Recipes — hot pot

Speaking of broth, I want to share with you all this clear soup hot pot recipe. Although I personally prefer the Sichuan spicy broth, I always include a non-spicy side when I host a hot pot party (as Asians sure know how to party!!) so some of my friends can still enjoy their hot pot without burning their tongues and stomachs.

Prep Time

    •    Prep time: 2 hours
    •    Cook time: 30 minutes
    •    Yield: Serves 8

Ingredients

Stock ingredients:

    •    1 chicken carcass
    •    1 lb. pork bones
    •    3 slice ginger
    •    2 stalk scallions

Soup ingredients:

    •    2 stalk scallions
    •    1 tbsp goji berry
    •    2 dried red dates
    •    2 tbsps cooking wine
    •    1 dried shiitake mushroom, rehydrate
    •    salt and wjite pepper powder to taste

Method

1. To make the stock, first pre-boil the chicken carcass and pork bones until the color of meat turned white. Rinse the pre-boiled bones and carcass to get rid of any scum and blood.
   
   
2. In a large stock pot, combine the bones with 4 liters of water and boil over high heat.
   
   
3. Once the stock is boiling, use a mesh strainer to remove any scum and impurities floating on the surface of the stock.
   
   
4. A professional Chinese chef taught me this trick to make the soup extra white and milky. Skip it as you wish. Once the stock is boiled for an hour or reduced by 1/3, add one sliced potatoes to the soup and boil over high heat for another hour or so. The potatoe not only makes your soup milk white but also adds a nice touch of root vegetable flavor to your stock. (Optional)
   
   
5. After about two hours of boiling, the stock is done. To assemble for the hot pot soup, just combine the broth with cooking wine, goji berry, dried dates, and shiitake mushroom. Bring the soup to boil and simmer for another 30 minutes. Finally add the scallions, salt, and white pepper to taste. Serve with the hotpot ingredients.

This great family recipe is thanks to YI RESERVATION Recipes at http://yireservation.com/recipes/clear-soup-hot-pot/

Southern springtime influences with crispy skin-on Australis Barramundi served with creamy corn and cheddar grits, braised heirloom tomatoes, and all things spring with bee pollen, lavender, honey, and delicate chives.

Prep Time

    •    Prep time: 45 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

For the Crispy Skin Barramundi:

    •    2 tbsps canola oil
    •    salt and pepper to taste
    •    4 x skin on barramundi fillets

For the Cheddar Grits:

    •    2 shallots
    •    1 cup water
    •    1 tbsp butter
    •    5 cloves garlic
    •    1 cup white grits
    •    1/2 cup corn stock
    •    1/4 cup cheddar cheese
    •    1 ear of corn, kernels removed

For the Bee-Pollen Vinaigrette:

    •    2 tbsps honey
    •    1 wand lavender
    •    1 tbsp bee pollen
    •    4-5 stems chives
    •    2 ounces canola oil
    •    1 ounce white vinegar

For the Braised Tomatoes:

    •    3 sprigs thyme
    •    2 ounces olive oil
    •    2 ounces white wine
    •    1 cup heirloom cherry tomatoes

Method

For Grits:

1. Remove kernels from cob. Make corn stock by simmering for 10 minutes.
2. Saute minced garlic, shallots, and corn in a small pot with a tablespoon of canola oil.
3. Add grits and stir to coat, allowing to lightly brown. Season with salt and pepper.
4. Add stock and water. Let grits simmer for 10 minutes. Adjust viscosity to be slightly loose.

For Bee Pollen Vinaigrette: Using half the pollen, add vinegar and allow to infuse for 10 minutes. Add honey, salt, pepper, and lavender leaves. Add oil and mix vinaigrette. Just before service, add in remaining pollen and chives.

For the Braised Tomatoes:

1. Cut two shallots into rings. Slice two cloves of garlic. Heat olive oil in a small pot.
2. Sear shallots and garlic. Add white wine and thyme. Add salt and pepper and simmer tomatoes for 5-6 minutes.

For the Crispy Skinned Barramundi:

1. Heat a pan very hot and carefully add canola oil.
2. Pat the fish very dry and season with salt and pepper. Add fish into pan skin side down.
3. Cook for 4 minutes on the skin side. Turn fish over and sear on the opposite side for another 3 minutes.

Plating Tips: It is important to maintain the essence of the dish by having the skin extra crispy. Place the grits on the bottom of the individual serving dish. Top the grits with the barramundi, skin side up. Scoop the tomatoes with some juice onto the place around the outside of the grits. Drizzle the bee pollen vinaigrette around the plate with some drizzles over the tomatoes. Try not to cover the skin. Garnish with additional chives on top of the barramundi.

This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/crispy-skin-barramundi-cheddar-grits-braised-tomatoes-and-bee-pollen-vinaigrette/

This flavor-packed dish features crispy-skinned barramundi, which we’re topping with a vibrant relish made with roasted red peppers, briny capers, lemon juice, and garlic. We’re serving it over a hearty bed of marinated kale studded with juicy tomatoes, crisp radishes, and roasted potatoes.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 2

Ingredients

    •    1 lemon
    •    1 bunch kale
    •    1 clove garlic
    •    3 oz radishes
    •    1 tbsp capers
    •    2 skin-on barramundi fillets
    •    3/4 lb golden or red potatoes
    •    4 oz grape or cherry tomatoes
    •    1 oz sliced roasted red peppers
    •    1 tbsp Italian seasoning(whole dried basil, sage, oregano, savory, rosemary, thyme & marjoram)

Method

1. Prepare & roast the potatoes: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with 1 tsp of olive oil and season with salt, pepper and Italian seasoning. Toss to coat and arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
   
   
2. Prepare the remaining ingredients: While the potatoes roast, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Quarter and deseed the lemon. Roughly chop the capers and peppers; combine in a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the radishes lengthwise, then thinly slice crosswise. Halve the tomatoes.
   
   
3. Marinate the kale: While the potatoes continue to roast, in a large bowl, combine the sliced kale, 1 tsp of olive oil, and the juice of 2 lemon wedges. Season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.
   
   
4. Cook the fish: While the kale marinates, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tsp of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until the skin is slightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Turn off the heat.
   
   
5. Make the caper relish: While the fish cooks, to the bowl of chopped capers and peppers, add the juice of the remaining lemon wedges and as much of the garlic paste as you'd like. Season with salt and pepper; stir to combine.
   
   
6. Finish the kale & serve your dish: To the bowl of marinated kale, add the roasted potatoes, sliced radishes, and halved tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale topped with the cooked fish. Top the fish with the caper relish. Enjoy!

This great family recipe is thanks to Blue Apron Recipes at https://www.blueapron.com/recipes/seared-barramundi-caper-relish-with-roasted-potatoes-marinated-kale

This beef stew is made in the slow cooker so the house stays cool. Enjoy this classic dish with vegetable twist!

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 6 hours
    •    Yield: Serves 4

Ingredients

    •    2 tbsps flour
    •    salt and pepper
    •    2 cups beef broth
    •    2 tbsps tomato paste
    •    1 shallot, thinly sliced
    •    2-3 cloves garlic, minced
    •    2 small zucchini, chopped
    •    1 tbsp extra virgin olive oil
    •    1 red bell pepper, chopped
    •    1 yellow bell pepper, chopped
    •    Chopped fresh basil for garnish
    •    grated parmesan cheese for garnish
    •    1 1/4-1/2 pounds stew beef, cut into chunks

Method

1. Place olive oil in a large pot or Dutch oven over medium-high heat on the stove-top.
   
   
2. Toss beef with flour, salt and pepper in a small bowl until all the pieces all equally coated.
   
   
3. Add beef to the hot pot and brown on all sides, about 5-7 minutes.
   
   
4. Transfer beef and all it's juices to the slow cooker.
5. Add garlic, bay leaf, shallots, tomato paste and broth to the slow cooker. Stir to combine and set for 6 hours on low heat.
6. Add zucchini and peppers 30 minutes before timer is up (after 5.5 hours of cooking), stir gently to combine and continue cooking with lid on for remaining 30 minutes.
   
   
7. Serve with grain of choice

NOTES: If you want a thicker sauce, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to the slow cooker when you add the vegetables.

This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Slow-Cooker-Summer-Beef-Stew-1828441#directions

Prep Time

    •    Prep and cook time: 30 minutes - 1 hour
    •    Yield: Serves 4

Ingredients

    •    4 x 200g (7 oz) fish fillets

Salsa verde:

    •    2 tbsps olive oil
    •    1 large onion, finely chopped
    •    40g (1 1/2 oz) jalapeño chillies
    •    1 garlic cloves, finely chopped
    •    1 large green capsicum (pepper)
    •    2 tbsps roughly chopped coriander (cilantro) leaves

Fish substitution:

    •    tuna, marlin, kingfish, barramundi

Method

1. Preheat the oven to 180°C (350°F/ Gas 4). Put the swordfish steaks in a large rectangular ovenproof dish.
   
   
2. To make the salsa verde, heat 1 tablespoon of the oil in a small saucepan and, when hot, add the onion and garlic and cook for 10 minutes, or until the onion has softened. Allow to cool for a few minutes. Blanch the capsicum in boiling water for 8 minutes, then drain. Put the softened onion and garlic in a food processor with the capsicum, chillies, coriander and remaining oil. Blend to a purée and season with salt. Alternatively, finely chop the ingredients by hand and mix together well.
   
   
3. Spread the salsa verde on top of the swordfish steaks, dividing it equally. Bake in the preheated oven for 20–25 minutes, or until the fish is firm and opaque. Serve with crispy baked potato chunks.

This great family recipe is thanks to Goodfood Recipes at https://www.goodfood.com.au/recipes/baked-swordfish-steaks-with-salsa-verde-20130807-2rfmo