Spicy Goya Pork Saute

This is the time of year when people give me a lot of niga-uri or goya.

I often make goya chanpuru, but this dish is a nice change! Cut a goya

in half lengthwise and remove seeds. Cut in half again and slice thinly, sprinkle on a teaspoonful of salt, toss, let set 20 minutes, then squeeze out liquid.

Saute in 2 Tbsp oil. Add a Tbsp chopped ginger, 150g minced pork, stir and cook till meat is done. Add 1 pieced of agedofu cut in bite-size squares.

Stir in 2 Tbsp miso, 1 tsp tobanjan. Mix 1/2 cup chicken stock, 1Tbsp each oyster sauce, sugar, and sake

Cook 1 minute ane thicken with 1-2 tsp katakuriko mixed with 1 Tbsp water. Serve immediately.

Paella

210 g rice, wash and drain 1.5 ゴ

1/4 onion, chopped

150g chicken thigh

1 clove garlic, minced

1/2 red bell pepper, sliced

saffron,(tumeric as substitute)

olive oil

chicken boullion 1 cube

green beans or green pepper

1/2 can (200g) tomatoes

250 cc water

shrimp, clams, squid

parsley, lemon

Cut chicken in bite-size pieces.

Chop onion and garlic.

Saute chicken and red bell pepper in oil. Remove.

Saute onion and garlic. Add drained rice. Saute.

Add tomatoes, water with dissolved tumeric and boullion cube.

Heat over high, add chicken and seafood. Cook 10 minutes over high heat, turn to low cover with foil and cook 10 minutes. Let stand 5 minutes. Garnish with lemon and parsley.

Hurricane Party Pizza

Pizza Crust (2- 30cm pizzas)

360g bread flour

40g all-purpose flour

2 tsp skim milk pwd

20-30g sugar

7g yeast

8g salt

20g shortening

240g water

Knead 15 minutes. Let rise 30 minutes. Divide in 2. Let rest covered with a tea towel for 10-15 minutes. Roll out , spread onto 2 pizza pans. If you won’t eat immediately, pre-bake at 190℃ (375°F) for 8-10 minutes.

Top with pizza sauce, and favorite toppings, bake another 10minutes just before eating!

Tamale Pie

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1 lb ground beef (aibiki)

3 garlic cloves, minced

1/2 onion, chopped

1 can green chilies chopped

1/2 red bell pepper, chopped

1 can tomatoes (15 oz)

1/2 cup canned corn

2 teas chili powder

1 teas cumin

salt, pepper

Saute garlic and onion, peppers

. Push to the side, saute meat, add salt, pepper and spices. Stir in tomatoes, corn. Let cool. Add :

1 cup shredded cheese.

Transfer to a deep oven-safe dish.

Thirty minutes before serving, top with a cornmeal muffin mix, mixing in 1/2 cup cheese. I make my own as follows:

1/2 cup cornmeal

2/3 cup flour

1/2 teas salt

2 scant Tbsp sugar

2 teas baking powder

1/4 cup melted butter (55g)

1 egg

1/2cup chicken stock (or water)

1/2 cup cheese

Spread over meat mixture. Bake at 200 ℃ (400°F) for 30 minutes. Serve hot. (Put salsa out for those who want more spice!)

Prosciutto Cream Pasta 生ハムパスタ

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This is so easy to make and it’s really yummy! Sprinkle on some chopped parsley and serve with a glass of white wine and you’ll have an elegant dinner!

50g prosciutto 生ハム

1 cup heavy cream 生クリーム

1/2 cup milk

20g Parmesan cheese

salt, pepper to taste

150g uncooked spaghetti

Cook spaghetti as directed on package. Meanwhile separate the thin slices of prosciutto, cut in bite-size pieces. Set aside a little for garnish.

Warm cream and milk in a pan or skillet over medium low. Stir in Parmesan and prosciutto, Heat while stirring as it slightly thickens. Taste and add white pepper, salt, if needed. (Prosciutto makes the sauce salty, so you may not need salt,)

Drain cooked pasta and mix with cream sauce. Garnish with reserved prosciutto and chopped herbs.

Summer Saute

A spicy colorful stirfry to give you pep for a hot summer day!

250g thinly-sliced pork

4-5 stalks asparagus

1 red bell pepper

1 onion, quartered

3-4 fresh shiitake mushrooms

Sauce

1 1/2 Tbsp kochijan(sunchan)

1 1/2 Tbsp soy sauce

1 1/2 Tbsp mirin( or sake)

1/2 Tbsp honey

1 tsp. sesame oil

1 clove garlic, grated

2 Tbsp minced onion

Cut asparagus in diagonal pieces, parboil. Season pork with salt and pepper. Saute in 1 Tbsp sesame oil, add vegetables, 1 Tbsp sesame oil. Cook and stir. Add sauce and continue stir-frying till veggies are cooked but still crisp. Very spicy so serve with green salad and rice!

Summer Eggplant

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Make-ahead and chill! Served in a tart refreshing marinade!

3 Japanese eggplants, cut in combs

green beans, or kaiware daikon

1 dried red pepper, thinly sliced

chopped green onion

Steam the eggplant about 10 minutes. Arrange on a platter with cooked green beans. Allow to cool. Sprinkle with red pepper and green onions. Cover with marinade and chill.

Sauce: 2 1/2 Tbsp soy sauce

1 Tbsp rice vinegar

1Tbsp sesame oil

2 teas sugar

1 Tbsp sesame seeds

A very fresh, summer vegan dish！

Green Chili Casserole

This is great for a potluck, but even better bubbly hot out of the oven!

2 4-oz cans whole green chilies

3/4〜 1 lb ground beef

1 1/2 cups shredded cheese

3lrg eggs

1 cup milk

1/4 cup all-purpose flour

salt, pepper

Spread 1 can green chilies in an oven-safe dish. Saute ground beef in 1 Tbsp oil, seasoning with salt and pepper. Spread over the chilies. Sprinkle with cheese, spread the other can of chilies on top. Beat the flour into one egg to blend. Add remaining eggs and milk. Add 1/2 teas salt and a dash of pepper. Pour over casserole. Bake in preheated 350°F (180°C) oven for 40-45 minutes. Serve while hot, in squares, with salsa, if desired.

Yummy!

Spicy Mexican Rice

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An easy dish to prepare, it goes great with enchiladas or burritos! This is very popular with my Japanese guests, too!

1 1/2 cups rice, wash and drain

1 chicken breast, cut in 8 pieces

3-4 chorizo cut in thirds

grated carrot (1/2)

1 1/2 cups chicken stock

red bell pepper

Season chicken with salt and pepper, Saute in 1-2 Tbsp oil. Add chorizo, saute. Remove from skillet, saute rice, add grated carrot, extra seasoning if desired.(chipotle flakes, chili powder?) Stir in stock. (I use water＋ chicken bouillon) Arrange chicken, chorizo and red, green or yellow bell pepper on top. Cover with a lid that fits tightly. Bring to a good simmer, then turn down to lowest heat, cook 15 minutes. Let set covered for 10 minutes!

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Bon appetit!

Kimchi Tofu Pot

I had a package of tofu I needed to use up so I bought kimchi and konnyaku noodles on the way to the farm. This is made in one pan and, with rice, it makes a meal! Add the kimchi to taste!

150 g thinly-sliced beef (pork)

1 sliced onion

1 pack konnyaku noodles

1 block silken or regular tofu

50g kimchi

chopped green onion

Saute onion in 1 Tbsp oil, push to one side and saute meat. To this, add

1 cup dashi stock (or water)

3 Tbsp sake

1 1/2 Tbsp sugar

3 Tbsp soy sauce

Simmer, adding kimchi, then add tofu last, bring to bubbling. Serve topped with green onion!

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