Cooking Dinners

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Dinner ideas by Koey Chu, Nicole Wu, and Nicole Mancebo

BURGER BURGER BURGER BURGER Bliss r e rg Bu

1. In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish and Dijon; set aside.

2. In a large bowl, combine beef, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Using a wooden spoon or clean hands, stir until well combined. Gently form into 6 1-inch-thick patties, about the size of the hamburger buns.

3. Heat canola oil in a large cast iron skillet over medium high heat. Add patties and cook until lightly charred or until desired doneness, about 3-5 minutes per side; top with cheese.

4. then finally serve!

½ cup mayonnaise ¼ cup ketchup 3 tablespoons dill pickle relish 1 tablespoon Dijon mustard 2 pounds ground beef, 80/20 Kosher salt and freshly ground black pepper, to taste 1 tablespoon canola oil 6 slices American cheese

TIME 30.00 MIN

HOT DOG 1. Cook hot dogs using a preferred method, however for this recipe we’ll use the grilling method.

Grilling Method: Heat hot dogs over medium (or indirect) heat on grill, turning occasionally. Cook until fully heated internally and there is a nice, even char on all sides, being careful not to burn them.

2. Once hot dogs are fully heated, remove from heat and set aside, drying them off if necessary.

3. Place each hot dog in a bun and top with desired toppings and condiments, such as cheese, mustard, ketchup, relish, onions, chili, etc.

4. Then serve!

INGREDIENTS: 4 Hot Dogs Water (optional) 4 Martin’s Long Potato Rolls Condiments of Choice Toppings of Choice

Hot Dog c i s as Cl

TIME 15.00 MIN

gherita Mar

PIZZA Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil.

(Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)

TIME 30.00 MIN 1. Preheat the oven to 500°F and set an oven rack in the bottom position.

Dust a 13x18-inch baking sheet with half of the cornmeal.

2. On a lightly floured surface, using your hands, stretch and press one ball of dough into an 12-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.

3. Spread about ¼ cup + 2 tablespoons of the sauce over the dough, leaving a ½-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked.

Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you'd like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don't mind the crust a little thicker, you can form the two dough balls into 8x12-inch rectangles and place them side by side on the baking sheet.)

INGREDIENTS: 1 can crushed tomatoes, preferably San Marzano, 3 medium garlic cloves, minced, ¾ teaspoon salt, ½ teaspoon sugar, ½ teaspoon freshly ground black pepper, 2 tablespoons extra-virgin olive oil, Flour, for stretching the dough, 2 homemade pizza doughs, 8 oz fresh mozzarella, cubed, ½ cup Parmigiano-Reggiano, ½ cup of fresh basil, lightly packed, 1 tablespoon cornmeal.

F ili p

in o A d o b o C hic k e n

Ingredients: -boneless chicken thighs -garlic -white onions -ground black pepper -soy sauce -cane vinegar(substitute white vineger + apple cider vinegar) -brown sugar(any type of sweeter: white sugar, honey etc.)

-bay leaves -optional: green onions -water Steps: 1. Sear the chicken thighs on a medium heat pan.

2. After searing, add your minced garlic, chopped onions and black pepper.

3. Then, add your soy sauce,bay leaves, cane vinegar and brown sugar.

4. Add just enough water to cover the chicken and let it simmer for 15 mins with the pan covered.

5. Then wait another 10 mins with the pan uncovered.

6. Make sure to flip your chicken so that it cooks evenly.

7. Lastly, add your green onions and serve it with a side of white rice and enjoy.

TIME:

30.OO MIN

STEAK INGREDIENTS:

10.00 MIN

2 (12-oz) New York strip or ribeye steaks or 4 (6-oz) filet mignons, about 1½ inches thick 1 heaping teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1 tablespoon unsalted butter A few sprigs fresh thyme leaves 1. To begin, pat the steaks dry with paper towels.

2. Season the steaks all over with the salt and pepper.

3. Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over mediumhigh heat until it's VERY hot.

4. Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.

5. Carefully set the steaks in the pan, releasing them away from you so the oil doesn’t splatter in your direction. The oil should sizzle.

6. Leave the steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a golden crust. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. (For medium, cook 4 to 5 minutes on second side; for well-done, cook 5 to 6 minutes on second side).

7. During the last minute of cooking, add the butter and thyme sprigs to the pan with the steaks.

8. If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.

PESTO PASTA

Ingredients: Onion, oil, shredded cheese, pesto sauce, salt, pepper and pasta of your choosing.

1. Pick pasta of you choosing and boil it in salted water and later drain.

2. Cook an onion in olive oil until it is translucent.

3. For the pesto sauce, you may use homemade or storebrought.

4. Season the sauce with salt and pepper.

5. Grating your own Parmesan cheese is recommended.

6. Stir the pesto and seasonings.

7. Finally add the pesto mixture to the hot pasta and top it off with some cheese.

TIME 15.00 MIN

CHINESE STIR FRY NOODLES TIME:

30.OO MIN

Ingredients: -soba noodles or udon noodles -any vegetables you want -Hoisin -Soy Sauce -Garlic -Ginger -Rice Wine Vinegar -Sriracha -Green Onions -chicken Steps: 1. Cook your choice of noodles.

2. Have all your vegetables chopped up 3. Chop your chicken in small pieces 4. Make the sauce using:hoisin,soy sauce,garlic, ginger, green onions, rice wine vinegar and sriracha.

5. Put half of the sauce in a small bowl and put your chicken there.

6. Cook your meat and your vegetables.

7. Lastly add the other half of your sauce and put your noodles in.

Chicken Coconut Curry TIME:

30.OO MIN

Ingredients: -coconut oil -vidalia onion -chicken breasts -garlic -ginger -ground coriander -canned coconut milk -shredded carrots -Thai red curry paste -Fresh spinach -lime juice -brown sugar -fresh cilantro Steps: 1. Add the oil and chopped onions in a pan and sauté it.

2. Then add diced chicken and cook it.

3. Add garlic, ginger and coriander.

4. After that, add coconut milk, carrots, thai curry paste, salt and pepper.

5. Leave it to bubble away for about 5 minutes.

6. Put spinach, lime juice and brown sugar and decorate it with fresh cilantro.

7. Serve with a side of white rice and enjoy.

TACOTACO TACOTACO TACOTACO TACOTACO TIME:

30.OO MIN

Ingredients: -mahi mahi -melted butter(3 tablespoons) -lime -chili powder(1 tsp) -garlic powder(1/2 tsp) -salt -tortillas -avocados -cabbage dressing(leeks,cilantro,water,oil ,garlic and cream cheese) Steps: 1. Preheat oven to 400 degrees, in a glass pan add your butter,lime juice,chili powder,garlic powder, salt and your fish.

2. Bake it for 10-15 minutes.

3. After that flake apart the fish and coat it with the remaining sauce.

4. Make your dressing using leeks,cilantro,cream cheese,water, oil,two cloves of garlic and lime.

5. Blend the dressing.

6. Grab your tortilla, put your fish, chopped up cabbage, avocado and your dressing.

FRENCH ONION BAKED POTATOES

Ingredients: 6 russet potatoes, scrubbed Extra-virgin olive oil Kosher salt Freshly ground black pepper

TIME 1 HOUR 30 MINS

1. Preheat oven to 350° and line a small baking sheet with parchment paper. Use a fork to pierce all over the potato, then rub with oil and season with salt and pepper.

2. Bake until potatoes are easily pierced with a fork, it can take about 1 hour to 1 hour 30 minutes.

3. Make onion soup filling: In a large pot over medium heat, melt butter. When done melting, add onions and thyme and season with salt and pepper. Cook and stir (sometimes) until onions are soft and caramelized.

4. Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes. Add in broth and bring to a simmer. Let simmer until thickened slightly, 5 minutes. Season with more salt and pepper to taste.

5. When potatoes are tender, make a split lengthwise on the top of the potato, then press ends together to create an opening. Spoon soup into each potato and top with a slice of gruyere. Place on prepared baking sheet and bake until cheese is melted. If you would like more color, broil on high for 1 minute. Garnish with more thyme sprigs and serve.

CHICKEN WINGS TIME 50 MINS

Ingredients: 1/3 cup flour, 2 tablespoons paprika, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1 teaspoon salt, 3 tablespoons butter, 10 chicken wingettes 1. Preheat the oven to 425 degrees.

2. Line a baking sheet with foil. Then Dot the foil with butter, (3 tablespoons butter) Melting the butter ahead of time is optional.

3. On a medium sized bowl, mix flour, paprika, garlic powder, and salt and pepper. (1/3 cup flour,2 tablespoons paprika,1 teaspoon garlic powder,1 teaspoon black pepper,1 teaspoon salt) 4. Coat both sides of each wing fully in the flour mixture and place on the baking sheet. Make sure the butter pieces are evenly spaced out among the wings.

5. Bake wings for 30 minutes.

6. Now turn the wings over and bake for 15 more minutes or until crispy and fully cooked.

7. Finally, serve.

MAPO TOFU

TIME 12 MINS

1. In a bowl, combine cornflour with a splash of water, mix to combine, then add remaining Sauce ingredients and mix well.

2. Cut the tofu into 1/2 "/ 1 cm cubes.

3. Heat oil in wok over high heat.

4. Add garlic and ginger and stir fry for 10 seconds.

5. Add scallions/shallots and stir fry for 30 seconds.

6. Add mince and stir fry until the outside is brown, breaking up clumps.

7. Add Chili Bean Sauce and stir fry for 30 seconds.

8. Add tofu and sauce, and gently stir to cook the sauce until it becomes thick and saucy (about 1 to 2 minutes).

9. Lastly, serve with rice.

Ingredients for sauce: 1 cup water, 1 tbsp cornstarch, 1/2 tsp chicken or vegetable stock powder, 1 tbsp soy sauce, 1/2 tbsp sugar, 1 tbsp Hoisin Sauce, 2 tbsp Sake or Chinese Wine, 1 tsp sesame oil

Ingredients: 2 tbsp oil, 1 garlic clove, 1 tsp ginger, 1/4 cup scallions/shallots, 5 oz / 150 g ground/minced pork, 2 tsp chili bean sauce, 12 oz / 300 g Firm Tof