Yields: 4 servings Ingredients 4 boneless, skin on chicken thighs kosher salt 1/2 cup kewpie mayo This Little Goat Hong Kong sauce 1 red onion, thinly sliced 2 fresno chilis, seeds removed and thinly sliced 1 ½ cups distilled white vinegar ¼ cup granulated sugar Cooking oil spray, such as canola or vegetable oil 4.5… Read more »
Recipes
Scallion Pancakes
Dough Version: 175g Korean Flour ½ c Boiling Water Mix Flour and Water together with hands being EXTRA careful because it is HOT! In mixer, put 880 g Korean Flour, 2 c Room Temperature Water, and 1 Tablespoon Salt Add in Hot Water dough Knead until soft Let dough sit in fridge wrapped in plastic for at least 30… Read more »
I was cleaning out my kitchen drawer and came across some of my mom’s old recipes, and thought today was perfect day to make the pie she made every holiday! I wasn’t much of a pie lover growing up, I didn’t love the traditional fruit or pumpkin varieties. When we had friends over for dinner… Read more »
Thyme Pinenut Cake
1 3/4 c flour 1 1/2 teaspoon baking powder 1 cup sugar 2 pinches lemon zest 4 eggs 3 tablespoons milk 1 tablespoon lemon juice 1 1/2 oz butter 2/3 cup olive oil 2 sprigs thyme, chopped 3/4 cup pine nut Toast pinenuts for 8 minutes at 325 degrees. Sift the flour and baking… Read more »
Sweetheart Scallops with Brown Butter Miso Aioli and Blood Orange Vinaigrette
This recipe is all about mayo! I came across this recipe when I saw that someone was burning miso, and I thought how did I not think about that! The sweetness from the butter notes is really highlighted in this aioli. You’ll want to put on everything! Yield: 2 Servings 2-4 Diver Scallops, cleaned… Read more »
Lamb Chops with Huacatay Sauce
Huacatay! You might have to order this ingredient online but it is worth it! Earthy black mint makes the perfect dipper for finger lickin lamb chops! Huacatay Sauce Yield: 1 ½ cups 1/4 cup Cream Cheese 1/3 cup Buttermilk 1 Tbsp Tamari Soy 3 T Huacatay Black Mint Paste 1/2 cup Cilantro ½… Read more »
Blue Cheese Cream Cheese
Blue Cheese Cream Cheese Yield: 1 ½ cups ½ lb Cream Cheese 1/3 cup Freshly Crumbled Blue Cheese ¼ cup Heavy Cream Whip with a hand mixer or paddle attachment on a stand mixer until light and fluffy. Can be stored for up to a week. We included the following on… Read more »
Chocolate Gjetost Crinkle Cookies
Yay for Gjetost!!! One of my favorite ingredients make chocolate cookies even better;) Not really a cheese, and looks and tastes a bit like a caramel. What exactly is gjetost? It’s just delicious i guess. ¾ lb Dark Chocolate 2/3 cup Cocoa Powder 3 cups All Purpose Flour 1 Tbsp Baking Powder ½ tsp… Read more »
Pork shoulder chili
Part chili, part yummy stew, this pork shoulder chili is perfect for game day or just any chilly Chicago day! 3/4 t cumin 1/4 t cayenne 2 t smoked paprika 1 1/2 t garlic powder 1/2 t chili de arbol 3/4 t dried lemon peel 3 t New Mexican Chilis or guajillo 2lb Pork Shoulder… Read more »
Blood Orange Mimosa
Pomelo rind bitters/tincture 2 cups of high proof vodka Expressed rinds of two pomelo 1tsp gentian root 10 juniper berries Combine and let sit in cool dark place for 24 hours then strain Shrub: 3 cups strained blood orange juice (about 8 blood oranges, squeezed) 3/4th cup sugar 1/2 cup champagne vinegar Combine chill and… Read more »