Ameliaisnotachef

David Chang / Momofuku’s Bo Ssam Recipe Slow cooked pork butt with steamed buns Full recipe with instructions on my website www.ameliaisnotachef.com Momofuku’s Bo Ssam PORK BUTT 1 whole bone-in pork butt (8 to 10 pounds) 1 cup white sugar 1 cup plus 1 tablespoon kosher salt 7 tablespoons brown sugar GINGER-SCALLION SAUCE 2½ cups thinly sliced scallions, both green and white parts ½ cup peeled, minced fresh ginger ¼ cup neutral oil (like grapeseed) 1½ teaspoons light soy sauce 1 scant teaspoon sherry vinegar ½ teaspoon kosher salt, or to taste SSAM SAUCEmakes 1 cup 1 tablespoons fermented bean-and-chili paste (ssamjang) 1/2 tablespoon chili paste (kochujang) 1/4 cup sherry vinegar 1/4 cup neutral oil (like grapeseed) ACCOMPANIMENTS Kimchi Hoisin sauce Bao Buns (there is a Momofuku recipe for steamed buns that I used) Other suggested accompaniments (that I did not make/use) Steamed Rice Oysters Bibb Lettuce

White Chicken Chili Ingredients: Serves 6-8 1 rotisserie chicken, shredded 2 tablespoons olive oil 1 large onion, diced 3 cloves garlic, minced 2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed 2 cans (4 ounce) diced green chilies 4 cups chicken broth 2 cups frozen corn kernels 1 1/2 teaspoons chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon paprika Salt and pepper to taste 1 cup heavy cream 1 cup sour cream 2 cups shredded Monterey Jack or white cheddar cheese, plus more for topping 1/4 cup chopped fresh cilantro Juice of 1 lime For Garnish: Tortilla strips or chips Sliced avocado Additional shredded cheese Additional sour cream Chopped fresh cilantro Lime wedges Instructions: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-6 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Add the chili powder, cayenne, oregano, cumin, coriander, and paprika- stir. Add in the lime juice, green chilis, chicken broth, frozen corn, both beans and season with salt and pepper. Bring to a boil and then reduce heat and simmer for about 20-30 minutes to allow flavors to meld. Remove from heat and stir in the heavy cream, sour cream, and shredded cheese. Add chicken & stir again. To serve, top with chopped cilantro, more cheese, tortilla strips, avocado, and sour cream.

Baked Feta Recipe 🍅🫑🧄 *https://www.ameliaisnotachef.com/recipes/baked-lemony-feta* This recipe originates from the cookbook Dinner in One by Melissa Clark. It is a VERY easy, flavorful and healthy meal. It’s full of tomatoes, peppers, I added sausage and also switched out the red onion for shallots. I ate with homemade Jim Lahey Stecca Bread. Enjoy! *Ingredients* 2 lemons, sliced 2 large red, yellow, or orange bell peppers, sliced 1/2 inch thick 1 pint cherry or grape tomatoes 2 shallots, sliced into 1/2 inch wedges 1/2 teaspoon kosher salt 1/2 teaspoon crushed red pepper flakes Freshly ground black pepper 4 tablespoons extra-virgin olive oil, divided, plus more for garnish 2 feta blocks 2 large fresh rosemary sprigs 1/2 cup torn fresh basil leaves, for garnish 2 sausages, sliced (I used andouille) *Instructions* Heat oven to 450°F On a rimmed sheet pan, combine peppers, tomatoes, shallot, half the lemon slices, salt, red pepper flakes, and black pepper. Drizzle 3 tablespoons olive oil and toss until evenly coated. Nestle feta blocks, sausage and rosemary sprigs and lightly drizzle with remaining 1 tablespoon olive oil. Roast until the vegetables are tender and crisp and the feta is golden brown- about 22-30 minutes. #dinneridea #comfortfood #fallrecipes #cozykitchen #bakedfeta #onepanmeal #fetapasta #viralrecipe

Recipe by the insanely talented Paul Prudhomme 💖 Paul Prudhomme’s Chicken & Seafood Jambalaya https://www.ameliaisnotachef.com/recipes/jambalaya Ingredients Seasoning Mix 2 whole bay leaves 1 1/2 teaspoons salt 1 1/2 teaspoons ground red pepper (preferably cayenne) 1 1/2 teaspoons dried oregano leaves 1 1/4 teaspoons white pepper 1 teaspoon black pepper 3/4 teaspoon dried thyme leaves 2 1/2 tablespoons chicken fat or pork lard or beef fat (I used duck fat) 2/3 cup chopped tasso OR other smoked ham 1/2 cup chopped andouille smoked sausage 1 1/2 cups chopped onions 1 cup chopped celery 3/4 cup chopped green bell peppers 1/2 cup chicken, cut into bite-size pieces 1 1/2 teaspoons minced garlic 4 medium-size tomatoes, peeled and chopped, about 1 pound 3/4 cup canned tomato sauce 2 cups Basic Seafood Stock 1/2 cup chopped green onions 2 cups uncooked rice (use instant!) 1 1/2 dozen peeled medium shrimp 1 1/2 dozen oysters in their liquor (I omitted this) Instructions Scroll down to see the changes that I made while making this dish Combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, melt the fat over medium heat. Add the Tasso and andouille and sauté until crisp, about 5 to 8 minutes, stirring frequently. Add the onions, celery, and bell peppers; sauté until tender but still firm, about 5 minutes, stirring occasionally and scraping the pan bottom well. Add the chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and minced garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed. Add the tomatoes and cook until chicken is tender, about 5-8 minutes, stirring frequently. Add the tomato sauce; cook 7 minutes, stirring fairly often. Stir in the stock and bring to a boil. Stir in the green onions and cook about 2 minutes, stirring once or twice. Add the rice, shrimp, and oysters; stir well and remove from heat. Transfer to an un-greased 8x8-inch baking pan. Cover pan snuggly with aluminum foil and bake at 350°F until rice is tender, about 20-30 minutes. Remove bay leaves and serve immediately. My Modifications: * Duck fat instead of chicken or beef fat * Omitted Chicken * Omitted Oysters * I cooked the sausage and ham hock and removed and then added back in after the vegetables cooked for a while * I left it in the pot that I was cooking it in when I stuck it in the oven vs an 8x8 pan

I think this recipe was originally published in Saveur about 10+ years ago and I’ve been making it ever since. This is a really really RICH and comforting dish- totally a fall/winter comfort food classic. Over the years I’ve made some changes to make it a little more gluttonous and also a little easier. I’ve been eating this for four days in a row now, and this dish gets better every day as the flavors meld together. I’ve made notes of most of my changes, but if you’d like to view the original recipe, click below. Modified Recipe: https://www.ameliaisnotachef.com/recipes/chicken-and-dumplings Original Recipe by Andrea Reusing: https://www.saveur.com/recipes/chicken-and-dumplings-recipe/ Ingredients: 3 lbs. boneless skinless chicken thighs, cut into 1 inch cubes Kosher salt and freshly ground black pepper 1⁄4 lb. slab bacon, cut into slivers (I used a whole 1lb.) 2 Tbsp. canola oil 2 tsp. dried thyme 4 cloves garlic, chopped 4 medium carrots, thickly sliced (I prefer diced) 4 stalks celery, thickly sliced (I prefer diced) 2 large yellow onions, cut into 1-inch chunks (I prefer diced) 1 fresh bay leaf (I used 2) 2 2⁄3 cups all-purpose flour 1 cup white wine (I used 2 cups) 1 Tbsp. baking powder 1⁄2 tsp. baking soda 5 1⁄2 Tbsp. unsalted butter, melted and cooled slightly (I used salted and then omitted salt) 3⁄4 cup buttermilk (use more if mix is still dry) 2 Tbsp. finely chopped flat-leaf parsley (I used green onions- about 1/3 cup) 4 cups of Chicken Broth Instructions: In a large, wide pot over medium heat, add the bacon and cook until crisp, 8–10 minutes. Transfer to a plate, leaving the fat in the pot. Add the oil; when the oil is hot, brown the chicken. Transfer to a plate. Add the thyme, garlic, carrots, celery, onions, and bay leaf; cook until light brown, 18–20 minutes. Add ⅔ cup flour; cook for 1 minute. Add the wine; cook for 1 minute. Whisk in the reserved broth and salt and pepper to taste. Add the chicken and bacon back to the pan. Reduce the heat to medium-low and simmer for about 20 minutes. In a bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, 1½ tsp. salt (if using salted butter, skip salt), and ¼ tsp. pepper. In a separate bowl, combine the butter, buttermilk, and green onions. Pour into the flour mixture and stir to make a thick batter. Uncover the pot; add the reserved breast and wing meat. Drop the batter in large spoonfuls over the top. Cover and simmer until the dumplings are cooked, 20–25 minutes. #comfortfood #chickenanddumplings #fallrecipes

THE BEST Smoked Salmon Eggs Benedict 🥚🧈🍋 aka: Eggs Royal- Super Easy, Super Delicious! Also, an easy poached egg cooking technique ✨ Credit for egg poaching technique: Epicurious/Chef Adrienne Cheatham *https://www.ameliaisnotachef.com/recipes/hollandaise-sauce* *Ingredients:* Homemade No Knead Bread Lots of butter Eggs Lemon juice Dijon mustard Distilled White Vinegar Smoked Salmon *Egg Poaching Technique:* In a medium or large bowl, mix 1 cup water with 1 cup vinegar and then gently crack in your eggs- don’t overcrowd. Place a medium pot over low-medium heat and bring it to a gentle simmer. After the egg whites are starting to turn white (about 10 minutes) gently scoop up with a ladle and place in to simmering pot- leave them to rest, don’t stir. Cook until preferred done-ness. ENJOY! #recipe #food #cooking #foodie #poachedegg #hollandaisesauce #eggs #eggsbenedict

Full Recipe: https://www.ameliaisnotachef.com/recipes/apricot-chicken Short & Sweet Recipe: 6 chicken Thighs 1 cup aricot preserves 1 cup French dressing 1 packet lipton’s french onion soup mix Served with white rice- or whatever you want Cook at 350 for 50ish minutes 😘

This recipe is inspired by my friend’s mom’s baked beans. She lives in New Orleans and her name is Rocky and she makes the best beans ever and I am and forever will be OBSESSED with them. I never got her coveted recipe, so throughout the years with plenty of misses, I have picked and prodded many recipes and this is my final product. I think it is pretty comparable! *Please don't forget to like & subscribe & share with your friends!* To view the full recipe with instructions, please visit my website: https://www.ameliaisnotachef.com/recipes/the-best-baked-beans *Ingredients* 8-9 slices of bacon 1 lb 80% ground beef 1 large onion, chopped 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 cup BBQ Sauce 1/4 cup brown sugar 2 tablespoons Apple Cider Vinegar 24 oz Baked Beans #food #cookingvideo #bbq #bakedbeans #sidedish

These Harissa Grilled Chicken Kabobs with an herbed garlic yogurt and a sweet & crunchy cucumber salad on naan pseudo sandwiches will truly be your new summer staple. They are smokey, sweet, crunchy, refreshing, etc. They’re everything you could want folded inside some naan, and more! *Please like & subscribe & share with your friends* *Please visit my website where you can find all of the recipes that I've cooked* https://www.ameliaisnotachef.com/recipes/harissa-chicken-kabobs *Recipes* *Garlic Confit* 1 & 1/2 heads of garlic 1 cup or so of olive oil- enough to cover the garlic cloves Add olive oil to small sauce pan and heat on medium. Once oil is hot, add garlic cloves and reduce to low and cook for about an hour. Set aside *Harissa Chicken* 3.5 oz harissa paste 1 tablespoon gently crushed coriander seeds 3 large cloves garlic, grated 1 tablespoon ginger, grated 1 & 1/2 tablespoons fresh lemon juice 1/4 cup olive oil 3 tablespoons honey 1 teaspoon crushed red pepper flakes 1/2 teaspoon cumin 3 1/2 lbs boneless skinless chicken thighs, trimmed and cut into 1 inch pieces *Step 1* Add all ingredients except for chicken in a medium bowl and mix *Step 2* In a large bowl, add chicken and marinade and toss thoroughly. Chill for 2 hours or longer- overnight is ideal. *Cucumber Salad* 6 Persian cucumbers, halved and sliced 1/2 cup diced red onion 1/2 cup apple cider vinegar 1/4 cup water 1/2 cup sugar *Step 1* Add apple cider vinegar, water, and sugar to a medium bowl and mix to combine until sugar is dissolved. *Step 2* Add cucumbers and red onion to bowl and toss. Refrigerate for 30 minutes and then drain *Garlic Herbed Yogurt* 1 1/2 cups plain greek yogurt 3 tablespoons chopped dill 1 teaspoon salt 1 1/2 tablespoons lemon juice as many garlic confit cloves as you’d like (since they are cooked, they are milder) Add all ingredients to a bowl and mix. Set aside When chicken is ready to be grilled, skewer all pieces of chicken and grill on medium high for about 6 minutes, flip and another 6 minutes. Cook until internal temperature reaches 170°F Warm a piece of naan- I like to dampen paper towels and wrap the naan and stick in the microwave for about 30 seconds. Spread a decent amount of garlic yogurt on naan, add a chicken skewer, and then top with cucumber salad. *Enjoy this great dish with lots of napkins!* #grill #chickenrecipe #cookingvideo #food #cooking #recipe

When I lived in upstate New York for a little while, there was a roadside BBQ truck that had the BEST pasta salad that I've ever had. I've never even really liked pasta salad until this guy. His key ingredients were eggs, which was unique to me at the time. Over time I've put this Deviled Egg Pasta Salad recipe together to create my copycat recipe to the legend that was on the side of the road in upstate New York. This recipe is VERY VERY very easy. Bring the Deviled Egg Pasta Salad to your potlucks, BBQs, Parties, or whatever you have going on in your life and people will love you for it. You're welcome in advance. *Please visit my Website* https://www.ameliaisnotachef.com/recipes/deviled-egg-pasta-salad *RECIPE for Deviled Egg Pasta Salad* 1 lb Cooked Rotini Pasta (or Elbow Macaroni) 6 Hard Boiled Eggs 1.5 cups mayonnaise 1/2 cup diced celery 1/4 cup honey 1/4 cup dijon mustard 1 teaspoon celery salt 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cayenne *Step 1* Mix together mayonnaise, honey, mustard, celery salt, salt, pepper, and cayenne *Step 2* Add in diced celery and eggs *Step 3* Add cooked pasta and refrigerate for 1-2 hours before serving *HAVE THE TIME OF YOUR LIFE!* #recipe #food #cooking #pastarecipe

Today’s cooking video is featuring a homemade strawberry rhubarb pie with a double crumb topping and a buttery crust. This is the first time I’ve made a pie and I’m pretty pleased with how it turned out. The recipes are out of the Ms. American Pie cookbook by Beth M. Howard (recipes below). This is a recipe that my mom has been making for a little while so I decided to learn to be self-sufficient and make one myself. The recipe is a little intimidating at first, but it isn’t as painful as I thought it would be and it turned out BEYOND delicious. Like I stated previously, I doubled the crumb topping and added in a little extra sugar to the filling, and I’ll note those modifications below. *Please remember to Like, Subscribe, & Share with your friends* Visit my website: https://www.ameliaisnotachef.com/recipes/strawberry-rhubarb-pie Ms American Pie Cookbook (affiliate link): https://amzn.to/43dRQrV Beth Howard Website: https://theworldneedsmorepie.com Enjoy! *RECIPES* *Basic Pie Dough for Double Crust* 1 stick of butter (I used salted), chilled and cut into large chunks 1/2 cup vegetable shortening, chilled 2 1/2 cups flour, plus extra for rolling Ice water (only use enough to moisten dough- prepare 1 cup) *Instructions for Pie Crust* In a deep, large bowl, combine the butter and shortening into the flour with your hands until you have almond and pea sized lumps Then, pour a little bit of water into the mixture and toss with your fingers. Continue to do this just until the dough is moistened. Don’t mess with the dough too much. When the dough holds together on its own, divide the dough into two calls and then form into disk shapes. At this point I wrapped both in plastic bags and refrigerated one and froze the other for the next time that I decide to make pie. When I was ready to roll out the dough, I took it out for about 15 minutes prior. Sprinkle flour onto the counter and roll to a thinness where it is almost transparent. Use a dough scraper to GENTLY remove the dough from the counter and then gently place the pie dough on top of the dish. Let gravity ease the dough down, and then lightly push the remaining air into the dish. Cut off any excess overhang more than an inch. *Strawberry Rhubarb Filling* 2 pints fresh strawberries, cut into halves or quarters (or diced!) about 3 cups 3 cups of 1 inch sliced fresh rhubarb 1 cup of sugar (or 1.5 cups!) 1/4 cup tapioca *Instructions for Filling* In a large bowl, combine strawberries and rhubarb, sugar and tapioca and let sit for 20 minutes to activate the tapioca. Preheat oven to 425°F After 20 minutes, pour into pie shell. *Crumb Topping* Double Batch- for normal amount cut measurements in half 2 cups flour 1 cup brown sugar, packed 2 sticks butter (I used salted) chilled and cut into large chunks *Instructions for Crumb Topping* In a food processor, combine the flour and brown sugar and mix Then add butter and mix until it starts to combine (see video for example) With both hands, sprinkle topping over filling. Do not press down. Place pie on pie sheet and stick into oven for 15-20 minutes until the topping is golden brown. Then reduce heat to 375°F and bake for another 30-50 minutes until the filling is bubbling. I let my pie cool for about 12 hours so that the center could fully set before cutting into it. *Serve with homemade whipped cream or vanilla ice cream & get ready for the BEST TIME EVER!* #food #cooking #dessert