Recipes  From the Show
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Ingredients

· 2 Tablespoons Mayo

· 1 Tablespoon ketchup

· 2 teaspoons yellow mustard

· 1 teaspoon white vinegar

· 1 teaspoon onion powder

· ½ teaspoon Worcestershire sauce

· ½ teaspoon hot sauce

Method

1. Combine all the ingredients into a large bowl and stir to combine.

2. Let sit in the refrigerator for 1 hour before use

3. Keep refrigerated in a sealed container for up to 2 weeks

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Ingredients

· ½ teaspoon sesame oil

· 1 Tablespoon canola oil

· 2 Tablespoon chili paste

· 2 teaspoon minced garlic

· 2 teaspoons minced dinger

· 2 boneless skinless chicken breast- 1 inch dice

· ½ cup soy sauce-divided

· 1 onion sliced

· ½ medium cabbage chopped

· 2 carrots-1 inch dice

· 8 ounces soba noodles cooked and drained


Method

1. In a large saucepan, add the sesame and canola oil, and chili paste, and combine on medium heat. Stir for 30 seconds

2. Add the garlic and stir for another 30 seconds

3. Add the diced chicken to the pan with ¼ cup of the soy sauce and completely cook the chicken

4. After chicken is fully cooked, remove from pan and set aside

5. Add the carrots, cabbage and onion and cook until the carrots are soft, and the cabbage has wilted

6. Add the chicken, the rest of the soy sauce, and the cooked soba noodles and stir until heated through


Makes 5 servings

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Updated: Jul 26



Ingredients

· 1 cup buffalo sauce

· 3 Tablespoons vegetable oil

· 1 teaspoon sugar

· 1 ½ teaspoon garlic powder

· ½ teaspoon ground black pepper

· 1 teaspoon cayenne pepper

· ½ teaspoon Worcestershire sauce

· 1 egg yolk

· 2 teaspoons water

· 1 teaspoon cornstarch


Method

1. In a small saucepan, combine the first 7 ingredients. Heat over medium until sauce begins to boil. Reduce heat and simmer for 5 minutes. Remove from heat and let cool for about 10 minutes.

2. Separate egg yolk from the white and set the yolk in a small bowl. Whisk egg yolk and water together. Add cornstarch and continue to whisk until the mixture is completely blended. Slowly add the mixture to the sauce mixture, whisking the whole time. Return to heat and bring to a boil stirring constantly with a whisk to form an emulsion.

3. Once it boils turn the heat off.

4. Use immediately or cool and cover in a sealed container for up to two weeks

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