In a zip lock bag mix together some miso paste, soy sauce, and mirin. Slice your mushrooms then place your chops and mushrooms in the bag, mix it around and let it marinate in the refrigerator for about 3 hours mixing every 30 minutes. Heat a pan on medium high heat and add some oil, cook your chops for about 7-10 minutes on both sides or until there is no pink inside, take it out and set aside. Deglaze the pan with some red wine then add your marinade and mushrooms, cook while stirring for about 5-6 minutes or until the wine evaporates and use as a topping for your pork chops. Serve with some nice sides and enjoy!
Monday, November 9, 2015
In a zip lock bag add some red wine vinegar, teriyaki sauce, tahini paste, lemon juice, and ground black pepper. Put your sea bass in the bag, seal it tight, and shake gently to get the marinade all over the fish. Marinate in the refrigerator for about 3 hours shaking it gently every 30 minutes. Heat a pan on medium high heat and add some olive oil. Cook your sea bass on both sides for about 4 minutes to get a nice sear on it. Serve with some nice sides and enjoy!
Sunday, November 8, 2015
Season your chicken with salt and pepper and set aside. In a deep pot heat some olive oil over medium high heat and add some sliced onions, minced garlic, ginger, bay leaves, and jalapenos. Cook for about 3 minutes while stirring then add some chicken stock and your chicken. Bring your stock to a boil then turn your heat down low and simmer occasionally stirring for about 5-7 minutes. Next add coconut milk and curry paste to the stock and cook while stirring for about 10 minutes as the stock reduces. As the stock will eventually reduce to next to nothing flip your chicken allowing them to get a nice char on both sides. Remove just the chicken from the pot plate and serve, enjoy!
Saturday, November 7, 2015
Peel your shrimp and set aside, you can leave the tails if you like. Heat a pan on medium high heat add some butter and cook some bacon. Season your shrimp with some chili powder and fresh minced garlic. When your bacon is done cooking remove it from the pan and set aside. Deglaze the pan by adding some white wine, add some more butter to the pan then cook your shrimp in the bacon fat and white wine reduction for about 7-10 minutes constantly stirring. By this time your wine should have reduced, garnish your shrimp with some fresh chopped parsley and enjoy!
Friday, November 6, 2015
In a bowl mix together your dry rub. Mix together salt, pepper, cumin, mustard powder, and garlic powder. Get in there and get that rub all over you pork shoulder, rub it in good. Preheat your oven to 200 degrees. Heat a large pot on medium high heat and add some oil. Cook your pork shoulder for about 25-30 minutes turning occasionally to get a nice sear on all sides. Add some sliced onions and sliced carrots during the last five minutes of searing, next add some apple cider a third of the way up on your pork. Bring to a boil then transfer your pot to the oven and braise for about 3 hours turning your pork every 30 minutes. Enjoy!