pink sauce for pasta

Pasta alla Vodka
serves 10-12

INGREDIENTS:
2 tbsp olive oil
1/2 stick butter

1 onion, finely chopped
1/4 head garlic, minced
1/2 tsp kosher salt

1 can tomato paste (6 oz)
1/2 cup vodka
1/2 jar marinara sauce (24 oz)
1 1/2 cups heavy cream
2 lbs pasta (penne, farfalle, cavatappi, rigatoni)

2 lbs cooked protein of your choice (chicken, shrimp, steak)

METHOD:
1. In a large pot, bring enough water to boil and cook pasta 2 minutes under al dente.

2. At the same time, make the sauce in large wide pot or skillet. Add olive oil, butter and melt over medium heat.

3. Add onions, kosher salt and cook for 5-10 minutes until soft and translucent. Add garlic and cook for 2-3 minutes, stirring constantly careful not to burn the mixture.

4. Stir in tomato paste and then add vodka and let simmer for about 30 seconds to a minute to cook off the alcohol. Add marinara and continue stirring for another minute until bubbly. Gently stir in cream until sauce is uniform.

5. Add pasta, plus 1/4 cup of pasta liquid. Gently fold and combine until the sauce evenly coats all the pasta. You can add more liquid if the sauce gets too thick. Remove from heat and transfer to a large serving bowl or platter. Serve with prepared protein, and top red pepper flakes and grated parmesan if desired.

yellow chicken

Cantonese Hand Pulled Chicken
serves 4-6 as part of a main dish

INGREDIENTS:
4 whole chicken legs

2 tbsp Shaoxing wine
1 tbsp avocado oil
4 tsp salt
2 tsp white pepper
2 tsp turmeric

2 green onion, white parts whole
6 slices of ginger
1 tbsp goji berries (optional)

1 tbsp sesame oil
2 green onion, green parts sliced
sesame seeds

METHOD:
1. Tighten the Chicken Skin - In a medium pot, fill with water and bring to a rolling boil. Using tongs, dip each chicken leg into the boiling water for about 10-20 seconds and then place into your steaming dish. Set aside and discard water.

2. Add wine, avocado oil, salt, white pepper, turmeric, and massage into chicken legs. Add white parts of green onion, ginger, and goji berries if using. Let marinate for 30 minutes to an hour.

3. Prepare your steaming wok and bring water to a boil. Carefully place your chicken dish on the rack. Cover and steam chicken for 30 minutes.

4. Once cooked, transfer chicken to a large serving dish. Cool slightly and hand pull meat. Add juices from steaming dish and top with sesame oil, remaining green onions and sesame seeds. Serve immediately with rice.

korean chicken

Chicken Bulgogi
serves 6-8 as part of a main dish

INGREDIENTS:

3 lbs boneless skinless chicken thighs

kosher salt

6-8 fresh shitake mushrooms, thinly sliced

1 onion, halved and thinly sliced
2 carrots, sliced into 3" matchsticks
1 package enoki mushrooms
1 green onion, chopped
1 tbsp avocado oil

For the Marinade:

1 cup soy sauce

1/4 cup sesame oil

3 tbsp sugar

2 tbsp sesame seeds

1 tsp ground black pepper

1 can crushed pineapple

1/2 head of garlic, minced

2-4 tbsp water

METHOD:

1. In a large baking dish or Ziplock bag, salt chicken and place/add inside along with shitake mushrooms. Set aside.

2. In a medium glass liquid measure, make the marinade by combining all ingredients. Pour over chicken and chill in the fridge for at least an hour.

3. Once marinated, you can grill, bake (400F for 30-35 mins) or cook the chicken in a non-stick wok. Set aside to rest before slicing.

4. In a wide non-stick pan, heat oil on medium high. Add onions and carrots, cook for 5 minutes until soft. Add enoki mushrooms and any rested chicken juices, stir fry for another 5 minutes or until the liquid has been absorbed. Transfer to a serving platter, top with sliced chicken and garnish with green onion. Serve with rice.

fit for a wedding

Italian Wedding Soup
serves 6

INGREDIENTS

Meatballs:

1 small onion, minced

2 garlic cloves, minced

1 tsp oregano

1 tsp salt

1/2 tsp pepper

1/3 cup breadcrumbs

1/3 cup grated parmesan cheese, plus extra for serving

1 lbs ground chicken or pork

1 egg

Soup:

2 tbsp olive oil

1 large onion, chopped

4 carrots, sliced

8 cups chicken broth

1/2 cup, Italian or curly parsley, chopped

3/4 cups Israeli or pearl couscous

2 cups swiss chard or spinach

METHOD:

1. In a medium bowl, add meatball ingredients and mix well. Form into 1" balls and set aside.

2. In a large pot, heat olive oil over medium high heat.

3. Add meatballs and cook for 8-10 minutes until browned. Remove meatballs to a plate and set aside. It's okay if any browned bits remain in the pot.

4. Add onions, carrots, and cook for 5-10 minutes until soft. You can add a bit of broth to help scrape up any of the fond, just make sure nothing is sticking to the bottom of the pot. Add remaining broth, parsley, and bring to a boil.

3. Add meatballs and all its juices back to the pot. Lower heat and simmer for an hour.

4. Increase heat and add couscous, cook for 10 minutes until soft. Add swiss chard/spinach and cook for another 2 minutes until soft. Adjust seasoning and serve hot. Garnish with extra parsley and freshly grated parmesan.

white chicken chili

White Chicken Chili

recipe adapted from New York Times
serves 4-6

INGREDIENTS:
2 tbsp olive oil

1 onion, chopped

1 jalapeno pepper, diced

4-6 cloves garlic, minced

1 tsp oregano

1 tsp cumin

1/2 tsp sweet paprika

pinch of cayenne (optional)

1 tsp kosher salt

1/2 tsp ground pepper

4 cups chicken broth

2 15oz cans cannellini beans

1 7oz can diced green chili

1 rotisserie chicken, shredded

1 cup can or frozen corn

1/2 lime

Toppings:

- lime wedges, shredded Monterey jack, diced avocado, sour cream, chopped cilantro, diced jalapeno, tortilla chips

METHOD:

1. In a large pot, heat olive oil medium high heat. Add onions and jalapeno and cook for 5-7 minutes until soft.

2. Add garlic and spices, cook for 1-2 minutes until fragrant.

3. Add chicken broth, beans, diced green chilis with their juices. Bring to a boil and then lower heat and simmer for 30-45 minutes or until liquid is reduced.

4. Using a wooden spoon mash some of the beans so that the broth is thicker. Add shredded chicken and corn. Juice lime and adjust seasoning as needed. Serve hot with toppings and fresh rolls or rice on the side.

soya sauce chicken

See Yao Gai (豉油雞)
recipe adapted from The Woks of Life
serves 8 as part of a main dish

INGREDIENTS:

3 lbs chicken thighs and drumsticks

kosher salt

1 tbsp avocado oil

4 slices ginger

2 green onions, cut into 3 inch pieces

3 star anise

1/3 cup Chinese Rose Wine (mei gui lu)

1/3 cup light soy sauce

1/4 cup dark soy sauce

2 tbsp sugar

1 cup water

METHOD:

1. Line a 9 x 13 baking dish with foil or parchment paper. Salt chicken and place in the dish skin side up. Preheat oven to 375F.

2. In a medium pot, heat oil over medium high heat. Add ginger and gently stir fry until crisp.

3. A green onion and cook for 30 secs until fragrant. Add the star anise, rose wine, soy sauce, dark soy sauce, sugar, and water. Stir until boiling and let simmer for 5 mins. Remove from heat and pour over chicken.

4. Bake chicken for 35-45 minutes until fully cooked. Serve with rice and other side dishes.

6. Any leftover soya sauce braising liquid can be skimmed, saved and frozen for re-use. You can also use this with chicken wings and 7 minute ramen eggs.