Sloppy Joes a la Yum-o

 Sloppy Joes

Recipe source: Americas Test Kitchen

1lb ground beef add to bowl

In a separate bowl mix

1T water

1/2 tsp baking soda

Add to beef then add

1/2 tsp salt, mix beef 

2T oil in pan, add 1/2 chopped onion and 1/8 tsp baking soda

2 cloves garlic, minced

2 tsp paprika, stir until fragrant

1/4 tsp red pepper flakes

1/8 tsp salt

2 tsp brown sugar

1/4 cup tomato paste

Cook 3-4 min then add beef

Cook until no longer pink. Use a potato masher and mash the meat then add

1\3 c ketchup

1T Worcestershire 

1T red wine vinegar 

1/2 tsp cornstarch and 1 T water mix and stir into meat

The best sourdough bread pudding

 The Best Sourdough Bread Pudding with Vanilla Cream Sauce

Adapted from pantry mama.com

INGREDIENTS

  

• 500 g Sourdough Bread around 6 thick slices
• 30 g Butter melted
• 1/2 cup chopped pecans cooked in butter
• 1/2 cup mini chocolate chips
• 300 g Heavy Cream
• 2 cans Evaporated Milk
• 150 g Granulated Sugar
• 50 g Brown Sugar
• 4 Eggs
• 3 g Cinnamon Ground (approx. 1 tsp)
• 5 g Vanilla Extract (approx. 2 tsp)
• 1 pinch Nutmeg optional (approx. ¼ tsp)

Vanilla Cream Sauce

1 cup granulated sugar

1 cup heavy cream

1/2 cup butter ( 1 stick)

2 tsp vanilla

INSTRUCTIONS

 

• Preheat the oven to 175C (350F)
• Tear the sourdough bread into chunks. Be as rustic as you like with this!
• Sprinkle over the pecans and chocolate chips if you are using them.
• Add all the other ingredients to a batter jug or small mixing bowl. Beat them until they are well combined and form a creamy custard mixture. You can use a whisk or fork for this step (or you can use a stand mixer if you don't want to do it by hand).
• Pour the custard mixture over the torn up sourdough bread. Push the bread down if you need to to ensure that it's all coated in the custard mixture.
• Place the sourdough bread pudding into the oven (middle shelf is best so it's not too close to the top of the oven) and bake for around 45 minutes to 1 hour or until the custard is baked and the top is golden (see notes).
  For the sauce:In a saucepan, combine butter, sugar and cream. Cook over medium heat until butter is melted and it begins boiling. Stir frequently and boil 3-5 minutes. Remove from heat and add vanilla 

Orange Chicken

 Panda Orange Chicken… But Better

Source: joshuaweissman.com

INGREDIENTS:

Chicken Dredge:

• 1.5# Chicken thighs

• 1 egg

• Salt

• Msg

• 1 cup (140g) corn starch

• 1/2 cup (75g) all purpose flour

Sauce:

• 3/4 cup (170g) sugar

• 3/4 cup (180ml) White vinegar

• 1/3 cup plus 1 tbsp (90ml) double fermented Soy sauce (regular is fine too)

• 1/4 cup (60ml) water plus

• Zest and juice of 1 orange

• Splash saixing wine

• Splash chinkian vinegar

• 1 Tbsp (10g) Corn starch plus 1 tbsp water

• 4 cloves garlic, grated

• 2 inch knob ginger, grated

• 1-2 Red fresno chilies, finely minced

INSTRUCTIONS:

Sauce Method:

1. In a medium saucepan, combine sugar, white vinegar, soy sauce, water, and zest and juice of an orange. Whisk together and bring to a boil over high heat.

2. Reduce to medium heat once boiling and let simmer while optionally adding saixing wine and chinkian vinegar. Simmer for 8-10 minutes.

3. Separately mix together cornstarch and water then whisk into the hot sauce for an additional minute or thickened.

4. Immediately add grated garlic and ginger, and finely minced fresno chilies. Whisk and let steep.

Chicken Method:

1. Cut the chicken into bite sized pieces and lightly season with salt.

2. In a medium size bowl, whisk together cornstarch and all-purpose flour.

3. In a separate bowl, whisk together the eggs with a splash of water.

4. Toss the chicken pieces into the flour mixture then egg mixture, and then back into the flour mixture. Place to the side and rinse and repeat.

5. Fill a heavy bottom pot with frying oil 2-3” high and heat to 375F.

6. Fry chicken in batches for 3-5 minutes and cool on a wire rack.

7. Toss chicken and the sauce in a bowl until fully coated.

8. Serve topped with green onions and sliced fresh fresno chili