Monthly Archives: December 2014

Bun Bo Hue

Bun Bo Hue
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Ingredients
  1. 2 POUNDS OXTAIL, CUT INTO 2- TO 3-INCH PIECES
  2. 2 POUNDS BEEF SHANK BONES, CUT INTO 2- TO 3-INCH PIECES (ASK YOUR BUTCHER TO DO THIS)
  3. 2 POUNDS PORK NECK BONES
  4. 1 POUND BEEF BRISKET
  5. 8 LEMONGRASS STALKS
  6. 8 QUARTS WATER
  7. 1 1/2 TEASPOONS RED PEPPER FLAKES
  8. 1 TEASPOON ANNATTO SEEDS*
  9. 2 TABLESPOONS CANOLA OIL
  10. 2 LARGE SHALLOTS, SLICED
  11. 1 TEASPOON MINCED GARLIC
  12. 1/4 CUP FINELY CHOPPED LEMONGRASS
  13. 2 TEASPOONS SHRIMP PASTE*
  14. 2 TEASPOONS FISH SAUCE, OR TO TASTE
  15. 2 TEASPOONS SUGAR
  16. FRESH RICE NOODLES (ROUND)
  17. THAI BASIL
  18. SLICED GREEN ONIONS
  19. LIME WEDGES
  20. WHITE ONION, THINLY SLICED
Instructions
  1. In your largest pot (make sure it’s big enough to fit the bones and water to cover by 1 inch) bring a pot of water to a rolling boil. Carefully add in the bones and boil for 3 minutes. Remove the bones and pour out the water. Rinse the bones under running water. This is to force out impurities and will make it so you’re skimming your broth less and will ensure a clearer stock.
  2. When the bones are rinsed clean, return them to the pot (make sure you wash the pot first) and add in the brisket.
  3. Cut the lemongrass stalks in half and discard the leafy tops. Bruise the remaining lemongrass and add it to the pot. Add 8 quarts of water and bring to a boil over high heat. When the stock comes to a boil, turn the heat down so it’s at a simmer. Skim off any scum as needed.
  4. After 45 minutes of simmering, prepare and ice bath. Check the brisket to see if it is cooked through. Remove from the stock and poke it with a chopstick; the juices should run clear. (If needed return to the stock and cook for another 10 minutes.) When the brisket is cooked, plunge into the ice bath until cool. Remove from the ice bath, pat dry, wrap tightly and refrigerate.
  5. Continue to simmer the stock with the bones for another two hours, skimming as needed. When the 2 hours are up, remove from the heat and scoop out the bones and set aside. Carefully strain the stock through a fine mesh sieve into another large stock pot. If desired, skim off the majority of the fat and then set the pot to a simmer over medium-low heat.
  6. Cool the bones and remove the meat from the oxtails, set aside and reserve in the fridge. Discard the bones.
  7. With a mortar and pestle, grind the red pepper flakes and annatto seeds into a coarse powder. Heat up the oil in a frying pan over medium heat. Add the ground red pepper flakes and annatto seeds and cook, stirring, for 10 seconds. Add the shallots, garlic, lemongrass, and shrimp paste and cook, stirring, for 2 minutes more, until the mixture is aromatic and the shallots are just beginning to soften.
  8. Add the contents of the frying pan to the simmering stock along with the fish sauce and sugar and simmer for 20 minutes. Taste and adjust the seasoning with fish sauce and sugar as needed.
  9. Get ready to plate! Arrange the basil, lime wedges, sliced green onions, and onion slices on a platter and place on the table. Thinly slice the brisket against the grain.
  10. Cook the noodles according to the package and then divide among deep soup bowls. Top with brisket slices and a bit of oxtail meat. Ladle the hot stock over the noodles and beef and serve immediately, accompanied with the platter of garnishes. Enjoy!
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Moroccan Butternut Squash Soup

Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream
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Ingredients
  1. 1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted)
  2. 2 tablespoons coconut oil
  3. 1 red bell pepper, chopped
  4. 4 cups butternut squash, peeled + cubed
  5. 1 teaspoon spicy curry powder
  6. 1 teaspoon smoked paprika
  7. 1/2 teaspoon cumin
  8. 1/2 teaspoon cinnamon
  9. 1/2 teaspoon cayenne pepper
  10. 1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried)
  11. 1 (14 ounce) can coconut milk (I used full fat, but lite will work too)
  12. 2 cups veggie broth
  13. salt and pepper, to taste
  14. 4 ounces goat cheese, softened + more for topping
  15. roughly chopped cilantro + pistachios, for topping
  16. 1/2 cup cooled canned coconut milk
  17. 1-2 tablespoons fresh ginger
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off the bulb of garlic. Pour about one teaspoon of olive oil on top of the garlic cloves and cover with foil. Roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin into a small bowl, mash well with a fork and set aside.
  3. Meanwhile, add the coconut oil to a large soup pot set over medium heat. Once hot, add the red pepper and cook for 3-5 minutes or until soft. Add the cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, cayenne and thyme. Season with salt and pepper. Cook for 3-5 minutes then pour in the coconut milk and veggie broth. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
  4. While the soup is cooking, make the ginger cream. Add the cold coconut milk and 1 tablespoon ginger to a small bowl. Taste and add more ginger if needed. Cover and place in the fridge until ready to serve.
  5. Once the butternut squash is tender, add the roasted garlic and the crumbled goat cheese to the soup. Remove the pot from the stove and allow to cool slightly, then puree the soup in a blender or food processor. Return the soup back to the stove and heat through.
  6. To serve, ladle the soup into bowl. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped cilantro, chopped pistachios and crumbled goat cheese. Sprinkle with pomegranate arils. Serve aside a hot piece of naan .
Adapted from Half Baked Harvest
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Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash

Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash.
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Ingredients
  1. 2-3 pounds pork shoulder roast (or butt)
  2. 4 cups low sodium chicken broth, plus more of needed
  3. 1/2 cup + 2-4 tablespoons low sodium soy sauce <--Use low sodium
  4. 1/4 cup + 2-4 tablespoons rice vinegar
  5. 2 tablespoons fish sauce (optional)
  6. 2 tablespoons thai red curry paste
  7. 1 tablespoon fresh ginger
  8. 1 tablespoon sambal oelek (chili paste) (or to taste)
  9. The juice of 1 lime
  10. 1 tablespoon Chinese five spice
  11. 1 teaspoon black pepper
  12. 2 tablespoons sesame oil
  13. 1/4 cup + 1 tablespoon brown sugar
  14. 2 cups wild mushrooms, left whole - or button mushrooms, sliced
  15. 4 packs Ramen noodles, seasoning packets discarded
  16. 4 soft boiled or fried eggs, for serving
  17. Chopped carrots, sliced jalapenos, cilantro + green onions, for serving
Instructions
  1. Add the pork to the bowl of a crockpot. Pour the chicken broth, 1/2 cup soy sauce, 1/4 cup rice vinegar and fish sauce over the pork. Add the thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (I recommend going low and slow).
  2. About 40 minutes before you are ready to eat, roast the squash (see recipe below). Preheat the oven to 400 degrees F.
  3. remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with two forks or your hands.
  4. Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep the pork warm.
  5. Add the Ramen noodles to the crock-pot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only half of the pork. Ladle the soup into bowls. Top with extra caramelized pork, curry roasted acorn squash and an egg. Season the egg with salt and pepper, Add the carrots, jalapenos, green onions and cilantro if desired.
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Curry Roasted Acorn Squash
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Ingredients
  1. 1 medium acorn squash, seeded + diced
  2. 2 tablespoons coconut oil, melted
  3. 1 tablespoon curry powder (I use spicy curry)
  4. 1 tablespoon white miso paste
  5. 1 tablespoon brown sugar
  6. Pepper, to taste
Instructions
  1. In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well. Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp.
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