Thursday, July 13, 2017

Kodoshian Sauce

Have you ever had one of those moments when you make one thing and several things evolve from the original idea? Yea, these are one of those times. Inspiration comes to me often and when it does I go to work. While making Jerky with an Asian flare I surmised that this sauce could be used for other recipes with a tweak or two. I can add this or subtract that and voila Kodoshian Sauce was created. This sauce is great on just about everything. From stirfrys to marinating chicken, beef, and hot wings to all sorts of things. If you want to you can add fresh ginger, garlic, pineapple or galandal. You can use this sauce as a base to create other magnificent things. In this post I will show you what I did......Dang I need to make some Hot Wings with this sauce too. Heck maybe next week or so.

No Asian dish with be complete without Daikon and Carrots. This is such an easy brine to make. Boil all the ingredients above and pour over the julienned Daikon & Carrot slaw. After you pour it over give it about 60 minutes before you sample. If you want you can change the ratios. One to One on the water and vinegar works too.

You want to have equal proportions. I over did it with the carrots though. Use a mandoline if you have one. Make sure the veggies are the same length.
Toss everything in a colander. Add some salt and toss to coat. Let it sit for about 30-45. This will draw out excess moisture. After the elapsed time rinse with water and squeeze. I used cheese cloth but feel free to do it anyway you want. Combine the veggies in one large bowl and mix. Pour Boiled Brine over them. It will take a while for it to cool off. You could add ice to a one gallon bag and submerge it into the container to cool if off rapidly.

Picture to the left... all done. Picture to the right has the pickled mixture sitting in a sieve to drain. Placing these babies in my sandwich.  


Combine the Kodoshian sauce with the Chicken (I prefer thighs) some Green Onion and Cilantro. Add some black and white sesame seeds. Let it marinate for at least 6 hours but 24 hours is better. 

Cook on a very large grill. When you get done you can place on a serving try with some extra goodies and serve as you wish.

Getting it ready for another dish.


Pasta Bowl with Chicken

Boiled Rice noodles combine with Sauce, chicken, pickled Daikon & Carrots, Cilantro, Green Onion, Bean Sprouts and Peanuts. I added some more Sriracha to the sauce to really kick it up. 


I had to make a mayo to go with my Sandwiches. I used my Kodoshian Sauce, Mayo and Chili Garlic sauce.


 I made a dipping sauce to go with my Egg Rolls. Combine Kodoshian Sauce, Peach or Pineapple Preserves, Sweet Chili Sauce and some extra Sesame seeds.

Kodoshian Egg-Rolls

Here is my mixture for the Egg Rolls. Combine Chicken, Boiled Rice Noodles, Cilantro, Green Onions, Kodoshian Sauce, Sesame Seeds and some Peach Preserves. The Preserves helps with the overall structure of the Egg Roll and makes it taste awesome.

Make the Egg Rolls. 

After they're rolled place in refrigerator for an hour or two to dry. A wet Egg Roll will not fry properly. In a skillet on medium heat fry until golden brown. 

Plate them up with some sauce and sesame seeds.

Kodoshian-Bad-Ass-Chicken Sandwich 

 Chop up the chicken, added some sauce, green onion, cilantro and more sesame seeds. Now make a Big Ass sandwich with the Chicken and Mayo you just made. Add all the fixings. Toast the bun. 


Partially freeze the Ribeye so it will be easier to slice thin. I have a Berkel slicer so this made it easy. Slice into desired thickness. I sliced the Ribeye at 1/4 of inch. 

This 2 1/2 inch Ribeye was able to give up a lot of slices.

Marinate the Ribeye in the Kodoshian Sauce for at least 24 hours.  Make sure they are fully submerged. After the picture was taken I pushed meat under the sauce.

Grill them off on a smoking hot grill.

All Done!!

Make your Ribeye Sandwiches!!! Add some mayo, the sauce and the rest of the goodies. 


Tuesday, May 2, 2017

Pasta Puttanesca

I've made this sauce several times now and every-time I make the dang thing it comes out different. I decided to finally write it down!!! For me it's just a quick and dirty sauce that I throw together. This quick sauce is easily made with a well stock pantry.

If you google Spaghetti Puttanesca you will come away with many varying recipes and opinions regarding the etymology of the word Puttanesca and it's history through time. Just to give you a little background on the word Puttanesca it literally means, or relates to Prostitutes. This sauce has been referred to by many as "Whore or Prostitute Sauce". I'm sure there are numerous theories and ideas about the word Puttanesca but you'll have to decide for yourself. 

Some fun thoughts on the origins of the word by yours truly. Just my opinion but what if the sauce was named Puttanesca because prostitutes gave out quickies and this sauce is quick and easy to make. Prostitutes are easy and quick at what they do....hmmmm. The sauce had been described as pungent, aromatic, assertive and sexy...hmm. Well, to me that could possibly describe a whore. Maybe I'm reaching? 

This sauce is made with smack you in the mouth pungent ingredients. At a minimum the dish is made with garlic, capers, anchovies, olive oil, crushed red pepper and tomatoes. Additional ingredients are just optional. I'm gonna give you two recipes in one. There are some minimum ingredients you need to make a basic Puttanesca sauce and the rest are optional. What's in my pantry? I always have Anchovies, Olives, Canned Tomatoes, Crushed Red Pepper Flakes, and Pasta in my pantry so at least for me I can make this sauce day or night. On the fly I will use granulated garlic, dried herbs if I have to.

Ingredients in White are mandatory 

  • 3/4 - 1 cup of your favorite Olive oil
  • 1 can of Anchovies (should be 2 oz)
  • 2 oz of rinsed Chopped Capers (4 oz jar after they're rinsed yields 2 oz)
  • 4 oz of Pitted Chopped Kalamata Olives (about a 1/2 of cup)
  • 8-10 cloves of Chopped Garlic
  • 1 Tbl of Crushed Red Pepper (I like a lot more)
  • 28 oz can of Crushed Tomatoes or Whole Tomatoes Crushed with your hand
  • 1 lb of your favorite Pasta
  • 3 oz of Chopped Sun Dried Tomatoes Packed in Olive oil
  • A Splash of Red Wine (preferably a very bold one... about 1/3 - 1/2 cup)
  • Zest of a Lemon
  • Fresh Herbs such as Parsley or Basil
  • 1 lb of Fresh Ahi Tuna or 2 cans of Tuna packed in oil
  • 3/4 cup of Toasted Pine nuts if using something other than long pasta

Mise en place

You have to use Anchovies in this dish!!!! 

I used 8 garlic cloves but should have gone with 10!!!

Chopped up Olives

Rinse off the capers and chop up.

Chopp up Sun Dried Tomatoes

Mise en place
I tossed the Garlic, Anchovies, Sun Dried Tomatoes in a mini food process and gave it a quick chop.
Place chopped up Olives and Capers on a separate plate.

 1 lb of Ahi Tuna sliced up a bit..... 1/2 inch by 1/4 or there about.

Toss in olive oil and heat up. Add your Crushed Red Pepper flakes. Add your Garlic, Anchovies, and Sun Dried Tomato mixture.  Cook for about 5 minutes or so. 

Add the Capers and Olives and cook this for about 3 minutes or so. Add Black Pepper to taste.  As an option toss in your favorite Bold Red wine. Cook down for about 3 minutes. 

Add Tomato product. 

Thoroughly mix... add this point as an option add some Lemon Zest. I didn't because I.....forgot.

Boil your pasta in salted water and cook until that moment right before it goes Al dente. Do not drain. Using tongs transfer the pasta into the sauce. Reserve the starchy pasta water so you can add it to the sauce if need be (I do all the time).

Add the Tuna and toss. It will only take about a minute to cook the Ahi.

Toss in your favorite fresh herbs. Italian Parsley is the only fresh herb I had on hand which sufficed but I wish I Basil too.