What's for dinner?

Since...well, a VERY long time ago, I started cooking.  It started with the Plain Dealer Food section in the Wednesday paper.  I'd save recipes and tweak them to my liking, or do some digging into authentic ways of making them better.  Then it morphed into TantalizingChef.com...which is now on hiatus, but I'm back to cooking with my wife almost daily.


When I got into the automotive sales business 25+ years ago, I started the 'Recipe-of-the-Month' Club.  I would send out Thank you letters and recipes every month, for years.  That got, well, exhausting at some point as I had a LOT of clients.  I transitioned it into emails, then over the years just stopped doing it.  Life changes, time, kids, etc...excuses really.  But I've always kept 'the Chef' on all my signatures as it brings questions up: "Why The Chef?"


Fast forward to more current times, we stopped eating meat, aside from fish, about 10 years ago and truly enjoy it.  Being ANIMAL people and not just PET people makes a difference in how we look at ALL animals!  So we took it to heart, eat better now and enjoy making new versions of the old dishes using plant based products or homemade alternatives.


Here are some of my favorites over the years...enjoy and, as always, be curious...

The Recipes

Sriracha

Sriracha

Sriracha

A bit spicy, but sweet and literally good on ANYTHING!


Ingredients:

  • 1 cup Gochujang (chili paste)
  • 3/4 cup Coconut or Rice Vinegar
  • 1/3 cup Thai Black or Brown Sugar
  • 2 1/2 tbsp Himalayan Salt
  • 3 tbsp minced garlic 
  • (or 2 tbsp garlic powder)
  • 1/2 cup Mirin
  • Opt: Water to thin to liking


Directions:

Mix everything in a small pan and cook till combined.  If using minced garlic, puree with a immersion blender.


Mirin

Sriracha

Sriracha

Essential for making my Sriracha.  You can buy it at any Asian store, but you can also make you own!


Ingredients:

  • 1 cup Sake
  • 1/3 cup sugar


Directions:

Warm in a pot til sugar dissolves.  Put in fridge and use as needed.

Unagi

Sriracha

Arran Mayo

My all time favorite sauce when we go out for sushi!  Made right in my kitchen for MY use!


Ingredients:

  • 2 cups Mirin
  • 1 cup Soy Sauce
  • 3 tbsp Kraken Rum or Japanese Whisky
  • 1/2 cup sugar + 5 tbsp
  • 1/2 tsp baking soda


Directions:

Add everything but the baking soda to a small pan and bring to a boil.  Let cook til the sugar is melted.  Remove from heat and add soda...carefully!  It'll bubble up.


Let simmer for about 15 min or until thicker.  Let cool and keep refrigerated.

Arran Mayo

Arran Mayo

While in Scotland a few years back, I came across this mayo.  So decided to make my own version of it...


Ingredients:

  • 5 tbsp Mayo (I used DUKE or Kewpie)
  • 2 tsp Arran Mustard (or any stone ground style)
  • 30ml Whisky.  Use something smoother


Directions:

Mix everything together and put it in the fridge til needed.

Sloppy Joe's

Having made everything from Spaghetti O's to hot sauce, I thought it time to make sloppy joe's without meat and without...ketchup!?


Ingredients:

  • 1/2 cup tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp yellow mustard
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1tbsp Worcestershire
  • 1/4 minced onion
  • 1 tbsp minced garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 lb impossible 'meat'


Directions:

In a skillet add the onion and garlic and cook til soft and slightly browned.  Add everything else and cook for 10 min or so til combined.  Add 1 lb of ground Impossible meat and enjoy!

Simple Pasta Sauce

This one couldn't be easier and nothing you buy at the store is as good and simple!


Ingredients:

  • 1 28oz can San Marzano Tomatoes or Mutti Whole pealed tomatoes
  • 1 small can tomato paste
  • 1 tsp salt or to taste
  • 1 tbsp minced Italian seasonings
  • 4-5 whole basil leaves


Directions:

Put the tomatoes and paste in a mixing bowl and puree with an immersion blender or by hand.  Add to a pan with the rest and let simmer under low heat til your pasta is cooked!

ENJOY!