Sunday, December 13, 2015

NYT Dan Dan noodles

  • 1 lb ground pork
  • 8 oz wheat noodles (thin)
  • 1 teaspoon sesame oil, plus 3 tablespoons
  • ½ cup sesame seeds
  • 1 ½ tablespoons minced fresh ginger
  • 2 cloves garlic, minced
  • 3 scallions, white part minced, green part thinly sliced
  • ½ cup smooth peanut butter
  • 3 tablespoons soy sauce
  • 2 ½ tablespoons rice vinegar
  • 1 ½ tablespoons sugar
  • 1 to 2 teaspoons Chinese chili paste or hot bean paste (or to taste)
  • ½ teaspoon black pepper
  • Cook noodles in 4 quarts rapidly boiling water until tender, for 4 to 5 minutes. toss noodles with 1 teaspoon sesame oil.
  • Lightly toast sesame seeds in dry skillet. 
  1. Sauté ground pork with some sesame oil and chili oil.
  2. In food processor, place 5 tablespoons seeds, plus ginger, garlic, white scallions, peanut butter, 1/2 cup water, soy sauce, vinegar, sugar, chili paste, pepper and remaining oil. Process until smooth. Sauce should be highly seasoned and pourable. 
  3. Pour sauce and pork over noodles. Sprinkle scallion greens and remaining sesame seeds on top.

Tuesday, December 8, 2015

Turkey breast

I've been cooking a lot of repeats, or crap meals, and didn't post for a while. This was worth it-

Roasted turkey breast

Preheat the oven to 350 degrees F. 

Place a 1-2 boneless turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine 1/2 t garlic powder, 1/4 t dry mustard1/4 t Rosemary and sage, salt, pepper, 1 T olive oil, and 1 T lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 30 min, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.)

 If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. 

Slice and serve with the pan juices spooned over the turkey.