Stephen's Sichuan Chili Oil and Sichuan Chili Oil Wonton Sauce

Whenever I have a recipe that calls for Sichuan Chili Oil, I usually grab a bottle or premade stuff from an Asian market.  That one is made with Sesame Oil and red chiles and it's kind of a one-note heat. For authentic Sichuan food, you need to make the Chili Oil yourself. There are many recipes, but the one my son made with me yesterday was so good, that I have to share it with you.  We only made a small amount as we were experimenting and then we used the oil tonight to make a sauce for Spicy Sichuan Wontons.  However, we also ended up sprinkling it on the fried rice - it was that good!

The recipe is simple.  Heat up some neutral flavored oil and add garlic, green onions, ginger and Sichuan Peppercorns with a bunch of red chili flakes and when it the garlic is cooked, you add salt and let cool.  Then you let it sit overnight so it turns a lovely clear red color, strain it and use as desired. That's all it takes to make a delicious Sichuan Chili Oil that can be used in many ways!

Stephen's Sichuan Chili Oil

1 cup Safflower Oil

2 cloves garlic, smashed

2 green onions, trimmed and cut into 3 inch pieces

2" piece of ginger, peeled and smashed

1 Tablespoon Red Chile flakes

1 Tablespoon Sichuan Peppercorns

1/2 teaspoon salt

In a small frying pan, heat the oil with the garlic, green onion, ginger, Chile flakes and Sichuan Peppercorns.  Cook until the garlic is golden brown - about 15 minutes. Pour into a bowl. When cool, remove the  garlic, ginger and green onion and then put into a jar.  Seal and let sit overnight in the refrigerator.  Then strain and reseal to use for up to several months. 

To make Sichuan Chili Oil Wonton Sauce:

1/4 cup Sichuan Chili Oil

1 Tablespoon Tamari

1 Tablespoon Black Vinegar

1/2 teaspoon sugar

2 teaspoons Dried Marinated Mustard Greens reconstituted in small amount of boiling water

Heat the Sichuan Chili Oil in a small frying pan.  Add the Tamari, Black Vinegar, sugar and drained Mustard Greens. Cook until heated thoroughly and pour over boiled wontons (we used Trader Joe's Chicken Wontons cooked for 2 minutes in boiling water).  

Five Element Analysis

This is clearly a Fire food as evidenced by its' lovely red color and the heat of the chiles and Sichuan Peppercorns.  However, the garlic and onion bring in the Metal Element and the Ginger contributes the Earth Element and the salt brings in a bit of the Water Element. Only the Wood Element is missing so this sauce is especially good when combined with Chinese Black Vinegar - a Wood food and Soy Sauce - a Water food and Dried Marinated Mustard Greens - a Fire food because it is dried and a Wood food because its a leafy green vegetable.  

Japanese Fried Chicken - Chicken Karage

I spent my early years in Japan and like all children, I loved finger foods. One of my favorites was Chicken Karage or basically Japanese Chicken Nuggets.  When my kids were growing up, it was a snack I made for them too. Yesterday, for Mother's Day, my son and I made them again for the first time in a long time and we still think it is a great treat!  Basically, it involves marinating cut up boneless, skinless thigh pieces of chicken in a marinade of Soy Sauce, Mirin and ginger.  I use chicken thighs because they are more juicy and if you want to reheat them, they don't dry out as easily, but you can certainly substitute chicken breasts instead. Then there are two ways of making them.  The first is to drain off the excess marinade and then add egg white and cornstarch to the mixture and deep fry the pieces.  The other way is to remove each piece and dip into cornstarch or rice flour before frying. The second way makes the chicken more crispy, but the first way is more traditional.  Either way, these little fried chicken bites taste great - I don't fry food very often, but in this case it is worth it! Just make sure that the oil is very hot so they cook quickly. I served them with a drizzle of Katsu Sauce and sprinkled with Sesame Seeds and Green Onion.  You can also serve them with a dipping sauce like a thick Terriyaki Sauce.  However, if you want to keep this dish Gluten Free, make your own sauce using Tamari.  Chicken Karage is a dish you could make ahead for a party and just reheat in the oven before garnishing them. Believe me, they will go fast!

Japanese Fried Chicken - Chicken Karage

1 pound boneless, skinless chicken thighs, cut into 6 equal sized pieces

¼ cup Tamari (or Soy Sauce)

¼ cup Mirin (can also Shaoshing Rice Wine)

1 1/2 inch chunk of fresh ginger, sliced (no need to peel)

1/3 cup Cornstarch + 1 egg white

or 1 cup of cornstarch to dip and coat pieces in (can also use Rice Flour)

High Heat Safflower Oil for Frying - enough to fill pot about 2 inches deep

For Serving:

2 -3 green cut green onion tops

1/4 cup Katsu or Terriyaki Sauce (make your own with Tamari if need a gluten free sauce)

1 Tablespoon Sesame Seeds

Marinate chicken in Tamari, Mirin, Ginger mixture for at least 20 minutes up to 24 hours in the refrigerator.  When ready to fry, heat the oil in a deep pot (I used a cast iron one) until it starts smoking. Turn oven on to 250 degrees. Meanwhile, pull out Ginger Pieces and add Cornstarch and egg white and mix in thoroughly.  Test one piece and cook until golden brown and remove with a wire mesh or slotted spoon. Then cut open to see if it is no longer pink.  If not, cook some more and check to see what color the crust is to continue cooking the rest of the pieces in batches.  When each batch is done, place on paper towel lined cookie tray in the oven and keep warm until all are done. 

Or, put cornstarch (or rice flour) into a large Ziploc bag. When ready to cook the chicken, remove it from the marinade and put it into the cornstarch.  Seal bag and toss to coat.  Put into hot oil and cook until golden brown.  Drain on a paper-towel covered tray and place in a warm oven (250 degrees) until all are done.

Put on a plate and drizzle with Katsu or Terriyaki Sauce.  Sprinkle with green onion tops and Sesame Seeds.

Five Element Analysis

Chicken belongs to the Wood Element and frying is a Fire Method of Cooking so those elements are covered.  More fire is added by the Mirin. The Metal Element is represented by the Cornstarch and green onion garnish and the Water Element is brought in by the Tamari, Sesame Seeds, Katsu Sauce or Terriyaki Sauce along with the Earth Element as these sauces are sweet and the ginger brings in even more.  Guess what?  This is a balanced little snack!

Kale Salad with Verjus Vinaigrette

Since Martin loves Kale Salads, I am always searching for new ways to serve it.  My latest version is this one - Lacinato (Dinosaur) Kale, Green Apples slices, Green Grapes, Red Quinoa and Pumpkin Seeds (Pepitas), which was inspired by one I had at a restaurant in La Jolla called Georges.  I loved the combination of ingredients, but they served theirs with a Yogurt Dressing and I wanted a dressing without dairy. So, I made a Verjus and Shallot Vinaigrette instead. For those of you who haven't tried Verjus - it is unfermented grape juice and it's lovely. It can be used in place of vinegar but I find it lighter and more delicate.  Because the flavor is so subtle, it is important to use a lighter olive oil or another light oil, like safflower or the Verjus will be overpowered. Of course, you can also use lemon (with a bit of honey) or vinegar instead too, but because of the fruit, be sure to use a fruity vinegar like Apple Cider, Raspberry vinegar or Champagne vinegar. This salad is a simple one, the only thing that needs to be done ahead is to cook the quinoa, which adds a lot of protein so it makes a great Vegetarian lunch.  Then it is easy to assemble the salad.  The sweetness of the grapes contrasts wonderfully with the bitterness of the Kale and the tartness of the apple and the soft and chewy Quinoa contrasts with the crunch of the Pumpkin Seeds. It's a wonderful salad and tastes like it's almost summer! 

Kale Salad with Verjus Vinaigrette

1 bunch Lacinato (Dinosaur) Kale, pulled off center stalk and cut into bite size pieces
1 Green Apple, cored, sliced thinly and peeled - placed in lightly salted water
1 cup Green Grapes, cut in half
1/2 cup cooked Red Quinoa (see below)
1/4 cup Toasted Pumpkin Seeds

Put the Kale in a salad bowl and cover with salad dressing and toss. Let sit for 10 minutes and add the Green Apple, the Green Grape halves and the Quinoa. Toss again. Sprinkle with Pumpkin Seeds when ready to serve.

Verjus Vinaigrette

½ cup white Verjus (can also use Apple Cider, Raspberry or Champagne Vinegar but add a bit of honey)

1 clove Shallot, minced (about 1 Tablespoon)

4 Tablespoons Light Olive Oil or Safflower Oil

Salt and Pepper

Mix together in a small bowl and reserve until ready to use

To Cook Quinoa:

1/4 cup Red Quinoa (pre-rinsed)*
1/2 cup Water
Pinch of Salt

Put Quinoa and Water in a small pot and add salt. Bring to a boil and cover, turning heat to low. Cook for 15 minutes. Fluff and cool before adding to the salad. Can be made ahead.

*Note: Unless you are using a boxed Quinoa that is pre-rinsed, it is necessary to rinse it in a fine meshed strainer.  

Five Element Analysis

Kale belongs to the Wood Element and the Olive Oil and Apple add even more. Quinoa, being a seed contributes the Water Element and the Pumpkin Seeds bring in additional Water.  The Verjus which is really not very sweet grape juice belongs to the Earth Element as do the grapes. The Shallots bring in the Metal Element.  Only the Fire Element is missing, which can be easily remedied by serving it with a glass of ice tea.

Coconut Banana Chia Pudding

I went to a restaurant called True Foods in Santa Monica the other day with my friend Kim and was blown away by their Chia Pudding made with Coconut Milk, Bananas and of course those strange little seeds.  For those of you who don't know about Chia Seeds, yes they are the seeds that make Chia pets have that grassy fur, but in their dormant state, they are incredibly good for your intestines. They are one of the members of the Mucilaginous food group because they absorb a lot of liquid and become somewhat gelatinous. They are also full of Omega 3s.  I have used them before soaked in fruit juice, but I do have a love of creamy pudding desserts and it's hard to make them without dairy. Chia Pudding is a raw dessert as well as being vegan, gluten free and lactose free.  That makes this the perfect dessert to serve with all your friends with food intolerances.... Besides that, this dessert was wonderful and healthy too! I did find the restaurant recipe and they used brown sugar so I substituted honey as I wanted to make it a little less sweet. And, I changed the proportions of the ingredients a bit and the way it was made as I like chunky bits of banana in it.  It turned out beautifully and was so simple to make.  It was creamy, crunchy and luscious and absolutely delicious!

Coconut Banana Chia Pudding - adapted from True Foods

1 13.5oz can of Coconut Milk

3 Tablespoons Honey (or Agave or Maple Syrup) 

1 large or 2 small ripe bananas

Pinch of Salt

Optional:  1/4 teaspoon Vanilla Extract if desired

1/4  cup Chia Seeds

For Garnish:  1/2 cup of Unsweetened Coconut Flakes toasted in a frying pan until lightly browned and/or fresh banana slices sprinkled with lemon juice so they don't brown

In a large bowl, mash the banana with a fork.  Stir in the Coconut Milk and Honey and whisk to combine.  Add in the pinch of salt and vanilla (if using) and the Chia Seeds.  Stir to combine and chill for 4 hours.  Serve with sliced bananas and Coconut Flakes on top.

Five Element Analysis

As a sweet dessert, this pudding is considered Earthy and the honey, banana and coconut do make it mostly an Earth dish. However, the Chia Seeds add quite a bit of the Water Element and the Vanilla Extract contributes just a bit of the Metal Element.  It would be a great addition to a meal containing mostly Wood and Fire Foods to create balance.

NZ Sausage Roll

One of the dishes that I saw in nearly every cafe in New Zealand was a Sausage Roll, usually served with a sausage.  Now of course, this is the cousin of "Pig in a Blanket" but the difference is that you use your own minced lean pork or beef (or a combination of both) to make the filling instead an already prepared sausage and then you wrap it in puff pastry. It's incredibly easy to make too. I got the recipe at one of my favorite cafes in Napier and used a combination of sage, onion, garlic and strangely Teriyaki Sauce!  That is the secret ingredient that adds just the right hint of sweetness to this savory delight. This recipe makes the sausage fairly dense so if you want it lighter, you can add bread crumbs and eggs.  It was a huge hit with my sons and would be a great thing to serve at a Superbowl party so I'm going to keep this recipe in mind. It can be cut into big pieces like they serve in NZ or made smaller and cut into bite sized pieces for a party - either way it's delicious!

NZ Sausage Roll

1 pound lean ground pork (can also use beef or a combination of both)

1 1/2 Tablespoons Dried Sage, crumbled

1/2 medium onion, minced

2 Tablespoons Butter

1 garlic clove minced

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup Cayenne Pepper

2 Tablespoons Teriyaki Sauce (I used Kikkoman)

2 sheets (1 package) frozen Puff Pastry (I used Pepperidge Farm)

Optional:  1 egg and 1/2 cup breadcrumbs.

Unthaw Pastry and place both pieces on a large baking pan with a Silpat Baking liner or Parchment Paper.  In a small frying pan, melt butter and cook onions and garlic until just starting to brown.  Remove and cool slightly.  

Heat oven to 425 degrees. In a large bowl, mix together the pork, dried Sage, cooked onion/garlic mixture, salt, pepper, Cayenne and Teriyaki sauce until well blended.  Divide the meat in half and spread down the middle of each puff pastry sheet into about a 2 inch wide sausage like shape.  Leave about 1/2 inch space at each end.  Roll the puff pastry up and around the meat, creating a rounded sausage roll. Seal the two ends and place the roll seam side down.  Cut small air holes on top.  Repeat with second roll.  

Place in the oven and cook for approximately 30 minutes or until the puff pastry is lightly browned.  Remove from oven and cut into desired size pieces.  Serve hot or warm with Tomato Chutney, Steak Sauce, Ketchup or Sriracha.

Five Element Analysis

Pork belongs to the Water Element so that element is fully represented and the Soy Sauce part of the Teriyaki Sauce adds even more, whereas the sweetness of the Teriyaki Sauce adds some of the Earth Element.  The puff pastry, made from Wheat contributes the Wood Element.  The onions contribute the Metal Element.  The Fire Element is missing, which is why it is good served with the Chutney, Ketchup, Sriracha or Steak Sauce - all of which also add a bit more needed Earth Element and/or a Green Salad for even more Fire as they do in New Zealand to create a balanced meal.  

Refried Beans - Frijoles Refritos

Making a Mexican meal involves making good beans.  And for me, serving them from the can, even when you doctor them, does not cut it. Besides that, beans are so easy to make - they just take some time but you don't even have to pay attention until it is time to refry them and mash them. Also, don't mash them all as it is good to have some texture from some whole beans. Having good Refried Beans to go with Spanish rice makes the meal for me along with fresh made Salsa.  Refried beans are not actually fried, but they are cooked twice and the second time involves some fat or oil - I use olive oil to make it lighter.  This recipe is a classic.  Make sure to soak the beans overnight and then throw away the soaking water as this is supposed to make the beans less gassy. You can also cook the beans with Epazote, which is also supposed to help. I use the pressure cooker as it is so fast and I often make the beans the day before I am going to use them. Once the beans are cooked, it only takes about 10 minutes to make perfect Mexican beans!

Refried Beans

2 cups Pinto Beans

Water to soak bean

6 cups water to cook beans

Small onion, chopped (about 1 cup)

2 Tablespoons Olive Oil

1 teaspoon Chili Powder

1/2 teaspoon Cayenne Pepper

Salt to Taste (at least 1 teaspoon)

In a large pot, soak the beans overnight with water to cover.  Drain and add 6 cups of water and bring to a boil.  Lower heat to simmer, cover and cook for 2 1/2 hours and beans are soft.  Or, put the beans in a pressure cooker, add 1 Tablespoon of oil and cook for 25 minutes.  Cool completely before opening.  Drain beans but reserve bean cooking water.

In a lage frying pan, heat oil and add the onions.  Cook until translucent and just beginning to brown.  Add in drained beans, chili powder and Cayenne and begin to mash the beans. Add in 1/2 cup of the cooking water and continue to stir and mash most but not all of the beans.  Add an additional 1/2 cup of the bean cooking water as the mixture gets too thick. You will use between 1 1/2 - 2 cups of liquid. Taste and salt as desired. Serve, sprinkled with cheddar cheese.

Five Element Analysis

Beans are a Water Food so that element is covered. The onion and cheese add the Metal Element and the Chili Powder and Cayenne ensure that the Fire Element is present too.  But, the Wood and Earth Elements are not present. So, beans are especially good when served with Corn Tortillas and beef for some Earth or Flour Tortillas and Rice for more Metal, Salsa for more Fire and Chicken or green vegetables for some the Wood Element to create a balanced five element meal.  

Donnini's Sicilian Salad

I was recently in Melbourne, Australia and ate at a wonderful restaurant called Donnini's.  They had a very refreshing salad they called the Sicilian Salad which combined two bitter greens - Radicchio and Endive with Fennel slices.  The dressing was made of Blood Orange Juice and Olive Oil. It was a simple salad and so delicious!  I loved the bitterness of the greens combined with the sweet taste of the fennel and the sourness of the Blood Orange juice.  It was refreshing and exciting. It also was the perfect first course for the rich pasta dishes that followed.  So, I tried to recreate the dish at home and here's the recipe I came up with.  Luckily, I found some Blood Oranges, but if you can't, you can recreate that taste by mixing fresh Navel Orange juice with some Lemon juice.  If you like bitter greens, you need to try this salad!

Sicilian Salad

2 heads Endive
2 heads Raddichio
1 Fennel Bulb
2 Blood Oranges, juiced (or juice of a small Navel orange and a small lemon)
1/4 cup Extra Virgin Olive Oil
1/2 teaspoon Salt

Wash the Endive, Raddichio and Fennel.  Cut the top branches and bottom root off the Fennel and slice into thin slices.  Then tear the Endive and Raddichio into bite sized pieces. Put in a salad bowl.  In a smaller bowl, mix together the Blood Orange Juice, Olive Oil and Salt. Pour over the salad and toss to coat. Serve immediately.

Five Element Analysis

Endive and Raddichio, being bitter greens, belong to the Fire Elment. The Wood Element is represented by the Orange Juice and the Olive Oil.  The bit of salt contributes a hint of the Water Element.  So, to create balance, serve this salad with a soup that contains something Earthy, like Beef or Root Vegetables.