Salt – 1 tsp, as soy sauce is salty too so be careful with the salt.
Black pepper – 1 tsp
Mix all the ingredients for Sweet Ginger Scallion sauce in the bowl, check for the seasoning. Keep it aside for 10 -15 minutes for the flavors to develop.
Boil the soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot.
Add the sauce, sesame seeds and toss the noodles well, check for the seasoning one last time. Sprinkle lime juice if you like and also if you like add some julienne cucumber, give a final toss and Enjoy!
Bring the soy sauce and honey to a simmer in a small saucepan over medium heat, stirring often until the honey has completely dissolved, about 5 minutes. Add the ginger, stir to combine, remove from the heat, and set aside.
If using chicken breasts, place them on a cutting board and cover with a sheet of plastic wrap. Use a meat mallet or a frying pan to gently pound them to a 1/2-inch thickness. Cut each in half so you have 4 pieces roughly the same size. (If using chicken thighs, no need to pound or cut.) Season both sides of the chicken with pepper.
Heat the oil in a large frying pan over high heat until shimmering. Add the chicken in a single layer and cook without disturbing until browned, about 3 minutes. Flip and cook the second side until browned, about 3 minutes more.
Reduce the heat to medium, slowly pour in the reserved sauce, and cook, flipping the chicken occasionally to coat in the sauce, until cooked through, about 3 minutes.
Transfer the chicken from the pan, letting the excess sauce drip off, to a clean cutting board. Reduce the sauce in the pan over medium heat until slightly thickened, about 3 minutes more. Slice the chicken crosswise into 1/2-inch pieces. Place on a serving dish, top with the sauce, and sprinkle with the scallions.
1 cup Grey Poupon Dijon mustard 1 cup honey 2 tsp olive oil, divided 1 tsp lemon juice 4 skinless, boneless chicken breasts 1 tbsp vegetable oil 2 cup sliced mushrooms 2 tbsp butter 8 slices bacon, cooked 1 cup shredded monterey jack cheese 1 cup shredded cheddar cheese 2 tsp green onions, sliced thin Salt and pepper to taste Paprika to taste
In the bowl of an electric mixer fitted with a whisk attachment, combine the mustard, honey, 1-1/2 teaspoons oil, and lemon juice, beating on high about 30 seconds.
Place the chicken breasts in a ziplock bag and pour half of the marinade over them.Chill in the fridge for at least two hours.Pour the remaining marinade in a separate ziplock bag and refrigerate for later.
After the chicken has marinated, preheat the oven to 375-deg and heat an ovenproof saute pan over medium heat.(Note: if you don’t have an ovenproof skillet, place everything in a large baking dish.)
Pour the remaining oil in the saute pan and sear the chicken for 3-4 minutes per side or until golden brown.Then remove from heat but keep the chicken in the pan.
In a small saute pan, cook the mushrooms in the butter until golden brown.
Brush each chicken breast with some of the reserved marinade (from the second ziplock bag), saving the rest for later.
Season the chicken with salt, pepper, and paprika. Stack two pieces of the cooked bacon crosswise across each chicken breast. Spoon the sauteed mushrooms on top of the bacon, coating each breast evenly.
Sprinkle 1/4 cup Monterey Jack cheese onto each piece of chicken, followed by 1/4 cup of the cheddar.
Bake the chicken for 7-10 minutes or until the cheese is melted and bubbling.
Sprinkle each chicken breast with 1/2 teaspoon of the green onions, then serve drizzled with a bit of the reserved honey mustard marinade.
1/2 oz live active yeast 3 cups warm water (110-deg to 115-deg) 1/2 cup plus 1 tbsp light brown sugar 1/4 cup low fat shortening 2 tsp salt, plus extra to taste 2 eggs 3 cups whole wheat flour 3-1/2 to 4-1/2 unbleached flour 1/4 cup unsalted butter, melted 2 sticks unsalted butter, room temperature 2-4 tbsp honey
Preheat oven to 375-deg.
In the bowl of an electric mixer fitted with a dough hook, dissolve the yeast in the warm water.Then add the brown sugar and salt and allow to bloom.
Add the shortening, eggs, and whole wheat flour.Beat until smooth, the stir in enough unbleached flour to form a soft dough.
Turn dough out onto a floured surface and knead until smooth and elastic, about 6-8 minutes.Then place in a greased bowl, turning over once to coat the dough.Cover and allow to rise in a warm place until doubled in size, about 1 hour.
Cream the 2 sticks of butter with a fork and add the honey and salt to taste.Spoon into butter into a ziplock bag and snip off the corner.Pipe butter into tablespoon-sized dollops on a small greased metal tray, then place in the fridge to chill and re-solidify.
Punch dough down and return to the floured surface.Cut into quarters, and shape each into 12 balls.
Place each roll 1” apart on greased baking sheets.Cover and allow to rise again until doubled, about 25 minutes.Then bake for 11-15 minutes until browned.
Remove the rolls from the tray and brush with the melted butter.Serve warm with the honey butter.
2 tsp cinnamon 1 tsp nutmeg 12 thick slices challah bread 6 eggs 3/4 cup buttermilk 2 tsp vanilla, divided 1 cup fresh blueberries 8 oz mascarpone cheese 4 tbsp honey, plus extra for garnish 4 tbsp butter 1/4 cup confectioners sugar for garnish
Preheat a large skillet over medium heat. Also preheat oven to 150-deg for warming.
In a small bowl, combine the cinnamon and nutmeg.
In a large baking dish, beat the eggs, then add the buttermilk and 1 tsp vanilla.
In another mixing bowl, mix together the mascarpone, remaining 1 tsp vanilla, honey, and blueberries. Place into a large ziplock bag and cut off the tip, wide enough to allow the blueberries to squeeze through.
Cut a slit at the bottom of each slice of bread and pipe in 1-2 tbsp of the mascarpone mixture.
Dip each slice of bread into the egg mixture.
Butter the skillet, then arrange several of the stuffed bread slices in an even layer.Cook for 3 minutes, then gently flip over and continue cooking for another 3 minutes. Repeat until all slices are cooked, keeping the finished ones warm in the preheated oven.
Serve, drizzled with honey and dusted with confectioners sugar.
4 tilapia fillets (about 4-5 ounces each) 2 tablespoons lime juice Zest of 1 lime 3 tablespoons olive oil, divided 2 tablespoons honey 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon Old Bay seasoning 1 clove garlic, minced 1/2 cup flour
In a small bowl, whisk together the lime juice, lime zest, 2 tbsp olive oil, honey, salt, pepper and garlic.
Place the tilapia in a gallon-sized ziploc bag and pour in the marinade. Press the air out of the bag and seal. Refrigerate for 2 hours.(Note: to help lock the flavor of the marinade into the fish, lay the bag flat and turn it over once or twice during the marinating process.)
Whisk together the flour and Old Bay in a shallow dish. Dredge each tilapia fillet in the flour, coating both sides lightly.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat until rippling and hot. Cook the fillets for 3-5 minutes per side until golden brown and cooked through.Serve immediately.
Pan Seared Sea Bass with Cantaloupe Ginger Puree and Sunflower Rice
Eight 4 oz sea bass fillets 1/2 cup olive oil 1 tbsp lemon juice 1 tbsp chopped cilantro 1 tbsp chopped parsley 2 tbsp white wine 2 teaspoons chopped garlic 2 cups diced cantaloupe 1 tsp fresh chopped ginger 1/4 cup honey 1 tbsp olive oil 2 cups basmati rice 2 tbsp unsalted butter 3-1/3 cup chicken stock 1 tsp salt 3 tbsp toasted sunflower seeds Kosher salt and black pepper to taste
Mix olive oil, lemon juice, cilantro, parsley, wine, and garlic to make a marinade for the sea bass. Marinate the fish for at least an hour before pan searing the fillets over medium-high heat until cooked through.
While marinating the fish, place the cantaloupe, ginger, honey and olive oil in a food processor and puree until smooth. Add salt and pepper to taste, then set aside.
Rinse rice in cold water and drain in a fine-mesh sieve.
Melt the butter in a large saucepan over medium heat, then add rice and cook, stirring, for about two minutes. Then stir in chicken stock, add salt, and bring to a boil over high heat. Then reduce heat to low and cook, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes. Then remove from heat and let stand, covered for five minutes before fluffing the rice gently with a fork. Stir in the toasted sunflower seeds.
Spoon the cantaloupe puree onto the serving plates, then top with the rice and place the seared sea bass on top.
1/2 cup flour 1/3 cup cornstarch (for the batter) and 1/4 cup cornstarch (for the sauce) 1 egg, beaten 6 ounces of water 1/8 teaspoon baking soda 1 tablespoon ground ginger 1/8 teaspoon baking powder 1 pound chicken breast, cut into 2” pieces 6 tablespoon soy sauce, divided 1/8 teaspoon white pepper 1/4 teaspoon kosher salt Canola oil for frying 1/2 cup rice wine 1/2 cup honey 3 ounces rice vinegar 1 tablespoon sugar 1/4 cup water
In a large bowl, mix together the flour, 1/3 cup cornstarch, egg, water, baking soda, and baking powder.Beat the batter until smooth, then let sit in the refrigerator for at least three hours.
In a large ziplock bag, combine 3 tablespoons soy sauce, ginger, salt, and pepper, then add the chicken pieces.Let marinate in the fridge for four hours.
Heat enough oil to cover the chicken to 350-deg.
In a bowl, whisk together the rice wine, remaining 3 tablespoons of soy sauce, honey, rice vinegar, and sugar. In a smaller bowl, mix together the water and 1/4 cup cornstarch.Set both aside.
Coat the chicken with the batter and fry until golden brown and cooked through, about 6 minutes.Once cooked, remove the chicken from the oil with a slotted spoon and blot on paper towels.
Pour the sauce into a small pan and bring to a boil.Then add the cornstarch mixture and boil for an addition 1-2 minutes or until the sauce has the consistency of loose honey.
Serve the chicken over white rice and pour the sauce over both.
1 cup Warm Water 1 Tablespoon Honey 1 envelope Active Dry Yeast (2 1/4 Teaspoons) 1 teaspoon Salt 3 cups Bread Flour Olive Oil 1/3 pound Sharp White Cheddar 1/2 cup Garlic Butter
In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’.
Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough.
After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes.
Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted. Serve immediately.
6 peaches, cut in half and pitted 3-4 large handfuls baby arugula, washed and dried 1 small red onion, slivered 5 ounces buffalo mozzarella or other fresh mozzarella, torn into bite-size pieces 4 tablespoons white balsamic vinegar 2 teaspoons honey 2 teaspoons whole grain mustard 1/3 cup olive oil 1 tablespoon heavy cream Sea salt to taste
Heat grill or grill pan to medium hot. Lightly salt the cut sides of the peaches and drizzle lightly with olive oil.Place cut side down on the grill. When the peaches are charred and just beginning to soften, remove from grill and set aside.
To make the dressing, place vinegar, honey and mustard in a small bowl. While whisking constantly, slowly drizzle in olive oil until emulsified. Whisk in cream. Toss arugula and onion with vinaigrette and place on serving platter. Set peaches and mozzarella amongst greens and drizzle with a little more dressing. Sprinkle with coarse sea salt and serve.
1/2 cup sweet soy sauce 1/2 cup extra virgin olive oil 4 tablespoons orange blossom honey 6 large garlic cloves, minced 2 tablespoons dried, crushed rosemary 2 tablespoons black pepper 2 teaspoons salt 2-1/4 lb flank steak 1/2 cup red wine
Mix soy sauce, olive oil, honey, garlic, rosemary, salt, and pepper together in a ziplock bag.Add steak and flip several times to coat completely.Refrigerate for at least three hours, turning occasionally.
Preheat a grill to medium-high.
Grill steak about 5 minutes per side (for medium doneness).
In a medium saucepan, combine the marinade liquid and the wine.Cook over medium-high heat until the sauce reduces in half.
Let steak stand for 5 minutes before cutting across the grain into thin sliced.Arrange on a platter and serve, drizzled with the sauce.
2 duck breasts, skin on 1 lb watercress (can be substituted with spinach, if desired) 1 pint cherry tomatoes, cut in half 1 cup mandarin orange segments 1 bunch scallions, sliced 1 clove garlic, minced 1 tsp fresh ginger 1/4 cup cilantro, finely chopped 3/4 tsp tumeric 2 tbsp soy sauce 3 tbsp orange blossom honey Salt to taste
Preheat oven to 400-deg.
Score the skin of the duck by making shallow diagonal cuts, giving it the resemblance of grill lines.
Heat a skillet over high heat and add the duck, skin side down.Cook for 4 minutes or until the skin is crisp.Then turn oven and brown the other side.Once golden, transfer the duck to a baking dish.
In a bowl, whisk together the garlic, cilantro, tumeric, ginger, soy sauce, and honey.Spoon all but two tbsp of the mixture over the duck, then roast in the oven for 10 minutes.Then remove from the oven and let sit for 4-5 minutes before slicing into thin slices.
Place watercress in a large serving bowl and toss with the tomatoes, mandarin orange segments, scallions, and duck.Drizzle with the reserved dressing and serve.
Thai-Spiced Pork Tenderloin with Orange Curry Sauce
For the Sauce: 3 cups fresh squeeze orange juice 1 carrot, julienned 2 tablespoons cilantro, chopped 2 tablespoons ginger, grated 2 large garlic cloves, minced 1 jalapeño, seeded and minced 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon red curry paste 3 tablespoons butter
For the Pork: 2 pounds pork tenderloin, trimmed 1/2 cup orange blossom honey 1/2 cup sweet soy sauce 1/4 cup red curry paste 1 tablespoon ground ginger 2 tablespoons peanut oil
For the pork, combine the honey, soy sauce, curry paste, and ginger in large glass baking dish. Add the tenderloins and turn to coat thoroughly in the marinade. Cover and refrigerate at least 2 hours.
Preheat oven to 350-deg.
Heat oil in heavy large ovenproof skillet over medium-high heat. Add the pork and cook until golden brown, about three minutes per side. Then transfer the skillet to the oven and cook until the pork registers an internal temperature of at least 160-deg, about 25 minutes.
Combine the orange juice, carrot, cilantro, grated fresh ginger, garlic, jalapeño, cumin, coriander, and curry paste in a saucepan over medium-high heat. Boil, stirring occasionally, until the carrot is tender and the liquid has reduced by half, about 12 minutes.
Puree the sauce in a blender until smooth. Then strain sauce and return to the same saucepan and return to a simmer. Whisk in the butter until melted and the sauce is creamy.
Transfer pork to a serving platter and slice thin.Top with the sauce and serve.