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Togarashi – Salmon

3/25/2020

 
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​Mise en Place
  • Baking Tray
  • Parchment paper
  • Metal Spatula
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  • Salmon (Skin off, Pin Bone Out (PBO))
  • Togarashi (Here’s the Deal Spice Co.)
  • Salt
  • *Butter
  • *Alternatives - Extra Virgin Olive Oil/ Smart Balance
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​Recipe
  1. Pre heat oven to 375°F
  2. Bring Salmon to room temperature, Pat Dry
  3. Line your Baking Tray with Parchment paper
  4. Place your Salmon, Skin Side Down on the parchment paper
  5. Add your Preference of Salt to the Fish
  6. Add enough Togarashi to coat the top side of the fish.
    1. Season your Fish on the Tray that you are cooking it on. Any of the seasoning that falls off will add aromatics when baked, along with adding flavor to the butter
  7. Add a few knobs of Butter to the top of the salmon
  8. Place your Baking pan with the salmon inside on the middle rack.
  9. Cook Just until the White Juices start to pool on top of the Salmon
    1. Depending on the thickness of your salmon, this could take anywhere from 7-15 mins
    2. Keep an eye on it, Fish Cooks Fast
  10. Internal Temperature roughly between 130°F - 140°F
    1. I Prefer my salmon on the Medium Rare Side, Roughly 120°F
  11. Remove Baking pan from oven, Allow to rest for about 3-5 Minutes.
  12. Use Metal Spatula to remove from baking tray to your plate, then pour the remaining Butter and Juices on top!!
  13. Enjoy
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Best served with:
Rice, Asparagus, Top a Salad or Orzo Pasta  
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BBQ Rib Rub – Ribs

3/25/2020

 
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Mise en Place
  • St. Louis Style Pork Ribs
  • Here’s the Deal Spice Co. BBQ Rib Rub
  • Kosher Salt
  • Black pepper (Course or Butcher Grind)
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In home oven Method
​Recipe
  1. Remove Ribs from package. Pat Dry
  2. Generously apply Kosher Salt and Black Pepper (Coarse or Butcher Grind)
  3. Turn on Oven, Pre heat to 250 Degrees F. (low fan or no fan)
  4. On a half sheet tray or “Cookie sheet” with a lip. Spray with pan spray
  5. Cut aluminum foil to fit the Baking Tray, place this on top of the pan spray
  6. Place a roasting rack “Cooling rack” on top of the foil.
  7. Place Ribs, Bone side down on the Rack. Do not let the racks touch each other
  8. Coat the Meat side of the Ribs with Here’s the Deal Spice Co. BBQ Rib Rub
  9. Wait 30 Mins before placing in oven
  10. Place on Middle Rack of Oven, Rotate the pan (180 Degrees) every 45 minutes
  11. Cook until Internal (meat between the bones) Temperature reaches 201 Degrees F
    1. 4-6 hours depending on your oven
  12. Pull Pan out of oven, Allow to Rest for 10 minutes before eating
  13. Enjoy
 
I choose not to use Aluminum Foil, Parchment paper or Lather in a Sauce.  With Here’s the Deal Spice Co. BBQ Rib Rub is designed to be a Dry Rub that Blooms as it cooks over low and slow temperatures. 

127 Blend – Lemon Chicken Soup

3/25/2020

 
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Mise en Place
  • Stock Pot (3 gallon)
  • Rubber Spatula
  • Cutting board
  • Knife

Ingredients
  • 1 oz Fat (Bacon Fat, Butter, EVOO, Canola Oil)
  • 3 Cups Yellow Onion (Medium Dice)
  • 2 Cups Carrots (Medium Dice)  
  • 2 Cups Celery Washed (Medium Dice)
  • 2 Gallons Chicken Stock (or low sodium Broth)
  • 2 Rotisserie Chickens (remove skin, eat if necessary)
  • Pick the Meat off the Bones, Breast and Legs (Reserve)
  • Pour out the Juice from the bottom of the container (Reserve)
  • 3 Tablespoons Fresh Thyme – Picked and rough chop
  • 4 each Lemons (just need the Zest) (micro plain)
  • 4 Tablespoons 127 Blend (Here’s the Deal Spice Co.)
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  • We Love Bacon!! We also keep our rendered bacon fat for other uses. Such as Soups, Fried Potatoes, Baked Root Vegetables or Eggs tomorrow morning!!!
  • With your “Mirepoix” carrot, onion, celery and the Herb Stems Scrap.  Keep these trimmings and use for your next Stock opportunity.  

Recipe
  1. Cut your Mirepoix to specific sizes.
  2. In your stock pot, warm your Fat over Medium heat.
  3. Once hot, add in your Carrots and Celery. Sauté for 1 minute
  4. Add in your Onions, Sauté for 4 mins
  5. Add in your Rendering of the Rotisserie Chicken (Jus)
  6. Add in your Stock, continue to cook over Medium heat until soup simmers.
  7. Once at a simmer, lower to Low Heat.
  8. Add in Picked Meat from Rotisserie
  9. Add in Fresh Thyme and Lemon Zest  
  10. Add in 127 Blend, Stir to incorporate

Serve Immediately or when ready.
Cool Down Properly and Quickly.
Eat within 4 days or freeze for up to 40 days.
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Togarashi – Stir Fry

3/10/2020

 
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Choice of Protein

  • Chicken (Breast or Thigh, Skinless)
  • Beef (skirt steak or Flank)
  • Tofu (firm)
  • If preferred: Marinade protein of choice in, 1 oz sesame oil, 2 oz soy sauce, 2 TBL Togarashi, ½ oz Pickled Ginger Juice- mix together, add Protein and Cover to marinade between 1-4 hours.
  • Cut Protein of choice (not tofu) into 2-inch length x ½ inch thick. Reserve.


Stir Fry Prep / Mire Poix

  • 1 oz - Sesame oil
  • 2 oz - Soy Sauce
  • 3 oz – Mirin
  • 1 TBL – Honey or Agave
  • 1 TBL – Lime Juice
  • 2 oz - Hoisin sauce
  • 2 oz – Ginger (Brunoise)
  • 1 oz - Garlic
  • 3 oz - Red Onion (Julienne)
  • 2 oz - Sugar Snaps (Deveined) Cut on a Bias (~1 inch)
  • TT – Togarashi (1 TBL)
  • 3 oz - Shiitake Mushroom (stems removed) sliced into ½ inch pieces
  • 3 oz - Bell Peppers (choice of Color) Julienne (1/8in x 1/8in x 1-2 inches)
  • 3 oz - Broccoli Florets (about 1 inch x 1 inch) Blanched
  • 3 oz - Carrots (cut into Julienne) Blanched
  • *Corn Starch or Arrowroot- if preferred


Garnish With

  • 2 oz - Bean Sprouts
  • 2 pinch Cilantro leaf
  • 1-2 Lime Wedge​
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Cooking Method
  1. In Wok or Sauté Pan, add Sesame oil, over Medium Heat allow to warm but not Smoke. Add in protein, sear, cook for 3-5 minutes. Remove and set aside. (Not Tofu — see step 10)
  2. In same pan, add in Ginger, Garlic, Red onion… sauté briefly (do not brown)
  3. Add in Shiitake mushrooms, sauté until tender (these will soak up the sesame oil)
  4. Add in Deveined sugar snaps, Bell Peppers, Carrots, and Togarashi seasoning, mix around to evenly cook and allowing the Togarashi seasoning to Bloom. (1-2 mins over the Medium Heat)
  5. Deglaze with Mirin and Lime Juice
  6. Add Soy sauce and Hoisin once the Mirin has mostly evaporated, continue to simmer and allow all vegetables to heat through — these vegetables do not take long to cook/ heat up
  7. Add Honey or Agave (or other sweetener choice- this will cut down the Heat of the Stir Fry)
  8. Add the Blanched Broccoli florets (warm through)
  9. Add Protein of choice back into the vegetables, allow the sauce to coat the meat and Broccoli cook for an additional 1-2 minutes or until desired temperature cook of Meat.
  10. Tofu Firm — sear in pan, with sesame oil. To desired Brownness, remove. Add to plate once Vegetables and sauce are complete.
  11. Plate Stir Fry, over Rice or Noodle of choice (see box for cooking instructions. Add Togarashi seasoning to rice if desired (1 TBL to 1 Cup of Rice)
  12. Serve hot, eat and enjoy!


Cooking Tips
  • Do not overcook, we want the vegetables to be tender to the tooth. Depending on heat source, may change cooking times.
  • Taste your pan sauce, add additional Togarashi, Salt, Heat or Honey if needed
  • If too much liquid remains – you can pour it out into another pan to reduce, or add a small amount of Corn Starch or Arrowroot (this will thicken up your stir fry sauce).

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Plymouth, Minnesota
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