Tuesday, December 18, 2012

Chinese Style Eggplant

2 japanese eggplants or multiple chinese (egg) eggplants chopped
2 Tbsp oil
1.5 Tbsp Soy sauce
1 Tbsp red wine vinegar or l.5 tsp of black vinegar
1 Tbsp sugar
1 Chili sliced thin
1 tsp corn starch
2 tsp salt
1/2 tsp chili oil

Heat oil and fry eggplant.  Add the rest of the ingredients and braise until the eggplant is cooked through and the sauce has thickened.

Korean Style Potatoes

2 cups of potatoes chopped
1/2 cup water
2 Tbsp oil
2.5 Tbsp soy sauce
1 Tbsp Garlic minced
2 Tbsp Corn syrup
1 - 1.5 Tbsp sugar
1/8 tsp salt
1/2 tsp sesame seeds

Fry potatoes in oil for 5 minutes on med high.  Add garlic, sugar, soy sauce, sugar, corn syrup and water.  Boil, then turn heat down and braise for 5 minutes.  Add Salt to taste, continue to cook until potatoes are cooked and glazed.  Top with toasted sesame seeds.

Also delicious to add 1Tbsp of chilli sauce.  Yum!

Monday, September 10, 2012

Perciatelli with Bolognese


  • Extra-virgin olive oil
  • 4 ounces pancetta, minced
  • 1/2 cup dried porcini, soaked, drained and chopped fine
  • 4 cloves garlic, finely minced
  • 1 medium onion, finely diced
  • 1 large carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 pound ground pork
  • 1 pound ground skirt steak
  • Salt and freshly ground black pepper
  • 4 tablespoons tomato paste
  • 2 cups red wine
  • 2 cups chicken stock
  • 1 cup milk
  • 1 large can San Marzano crushed tomatoes (28 ounces)
  • 2 cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks)
  • 2 teaspoons minced fresh basil, plus torn leaves for garnish
  • 2 teaspoons fresh thyme leaves, minced
  • 2 pounds dry perciatelli pasta
  • 1/2 cup ground Pecorino Romano cheese


In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porcini, garlic, onions and carrots. They should cook slow and lightly brown, about 20 minutes.
In another large casserole over medium heat, brown the meat slowly in olive oil until it is a nice even brown color. This process should take around 30 minutes and the mixture should be stirred frequently so it will not stick. Salt and pepper liberally. Then add the tomato paste and saute for 5 minutes.
When finished, deglaze the pot with the vegetables by adding 1 cup of the red wine. Next, add the vegetables and pancetta to the pot with the meat. Then add the remaining red wine to deglaze the pot. Scrape all the bits and pieces that might accumulate and reduce by half, about 10 minutes. Then add the chicken stock, milk, crushed tomatoes and cheese rinds and simmer very gently for 2 hours.
Remove the cheese rinds and discard. Let the sauce sit and cool down before using; it's even better the next day! Finish the sauce with the basil and thyme.
Boil 2 gallons of salted water and add the perciatelli pasta. Cook until al dente. Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary. Finish with the ground Pecorino Romano, torn basil and a drizzle of extra-virgin olive oil on top. Bon appetit!

Sunday, September 9, 2012

Bucatini All'Amatriciana

Serves 4

- ¾ pound guanciale, or pancetta, thinly sliced
- 3 garlic cloves
- 1 red onion, halved and sliced ½-inch thick
- 1 ½ teaspoons hot red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups basic tomato sauce
- 1 pound bucatini
- 1 bunch of flat-leaf parsley, leaves only
- Pecorino Romano, for grating 

1. Being 6 quarts of water to a boil and add 2 tablespoons of salt.
2. Place the guanciale slices in a 12- to 14-inch sauté pan in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Remove the meat to a plate lined with paper towels and discard half the fat, leaving enough to coat the garlic, onion and red pepper flakes. Return the guanciale to the pan with the vegetables, and cook over medium-high heat for 5 minutes, or until the onions, garlic and guanciale are light golden brown. Season with salt and pepper, add the tomato sauce, reduce the heat, and simmer for 10 minutes.
3. Cook the bucatini in the boiling water according to the package directions, until al dente. Drain the pasta and add it to the simmering sauce. Add the parsley leaves, increase the heat to high and toss to coat. Divide the pasta among four warmed pasta bowls. Top with freshly grated Pecorino cheese and serve immediately. 

Basic Tomato Sauce

Makes 4 cups

- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, chopped in 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved (or 1 can if you want a richer sauce)
- Salt, to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. 

Thursday, August 30, 2012

Angelo Sosa's Slow Cooked "Canned" Tuna

- 1 1/2 cups grapeseed oil
- 2 fresh thyme sprigs
- 1 lb yellowfin tuna

Asian Tartar Sauce
- 1 tbsp sugar
- 2 tbsp seasoned rice wine vinegar
- 1/4 cup sirracha sauce
- 1 cup mayo
- 2 tsp kosher salt
- 1/4 cup minced celery
- 1/4 cup minced red onion
- 1/4 cup chopped scallion
- 1/4 cup chopped cilantro
- 1/2 avocado chopped

1. Place oil and thyme in large saucepan over medium heat. Once oil begins to simmer, reduce heat to low and cook for 20 minutes. Put tuna in oil and rotate every 10 minutes until completely cooked through, about 30 minutes (the exterior of tuna should be opaque). Remove tuna and set aside to cool
2. Combine sugar and vinegar until dissolved. Then combine other ingredients. Add avocado last
3. Flake tuna, then cover with tartar sauce. 

Rob Feenie's Chicken Pot Pie

- 1/4 cup vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced parsnips
- 1/2 cup diced leeks (white parts only)
- 3 cups chicken stock
- 1 poached chicken, meat shredded
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp softened butter
- 2 tbsp flour
- 1/2 cup whipping cream
- 1/2 cup frozen green peas
- pie dough

1. Heat medium stockpot on medium-high. Add vegetable oil. When hot saute onions until transparent. Stir in carrots, celery, parsnips and leeks, cook for 3 minutes. Add chicken stock and cook for 10 minutes.
2. Add chicken meat, salt and pepper.
3. In small bowl, combine flour and butter. Add to pot. Whisk constantly until free of lumps. Add whipping cream then set heat to medium-low. Simmer for 2-3 minutes until gravy is thickened. Stir in peas.
4. Pour into 6-8 cup casserole dish or , 6 1 cup bowls. Preheat oven to 425F. Roll out pastry 1/8 inch thick. Cut 6 rounds, 1 inch larger than diameter of bowls. Place on top of bowls. Press firmly on edge. Brush top of pastry with egg wash. Cut vents on top of pie. Bake for 15 minutes.

Rob Feenie's Whole Poached Chicken

Good for making chicken noodle soup, or chicken pot pie

- 1 chicken 2-3 lbs
- 16 cups cold water
- 2 cups chopped onion
- 2 cups chopped celery
- 2 cups chopped carrot
- 1 bunch thyme
- 1 tbsp whole white peppercorns
- 4 bay leaves

1. Skin chicken, rinse under water
2. Put all ingredients into pot. Bring to boil and put on low to simmer, covered, for 30 minutes. Skim fat off surface
3. Transfer chicken to shallow pan to cool. Remove meat off bones.
4. Strain stock.

Wednesday, August 29, 2012

Asian Coleslaw

- 1 bag shredded cabbage
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 1 tbsp white vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- sesame seeds
- cilantro, green onion
- salt and pepper

1. combine ingredients for dressing
2. pour onto cabbage
3. top with sesame seeds, cilantro and green onion

Monday, August 27, 2012

Rob Feenie's Pizza Dough

Makes four 10 inch rounds

- 1 cup lukewarm water
- 1 tbsp dry yeast
- 4 tbsp honey
- 4 tbsp olive oil
- 3 1/4 cups flour
- 1 tsp salt

1. Combine water, yeast, honey, olive oil in small bowl. Let stand 5-15 minutes until foam appears
2. Add flour and salt to kitchenaid bowl. Start mixing with dough hook on low
3. Add liquid ingredients. Mix until it has formed a ball and no longer sticking to sides
4. Transfer to greased bowl, cover with saran wrap for 10 minutes until doubled in size
5. Dust work surface with flour. Punch down dough and knead 1 minute until smooth. Divide into 4 balls. If making dough in advance, cover lightly with olive oil and wrap tightly with plastic wrap.
6. Roll out dough into 10 inch rounds. Apply toppings, bake for 3 minutes at 450 degrees. Pull out and brush crust with olive oil. Bake another 3 minutes.