Firebird Chicken

Diners Drive Ins and Dives Video

http://www.foodnetwork.com/restaurants/mo/kansas-city/blue-koi/blue-koi-videos.html

Blue Koi Chili Pepper Wonton & Dipping Sauce

Dipping Sauce Ingredients

• Soy Sauce
• Vinegar (regular)
• Sesame oil
• white pepper
• sugar 
• garlic
• cilantro
• green onion
• hot chile oil

Mix all together and let sit for a few minutes

Chile Pepper Wonton Ingredients & Directions

Ground Pork

Ground Chicken

Chopped Shrimp

Soy sauce

Rice wine

Sesame oil

White pepper

Green onion

Mix Wonton ingredients well and let sit. spoon into wontom wrapper. moisten edge of wonton with water and fold. Pan fry  in oil then finish with some water.

Diners Drive Ins and Dives Video

http://www.foodnetwork.com/restaurants/mo/kansas-city/blue-koi/blue-koi-videos.html

Blue Koi Dumplings

Chicken dumplings 
Dough- 3 parts of all purpose flour, ½ cup water.

Filling- 1 pound chicken, 2 teas sesame oil, 2 tea soy sauce.

Sauce- ½ cup soy sauce 1 teas sesame oil 3 tea rice vinegar, 1 teas sugar

http://www.kshb.com/entertainment/kcl/food-kcl/chicken-dumplings-from-scratch-with-blue-koi-to-celebrate-chinese-new-year

Ants on a Tree

Ingredients

Vegetable oil
3 ounces ground pork
1 teaspoon minced garlic
6 ounces shredded or thinly cut cabbage
3 ounces shredded or thinly cut carrots
5 ounces rehydrated thin mung bean noodles
1/3 cup premium soy sauce
1 tablespoon minced green onions
1 tablespoon sugar, brown or white
1/2 teaspoon minced skinless ginger
1/2 teaspoon ground white pepper

Directions

Heat a pan with some oil over medium heat. Add the pork and garlic to the pan and cook until the flavor permeates and the pork browns. Then turn the heat to medium-high, add the cabbage and carrots, and stir-fry until the vegetables soften. Next, add the noodles, soy sauce, onions, sugar, ginger and pepper, and continue to stir-fry until all of the ingredients are mixed and the entire dish is coated with soy sauce. You will know when it is done is when the whole dish is steaming hot, light brown and the noodles are transparent with a shiny glaze.
To assemble, use cooking tongs to hold and twist the stir-fry and transfer on to a platter.

Blue Koi in Kansas City Recipe

Read more at: http://www.foodnetwork.com/recipes/ants-on-a-tree.html?oc=linkback

Braised Lamb Shanks

Recipe courtesy Anne Burrell

Prep Time:20 minInactive Prep Time:2 hr 30 minCook Time:3 hr 0 min
Level:
Easy
Serves:
4 servings

Ingredients
Extra-virgin olive oil
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
Kosher salt
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
3 carrots, peeled and cut into 1/2-inch dice
3 celery ribs, cut into 1/2-inch dice
4 cloves garlic
1 (12-ounce) can tomato paste
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
Directions
Preheat the oven to 400 degrees F.

Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.

Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.

Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.

Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.

Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.

Remove the foil during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,

Call yourself a superstar!!!

Gremolata:
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish
In a small bowl, combine all ingredients and set aside until ready to use.

From: Food Network

Notes: Didn't puree the vegetables. Cooked at 325 for about 5 hours or so.

Caribou & Root Vegetable Stew

INGREDIENTS

• Caribou stew meat (about 2lbs and 1" cubed) - season with salt & pepper to taste
• 1 large onion diced
• 4 stalks of celery
• Minced garlic (1.5 heaping Tbsp of minced garlic in a jar - more or less based upon taste)
• Olive oil
• 1/4 cup plus approximately 1/8 cup of flour
• 2 cups low sodium beef broth
• 1 cup dry red wine
• 1 can diced tomatoes including juice
• 3 Bay Leaves
• Approximately 3/4 tsp crushed dried rosemary leaves
• Approximately 1 tsp dry thyme
• 1/2 to 1tsp crushed red pepper
• 1 Rutabaga peeled and diced 1/2" by 1/2" 
• 3 parsnips peeled and diced 1/2" by 1/2" 
• 3 small russet potatoes peeled and diced 1/2" by 1/2" (approximately 3/4 to 1lb)
• 4 carrots peeled and diced 1/2" by 1/2" 

DIRECTIONS

Preheat oven to 350 degrees farenheit

Heat a dutch oven on the stove and put in approximately 1 to 2 Tbsp olive oil. Brown the caribou in batches and remove when browned. Add a bit more olive oil if necessary and saute the onions and celery. When the onion is translucent add the garlic and saute for another minute then add the flour. Cook the flour (stirring constantly) until lightly browned (approximately 2 or 3 minutes). Deglaze the pan with the beef broth (add slowly and mix thoroughly until the flour makes a smooth paste). Once the flour is thoroughly mixed in return the caribou to the pan and add the remaining beef broth, wine, diced tomatoes, bay leaves, rosemary, thyme, and crushed red pepper. Stir thoroughly, cover and place in oven for approximately 2 hours. Check once or twice to stir and add more liquid if necessary. After 2 hours add the diced root vegetables, cover and cook for another 1/2 hour to 45 minutes (until the vegetables are tender). Season to taste with salt & pepper.

NOTES:
The root vegetables can be diced ahead of time and set aside in a bowl if covered by cold water. Drain before adding to the stew.