Ginger Braised Chicken

1/2 chicken
1/2 lemon sliced in thin rings
3-4 celery stalks
8 oz whole button mushrooms
1 Tbsp olive oil

1 cup sake or dry white wine

2 thumbs ginger, diced

8-10 garlic cloves, bruised and peeled

1 Tbsp butter

1 handful celery leaves, roughly chopped

juice of 1/2 lemon

1 tsp soy sauce

2 good glugs fish sauce

2 tsp cornstarch

Combine sake, ginger, garlic cloves, butter, celery leaves, lemon juice, soy sauce, and fish sauce in a glass bowl. Microwave on high for 2 minutes; whisk lightly.

Preheat oven to 300F. Put a cast-iron skillet over high heat. Add oil and when hot, place the chicken skin-side down. Cook 4-5 minutes or until well-browned.

Turn the chicken over and remove the skillet from heat. Place lemon slices on the chicken and arrange the mushrooms around it. Pour on the braising liquid, cover loosely with aluminum foil, and place in oven for 60 minutes. Uncover, add celery stalks, and bake for another 15 minutes.

Remove chicken, mushrooms, and celery to a serving platter. Whisk cornstarch into the braising liquid; there should be enough residual heat in the skillet to thicken - if not put over a low burner.

Serve with rice.

Pepper Steak with Red Wine & Nam Pla Sauce

1 lb round steak, sliced thin
1 med onion, crescent-sliced
1 tsp oil
kosher salt
1 Tbsp garlic powder
1 Tbsp hot paprika
1 tsp cumin
2 bell peppers, sliced
1 cup (dry) white rice
1/2 cup red wine
2 Tbsp fish sauce
1 Tbsp lemon juice
dash worcestershire sauce
1 heaping tsp cornstarch

Cook the rice.

Put the oil in a very hot cast iron skillet. Sear the beef with a small pinch of kosher salt. Work in batches, if necessary, to avoid crowding the pan. Reduce heat to medium low, add sliced onion. Stir in garlic powder, paprika, and cumin.

Whisk together wine, nam pla fish sauce, lemon juice, worcestershire, and cornstarch, and add to pan. As the mixture thickens, toss to thoroughly coat the meat and onions. Cook 5 minutes, lowering heat further if necessary to prevent the sauce from burning. Add sliced bell pepper, toss, cook 5 more minutes.

Serve over rice.

Kosher Fish Sauce

This is a home-made kosher substitute for Vietnamese (nuoc mam) or Thai (nam pla) fish sauce. To be honest it's not a great substitute, but it's acceptable if you need a kosher alternative or if you just can't find it in your neighborhood.

1 tin anchovies in oil
1/4 c olive oil
1 Tbsp toasted sesame oil
1/2 tsp dry mustard
3 Tbsp soy sauce
dash Worcestershire sauce

Warm the olive and sesame oil gently in a small saucepan over low heat. Add the anchovies and let them simmer. They will start to break apart; as they cook break them up futher with a stiff spatula. Cook 8 minutes then remove from heat and allow to cool. Whisk in the powdered mustard, followed by the soy and Worcestershire.

Pour into a blender and blend a few seconds until smooth.