Katsu Bites with Chipotle-Gochujang Sauce

Chipotle-Gochujang Sauce:

• 3/4 mayonnaise
• 1 chipotle chile canned with adobo sauce, minced
• 1 T gochujang sauce
• 1/2 tsp garlic powder
• Freshly ground pepper

BBQ Dijon mustard sauce:

• 3 T Dijon mustard
• 2 T BBQ sauce
• 1 T mayonnaise
• 2 tsp honey

Katsu bites

• 4 thin-cut chicken breasts, cut into 1" cubes
• Kosher salt and freshly ground pepper
• 1 C flour
• 2 large eggs, whisked well
• 2 1/2 C panko
• Oil for frying

Directions:

1. Season the chicken with salt and pepper.  Working in batches, toss the chicken in flour, then dip in egg.  Then toss in panko to coat.  Repeat until all the chicken is breaded.
2. In a large skillet, heat 1/2" of oil over medium heat.  Working in batches, add the chicken in an even layer.  Pan fry the katsu bites until the breading is golden brown on both sides, about 4 minutes.
3. Drain the chicken onto a baking sheet lined with several layers of absorbent paper towels.
   

Pecan Tassies (little pecan tarts)

Ingredients

• 1/2 C butter, softened
• 3 ounces cream cheese, softened
• 1 C flour

Filling

• 1 large egg
• 1/2 C packed brown sugar
• 1 T butter, softened
• 1 tsp vanilla
• dash salt
• 2/3 C finely chopped pecans, divided

Directions

• In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour.  Refrigerate, covered, 1 hour or until firm enough to roll.
• Preheat oven to 375 degree.  shape dough into 1-inch balls; press evenly onto bottoms and up sides of greased mini muffin cups.
• For filling, in a small bowl, mix egg, brown sugar, butter, vanilla, and salt until blended. Stir in 1/3 C pecans; spoon into pastries.  Sprinkle with remaining pecans.
• Bake20 to 25 minutes or until edges are golden and filling is puffed.  Cool in pans two minutes.  Remove to wire racks to cool.  Freeze option: Freeze cooled tassies, layered between waxed paper, in freezer containers.  To use, thaw in covered containers.

Mexican Corn & Black Bean Salad

BLACK BEAN AND CORN SALAD ONE
Ingredients

• 4 ears corn, shucked (about 3 C canned or frozen)
• 1/2 C red onion, diced
• 1 can black beans, drained and rinsed
• 1/2 C cherry tomatoes, cut in half

For the sauce:

• 3 T butter, melted
• 2 T lime juice, about 1 lime
• 1 T taco seasoning
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 T cilantro, for garnish

1. IF using fresh corn, boil and shuck first.
2. Add the red onion, drained and rinsed black beans, and sliced cherry tomatoes to the bowl with the corn.  Set aside.
3. In a small bowl, whisk together the melted butter, lime juice, taco seasoning, chili powder, garlic powder, and salt.  
4. Drizzle the dressing over the corn mixture, stir to combine.  Chill the salad for at least one hour before serving.  Garnish with cilantro if desired.

BLACK BEAN AND CORN SALAD TWO

Ingredients

• 2 cans black beans, drained and rinsed
• 1 1/2 C corn kernels, fresh, frozen or canned
• 1/4 C red onion, minced
• 1 red bell pepper, diced
• 1 avocado, peeled, pit removed and diced
• 1 jalapeño, ribs and seeds removed, then minced
• 1/3 C cilantro leaves, chopped

Dressing 

• 1/3 C olive oil
• 1/4 C lime juice
• 2 tsp honey
• 1 tsp chili powder
• 1 tsp cumin
• salt and pepper to taste

1. Place the black beans, corn, red onion, red bell pepper, avocado, and jalapeño in a large bowl.
2. In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin, and salt and pepper.
3. Pour the dressing over the beans and vegetables and toss gently to coat.  Serve.  

Puff Pastry Hand Apple Pies

I made these on Sept. 23, 2018.  I used the food processor to chop up the apples and toasted almonds. Not sure I'd make it again. It looks pretty, but when it cools, the pastry gets tough.  Better I think with traditional pastry crust.  Save the puff pastry for other things.  

Ingredients:

• (20oz) puff pastry = two 16 x 9 1/2-inch sheets I only had one box of frozen puff pastry which made SIX hand apple pies
• 1 egg, beaten (for egg wash)
• granulated sugar for garnish (optional)

Apple filling

• 3-4 medium apples
• 1/2 cup granulated sugar, more to taste
• 1 to 2 T cornstarch (the original recipe uses breadcrumbs)
• 1 to 2 T lemon juice
• 1 teaspoon ground cinnamon, more to taste
• I added chopped toasted almonds

Directions:

1. Important: If you’re using frozen puff pastry, thaw it first according to the instructions on the package. You also don’t need the exact same size of puff pastry sheets that I use. Anything similar is perfectly okay. Once you have thawed pastry sheets, proceed with the recipe.
2. Line 2 baking sheets with parchment paper, set aside.
3. Peel and coarsely grate the apples, discard cores and peels. In a bowl, combine grated apples, sugar, bread crumbs, lemon zest and cinnamon. Set aside.
4. Lay out a puff pastry sheet on your work surface. Slice into strips, each measuring approximately 10 x 24 - cm (4 x 9 1/2 inches). Brush the edges with egg wash. Top one half of the pastry strip with apple filling, leaving a 1-2 cm (1/2 - 1 inch) border around it. Fold the empty half over the filling and press the two together. Brush pie with egg wash, seal edges by pressing them together with a fork, sprinkle with sugar. Continue with the rest.
5. Using a sharp knife, make 2-3 slices into the tops of the pies (or make X marks). These will help release air from the pies as they bake.
6. Chill pies in the fridge while your oven warms up. Set to 200°C (392°F). Bake pies for 20 minutes or until they’re golden and puffy. Remove from oven and let cool in the pan.
7. Serve lukewarm or cold. Once completely cool, you can store pies in an airtight container (or ziplock bag) for up to 3-4 days.

Replacement for Egg Wash (Chicken cutlets, etc.)

A Replacement for Egg Wash

Instead of a traditional flour, egg wash, and breadcrumb routine, rub your chicken or pork cutlets with salt and seasoning. Then coat with a thin layer of mayonnaise. Let them sit until ready to pan-fry. Then gently press with breadcrumbs or crushed crackers. The mayonnaise keeps the meat super juicy. Binding with the seasonings, it creates a paste while it sits, so more flavor stays on the meat, too. 

Parmesan Mayonnaise Baked Skinless Chicken Breast

Ingredients

• 4 skinless boneless chicken breasts trimmed
• 1 cup mayonnaise
• 1/2 cup Parmesan cheese grated - fresh preferred
• 1 1/2 teaspoon seasoning salt Lawry’s
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/3 cup Italian bread crumbs

Servings: servings

Units:MetricUS Imperial

Instructions

1. Preheat oven to 375 convection or 400 regular. Trim and pat dry 3-4 skinless boneless chicken breasts.
2. Mix in a medium bowl 1 cup mayonnaise, 1/2 cup Parmesan cheese (fresh shredded preferred), 1 1/2 teaspoon seasoning salt (I used Lawry’s), 1 teaspoon garlic powder and 1/2 teaspoon pepper. This will make more than you need.
3. Prepare a cooking sheet with aluminum foil (to help clean up) and a rack. The rack will help crispness all around. You can do without the rack, but the bottom will not be crispy. Give the rack a good spray of PAM.
4. Dip the chicken breasts in the mayonnaise Parmesan mixture. Be sure to get all surface coated. Finger use allowed but be sure to wash well after. KEEP IT LIGHT and do not try to use all the coating.
5. Lightly sprinkle with some Italian bread crumbs on both sides. I used about 1/3 cup on three large breasts. You are not coating them. Just adding some crispy and flavor.
6. Bake until internal temp of 165. This will vary by oven but mostly by the size of the chicken breast. About 40 minutes for medium to large. 45 minute for huge. Let rest for 5 to 10 minutes before serving.

Recipe Notes

Miracle Whip is NOT mayonnaise. It has some sweetness and multiple spices. Please do not use it in this recipe.

Burrito Samosas (from BOSH)

https://www.bosh.tv/recipes/burrito-samosas

Lois's version 
I made this on Tuesday, July 31, 2018.  I didn't have chili peppers so I substituted Sambal Oelek, a spicy sauce.  I also added peas and mixed the rice in with the mixture.  After I put a spoonful of the mixture on the tortilla, then I put a spoonful of mozzarella cheese.  
I made about 20 of these and still cannot make them look as pretty as the BOSH version. :(

Ingredients:

• 3 T oil
• 1 red onion (finely chopped)
• 3 cloves garlic (finely chopped)
• 1 chili pepper (finely chopped)
• 1 T smoked paprika
• 1 T ground coriander
• 2 tsp cumin
• 2 tsp salt
• 2 tsp Tabasco or other hot sauce
• 3 medium sized potatoes (boiled and diced)
• 1 can black beans
• 1.5 C cooked rice
• 1 C grated cheese
• 6 or 7 tortillas
• 1/2 C milk

Directions:

1. Heat oil in a pan.
2. Add onions and cook until translucent.
3. Add garlic and saute.
4. Add chili, red peppers, and stir until the peppers have begun to soften.
5. Add the smoked paprika, ground coriander, cumin, salt, hot sauce, and stir until the spices have covered the entire contents of the pan.
6. Add potatoes into pan and stir until they're well-covered in spices and have started to crips up on the edges.
7. Add the black beans and stir.
8. Put about 1/3 C cooked rice in the middle of a tortilla.
9. Add a pinch of grated cheese on top of the rice.
10. Put roughly 1/3 C of the potato mix on top of the rice and cheese.
11. Cut out a triangle from one of the tortillas (try to cut 3 triangles out of one tortilla).  The diameter of the triangle should be roughly 2.5").  Put the triangle on top of the rice, cheese and potato mixture in the middle of the tortilla.
12. Brush the edges of the tortilla with milk.
13. Fold the edges of the tortilla into the middle to form a samosa-shaped parcel.
14. Pick up the burrito samosa and put it on a baking tray (lined with parchment paper).
15. FOLD SIDE DOWN so that burrito doesn't break open.
16. Bake the samosas at 392 deg. F for 15 minutes (or until they've crisped up on top and have begun to darken in color).
17. Serve immediately with a big pot of home-made guacamole.

Regina's Butter Biscuits

Ingredients

• 4 C flour
• 1/4 C baking powder
• 1/4 C sugar
• 1/2 C (1 stick) salted butter, chilled and cut into 1-inch cubes
• 1 1/2 C (3 sticks) salted margarine, chilled and cut into 2-inch cubes
• 1 3/4 C buttermilk, chilled

For the marmalade butter:

1/2 C (1 stick) salted butter, at room temperature

3 T sweet orange marmalade

Directions

1. Scrape dough from the bowl onto a generously floured work surface or tea towel and shape into a long vertical rectangle about 2 inches thick.  The dough will seem rough and messy.
2. Using the edges of the towel, fold the lower part of the dough (about one-third) toward the center, then fold the top portion down.  With a rolling pin, roll dough out to a 2-inch thickness.  Fold the two ends in again, lifting the edges of the towel to help move the dough.  
3. Give dough a one-quarter turn, and roll it out again to a 2-inch thickness.  Continue folding, turning and rolling dough until it is smooth, with noticeable yellow ribbons of butter and margarine throughout.
4. Roll dough to 1 1/2" thickness.  Using a 2" biscuit cutter, cut dough into rounds.  Punch cutter into dough cleanly, without twisting.  When refolding and rerolling the dough, gently stack it to retain the layers.  Do not overwork.  
5. Place biscuits on a baking sheet and freeze.  Once they are frozen, transfer biscuits to plastic bags.  The unbaked biscuits can be frozen for two months.
6. To bake, heat oven to 350 degrees.  Place frozen biscuits in the cups of muffin tins.  Let thaw in the refrigerator for 20 minutes. Bake until golden brown, 23 to 25 minutes.

Make the marmalade butter:

1. Put butter and marmalade in a mini food processor and pulse to combine.   Alternatively, whisk together butter and marmalade in a bowl.  (Can be made a week in advance and refrigerated).  To serve, bring to a cool room temperature and transfer to a serving bowl.  Serve next to hot biscuits.  

Pork with Sin Choy

From Hawaiian Electric (the Electric Kitchen)
Ingredients:

• 1/2 pound pork belly, thinly sliced
• 1 T vegetable oil
• 2 cloves garlic, peeled and smashed
• 1 inch piece ginger root, peeled and smashed
• 1 pound sin choy (pickled mustard cabbage), soaked in warm water for 1 hour
• 1/4 C white vinegar
• 1/4 C sugar
• 1/2 C water

Directions:

1. Saute pork in pan with oil over medium heat for 3 to 5 minutes.  Add garlic and ginger and stir for another two minutes.  Add sin choy and mix well.  Add vinegar, sugar and water.  Bring the mixture to a boil and simmer for about 45 minutes until the meat is tender.

From Cooking Hawaiian Style  I made this version on Mar. 18, 2018.  I didn't have Chinese wine or garlic chile sauce but it was still delicious!!!

Ingredients:

• 1 lb flank steak or pork, thinly sliced
• 3 T vegetable oil
• 2 C sin choy (pickled mustard cabbage)

Marinade:

• 2 thin slices ginger, peeled, minced
• 2 cloves garlic, minced
• 2 T shoyu
• 1 T oyster sauce
• 1 T Chinese wine
• 1/2 tsp garlic chile sauce
• 1 tsp cornstarch
• 1 tsp sesame oil

Sauce:

• 1/3 C rice wine vinegar
• 1/4 C sugar
• 1/4 " ginger, minced
• 3 tsp shoyu
• 1/2 tsp salt
• 2 T cornstarch, mixed with 1/3 C water

Directions:

1. In bowl, combine marinade ingredients.  Marinate beef or pork 15 minutes.  In skillet over medium heat, stir fry meat in oil.  Add sin choy and sauce and bring to a boil.  Reduce heat, stirring until thickened.  

Batayaki

Batayaki is a Japanese dish where vegetables and whatever protein is desired is grilled/sautéed on the table by the guests.

Suggested vegetables

• eggplant
• zucchini
• yellow squash
• onions
• bean sprouts
• won bok

Suggested proteins

• beef
• chicken
• salmon
• shrimp
• tofu

Batayaki dipping sauce

Version One:

• 1 C shoyu
• 1/2 C sugar
• 1/4 C mirin
• Add grated daikon

Version Two:

• 1 C shoyu
• 1/4 C mirin
• 1/4 C sugar
• 3 T lime juice
• 1/4 tsp sesame oil
• 1/2 C grated daikon

Version Three:

• 1 whole lemon, squeeze to attain juice
• 1/4 C shoyu
• 1 T Ko Chu Jung sauce
• 1 T sesame oil
• 1/2 can chicken broth
• Daikon, grated
• Green onions, chopped

In bowl, squeeze lemon to attain juice.  Add shoyu, Ko chu jung sauce, sesame oil, and chicken broth. Mix well, then add in grated daikon and green onions.

Eccles Cake (idea from Pamela da Graça)

Ingredients
For the filling:

• 3 oz unsalted butter
• 5 oz soft brown sugar
• 5 oz currants or raisins or dried cranberries
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1 orange, juice and finely grated zest
• 2 oz mixed citrus peel

For the pastry:

• 1 to 2 oz margarine, for greasing
• 1 block ready-made puff pastry
• flour,for dusting
• 2 to 3 T milk, for glazing
• powdered sugar, for dusting

Directions

1. For the filling, melt the butter over low heat in a small saucepan.  Once melted, remove from the heat and stir in all of the remaining filling ingredients until well combined.  Set aside to cool.
2. Preheat the oven to 425 deg. F.  Grease a baking sheet.
3. For the pastry, roll out the pastry on a lightly floured work surface to a thickness of about 1/8 inch.  Using a 2 1/2" cutter, cut the pastry into rounds.
4. Place a teaspoon of the filling in the middle of each round, then brush the edges of half the pastry with milk.  Bring the other half of the pastry over and seal.  Bring the corners of the pastry up into the middle and pinch to seal.
5. Turn the sealed pastry parcel over, so that the seam is underneath, then gently roll out until it's about 1/4" thick.  Gently pat back into a round shape and place onto the greased baking sheet.
6. Slash each cake across three times using the tip of a sharp knife.  Brush the cakes with milk and sprinkle with fine sugar.
7. Bake for 15 minutes, or until the pastry is golden-brown and puffed up.  Transfer the cakes to a wire rack to cool.
8. EAT!

Homemade Pizza Crust

I made two pizzas on Feb. 28, 2018.  Sarah, Miguel, Rosi, Luca and Alex came over.  I wanted to make homemade pizza with Luca because he always likes eating pizza at my house :)

(from blog Sally's Baking Addiction)
Makes two 12" pizzas.

I made this pizza again on June 9, 2018.  I used my circular 16" pizza pan.  I just made one pizza with the following recipe instead of two smaller ones and it turned out perfectly!  Just the type of thick, chewy crust I love!

Ingredients: I followed these ingredients exactly.  

• 2 1/4 tsp yeast (1 standard packet)
• 1 1/3 C warm water (105 - 115 degrees)
• 3 1/2 C unbleached flour
• 2 T olive oil
• 3/4 tsp salt
• 1 T sugar
• cornmeal, for dusting pan

Directions:

1. In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook on low speed for 1 minute.
2. Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
3. Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).
4. For the warm environment, I heat up my oven to 200F. Then, I turn the oven off and keep the door slightly ajar (I opened it wide for this picture). This will be a warm environment for your dough to rise. After about 30 minutes, I close the oven door to trap warmish air inside with the rising dough.
5. Depending on your type of yeast, your dough will have doubled in size in about 1 - 2 hours. I use Red Star Platinum and my dough took 1 hour, 20 minutes.
6. Punch the dough down to release the air.
7. Divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 15 minutes. You may freeze one of the dough balls at this point to use at a later time. Please read above in the post for freezing instructions.
8. Preheat oven to 475F degrees. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets with nonstick spray or with olive oil. Sprinkle with cornmeal (preferred for flavor and texture) or flour (not preferred). Please read above in the post for why cornmeal is preferred.
9. Prepare your favorite toppings. I used mushrooms, sautéed onions, red peppers, pork sausage, black olives, tomatoes, along with pizza sauce and mozzarella cheese.  
10. After 15 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or on a silicone baking mat. You could also do this directly on your cornmeal lined pizza pan. Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
11. Lift the edge of the dough up to create a lip around the edges. I simply pinched the edges up to create the rim like this. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Let rest for 15 minutes before topping.
12. Top with your favorite toppings and bake for 12-15 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.
13. Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.

The next time I make this, I won't roll or flatten the dough so much.  I like a thick, chewy crust and this crust was a little too thin.  

Freezing Instructions:

After the pizza dough has risen and you divdd the dough in half to form into two pizza, you may freeze one of the balls of dough to make a pizza later.  Or you can freeze both balls of dough (separately).  Lightly spray all sides of the dough ball(s) with nonstick sprayer lightly coat all sides with olive oil.  Place the balls into individual ziploc bags and seal tightly.  Freeze for up to 3 months.

Thawing Instructions:

Put the frozen pizza dough ball in the fridge overnight or for about 12 hours to thaw.  When ready to make the pizza, remove the dough from the fridge and set out on the counter to rest for 30 minutes and come to room temperature.

Tip: be gentle with the dough at ALL times.  It's fragile and should be handled with care.  

Pizza dough (from Genius Kitchen)

Ingredients

• 1 1/2 C water (105 F to 115 F)
• 2 packages dry yeast
• 1 tsp sugar
• 4 tsp olive oil
• 1/2 tsp salt
• 4 C flour (approximate)

Directions

1. Coat a large bowl with tsp of olive oil and set aside.
2. Stir first three ingredients together and let sit for 10 minute,s until nice and foamy.
3. Place three cups of flour in large bowl and mix in salt.
4. Place one cup of flour on work surface.
5. Mix or pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
6. Stir until as combined as possible.
7. Turn out onto floured surface.
8. With well-floured hands, knead dough to work in the cup of flour on the board.
9. Continue kneading until nice, smooth dough ball is formed.
10. Place in oiled bowl, cover with plastic wrap, then cover with kitchen towel and let sit for 30 minutes.
11. Dough should double (at least).
12. Use half the dough to form a pizza crust, crimp the edges, brush edges with olive oil and top as desired.
13. Bake at 425 F for approximate 15 minutes.

More tender crust if refrigerated overnight.  

Pizza dough from Serious Eats

Ingredients

• 17.5 ounces (about 3 1/2 C) flour
• About 2 tsp salt
• About 1 tsp yeast
• 1/2 C olive oil, divided
• About 1 1/2 C plus 1 1/2 T water, room temperature

Directions

1. Combine flour, salt, yeast, and 2 tablespoons olive oil in bowl of stand mixer (see note for mixer-free version). Whisk to combine. Add water to mixer and mix on medium speed until it comes together and no dry flour remains. Increase speed to medium-high and mix until the dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of the bowl but pull away from the sides.
2. 
   
   Pour remaining olive oil into rimmed baking sheet and spread over entire inner surface with hands. Transfer dough to 13- by 18-inch rimmed baking sheet and rub top surface with oil until thoroughly coated. Cover with baking sheet with plastic wrap and allow to rise at room temperature until dough has spread out to touch nearly each rim of baking sheet, about 2 hours.
3. 3.
   30 minutes before baking, adjust oven rack to middle position and preheat oven to 550°F. Carefully remove plastic wrap from pizza dough. Using oiled hands and being as gentle as possible to maintain air bubbles, push and stretch the dough into the corners of the pan by pressing out from the center and lifting each corner and stretching it beyond the edge of the pan. It should pull back until the pan is just filled with dough.
4. 4.
   Top pizza as desired (see note) and bake until bottom is crisp and top surface is bubbling, 15 to 20 minutes total. Allow to cool at room temperature for 5 minutes.