Crispy Honey Sriracha Chicken Wings – Ladies and Gentlemen, We Have a Winner

Every year about this time, I get a bunch of emails asking which of our previously posted oven-fried chicken wing methods is the best. I never know how to respond, since I think they’re all pretty close, but now I finally have a definitive answer…this one!

By the way, the honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer.

Instead of the soft, slippery skin associated with most oven baked wings, we get a crispy, blistered surface that really holds onto whatever glaze you decide to toss your wings with. The surprising thing is, once these are cooked you would never know baking powder was involved.

I’m not exactly sure who originally invented this; I heard about it via America's Test Kitchen, but that doesn’t really matter, since the only thing that really matters is who people 10 years from now think invented this. And if this is video somehow goes viral, that could be me. To that end, I really hope you give this unusual, and highly effective method, and honey-sriracha sauce a try soon. Enjoy!

Ingredients for 4 portions:

2 1/2 pounds chicken wing sections

1 tbsp kosher salt

1 tsp freshly ground black pepper

1 tsp smoked paprika

2 tbsp baking powder (aluminum free)

- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.

For the Honey Sriracha glaze:

1/3 cup honey

1/3 cup Siracha

1 tbsp seasoned rice vinegar

1/4 tsp sesame oil

sesame seeds to garnish

Singapore Chili Crabs – King of the Crab Recipes?

Living in San Francisco, I’ve had more than my fair share of crab; prepared in more ways than I can remember, but I’ve never enjoyed it more than in this Singapore-style chili crabs recipe. Just be sure to have lots of napkins around. Lots of napkins.

Apparently, this is the national dish of Singapore, and you can’t throw a rock without hitting someone eating a plate of it. By the way, that’s not something you’d want to try. Just ask Michael P. Fay.

As far as I can tell, there’s no one standard way to make this. Besides the crab, and some kind of tomato product, I couldn’t find two recipes alike. What you see here is my take on this, but it does contain many of the most typical ingredients.

Most are easy to find, except maybe the tamarind paste, although any high-end grocery chain should stock some in their international foods section. If you can’t find it, maybe add a little extra pinch of sugar, plus the juice and zest of one lemon.

Obviously the most important ingredient is the crab, so find something really nice. The store up the street had a special on freshly steamed, Dungeness crab, so that’s what I used here, but any similar variety will work. 

If you can somehow get live crabs, that’s the ultimate choice, but I know that’s not realistic for most of you. The good news is, this is incredibly delicious either way. I really hope you give this Singapore-style chili crabs recipe a try soon. Enjoy!

Please Note: My friends in Singapore tell me they serve this with at least twice the amount of sauce, and a type of fried roll to soak up the goodness with. So, if you want to rock the chili crab like a Singaporean, then you should probably double the sauce ingredients!

Ingredients for four appetizer size portions:

2 whole cooked Dungeness crabs (about 2-3 lbs. each), cleaned and cracked

2-3 tablespoons vegetable oil

1/4 cup minced shallots, or other onion

6 cloves garlic, minced

2 tbsp minced fresh ginger root

1 tbsp minced serrano pepper

For the sauce:

1/2 cup tomato ketchup

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon tamarind paste

2 tablespoon sambal (or any spicy ground chili sauce)

2 tsp fish sauce

2 tsp palm sugar

1 large egg

1/2 cup chicken broth or water

Finish with:

2 tbsp chopped fresh cilantro

2 tbsp sliced green onions (the green parts) or 1 tbsp sliced chives

Spicy Chicken Lettuce Wraps – Not Exactly P.F. Chang’s, But Close Enough for the Internet

I don’t do a lot of copycat recipes; mostly because I don’t eat at the restaurants people are requesting the recipes from. I mean, unless they're going to throw in a couple bottles of wine, I’m not going to Olive Garden to figure out how they do their breadsticks. These chicken lettuce wraps however, are a delicious exception.

When I go back to visit my mom, we usually make it to P.F. Chang’s at least once, and always start the meal with their very popular chicken lettuce wraps. Off the record, they do a good job with most of the dishes I’ve had, but the wraps are clearly my favorite.

There’s an addictive quality to the contrasting combination of flavors and textures, and since this recipe has been requested many times, I decided I’d give it a go. Fair warning, I did almost no serious corporate espionage to find out what’s actually in these, but regardless, I loved how this came out, and it seems close enough.

One key here is to use a very large, non-stick pan, so the braising liquid/glaze sticks to the bits of food, rather than the bottom of the pan. Other than that, the technique is pretty simple, and not a lot can go wrong…unless you try to use chicken breast. Even if you think you don’t like them, use thighs, because in this you will. I really hope you give this a try soon. Enjoy!

Ingredients for about 8 large or 16 smaller lettuce wraps:

Chicken mixture:

2 tbsp vegetable oil

1 1/2 pound boneless, skinless chicken thighs, chopped

1/2 cup yellow onion, minced

1/3 cup green onion

1 can (8-oz ) water chestnuts, drained, minced

1 cup diced shiitake mushrooms

1 tbsp soy sauce

2 tsp brown sugar
1 tbsp freshly grated ginger

For the glaze:

1/4 cup chicken stock

1/2 tsp mustard powder

2 tsp toasted sesame oil

1/4 cup rice wine vinegar

2 tsp brown sugar

1 tbsp ketchup

1 tbsp soy sauce
1/2 tsp red chili flakes, or to taste

4 garlic cloves, minced

about 1/4 cup chopped cilantro, basil leaves, and green onions to finish

iceberg lettuce leaves as needed

Green Tea Mochi Ice Cream – Is This Even Close?

What’s my favorite kind of recipe to post on Food Wishes? Any recipe that I’ve never tried before, and this green tea mochi ice cream is a perfect example. In the kitchen, there’s nothing quite like the thrill of having no idea what you’re doing.

I’ve had it many times in restaurants, and have always been fascinated by its unique combination of taste and texture, but I had absolutely no clue how it was done. I basically still don't, but regardless, this was my first attempt and I look forward to lots of criticism.

I probably should've done a little more research, but I glanced at a few recipes, and decided to just go for it. Remember, these early experiments can yield a lot of great experience, especially if it’s a totally failure. Happily, this wasn’t. All in all, I think it came out very well.

I went with green tea flavored mochi, and while I usually see it paired with green tea ice cream, I decided to go with plain vanilla, and really enjoyed how the subtle, aromatic bitterness of the tea plays off the sweetness of the ice cream.

By the way, if you don't use the glutinous rice flour this will not work. You can’t substitute regular rice flour, as it doesn't produce the same texture, or so I'm told. Anyway, let me know how I did, or more likely didn’t do; and I really hope you give it a try soon. Enjoy!

UPDATE: Apparently the reason they use corn and potato starch when shaping is that raw rice flour has more of a bitter flavor. Must have brushed off most of mine, since I didn't really notice an off flavor, but I will be using the other starches next time. Thanks for everyone's input!  

Ingredients for about 10 Green Tea Mochi Ice Cream Balls:
(I did 8, but there is enough to make a few more)

1/2 cup glutinous rice flour

pinch salt

1/2 cup cold water

2 tbsp sugar

1 tsp green tea powder (matcha)

10 small scoops ice cream of your choice (about 1 1/2 cups worth)

Korean Fried Chicken is the Best Fried Chicken

I've always considered myself something of a fried chicken expert. Whether we’re talking sports bars, casual dining, or white tablecloth restaurants, if there's some kind of fried chicken on the menu, I'm going to order it. 

Because of that fact, and my advanced age, I’ve pretty much had every single style known to man, and this Korean fried chicken is officially my favorite. No other method I've come across has the same combination of tender, juicy, flavorful chicken, and plate-scratching crispiness as this recipe does. It's simply a must try if you're a fan of the genre. 

The technique is very straightforward, and you can actually do the first deep-frying ahead of time. In fact, I did a little test where I waited 24 hours before doing the second frying, and the results were still quite extraordinary. If you’re doing this for a larger group, the chicken will stay crisp, as long as you hold it in a warm oven (175 F.), while you finish frying the rest. 

Don't forget the sauce! Click here for recipe!

I highly recommend the boneless skinless thighs here, but chunks of breast meat will work as well. I believe real “KFC” actually uses chicken on the bone, but that means bigger pieces, and bigger pieces mean less surface area, which ultimately means less of the amazingly crunchy coating. By the way, I’ve tried beer and soda water in the batter, and for whatever reason, plain ice water works the best for me. 

Now if you'll excuse me, I'm going out to buy some Korean chili paste (Gochujan), because apparently it's a crime against nature to make the sauce without it. Like I said, I've used it before, and really liked it, so I need to go out and replenish my supply, and get back into the good graces of the Korean people. Anyway, if you like fried chicken as much as I do, I really hope you give this a try soon. Enjoy!

Ingredients for 4 portions Korean Fried Chicken:

(Note: these ingredients make enough batter for about 1 1/2 to 2 pounds of chicken, even though I only used 1 pound here)

For the chicken marinade:

1 pound boneless skinless chicken thighs, quartered

1/2 yellow onion, grated (enough to generously coat chicken chunks)

4 cloves of garlic, finely minced

1 tsp fine salt (1 1/2 tsp if using kosher salt)

1/2 tsp freshly ground black
*Marinate for between 4 to 12 hours

Ingredients for batter:

1/2 cup of self-rising flour (or 1/2 cup all-purpose flour with 3/4 tsp of baking powder and 1/4 tsp salt)

3/4 cup cornstarch

1/4 tsp salt

1 tsp sugar

1/2 tsp freshly ground black pepper

1 cup very cold water, or as needed

Serve with this Korean Fried Chicken Sauce.

Korean Fried Chicken Sauce – The Sauce of Things to Come

Who says you have to read H. G. Wells to reference him? Anyway, this lovely sweet and sour sauce is part one of a two-part series on Korean fried chicken. That video will be posted on Wednesday, and if you want to enjoy it at 100% awesomeness, you’ll want to whip up a batch of this stuff.

As I disclaimed in the video, this is just my take, and while I think it’s pretty classic, there are a couple of things I do differently. I like to add lots of green onion and garlic, as well as not cook this quite as long as most recipes call for. The result is a sauce with those ingredients a little more up-front in the flavor profile. The only drawback is you don’t get quite as deep a red color, but I can’t even pretend to be concerned with that.

By the way, you should try to find some Korean chili flakes and/or paste if you can. I’ve used them before, and the flavor is great, and obviously more authentic, but if you can’t, any hot chili flakes or paste will work. Now, all we need is some “KFC” to spoon this over. Stay tuned, and as always, enjoy!

Ingredients for about 6 servings:

1/2 cup ketchup

2 green onions, chopped fine

4 cloves of garlic, minced fine

2 tbsp honey

1 to 2 tsp red chili flakes, to taste

1 tbsp sambal chili sauce, or other ground chili sauce/paste, to taste

1 pinch of salt

1/2 tsp freshly ground black pepper

1 lemon, juiced, or more to taste

1/4 cup water to adjust thickness, more as needed

*Note: everything in this is “to taste,” so adjust until you think it’s balanced between sweet, sour, and spicy.

-- Combine ingredients and simmer on low for about 5 minutes. Cool and serve at room temperature.
*Click here for the Korean Fried Chicken recipe! 

Yuba Noodle Salad – Do You Believe in Miracles?

So many things are touted as “miracle foods” these days, but invariably you find out the claims were false, the benefits exaggerated, and that Dr. Oz was full of crap again. I sure hope that doesn’t turn out to be the case with these grain-free, gluten-free, dairy-free, low-carb, low-cal, and quite delicious, yuba noodles.

You can use any dressings/garnishes you like, but I prefer these flavors, since texturally this closely resembles those wide, flat, Asian-style noodles we’ve all picked up from the neighborhood take-out place. Of course, those come loaded with massive amounts of bad carbs, a million calories, and enough MSG to choke a panda.

Occasionally, I have no problem with that, especially if I’ve been drinking, but generally this is a smarter option. Believe it or not, one giant portion of these noodles (not counting your dressing or sauce) only has 150 calories, just 7 grams of carbs, and almost no fat. So what’s the catch? It’s tofu.

But like pasta and noodles, tofu skin is very bland, so it’s really more about the texture, and being a “starchy” base for other ingredients, including non-vegan things like grilled chicken or shrimp. If you keep that in mind, I think you’ll really enjoy experimenting with this incredibly cool product. I hope you try this soon. Enjoy!

For 2 large portions Yuba Noodle Salad:

5 oz package yuba tofu skins, sliced into noodles

handful of carrot shavings

handful of thinly sliced cabbage

1/2 cup freshly torn cilantro leaves

1/4 sliced green onions

black sesame seeds

For the dressing (makes about 1 cup, about enough for 2 large salads):

2 tbsp smooth peanut butter

1 tbsp honey

1 tbsp fresh, finely grated ginger

1 tsp sambal chili sauce (or any hot ground chili sauce)

1/3 cup warm rice wine vinegar

1/2 cup vegetable oil

1 tsp soy sauce

1/2 tsp toasted sesame oil

Spicy Coconut & Cashew Tuna Tartare – Big "Willi's" Style

Don’t worry; this delicious coconut and cashew tuna tartare recipe has nothing to do with Will Smith, although now that I think about it, the Fresh Prince of Bel-Air would have loved this. I’m actually referring to Willi’s Seafood in Healdsburg, where I lifted this version.

I tried to stay as close to the recipe as possible, with the one exception. They use lots of thinly sliced jalapeños, but I wanted a little more heat, I so went with minced Serrano chilies instead. While they are hotter, I missed the texture and flavor of the milder rings, so I recommend using those instead. I also will recommend that you toast the cashews, which will make them even sweeter and richer tasting.

Feel free to tweak this any way you want, including adding more coconut milk. Michele is on record as preferring twice as much as I used here, which will give you a looser, but much more luxurious mixture. This also needs a good amount of salt to bring the flavors together, so taste and adjust carefully. You could certainly use other salty seasonings like soy and/or fish sauce, but you already knew that.

Regarding the tuna, I used a frozen piece of  “Sushi Grade” yellowfin (aka Ahi). It may surprise you to learn that virtually all the sushi you eat, including that sashimi you love so much, has been sliced from recently thawed fish. Not only does this ensure freshness, as the fish is frozen just after being caught, but this also kills potentially dangerous parasites.

It’s the irrational fear of having one’s brain eaten alive that prevents many from enjoying this tasty raw treat, but if you use the tuna we’re recommending, you should be fine. Also, for maximum enjoyment, be sure to keep everything ice cold, and only toss right before serving. This is not something to make ahead and let sit in the fridge. I hope you give this unique tuna tartare recipe a try soon. Enjoy!

Ingredients for 4 portions:

8 oz frozen "Sushi Grade" Yellowfin tuna (aka Ahi), diced, kept ice cold)

2 tbsp chopped cashews

2 tbsp sliced red onions

2 tsp grated fresh ginger

1 lime, juiced, plus more to taste

salt to taste

2 tbsp thinly sliced fresh jalapeño rings or 1 tbsp minced serrano pepper

1/4 cup coconut milk, or more to taste

1 tbsp torn cilantro leaves

dried red chili flakes to garnish

Taro chip, optional (you can also use fried wonton chips, or sweet potato chips)

Asian-Style Grilled Flap Meat Salad – You Heard Me, Flap Meat

Memorial Day marks the official opening of American grilling season, and what better way to celebrate than with this unique, and delicious flap meat? Hilarious name notwithstanding, this classic “butcher’s cut” is every bit as flavorful and tender as flank or skirt steak, and is usually cheaper as well.

This is not something they keep in the meat case, so you’ll have to ask them to cut you a few pounds, but it’ll be worth it, and they’ll think you’re cool. Most people haven’t heard of flap meat or flap steak, but it’s hardly an exotic cut. 

If you like Mexican food, and order carne asada,you’ve enjoyed grilled flap meat. While it did make for some extremely tasty Asian-style lettuce wraps, you can use this in so many other wonderful ways. Half the fun is playing around with different marinades and spices, but regardless of how you flavor yours, you should try this in tacos, as well as for an amazing Philly cheesesteak. 

Just be sure to get that grill really hot before you slap down your flap. This needs to be cooked hot and fast, and as close to the coals as you can get. Since everyone asks, I’m using a charcoal Weber “Q,” which is unfortunately not made anymore. Hey Weber, please make this grill again. Thank you. Anyway, if you’re looking for a fun, new meat for your Memorial Day cookout, I hope you give this grilled flap meat a try. Enjoy!

Ingredients for about 4 portions:

2 pounds flap meat

2 tbsp green curry paste, or as needed

2-3 tbsp fish sauce

2-3 tbsp rice vinegar

2 tbsp coconut milk

freshly ground black pepper to taste

cayenne to taste

salt if needed
Lettuce, carrots, red onions, chopped peanuts, and cilantro leaves for salad
--Marinate for 4-12 hours in fridge, or an hour out at room temp.

*For the dressing, into the reserved meat juices, I added sambal, fish sauce, and rice vinegar to taste. I didn’t measure anything, and neither should you. Taste, adjust, repeat.

Spicy Coconut & Calamari Salad, Formerly Know As Failed Squid Ceviche

There’s nothing quite as satisfying in the kitchen as snatching victory from the jaws of defeat. I was playing around with some squid ceviche preparations, and while it did “cook” in the acidic marinade, I really didn’t enjoy the texture. I actually hated it. 

I’m not sure if it needed more time, or more acid, but it wasn’t good. Not wanting to toss it, I decided to fry it up, and maybe hide it in some pasta, or something. I went with “or something,” and this cold, coconut-spiked salad was the result. I haven’t been this happy about a failed recipe in a long time.

Not only did it make a fantastic, sort of Thai-like salad, I can see this being quite versatile as well. It was very tasty hot, and would be great over rice with some of the cooked-down marinade. It would also be amazing over a big bowl of crunchy greens. Just don’t skip the toasted coconut, as it really does make the dish. I hope you give this delicious accident a try soon. Enjoy!

Ingredients for 4 Portions Spicy Coconut & Calamari Salad:

1 pound calamari, cleaned, cut into thin rings

1 small green Serrano pepper, minced

1 red Fresno pepper, sliced thin

2 tablespoons green onion

1 teaspoon palm sugar (aka coconut)

1 generous tablespoon fish sauce

1 tablespoon rice wine vinegar

1/4 cup lime juice

2 tablespoons Coconut milk

2 tbsp vegetable oil to cook calamari

- After calamari is marinated and cooked:

1 tsp Lime juice, or to taste

1 tbsp chopped green onions

1/2 cup chopped cilantro

2/3 cup toasted coconut flakes (unsweeted)

Miso-Glazed Black Cod – Nobu for You

This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa, although I will be improving on the master’s world-famous preparation. 

Okay, that was a joke, but my version does have a major difference; I only like to marinate the fish for a short time, as opposed to the more traditional one or two days.

I’ve had it both ways, and both are fantastic, but black cod is so sweet and succulent, that I prefer the less-marinated approach. The glaze is so flavorful that waiting two days to eat seems unnecessary. This will work on any similarly sized chunk of fish, but seriously, try to find some black cod. It’s also known as butterfish, and for very good reason. It’s like butter.

In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you’re broiling. By the way, I don’t like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes. I really hope you give this a try soon. Enjoy!

Ingredients for 2 Portions:
2 black cod filet (about 7 oz each)

2 tbsp water

3 tbsp white miso

2 tbsp mirin

2 tbsp sake

1 tbsp brown sugar

Peanut Dipping Sauce – To Serve or Not to Serve with Beef Satay

As promised, here’s the new and improved peanut dipping sauce recipe we just featured in the beef satay video. Of course, now I’m finding out that real beef satay is actually served with a sweet, spicy rice vinegar sauce, but that’s another video, and a rather easy one at that. Stay tuned.

There are no great mysteries here – mix it up, and then taste, taste, and taste. Peanut sauces are like snowflakes, and you really should twist the formula to suit your palette. You can add all kinds of fun stuff like lemongrass, ginger, Thai basil just to name a few. If peanut allergies are a concern, I’ve had this done with almonds, and it’s not bad at all.

One big tip if you make this ahead. It will harden up in the fridge, and you’ll need to get it back to room temp before serving. I usually just microwave for a couple seconds, and it will be back to its gorgeous, shiny, flowing self. I hope you give this delicious all-purpose dipping sauce a try soon. Enjoy!

Makes about 1 1/2 cup Peanut Dipping Sauce:

3/4 cup smooth all-natural, pure peanut butter

2 cloves garlic, finely minced

2 tbsp brown sugar

1 tbsp fish sauce

2 tsp soy sauce

2 tsp sesame oil

1/2 lime, juiced

sriracha or other hot chili sauce, to taste

1 small can (5.6 oz) coconut milk

View the complete recipe

Beef Satay – You Should Warn Your Tongue

Beef satay was the very first Thai food I ever tasted, and it was literally love at first bite. Ah, that sweet, spicy, salty, smoky, and slightly funky bite…I remember it like it was yesterday. 

It helps that I ate this yesterday, but still. If you’ve never had satay before, its lightning bolt of flavor can be a bit of a shock to the system. A recipe for the subtle palate, this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, we're going with that it's Thai.

This will work on just about any meat, but beef is my favorite. There’s something about beef and these particular spices that just sings. Also, the magic that Asian fish sauce always adds is never more apparent than with beef, especially if that beef destined for the charcoal grill. The same goes for the lemongrass.

If you look around the produce aisle at your town’s best (meaning most expensive) grocery store, you should find some lemongrass stalks. They also sell tubes of pure lemongrass paste online, in case that’s a better option. Some say you can get away with some lime and/or lemon zest and juice, but at least attempt to find some for your old friend, Chef John.

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef, and this is certainly at least one of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!

2 lbs beef top sirloin steak, sliced thin across grain, about 1/8-inch thick

Satay Marinade:

1 tbsp grated ginger

4 cloves garlic, crushed

2 tbsp minced onion

1/4 cup packed brown sugar

1/4 cup fish sauce

2 tbsp soy sauce

2 tbsp vegetable oil

2 tbsp ground coriander

1 tbsp cumin

1/2 tsp turmeric

1/8 tsp cayenne pepper

1 rounded tbsp minced lemongrass

View the complete recipe

Cashew Chicken – Keeping it Not Real

Grilling season is rapidly approaching, and chances are good that at some point you’ll be faced with a few leftover grilled chicken breasts. Will you take the easy way out, and make chicken salad? Or, will you be brave and attempt something way more interesting, like this Cashew Chicken? Probably the chicken salad, but I decided to post this just in case.

Yes, I’m at it again, making food that’s not trying to be Asian, yet looks close enough to upset people anyway. I can’t do anything about that, and won't be dissuaded from using sweet, rich cashews, and a spicy, sweet and sour sauce to disappear some leftover, grilled chicken just because some people will get annoyed.

Sure, there are a hundred ways to make it “better” or more “authentic,” but on a weeknight after a long day at work, with your show coming on in 20 minutes, none of that matters. This isn't about what you think when you taste it; it’s about what you don’t think. And what you don’t think is, “this is leftover chicken.”

Having said all that, I would be shocked and amazed if you didn’t tweak this to your own personal tastes. It really is a versatile recipe, and one I hope you try soon. Now, get out there and grill too much chicken, and as always, enjoy!

Ingredients for 2 large portions:
2 tbsp vegetable oil

6-8 thin slices of fresh ginger root

1 hot red chili pepper, sliced

1/2 cup dry roasted cashews

2 cloves garlic, sliced

1 to 1 1/2 pound cooked chicken breast (about 2-3 breasts), cut into 1-inch cubes

For the sauce:

1/2 cup cold water or chicken broth, more as needed

1 tbsp cornstarch

1 tbsp ketchup

1 1/2 tbsp rice vinegar

1 tbsp soy sauce, more as needed

2 tsp sambal (hot ground chili sauce)

1 packed tbsp brown sugar

juice of one lemon

1/4 cup chopped cilantro

View the complete recipe

Slow Cooker Red Curry Beef Pot Roast – Teaching Old Meat New Tricks

When shopping, I like to take a quick peek at the end of the meat case where they sometimes have marked-down cuts that are past their prime. I usually stay away from the smaller, thinner pieces, as they tend to go bad faster, but once in a while I’ll find a big roast, like the one that inspired this delicious red beef curry; and as the old saying goes, the only thing better than a 3-pound chuck roast, is a half-priced, 3-pound chuck roast.

By the way, this “Reduced for Quick Sale” meat is generally fine taste and texture-wise, but the surface of the meat has oxidized, so it doesn’t look very appetizing. Other than that, it’s perfectly fine to use, especially in a slow-braised recipe like this.

I cooked mine on low, for about 7 or 8 hours, until it was fork tender, but if you’re in a hurry, you can do it on a higher setting. Conventional wisdom is that the longer slower method is superior, but in all honesty, I don’t think there's a huge difference, so suit yourself. No matter what setting you use, simply do not stop until the meat is tender.

Some of the most frustrating emails I get, are the ones that say, “I followed your braised-whatever recipe exactly, but the meat came out hard.” Actually, no you didn’t. Every time I give an approximate cooking time for something like this, I’ll always say, “or until fork tender.” So why would anyone stop cooking it while the meat is still hard? I find it as mystifying as I do annoying.

Anyway, assuming you don’t stop, won’t stop, until the meat is succulent, you are in for a real treat. Feel free to add any vegetables you like, and if you want, you can cook them separately and just add to the finished dish. I generally don’t serve this over rice if I use potatoes, but that's just my personal hang up, so don’t feel like you need to deny yourself that particular pleasure. I really hope you give this a try soon. Enjoy!

Ingredients for 4 giant or 6 regular portions:

2 1/2 or 3 pound beef chuck roast

salt and pepper to taste

2 tsp vegetable oil

1 chopped onion

1 or 2 tsp red curry paste, or to taste

2 tsp ground cumin

1 tsp ground coriander

2 cups chicken broth

1 can (14 oz) coconut milk
1 can (10-oz) diced tomatoes with green chilies (or any diced tomato product)

3 tbsp Asian fish sauce, or to taste

1/4 cup brown sugar

1 tbsp tomato paste

4 cloves minced garlic

1 thumb-sized piece of ginger, sliced

juice of one lime
2 bay leaves

1 1/2 pound small potatoes, halved

4 or 5 baby bok choy, sliced

1 rounded teaspoon cornstarch, dissolved in 1 tablespoon cold water

To garnish:

chopped roasted peanuts

chopped fresh cilantro leaves

View the complete recipe