WILD MUSHOOM RISOTTO

 

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of risotto in the pot, turn down the flame and let the water simmer for 8 minutes.  Carefully pick up the bag with tongs.  Cut open the bag on the top and serve.  Finish the risotto with a drizzle of extra virgin olive.    

TO PLATE

In a shallow bowl; place the hot risotto in the center of the bowl. 

DUNGENESS CRAB FRIED RICE

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of fried rice in the pot, turn down the flame and let the water simmer for 8 minutes.  Carefully pick up the bag with tongs.  Cut open the bag on the top, fluff the rice and serve.  

TO PLATE

In a shallow bowl; place the hot fried rice in the center of the bowl.  

RED BRAISED PORK SHOULDER

 

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of braised pork in the pot, turn down the flame and let the water simmer for 7 minutes.  Place and submerge the sealed bag of rice after 2 minutes.  Carefully pick up the bags with tongs.  Cut open the bags on the top and serve.  

TO PLATE

In a shallow bowl; place the rice in a circle, spoon the braised pork and vegetables on top of the bowl.  Drizzle the braising liquid on top of the pork and rice.  

PASTA BOLOGNESE

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of meat sauce in the pot, turn down the flame and let the water simmer for 7 minutes.  Place and submerge the sealed bag of pasta after 2 minutes.  Carefully pick up the bags with tongs.  Cut open the bag on the top and serve.  

TO PLATE

In a shallow bowl; place the hot pasta on the bottom of the bowl, spoon the meat sauce on top of the pasta. 

CURRY CHICKEN

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of curry chicken in the pot, turn down the flame and let the water simmer for 8 minutes.  Place and submerge the sealed bag of rice after 3 minutes.  Carefully pick up the bags with tongs.  Cut open the bags on the top and serve.  

TO PLATE

In a shallow bowl; place the rice in a half circle, spoon the curry chicken and vegetables on top of the bowl.  Place the basil on top.  

RATATOUILLE

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of ratatouille in the pot, turn down the flame and let the water simmer for 6 minutes.  Carefully pick up the bags with tongs.  Cut open the bag on the top and serve.  

TO PLATE

In a shallow bowl; place the hot ratatouille in the middle.  

SLOW ROASTED PORK SHOULDER

 

PAN SEARED

Slice pork shoulder into 1 inch squares.  Sear both sides on a medium temperature pan until crispy (about 1 minute on each side).
 

PULL PORK

Bring a pot of water to a boil, lower the heat.  Put unopened bag of pork shoulder in the pot and simmer for 5 minutes.  Fork it until desired consistency.  

©2020 by number5kitchen