Moo🐮 Goo🦠 Gai🙋🏻♂️ Pan🍳. My favorite Chinese dish at restaurants. Velvety chicken and tons of vegetables in a white savory sauce. Swipe ⬅️ to 👀 more 📸
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1) Prepare the chicken. Place chicken breasts in the freezer for 30-40 minutes then slice thin against the grain. Combine in a bowl with 2 tbsp of chicken broth and 2 tsp of soy sauce. Mix well and allow to absorb the liquid for 10 minutes. Next add 2 tsp of avocado oil and 2 tsp of cornstarch and mix until well incorporated. Allow the chicken to marinate for an additional 30 minutes. This is a technique known as velveting.
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2) Prepare the sauce. Whisk together 1.5 cup chicken broth, 2 tbsp soy sauce, 3 tsp sesame oil, and 1.5 tbsp of cornstarch. Set aside.
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3) Stir fry the vegetables. Heat 2 tbsp of avocado oil in a wok over medium-high heat and add 4 carrots (thinly sliced), 1 small white onion (thinly sliced), and a splash of chicken broth. Stir fry for 3-4 minutes then add the button mushrooms (sliced) and stir fry for an additional 3-4 minutes. Toss in 1 package of snow peas and stir fry for 2-3 minutes until tender then add 1 8-oz can of bamboo shoots and 1 8-oz can of water chestnuts both drained. Remove from the wok.
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4) Stir fry the chicken. Wipe the wok with a clean paper towel and add 1-2 more tbsp of avocado oil and bring back to temperature over medium-high heat. Add the chicken to the pan and stir until cooked through, about 4-5 minutes. Then add 4 cloves of minced garlic and 1 large knob of minced ginger.
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5) Add the vegetables back to the wok and heat for about a minute then pour in the sauce and turn to high heat. Bring the sauce to a boil for approximately 1-2 minutes until the sauce begins to thicken.
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6) Serve in bowls over white rice and chili oil.
Still feels like summer in October. ☀️
Barrell 20-Year Gold Label Seagrass (2022 Limited Release). Rye whiskey gold. 🥃 Purchased for $214 after tax (on sale) MSRP is $500+. @barrellbourbon a holy grail bottle for whiskey collectors. Barrell’s Seagrass line of rye whiskey offers three very unique expressions from this particular bottle to the 16-Year Gray Label and the original Seagrass release. All are phenomenal. Cheers!
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Age: 20 Years
Proof: 128.12
MSRP: $500.00+
Mashbill: Undisclosed (blended Canadian rye whiskies)
Finish: Martinique Rum, Malmsey Madeira, and Apricot Brandy Casks
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NOSE: Stone fruits (peaches and apricots), apples, honey, maple, a hint of banana, light oak
PALATE: Mellow oak, stone fruits, molasses, black pepper, light mint
FINISH: Dry rye spice, a touch of heat, with a sweet lingering finish
Mexican Street Corn Risotto. 🇲🇽🌽 Swipe ⬅️ to 👀 more 📸
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1) Make homemade corn stock. Add 4 corn cobs (kernels removed) to a stockpot with 5 cups of water, 1 onion (halved), 6 cloves of garlic, and 2 tsp of black peppercorns. Cover and simmer for 1.5 hours. Remove the cobs after simmering and pass the stock through a fine sieve and season with salt to taste.
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2) Make the Mexican street corn. Sauté the corn kernels over medium-high heat in 2 tbsp of butter and season with salt and black pepper for 8-10 minutes then set aside in a bowl to cool. Once cooled combine 1/2 cup mayonnaise, the juice of 1 lime, 1/3 cup fresh cilantro, and 2 tsp ancho chile powder.
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3) Make the risotto. Heat 2 tbsp of avocado oil and 2 tbsp of butter and sauté 1 minced shallot until fragrant then add 1 cup of arborio rice and lightly toast for 2-3 minutes. Begin adding the corn stock 1 ladle full at a time and stir until mostly absorbed by the rice. Repeat this process until the risotto is the right consistency or once the stock is used up. Stir in 1/3 cup of cotija cheese and half of the Mexican street corn mixture.
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4) Serve in bowls with green onions, cilantro, and a dash of ancho chili powder.
Beer Brats and Sauerkraut with Bavarian Potato Salad. Happy Oktoberfest! Swipe ⬅️ to 👀 more 📸
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1) Make the potato salad. Boil the baby Yukon gold potatoes (skin on) in salted water. Slice into 1/4” cubes once cooled and toss in a bowl with 1 diced apple and 1/2 diced yellow onion. Meanwhile, cook 4 slices of bacon (diced) in a skillet and remove. Lastly, combine 1/2 cup of chicken broth, 1/4 cup apple cider vinegar, 2 tbsp of olive oil, 2 tbsp of dijon mustard, and 2 tsp of dried dill in a mixing bowl and combine well. Pour the dressing over the potatoes and onion and add the cooked bacon. Season to taste with salt and black pepper.
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2) Make the bratwurst. Sear the brats in a skillet over medium heat until browned on both sides in leftover bacon grease from the potato salad then remove. Add 1/2 sliced yellow onion and cook until translucent, about 4-5 minutes. Stir in 1 can of beer (schwarzbier beer), 2 tbsp of Düsseldorf mustard, and season with onion powder, garlic powder, and caraway seeds. Add the brats back to the skillet and bring to a simmer and cover for 10 minutes. Add 1/2 of a jar of Bavarian style sauerkraut to the skillet and allow to reduce uncovered for 20-25 minutes.
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3) Serve the brats with Bavarian potato salad and garnish with fresh chives.
Tofu and Vegetable Panang Curry. Make it vegetarian if you want by omitting the fish sauce and using vegetable broth. Swipe ⬅️ to 👀 more 📸
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1) Make the crispy baked tofu. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the tofu into cubes and toss in 1 tbsp of avocado oil and 1 tbsp of soy sauce. Once coated, toss well with 1 tbsp of cornstarch. Spread evenly on the baking sheet and bake for 20 minutes, tossing halfway through, until golden brown.
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2) Prep the vegetables. Slice 1 yellow onion, 1 red bell pepper, 1 yellow bell pepper, 3 carrots, and cut the tips off a handful of green beans. Meanwhile, prepare Jasmine rice in the rice cooker.
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3) Make the curry. Heat a large wok over high-heat and add avocado oil and the onions. Cook until translucent, about 5 minutes. Add the bell peppers, carrots, and green beans and cook for an additional 5 minutes. Add 1 can of panang curry paste and cook for another 2-3 minutes.
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4) Add 1 can of coconut milk and 1 cup of chicken broth and reduce heat to a simmer. Add the crispy tofu and simmer for 10 minutes.
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5) Remove the wok from the heat and stir in 2 tbsp of peanut butter and 1 tbsp of fish sauce. Adjust seasoning as necessary with fish sauce.
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6) Serve in bowls with Jasmine rice with fresh Thai basil and a wedge of lime.
It’s Taco Tuesday! 🌮 All 6 of these recipes are on my website, link in bio (alexcooksfood.com). Which tacos would you choose?
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⬆️⬅️ Authentic Carnitas Tacos with Homemade Roasted Jalapeño Poblano Salsa
⬆️➡️ Korean Beef Tacos with Kimchi and Sriracha Cilantro Mayo Sauce
↔️⬅️ Carne Asada Tacos with Queso Fresco and Smashed Avocado
↔️➡️ Chorizo Potato Tacos with Radishes and Avocado Crema
⬇️⬅️ Blackened Shrimp Tacos with Homemade Mango Salsa and Cotija Cheese
⬇️➡️Double Decker Tacos made Supreme with Taco Bell Hot Sauce
Soy Sauce Eggs (soft boiled). 🥚 Kick up your instant ramen and rice bowls a notch. Swipe ⬅️ to 👀 more 📸
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1) Bring a pot of water to a boil and carefully lower six eggs into the bottom in a single layer. Reduce the temperature to a steady simmer for 7 minutes.
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2) Immediately remove the eggs with a slotted spoon and place in an ice bath allow to cool for 6 minutes.
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3) Peel the eggs and place them in a marinade of 1/2 cup soy sauce, 1/2 cup water, 1 tbsp rice vinegar, 1 piece star anise, a thumb sized piece of ginger (sliced) and 2 garlic cloves (halved). Marinate overnight.
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4) Serve the soy sauce eggs in a bowl of ramen or rice and add other fixings such a soup dumplings, furikake, and green onions.
Mediterranean Chicken Orzo. One pot meals are easy and delicious. Swipe ⬅️ to 👀 more 📸
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1) Pat the chicken thighs dry and season both sides with salt and black pepper. Sear in olive oil for 4-5 minutes on both sides in a pan then remove.
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2) Sauté minced shallot and 1 cup of julienned sun-dried tomatoes until fragrant. Add 4-5 minced garlic cloves and 2 tbsp of capers and sauté for an additional 2-3 minutes. Season with a pinch of crushed red pepper flakes and 1 tbsp of dried oregano.
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3) Add the orzo to the mix and toast for 2-3 minutes, coating well. Mix in the artichoke hearts, kalamata olives (with 1/4 cup of brine), and nestle the chicken thighs back into the pan with 3 cups of chicken stock. Bring to a boil and cover to simmer for 15 minutes until most of the liquid has been absorbed.
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4) Lastly, add the juice of 1 lemon and adjust seasoning with salt and black pepper. Mix well.
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5) Serve in bowls with crumbled feta cheese and fresh or dried parsley.
Mushroom (shiitake, baby bella, trumpet royale) and Sun-dried Tomato Pappardelle. 🍄🟫🍅🍝 Swipe ⬅️ to 👀 more 📸
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1) Heat 2 tbsp of olive oil in a pan over medium-high heat and add shallots. Sauté until soft and translucent and add the sliced mushrooms with a bit more olive oil. Sauté until most of the liquid has evaporated then add 2 tbsp of tomato paste, combine well.
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2) Meanwhile, bring a pot of salted water to a boil to cook the pappardelle, reserving 1/2 cup of pasta water. Drain pasta once al dente and set aside.
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3) Add 1/2 cup of julienned sun-dried tomatoes, 2 tsp of dried thyme, 1 tsp of crushed red pepper flakes, and 3 tbsp of balsamic vinegar to the pan with the mushrooms and shallot. Sauté for 6-7 minutes then slowly stir in the starchy pasta water.
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4) Toss the pappardelle in the sauce and serve in bowls with fresh cracked black pepper, drizzle of olive oil, and honey goat cheese.
Fellow home cooks and foodies, follow me on Instagram @alex.cooks.food for my latest content.
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