Meat

Pastel de Choclo (Chilean Corn Pie)

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Pastel de Choclo, directly translated means “corn pie,” but is more of a layered corn and beef casserole than a pie in the traditional American sense.  Pastel de Choclo was the final piece of the Chilean meal that I cooked with Ms. M.  Chilean cuisine is a product of the commingling of the native Indian […]

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Japanese Braised Pork Belly (Buta no Kakuni)

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Buta no kakuni, Japanese braised pork belly, is one of those dishes that makes my mouth water just thinking about it.  Tender, juicy chunks of pork belly that have been braised until tender and glazed in a braising liquid made from dashi (Japanese sea stock), mirin, sugar, and soy sauce.

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Spooky Spider Dogs with Chipotle Ketchup

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Halloween is right around the corner and we’re in full spook mode here at the Fuji house!  Our friend Lucy is also enjoying her favorite season, and this month we’re serving up a spooky snack to celebrate: Spider Dogs with Chipotle Ketchup Webs.

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Yakisoba, Japanese Fried Noodles

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Yakisoba, pan-fried noodles tossed with vegetables, thinly sliced pork, and a sweet and savory sauce, is one of my favorite things to buy from the food vendors at a Japanese matsuri (festival). 

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Shogayaki Sando (Ginger Pork Sandwich) with Edamame Spread

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Shogayaki Sando (Ginger Pork Sandwiches) Makes 4 sandwiches For the Edamame Spread: 8 ounces shelled edamame, fresh or frozen 2 cloves garlic 3 tablespoons olive oil 3 tablespoons rice vinegar 1 teaspoon sriracha Salt and pepper to taste For the Ginger Pork: 1 pound pork loin, very thinly sliced 1/4 cup soy sauce 3 tablespoons […]

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Gyudon (Japanese Beef Bowl)

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This time of year has me reaching for quick comfort foods to fill my family up and give us the energy we need to survive the holiday madness, without spending hours in the kitchen.  I’m sharing one of my favorite comfort food recipes in the premier issue of FoodieCrush magazine—my recipe for gyudon, a Japanese […]

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Quick Mao Pao Tofu

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Quick Mao Pao Tofu Makes 4 servings (serving size: 1 1/4 cups tofu mixture and 1/2 cup rice) Recipe from The Complete Quick Cook (with permission from publisher) 1 (3 1/2-ounce) bag boil-in-bag rice (or 2 cups hot steamed rice) 2 tablespoons lower-sodium soy sauce, divided 2 tablespoons dry sherry or Shaoxing wine, divided (or […]

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Oxtail Ramen—When food is more than food.

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Oxtail Ramen Makes about 6 servings For the Oxtail Stock: 5 pounds oxtail, cut in cross-sections of roughly the same thickness 1 medium yellow onion, cut into quarters 1 large leek, green part only, cut in half and rinsed thoroughly 1 1/2 ounces fresh ginger (a section about 3-inches long), sliced 1 head garlic, separated […]

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Pulled Pork & Roasted Tomato Donburi (Rice Bowl) à la Ivan Ramen

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Pulled Pork & Roasted Tomato Donburi Makes about 4 servings Recipe Notes: This recipe makes more pulled pork than you will likely want for four servings, but I’ve found that if I use a smaller piece of meat it sometimes ends up a bit drier than I like.  The size of roast indicated will give […]

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Curry Lamb Pot Pie

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  Although temperatures are still very warm here in Southern California, I seem to have autumn on my mind.  I’ve been craving my favorite fall flavors and dishes.  So when Jarlsberg contacted me asking if I’d be willing to dream up a dish that would be suitable for those crazy back-to-school nights where time is […]

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