Ingredients:
1 rack baby back ribs
3 Tbsp ketchup
1 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp cider vinegar
Salt and pepper
Directions:
Rub some salt and pepper on ribs. Mix ketchup, hoisin sauce, brown sugar, and vinegar in bowl. Apply glaze to ribs with a brush. Place ribs into two quart crock-pot and cook on high for one hour, set to low and cook for another 6 hours.
Ingredients:
1.5 cups ketchup
1.5 cups brown sugar
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup frozen orange juice concentrate
1 sliced up orange (with the peel)
3 tablespoons chili powder
Minced ginger to taste
No salt needed, as ketchup and soy sauce should be sufficient
Coat spareribs with sauce, cover well with foil, add 1/2 cup water to the pan. Cook at 300°. Flip ribs over after 1 hr. Cook another hour. Flip again, add sauce. Heat at 400° for 10-20 minutes (watch to prevent burning).
CLASSIC BUTTERNUT SQUASH SOUP
– Whole Foods –
2 tablespoons extra-virgin olive oi
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups cubed butternut squash, fresh or frozen
½ teaspoon chopped fresh thyme
4 cups low-sodium chicken broth
½ teaspoon fine sea salt
½ teaspoon ground black pepper
Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender
Carrot Bisque
Makes 6 servings in less than 30 minutes. Carrot Bisque will delight even the pickiest eater and impress the gourmet at your table, too.
Ingredients
1 quart vegetable broth
2 cups water
1 large (1 pound) russet potato
8 medium-large (1 1/2 pounds) fresh carrots
1 small onion
1/2 cup 2 percent or whole milk
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon garlic powder
Salt and white pepper to taste
Instructions
In 4-quart or larger Dutch oven or soup pot, combine broth and water. Bring to a boil over high heat. While broth is heating, peel and cut the potato, carrots and onion into bite-size pieces and add to the pot as you chop. When all the vegetables are in the pot, reduce heat to medium-high and cook for 10 more minutes, or until the largest vegetable pieces are tender.
Remove from heat. Using a handheld immersion blender, process the soup until smooth. Stir in milk, ginger, nutmeg and garlic powder, and adjust seasoning with salt and white pepper to taste. Serve immediately.
(Cook’s Note: If you don’t have an immersion blender, divide the soup into portions and use a blender to process until smooth.)
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: