Posts tagged Beer
Japanese GP- Yakisoba
Japanese GP F1Cookbook

The Japanese Grand Prix is always a favorite, for so many reasons. Here are my top 5: 

1. The Fans are fantastic, fanatical, and know how to have fun
2. The track is a figure 8 and has some great corners
3. The drivers love it and you can see the excitement free practice all the way through the race weekend
4. Unpredictable weather, always a game-changer
5. At this point in the championship things can start to be decided, so every point, and mistake, and unreliability, and battle, seem so much more important

I gathered a small collection of examples of the awesome fandom in Japan:

Alonso super fan: WTF1
DRS hat duo: check out the video of the working DRS hats on Reddit from 2015
Ferrari Samurai and Race track hat: Apex Online Racing
Honda fan crew: Honda Racing F1 Twitter

Who can resist such spirit and love of racing??

For this race we made Japanese stir fry noodles (Yakisoba) and started the meal with Blistered Shishito Peppers which we serendipitously got from our Imperfect Produce delivery this week! I love all things noodles, and this dish is no exception. With a nice umami-savory sauce and lots of veggies it hits all the right buttons. Served with two excellent Japanese micro-brews (Thank you Luiz!), the tiniest most adorable bottle of Suntory Whiskey hand-delivered from Japan (Thanks Chris and Natalie!) and an exciting race (Thank you Max Verstappen adn Fernando Alonso)! 

We finished off the meal with Fluffy Japanese style Cheesecake and some of that whiskey. 



Yakisoba (Japanese Stir Fry Noodles)

Adapted from: Just One Cookbook

Serve 6

Yakisoba Sauce:

2 tsp sugar
2 tsp soy sauce
4 tsp oyster sauce
4 tsp ketchup
4 Tbsp Worcestershire sauce


2 Tbsp vegetable oil
¾ lb sliced pork belly (or chicken thigh or shrimp)
1 onion, sliced
2 carrots, julienned
10 shiitake mushrooms, sliced
3 green onions/scallions, chopped into 2 inch pieces, plus more for topping (optional)
½ cabbage head, leaves peeled and cut into bite size pieces
½ lb fried tofu cubes (optional)
Pickled red ginger (optional for topping)

Yakisoba Noodles (1 package - 16 oz)

Pretty Prep Yakisoba


1. Make Yakisoba sauce: Whisk all the ingredients  in a small bowl and set aside.

2. In a skillet or large wok, heat oil on medium high heat. Cook meat until just browned.

3. Add onion and carrots and cook for 1-2 minutes.

4. Add the cabbage and cook until almost tender.

5. Add green onions, shiitake mushrooms, fried tofu and cook for 1 minute or until tofu is just heated through.

6. Rinse yakisoba noodles in hot water to warm and aid in separating noodles. Use tongs to separate the noodles (pour over more hot water if they are sticking).

7. Add the noodles to the wok, and lower the heat to medium. Stir all ingredients over medium heat, being careful not to let the noodles stay too long on the pan to prevent sticking.

8. Add Yakisoba Sauce, mix all ingredients together and warm up sauce. Serve topped with more chopped green onions, pickled red ginger (optional).

Note: my medium sized wok barely fit all of these ingredients, as a matter of fact when I added the noodles I couldn’t even stir to combine them, I had to transfer half to a bowl, etc. etc. So I recommend if you have a large wok to use that, or alternatively a large skillet or even a dutch over could work well. Alternatively you could halve the recipe for 2 generous servings, or 4 small servings to go alongside something else delicious!


Shishito Peppers

Blistered Shishito Peppers

Shisito Peppers
Extra Virgin Olive Oil
Flaky salt (sea salt or kosher salt)

1. Heat a large cast iron skillet over high heat until the pan is hot. Add the peppers to the hot skillet and cook the peppers, turning occasionally, until blistered on multiple sides and hot. 

2. Transfer to serving plate and drizzle with olive oil and sprinkle with generous pinch of salt. 

For a good time, make it Suntory time
— Bill Murray

And last but not least, Ferrari's Japanese GP Poster for 2017

Canadian GP- Poutine and Radicchio Salad

When I think Canadian Cuisine two things come to mind:

Joe Beef from the Montreal episode of Anthony Bourdain's No Reservations and...


Poutine has gained popularity over the last few years and I have seen food trucks, and Poutine cafes pop up around the San Francisco Bay Area. They concoct all kinds of ridiculousness, kimchi poutine, braised short ribs and cheddar poutine, even vegan poutine! But I wanted to keep it classic. So I did. 


Given the heaviness of this (extraordinarily delicious) meal I decided to find a refreshing salad to pair with it. Canadian Living online provided the perfect one with a bright and refreshing lemon dressing to punch it up a bit. 

And last but not least, the drink pairing for this Canada-fest was indeed one of the best things to come out of Canada, Unibroue Brewery's La Fin Du Monde. Délicieux!


From Chuck Hughes on Food Network

4 large Yukon gold potatoes, peeled
Vegetable oil for frying
1 tablespoon vegetable oil
1 shallot, minced
2 cups beef stock
1tablespoon ketchup
1/2 tablespoon apple cider vinegar
1/2 tablespoon whole green peppercorns
1 tablespoon Worcestershire sauce
1 tablespoons unsalted butter
1 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
2 cups cheddar cheese curds

1. Cut potatoes into 1/4-inch-thick sticks. Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.

2. Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.

3. Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.

4. Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot.

5. Put the fries in shallow dishes; top with the cheese curds and gravy.


This beauty is the Lentil, Apple and Raddichio Salad with Lemon dressing. 

Lentil Apple and Radicchio Salad

From Canadian Living 

1 shallot thinly sliced
3 tablespoons extra-virgin olive oil
1/2 teaspoon lemon zest
3 tablespoons lemon juice
3/4 teaspoons salt
pinch pepper
2 cups cooked green or brown lentils cooled
1 head boston or romaine lettuce thinly sliced
1/2 head radicchio quartered, cored and thinly sliced
1 Granny Smith apple julienned or thinly sliced
1 rib celery thinly sliced
1/2 cup chopped dried cranberry
1/2 cup chopped toasted unsalted walnut
1/3 cup crumbled goat cheese

In large bowl, whisk together shallot, oil, lemon zest, lemon juice, salt and pepper.

Add lentils, lettuce, radicchio, apple, celery, dried cranberries and walnuts; toss to combine.

Sprinkle with crumbled goat cheese.


And for your continued viewing pleasure, Ferrari and Renault's Canadian Posters:

Australian GP - Burgers 'with the lot'

The first race of the new season is always exciting. Fanfare and speculation abound. It is so great to see the Sky F1 crew back together and hear Crofty and Martin's voices over the sounds of screaming F1 cars. This year, out of tradition, and gluttony we stayed the course and made our all time favorite burger too big for your mouth: the Aussie Burger 'with the lot'.

Recipe is available on last year's post

Here are some pictures just to make you jealous.


Foster's has NEVER been in such good company. 



All the toppings ready to be assembled. 



A row of burger beasts.



Come to Mama. 



Before it topples over...