Momo's Menu

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Meat Sauce

Meal Pairings: Chicken parm, Spaghetti and meatballs, Chop suey, Lasagna, Pizza 

Ingredients:

  • 2 cans tomato sauce
  • 1 lb Lean ground beef
  • 4 tbsp Minced garlic
  • 1¼ Shallots
  • S&P
  • ½ tsp Paprika
  • 2 tsp Oregano
  • 2 tsp Thyme
  • ¼ tsp Red pepper flakes
  • 2 tbsp Olive oil
  • 2 tbsp Red wine vinegar

(Approximate measurements for serving 2)

Optional: Tomato paste

Equipment: Medium/large pot with lid, silicone spatula, spoon, cutting board, knife

Est. # of dishes: 6

Prep: chop or mince garlic and shallots(or onions)

  1. In the bottom of a med/large pot, saute chopped/minced garlic and shallots in olive oil on medium heat until they have softened. 
  2. Add ground beef, don’t fully cook, just until most of it is browned. If there is too much fat/oil, carefully spoon or dump out the majority of it. 
  3. Add both cans of sauce as well as an equal amount of water. Add tomato paste, vinegar, and seasoning.
  4.  Let it simmer for a few hours or until it thickens, just don’t forget to check on it. You can always add more water if it gets too thick or if you want to let it go for longer. Leave the lid mostly on while it cooks. If serving with pasta, add ¼-1 cup of pasta water to help emulsify whenever your pasta is done.

Teriyaki Chicken Thighs

Meal Pairings: Rice noodles, bean sprouts, veggie stir fry, white rice, broccoli, mashed potatoes, roasted veggies

Ingredients:

  • ~1.5 lbs Chicken thighs 
  • ~½ cup Teriyaki sauce
  • ~½ cup Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tbsp Mirin
  • 1 tbsp Sesame oil/ Olive oil
  • 3 tbsp Garlic 
  • 1 Shallot
  • 1 tsp Ground ginger
  • S&P
  • ½ tsp Paprika
  • ⅛ tsp Red pepper flakes

(Approximate measurements for serving 2)

Optional: Sesame seeds, stock, honey

Equipment: cutting board, knife, large pot, tongs, spatula

Est. # of dishes: 6

Prep: chop or mince garlic and shallots(or onions)

  1. In a large pot, sauté chopped/minced garlic and shallots in oil over medium heat.
  2. Add the chicken, soy sauce, a few cups of water or stock, seasoning, vinegar, and mirin. Add roughly ⅓ of the total amount of teriyaki sauce you plan on using. Adjust based on smell. Gently stir around with tongs and spread open the chicken thighs.
  3. Leave the lid on slightly offset; If you want more intact pieces, leave the thighs rolled up and cook for a couple hours on med-low. If you want shredded chicken, completely flatten out the thighs and cook for longer on a low temperature.
  4. Once the chicken is the right texture for you, add the rest of the teriyaki sauce and if needed, turn up the heat to reduce the sauce to your desired thickness.

Pan Fried Salmon

Meal Pairings: potato wedges, garlic noodles

Ingredients: 

  • 1 Salmon fillet
  • 1 Lemon 
  • 4 tbsp Butter
  • 1 tbsp Olive oil
  • ½ tsp Garlic Powder
  • ¼ tsp Thyme
  • S&P

(Approximate measurements for 2 servings)

Optional: Fresh herbs

Equipment: Spatula, pan, knife, cutting board.

Est. # of dishes: 5

Preparation: Juice lemon(s). 

  1. Melt the butter in a pan over medium heat. Once the butter is melted, place the salmon in, skin side down. 
  2. Lightly season and pour a few tablespoons of lemon juice over the top. Feel free to put lemon slices in the pan alongside the salmon as well. Keep the fillet perpendicular to the handle of the pan. Tilt the pan so that the butter pools around the fillet. If the butter is reducing, add some olive into the pan to help crisp it up. 
  3. Keep heat at medium high, periodically lift the fillet and spoon the butter over top allowing the oil and butter to pool around the salmon fillet. Add more thyme and garlic powder if needed, and lower the heat if the butter starts to brown too much. 
  4. Once the temp is reading over 100ºF, flip the salmon and cover the pan (Or alternatively, leave skin side down, cover the pan, and put it into a 350ºF oven for 5-10 minutes). Cook until the thickest part of the fish reads 125ºF with a meat thermometer. Serve with extra lemon.

Greek-Style Potato Wedges

Meal Pairings: Greek-Style chicken, lemon pepper chicken, shaved pork, kebabs, grilled veggies

Ingredients:

  • 1 Lemon
  • 2 Russet Potatoes
  • 1 tbsp Thyme
  • S&P
  • 2 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 2 tsp Oregano
  • ¼ tsp Paprika

(Approximate measurements for serving 2)

Optional: Fresh herbs, bottled lemon juice substitution

Equipment: cutting board, knife, oven safe dish.

Est. # of dishes: 4

Prep: preheat the oven to 425º F. wash and dry your potatoes thoroughly. juice your lemon(s).

  1.  Cut the potatoes in half vertically. Lay the halves flat and cut them in half again, depending on the size of potato you may need to half the pieces once more. 
  2. Put the potatoes in an oven safe dish with a lid and drizzle liberally with olive oil. Add about ¼ cup lemon juice (you can also add a few tablespoons of water for softer wedges at this point). Add your seasonings, going heavier on the thyme and salt. Toss the potatoes around until they are evenly coated. 
  3. Cover the dish and bake for 25-30 mins or until soft and smushy. If you want the outside to be more crisp, take the cover off and bake for an extra 5 – 10 minutes.