Recipes

RECIPE: Isan Sauce

October 31, 2015

Carla Hall takes Lisa Mateo to Chef Leah Cohen’s restaurant, Pig & Khao for a Southeast Asian feast. Here she shows us how to make an authentic Isan Sauce which is spicy and very tasty.

RECIPE: Grilled Sirloin With Isan Sauce:

Ingredients for the beef Marinade:

  • ¼ Cup Oyster Sauce
  • 1/8 Cup Palm Sugar
  • 1/8 Cup Fish Sauce

Whisk all ingredients together and marinate the sirloin overnight. To cook the sirloin drain excess marinade, season beef with salt and then gill until medium rare.

Ingredients for Isan Sauce:

  • 20g Cilantro Root (Minced)
  • 75g Palm Sugar
  • 112g Fish Sauce
  • 150g Lime Juice
  • 25g Tamarind Paste
  • 17g Thai Chili Flake
  • 17g Minced Shallots
  • 2 Minced Kaffir Lime Leaves

Whisk all ingredients together.

Serve a side of the Isan sauce with the grilled sirloin and garnish with:

  • Crispy Garlic
  • Cabbage Cups
  • Cilantro

Pig & Khao
68 Clinton Street – NYC
(212) 920-4485
www.PigAndKhao.com

 

RECIPE: Rao’s Famous Meatballs

September 25, 2015

RaosMeatballsOur very own Kaitlin Monte tested it out and gave it two thumbs up!

INGREDIENTS:

  • Rao’s Marinara Sauce – 3 Packs or Cases
  • 1 Cup Rao’s Extra Virgin Olive Oil
  • 1 Pound Ground Lean Beef
  • 1/2 Pound Ground Veal
  • 1/2 Pound Ground Pork
  • 2 Large Eggs
  • 1 Cup Freshly Grated Pecorino Romano Cheese
  • 1 1/2 Tablespoons Chopped Italian Parsley
  • 1/2 Small Garlic Clove, Peeled And Minced
  • 2 Cups Bread Crumbs
  • Some Lukewarm Water
  • Salt And Pepper To Taste

DIRECTIONS:

  1. Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients together.
  2. Blend bread crumbs into meat mixture. Slowly add water until the mixture is quite moist.
  3. Shape the meat mixture into balls (2 1/2 to 3 inch balls).
  4. Heat Rao’s Extra Virgin Olive Oil in a large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom half of meatball is very brown and slightly crisp turn and cook top half. Remove from heat and drain on paper towels.
  5. Lower cooked meatballs into simmering Marinara Sauce and cook for 15 minutes. Serve over pasta or on their own.

Rao’s Restaurant
455 East 114th Street – NYC
www.raosrestaurants.com

RECIPE: Melba’s Chicken & Eggnog Waffle

February 15, 2015

Ingredients

For the chicken:

  • 1 (3-pound) chicken, cut into 8 pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sweet Spanish paprika
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon garlic powder
  • 2 cups buttermilk
  • Peanut or vegetable oil, for frying
  • 2 cups all-purpose flour

For the eggnog waffles:

  • 2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg
  • 2 cups eggnog
  • 2 large eggs, separated
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • Cooking spray, for the waffle iron
  • Strawberry Butter (recipe follows), for serving
  • Maple syrup, for serving

Strawberry Butter:

  • 1 cup (2 sticks) unsalted butter, slightly softened
  • 4 ounces strawberries, hulled and sliced (about 3/4 cup)
  • A few drops of grenadine syrup
  1. To cook the chicken, in a bowl season chicken with salt, pepper, paprika, poultry seasoning, and garlic powder. Use your hands to work everything into the chicken. Pour in the butter­milk, cover with plastic wrap, and refrigerate for 2 hours.
  2. Heat 3 inches of oil to 325ºF in a deep cast-iron skillet over medium heat. Combine the flour and extra seasoning in a brown paper bag. Add a few pieces of chicken at a time and shake it like you mean it! Fry the chicken until it is beauti-fully brown and crispy on one side, about 15 minutes. Drain on paper towels.
  3. To make the waffles, combine the flour, baking powder, cinnamon, and nutmeg in a medium bowl. Whisk the eggnog, egg yolks, and butter in another bowl. Stir the wet ingredi­ents into the dry until combined; you don’t want the batter to be lumpy or too smooth— just right.
  4. Whisk the eggs until almost stiff; fold them into the batter.
  5. Heat a waffle iron. Spray the waffle iron with cooking spray. Pour some of the batter into the middle of the iron, following the manu­facturer’s instructions. Close and cook until golden brown and cooked through, 3 to 4 minutes. Repeat with the remaining batter.
  6. Top the waffles with fried chicken, Straw­berry Butter, and maple syrup.
  7. For the Strawberry Butter, put the butter in a food processor fitted with the metal blade, and blend until smooth. Add the berries and grenadine and pulse until combined, but with small pieces of berry still visible.

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