John Wong Recipes

Millet is an ancient grain, originally hailing from Africa and northern China, and it remains a staple in the diets of about a third of the world’s population. Rich in iron, B vitamins and calcium, millet has a mild corn flavor and is naturally gluten-free. Organic millet is the best. It is not necessary to rinse it. Soaking overnight, with rice cooker timer set in the morning is a good way to have millet congee in the morning. It is usually eaten boiled, since it cannot be used as a flour.

INGREDIENTS:

• 1/2 cup yellow millet, hulled, best from an Asian market
• 5 cups cold water
• 1/4 teaspoon baking soda (or 1 teaspoon baking powder)
• Optional: 2 dried Chinese dates cut up; 1 tsp mung beans, or 1 tsp cornmeal

DIRECTIONS (stove top):

1. Put the millet in a large saucepan, add water
2. Soak a couple of hours, or overnight
3. Add baking soda, optional ingredients, and bring to a boil
4. Simmer for about 30 minutes, stirring occasionally, until the consistency is that of a thick soup
5. Optionally, sweeten with a little sugar or honey. 

DIRECTIONS (rice cooker):

1. Put millet, cold water, optional ingredients, and baking soda in a rice cooker
2. Turn on rice cooker in “porridge mode”.
3. Millet congee will be ready in about an hour.

This recipe yields moist, tender, delicious steelhead trout — can also be used to bake salmon. But steelhead is milder, moister, and fattier than salmon.

INGREDIENTS:

• 1 lb of steehead
• 2 tablespoons butter
• 1-2 cloves garlic, minced
• Minced parsley (optional)
• Salt and pepper to taste

DIRECTIONS:

1. Preheat over to 375°
2. Place trout filet in center of aluminum foil
3. Season with salt and pepper
4. Melt butter in microwave safe bowl, stir in fresh minced garlic
5. Spread over the trout
6. Sprinkle on fresh minced parsley (optional)
7. Fold the sides of the foil over the trout, covering completely, and seal into a closed packet.
8. Bake about 15 minutes
9. Open the foil exposing the top of the trout and broil the the last 4-5 minutes

Good quality, freshly roasted (within two weeks) coffee is single most important factor in making good coffee. A coffee grinder helps; but buying pre-ground coffee is so convenient! Tip: Peet’s “Big Bang” ($7.99 sale, $9.99 regular for a 12 oz. bag) available at Fred Meyer is a good choice. A good pour over technique helps too. This recipe makes a six oz. serving of coffee.

Equipment: Air sealed coffee canister, silicone coffee cone, #2 Melitta filter, glass coffee mug, hot water maker, and cell phone timer app.

1. Heat filtered water to 205°
2. Moisten the Miletta filter with water
3. Put a heaping tablespoon of ground coffee in the Melitta filter
4. Slowly [our just enough water (1-2 oz) to bloom the coffee.
5. Wait 45 seconds.
6. Slowly pour about 2-3 oz of water
7. Wait about a minute
8. Slowly pour another 2-3 oz of water
9. Done

Total brewing time is about 3.5 minutes

This recipe (especially using convection oven) produces crispy skin chicken that is moist inside. Best to use antibiotic-free, hormone-free chicken.

INGREDIENTS:
– 1/2 organic chicken
– Salt & pepper
– Olive Oil

DIRECTIONS:
– If frozen, thaw chicken in water bath.
– Preheat oven to 425° convection roast.
– Wash and pat chicken dry.
– Season both sides with salt & pepper.
– Place chicken on aluminum lined baking pan.
– Drizzle with olive oil; turn to coat. Arrange the seasoned chicken skin up.
– Roast about 35 minutes. (thermometer should read 165° at thickest part). About 25 minutes for chicken hind quarter.
– Let rest 5 minutes before cutting.
– Cut along the leg, separating the thigh and breast. Cut the breast in half crosswise through the bone (keep wing intact). Cut through the joint connecting the drumstick to the thigh.