Gharnu Gourmet

February  3 2013, Super Bowl Sunday Snack Note: I just made minor changes to the original recipe found here . WHAT: 16 tablespoons (2 sticks) unsalted butter, 1 stick at room temperature, 1 stick cold 4-5 tablespoons of picked jalapeño, finely chopped ( you can also use 1/2 fresh jalapeño, seeded and finely chopped -about 2 tablespoons ) 1 teaspoon agave nectar red chili flakes (option) salt, pepper 2 cups all-purpose flour 1 tablespoon baking powder 4 ounces (about 1 cup) shredded cheddar cheese 12-15 scallions, thinly sliced 3 eggs, divided 1/2 cup half and half HOW: In a medium bowl combine 1 stick room temperature butter, jalapeno, agave, and a pinch of salt. Mix with a spatula until ingredients are evenly incorporated, then taste for seasoning adding additional salt if necessary. Refrigerate until ready to use. Add extra red chili flakes if need more heat. Adjust oven rack to middle position and preheat to 400 °F.  In a large bowl combine fl...

Updated July 6 2020, Monday Dinner WHAT: Oil (1 Tbsp) 2 Shallots / 7-8 Spring Onion white part (finely chopped) Garlic (10-12 cloves, finely chopped) Ginger (About 1 inch piece, finely chopped) Soyrizo (2-3 inch pack) Soft Tofu (1lb) Pixian Doubanjiang paste ( 3/4Tbsp corrected) Sambal (1tbsp) Laoganma Spicy chili crisp sauce (1 Tbsp) Laoganma Black bean chili sauce  (1 Tsp) Hoisin sauce (1 Tbsp) Sugar (1 Tbsp) Rice Vinegar (2 Tbsp) Soy Sauce (1.5 Tbsp/corrected) Corn Starch (2 Tsp) Veg. Broth ( 1.5 cups) Roasted Peanuts (about 1/3 cup) Sichuan Peppercorn oil (1 Tsp) Green part of spring onion for garnish HOW: Heat oil in a wok at high temp. Add onions and fry until golden.  Add soyrizo and cook Add garlic and ginger and cook for 1-2 mins.  Add spicy sauces, hoisin sauce, sugar, vinegar, soy sauce and  peanuts Add stock and boil Add cubed tofu, gently mix. Lower the heat to medium and cover the wok and cook for 5-10 mins. Add scallions, and the corn ...