12 ounces large, shell-on headless shrimp (15 to 20 size)
2 tablespoons vegetable or canola oil, divided
7 slices fresh ginger, cut ⅛-inch thick
1 clove garlic, sliced
2 scallions, cut at an angle into 2-inch pieces, with the white and green parts separated
¼ cup tomato ketchup
1teaspoon Worcestershire sauce (optional)
⅛ teaspoon white pepper
½ teaspoon sugar
2 tablespoons Shaoxing wine
1 tablespoon soy sauce
Rinse your shrimp under running water, and thaw if frozen. Pat dry with a paper towel. If desired, you can peel the shells off for easy eating, but do leave the tails on, as they add extra flavor when seared in the wok. (Note: We cooked and photographed this ketchup shrimp with the shells on like my mom used to do, but I have to admit, this dish may be better if the shrimp are peeled with only the tails left on.)
Heat 1 tablespoon of canola or vegetable oil in your wok until it just starts to smoke. Fry the shrimp on both sides for 20 seconds on each side (15 seconds if you peeled the shells off), and set aside. The shrimp should be 80% cooked.
Turn the heat down to low, and add another tablespoon of oil to your wok. Add a slice of ginger, and let it infuse the oil for 15 seconds. Add sliced garlic and the white parts of the scallions. Turn the heat up to medium high and stir-fry everything for 10 seconds.
Add ¼ cup ketchup and 1 teaspoon Worcestershire sauce if using. Stir into the oil and fry for 15 seconds. Next, stir in the shrimp and any juices on the plate, and add ⅛ teaspoon white pepper, ½ teaspoon sugar, and 2 tablespoons Shaoxing wine.
Stir for 10 seconds, and add 1 tablespoon soy sauce. Continue to stir-fry until the sauce begins the reduce and coats the shrimp. Finally, add the rest of the scallions (the green parts).
Stir for another 10 seconds and transfer to a dish. Serve this ketchup shrimp dish with white rice and a side of veggies. This ketchup shrimp is good hot out of the wok or at room temperature so keep this in mind if you are making multiple dishes in your wok for the table.
For the Meatballs
3 cups cooked lentils (I used green lentils because they told their shape after being cooked)
1/4 cup sautéed mushrooms
1/4 cup onion, finely diced
1 garlic clove, minced
1/4 cup finely chopped fresh parsley
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh sage
1/2 teaspoon whole fennel seeds
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt and 1/2 teaspoon fresh cracked black pepper, plus MORE to taste
1 cup panko breadcrumbs
2 large eggs
1 cup part-skim ricotta
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon dijon mustard
olive oil, for topping
*To make the lentils, in a large saucepan bring 6 cups water to a simmer. Add salt (like you’re salting pasta water), crushed garlic clove, wedge of a yellow onion, and a bay leaf to the simmering water. Add 2 cups dried lentils and cook for 25-30 minutes until tender and cooked through. Strain through a colander and discard the garlic, onion, and bay leaf. This method will leave you with extra cooked lentils for salads of dinner.
To make the meatballs, in the bowl of a food processor fitted with a blade attachment, add lentils and mushrooms. Blend and pulse until relatively smooth, about 2 minutes. Mixture will be slightly dry and still a bit chunky. That’s right! Transfer to a large bowl.
To the pureed lentil mixture add onion, garlic, fresh herbs, spices, salt, pepper and breadcrumbs.
In a medium bowl whisk eggs until well combined. Whisk in the ricotta cheese, Worcestershire sauce, and mustard. Add the wet ingredients to the lentil mixture and use a wooden spoon to combine all the ingredients. Stir until all the ingredients are evenly combined.
Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
Use a large tablespoon scoop to meatballs onto the prepared baking sheet, leaving 1-inch between each meatball. Drizzle literally with olive oil and bake for 20 to 22 minutes until cooked through and lightly golden on the bottom. Remove from the oven and allow to rest while the rest of the ingredients come together.
To make the gravy, in a large skillet melt butter over medium heat. Add onions and saute until softened, about 3 to 5 minutes. Add the flour and whisk immediately, allowing the butter to absorb the flour and whisking constantly for 1 minute. Slowly stream in the vegetable broth, whisking constantly. The mixture will thicken and then appear thin again once all of the vegetable stock is added. Add the soy sauce. Reduce to medium-low heat and simmer until thickened, about 5 minutes. Whisk in the cream, salt, pepper, thyme, and mushrooms. Simmer until thickened again, about 4 minutes more. Keep the gravy warm over very low heat.
To serve, just before serving, toss lentil balls in warm gravy. Place on a plate alongside mashed potatoes and cranberry sauce. Top the mashed potatoes with cranberry sauce as well. Enjoy warm.
I find that it’s easiest to make the potatoes and cranberry sauce before the lentil balls and the gravy.
4 big onions (I used 1 of each: Vidalia/Sweet, Red, Yellow and Spanish)
4 cups of veggie broth
1 teaspoon dry thyme
1 teaspoon of Worcestershire sauce (not shown in the video but I do add this)
1 bay leaf
1/4 teaspoon of garlic powder
1 teaspoon of salt
1/2 teaspoon of pepper
Croutons (you can buy a small bag of your flavor choice in any market or make your own)
Provolone and Swiss/Gruyere Slices
Paprika for presentation
Cut the onions so they are halved and then slice into strips (don’t dice!) and set aside in a bowl.
Put the Instant Pot on Sauté and melt the butter and oil until it sizzles.
Add the onions and brown sugar and stir regularly for about 10-15 minutes or until the onions have cooked down by about half and have become translucent and have a pasta-like consistency. Make sure they aren’t too firm or too mushy!
Add the broth, red wine, Worcestershire sauce, thyme, bay leaf, garlic powder, salt and pepper. Give it a stir and secure the lid. Hit “Manual” or “Pressure Cook” for 8 minutes. Quick release when done. Preheat your oven to broil while quick releasing. Taste the soup (but be careful – It’ll be hot!) and feel free to add additional salt and pepper as you see fit. But I think it’s perfect as is!
Ladle the soup into the crocks until it’s just below the brim. Layer the croutons on top of the soup so that it serves as a foundation for the cheese. Seal with 1-2 slices of provolone (depending on how wide your crock is. Mine needs 2 to cover it properly but many will only need 1). And then layer a slice of Swiss or some shredded Gruyere. Leave some a little over the edges so when it bakes, it coats some of the side of the crock. Peeling the cheese off while eating is one of the best parts of the french onion soup experience! Sprinkle lightly with some paprika.
Place the crock on a baking tray lined with tin foil and pop into the oven for 5 mins or until the top begins to bubble, turns slightly brown and forms a cheese-like crust.
Lemon wedges, for servingIn a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
The crab cakes can be prepared through Step 2 and refrigerated overnight.
note: I made 7 cakes, one was small. I cooked two cakes and used about 2 tbsp butter and a splash of olive oil
1/4 cup panko
1 large egg — lightly beaten
1-2 tablespoon milk
2 teaspoons Worcestershire sauce
2 teaspoon dijon mustard
1 tablespoon fresh lemon juice — plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
several dashes of hot sauce 1 tbsp minced parsley 3 tbsp mayo
1 lbs lump crab or crab claw meat — picked over
Kosher salt and freshly ground pepper
2 scallions — thinly sliced–optional, I did not use
Mix 1/4 cup panko, and milk to cover in a small bowl let sit for a few minutes. In a medium bowl, whisk the Worcestershire sauce, egg ,mustard, lemon juice, Old Bay and hot sauce; fold in the crab meat, panko mixture and parsley. Shape into 6-8 patties and refrigerate 30 minutes.
sauté in olive oil
this is the best Melt butter into baking pan of your choice. Form 4 to 6 crab cakes and place into baking pan put in oven at 400. After 10 minutes open oven, tilt pan to accumulate melted butter, and baste crab cakes with butter. Close oven, cook 10 more minutes, baste and repeat until top of cakes are golden brown. Approximate cooking time is 18-25 minutes
50 grams butter
50 grams all-purpose flour
135 grams stout beer, such as Even More Jesus
375 grams heavy cream
3 grams mustard powder
1 gram cayenne pepper
300 grams aged cheddar cheese, grated
1 loaf Polish rye bread
In a heavy-bottomed pot, melt the butter over medium heat. Once melted, whisk in the flour, and cook until the color shifts slightly darker, about 4 minutes. Add half the stout, making sure the beer is fully incorporated into the roux before adding the rest. Add half the cream, making sure it is fully incorporated into the mixture before adding the rest. Whisk in the mustard and cayenne to incorporate fully with no lumps. Cook until the mixture thickens nicely, 5 to 7 minutes. Be careful not to burn the bottom of the pan. Reduce the heat to medium-low and slowly add the cheddar, whisking after each addition. Be mindful of the heat: if the cheese begins to separate from the roux, cut the flame entirely. Let the rarebit mixture cool completely.
Slice the bread 1¼-inch/3cm thick and toast until golden. Let cool and top each slice with 75 grams of rarebit mixture. Use an offset spatula to spread the mixture evenly over the top of bread. Broil (grill) until bubbling and slightly darkened. Drizzle Worcestershire sauce over the hot rarebit, slice into 5 pieces, and serve immediately.
Serves 6 as a snack
1 1/2 pounds sweet potatoes (peeled and cut in 1-inch cubes)
2 tablespoons olive oil
2 cloves garlic (peeled and minced)
2 tablespoons Worcestershire sauce
1/2 red onion (peeled and finely diced)
1 cup chickpeas (rinsed and drained)
1 1/2 cups rolled oats
1/2 cup cashews (finely chopped)
2 tablespoons coconut oil
4 potato buns (toasted)
1 avocado (peeled and thinly sliced)
1/4 cup mayonnaise
1/2 cup pickled red onions
4 leaves green lettuce
1/4 cup dijon mustard
For Sweet Potato Patties: preheat oven to 400ºF. In a large bowl, toss sweet potatoes and garlic with olive oil and season with Kosher salt and freshly ground black pepper. Place on baking sheet and roast for 35-45 minutes or until tender. Remove from the oven and allow to cool slightly.
In the bowl of a food processor pulse to combine sweet potato, Worcestershire, onion, and chickpeas.
Remove mixture to a large bowl and add the rolled oats and cashews and mix to combine. Form into five patties.
In a large sauté pan add the coconut oil and heat over medium-high heat. Add patties and cook until golden brown, about 4 minutes, flip and cook another 4 minutes. Remove and keep warm.
To Serve: place buns on a sheet tray and place in the oven. Toast until golden brown, about 4 minutes.
On the bottom of the bun place burger patty. Top with avocado, pickled onions and green lettuce. Spread mayonnaise and Dijon mustard on top bun and place on top of the burger.
Tip: use a plastic lid and plastic wrap to help form the burger patties into perfect rounds.
kosher salt and freshly ground black pepper (to taste)
For the Dressing: using a mortar and pestle, mash the capers and garlic together. Add the mustard, lemon juice, Parmesan cheese, Worcestershire sauce and oil, and mix to combine. Season with Kosher salt and freshly ground black pepper.
To assemble the sandwich, spread 1 tablespoon of dressing on one piece of bread and top with 2 romaine leaves. On the other piece of bread place the turkey. Place the two sandwich halves together and slice in half.
Helpful Tip: as an easy appetizer add a tablespoon of dressing into the bottom of a small mason jar and place a romaine lettuce leaf on top!
In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on top and serve with toasts.