This recipe was presented by Chef Tatsuo Saito from NHK World Dining with the Chef.  Some modifications have been made.

1. Pound 1 LB of chicken thighs gently with the blade of your knife to tenderize.
2. Cut chicken thighs in pieces, on a bias to expose more surface area.
3. Spread on a tray and sprinkle with salt.
4. Let rest 5 minutes, then pat dry with a paper towel.
5. Marinate in 2 TBL sake, 3 TBL mirin and 2 TBL soy for 15 minutes.
   I like to use a zip lock bag, so that I can easily agitate every 5 minutes.
6. Pour the liquid into a cup.  We will use it later, so don’t discard.
7. Toss the chicken pieces in potato starch or corn starch.
8. Heat 2 TBL vegetable oil and 1 tsp sesame oil in a skillet.
9. Cook on medium heat, but only to about 80% of completion.
10. Tip the skillet and push the chicken to the high side.
11. Add the marinate into the low side and heat until it boils and reduces slightly.
12. Push the sauce and the chicken together.
13. Plate with spinach and top with Sansho Pepper Powder.

Sansho Pepper  ( 山椒 ) is a Japanese seasoning powder made from the ground berries of the prickly ash tree. The powder has a peppery-lemon flavor with a long residual heat. Sansho powder is used to season sushi and make various Japanese noodle dishes mildly hot and fragrant.

Steamed Eggplant

1. Trim Japanese eggplant into 3 inch segments, then halve.
2. Steam for 5 minutes or deep fry

Sauce 1 – Very north American

1. Grill Anaheim pepper
2. Chop until small
3. Mix with fresh minced garlic
4. Ginger
5. White vinegar or white wine
6. Olive oil

Cook briefly all to infuse

Sauce 2 – Very Sichuan

1. 2 TBL Gochuchang
2. Add garlic, ginger, Sesame seed oil (quite a bit)
3. Sugar and soy (or mirin)
4. White vinegar

Cook briefly

Eggplant 2

1. Sesame oil, garlic, ginger
2. Add eggplant
3. Add protein – meat or tofu
4. Add a bit of Sichuan sauce

Serve rice and sprinkle with chives

From Milk Street Television

Make a sponge

• 1/2 C Rye Flour
• 2 tsp Yeast
• 1 TBL honey
• 1/2 C warm water

Let proof 45-60 minutes

1. 1 C pepitas – Pumpkin seeds or sunflower seeds
2. 1/2 C sesame seeds
   Heat in dry skillet until the sesame seeds barely start to color
3. Measure 1/2 C of seed mixture and set aside
4. Remainder in food processor while still warm
5. Puree for one minute until seeds are pulverized
6. Add 4 TBL cold butter
7. Puree 20 seconds
   Combine seeds into sponge
8. 2 1/2 C bread flour
9. Mix with Kitchen Aid
10. Add 1 C water
11. Mix about a minute
12. Let rest 5 minutes
13. Add 2 1/2 tsp kosher salt
14. Mix 5 minutes
15. Cover and let rise 1 hour
16. Turn out onto floured surface
17. Gently flatten and cut into half
18. Pull together bottom and form balls
19. Put onto baking sheet iwth parchment paper
20. Brush top generously with egg wash
21. Sprinkle with seed mixture
22. Top with a Maldon sea salt
23. Cover with plastic and let rise another 30 minutes
24. 450º about 25 minutes
25. Cool 30 minutes before eating

When we spent three months in Istanbul, we ate a MARVELOUS cheese that was some type of string cheese.  Here is what I found at TurkishCulture.org

DİL PEYNİR

Cheese that pulls away in strips and strings, this means literally ‘tongue’ cheese.

Cheese is one of nature’s most tasty foods. It is eaten by everyone with great pleasure. Cheese is not only a substantial food because of its taste but it also has high nutritional value. Milk, which is itself a great source of nutrition, is processed and made into cheese. The main substance in cheese is “casein”, a protein which has no equal in nature. In addition to being rich in calcium, phosphorus and vitamin A, cheese is an important nutritional source for life.

Another reason for its vast consumption is that it can easily be digested and it aids in the digestion of other foods. This property of cheese is due to rennet which is used to curd milk. Cheese was made in ancient times and was found to be a very substantial food for man. We know that even in the Babylonian Civilization in 2000 B.C. cheese production was quite advanced.Today in Turkey, 60% of the annual 10 million tons of milk is processed as cheese. Although the most tasty cheese is made from sheep’s milk, only 10% of cheese production is produced from sheep’s and goat’s milk, with the remainder from cow’s milk. Cheese consumption differs considerably from other countries in Turkey. The most wide-spread consumption of cheese other than at breakfast, is when it is eaten with fruit or as a sort of dessert after lunch or dinner. However in our country, cheese and olives are a must on the breakfast table. The variety of cheese depends on certain factors: cultural habits and tastes, natural conditions, the species and variety of the animals providing the milk, and the production methods employed. We have more than 100 types of cheese in our country, but when they are grouped according to their similarities,we have around 30 different kinds of cheese. The following is a list of the different kinds of cheese which are the most popular in our country:

White Cheese

It is produced from sheep’s or cow’s milk. Rennet curdles the milk, then it is strained. The curd is salted in brine and packed into tins. It is eaten mostly at breakfast. In addition it is the main ingredient in appetizers, especially when served with our traditional drink “Rakı”. White cheese is also one of the ingredients in an omelette or is put on macaroni. “Börek” is a national food consumed at each meal everywhere in Turkey. Dough prepared with flour, water, salt and eggs, is rolled out wafer-thin, and placed on top of each other with oil in between. Various fillings are put between the layers which is then baked. Cheese is mostly used as a filling for börek.

Kaşar Cheese

It is also produced from sheep’s or cow’s milk. But in the Thracian region, kaşar especially that made from sheep’s milk is traditional and one of the most important dairy products of the region. Rennet curdles the milk, then it is strained and the curd is boiled in salt water. After boiling cheese, the curd becomes like dough due to the heat. It is placed in round moulds and cooled. After being shaped, it is removed from the mould. Kaşar cheese made from sheep’s milk is produced as large wheels and during the ageing process the outer part is allowed to dry which then forms a crust. Some of the cheeses which are produced from cow’s milk have a crust but most are vacuum-packed. Both types are eaten at breakfast, however the fresh cheese is also consumed in toasted sandwiches or on baked foods in the same way as mozzarella cheese.

Tulum Cheese

By removing the water of the curd, a crumbly texture is obtained. The crumbled curd is salted and packed firmly in goat’s skins or in cloth sacks and aged for 3 to 6 months. During this period it becomes tasty. It can be used in börek or similar foods and is also a great appetizer when mixed with walnuts.

Mihalic (Kelle) Cheese

Its production is similar to that of white cheese. The only difference is that it has big holes. The processes applied to it give it a pretty salty flavor and it is usually consumed at breakfast with tea.

Dil Cheese

It is similar to Kaşar cheese as far as production goes but it looks like mozzarella. During the boiling of the curd instead of putting it in a mould it is stretched and becomes fibrous in appearance. It is often consumed at breakfast.

Cerkez Cheese, Orgu Cheese

Dil cheese is packed in moulds of about 100-150 gr which is known as Çerkez cheese. If it is braided it is called örgü cheese. Örgü means braid in Turkish.
Although both cheeses are vacuum-packed, örgü cheese can be preserved in brine and is usually eaten after it is cooked.

Civil (Tel) Cheese

It is produced particularly in Eastern Anatolia and the Black Sea Region. It is a type of Dil cheese made from non-fat cow’s or goat’s milk. It is kept in brine and consumed after cooking it in butter.

Van Otlu Cheese

It is one of the unique cheeses of Turkey. It is produced in Van and its surrounding areas. It is made by mixing the cheese with local herbs. Except for the added herbs, texture, ingredients and the way it is consumed, it resembles white cheese.

Lor Cheese

After boiling the whey, which is strained from the curd, the remaining protein is curdled. It is used in börek, served for breakfast or as an appetizer after mixing it with various herbs and spices.

The cheese culture is so widespread in our country that even in making many of our desserts cheese is used.The following three descriptions are given as examples.

Kuymak

It is a regional food from the Black Sea Region.

Ingredients: 100g cornflour, 1/1.5 glasses of water, 250g tel cheese, 70g butter

Melt the butter in a saucepan. Add the cornflour and stir, then add water and cheese in small pieces. Boil until the cheese is melted, the liquid becomes a paste and the butter comes to the top. Serve hot.

Künefe

It is a popular dessert from Southern and Southeastern Anatolia.

Ingredients: 200g teleme or fresh salt-free cheese, 200g sugar, 1 glass of water, 100g butter, 250g tel kadayıf

Boil the water and sugar to obtain a syrup. In another dish mix the melted butter and kadayıf. Arrange half of the kadayıf in a tray. Spread grated cheese on it. Then arrange the remaining kadayıf. Bake in a 160 degree oven for 20-30 minutes. Remove it from the oven and pour the syrup over it; serve hot.

Kemalpaşa Cheese Dessert

It is a dessert mostly cooked in the Bursa and Balıkesir districts.

Ingredients: 400g sugar, 2 glasses of water, 100g semolina, 1 teaspoon baking powder, 2 eggs, 50g butter, 150g cheese curd

Boil water and sugar to obtain a syrup and leave it. Grate the cheese and knead with the other ingredients to obtain a dough. Take small pieces of the dough, flatten them slightly and place on an oiled tray. Bake in a 180 degree oven for 20-30 minutes until they turn slightly golden. Boil the cookies in the syrup for 15 minutes. Then serve cold and top with cream, if desired.
Some selected examples (please click on pictures to enlarge):

Ingredients

• 2 C Whole Wheat Flour
• 1½ C AP flour
• 1 tsp Salt
• 1 tsp Baking Soda
• ¼ cup Butter (cold and cut into pieces)
• 1 ½ cups Sourdough Starter
• 1 cup Buttermilk
• ¼ cup Honey
• 1 Egg (egg wash)

Directions

1. Preheat oven to 350°F.
2. In a bowl or stand mixer, combine flour, salt, and baking soda.
3. Cut cold butter into dry mix until crumbly and BB sized.
4. In a separate bowl mix the sourdough starter, buttermilk, and honey.
5. Mix the buttermilk mixture into the dry mixture – 1/2 first, then 1/4, finally the last 1/4.
6. Place the dough on a lightly floured surface and knead 20-30 minutes or until smooth.
7. Cut dough in half and form two loaves.
8. Place on a baking sheet, and make and cut an X in the top of each loaf.
9. Brush with egg wash and bake until 180° F internal (30-45 minutes)

Not just freezing, but drying and preserving.  This is intended only to give brief instructions.  For details about why some of it is being done this way, check the internet.

Cilantro

Parsley

Sage

Rosemary

Bay Leaves

Don’t Freeze

• Eggs:  You can freeze 12 egg whites and 2 egg yolks with reasonable results, but it will be just a bit rubbery.

This is a GREAT visual to understand how marbling affects the quality of meat.

1. Start with a top quality filet mignon
2. Season with Grandpa's Thunder Powder or Arghhh Powder
3. Preheat oven to 375º F
4. Heat a large cast iron skillet to 450º on the stove top.
5. Add 2 TBL butter and 2 TBL oil to the pan.  The oil will help prevent the butter from burning.
6. When the butter stops foaming, turn the heat down to medium.
7. Sear the meat on all sides.  If the meat sticks to the pan, leave it for another few seconds until it releases on its own.
8. Put the pan into the oven until the meat has reached an internal temperature of 125º F. Use an external probe thermometer so you don’t have to keep opening the oven.  This will take 10-12 minutes.
9. Remove from the oven.
10. Put the meat on a warmed platter to rest for 15 minutes.
11. While the meat is resting, prepare the sauce.
12. Using the residual juices in the pan, place the pan over medium heat.
13. Add the minced shallot and saute until translucent, but not browned.
14. Add the red wine.
15. Turn the heat up to medium high and reduce by half.
16. Taste for seasonings.  Add salt and pepper if necessary.
17. Stir in the minced tarragon and remove from the heat.
18. Stir in the softened butter right before serving. This will help to further thicken the sauce and give it a lovely sheen.
19. For a classic presentation, slice your Chateaubriand in half diagonally and serve on warmed plates with the sauce spooned over.
20. Garnish with some fresh tarragon leaves.

Technically, Chateaubriand is a dish and not a cut of meat; however, sometimes cuts from beef tenderloin are sold as Chateaubriand steaks. These cuts and filet mignon are two very similar pieces of steak. They both originate from the same place on the cow and are very tender when cooked with the correct methods.

From TheDailyMeal.com

It’s not as common a dish as it used to be, but one of the fanciest — and most expensive — dishes you might ever encounter on a menu is a chateaubriand, usually served “for two.” The fact that it’s generally listed alongside steaks gives away the fact that it’s also a steak, but what is it, exactly, and why is it called “chateaubriand”?

Like Delmonico steak, the chateaubriand is one of those cuts of steak that isn’t named for a specific cut of meat, and its definition has also changed over the years. As legend has it, the chateaubriand was named after a French aristocrat named François-René de Chateaubriand, whose chef invented a method of cooking a large, boneless cut of beef by wrapping it in poor-quality steaks (sometimes recounted as the smaller end pieces from the filet), tying it up, grilling it until charred, and tossing the outer steaks. The perfectly-cooked inner roast was deemed the chateaubriand. (Perhaps appropriately for someone whose name has been attached to such an opulent dish, Chateaubriand was exiled during the French Revolution.”.)

Today, a chateaubriand is generally agreed-upon to be a large center cut filet mignon, roasted and served alongside potatoes and a sauce (appropriately named chateaubriand sauce) usually made with shallots, beef or veal stock, white wine, tarragon, and butter. The legendary French chef Pierre Franey, in his recipe for The New York Times, suggests wrapping a 7-inch filet in cheesecloth, standing it on its end, and pounding it down until it’s 1 1/2 inches thick, 6 inches in diameter, and round, then cooking it like a steak, but you don’t see too many people doing that any more.

While the techniques may vary, any menu that includes a chateaubriand will take pains to prepare the dish well, and the results are typically delicious. So if you see chateaubriand on a menu and you can spring for it, we suggest you order it, because you’ll receive a beautifully roasted filet mignon alongside a tasty French sauce and potatoes. Some places will even carve it tableside for you.

Ponzu or Dashi – a Japanese dipping sauce made from soy sauce, lime juice, vinegar, and bonito fish flakes.  Sometimes chicken broth is substituted.

Traditionally pork sliced into paper-thin nearly transparent slices.  Cooked in boiling hot ponzu, then dipped in dashi

Paired with thin vegetables or rocket lettuce also dipped into the hot ponzu

Just a thought:  I wounder if marinated meat could be cooked on hot rocks – perhaps on a hot plate.

Start with traditional sausage patties or sausage with casings removed

1. Mix with salt, pepper, parsley, chives, garlic, mushrooms, bread crumbs and egg yolk
2. Fry in EVOO on high – covered 2-4 minutes
3. Flip and lower heat
4. Cook an additional 3-4 minutes
5. Serve on cornmeal mush made by deglazing the pan

• Prepare pizza dough and flatten on a sheet pan greased with just a little EVOO.
• Drain Caramelized Onions and put on focaccia
• Bake in oven at 350º for 15-20 minutes
• Top with ingredients, then cut into appetizers

TOPPINGS

• goat cheese
• kale
• proscuitto
• bacon
• ham
• tomato
• garlic
• etc

This is a good side for any protein, and also helps accent any sandwiches or burgers.

INGREDIENTS

• 1 Large sweet onion – sliced thin
• 1/4 C balsamic vinegar
• 2 TBL sugar
• 1/2 C water

STEP BY STEP

1. Sweat onions in 1 TBL butter over low heat
2. Add balsamic and reduce
3. Add sugar after they are quite wilted
4. Add water and let them simmer for 30 minutes
5. Cool and refrigerate
6. Serve as a side

See also Caramelized Onion Focaccia

• Pork butt
  FOR MARINADE
• 1/2 C brown sugar
• 1/4 C dry rice wine or sake
• 6 TBL Hoisin sauce
• 2 TBL Sweet Thai Chili Sauce
• 1/2 C regular soy
• 2 cloves garlic
• 2 TBL ginger
• 1 TBL sesame oil
• 1 tsp Chinese 5 spice powder
• 1/4 tsp white ground pepper

1. Cut pork butt into 1 x 2 inch “French Fries”
2. Poke holes with a fork all along the length
3. Put pork and (all but 1/2 C) marinade in a plastic bag
4. Let rest in the refrigerator for 1-4 hours
5. Mix marinade, putting 1/2 C into a pot for a glaze to be used later
6. Add 1/3 C honey to the pot
7. 1/4 C ketchup
8. Bring up to a simmer and cook 5 minutes
9. Spray drying rack with Pam and set it on a foil sheet
10. Put strips of pork on the rack, add 1/4 C water to the bottom, and wrap the whole thing in aluminum foil
11. Roast at 300º for an hour
12. Remove foil and bake for another 40 minutes
13. Put into broiler for 7 minutes to dry out
14. Put on glaze and broil 5 minutes
15. Flip, dry out 7 minutes, glaze, and broil 5 more minutes
16. Rest 10 minutes before slicing into medallions
17. Serve over top of sticky white rice

Whole Grain Wafer Crackers

• 1 1/4 C warm water
• 1 TBL yeast
  MIX IN YOUR KITCHEN AID, AND ALLOW 5 MINUTES TO PROOVE
• 2 C AP flour
• 3/4 C rye flour
• 1/2 whole wheat flour or buckwheat flour
• 2 tsp coarse salt
• 1/3 C flax seeds
• 1/3 C sesame seeds
• 1/3 C nigella seeds
• 1 TBL cumin seeds
  WHISK DRY INGREDIENTS TOGETHER

1. Add dry ingredients into your stand mixer – use a dough hook
2. 1 large spoonful at a time – Mix for 6-9 minutes, just until mixed
3. Cover and let rise 1 hour – it will double in bulk
4. Dust work surface lightly lightly with cornmeal
5. Divide dough into 16 pieces
6. Cover with plastic wrap while you process each piece
7. Roll into sheet as flat as possible
8. Brush off any extra cornmeal
9. Bake at 425º
10. Serve with brie, goat cheese, honey, figs, hummus, etc
11. Dock the sheets liberally
12. Bake 10 minutes per side
13. Flip halfway through baking

UNTESTED

1. Score fat cap every 1/2 inch – cross hatch
2. Salt and pepper both sides
3. Sear on high heat 4-5 minutes per side
4. Heat 1 C vinegar, 1 1/2 C  soy, 3 TBL C rice vinegar, 1/2 C brown sugar, 6 garlic cloves minced, bay leaves, 1 TBL black pepper – over medium heat only until the sugar melts
5. Add 1 C chicken stock to the mixture
6. Braise 3 hours at 275º or until internal temperature is 165º
7. Remove from oven and wrap in foil.  Keep wrapped until internal temperature reaches 200º
8. Slice into 1/2 inch slices and serve with fried rice and Thai Cucumber Salad.  Also good with just biscuits and jam.

Fish Batter

• • 1/2 C AP flour
  • 1/2 C corn starch
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp Grandpa's Thunder Powder or Arghhh Powder
  • 1 C lager beer
  • 1/2 C butter milk

1. Pat cod, halibut or haddock dry before dipping into batter
2. Fry at 365-375º about 4 minutes per side
3. Season immediately after putting on towel to drain

Chips

1. Cut Yukon Gold potatoes into 1/4 – 1/2 inch pieces
2. Fry in 8 C peanut oil at 375º about 12-15 minutes each
3. Agitate, then 3-5 more minutes
4. Set aside to drain
5. When ready to serve fish, put chips into oven at 450º for 5 minutes