Recipes

• Put Butter and Peanut Butter in a large microwave-safe bowl. Microwave until butter and peanut butter are melted in 30-second increments, stirring after each 30 seconds.
• When melted remove and add the remaining sugar and vanilla. Stir together until a large ball of dough forms and starts to pull away from the sides of the bowl.
• Remove from bowl and spread into a 9x13 pan.
  
• Pour chocolate chips into another microwave-safe bowl and microwave at 30-second intervals, stirring after each, until completely melted. Spoon over top of peanut butter mixture and spread evenly.
  
• Allow to cool completely by placing in the refrigerator for about an hour.
• Cut into squares and serve.
  

• At least two days BEFORE you plan to eat this dish, make the miso marinade. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
• Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisk to ensure that the sugar doesn't burn. Remove from heat once the sugar is fully dissolved. Cool.
• Pat the black cod fillets thoroughly dry with paper towels. We usually use frozen, slightly defrosted filets for this since fresh cod is hard to come by here. Add the fish and the marinade to a sealable Tupperware container. Leave to marinate in the refrigerator for 2 to 3 days. We suggest lightly flipping the container when you open the refrigerator during those two days.
• Preheat oven to 400°F. Heat an oven-proof skillet, such as a cast-iron skillet, over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but leave some on (just not big clumps).
• Add a bit of sesame oil to the pan, then place the fish in the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
  

• Heat the sesame oil in a non-stick frying pan on medium heat, and cook the chicken until cooked through. Tip: cook without breaking until browned, then flip and cook until browned again. Then break it up.
• Add sake, sugar, and mirin.
• Add the ginger (Be careful! The ginger may pop!)
• Cook until the liquid is almost gone. Transfer to a bowl and set aside.
• Beat the eggs in a small bowl and add sugar. Mix well until sugar is completely dissolved.
• Heat oil in the frying pan over medium-low heat and pour in the egg mixture.
• Break the egg into small pieces. When it’s cooked through, transfer to another bowl.
• To serve add some rice to a bowl. Then add the chicken, egg and peas. You can use sesame seeds as a garnish.

CrockPot Instructions

• Turn the crockpot to medium. Add half of the olive oil to the crockpot. Add the chicken and chicken stock. (Note: if using frozen chicken, set the crockpot on high). Top with the rest of the olive oil and then sprinkle with garlic and cumin. Let cook for six hours.
• Remove chicken from crockpot and shred with a fork.
• Add the refried beans to a pot on the stove top and heat or use a microwave safe bowl and cook following the can directions.
• On your favorite chips or tostadas add the cooked refied beans followed by the chicken and cheese and then your favorite toppings.

InstaPot Instructions

• Add half of the olive oil to the crockpot. Add the chicken and chicken stock. Top with the rest of the olive oil and then sprinkle with garlic and cumin. Set the venting knob to Sealing Position. Set to Poultry for 10 minutes (if you are cooking from frozen you may need more time). Make sure the chicken internal temperature is at least 165 degrees before you shred. Follow steps 2 through 4 above.