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heyitssmiller · 4 years ago

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Chop It Like It’s Hot

Chapter 3: Sun’s Out Buns Out

Chop It Like It’s Hot Masterlist

Let the pining begin.

@lumosinlove

“Oh my god, there’s ducks!” Finn said excitedly, pointing to the ducks swimming in the pond nearby. Their next challenge was taking place in a small park on the outskirts of the city, which made Logan a little nervous. He was just getting used to the setup of the kitchens, and now he had to deal with this. Finn let out an aww as a group of ducklings followed their mom. “Look at ‘em, they’re so cute.”

Logan looked warily at the setup of grills a few feet away. “I don’t think we’re here to look at ducks.”

“Good morning, recruits!” Dorcas called, waving them over. Leo stood beside her, hair turned golden in the sunlight. Logan blamed the reason he was suddenly too hot on the weather.

Ah, yes. That new development Logan refused to think about too hard.

He was happy with Finn. They’d been happy together for years now.

So why was he crushing on Leo like he did with Finn back in college?

Logan wasn’t blind – he knew the signs well enough after pining for Finn for five years. He just didn’t know what to do with these feelings. And they’d learned from all the miscommunication and wasted time in college – he and Finn told each other everything now.

He just wasn’t sure he could tell Finn this.

How would that conversation go? Hey I know we’ve been happily together for three years now but I also kind of want to kiss that tall blond guy who’s been teaching us how to cook.

Yeah. That would go over well.

“Today we’re going to be testing your creativity by having you make your own burgers! We’ll both give you examples, but you’ll need to come up with your own original ideas for this challenge.” Leo stated, dumping ground beef into a bowl. “I’m going to make a jaeger schnitzel burger. So for the meat I’m using a mixture of different meats. Schnitzel is traditionally pork or veal, but you need the right ratio of lean meat to fatty meat to make a good burger, so I’m adding some additional fatty beef.” He formed patties out of the meat and placed them on the grill. “What really sets jaeger schnitzel from regular schnitzel is the mushroom gravy on top.”

He smiled, which Logan was quickly realizing was completely unfair. “Creating a gravy is a little hard on a grill, but I’ll do my best. Basically we’re going to melt butter in a pan and fry these onions until they begin to brown. Then add the garlic and cook it for another minute. Add the mushrooms and cook until they’re golden and some of the liquid from the mushrooms has evaporated.”

Leo switched back to his burgers and flipped them before returning to his sauce. “To thicken this into a gravy. We’re going to add flour and stir. Then it’s just beef broth, vinegar, thyme, sugar, salt, and pepper. Now the burgers are done, so we’re going to take all of this off the grill and plate it, making sure there’s plenty of gravy on this burger.”

“And I’m going to make a burrito burger.” Dorcas took over. “First we’re going to take our meat and add some seasoning to it: chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, sea salt, and black pepper. Make sure to get the seasoning mixed in there thoroughly. Then we just throw these patties on the grill and let them cook. What really sets this burger apart are the toppings.”

She reached into a bag on her table and pulled out refried beans, salsa, pepper jack cheese, and lettuce. “I made the refried beans and salsa from scratch last night since we definitely don’t have time for that today. So once these burgers are cooked, we just add the toppings and we’re done. Easy enough, right?”

“This challenge is a blind taste test so that we can’t pick favorites.” Leo added. “Which means you guys are going to be on your own for this challenge – we can’t help you in this round.”

Everyone groaned.

“Just don’t burn yourselves and you’ll be fine. You have forty-five minutes and your time starts now!”

***

Mid-Episode Interview:

*Logan takes his hat off to run a hand through his hair with a sigh*

Logan: I… I might be going home today. *laughs* You know, I hate cooking. The only reason I went on this show was because of Finn. He seemed so excited about it, you know? So for the past seven weeks, I figured if I got eliminated I’d just stay in the city and spend time with him when they weren’t shooting the show. I haven’t really cared if I got eliminated or not. Now, though?

*His gaze loses focus for a few seconds, then he looks back at the camera*

Logan: I don’t think I’m ready to leave just yet.

***

Finn quickly glanced over at Logan as he dropped lamb chops into a hot pan. The brunet had come in second to last place in the earlier competition today and clearly wasn’t happy about it. There wasn’t much he could do right now, but he’d find something to cheer him up with after they were done filming for the day. Alex was in the city visiting their family – maybe the two of them could stop by the house and say hi, if it wasn’t too late.

“Non-stick pan, Lo!” He hissed as Logan grabbed a regular pan to put his potato cake in.

“What?”

“Use a non-stick pan. That way it won’t stick when you flip the cake over.”

“Got it. Thanks.”

“How’s it going over here?”

Finn glanced up to see Leo at their shared station. “Good! I think. The lamb chops were a little hard to cut and my tapenade is kind of a mess, but I’m hoping it tastes ok.”

“And the potato cake?”

“The fact that I’m going to be flipping a potato cake is hilarious because I am not graceful at all.”

Leo laughed. “It’s not too bad, you’ll see. Logan, how about you?”

“Well, I’ve learned that I hate the taste of fennel.” Logan groused, sprinkling red pepper flakes on top of his fennel salad. “So I’m hoping to mask that flavor as much as I can.”

“It’s definitely not for everyone. Your chopping skills have really improved over the past couple of weeks, though – look at those potatoes!”

Logan looked up and smiled.

A smile Finn definitely recognized from college.

He glanced back and forth between the two, speculating. Maybe it wasn’t just Finn dealing with new feelings he wasn’t sure how to process yet.

After time ran out Finn glanced down at his two identical dishes – one for him, one for Leo – with a sigh of relief. It was still a little messy, but overall he felt pretty good about it. No matter what he was miles ahead of where he started, so he was happy with himself. He was still a little worried to be tasting his own dish, though. At the end of the day he was still a bad cook, after all.

When it was finally his turn to be judged, he grabbed both plates and placed them on the table before taking a seat opposite Leo.

“This feels like a really weird first date.” Finn teased, watching the faintest hint of a blush spread across Leo’s cheeks.

Oh my god, he’s adorable.

“I can definitely see some inconsistency in the cooking of your lamb chops.” He hurried to say, flipping one of the pieces of meat over for Finn to look at. “See, this one’s nice and brown while this one is undercooked. This boils down to variation of size in your meat. When you’ve got all kinds of different sizes, it’s hard to consistently cook them.” He cut up a piece of lamb and put it in his mouth. Finn probably stared at said mouth a bit too long before following suit.

“Well? What do you think?”

Finn shrugged, swallowing his bite. “I like it.”

Leo smiled. “You know what? Me too.”

***

Logan was up next. He sat down hesitantly across from Leo, looking down at his plate and hoping it was enough to save him from elimination.

“Your presentation is really good, Logan. The potatoes are nice and golden, the lamb looks perfect.” Leo said, and something about his words and calm demeanor soothed Logan instantly. He smiled. “Thanks, chef.”

“Ready to try this?”

“Let’s do it.” Logan stabbed his food with his fork, took a bite –

And instantly coughed.

It was so spicy. The kind of spicy that makes your throat close up and tears come to your eyes.

“Oh my god.” He gasped, making a mad dive towards his glass of water and downing it as fast as he could. “Jesus Christ, that’s so hot.”

Leo hummed, setting his fork down. He seemed completely unfazed. “Too much red pepper. You said earlier you were trying to mask fennel flavor, but I think you did too good a job at that.” He watched Logan with a small smile and pushed his own full glass of water towards him. “You ok?”

Logan gaped at him, but gladly accepted the water. “How are you not dying right now?”

“I literally have a show about cajun cooking; I’m used to spice. You should try ghost peppers sometime.”

“Absolutely not.”

“Don’t knock it until you try it.” Leo looked back down at his plate. “Overall, your dish was pretty good. Could’ve used a little less red pepper, but the rest of it was spot on.”

Logan felt his shoulders relax a little. “Thanks, chef.”

***

Logan was in the bottom two.

Fuck.

Finn’s heart had continued to drop as name after name of the safe contestants got announced, including his own, and Logan’s didn’t. He knew Logan didn’t really care if he got eliminated or not, but this had been so much fun to do with him. Finn didn’t want to see him go yet.

“And the recruit who will be leaving us today is…”

Finn honestly couldn’t name the person who got eliminated – all he knew was that Logan was staying. He let his tense shoulders relax and stepped forward to give him a hug. “That was close, Lo.”

“Yeah,” Logan’s voice was muffled in Finn’s shirt. “Guess I’ll have to try harder next week.”

Finn leaned back with a big smile on his face. “You wanna stay?”

“I mean, I’m a really bad cook,” Logan shrugged. “But I’ll stay as long as I can.”

“Logan?” Both boys turned at the voice. Leo stood off to the side, looking slightly awkward.

“Sorry to interrupt, but I wanted to talk to you about today’s challenges and ways to improve. I’ve got a few tips I can share, if you want.” He glanced at Finn. “Can I steal him for a second?”

“Go right ahead.”

Leo flashed him a smile before motioning for Logan to follow him.

Finn couldn’t hear what they were saying, but he could read Logan’s body language like a book. When he fiddled with his hat, Finn knew he was nervous. When he met Leo’s eyes and didn’t look away as he spoke, he was serious about whatever he was saying. When his gaze flicked down to Leo’s lips, he wanted to kiss him. When he subconsciously leaned forwards and tilted his head up slightly, he was going to kiss him.

The strangest thing was… Finn wasn’t jealous. He should be, shouldn’t he?

But Logan didn’t kiss Leo.

He seemed to catch himself at the last second and he drew back sharply, refusing to look at Leo again. He muttered something and turned to walk away, catching Finn’s gaze as he did so. His eyes widened guiltily, steps slowing as he crossed the room to where Finn was waiting.

Finn gave him a small smile and grabbed his hand reassuringly.

“I think we need to talk.”

#lumosinlove #Sweater Weather #Coast To Coast #finn o'hara #logan tremblay #leo knut #o'knutzy #chop it like it's hot

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raisingsupergirl · 4 years ago

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A Recipe For a Pho Night

Okay, this typically isn't a food blog, but guys, if you've never had pho, you're missing out. And now that 2020 quarantines have made it even harder to sit down at a Vietnamese restaurant, how will we ever enjoy this most excellent of savory soups? Well, by making it at home, of course! And now that winter's creeping in (it's currently a cold, rainy Sunday as I write this) there's no better time to fill the house with delicious smells! But before you freak out over the ingredients list, don’t worry! Pretty much everything can be substituted, altered, or just left out based on your preferences and availability (I happen to dislike sweet broth, so I didn't use much brown sugar). Even the measurements are only there because SOME of you can't make anything without having exact amounts spelled out (hey, nobody's perfect). The whole point of pho night is to have fun, so get creative, and let your family join in. My daughters absolutely loved picking out their ingredients for the spring rolls and the soup, and watching it all cook right before their eyes really sealed the deal (though they needed my help rolling the spring rolls). And now, without further adieu, here's my recipe for fresh spring rolls and pho (because of their similar ingredients and fun, do-it-yourself assembly, they pair perfectly):

INGREDIENTS

Marinated beef: • 1 brisket (sliced thin) • 4 tbsp oyster sauce • 1 cup soy sauce • 2 tbsp minced garlic

Broth: • 16 cups beef stock (or 3 soup bones if making from scratch) • 1 large onion • 2 golf ball-sized chunks of ginger (what? That's totally a legit measure) • 3 cinnamon sticks • 5 star anise • 4 cloves • 1 tbsp coriander seeds • 4 garlic cloves (optional) • 1 tbsp brown sugar (or to taste) • 1 tbsp fish sauce (or to taste) • 2 tbsp soy sauce (or to taste) • 1 tsp salt (or to taste)

Noodles: • 1 box rice noodles (I used thin in this recipe) • sesame oil (or any oil)

Garnish: • ½ package medium shrimp (raw, deveined, no shell) • 1 bunch of cilantro • 1 bunch of rosemary (because I couldn't find Thai basil) • 1 bunch of mint (because it grows in my back yard) • 6 whole baby bella mushrooms • 2 serrano peppers • ½ red bell pepper • ½ yellow bell pepper • 6 green onions • 1 can bean sprouts • 1 lime (cut into wedges)

Spring rolls (because you're not going to cut up all those delicious veggies and NOT wrap some in rice paper!): • 1 package spring roll wrappers • ½ package medium shrimp (cooked, deveined, no shell) • ½ cup matchstick carrots • ½ cucumber • ½ avocado • any other veggies/herbs you’ve prepared for the pho garnish

Serve with: • Soy sauce • Sriracha • Hoisin sauce • 1 bottle of sake (to drink!)

INSTRUCTIONS

First, let's start with the brisket. You'll need to prepare it earlier in the day so it can marinate. And it's worth noting now that pretty much everything you cut up for this meal will need to be SUPER thin (so it can cook in the broth in your bowl), and the beef is no exception. And because of that, it's easiest to slice it with a sharp knife while it's STILL FROZEN. First, cut the fat off of the top, then slice/shave it perpendicular to the grain (to make it more tender) as thin as you can. Then cut the slices into 2-inch pieces (or smaller if you prefer). Prepare the marinade (oyster sauce, soy sauce, garlic) and combine it with the beef in a sealed container or bag. Set aside for at least three hours and no more than 12 (to avoid getting too mushy), and mix it occasionally throughout the day.

Next, lets talk about the foundation of this recipe: the broth. Because it's so important, you want to make sure to start out with a high quality beef stock. I made my own the day before by boiling 3 soup bones in about 2 gallons of water (it reduces) for 4 hours on low heat (then refrigerating it until the next day so I could skim the fat off of the top), but buying it significantly speeds up the process. Whichever way you choose, pour the broth in a large stockpot and set it to high heat. While it's coming to a boil, preheat your oven's broiler, then slice the onion and ginger into large chunks. Spread out the chunks in an oiled, oven-safe pan. Then, place the cinnamon sticks, star anise, coriander seeds, and cloves in another oven-safe container (these spices are all complimentary in flavor��along with cardamom pods, which I couldn't find—and give pho it's signature taste, so try to find as many of them as you can. Also, whole spices make them easier to remove later for a clearer broth), and pop it all (onions, ginger, and spices) in the broiler until they're all lightly toasted—about five minutes for the spices (until they're just aromatic) and ten minutes for the onions/ginger (until they get a good char).

Once your stock is boiling, throw in the onions, ginger, and toasted spices, then cover and reduce to medium-low heat for at least twenty minutes (and up to an hour while you're preparing everything else). Strain/scoop out all the solids after thirty minutes or so, then either keep the broth on low heat or just turn it off for now.

Now's as good of a time as any to cook your rice noodles according to the instructions on the package (they don't take long, so don't overcook them!). When they're done, rinse with cold water (so they don't keep cooking and fall apart) and toss with a couple tablespoons of sesame oil (or whatever oil you prefer) to keep them from clumping. Dump them in a bowl and set aside for later.

Now it's time to start slicing the vegetables! Like I said before, everything should be super thin so it cooks quicker, so take your time and enjoy the process (hopefully with a glass of sake and some good conversation… heck, you can find some more knives and put your dinner guests to work). Full disclosure, the veggie bill is totally up to you, but in this case, I recommend green onions, mushrooms, bell peppers, hot peppers (jalapeño or Serrano), bean sprouts, lime, cilantro, mint, and Thai basil (though I couldn't find any basil, so I substituted rosemary, which actually worked great). Remember to slice everything thin and 2-3 inches long (with the obvious exception of the sprouts and herbs, which can be left whole, and the lime, which can be quartered) so they work with the pho AND the spring rolls.

And since we're talking about the spring rolls, go ahead and cut up everything (carrots, cucumber, avocado) for those, as well. And if you're putting shrimp in them, go ahead and throw half of the bag of medium shrimp into your boiling pho broth for 20-30 seconds (to flavor the shrimp AND the broth), then scoop them out and put them in a serving dish (side note: I almost cooked my rice noodles in the broth, as well, then remembered that the noodles leave behind milky, starchy water, which would have ruined the broth. Crisis averted!). While you're at it, fill a pan or other container (it has to be slightly larger than the size of your rice paper) about an inch deep with cold water (or pho broth, if you're feeling really adventurous!) and set aside.

Place all of your a la carte ingredients in little piles across a large cutting/serving board or in individual bowls and set them in the middle of your dinner table. You want to show off all of your hard work!

Speaking of the dinner table, time to turn to the final (and most fun) phase. Other than your garnishes, set up the table with your raw brisket (yes, raw), raw and cooked shrimp, noodles, optional sauces (sriracha, hoisin sauce, soy sauce, sweet Thai chili sauce), rice paper, pan of water, plates, bowls, soup spoons, forks/chop sticks, and your preferred drinks. Crank the covered broth to a rolling boil on the stove and direct your lucky guests to their seats—the show is about to begin!

SPRING ROLL ASSEMBLY

As your broth heats up, start with the spring rolls. Place one sheet in the pan of cold water for about 30 seconds or until soft (like Goldilocks, you don't want them too hard or too soft/brittle. If this is your first time, you may waste a sheet or two before you get it right). Remove it, place it on a plate, and fill it like a tiny burrito with whatever ingredients you prefer. Be sure to experiment with all of the herbs, veggies, and cooked shrimp (do NOT use the raw shrimp or beef. Yes, I have to say this. Yes, there are people out there who need to be told the obvious). You want your filling to be about the same size and shape as a hotdog, and it should be offset to one side of the rice paper. Now it's time to try your hand at rolling that bad boy. Fold the sides first (each end of the "hotdog") to seal it up. Then fold the short side of the rice paper over your "hotdog" and tuck it under the ingredients to tighten them up. Lastly, roll the whole thing up. If you get a little tear (shredded carrots are sharp), don't worry. You'll have a couple layers by the time it's completely rolled, so it should seal. If not, who cares? You're about to dip it in your favorite sauce and devour it. Remember, have fun!

PHO ASSEMBLY

By the time you've had a few spring rolls, your pho broth should be boiling. Time to assemble the main course! Place about a half-cup of rice noodles in the bottom of each bowl, then top them with the same amount of raw beef or shrimp (or both!). Now, carefully bring in that big pot of steaming, delicious-smelling broth and ladle it over each bowl of rice/protein. Sit back and enjoy the oohs and aahs as the shrimp turns pink and the beef turns brown (that marinated beef really helps elevate the pho broth). NOTE: Cooking in the bowls is the fun/traditional way to do it, but briefly pan frying the beef instead actually gives a slightly better flavor. Alternately, throwing the protein into the pot of broth before ladling is just fine, too, but be careful to not overcook it! Anyway, you do you.

Now that your protein is cooked, instruct your guests to fill the bowl with anything and everything their hearts desire. It's best to go quick and start with the "harder" (mushrooms, herbs) ingredients first, so they have the best chance of cooking through and imparting those delicious flavors. Also, it's possible to put in TOO much stuff (know from experience...), which will cool the broth down too much, so when it doubt, do several smaller bowls to try out different combinations.

Take a few pictures of your masterpiece, stir it all in, let it steep for a couple of minutes, and then dig in! Like everything else with this recipe, there's no wrong way to eat pho. Chop sticks, forks, soup spoons—go at it however you like. And finally, when everyone has tilted up their bowls to drink those last, irresistible drops of soup, store the remaining ingredients in separate containers, and your leftovers will make a delicious stir-fry later in the week!

Well, that's all I've got. If this isn't the perfect recipe for a dinner party (whether it's with friends or a quarantined family, rain or shine, winter or summer), I don't know what is. My family loved getting creative with all of the possibilities, and their end results were (almost) always delicious. Pho night is sure to become a regular at my house, and hopefully it will at yours, too!

#pho #pho night #pho recipe #recipes #cooking #home cooking #dinner party ideas #dinner party #momblr #mumblr #dadblr #vietnamese food #asian food #foodie #foodblogger

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executeness · 6 years ago

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Ramen Egg Soup

For people who don't measure things, keep track of time, read instructions before starting, or know hardly anything about cooking

By me because I have a lot of ADD and I don't know a damn thing about cooking

U need:

One or more ramen

One or more cans chicken broth

A water

Some egg

1) dump chicken broth in a pot, any pot. Bigger pot means more soup. If u reach 2/3 full, stop adding things. I used a pot taller than palm wide but not as tall as hand long. I have little hands but eh should apply to most pots that would work

2) add water if u want I guess. I added a full soup broth can? Do whatever

3) leave the heat like. Medium high to high. With the lid on. It'll boil fastest and I have no patience

4) crack eggs in a mug or bowl or w/e. Not the soup can, might be too narrow to scramble. I used 3 cos I really like the weird whispy egg chunks

5) scramble eggs. U can just crack them right into the hot water if u rly want but they'll be super chunky n u might burn urself or drop shell in ur shoup. I like that typo I'm keeping it

6) get a tiny ladle thing or a really scoopy spoon. Maybe a tablespoon. U can pour from ur scrambling container if u want but it might be messy or be too much egg at a time

6.5) try to stir while adding a spoonful of egg at a time. It's fine if you're really bad at it. Turning the heat down from Lots to Some might help. Worst case scenario you get really chunky egg bits. Egg consistency is p much up to you

7) I zoned out a few minutes during one of the previous steps so I added more water in case too much water boiled off and the soup would be too salty post-ramen flavor powder. If u want other nibbles in it, add between the ramen and the eggs I guess???

7) Turn heat back up and remember to take the flavoring packet out of the ramen before you dump it in the pot. Probably just do one ramen at a time but idk I didn't try adding two. Kinda try to push the ramen under the egg. It won't really work but eh, wetter ramen is good.

8) Wander off to get a drink if you want. Hover if you want. Keep poking at the ramen if you want. Wait a few minutes til the ramen will let u stir. Waiting too long will get u soft noodles, impatience will get u super chewy noodles

9) add as much flavor packet as you want or other mysterious flavor powders like "garlic powder" or "chili powder" or """white pepper""" if you want to be fancy about dumping some mess in a pot. I didn't add anything but the packet so YKINMKATO. No wait YMMV. That one.

10) stir until ur like Eh whatever I think it's done. Turn off heat.

11) LET IT COOL I'M NOT KIDDING DO NOT BURN YOURSELF

12) it's soup. Eat it.

Source: I did this tonight. It tasted okay, I'm not hungry, and I don't feel sick. U kno. My main food requirements.

#Lazy cooking #nonnie 101: just my type

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clickwish2-blog · 6 years ago

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Copycat Cheesecake Factory Bang Bang Shrimp

Copycat Cheesecake Factory Bang Bang Shrimp is quick and easy to make bursting with curry, peanut, coconut flavors. With this copycat recipe at your fingertips, you can eat bang bang shrimp whenever the cravings strike - in your slippers – at a fraction of the price!

I am a huge fan of Cheesecake Factory. From their wonderfully long diverse menu, to their luscious cheesecakes to their Bang Bang Shrimp.

If you’ve never tried this famous entrée, it is a symphony of flavors and textures, down to the crowning sweet toasted coconut.

In my Copycat Cheesecake Factory Bang Bang Shrimp recipe, we get all the same coconut, Thai curry flavors in under 30 minutes!

Hi all, its Jen from Carlsbad Cravings and I am excited to be with you again sharing another quick and easy dinner!

I absolutely love Thai food for its harmonious dance of savory, sweet and sour flavors and so I was super excited to recreate this this Copycat Cheesecake Factory Bang Bang Shrimp.

The ingredient list might look long, but keep in mind most of the ingredients are just dump and run with no time/skill required so it is actually super easy to make and tastes just as good or better (in my humble opinion) than the restaurant version.

If you are looking for more fabulous Thai recipes, be sure to check out my Panang Curry and Pad Thai – you won’t be disappointed!

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Helpful Tips to make Copycat Cheesecake Factory Bang Bang Shrimp:

This recipe calls for smooth peanut butter but if you only have crunchy peanut butter on hand, that will definitely work. Brands such as Skippy and Jif work best in this recipe as opposed to natural peanut butters because they don’t melt as well.

If you don’t have chicken broth on hand, you can substitute with water.

Asian Sweet Chili Sauce can be found in the Asian aisle of your grocery store. It is a dynamic balance of tangy sweet heat derived from red Thai chilies, sugar, rice vinegar, garlic and ginger.

To toast coconut, preheat oven to 400 degrees F. Spread coconut in an even layer on a baking sheet. Bake for 3-5 minutes, stirring occasionally, until coconut is golden. Watch closely towards the end because it will go from golden to burnt very quickly.

You can make this Bang Bang Shrimp perfect for YOU by customizing the consistency, flavor and spice level. I find Cheesecake Factory Bang Bang Shrimp a little on the sweet side, so I prefer 2 tablespoons Asian Sweet Chili Sauce and 1/2 teaspoon pepper but I recommend tasting first before you change/add any ingredients.

If you would like a thinner sauce, thin with additional chicken broth or water.

For a spicier sauce, add sriracha.

For a tangier sauce, add lime juice.

For a sweeter sauce, add additional brown sugar (keeping in mind the coconut will add sweetness).

What you will need to make Copycat Cheesecake Factory Bang Bang Shrimp:

Wide Stainless Steel Pan - Using a wide stainless steel pan allows you to cook your shrimp in one batch. It also heats evenly and quickly which allows your food to cook faster and develop that pretty sear on seafood, chicken and meats that adds a lot of flavor. Stainless steel pans also clean up beautifully with a little baking soda so they still look brand new.

Garlic Press - One of my moist used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!

Microplane/Zester - This is great for zesting ginger, garlic, citrus and even potatoes. You will use it practically every day!

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite copycat recipes:

Copycat Red Lobster Cheddar Bay Biscuits Chipotle Copycat Cilantro Lime Rice Wendy's Chili Copycat Olive Garden Copycat Chicken Vino Bianco Copycat Texas Roadhouse Rolls Cinnabon Cinnamon Rolls Copycat

Copycat Cheesecake Factory Bang Bang Shrimp, Bang Bang Shrimp

copycat

American

Yield: 4-6Author: Jennifer SattleyPrint Recipe

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Copycat Cheesecake Factory Bang Bang Shrimp

Copycat Cheesecake Factory Bang Bang Shrimp is quick and easy to make bursting with curry, peanut, coconut flavors. With this copycat recipe at your fingertips, you can eat bang bang shrimp whenver the cravings strike - in your slippers – at a fraction of the price!

prep time: 10 minscook time: 18 minstotal time: 28 mins

Ingredients

Shrimp

1 pound medium uncooked shrimp, shelled, deveined, tails on

2 tablespoon Asian Sweet Chili Sauce

1/4 teaspoon salt

1 tablespoon olive oil

1 tablespoon butter

Coconut Curry Sauce

1 tablespoon olive oil

1/2 large onion, chopped

1 large carrot, julienned and cut into 1” length pieces (1 cup)

2 teaspoons freshly grated ginger

3 garlic cloves, minced

2 teaspoons curry powder

1 13.5 oz. can quality coconut milk (I like Chaokoh)

3/4 cup low sodium chicken broth

1 tablespoon cornstarch

3 tablespoons brown sugar

3 tablespoons smooth peanut butter

2 tablespoons less sodium soy sauce

2 tablespoons lime juice

1-2 tablespoons Asian/Thai Sweet Chili Sauce (like Mae Ploy) (2 for spicier)

1 tablespoon fish sauce (may sub soy sauce)

1/2 teaspoon dried basil

1/4-1/2 teaspoon pepper

sriracha to taste (optional)

Add later

1 small zucchini, julienned and cut into 1” length pieces (1 cup)

1/2 cup frozen petite peas

Garnish

1/3 cup toasted sweet coconut flakes

1/4 cup chopped peanuts

2 chopped green onions

Instructions

Add shrimp to a medium bowl along with 1 tablespoon olive oil, 2 tablespoons Asian Sweet Chili Sauce and 1/4 teaspoon salt. Stir to combine and set aside while you prep your veggies. (Shrimp may sit at room temperature for 30 minutes or refrigerate for up to 8 hours.)

Melt one tablespoon butter over medium high heat in large skillet. Discard shrimp marinade and add shrimp to the pan in a single layer (you may need to work in 2 batches). Cook shrimp just until opaque, about 3 minutes, then flip over and cook another 2-3 minutes until cooked through. Remove shrimp to a cutting board. Chop off tails when cool enough to handle/while sauce is simmering.

Using the now empty skillet (don’t wipe out), heat one tablespoon olive oil over medium-high heat. Add onions and cook three minutes. Add carrots, ginger, garlic and curry powder and sauté 1 minute. Turn heat to low and add coconut milk. Mix chicken broth with 1 tablespoon cornstarch and add to skillet along with all remaining Coconut Curry Sauce ingredients.

Bring sauce to a simmer until thickened and the carrots are crisp-tender, about 5 minutes. Stir in zucchini and frozen peas and cook until peas are heated through, about one minute. If you would like a thinner sauce, thin with additional chicken broth or water. For a spicier sauce, add sriracha, for tangier, add lime juice, for sweeter, add additional brown sugar (keeping in mind the coconut will add sweetness).

Serve with rice and garnish with toasted coconut, green onions and peanuts.

https://www.theslowroasteditalian.com/2018/09/copycat-cheesecake-factory-bang-bang-shrimp.html

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Source: https://www.theslowroasteditalian.com/2018/09/copycat-cheesecake-factory-bang-bang-shrimp.html

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cucinacarmela-blog · 7 years ago

Text

Kenji's Favorite Recipes of 2017

New Post has been published on http://cucinacarmela.com/kenjis-favorite-recipes-of-2017/

Kenji's Favorite Recipes of 2017

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[Photographs: J. Kenji Lopez-Alt, unless otherwise noted]

Every year is different, but this year has been extra different for me. I’ve spent a big chunk of my time working on a second book (currently slated for release sometime in 2019). The book has a much stronger emphasis on non-American techniques and recipes than my first book did, which happily coincides with the way I typically like to eat at home. I’ve also been hard at work on the opening of Wursthall (come join us for beer and sausage in San Mateo when we open the doors in February)! And oh yeah, my wife and I also created human life pretty much from scratch and I’ve discovered that I enjoy stay-at-home-dad’ing even more than I enjoy testing recipes and writing all day every day (which is to say, a lot).

So there’s really one thematic element you’re gonna see in this list: Easy and delicious family meals, with a few weekend projects thrown in for good measure.

Pressure Cooker Chile Verde

As a new parent who doesn’t have as much time on his hands to cook as he used to, this is my favorite type of pressure cooker recipe. No pre-cooking, no searing, no simmering, no added liquid to water down flavor, no nothing. Just dump a bunch of roughly chopped ingredients into the cooker, seal her up, and let her go. By the time dinner time rolls around, you’ve got yourself a rich, complex stew with tender chunks of pork bathed in chilies and tomatillos. The best part is you can make as much as your pressure cooker will handle. Spend 15 minutes in the kitchen, then get ready to eat for days.

Get the recipe and technique for Pressure Cooker Chile Verde »

Caldo Verde

“So, what’s this soup? Just potatoes and kale simmered together until they’re mushy? Hmm. Sounds boring,” is what you might be saying to yourself in your head. And yeah. Potatoes and kale sounds kinda boring to me too. Yet when you actually cook up this classic Portuguese soup (and okay, it also gets some onions, chicken broth, and, if you’re so inclined, some chouriço), you’ll watch as those chunks of potato slowly break down and thicken up the soup while the kale reveals flavors you never knew it had. It all transforms into something comforting and hearty without being overly heavy.

Get the recipe and technique for Calo Verde »

3-Ingredient Mac and Cheese

This is one of those “wait, is it really that simple?” recipes. It takes just three ingredients—pasta, cheese, and evaporated milk (in equal parts!)—and ends with a stovetop mac and cheese that is just as creamy, gooey, and delicious as far more complex recipes. Cooking the pasta in barely enough water to cover it and allowing that water to completely evaporate to concentrate starch (an emulsifying powerhouse) is the secret.

Get the recipe and technique for 3-Ingredient Mac and Cheese »

One-Pot Pozole Verde

This is a bright green version of the classic Mexican meat-and-hominy soup. Made by combining several green ingredients (tomatillos, chilies, cilantro, pepitas, etc.) along with chicken and hominy, it all comes together in a single pot. The trick is adding things in the right order and at the right time in order to maximize the flavor of each ingredient and layer them into a cohesive whole.

Get the recipe and technique for One-Pot Pozole Verde »

BraveTart’s Magic Bagels

[Photograph: Vicky Wasik]

I’ve been on my own personal quest to bake the perfect bagel at home ever since moving from New York to California (where the bagel pickings are a whole lot slimmer). Leave it to Stella to publish a recipe that beats any of my attempts. By incorporated a tangzhong—a cooked flour-and-water paste that gets added to the dough—she’s able to greatly increase the shelf-life of the bagels. Most bagels aren’t worth their hole even an hour out of the oven. I’ve eaten Stella’s bagels two days later (toasted whole before slicing, of course; we are not savages who toast sliced bagels) and still got that perfect crisp-on-the-outside, chewy-in-the-middle bagel experience.

P.S. I am still working on my own personal recipe which, depending on how testing continues, may or may not make it into my next book.

Get the recipe and technique for BraveTart’s Magic Bagels »

Kickass Quesadillas

I’ve been making some variation of this style of quesadilla for a couple decades. They’re sort of like microwaving a flour tortilla with cheese except a little more work and a lot less sadness. The first key is to combine additional ingredients and aromatics directly into the grated cheese for even melting and flavor throughout (cilantro and chopped pickled jalapeño are my go-to late-night-snack), then it’s just a matter of using enough oil and managing your heat so your quesadillas end up extra-crispy on the outside and fully-melted and gooey in the middle.

Get the recipe and technique for Kickass Quesadillas »

Detroit-Style Pan Pizza

I’ve been carefully orchestrating Alicia’s pizza-eating experience since before birth, starting with ensuring that my wife Adri ate only the finest pizzas while she was pregnant. Currently I’m using a historical approach to her education. She started with Neapolitan, then moved on to New York-style slices. Next on her agenda is a New Haven-style apizza which would complete her tour of the offerings from the three pizza capitals of the world.

New Haven, New York, and Napoli may be the cheese-and-tomato-topped-bread capitols of the world, but Detroit, with its signature rectangular pies originally baked in blue steel pans used in the automotive industry, certainly deserves a seat at the United Nations of Pizza. My recipe is the culmination of a years-long love affair with Detroit-style pizza, delivering an extra-crispy crust with a tall, airy, and chewy crumb, a balanced tomato sauce, and of course those signature blackened crispy cheese edges. I can’t wait for her to try it.

Get the recipe and technique for Detroit-Style Pan Pizza »

Pasta Primavera

Once a classic, pasta primavera has suffered from the Olive Garden-ification effect where lightness, freshness, and seasonality go out the window for more cheese, more cream, and more year-round uniformity. There’s nothing wrong with creamy dishes you can eat year round, but dammit, I want my pasta primavera to actually taste like spring.

This recipe only works for a few months out of the year when those green spring vegetables—asparagus, peas, fava beans, snap peas, etc.—are at their sweetest, snappiest, and most tender. And what a good few months those are! My version of the dish uses a technique I learned from Melissa Clark at the New York Times, who uses crème fraîche to bind her sauce together. It all gets lightened up with some fresh lemon juice and parsley.

Alicia hasn’t been of eating age during spring yet, but boy does she love pasta and vegetables. I have a feeling she’ll do just fine with this one.

Get the recipe and technique for Pasta Primavera »

Egg-in-a-Hole for You and Your Spawn

OK, here’s a secret*: I really like cooking for Alicia and she really seems to enjoy eating what I cook. Sometimes** I even succumb to the temptation to make everything cute and and put together teeny-tiny mini versions of my food for her. Tiny sandwiches, tiny salads, tiny pancakes, tiny bowls of noodles, tiny quesadillas, tiny stir-fries, etc. This particular one is probably the cutest thing I’ve ever seen my own two hands make. You start by cutting a circle out of a slice of bread, then frying it up with an egg in the middle. Meanwhile, you cut a smaller circle inside the circle you just cut out and fry a second, smaller quail egg inside that new hole. One slice of toast, two different eggs, and you’ve got a nice little breakfast for you and your spawn.

*not a secret.

**all the time

I haven’t found eggs small enough to dive in a third layer. Yet.

Get the recipe and technique for Egg-in-a-Hole for You and Your Spawn »

Erdäpfelsalat

Have I mentioned I’m opening a restaurant soon? I am! Wursthall, a German and Austrian-style beer hall is gonna be opening up near my home in San Mateo around February 2018. A while back, I was debating whether to put Austrian or German-style potato salad on the menu. A “research�� trip through Austria and Bavaria, where I fell in love with Austrian erdäpfelsalat, helped me decide. It’s looser and creamier than an American or German potato salad, yet contains very little fat. Instead, it’s dressed with vinegar, aromatics, and broth (typically a white beef or chicken broth), along with just a touch of oil.

One problem with making Austrian potato salad in the United States is that it’s impossible to find those uniquely sweet and earthy yellow Austrian potatoes, but I’ve found that so long as pure authenticity of flavor is not your goal (authenticity is way overrated), some good American potatoes can make a salad that’s equally tasty, if a little different.

Get the recipe and technique for Erdäpfelsalat »

New Orleans Red Beans and Rice

Alright, so Alicia may like pasta and vegetables and fruit and meat and bread and cheese and everything else, but she loves beans. She can sit for a full half hour*** at a stretch, diligently picking up a single bean at a time between her thumb and forefinger (the only utensils she’s currently proficient with) and carefully transferring it to her tongue, using her eight baby teeth to mash them up.

I also love beans, and it’s hard to think of a bean dish I love more than New Orleans Red Beans and Rice. Red beans simmered all day with spicy sausage

***It’s amazing how much time compression occurs as a new parent. I get a full half hour of quiet time?!? Think of everything I can accomplish!

Get the recipe and technique for »

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jlcolby · 7 years ago

Photo

New Post has been published on http://cookingtipsguide.com/kenjis-favorite-recipes-of-2017/

Kenji's Favorite Recipes of 2017

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[Photographs: J. Kenji Lopez-Alt, unless otherwise noted]

So there’s really one thematic element you’re gonna see in this list: Easy and delicious family meals, with a few weekend projects thrown in for good measure.

Pressure Cooker Chile Verde

Get the recipe and technique for Pressure Cooker Chile Verde »

Caldo Verde

Get the recipe and technique for Calo Verde »

3-Ingredient Mac and Cheese

Get the recipe and technique for 3-Ingredient Mac and Cheese »

One-Pot Pozole Verde

Get the recipe and technique for One-Pot Pozole Verde »

BraveTart’s Magic Bagels

[Photograph: Vicky Wasik]

P.S. I am still working on my own personal recipe which, depending on how testing continues, may or may not make it into my next book.

Get the recipe and technique for BraveTart’s Magic Bagels »

Kickass Quesadillas

Get the recipe and technique for Kickass Quesadillas »

Detroit-Style Pan Pizza

Get the recipe and technique for Detroit-Style Pan Pizza »

Pasta Primavera

Alicia hasn’t been of eating age during spring yet, but boy does she love pasta and vegetables. I have a feeling she’ll do just fine with this one.

Get the recipe and technique for Pasta Primavera »

Egg-in-a-Hole for You and Your Spawn

*not a secret.

**all the time

I haven’t found eggs small enough to dive in a third layer. Yet.

Get the recipe and technique for Egg-in-a-Hole for You and Your Spawn »

Erdäpfelsalat

Have I mentioned I’m opening a restaurant soon? I am! Wursthall, a German and Austrian-style beer hall is gonna be opening up near my home in San Mateo around February 2018. A while back, I was debating whether to put Austrian or German-style potato salad on the menu. A “research” trip through Austria and Bavaria, where I fell in love with Austrian erdäpfelsalat, helped me decide. It’s looser and creamier than an American or German potato salad, yet contains very little fat. Instead, it’s dressed with vinegar, aromatics, and broth (typically a white beef or chicken broth), along with just a touch of oil.

Get the recipe and technique for Erdäpfelsalat »

New Orleans Red Beans and Rice

I also love beans, and it’s hard to think of a bean dish I love more than New Orleans Red Beans and Rice. Red beans simmered all day with spicy sausage

***It’s amazing how much time compression occurs as a new parent. I get a full half hour of quiet time?!? Think of everything I can accomplish!

Get the recipe and technique for »

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mgjansen81 · 7 years ago

Text

Kenji's Favorite Recipes of 2017

New Post has been published on https://makesomethingtasty.com/kenjis-favorite-recipes-of-2017/

Kenji's Favorite Recipes of 2017

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[Photographs: J. Kenji Lopez-Alt, unless otherwise noted]

So there’s really one thematic element you’re gonna see in this list: Easy and delicious family meals, with a few weekend projects thrown in for good measure.

Pressure Cooker Chile Verde

Get the recipe and technique for Pressure Cooker Chile Verde »

Caldo Verde

Get the recipe and technique for Calo Verde »

3-Ingredient Mac and Cheese

Get the recipe and technique for 3-Ingredient Mac and Cheese »

One-Pot Pozole Verde

Get the recipe and technique for One-Pot Pozole Verde »

BraveTart’s Magic Bagels

[Photograph: Vicky Wasik]

P.S. I am still working on my own personal recipe which, depending on how testing continues, may or may not make it into my next book.

Get the recipe and technique for BraveTart’s Magic Bagels »

Kickass Quesadillas

Get the recipe and technique for Kickass Quesadillas »

Detroit-Style Pan Pizza

Get the recipe and technique for Detroit-Style Pan Pizza »

Pasta Primavera

Alicia hasn’t been of eating age during spring yet, but boy does she love pasta and vegetables. I have a feeling she’ll do just fine with this one.

Get the recipe and technique for Pasta Primavera »

Egg-in-a-Hole for You and Your Spawn

*not a secret.

**all the time

I haven’t found eggs small enough to dive in a third layer. Yet.

Get the recipe and technique for Egg-in-a-Hole for You and Your Spawn »

Erdäpfelsalat

Have I mentioned I’m opening a restaurant soon? I am! Wursthall, a German and Austrian-style beer hall is gonna be opening up near my home in San Mateo around February 2018. A while back, I was debating whether to put Austrian or German-style potato salad on the menu. A “research” trip through Austria and Bavaria, where I fell in love with Austrian erdäpfelsalat, helped me decide. It’s looser and creamier than an American or German potato salad, yet contains very little fat. Instead, it’s dressed with vinegar, aromatics, and broth (typically a white beef or chicken broth), along with just a touch of oil.

Get the recipe and technique for Erdäpfelsalat »

New Orleans Red Beans and Rice

I also love beans, and it’s hard to think of a bean dish I love more than New Orleans Red Beans and Rice. Red beans simmered all day with spicy sausage

***It’s amazing how much time compression occurs as a new parent. I get a full half hour of quiet time?!? Think of everything I can accomplish!

Get the recipe and technique for »

amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_search_bar_position = "bottom"; amzn_assoc_tracking_id = "pramedgro3-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cookware"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "b45319dac495d29e17b5eff312392025"; Source link

0 notes

nielsencooking-blog · 7 years ago

Text

Kenji's Favorite Recipes of 2017

New Post has been published on http://nielsencooking.com/kenjis-favorite-recipes-of-2017/

Kenji's Favorite Recipes of 2017

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "nielsenwood.com-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cooking"; amzn_assoc_default_category = "Kitchen"; amzn_assoc_linkid = "51fe4d035c7af8dc5928e6f5e5b79c4e"; amzn_assoc_default_browse_node = "284507"; amzn_assoc_rows = "4"; amzn_assoc_design = "text_links";

[Photographs: J. Kenji Lopez-Alt, unless otherwise noted]

So there’s really one thematic element you’re gonna see in this list: Easy and delicious family meals, with a few weekend projects thrown in for good measure.

Pressure Cooker Chile Verde

Get the recipe and technique for Pressure Cooker Chile Verde »

Caldo Verde

Get the recipe and technique for Calo Verde »

3-Ingredient Mac and Cheese

Get the recipe and technique for 3-Ingredient Mac and Cheese »

One-Pot Pozole Verde

Get the recipe and technique for One-Pot Pozole Verde »

BraveTart’s Magic Bagels

[Photograph: Vicky Wasik]

P.S. I am still working on my own personal recipe which, depending on how testing continues, may or may not make it into my next book.

Get the recipe and technique for BraveTart’s Magic Bagels »

Kickass Quesadillas

Get the recipe and technique for Kickass Quesadillas »

Detroit-Style Pan Pizza

Get the recipe and technique for Detroit-Style Pan Pizza »

Pasta Primavera

Alicia hasn’t been of eating age during spring yet, but boy does she love pasta and vegetables. I have a feeling she’ll do just fine with this one.

Get the recipe and technique for Pasta Primavera »

Egg-in-a-Hole for You and Your Spawn

*not a secret.

**all the time

I haven’t found eggs small enough to dive in a third layer. Yet.

Get the recipe and technique for Egg-in-a-Hole for You and Your Spawn »

Erdäpfelsalat

Have I mentioned I’m opening a restaurant soon? I am! Wursthall, a German and Austrian-style beer hall is gonna be opening up near my home in San Mateo around February 2018. A while back, I was debating whether to put Austrian or German-style potato salad on the menu. A “research” trip through Austria and Bavaria, where I fell in love with Austrian erdäpfelsalat, helped me decide. It’s looser and creamier than an American or German potato salad, yet contains very little fat. Instead, it’s dressed with vinegar, aromatics, and broth (typically a white beef or chicken broth), along with just a touch of oil.

Get the recipe and technique for Erdäpfelsalat »

New Orleans Red Beans and Rice

I also love beans, and it’s hard to think of a bean dish I love more than New Orleans Red Beans and Rice. Red beans simmered all day with spicy sausage

***It’s amazing how much time compression occurs as a new parent. I get a full half hour of quiet time?!? Think of everything I can accomplish!

Get the recipe and technique for »

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0 notes