INGREDIENTS
2 Tbl of dried shrimp
2 large pieces of black fungus
3 slices of ginger
1/2 tsp salt
1/2 tsp of mushroom powder flavoring
1/2 head of Chinese mustard greens
1 egg
INSTRUCTIONS
1. Soak dried shrimp and black fungus in bowls of water for one hour
2. Boil half a pot of water
3. Add dried shrimp, black fungus, ginger, salt, mushroom powder. Stir & taste broth.
4. Slice Chinese mustard greens to broth, and simmer for 15 minutes
5. Drop in one egg
6. Serve
INGREDIENTS
SERVINGS 4
1 lb medium shrimp, cleaned
1⁄2 cup olive oil
2 cloves garlic
2 teaspoons parsley
1⁄8 teaspoon crushed red pepper flakes
1⁄8 teaspoon oregano
salt and pepper
3 teaspoons fresh breadcrumbs
DIRECTIONS
Preheat broiler.
Put shrimp in lg. bowl
Add all other ingredients.
Toss well to coat shrimp.
Place on shallow baking sheet.
Broil 7 inch from the heat for about 6-7 min.
Serve with sauce from pan.
Add a little butter if you like.
INGREDIENTS:
1 whole turkey breast, skin on (about 6 pounds)
Kosher salt
Freshly ground pepper
2 tablespoons vegetable oil
2 carrots, peeled and thinly sliced
2 ribs celery, thinly sliced
1 onion, thinly sliced
2 garlic cloves, mashed
2 cups turkey or chicken stock
1 1/2 cups dry red wine
3 tablespoons softened butter
3 tablespoons flour
1/4 cup heavy cream
INSTRUCTIONS:
Season turkey with salt and pepper. Heat oil over moderate heat in a Dutch oven. Add turkey skin-side down and brown in hot oil, about 5-6 minutes. Remove turkey, leaving fat in pan.
Add the carrots, celery, onion and garlic to pan and cook about 10 minutes, stirring occasionally, until wilted. Add the stock and wine and bring to a boil. Return turkey to pan, cover and simmer over low heat for 1 1/2-2 hours, or until a meat thermometer registers 170° when inserted in the thickest part of the turkey. Turn the turkey 2 or 3 times during cooking, and make sure the liquid is just gently bubbling. Remove pan from heat and set aside about 20 minutes, with the cover askew (turkey should be skin side down in the cooking liquid).
Remove turkey to a platter and keep it warm. Strain the cooking liquid; you will have about 3 1/2 cups. Rapidly boil it down to about 2 1/2 cups to concentrate the flavor.
Meanwhile, melt the butter and blend with flour until smooth. Add to the reduced liquid, whisking constantly until blended, then add the cream and simmer for 3 minutes. Season with salt and pepper to taste. Serve with the turkey.
Serves 8-10
Mark Bittman Roast Chicken
INGREDIENTS
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
PREPARATION
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Nutritional Information
Nutritional analysis per serving (4 servings)
943 calories; 69 grams fat; 18 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 13 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 73 grams protein; 297 milligrams cholesterol; 859 milligrams sodium
Reservations need to be made weeks in advance, assuming one can get tickets that are sold out within hours of being offered each month. We enjoyed the “New Year” prix fixe tasting menu at Nodoguro. It’s a 13 course kaiseki inspired dinner, made with some of the best ingredients; and a taste of real Japanese cooking, not otherwise found in Portland restaurants.
Chef Ryan Roadhouse serves 5-6 dinners each week, for up to 16 patrons seated at a counter; surrounding the area where Ryan plates each course, as his wife, Elena, cites the ingredients as she serves. There are three kinds of dinners, served on different days of the week: (1) themed dinners, (2) hardcore sushi, and (3) waygu beef supa dinners. The themed dinners change monthly; for December, it was “New Year”.
For photos and description (in comments) of each of the 13 dishes, go here:
Ingredients
2.5 lbs turkey wings (3 wings), separate drumstick if bought whole
2 tbsp olive oil ( you can substitute it with vegetable oil)
1 tbsp garlic powder
1 tbsp onion powder
2 tsp seasoning salt (or salt free seasoning)
1 tsp minced onions
1 tsp minced garlic
1 1/2 tbsp paprika
2 tsp parsley flakes
2 tsp poultry seasoning
2 1/2 cup turkey or chicken broth( or even water)
Directions
Clean the turkey wings.
Next, place the wings into a large bowl or dish, and drizzle the wings with the olive oil.
Sprinkle all of the seasoning onto the wings, then rub the seasonings all over the wings.
Remove the wings from the bowl and Place them into a oiled bake dish.
In the bowl that the wings were in, there will be leftover seasonings. Pour 2 1/2 cups of broth or water into the bowl, stir, then pour the broth or water into the bake dish.
Cover the bake dish, and cook the wings in the oven on 350 F, for about 1 &1/2 hours to 2 hours
Periodically remove the wings from the oven, and baste.
Ingredients
1 package Shimeji mushrooms
5 Shiitake mushrooms
2 cups rice (180 ml per cup)
1/2 tsp salt
2 Tbsp Soy Sauce
2 Tbsp Sake
2 Tbsp Mirin
water
2 green onions, chopped
Instructions
Separate Shimeji mushrooms into pieces. Slice Shiitake thinly.
Wash rice and put in the rice cooker’s removable bowl. Add salt, Soy Sauce, Sake and Mirin and stir. Add enough water to reach the line for 2 cups of rice, and then add mushrooms. Cook like white rice (according to the rice cooker instructions).
After the rice is done, mix in green onions.
Perfect Soft-Boiled Eggs
INGREDIENTS
large or extra large eggs
salt and pepper
INSTRUCTIONS
Add 1/2 inch of water to a saucepan and bring the water to a boil on medium-high heat.
Take the eggs directly from the refrigerator. Use tongs to VERY gently lay the eggs in the bottom of the pan.
Cover and allow the eggs to steam for 6 1/2 minutes.
Run cold water into the pan for 30 seconds. Peel and serve.
NOTES: This technique was shared in the January/February 2013 issue of Cook’s Illustrated