Categoría: Togarashi

Spicy Peanut Sauce - Wing Blend

4/6/2021

Directions

Measure out all ingredients and add them to the blender. EXCEPT the Sesame Oil.
Blend on High until combined and smooth. (1 minute)
While Blender is running drizzle in 1 TBL Sesame oil.
Blend until incorporated (30 Seconds)
Use Rubber Spatula to transfer to a dipping bowl.
Eat and Enjoy

Pairs Best with our Togarashi Rice Paper Spring Rolls!!!

Meter: Easy
Yield: 1 Cup
Time: 7-10 Minutes
Allergen: Sesame

Mise en place

Blender
Cutting Board
Chef Knife
Measuring Spoons
Measuring Cups
Rubber Spatula

Ingredients

½ cup Smooth Peanut Butter
¼ cup Soy Sauce
1 TBL Rice Vinegar
½ TBL Garlic Clove, Rough Chop
¼ cup Water
1 TBL Pickled Ginger Juice
¼ TBL Sriracha
2 TBL – Wing Blend - Here’s the Deal Spice Co.
1TBL Sesame Oil

Beurre Blanc (White Butter Sauce)

3/6/2021

Mise en Place

Cutting Board
Chef Knife
2 Qt saucepan
Whisk
Fine Mesh Strainer
Bowl to strain into
Small Ladle or Spoon
Measuring Cup (1 cup)

Finishing Flavors

1-2 Tablespoon - Your Choice – Here’s the Deal Spice Co.’s – 127 Blend, Togarashi, BBQ Rib Rub, Wing Blend
- 127 Blend would be Best for Steaks, Broccolini, Baked Potato
- Togarashi would be Best for Fish, Shrimp, Oysters
- BBQ Rib Rub would be Best for Shrimp, Southern Style Pasta, Grits
- Wing Blend would be Best for Calamari, Octopus, Chicken

Tips & Tricks

This is an Emulsified Butter Sauce – Too Hot it will separate – Too Cold it will Separate.
We use Heavy Cream to help create the Emulsification process. (Trade Secret – Stabilizer)
We use Chardonnay due to its buttery flavors and notes.
Whisking / Stirring with the whisk – you want to keep the warm cream moving while adding your cold butter, if for any reason it sits, without movement, the butter will melt unevenly and separate… and you must start over!

Meter: Medium
Yield: 1 Cup
Time: Prep 5 minutes. Cook time 20 minutes. Finish time 10 mins

Ingredients

1 Shallot
1 Tablespoon Black Peppercorn
1 Sprig of Fresh Thyme
1 Bay Leaf
1 Cup White Wine (Chardonnay)
1 Fluid Ounce Heavy Whipping Cream
2 Sticks Butter (Unsalted) Cold

Directions

Take butter out of paper, with a sharp knife cut into small squares. Place on a small plate, Refrigerate until needed – It is KEY to have your butter as Cold as Possible (but not Frozen)
Clean your Shallot, cut off both ends, cut in half and peel off the outer skin.
Slice the shallot ¼ inch thick (it does not need to be uniform; we will be straining this out
Place sliced shallot into the 2Qt Pot.
Add in 1 Tablespoon Black Peppercorns, Thyme Sprig (whole), Bay leaf into the 2 Qt pot.
Measure out 1 Cup White wine, pour into the 2Qt Pot with the other ingredients.
Turn on Burner to Medium Heat – Place 2Qt Pot on top.
Reduce white wine until “Au Sec” which means: Almost Dry (20-30 mins) do not burn.
About 1 oz remaining – tip the pan backwards to gauge how much is left.
Add in 1 oz of Heavy Whipping Cream – Place back on burner, lower heat to LOW
Reduce heavy cream, by half.
Pull Sauce Pot off heat (keep burner on low) whisk the cream, wine, shallot, peppercorn mixture to incorporate.
Pull Butter from Refrigerator.
This is where the butter sauce could “Break” The cream can not be Simmering but it still has to be warm enough to melt the butter – slowly – to create the emulsification
While Whisking the Heavy Cream sauce, add in a few butter squares at a time.
Continue to Whisk, always, until all the butter is emulsified into the heavy cream sauce.
If the sauce begins to cool too much due to the cold butter, Move the pan halfway onto the Low Burner, continuing to Whisk. – Pull off heat if Mixture gets too hot.
Keep adding Butter little by little, keep stirring until all butter is incorporated and emulsified.
Once All the butter is added, whisked in, and emulsified, remove from heat stir for another minute.
Strain through a fine mesh strainer, into a bowl or smaller sauce pan.
This is your classic Beurre Blanc
You can Add just about anything to this butter sauce, Fresh Herbs are the most common.
We add in our Spice Blends to create a memorable butter sauce with unique flavor profiles.
Add in your Favorite Here’s the Deal Spice Co.’s seasoning blend, allow the flavors to steep in the butter sauce for 30mins before use.
Keep this sauce warm – roughly 120F.
You can use a water bath for the holding of the finished sauce. Use a pot where your finished sauce bowl or vessel will fit into, with our falling in or hanging over the sides.
Fill the Pot with water that is 100-120 degrees, then place your Beurre Blanc bowl on top.
Whisk often so a skin does not form.

Togarashi – Vietnamese Pho

4/5/2020

Meter – Time consuming but Easy
Yield: 3 gallons
Time:

Mise en Place

Knife
Cutting board
Large Stock Pot (4-5 Gallons)
Medium Stock Pot (3-4 gallons)
Flat Bottom Pan or Cast iron
Tong
Baking Sheet pan
Colander
Chinois (Fine mesh Strainer/ Cheese cloth)
Rubber Spatula

Master Ingredient List

5 pounds Beef Bones with marrow
1 small can Tomato Paste
(4) 1 x 2 Inch Pieces of Ginger
2 Medium Yellow onion
3 cup Mirin
1 gallon Beef Broth
3 gallons Water
3 each whole Clove
2 oz Coriander seed
7 each Star Anise
1 oz whole Fennel Seed
4 stalks - Lemongrass Smashed or 4 lemons peeled just the yellow part

6 Garlic cloves Smashed
(1inch x 1 inch- Peeled) rough chop Turmeric Root
1 sheet Kelp (if on hand)
2 bunches Cilantro stems
½ cup Soy Sauce
Habanero (dime size- no seeds)
2 each Lime Juiced
1 Jar Togarashi – Here’s the Deal Spice Co.
1-2oz Sesame oil
To Taste – Salt
Sugar (optional)

1-2 Tablespoon Fish Sauce to taste (optional)
1 oz Thai Basil
1 bunch Cilantro leaf
1 oz Bean sprouts
1 each Jalapeno or Fresno Pepper slice
6 minute egg (soft boil – see recipe)
1 box Thai Noodle- see package for directions
2 pounds Meat or Tofu
Sliced: Sugar Snaps, Radish, Onion, Carrot

Recipe Ingredients

5 pounds Beef Bones with marrow (usually bought frozen, please thaw before roasting)
1 small can Tomato Paste

Pre Heat Oven to 375°F
Rub the cold bones in tomato paste
Roast at 375°F until heavily roasted
Remove and reserve

(4) 1 x 2 Inch Pieces of Ginger
2 Medium Yellow onion

Cut in half or quarters- with Flat strips about ½ inch thick
On a flat type pan (pancake pan) or cast iron
Heat till medium hot, place onion and ginger on pan
Dry Sear Dark on both Ginger and Onion

Recipe Continued

1 cup Mirin

Deglaze bone pan, after bones and fat have been added to Stock Pot

1 gallon Beef Broth
3 gallons Water
3 each whole Clove
1 oz Coriander seed
4 each Star Anise
1 oz whole Fennel Seed

In Large Stock pot add in Beef Bones that were roasted in tomato paste, Seared Ginger Root and Seared Onions.
Deglaze Bone Pan with 1 cup Mirin, scrape bottom of pan to get all the roasted flavor left behind
Add in Beef Broth, Water, Clove, Coriander, Star Anise, Fennel Seed
Place on Stove top over Medium-High Heat.
Once up to a Boil, Lower to a simmer
Simmer for 4 hours. Stirring every hour or so.
Lower Pot to a slow Bubble (Roughly 180° F) (Bubble then 20 seconds later, Bubble)
Cook on Slow Bubble for 12 hours (we do It over night or longer if preferred)

Preparation Items

4 stalks - Lemon grass Smashed or 4 lemons Peeled just the yellow part
6 Garlic cloves Smashed
(1inch x 1 inch- Peeled) rough chop Turmeric Root
1 sheet Kelp (if on hand)
2 bunches Cilantro stems
2 cups Mirin
½ cup Soy Sauce
1 oz Coriander seeds
3 each Star Anise
Habanero (dime size- no seeds)
2 each Lime Juiced
3 Tablespoons Togarashi – Here’s the Deal Spice Co.
1-2oz Sesame oil
To Taste – Salt
Sugar (optional)
Fish Sauce to taste (optional)

Strain Base Stock through a Colander, then again Strain through Fine Mesh Strainer (or cheese cloth)
Reserve the Liquid!! Discard the Waste.
Taste!!
Place into the Medium Size Stock Pot
Add in the Preparation Items from above.
Simmer for 3 hours with ingredients
Strain again through Chinois or Cheese cloth.
Place back into Stock Pot
Taste, season if necessary

Cool Quickly and Freeze -Or- Crank it back up to a boil and Serve in a bowl with the following garnishes

Garnish with

Togarashi - Here’s the Deal Spice Co.
Thai Basil
Cilantro
Bean sprouts
Jalapeno or Fresno Pepper slice
6 minute egg (soft boil – see recipe)
Thai Noodle- see package for directions
Meat or Tofu
Sliced: Sugar Snaps, Radish, Onion, Carrot,

6 Minute Egg

Bring 4-6 Eggs to room Temperature.
In a 3 quart saucepan Fill ¾ full of Cold Water, 1 oz of Rice Vinegar. Once to a rolling boil, give the water a slow spin, add Room Temperature Eggs, with a slotted spoon one by one. Set a timer for 6 minutes. After 6 Minutes, bring pan to Sink, pour out most of the hot water, then Run Cold water over them for 6- 12 minutes. Peel, cut in half, stir into Very Hot Pho Broth!

Togarashi – Salmon

3/25/2020

Mise en Place

Baking Tray
Parchment paper
Metal Spatula

Salmon (Skin off, Pin Bone Out (PBO))
Togarashi (Here’s the Deal Spice Co.)
Salt
*Butter
*Alternatives - Extra Virgin Olive Oil/ Smart Balance

Recipe

Pre heat oven to 375°F
Bring Salmon to room temperature, Pat Dry
Line your Baking Tray with Parchment paper
Place your Salmon, Skin Side Down on the parchment paper
Add your Preference of Salt to the Fish
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
Add a few knobs of Butter to the top of the salmon
Place your Baking pan with the salmon inside on the middle rack.
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
Internal Temperature roughly between 130°F - 140°F
1. I Prefer my salmon on the Medium Rare Side, Roughly 120°F
Remove Baking pan from oven, Allow to rest for about 3-5 Minutes.
Use Metal Spatula to remove from baking tray to your plate, then pour the remaining Butter and Juices on top!!
Enjoy

Best served with:
Rice, Asparagus, Top a Salad or Orzo Pasta

Togarashi – Stir Fry

3/10/2020

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

Cooking Method

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)
In same pan, add in Ginger, Garlic, Red onion… sauté briefly (do not brown)
Add in Shiitake mushrooms, sauté until tender (these will soak up the sesame oil)
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)
Deglaze with Mirin and Lime Juice
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
Add Honey or Agave (or other sweetener choice- this will cut down the Heat of the Stir Fry)
Add the Blanched Broccoli florets (warm through)
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.
Tofu Firm — sear in pan, with sesame oil. To desired Brownness, remove. Add to plate once Vegetables and sauce are complete.
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)
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).

Spicy Peanut Sauce - Wing Blend

Beurre Blanc (White Butter Sauce)

Togarashi – Vietnamese Pho

Togarashi – Salmon

Togarashi – Stir Fry

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