Asian Style Pork Chops

• Ingredients for 4 portions
• 5 tbsps soy sauce
• 2 tbsps hoisin sauce
• 2 cloves crushed garlic
• 1 tbsp honey
• 1 tbsp sugar
• 4 center cut pork chops (trimmed)

Methodology

Stir together soy sauce, hoisin sauce, garlic, honey, and sugar. Add pork chops, turning to coat. Cover with plastic wrap, and marinate in the refrigerator for at least 1 hour and up to 24 hours.

Preheat broiler. Remove pork chops from marinade and arrange on a baking sheet; reserve marinade. Place pork chops under broiler, and cook 4 minutes, rotating pan once. Remove from broiler. Turn chops and spoon some of the reserved marinade over the tops. Return to broiler, and cook until just done, 4 to 7 minutes more.

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Daniel Kim

4:51 AM

Mexican Style Salad

• Ingredients for 4 servings
• 2 cooked chicken breasts
• 1 earn of corn
• 1 head romaine lettuce
• 2 oz arugula
• 2 oz queso fresco
• 4 oz cherry tomatoes
• 2 scallions
• 1 bunch cilantro
• 1 lime
• 1 tbsp of dijon mustard
• 2 teaspoons of agave nectar
• 4 radishes
• 2 tbsp of oil.

Methodology

While the chicken cooks and cools, wash and dry the fresh produce. Cut the radishes into wedges and place them in a bowl of cold water. Cut the cherry tomatoes into quarters. Thinly slice the scallions. Roughly chop the cilantro. Peel off the husks and remove the silks from the corn. Using a knife in a sawing motion, cut the kernels off the cob. Chop the romaine lettuce into small, bite-sized pieces.

In a small bowl, combine the juice of the whole lime, mustard, nectar, and about 2 tablespoons of olive oil.Whisk until blended and season with salt and pepper to taste.

Chop the cooled chicken into bite-sized pieces. Add the chopped chicken to a large bowl along with the radishes, cherry tomatoes, cilantro, corn, romaine lettuce, and arugula. Add some of the dressing (you may not need all of it) and toss to coat. Season with salt and pepper to taste.

Divide among bowls and garnish with Queso Fresco.

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Daniel Kim

4:42 AM

• Ingredients for four servings
• 4  boneless skinless chicken breasts
• 1 tbsp of veg. oil (or any flavorless light oil)
• 1 teaspoon of salt
• 1 teaspoon of ground black pepper
• 1/2 cup of chicken stock (low sodium)
• 1/3 cup of skim milk
• 1 tablespoon of dijon mustard (or any other spicy mustard)
• 3 tablespoons of fresh chopped tarragon.
• 1 tbsp of chopped parsely to finish/garnish
• 1 lb of asparagus.

Methodology
1. Season you chicken breasts with salt and pepper.
2. Get you pan preheated on high heat with the oil in it. 
3. Sear the chicken on one side without touching it for three minutes.
4. Lower the heat to medium-low, and flip the chicken.
5. cook for another 5 minutes on medium low. Add more oil if you need to.
6. Remove your chicken to the plate.
7. Add the chicken stock and milk to the pan
8. Add the herbs and mustard. 
9. Reduce until desired consistency
10. Blanch asparagas
11. Serve

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Daniel Kim

4:29 AM

Cucumber Yogurt Salad: Indian Style

Ingredients

2 cups Greek Yogurt

2 cups grated cucumber. (don't peel or seed)
1 clove garlic, minced
4 sprigs fresh mint, leaves only, minced finely
1 teaspoon kosher salt
2 tablespoons golden raisins
1 teaspoon of black pepper

1/2 cup of chopped dill

1/2 cups of crumbled feta

Chopped cucumber: 1 cup

1 teaspoon of cumin

1 teaspoon of coriander

Method

Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

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Daniel Kim

4:05 AM

Pecan Blondies

Ingredients
(4 oz) 8 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon salt
3/4 cup semisweet chocolate chips, best quality such as Guittard or Ghirardelli
1/2 cup chopped pecans

Methodology

1. Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick cooking spray, then line the pan with an 8×11-inch piece of parchment paper, leaving a 2-inch overhang on two sides. Spray the paper with non-stick cooking spray.

2. In a large bowl, beat melted butter with sugars until well combined, about 2 minutes. Beat in egg and vanilla. On low speed, mix in flour and salt until just blended. Gently stir in chocolate chips and nuts. Transfer batter to prepared pan.

3. Bake 25-30 minutes, until top is lightly golden and toothpick inserted into middle comes out clean (ignore any melted chocolate). Set pan on a wire rack and let cool completely. Using the parchment overhang, lift blondie cake from the pan and transfer to a cutting board; cut into 16 squares.

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Daniel Kim

3:47 AM

Roasted Tomato Soup

Ingredients:
4 1/2 cups of mixed colored cherry tomatoes, halved.
2 teaspoons of smoked salt.
2 teaspoons of cracked black pepper
3 teaspoons of fruity olive oil.
1 cup of finely diced onion
3 garlic cloves, sliced thinly.
1 1/2 of smoked paprika
1 cup of vegetable stock (chicken stock)
4 teaspoons of creme fraiche
4 teaspoons of chopped parsley.
1/4 cup of basil.



Method
1. Preheat your oven to 425.
2. Lightly grease a casserole dish, and place the tomatoes, salt, pepper, basil, and 1 teaspoon of olive oil in it.
3. Mix everything in the casserole dish until it is incorporated thoroughly.
4. Put in the oven for 40 minutes.
5. Place a small skillet on low heat with the remaining olive oil with the thinly sliced garlic cloves, and the paprika. Cook until fragrant.
6. Drain everything in your skillet into a blender.
7. Without cleaning out your pan, add your onions, and cook until translucent.
8. Blend your roasted tomatoes with the garlic oil, and the onions.
9. To serve, place a teaspoon of Creme Fraiche in the bottom of a bowl. Ladel in the hot soup, then place the parsley on top

Very delicious Roasted Tomato Soup. Try!

Til Next Time,
Daniel

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Daniel Kim

8:16 AM

Oven Fried Chicken Fingers

Ingredients

1 cup of italian style bread crumbs

1 1/4 lbs of chicken tenders

1/2  cup of parmigiano reggiano

1 egg

1/8 cups of milk

1 tsp dried thyme

1 tsp dried rosemary

1 tsp granulated garlic

1 tsp granulated onion

1.Whisk together the milk and eggs
2. Whisk together the bread crumbs, cheese, and the spices.
3. Dip the chicken tenders in the egg/milk mixture, then to the bread crumbs
4. Put on a lightly greased wire rack on top of a foil lined baking sheet.
5. Preheat the oven to 450 degrees. 
6. Place the prepared chicken on the wire rack and bake for 25-30 minutes, until cooked through and crispy.
7. Enjoy

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Daniel Kim

5:15 AM