3 Takeout Recipes Reinvented — Full Recipe & Transcript

[00:05] Yes. That's all I got to say about that. Now, before you pull out your phone and you hit that takeout delivery app, I just want you to pause for a second that are all takeout classics that are going to hit those flavors that you're

[00:19] craving, but they're slightly reinvented to be a little fresher, a lot more more satisfied than spending your hard-earned money on takeout. So, I'm starting off with one of the most comforting takeout dishes of all time,

[00:34] Chinese wantton soup, which in many ways is overlooked considering in American Chinese cuisine, it's always served as a starter to the main dishes. But trust me when I say that this wantton soup is definitely the main event. I've been

[00:47] super inspired by my recent collab with dumpling expert Maryanne Chang. And the summer squash, which is abundant right now. And I'll also need some serious aromatics to enhance this broth. Oh, this is so cool. This is the first time

[01:02] we've successfully grown ginger. This right here is young ginger. Of course, the aromatics we're going to get from both the ginger root plus the ginger stock for this soup broth is going to be incredible. And to bulk up this soup a

[01:15] I'm just picking off the outer leaves of this nappa cabbage. And I'll give these this nappa cabbage. And I'll give these little chive patches a fresh haircut. Now, Maryanne said this recipe was developed by her family when they were

[01:28] overwhelmed with squash in the garden, which is very relevant to anyone who has grown squash or zucchini before. I'm always looking for creative uses, and this certainly is one of my new favorites. I'll grate all the squash and

[01:40] moisture, and I'll set it aside. And for the filling, I'm using ground chicken, imagine ground pork or even beef would work great as well. I'll finally chop bowl. Then I'll squeeze out as much moisture as possible from the squash so

[01:55] my wanttons aren't soggy. I'll add that to the mixture and I'll simply season it with some sesame oil, a little salt and pepper, and I'll give everything a nice pepper, and I'll give everything a nice mix.

[02:08] [Applause] All right, so this is finished. And Maryanne blew my mind with just how simple the filling is, but just how going to roll the wontons once I get the stock done. So, I'm just going to let it

[02:20] sit at room temp. Now, a classic wonton soup broth is very simple at its core. We're not building some 48 hour ramen broth here, but we still want it to be super flavorful and super delicious, which we can accomplish pretty quickly.

[02:32] right here, my secret weapon. These are some reduced roasted chicken stock cubes. I made a full video on this, and mine are fairly reduced, like a bullion cube. So, I'm just going to use two of them. Of course, we need some water.

[02:45] Again, I'm just looking for about four servings here. I would say that that should do it. This is really the secret weapon right here. ingredients ever. And I'm just so excited that we finally, after a few

[02:58] throwing the ginger right into the ground was the way to go. >> I'm going to save some for the curry after this. And everything is just so aromatic and can all be used. So, I'll dump in those leaves. I'll cut off the

[03:11] dump in those leaves. I'll cut off the roots and just bash bash bash release going to save these stems for the curry paste. I'll throw an entire clove of garlic in there. Again, just building quick aromatic flavor. And finally, I've

[03:26] got these mushrooms right here. Dehydrated shiakees. Just released this video on growing shiakees at home on logs. These I will use all winter long for all of my Asian inspired soups. Now, I will season this up a little bit

[03:41] later, but I'm just going to pop the lid on there. Let all those flavors infuse. my wonton. Just grab a little water bowl. I'll grab a tray. Pop some flour on there. The wonton wrappers when they sit, they get a little soggy and they'll

[03:56] start to stick to the surface. So, you want that flower protector. See, they should be defrosted. Yeah. Beautiful. I love how they can come back to life from frozen. So, well, always nice to just cover them with a damp towel. And we'll

[04:09] take like a full stack of these. Marianne taught me this. And just give Everything's wet now. Now, you don't have to individually wet each wrapper. Just dollop some of this chicken in there. Fold over into a triangle. Don't

[04:24] over stuff or you'll run into some issues. Boom. That is a simple but effective wonton. We'll lay that down. Level two. Still very simple. Put some filling in there. fold over into your same triangle with the corners and then

[04:39] just fold over. That's like the crown shape. Obviously, that's an extra step, but totally up to you. So, I'm going to roll a bunch of these. And the beautiful thing I've been figuring out about wanttons or dumplings is that they store

[04:53] so well. You can freeze them. If you want to skip all of this, you can buy frozen dumplings and throw those in your soup. They're going to be delicious. But make a bunch, and then have them meal prep for the next few weeks.

[05:07] So, the broth has been cooking for about an hour, which is plenty of time to infuse all that yummy flavor. I'm going to strain out about half of the broth making two portions right now. And the broth is very aromatic, but it needs

[05:21] some seasoning. So, I'm just going to add a few spoons of soy sauce, a few salt, and finally just a hit of some sugar, which is fairly common for wantton soup broth. Then, I'll pop in about 8 to 10 chicken won. Good for two

[05:34] portions. And they really only take about 3 to 4 minutes to cook on a gentle boil. So, in the meantime, I'll slice up my nappa cabbage. And I will spoon a few of those rehydrated shiitake mushrooms in, which are totally edible and

[05:46] the wanttons are done, I'll throw in that cabbage to blanch. And I'm ready to serve. All right, did it. This is like my new favorite thing ever. >> M. Smells good.

[06:00] >> M. Yum. So hot. >> I've only ever had, you know, classic Chinese takeout want soup. This is a tasting. >> The wontons to me are like the most

[06:17] special little treat. I almost have been enjoying this more than ramen noodles because you get the noodle texture, but then you get this package inside. That's >> to me. This is way more filling, too. >> Yeah. It's like super light and filling

[06:31] love. >> You can really literally customize it >> That's what I've been doing. You kind of meal prep the dumplings and then I've just been making different types of soups. You can make ramen broth.

[06:44] >> Interesting. I mean, they'd be good fried, too. >> Yeah, having the dumplings around is just a game changer. Now, before we get into the next recipe, I want to tell you about today's sponsor, Our Place, which

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[07:52] And if you click the link below and use code Mike 10, you can get 10% off your the garden to harvest some goodies for a chicken jirro. And I don't know about you, but when it comes to picking takeout, Greek food is a cuisine that I

[08:07] deeply crave. But I do find that the Greek restaurants around me are just all right. So, I end up not ordering them often, which is why I wanted to develop a recipe that was simple enough to recreate on a weekly basis while getting

[08:19] this recipe includes a really simple salad, so I grabbed some cucumbers, a bunch of ripe tomatoes, and finally some fresh basil. Now, this Jurro sandwich starts off with marinating some chicken thighs. These are bone in, skin on, but

[08:33] to make the slicing a bit easier and the cooking a little quicker, I'm just going those bones into a stock. And for the marinade, I'll zest about half a lemon, then squeeze in the juice of the entire lemon, and then I'll add in equal parts

[08:47] oregano, which I'll sprinkle in, and then season with some salt and pepper. And this is not just a marinade. That's the trick here. I'll first dump about half of the mixture into a container, which I'll be using for a dressing as

[08:59] into little pieces and skewer them, you'd have a nice chicken slovaki. But I'm going to let my thighs marinate whole for at least an hour. But if you do plan accordingly, let them go overnight so that lemon juice has time

[09:12] to tenderize the chicken. And to accompany this chicken, I'm making a quick salad. So, I chopped up my cucumber into some nice chunky pieces, some basil, and I would have preferred some nice salty feta, but all I had in

[09:25] the fridge was some parmesan. So, I grated some strips of that in, then hit it with that dressing/marinade. And I'll let that sit while I prepare the flatbreads. And of course, you could totally buy some store-bought pita or

[09:37] style. This my overnight pizza dough recipe, which is in the description dough balls, which I've been proofing, and I'll be taking those out to the and I'll be taking those out to the grill along with my chicken.

[10:05] grilling away, I'm going to roll out some flatbreads. And I'm using a rolling pin to get them pretty thin since I want to wrap this entire sandwich up. And the grill and just let them cook for about 2 minutes aside until they bubble

[10:19] up nicely and are perfectly cooked through. And just so you know, if you take the exact same dough recipe with the same exact dough ball and just roll flatbreads, if you throw one of those in a pizza oven or a really hot preheated

[10:33] oven, you can get some really nice fluffy pita pockets to stuff this sandwich versus wrapping the sandwich. It's really up to you. But I do love how these thin flatbreads give you a little stretch so you can wrap everything up in

[10:46] stretch so you can wrap everything up in a beautiful little package.

[11:02] [Applause] [Music] salad, and I made this spicy relish by simply adding some bread and butter

[11:14] pickles that I jarred up, some pickled peppers, plus a little bit of habanero hot sauce to a food processor. processor and I blend it all up, which is exactly and I blend it all up, which is exactly what this sandwich needed.

[11:31] >> Yeah. The chicken is so flavorful. >> So flavorful. It's so simple, but when flavor. >> Yeah. It smelled so good when you were >> Mhm. >> We've been recipe testing this a lot.

[11:45] So, I've been eating this chicken for a while and trying different methods. I've tried it in a pan many times. >> Can't beat getting grilled. on it. It brings out so much like dynamic flavor.

[11:58] >> And I think that the acid in the marinade helps with the tenderness of thigh can be a little tough. >> This right here, just got a new vacuum sealer, which we're very excited about over here at HQ. This I'm going to push

[12:13] a little bit longer. Like it's just such an easy marinade. And you let it sit in the fridge for a few days. I'm testing to see. I'll comment in right here how >> Mhm. >> Absolutely lovely.

[12:25] >> I'd pay $16 for this. >> Cooper's about to get one for free. >> Oh, hell yeah. >> Now, the final dish I'm making is one of the most popular takeout dishes probably of all time, a Thai coconut curry. In

[12:39] this case, I'm making a green curry with the delicious bounty of aromatics I have first two dishes were meat-based, I'm making this one veggie heavy, which September. I'm picking a bunch of peppers, some eggplant, and a few more

[12:55] summer squash. For this homemade curry paste, I'm pretty much using all garden goodies, plus some coriander and cumin seeds. And of course, this would mortar and pestle, which would take way

[13:08] that I just don't have. So, I'm going to be using my food processor to grind this up as fine as my machine will let me go. same smoothness that I would from a traditional curry paste, but those

[13:22] flavors will certainly be there. And the last bit of prep I have to do is just slicing up my veggies. And I'm going to go super rustic with the chopping of these veggies so I have these nice chunks throughout the curry.

[13:36] chunks throughout the curry. [Music] prepped. I'm going to get my pan on mediumigh heat. Now, what I have on the back burner here is just a pot of water coming up to a boil. And there's a few

[13:51] really key steps to making an above average coconut curry. Getting those flavors that you would get from takeout, you need to nail down a few techniques. veggies. I've got my curry paste. First thing I'm going to do is get a good bit

[14:07] of that curry paste. I wouldn't even call it a paste, curry grind. I'm going to get that frying off. And already the aromomas are out of control. The first key step is frying up this curry paste. This is going to take the rawness out of

[14:22] the curry paste. It will round everything out and of course just add a lot of dynamic flavor when you fry all of these aromatics. Oh, smells so good. of the pan. We're going to delaze everything with coconut milk, so don't

[14:37] worry about that. And when things are smelling really, really good, you know you've developed level one of flavor. All right, I have some full fat coconut milk, and I'm going to dump in about half of the can. Now, this is the next

[14:49] key step. We're delazing the bottom of the pan, but coconut milk is like, I don't know, 70% fat. So, we're going to evaporate a lot of the water right now, leaving just the fat to fry the paste even more. You can see right here it's

[15:02] starting to reduce, but we're not there yet. And then boom. You can see we made it. There's no white milky color anymore. That is pure coconut fat that It takes a little time, but we're building layers of flavor. All right.

[15:16] So, now what we're going to do is hit it with the rest of the coconut milk, and that will give it its creaminess. This is optional, but I am going to go in You can just go in with regular chicken stock, or you could just use a little

[15:29] bit of water. There's plenty of flavor in there. It doesn't necessarily need melting and coming together, I've got my veggies here. Just going to dump them in a pot of hot water. They'll blanch in there for just a few minutes to cook

[15:42] through. And then when they're done, they go directly into this goodness. All right, so this is looking great. We haven't added any seasoning, so obviously it needs salt. Going with some pepper, little bit of fish sauce, which

[15:54] is optional. If I had some lime, I would add it. I've got new citrus trees growing, so I'll have endless citrus soon. Mhm. Wow, that's perfect. Now, like 4 minutes. And what I like about this is there's plenty of fat in here,

[16:09] so I like adding these nice, clean, perfectly tender, blanched veggies Doesn't really need it. And it also just simplifies the process. Boom. Beautiful garden veggies. Finally. Finally. Finally. It's not over. I actually had

[16:25] some Thai basil from the garden. >> Trying to get real authentic. You can use regular basil. You can skip it. And then more cilantro. Again, not needed, but can't hurt. And then we'll just give this a mix. Wow.

[16:38] That's it. You don't want to overcook those herbs. Done. And we'll serve it up cooker. Now, nothing I make is necessarily authentic. I just try to use what I have in my garden and apply good technique to get delicious delicious

[16:53] technique to get delicious delicious food. Like that eggplant was perfect. It's not too spicy. Could have used a few more

[17:05] Thai chilis actually. That's awesome. What I love the most is the balance between the super flavorful, fatty coconut curry and the very clean, perfectly tender fresh veggies. They

[17:20] work together perfectly. And of course, any veggies will work. Actually, now cherry tomatoes coming in right now to the garden, and I was going to put them going to finish my lunch. Hopefully, you enjoyed. If you want more recipes, click

[17:33] enjoyed. If you want more recipes, click right here.