Chili Aïoli

Adapted from Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style Recipe

Ingredients
1 large egg yolk
1/2 t. prepared Chinese mustard
2 t. fresh lemon juice
2 cloves garlic
Fine salt
1/4 c. sunflower seed oil
Chili sauce, to taste -- I used Korean Gochujang (Chung Jung One brand)

Directions
Place first five ingredients in an immersion blender jar or pitcher and puree.  Stream in as much oil as needed while blending.  Add chili sauce to taste and mix in.

I don't remember how much it makes, so there's no Nutrition Facts

Szechuan Beef

Adapted from Spicy Szechuan Beef

I should know better -- I should have called mom for her recipe!

Ingredients
1.5 lbs round steak, cut into thin slivers
4 T. soy sauce, divided
3 T. sugar, divided
1⁄2 t. ghost chili flakes, to taste
3 T. cornstarch
1 T. Hoisin
3 T. sunflower seed oil, divided
1/2 onion, thinly slivered longitudinally
4 stalks celery, 1/4" cross-cut
6 medium carrots, sliced in thin diagonal coins
2 yellow or red bell peppers, cut in thin strips
6 cloves garlic, minced

Directions
Combine 2 T. soy sauce, 1 T. sugar, 1 T. oil, ghost chili flakes, and cornstarch to form marinade. Add beef and let stand 30 minutes, or longer.

Combine 2 T. soy sauce, 2 T. sugar, and hoisin. Reserve.

Heat 1 T. oil in wok over high heat. Add vegetables and stir fry until just done, crisp tender. Remove to a plate.

Heat 1 T. oil in wok over high heat. Add beef and stir fry for 3 minutes, until almost done. Add prepared sauce. Cook until heated through, about 30 seconds. Stir in the vegetables and serve over rice.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 335
% Daily Value *
Total Fat 15 g	24 %
Saturated Fat 1 g	4 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 750 mg	31 %
Potassium 515 mg	15 %
Total Carbohydrate 24 g	8 %
Dietary Fiber 4 g	14 %
Sugars 14 g
Protein 26 g	52 %
Vitamin A	210 %
Vitamin C	201 %
Calcium	6 %
Iron	6 %

Spatchcocked Chicken with Vegetables

Adapted from Spatchcocked Chicken with Root Vegetables

Ingredients
7 medium carrots, cut into 1" chunks
4 large yellow potatoes, cut into 1" chunks
1/2 white or yellow onion, cut into 1" chunks
3/4 lb. cauliflower, cut into 1" chunks
2 T. extra-virgin olive oil
salt and pepper

6 cloves of garlic, finely minced
1 6" sprig rosemary, finely minced
1/2 t. chipotle powder
1/4 t. salt
1/2 T. olive oil

1 whole chicken, 5-6 lbs., spatchcocked as in the linked recipe

Directions
Preheat the oven to 450˚F.

Toss the vegetables with 2 T. olive oil, salt and pepper, and spread evenly in a 9" x 13" glass baking dish.

Mix the garlic, rosemary, chipotle, and 1/4 t. salt with 1/2 T. olive oil in a small bowl.

Spatchcock the chicken and loosen the skin from the breast, leg and thigh, and wing meat areas.

Place flat on the vegetable base, arranging the chicken so none of it hangs over the pan edges.  Spread the herb paste between the meat and the skin.  Tuck the wing tips in the cut you made to access the thigh and leg meat so they don't burn.

Roast for 50-60 minutes, until the thickest part of the thigh registers 165° on a thermometer.
Remove the chicken from the pan and let it rest for 10-15 minutes before carving.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 546
% Daily Value *
Total Fat 13 g	21 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 183 mg	61 %
Sodium 616 mg	26 %
Potassium 854 mg	24 %
Total Carbohydrate 34 g	11 %
Dietary Fiber 5 g	20 %
Sugars 9 g
Protein 85 g	170 %
Vitamin A	238 %
Vitamin C	91 %
Calcium	13 %
Iron	22 %