Lee Brothers’ Pimento Cheese

8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated) 1/4 cup softened cream cheese (2 ounces), pulled into several pieces Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced 3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise 1/2 teaspoon dried red… Continue reading Lee Brothers’ Pimento Cheese

Pan-Roasted Fish Fillets With Herb Butter

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick Salt and ground black pepper 3 tablespoons grapeseed or canola oil 2 tablespoons unsalted butter 2 sprigs fresh thyme, tarragon, chives or another herb 1 tablespoon chopped flat-leaf parsley, optional Lemon wedges Pat fillets… Continue reading Pan-Roasted Fish Fillets With Herb Butter

Pressure Cooker Beef Tips

Seasoning Rub: 3 Tbsp Flour 2 tsp Steak Seasoning 2 tsp Garlic Powder 1 tsp Onion Powder 1 1/4 tsp Kosher Salt 1/2 tsp Pepper To Brown the Beef: 2 lbs Beef Sirloin Roast, cut in 2″ cubes 2 Tbsp Olive Oil Gravy 2 Tbsp Butter 1 Onion, chopped 2 lg cloves Garlic, minced 1/3… Continue reading Pressure Cooker Beef Tips

Air Fryer Char Siu

1 lb thick cut pork chop 2 tbsp honey 2 tbsp hoisin sauce 1 tbsp soy sauce 2 cloves garlic smashed 1 inch ginger sliced 2 tsp shaoxing wine optional 1/2 tsp chinese five spice powder optional 1/4 tsp ground white pepper optional Cut the pork chop into 1″ pieces. Combine the remaining ingredients into… Continue reading Air Fryer Char Siu

Crispy Air Fryer Chicken Strips

2 boneless skinless chicken breasts, cut into strips 1 teaspoon coarse kosher salt 1 teaspoon freshly ground pepper 1 cup buttermilk 1 1/2 cups panko 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1 teaspoon salt 1/2 teaspoon pepper, preferably white pepper canola oil spray lime and cilantro to serve Soak the chicken strips in… Continue reading Crispy Air Fryer Chicken Strips

Stovetop Chicken Char Siu

INGREDIENTS 750 gr boneless skinless chicken thigh 1 Tbsp oil MARINADE: 2 tbsp hoisin sauce 4 Tbsp honey 1 Tbsp soy sauce 1 tsp five spice powder 2 Tbsp light brown sugar 1 Tbsp garlic powder 1 Tbsp Shaoxing wine 1 cube red fermented beancurd (nam yue) see notes 1 Tbsp red yeast rice powder… Continue reading Stovetop Chicken Char Siu

No-Yeast Cinnamon Rolls

FOR THE FILLING: 1/2 cup/113 grams unsalted butter, very soft, plus more for greasing the pan 1/2 packed cup/110 grams light brown sugar 1 1/2 teaspoons cinnamon 3/4 cup/90 grams chopped pecans, toasted (see Tip) FOR THE ROLLS: 2 cups/256 grams all-purpose flour, plus more for work surface 1 tablespoon baking powder 1 teaspoon fine… Continue reading No-Yeast Cinnamon Rolls

Overnight French Toast

2 tablespoons unsalted butter, softened, plus more for baking dish 1 pound enriched bread, such as brioche, challah or panettone sliced 3/4-inch thick 1/4 cup golden raisins (optional) 6 large eggs 2 1/2 cups whole milk 1/2 cup heavy cream 1/3 cup light brown sugar 1/2 teaspoon ground cinnamon Pinch of freshly ground nutmeg 1/2… Continue reading Overnight French Toast

Sausage Gravy

1 pound bulk pork breakfast sausage 1/4 cup all-purpose flour, or instant flour like Wondra 1 teaspoon freshly ground black pepper, or to taste 2 1/2 cups whole milk Salt to taste ground sage to taste (optional) ground fennel to taste (optional) ground red pepper to taste Set a large, heavy-bottomed skillet over medium heat… Continue reading Sausage Gravy

Stovetop Spiral-Cut Ham

2 cups Riesling or other semi-dry white wine 1 tablespoon juniper berries 1 teaspoon whole black or green peppercorns 5 whole cloves 3 tablespoons honey 1 large onion, thickly sliced 1 presliced quarter-ham (4 to 6 pounds), drained if needed ½ packed cup brown sugar 3 tablespoons whole-grain Dijon mustard Choose a pot that fits… Continue reading Stovetop Spiral-Cut Ham

Japanese Carrot-Ginger Dressing

1 carrot (4.8 oz, 135 g) 1/4 onion (2.5 oz, 70 g) 1 knob ginger (1″, 2.5 cm; 0.6 oz, 17 g; preferably young/spring ginger for a milder taste) 1 1/2 Tbsp sugar 1 Tbsp miso (I use mild and mellow white miso) 1/4 tsp kosher or sea salt (I use Diamond Crystal; use half… Continue reading Japanese Carrot-Ginger Dressing

Tempura Basics

For seafood and vegetables: Mix 1 cup batter mix with 3/4 cup ice cold water (or 2/3 cup for a thicker coating). Set the bowl of batter into a larger bowl of ice to keep it cold. Pour oil at least 2 inches deep and heat to between 350 and 360 degrees. Pat seafood and… Continue reading Tempura Basics

Malaysian Curry Chicken (and Curry Paste Basics)

Oil 1 Potato (peeled and diced) 1 lb chicken (deboned – if preferred – and diced) 2 Tbs Mama Lam’s Curry Paste Salt (if preferred) Pour oil into a pan and wait until heated. Once the pan and oil is heated, slowly put the potatoes in. Fry the potatoes until golden. Remove from pan and… Continue reading Malaysian Curry Chicken (and Curry Paste Basics)

Spanish Rice

2 cups white rice 1/4 cup butter 1 yellow onion, chopped 1 clove garlic, minced 2 cups boiling water 1 teaspoon chicken bouillon powder 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon ground white pepper 10 ounces fresh tomatoes, cut into quarters 4 pieces, bay leaves Rinse and drain the rice, set aside. Melt the… Continue reading Spanish Rice

Quick Chile Sauce

9 Fresno chiles (about 5 ounces/140 grams) or other medium-heat chiles, preferably red, such as jalapeño or serrano, destemmed and roughly chopped 1 1/4 teaspoons kosher salt 3 ounces/85 grams cherry tomatoes (about 12) or 1 small vine tomato, roughly chopped 3 tablespoons white wine vinegar, apple cider vinegar or other light vinegar 1/4 cup/60… Continue reading Quick Chile Sauce

Oven Bacon

1 pound bacon Heat the oven to 450 degrees. Arrange the bacon in a single layer on 2 aluminum foil-lined rimmed baking sheets, or, for extracrispy bacon, arrange on 2 wire racks set over 2 foil-lined rimmed baking sheets. Bake until the bacon is browned and starts to ripple, or to desired doneness, 10 to… Continue reading Oven Bacon