Recipe: Bubble and Squeak

While definitely inspired by the British pub food staple, my version is just a bit healthier and has a lot more flavor and kick. Cook in a very deep and large cast iron skillet with a lid available for best results.

Ingredients:

5 large chicken apple or other chicken/turkey based sausage link (I use Trader Joe's Sweet Apple), diced
2 large russet potatoes, cubed
1 large or 2 small turnips, cubed
2 large leeks, finely chopped
6 small or 4 medium radishes, finely chopped (I used small French breakfast radishes)
1 head of savoy or other green cabbage, core removed, finely chopped
2 1/2 tbsp. minced garlic
2 tsp. Cajun seasoning (I use Emeril's)
1 tsp. ground white pepper
1 tsp. ground black pepper
1/2 tsp. cracked red pepper
1 1/2 tsp. fresh or 1/2 tsp. dried rosemary
2 sprigs fresh or 1/2 tsp. dried thyme
1/2 tsp. sea salt
1/2 stick unsalted butter
1 tbsp. canola or other neutral oil
1/3 cup chicken broth
1 tsp. of cornstarch, dissolved in water

Directions:

Put the potatoes and turnips in a large pot full of boiling water. Boil for 10 minutes to soften then drain and set aside.

Heat butter and oil in the skillet over medium-high heat. After butter is melted and sizzling, add the garlic and saute for about 4 minutes until fragrant. Add the diced sausage, cover, and cook until the sausages begin to brown, about 8 - 10 minutes. Add the radishes and leeks and saute until the leeks are soft, about another 5 - 6 minutes. Add the potatoes, turnips, cabbage, and all remaining spices to the skillet. Pour the chicken broth over the mixture. Re-cover and saute, stirring occasionally, until the cabbage is fully wilted and soft, approximately 10 - 15 minutes. Uncover, add the dissolved cornstarch, and continue mixing together until the mixture becomes quite stiff. Press the mixture down against the bottom of the skillet and allow to cook untouched. Cook until browned on the bottom, about another 7 - 8 minutes. Remove from heat and serve.

Makes 6 pub-sized portions.

Recipe: Mu Shu Pork

Not exactly authentic, but extremely tasty... made this last night for my friend Howard and his partner... both are still raving about it today.

Ingredients:

2 1/3 lbs. of pork butt steak (pork tenderloin will also work, but the fattier butt is a better choice if you can get it)

2 tbsp. canola or other neutral oil

2 large leeks, leaves and ends removed, finely chopped

1 head of green cabbage, loosely chopped

1 1/2 cups of wild mushrooms, loosely chopped

2/3 cup low-salt soy sauce

1 cup dry vermouth

1 1/2 tbsp. sugar

1 tsp. salt

2 tsp. white pepper

2 tsp. orange zest

1 tbsp. chili pepper paste

3 tbsp. garlic, chopped

1 1/2 tbsp. grated ginger

2 large eggs, beaten

1 tbsp. black sesame seeds

Directions:

Slice the pork butt into thin strips. Heat the canola oil in a large wok over high heat. Add the pork and saute until the pork is about half done. Add the garlic, ginger, pepper paste, orange zest, and white pepper and mix thoroughly. Add the chopped leeks and cover, reduce heat to medium, cook for about 4 - 5 minutes to sweat the leeks. Uncover, add the mushrooms, return heat to medium high, and recover. Cook another 3 - 4 minutes.

In a separate bowl, whisk the soy sauce, vermouth, sugar, and salt together. Uncover the wok and add the sauce. Mix thoroughly and cook for about 2 minutes. Add the chopped cabbage and mix thoroughly. Recover, cook for an additional 5 minutes to sweat down the cabbage. Uncover, return heat to high, and cook stirring frequently until the sauce is fully reduced, about an additional 10 - 12 minutes. Then drizzle the well beaten eggs all over slowly, stirring to combine, and continue stirring until the egg is fully cooked. Sprinkle the sesame seeds over and mix to combine. Remove from heat and serve immediately. Hoisin sauce and warmed small flour tortillas can be served for wrapping on the side, but as you notice above, it's just as good served with white rice.

Makes 6 servings.

Recipe: Easy Sukiyaki

Ingredients:

2 1/2 lbs. boneless beef rib eye steak, sliced very thin

1 large sweet onion

3 tbsp. minced garlic

2 cups of crimini mushrooms, chopped

2 large carrots, sliced into 1/4" thick rounds

2 cups of Napa cabbage OR baby bok choy, pulled apart and washed

1 1/2 cups of soy sauce

2 cups of beef broth

1 cup of sake

1/2 cup of sugar

1/4 cup of rice vinegar

3 tbsp. of vegetable oil

Directions:

Whisk the soy sauce, beef broth, sake, sugar, and rice vinegar together into a large bowl and set aside.

In a large cast iron pan or cast iron dutch oven, heat the vegetable oil over medium-high heat. Add the onions, garlic, and carrots and saute until fragrant. Add the sliced beef and cook until the beef browns, stirring/mixing frequently. Add the mushrooms and cook until they soften. Pour all of the reserved sauce mixture in over the meat and vegetables. Cover, reduce heat to medium-low, and simmer for 15 - 20 minutes, stirring occasionally . Add the Napa cabbage (or bok choy), recover, and continue cooking for 10 - 15 minutes until beef is very tender and the cabbage is wilted. Remove all meat and vegetables to a separate serving bowl with a slotted spoon draining off the sauce. Then, pour about 1/3 to 1/2 of the sauce from the pan over the meat and vegetables in the serving bowl and serve. Best served over short-grain white rice.

Makes 6 servings.

Recipe: Asian Slaw Burger

I had a major craving for a burger tonight, but I still had more cabbage to get rid of, so, on to creativity...

Ingredients:

1 1/3 lb. of lean (90-10) ground beef
8 slices of applewood smoked bacon
2 tbsp. minced garlic
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. coriander
3 tsp. salt
3 tsp. black pepper
1/4 cup of mayonnaise
1 tbsp. soy sauce
1 tsp. mirin
2 tsp. wasabi paste
1 tsp. sesame oil
1 1/2 tsp. rice vinegar
1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1/4 cup of scallions, finely diced
4 thick slices of sharp cheddar cheese
4 onion rolls

Directions:

In a medium bowl, combine the mayo, wasabi paste, soy sauce, mirin, sesame oil, rice vinegar, 1 tsp. salt, and 1 tsp. of black pepper. Whisk to combine thoroughly. Add the cabbage and scallions. Stir to coat the vegetables in the sauce. Cover the slaw and set in the refrigerator.

In a large bowl, combine the ground beef, minced garlic, onion powder, cayenne, coriander, and the remaining salt and pepper. Using your clean hands, mix the spices thoroughly into the meat. Form 4 equal flat patties out of the meat mixture. Heat a well-oiled grill to medium high and put the burgers down on the grill. Close the lid. Cook the burgers for about 4 minutes on each side for medium-well. Add a cheese slide to the top of the burgers for the last 30 seconds of cooking to melt.

Using a non-stick skillet over medium-high heat, heat the bacon slices for about 8 - 9 minutes, turning frequently, until brown and crispy. To build the burgers, place a cooked cheddar covered beef patty onto the bottom of the onion roll, top with two folded over slices of the bacon, and then top with 1/4 of the slaw mixture. Place the roll top on and press down. It's a messy burger, but man is it good!

Makes 4 servings.

Recipe: Spicy Cabbage and Chicken Salad

Ingredients:

3/4 cup shredded red cabbage
3/4 cup shredded green cabbage
3/4 cup julienne cucumbers
1/2 cup finely chopped scallions, green and white parts
3 tsp. salt
1 tsp. pepper
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. cayenne pepper
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. freshly squeezed lemon juice
1 tsp. freshly grated lemon zest
1 1/4 cup of sour cream
1 lb. boneless, skinless chicken breast

Directions:

Place the chicken in a large pot and cover with cold water until the chicken is fully submerged plus 1 1/2 inches. Add 2 tsp. of the salt to the pot. Bring the pot to a boil over medium-high heat. Poach the chicken for 20 minutes until it can be easily shredded with a fork. Shred it thinly and set aside.

In a bowl, combine the reamining 1 tsp. salt, pepper, chili powder, paprika, cayenne, garlic powder, onion powder, lime juice, lime zest, and sour cream. Using a whisk, whip the mixture until all ingredients are fully combined and it thins out a bit. In a large bowl, add the cabbages, cucumber, and scallion. Add the shredded chicken. Pour the sour cream dressing over the mixture and use a large wooden spoon to fully combine with all the ingredients. Place into the refrigerator for about an hour before serving.

Makes 4 servings.