. 

I stumbled across this recipe on the excellent food blog Woks of Life. Living in an area where good char siu can be hard to find, I found myself wondering, “Why not make it at home?” I’m glad I did. The results were remarkably authentic and, quite honestly, among the best char siu I’ve had.

What’s so special about Char Sui?

Whenever I travel around the world, if I’m anywhere near their local Chinatown, I will head straight to the window with the Char Sui/barbecued pork, ducks and geese hanging on hooks in the window, and I go inside and order myself some of the pork and then eat it as I walked around the city. It’s the perfect walking food.

Many recipes call for red food coloring to achieve the traditional appearance. I leave it out. It adds nothing beyond color, and the rich flavor of properly marinated and roasted pork speaks for itself. But as always, your kitchen, your rules.

This would be great appetizer to start off a traditional Chinese meal followed by Easy Sichuan Chicken: Master the Velveting Technique or Authentic Thai Street Food: Marinated Grilled Chicken

Ingredients 

4 pounds boneless pork shoulder/pork butt (select a piece with some good fat on it)

1/2 cup granulated White Sugar or pure Cane Sugar

4 teaspoons Salt

1 teaspoon Five Spice Powder

1/2 teaspoon White Pepper, ground. 

1 teaspoon Sesame Oil

2 tablespoon Shaoxing Rice Wine

2 tablespoon Soy Sauce

2 tablespoon Hoisin Sauce

4 teaspoons Molasses

4 cloves Garlic, crushed

2 tablespoons Honey, add to leftover marinade and into fridge for final basting. 

Preparation:

Cut the pork into manageable lengthwise strips. A 4 lb roast should give you four good strips. Put into a baking dish and pour marinade on and give it at least 24 hours in the refrigerator. 

Preheat your oven to 475F. Use a half baking sheet with a mesh insert to keep the pork above the pan. This makes for good all around browning. Pour 2 cups of water into the pan and transfer the pork to your preheated oven.

Roast for 25 minutes, keeping the oven setting at 475 F. 

Note: All ovens are slightly different, so watch it while cooking. If after the first 15 minutes, you feel it’s browning too quickly, drop the heat down. I kept my oven at 475F the entire time and had no problems, but it’s worth keeping an eye on it.

Flip the pork over and turn the pan 180 degrees to ensure even roasting. If the bottom of the pan is dry, add another cup of water. 

Roast for another 15 minutes and then baste with leftover marinade and honey mixture. Roast for a final 10 minutes.

By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor, but watch it closely as the sugar will burn.

Let it rest for 10 minutes, and then slice against the grain and serve with rice and braised baby bok choy or as a delicious appetizer for any dish. And it’s also fantastic as a garnish on top of soup, noodles or ramen. 

Note: There are two options for storing the char sui, one is to cook it all and then to let it cool and vacuum seal it. The other is to vacuum seal it and freeze it without cooking it and I think probably that is the best method. then you can just take it out of the freezer and thaw and cook it when you need another batch. 

Authentic Char Siu Recipe: Make Delicious BBQ Pork at Home

Whenever I travel around the world, if I’m anywhere near their local Chinatown, I will head straight to the window with the barbecued pork, ducks and geese hanging on hooks in the window, and I go inside and order myself some of the pork and then eat it as I walked around the city. It’s the perfect walking food. 

Many recipes call for red food coloring to achieve the traditional appearance. I leave it out. It adds nothing beyond color, and the rich flavor of properly marinated and roasted pork speaks for itself. But as always, your kitchen, your rules.

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Prep Time 1 day d

Cook Time 1 hour hr

Servings: 32

Course: Appetizer

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 4 pounds boneless pork shoulder/pork butt select a piece with some good fat on it
• 1/2 cup granulated White Sugar or pure Cane Sugar
• 4 teaspoons Salt
• 1 teaspoon Five Spice Powder
• 1/2 teaspoon White Pepper ground.
• 1 teaspoon Sesame Oil
• 2 tablespoon Shaoxing Rice Wine
• 2 tablespoon Soy Sauce
• 2 tablespoon Hoisin Sauce
• 4 teaspoons Molasses
• 4 cloves Garlic crushed

2 tablespoons Honey, add to leftover marinade and into fridge for final basting.

Equipment

• Pyrex Baking Dish
• Half Sheet Pan

Method

 

1. Cut the pork into manageable lengthwise strips. A 4 lb roast should give you four good strips. Put into a baking dish and pour marinade on and give it at least 24 hours in the refrigerator.
2. Preheat your oven to 475F. Use a half baking sheet with a mesh insert to keep the pork above the pan. This makes for good all around browning. Pour 2 cups of water into the pan and transfer the pork to your preheated oven.
3. Roast for 25 minutes, keeping the oven setting at 475 F.
4. Note: All ovens are slightly different, so watch it while cooking. If after the first 15 minutes, you feel it’s browning too quickly, drop the heat down. I kept my oven at 475F the entire time and had no problems, but it’s worth keeping an eye on it.
5. Flip the pork over and turn the pan 180 degrees to ensure even roasting. If the bottom of the pan is dry, add another cup of water.
6. Roast for another 15 minutes and then baste with leftover marinade and honey mixture. Roast for a final 10 minutes.
7. By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor, but watch it closely as the sugar will burn.
8. Let it rest for 10 minutes, and then slice against the grain and serve with rice and braised baby bok choy or as a delicious appetizer for any dish. And it’s also fantastic as a garnish on top of soup, noodles or ramen. 

Note: There are two options for storing the char sui, one is to cook it all and then to let it cool and vacuum seal it. The other is to vacuum seal it and freeze it without cooking it and I think probably that is the best method. then you can just take it out of the freezer and thaw and cook it when you need another batch. 

Notes

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Chicken Marbella is one of those dishes that became incredibly popular during the late 1970s and 80’s. This is a very famous dish said to have been created by Shelia Lukens and published in the original Silver Palate cookbook.

I’ve tried to streamline the recipe, as I find I don’t always have 24 hours to marinade the chicken, but certainly try it if you have the time. It will only get better. 

Looking for another one dish recipe One-Pan Chicken and Vegetable Recipe

What’s an interesting fact about this dish?

It’s often confused with Chicken Marengo, which which was a dish created for Napoleon by his personal chef after the Battle of Marengo.

Ingredients 

4 lbs Chicken Thighs, boneless and skinless 

1/3 cup Olive Oil

1/3 cup Red Wine Vinegar 

1/3 cup Capers

1/2 cup Green Olives, pitted

1/2 cup Kalamata Olives, pitted

6 cloves Garlic, crushed 

6 Bay Leaves

1 Tbsp Oregano

1 cup Prunes, quartered or you can substitute raisins. 

Salt and lots of Black Pepper. Easy on the salt as the capers and olives are quite salty. 

1/2 cup White Wine. 

Preparation:

Combine all ingredients except white wine and allow to marinate in refrigerator for at least 5 hours or overnight if you have the time. Remove from refrigerator and let it set out to take the chill off. 

Preheat oven to 400F, gently pour white wine around the edge of baking dish and cook for 45 minutes. Cover and let rest for 10 minutes. Discard bay leaves and serve. 

Classic Silver Palate Chicken Dish Unveiled

This is one of those dishes that became incredibly popular during the late 1970s and 80’s 

This is a very famous dish said to have been created by Shelia Lukens and published in the original Silver Palate cookbook. It was very popular in the 80’s. 

I’ve tried to streamline the recipe, as I find I don’t always have 24 hours to marinade the chicken, but certainly try it if you have the time. It will only get better. 

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Prep Time 5 hours hrs

Cook Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 4 lbs Chicken Thighs boneless and skinless
• 1/3 cup Olive Oil
• 1/3 cup Red Wine Vinegar
• 1/3 cup Capers
• 1/2 cup Green Olives pitted
• 1/2 cup Kalamata Olives pitted
• 6 cloves Garlic crushed
• 6 Bay Leaves
• 1 Tbsp Oregano
• 1 cup Prunes quartered or you can substitute raisins.
• Salt and lots of Black Pepper. Easy on the salt as the capers and olives are quite salty.
• 1/2 cup White Wine.

Equipment

• Pyrex Baking Dish

Method

 

1. Combine all ingredients except white wine and allow to marinate in refrigerator for at least 5 hours or overnight if you have the time. Remove from refrigerator and let it set out to take the chill off.
2. Preheat oven to 400F, gently pour white wine around the edge of baking dish and cook for 45 minutes. Cover and let rest for 10 minutes. Discard bay leaves and serve.

Notes

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This is such an amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy. 

The story behind it is, we had a wonderful Sichuan restaurant near my old office in City of Industry, California called Lucky Dragon aka Lucky’s. We probably ate this fish accompanied with dry sautéed string beans and ma po tofu at least three times a week. 

Interested in trying MaPo Tofu, click here, Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic

Two tips to make this even better:

Make sure to have all your ingredients prepped and within reach.

Try to give the fish at least an hour with the glaze to soak up the flavors. 

Ingredients:

Fish:

3/4 to 1 lb flaky white Fish, like Cod, cut into 4 manageable pieces. 

1 Tbsp Hot Bean Paste

1 Tbsp Shaoxing Wine

Prep the fish by mixing the wine and hot bean paste together and brush it over the fish and into the fridge. 

Sauce:

2 Tbsp Hot Bean Paste

1 Tbsp low sodium Soy Sauce

1 Tbsp Shaoxing Cooking Wine

1 Tbsp Chinkiang or Rice Vinegar 

1 tsp Sichuan Peppercorn, ground. 

2 tsp Sugar

2 tsp Toasted Sesame Oil

Mix all sauce ingredients together in a bowl. Set aside. 

Vegetables:

3 Tbsp Vegetable Oil

4 cloves Garlic, minced

2 inch Piece fresh Ginger, minced

5-6 dried Whole Chilies 

1/2 Red Pepper, chopped 

3 Green Onions, chopped 

2 Tbsp Water and 1 Tbsp Cornstarch mixed together. 

Preparation:

Heat oil in your sauté pan or wok. Add the garlic, ginger and while chilies and sauté until just slightly golden. Add your red pepper and scallions and sauté for 2 minutes. 

Gently add your fish and allow to cook for about 2 minutes on each side. 

Then add your sauce and baste the fish for another minute depending on the thickness of the fish. 

To finish, add the cornstarch and water slurry to thicken and serve immediately with steamed rice.

Lucky’s Chili and Garlic Fish

This is such an amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy. 

The story behind it is, we had a wonderful Sichuan restaurant near my old office in City of Industry, California called Lucky Dragon aka Lucky’s. We probably ate this fish accompanied with dry sautéed string beans and ma po tofu at least three times a week. 

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Prep Time 1 hour hr

Cook Time 8 minutes mins

Servings: 4

Course: Main Course, Side Dish

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Fish:

• 3/4 to 1 lb flaky white Fish like Cod, cut into 4 manageable pieces.
• 1 Tbsp Hot Bean Paste
• 1 Tbsp Shaoxing Wine
• Prep the fish by mixing the wine and hot bean paste together and brush it over the fish and into the fridge.

Sauce:

• 2 Tbsp Hot Bean Paste
• 1 Tbsp low sodium Soy Sauce
• 1 Tbsp Shaohsing Cooking Wine
• 1 Tbsp Chinkiang or Rice Vinegar
• 1 tsp Sichuan Peppercorn ground.
• 2 tsp Sugar
• 2 tsp Toasted Sesame Oil
• Mix all sauce ingredients together in a bowl. Set aside.

Vegetables:

• 3 Tbsp Vegetable Oil
• 4 cloves Garlic minced
• 2 inch Piece fresh Ginger minced
• 5-6 dried Whole Chilies
• 1/2 Red Pepper chopped
• 3 Green Onions chopped
• 2 Tbsp Water and 1 Tbsp Cornstarch mixed together.

Equipment

• Wok

Method

 

1. Heat oil in your sauté pan or wok. Add the garlic, ginger and while chilies and sauté until just slightly golden. Add your red pepper and scallions and sauté for 2 minutes.
2. Gently add your fish and allow to cook for about 2 minutes on each side.
3. Then add your sauce and baste the fish for another minute depending on the thickness of the fish.
4. To finish, add the cornstarch and water slurry to thicken and serve immediately with steamed rice.

Notes

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I’ve always enjoyed a good Japanese curry. While totally different than a traditional Indian curry, which I also enjoy, it’s real comfort food. It’s often referred to as the national dish of Japan. Even the Emperor is said to enjoy it. 

You can find many different kinds of prepared curry products, which can be good, but the ingredient listings are frightening. Lots of chemicals, additives and hydrogenated ingredients. 

I felt I could do better, so I did some research and realized it’s actually very easy to make the curry roux from scratch. It just takes a bit of time to make the roux and then you’re ready to go. If you make extra, it stores in the fridge. 

Not sure about making a roux, here’s your step by step, Types of Roux: From White to Dark

My top tip:

Skip the store bought curry blocks and make your own. Vastly healthier.

Ingredients 

1 1/2 lb boneless skinless Chicken Thighs, cut into 3 inch pieces. 

1 Tbsp Vegetable Oil

1 Onion, chopped 

2 cups quartered baby Potatoes 

1 cup Carrots 

Peas, optional but I think they improve it.

6-8 cups of water/broth depending on desired thickness.

Sauce:

3 Tbsp/40 grams Butter

3 Tbsp/40 grams Vegetable Oil

8 Tbsp/60 grams AP Flour

2 Tbsp Curry Powder, S&B brand is perfect. 

1 Tbsp Garam Masala 

1 tsp Cayenne Pepper

1/2 Tbsp Salt

1/2 Tbsp Sugar or honey

Dash of Garlic Powder 

Preparation:

Make a light brown roux by mixing the flour into the melted butter. Keep stirring for about 20 minutes until it turns a light brown. Remove from heat and add spices and back on heat for for 1 minute and then set aside to cool. 

Sauté chicken in oil in a separate sauce pan, once slightly browned, remove from pan and add the onions and sauté until almost done, then add potatoes, peas and carrots and cook until potatoes are tender.

Add water/broth into your roux mixture along with the rest of your ingredients and continue cooking on simmer until it thickens. Serve with steamed rice. 

Homemade Japanese Curry Recipe: A Comfort Food Guide

I’ve always enjoyed a good Japanese curry. While totally different than a traditional Indian curry, which I also enjoy, it’s real comfort food. It’s often referred to as the national dish of Japan. Even the Emperor is said to enjoy it. 

You can find many different kinds of prepared curry products, which can be good, but the ingredient listings are frightening. Lots of chemicals, additives and hydrogenated ingredients. 

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 1/2 lb boneless skinless Chicken Thighs cut into 3 inch pieces.
• 1 Tbsp Vegetable Oil
• 1 Onion chopped
• 2 cups quartered baby Potatoes
• 1 cup Carrots
• Peas optional but I think they improve it.
• 6-8 cups of water/broth depending on desired thickness.

Sauce:

• 3 Tbsp/40 grams Butter
• 3 Tbsp/40 grams Vegetable Oil
• 8 Tbsp/60 grams AP Flour
• 2 Tbsp Curry Powder S&B brand is perfect.
• 1 Tbsp Garam Masala
• 1 tsp Cayenne Pepper
• 1/2 Tbsp Salt
• 1/2 Tbsp Sugar or honey
• Dash of Garlic Powder

Equipment

• Heavy Pot
• Saute Pan

Method

 

1. Make a light brown roux by mixing the flour into the melted butter. Keep stirring for about 20 minutes until it turns a light brown. Remove from heat and add spices and back on heat for for 1 minute and then set aside to cool.
2. Sauté chicken in oil in a separate sauce pan, once slightly browned, remove from pan and add the onions and sauté until almost done, then add potatoes and carrots and cook until slightly tender. Add water/broth into your roux and and the rest of your ingredients and cook until just combined.
3. Cook until it comes together and thickens and serve with steamed rice.

Notes

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I stumbled across this in Fuschia Dunlop’s book, “Land of Fish and Rice”. It looked excellent and she raved about eating it a few times a week. 

Sadly, I was fresh out of dried shrimp. Shame on me. I have made it with dried shrimp and I actually prefer it with fresh. And I added the fish sauce for a little extra umami.

However I did have whole shrimp, so decided to give it a go. I’m glad I did, as the flavor of the spring onion oil is unlike anything I’ve ever had. It was subtle, pleasantly sweet and packed with flavor. 

The most important tip:

One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through.

Ingredients 

10 large raw Shrimp, peeled and tails left on

3 Tbsp Rice Wine

1 tsp Sugar

1 tsp Fish Sauce

4-5 Spring Onions, cleaned and cut into 2 inch pieces. 

2 Tbsp Soy Sauce

3 Tbsp Vegetable Oil

8 oz of thin noodles, I used ramen and udon would work too. 

Preparation:

Begin by combining the shrimp, rice wine, sugar and fish sauce and leave it to marinade for at least an hour in the refrigerator.

Start your water, so you can quickly cook the noodles when needed. 

Heat the oil in the wok and add the spring onions and cook until they start to become golden brown. Then remove the shrimp from the marinade and add to the wok and stir fry until they curl. One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through. Set the wok aside. 

Add your soy sauce into the bottom of your serving bowl. 

Drop your noodles into the water and cook for just a few minutes, drain and add back into the wok. Toss the noodles well to coat and put them into your serving bowl. Toss again to coat with soy sauce. 

Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil

I stumbled across this in Fuschia Dunlop’s book, “Land of Fish and Rice”. It looked excellent and she raved about eating it a few times a week. 

Sadly, I was fresh out of dried shrimp. Shame on me. I have made it with dried shrimp and I actually prefer it with fresh. And I added the fish sauce for a little extra umami.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings: 2

Course: Main Course

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 10 large raw Shrimp peeled and tails left on
• 3 Tbsp Rice Wine
• 1 tsp Sugar
• 1 tsp Fish Sauce
• 4-5 Spring Onions cleaned and cut into 2 inch pieces.
• 2 Tbsp Soy Sauce
• 3 Tbsp Vegetable Oil
• 8 oz of thin noodles I used ramen and udon would work too.

Equipment

• Wok

Method

 

1. Begin by combining the shrimp, rice wine, sugar and fish sauce and leave it to marinade for at least an hour in the refrigerator.
2. Start your water, so you can quickly cook the noodles when needed.
3. Heat the oil in the wok and add the spring onions and cook until they start to become golden brown. Then remove the shrimp from the marinade and add to the wok and stir fry until they curl. One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through. Set the wok aside.
4. Add your soy sauce into the bottom of your serving bowl.
5. Drop your noodles into the water and cook for just a few minutes, drain and add back into the wok. Toss the noodles well to coat and put them into your serving bowl. Toss again to coat with soy sauce.

Notes

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I can say that when I lived in Britain that I had the best roasted potatoes of my life. As part of a Sunday dinner or is the Brits call it a “roast dinner”. The potatoes were always a highlight, and I could never figure it out until a friend told me what I was doing wrong.

When you want potatoes that are super crispy on the outside and very tender and creamy on the inside then you need to follow a two-step process.

Here’s the secret to the crunchy outsides and creamy insides:

It’s very simple, the key is to add a little bit of baking soda into the water when you par boil the potatoes. Normally 1/2 a teaspoon is plenty. More than that and you can get a flavor from the baking soda. That’s not pleasant. 

First you’re going to parboil the potatoes, then you’re going to drain them, rough them up in the pan and then turn them out onto a baking sheet and add the other ingredients. The results are spectacular. 

Ingredients:

1-2 lbs of Yukon Gold potatoes, cut into quarters. 

1/2 tsp Baking Soda

2 Tbsp Salt

3 Tbsp of Goose or Duck fat. If you don’t have that, you can also use a vegetable oil, but the taste really isn’t the same.

Fresh Thyme and Rosemary are perfect.

Salt and Black Pepper

Preparation:

Preheat your oven to 400F. 

Par boil the potatoes with salt and baking soda for 6-8 minutes depending on the size. Don’t cook completely. Drain and allow to rest for a minute.

Then pour back into the pan and stir them to rough them up. You want those little bits of potato to adhere to the bigger pieces. That is what’s going to create the amazing crunch.

Add your herbs, the fat and into the roasting pan for 40-60 until crispy and golden brown. 

Note: It might be tempting to use butter, but it will burn. If you’re really wanting to use butter, then you need to use clarified butter, because it has a much higher smoke point. Ghee, which is available a lot of places now, is effectively clarified butter, and regularly used in Indian cooking. 

British Style Oven Roasted Potatoes

I can say that when I lived in Britain that I had the best roasted potatoes of my life. As part of a Sunday dinner or is the Brits call it a “roast dinner”. The potatoes were always a highlight, and I could never figure it out until a friend told me what I was doing wrong.

When you want potatoes that are super crispy on the outside and very tender and creamy on the inside then you need to follow a two-step process.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Continental

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1-2 lbs of Yukon Gold potatoes cut into quarters.
• 1/2 tsp Baking Soda
• 2 Tbsp Salt
• 3 Tbsp of Goose or Duck fat. If you don’t have that you can also use vegetable oil, but the taste really isn’t the same.
• Fresh Thyme and Rosemary are perfect.
• Salt and Black Pepper

Equipment

• Pot
• Baking Sheet

Method

 

1. Preheat your oven to 400F.
2. Par boil the potatoes with salt and baking soda for 6-8 minutes depending on the size. Don’t cook completely. Drain and allow to rest for a minute.
3. Then pour back into the pan and stir them to rough them up. You want those little bits of potato to adhere to the bigger pieces. That is what’s going to create the amazing crunch.
4. Add your herbs, the fat and into the roasting pan for 40-60 until crispy and golden brown.

Note: It might be tempting to use butter, but it will burn. If you’re really wanting to use butter, then you need to use clarified butter, because it has a much higher smoke point. Ghee, which is available a lot of places now, is effectively clarified butter, and regularly used in Indian cooking. 

Notes

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Beef short ribs are proof that some of the finest dishes begin with simple ingredients and patience. Given enough time, the meat becomes fall-apart tender and the marrow from the bones enriches the braising liquid into a deeply flavorful sauce. This is comfort food at its finest—honest, rustic, and meant to be shared around the table.

What’s the key to this dish?

The secret to great short ribs lies in the bone. As the ribs slowly braise, the marrow and connective tissue melt into the sauce, creating a richness and depth of flavor that would be impossible to achieve any other way.

Looking for the perfect side, British Style Oven Roasted Potatoes 

Ingredients:

8 whole Beef Short Ribs

Salt and Pepper, to taste

2 tbsp. Olive oil

1 whole medium Onion, diced

3 whole Carrots, diced

1/2 cup Celery 

2 whole Shallots, peeled and finely minced

3 Tbsp Tomato Paste 

2 c. Red or Port wine

2 c. Beef, Chicken or Vegetable Broth (enough to almost cover ribs)

2 sprigs Thyme

Preparation:

Sear shorts ribs in batches until well browned.

Remove from pan and pour off excess fat. Sauté the mirepoix and add other ingredients and slightly reduce.

Add back the short ribs.

Cover and into your preheated 350F oven for 3 – 4 hours.

Perfect Beef Short Ribs: A Comfort Food Recipe

Beef short ribs are proof that some of the finest dishes begin with simple ingredients and patience. Given enough time, the meat becomes fall-apart tender and the marrow from the bones enriches the braising liquid into a deeply flavorful sauce. This is comfort food at its finest—honest, rustic, and meant to be shared around the table.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Servings: 4

Course: Main Course

Cuisine: Continental

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• Salt and Pepper to taste
• 2 tbsp. Olive oil
• 1 whole medium Onion diced
• 3 whole Carrots diced
• 1/2 cup Celery
• 2 whole Shallots peeled and finely minced
• 3 Tbsp Tomato Paste
• 2 c. Red or Port wine
• 2 c. Beef Chicken or Vegetable Broth (enough to almost cover ribs)
• 2 sprigs Thyme

Equipment

• Heavy Pot with Lid

Method

 

1. Sear shorts ribs in batches until well browned. Remove from pan and pour off excess fat.
2. Sauté the mirepoix and add other ingredients and slightly reduce. Add back the short ribs.
3. Cover and into your 350F preheated and cook for 3 – 4 hours.

Notes

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I’ve made a lot of turkey over the years, but this one was vastly better. I was surprised how much the meat took on the flavor of the aromatics and even the slightest hint of lemon.

I had heard for years what a difference brining can make, but for some reason I just never tried it out. I didn’t realize what I was missing. This was by far the moistest turkey I ever made.

A super handy tip.

To avoid overflowing your brining pan, here’s a super easy tip. Take your brining pot and put the turkey into the pot with the wrapping still intact. start adding water 4 cups at a time and then you’ll know how much brine you need. Very handy.

Ingredients:

1 6 lb Turkey Breast Crown 

Brine:

Water, fill the pot about 1/2 way up. 

3 -4 Tbsp of Salt

7-8 Fresh Rosemary stems

7-8 Fresh Thyme stems

2-3 Bay Leaves

1 Tbsp Black Peppercorns, whole

3-4 Garlic cloves, lightly smashed 

1 Lemon, peel only. 

Vegetables:

These will be on the bottom of the roasting pan, so no need to chop them finely. 

Carrots, peeled and chopped into large pieces. 

Celery 

Onions 

Garlic, whole

Parsnips, peeled and chopped into large pieces. 

Fresh Thyme 

1/2 cup Broth, vegetable or chicken

1/2 cup White wine

Preparation:

Prepare your brine. Stir water until the salt dissolves and then add all of your other ingredients and stir again until well mixed. Put the turkey into the brine for 24 hours. Turning it once. 

Then drain the brine and using the  same pot add your desired vegetables into the bottom of the pan and add the additional fresh thyme and lay the  turkey on top. Brush with melted butter or olive oil and lightly salt and pepper the top. Add 1/2 cup of broth and 1/2 cup of white wine to the vegetables. 

Roast uncovered at 450 for 1/2 hour, and reduce to 350F for an additional 2 hours.  You want your internal temperature to be slightly below the magic 165F, as you will have carryover cooking while it rests. Aim for 160F and you should be perfect. 

Remove turkey and tent with aluminum foil and let rest for at least 20 minutes. Carve and serve with your vegetables and any other sides. 

Moist Turkey Recipe: Brining Secrets Revealed

I’ve made a lot of turkey over the years, but this one was vastly better. I was surprised how much the meat took on the flavor of the aromatics and even the slightest hint of lemon. 

I had heard for years what a difference brining can make, but for some reason I just never tried it out. I didn’t realize what I was missing. This was by far the moistest turkey I ever made.

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Prep Time 1 day d

Cook Time 2 hours hrs 30 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1- 6 lb Turkey Breast Crown

Brine:

• Water fill the pot about 1/2 way up.
• 3 -4 Tbsp of Salt
• 7-8 Fresh Rosemary stems
• 7-8 Fresh Thyme stems
• 2-3 Bay Leaves
• 1 Tbsp Black Peppercorns whole
• 3-4 Garlic cloves lightly smashed
• 1 Lemon peel only.

Vegetables:

• These will be on the bottom of the roasting pan so no need to chop them finely.
• Carrots peeled and chopped into large pieces.
• Celery
• Onions
• Garlic whole
• Parsnips peeled and chopped into large pieces.
• Fresh Thyme
• 1/2 cup Broth vegetable or chicken
• 1/2 cup White wine

Equipment

• Heavy Pot with Lid

Method

 

1. Prepare your brine. Stir water until the salt dissolves and then add all of your other ingredients and stir again until well mixed. Put the turkey into the brine for 24 hours. Turning it once.
2. Then drain the brine and using the same pot add your desired vegetables into the bottom of the pan and add the additional fresh thyme and lay the turkey on top. Brush with melted butter or olive oil and lightly salt and pepper the top. Add 1/2 cup of broth and 1/2 cup of white wine to the vegetables.
3. Roast uncovered at 450 for 1/2 hour, and reduce to 350F for an additional 2 hours. You want your internal temperature to be slightly below the magic 165F, as you will have carryover cooking while it rests. Aim for 160F and you should be perfect.
4. Remove turkey and tent with aluminum foil and let rest for at least 20 minutes. Carve and serve with your vegetables and any other sides.

Notes

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I like this puff pastry dessert because it’s easy to pull together and looks like a lot more work than it is. If you can find a top quality puff pastry like Dufour, it really does improve it, But in a clench Ive used Pepperidge Farms.

Ingredients:

Puff pastry, cut into slightly larger diameter than pan. 

4 Bananas, sliced about 1/4 inch. 

5 Tbsp/75 gr Butter

1/2 cup/100 gr light Brown Sugar, packed.

1/2 cup/50 gr roasted chopped Pecans. 

What do you need to do before anything else?

Most puff pastry is frozen, so before you begin anything you must take it out to defrost. Just follow the directions on the box for timing. I usually find 20-30 minutes is plenty of time.

Looking for another dessert option, Delicious Desserts: Steel Magnolias Inspired Cake

Preparation:

Melt butter in a sauce pan. Add brown sugar and make caramel. This is easy to do as long as you keep stirring and don’t use a high heat. You’ll know it’s done when it starts to turn brown and has that wonderful caramel smell. Add pecans and reduce heat to keep it from burning.

Lay out your puff pastry on your parchment lined baking sheet. I find a half sheet pan is ideal for this recipe.

Pour your caramel and pear mixture onto your puff pastry and arrange bananas in a single layer.

Take the extra puff pastry and tuck it over the edge to create a lip and pinch the corners as shown in the pic above. Put it into preheated 350F/180C oven for 30 minutes. Allow to cool slightly and cut and serve. It’s wonderful with butter pecan or vanilla ice cream.

Quick Puff Pastry Dessert with Bananas and Pecans

I like this puff pastry dessert because it’s easy to pull together and looks like a lot more work than it is. If you can find a top quality puff pastry like Dufour, it really does improve it, But in a clench I've used Pepperidge Farms.

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Prep Time 50 minutes mins

Cook Time 30 minutes mins

Servings: 6

Course: Dessert

Cuisine: Continental

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• Puff pastry cut into slightly larger diameter than pan.
• 4 Bananas sliced about 1/4 inch.
• 5 Tbsp/75 gr Butter
• 1/2 cup/100 gr light Brown Sugar packed.
• 1/2 cup/50 gr roasted chopped Pecans.

Equipment

• Half Sheet Baking Pan

Method

 

1. Melt butter in a sauce pan. Add brown sugar and make caramel. This is easy to do as long as you keep stirring and don’t use a high heat. You’ll know it’s done when it starts to turn brown and has that wonderful caramel smell. Add pecans and reduce heat to keep it from burning.
2. Lay out your puff pastry on your parchment lined baking sheet. I find a half sheet pan is ideal for this recipe.
3. Pour your caramel and pear mixture onto your puff pastry and arrange bananas in a single layer.
4. Take the extra puff pastry and tuck it over the edge to create a lip and pinch the corners as shown in the pic above. Put it into preheated 350F/180C oven for 30 minutes. Allow to cool slightly and cut and serve. It’s wonderful with butter pecan or vanilla ice cream.

Notes

If you enjoy my recipes, Join the Kitchen

Tried this recipe?

Let us know how it was!