The pork flavor combined with sweet, salty teriyaki and the tanginess of pickled sweet onions is so satisfying!
Teriyaki Pork Burgers
Thai Yellow Chicken Curry
Just like our favorite Thai place!
Tonkatsu Ramen Broth
Tonkatsu ramen broth is a rich, flavorful broth like none you can buy. The long cooking time seems like a lot of work, but it is SO WORTH IT! If you’re going to be home anyway, why not throw this in the pressure cooker.
I have a huge pressure cooker. You may need to cut the recipe in half for your pressure cooker.
Chashu Pork Belly
This is the pork belly recipe I use for ramen, but it would be good any way you’d use pork belly.
Note: For ramen, the pork belly is traditionally rolled and tied kind of like a thin cinnamon roll, but I don’t bother. I just buy it sliced about 1/2″ thick and cook it like that.
Cowboy Caviar
There are a LOT of recipes for cowboy caviar. The kind of beans you use are up to you. The version in the picture has a mix of black, pinto and kidney beans. Go crazy and add your own twist! You can eat it as a side dish or use it as a salsa. Delicious!
Tzatziki
This tzatziki is addictive. It’s great on gyros, sandwiches, as a chip or veggie dip or just eaten out of a bowl with a spoon.
Easy Gyro Meat
No gyro rotisserie? No problem! This gyro meat is made as a meatloaf, sliced thin and fried in a pan to get the charred effect.
The recipe makes a giant meatloaf. Freeze unused portion of slices on a sheet pan so they don’t stick together. Once fully frozen, place in a vacuum bag or freezer bag to keep frozen for a later date. When ready to use, thaw as many slices as needed and fry in a pan to heat.
Corn and Shrimp Chowder
I used leftover Argentine shrimp for this really quick chowder. Instant mashed potatoes thicken it without a lot of fuss. Dan and I first came across Lobster oil at the Granville Market it Vancouver, B.C. The price scared us away so we decided to try to make our own and it was TOTALLY worth it. However, the chowder is still great without it.
Gluten Free Ramen Noodles
These noodles are even better than the ones I had at Jinya in Vancouver. The percentages in the ingredients section are baker percentages.
Thai Green Curry
This is the closest I’ve found to my favorite green curries in Thai restaurants. I make a huge pot of it and freeze it in individual portions. Original recipe from Hot Thai Kitchen.