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Recipes
Mom's Tori No Karaage Japanese Fried Chicken
By TPMay
Make mom's shoyu mix: In a medium bowl, whisk together the shoyu, garlic, ginger and sesame seeds until well combin...
- 2 pounds fresh boneless, skinless chicken thighs (trim off excess fat)
- 1 cup all-purpose flour
- 4 to 5 cups coconut oil
- Mom's shoyu mix
- 1/2 cup shoyu (reduced- sodium tamari soy sauce)
- 2 fresh garlic cloves, grated
- 2 teaspoons peeled and grated fresh ginger
- 1 tablespoon sesame seeds
CHICKEN AND SHRIMP DUMPLINGS WITH SPICY GINGER DIPPING SAUCE
By TPMay
Bring 1 quart of water and 2 cups of chicken stock to a boil in a medium stockpot
- Dumplings
- 2 cups chicken stock
- 25 round wonton wrappers
- 1/2 pound ground chicken
- 1/2 pound shrimp (peeled and deveined)
- 2 garlic cloves (chopped)
- 2 teaspoons fresh ginger (grated)
- 3 scallions (chopped)
- 1 tablespoon soy sauce
- 1 small bunch cilantro stems
- 1 egg
- 2 teaspoons toasted sesame oil
- Kosher salt and freshly ground black pepper (to taste)
- Spicy Ginger Dipping Sauce
- 1/2 cup soy sauce
- 2 tablespoons ginger (minced)
- 3 tablespoons hot sauce
- 2 tablespoons lime juice
GREENS STUFFED BRISKET
By TPMay
Preheat the oven to 350ºF
- 1 1/2 pounds brisket (butterflied and lightly pounded to flatten)
- 1 red bell pepper (thinly sliced)
- 1 medium yellow onion (thinly sliced)
- 5 cloves garlic (thinly sliced, divided)
- 1 pound spinach
- 1 pinch red pepper flakes
- 5 tablespoons extra-virgin olive oil (divided)
- 1 bottle beer (12 ounces)
- 3 cups beef stock
- 1 onion (halved)
- kosher salt and freshly ground black pepper (to taste)
GREEK BURGER
By TPMay
For the Roasted Garlic OIi: in a small saucepan, add oil and garlic and heat over medium heat
- ROASTED GARLIC OIL
- 1/4 cup olive oil
- 1/4 cup garlic cloves
- ROASTED RED PEPPER HUMMUS
- 1 red pepper
- 1 can chickpeas (drained and rinsed, 15 ounces)
- 3 cloves roasted garlic (reserved from garlic oil)
- 1 lemon (juiced)
- 1/2 teaspoon chipotle in adobo sauce
- 2-3 tablespoons roasted garlic oil
- kosher salt and freshly ground black pepper (to taste)
- PICKLED CUCUMBERS AND RED ONIONS
- 1 cup red onions (thinly sliced)
- 1 cucumber (sliced into strips)
- 3 cups water
- 1 1/2 cups sugar
- 1 cup apple cider vinegar
- Kosher salt and freshly ground black pepper (to taste)
- OLIVE TAPENADE
- 1 cup Kalamata olives
- 1/2 cup roasted red peppers
- 1/2 cup capers (reserve juice)
- 3 cloves roasted garlic
- 1/2 lemon (juiced)
- 1 tablespoon roasted garlic oil
- BURGER
- 4 ground chuck patties (8 ounces each)
- 2 tablespoons olive oil
- 4 whole wheat buns
- 1 cup feta cheese
- 1 cup spinach
Apple Butter
By TPMay
In a large pot, bring the apples and cider to a boil over medium-high heat, stirring occasionally to prevent sticki...
- 5 pounds apples, peeled, cored and diced (see note below)
- 1 3/4-cups apple cider
- 1 1/4-cups sugar
- 2 tablespoons lemon juice
- Pinch of salt
- 1/2-teaspoon ground cinnamon
- 1/4-teaspoon ground mace
- 1/4-teaspoon ground nutmeg
Muy fruity sangria
By TPMay
Combine the brandy, juices, and rum in a large pitcher
- 3 ounces apricot brandy
- 2 ounces peach nectar (I like Looza brand)
- 2 ounces mango nectar (Looza again for me)
- 1 ounce spiced rum (such as Myers's or Captain Morgan)*
- 16 ounces red wine (preferably merlot)
- Ice cubes
- Orange slices, for garnish
- Lemon slices, for garnish
- Fresh blueberries, for garnish
- If you don't have spiced rum, just use any dark rum.
Shrimp Nachos
By TPMay
Dust baby shrimp in all-purpose flour lightly and submerge them in the tempura batter
- 2.5 oz Baby Shrimp (size 71-90 or cut into bite size pieces)
- 1 oz Tempura Batter (see recipe below)
- 1 oz Gochujang Aioli (see recipe below)
- .3 oz Ranch Dressing (see recipe below)
- 1.5 oz Guacamole (see recipe below)
- 2 6″ Yellow Corn Tortillas (cut 6 pieces, deep fried until crispy)
- 2 Cherry Tomatoes (diced small)
- 3 Kalamata Olives (diced small)
- 1/4 Jalapeno (sliced thin)
- Micro Cilantro (or regular cilantro leaves)
- 1/6 Lime
- Tempura Batter
- 1/2 Egg
- 1 cup Soda Water
- .9 cup Tempura Flour
- 1/2 teaspoon Grape Seed Oil
- Gochujang Aioli
- 1 cup Mayonnaise
- .2 oz Lemon Juice
- .6 oz Gochujang (Korean chili paste)
- .4 oz Condensed Milk
- .3 oz Sugar
- 1/2 teaspoon Korean Chili Flakes
- 1 teaspoon Grand Marnier
- To taste Kosher Salt
- Ranch Dressing
- 8 oz Sour cream
- 1/2 cup Buttermilk
- 1 teaspoon Kosher Salt
- 1 teaspoon Lemon Juice
- 1 teaspoon White Wine Vinegar
- 1 pinch Garlic Powder
- Guacamole
- 3 oz Avocado
- 1 oz Salsa Verde (see recipe below)
- 1 teaspoon Chopped Ginger
- 1 teaspoon Powder Wasabi (add 1 tsp water and mix together until paste)
- 1 teaspoon Soy Sauce
- 1/4 Lime Juice
- 1 tablespoon Chopped Cilantro
- 1 teaspoon Chopped Serrano Chili Pepper
- 1 teaspoon Olive Oil
- To taste Salt
- Salsa Verde
- 2 oz Tomato Verde
- .5 oz Onion
- 1/2 ea Serrano Chili Pepper
- 1/2 teaspoon Chicken Bouillon Powder
- 1/10 cup Cilantro Leaves
- To taste Salt
BAKED EGGS WITH SWEET POTATO BRUSSELS SPROUTS HASH
By TPMay
Preheat oven to 375ºF. In a 12-inch cast iron skillet, add olive oil and heat over medium-high heat
- 2 tablespoons olive oil
- 1/2 cup bacon (chopped)
- 1 small onion (peeled and finely chopped)
- 10 ounces Brussels sprouts (quartered)
- 1 large sweet potato (peeled and grated)
- 6 large eggs
- 1 teaspoon garlic powder
- kosher salt and freshly ground black pepper (to taste)
- hot sauce (to taste)
Italian Skewers
By TPMay
Cut cheese evenly into 16 cubes
- 1 (8-oz.) block mozzarella cheese $
- 16 (4-inch) Genoa salami slices
- 1 (14-oz.) can small artichoke hearts, drained and halved
- 1 pint grape tomatoes
- 1 (6-oz.) jar large pitted Spanish olives, drained
- 16 (6-inch) wooden skewers
- 1 (16-oz.) bottle balsamic-basil vinaigrette
- 1 tablespoon fresh lemon juice
Honey Mustard Dip
By TPMay
Stir together all ingredients until blended
- 3/4 cup mayonnaise
- 2 tablespoons jalapeño pepper jelly
- 1/4 cup Creole mustard