Tag Archives: homemade

Crazy- Amazing Stuffed Squid

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As much as I love to write about cooking, I myself am a professional cook in my everyday life (which explains why I almost never have time to post).  One of the many amazing things about my line of work is the incredible people I have met along the way.  Don’t get me wrong, the industry is crazy, and has plenty of downsides– but more on that later.  Most cooks are just people who are so obsessed with cooking that they have dedicated their lives to learning more.

One of the best ways to learn is through others– and with that, I need to explain how this beautiful recipe fell into my lap.

This is Helen.

Helen!

Pictured here casually with celebrity chef Scott Conant

She’s just as lovely on the inside as she is on the outside, trust me.  She’s a cook that came to the game after already pursuing another career– and as a result, has amazing skills cooking many of the dishes she grew up with, and pays homage to her Vietnamese heritage. While she learns French cuisine along with the rest of us, she has an amazing trick up her sleeve.

Normally, Helen doesn’t do much to bring attention to her delicious recipes– just simple Instagram posts and casual dinner parties for fellow cooks and family.

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Like this beauty; aka “casual dinner”

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Or this gorgeous dish. She does this on her days off, people.

Her food should definitely be celebrated– the depth of flavor in her dishes and thoughtfulness to the detail is so necessary to honor a cuisine that is notoriously complex.  So, after at least a few hours of begging her while prepping at work, Helen agreed to share one of her recipes with me, and the world  suddenly seems like a happier place.

Ingredients

  • 20 small to medium cleaned squid with tentacles.

Pork Stuffing

  • 1/2 lb ground pork (80/20 fat is best, but any will work)
  • 2 teaspoons fish sauce
  • 3 teaspoon ground pepper
  • 2 cloves garlic (minced)
  • 1 tsp white pepper
  • 2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 shallot (minced)
  • 1-2 tablespoon of oyster sauce
  • 3 stalks green onion (minced thinly)
  • 1/2 cup bean thread noodles (soaked in warm water for 10 min, drained then chopped)
  • 1/3 cup wood ear mushrooms (soaked in warm water for 10 min, drained and chopped

Instructions

  1. Combine the pork, fish sauce, ground pepper, white pepper, garlic, sugar, salt, shallot, green onions, bean thread noodles and wood ear mushrooms.
  2. Let the pork mixture marinate for at least 5 minutes.
  3. Stuff the calamari using a small spoon or a piping bag. Seal the calamari by threading a toothpick at the end.
  4. In a frying pan on medium high heat, add the stuffed calamari with 1 tablespoon of water. Cover the pan with a lid and steam the calamari for 10 minutes. This will evenly and perfectly cook both the pork and calamari without drying them out.
  5. Then, remove the lid, cook uncovered with tablespoon of oil and tablespoon of oyster sauce until golden brown.
  6. Slice to the desired thickness and serve.

 

Hopefully I’ll be able to pick the brains of more of my fellow chefs– and share it all here.

Thanks, Helen!

-L

 

 

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Roasted Chicken Ramen Broth

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Roasted Chicken Ramen Broth

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Even though spring is (supposedly) around the corner, its been pretty frigid.  There was a blizzard of sorts here on the Northeast the other day.

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…of sorts.

What better way to warm up than a steaming bowl of soup? I was craving ramen the other day, and so I decided to try my hand at making a deep rich broth to pair with some noodles, Law and Order SVU reruns, and throw blankets.

I’ve never made ramen before, so I was a bit nervous. Everybody and their mother is making amazing ramen these days.  Would mine hold up?  I promise you, this is simple. Scary simple.  And full of flavor.  Two of my favorite things.

Ingredients:

I chicken, cut into 8 pieces

NOTE: you can buy this at the grocery store already cut up or have your butcher do it for you, or do it yourself.  Either way, we are looking for some chicken bones and trim here.

1 bunch scallions, trim reserved and whites/ greens thinly sliced for garnish

1 knob ginger, sliced (you can keep the skin on)

7 cloves garlic, smashed

3T sesame oil

soy sauce, mirin, and hoisin sauce- about 1/4 C each, to taste.

1 stalk lemongrass, bruised

4 C chicken stock

2 C water

Directions:

Trim the chicken and reserve trim meat and bones.  Whisk together soy sauce, mirin, and hoisin to taste and set on the side.

Heat sesame oil in a medium sized pot over medium heat and add chicken bones and trim, searing to get a deep brown, roasty color on all sides.  Add ginger, garlic, and scallion trim and sweat until fragrant, about a minute or two.  Add soy sauce mixture and scrape up any chicken bits that may have stuck to the bottom and cook until a bit syrupy.  Add chicken stock and water and lemongrass stalk and bring to a simmer and let reduce and flavors concentrate, about one hour.

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Strain and enjoy!

For some possible garnish, Here are some ideas:

Noodles; Lo-mein from the Asian section at the supermarket, ramen noodles for about 50 cents from any corner store, leftover cooked rice or microwave dumplings are great ideas also.

Veggies! The more the merrier, in my opinion.  I like pickled  any pickled veggie for the nice tang, radishes, arugula, kale, carrots, mushrooms.

Extra seasonings like Gochujang, Sriracha, scallions, and cilantro.

I love a poached egg as well, but who doesn’t?

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Seriously, who doesn’t?

Happy Slurping!

-L