Kodoshian Sauce

Have you ever had one of those moments when you make one thing and several things evolve from the original idea? Yea, these are one of those times. Inspiration comes to me often and when it does I go to work. While making Jerky with an Asian flare I surmised that this sauce could be used for other recipes with a tweak or two. I can add this or subtract that and voila Kodoshian Sauce was created. This sauce is great on just about everything. From stirfrys to marinating chicken, beef, and hot wings to all sorts of things. If you want to you can add fresh ginger, garlic, pineapple or galandal. You can use this sauce as a base to create other magnificent things. In this post I will show you what I did......Dang I need to make some Hot Wings with this sauce too. Heck maybe next week or so.

No Asian dish with be complete without Daikon and Carrots. This is such an easy brine to make. Boil all the ingredients above and pour over the julienned Daikon & Carrot slaw. After you pour it over give it about 60 minutes before you sample. If you want you can change the ratios. One to One on the water and vinegar works too.

You want to have equal proportions. I over did it with the carrots though. Use a mandoline if you have one. Make sure the veggies are the same length.

Toss everything in a colander. Add some salt and toss to coat. Let it sit for about 30-45. This will draw out excess moisture. After the elapsed time rinse with water and squeeze. I used cheese cloth but feel free to do it anyway you want. Combine the veggies in one large bowl and mix. Pour Boiled Brine over them. It will take a while for it to cool off. You could add ice to a one gallon bag and submerge it into the container to cool if off rapidly.

Picture to the left... all done. Picture to the right has the pickled mixture sitting in a sieve to drain. Placing these babies in my sandwich.  

MARINATED CHICKEN

Combine the Kodoshian sauce with the Chicken (I prefer thighs) some Green Onion and Cilantro. Add some black and white sesame seeds. Let it marinate for at least 6 hours but 24 hours is better. 

Cook on a very large grill. When you get done you can place on a serving try with some extra goodies and serve as you wish.

Getting it ready for another dish.

 

Pasta Bowl with Chicken

Boiled Rice noodles combine with Sauce, chicken, pickled Daikon & Carrots, Cilantro, Green Onion, Bean Sprouts and Peanuts. I added some more Sriracha to the sauce to really kick it up. 

Kodoshian-Mayo

I had to make a mayo to go with my Sandwiches. I used my Kodoshian Sauce, Mayo and Chili Garlic sauce.

Kodoshian-Dipping-Sauce

 I made a dipping sauce to go with my Egg Rolls. Combine Kodoshian Sauce, Peach or Pineapple Preserves, Sweet Chili Sauce and some extra Sesame seeds.

Kodoshian Egg-Rolls

Here is my mixture for the Egg Rolls. Combine Chicken, Boiled Rice Noodles, Cilantro, Green Onions, Kodoshian Sauce, Sesame Seeds and some Peach Preserves. The Preserves helps with the overall structure of the Egg Roll and makes it taste awesome.

Make the Egg Rolls. 

After they're rolled place in refrigerator for an hour or two to dry. A wet Egg Roll will not fry properly. In a skillet on medium heat fry until golden brown. 

Plate them up with some sauce and sesame seeds.

Kodoshian-Bad-Ass-Chicken Sandwich 

 Chop up the chicken, added some sauce, green onion, cilantro and more sesame seeds. Now make a Big Ass sandwich with the Chicken and Mayo you just made. Add all the fixings. Toast the bun. 

Kodoshian-Ribeye-Sandwich

Partially freeze the Ribeye so it will be easier to slice thin. I have a Berkel slicer so this made it easy. Slice into desired thickness. I sliced the Ribeye at 1/4 of inch. 

This 2 1/2 inch Ribeye was able to give up a lot of slices.

Marinate the Ribeye in the Kodoshian Sauce for at least 24 hours.  Make sure they are fully submerged. After the picture was taken I pushed meat under the sauce.

Grill them off on a smoking hot grill.

All Done!!

Make your Ribeye Sandwiches!!! Add some mayo, the sauce and the rest of the goodies. 

TOP OF THE PAGE

No Fuss No Muss Pasta Sauce

From this no-cook sauce, you can make endless versions of pasta dishes. 

Ingredients

15 oz Jar Roasted Bell Peppers (drained)

3 oz Sun-dried Tomato packed in olive oil

1 cup dry roasted pine nuts (heated in skillet for a few minutes)

5 cloves of garlic (more if you love garlic)

2 oz Shallot

2-3 scallions (green onions rough chopped)

2/3 cup of parsley (to make a Greek version add mint)

6 very large Basil leaves

3 oz Tomato Paste

2/3 cup grated Parmesan Reggiano or Pecorino Romano Cheese. If you're into Greek food add Feta Cheese and Olives.

2/3 cup Olive Oil

Salt and Pepper to taste and Cayenne if you like HOT

Put everything in a food processor (or blender….may have to add more olive oil for it to puree if using a blender) and process until smooth. This should only take a minute or less. Place all contents in container and refrigerate until ready to use.

Optional- I like to roast the Garlic, Shallots and green onion for an in-dept flavor. The picture to the left shows what I did.  I place everything on BBQ-grill for a few minutes to roast. 

Basic instructions- Boil your favorite pasta (I prefer to use high-end pastas for their flavor). Right before you drain the pasta reserve 2-4 cups of the pasta water to help build your sauce. Meanwhile have a colander standing by to drain pasta.  

The reserved pasta water helps us build a sauce because it contains starch from the pasta. The timing of this is very important because the inspiration behind this sauce was to make it quick with no FUSS. 

From start to finish the entire dish should only take 30 min to complete.   Always have your Pasta water ready to go. Have it a near boil if you have too. No one like sitting around waiting for water to boil. 

Drain cooked pasta and put back in cooking pot.  In a very large saute pan or fry pan add some of your no-fuss no-muss sauce with some of the reserved pasta water.  

For a pound of pasta I use anywhere from a ½ cup to a 1 cup depending on what else I might add. Add some reserved pasta water so you can adjust the thickness and consistency of the sauce. If you want too toss sauce and pasta water into the pot you just cooked your pasta in and save a pot.  

Add some more cheese, or combinations of cheeses and some chives, parsley and or basil etc etc....... and meat if you like and serve.  Only limited to your imagination.  My personal favorite is mascarpone cheese.  

Kicking it up a notch and adding some more ingredients. Below are my suggested ingredients. The list of ingredients and recipes are continually evolving because every time I go to the store I find something novel, exciting, and creative to experiment with. If I were to write down every idea I had it would fill several books.

Suggestions- Sauté meat and set aside. Add more olive oil if the pans needs it. Toss in Shallots, sweat for a minute or two or until you can smell them (“Sweat” a fancy cooking term which means to cook without imparting color) than toss in garlic and do the same thing. Toss in the rest of your veggies and cook for a couple of minutes. Deglaze if you want with something I suggested below (I love Port for this dish) and cook down for 2-3 minutes.  If you want to enrich your dish, add cream and or butter.   Add some reserved pasta water if need be…………….. After pasta is cooked toss in to large sauté pan and combine everything. Maybe add some fresh Italian parsley or basil on to the pasta and serve with quality Parmesan cheese.  in the above dish I used mascarpone cheese and a basil Chiffonade. 

Deglazing liquids

Your favorite Port, Chicken stock, water, wine, beef broth, beef consume, or a combination of alcohol and or stock.

Enriching your sauce

Cream, butter and cheeses …………….do I have to say anything more.

Vegetables to consider- Asparagus, Broccoli Rabe, Greens beans, and Brussels sprouts. 

Other good stuff

Zesty Salmon Dip

8 oz fresh Salmon   

4 oz smoke Salmon 

½ Cup Mayonnaise

½ Cup Cream cheese (use Salmon Cream Cheese if you want a pronounced Salmon Flavor)

½ Cup Sour Cream 

1 tsp Lemon Zest

1 Tbl Lemon Juice As much as you like 

¼ Cup of finely chopped Chives or Green Onion 

¼ Cup of dill finely chopped  

2 Tbls Roasted Garlic (more is always optional)
Click here to learn How to Roast Garlic

Salt.....to taste

Pepper.....to taste

Shot of Hot Sauce

Poach the Fresh Salmon in a Court Bullion first. 

Court Bullion Recipe

Add to a quart of water several pepper corns, bay leaf, Lemon Peel, half the juice of one lemon (optional ½ cup of wine), 1 Tbl Salt,  half of a very small chopped onion and bring to a boil for five minutes then reduce heat to just a simmer.  Add fish and poach for several minutes until cooked through.  Cool off fish. 

Using a fork mash the poached fish with the smoked fish.   Add rest of ingredients.  Adjust seasonings and serve cold.