Author: Rob

Crispy Pork Belly – IP and Air Fryer Edition

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Crispy Pork Belly - IP and Air Fryer Edition
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Crispy Pork Belly – IP and Air Fryer Edition

Recipe by RobCourse: DinnerCuisine: JapaneseDifficulty: Medium
Total time

1

hour 

10

minutes

Ingredients

  • Pork belly

  • 1 cup Taro Sauce (see Notes)

  • 1 cup water

  • 3 Tbsp rice wine vinegar

Directions

  • Cook the Pork Belly
  • Add all ingredients to Instant Pot
  • Set to high pressure for 32 minutes, then natural release
  • Once pressure has released, take the pork belly out, dump the liquid, wipe out the IP pot and get it ready to air fry
  • Air Fry the Pork Belly
  • Score the fatty side of the belly several times and then spray with a small amount of oil to help crisp the skin.
  • Set the air fryer to 370 for 9 minutes.
  • Flip the pork belly and set the air fryer to 370 and cook for another 4 minutes.
  • Let it rest for about 5-10 minutes, then slice, drizzle with a Hoisin sauce (or other sauce or add to ramen or…).

Notes

  • Taro recipe can be found here in Paprika or at https://chefs.domaschuk.com/shoyu-tare-seasoning-sauce/

Fermented Cranberry Sauce (in Honey)

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Fermented Cranberry Sauce (in Honey)

Fermented Cranberry Sauce (in Honey)

Recipe by Brad LeoneCourse: InsightsCuisine: AmericanDifficulty: Easy
Prep time

30

minutes
Fermenting Time

2

Weeks

Ingredients

  • 4-5 cups Fresh Cranberries

  • 1-2 cloves Garlic

  • Fresh Rosemary

  • Fresh Oregano

  • Fresh Lemon

  • Salt

Directions

  • To Ferment
  • Roughly chop berries into big pieces and put into a sterilized jar
  • Peel garlic and put into the jar. Add honey to fill have the jar
  • Gently bruise the Rosemary and Oregano and add to the jar
  • Fill the jar with honey to the very top. Tap the jar every so often to release any air bubbles.
  • Seal and let sit on the counter for 2 weeks
  • After Fermentation – Make the Sauce
  • Drain the berries from the honey and keep the honey
  • Once the berries have drained but have a light coating of honey, gently mash them into a paste
  • Add freshly squeezed lemon juice and a pinch or two of salt

Notes

  • The amount of cranberries will depend on the size of the jar
  • Use 1 clove of garlic for a pint jar, 2 for a quart

Beans + Rice with Fritos & Cheese

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Beans + Rice with Fritos & Cheese

Recipe by Andrew SkurkaCourse: Insights
Servings

1

servings
Cooking time

7

minutes
Calories

670

kcal

Ingredients

  • 2 oz Dehydrated Black Beans

  • 1.5 oz Instant Rice

  • 1 Cheese Stick

  • 1 oz Fritos

  • 0.2 oz Taco Seasoning

  • Salt, Pepper, Red Pepper Flakes to taste

Directions

  • Bring 1 c water to boil
  • Add to bag with beans, rice, and taco seasoning. Let sit for 7 minutes
  • Tear up cheese stick and add to mixture
  • Top with Fritos

Rice & Chicken with Satay Sauce

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Rice & Chicken with Satay Sauce

Recipe by RobCourse: Dinner
Servings

1

serving
Prep time

10

minutes
Cooking time

7

minutes
Calories

450

kcal

Ingredients

  • Satay Sauce

  • 2 Tbsp Peanut Butter Powder

  • 1 Tbsp Soy Sauce Powder

  • 1 Tbsp Powdered Sugar

  • ½ tsp Togarashi Powder

  • ½ tsp Garlic Powder

  • ¼ tsp Vinegar Powder

  • 2 Tbsp Water (if too thick, slowly add extra water)

  • Chicken & Rice

  • ½ cup 1 minute rice

  • 1 packet Starkist Chicken

  • 2 Tbsp Peanuts

Directions

  • Boil ½ cup of water, add to rice and set aside for 5 minutes
  • Mix the Satay sauce powder with water.
  • Add chicken to rice, cover with sauce, and top with peanuts

Shrimp Chow Mein

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Shrimp Chow Mein

Recipe by Cook! Stacey CookCourse: DinnerCuisine: ChineseDifficulty: Medium
Servings

2

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

274

kcal

Ingredients

  • Chow Mein Sauce

  • .5 Tbsp Light Soy Sauce

  • .75 Tbsp Oyster Sauce

  • 1 Tbsp Dark Soy Sauce

  • .25 Tbs Sugar

  • Entree Ingredients

  • 6 oz Peeled Shrimp

  • Pinch of Salt

  • Pinch of Sugar

  • Pinch of White Pepper

  • Pinch of MSG

  • .5 tsp Sesame Oil

  • 1 tsp Rice Wine

  • 1 Tbsp Rehydrated Garlic Flakes

  • 3 Stalks of Green Onion

  • One Quarter of an Onion

  • 2 oz Celery

  • 3 oz Cabbage

  • 3 oz Bean Sprouts

  • Chow Mein Sauce

  • 6 oz Dried Rice Noodle

  • .25 tsp Black Pepper

Directions

  • Split the green onions lengthwise and then chop into 2″ pieces. Separate the stem pieces and the leafy pieces
  • Cut the onion into strips. Then cut the celery and cabbage into 2″ strips
  • Toss the shrimp with salt, sugar, white pepper and MSG. Then add sesame oil
  • Boil the dried noodles until they start to soften (2-3 minutes). DO NOT OVERCOOK. Remove from water and put aside. While still hot, toss with a bit of sesame oil to prevent them from sticking together
  • Get the wok hot and briefly stir fry the shrimp. When they start to turn pink, add garlic, celery, onion, and stem pieces of the green onion. Toss and stir fry for about 30 seconds
  • Add the cabbage and bean sprouts, and stir fry for 30-45 seconds. Add rice wine.
  • Toss until rice wine evaporates. Add half the chow mein sauce for color and flavor, then remove form wok and set aside
  • Return the wok to medium high heat, add oil and stir fry the noodles. Once the noodles are hot, add the rest of the chow mein sauce. Stir fry until the color is even.
  • Add the shrimp and vegetables back to the wok along with the leafy pieces of the green onion and black pepper
  • Plate and serve

Recipe Video

Fluffy Pancakes

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Fluffy Pancakes

Recipe by Brian LagerstromCourse: BreakfastCuisine: AmericanDifficulty: Easy
Quantity

12

pancakes
Calories per Pancake

335

kcal

Ingredients

  • 140g unsalted butter

  • 600g all-purpose flour

  • 12g kosher salt

  • 60g granulated sugar

  • 2g baking soda

  • 25g baking powder

  • 900g buttermilk

  • 4 large eggs

Directions

  • Place butter into a pan over low heat and melt. Set aside.
  • In a medium bowl, combine flour, salt, sugar, baking soda, and baking powder. Whisk the dry ingredients until the evenly mixed throughout.
  • In a second bowl, combine buttermilk and eggs. Whisk until well blended. If you can’t find buttermilk, combine 500 grams (2 cups) of sour cream with 400 grams (1 2/3 cups) of water as a substitute.
  • Pour the buttermilk mixture into the dry ingredients and carefully fold to combine. Start with 10 gentle stirs.
  • Stream in half of the melted butter and fold gently. Then, add the remaining butter and fold for another 30 seconds. Be careful not to overmix the batter; it should remain lumpy.
  • Heat a griddle or non-stick pan to 350-375°F (175-190°C). Use a 4-ounce scoop or 1/2 cup of batter per pancake.
  • Drop the batter onto the preheated griddle or pan with a 4oz scoop or about a ½ cup measure and smooth it out into a round shape.
  • Cook for 2-3 minutes on the first side until golden brown. Flip and cook for another 2-3 minutes on the second side.
  • To check if the pancakes are done, give them a quick poke. If they are firm and do not cave in, they are ready. If they cave in, continue cooking.
  • Serve the pancakes immediately, or keep them warm in a low oven if cooking multiple batches.

Boozy Ice Tea

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Boozy Ice Tea

Recipe by Cara Devine (Behind the Bar)Course: DrinksCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

5

minutes
Calories

155

kcal

Ingredients

  • 1.5 oz Bourbon

  • .5 oz Apricot Brandy

  • 2/3 oz Black Tea Syrup

  • 1 oz Lemon Juice

  • Club Soda or Lemonade

  • Garnish: Mint Sprig

Directions

  • Mix all wet ingredients and shake over ice. Strain into highball glass and serve with mint sprig

Recipe Video

Notes

  • Calorie count is for club soda (0 calories). If using lemonade or other mix, add those calories to the total.

Avocado Green Goddess Egg Salad

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Avocado Green Goddess Egg Salad

Recipe by RobCuisine: Sandwich, American
Servings

15

servings
Prep time

10

minutes
Cooking time (Eggs)

20

minutes
Calories

295

kcal

Ingredients

  • Egg Salad

  • 225 g (1 cup) Mayo

  • 30 g (2 cups) spinach

  • 8 g (½ cup) fresh dill

  • 2 g (2 Tbsp.) fresh tarragon

  • 25 g (1 cup) fresh parsley

  • 3 cloves garlic

  • 6 g (1 tsp) salt

  • 10 g (½ Tbsp.) honey

  • 24 hard boiled eggs

  • 1 Avocado

  • 1 avocado (ripe but not overripe)

  • Juice of lemon

  • 10 g (2 Tbsp.) finely chopped chives

  • ½ tsp MSG

  • Sandwich Filling

  • Olive oil

  • Arugula

  • Sliced fresh tomato

  • Sandwich bread of your choice

Directions

  • Egg Salad
  • Add mayo, spinach, dill, tarragon, parsley, garlic, salt and honey to a food processor and spin until ingredients are broken down and the sauce is mostly smooth (30-45 seconds).
  • Press eggs through a wire rack to “dice” (or roughly chop the eggs) into a large bowl, keeping the pieces about the same size.
  • Pour the dressing from the food processor into the bowl of eggs.
  • Add the chives to the eggs. Stir gently to combine.
  • Medium dice the flesh from the avocado and add to egg bowl.
  • To the bowl, add the MSG, juice from the lemon, and salt to taste. Gently (to avoid mashing the avocado pieces) fold the mixture to combine.
  • Assembling the Sandwich
  • Add 3-4 large spoonfuls of the mixture to a piece of bread.
  • Top with arugula and tomato slices.
  • Drizzle with about ½ Tbsp. of olive oil.
  • Top with the final piece of bread, slice in half, and serve.

Notes

  • The calorie count of 275 does NOT include the bread.
  • For additional depth of flavor, add bacon bits to the egg salad
  • To save time, you can hard boil the eggs ahead a couple days before