Butter Chicken

YIELDS: 6 – 8 servings
 
Ingredients
Chicken

• 1/3 cup plain whole-milk yogurt
• 2 cloves garlic, grated orfinely chopped (about 2tsp.)
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. garam masala
• 1 Tbsp. grated or finely chopped peeled ginger
• 2 tsp. kosher salt
• 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprikaplus 1/4 tsp. cayenne)
• 2 lb. boneless, skinless chicken thighs, cut into 1½" pieces

 Makhani Sauce & Assembly

• 5 Tbsp. unsalted butter
• ½ cup tomato paste
• ½ serrano chile, seeded, finely chopped
• 1 Tbsp. grated or finely chopped peeled ginger
• 1 tsp. garam masala
• 1 tsp. ground cumin
• 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
• 1 cup heavy cream (can use evaporated milk 1:1)
• 1 Tbsp. dried fenugreek leaves or kasoori methi(optional)
• ½ tsp. (or more) kosher salt
• ¼ cup finely chopped fresh cilantro

Directions
Chicken

1. In a large bowl, whisk yogurt, garlic, lemon juice, garam masala, ginger, salt, and Kashmiri chili powder. Add chicken and toss to coat. Cover and refrigerate 1hour.
2. Heat broiler and line a large baking sheet with foil. Spread chicken on prepared sheet in a single layer. Broil, watching closely, until charred and cookedthrough, about 15 minutes. Let cool slightly.

Makhani Sauce & Assembly

1. In a large, high-sided skillet over medium heat, meltbutter. Add tomato paste and cook, stirring constantly, until darkened, about 5 minutes. Add chile and ginger and continue to cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.
2. Add garam masala, cumin, and chili powder and cook,stirring frequently, until fragrant and incorporated, about 30 seconds. Stir in cream, fenugreek (if using),1/2 teaspoon salt, chicken, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce has slightly thickened and fat has separated, 10 to 15 minutes.
3. Taste and season with salt, if needed. Top with cilantro. Serve over rice.

From: https://www.delish.com/cooking/recipe-ideas/a44358563/best-butter-chicken-recipe/

 

Crispy rice with spicy tuna (Nobu copycat)

Ingredients

• 1 avocado , cut into small thin slices (or make avocado sauce)
• 15 jalapeño slices , thin, optional garnish
• 1/2 tsp black sesame seeds , for garnish

Nobu spicy tuna (raw):

• 225g / 7oz sashimi grade tuna , or salmon (Note 1)
• 1 tbsp sriracha , adjust spiciness to taste (Note 2)
• 4 tsp kewpie mayonnaise (Note 3)
• 1 tsp sesame oil
• 1/4 tsp cooking salt
• 2 tbsp finely chopped green onion
• 1 tsp white sesame seeds
• 1/2 tsp black sesame seeds , divided

Creamy spicy canned tuna topping:

• 360g/12oz canned tuna in oil , drained (Note 4)
• 3 tbsp sriracha (Note 2)
• 4 tbsp kewpie mayonnaise (Note 3)
• 1 tbsp lemon juice (sub rice vinegar)
• 1 tsp sesame oil
• 1/2 tsp cooking/kosher salt
• 1/4 cup finely chopped green onion
• 2 tsp white sesame seeds , optional
• 1 1/2 tsp black sesame seeds , divided

Instructions
Make crispy rice (need minimum 4hrs; 6+ hrs preferred)

Nobu spicy tuna topping:

1. Freeze to firm - Place tuna in the freezer for 30 minutes to partially freeze - it's much easier to finely chop when slightly firm.
2. Cut into 0.5cm / 1/2" cubes - the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).
3. Mix - Add everything into the tuna and mix until combined.

Creamy canned tuna (sushi-roll filling style):

1. Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.

From: https://www.recipetineats.com/spicy-tuna-crispy-rice-nobu/

Sushi Crispy Rice

Serving: about 15 pieces

Ingredients

• 1 cup sushi rice
• 1 1/2 cups water

For Frying

• 1/3 cup canola oil (vegetable, peanut or other neutral oil)
• 3/4 tsp cooking / kosher salt , for sprinkling rice cakes (not needed if fish already salted)

Sushi seasoning:

• 1 tbsp rice vinegar
• 1 tsp caster sugar

Instructions
SUMMARY RECIPE
Cook rice, rest, pour over seasoning, fluff. Press firmly into 20cm/8" lined pan, weigh down. Cool, fridge overnight (min 6 hrs). Cut into 15 rectangles, pan fry 4 min each side, sprinkle with salt.

Make rice

1. Cook rice
2. Rest - Remove from heat then rest for 10 minutes with the lid still on.
3. Season - Remove lid. Pour over sushi seasoning. Fluff rice with rubber spatula.
4. Press - Place a sheet of baking/parchment paper on a 20cm/8" square pan. Scrape hot rice into the pan and spread evenly. Cover with another piece of paper and press in very firmly.
5. Weigh down - For best results, place something flat on top (2nd same size pan is ideal) then weigh down
6. Cool - Fully cool, cover with cling wrap, then refrigerate overnight (min 6 hours). Speedy option: Fridge uncovered until fully cool, cover, freeze 1 hour, fridge 1 hour.
7. Cut - Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into 15 rectangles (5 strips, then each into 3)

Frying:

1. Pan fry - Heat about 1/4 cup of the oil in a large non-stick pan over medium high. Fry until golden brown on one side; flip and repeat
2. Salt - Remove onto a paper towels lined plate. Sprinkle each side with salt while hot if using
3. Keep cooking - Add remaining oil and cook remaining rice cakes.

Based on: https://www.recipetineats.com/crispy-rice/

Garlic Butter Steak Bites

Yield 4 servings

Ingredients

• 1 to 1 1/4 pounds top sirloin, tri-tip, ribeye, or strip steak
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 4 to 6 cloves garlic, chopped
• 1 tablespoon chopped fresh parsley, for garnish, optional

Method

1. Cut and season the steak:
2. Cut the steak into approximately 1 1/2-inch pieces and pat them dry with a paper towel. Sprinkle with salt and pepper on all sides. I like to use Diamond Crystal kosher salt, about 3/4 teaspoon plus 1/2 teaspoon of pepper.
3. Heat the skillet, add butter, then add steak:
4. Heat a large (12-inch) stainless steel or cast iron skillet over medium heat for about 3 minutes, then add 1 tablespoon of butter. When the butter begins to sizzle and brown, add the steak bites in a single layer, leaving at least 1/2 inch of space between them (if you’re using a smaller skillet, you may need to work in batches).
5. Sear the steak: Without moving the steak bites, sear them for about 3 minutes. Use a pair of tongs or a spatula to flip them over, then sear until they are well browned and cooked to medium doneness (140 to 145ºF in the middle when measured with an instant-read thermometer), 2 to 3 minutes. Transfer the steak bites to a dish.
6. Add the remaining butter and garlic: Turn the heat down to medium-low. Add the remaining 2 tablespoons of butter and the chopped garlic to the pan. Sauté until the garlic is cooked through and no longer smells raw (but is not browned), 2 to 3 minutes, using a wooden spatula to nudge all of the browned bits from the bottom of the pan.
7. Return the steak to pan: Remove the pan from the heat. Add the steak bites back to the pan and toss to coat them evenly with the garlic butter.
8. Transfer the steak bites to a serving dish, sprinkle with parsley (if using), and serve right away.

From: https://www.simplyrecipes.com/garlic-steak-bites-recipe-11762185

Roasted Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts, trimmed
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper

Lemon Parmesan seasoning, optional

• 1 tablespoon fresh lemon juice, plus 2 teaspoons zest
• 1 tablespoon grated Parmesan cheese, or ¼ cup shaved
• Fresh parsley leaves, for garnish
• Pinch red pepper flakes

Instructions

1. Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
2. If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.

Based on: https://www.loveandlemons.com/roasted-brussels-sprouts/

Quick Ground Beef + Potatoes

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds lean ground beef (for 1lb)
• 2 teaspoons kosher salt, divided (2/3 + 2/3 tsp)
• 2 cloves garlic, minced
• 1 medium yellow onion, finely diced (1 small)
• 1 teaspoon smoked paprika (2/3 tsp)
• ½ teaspoon freshly ground black pepper (1/3 tsp)
• 1 ½ pounds Yukon gold (see notes), or Russet potatoes, chopped into ½ inch cubes (no need to peel) (1 lb)
• 1 cup water (see notes) (1/6C at a time)
• 1 teaspoon yellow mustard (2/3 tsp)
• 1 tablespoon Worcestershire sauce (2/3 T)
• 4 tablespoons ketchup (2 2/3 T; 1.5oz)
• 2 cups sharp cheddar cheese, grated (1 1/3 C)

Instructions

1. Heat the oven to 375°F. (See note to skip this step)
2. Heat a large heavy-bottom, non-stick skillet with lid over medium high heat. Add 1 tablespoon oil, the onion, and the ground beef. Sprinkle with garlic, black pepper, smoked paprika and 1 (2/3) teaspoon of the salt. Break the meat apart with a spoon and cook for 5-8 minutes until the meat is browned and cooked through and the onion has softened, stirring occationally.
3. Remove the meat and set aside. To the same pan (no need to wash it first) add 1 tablespoon of the olive oil and the potatoes. Sprinkle with 1 (2/3) teaspoon of the salt. Cook on medium to medium-high for 1 minute until the spices are fragrant.
4. Add ¼ (1/6) cup water, cover, and cook, stirring frequently, until the potatoes are just tender but not falling apart, about 15-20 minutes. Note: if the potatoes begin to stick to the bottom of the pan, add additional water, ¼ (1/6) cup at a time.
5. When the potatoes are cooked through, add the cooked meat back to the pan, along with the mustard, Worcestershire sauce, and ketchup, stirring to combine. If the pan seems dry, add an additional ¼ water, stirring to combine.
6. Sprinkle half the cheese over the beef and potato mixture, stirring to combine. Sprinkle the remaining cheese evenly over the top, then place in the oven for 5 minutes, or until the cheese melts. Serve warm with toppings of choice.

Notes

1. Cooking the Potatoes (Time): For the potatoes to cook in 15-20 minutes, you really do need to cut them into 
2. ½ inch cubes (see step-by-step photos for reference). If in doubt, cut them smaller than you think you need to. You'll also need to cover the pan during cook time, adding splashes of water if they begin to stick, which will help them cook faster as well.
3. Cooking the Potatoes (Type): I tested this recipe multiple times with both Russet and Yukon gold potatoes, and both work. However Yukon gold cook much faster than Russets, so if in doubt, (or for the fastest option), use Yukons. 
4. Cooking the Potatoes (Sticking): Have some water on hand to splash into your skillet when the potatoes stick to the bottom. Adding just a little water throughout the cooking process lets us cut wayyy down on the amount of oil. Add the water just 1/4 cup at a time, and at the end, you can add a little extra water to make it a bit saucier. I ended up using one cup of water in total, and my potatoes cooked in about 15 minutes.
5. Skip the Oven: If you'd rather skip the oven step, simply allow the cheese to melt over the hot beef and potatoes at the end.
6. Spice it Up: To keep this recipe family-friendly, I opted to keep the spice level to a minimum. However, if you prefer it spicer add 1 minced jalapeño along with the ground beef, 1 teaspoon chili powder along with the other spices, and top with hot sauce when serving.
7. Optional Recommended Toppings: sliced green onion, sour cream, hot sauce.

From: https://realfoodwholelife.com/recipes/ground-beef-potatoes/