Tag: spicy

Smoky Northern Indian Eggplant Recipe

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This is a very comforting Northern Indian dish and very tasty, with so many layers of flavor. It’s a popular dish in many Indian homes. The charring of the eggplant before being baking is really key to getting that smoky flavor. If it’s more convenient, the charring and roasting can be done the day before. 

A pan filled with a rich, textured tomato-based sauce, featuring ground ingredients and topped with bright red chili peppers.

Ingredients:

2- Eggplants, prepared as described below, see note. 

3 – 4 Tbsp of Oil or ghee.

1- Onion

4-5 cloves Garlic, minced

3-4 inch piece Ginger, peeled and minced. 

1-2 cups chopped Tomatoes, I like cherry tomatoes sliced in half. 

1 tsp Coriander Seeds, freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.

1 tsp Turmeric 

1 tsp Cumin Seeds, freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.

1 tsp Garam Masala 

1-2 tsp Kashmiri Chili Powder, or sub with 1 tsp Cayenne Pepper Powder. 

1 Tbsp Fenugreek Leaves

1 tsp Sugar

Preparation:

Preheat the oven to 425 degrees. While the oven is heating, take the eggplants and prick them all over. This is essential so they will not explode when you cook them. Turn on a gas flame and brown the eggplant skin on all sides, turning them frequently. A pair of tongs makes this very easy. This will take about 5-8 minutes, but keep a close watch on them.

After they are well browned, put them onto an aluminum foil or parchment lined baking sheet and into the preheated oven for approx 45 minutes or until they are wrinkly and soft. Allow to cool and scrape out the flesh and set aside. 

Two charred eggplants resting on a baking sheet lined with parchment paper, showcasing their smoky exterior.

Make your paste by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste. You can also finely chop them if you don’t have a mini blender. 

Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone. 

Then add your ground spices and cook them gently until they smell fragrant. Add your tomatoes and cook until the mixture thickens slightly. 

Adding your chopped eggplant, sugar and fenugreek and simmer until the eggplant is fully cooked. If the mixture seems too thick, just add some water. A good sign that the dish is ready is when the oil separates from the sauce.

Serve over basmati rice. 

Note: If you don’t have a gas range, you can approximate the charring under a broiler by turning the eggplant until well charred and then finish baking in the oven.

Smoky Northern Indian Eggplant Recipe

This is a very comforting Northern Indian dish and very tasty, with so many layers of flavor. It’s a popular dish in many Indian homes. The charring of the eggplant before being baking is really key to getting that smoky flavor. If it’s more convenient, the charring and roasting can be done the day before. 
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Prep Time 50 minutes
Cook Time 1 hour
Servings: 6
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2- Eggplants prepared as described below, see note.
  • 3 – 4 Tbsp of Oil or ghee.
  • 1- Onion
  • 4-5 cloves Garlic minced
  • 3-4 inch piece Ginger peeled and minced.
  • 1-2 cups chopped Tomatoes I like cherry tomatoes sliced in half.
  • 1 tsp Coriander Seeds freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.
  • 1 tsp Turmeric
  • 1 tsp Cumin Seeds freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.
  • 1 tsp Garam Masala
  • 1-2 tsp Kashmiri Chili Powder or sub with 1 tsp Cayenne Pepper Powder.
  • 1 Tbsp Fenugreek Leaves
  • 1 tsp Sugar

Equipment

  • Baking Pan
  • Heavy Pot or Wok

Method
 

  1. Preheat the oven to 425 degrees. While the oven is heating, take the eggplants and prick them all over. This is essential so they will not explode when you cook them. Turn on a gas flame and brown the eggplant skin on all sides, turning them frequently. A pair of tongs makes this very easy. This will take about 5-8 minutes, but keep a close watch on them.
  2. After they are well browned, put them onto an aluminum foil or parchment lined baking sheet and into the preheated oven for approx 45 minutes or until they are wrinkly and soft. Allow to cool and scrape out the flesh and set aside.
  3. Make your paste by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste. You can also
  4. finely chop them if you don’t have a mini blender.
  5. Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone.
  6. Then add your ground spices and cook them gently until they smell fragrant. Add your tomatoes and cook until the mixture thickens slightly.
  7. Adding your chopped eggplant, sugar and fenugreek and simmer until the eggplant is fully cooked. If the mixture seems too thick, just add some water.
A good sign that the dish is ready is when the oil separates from the sauce.
  1. Serve over basmati rice.
  2. Note: If you don’t have a gas range, you can approximate the charring under a broiler by turning the eggplant until well charred and then finish baking in the oven.

Notes

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Smoky Chicken and Sausage Gumbo Recipe

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Gumbo can be made so many different ways and books have been written about the different combinations. However, this is one of my favorite versions as it is smoky and dark. The flavor needs time to develop, so don’t try and rush it. The slower it cooks the better it will be.
 

The key to a great gumbo is the roux. Making a good roux is easy, if you follow the steps exactly and again don’t rush. If your not sure about it, click here and it will walk you through step by step Types of Roux: From White to Dark

Always serve with freshly steamed white rice. I like to medium grain, as it gets nice and sticky. It seems to hold up better with gumbos and jambalayas.

Ingredients: 

3/4 cup of Vegetable Oil

3/4 cup of All Purpose Flour

2 large Onions, chopped

1 large Green Pepper, chopped

1 cup of Celery, chopped with the leaves included

1 lb. of Andouille or other smoked sausage, sliced into 1/2 inch pieces.

1 lb. Chicken, boneless skinless chicken thighs, cut into 2 inch cubes.

6 cups of hot Water or broth

1 Tbsp Salt, or to taste.

½ tsp. Cayenne pepper

3 Bay leaves

1 tsp. Thyme, or 3-4 sprigs of fresh Thyme

Lots of freshly ground Black Pepper

1 cup finely chopped Green Onions

1 Tbsp File Powder

Preparation:

Make a medium or dark roux, this will take you about 30 minutes, when it starts to smell like roasted peanuts, it’s done. Then add all the vegetables and spices and cook for 5 to 7 minutes. When the smell starts to fill the kitchen it’s ready.

Then add the sausage, and cook for another 5 minutes. Now add the hot water and bring it to a boil and then turn it down to medium low for 30 minutes.

Add the chicken and bring it back to a gentle boil and cook for an additional 1-3 hours. When the fat comes to the surface skim it off, otherwise your gumbo will be greasy.

Here’s a simple trick. Use a paper towel folded in half and then again and gently lay it on the surface and let it absorb the excess oil. Use tongs to take it out. Do as often as needed.

When you’re ready to serve it, take it off the heat and add the file powder and green onions. Let it sit for a few minutes and rest, then spoon into bowls on top of your white rice.

Smoky Chicken and Sausage Gumbo Recipe

Gumbo can be made so many different ways and books have been written about the different combinations. However, this is one of my favorite versions as it is smoky and dark. The flavor needs time to develop, so don’t try and rush it. The slower it cooks the better it will be. The key to a great gumbo is the roux.
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Prep Time 45 minutes
Cook Time 3 hours
Servings: 8
Course: Main Course
Cuisine: Cajun
Ingredients Equipment Method

Ingredients
  

  • 3/4 cup of Vegetable Oil
  • 3/4 cup of All Purpose Flour
  • 2 large Onions chopped
  • 1 large Green Pepper chopped
  • 1 cup of Celery chopped with the leaves included
  • 1 lb. of Andouille or other smoked sausage sliced into 1/2 inch pieces.
  • 1 lb. Chicken boneless skinless chicken thighs, cut into 2 inch cubes.
  • 6 cups of hot Water or broth
  • 1 Tbsp Salt or to taste.
  • ½ tsp. Cayenne pepper
  • 3 Bay leaves
  • 1 tsp. Thyme or 3-4 sprigs of fresh Thyme
  • Lots of freshly ground Black Pepper
  • 1 cup finely chopped Green Onions
  • 1 Tbsp File Powder

Equipment

  • Heavy Pot

Method
 

  1. Make a medium or dark roux, this will take you about 30 minutes. When it starts to smell like roasted peanuts, its done. Then add all the vegetables and spices and cook for 5 to 7 minutes. When the smell starts to fill the kitchen it’s ready.
  2. Then add the sausage, and cook for another 5 minutes. Now add the hot water and bring it to a boil and then turn it down to medium low for 30 minutes.
  3. Add the chicken and bring it back to a gentle boil and cook for an additional 1-3 hours. When the fat comes to the surface skim it off, otherwise your gumbo will be greasy.
Here’s a simple trick. Use a paper towel folded in half and then again and gently lay it on the surface and let it absorb the excess oil. Use tongs to take it out. Do as often as needed.
  1. When you’re ready to serve it, take it off the heat and add the file powder and green onions. Let it sit for a few minutes and rest, then spoon into bowls on top of your white rice.

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Easy Sichuan Chicken: Master the Velveting Technique For Moist Chicken

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I used to make this recipe regularly many years ago. It was a recipe I adapted from The Frugal Gourmet. I’m not sure why I stopped making it, but decided to give it another go and I’d forgotten how good it was. It’s a bit of a fusion dish, but I enjoy the over the top flavor.

It also uses a technique that I really like called, “velveting”. This is a Chinese technique to keep chicken very juicy. It works particularly well with low fat pieces like boneless breasts.

Basically you coat the chicken pieces in soy sauce, egg white, cornstarch and a splash of oil and then par cook it in hot oil or poach in boiling water in the wok and then remove it to be added back later. Personally I find using oil works well, but if it was a delicately flavored dish, the water makes sense.

There are many variations on this method, with some adding rice vinegar, soy sauce and some omitting the rice wine etc, but the cornstarch is essential.

Ingredients:

1 lb Chicken Breast, sliced into 1/2 – 3/4 inch cubes.

1 Tbsp Light Soy Sauce

1 Egg White

1 Tbsp Cornstarch

3 Tbsp Vegetable Oil

2 inch piece of minced Ginger Root

1 Red Pepper, chopped into 1/2 inch pieces.

3 Green Onions, white only, chopped into 1/2 inch pieces.

Sauce:

2 Tbsp Shaoxing rice wine

1 Tbsp Dark Soy Sauce

2 Tbsp Chili and Garlic Paste

1 tsp Chinkiang Vinegar or Rice Vinegar

1 Tbsp Toasted Sesame Oil

1 tsp Worcestershire Sauce

1 Tbsp Water

1 Tbsp Cornstarch

Optional: Roasted peanuts, cashews, macadamia or almonds. Unsalted are best.

Preparation:

After prepping your chicken, mix with the velveting ingredients and into the fridge for at least 30 minutes.

Heat your wok until very hot, then add your oil and when almost smoking, add the chicken pieces and quickly stir fry, breaking them apart and allowing them to just turn white with a hint of browning. Remove from the wok with a slotted spoon or ladle and set aside.

Add in your ginger and red peppers into the hot wok and stir fry for about a minute, then add your green onions and stir fry for another minute and add back the chicken and any juices.

Stir fry lightly and add in your sauce mixture and cook until it thickens. If you are adding nuts, add them at the end, so they stay crunchy.

Easy Sichuan Chicken: Master the Velveting Technique

It uses a technique that I really like called, “velveting”. This is a Chinese technique to keep chicken very juicy. It works particularly well with low fat pieces like boneless breasts.
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Prep Time 30 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 1 lb Chicken Breast sliced into 1/2 – 3/4 inch cubes.
  • 1 Tbsp Light Soy Sauce
  • 1 Egg White
  • 1 Tbsp Cornstarch
  • 3 Tbsp Vegetable Oil
  • 2 inch piece of minced Ginger Root
  • 1 Red Pepper chopped into 1/2 inch pieces.
  • 3 Green Onions white only, chopped into 1/2 inch pieces.
Sauce:
  • 2 Tbsp Shaoxing rice wine
  • 1 Tbsp Dark Soy Sauce
  • 2 Tbsp Chili and Garlic Paste
  • 1 tsp Chinkiang Vinegar or Rice Vinegar
  • 1 Tbsp Toasted Sesame Oil
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Water
  • 1 Tbsp Cornstarch
  • Optional: Roasted peanuts cashews, macadamia or almonds. Unsalted are best.

Equipment

  • Wok or non stick sauce pan

Method
 

  1. After prepping your chicken, mix with the velveting ingredients and into the fridge for at least 30 minutes.
  2. Heat your wok until very hot, then add your oil and when almost smoking, add the chicken pieces and quickly stir fry, breaking them apart and allowing them to just turn white with a hint of browning. Remove from the wok with a slotted spoon or ladle and set aside.
  3. Add in your ginger and red peppers into the hot wok and stir fry for about a minute, then add your green onions and stir fry for another minute and add back the chicken and any juices.
  4. Stir fry lightly and add in your sauce mixture and cook until it thickens. If you are adding nuts, add them at the end, so they stay crunchy.

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Authentic Thai Tom Yum Soup Recipe

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This is a traditional Thai soup. To make it properly, you need to layer the flavors, rather than throwing everything into the pot at one time.

I have heard from a few people that some of the ingredients are somewhat hard to find. If you have a local Asian market, they often keep the galangal and kaffir lime leaves in the freezer section. Both freeze very well. Use what you need of the lemongrass, galangal and kaffir lime leaves and freeze the rest.

If your interested in having some authentic Thai grilled chicken to eat along with your soup click here Authentic Thai Street Food: Marinated Grilled Chicken

Ingredients:

6 cups low sodium Vegetable Broth
1 Tbsp Vegetable Oil
1/2 – 3/4 lb Shrimp, shelled and deveined with shells, heads and tails retained.
3 pieces of sliced Galangal, softened with back of your knife.
2 stalks Lemon Grass, peeled and tough ends cut off and softened with back of your knife.
3 cloves Garlic, peeled and mashed.
3-5 fresh Thai Chilies, sliced in half.
8 Kaffir Lime leaves
1 Tbsp Chili Paste with Soya Bean Oil, see picture and note below.
1 cup Fresh Oyster Mushrooms, chopped into bite size pieces.

2 Tbsp Fish Sauce
3-4 fresh Limes, juiced
Fresh Cilantro for garnish.

Preparation:

Begin by heating up your oil in a medium to large stock pot. Then add in your galangal, garlic, chilies and lemon grass and retained shrimp shells and sauté them briefly until the aroma starts to release.

Add in your vegetable broth and kaffir lime leaves  bring it up to a soft simmer. Allow this to gently simmer for about 20 minutes.

Then strain the broth and return to your pan. Add your chili paste and oyster mushrooms. Simmer for 3-4 minutes and then add your fish sauce and shrimp. Cook just until the shrimp turn pink. This will take only a minute or so.

Add your lime juice, adjust to taste, top with fresh cilantro and remove from the heat and serve.

Note: Sugar is often added to Tom Yum Koong, but I found the chili paste I used was quite sweet, so I omitted any additional sugar. If you can find Thai Nam Prik Pao (Roasted Chili Paste) then you might need the sugar. If so, 1 tsp would be suffcient.

Authentic Thai Tom Yum Soup Recipe

This is a traditional Thai soup. To make it properly, you need to layer the flavors, rather than throwing everything into the pot at one time.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6
Course: Soup
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups low sodium Vegetable Broth
  • 1 Tbsp Vegetable Oil
  • 1/2 – 3/4 lb Shrimp shelled and deveined with shells, heads and tails retained.
  • 3 pieces of sliced Galangal softened with back of your knife.
  • 2 stalks Lemon Grass peeled and tough ends cut off and softened with back of your knife.
  • 3 cloves Garlic peeled and mashed.
  • 3-5 fresh Thai Chilies sliced in half.
  • 8 Kaffir Lime leaves
  • 1 Tbsp Chili Paste with Soya Bean Oil see picture and note below.
  • 1 cup Fresh Oyster Mushrooms chopped into bite size pieces.
  • 2 Tbsp Fish Sauce
  • 3-4 fresh Limes juiced
  • Fresh Cilantro for garnish.

Equipment

  • Heavy Pot

Method
 

  1. Begin by heating up your oil in a medium to large stock pot. Then add in your galangal, garlic, chilies and lemon grass and retained shrimp shells and sauté them briefly until the aroma starts to release.Add in your vegetable broth and kaffir lime leaves bring it up to a soft simmer. Allow this to gently simmer for about 20 minutes.
  2. Then strain the broth and return to your pan. Add your chili paste and oyster mushrooms. Simmer for 3-4 minutes and then add your fish sauce and shrimp. Cook just until the shrimp turn pink. This will take only a minute or so.
  3. Add your lime juice, adjust to taste, top with fresh cilantro and remove from the heat and serve.
Note: Sugar is often added to Tom Yum Koong, but I found the chili paste I used was quite sweet, so I omitted any additional sugar. If you can find Thai Nam Prik Pao (Roasted Chili Paste) then you might need the sugar. If so, 1 tsp would be suffcient.

    Notes

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    Quick Singapore-style Stir-fried Noodles

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    My friend was visiting from the UK and made this for dinner and it was off the charts. He is originally from Singapore and while this is not an authentic Singaporean dish, it is very good.

    They actually originated in Hong Kong and are a Cantonese creation, when Cantonese chefs added curry powder to rice vermicelli; the name “Singapore” was later applied despite the dish not being from Singapore. In the US, you can find them on most restaurant menus.

    Top tip to make these noodles

    You must have everything cut and prepped as this comes together very quickly. There won’t be any time to go and grab a missing ingedient.

    Ingredients:

    ½ lb Ramein Noodles, rice vermicelli or thin spaghetti

    1/2 tsp Toasted Sesame Seed Oil

    1 cup sliced Shitake Mushrooms

    ½ cup thinly sliced Cabbage or Bok Choy

    ½ cup thinly sliced Carrots

    ½ cup thinly sliced Red Pepper

    1 Tbsp Oil

    1 cup sliced Onions

    2 Tbsp shredded Ginger Root

    4 cloves of Garlic, sliced

    1 tsp Salt

    2 tsp Curry Powder, 1 Tbsp if you like it spicy. the best choice here is an Asian style curry powder, S&B from Japan is perfect.

    ½ tsp Turmeric

    1 Tbsp Soy Sauce

    Dash of Fish Sauce

    1 tsp Sugar

    3 Tbsp chopped Green Onions

    1 Tbsp chopped Cilantro

    Preparation:

    Blanch noodles according to instructions, drain and rinse with cold water to wash off starch and drain. Do not overcook. Sprinkle a little sesame seed oil to coat, and set aside.

    Slice the shitake mushrooms, bok choy, carrots, red pepper and toss individually in very hot wok to singe and then put aside. When all vegetables are done, you’re ready to finish the dish.

    Add oil to smoking wok, and add in sliced onions, shredded ginger and garlic. Sauté until translucent and then add curry powder and turmeric (adjust according to taste) and toss to coat. Add salt and stir.

    Add in your noodles and toss to coat noodles with spices. Add 2 tbsp of water to create steam. Season with soy sauce, dash of fish sauce and sugar.

    Add back the vegetables to the noodles and toss on high heat so that noodles get a bit of crispness. When ready, scatter on chopped green onions and cilantro, toss and serve piping hot with chili paste.

    Quick Singapore-style Stir-fried Noodles

    My friend was visiting from the UK and made this for dinner and it was off the charts. He is originally from Singapore and while this is not an authentic Singaporean dish, it is very good.They actually originated in Hong Kong and are a Cantonese creation, when Cantonese chefs added curry powder to rice vermicelli; the name “Singapore” was later applied despite the dish not being from Singapore. In the US, you can find them on most restaurant menus.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 5 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    • ½ lb Ramein Noodles rice vermicelli or thin spaghetti
    • 1/2 tsp Toasted Sesame Seed Oil
    • 1 cup sliced Shitake Mushrooms
    • ½ cup thinly sliced Cabbage or Bok Choy
    • ½ cup thinly sliced Carrots
    • ½ cup thinly sliced Red Pepper
    • 1 Tbsp Oil
    • 1 cup sliced Onions
    • 2 Tbsp shredded Ginger Root
    • 4 cloves of Garlic sliced
    • 1 tsp Salt
    • 2 tsp Curry Powder 1 Tbsp if you like it spicy. the best choice here is an Asian style curry powder, S&B from Japan is perfect.
    • ½ tsp Turmeric
    • 1 Tbsp Soy Sauce
    • Dash of Fish Sauce
    • 1 tsp Sugar
    • 3 Tbsp chopped Green Onions
    • 1 Tbsp chopped Cilantro

    Equipment

    • Wok

    Method
     

    1. Blanch noodles according to instructions, drain and rinse with cold water to wash off starch and drain. Do not overcook. Sprinkle a little sesame seed oil to coat, and set aside.
    2. Slice the shitake mushrooms, bok choy, carrots, red pepper and toss individually in very hot wok to singe and then put aside. When all vegetables are done, you’re ready to finish the dish.
    3. Add oil to smoking wok, and add in sliced onions, shredded ginger and garlic. Sauté until translucent and then add curry powder and turmeric (adjust according to taste) and toss to coat. Add salt and stir.
    4. Add in your noodles and toss to coat noodles with spices. Add 2 tbsp of water to create steam. Season with soy sauce, dash of fish sauce and sugar.
    5. Add back the vegetables to the noodles and toss on high heat so that noodles get a bit of crispness. When ready, scatter on chopped green onions and cilantro, toss and serve piping hot with chili paste.

    Notes

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    Easy One-Pot Spicy Cajun Fish Recipe

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    This fish and rice is a fantastic one pot meal. It’s not difficult  to throw together and can feed a fairly large group. It’s packed with flavor, and has a nice soft spicy flavor. 

    A few things to remember. You need a thicker filleted fish and a fish that has some fat. Cod is perfect, as are hake and monkfish. Halibut could work, but tuna would be a bit too dry. 

    If you’re not in the mood for fish, try this seriously good Cajun gumbo Smoky Gumbo Recipe: Perfect Your Roux

    Ingredients:

    1 1/2 lbs Cod, cut into fairly large pieces. Dusted with Old Bay Seasoning or a Cajun spice mix (Tony Chacheres is perfect) on both sides. 

    4 Tbsp Vegetable Oil

    3 cloves Garlic, sliced

    1 Large Onion, chopped 

    1 Red Pepper, chopped

    1 Stalk Celery, chopped

     1/4 tsp Cayenne Pepper

    1/2 tsp Thyme

    Pinch of Cloves

    3 Bay Leaves

    2 cups Medium Grain Rice

    4 cups Vegetable Broth 

    Salt and Pepper to taste 

    Preparation:

    Preheat your oven to 375F/190C

    Heat 3 Tbsp of oil in a heavy Dutch oven (Le Cruset is perfect), that has a cover and can be put into the oven. Add the onion, garlic, red pepper and celery and salt and pepper and sauté until lightly browned. 

    While sautéing the vegetables, heat up a sauté pan with the remaining 1 Tbsp of oil and lightly sear your cod. Just 1 minutes per side and then set aside. 

    Add the rest of your ingredients to the Dutch oven, except the fish, rice and vegetable broth and sauté for 3-4 minutes. 

    Add the rice and sauté for 1 minutes, coating well. Add the broth and bring up to a simmer. Gently place the fish into the broth and put on the cover and into the oven for 35 minutes. 

    Remove from oven and allow to rest covered for 5-10 minutes and serve with hot sauce.

    Easy One-Pot Spicy Cajun Cod Recipe

    This is a fantastic one pot meal. It’s not difficult  to throw together and can feed a fairly large group. It’s packed with flavor, and has a nice soft spicy flavor. A few things to remember. You need a thicker filleted fish and a fish that has some fat. Cod is perfect, as are hake and monkfish. Halibut could work, but tuna would be a bit too dry. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings: 6
    Course: Main Course
    Cuisine: Cajun
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 1/2 lbs Cod cut into fairly large pieces. Dusted with Old Bay Seasoning or a Cajun spice mix (Tony Chacheres is perfect) on both sides.
    • 4 Tbsp Vegetable Oil
    • 3 cloves Garlic sliced
    • 1 Large Onion chopped
    • 1 Red Pepper chopped
    • 1 Stalk Celery chopped
    • 1/4 tsp Cayenne Pepper
    • 1/2 tsp Thyme
    • Pinch of Cloves
    • 3 Bay Leaves
    • 2 cups Medium Grain Rice
    • 4 cups Vegetable Broth
    • Salt and Pepper to taste

    Equipment

    • Heavy Ben Proof Pot with Lid

    Method
     

    1. Preheat your oven to 375F/190C
    2. Heat 3 Tbsp of oil in a heavy Dutch oven (Le Cruset is perfect), that has a cover and can be put into the oven. Add the onion, garlic, red pepper and celery and salt and pepper and sauté until lightly browned.
    3. While sautéing the vegetables, heat up a sauté pan with the remaining 1 Tbsp of oil and lightly sear your cod. Just 1 minutes per side and then set aside.
    4. Add the rest of your ingredients to the Dutch oven, except the fish, rice and vegetable broth and sauté for 3-4 minutes.
    5. Add the rice and sauté for 1 minutes, coating well. Add the broth and bring up to a simmer. Gently place the fish into the broth and put on the cover and into the oven for 35 minutes.
    6. Remove from oven and allow to rest covered for 5-10 minutes and serve with hot sauce.

    Notes

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    Kung Pao Chicken- Authentic Sichuan Recipe

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    Kung Pao Chicken has always been a favorite dish of mine. After looking at so many recipes, I finally settled on this version which is inspired by Fuchsia Dunlop. Her understanding of Chinese cuisine is impressive as she speaks Chinese and studied at the Sichuan Higher Institute of Cuisine in Chengdu.

    Why this recipe is authentic.

    This is a “real” version of Kung Pao chicken. Its flavor is layered and built to create a perfect result. The steps ensure a better than any take away dish. And, it uses the velveting technique to see the chicken soft and moist, even chicken breast.

    Curious about the velveting technique, learn it here Easy Sichuan Chicken: Master the Velveting Technique

    Ingredients:

    2 boneless Chicken breasts/Thighs (about 300g or 3/4 pound in total)

    3 cloves of Garlic and an equivalent amount of Ginger, sliced. 

    1 Red Pepper, cubed.

    5 Green Onions, white parts only

    4 Tbsp Vegetable oil

    A handful of dried red Chillies. I like Chao tian jiao, Zi Dan Tou or facing heaven chilies – Medium heat and fragrant.

    1/2 tsp toasted and crushed Sichuan Peppercorns

    75g (2/3 cup) roasted Peanuts

    For the chicken marinade:

    ½ tsp Salt

    2 tsp light Soy Sauce

    1 tsp Shaoxing wine

    1½ tsp Potato flour or Cornstarch

    1 tbsp Water

    For the finishing sauce:

    3 tsp Sugar

    ¾ tsp Potato flour or Cornstarch

    1/2 tsp dark Soy Sauce

    1 tsp light Soy Sauce

    3 tsp Chinkiang Vinegar

    1 tsp Sesame Oil

    1 tbsp Chicken stock or Water

    Preparation:

    Begin by marinating your chicken and setting it aside.

    Heat your wok with 4 Tablespoons of oil and heat until smoking, then add chicken and allow to brown slightly. Remove the chicken with a slotted spoon or spatula and set aside. Pour off almost all of the extra oil, as you will get plenty from the chicken.

    Reduce heat and add dried chilies, garlic and ginger. Making sure not to burn. Then your red pepper and green onion and sauté just until they begin to soften. Increase heat and add back the chicken and stir fry to combine. 

    Add your sauce and allow to thicken, reduce heat and finish with sesame oil, Sichuan peppercorns and peanuts.

    Authentic Sichuan Chicken Recipe

    Kung Pao Chicken has always been a favorite dish of mine. After looking at so many recipes, I finally settled on this version which is inspired by Fuchsia Dunlop. Her understanding of Chinese cuisine is impressive as she speaks Chinese and studied at the Sichuan Higher Institute of Cuisine in Chengdu.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 boneless Chicken breasts/Thighs about 300g or 3/4 pound in total
    • 3 cloves of Garlic and an equivalent amount of Ginger sliced.
    • 1 Red Pepper cubed.
    • 5 Green Onions white parts only
    • 4 Tbsp Vegetable oil
    • A handful of dried red Chillies. I like Chao tian jiao Zi Dan Tou or facing heaven chilies – Medium heat and fragrant.
    • 1/2 tsp toasted and crushed Sichuan Peppercorns
    • 2/3 cup roasted Peanuts
    For the chicken marinade:
    • ½ tsp Salt
    • 2 tsp light Soy Sauce
    • 1 tsp Shaoxing wine
    • 1½ tsp Potato flour or Cornstarch
    • 1 tbsp Water
    For the finishing sauce:
    • 3 tsp Sugar
    • ¾ tsp Potato flour or Cornstarch
    • 1/2 tsp dark Soy Sauce
    • 1 tsp light Soy Sauce
    • 3 tsp Chinkiang Vinegar
    • 1 tsp Sesame Oil
    • 1 tbsp Chicken stock or Water

    Equipment

    • Wok

    Method
     

    1. Begin by marinating your chicken and setting it aside.
    2. Heat your wok with 4 Tablespoons of oil and heat until smoking, then add chicken and allow to brown slightly. Remove the chicken with a slotted spoon or spatula and set aside. Pour off almost all of the extra oil, as you will get plenty from the chicken.
    3. Reduce heat and add dried chilies, garlic and ginger. Making sure not to burn. Then your red pepper and green onion and sauté just until they begin to soften. Increase heat and add back the chicken and stir fry to combine.
    4. Add your sauce and allow to thicken, reduce heat and finish with sesame oil, Sichuan peppercorns and peanuts.

    Notes

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    Southern Style Green Beans Recipe with Pancetta

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    I’m a big fan of southern style green beans . I like the flavor and texture of “snaps” as we used to call them. This is a little more fancy than my grandma made, but the same smoky, meaty flavor is all there.

    What makes these Southern style “snaps” so good:

    The secret here is the pancetta. However if you can’t find pancetta, then normal bacon will work too. Also the little bit of chili flake really makes them pop.

    if you want another perfect Southern side dish to accompany the green beans check out How to Cook Delicious Collard Greens

    Ingredients:

    1/4 cup diced Pancetta (Italian uncured bacon) or Bacon

    1/2 sliced Onion

    4-5 Garlic cloves, whole

    1/4 cup White wine, optional 

    1/4 cup Vegetable/Chicken broth 

    1 bag of trimmed Green Beans, rinsed. 

    1 tsp Salt

    1/4 tsp Chili Flakes

    Few grinds of black pepper 

    Preparation:

    Sear your pancetta until golden brown and add your onions and garlic to soften. Deglaze with the wine and then add green beans and rest of ingredients. 

    Stir and cover and cook gently for as long as desired. I like them very soft, so it’s a more southern style. That’s about 1 1/2 hours. Serve with slotted spoon as is or spoon over mashed potatoes with the “pot likker”.

    Note: You can also add potatoes and let them cook along with the green beans. 

    Note: If you like a sweet and sour flavor, add 1 Tbsp Vinegar and a tsp of Sugar.

    Southern Style Green Beans Recipe with Pancetta

    I’m a big fan of southern style green beans . I like the flavor and texture of “snaps” as we used to call them. This is a little more fancy than my grandma made, but the same smoky, meaty flavor is all there.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Servings: 6
    Course: Side Dish
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1/4 cup diced Pancetta or Bacon
    • 1/2 sliced Onion
    • 4-5 Garlic cloves whole
    • 1/4 cup White wine optional
    • 1/4 cup Vegetable/Chicken broth
    • 1 bag of trimmed Green Beans rinsed.
    • 1 tsp Salt
    • 1/4 tsp Chili Flakes
    • Few grinds of black pepper

    Equipment

    • Heavy Pot

    Method
     

    1. Sear your pancetta until golden brown and add your onions and garlic to soften. Deglaze with the wine and then add green beans and rest of ingredients. Stir and cover and cook gently for as long as desired. I like them very soft, so it’s a more southern style. That’s about 1 1/2 hours. Serve with slotted spoon as is or spoon over mashed potatoes with the “pot likker”.
    2. Note: You can also add potatoes and let them cook along with the green beans.
    3. Note: If you like a sweet and sour flavor, add 1 Tbsp Vinegar and a tsp of Sugar.

    Notes

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    Quick Pork Belly and Chicken Stir-Fry with Garlic Chives

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    This Yunnanese dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness. 

    If you can get the flowering chives, they work very well, but standard garlic chives are fine. Both can be found in most Asian markets. If neither are available, just sub normal chives. 

    Note: You can also use pork tenderloin in place of the pork belly. 


    Ingredients:

    1/2 lb Pork belly, sliced into strips. 

    1/2 lb Chicken breast, sliced thinly. 

    5 cloves Garlic, minced

    2 inch piece Ginger, peeled and minced. 

    7-8 Xiao mi la Chilies, sub other dried chilies if you need to. 

    1/4 tsp ground White Pepper

    1 Tbsp Soy sauce 

    1 Tbsp Rice Wine

    4-5 Scallions, cut into 1 inch pieces 

    1/4 cup Garlic chives, cut into 1/2 inch pieces. 

    1 tsp Sesame oil

    Preparation:

    Begin by preparing all your veggies and meat, as the cooking goes fast. 

    Heat your wok to smoking hot. Add oil, then pork belly and cook until crisp. 

    Add chilies, white pepper, garlic, ginger and chicken. Stir fry until chicken is cooked. 

    Add green onions, chives, soy and rice wine, stir fry and finish with sesame oil. Serve with steamed rice.

    Quick Pork Belly and Chicken Stir-Fry with Garlic Chives

    This Yunnanese dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 8 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1/2 lb Pork belly sliced into strips.
    • 1/2 lb Chicken breast sliced thinly.
    • 5 cloves Garlic minced
    • 2 inch piece Ginger peeled and minced.
    • 7-8 Xiao mi la Chilies sub other dried chilies if you need to.
    • 1/4 tsp ground White Pepper
    • 1 Tbsp Soy sauce
    • 1 Tbsp Rice Wine
    • 4-5 Scallions cut into 1 inch pieces
    • 1/4 cup Garlic chives cut into 1/2 inch pieces.
    • 1 tsp Sesame oil

    Equipment

    • Wok

    Method
     

    1. Begin by preparing all your veggies and meat, as the cooking goes fast.
    2. Heat your wok to smoking hot. Add oil, then pork belly and cook until crisp.
    3. Add chilies, white pepper, garlic, ginger and chicken. Stir fry until chicken is cooked.
    4. Add green onions, chives, soy and rice wine, stir fry and finish with sesame oil. Serve with steamed rice.

    Notes

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    Authentic Sichuan Tofu Recipe for Home Cooks

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    This is a simple home cooked dish which is popular in Sichuan. It’s relatively easy to make and healthy. I have made a vegetarian version, but you can easily add pork if you desire a more robust dish.

    The key to making this easy to prepare is to have all of your ingredients prepared and ready to go into the wok. This is loosely adapted from Fuchsia Dunlop’s book the “The Food of Sichuan”.

    Ingredients

    1 Pack of Firm Tofu, halved and cut into squares.

    3 Scallion, cut into 2 inch lengths, keeping white and green separate.

    1/2 cup Cooking Oil

    2 Tbsp Chili Bean Paste, known as doubanjiang.

    1 Tbsp Pickled Chilies, chopped

    1 Tbsp Fermented Black Beans, rinsed.

    4-5 Garlic Cloves, sliced

    2 inch piece of Ginger Root, peeled, sliced and chopped

    3/4 cup of Stock, I use low sodium vegetable stock.

    1 tsp Sugar

    1/2 tsp Light Soy Sauce

    1 tsp Potato Starch, or you can substitute cornstarch, mixed with 4 Tbsp of water.

    Preparation:

    After cutting you tofu into squares, allow them to drain on paper towels. Applying a little pressure will help push out some of the water.

    Heat the oil in your wok and fry them in batches until golden, turning them during cooking. Allow them to drain on paper towels and continue with the meal.

    Pour off a majority of the oil, leaving maybe 2-3 Tbsp in the wok. Stir fry the chili bean paste, pickles, chilies and black beans over medium heat until fragrant. Then add the garlic, ginger and white scallion bits and cook. Be careful not to burn the garlic.

    Add in the stock and fried tofu and bring up to a boil. Then add the green scallion bits, sugar and soy sauce. Allow it to thicken slightly and then use your potato starch mixture to thicken. Just add a bit at a time.

    Serve immediately with brown or white Jasmine rice.

    Authentic Sichuan Tofu Recipe for Home Cooks

    This is a simple home cooked dish which is popular in Sichuan. It’s relatively easy to make and healthy. I have made a vegetarian version, but you can easily add pork if you desire a more robust dish. The key to making this easy to prepare is to have all of your ingredients prepared and ready to go into the wok. This is loosely adapted from Fuchsia Dunlop’s book the “The Food of Sichuan”.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method

    Ingredients
      

    • 1 Pack of Firm Tofu halved and cut into squares.
    • 3 Scallion aka Green Onion cut into 2 inch lengths, keeping white and green separate.
    • 1/2 cup Cooking Oil
    • 2 Tbsp Chili Bean Paste known as doubanjiang.
    • 1 Tbsp Pickled Chilies chopped
    • 1 Tbsp Fermented Black Beans rinsed.
    • 4-5 Garlic Cloves sliced
    • 2 inch piece of Ginger Root peeled, sliced and chopped
    • 3/4 cup Stock I use low sodium vegetable stock.
    • 1 tsp Sugar
    • 1/2 tsp Light Soy Sauce
    • 1 tsp Potato Starch or you can substitute cornstarch, mixed with 4 Tbsp of water.

    Equipment

    • Wok

    Method
     

    1. After cutting you tofu into squares, allow them to drain on paper towels. Applying a little pressure will help push out some of the water.
    2. Heat the oil in your wok and fry them in batches until golden, turning them during cooking. Allow them to drain on paper towels and continue with the meal.
    3. Pour off a majority of the oil, leaving maybe 2-3 Tbsp in the wok. Stir fry the chili bean paste, pickles, chilies and black beans over medium heat until fragrant. Then add the garlic, ginger and white scallion bits and cook. Be careful not to burn the garlic.
    4. Add in the stock and fried tofu and bring up to a boil. Then add the green scallion bits, sugar and soy sauce. Allow it to thicken slightly and then use your potato starch mixture to thicken. Just add a bit at a time.
    5. Serve immediately with brown or white Jasmine rice.

    Tried this recipe?

    Let us know how it was!