Treasure Chest

Mussels with Saffron and Mustard Moules Au Safran Et A La Moutrade By Bouchon Make 4 servings Ingredients: 12 Tsp (6 oz) Unsalted Butter 1/2 Cup Minced Shallots 24 cloves Garlic Confit 1 Tsp + 1 tsp Minced Thyme 1/2 tsp Kosher Salt 1/4 tsp Fresh Ground White Pepper 1/4 cup Dijon Mustard 2 cups Dry White Wine such as Sauvignon Blanc 4 pinches Saffron Threads 4 lbs Small Mussels 1/4 cup + 2 Tsp Minced Italian Parsley Freshly Grounded Black Pepper Method: Melt 12 Tsp or 6oz of unsalted butter in a large pot over medium heat. Add 1/2 cup of minced shallots, 24 cloves of garlic confit, 1 Tsp of thyme, 1/2tsp of salt and a 1/4tsp of white pepper and reduce the heat to low. Cook gently for 1 to 2 minutes or until fragrant. Add 1/4cup of Dijon Mustard and 2 cups of wine and bring to a boil. Reduce the heat and simmer for 1 to 2 minutes Add 4 pinches of saffron and cover the pot. Remove from heat. Let the broths steep for at least 5 minutes up to few hours in room

Korean Spinach Side Dish (Sigeumchi-namul 시금치나물) Ingredients: Spinach 8oz Oil 1 Tsp Seasoning: Minced Garlic 1 clove Chopped Green Onion 1 bundle Soy Sauce 1 1/2tsp Sesame Oil 1 1/2tsp Sesame Seeds 2tsp Korean Dried Red Pepper (optional) Method: Wash spinach and rinse Bring a pot of water to boil. Prepare the ice bath with cold water and ice to shock cooked spinach later. Add 1 Tsp of oil in boiling water and add the spinach in to blanch for 30 seconds. Do not cover with lid. Remove spinach from the pot and rinse under cold water. Drain spinach and add spinach into the ice bath Squeeze spinach into a ball by hands to remove access water. Cut spinach ball into quarter or bite size. Mix 1 clove of minced garlic, 1 bundle of chopped green Onion, 1 1/2tsp of soy sauce, 1 1/2tsp sesame seed oil, and 2tsp of sesame seeds. Add a dash of Korean dried red pepper to garnish (optional). Ready to serve with rice.

Braised Beef Shank and Tendon 滷牛腱牛筋 (半筋半肉) Ingredients: Beef Shank 滷牛腱 1 piece/條 Beef Tendon 牛筋 1 piece/條 Oil 1 Tsp Ginger slices 10 slices Green Onion 4 springs Star Anise 八角 2 pieces/個 Cinnamon Sticks 肉桂條 2 sticks/條 Rock Sugar 1 medium size Hot Water 1/4 cup Soy Sauce 100cc Salt 1 tsp ShaoXing Cooking Wine 100cc Method: Cut ginger into thick slices and cut green onion into 3" sections and set aside. In a mid-size heavy bottom pot (i.e fits and allow beef shank to submerge), add 1 Tsp of oil over medium heat. Add ginger slices into the pot to stir fried until fragrant. Add green onion in to stir fried. Add star anise and cinnamon sticks in to stir fried. Add rock sugar in to stir fried until dissolved. Add 1/4 cup of hot water into pot. Add 1/2 cup of soy sauce, 1 tsp of salt, 100 cc of ShaoXing cooking wine and stir slightly to incorporate.  The braise liquid should look like a regular brew tea color. Put beef shank and ten

Deviled Eggs/Stuffed Eggs Ingredients: 8 Hard Boiled Eggs Tobiko 1Tsp (optional) Dills A Dash (optional) Dressing: Mayo 1/3 cup Dijon Mustard 1tsp White Vinegar 1tsp Shallot diced 1tsp Tobasco 1/4tsp Truffle Salt 1/4tsp Grounder Truffle 1/4tsp Method: Put all eggs in the pot and add enough tap water (1" above eggs) to cover eggs in the pot. Bring the eggs and water to a boil over medium-high heat without the lid on. Once boiling, turn off and remove from heat and cover with lid for 13 minutes. Prepare an ice-bath for the cooked eggs. Carefully remove hard boiled eggs from hot water to ice bath to cool. Unshell all eggs carefully.  Set aside. Cut egg in half.  Wipe off the knife and cut another egg in half.  Repeat this step until all eggs are cut in half. Remove egg yolks carefully and place yolks in a small bowl. Break egg yolks into small pieces. Use a fine mesh to press egg yolks through to ensure no large lumps of egg yolk.  Set aside. Mix all d

Beef Croquette 日式A5牛肉可樂餅  Heart shape croquettes are filled with mozzella. Ingredients: 馬鈴薯 Potato 2 small 雞蛋 Hard Boiled Egg 1 洋蔥 Onion diced 1/2個 牛絞肉 Ground beef 200g 油 Vegetable oil 1 to 2Tsp 鹽 Salt 1/4tsp 鹽巴&胡椒 Salt & Pepper 1/4tsp each 高筋麵粉 Bread flour—1/2cup 雞蛋 Egg 1 麵包粉 Breadcrumb 1 to 1 1/2cups 油 Vegetable oil for deep drying—2 to 3 cups 豬排醬 Tonkatsu sauce 3 Tsp Method: Rinse and peel two small size potatos and cut into 1" slices. Prepare and unshell one hard boiled egg. Bring a pot of water to a boil to steam the potato slices for approximately 15-20 minutes or until throughly cooked. With 1Tsp of oil in a medium heat frying pan, stir fried onion with 1/4tsp of salt until golden. Add minced beef into the pan to stir fried with 1/4 tsp of salt and black pepper for approximately 3 minutes or until coo (not pink.) Set aside to cool. Check potato slices doness by poking it through easily by a chopstick. Remove potato slices into a mixi

Lazy Red Oil Wonton 紅油炒手 Ingredients: Premade Precook Wonton 12 pcs Tips:  Wonton from Costco Boiling Water Seasoning: Soy Sauce 3 Tsp Sesame Oil 1/2  1/2 Tsp Sugar 1/2 tsp Minced Ginger 1/2 Tsp Crushed Peanuts 1 Tsp Celery 2 Tsp Chili Oil 2 Tsp Methods: Mix all seasoning together and set aside Bring 2 cups of water to a boil and add the wonton in to cook for 2 minutes Stir lightly and remove and drain wontons from boiling water Add wontons into the seasoning and slightly mix them together Serve as its OR Pour the seasoned wontons into a shallow dish and add cooked vegetable around the dish to serve

Crushed Cucumber Appetizer   拍黄瓜 Ingredients: 2 English Cucumber 1 Tsp Salt Seasoning: 5 cloves of Garlic diced 2 Tsp Black Vinegar 1 Tsp Soy Sauce Paste 2 Tsp Sugar 1 Dried Red Pepper chopped 1 tsp Sesame Oil 1 tsp Toasted Sesame Seeds Methods: Wash and wipe the cucumber. Cut off the top and bottom part of the cucumbers and use a rolling pin or the side of a cleaver to crush the cucumber. If prefer to cut the cucumber in chuck, that is totally fine.  Smashing the cucumber is for the organic look.  Otherwise, break the crushed cucumber by hands into large bite size. Put the cucumber pieces in a medium size mixing bowl and add 1 Tsp of salt to mix Let the salted cucumber sit for approximately 10 minutes to extract water to create crunchiness.  Mix the seasoning and set aside. Discard the cucumber water, rinse cucumber and drain well and padded dry before mixing in the seasoning. Plate the cucumber and add toasted sesame seed to serve.

上湯菠菜 Ingredients: Spinach 6 whole brunches Century Egg 1 Wolf berry 枸杞子 20 counts Diced Garlic 2 cloves Julianne Ginger 1 slice Salt  2 tsp Sugar 1 tsp White Pepper A dash Corn Starch 2 tsp Water 2 tsp Oil 1 tsp Chicken Broth 1/2 cup Methods: Clean and rinse spinach Plate cooked spinach on serving plate Soak the wolf berries in warm water for 5 minutes, then rinse and drain and set aside Steam century egg for 8 minutes Once century egg is cool to handle, cut it into small cubes In a pan, add 1 tsp of oil on medium heat Once pan and oil is hot, add ginger and garlic to stir fried until fragrant Add wolf berries and century egg cubes to stir fried lightly Add 1/2 cup of chicken broth, salt and white pepper to cook for about 2 minutes Turn off heat and add the corn starch and water mixture in to incorporate Pour the mixture onto the spinach Serve

Spinach and Wood Ear Appetizer 菠菜木耳開胃菜 Ingredients: Spinach 2 hand full Dried Wood Ear 1/2 hand full Oil 1 tsp Seasoning: Diced Garlic 3 cloves Soy Sauce 1/2 tsp Dark Vinegar 1/2 tsp Salt pinch Sugar pinch Sesame Oil some Methods: Wash, drain spinach Bring a pot of water to boil and add 1 tsp of oil and spinach to cook quickly Turn off heat and remove cooked spinach Soak cooked spinach in ice bath to stop cooking Drain and set spinach aside Soak wood ear in water for approximately 15 minutes Drain wood ear and trim woody parts if any and cut into bite size Mix all seasoning together Plate spinach and wood ear and add seasoning to serve

Crunchy Chicken Tenders This dish is great on a Game Day. Ingredients: 2 Tsp EVOO 1 Egg 6 slices of Chicken Tenders 2 cloves of minced Garlic 1/2 tsp Salt 1/4 tsp Chicken Powder (optional) 3 Tsp Balsamic Vinegar Freshly Grounded Black Pepper 3/4 cup Italian-style Seasoned Bread Crumbs Methods: 1.  Place baking sheet on top rack and preheat the oven to 500 degrees F. 2.  Brush a thin layer of oil on a baking sheet. 3.  Pat dried the chicken tenders with a paper towel. 4.  Season the chicken tender with salt, pepper, and chicken powder (optional) on both sides. 5.  Whisk an egg in a shallow dish/plate to coat the chicken tender in.  Set aside. 6.  Put the Italian style seasoned bread crumbs in anther shallow dish/plate to coat the tender in.  Set aside. Note:  Best to put the dishes in the following order.  Chicken tenders whisked egg, breadcrumbs and baking sheet in single file. 7.  Add the chicken tenders into the egg first to (wet) coat, then put tender onto bread

Broccoli with Garlic and Soy Sauce by Barefoot Contessa Ingredients 1 head garlic, peeled (about 16 cloves) 1 cup good olive oil 1 teaspoon crushed red pepper flakes 1 teaspoon kosher salt 4 stalks broccoli, cut into florets (8 cups of florets) 2 tablespoons soy sauce Directions Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature. For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well. In a large bowl, toss the broccoli with 1/2 teaspoon salt,

涼拌珊瑚藻/ 海底燕窩 Coralline Algae Appetizer/Salad Ingredients: Coralline Algae 45g  Cucumber 1 medium size  Carrots 70g 3 small size Seasoning: Sesame Oil 1 Tsp Oyster sauce 3 Tsp White Vinegar 2 Tsp Sugar 2 Tsp Fine Minced Garlic 1 1/2 tsp Methods: Soak algae overnight or no less than 4 hours (note:  ice bath for extra crispy texture) Rinse the algae several times in the process Chop or cut algae into bit size pieces Note:  When cutting the algae, it is sticky to the touch.  That is the collagen from the plant instead of an animal. Julieann carrots and cucumber Add 1 tsp of salt and mix well to extract water Discard the liquid and rinse with cold water and dry the cucumber and carrot as much as possible Add all ingredients and seasoning together Tips:  Add a little bit of the 1Tsp sesame oil onto the measuring spoon first.  The rest of the seasoning will be sliding off the spoon easily.  Finally, add the rest of

Bruschetta Ingredients: 1/2 baguette or crusty long loaf bread, sliced (12 pieces) 2 large cloves of garlic, cracked away from skin EVOO for drizzling 3 small plum tomatoes, halves and seeded 20 fresh basil leaves Coarse salt Directions: Preheat broiler to high Place bread slices on a broiler pan Char bread on each side under hot broiler Rub toasts with cracked garlic and drizzle with oil Chop seeded tomatoes and place in a small bowl Pile basil leaves on top of one another and roll into a log Thinly slice basil into green confetti and loosely combine with tomatoes Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve

涼拌尖椒皮蛋 Century eggs 2 Red Pepper 1 Garlic 3-4 cloves Seasoning: Sugar 1/2 tsp Chili Oil 1/2Tsp Vinegar 1/2Tsp Soy Sauce 1Tsp Dark Soy Sauce 1Tsp Directions: Cut egg into 6-8 sections and keep cool in refrigerator Clean and cut red pepper into thin strips Diced garlic and mix with seasonings for 30 minutes To serve, add the above seasonings to cool century eggs

Guacamole (2hours 20 mins) Ingredients 3 Haas avocados, halved, seeded and peeled (Note:  2 is good enough for party of 2) 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced Directions In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. Note:  No browning at all with the lime bath.

Canned Pink Salmon Spinach Dip Ingredients 1 cup thawed, chopped frozen spinach 1 1/2 cups thawed, chopped frozen artichoke hearts (Note: Fresh Spinahc is ok too.) 6 ounces cream cheese 2 pieces Canned Pink Salmon 1/4 cup sour cream 1/4 cup mayonnaise 1/3 cup grated Parmesan 1/2 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 teaspoon garlic powder Directions: Pre-heat mini crock pot Boil spinach and artichokes (optional) in lighted salted and water with a little bit of oil until tender. Drain and Squeezed all the liquid out. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot in crock pot.

Canton Pickles 廣東泡菜/涼拌黃瓜 The top small container is one clove of garlic pickle. Ingredients/材料： 　 Carrots 紅蘿蔔 300g Radishes/Daikons 白蘿蔔（Peeled/去皮淨重）600g English Cucumbers 小黃瓜 300g Salt/鹽 2Tsp/大匙 Cold Drinking Water/冷開水 Seasoning/調味料： Sugar/砂糖 200 ml White Vinegar/白醋 160 ml Cold Drinking Water/冷開水 240 ml Salt/鹽 1tsp/小匙 Method/做法： 　 Rinse, peel and cut carrots, radishes into thick julienne and place them into a mesh strainer.  Add 1-2 Tsp of salt and mix.  Set aside to extract water for approximately 15 minutes.   紅蘿蔔與白蘿蔔切厚條，放入大濾網中，拌入鹽1-2大匙，靜置15分鐘。 Rinse and deseed the cucumbers with a spoon.  Cut cucumbers into thick julienne and place them into a mesh strainer.  Add 1-2 Tsp of salt and mix.  Set aside to extract water for approximately 15 minutes.  小黃瓜切厚條，另外放入大濾網中，拌入鹽1-2大匙，靜置15分鐘。 Mix seasoning together in a container with pouring spout:  200ml of Sugar, 160ml of White Vinegar, 240ml of cold drinking water, and 1tsp of salt.  Stir liquid until all sugar is disso

Tailgating Asian Wings Ingredients 1 pound chicken wings, cut into segments, tips removed and discarded 1 tablespoon salt 1 tablespoon freshly cracked black pepper Asian Sauce: 2 Tsp Soy Sauce Paste 1/4 cup Honey 2 tsp Lime Zest 1 Lime Juice 1/4 cup Orange juice, from 1/2 orange 1 thumb size freshly grated Ginger 1 tsp Chili garlic paste 1/2 tsp Sesame Oil 1/2 tsp dried Oregano 1/2 tsp ground Cumin 1 tsp granulated Garlic 1 Tsp Oyster sauce 2 Tsp Sriracha Hot Chili Sauce Some Tobasco Sauce Some Chopped Cilantro Directions At home: Preheat the oven to 350 degrees F. Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes. Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue. Combine all of the ingredients in a resealable gallon-size plastic bag and combine well. For the wings ta

Salsa Ingredients 6 Roma tomatoes, chopped 4 garlic cloves, minced 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos 1 red bell pepper, fine dice 1/2 red onion, fine chopped 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces 1 tablespoon olive oil 1 lime, juiced Chili powder, salt, and pepper, to taste Fresh scallions, cilantro or parsley, to taste Directions In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion. Serve with tortilla chips.

秋刀魚 是頷針魚目秋刀魚科的食用海水魚。通常 2 年長成，全長約 40cm。分佈於從日本海、阿拉斯加、美國大陸沿岸到墨西哥的寬廣北太平洋 Chinese：Qiu Dao Yu (秋刀魚) English：Pacific Saury (Mackerel Pike) Japanese：Sanma (サンマ) Korean：Kongchi (꽁치) 材料：(烤焗) 秋刀魚 檸檬汁 適量 鹽 適量 胡椒鹽 適量 Grilled 做法： -Put Salted and Pepper on each side - Grill each side for 15 to 20 minutes Other 做法： 秋刀魚洗淨去鱗去內臟，用廚房紙吸乾水份 預熱焗爐 230 C / 445 F 用錫紙包好焗盤，抹上一層油，備用 用幼鹽抹勻整條魚身醃約 15 分鐘 放在焗盤上，入焗爐以 230 C / 445 F 每面焗至金黃色 (烤焗時間以魚大小而定) 最後灑上胡椒粉，再淋上檸檬汁，即成 材料：(香煎) 秋刀魚 檸檬汁 適量 生粉 適量 鹽 適量 胡椒鹽 適量 做法： 秋刀魚洗淨去鱗去內臟，用廚房紙吸乾水份 用幼鹽抹勻整條魚身醃約 15 分鐘 再用生粉薄撲均勻在魚身上 熱鍋落油，放入秋刀魚，用中慢火煎至兩面金黃色，上碟 最後灑上胡椒粉，再淋上檸檬汁，即成