Thit Heo Xao Mang

(all liquid ingredients, plus SUGAR, are EQUAL parts)

3 tbsp soy sauce

3 tbsp Vietnamese Caramel Sauce

3 tbsp fish sauce

3 tbsp sugar

3 tbsp Oyster sauce

Garlic

Olive and Sesame oils

4 lbs pork riblets "baby bones"

1) Heat pot of water to boil.

2) Parboil pork riblets by adding them into boiling water for 5 minutes to clear off impurities.

3) Remove pork from booking water and rinse with cold water, removing as many impurities as possible. Set aside.

4) In a hot, deep, sauté pan or pot, add 2 tbsp of olive oil and 2 tbsp of sesame oil. Add garlic. Sauté for 1-2 minutes. 

5) Add all pork to pan.

6) Add caramel sauce, fish sauce, soy sauce, oyster sauce and sugar. Toss pork so that all the ingredients mix well.

7) Cover and cook on medium high, stirring every few minutes, for about 20 minutes. The liquid will reduce and thicken after about 20 minutes.

8) Lower the heat to lowest setting, and continue cooking for another 10 minutes, stirring occasionally so that the bottom of the pan does not burn.

9) Serve over cooked white rice.

Ca Ri Ga (vietnamese chicken curry)

Not to be confused with the "vietnamese curry soup" that I posted ages ago, this dish tends to have a curry sauce that's a tad thicker, so that you can sop up all the delicious curry sauce with some crispy french baguette (or Vietnamese baguette if you can get your hands on some!! It's basically a shorter airier version of your typical french baguette, normally used to make the banh mi sandwiches that have been all the rage these past few years.)

This recipe is adapted from Mai Pham's recipe - I simply added some more heat and sweetness.

- 2 tbsp oil (vegetable or olive)
- 2 shallots, thinly sliced (I used my trusty mandolin, but my thumb accidentally got caught up in the mix and the hates me for it)
- 3 cloves of garlic, chopped
- 1 plus 4 tbsp madras curry powder
- 5 bone-in, skin-on chicken thighs
- 1 (4 -inch) piece fresh ginger, peeled and cut into 1/4 inch-thigh slices
- 4 stalks lemongrass, cut into 2-inch pieces, bruised
- 2 (14 oz.) cans chicken broth
- 1 (14 oz.) can coconut milk
- 1 small thai chili pepper, cut into small pieces
- 6 kaffir lime leaves
- 4 tbsp fish sauce
- 1/2 tsp salt
- 1/4 cup brown sugar
- 1 lb sweet potato, cut into 1 inch cubes
- 1 small yellow onion, cut into thin wedges
- 1 (14 oz) can baby corn, cut into 2 inch pieces

How to work with lemongrass:

Lemongrass is one of those ingredients with which I have a love-hate relationship.  It's not super easy to chop, and I feel like I throw away so much of it.  Generally when I'm adding it to a soup, what I'll do is take the long stalk and peel off the outside layer.  I'll chop one inch from the bottom root, and then use the next foot or so, throwing away the thin tops.  So - do this with you lemongrass: peel the lemongrass, chop one inch off the bottom root, and then chop every two inches until you use about a foot of the grass.  To "bruise" the lemongrass, take the handle of your knife and pound the pieces so that some of the flavor starts to seep out.  (Don't go cray cray - I'll usually hit each pieces 2-3 times.)  You should be able to smell it.

1) In a large dutch oven (because Le Creusets rule!), heat the oil over medium heat.  Add the shallots, garlic, and 1 tbsp of curry powder.  Stir until fragrant, about a minute.

2) Add the chicken thighs, skin side down.  (Make room so that the skin touches the bottom of the dutch oven - I found myself placing the shallots on TOP of the meat as the meat was browning.)  Brown the meat without moving it for 3-5 minutes.  Don't burn the skin, you just want a little caramelization for flavor.

3) Add the chicken broth and deglaze the pot.  This means pour in the liquid and then start to scrape the bottom of the pan to get all the flavor into the broth.

4) Add the coconut milk, ginger, lemongrass, lime leaves, thai pepper, fish sauce, salt, sugar, and 4 tbsp curry powder.  Simmer about 20 minutes.

5) Add the potatoes, baby corn and onions and simmer an additional 20-25 minutes until the vegetables are done.

6) Adjust seasoning to taste.  I find usually myself adding more sugar or fish sauce.

7) Serve with some toasted baguette and enjoy!

Hugh Acheson's Shrimp and Grits

This was my first time cooking shrimp and grits. Definitely keeping this one in my repertoire. The grits are actually Flying Biscuit's recipe. The shrimp portion is all Hugh Acheson.

Flying Biscuit's Grits

6 cups water 

2 cups half-and-half 

3 teaspoons kosher salt 

1/4 teaspoon white pepper 

2 cups quick grits 

1 cup grated white cheddar cheese 

4 tablespoons unsalted butter, cubed 

In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny.

Hugh Acheson's Shrimp and Grits

1 lb raw peeled de-veined shrimp
1.5 lbs andouille sausage, cut into 1/4 inch cubes (basically, slice it and cut each slice into 4ths)
2 plum tomatoes, seeded, peeled, and diced (or 1 small can diced tomatoes, drained)
1/2 cup minced (very finely diced) sweet onion (about 1/2 of an onion)
2 celery stalks, minced
1 cup tomato juice (or 1/2 c tomato juice, 1/2 c clam juice)
1 clove garlic, thinly sliced
1/4 tsp red pepper flakes
1 tsp Old Bay seasoning
1 tsp chopped fresh thyme
1 lemon, cut in half, and the other half cut in fourths)
3 Tbs butter, divided (2 pats)
salt to season the shrimp

Get out a 12-inch pan, and heat over medium. Once the pan is heated, add a Tbs of butter, and once the butter is foaming, add the celery, onion (red peppers, if you’re using those), and sausage. Saute for 5 minutes, stirring every minute. Then, add the red pepper flakes, Old Bay, and tomatoes. Cook for another 5 minutes, stirring every minute. Finally, add the tomato juice (or clam juice), stir thoroughly, and reduce (basically, let it sit) for 2 minutes.

While this is reducing, drain and rinse the shrimp. Toss with some salt to season. After the mixture has reduced for 2 minutes, add the shrimp to the pan, and mix thoroughly. Cook for about 5 minutes, stirring every so often. After the shrimp is fully cooked (just white, not chalky), reduce the heat to low, and add the thyme, the remaining Tbs of butter, and the juice of half a lemon.

Spoon the shrimp and andouille mixture over grits, and garnish with parsley, or more thyme. I also added a 4th of a lemon wedge.

Adobong Tadyang (Filipino Short Ribs)

A friend on facebook has made this dish twice and his wife raved about the unique flavors. I figured I had to give it a shot! And wow, it really is great! I couldn't find sherry vinegar. (I was able to find sherry cooking wine, but not sherry vinegar, so I substituted with red wine vinegar. I think the sherry vinegar would have had a bit more fullness and less acidity, so to compensate, I added a few tablespoons of brown sugar.) The end result was really tasty, and my friend's wife was right - it's a flavor I haven't had before and can't wait to have again!

INGREDIENTS

• 3 tbsp. canola oil
• 4 beef short ribs
• Kosher salt, to taste
• 1½ tsp. freshly ground black pepper
• 1 cup chicken stock
• 1 cup coconut milk
• ¾ cup sherry vinegar
• ¾ cup soy sauce
• 24 cloves garlic, peeled
• 3 bay leaves
• 3 small red Thai chiles
• Cooked white rice, for serving (optional)

INSTRUCTIONS

Heat oil in a 6-qt. saucepan over medium-high. Season ribs with salt and ½ tsp. pepper; working in batches, cook, turning as needed, until browned, about 15 minutes. Using a spoon, discard excess oil from pan. Stir in remaining pepper, the stock, coconut milk, vinegar, soy sauce, garlic, bay leaves, and chiles; bring to a boil. Reduce heat to medium-low; cook, covered and stirring occasionally, until meat is falling off the bone, 2½–3 hours. Transfer ribs to a serving platter; keep warm. Simmer sauce over medium-high until thickened, 18–20 minutes; pour over ribs. Serve with rice, if you like.

Basted Flank Steak on Freekeh and Beet Salad

This was my second Blue Apron meal, and it was quite tasty! I've never cooked freekeh or beats before, but it was really easy and delicious! I'd make this again in a heartbeat. The blue cheese really evened out the acid of the salad, and complimented the steak.

http://www.blueapron.com/recipes/flat-iron-steaks-with-freekeh-beet-salad-gorgonzola

Perfectly Pan Roasted Chicken Thighs with Sautéed Swiss Chard

This method of cooking chicken was a God send when I started the paleo-esque diet. I missed fried chicken SO much - the crispy skin, the juicy chicken...but this recipe gives you just that...every time, and without the breading!

Chicken thighs are hands down my favorite part of the chicken (aside from the Pope's Nose!) Because it's dark meat, it very rarely gets dry when cooked. The meat-to-bone ratio is perfect for a sit down dinner. And because one side is flat, it's very easy to arrange in a pan and maximize crispy skin.

I found this recipe on epicurious.com a while back. But do you notice the extra topping on the Swiss chard? What is that deliciousness, you ask? It's crispy chicken skin! Yes! Think of bacon bits, but made of chicken instead! Trust me on that one...it's worth it.

INGREDIENTS:

- 2 lbs BONE-IN chicken thighs, SKIN ON (this is usually 4 thighs)

- 1 tbsp olive oil

- salt and pepper to taste

- swiss chard, chopped

- 1 tsp sesame oil

- 1 tbsp mirin (sweet sake)

- 1/2 tbsp soy sauce

- 2 cloves garlic, minced

1) Preheat the oven to 450 degrees.

2) Pat dry the chicken thighs, and trim off the excess skin that wraps around the back/bone-side of the thigh.

3) Flatten the excess skin and pay dry.

4) Season the chicken thighs and skin with salt and pepper. (If you're adventurous, throw some other seasoning on as well. This time, I sprinkled on some curry powder.)

5) Heat an iron skillet (or heavy bottom stainless steel pan that can also go into an oven) on high.

6) When the skillet is hot but before it starts smoking, gently place the thighs in the pan, skin side down. Cook for 2 minutes, then reduce to medium high. In the spare areas in the skillet, tuck in the chicken skin, trying to keep them as flat as possible.

7) Once you've reduced the heat, let the chicken cook for another 13 minutes, trying not to move the thighs at all. (You want to allow the skin to crisp up, and this only happens if you leave them alone for a bit.)

8) After those 13 minutes, flip the excess chicken skin (NOT the chicken thighs!) and move the pan to the oven and cook an additional 12 minutes.

9) NOW it's time to flip the chicken thighs! (I get so excited at this point and always use my spatula to tap the skin toake sure it's crispy - it always is!)

10) Cook the thighs a final 5 minutes after you've flipped it.

11) Remove from the oven and place on a plate to allow them to cool for at least 5 minutes before serving.

12) You'll notice some fat in the iron skillet leftover from the chicken. Use it! Just place the pan back on the stove and toss in the chopped Swiss chard and sauté it with the sesame oil, garlic, mirin and soy sauce. 

13) Break apart the excess chicken skin (which should have the consistency of super crispy bacon at this point) and use that to too the sautéed Swiss chard. 

14) ENJOY!

Paleo Shake 'N Bake and Roasted Asparagus

Apologies for the mid-meal photo. I didn't plan on posting this recipe, but Jonathan liked it so much that he insisted I take a pic while we were eating to share it.

Who remembers Shake 'N Bake?! I sure do...it was the first thing I learned how to cook. But unlike most folks who used it for regular pieces of chicken, in my family we used it with frozen chicken wings. I loved it then, and thanks to Natalie Rogers, was reminded in my adult life of how awesome Shake 'N Bake remains.

But in our ever attempt at eating as close to paleo as possible, regular Shake 'N Bake isn't an option. So I found a copycat recipe, and used almond meal instead of flour. Best place to get almond meal? Trader Joes! (By the way, I think the only difference between almond "meal" and "flour" is how fine it is, and the color. I think meal has remnants of the almond skin (so it'll be a bit darker) and isn't quite as fine. Almond flour seems to be a bit more expensive, so I stick to almond meal.) This recipe makes a ton - I quartered the recipe and it was enough for two thick cut pork chops.

Paleo Shake 'N Bake

- 4 cups almond meal

- 1/3 cup paleo-friendly oil (I used EVOO)

- 1 tbsp salt

- 1 tbsp paprika

- 1 tbsp celery salt

- 1 tsp ground black pepper

- 1/2 tsp garlic powder

- 1/4 tsp onion powder

- 1/2 tsp Italian seasoning 

Whisk all ingredients together making sure to break up the clumps that the oil makes. Use what you need, store the rest in a mason jar.

For the pork chops, I baked them at 400 degrees for 30 minutes.

Roasted Asparagus with Feta

Toss a bunch of asparagus in olive oil, salt and pepper.

Move the rack to the bottom third of the oven. Bake at 500 degrees for 7 minutes for thin asparagus, 10-11 for thick. Make sure to toss the asparagus half way through. Top with crumbled feta before serving.