Hanh Phi (Vietnamese Fried Shallots)

1/2 pound shallots, peeled
4 cups vegetable oil


Finely slice the shallots and wash under cold water. Dry the shallots with a cloth, then set them aside on some paper towel until they are completely dry.

Put the oil in a wok and heat to 350 degrees F, or until a cube of bread dropped in the oil browns in 15 seconds. Fry the shallots in small batches until they turn golden brown, then remove with a slotted spoon to a paper towel.

The fried shallots are best eaten freshly fried but will keep for up to 2 days in an airtight container.

Nuoc Mam Cham (Vietnamese Dipping Fish Sauce)

3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
2 tablespoons sugar
2 cloves garlic
1 bird?s-eye chili
2 tablespoons freshly squeezed lime juice


Combine the fish sauce, rice vinegar, 1/2 cup of water, and sugar in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir in the lime juice.

Bo Nuong Toi Gung (Vietnamese Grilled Beef)

Two 1/2 pound sirloin steaks
2 handfuls shredded green papaya
1 small handful mixed herbs (perilla, Vietnamese mint, and basil)
1 tablespoon fried shallots
1 tablespoon dried shrimp, soaked in hot water for 5 minutes and drained
3 tablespoons dipping fish sauce

MARINADE
2 teaspoons pickled chili
2 cloves garlic, finely minced
3/4-inch piece of ginger, grated with microplane grater
2 tablespoons Asian fish sauce
1 tablespoon superfine sugar
2 teaspoons vegetable oil
Pinch of salt

DIPPING FISH SAUCE (Nuoc Mam Cham)

3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
2 tablespoons sugar
2 cloves garlic
1 bird?s-eye chili
2 tablespoons freshly squeezed lime juice

For Fried Shallots (Hanh Phi)
1/2 pound shallots, peeled
4 cups vegetable oil


Mix all the marinade ingredients together until the sugar dissolves. Add the steaks and marinate for 2 hours in the fridge.

Grill the steaks over medium to high heat, to your preference (6 minutes for rare, 10 minutes for medium), then rest the steaks for 5 minutes. Reheat the steaks on the grill pan, then cut into thin slices.

Serve with a salad of green papaya, mixed herbs, fried shallots, and dried shrimp, dressed with dipping fish sauce.

For Dipping Fish Sauce (Nuoc Mam Cham)

Combine the fish sauce, rice vinegar, 1/2 cup of water, and sugar in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir in the lime juice.

For Fried Shallots (Hanh Phi)

Finely slice the shallots and wash under cold water. Dry the shallots with a cloth, then set them aside on some paper towel until they are completely dry.
Put the oil in a wok and heat to 350 degrees F, or until a cube of bread dropped in the oil browns in 15 seconds. Fry the shallots in small batches until they turn golden brown, then remove with a slotted spoon to a paper towel.
The fried shallots are best eaten freshly fried but will keep for up to 2 days in an airtight container.

Grilled Thai Beef Skewers

1 can (20 ounces) pineapple chunks, 2 tablespoons of the juice reserved
2 tablespoons honey
2 tablespoons packed brown sugar
1/4 cup soy sauce
2 tablespoons freshly squeezed lime juice
1 teaspoon vegetable, canola, or peanut oil
1 tablespoon Thai red curry paste
1 1/2 pounds top sirloin beef, cut into 1 inch cubes
1 red onion, quartered, layers separated


If grilling outdoors, prepare your grill for high, direct heat. If broiling in your kitchen, heat the broiler with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Soak 8 wooden skewers (12 inches each) in a pan of water.

In a medium bowl, whisk together the 2 tablespoons of the reserved pineapple juice, honey, brown sugar, soy sauce, lime juice, oil, and red curry paste. Reserve half of the sauce for serving (pour into a separate bowl.)

Add the beef to the marinade and let sit for 10 minutes at room temperature. Thread the beef, onion, and pineapple onto skewers. Grill on your outdoor grill or under broiler for 5 to 7 minutes, flipping halfway, until medium-rare.

BLT Salad

8 slices bacon
half baguette (8 ounces), sliced into 3/4 inch cubes about 4 cups
2 tablespoons olive oil
salt and freshly ground black pepper
1/3 cup buttermilk
3 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 green onion, trimmed and thinly sliced
1 pound romaine hearts, coarsely chopped (or other salad greens)
1 pint cherry tomatoes, halved


Preheat oven to 375. Arrange bacon in a single layer on 1/2 of a rimmed baking sheet. On the other side of the baking sheet, add the bread cubes and toss with the olive oil. Bake for 15 minutes, tossing the bread cubes halfway through. The bacon should be crisp and the bread cubes are toasted. Crumble the bacon into large pieces.

In a large bowl, whisk together buttermilk, mayonnaise, vinegar, and green onions. Season with salt and pepper. Add in lettuce, tomatoes bacon and croutons; toss to coat with dressing. Serve immediately.

No Knead Sticky Pecan Rolls

The Dough
A cantaloupe sized chunk of the Master Dough (about 1.5 lbs)

The Gooey Sticky Caramel Topping
6 tbl unsalted butter, softened
1/2 tsp salt
1/2 cup brown sugar
30 pecan halves

The Heavenly Sweet Cinnamon Butter Filling
4 tbl unsalted butter, softened
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup chopped and toasted pecans
pinch of freshly ground black pepper

9? square or round cake pan


The first thing you need to do is take that master dough out of the refrigerator, grab a small cantalope sized chunk of dough. Return the rest of it to the refrigerator to use another time (psst?get the book for all the other recipes using this dough!). Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients.

While the dough is unchilling, mix the topping and the filling.

FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves
FOR THE FILLING: Cream together all ingredients except the pecans. Set aside.

Dust your counter with flour and roll out the dough with a rolling pin to 1/8? thick rectangle. Try to get it 13? x 17? I had trouble with the rectangle shape, so I we just rolled it into a large oval. Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over.

Roll it up, starting with the long side.

Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan).

Set it in the pan on top of the caramel, cover with towel and rest for 1 hour.

Preheat your oven to 350F. Bake for 35-40 minutes, or until golden brown and well set in the center.

While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.

No Knead Challah Dough

1 3/4 cups lukewarm water
1 1/2 tbl instant yeast
1 1/2 tbl kosher salt (or 1 1/2 tsp table salt)
4 lg eggs, slightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted
7 cups unbleached all-purpose flour


In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add in the flour. STIR, BABY STIR!!! Stir until you don?t see any more dry bits of flour (about a minute). Cover (not airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.

pssst?.if you want, you can let it rise for 2 hours on the counter, pinch off the dough that you need to make your rolls. However, I?ve found that with only a 2-hour rise, the bread isn?t very flavorful. Still good, but definitely not as good as if you had let it sit 1-4 days in the refrigerator.

No Knead Baguette

3 cups bread flour
1/2 teaspoon table salt
3/4 teaspoon sugar
1/4 teaspoon instant or other active dry yeast
1 1/2 cups cool 55-65F water
additional flour for dusting
20 pieces of the any combination of following:

whole garlic cloves
whole olives
halved cherry tomatoes
1/4 cup extra virgin olive oil
3/4 teaspoon coarse sea salt or kosher salt


In a medium bowl, stir together the flour, table salt, sugar and yeast. Add the water and, using a wooden spoon, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 10 to 18 hours (24 hours if you have a cold cold home.)

When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself to her three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface).

Grab a large bowl (large enough to hold the dough when it doubles in size. you could also use a large pot) and brush the insides of the bowl with olive oil. Gently place the dough, seam side down into the bowl. Cover bowl with a towel. Place in a warm draft free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

Half an hour before the end of the second rise, pre-heat the oven to 500F, with a rack in the center. Oil a 13? x 18? x 1? baking sheet.

Cut the dough into quarters. Gently stretch each piece evenly into a long, thin, baguette shape approximately the length of the pan. Place on the pan, leaving about 1 inch between the loaves. Embed the garlic cloves, olives or cherry tomatoes into the loaves, about five pieces per loaf. Drizzle, tab or brush olive oil on each loaf. Sprinkle sea salt or kosher salt over each loaf, remember to go light on the olive loaf since the olives are salty.

Bake For 15 to 25 minutes, until the crust is golden brown. Cool on a pan for five minutes, then use a spatula to transfer the baguette to a rack to cool thoroughly.

Note: The baguette may become a bit soggy in just a few hours because of the salt on the surface. If that happens, reheat the loaves in a hot oven until crisp.

Grilled Shrimp with Chili Lime Butter

for the shrimp
2 cups ice
1 pound, shrimp, deveined
1 tsp. salt
BBQ rub of your choice
Salt and freshly ground black pepper, to taste
12 bamboo skewers, soaked in water

for the chili-lime butter
1 cup (8 ounces) butter
Juice of 2 limes
2 tablespoons chili powder


Fill large bowl with ice. Add shrimp, cover with water, stir in salt. Let shrimp soak for 10 minutes. You can soak bamboo skewers in separate container at this time. Drain shrimp and pat dry. Season shrimp with BBQ rub, or salt and pepper. Skewer shrimp (if you are pan-frying on stove, no need to skewer).

Melt butter in microwave or small sauce pan. Whisk in lime juice and chili powder. Season with additional chili powder and salt, as needed. Set aside, keep warm.

To cook:
Outdoor grill: Grill shrimp 2-3 minutes per side over medium-high, direct heat.
Broiler: Grill under broiler (6? away from heating element) 2-3 minutes per side.

Stovetop: Heat large frying pan over high heat. Add 1 Tbs. cooking oil and swirl to coat. Add shrimp to pan in single layer, not touching. Saute 2-3 minutes each side. Plate grilled shrimp with warm Chili-Lime Butter.

Barbecued Shrimp

1/2 lb unsalted butter
2 bay leaves
3 cloves garlic, crushed
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 tbl freshly ground black pepper
1 tbl paprika
1 tbl Louisiana hot sauce
1/2 cup Worcestershire sauce
1 lemon, juiced
1/2 cup beer
Bamboo skewers, soaked in water for 1 hr
2 lbs jumbo shrimp, peeled and deveined
2 tsp Dr. BBQ?s Creole Seasoning


Prepare grill to cook direct and medium high. In large skillet on stove, melt the butter on medium heat. Add all other ingredients, except for shrimp and Creole seasoning. Bring to simmer and cook 5 minutes. Remove from heat.

Skewer shrimp with double skewers so they can be flipped easily. Season with Creole seasoning. Grill 1-2 minutes per side, depending on size of shrimp. Remove from skewers and add shrimp to the pan with spiced butter mixture and toss. Return to stove over med-high heat and bring to simmer until shrimp is cooked through. Taste and season with salt if necessary. Serve with lots of crusty bread for sopping up the sauce.

Coconut Shrimp with Garlic Chili Mayo

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 teaspoon chili-garlic hot sauce (optional)
1 pound tail-on shrimp, shelled but leave tail on
1/2 cup all purpose flour
1 egg
2 tablespoons coconut milk (or regular milk)
Salt and pepper
1/2 cup Japanese panko bread crumbs
1/2 cup sweetened coconut flakes
Oil, for frying


In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside.

With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract.

Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third.

Heat 2 inches of oil in a saute pan over moderate heat until thermometer registers 350 F.

As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.

Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.