Apple Cheddar Drop Biscuits

1 3/4 cups all-purpose flour
4 tsp baking powder
1 Tbsp granulated sugar
1/2 tsp salt
1/4 cup cold butter, cubed
1 cup shredded extra-old Cheddar cheese
1 cup grated cored peeled apple
2 Tbsp chopped fresh green onion or parsley (optional)
3/4 cup milk

Preheat oven to 425° F.

In large bowl, whisk together the flour, baking powder, sugar and salt. Using pastry blender or 2 knives, cut in butter until the mixture resembles coarse crumbs with a few larger pieces. Stir in Cheddar, apple and green onions. Using a fork, stir in milk to form a ragged dough.

Drop by 1/4 cup mounds, 1 1/2 inches apart, onto parchment paper–lined rimless baking sheet. Bake in 425° oven until lightly browned, 13 to 15 minutes.

Golden Egg Fried Rice

1 large or jumbo egg
1 scant tablespoon chopped green onion
1/4 teaspoon MSG
1/2 teaspoon fine sea salt
1/4 teaspoon dry sherry or Shaoxing rice wine
Brimming 2 cups cooked long grain rice, at room temperature
1 to 1 1/2 tablespoon neutral oil or bacon dripping

In a bowl and with a fork, beat together the egg, green onion, MSG, salt, and sherry. Add the rice and stir vigorously to combine well.

Heat a medium (10-inch) well-seasoned carbon steel or nonstick pan over medium-high heat. Add the oil (or bacon dripping). When shimmering, dump in the rice. Stir and fold constantly for 3 to 4 minutes to cook evenly and separate the grains. The rice will be sticky and clump together at first but eventually separate.

When the grains have separated and pale yellow, you’re done! Serve on a plate to share or in individual bowls.
Notes

Chicken and Rice Noodle Soup (Kway Teow Tom Kha Gai)

2 oz (60 grams) chicken
1 handful thin rice noodles (*soaked)
3/4 cup (170 ml) water
(1/2 cup) 100 ml coconut milk
4-5 pieces galangal (sliced)
1/2 stalk lemongrass (sliced)
2 kaffir lime leaves
1 Thai shallot (press gently)
2 small green chillies (press gently)
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons lime juice
1 teaspoon crispy fried garlic

Put the coconut milk in a pan and bring to the boil then add the chicken and mix them well. Stir until it is half cooked then add the water and fish sauce, sugar and lime juice then mix them well.

Add all the herbs and wait until it boils and then pour over the noodles. Garnish with crispy fried garlic and serve.
Serves 1.

*Note: Before cooking, soak the rice noodles in cold water for 20-25 minutes until they become soft, then drain. In a pot, bring 1 liter of water to the boil. Dunk the noodles for 2-3 seconds in the boiling water; set aside in a bowl.

Drunken Noodles (Kway Teow Pad Kee Mao)

3-4 Tablespoons cooking oil (palm, soybean or corn but not olive oil)
1 pkg (13.2 oz) Thai rice noodles
1 pkg (1.76oz) Holy Basil Seasoning, Lobo brand or 3 1/2 Tablespoon Por Kwan brand (optional)
1 lb kale, Chinese broccoli or green cabbage (2-3 cups), cut into bite size pieces
4 oz cherry tomatoes
6 cloves garlic, peeled and chopped
4 oz Thai chilies peppers, crushed
7oz (200 grams) chicken or pork, sliced into thin pieces
2 Tablespoons Thai fish sauce (Golden Boy brand is recommended)
2 1/2 Tablespoons Oyster Sauce (Thai Mae Krua brand is recommended)
2-3 teaspoons Thai Sweet Black Soy Sauce
1 teaspoon white sugar, to taste
1/4 teaspoon ground white pepper
1/2 cup sweet basil leaves or holy basil if available (leaves and flowers), optional
2 Anaheim chilies or 1 green bell pepper, cut into strips, optional (for added texture and color)
Lime wedges to serve

Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour or until the noodles are limp but still firm to touch.
Heat oil in wok until almost smoking. Add the garlic and Thai chilli peppers and stir-fry quickly until fragrant, about 30 seconds. Add chicken or pork and stir-fry until no longer pink.
Add ready-made Holy Basil Seasoning, fish sauce, oyster sauce, black sweet soy sauce, sugar and ground white pepper. Stir to mix. Add pre-soaked noodles, fresh basil if using, tomatoes and bell or Anaheim chili peppers (if desired). Garnish with fresh basil leaves, lime wedges and serve immediately, hot!

Khao Mun Gai (Thai Chicken and Rice)

INGREDIENTS

1 Whole Chicken (5 Pounds or so)
1 Tablespoon Minced Garlic
1 1/3 Cups Salt
1 Medium White Onion
3 Slices Fresh Ginger
2 Cups Jasmine Rice
1/2 Cup White Sticky Rice
Garnish cucumber and cilantro

INGREDIENTS FOR SAUCE

2 Tablespoons Yellow Bean Sauce
4 Tablespoons Lime Juice
1/4 Cup Dark Sweet Soy Sauce
1 Tablespoon Chopped Garlic
1 Tablespoon Fresh Thai Chile Peppers, chopped
1 Tablespoon Fresh Cilantro, Chopped
1 Tablespoon Fresh Ginger, Chopped

Rinse your chicken and pull some of the skin off, especially the skin around the neck which you can cut off with scissors. Also remove fatty skin around the tail. You should get about 1/2 cup of skin and fat from the chicken.

Cut your onion in half and stuff inside the chicken. Put three slices of ginger inside chicken also. Next, rub the chicken with 1 tablespoon salt.

In a large pot, add four quarts of water, add chicken to water, bring to a boil and cook uncovered at a high simmer for an hour.

Rinse the jasmine rice and sticky rice together, drain and set aside.

In a dry wok, add the chicken skin that was set aside, and cook over low heat to brown the skin. Chicken fat will accumulate, while the skin becomes crispy. After about 15 minutes, remove the skin (we gave it to our dog).

Add chopped garlic to the chicken fat, until it starts to brown (but do not over-cook it, the color of your garlic should be light gold). Turn off the wok heat. Put the rinsed rice into your wok, and mix the garlic oil into the rice. Add one teaspoon of salt, and mix together. Transfer the rice mixture into a rice cooker.

Add enough chicken stock so it’s about 1/2″ above the rice. Turn on rice cooker and cook. Next, prepare your dipping sauce.

Dipping sauce: In a mortar and pestle, pound together fresh Thai chiles, garlic, cilantro and fresh ginger. Stir in yellow bean sauce, lime juice, and dark sweet soy sauce. Mix well and taste, then add more lime juice to adjust taste to your preference.

Serve with cooked sliced chicken, a bed of the steamed rice on the side, garnished with parsley, and accompanied by a good supply of sliced cucumber. Also serve with a cup of the chicken broth, and a generous dish of the sauce. Enjoy!

Gai Pad Krapao (Chicken with Basil)

1 Pound Ground Chicken (or any choice of meat you prefer)
3 Tablespoons Chile Paste with Holy Basil (spicy lovers, add more)
1/4 Cup Sliced Onion
1/4 Cup Sliced Green Bell Pepper
1/4 Cup Sliced Red Bell Pepper
1 1/2 Tablespoons Fish Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Golden Mountain Seasoning Sauce
2 Teaspoons Sugar
1 1/2 Tablespoons Water
Garnish Sliced Cucumber

Heat chili paste in a wok over medium high heat until the aroma of the chili paste rises from the wok. Add the chicken/meat of your choice.

As the meat cooks, use a cooking utensil to break it apart into small pieces, until the meat is fully cooked.

Add the vegetables and and the seasoning, oyster, fish sauce, and sugar. Turn the heat up to high and stir-fry for three minutes longer, until everything is heated but the vegetables remain crisp. If the dish appears to be too dry, water may be added. Remove from heat.

Serve this delicious dish over fresh steamed jasmine rice. Sliced cucumber may be added as a garnish. Enjoy!

Variants
You can experiment by replacing the meat with hard tofu marinated in a mixture of sweet soy, fish sauce and ground ginger, soy, or a vegetable mix of your choice (we like to mix broccoli and cauliflower florets, with julienned carrots), to make a vegetarian gai pad-gaprao.

Pad Krapao Moo (Pork with Basil)

2 Cups Pork Meat
5 Fresh Thai Chile Peppers
3 Fresh Japaleno Chile Peppers
2 Small Bulbs Garlic
1/2 Teaspoon White Pepper Powder
3 Cups Coarsely Chopped Fresh Thai Basil Leaves
2 Tablespoons Fish Sauce
1/2 Teaspoon Sugar

Pound jalapeno chile peppers in a mortar and pestle (don’t over-pulverize them).

Finely chop fresh Thai chile peppers and garlic.

Heat oil at high heat in a wok or skillet. Add garlic, jalapenos and Thai chiles, and white pepper powder.

After garlic becomes golden brown and fragrant, add the pork and fry until cooked.

Add fish sauce, sugar and fresh basil leaves. Fry for just a few minutes (or less) until the basil is cooked.

Remove from heat and serve over Thai jasmine rice.

Often served with a fried egg on the side. For added flavor you can add some oyster sauce (optional).

Thai Fried Rice with Nam Prik (Pao Sai Kai)

1/2 Pound Chicken, Thinly Sliced
1 Tablespoon Tapioca Flour
1 Tablespoon Golden Mountain Sauce

2 Eggs, Lightly Beaten, with a pinch of salt
1 Tablespoon Finely Chopped Garlic
5 Tablespoons Vegetable Oil
1/2 Onion Coarsely Sliced
1/4 Cup Sliced Fresh Serano or Thai chile peppers (seeds removed)
6 Cups Cooked Jasmine Rice (made the day before, left at room temp in rice cooker works best)
1 Tablespoon Golden Mountain Sauce
2 Tablespoons Fish Sauce
1 1/2 Tablespoon Roasted Chile Paste (namprik pao)
1/2 Teaspoon Salt
1 Tablespoon Lime Juice
1 1/2 Teaspoons Sugar
1/2 Teaspoon Thai Pepper Powder
1/2 Cup Broccoli, Cut Into Small Florets
1 Tomato, Cut into Wedges
2 Tablespoons Green Onion, chopped

Toss chicken with tapioca flour and Golden Mountain sauce, and marinade for 10 minutes or a bit longer.

Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add eggs and let it cook, flip it over and with a spatula chop the egg up into smaller pieces. Transfer egg to a plate and set aside.

Heat remaining oil in wok, add garlic and saute until golden brown. Add chicken and stir-fry briefly over high heat for 3-4 minutes. Add onion, chile pepper, and brocoli. Stir well. In a separate bowl, pour the next 7 ingredients onto the cooked rice. Gently add all of that to the wok, and stir it carefully to avoid smashing or breaking the rice. Throughly mix everything. Add tomato, green onion, and egg, then stir fry for just a brief minute or two. Remove from heat. Serve garnished with sliced cucumber. Enjoy!

Hot Pot Sauce Noodles

Sesame paste
Peanut butter
Soy sauce
Sacha sauce (chinese barbecue sauce)
Chinese vinegar
Chili oil
Raw garlic
Chopped scallions
Chopped cilantro
A handful of leafy greens, like bok choy, choy sum, spinach, or chinese broccoli
2 tablespoons vegetable oil
1 serving of noodles (dried or fresh)
Instructions

Start by mixing up your sauce in a serving bowl. You can use any combination of sesame paste, soy sauce, sacha sauce, chinese vinegar, chili oil, garlic, scallions, cilantro, or any other ingredients you like. The ones I’ve listed here are only a suggested guideline, but if you have a favorite chili sauce or other condiment that you’d like to add, feel free!

Bring a pot of water to a boil. Add about 2 tablespoons oil to the pot, and blanch your leafy greens for 30 seconds to a minute, depending on how tender they are.

Remove the veggies from the water and transfer to your bowl. Then boil the noodles according to the package instructions and add to the bowl. Toss everything together, and enjoy

Breakfast Pho

1 chicken
Kosher salt and freshly ground black pepper, to taste
1/2 oz. Thai rock sugar or 1 tbsp. granulated sugar
3 tbsp. plus 1 cup fish sauce, preferably Squid brand
2 1/2 lb. fresh wide rice noodles or 32 oz. dried noodles, cooked and drained
1 cup cilantro, roughly chopped
4 scallions, thinly sliced
1/2 large white onion, thinly shaved using a mandoline, rinsed under cold water, and drained
Sriracha sauce, for serving
1/2 cup fresh lime juice
1 jalapeño, stemmed and thinly sliced

Pat chicken dry using paper towels and set on a baking sheet fitted with a rack; season generously with salt inside and out. Chill, uncovered, overnight.

The next day, transfer the chicken to a large pot and add 1 gallon of water; boil. Reduce heat to medium; simmer until chicken is cooked through, about 40 minutes.

Using tongs, transfer chicken to a cutting board and let cool; shred meat, discarding skin. Return bones to broth; simmer, skimming as needed, until slightly reduced, 35–40 minutes.

Stir in sugar, 3 tbsp. fish sauce, and salt; strain broth into a clean pot. Add reserved shredded chicken; keep warm.

Divide noodles between bowls; top with broth and chicken. Garnish each bowl with some cilantro, scallions, onion, and sriracha. Stir remaining fish sauce, the lime juice, jalapeño, and black pepper in a bowl; serve alongside soup for dipping chicken.

New-Fashioned Corn Pudding

1 tablespoon unsalted butter, plus more for greasing the pan
1 large white or yellow onion, finely diced
1 1/2 teaspoons kosher salt, plus more for the onions
2 garlic cloves, smashed, peeled, and minced
1 teaspoon ground mustard
1 cup heavy cream
1/2 cup buttermilk
3 large eggs
1 teaspoon hot sauce
3 cups fresh corn kernels (from about 4 cobs)
3/4 cup grated sharp-as-possible cheddar
6 tablespoons cornmeal
1 1/2 teaspoons baking powder

Set a medium skillet over medium heat and add the butter. When it’s melted, add the onion and a pinch of salt. Sauté for 10 to 15 minutes, stirring occasionally, until soft. Turn off the heat.

Add the garlic and mustard, and stir. Let cool while you tend to the rest of the recipe.

Heat the oven to 350° F. Butter a 9×9 inch baking dish (or other 1 1/2 quart–sized baking dish).

Combine the cream, buttermilk, eggs, 1 1/2 teaspoons salt, and hot sauce in a bowl or measuring cup. Whisk with a fork until smooth.

Combine the corn kernels, cheddar, cornmeal, and baking powder in another, larger bowl. Stir with a spoon or rubber spatula until combined.

Add the cooled onion mixture and stir. Add the liquid mixture and stir.

Pour into the prepared baking dish. Bake for about 45 minutes until the casserole has puffed up, is deeply browned along the edges, and browning on top. Cool for a few minutes before serving.

Paneer Bhurjee with English Peas

For the onion masala with English peas:

4 tablespoons canola oil
1/2 tablespoon mustard seeds
3 cups freshly diced onions
2 tablespoons minced ginger
2 tablespoons freshly minced garlic
1 tablespoon cumin, ground
1/2 teaspoon cayenne
1/2 teaspoon turmeric
2 cups diced tomatoes
2 cups blanched English peas
1 tablespoon fresh chilies, sliced

Homemade paneer (recipe below)
1/4 cup cilantro chiffonade
1/4 cup mint chiffonade

Place a large sauté pan over moderate heat and add the canola oil. Add the mustard seeds and cook until they pop like popcorn.

Add the onions and continue to cook over moderate heat until they cook down and start to caramelize.

Add the ginger and garlic to the pan, cooking for about 4 minutes.

Add the cumin, cayenne, and turmeric and cook for 2 minutes.

Then, add the tomatoes and cook until the entire mixture thickens.

Season with salt, to taste. (This mixture can be pre-made and kept in the refrigerator for up to 3 days.)

Stir in the English peas and fresh chilies, combining until they heat up in the mixture.

Finally, stir in the homemade paneer, mint, and cilantro. Mix well and season with salt, to taste. Serve with crusty bread.

For the homemade paneer:

1 gallon organic whole fat milk
2 tablespoons salt
1/2 cup lime or lemon juice
3 cups ice

In a large pan, slow bring the milk to a boil, stirring occasionally.

Once the milk is boiling, stir in the salt.

Add the lime juice gradually, gently stirring to curdle the milk.

Once the curd separates, let cook for 1 minute.

Shock the mixture with ice, then drain into a single layer of cheese cloth. The paneer should be soft, moist, and creamy.

(For firmer paneer: Drain it for longer. For solid paneer: Place it into a muslin cloth and into a paneer mold; press it with a lid and put a water-filled jar or bowl on top to apply pressure; remove the paneer from the mold after 1-2 hours.) If you don’t plan on using the paneer right away, you can store it in the refrigerator for up to 3 days.

Claypot Chicken and Rice

1 tablespoon olive oil
1 onion, peeled and chopped
1 thumb ginger, peeled and finely chopped
1 clove garlic, peeled and chopped
4 chicken thigh fillets, each cut into 6 pieces
1 tablespoon brown sugar
4 tablespoons basmati rice
1 tablespoon fish sauce
250ml chicken stock

Heat the oil in a medium saucepan and gently soften the onion.

Add the ginger and garlic and cook for a minute.

Put the brown sugar, rice and fish sauce into the pan, give it all a good stir then add the chicken and the stock.

Simmer gently for 12-15 minutes until the chicken and the rice is cooked.

Serve with a little chilli sauce if desired.

Mee Goreng

oil, for the pan
2 eggs
salt and freshly ground pepper
3 tablespoons kecap manis
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon ketchup
1 tablespoon sesame or shallot oil
1-2 teaspoons chili sauce
1/4 teaspoon white pepper
2 cloves garlic
1 large boneless skinless chicken thigh, cut into 1 inch pieces
2 links Chinese sausage, sliced
1/2 lb shrimp
1 lb fresh egg noodles (or cooked dried noodles)
2 cups bean sprouts
green onions/chives, cut into 2 inch lengths
tofu puffs
crispy shallots
fresh cilantro
thai chili
lime

Start off by making the egg ribbons. Lightly beat the eggs in a small bowl. Season with salt and pepper. Heat a small non-stick frying pan on medium low heat. Add a touch of oil and swirl to coat. Pour in a thin layer of egg and swirl to coat the bottom of the pan, much like a crepe. Cook, untouched over low heat until egg sets and releases. Use a rubber spatula to flip and cook for another 10-15 seconds. Remove from the pan and repeat until all the eggs are cooked. Let cool slightly, roll and slice into ribbons.

In a small bowl, mix together the kecap manis, soy sauce, oyster sauce, ketchup, sesame oil, chili sauce and white pepper. Set aside.

Heat up a generous amount of oil in a wok or large frying pan over medium heat. Add the garlic and cook, stirring, until aromatic. Turn the heat up a bit and add the chicken and cook until lightly golden. Add the Chinese sausage and shrimp. Cook, stirring often, until the chicken is cooked through, the Chinese sausage is crispy, and the shrimp is cooked. Add the noodles, bean sprouts, tofu puffs, and the sauce and toss until everything is well coated and the noodles are heated through.

Enjoy immediately topped with crispy shallots and cilantro. Serve with lime for squeezing and chili for spice!

Cheddar Bay Biscuits (Red Lobster Biscuits)

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, optional
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese

FOR THE TOPPING

3 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.

In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.

Serve immediately.

Cheese Grits

4 cups low-sodium chicken broth
1 garlic clove, minced
1 cup old-fashioned grits
4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
4 tablespoons unsalted butter
2 tablespoons heavy cream
Kosher salt and freshly ground pepper

In a medium saucepan, bring the chicken broth to a boil.

Add the garlic and slowly stir in the grits.

Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.

Remove the saucepan from the heat and stir in the cheese, butter and cream.

Season with salt and pepper and serve immediately.

Chicken Fajitas

1 teaspoon pure chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup water
3 tablespoons extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1 green bell pepper—cored, seeded and cut into thin strips
1 medium onion, thinly sliced
2 tablespoons fresh lime juice, plus lime wedges for serving
8 flour tortillas, warmed in the microwave
Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.

Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Avgolemono (Chicken Soup with Rice)

4 cups homemade chicken stock or low-sodium broth
Salt and freshly ground pepper
2 cups cooked white rice, warmed
2 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 rotisserie chicken, meat pulled from the bones and coarsely shredded (1 pound)
1/4 cup chopped fresh dill

In a large saucepan, season the stock with salt and pepper and bring to a simmer.

Transfer 1 cup of the hot stock to a blender.

Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth.

Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes.
Stir in the dill and serve.

Shrimp and Grits

1 tablespoon butter
1 tablespoon olive oil
1 large onion, finely diced
2 cloves garlic, finely chopped
2 cups milk
3 cups water
1 cup grits
1 1/2 cups cheddar cheese, finely grated
8 ounces bacon, chopped
20 medium to large shrimp, peeled and deveined
1/4 cup scallion, chopped
Salt and pepper

Add the butter and olive oil to a saucepan set over medium heat. When the butter has melted, add the onion and cook until soft. Add the garlic and cook for another minute. Turn the heat to high and pour in the milk and water. Bring to a boil and slowly whisk in the grits. Turn the heat to medium-low and cook, stirring occasionally, for 15 to 20 minutes. When done, dump in the cheese and stir until it is melted. Season with salt and pepper and set aside.

Add the bacon to a large skillet set over medium-high heat. Cook until golden browned and crisp. Remove and drain on paper towels. Pour out all but 3 tablespoons of the oil.

Set the skillet back over medium-high heat and when nearly smoking, add the shrimp. Cook until pink, about 1 1/2 minutes per side.

Scoop some of the cheese grits into a bowl and top with the shrimp, chopped bacon, and scallions. Season to taste with salt and pepper.