Grilled Beef and Noodles in Lettuce Wraps

We made these on a week night for an out of town guest.  Delicious, and yet another recipe that works on a weeknight from Vietnamese Food Any Day by Andrea Nguyen.
For the beef patties:

• Brimming 1/3 cup unsalted roasted peanuts or cashews, finely chopped
• 3 medium green onions, white and green parts, finely chopped
• 1 tablespoon Madras-style curry powder
• 3/4 teaspoon recently ground black pepper
• 3 tablespoons water
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 1/2 pounds ground beef (about 85 percent lean)

For the nuoc cham:

• 2 to 2 1/2 tablespoons sugar, or 3 to 4 tablespoons maple syrup
• 3 to 4 tablespoons fresh lime juice
• 1/2 cup warm water, or as needed
• 2 teaspoons unseasoned Japanese rice vinegar (optional)
• 3 to 4 tablespoons fish sauce
• 1 or 2 Thai or serrano chiles, thinly sliced (keep seeds intact); or 2 to 3 teaspoons chile garlic sauce or sambal oelek, optional
• 1 large garlic clove, minced, optional
• 1/2 small carrot, cut into thin matchsticks or coarsely grated, optional

For the curried beef lettuce wraps:

• 6 ounces small dried round rice noodles
• Leaves from 1 large head of soft-leaf lettuce (such as butter, Boston, or red or green leaf)
• 6 to 8 bushy sprigs fresh mint or basil
• 10 to 12 sprigs fresh cilantro

1 Form the patties: In a medium bowl, combine the chopped peanuts, green onions, curry powder, black pepper, water, oyster sauce, and fish sauce. Add the beef and mix with your fingers. (If not cooking right away, cover and refrigerate for up to 24 hours.)
Form into 24 patties, each a good 2 inches wide and 1/2 inch thick. Set aside.
2 Make the nuoc cham: In a small bowl, combine 2 tablespoons of the sugar (or 3 tablespoons of the maple syrup), 3 tablespoons of the lime juice, and the water. Taste the limeade and, if needed, add the remaining 1 1/2 teaspoons sugar (or 1 tablespoon maple syrup) and/or 1 tablespoon lime juice; dilute with water if you go too far. If there’s an unpleasant tart-bitter edge, add the vinegar to fix the flavor.
Add the fish sauce to the bowl; how much you use depends on the brand and your own taste. Aim for a bold, forward finish that’s a little gutsy. (Keep in mind that this sauce typically dresses dishes that include unsalted ingredients such as lettuce and herbs, which will need an extra flavor lift.) If desired, add the chiles, garlic, and/or carrot. (Offer the chiles on the side if diners are sensitive to their heat.) The sauce can sit at room temperature for up to 8 hours until serving.
3 Boil the noodles: Bring a large pot of unsalted water to a boil, add the noodles, and return to a boil. Cook until tender-chewy (package instructions are often not helpful, so test a strand—this can take anywhere between 2 and 8 minutes), drain, rinse with water, drain again, and let cool for 5 minutes.
Since the noodles are unwieldy, arrange them as 2-inch nests on a plate or in a shallow bowl. Set at the table with the dipping sauce, lettuce, and fresh herbs.
4 Cook the patties: Lightly oil a cast iron stove-top grill pan (or lightly film a heavy skillet with oil) and set over medium-high heat. In batches, add the beef and cook for 4 to 5 minutes, turning midway, until medium to medium-well done. (These are usually not eaten medium-rare, but you can cook for less time, if you like.) Transfer to a platter and let cool for a few minutes.
5 Serve the patties: Have diners build lettuce wraps with herbs, noodles, and beef. For easier eating, you can break or cut each patty into a few bite-size pieces. Set the sauce at the table so diners may help themselves, or portion it out in small bowls in advance of serving. Dunk in the sauce and eat.

Spicy Pomegranate Tofu

I do not know why this has happened but it has.  We have not made tofu in our house in quite some time, and after making and eating this, we realized the error in our ways.  We also immediately got more tofu, because once is not enough to have this.  So so good.  And it has the added bonus of being pretty easy to put together.

• 14 to 16 ounces extra-firm tofu
• About 3/4 teaspoon fine sea salt
• 3 1/2 tablespoons water
• 2 tablespoons pomegranate molasses
• 1 1/2 tablespoons soy sauce
• 1 tablespoon sriracha, plus more as needed
• 1 1/2 teaspoons to 1 1/2 tablespoons light or dark brown sugar
• 3/4 teaspoon cornstarch
• 2 1/2 tablespoons canola or other neutral oil
• 6 large cremini or white mushrooms, quartered, with stems intact
• 1/4 cup finely chopped shallot or yellow onion
• 2 garlic cloves, finely chopped
• 2 Anaheim, Hatch, or sweet red chiles, trimmed and cut into 1-inch squares

Directions
Cut the tofu into 1-inch cubes and season with a rounded 1/4 teaspoon of the salt, then let drain on a double layer of paper towels or a clean non-terry dish towel for 10 to 15 minutes.
Meanwhile, in a small bowl, combine the remaining 1/2 teaspoon salt, 3 tablespoons of the water, the pomegranate molasses, soy sauce, and sriracha. Taste and add the brown sugar, starting with 1 1/2 teaspoons, to create a tart sweetness; the amount you use will depend on the flavor of the molasses and your own palate. For more heat, add more sriracha, ½ teaspoon at a time. Aim for a tangy-savory-spicy dance of flavors. Set the sauce aside. In another small bowl, stir together the cornstarch and remaining 1 1/2 teaspoons water and set aside.
In a large nonstick or carbon-steel skillet over high heat, warm 1 tablespoon of the canola oil. Meanwhile, use paper towel to blot excess moisture from the tofu.
When the oil shimmers, add the tofu and cook for 5 to 6 minutes, turning frequently to brown on two or three sides. Remove from the pan and set aside on a plate.
Add the mushrooms to the hot skillet and cook for 2 minutes, until slightly shrunken, a bit browned, and glistening. Swirl in the remaining 1 1/2 tablespoons canola oil, add the shallot and garlic, and stir-fry for about 30 seconds, until fragrant. Add the chiles and stir-fry for about 1 minute, until slightly softened. Return the tofu to the pan and cook for about 2 minutes, until hot.
Stir the sauce and add to the pan, combining it with the vegetables. Cook at a vigorous boil for 1 minute, stirring, until slightly thickened. Give the cornstarch slurry a stir, pour into the pan, and cook, stirring, for 20 to 30 seconds to thicken the sauce and coat the tofu and vegetables.
Transfer everything to a deep plate or shallow bowl and serve.

Vietnamese Beef with Star Anise and Lemongrass

Andreqa Nguyen's new cookbook, Vietnamese Food Any Day, uses all sorts of things found in the modern kitchen, including the Instapot.  We had just dusted ours off, after years of disuse, and have been using about once a week.  We served this to a college friend who we had not seen in decades.

• 1 (2-pound) boneless chuck roast, trimmed and cut into 1 1/2-inch chunks
• 3 ounces lemongrass stalks (2 large or 3 medium stalks), trimmed, cut into 3-inch pieces, and gently smashed with a mallet or heavy saucepan
• 3 tablespoons fish sauce (such as Three Crabs), plus more to taste
• 2 teaspoons light or dark brown sugar
• 1 1/2 teaspoon five-spice powder
• 1/4 cup canola oil or other neutral oil (such as grapeseed), divided
• 1 cup chopped shallots or yellow onion
• 3 tablespoons minced peeled fresh ginger
• 1 tablespoon finely chopped garlic
• 1 1/2 cups canned crushed tomatoes
• 2 whole star anise
• 1 fresh bay leaf
• 1/2 teaspoon fine sea salt, plus more to taste

• 5 cups water

• 1 pound carrots, peeled and cut into 1-inch pieces

• 1/4 cup coarsely chopped fresh cilantro, mint, or basil


Step 1    

Toss together beef, lemongrass, fish sauce, brown sugar, and five-spice in a large bowl. Let beef marinate at room temperature 30 minutes.

Step 2    

Heat a Dutch oven over high until very hot; add 1 tablespoon oil. Remove one-third of beef from marinade, and add to Dutch oven. Cook, stirring often, until lightly browned on 2 to 3 sides, 2 to 3 minutes. Transfer seared beef to a plate. Repeat process twice with 2 tablespoons oil and remaining beef, reserving marinade in bowl. (If there is excessive browning on bottom of Dutch oven, reduce heat to medium.)

Step 3    

Reduce heat to medium-low. Add shallots, ginger, garlic, and remaining 1 tablespoon oil; cook, stirring often, until fragrant, 3 to 4 minutes. Stir in tomatoes, star anise, bay leaf, and salt. Bring mixture to a simmer; cover and cook, stirring occasionally, until mixture reduces and thickens slightly, 12 to 14 minutes.

Step 4    

Return beef and accumulated juices on plate to Dutch oven; stir in reserved beef marinade. Cook, stirring often, until tomato mixture thickens and coats beef, about 5 minutes. Stir in 5 cups water; bring to a boil over high. Reduce heat to low; cover and simmer until beef yields slightly when pierced with a knife, about 1 hour and 15 minutes.

Step

Step 5    

Skim and discard fat from surface of stew. Stir carrots into stew; bring to a boil over high. Reduce heat to low; simmer, uncovered, until beef and carrots are tender and sauce has thickened and coats the back of a spoon, about 45 minutes. Remove from heat; let stand, uncovered, 5 to 10 minutes.

Step 6    

Taste stew; if needed, add more fish sauce or salt to intensify flavor, or add a few splashes of water to lighten flavors. Remove and discard lemongrass, star anise, and bay leaf. Divide stew among shallow bowls; sprinkle with cilantro.

Make Ahead

This stew develops fabulous flavor when made 1 or 2 days ahead. Store, covered, in refrigerator. 


0 Ratings

10

Greg DuPree

Active Time

1 HR

Total Time

3 HR 30 MIN

Yield

Serves : 4 to 6

By Andrea Nguyen

February 2019

Baguette and bo kho are great friends, but you also can serve the stew over pasta—try it over boiled egg noodles or rice 
noodles (select pappardelle-size noodles, such as A Taste of Thai brand). Add a green salad for a complete meal. If fresh lemongrass isn’t available where you shop, substitute 1/4 cup store-bought lemongrass paste, which is more widely available. Unlike fresh lemongrass, which is very tough and fibrous, you don’t have to remove the paste version before serving. Crushed tomatoes are usually available in 28-ounce cans, which each contain about 3 1/2 cups. No use for the leftovers? Start from a 28-ounce can of whole peeled tomatoes; strain and save the juices for Bloody Marys, pulse the tomatoes in a food processor, and measure out the 1 1/2 cups needed for the recipe.


Ingredients

• 1 (2-pound) boneless chuck roast, trimmed and cut into 1 1/2-inch chunks
• 3 ounces lemongrass stalks (2 large or 3 medium stalks), trimmed, cut into 3-inch pieces, and gently smashed with a mallet or heavy saucepan
• 3 tablespoons fish sauce (such as Three Crabs), plus more to taste
• 2 teaspoons light or dark brown sugar
• 1 1/2 teaspoon five-spice powder
• 1/4 cup canola oil or other neutral oil (such as grapeseed), divided
• 1 cup chopped shallots or yellow onion
• 3 tablespoons minced peeled fresh ginger
• 1 tablespoon finely chopped garlic
• 1 1/2 cups canned crushed tomatoes
• 2 whole star anise
• 1 fresh bay leaf
• 1/2 teaspoon fine sea salt, plus more to taste

• 5 cups water

• 1 pound carrots, peeled and cut into 1-inch pieces

• 1/4 cup coarsely chopped fresh cilantro, mint, or basil


How to Make It

Step 1    

Toss together beef, lemongrass, fish sauce, brown sugar, and five-spice in a large bowl. Let beef marinate at room temperature 30 minutes.

Step 2    

Heat a Dutch oven over high until very hot; add 1 tablespoon oil. Remove one-third of beef from marinade, and add to Dutch oven. Cook, stirring often, until lightly browned on 2 to 3 sides, 2 to 3 minutes. Transfer seared beef to a plate. Repeat process twice with 2 tablespoons oil and remaining beef, reserving marinade in bowl. (If there is excessive browning on bottom of Dutch oven, reduce heat to medium.)

Step 3    

Reduce heat to medium-low. Add shallots, ginger, garlic, and remaining 1 tablespoon oil; cook, stirring often, until fragrant, 3 to 4 minutes. Stir in tomatoes, star anise, bay leaf, and salt. Bring mixture to a simmer; cover and cook, stirring occasionally, until mixture reduces and thickens slightly, 12 to 14 minutes.

Step 4    

Return beef and accumulated juices on plate to Dutch oven; stir in reserved beef marinade. Cook, stirring often, until tomato mixture thickens and coats beef, about 5 minutes. Stir in 5 cups water; bring to a boil over high. Reduce heat to low; cover and simmer until beef yields slightly when pierced with a knife, about 1 hour and 15 minutes.

Step

Step 5    

Skim and discard fat from surface of stew. Stir carrots into stew; bring to a boil over high. Reduce heat to low; simmer, uncovered, until beef and carrots are tender and sauce has thickened and coats the back of a spoon, about 45 minutes. Remove from heat; let stand, uncovered, 5 to 10 minutes.

Step 6    

Taste stew; if needed, add more fish sauce or salt to intensify flavor, or add a few splashes of water to lighten flavors. Remove and discard lemongrass, star anise, and bay leaf. Divide stew among shallow bowls; sprinkle with cilantro.

Make Ahead

This stew develops fabulous flavor when made 1 or 2 days ahead. Store, covered, in refrigerator. 


0 Ratings

10

Greg DuPree

Active Time

1 HR

Total Time

3 HR 30 MIN

Yield

Serves : 4 to 6

By Andrea Nguyen

February 2019

Baguette and bo kho are great friends, but you also can serve the stew over pasta—try it over boiled egg noodles or rice 
noodles (select pappardelle-size noodles, such as A Taste of Thai brand). Add a green salad for a complete meal. If fresh lemongrass isn’t available where you shop, substitute 1/4 cup store-bought lemongrass paste, which is more widely available. Unlike fresh lemongrass, which is very tough and fibrous, you don’t have to remove the paste version before serving. Crushed tomatoes are usually available in 28-ounce cans, which each contain about 3 1/2 cups. No use for the leftovers? Start from a 28-ounce can of whole peeled tomatoes; strain and save the juices for Bloody Marys, pulse the tomatoes in a food processor, and measure out the 1 1/2 cups needed for the recipe.


Ingredients

• 1 (2-pound) boneless chuck roast, trimmed and cut into 1 1/2-inch chunks
• 3 ounces lemongrass stalks (2 large or 3 medium stalks), trimmed, cut into 3-inch pieces, and gently smashed with a mallet or heavy saucepan
• 3 tablespoons fish sauce (such as Three Crabs), plus more to taste
• 2 teaspoons light or dark brown sugar
• 1 1/2 teaspoon five-spice powder
• 1/4 cup canola oil or other neutral oil (such as grapeseed), divided
• 1 cup chopped shallots or yellow onion
• 3 tablespoons minced peeled fresh ginger
• 1 tablespoon finely chopped garlic
• 1 1/2 cups canned crushed tomatoes
• 2 whole star anise
• 1 fresh bay leaf
• 1/2 teaspoon fine sea salt, plus more to taste

• 5 cups water

• 1 pound carrots, peeled and cut into 1-inch pieces

• 1/4 cup coarsely chopped fresh cilantro, mint, or basil


How to Make It

Step 1    

Toss together beef, lemongrass, fish sauce, brown sugar, and five-spice in a large bowl. Let beef marinate at room temperature 30 minutes.

Step 2    

Heat a Dutch oven over high until very hot; add 1 tablespoon oil. Remove one-third of beef from marinade, and add to Dutch oven. Cook, stirring often, until lightly browned on 2 to 3 sides, 2 to 3 minutes. Transfer seared beef to a plate. Repeat process twice with 2 tablespoons oil and remaining beef, reserving marinade in bowl. (If there is excessive browning on bottom of Dutch oven, reduce heat to medium.)

Step 3    

Reduce heat to medium-low. Add shallots, ginger, garlic, and remaining 1 tablespoon oil; cook, stirring often, until fragrant, 3 to 4 minutes. Stir in tomatoes, star anise, bay leaf, and salt. Bring mixture to a simmer; cover and cook, stirring occasionally, until mixture reduces and thickens slightly, 12 to 14 minutes.

Step 4    

Return beef and accumulated juices on plate to Dutch oven; stir in reserved beef marinade. Cook, stirring often, until tomato mixture thickens and coats beef, about 5 minutes. Stir in 5 cups water; bring to a boil over high. Reduce heat to low; cover and simmer until beef yields slightly when pierced with a knife, about 1 hour and 15 minutes.

Step

Step 5    

Skim and discard fat from surface of stew. Stir carrots into stew; bring to a boil over high. Reduce heat to low; simmer, uncovered, until beef and carrots are tender and sauce has thickened and coats the back of a spoon, about 45 minutes. Remove from heat; let stand, uncovered, 5 to 10 minutes.

Step 6    

Taste stew; if needed, add more fish sauce or salt to intensify flavor, or add a few splashes of water to lighten flavors. Remove and discard lemongrass, star anise, and bay leaf. Divide stew among shallow bowls; sprinkle with cilantro.

Make Ahead

This stew develops fabulous flavor when made 1 or 2 days ahead. Store, covered, in refrigerator. 


Pandemic 9/11 Remembrance

Today is a day of remembrance of a terrorist attack on the United States.  It was a shocking act of aggression that rocked our national psyche.  We had had some warnings that it was coming and we ignored them, and several thousand people lost their lives this day 19 years ago.
Now we are in the midst of a pandemic.  We have lost 200,000 Americans to COVID.  That is more than three times the troops lost in the Vietnam War.  Almost twice the troops lost in World Wart I and half the troops lost in WWII.  We had warnings that it was coming and yet, once again we ignored them.  Even today, months into the outbreak, a thousand Americans are dying each and every day, unlike almost every country on earth.
Unfortunately, the current administration does not see it as a war, nor do they see a national response as being indicated.  They are hanging their hopes on a vaccine.  A vaccine will help, but it will not be the end.  There is so much more that needs to be addressed, and this administration cannot and will not help.

10 Minutes, 38 Seconds In This Strange World by Elif Shafak

This book was short listed for the Booker Prize last year, and it is a very good read.
Tequila Leila, a woman sexually abused as a child and working as a whore after she left her home, is found dead in a trash bin on the outskirts of Istanbul, but her mind keeps working for another ten minutes and thirty-eight seconds, during which time we are introduced to Leila’s childhood, her meetings with the- dearest-to-her people, and, finally, to the events leading up to her death. As Leila’s mind starts to race through her life events, we get to know Istanbul and its dark history, as well as the plight of the most marginalized people living within the city walls. As Leila slips into death the reader comes to understand many truths: that Istanbul has had many faces through history, and that there are, and have always been, marginalized people living there, especially women, who suffered much and now deserve attention, recognition and, above all, dignity – even after their death.  The treachery, the misogyny, and the fact that people find community regardless of oppression all come through beautifully here. 

Coconut Tumeric Rice

This is the best Asian rice that we have made at home.  The light flavor of coconut pairs well with the Vietnamese food it was developed to be served with, but all on it's own the flavor is amazing, and could be served with lettuce as an appetizer wrap.

• 1 ¹/₂ cups long-grain white rice, such as jasmine
• 1 ³/₄ cups coconut water
• 1 ¹/₂ teaspoons grated peeled fresh turmeric, or 1/4 teaspoon plus 1/8 teaspoon ground turmeric
• ¹/₄ teaspoon fine sea salt
• 1 ¹/₂ tablespoons virgin coconut oil

1. Wash the rice in several changes of water and drain well. An easy way to do this is to run water over the grains of rice in the medium saucepan you plan to use, swishing them in a circle with your hand, then pour off most of the water into the sink, holding the rice back with your hand. When the water is clearer after a few rinses (it will never be totally clear), drain the rice through a fine-mesh strainer and dump it back into the saucepan.
2. In your medium saucepan over high heat, combine the rice, coconut water, turmeric, and salt and bring to a boil, stirring occasionally to loosen the grains. Lower the heat slightly and let bubble for a few minutes, stirring occasionally. When the rice is glossy on top, turn the heat to low, cover, and cook for 10 minutes.
3. Turn off the heat and let the rice sit for 10 minutes. Uncover, add the coconut oil, and fluff with chopsticks or a fork to combine and to circulate the grains. Re-cover and let rest for 10 minutes, or up to 30 minutes to finish cooking. Before serving, fluff the rice again.
4. Transfer the rice to a serving bowl or platter and let diners help themselves.

Truth (2015)

The film concerns 60 Minutes’s 2004 pre-election reporting on George W. Bush’s service in the Texas Air National Guard. Two documents central to the news program’s contention that Bush was granted preferential treatment were subsequently revealed to be almost certainly fraudulent. This error ultimately resulted in the retirement from CBS of Dan Rather (played here with likable understatement by Robert Redford) and the firing of Mary Mapes (played by Cate Blanchett) and others.
This is unfortunately held up as championing a free press, when in fact it comes across as a bit of self-aggrandizing with a touch of paranoia. 
It came out before the current president carried out a full on assault on the press, questioning the legitimacy of the truth.  Since 2015, when the movie was released, the president of the United States has literally lied thousands of times on the record.  When will it end?  Will the free press survive this?  Time will tell.

Redhead By The Side Of The Road by Anne Tyler

If you ignore Dickens and Shakespeare, Anne Tyler is perhaps the writer that I have read the most number of books written by her.  I started with The Accidental Tourist and then to Dinner At The Homesick Restaurant, and I was hooked.  I loved her portrayal of quirky human behavior, which is far more common than previously reported.
In this installment, which has been long listed for the Booker Prize this year, we follow Micah for a relatively short period of time.  He is by far the youngest of his sibship, an after thought or a plan, it is unknown.  His family life was both exuberant and chaotic.  Micah is a bit of a rigid perfectionist and he finds his family overwhelming.  He has established himself as an underachiever who enjoys his unhurried life providing IT support to those who just cannot manage even the most basic of instructions, and barters for his apartment.  The book revolves around an aha moment that Micah is very slow to tumble to, but when he does, he acts without hesitation, the end.  It is a typical Anne Tyler read, with enjoyable and relatable characters and a plot where almost nothing happens.

Shaking Beef

September's cookbook is Andrea Nguyen's Vietnamese Food Any Day.  She has another cookbook that has more complicated recipes, but for this one she honed the traditional food to an American grocery store.  We have made a few things and so far it has been delicious!
We used stew meat for this, which gives you some tough and some tender pieces, and I am putting leftovers into a bowl with more salad than beef, but it is a beautiful dish as written.

• 1 1/2 tablespoons oyster sauce, plus more to taste
• 1 tablespoon soy sauce
• 1 1/2 teaspoons granulated sugar
• 1 1/2 teaspoons cornstarch

• 1 teaspoon fish sauce

• 1/2 teaspoon freshly ground black pepper

• 2 garlic cloves, smashed
• 1 1/2 pounds boneless rib eye steak or New York strip steak, trimmed and cut into 3/4- to 1-inch pieces


• 1/4 cup thinly sliced red onion or shallot
• 2 tablespoons water
• 1 1/2 tablespoons unseasoned rice vinegar
• 1 1/2 teaspoons granulated sugar or honey
• 1/8 teaspoon fine sea salt

• 1/8 teaspoon freshly ground black pepper

• 4 cups lightly packed watercress, baby arugula, or other salad greens

• 1 cup torn radicchio or 8 halved cherry tomatoes

• 1/4 cup fresh mint, basil, or other herb leaves, torn

• 2 tablespoons canola oil or other neutral oil (such as grapeseed)


Step 1    Make the beef

Stir together oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If a saltier finish is desired, add up to 1 1/2 teaspoons more oyster sauce. Add beef, toss well to coat, and let marinate 20 minutes at room temperature.

Step 2    Make the salad

Rinse onions in a strainer under cold running water for about 10 seconds; set aside. Whisk together 2 tablespoons water, vinegar, sugar, salt, and pepper in a large bowl until sugar is dissolved. Add onion; top with watercress, radicchio, and herbs. Do not toss.

Step 3    

Heat a large, heavy skillet over high, and add oil. When oil is shimmering, carefully add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat reaches desired degree of doneness, 3 to 4 minutes for medium-rare. Remove from heat. Quickly toss salad, and transfer to a platter or serving dish. Pile cooked beef and juices on salad, and serve immediately.

Skicky Bun Kouign Amann

My husband, on the hunt for the perfect Sticky bun and a big fan of Joanne Chang's Pastry Love, made these and they were very very rich.  So delicious and very sticky too.

1 1/4 teaspoons/3.5 grams active dry yeast
2 3/4 cups/385 grams all purpose flour
1 1/4 teaspoons kosher salt
1 tablespoon/15 grams butter, melted
1 cup/225 grams unsalted butter, warmed to a spreadable, but not liquid, temperature
3/4 cup/165 grams packed brown sugar
3/4 cup/150 grams granulated white sugar (plus more for dusting)
1/4 teaspoon ground cinnamon
1 3/4 cups/175 grams toasted and chopped pecan halves


In your stand mixer using the dough hook attachment, mix together yeast and 1 cup/240 grams of room temperature water. Make sure your yeast is not expired but sometimes I get a lot of activity in my yeast and sometimes I don’t so don’t worry too much. Life is a mystery. Give it a stir and let it sit for a few minutes.
Add in your flour, salt, and melted butter – mixing on low speed until the dough comes together in about 3-4 minutes. If the dough seems too wet, add a tablespoon of flour at a time. If it seems too dry, add a tablespoon of water at a time. The dough should be soft and pull away from the sides of the bowl when the mixer is on, but I still had some stickiness happening and it turns out just fine.
Remove the dough from the bowl and place on a baking sheet and cover with plastic wrap. Let proof for one hour in a warm environment and then move it to the fridge to proof for another hour.
Dust your countertop with flour and roll out the cold dough into a rectangle 16×10 inches. The long side should be parallel to the counter edge in front of you. Using your fingers (get in there!) smear the butter directly onto the right half of the dough, spreading it in an even thin layer all the way to the edge of that half. Fold the left half over the right and press down to seal the butter between the two halves.
Rotate the dough 90 degrees clockwise so that the rectangle is 10 inches parallel to the counter. Flick more flour over and under the dough and press down on it with your palms before rolling out to a rectangle 24 inches by 12 inches. Flour as needed since the dough might be a bit sticky.
Brush extra flour off the dough before performing a letter fold. Fold the right third of the dough into the middle and then fold the left half of the dough over that, the same way you would fold a piece of paper into an envelope.
Rotate this block of dough clockwise another 90 degrees and repeat the process by rolling it out to a 24×12 inch rectangle. It will be a bit tougher but flour it as needed and flip it upside down once to keep it even. Perform another letter fold and then place the dough block back on the baking sheet, tucking the plastic wrap loosely underneath the edges of the dough to keep it sealed. Refrigerate for 30 minutes.
While the dough is in the fridge, combine your brown sugar, granulated sugar, and toasted pecans in a small bowl. Once the dough has chilled for a half hour, flour your surface again and roll it out into another 24×12 inch rectangle.
Sprinkle half the sugar mixture over the dough and press down with your hands or a rolling pin to help the mixture stick to the dough. Give the dough another letter fold, tucking back in any nuts or sugar that spill out. Rotate the dough and roll it out again into a long rectangle (you get the deal by now), sprinkle and press in the rest of the sugar/pecans, and perform one last letter fold. Place the dough on the baking sheet and cover again with the plastic wrap to refrigerate for 30 minutes.
Liberally butter a 12 cup jumbo muffin tin. Sprinkle your work surface with sugar (mixing it up!) and roll out the dough one last time into a rectangle 24 inches by 8 inches this time. Cut the dough in half the long way, so you have two long strips of dough. Cut each strip into 6 squares, 4×4 inches each.
One square at a time, fold the corners into the center and press down so they stick in place. Cup the dough into a muffin-y shape and press the bottom and top in sugar before placing in the muffin pan. Repeat with each square.
Cover the dough in plastic wrap and let proof in a warm place for 2 hours. You can also extend this step by proofing in the fridge overnight, but don’t go longer than 8 hours or they might overproof. Either way, they should look puffed up and adorable at the end of the proof.
When ready to bake, preheat the oven to 400 degrees. Place the baking tray on the middle rack, turn the temperature back down to 350 degrees and bake until deep golden brown, about 30-40 minutes, rotating the baking sheet half way through.
Remove from the oven and as soon as you won’t burn your fingerprints off, use a fork to help you pop them out of the tin and onto a wire cooling rack. If you leave them in too long, the sugar will cement them to the muffin tin. Let cool for at least 30 minutes before eating.
These can be stored in an airtight container at room temperature for 2 days and be refreshed by heating them in a 300 degree oven for 6-8 minutes. You can also freeze them once fully baked and keep the fun going for another day.