Kaydub - Kencooking

Beef and Broccoli

I make this at least twice a month. I've found no better version than this, and wanted to make sure I stashed a copy here... Original came from: https://thewoksoflife.com/beef-with-broccoli-all-purpose-stir-fry-sauce/#recipe I did some editing and minor changes to simplify measuring and cooking, and my flavor/cooking preferences.

Asian

Kimchi

You can add/delete/swap pepper types, add other veggies that ferment/pickle well. Think of it as a starting point to adjust to your local ingredients and taste preferences. Napa cabbage is most often used, but I've successfully used a regular head of green cabbage like you'd use for

Cilantro-lime dressing

Made this as a cooling drizzle for a spicy enchilada casserole I made. Turned out so well, writing the recipe down. Would go well on just about anything cilantro would, salad, seafood, and steak. Ingredients: 1/2 cup sour cream1/2 cup Greek yogurt1/4 cup lime juice1/4 cup

YABS (Yet Another BBQ Sauce)

Another relative recipe. If 1 unit is a teaspoon, this will make about 2 cups of sauce. 60 Ketchup30 White vinegar12 Bourbon9 Sugar3 Worcestershire3 Ground Pepper1.5 Dried mustard1 Liquid smoke1 Chili powder1 Ground white pepper0.5 Ground corriander0.5 Cayenne

Dry Rub (chicken)

This is an excellent poultry dry rub. Rather than specific measurements, I'll use relative ones. If one unit is a teaspoon, you'll end up with about 6 ounces of rub. You need about 1 ounce per chicken thigh sized piece. 8 sugar8 paprika4 sea salt4 celery salt3 chili powder3 onion

Honey-Lemon-Garlic Chicken

These proportions make a very tart sauce, which I loved. Halve the lemon juice, or add more honey to taste. Ingredients: 2 boneless/skinless chicken thighs4-6 cloves of garlic chopped finely (depending on size)6 whole cloves of garlicEqual amounts of lemon & honey (about 1/4 cup). This made

Asian

Steamed Tofu and Pork

Came across a recipe for this (Steamed Tofu with Ground Pork - Delightful Plate), and loved it so much, we have it several times a month. As always, I changed the basics to suit my tastes. I highly recommend a bamboo steamer for this recipe, otherwise you have the problem

Spicy Harissa Wings

I love chicken wings. I started learning to cook by working on a series of wing sauces from mild to scorching, but all with the same flavor profile. I've come to mostly make them on the grill, then toss with sauce. I finally tried a deep fryer, and do enjoy

Miso Dressing

Miso dressing test notes. Combining ingredients from several found recipes, and adjusting them for my tastes and getting the texture I wanted. Tasting note, this ends up being a thick dressing, and enough for 4-6 individual salad servings. I also doubled the recipe to store in the fridge for a

Definitely not Fred's Steak

In Palo Alto California, there's a really great meat, fish and poultry market called Schaub's. Way back when, the owner invented a secret marinade and process that he'd apply to a sirloin steak. The result appeared almost black, and developed an amazing crust when properly grilled. Many have tried, but