Stuffed Meatballs Drunken in Tomato Sauce

Stuffed meatballs. Drunken in Tomato Sauce. Yum!

You can stuff meatballs with whatever your stomach desires.
I love the play on a caprese stuffed meatball.

You take your choice cut of ground beef. I often use 85% 15% fat
for a little fattier juiciness.

Make your caprese filling. Little cubes of block mozzarella cheese, dried basil
and tomatoes diced up small. Drizzle a little olive oil on the mozzarella
while adding the dried basil (1 TBSP)(the dried basil works well in that it adheres
to the cheese well).  You call always add a little fresh basil as a garnish!

Stuff the meatballs (ideally 1.5 - 2 inches in diameter)
and cook them right in your tomato sauce. You only need to cook them
for about 15-20 minutes. (the total time will be based on the size of your meatballs)

Zestfully,  private party chef Yoon

LCF Beef Skewers

Beef Skewers. Yum! You can grill them outdoors, you can use an electric griddle, a stove top griddle or you can broil them in the oven.
Once you add the marinade to the beef -
ideally you want to marinade for a minimum of 30 minutes. (overnight is best)
(Make sure your skewers are soaking in water as well to help prevent them from burning)

RECIPE:
1-1.5 pounds of sirloin tips OR choice of beef
3-4 TBSP of hoisin sauce
2 TBSP of soy sauce
2 TBSP of sesame oil
1 TBSP of apple cider vinegar OR rice vinegar
1 teas of garlic powder OR grate 2 cloves of garlic
1 teas of sugar OR grate a little apple or a pear for natural sweetness
sprinkle sesame seeds (optional)

Take your strips or bite size pieces of beef and skewer them through.
ideally 3-5 pieces are a nice amount.

The temperature you are looking for is about 350-375 degrees.
Grill for about 5-7 minutes on each side OR to your liking of beef!



Zestfully,  Let's Cultivate Food

Firecracker Shrimp!

Take your Shrimp (de-veined) and let it sit in your marinade for
ideally 20-30 minutes. I usually leave the shell on the end of the tail
(the last segment of the shell) for the purpose of holding it while eating;
almost like a handle or skewer-like)

Marinade:
1/2 sriracha & 1/2 hoisin sauce with the juice of an orange.
Start with 2 TBSP of the sriracha and hoisin sauce.
This appetizer is called firecracker because it is meant to be spicy,
if you wish to tone down the spiciness - simply add less sriracha sauce.


Wrap in in an egg roll wrapped that is cut in half diagonally
(to make 2 large triangles)  Have the tail end stick out of the wrapper
and roll while adding a little egg around the places where you want the
egg roll wrapper to adhere.  (The egg is your gluing agent)

Zestfully,  private party chef Yoon

Miso Soup

Miso soup is made from fermented soy bean paste which is a great source of beneficial bacteria. It is light, flavorful and a great base to use to cultivate by adding a range of ingredients to your liking.

A great base and easy way to make Miso soup is the following recipe:

for 2 people:

~ 2 cups of water

~ 2 TBSP of miso paste

~ 2 teaspoons of sesame oil

~ scallions cut to your liking (ringlets or shredded)

~ tofu cut to cubes

~ seaweed, soaked, chopped and to your liking (when soaked in water - will double in size)

Let it simmer and add tofu at the end.

Zestfully,  private party chef Yoon

Dan Dan Noodles

Dan Dan noodles is a Chinese noodle dish that traditionally consists
of a spicy chili oil, Sichuan peppers, minced pork and scallions served
over flour based noodles often made of egg.

As I refer to students during classes, once you learn a base or foundation
of a dish, you then can and should cultivate it to make it your own
by adding what you like to it. 
(mainly because you are the one who is going to eat it)

As many dishes migrate to the western hemisphere they adapt more often
than not to Americanized taste-buds and get modified with spice level,
more Americanized veggies or other ingredients.

Did you know the word 'Dan Dan' refers to a carrying pole that was used
by street vendors who would carry baskets over their shoulder hanging from
Dan Dans (poles) and sell them to local people as they passed by?
Now you do!  The literal translation is: "noodles carried on a pole"

We have a themed class titled "Let's Eat Philly"
where we make Philly style soft pretzels, Philly Cheese steak bites
& Chinatown Dan Dan Noodles. Below is a picture of Dan Dan noodles
made with rice noodles and spaghetti style noodles.

Recipe & Ingredients:

noodles:
your choice of rice, linguine, spaghetti, egg noodle, green noodle

protein:
~ traditionally ground pork (1/4 lb per person)
~but ground chicken is ok if you don't eat pork
* optional - also adding some pork belly or bacon is an added extra.
.....did someone say bacon!?!

veggies:
~ scallions chopped small or shredded with the 'herb shredder'
~ some type of green is always good whether it be the
    traditional mustard greens,   or other options: bok choy, yu choy,
    broccoli rabe stems, kale, spinach etc..

sauce:
1 TBSP of red pepper paste
1 TBSP of sesame paste (can be miso, or tahini, or soy bean paste)
2 garlic gloves minced or grated fine
1/4 cup of stock (your choice, chicken, veggie, beef)
2 TBSP of soy sauce
1 TBSP of sugar (or grate some apple or pear for natural sugar)
1 TBSP of sesame oil (any oil if you don't have sesame)

Directions: 
1. have your noodles already boiled
2. brown the protein (saute the meat)
3. add all the sauce ingredients except for the stock
4. toss in the veggies (if you are using)
5. toss in the noodles
6. add the stock little by little to help liquefy the sauce to your preference
7. add into your favorite noodle bowl and garnish with scallions
   (sesame seeds and or peanuts are sometimes a nice added bonus)



Zestfully,  private party chef Yoon

Low Country Boil

Fill a large pot of water so that about 2 inches of the bottom of the pot
is filled with warm-hot water. Add a cap full or about 5 TBSP of old bay right
into the pot.  Here is a suggestion of what items to out into your pot. I say
suggestions because it's really what your group likes. Typically it's going to
be seafood, sausage and root veggie friendly.  Once your pot starts to boil,
add your ingredients from heartiest to least heartiest.
eg: add the potatoes and carrots first, then mussels, crabs along with
other items with shrimp being last, when the shrimp changes color -
you know it's time to roll out that brown paper or even newspaper.
It's going to be about 30 minutes but it depends on how much you are low boiling.

Here's a list of starters: (again, it's your group's preference)
1 lb of beef sausage
2 onions cut in half for flavor
1-2 lbs of shrimp, with shell on for best flavor (yes, you peel them at the table)
1-2 pounds of baby potatoes cut in half or in quarters
1 lb (1 bag) of baby carrots
1-2 bell peppers for flavor
1 corn on the cob per person
    (cut in half or thirds for easier eating and quicker cooking)
1-2 lbs of mussels
1-2 lbs of clams
desired amount of crabs
3-4 lemons cut in half for the acidity and flavor
mini hot dogs to make it a little more kid friendly

Here are some pictures of different low country boils I've done.

Zestfully,  private party chef Yoon

Wonton Egg Drop Soup

Wontons are often described as irregular dumplings.
Here is a recipe to make wonton soup Or egg drop soup OR
you can go all out and make wonton egg drop soup together in one!



Stock/broth:

2 carrots cut in half or whole

3-4 celery stock cut in half

1 medium onion cut in half

1-2 cinnamon sticks

3 TBSP of soy sauce OR 1-2 teaspoon of salt (your desired amount of salt)

2 garlic cloves cut in half OR (1 teaspoon) of garlic powder
1 TBSP of sesame oil
let it come to a low boil and then turn the heat down on a medium simmer 
to add the wontons, eggs or both!

(be sure to take out all of the items that help create the light flavorful broth
before gently dropping the wontons and adding the egg towards the end.
The carrots, celery and all above ingredients are to just create the broth
and are meant to be taken out by a strainer, or ladle, large spoon or tongs etc...)

Wontons:

half pound of ground pork OR chicken

1/2 bunch of cilantro cut into 1/2 inch pieces OR chopped fine (to your liking)

pinch of salt OR drizzle of soy sauce to coat the ground protein

2 garlic gloves minced or chopped fine
1 TBSP of hoisin sauce

1 TBSP sesame oil

1 TBSP of rice vinegar 

Egg drop portion:

take 2 eggs, crack them, whisk and add 3-4 TBSP of water

drizzle over a fork right into the stock to get long ribbons of egg
(it will cook instantly)

Scallions are a nice way to garnish at the end, right into your bowl

Zestfully,  private party chef Yoon