Asian – Chef Benny Doro

Roasted Sweet Chili Salmon and Charred Beans

bennydoro — Wed, 22 Jul 2015 00:57:54 +0000

Start by seasoning your salmon filet with salt and pepper then into a pan or sheet tray into a 375 degree oven for about ten min. Once you start to see the white fat coming out of the filet take some of the sweet chili sauce and glaze the salmon all around and back into the oven for about another 5 to 10 min. I like my salmon medium rare and you can tell by touching the salmon and seeing how firm it is. If it is still a little soft it’s rare to medium rare. If it’s firm it is well done. Take out and let rest for a few min. make sure to save any of the juices in the pan.

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Kobe Beef Tartar

bennydoro — Fri, 17 Jul 2015 21:28:07 +0000

Start by combining the capers, mustard, garlic, salt, Worcestershire sauce and olive oil in a bowl and using a spoon mash it into a paste. Now add the spicy mayo and the scallion followed by the ground Kobe beef.

Mix well together and taste for seasoning. Now you can mold this into a circle free form or use a mold like I did. I formed the meat in the square molds, I topped one with the Tobiko and one with the chopped chives. I used two pocky poles to secure the two sections together and placed some micro greens in like a zen garden. I finished with the bruschetta and some big fat finishing oil! Man, this was so gooood!

Enjoy Kids!

Step by step in photos here >

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Tofu and Shrimp Steak

bennydoro — Sat, 01 Sep 2012 01:48:00 +0000

Tofu and Shrimp Steak

On 09/01/2012 (Monday) at 1:48 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/7m3gtup

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Details

Prep Time:
10 min
Cook Time:
10 min
Ready Time:
20 min

Servings

2 servings

Ingredients

7 oz of firm tofu
5 medium raw shrimp cleaned and shelled
one egg white
vegetable oil one cup flour for frying
one chopped scallion

Sauce

1/2 cup of benny’s asian marinade see link in the instructions
1/2 cup of beef stock you can use vegatable stock to keep it vegitarian

Garnish

pickled ginger
chives
radish sprouts
fresh cilantro

Directions

You will need my Asian marinade for the sauce which can be found here:

https://vault.bennydoro.com/time-machine/tm-002/chef/recipes/bennys-asian-marinadesauce/

2 cups light soy sauce
3/4 cup brown sugar
teaspoon sesame oil
1/2 cup rice wine vinegar
5 cloves of garlic minced
large knob of ginger minced
tablespoon toasted sesame seeds

Combine that with 1/2 cup of beef stock in a small pot and bring to a simmer and let reduce slightly keep tasting you will know when there is a perfect balance of sweet and richness should be a pretty thin sauce do look for anything gloppy.

To prepare the STEAK part put the tofu, shrimp and egg white into a food processor and blitz until smooth. Now into a bowl and add the scallions and mix well.

Now form an oval shape with the mixture on a plate (see photo) or you can make these into individual portions and put into the fridge for 30 min to set 60 min will get you best result.

Transfer the chilled tofu steak to a bowl with the flour and dredge all around. Be careful the tofu steak is very delicate and will break or mush apart so transfer it carefully and coat with flour carefully.

Hot pan vegetable oil about 1/4 inch in the pan and put the tofu steak in (again carefully) and let cook on the one side until its golden brown about 3-4 min. Turn over and let finish cooking an additional 2 min basting along the way to make sure all the sides get cooked as well.

Transfer to a serving plate and drizzle the sauce on top and around. Finish with the fresh cilantro, ginger,,radish sprouts and chives on top. You can substitute for other garnishes it’s up your taste.

Enjoy this one I am sure the vegetarians will be fans and maybe even a few meat eaters.

Benny

Stir Fried Bean Sprouts

bennydoro — Wed, 01 Aug 2012 22:03:00 +0000

Stir Fried Bean Sprouts

On 08/01/2012 (Sunday) at 10:03 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/7gszosb

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Details

Prep Time:
2 min
Cook Time:
2 min
Ready Time:
4 min

Servings

2 servings

Ingredients

2 cups bean sprouts
one scallion sliced
2 tablespoons vegatable oil
1/2 teaspoon kosher salt
1/2 teaspoon light brown sugar
few drops of sesame oil

Directions

Vegetable oil into a hot pan and when it’s smoking toss in the been sprouts and scallion and stir fry for one min.

Add the salt and sugar and stir fry for one more min. Drizzle a little sesame oil at the end final toss and onto a plate. You can garnish with some sesame seed to really go all out

I love this, you will love this and its so east a monkey could do it! Get cooking!

Benny

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Orange Sriracha Wings

bennydoro — Wed, 01 Aug 2012 00:16:00 +0000

Orange Sriracha Wings

On 08/01/2012 (Sunday) at 12:16 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/7f9ldbc

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Details

Prep Time:
5 min
Cook Time:
15 min
Ready Time:
20 min

Servings

2 servings

Ingredients

24 or so chicken drumettes
kosher salt and pepper
juice of one orange
1/2 cup sriracha Sauce
tablespoon honey
teaspoon crushed chili oil
sliced scallion

Directions

Wings into pan season with salt and pepper and into 400degree oven turn ever so often until they are crispy on the outside (won’t be like fried but it will be crispy skin) about 12-15 min

While they are cooking get the juice of an orange into a small sauce pan and start reducing at medium heat until it is almost a syrup, now add the honey, sriracha and crushed chili oil and bring to a simmer check for flavor. You might want more heat or more sweet adjust as you like.

When wings are done, pour the sauce over them and mix until coated evenly. Garnish with some sliced scallion. Get a nice cold beer ready cause your gonna need it with these guys!

Benny

Littleneck Clams with Crispy Shallots

bennydoro — Sat, 02 Jun 2012 19:20:00 +0000

Littleneck Clams with Crispy Shallots

On 26/02/2012 (Sunday) at 7:20 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/7z3erys

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Details

Prep Time:
15 min
Cook Time:
3 min
Ready Time:
18 min

Servings

1 servings

Ingredients

5 littleneck clams per serving
crispy shallots in olive oil finely slice shallots and fry them in olive oil until browned
fish sauce
sliced scallions
chili sesame oil
fresh lime juice

Directions

Start by shucking the little necks. If you are not good at it you can always put them in a 375 degree oven for a couple min or until they just start to open.

Lay on a baking tray and put some of the crispy shallots with some of the olive oil on top of the clam. Add a dash of fish sauce and a little bit of scallions and a drop of sesame chili oil.

Now under the broiler middle rack for about 2 min until you can see the juice bubbling. Finish with a squirt of fresh lime juice.

How easy is that and absolutely delicious!

Benny

Littlenecks and Udon Noodles

bennydoro — Fri, 03 Feb 2012 00:55:00 +0000

Littlenecks and Udon Noodles

On 02/03/2012 (Friday) at 12:55 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/87habrz

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Details

Prep Time:
10 min
Cook Time:
10 min
Ready Time:
20 min

Servings

1 servings

Ingredients

7 littleneck clams per serving
one portion organic Udon noodles
one chili chopped
one clove of garlic chopped
olive oil
one scallion chopped
kosher salt
splash of white wine
chili sesame oil
handful chopped cilantro
fresh lime wedge

Directions

Start by cooking the Udon noodle according to the package minus 30 seconds drain and give a little shot of olive oil so not to stick and set aside.

In a hot pan add a couple glugs of olive oil add the garlic chili and scallion with a pinch of kosher salt. Let saute for 30 seconds then add the clams and a splash of white wine and cover. Check in about 3 min to see if the clams start to open. Once they are all open (discard any that are closed but make sure to give them a tap to see if they might be stuck closed) add the Udon noodles and a bunch of fresh cilantro to the pan and gently toss around until nicely mixed.

Plate and for some additional heat add a few drizzles of sesame chili oil and a fresh lime wedge that can brighten it all up. The best thing about this dish is that lovely clam juice just makes the sauce so perfect.

Enjoy!

Benny

Roasted Teriyaki Tofu

bennydoro — Tue, 04 Oct 2011 23:24:00 +0000

Roasted Teriyaki Tofu

On 10/04/2011 (Sunday) at 11:24 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/69unxeg

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Details

Prep Time:
2 min
Cook Time:
12 min
Ready Time:
14 min

Servings

1 servings

Ingredients

1 cup light soy sauce ½ cup brown sugar
¼ cup miram
Teaspoon dark sesame oil
2 gloves of garlic minced
Small chunk of fresh ginger grated
one package of firm tofu

Directions

Combine all ingredients except for the tofu and set aside to make the marinade. I make a batch of it and keep it in the fridge for a week as its good for some many dishes. Now preheat your oven to 400 degrees and cut you tofu into 1/2 inch cubes. Now in a bowl add some marinade enough to just get a nice coating on each one and let sit for a few min. Now on a baking tray spread the tofu cubes out and and spoon any leftover marinade on them. Roast for about ten min or until they are starting to get golden brown. That’s it, you can add some green onion if you like but serve these with toothpicks and after one you will be addicted.

Benny

Grilled Tuna Burgers with broccoli Asian slaw

bennydoro — Sun, 02 Oct 2011 18:45:00 +0000

Grilled Tuna Burgers with broccoli Asian slaw

On 10/02/2011 (Thursday) at 6:45 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/67mq8vg

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Details

Prep Time:
15 min
Cook Time:
12 min
Ready Time:
27 min

Servings

2 servings

Ingredients

Tuna burger:

1 pound Fresh tuna sushi grade
½ cup chopped scallions
1 1/2 tablespoon honey
1 1/2 tablespoon whole grain mustard

Asian slaw:

4 tablespoons soy sauce
4 tablespoons rice wine vinegar
Pinch of sugar
Teaspoon of Sesame seeds
One teaspoon sesame oil.
Fresh cilantro
2 cups of your favorite shredded coleslaw veg.
1/2 teaspoon wasabi powder or if you have it fresh wasabi

Directions

Make the slaw dressing by combining all the dressing ingredients and chill for a bit for flavors to meld. Mix into your favorite slaw mix when ready to use. You can buy packaged coleslaw mix or what I like to do is I take stems of broccoli and shred them until they look like spaghetti and add some Julian carrots as well as some red cabbage.

Chop the tuna until it’s a fine dice, now add the mustard, honey and scallion. Form into patty and chill for an hour to set them up.

Put this all together heat your grill to a very hot temperature, we are only going to sear the outside of the tuna burger and leave it very pink on the inside. You can cook them all the way through but you want it like a seared tuna steak. Put some canola oil on the patty and season with salt and pepper and put on the hottest part of the grill for about 60-90 seconds on the first side and about 60seconds on the second. This should be enough to give it that nice grilled flavor.

Now to assemble your burger, toast a bun that is not too hard like a chiabata won’t be very good use a regular hamburger bun will work just fine. Put some of that wasabi mayo on the bottom bun, now place your tuna patty on top. Take a healthy amount of the broccoli slaw place that on top of the patty followed by some fresh cilantro. Now put some wasabi mayo on the top bun as well and whola!

Your done…eat this baby with a cold beer

Benny

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

Tuna Tataki with ginger dressing

bennydoro — Sun, 02 Oct 2011 18:12:00 +0000

Tuna Tataki with ginger dressing

On 10/02/2011 (Thursday) at 6:12 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/67yawk8

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Details

Prep Time:
10 min
Cook Time:
5 min
Ready Time:
15 min

Servings

2 servings

Ingredients

6-8 oz Albacore or Yellowtail Tuna thick cut filet
Sesame seeds

Dressing:

6 tablespoons rice wine vinegar
1 tablespoon of grape seed oil
1 tablespoon of chili sesame oil
One finely chopped scallion
One tablespoon grated ginger
1 tablespoon soy sauce
¼ cup chopped parsley
Pinch of kosher salt.
Radish Sprouts for garnish

Directions

Make the dressing just combine all ingredients and let sit at least 30 min before use.

Coat your piece of tuna on all sides with sesame seeds

Hot pan, vegetable oil now keep an eye on the second hand of a watch and sear each side for 30 seconds turning with tongs gently.

With a very sharp knife slice into 3/4 inch cubes and plate drizzling some of the dressing around and finish with some micro greens on top.

Easy healthy and delicious!

Enjoy kids!

Benny

Step by step in photos here >>