Recipes Master 12

This creamy cashew chicken recipe is completely dairy-free (expect for the butter), but that’s not why you should make it. You should make this simple curry because it’s so rich and satisfying that you won’t even care that it’s better for you, and possibly the cows. It really is pretty remarkable how similar the cashew cream is to regular heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster than cream, which usually has to be reduced a bit before it will coat the meat. As far as the rest of the ingredients go, there’s nothing too exotic, except maybe for the garam masala , which in case you’re wondering, translates to “hot spice.” There are many variations, but if you can’t find one, the most common ingredients are cumin, coriander, cardamom, cinnamon, cloves, ginger, nutmeg, mace, dried chilies, sesame seeds, mustard seeds, bay leaves, and turmeric; just in case you want to whip up a batch of your own. Speaking of spices, how much ...

I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, and when I first started, it took me a little while to fully understand the real secret to its addictive irresistibility. We called it “chili con queso,” and served it hot, and I loved everything about it, except I thought it should be thicker, so you could get more on the chip with each dip. But, eventually I realized the saucy texture was the key, and that making it thicker would’ve ruined everything. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can’t wait to dip another, and another, and another, until there are no chips left. Just be careful not to cook the mixture for too long after adding the cheese. I turn the heat off a few seconds after the cheese melts, but you can cook it for another minute or so if you do want it little thicker. However, there’s a danger that your cheese will get grainy, and...

Overly contrived recipes are usually a bad idea, but these rosemary, ancho, and molasses glazed chicken wings really did come out very well, despite the fact that those ingredients were only chosen because they spelled out the word, “ram.”  In case you’re not from around here, there's a big football game coming up, and the Los Angeles Rams are one of the teams involved. The other team shall not be named. In addition to serving as this year's Super Bowl snack idea video, it’s also a great tutorial for the easiest of all chicken wing methods, and that would be the crowd pleasing, finger-messing “sticky wings.” The technique simply involves soaking them in a sweet, spicy marinade, baking them wet, and then tossing them with a finishing glaze. That’s all there is to it, and this method will work no matter which spices, or sweeteners you go with. The sky’s the limits, and it just depending on what you like, and/or what you want to spell out. No matter what goes into yours, I really ...

Don’t think of this amazing Indonesian beef curry as not having a sauce, think of it as not needing a sauce. By the way, it has a sauce – you just can’t see it. Flavorless water evaporates when you reduce a pan sauce, like we’re doing here, but fat doesn’t, nor does flavor, which is what makes this such a unique, and deliciously addictive dish. Originally the recipe was developed as a way to preserve meat in hot and humid Indonesia, which is why it was cooked until dry. The lack of moisture, along with all these naturally antimicrobial ingredients meant you could keep this around for weeks without it spoiling, and apparently people enjoyed the taste and texture so much, they continued making it this way long after refrigeration was available. Having said that, if you do want some sauce to serve with it, simply add more water during the cooking, or cover for part of the time, and you’ll be all set. Which reminds me, if you do cook this the day before, as recommended, you’ll want to add ...

I remember getting a request for kimchi pancakes many years ago, and while I recall being intrigued, apparently not enough to actually research the recipe, and do a video for it. That all changed after seeing it on a local bar menu, where Michele and I enjoyed not one, but two orders of these incredibly tasty, and visually thrilling, savory pancakes. I loved the taste and texture, but what really got my attention were the dancing bonito flakes on top. I’d never seen anything quite like that, and found it as mesmerizing, as I did delicious. As I mentioned in the video, those kimchi pancakes came with a little drizzle of spicy mayonnaise, which depending on how decadent of an experience you’re going for, isn’t a bad idea, especially if you plan on frying these up, and cutting them in wedges to serve as a snack at a party. If you want a thicker, and more substantial kimchi pancake, you want to use less liquid, or more flour, so that your batter isn't quite as runny as mine. Personall...

These mini buffalo chicken egg rolls remind me of the time I ordered something called “boneless Buffalo wings,” many years ago. Like all Western New Yorkers, I have a deep affection for this messy, but delicious snack, and so I was very excited about being able to enjoy some without having to deal with the wing bones. As I waited for my order, I felt sorry for whichever prep cook had been given the tedious task of de-boning them. However, my sympathy was unwarranted, since what they were calling “boneless buffalo wings” were nothing more than strips of fried chicken breast, coated in the same sauce. While happy for the prep cook, I was disappointed they weren’t wings. So, it’s a little bit ironic that all these years later, I'm now using chicken breast to create a Buffalo wing alternative, but at least I’m not trying to trick anybody. That aside, these really do have a very similar flavor profile, and I should probably be more concerned with the people who are going to be upset I’...

Even if your turkey is perfectly cooked, the reheated leftovers can be a little dry and uninteresting, especially since the gravy always runs out before all the meat is gone.  That’s why soup is such a popular choice for using up the last remnants of your bird, but this tamale pie will serve the same purpose, only in a significantly more exciting, and flavorful way. There are two basic types of tamale pie. One features a cornbread topping, which is like eating chili with cornbread, and the other a traditional masa dough, which is like eating chili with polenta on it. Here, I wanted to create something that gives us the best of both, and I was very happy with how this came out. While I’m branding this as a post-Thanksgiving leftover turkey recipe, it’s really a “how to make tamale pie” video, since you can sub in virtually any other meat and/or vegetable, and it should work just as well. In fact, I’m actually thinking of doing a version using cubed butternut squash as a turkey-adja...

I’m not saying this spicy salami spread is as good as traditional nduja, but I am saying this takes about 3 months less time to make, and still delivers most of the characteristics that make this Calabrian delicacy so amazing. And just in case you’re not familiar with nduja, a few of those characteristics are a rich, spicy, super-savory flavor, and soft, luxurious texture. Finding some decent salami to use should be simple enough, but depending on where you live, the oil-packed Calabrian chilies may not be as easy to acquire. Any decent Italian market will carry them, so ask your Calabrian friends where they shop, but if that doesn’t work, you can find them online as well. Or, you could use another spicy, jarred pepper product like Sambal, or simply use fresh hot chilies like Fresno, or cherry peppers. If it’s spicy, and it’s a pepper, it will work. You can substitute bacon for the pancetta, but since bacon is smoked, your final product will taste significantly different. Not bad, jus...