Sunday, November 29, 2015

Roast Chicken


1 whole chicken
3 cloves garlic
2 chicken bouillon cubes
1/2 cup chicken broth
A tablespoon or two of olive oil
Salt, pepper, ground sage, and ground thyme to taste
Desired root vegetables (potatoes, carrots)


Take whole chicken and remove gizzards and insides.

Place chicken in glass casserole dish in about 1" of broth and a couple chicken bouillon cubes. 

Take a couple garlic cloves and slice them into spears. Cut holes into the chicken skin and put the garlic spears inside.

Rub chicken with olive oil and season with salt, pepper, sage, and thyme.

Slice the vegetables into bite sized pieces (peel if needed, like carrots or Russet potatoes) and place into broth.

Place chicken breast down and bake at 350°F for 30 minutes + 20 minutes each lb of chicken.

Every 30 mins pour over or inject broth for keeping neat moist. Cover with foil if skin gets too crispy.

Cook until internal temperature is about 170°F. You can also cut the chicken breast open to see if there is no pink. (Checking what the temperature is at is a safer way to check when it's done).

Baking in Bowties - Pizza

Pizza dough
2 cups plain flour (extra for flouring surface and maybe some extra for the dough
1 7g sachet dry yeast OR 2 1/4 teaspoons dry yeast
1 teaspoon sugar (or you can use the same amount of honey - honey and yeast react better together)
2 teaspoon olive oil
3/4 cup warm water

1. Combine dry ingredients in large mixing bowl and add oil and water
2. Mix to a soft dough
3. Knead on a floured surface until soft and pliable
4. Return to the mixing bowl and cover with cling wrap and leave in a warm spot for 30 minutes. The dough should double in size.
5. Remove from the bowl and knead gently for 1 minute
6. Roll the dough out to desired size and add favourite sauce + toppings

Saturday, November 28, 2015

Baking in Bowties - Pizza Pull Apart Bread


For the dough:
2 3/4 cups all-purpose flour, divided
2 teaspoons sugar
1 teaspoon salt
2 1/4 teaspoons instant yeast (1 envelope)
1/3 cup whole milk
6 Tablespoons (3/4 stick) unsalted butter
1/4 cup water
2 large eggs, at room temperature

For the toppings:
1/2 cup pizza or marinara sauce
1 cup shredded mozzarella cheese
1/4 cup sliced pepperoni
2 Tablespoons unsalted butter, melted
2 cloves garlic, minced


In the bowl of a stand mixer, stir together 2 cups of the flour with the sugar, salt and yeast. Set aside.

In a small saucepan, combine the milk and 6 tablespoons butter over low heat until melted. 

Remove the saucepan from the stove and stir in the water. Let set until it reaches 120-130ºF.

Pour the milk mixture over the dry ingredients, using a spatula to fold them together just until combined.

Mix or knead the dough until everything is fully incorporated. Add the eggs, one at a time, kneading in between each addition so that the eggs are fully incorporated.

Stop the mixer/kneading and add 1/2 cup of the remaining flour, kneading it on low speed until the dough is smooth, about 2 minutes. Add 3 more tablespoons flour and knead just until the dough is soft, but still slightly sticky.

Lightly flour your work surface, and then turn the dough out onto the surface, kneading it 5 or 6 times just until it comes together into a ball.

Lightly grease a large bowl. Place the dough in the bowl and secure it tightly with plastic wrap. 

Allow the dough to proof in a warm, dry place for one hour, or until it doubles in size.

Gently deflate the dough and turn it out onto a lightly floured work surface. Roll it into a rectangle measuring roughly 20"x11". Brush the dough with the sauce, sprinkle it with the cheese and top it with the pepperoni.

Trim the edges, discarding any scraps, to make straight sides along the rectangle.

Cut the rectangle (width-wise) into 5 equal strips. Stack the strips atop one another and then cut the strips into 4 equal parts to make a total of 20 squares.

Lightly butter a 9"x5" loaf pan. Stack the squares against each other, cut-sides down. (There will be extra space on both sides.) Lightly cover the pan with plastic wrap and let it proof for 30 minutes or until it doubles in size.

Preheat the oven to 350FºF.

Stir together the melted butter and minced garlic.

Place the loaf pan on a baking sheet and bake it for 15 minutes.

Remove the pan from the oven, brush the top of the loaf with the garlic butter, and then return it to the oven to continue baking for 15 to 20 minutes, or until the top is golden brown.

Remove the pan from the oven and let it rest for 10 minutes before turning the loaf out onto a serving plate.

Tuesday, November 24, 2015

Budget Thanksgiving Special!

Thanksgiving-y Chicken
2 chicken breasts
Ground Sage, Ground Thyme, Salt and Pepper to taste
Approximately 1 cup chicken broth

Season both sides of each chicken breast to taste with the herbs and seasoning.  Simmer in chicken broth in pan and cover.

Mashed Potatoes

1-2 pounds of potatoes. If using Russet, peel. If using red skinned/new or yellow/Yukon gold, you can leave the skin on if you would like.
1/4 cup sour cream
1/3rd stick of butter
Splash of milk
Salt/pepper/garlic to taste

Boil potatoes in water lightly salted. Boil until a butter knife slides easily into potatoes. Drain and add sour cream, milk, butter, salt, pepper, and garlic. Mix on low with hand mixer or mash by hand if preferring more of a mashed than a whipped potato.

Sausage Stuffing

Half a loaf of bread
1/4 onion
2 stalks celery
Sausage of your choice (sage is more traditional)
Splash of chicken broth

Cube the bread. Fry up onion and celery. Add desired sausage (either cut into bite sized/small slices, or if ground sausage, break into small pieces) and continue to fry up. Turn down heat and add bread. Mix well together and pour a splash of chicken broth over. Let cook for another couple of minutes. Wrap in foil and place in oven at around 250 degrees to keep warm and to crisp up.


1/4 stick Butter
Flour (enough to turn the melted butter into a smooth paste)
Chicken bouillon cube
Chicken broth as needed

Melt butter and add flour until a smooth paste mixture is achieved. Cook lightly until there is a nutty smell and the mixture is a golden to light brown shade is achieved. Add one chicken bouillon cube and chicken broth, whisking as you do so until desired amount of gravy and thickness is achieved.

Saturday, November 21, 2015

Baking in Bowties - Chocolate Chocolate Chip Cookies!

1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour

2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)


Preheat oven to 350 degrees F (175 degrees C).

In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Saturday, November 14, 2015

Baking in Bowties - Pecan Bars



1(18.25-oz.) pkg. Yellow or Butter Recipe Yellow Cake Mix

1/3 cup margarine or butter, softened
1 egg


Reserved 2/3 cup dry cake mix
1/2 cup firmly packed brown sugar
1 1/2 cups dark corn syrup *
1 teaspoon vanilla
3 eggs
1 cup chopped pecans

1 Heat oven to 350°F. Grease 13x9-inch pan. Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, margarine and 1 egg; beat at low speed until well blended. Press in bottom of greased pan. Bake at 350°F. for 15 to 20 minutes or until light golden brown.

2 Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs; beat at low speed until moistened. Beat 1 minute at medium speed or until well blended.

3 Remove pan from oven. Pour filling mixture over warm base. Sprinkle with pecans.

4 Return to oven; bake an additional 30 to 35 minutes or until filling is set. Cool 1 1/2 hours or until completely cooled. Cut into bars. Store in refrigerator.

* Note, the corn syrup can be substituted for simple syrup if so desired.

Friday, November 13, 2015

Quick Eats - Green Bean Casserole

1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup
1/4 cup milk 

1 teaspoon worcestershire sauce
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French Fried Onions

1 Stir the soup, milk, soy sauce, black pepper, beans, worcestershire and 2/3 cup onions in a 1 1/2-quart casserole.

2 Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

3 Bake for 5 minutes or until the onions are golden brown.

Sunday, November 8, 2015

Baking in Bowties: Chewy Brownies


1 2⁄3 cups granulated sugar
3⁄4 cup baking cocoa
1 1⁄3 cups all-purpose flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
2 eggs
2 tablespoons water
3⁄4 cup butter or 3⁄4 cup margarine, melted
2 teaspoons vanilla
chocolate chips, if desired


Preheat oven to 350°

Grease 13 x 9-inch baking pan.

Combine dry ingredients in large mixer bowl; stir.

Add wet ingredients and chocolate chips

Spread into prepared baking pan.

Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.

Wednesday, November 4, 2015

Quick Eats - Yakisoba


1/3 lb (150g) pork, thinly sliced
1 small onion
2 C cabbage, cut into about 2" squares
2 C bean sprouts
1/2 small carrot
1/4 green bell pepper
1 Tbsp oil

2 packages Chuka Men (Chinese style noodles)
salt and pepper

Yakisoba Sauce
3 Tbsp Tonkatsu sauce
2 Tbsp Worcester sauce
1/2 Tbsp soy sauce
1/2 Tbsp Mirin


Cut sliced pork into bite size pieces.

Prepare the vegetables: slice onion, carrot, and bell pepper thinly; cut cabbage into 2"squares; wash and strain bean sprouts. Mix all the ingredients for Yakisoba Sauce.

In a large frying pan, add oil and heat at medium high heat. Cook meat first until browned.

Add onion, carrot, and bell pepper and cook about 1-2 minutes. Then add cabbage and bean sprouts, and cook until vegetables are wilted.

Once water seeps out from vegetables, add Chuka Men, stir under the vegetables, lower heat and cover, and cook about 2 minutes until noodles soften.

When noodles get loose and soft, keep stirring to mix with vegetables, then add sauce and coat the whole thing for a couple of minutes. (Season with salt and pepper to taste.)

Sunday, October 25, 2015

Udon Noodle Soup


Seasoned Fried Tofu
2 fried tofu rectangles cut into slices
1 Tbsp Soy Sauce
1 Tbsp Sake
1 Tbsp Mirin
1 Tbsp sugar
1/2 cup water

Udon and soup
4 cup Dashi
1/4-1/2 tsp salt
2 Tbsp Soy sauce
3 Tbsp Mirin
2 Tbsp Sake
2 packages of frozen Udon, thawed (or fresh udon noodles)
4 green onions, thinly cut
Hot pot/shabu sliced beef if desired

In a pan, mix the liquid ingredients, heat at medium heat, and add prepared slices of tofu. Cook until all the liquid is gone. Set aside.

Heat dashi to a boil, and add salt, soy sauce, mirin, and sake.

Add the udon to the soup and let it simmer for 2-3 minutes. Add sliced beef at this time if you're using it, and let cook until no longer pink.

Divide noodles and soup into bowls, place cooked fried tofu on top, and sprinkle on the chopped green onion.

Wednesday, October 14, 2015

Quick Eats: Onigiri (rice balls)


Sake Beef:

  • 6 oz beef, thinly sliced (Japanese store) or minced
  • 2 Tbsp sake
  • 1 Tbsp soy sauce
  • 1 tsp ginger powder(or fresh ginger)
  • 1 tsp of minced garlic

Spicy Tuna:

  • 3.5 oz tuna(fresh and uncooked)
  • 1 Tbsp (kewpie) mayonnaise
  • 2 tsp sriracha sauce or sambal
  • optional:
  • Furikake (rice seasoning) for garnish
  • Toasted sesame seeds for garnish
  • 1 large nori sheet, cut in 10 strips
  1. Wash the rice under running water until the water runs clear. Cook the rice according to the instructions on the box and let it cool slightly once cooked.
  2. For the sake beef: I used thinly sliced beef from the Japanese supermarket and I cut that in thin strips. You can also use ground beef. Marinate the beef in the sake, ginger powder and salt. Set aside for as long the rice is cooking. As soon as the rice is cooling off, fry the beef in a skillet over medium high heat for about 1-2 minutes until done, without using oil or butter.
  3. For the spicy tuna: Finely chop the raw tuna, like really really fine. Add the mayonnaise and the sriracha and stir until combined. Set aside.
  4. As soon as the rice is cooled off enough so you can handle it you place a layer of rice in a bowl covered with plastic wrap:
  5. Place 1 tablespoon of the filling of your choice in the middle.
  6. Wrap the plastic to the center so that the rice covers the filling. Twist & squeeze until a tight rice ball forms. You can leave it as a ball or squeeze it a little more for a triangle:
  7. Roll the onigiri in furikake (if using) and use the nori strips as a wrap.
Note: Do you want to keep the onigiri a little longer or bring with you as lunch? Wrap them individually in plastic wrap and store the nori separately. Wrap it around the onigiri just before eating.
For 10 onigiri you'll only need 1 one the fillings described above.

    Sunday, October 11, 2015

    Baking in Bowties: BREAD




    •  2 cups warm water
    • 2 tablespoons active dry yeast
    • 1/4 cup oil
    • 1/4 cup honey
    • 2 teaspoons salt
    • 1 egg
    • 5-6 cups all-purpose flour


    • 1 3/4 cups warm water (105-110 F)
    • 1 tablespoon dry yeast
    • 3/4 cup quick-cooking oats
    • 1/3 cup honey
    • 3 tablespoons vegetable oil
    • 2 1/2 teaspoons salt
    • About 5 cups all purpose flour
    • 1 large egg, beaten to blend
    • Additional quick-cooking oats

    Do it fam


    Mix it: Combine warm water, yeast, oil and honey in a large bowl, let sit for 5 minutes then add the salt and egg. Stir all together.
    Add the flour one cup at a time, stirring together after each cup. Around the 5th cup your dough will begin to come together pulling away from the sides of the bowl and forming a ball.
    Empty the dough onto a clean, floured surface and begin kneading the dough adding a little more flour as it becomes sticky. It should be slightly sticky. Knead for 3-5 minutes until smooth, firm and elastic.
    Set aside to rise until double.

    Bake it B): Divide dough into rolls. Place them on a greased cookie sheet.
    Preheat oven to 375°F
    Set aside to rise until almost double once more.
    Bake rolls for 15 minutes. They should be golden brown on top and bottom when done.


    Mix it: Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour. 

    Bake it brah: Oil two 8 1/2x4 1/2x2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes.
    Preheat oven to 350°F. Brush tops of loaves with egg; sprinkle with additional oats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store airtight at room temperature.)

    you did it fam good job :D

    Sunday, October 4, 2015

    Baking in Bowties: Glitch Cupcakes



    • 1 1/3 cups all-purpose flour
    • 1/4 teaspoon bakin soder
    • 2 teaspoons baking powder
    • 3/4 cup unsweetened cocoa powder
    • 1/8 teaspoon salt
    • 3 tablespoons butter, softened
    • 1 1/2 cups white sugar
    • 2 eggs
    • 3/4 teaspoon vanilla extract
    • 1 cup milk


    • 3 cups powdered sugar
    • 1/3 cup butter or margarine, softened
    • 1 1/2 teaspoons vanilla
    • 1-2 tablespoons milk

    Kk let's bake


    Prep it: Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, bakin soder, cocoa and salt. Set aside.

    Mix it: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

    Bake it: Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.


    Yeye do it In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

    DO IT: Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

    Now frost dem cupcakes boiiiiiiii and if you're feelin artsy you can make some of it purple and draw glitches on them!! have fun kids

    Wednesday, September 23, 2015

    Quick Eats: Chicken Biscuit Casserole


    • 1/4 cup butter
    • 2 cloves garlic, minced
    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 1/2 cup chopped baby carrots
    • 1/2 cup all-purpose flour
    • 2 teaspoons white sugar
    • 1 teaspoon salt
    • 1 teaspoon dried basil
    • 1/2 teaspoon ground black pepper
    • 4 cups chicken broth
    • 1 (10 ounce) canned peas, drained
    • 4 cups diced, cooked chicken meat
    • 2 cups buttermilk baking mix
    • 2 teaspoons dried basil
    • 2/3 cup milk


    Preparacion: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

    Now forreal cocinar: In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.

    Mixing stuff heck yeah: In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.

    Terminamos: Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits. Congratumalations its dooooooone  


    Coq Au Vin


    •  4 ounces good bacon or pancetta, diced
    • 1 (3 to 4-pound) chicken, cut into 8ths
    • Kosher salt and freshly ground black pepper
    • 1/2 pound carrots, cut diagonally in 1-inch pieces
    • 1 yellow onion, sliced
    • 1 teaspoon chopped garlic
    • 1/4 cup cognac or good brandy
    • 1/2 bottle (375 ml) good dry red wine such as Burgundy
    • 1 cup good chicken stock, preferably homemade
    • 10 fresh thyme sprigs
    • 2 tablespoons unsalted butter, at room temperature, divided
    • 1 1/2 tablespoons all-purpose flour
    • 1/2 pound frozen small whole onions
    • 1/2 pound cremini mushrooms, stems removed and thickly sliced

    Get the thing done 

    Prep the thing: Preheat oven to 250 degrees F.

    Cook the thing: Heat 2 tablespoons of olive oil in a large Dutch oven.  Add the bacon and cook over medium heat for 8 to 10 minutes until lightly browned.  Remove the bacon to a plate with a slotted spoon. 
    Meanwhile, lay the chicken out on paper towels and pat dry.  Liberally sprinkle the chicken on both sides with salt and pepper.  When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly.  Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done.  Set aside.
    Add the carrots, onions, 2 teaspoons of salt, and 1 teaspoon of pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.  Add the garlic and cook for 1 more minute.  Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot.  Add the wine, chicken stock, and thyme and bring to a simmer.  Cover the pot with tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink.  Remove from the oven and place on top of the stove.
    Mash 1 tablespoon of butter and the flour together and stir into the stew.  Add the frozen onions.  In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned.  Add to the stew.  Bring the stew to a simmer and cook for another 10 minutes.  Season to taste.  Yay ur done :]

    Saturday, September 19, 2015

    Baking in Bowties: Banana Bread 


    • 2 eggs, beaten
    • 1/3 cup buttermilk
    • 1/2 cup vegetable oil
    • 1 cup mashed bananas
    • 1 1/2 cups white sugar
    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup chopped pecans (optional)

    Do the thing

    Prep the thing: Preheat oven to 325 degrees F (165 degrees C).  Spray one 9x5 inch loaf pan with non-stick spray coating.

    Mix the thing: Blend together the eggs, buttermilk, oil and bananas. Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.

    Okay now bake the thing: Pour into prepared loaf pan and bake for 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean. Congrats you did a thing

    Friday, September 4, 2015

    Ramen (traditional, not Top)

    Ingredient list:
    Pork And Stock

    • 1½ lb. boneless pork shoulder
    • Twine
    • Kosher salt and freshly ground black pepper
    • 2 Tbsp. dry sake
    • 1 Tbsp. mirin
    • 2 Tbsp. vegetable oil
    • 2 bunches scallions, chopped
    • 2 carrots, peeled, cut into pieces
    • 1 head of garlic, halved horizontally
    • 1 1” piece ginger, peeled, sliced
    • Miso paste
    Ramen And Garnishes
    • 3 large eggs
    • 6 5-oz. packages fresh thin and wavy ramen noodles
    • 1 can bamboo shoots
    • 1 pack enoki mushrooms
    • 6 scallions, thinly sliced
    • 3 toasted nori (seaweed) sheets, torn in half
    • Chili oil, toasted sesame oil

    Make dashi from a packet/bouillon, typically most easily found at an Asian/international market

    Pork And Stock

    One day ahead: Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2” intervals. (This helps keep the meat intact while cooking and makes for round, compact slices.)

    Heat oil in a large heavy pot (at least 8 quarts) over medium-high heat Cook pork shoulder, turning, until brown all over, 10–12 minutes. Add scallions, carrots, garlic, ginger, and miso paste. Add as much dashi stock as will fit in pot once liquid is boiling (reserve remaining dashi).

    Bring to a boil, reduce heat, and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2½–3 hours.

    Remove pork shoulder from stock and let cool. Wrap tightly in plastic and chill until ready to use. (Chilling pork will make meat easier to slice.) Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids (including ribs and chicken). Cover and chill.

    Ramen And Garnishes

    Bring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. (Egg yolks should be shiny yellow and almost jammy; egg white should be just set.) 

    Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside.

    Remove string and thinly slice pork; cover and set aside.

    When ready to serve, bring stock to a simmer; it should be very hot. At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta).

    Just before serving, divide noodles among 6 deep bowls. Top with sliced pork, placing it off to one side. Add tare to hot stock and ladle over pork to warm through (stock should come up just to the level of the noodles).

    Halve eggs. Place a small pile of sliced scallions next to egg. Tuck half a sheet of nori between side of bowl and noodles so it’s just poking out.

    Serve ramen with chili oil and sesame oi.

    DO AHEAD: Eggs can be cooked 1 day ahead. Keep unpeeled eggs covered in cool water. Cover and chill.

    Sunday, August 2, 2015

    Baking in Bowties: Snickerdoodles


    • 1 Cup of Butter
    • 1.5 Cup Sugar
    • 2 Eggs
    • 2.75 Cups AP Flour
    • 2 Tsp Cream of Tartar
    • 1 tsp baking soda
    • .5 tps salt

    Bring it together

    Mix the Ish!:

    Mix the softened butter, sugar and eggs well. Separately, mix the flour, cream of tartar, baking soda, and salt. Incorporate the two mixtures.

    Prep for Baking:

    Grease the baking sheet. Preheat the over to 400 degrees. Roll the dough into 1" balls and shake in cinnamon and sugar. Place on greased pan giving a couple inches between cookies.

    Finish it:

    Bake in the oven for 8-10 minutes or until golden brown. Enjoy!

    The VoD!:

    Watch live video from DomesticDan on Twitch

    Wednesday, July 22, 2015

    Quick Eats: Baked Mac and Cheese


    • Box of your favorite Pasta
    • 3 Tbsp Butter
    • 3 Tbsp Flour
    • 3 Cups Milk
    • 1 Egg
    • Cheese
    • Salt
    • Pepper
    • Half an Onion Diced
    • Shredded Chicken or Bacon
    • Bread Crumbs

    Bring it together

    Prep the Pasta: Fill a 2-3 quart pot 2/3's the way full with water. Season the water generously with salt, its really hard to put too much salt, and a splash of oil. Bring it to a boil and cook your pasta according to the directions on the package it came on. After the cooking time is over strain and set aside.

    Make the Sauce: Start by making your roux. Melt the butter in a sauce pan over medium heat. Once melted add your flour and stir making sure to incorporate all flour in to the butter. Lower the heat to medium and stir until the roux has a nice golden hue and a nutty smell. If it smells burnt, then the pan was too hot and you need to start again. Mix the Milk and Egg in a bowl until frothy. After your roux is ready reduce the heat to low and slowly add the milk and egg mixture. Make sure to stir constantly to prevent the egg from scrambling. Once that is incorporated add the cheese and once again stir until mixed.

    Finish it: To an ungreased casserole dish add your pasta, cheese sauce, and fold in the chicken or bacon crumbles. Spread it evenly in the dish and top with bread crumbs. Spray the top of the bread crumbs with spray oil to ensure they get nice and crispy while cooking. Cook at 350F for 20-30 minutes.

    Sunday, July 19, 2015

    Dan's Beef Stew


    • 3lb Boneless Beef Chuck, cut into 1 inch chunks
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 3 tablespoons olive oil
    • 2 medium yellow onions, cut into 1-inch chunks
    • 7 cloves garlic, peeled and smashed
    • 2 tablespoons Worcestershire sauce
    • 1-1/2 tablespoons tomato paste
    • 1/4 cup all-purpose flour
    • 2 cups dry red wine
    • 2 cups beef broth
    • 1 bay leaf
    • 1/2 teaspoon dried thyme
    • 1-1/2 teaspoons sugar
    • 4 large carrots, peeled and cut into chunks
    • 2 pounds small red potatoes, cut in half
    • 1 Package of Mushrooms
    • Salt
    • Pepper

    To Bring it Together

    Brown the Beef: Season your beef with Salt and Pepper. Then in a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs or a fork, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.

    Cook off the small veggies: Add onions, garlic, mushrooms, and Worcestershire sauce; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil.

    Bring it Together: Cover pot with lid, and simmer for 1.5-2 hours. Remove the lid and add carrots and potatoes. Cover and simmer for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (freshly ground black pepper, salt, and a pinch of sugar go a long way). Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead.

    Friday, July 17, 2015

    Baking in Bowties: Dutch Sticky Rolls

    Authentic Pennsylvania Dutch cinnamon buns straight from Dan's Mom!


    • 1 cup Milk + 2 Tbsp Reserved
    • 5/6 cup Butter + Some for Brushing
    • 2 Eggs
    • 2 Packs rapid rise yeast
    • 1/2 cup sugar
    • 1/4 cup lukewarm water
    • 5 1/2 cup AP Flour
    • 1 tsp Salt
    • 1 cup Brown Sugar
    • Cinnamon
    • Pecans or Walnuts for Garnish

    Dan's Mom's Directions

    Scald 1 cup of milk and set aside to cool until lukewarm. Put 1/3 cup butter into the milk to melt. When the mixture is lukewarm beat 2 eggs into the liquid with a fork.

    Proof 2 packages of rapid-rise yeast and 1/2 cup white sugar in 1/4 cup lukewarm water until foamy.

    Mix the dry ingredients:

    • 5 1/2 cups flour
    • 1 tsp salt

    Mix everything above together in a very large mixing bowl. Knead well. Sprinkle with cooking oil and grease the top of the dough. Cover with cellophane so the dough stays moist. Oil the inside rim of the bowl as well.

    Melt 1 cup brown sugar and 1/2 cup butter and 2 Tablespoons of milk. Set aside to cool. (This is Grandma's style, but I always doubled the caramel sauce!)

    In about 1 hour the dough should be doubled in size.

    Oil your hands and punch down the dough. Moisten your counter top and line with cellophane. Sprinkle well with flour and turn out the dough. Flour the top of the dough as needed. Pat it down into a rectangle (or in 2 batches) until about 1/2 inch thick. You may need to rest the dough every few minutes and then try again if it is high-gluten flour and is very elastic.

    Brush the dough with even more melted butter. Evenly cover the butter with sugar. Sprinkle evenly with cinnamon. Roll up jelly-roll style by lifting the cellophane layer closest to you to help it roll evenly.

    Cut into one-inch thick rolls.

    Pour the melted sauce into the pan/pans. Grandma often sprinkled pecans or walnuts in the caramel sauce. Line with rolls and cover loosely with cellophane. Allow to rise and double again--about 45 minutes.

    Bake at 350 on the middle rack until brown--about 25 minutes, but check in 20.

    After removing the rolls from the over, IMMEDIATELY turn over onto cookie sheets lined with heavy-duty foil. If you don't remove the rolls immediately they will be permanently glued into the pans. Trust me on this!

    Part 1

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    Part 2

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    Thursday, July 16, 2015

    Quick Eats: Grilled Chicken Salad

    Can't get any simpler than grilling some chicken breast and putting it on top of your favorite salad combination. Dan shows us his take on just that in this episode of Quick Eats.


    • Chicken
    • Garlic
    • Romaine Lettuce
    • Italian Dressing
    • Croutons
    • Salt
    • Pepper
    • Thyme

    Potential Additions

    • Cucumber
    • Cherry/Plum Tomatoes
    • Sun Dried Tomatoes
    • Artichoke Hearts
    • Hearts of Palm
    • Nuts of your Choice

    Bring it together

    Prep the Salad: Break up your lettuce to the size you'd like and place it your holding container. Slice any vegetables you want to add to the proper size and add those to the bowl with the lettuce. Put any other additions you'd like in your salad into the container except for the croutons, those need to go in last so they don't get soggy. Set aside in a cool place.

    Marinate and Cook your chicken: In a plastic bag add your chicken and enough Italian Dressing to cover. Remove as much air from the bag as you can and let the chicken marinade anywhere between 10-20 minutes. Warm your grill pan to medium high heat and then cook the chicken until the center is roughly 165F on a meat probe. You can pull it off earlier if you let it rest, this will keep it from drying out and still get let the chicken reach the proper cooking temperature. Resting time varies but 10-15 minutes should be plenty. After your chicken has rested season it with salt and pepper to your liking and then cut into slices.

    Finish it: To your salad container you can now add your chicken, croutons, dressing, and any additional seasonings or toppings. Give it a good toss through, check your seasoning, and then consume.

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    Wednesday, July 8, 2015

    Quick Eats: Sliders

    Tiny burgers made of pure awesome.

    Dan's Sliders


    • Ground Beef
    • Spam
    • King Hawaiian Sweet Rolls
    • Cheddar Cheese
    • Shredded Cabbage or Lettuce
    • Onion
    • Teriyaki Sauce
    • Egg

    To Bring it Together

    Prep all the things: Slice up an onion to your desired size and place in a bowl for later. Either shred or slice your cheese and set aside. Tear off pieces of lettuce to about the size of the bun that you will be using, stack and set aside for later. Slice up your spam to the desired size and set aside. Cut your rolls in half if they aren't already.

    Form your patties: In a bowl add your ground beef, egg, a few bits of onion, you can add some shredded cheese to this if you like, and a splash of teriyaki sauce to give it some flavor. Hand mix and make sure everything gets incorporated. Now take some meat and form it into a ball, then press flat. These need to be slightly larger than the bun because they are likely to shrink during the cooking process.

    Cook the burgers and spam: Start with the burgers first. Cook them to your desired level of rareness. Two to Three minutes on each side in a hot pan would probably do the trick but just test it to be sure. Once cooked keep in a warm place and move to cooking the spam. For the spam we'll be adding a thin layer of teriyaki sauce to the frying pan and cooking the spam in the sauce. Make sure the teriyaki sauce is hot before you add the spam. Again it only needs to cook 2-3 minutes per side. Once done remove from the pan and keep in a warm place.

    Assemble: Take your bun, add a slice of cheese, throw on some lettuce, add some onions to that, balance your patty on top of that and pray it stays, then add your condiment of choice to the bottom of the top bun and put it on the top of the burger. Enjoy!

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    Thursday, July 2, 2015

    Biscuits and Sausage Gravy

    Homemade biscuits covered in a sausage gravy, easily a breakfast staple in many southern homes.

    Dan's Biscuits and Gravy


    For the Biscuits

    • 1 3/4 cups self-rising flour
    • 1 teaspoon sugar
    • 1/4 teaspoon baking soda
    • 1/3 cup unsalted butter
    • 3/4 cup buttermilk

    For the Gravy

    • 1 pound of sausage
    • 3 - 4 cups Milk
    • 1/3 cup Flour
    • 1/2 teaspoon Seasoned Salt, more to taste
    • Pepper to taste

    To Bring it Together

    Prepare the Biscuits: Heat the oven to 450°F. Grease any baking sheets you will be using. Sift or Mix the Flour and Sugar together and put into your mixing bowl. Using a pastry cutter or fork blend the butter into your flour mixture. The smaller the chunks of butter you start with the less work you have to do mixing it into the flour. In another small bowl mix the baking soda and buttermilk together and then add it to your try ingredients. Mix together and then transfer the dough to a lightly floured surface. Roll out the dough to 1 - 1 1/2 inches thick and begin cutting with a biscuit cutter or a round glass if you don't have a cutter. When cutting make sure to cut straight down and not twist your cutter if you can help it. This should help your biscuits rise better. After you've cut your biscuits place them on the greased baking sheets and bake for 10-12 minutes until golden brown. Brush the tops with some melted butter if you just want to enjoy without the gravy.

    Prepare the Gravy: Brown your sausage over medium high heat making sure to break it into small pieces with your spatula. Once the sausage is cooked off slowly start sprinkling in the flour so the sausage kind of "soaks" it all up. Keep adding little by little until all the flour is mixed in. Cook this for 1-2 minutes and then add in your milk making sure to stir constantly. Cook until thickened, roughly 12 minutes, and then season with salt and pepper to taste. If the gravy gets to thick just add some more milk and readjust the salt and pepper to your liking. Pour this over your biscuits and enjoy.

    Wednesday, July 1, 2015

    Quick Eats: Twice-Baked Potatoes

    We all love our potatoes, and this recipe is a celebration of both baked and mashed potatoes. Bake them to perfection, scoop them out, add your favorite toppings, mash them to your liking and then re-stuff. Potato skins have never been this good.

    Dan's Twice-Baked Potatoes


    For the Filling

    • Baked Russet Potatoes
    • Broccoli
    • Kale
    • Milk
    • Sour Cream
    • Butter
    • Cheese (Cheddar or Pepper Jack)
    • Garlic
    • Salt
    • Pepper

    To Bring it Together

    Bake the Potatoes: Heat the oven to 400°F. Scrub the potatoes clean under running water and then stab them several times with a fork or cut a slit down the length of them with a knife. Place them on the middle oven rack and bake until a fork inserted into the potato meets no resistance, roughly 60-75 minutes.

    Prep the Veggies: Cut the Broccoli into 1 inch florets and boil them in salted water for 3 minutes. Remove from the heat and immediately blanch them in cold water to stop the cooking. While the Broccoli is boiling melt some butter in a sauce pan and add the garlic and kale cooking it down until the kale is wilted, roughly 7-8 minutes. Remove from the heat and set aside in a mixing bowl.

    Make the Filling: Remove the Potatoes from the oven and let them cool. Once they can be safely handled cut them in half lengthwise and scoop out the insides into a mixing bowl. Add the milk, sour cream, a handful of cheese and mix until somewhat smooth; how smooth is a personal preference thing. Once at the desired consistency season with salt and pepper to taste and then fold in the veggies. Once everything is mixed recheck the seasoning and adjust accordingly.

    Finish the Potatoes: Spoon the filling back into the potato skins and place on a cooking sheet. Top each potato with a bit of cheese and any other garnish you like, then broil them until the cheese is melted. Remove from the oven, let cool, and enjoy. If you absolutely must of have onions for your potatoes adding some sliced greens onions at the very end as a garnish works nicely.

    Saturday, June 27, 2015

    Shepherds Pie

    Beef, vegetables, and an amazing gravy topped with a generous helping of mashed potato. Traditional home cooking doesn't get any better.

    Dan's Shepherds Pie


    For the Filling

    • Ground Beef
    • Onion
    • Peas
    • Carrots
    • Corn
    • Mushrooms
    • Beef Gravy
    • Garlic
    • Salt
    • Pepper

    For the Crust

    • Mashed Potato
    • Shredded Cheese

    To Bring it Together

    Prepare the Filling: Heat the oven to 400°F. Brown your ground beef in a skillet until done, season to taste, and line the bottom of your casserole dish with it. Make sure to drain off any unwanted fat before doing so. Now cook off your vegetables until they are just about to be done and still have a small bit of crunch to them. Add them to your casserole making a second layer, they will finish cooking in the oven. Either add your gravy on top of the vegetables or make your own by adding a cornstarch slurry to boiling beef broth and stirring until it thickens to your desired consistency.

    Finishing the Pie: Top the pie with an even layer of mashed potato and place in the oven to nake for 30-45 minutes until the top of the potato starts to brown. Add a layer of shredded cheese in the last 5-10 minutes of cooking so that it can melt, then remove from the oven and let stand 10-15 minutes before serving.

    Wednesday, June 24, 2015

    Quick Eats: Stir Fry

    Stir-frying is a fast and fresh way to cook. Simply toss and turn bite-sized pieces of food in a little hot oil in a wok over high heat, and in five minutes or less, the work is done. Vegetables emerge crisp and bright. Meats are flavorful, tender, and well seared. It is honestly one of the most simple and versatile ways to cook. Perfect for some good quick eats!

    Dan's Beef Stir Fry


    For the Sauce

    • Soy Sauce
    • Rice Wine
    • Sugar
    • Mirin if you have it and want to use it
    • Beef
    • Corn Starch

    The Veggies

    • Bok Choy
    • Snap Peas
    • Onion
    • Carrot
    • Broccoli
    • Cabbage

    To Bring it Together

    Prepare the Beef: Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes to lightly marinade. Heat a wok or large nonstick skillet over high heat until very hot, roughly 1 minute. Add a few tablespoons of peanut oil and coat the pan. Add your aromatics to the hot oil and stir-fry until fragrant, this takes roughly another minute. Add the beef and cook, making sure to occassionally stir the contents of the pan. Again roughly 1 or 2 minutes. Now add the soy sauce to the pan making sure to coat the beef in it so it thickens. Transfer this mixture to a bowl and keep in a warm place.

    Prepare the Veggies: If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the rest of the veggies along with the sugar; stir-fry until the veggies are done for your liking. The Bok Choy should be just wilted, after 1 to 2 minutes so add it last it's easy to over cook. Return the beef and any juices to the pan and stir to combine. Serve over the rice and accompaniment of your choice.

    Sunday, June 21, 2015

    Chicken Pot Pie

    Chicken, vegetable, and an awesome sauce enclosed in a flaky pie crust. Good home cooking doesn't get any better.

    Dan's Chicken Pot Pie


    For the Filling

    • Chicken
    • Onion
    • Peas
    • Carrots
    • Green Beans
    • White Mushrooms
    • Cream of Mushroom
    • Milk
    • Garlic
    • Salt
    • Pepper
    • Sage
    • Thyme

    For the Crust

    • 1 Batch of short crust pastry

    To Bring it Together

    Prepare the Filling: Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables, herbs, and chicken together until thoroughly mixed.

    Finishing the Pies: Add the chicken and vegetable mixture into your prepared pie crusts or tins. Then top with a piece of pie crust, trim, and seal the edges of the crust. Cut slits in the top pie crust to allow steam to escape. Bake for 30-45 minutes until golden brown. Let stand 15-20 minutes before cutting and eating.

    Saturday, June 20, 2015

    Short Crust Pastry

    Short Crust Pastry is the go to dough for pie crusts, quiches, and tarts. This recipes is courtesy of Maggie Beer and the original recipe can be found here.

    Short Crust Pastry


    The Dough

    • 250g (2cups) Plain Flour
    • 200g (1/2lb ~ 2 sticks) Unsalted Butter
    • 125ml (5/8 Cups) Sour Cream

    To Bring it Together

    Add the flour and butter to a food processor and blend until it resembles fine bread crumbs. Its very important you do this before you add the sour cream, as you want to make sure you get as much butter incorporated into that flour as you can. Once don't add the sour cream and pulse until the dough starts to form a ball. Dump the dough onto a floured surface compact into a ball or square. Wrap in cling wrap and refrigerate for 20 minutes. Roll out on a floured surface to a thickness of roughly 3mm and cut to the size of your pie tins.

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    Wednesday, June 17, 2015

    Quesadillas Quick and Easy

    Quesadillas have evolved over the years but one thing has never changed, they are a quick and easy substitution for a grilled cheese! Traditionally these are just a tortilla that has been filled with a mixture of ingredients and had cheese added to it to act as a binding agent. It is then folded and lightly cooked to a nice golden.

    Dan's Quesadillas


    For the Filling

    • Cheddar Cheese
    • Chili Powder
    • Chicken

    To Bring it Together

    • Tortillas
    • Butter

    Cooking Method

    For the Filling:Add some butter to a large nonstick skillet and heat over medium-high heat. Add the chicken and chili powder and cook, stirring occasionally, until golden brown. Remove from skillet and turn off heat.

    Finishing it off:Butter one side of a tortilla and place it butter side down on a nonstick skillet heated to medium heat. Spread a handful of cheese on half of a tortilla and top with the chicken. Fold the empty side over the filling to make a half moon shape and, press lightly. Cook two minutes per side, or until golden brown and lightly crisp. Repeat.

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    Dan's Perfect Grilled Cheese

    Grilled Cheese is easily a staple of everyone's childhood and makes a fine addition to a multitude of dishes. A slice or two of your favorite melting cheese wedged between two buttered pieces of your favorite bread and pan fried, takes the simple cheese sandwich to the next level. Here Dan shows you his favorite combinations.

    Dan's Perfect Grilled Cheese


    The Bread

    • 2 slices of Multi-grain Bread (any will do)
    • Butter

    For the Filling

    • Cheddar Cheese(any will do)

    To Bring it Together

    Heat a nonstick skillet over medium heat. Spread some room temperature butter on both sides of the bread. Put both slices of bread in the heated pan and cook for roughly 2-3 minutes until the bottom of your bread is golden brown and then flip and repeat this process. After you flip your bread add cheese to one of the slices and let the cheese start to melt. Once both sides are golden brown remove the from the pan, place the piece of bread with no cheese on it on top of the piece with cheese to form the final product. Give the cheese some time to melt then plate up, and enjoy!

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    Sunday, June 14, 2015

    Dan's Enchilada Casserole

    At its simplest an enchilada is a tortilla rolled around a filling and covered with a chili pepper sauce. You can fill them with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or whatever your heart desires. The sky is limit with this dish, but today we are going to keep things simple.

    Dan's Enchilada Casserole


    For the Filling

    • Shredded Chicken
    • 1 Onion
    • 1 Green Pepper
    • 1 Cup Sour Cream
    • Shredded Cheddar Cheese
    • Garlic
    • Salt
    • Pepper
    • Chili Powder

    For the Sauce

    • 1 Can Tomato Sauce
    • 1 Can Enchilada Sauce
    • Shredded Cheddar Cheese

    To Bring it Together

    • Tortillas

    Enchiladas are very straightforward. Cook onion, garlic, pepper together. Add shredded or cubed chicken. Add chili powder, salt and pepper.

    After chicken is cooked, add tomato sauce. In a casserole dish, take tortillas and fill with cooked chicken and veggies. Wrap the tortillas and top with cheese and enchilada sauce. Bake 20 mins in oven at 375

    Dan's Green Enchiladas

    This recipe is a recipe by the chef Rick Bayless who specializes in Mexican dishes. You can find the original recipe for this dish here on his website.


    For the Sauce

    • 2 Poblano Chiles
    • 1 Cup of Packed Chopped Spinach
    • 2 Cups Milk
    • 2 Cups Chicken Broth
    • 6 Tablespoons Butter
    • 3 Garlic Cloves
    • 1/2 Cup Flour
    • Salt and Pepper

    For the Filling

    • 3 Cups Shredded Chicken (Cooked)
    • 1/2 Cup of Shredded Cheese

    Bringing it Together

    • Tortillas
    • Oil for Brushing
    • 1 Cup Shredded Cheese

    Cooking Instructions

    For the Sauce: Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning every minute, until the skins have blistered and blackened on all side. This takes roughly 5 minutes for an open flame, and about 10 minutes under the broiler. Place in a bowl to cool and, when handleable, rub off the blackened skin, tear open and pull out the seed pod and stem. Rinse to remove any stray seeds or bits of skin. Roughly chop and put them into a blender along with the spinach.

    Mix the Chicken Broth and the Milk in a medium sauce pan and heat until warm.

    In a separate sauce pan melt your butter over medium heat and a the garlic cook for a minute. Add the flour and stir for a good minute doing your best to work out any lumps. Add the Broth and Milk Mixture to the flour mixture and bring to a boil over medium high heat. Make sure to whisk this mixture continuously until it boils. Once it has boiled, reduce heat to medium and simmer for 5 minutes smoothing out any lumps that might be left. Add half of the sauce to your blender with the Poblanos and Spinach, then blend until smooth.

    Pour the mixture from the blender into the remain sauce and mix until fully incorporated. Taste and season with salt and pepper to balance the flavors out.

    Bringing it Together: Heat the oven to 350 degrees. Pour 1 cup of the sauce over the bottom of a 13x9-inch baking dish, you just want a light coat on the bottom of the dish. Stir 1 cup of the sauce into the chicken with some cheese. Lay half of the tortillas out on a baking sheet and lightly brush or spray both sides of the tortillas with oil; top each tortilla with another one and brush or spray those with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.

    Working quickly so that the tortillas stay hot and pliable, roll a portion of the chicken up in each tortilla, then line them all up in the baking dish(es). Douse evenly with the remaining sauce and sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 20 minutes. Garnish with the cilantro and serve without hesitation.

    Tuesday, June 9, 2015

    Fish Tacos

    Fish Tacos can be filled with either fried or grilled fish depending on how healthy you want to be, and are then topped with a tangy slaw and tasty aioli.


    For the Fish

    • .5 lb White Fish such as Cod, Snapper, Tilapi, Mahi Mahi, or Cat Fish
    • Lime Juice
    • Salt
    • Pepper
    • Garlic Powder
    • Chili Powder

    For the Aioli

    • .25 cup Plain Yogurt
    • 1 Teaspoon of Cilantro Paste
    • 2 Teaspoons of Lime Juice
    • 1 Dash of Chili Powder

    For the Filling

    • Shredded Cabbage or Radicchio
    • 1 or 2 Tomatoes
    • 4 sliced Green Onions
    • Shredded Cheese

    To Bring it Together

    • Tortillas

    Cooking Instructions

    For the Fish: Remove the skin from the fish if you prefer. Make a rub out of Salt, Pepper, Garlic Powder, and Chili Powder then lightly apply it to the fish. Rub some lime juice over the rub to add some flavor. Heat a grill pan on medium-high heat and cook the fish for roughly 4 minutes a side until it is flaky. Once cooked remove from the heat and keep in a warm place.

    For the Aioli: In a small mixing bowl add 1/4 cup of plain yogurt, 1 Teaspoon of Cilantro Paste, 2 Teaspoons of Lime Juice, and a dash of Chili Powder. Wisk until blended and check the flavor balance. Add more yogurt if needed to take the bite out of the lime juice.

    Bringing it Together: Warm some Tortillas in a warm pan until pliable. Add the fish to the tortilla, top with some slaw, tomatoes, green onions, cheese, and dress with the aioli.

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    Friday, June 5, 2015

    Loco Moco and Spam Musubi

    Today we will be featuring two Hawaiian Dishes known to locals as Loco Moco and Spam Musubi.

    Loco Moco

    Loco Moco is a contemporary Hawaiian dish that is consists of a bed of rice, topped with a hamburger patty, a fried egg or two, and some gravy. For today's dish we will be keeping is simple, but you can easily spice this simple dish up with some bacon, ham, or ropa vieja for a cuban twist.


    For the Rice:

    • 2 Cups Rice
    • 3.5 Cups Chicken Broth

    For the Burgers:

    • 1 Pound Ground Beef
    • 1 Medium Onion Diced
    • 1 Egg
    • Salt and Pepper

    For the Egg:

    • 2 Eggs
    • 1 Tablespoon Butter

    For the Gravy:

    • 2 Cups Beef Broth
    • Salt and Pepper
    • 1 Tablespoon Cornstarch
    • 1 Tablespoon Butter


    For the Rice: Rinse rice under water until it runs clear. Add the rice and chicken broth to the rice cooker and turn it on. It should be ready in roughly 15-20 minutes depending on the make and model. Fluff with a fork and cover. Keep it warm until it's time to be used.

    For the Burgers: Mix together the ground beef, diced onion, some salt and pepper, and an egg in a large mixing bowl. Form the meat into 4 equal patties. Heat a nonstick griddle to medium high heat and add the patties cooking for 3-4 minutes on the first side until its nicely browned. Flip the meat and continue to cook until the desired level of doneness, about 3 minutes should yield a medium-rare patty. Remove from the heat and rest in a warm place.

    For the Gravy: Add 1 Tablespoon of Butter to the pan with the burger drippings. Add any remaining onions and saute until golden brown, roughly 5 minutes. Add the Beef Broth and bring to a boil then let it reduce for 2-3 mintues. In a separate bowl, mix the cornstarch with 2 tablespoons of cold water, the colder the better, to make a slurry. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.

    For the eggs: Add the remaining butter to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm.

    To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy.

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    Spam Musubi

    Spam musubi is a popular snack and lunch food in Hawaii composed of a slice of grilled Spam on top of a block of rice, wrapped together with nori dried seaweed in the tradition of Japanese omusubi.


    • 1 Can of Spam
    • .5 Cups Soy Sauce
    • 5 - 6 Nori Sheets cut in half lengthwise
    • 4 - 5 Cups of Cooked Calrose Rice
    • 3 Tablespoons of Sugar


    Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.

    Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place in the middle of the nori sheet. Fill musubi maker with rice and press flat until the rice is 1/2-inch high, top with a slice of Spam, and then add another layer of rice on top and press to 1/2-inch thick again. Remove musubi maker and keep in a bowl of water to keep it clean and moist.

    Starting at the bottom end towards you, fold nori over Spam and rice stack. Moisten the Nori with some water on the end to help it stick and then roll the top third toward you and press it on to the moistened nori sheet from the botton section. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

    Note: You can also use an empty Spam can that has been opened on both sides for the musubi mold, using a spoon to press down on the rice.

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