Author: Wes Nondorf

Yakisoba

Print Recipe Yakisoba I hesitated about posting this as a recipe exactly because it’s made thousands of ways and you can add whatever sounds good. So think of this as a stock recipe that can be modified however you like it. Ingredients2 cup cabbage cut […]

Teriyaki sauce

  Print Recipe Teriyaki sauce Japanese teriyaki sauce I make Author: Wes Nondorf Ingredients1 cup soy sauce1 cup mirin1/4 cup Sugar4 Tbsp sake2 cloves garlic minced1 Tbsp Ginger grated1/4 cup honey1 tsp sesame oil1 Tbsp red pepper flakes InstructionsCombine all ingredients in saucepan over high […]

Peanut Dressing

Peanut Dressing

Spicy and delicious Indonesian peanut dressing for salads.
Author: Wes Nondorf

Ingredients

  • 1 Tbsp Tamarind Pulp
  • 60 ml warm water
  • 250 g raw peanuts dry roasted skins removed
  • 2 red finger-length chilies
  • 2 cm galangal root
  • 4 cloves garlic
  • 3 kaffir lime leaves
  • 2 tsp salt
  • 90 g palm sugar can sub brown sugar
  • 500 ml hot water

Instructions

  • Soak tamarind pulp in the warm water for 5 minutes, then mash well, squeeze and strain to obtain tamarind juice.
  • Grind the peanuts coarsely in a food processor, then remove and set aside.
  • Grind the chilies, galangal, garlic, kaffir lime leaves, tamarind juice, salt and palm sugar in a spice grinder or blender to form a smooth paste.
  • Add the ground peanuts to the spice paste and pulse a few times.
  • Add hot water until it turns into a thick sauce.

Notes

This goes with an Indonesian dish called gado-gado, which is basically a vegetable salad.

Honey-Mustard BBQ Boneless Ribs

Print Recipe Honey-Mustard BBQ Boneless Ribs Author: Wes Nondorf Ingredients1/2 cup apple cider2 Tbsp light brown sugar1/3 cup clover honey4 Tbsp dijon mustard1 pinch Salt1 pinch Black Pepper2 racks St Louis/country style pork ribs 12-ribs on each4 Tbsp Canola Oil4 cups Water3 oz. Ginger Fresh, […]

Grilled Steak and Eggs with Beer and Molasses Sauce

Print Recipe Grilled Steak and Eggs with Beer and Molasses Sauce Author: Wes Nondorf Ingredients1 1/2 tsp unsalted butter1/2 yellow onion finely diced1 clove garlic minced1/2 cup molasses1/2 cup apple cider2 Tbsp Sugar1/2 cup lager-style beer1 1/2 tsp yellow mustard2 tsp Lemon Juice fresh1 1/2 […]

Chicken or Paneer Tikka

Chicken or Paneer Tikka

Author: Wes Nondorf

Ingredients

  • 1 lb. Chicken Thighs Cut into bite sized chunks
  • 4 tsp. Ginger & Garlic Paste
  • 2 tsp. Tandoori Masala
  • 1 tsp. Coriander Powder
  • 1 tsp. Cumin Powder
  • 1/2 cup Plain Yogurt
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Vegetable Oil
  • Red Chili Powder to taste
  • Salt to taste
  • Green Chilis To Taste, minced
  • Skewers if bamboo, soak in water

Instructions

  • Chicken: Wash, clean and cut the chicken into bite size pieces.
  • Put the Chicken/Paneer in a bowl and add lemon juice to it.
  • Allow it to rest for 5 minutes.
  • Combine the marinade ingredients in a zip lock. Mix well.
  • Check to insure everything is properly salted and otherwise spiced.
  • Add Chicken/Paneer to the marinade and mix well.
  • Let the Chicken/Paneer marinate for 4-5 hours in the refrigerator.
  • Thread the Chicken/Paneer on pre-soaked bamboo skewers.
  • Broil the Chicken/Paneer in the oven on high. Cook the Chicken for 8 minutes on each side and the Paneer 10 minutes one side and 7 minutes on the other...or till the Chicken/ Paneer are lightly brown.
  • Once fully cooked, remove from the oven and garnish with onions and lemon wedges and serve with Mint Chutney.

Notes

*Substituting Paneer is also and option.
*Pre-Made Marinade Concentrate is also a viable option.
*Skewers are roughly 5 pieces per full length skewer.

Butternut Squash Risotto

Print Recipe Butternut Squash Risotto Author: Wes Nondorf Ingredients1 1/4 Cup Arborio Rice uncooked2 tsp olive oil2 1/2 cup Vegetable Broth1 cup Water12 oz. Butternut Squash frozenpureed1/4 tsp salt1/4 tsp pepper6 Tbsp Parmesan cheese grated InstructionsThaw squash. Heat Olive Oil in medium saucepan over medium […]