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Pupusa

Pupusa

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Stir together masa harina and salt in a large bowl

  • 2 1/4 C. instant masa harina
  • 1 1/2 t. fine sea salt
  • 2 3/4 C. boiling water divided
  • 1/2 C. cold water
  • 2 T. vegetable oil plus more for skillet
0/5 (0 Votes)

Grandma Peg's Toffee Butter Crunch

Grandma Peg's Toffee Butter Crunch

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In a large high-sided sauce pan, melt butter

  • 1 C. Butter
  • 1 1/3 C. Sugar
  • 3 T. water
  • 1 T. light corn syrup
  • 1 C. coarsely chopped almonds, toasted
  • 4-4 ½ oz. milk chocolate candy bars, melted
  • Wax paper
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Basic Bulgogi

Basic Bulgogi

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Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medi...

  • 1/4 pear grated
  • 1 garlic clove grated
  • 2 T. soy sauce
  • 1 T. gochugaru or 1 t. crushed red pepper flakes
  • 1 T. grated peeled ginger
  • 1 T. light brown sugar
  • 1 T. sesame oil
  • 1 lb. boneless pork loin, trimmed hangar steak, boneless short rib, or skinless boneless chicken breasts or thighs
  • 2 T. vegetable oil divided
  • Kosher salt
  • Sliced scallions for serving
0/5 (0 Votes)

Lingurian Pesto

Lingurian Pesto

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In a large mortar, add the pine nuts, salt, and garlic cloves

  • 2 tbsp. pine nuts, preferably Italian
  • 1 tsp. kosher salt
  • 2 garlic cloves, preferably a delicate red-skinned variety, peeled
  • 2 bunches sweet Italian basil, leaves picked, thick stems removed (2 packed cups
  • 6-8 tbsp. olive oil, preferably Ligurian
  • 1 4 cup Parmigiano-Reggiano
  • 1 4 cup Pecorino Fiore Sardo (Pecorino Sardo)
0/5 (0 Votes)

Georgian Cheese Bread (Meskhetian Khachapuri)

Georgian Cheese Bread (Meskhetian Khachapuri)

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Heat a cookie sheet or pizza stone to 425 degrees

  • 1 14 oz box frozen puff pastry dough thawed in fridge
  • 3 oz grated mozzarella
  • 2 oz feta crumbled
  • 2 oz Emmental cheese grated
  • 1 large egg yolk
  • 1 t water
0/5 (0 Votes)

Shanghai-Style Pork Chops

Shanghai-Style Pork Chops

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Great Shanghai street food

  • 1 lb pork tenderloin
  • 4 eggs divided
  • 1/2 t white pepper
  • 2 T light soy sauce
  • 1 T Shaoxing wine
  • 1 1/2 T oyster sauce
  • 1 t cornstarch
  • Vegetable oil for deep frying
  • 1/2 C A/P flour
  • 1 1/2 C panko bread crumbs
  • For the Dipping Sauce:
  • 1 1/2 T light soy sauce
  • 1 T dark vinegar
  • 1/2 t sugar
  • 1 t Worcestershire sauce
  • 3 T water
  • Chili oil to taste
0/5 (0 Votes)

Instapot Hainanese Chicken Rice

Instapot Hainanese Chicken Rice

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Saute green onions, shallot, ginger, garlic and 1 T sea salt with 1 T EVOO

  • Hainanese Chicken:
  • 2-4 whole chicken legs or thighs
  • 3 stalks green onions - cut 2 inches long
  • 1 shallot roughly minced
  • 6 cloves garlic roughly minced
  • 2 T ginger sliced
  • 1 1/2 C unsalted chicken stock or water
  • 1 T sea salt
  • 1 T EVOO
  • Rice:
  • 1 C jasmine rice
  • 1/2 C chicken stock (from the pot of chicken legs)
  • 1/2 C water
  • 1 T EVOO
  • 2 garlic cloves minced
  • Hainanese Soy Sauce:
  • 1 T dark soy sauce
  • 1 T Shaoxing wine
  • 1/2 T chicken stock (from the pot of chicken legs)
  • 1 t sugar
  • 2 drops sesame oil
  • Hainanese Chicken Ginger Sauce:
  • 1 stalk green onions finely chopped
  • 1 T ginger grated
  • 1 1/2 T peanut oil
  • Salt to taste
  • Hainanese Chicken Chili Sauce:
  • 2 T hot sauce
  • 2 T ginger grated
  • 3 cloves garlic minced
  • 1 lime juiced
  • 1 t chicken stock (from the pot of chicken legs)
0/5 (0 Votes)

Singapore Sling

Singapore Sling

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From Singabites website

  • Gin 1.5 shots
  • Cherry brandy 0.5 shot
  • Cointreau 0.3 shot
  • Benedictine 0.3 shot
  • Fresh Lime Juice 0.3 shot
  • Grenadine 0.3 shot
  • Pineapple juice 4 shots
  • Angastura bitters 1 dash
0/5 (0 Votes)

Traditional Shoyu Ramen

Traditional Shoyu Ramen

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Recipe from Braise Restaurant Cooking Class

  • STOCK:
  • 2 lbs chicken bones
  • 4 Qts Water
  • 2" ginger thinly sliced
  • 4 cloves Garlic smashed
  • 1 Carrot chopped
  • 1 lb Pork belly cut into 4 sections
  • 8 scallions chopped
  • 3 sheets Nori
  • 1 4" x 8" leaf Konbu
  • TARE:
  • 1 C soy sauce
  • 1/4 C sake
  • 1 T mirin
  • 1 oz ginger thinly sliced
  • 2 scallions chopped
  • 2 cloves garlic crushed
  • NOODLES:
  • 800 g flour
  • 375 g water
  • 30g Potassium Carbonate Solution
  • CHARSIU:
  • 4 lbs Pork Belly
  • 1/2 C Salt
  • 1/2 C granulated sugar
  • 2 T black pepper
  • 2 T coriander
  • 2 T cinnamon
  • 2 T crushed red pepper flakes
  • 1/4 C dark soy sauce
  • SOY EGGS:
  • 1/2 C water
  • 1 C soy sauce
  • 1/2 C sake
  • 1/4 C mirin
  • 4 cloves garlic crushed
  • 2 scallions chopped
  • 1 oz ginger thinly sliced
  • 2 star anise
  • ADDITIONAL TOPPINGS:
  • Charsiu
  • Scallions
  • Soft Egg
  • Menma (fermented bamboo shoots)
  • Bean Sprouts
0/5 (0 Votes)

Squash Gnocchi alla Romana

Squash Gnocchi alla Romana

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Recipe from Braise Restaurant Cooking Class

  • 1 1/2 C Semolina
  • 2 lb winter squash
  • 2 T unsalted butter
  • 4 C milk
  • 2 egg yolks beaten
  • 3/4 C parmesan
  • 2 t Kosher salt
0/5 (0 Votes)