepper; cook until dark in color. Remove cooked onions when finished, set aside. DON’T clean skillet.

Prepare the sauce. In a medium bowl, combine all sauce ingredients, mix well, and set aside.
Using the same skillet that you cooked the onions in, over high heat add a little oil and place flattened meat patties in skillet. Season with salt and pepper while in the pan.

Cook on each side for 1 minute, flipping twice. While finishing the cook time on the second flip, add 1 slice of American cheese on each patty. Cut heat on skillet and let meat rest in pan until cheese is melted.

Assemble burger in this order: bottom bun, burger sauce, lettuce, caramelized onions, tomato, stacked cheesy patties, top bun.

Recipe for Patties

Ready in 35minutes  
8 servings 288 cals

2 pounds ground beef
1 egg, beaten
3/4 cup dry bread crumbs 
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
1 tbsp garlic powder 
1 tbsp onion powder
Salt and pepper to taste
1 tbsp olive oil / mayo / butter
1/8 teaspoon cayenne pepper
 2 cloves garlic, minced

Note: 1 tbs each of Olive Oil & Worcestershire per pound of ground beef

Preheat grill for high heat.
In a large bowl, mix the ground beef, and all ingredients using your hands. 
Form the mixture into 8 hamburger patties.
Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Aluminium foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Homemade French Fry Seasoning Blend

YIELD: 1/2 cup

1⁄4 cup smoked paprika
3 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon seasoning salt (made using 2tsp kosher salt and 1tsp celery salt.)
1 pinch celery salt
3 teaspoons kosher salt
2 teaspoons sugar
1 teaspoon cayenne pepper
1 tbsp parsley chopped

Combine all of the ingredients together in a small bowl. Store in an airtight container.
To use on frozen fries: Combine frozen French fries with a 2 tbsp olive oil and a generous sprinkling of seasoning. Toss to coat. Bake the French fries per package instructions.

To use on fresh fries: If using a two-step frying process, combine the fries with a generous sprinkling of seasoning after the first fry. Finish frying until they are crisp and golden brown. 

OR Sprinkle the seasoning blend over the French fries immediately after they come out of the oil.

Thursday, November 3, 2016

Creamy Garlic Parmesan Fettuccine Recipe

Serves 3 | Prep Time: 15 Mins | Cook Time: 5 Mins

12 oz fettuccine
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup chicken broth
1/3 cup heavy whipping cream
1/4 teaspoon salt or to taste
3 dashes ground black pepper
1 teaspoon chopped parsley
1/4 cup shredded Parmesan cheese
Lemon wedges

Cook the fettuccine according to instructions. Drain the fettuccine once cooked.

Heat up a skillet with the olive oil and butter. Saute the garlic until aromatic or slightly browned, then add the chicken broth and heavy whipping cream. Stir to blend well. Add the salt and ground black pepper. Lower the heat and reduce the sauce a little bit before adding the fettuccine. Stir to combine well. Top the pasta with parsley and Parmesan cheese. Squeeze some lemon juice on the pasta before serving.