Bibimbap

Traditionally (I think), Bibimbap was a great way to use up leftovers. Everything was already cooked or prepared and it was all placed neatly over rice and an egg was cracked on top. Add some sesame oil and a hot pepper paste called Gochujang, then everything was mixed up like mad by the happy and hungry diner, and the egg would get cooked that way.

Oh, the egg! That's really what separates this puppy from other leftover dishes around the world. Well that and the red pepper paste. If you're like many, you probably can't easily locate Gochujang, so try sriracha as the next best thing.

This can be a lot of work to make from scratch, but it's a lot of fun. Basically, just use whatever Asian-flavored foods you want, and you'll be golden. If you're weary about the egg, try poaching it. Still yums. Enjoy!

Bibimbap

Yield: 4 servings
Ingredients

• Cooked rice
• 1 bunch spinach or greens
• 2 small zucchinis
• 5 shiitake mushrooms
• 1 block tofu, cut and pressed
• 1 small carrot
• 4 eggs
• soy sauce
• hot pepper paste (Gochujang) or sriracha
• garlic
• sesame seeds
• sesame oil
• canola oil

Cooking Directions

1. Prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 tsp of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil, and a pinch of salt. Put it on the platter.
2. Put your spinach or greens in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 tsp of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter.
3. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, saute them in a pan over high heat. When it's cooked, it will look a little translucent. Put it on the platter.
4. Slice shiitake mushrooms thinly and saute with 1 tsp of canola oil. Add 2 tsp of soy sauce and 1 or 2 tsp of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
5. On a heated pan, put some oil and the pressed tofu and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce and sesame oil. Put it on the platter.
6. Cut a carrot into strips, saute it for 30 seconds and put it on the platter.
7. Prepare eggs sunny side up.
8. Put your rice in a big bowl, and attractively display all your vegetables and tofu over rice. Place the sunny side up egg on the center.
9. Serve it with sesame oil and hot pepper paste or sriracha.
10. Lastly, mix it up and eat!

Pear Gruyere Pie

Remember the TV show called Pushing Daisies? One of TV's biggest regrets is losing that show. The vivid color and vibrant fantasies that passed by on the screen was a highlight in entertainment.

In remembrance, or just because I've always wanted to make one of the delicious pies they're constantly baking and eating (they do work at The Pie Hole after all), the Pear Gruyere Pie was born - completely and utterly inspired by Chuck, who bakes the Gruyere into the crust. Enjoy!

Pear Gruyere Pie

Yield: 1 pie
Ingredients

• Gruyere Crust
• 2 1/2 cups all-purpose flour
• 2 teaspoon salt
• 2 sticks unsalted butter
• 1/3 cup ice water
• 1/2 cup shredded Gruyere cheese
• Pear Filling
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 5 cups pear, peeled and sliced
• 1 tablespoon unsalted butter
• 1 tablespoon lemon juice

Cooking Directions

1. Combine the flour and salt in a bowl. Dice the butter into 1/4 inch pieces. Place butter and the flour in a large zip lock bag, seal and roll over with a rolling pin until the butter is combined. Place the bag in the freezer for at least 30 minutes.
2. Pour the ingredients from the bag into a chilled mixing bowl and work together with a fork until the mixture becomes pebbly. Gradually drizzle the ice water over the mixture, blending with the fork. Add more water if necessary add a tablespoon at a time, until you achieve the right consistency.
3. Form two discs out of the dough, working each in your palm. Wrap them each tightly with saran wrap and refrigerate.
4. Combine sugar, flour, salt, cinnamon, and nutmeg in mixing bowl.
5. Arrange pears in layers in a 9 inch pan on top of one of the crusts, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, crimping to seal.
6. Bake at 450 degrees F (230 degrees C) for 10 minutes. Sprinkle Gruyere over the top. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.

Chicken Mofongo

Mofongo, a favorite of Dominican and Puerto Rican cuisine, is just about the best thing to happen to a plantain since, well, ever. I mean there's the ever-popular fried sweet plantains, the tostones, and just a plantain sans anything. But the richness of mofongo really outshines all of its brother and sister dishes.

A little mofongo goes a long way, and you won't catch me telling you it's healthy, so maybe don't eat just mofonog. But if this doesn't make you run out and leave your grocery store bare of plantins, then I don't know what will. Enjoy!

Chicken Mofongo

Yield: 2
Ingredients

• 2 green plantains, peeled and sliced into 1/2-inch rounds
• 1/2 to 1 cup canola oil
• 3 cloves garlic
• 2-3 tablespoons olive oil
• 1/4 cup chicken, cooked and shredded
• salt, to taste

Cooking Directions

1. Mash the garlic with the olive oil in a mortar and pestle or whatever you have on hand. Combine garlic mixture with the chicken in a large bowl and set aside.
2. Heat canola oil in a large pan. Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes.
3. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains until smooth. Season with salt.
4. Roll the plantain mixture into two large balls or several small balls before serving.
5. It can also be served with chicken broth over it.

Pasta and Eggs

This was just phenomenal. Take pasta, take chicken, take frozen veggies, add egg at the end, and you have a hell of an unusual and surprisingly tasty dinner.

You might not think it if you look at it, but damn, that's one hell of a combination. Playing around in the experimental kitchen is one of my favorite things, and sometimes it even works out well! Enjoy!

Serves 2

Ingredients

2 servings cooked pasta, al dente
1 chicken breast, cubed and cooked
1 cup frozen veggies
2 eggs, beaten
salt and pepper, to taste

Directions

1. Combine chicken, pasta, and veggies in a pan on medium heat.

2. Once heated, add beaten egg, salt, and pepper, and scramble.

3. Turn heat to low and let sit after a minute. Scramble again until eggs are done. Add more salt and pepper as needed.

Yuca con Mojo

Yucca (yuca, cassava) is a very rewarding root if it's prepared properly. When it's done horribly, it's like an overcooked plain baked potato. You just don't want to put it in your mouth. Dry and awful, really.

Luckily, many cultures have developed a host of wonderful ways to prepare yucca, including with a yummy garlic oil sauce. The mouthwatering smell is overwhelming, and you're likely to shove past kids and grandparents alike to get your hands on some.

To avoid all that, prepare it at home just for yourself. It's ok to be greedy sometimes. Enjoy!

Ingredients


1 1/2 lbs yucca root, halved and in chunks
1 lime
6 garlic cloves, mashed
1 teaspoon salt
1/3 cup lemon juice
1/4 cup olive oil
1 onion, chopped

Directions


1. Place yucca in saucepan. Add salt and lime juice until yucca is just covered and bring to a boil.

2. Reduce heat, cover and simmer until tender, about 30 minutes.

3. Drain and keep warm.

4. Mash garlic cloves into salt or use food processor.

5. Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.

6. Toss yucca & sauce, gently cooking to saute over medium heat until light brown.