Carnitas

After making cha siu and a Taiwanese-style pork roast, I was looking for other regional preparations of pork butt/shoulder (apparently butts and shoulders are interchangeable in pigs). I thought carnitas would be overly ambitious, but of course Kenji pulls through with a non-slow cooker non-pork lard soaked recipe.

Carnitas

  • Cut 3 lbs boneless pork butt with rind removed into 2-inch cubes. Season with 1 tbsp salt. Arrange in 9×13 baking dish with no spaces.
  • Quarter 1 medium orange. Squeeze over juices. Add orange pieces, 2 quarters of a medium onion, 4 cloves garlic halved, 2 bay leaves, 1 cinnamon stick broken up. Pour over 1/4 cup oil.
  • Bake tightly covered with foil at 275 F for 3.5 hours, until fork-tender.
  • Remove other solids. Strain out liquids, which should result in 1/2 cup liquid and 1/2 cup fat. Shred pork with forks. Season with more salt. Optionally add some fat back to pork.
  • Roast under broiler for 6 minutes to develop crispy edges. Rearrange and roast again for 6 minutes.
  • Serve with salsa, 1 onion finely diced, 1/2 cup cilantro chopped, limes, crumbled cheese, on corn tortillas.

Breakfast Frittata

You can make a frittata with a huge variety of ingredients. I happened to have fairly standard ingredients on hand from making a boatload of French omelettes last week, so I went with that. Recipe and tips from epicurious and bonappetit.

Other ingredients to consider: potatoes, sausages, ham, roasted red bell peppers, tomatoes, zucchini, crumbled bacon, and herbs like parsley, dill, basil. 

Breakfast Frittata

  • In an 10-inch cast-iron skillet, saute 1 onion diced in oil for a few minutes.
  • Add 8 oz crimini mushrooms sliced. Saute, trying to evaporate all liquid.
  • Whisk 10-12 eggs, 1/2 cup milk, 1/2 cup shredded cheese (fontina, gruyere, cheddar, pecorino romano), 1 tsp kosher salt, generous pepper.
  • Spread handful (~1 oz) quickly blanched then wrung dry baby spinach.
  • Pour in egg mixture. Use chopsticks to lift up filling a little. Cook without stirring 5 minutes, until edges start to set. Sprinkle top with 1/4 cup cheese.
  • Bake at 350 F for 22-27 minutes, until golden brown and set. Don’t overbake.

Finding the SFH Pianos

For three weeks, Sing For Hope has scattered 60 pianos painted by local artists all around the five boroughs of New York City. After today, they will be transported to their final homes: NYC public schools. 

I don’t know why I decided to challenge myself to visit as many of them as possible — especially during a pretty busy stretch in med school — but that’s what I did! Continue reading Finding the SFH Pianos

Gyudon

This Japanese beef bowl is street fast food (from a place called Yoshinoya?). I use Chinese hot pot meat. I may retake this photo once I get the proper toppings. Recipe from justonecookbook.

 

Gyudon (Japanese beef rice bowl)

  • In small pan, boil 1/2 cup dashi (1/4 tsp hondashi in boiling water), 1 tbsp mirin, (1 tsp sake), 1 tbsp soy sauce, 1/2 tbsp sugar.
  • Add 1/2 small onion thinly sliced in single layer. Simmer covered on medium for 5 minutes.
  • Add 1/2 lb beef ribeye thinly sliced. Cook uncovered until no longer pink and sauce mostly reduced.
  • Serve on bowl of rice topped with scallion sliced and pickled red ginger, togarashi (seven spice). Optionally top with 1 onsen tamago.

Recipe from justonecookbook

Onsen Tamago (hot spring egg)

  • In small pot, boil 4.25 cups (1000 ml) water. Take off heat, add ~3/4 cup (200 ml) cold tap water. (65-68 C)
  • Place in 4 large eggs from refrigerator. Cover and leave for 17 minutes. Take out eggs and set aside for 5 minutes. Garnish with scallions.
  • Or serve in 1/4 cup dashi, 1/2 tbsp mirin, 1.5 tbsp soy sauce, 3g katsuobushi

Caramelized Onions

Simple to make, but a pain. Really, for one hour. Caramelize while cooking other things.

Caramelized Onions

  • In nonstick skillet, heat 2-5 onions over very low heat with ~1/2 tbsp butter per onion, stirring occasionally to prevent burning, for 1 hour, until dark brown and reduced.

Chicken Ragu

I feel like this is the one of the only non-dessert non-Asian dishes I’ve done. Recipe based off this.

Chicken Ragu

  • In 2 tbsp olive oil, brown 6 chicken thighs. Reserve chicken.
  • In drippings, saute 1 onion chopped, 2 celery stalks chopped, 4 carrots chopped until soft. Add 5 cloves garlic minced.
  • Chop up chicken, then return to skillet.
  • Add 1 cup dry white or red wine. Deglaze pan. Cook on medium until half has evaporated.
  • Add 28-oz can chopped tomatoes, 1 tsp dried oregano, 1/4 cup chopped parsley, salt and pepper, pinch of red pepper flakes.
  • Simmer covered for 1.5-2 hours. Reduce uncovered until thickened.
  • Serve on pasta.

Pad Thai

The signature taste of pad thai’s pan-fried rice noodles is the tamarind. I got it from the Asian supermarket as this big block that expires in two years. It tasted fine?

Recipe kind of from thaitable.com and cookingclassy.com.


Pad Thai

  • Fry 1/3 cup extra firm tofu cut into matchsticks. Set aside.
  • Cut 1 lb chicken breast into thin strips. Julienne 1 carrot, 1/2 red bell pepper.
  • Prepare 8 oz Thai rice noodles: soak in lukewarm water until flexible but not expanded, about 10 minutes. When in doubt, undersoak.
  • Saute 1 shallot minced, 3 cloves garlic minced, white part of 2 scallions minced until fragrant. Mix in 1 tbsp fish sauce, 2 tbsp tamarind paste, 2 tbsp dark brown sugar, 1 tbsp soy sauce, juice of half lime.
  • Saute chicken until almost done. Add carrot and bell pepper. Add 2 cups bean sprouts, (1 cup chinese chives).
  • Crack 2 eggs into center of wok. When almost set, scramble in noodles, and chicken.
  • Serve topped with tofu, green part of 2 scallions sliced, 1/3 cup cilantro chopped, 2 tbsp crushed toasted peanuts, lime wedges.

 

 

med student, photographer, musician, runner, cuber