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, stir the risotto and wild mushrooms; mix well 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.  

BRAISED ANGUS BEEF SHORT RIBS

 

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of braised beef ribs in the pot, turn down the flame and let the water simmer for 7 minutes.  Place and submerge the sealed bag of polenta after 2 minutes.  Place and submerge the sealed bag of vegetables 4 minutes after the beef ribs.  Carefully pick up the bags with tongs.  Cut open the bags on the top and serve.  

TO PLATE

In a shallow bowl; place the polenta in a circle, spoon the braised beef ribs, turnips, roasted vegetables on top of the bowl.  Drizzle the braising liquid on top of the beef and polenta.  

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. 

HAINANESE CHICKEN

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of 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.  Place and submerge the sealed bag of baby bok choy 5 minutes after the chickenCarefully pick up the bags with tongs.  Cut open the bags on the top, reserve the chicken cooking liquid and serve.  

TO PLATE

In a shallow bowl; place the rice in a circle, plate the chicken and baby bok choy on top of the rice.  Either drizzle the ginger scallion garlic sauce and the dark soy on top of the chicken and rice or use them as a dipping sauce.  

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.  

©2021 by number5kitchen