Treasure Chest

Bún Thįt Núóng Vietnamese Cold Rice Noodle 越南BBQ雞撈檬 Serve 1 Ingredients: Rice Vermicelli 2 bundles Lettuce Leaf 4 leaves (Julieann) BBQ Chicken 1 breast (sliced) Thai Basil 1 branch (Julieann) Bean Sprout 1 hand full Dried Shallot 1 tsp Green Onion 1 spring (chopped) Dipping Sauce (Ratio:  1:1:5 but I changed it to 1:1:1:4) 1 Tsp Sugar 1 Tsp Fish Sauce 1 Tsp Vinegar 4 Tsp Water 1 Small Lime Juice 1 tsp diced Garlic 1 dash of Red Pepper Flakes Methods: Cook the rice vermicelli per the package instruction (e.g. add it to boiling water and cook for 4 minutes) Rinse the cooked vermicelli in cold water to stop cooking, then drain and set aside Mix dipping sauce in a small bowl taste to adjust and set aside In a large noodle bowl, put half of the julienned lettuce in and following by the drained vermicelli, and add the rest of the lettuce. To plate, put the chicken slices on top and followed by bean sprout (I don't have this ingredient today), and basil. S

KBBQ Chicken Ingredients: Skinless Chicken Tights 4 pieces Green Onion 1 spring sliced Roasted Sesam Seed 1 Tsp Note:  1/2 Tsp for marinating 1/2 Tsp for serving Marinate: Soy Sauce 1 cup Brown Sugar 1/2 cup Rice Vinegar 2Tsp Roasted Sesame Seeds 1/2 Tsp Garlic 2 Tsp Ginger 2 Tsp Sesame Oil 2 Tsp Honey 1 Tsp Green onion 1 Gochujong 1 Tsp Salt Pinch Pepper Pinch Methods: Put skinless chicken into a ziplock bag Mixed all marinate ingredients together and add into bag Liquid should cover all chicken tights Marinate for at least 30 minutes or over night Before grilling, remove as much marinate as possible to prevent burning quickly.

Grilled Asparagus and Prosciutto Cobb Salad Ingredients: Dressing (optional) 1/3 cup and 1 1/2Tsp EVOO 2 1/2Tsp White Wine Vinegar 1/2tsp Dijon Mustard 3/4tsp 1/2tsp and 1/4tsp Grounded Pepper 1 clove of finely chopped Garlic 1 1/2Tsp finely chopped Chives 1 1/2Tsp finely chopped Flat Lead Parsley Note:  Too much dressing and can cut to 1/2 or 1/3. 2 Eggs 1 lb Asparagus (snap the tough end apart) 1 bunches Green Onions 1 Small Lettuces 4 slices toasted Prosciutto lightly 2 sliced Avocados 6oz crumbled Mozzarella cheese 1/4 tsp Salt Methods: 1.  Bring pot of water to a boil 2.  Turn off and remove pot from heat, add eggs in slowly 3.  Cover the lid and let it sit for 15 minutes before rinsing them in cold water before peeling and quarter 4.  (Optional) Whisk 1/3 cup of EVOO, vinegar, mustard, 3/4tsp of salt, 1/2tsp of pepper, garlic, chives, and parsley together, set dressing aside 5.  In a baking sheet, put asparagus and green onions in with remaining o

BBQ Pork  叉燒 Marinate for at least 8 hours in advance Total bake time is 1 hour Ingredients: 1 lb of pork butt  梅頭肉 1 Tsp of honey 1/2 Tsp Warm Water Sauce: 2 cubes of Chinese Fermented Red Bean Curd  紅腐乳 2 Tsp of Chinese Fermented red Bean Curd Juice 1 Tsp of Oyster Sauce 1 Tsp of Soy Sauce 1 Tsp Dark Soy Sauce 1 Tsp of Shaoxing Wine 2 Tsp of Honey 4 Tsp of Sugar Pinch of Five-Spice Powder  五香粉  Pinch of White Pepper  白胡椒  1 clove of Minced Garlic  Methods: 1.  Use a fork to poke the pork on top and bottom.  Be gentle and not to break the pork structure. 2.  In a small mixing bowl, add all sauce ingredients together and mix well. 3.  Remove 5 Tsp of sauce mixture and store in another container for use at least 8-hours later. 4.  Pour the rest of the sauce mixture in a big zip lock bag. 5.  Place the pork butt into the zip lock bag to marinate for at least 8-hours or overnight in the refrigerator.  6.  Take the pork butt out from the refrigerator to rest before bak

Kitchen Clam Bake Ingredients 1 1/2 pounds kielbasa Note: Sub with good susage/bacon 3 cups chopped yellow onions (2 large onions) 2 cups chopped leeks, well cleaned (2 leeks, white parts only) 1/4 cup good olive oil 1 1/2 pounds small potatoes (red or white) 1 tablespoon kosher salt 1/2 tablespoon freshly ground black pepper 2 dozen littleneck clams, scrubbed 2 dozen steamer clams, scrubbed 2 pounds mussels, cleaned and debearded 1 1/2 pounds large shrimp, in the shell 3 (1 1/2 pound) lobsters 2 cups good dry white wine Directions: Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown. Layer the ingredients on top of the onions in the stockpot in this order: Potatoes Salt Pepper Kielbasa Little neck clams Steamer clams Mussels Shrimp Lobsters Note: Once lobster is dead, remove rubber

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

Grilled Salmon Fillet with Honey Mustard Sauce   Ingredients 1/4 cup Dijon mustard 2 tablespoons whole-grain mustard 3 tablespoons honey 2 tablespoons prepared horseradish, drained 2 tablespoons finely chopped fresh mint leaves Kosher salt and freshly ground black pepper 2 pound fillet salmon, skin on 2 tablespoons canola oil 1 bunch watercress, coarsely chopped 1 small red onion, halved and thinly sliced 2 tablespoons aged sherry vinegar 2 tablespoons extra-virgin olive oil Directions Whisk together the mustard, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl.  Let sit for at least 15 minutes before using.  Can be made 1 day in advance and refrigerated but do not add the mint until just before using.  Bring to room temperature before using. Heat the grill to high. Brush the salmon with the oil and season with salt and pepper.  Place the salmon on the grill, skin side down, and gril