3.

Barbecued Chicken Pizza with Tomato Salsa

(California)
Barbecue Sauce
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2 tsp butter
3/4 cup chopped onion
2 tsp minced garlic
1/2 cup tomato paste
1/4 cup brewed coffee
1 canned chipotle pepper, packed in adobo
3 tbsp apple cider vinegar
3 tbsp apple cider
3 tbsp brown sugar
1 1/2 tbsp Worcestershire sauce

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14 oz chicken breasts, boneless, trimmed

One 16-inch pizza crust (recipe follows)
1 cup thinly sliced Monterey Jack cheese
1 cup tomato salsa

1. Preheat a gas grill to medium-high; leave one burner off. If you are using a
charcoal grill, build a fire and let it burn down until the coals are glowing red with
a moderate coating of white ash. Spread the coals in an even bed on one side of
the grill. Clean the cooking grate.
2. To prepare the barbecue sauce: Heat the butter in a saucepan over low heat.
Add the onion and garlic and saut, stirring frequently, until they are translucent,
about 5 minutes. Add the tomato paste, coffee, chipotle, apple cider vinegar,
apple cider, sugar, and Worcestershire sauce. Simmer the sauce over low heat
until it has thickened slightly, about 15 minutes.
3. Grill the chicken over direct heat until marked on all sides, about 1 minute per
side. Finish cooking the chicken over indirect heat, covered, turning as necessary
and brushing with the barbecue sauce, until cooked through and the juices run
clear, 10-12 minutes. When the chicken is cool enough to handle, slice it thinly.
(You also may barbecue the chicken up to 2 days in advance. Keep it wrapped
and refrigerated until you are ready to make the pizzas.)
4. Preheat the oven to 450F. Prepare a baking sheet by scattering it with
cornmeal. Shape the pizza dough into a 16-inch round. Transfer the dough round
to the cornmeal-scattered baking sheet. Arrange the cheese around the outer

edge of the disk. Arrange the sliced chicken on top of the cheese. Place salsa in
the middle of the pizza.
5. Bake the pizza in the oven until the crust is golden brown and crisp, 12-14
minutes. Let the pizza rest for 5 minutes before cutting and serving.

Pizza Crust
Makes one 16-inch or two 12-inch crusts
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3 1/2 cups bread flour, plus as needed

1/2 cup semolina or durum flour
1 1/2 teaspoon active dry yeast
1 1/2 cups room-temperature water (68-76F)
3 tablespoons olive oil, plus as needed
2 teaspoons salt
Cornmeal for dusting

1. To prepare the dough, combine the flours and yeast in the bowl of a stand
mixer fitted with the dough hook. Add the water, olive oil, and salt and mix on
low speed for 2 minutes.
2. Increase the speed to medium and knead until the dough is quite elastic but
still a little sticky, 4 minutes.
3. Transfer the dough to a lightly oiled bowl, turn the dough to coat it with the oil,
cover with plastic wrap or a damp towel, and allow to rise in a warm place until
nearly doubled in size, about 30 minutes.
4. Fold the dough gently, cover, and let rest until relaxed, 15-20 minutes, before
cutting into 2 equal pieces, if necessary, and rounding the dough into a smooth
ball(s).
Cover the dough and let rest another 15-20 minutes before shaping into a pizza
crust

4. Roasted Whole Chicken Teriyaki (for hawaiian plate

lunch)
2 pcs

Whole Chicken

cup

mirin

1/3 cup

soy sauce

cup

brown sugar

2T

honey

3T

garlic

2T

ginger juice

cup

pineapple juice

tsp

sesame oil

Marinate 2 days. Turbo broil / Roast in oven. Thicken sauce.

Macaroni Salad (KFC) as side dish

6. Chinese Spareribs
Makes

servings
5

1/3 cup and 2 tablespoonshoisin sauce

2 tablespoons and 1-1/2 teaspoons ketchup

2 tablespoons and 1-1/2 teaspoons honey

2 tablespoons and 1-1/2 teaspoons soy sauce

2 tablespoons and 1-1/2 teaspoons sake

2-1/2 teaspoons rice vinegar

2-1/2 teaspoons lemon juice

2-1/2 teaspoons grated fresh ginger

1-1/4 teaspoons grated fresh garlic

1/2 teaspoon Chinese five-spice powder

2-1/2 pounds pork spareribs

1.

In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy
sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the
ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours,
or as long as overnight.
2.
Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with
enough water to cover the bottom. Place the grate or rack over the tray. Arrange the
ribs on the grate.
3.
Place the broiler rack in the center of the oven. Cook for 40 minutes, turning
and brushing with the marinade every 10 minutes. Let the marinade cook on for the
final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any
remaining marinade.

Yang Chow Fried Rice

Ingredients:

3 large eggs
6 ounces roast pork
4 ounces frozen medium shrimp
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Shrimp Seasonings:
Salt and freshly ground black pepper, to taste
1/2 teaspoon cornstarch
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Other:
5 tablespoons oil for stir-frying, or as needed
1 medium yellow onion, diced

1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)
4 cups cold cooked rice

Preparation:
Lightly beat the eggs and set aside.
Dice the barbecued pork. Rinse the shrimp under warm running water to
thaw. Shell, devein, and finely chop. Toss the shrimp with the seasonings
(the salt, pepper and 1/2 teaspoons cornstarch).
Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp
and stir-fry until they turn pink. Push the shrimp up to the side and add the
roast pork. Stir-fry briefly, then remove both from the pan. Clean out the
pan.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion.
Stir-fry until it begins to soften, then add the peas. Stir-fry until the peas
turn bright green and remove from the pan.
Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate
the individual grains. Do not let the rice brown. Add the beaten egg, stirring
so that all the rice grains are covered.
Add the roast pork, shrimp, onion and vegetables into the pan. Mix
everything together. Taste and season with extra salt and pepper if desired.
Serve hot.

1. Cioppino Recipe
Add to shopping list

INGREDIENTS
Seafood

3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes

1 large (2 lb or more) cooked Dungeness crab (hard shell) or a cooked lobster

1 pound (or more) of large shrimp

2 pounds little neck clams, mussels, or oysters or all three

Sauce

1/2 cup olive oil

1 1/2 cups chopped onion (1 large onion)

1 cup chopped green bell pepper (1 large green bell pepper)

3 coves garlic, minced

1 teaspoon salt

1 28 ounce can tomatoes

Broth from the mollusks

2 cups red wine

2 cups tomato juice

2 cups fish or shellfish stock

An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured
with kitchen string
Salt and pepper to taste
1/2 cup minced parsley for garnish

Optional seasonings: a dash of Tabasco sauce and or Worcestershire sauce

METHOD
1 Steam mollusks (clams, mussels, oysters) in a small amount of water (about a cup) until they just
open. Set aside. Strain and reserve the cooking broth.
2 If using crab, removed the crab legs from the body and use a nut cracker to crack the shells so that
the meat can be easily removed once it is served (leave the meat in the shell). Break the body in half,
and then cut each half again into either halves or thirds. Keep the top shell of the crab for making
stock.
If you are using lobster, cut the tail in pieces and reserve the body and legs for making stock.
Note you can use prepared fish or shellfish stock, or you can make your own. If you are not making
your own stock, you can discard the crab top shell or lobster body. If prepared shellfish stock is not
available, I would combine some prepared fish stock (available at many markets, including Trader
Joe's) with clam juice.
3 Split the shrimp shells down the back and remove the black vein. (See how to peel and devein
shrimp.) I found the easiest way to do this, without removing the shell, is to lay the shrimp on its side
and insert a small knife into the large end of the shrimp, with the blade pointing outward from the
back (away from the shrimp and your hands). Once you have split the shrimp shells, you can turn the
knife toward the shrimp, and cut in a little to find the black vein. Pull out the vein as much as you can.
You can probably also use a pair of kitchen scissors to cut the backs of the shrimp.
Alternatively, you can shell the shrimps and devein them. Shell-on imparts more flavor; shell-off is
easier to eat.
4 In a deep 8-quart covered pot, saut onions and green pepper on medium heat in olive oil until soft.
Add the garlic, saut 1 minute more. Add tomatoes, broth from the mollusks, red wine, tomato juice,
fish or shellfish stock, the herb bouquet, and salt and pepper to taste. Bring to a simmer and cook,
uncovered, for 20 minutes. Remove herb bouquet. Taste and correct seasoning.
5 Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the
steamed mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until
they are bright pink). Do not overcook.
6 Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or
Italian bread and a robust red wine. Have plenty of napkins available, a few extra bowls for the shells,
and nut crackers and tiny forks for the crab.

Serves 8.

2. French Dip Sandwich

1 (4 pound) boneless beef roast

1/2 cup soy sauce

1 beef bouillon cube

1 bay leaf

3 whole black peppercorns


1 teaspoon dried rosemary, crushed

1 teaspoon dried thyme

1 teaspoon garlic powder

20 slices French bread

Directions
1.

Remove and discard all visible fat from the roast. Place trimmed roast in a
slow cooker.
2.
In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns,
rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water
to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat
is very tender.
3.
Remove meat from broth, reserving broth. Shred meat with a fork, and
distribute on bread for sandwiches. Used reserved broth for dipping.

Cobb Salad

3 slices bacon

1-1/2 eggs

1/2 head iceberg lettuce, shredded

1-1/2 cups chopped, cooked chicken meat

1 tomatoes, seeded and chopped

1/4 cup and 2 tablespoonsblue cheese, crumbled

1/2 avocado - peeled, pitted and diced

1-1/2 green onions, chopped

1/2 (8 ounce) bottle Ranch-style salad dressing

1.

2.
3.
4.
5.

Place eggs in a saucepan and cover completely with cold water. Bring water
to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12
minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly
brown. Drain, crumble and set aside.
Divide shredded lettuce among individual plates.
Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon,
avocado and green onions in a row on top of the lettuce.
Drizzle with your favorite dressing and enjoy.

5.Chicken Oscar

12 asparagus spears (equal size; about 1 lb. total) $

4 boned, skinned chicken breast halves (about 1/4 lb. each) $

3 to 4 tablespoons fine dried breadcrumbs

2 tablespoons butter or margarine $

1/4 pound shelled cooked crab $

1/2 to 2/3 cup hollandaise sauce, hot, warm, or at room temperature

Chive spears or minced chives

Preparation
1. Snap tough ends from asparagus and discard. Rinse asparagus and, if desired, peel stems
with a vegetable peeler.
2. Rinse chicken, pat dry, and lay pieces 4 to 5 inches apart on a sheet of plastic wrap. Cover
with more plastic wrap. Pound chicken with a flat mallet until it is 3/8 to 1/2 inch thick.
3. Put bread crumbs in a shallow pan. Turn chicken in crumbs to coat evenly, patting to make
them stick.
4. Set an 11- to 12-inch ovenproof nonstick frying pan over high heat. When hot, add butter and
swirl until melted. Add chicken and cook until browned on bottom, shaking pan to avoid
scorching butter, about 2 minutes. Turn pieces over and cook 1 minute more.
5. Set pan in a 350 oven and bake until chicken is no longer pink in center (cut to test), 7 to 9
minutes.
6. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil.
About 3 minutes before chicken is done, add asparagus to boiling water and cook just until
tender when pierced; drain.
7. Quickly transfer each chicken breast half to a warm plate. Top with equal amounts of the crab
and asparagus, and pour hollandaise sauce over each portion. Garnish with chives.

Hollandaise Sauce
Ingredients

8 oz (225g) of butter cut into small chunks

3 egg yolks

1 tbsp of lemon juice

pinch of cayenne pepper

salt and pepper

Method

1. Whisk the egg yolks, lemon juice, cayenne pepper, salt and pepper together with a wire whisk in a m
saucepan.
2. Add the pieces of butter and turn the stove to a medium heat.
3. As the butter melts into the egg yolk mixture, whisk continuously.

4. Once the butter has melted, continue to whisk the mixture until all the ingredients have blended tog
sauce begins to thicken.
5. Check the seasoning and then serve immediately.