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Recipes
Korean BBQ Short Rib
By JDARK
Into your blender, pour 1 cup soy sauce, 1/2 cup sesame oil, 1/2 cup mirin, 4 tbsp
- Short rib
- Onions
- Green onions
- Garlic
- Kiwi
- Gochugaru
- Soy sauce
- Mirin
- Canola oil
- Sesame oil
- Rice wine vinegar
- Orange juice
- Lime juice
- Sugar
- Jalapenos
- Sesame seeds
Rosemary Focaccia with Prosciutto
By JDARK
Dough: Put 1-1/2 cups warm water in a measuring cup
- Dough:
- 1-1/2 cups warm water
- 1 tbsp. sugar
- 2 packets active dry yeast
- 4-5 cups flour
- 2 tbsp. extra virgin olive oil
- Focaccia:
- Extra virgin olive oil
- 1 bunch fresh rosemary sprigs
- Kosher salt
- Freshly cracked black pepper
- Slide prosciutto
- 1 bunch arugula
- Lemon juice
Spicy Miso Ramen
By JDARK
Take your yellow onion, peel it and slice it thin
- Toasted Sesame Oil
- 1 Yellow Onion
- 1/2 cup Red Miso Paste
- 1/2 cup Tahini Paste
- 2 tbsp. Sriracha
- Baby Spinach
- Toasted Sesame Seeds
- Green Onions
- Hard Boiled Eggs
- Togarashi
- 40 oz Fresh Ramen
Cilantro Sauce
By JDARK
Heat two cups canola oil in a pan on low-medium heat
- 1/2 large onion
- 2 cups garlic cloves
- 2-3 jalapenos
- 5 oz orange juice
- 5 oz lime juice
- 6 bunches cilantro
- Salt
- Pepper
Harissa
By JDARK
Cover the dried chilies with hot water and set aside for 20 ro 30 minutes to soften
- 12 medium-hot dried chilies
- 2 hot dried chilies
- 1 very hot dried chili
- 1 tablespoon coriander seeds
- 1 tablespoon caraway seeds
- sea salt to taste
- 5 garlic cloves, coarsely chopped
- extra-virgin olive oil, as needed
- 1/2 teaspon ground cumin
Harissa
By JDARK
Cover the dried chilies with hot water and set aside for 20 ro 30 minutes to soften
- 12 medium-hot dried chilies
- 2 hot dried chilies
- 1 very hot dried chili
- 1 tablespoon coriander seeds
- 1 tablespoon caraway seeds
- sea salt to taste
- 5 garlic cloves, coarsely chopped
- extra-virgin olive oil, as needed
- 1/2 teaspoon ground cumin
Cheese Foccacia
By JDARK
Put the warm water in a large warmed bowl, add the yeast, and stir to dissolve
- 1 cup warm water
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 4 cups bread flour
- 1/4 cup extra virgin olive oil
- 1 cup freshly grated Pecorino Romano
- 1 cup freshly grated Parmesan
- 3/4 cup extra virgin olive oil
- 2 bunches scallions, cut into 1/8-inch slices
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon coarse sea salt
Beignets
By JDARK
Put the warm water into a large bowl, then sprinkle in the dry yeast and stir until thoroughly dissolved
- 1 1/2 cups warm water
- 1 package active dry yeast
- 1/2 cup sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup undiluted canned evaporated milk
- 7 cups flour
- 1/4 cup vegetable shortening
- oil for deep frying
- confectioner's sugar
Bacon-Cheddar Muffins
By JDARK
Preheat oven to 350 degrees
- 2 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons milk
- 1/3 cup butter, melted and cooled
- 1 egg, beaten
- 1 cup shredded Cheddar cheese
- 6 slices bacon, crisp-cooked and crumbled
Chocolate Fondant
By JDARK
Preheat over to 200 degrees Celsius
- 150 grams 70% dark chocolate, roughly chopped
- 150 grams unsalted butter
- 200 grams light brown sugar
- 4 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla
- 1/2 cup flour
- cocoa powder