Sonoran Hot Dogs
Puffy Tacos
San Diego Style Rolled Tacos
Mango Crab Stack
Mango Salsa;
2 large mangos diced
1 red bell pepper diced
1/2 jalapeno finely minced
1/2 red onion minced
1/4th bunch cilantro chopped
2 limes juiced
salt to taste
1 pound lump crab
3/4 cup mayo
2 tablespoons dijon mustard
1 tablespoon hot sauce
juice 1/2 lemon
1 shallot minced
2 tablespoon fresh parsley minced
1/2 teaspoon cayenne
3 large avocados diced
Layer avocado, crab mixture and mango salsa in ring mold.
Vodka Penne Pasta
Mongolian Beef
2 pound flank steak cut into thin slices across grain
Marinade;
2 tablespoon soy sauce
2 tablespoon Chinese wine or sherry
2 tablespoon cornstarch
onion sliced in half moons
2 tablespoon oil
1 inch fresh ginger finely chopped
2 large cloves garlic finely minced
2 teaspoon red pepper flakes (or less to taste)
4 green onions; whites thinly sliced and green tops cut into 1 inch
handful chopped cilantro optional
Sauce
1/2 cup chicken stock
1/2 cup soy sauce
6 tablespoon brown sugar
4 tablespoon Chinese wine or sherry
1 tablespoon cornstarch
Marinate meat in marinade for total of 2 hours. Heat oil and cook meat in batches, reserve on plate. Cook onions until caramelized; add ginger, garlic, red pepper flakes, whites of green onions. Cook for a minute or so. Add sauce and cook for a few minutes; add meat and coat. Garnish with green onion tops and cilantro. Serve over steamed rice. Makes 6 servings
Dan Dan Noodles
Chinese oil;
1 1/2 cup peanut oil
2 bay leaves
5 star anise
1 cinnamon stick
3 tablespoon schezwan peppers
1 teaspoon salt
3/4 cup Chinese red pepper
Heat oil, bay leaves, star anise,cinnamon, schezwan peppers over low heat for 30 mins. Strain over salt and Chinese red pepper, careful it will bubble up. Keep in fridge for up to 6 months.
Sauce
1/3 cup tahini (may substitute peanut butter)
4 cloves of minced garlic and equal amounts of minced ginger
1 tablespoon brown sugar
2 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon of chili oil
1/4 cup water
Blend in blender until smooth sauce forms
In frying pan heat 1 tablespoon oil, 1 pound of ground pork, 2 cloves garlic minced and equal amounts of fresh ginger minced. Cook until meat is browned reserve.
Boil 12 ounces of Chinese thin chow mein noodles with 6 bok choy leaves.
Place 2 tablespoons of tahini mixture in bowl, add 1 tablespoon of red pepper oil, 2 ounce of noodles, 1 bok choy leaf, 1/6th meat.
May garnish with green onion slices, chopped peanuts and chopped cilantro. Mix noodles and completely coat with tahini sauce and red pepper oil.