Pan-Fried Crispy Tofu with Soy Garlic Dressing

Adapted from The Kitchn and Taste

Yield: 4 servings

Prep time: 15 to 30 minutes 

Cook time: 10 minutes 


Ingredients

1 block (14 oz) firm or extra-firm tofu
2/3 cup cornstarch or flour
½ teaspoon salt 
½ teaspoon pepper
¼ cup light soy sauce
½ teaspoon sesame oil
2 teaspoons rice vinegar
2 teaspoons caster sugar (or superfine sugar)
2 cloves garlic, minced
Vegetable oil


Directions

Line a plate with a folded paper towel and set the tofu block on top. Set a small plate on top of the tofu and weigh it down with something heavy. Leave pressed for 15 to 30 minutes. 

Whisk soy sauce, sesame oil, rice vinegar, sugar and garlic in a small bowl. Set aside. 

When tofu is ready, remove the weight and drain off the excess liquid. Pat the tofu dry and slice into cubes, thick rectangles, or sticks.

Transfer the tofu to a shallow dish and sprinkle with the salt and pepper. Toss to evenly season the tofu. 

Lightly coat all the tofu pieces with the cornstarch or flour. 

Set the skillet over medium-high heat and add a layer of oil. Heat until the oil shimmers and flows smoothly to coat the bottom of the pan.

Add all of the tofu in a single layer. The tofu should sizzle upon contact; if not, wait a few minutes to let the pan heat before continuing. 

At first the tofu will stick to the pan (unless you're using a nonstick skillet). Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy. 

Transfer the browned tofu to a cooling rack or drain on paper towel before moving to a serving plate. 

Drizzle the dressing over the tofu and serve immediately.

Rosemary Garlic Steak

Recipe from Steamy Kitchen

Yield: 4 servings

Prep time: 10 minutes
Cook time: 10 minutes


Ingredients

2 ribeye steaks
¼ cup olive oil
6 cloves garlic, thinly sliced
6 sprigs rosemary
Salt and pepper


Instructions

Heat a frying pan over high heat until very hot. Add the steaks in the pan and cook as desired. Remove the steaks to a cutting board and let rest. 

In a separate pan, add the olive oil. Turn the heat to medium-low and immediately add the garlic and the rosemary to the pan. Once the edges of the garlic begin turning light brown, about 3 minutes, add the cooked steak into the pan with tongs and gently flip the steak so that both sides are coated with the hot rosemary-garlic oil.

Season both sides of the steak with salt and pepper.

Remove the steak to a serving platter and top with some of the rosemary-garlic oil.


Notes

Depending on the size of the pan, may have to cook steaks separately.   

Cheddar Chicken

Recipe from Real Simple

Yield: 4 servings

Prep time: 15 minutes
Cook time: 40 minutes


Ingredients

16 Ritz crackers, crushed (about 3⁄4 cup)

6 ounces sharp cheddar cheese, grated or shredded

1 clove garlic, finely chopped

Kosher salt and black pepper
4 6-oz boneless, skinless chicken breasts

4 tablespoons unsalted butter, melted

Instructions

Heat oven to 350 degrees.

In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.

Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. 

Place the chicken on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. 

Bake until the chicken is golden brown, 25 to 30 minutes.

Ruth’s Chris Sweet Potato Casserole

Recipe shared by Michelle Strohkirch / From Ruth’s Chris

Yield: 8 servings

Prep time: Time to prepare mashed sweet potatoes + 15 minutes
Cook time: 30 minutes + 30 minutes to set


Ingredients

Crust
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted  

Sweet potatoes
3 cups mashed sweet potatoes (see Notes)
1 cup sugar 
½ teaspoon salt
1 teaspoon vanilla 
2 eggs, well beaten
½ cup (1 stick) butter, melted


Instructions

Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.

Combine crust ingredients in a mixing bowl. Set aside.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.

Pour mixture into buttered baking dish.

Bake for 30 minutes. At this point, dish can be covered and refrigerated if preparing in advance.  

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving. The brown sugar and pecan crust should be slightly browned and crunchy.

 
Notes

To cook sweet potatoes first wash and dry them carefully and either: 1) Bake them at 400 degrees for 50 to 60 minutes, 2) Boil them for 30 minutes, or 3) Pierce them with a fork and microwave them for about 15 to 20 minutes.

Herb-Crusted Prime Rib

Recipe shared by Michelle Strohkirch / From Williams-Sonoma

Yield: 8 servings

Prep time: 15 min. + 12 hours to marinate
Cook time: 2 hours


Ingredients

3 tablespoons kosher salt
3 tablespoons. freshly ground five-pepper blend
1½ tablespoons toasted onion powder
1½ tablespoons roasted garlic powder
1 tablespoons Hungarian paprika
1 tablespoons dried whole thyme leaves
3-rib standing beef rib roast, about 5 lb, tied with kitchen string
2 tablespoons. olive oil


Instructions

In a small bowl, stir together the salt, five-pepper blend, onion powder, garlic powder, paprika and thyme. Set aside.

Pat the rib roast dry with paper towels. Rub the roast all over with the olive oil and then with the seasoning mixture. Wrap in plastic wrap and refrigerate for 12 to 24 hours.

To make the horseradish cream, in bowl, whisk together the heavy cream and sour cream until smooth. Add the horseradish, lemon juice, salt and pepper and whisk until blended. Cover and refrigerate until ready to serve.

Remove the plastic wrap from the roast and let stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 450 degrees.

Place the roast, fat side up, on a rack in a large roasting pan. Transfer to the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125 to 130 degrees for very rare to medium-rare, 1 to 1½ hours more.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving. Carve the roast and arrange on a warmed platter. Pass the horseradish cream at the table.