My Ding-A-Ling

  2tbsp veg oil 1 3'' piece ginger finely grated 2 garlic cloves, finely grated 1/4 cup yello miso 2tbsp rice vinegar 2tbsp mirin 3tbsp soy sauce 1/2 tsp kosher salt 4tbsp butter 2tsp old bay seasoning or shichimi 3 baby sweet potatoes 1 lb mussles 2 ears of corn, quartered crosswise 4 scallions, separate, dark green, white and pale green, finely chopped 8oz green beans, trimmed 1 lb shell-on extra large shrimp lime wedges 1/  heat veg oil in medium heat + ginger and garlic, stir often, until slightly golden, 1 min quickly whisk in miso, gradually + vinegar, mirin, soy sauce, salt and 3 cups water, whisk until no lumps remain. Increase heat if needed to maintain a simmer whisk in butter, 2tsp shichimi/old bay seasoning. As soon as butter metled, reduce heat as needed to maintain a simmer 2/ + sweet potatoes, cover pot, cook unitl potatoes are just tender, 8-10mins using a slotted spoon, transfer sweet potatoes to a large platter 3/ + mussels, cover, cook utnil opened, 1-2 minu...

  1. Cut radishes into quarters if smaller or into ½" pieces if larger + salt, pepper + 6 sliced scallions 2/ 2 Tbsp white wine vinegar + 1 Tbsp. prepared horseradish + 2 tsp. Dijon mustard 1/4 cup extra-virgin olive oil put half of the vinaigrette into the radish mixture 3/ 2 boneless chicken breasts, pound out to about 1/4'' thick. + salt and pepper on both sides 3 Tbsp. extra-virgin olive oil in skillet medium-high heat press down chicken firmly for good contact, 5 mins undisturbed, golden brown on one side turn over, 2 mins on the other side 4/ transfer chicken breast to vinaigrette, let sit 5 minutes Transfer to a clean cutting board cut crosswise into 4 or 5 pieces + radish salad

照烧汁 6tbsp 味淋 3tbsp 酱油 1tbsp 砂糖 1tbsp 水 100cc

  Preheat oven to 425F pat 4 (3lb) skin-on bone-in chicken breast dry; rub with 2tsp salt + pepper stir shallot, 1tbsp lemon juice in a small bowl + salt + pepper pat chicken dry; rub with oil 4tbsp place chicken in the preheated skillet and roast; turn skin side up halfway through until instant-read thermometer inserted into the thickest park registers 150F 20-25 mins transfer chicken to cutting board, let rest (temperature will rise as meat sits) place skillet on the stovetop over medium heat + 4 cups 1/4''-1/2'' torn bread + salt + pepper Toast stirring often and scrape up browned bits until golden, about 4 mins + more oil if the pan looks dry Using a slotted spoon transfer croutons to a plate + 2tbsp butter + 3 anchovies fillets to the same skillet, cook, breaking up anchovies with a spoon until butter is melted + 2 cup peas + 1/2 tsp salt + 2tbsp water + pepper cook, stirring occasionally until peas are bright green and warmed through, about 4 mins. Cut chicken mea...

 3tbsp oil medium-high heat in a large skillet + chickpeas toss occasionally, 6-8 mins until crisp and golden brown + salt, let cool whisk shallot, 2tbsp mayonnaise, 1tbsp Dijon mustard, 1tbsp red wine vinegar + salt, pepper + tuna, breaking up with a fork + chickpeas + endive + parsley + 2tbsp pickled chiles + lemon zest + lemon juice + 2 tbsp oil

preheat oven to 350F Toast 3tbsp skin on almonds, tossing once, 6-8 mins until slightly darkened. Let cool, chop 1.25lb chicken thigh + salt press chicken 2 bunches swiss chard -> remove ribs and stems -> tear leaves into 3'' pieces cut thicker ends of the stem on diagonal 1'' pieces vinaigrette: 1 shallot sliced + 1tsp lemon zest + 2tbsp lemon juice + 1tbsp white wine vinegar + 1/2 tsp crushed cumin seeds salt skillet 1tbsp oil medium hih chick thigh 5 mins unitl golden brown underneath  turn 5 mins unitl golden brown on the other side transfer to cutting board; reserve the pan juice rest 5 mins, cut into 1'' pieces pan juice + 4tbsp oil + vinaigrette boiling water + salted generously + swiss chard stems 2 mins until slightly tender vinaigrette + stems, toss well swiss chard leaves 15-30sec  until just wilted and bright green let cool, sqeeze out the liquid vinaigrette + leaves +  6 medjool dates,pitted and chopped, olives, chicken toss serve drizzle with...