Posts Tagged ‘Asian’

The combination of sweet with a little heat is something I just can’t get away from. Whether I’m barbecuing, putting together a poke bowl, or preparing my favorite Asian recipe, I gotta have it.

I was looking back at a previous blog I had written about Korean barbecue, and I was really craving a lot of the flavors in my recipe…but quarantined here at home, I wasn’t about to go out to the store to buy the one key ingredient I didn’t have: a spicy sauce called Gochujang. So, I looked in my fridge for a reasonable substitute, and there, on the shelf, was a brand new bottle of Chinese chili garlic sauce. It was exactly what I needed.

 

Chicken was in short supply at the supermarket last week, but I got lucky: I showed up just as they were replenishing their stock, limiting purchases to 2 packages per customer. I grabbed the chicken leg quarters, because there was more meat per package…plus, the quarters have a drumstick and a thigh, my favorite parts of the chicken.

 

*Raw chicken hack*
Long before the corona virus, I kept disposable gloves in my kitchen to use whenever I handled raw chicken. I’ve got a special trimming knife that I use…and it goes right in the dishwasher after I’m done. (I don’t normally put knives in the dishwasher, but this inexpensive blade goes in.) I also use acrylic cutting boards, because they, too, can go right in the dishwasher to be sanitized. Doesn’t matter how much you scrub a wooden board, it will absorb odors and liquids and never get completely clean. I have two beautiful wooden boards in my kitchen, but they’re more for show than practical use. And then the gloves: I wear them while trimming the chicken, then toss them when I’m done.

 

The amazing sauce that I use here will last through the preparation of this dish and then some. Once you’ve mixed up a batch, it might be good to separate it into 2 bowls. Use one bowl to brush it onto the raw chicken. The other bowl will be untouched by anything that touches the chicken, so you can use it cooked or uncooked. As soon as the brush you’re using touches the raw chicken and then sauce, you can no longer use it uncooked. (Salmonella!) No licking the bowl by accident!

The extra sauce will be awesome if you want to brush even more sauce on leftovers.

 

More sauce than you need, but trust me: you’ll keep slathering it on more and more!

 

3 lb. package of chicken parts (I used leg quarters)
3/4 cup ketchup
1/2 cup hoisin sauce
1/2 cup honey
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup chili garlic sauce
2 tablespoons freshly grated ginger
1 tablespoon unseasoned rice vinegar
1 teaspoon granulated garlic

Combine everything but the chicken in a bowl and mix well, then divide them into two bowls…one to use with the raw chicken and one for later.

 

*Ginger root hack*
I love fresh ginger. But I never use it often enough. It gets moldy in my fridge and I have to toss it out. But I learned a trick from a local organic farmer who grows their own ginger–my pal, Liz, at at Wishing Stone Farm in Little Compton, RI: Put the ginger root in a plastic bag, and keep it in the freezer. When you need it for a recipe, take the frozen root out of the freezer and grate it–skin and all–according to your recipe. Then put the rest back in the freezer. An amazing trick that really works, and you’ll never peel ginger again!

 

Looks good, but it’s not cooked yet! Once it’s basted, fold the foil over the top of the chicken to make a packet.

 

Grab a baking pan, and tear a long sheet of aluminum foil, placing it over it. Place the chicken pieces on the foil bottom-side up. (I need to use 2 sheets of foil overlapping each other because my chicken pieces were larger.)

Brush the bottoms of the chicken pieces with the sauce, then flip them over and brush the tops. Be generous!

Wrap the foil around the chicken pieces to make a pouch, making sure the pieces are not sticking out.

Pre-heat the oven to the highest temperature it will go. When the oven is hot, place the pan with the chicken in the oven, close the door, and turn the oven down to 325.

Bake the chicken for one hour.

When the chicken is done, open the foil packet. It will look like this…

 

Carefully pour off the fat, then brush more of the sauce on the chicken, and place it under the broiler, watching it carefully so that the sugars in the sauce don’t burn. Broil it until it’s caramelized. (Another option is to light a charcoal grill and cook it on the grill rather than putting it under the broiler. It’s just a matter of how much time and effort you want to spend.)

 

I used a new sheet of foil and a new pan under the broiler.

 

Discard any of the sauce that touched the raw chicken. Use the “clean” bowl of sauce on the cooked chicken, if you want to add more.

Leftovers are awesome. Simply take the chicken out of the fridge, brush with more sauce, and place it in a 300-degree oven for about 10–15 minutes. It will take on an even darker color.

 

Leftovers the next day: I brushed more sauce on it before re-heating.

 

 

Shrimp with an orange sauce is something you see on every Chinese restaurant menu. I didn’t have oranges, but wanted a citrus kick to my sweet and spicy sauce. I went with grapefruit and I never looked back!

Although I call this recipe “Asian shrimp,” I never buy my shrimp from Asia! Only wild-caught American shrimp will ever do. When you realize just how nasty Asian shrimp can be (farmed in over-crowded conditions, swimming in their own filth and fed chemical food pellets and antibiotics) you’ll never eat it again.

Green beans looked good in the produce aisle, so I used them, but feel free to substitute with broccoli, asparagus, or any veggies you like.

Chili garlic sauce and hoisin sauce can be found in most supermarkets, in the international foods section.

As long as you use gluten-free soy sauce and hoisin sauce (the brand La Choy is GF), this dish is gluten-free!

 

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For the rice:

1 cup cooked basmati rice (I use Texmati brown rice)
2 cups seafood stock (I use homemade shrimp and fish stock, but vegetable stock will work)
1/2 teaspoon salt
2 scallions, finely chopped

 

For the veggies:

1/2 Vidalia onion, finely chopped
1 lb. fresh green beans, washed and cut into 1/4′ pieces
1 teaspoon soy sauce
splash of peanut oil

 

For the shrimp:

2 dozen thawed, peeled and de-veined wild-caught USA shrimp
1 tablespoon chili garlic sauce
3 tablespoons hoisin sauce
juice and zest of 1 grapefruit
splash of peanut oil

 

Making your own seafood stock is easy: just peel the shrimp you’re going to use in this recipe, and place the shells in a saucepan full of water. Let it boil until you’ve reduced it to 2 cups. Strain out the shells and discard them. Then use the stock to cook your rice, according to the package directions. Once the rice is cooked, toss in the chopped scallions, mix well, and set the rice aside.

Add peanut oil to a hot pan and sauté the onions until translucent. Add the green beans and cook them until they’re al dente. Add the soy sauce, stir, and then pour the contents of the pan into the rice. Mix well.

Using the same pan, add a little more peanut oil and sear the shrimp on both sides. Don’t overcook them! Push the shrimp to the sides of the pan so that a circle remains in the middle. Add the chili garlic sauce and hoysin sauce and stir them together, then blending in the shrimp until the shrimp are covered with the sauce. Add the grapefruit zest and juice and stir until everything is combined and the sauce has thickened just a bit.

Pour the contents of the pan into the rice mix and combine. Add more soy sauce to the rice, if you like.

I like to brine large hunks of meat that I’m going to roast, because brining not only gives it flavor, it adds moisture…so my pork loin, Thanksgiving turkey, or in this case, whole chicken, doesn’t dry out.

Brining usually means you take a lot of water and you add salt and other spices to it, then drop the bird into that liquid for several hours, so the meat can suck up the salty water, releasing it slowly as it cooks, but retaining much of the moisture and flavor.

Recently, I started reading about “dry-brining,” (aka curing)…and I thought that would be a fun thing to try. I created a spice rub that I rubbed all over a spatchcocked chicken, placed it on a sheet pan, and popped it in the fridge to dry age for several days before cooking.

Spatchcocked? Sounds like a dirty word, but it means that the backbone of the bird has been removed, allowing the bird to be flattened and cooked more evenly. As you know, very often the breast meat of a bird is overcooked if the dark meat is perfect. Spatchcocking a bird allows all the parts of the bird to cook more evenly.

All you need to spatchcock a chicken is a good pair of poultry scissors. Cut all the way down on either side of the backbone of the bird (saving the backbone for future stock, of course.) Now you can open the bird up, season it on both sides, and lay it flat on a sheet pan to cure.

 

Spatchcocked and rubbed. I put the bird skin-side down for a day and a half, then flipped it over for another day and a half.

 

My preferences leaned toward Asian flavors this time, so here’s my dry brine recipe:

3 tablespoons Kosher salt (I use Diamond Crystal…the brand matters. See why below.)
1 1/2 tablespoons (1 tablespoon + 1 1/2 teaspoons) granulated garlic
1 1/2 tablespoons (1 tablespoon + 1 1/2 teaspoons) granulated onion
1 tablespoon brown sugar
1 tablespoon Chinese Five Spice
1 1/2 teaspoons black pepper

I combined all the ingredients in a bowl.

 

The reason why the brand of Kosher salt matters is the weight. But salt is salt, right? Well…different brands weigh different amounts. For example, Morton Kosher salt is more dense than Diamond Crystal. If you use equal amounts of each, you’ll get different results. That’s why most recipes tell you the weight of the salt, not the volume. In this case, 3 tablespoons of Diamond Crystal Kosher salt (according to my little kitchen scale) weighs 1.09 ounces.

Once I spatchcocked the bird, I rubbed it really well on both sides with the spice rub.

I lined a sheet pan with non-stick aluminum foil (to be used again later), and placed the bird, skin-side down, on it. I didn’t wrap the bird. I simply moved it to a refrigerator just like that, and let it stay there, dry-aging, for 1 1/2 days. I then flipped the bird (pardon my language) skin-side up and let it cure another 1 1/2 days, for a total of 3 days for a 4-pound bird.

 

Dry-aged after 3 days.

 

Once the bird dry-aged for 3 days, I removed it from the fridge, and let it sit for an hour, allowing it to reach room temperature. I pre-heated my oven to 400 degrees.

I set my oven up so that the bird would lie flat skin-side up (without the sheet pan) directly on the middle oven rack, and the sheet pan (with the non-stick aluminum foil still on it) on the rack underneath it, to catch the drippings. This allowed air to circulate completely around the bird as it cooked, and the pan caught any splatters. (The foil, still on the pan, made clean-up later much easier.)

Once the oven reached 400, I placed the bird on the middle rack, the sheet pan below it, closed the oven door, and turned the temperature down to 275.

 

Although it’s 161, that’s the breast meat temp. The thighs were higher. And the temperature will still rise while the bird is resting.

 

Chicken is done when it reaches an internal temperature of 165. Using an instant-read thermometer, I inserted it into the thigh, without touching the bone. I also inserted into the breast. Although the temperature was just a touch low, it rose a few degrees while resting under the foil.

My 4-pound chicken took about 90 minutes to cook.

 

Out of the oven to rest. I covered it with foil to rest about 15 minutes before carving.

 

 

Juicy and delicious!

 

Soy sauce, citrus and honey is always a winning combination with chicken. The addition of star anise adds that touch of licorice without overpowering it. The sugar in the honey can make these thighs burn, so keep an eye on them. Using non-stick aluminum foil saves a lot of clean-up hassles later.

In the summertime, I like to cook these almost all the way through in the oven, then move them to the grill to give them that nice char and smokey taste right at the end.

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1 teaspoon ground star anise
2 teaspoons granulated garlic
1/4 cup fresh lime juice or lemon juice or combination
1/4 cup soy sauce (I use La Choy when I want it gluten-free)
2 tablespoons honey
8 chicken thighs (about 4 lb.), skin on

I have an old coffee grinder I use for spices, so I toss in a couple of star anise and grind them up. Then I measure out a teaspoon of that for my marinade. (If you don’t have a spice grinder, you can use a mortar and pestle.)


Combine the star anise, garlic, lemon or lime juice, soy sauce and honey. Pour it into a large Ziploc bag and add the chicken thighs. Squish it around to make sure the thighs are well coated. Marinate the chicken thighs for several hours, or even better: overnight.


Preheat the oven to 200 degrees. 


Cover a sheet pan with non-stick aluminum foil and place thighs skin-side up. Cook them low and slow for about 2 hours. Finish them on the grill or pop ’em under the broiler to get that tasty char. But be careful! They can burn quickly!

 

 

I really love the deep flavor of soy sauce and the sweetness of hoisin on poultry. Peking duck is the best example of this, but since I live in Rhode Island, I don’t get a chance to jump in the car and drive to Chinatown in Boston or New York at the drop of a hat. I had to come up with a plan B…and a good plan B!

I found it while looking through an old Chinese cookbook I had bought many years ago. Written by legendary NY Times food critic Craig Claiborne and Virginia Lee, “The Chinese Cookbook” has become my bible for all of my Asian dishes.

I use chicken instead of duck. It’s cheaper, easier to find, and I can easily buy a whole pasture-raised chicken from local farms here in Rhode Island. But it is just as delicious.

As long as you use gluten-free soy sauce and hoisin sauce (La Choy and Kikkoman make them and they’re found in just about any supermarket), this recipe is gluten-free.

 

Cantonese chicken

 

1 whole chicken, about 6 lbs., or 2 smaller chickens (pictured)
1 tablespoon peanut oil
1 tablespoon soy sauce
4 teaspoons Chinese five spice powder
2 teaspoons granulated garlic
2 teaspoons salt
1/2 teaspoon black pepper
6 tablespoons hoisin sauce
2 teaspoons sesame oil

 

Remove all the giblets from the chicken and discard. Rub the soy sauce first all over the chicken. (The chicken will absorb the flavors better if you do it before you rub the bird with the oil.) Then rub the peanut oil all over the chicken.

Combine the Chinese five spice, garlic, salt and pepper in a bowl. Season the entire chicken, including inside the cavity, with this mixture.

Pre-heat the oven to 325 degrees. Place the chicken in a pan lined with aluminum foil (cleanup will be easier) and bake.

Meanwhile, combine the hoisin sauce and sesame oil in a small bowl. When the chicken is about 15 minutes away from being done, brush it with the hoisin/sesame oil mixture. Cook it another 15 minutes until the chicken has a nice dark glaze. Don’t let it burn!

Let it rest about 15 minutes before carving.

 

Sometimes the happiest of cooking accidents happen with bacon. My original plan was to make Chinese-style honey ribs for dinner. But instead of pulling a nice rack of ribs out of the freezer, I accidentally took out a slab of pork belly. I only realized my mistake when I thawed it and started cooking it, so I decided to continue the process with the pork belly instead. The results were pretty damn tasty.

 

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Marinade:
¾ cup light soy sauce
6 Tablespoons hoisin sauce
5 lbs. pork belly
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth
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Mix the marinade ingredients. Set aside.
Cut the pork belly into pieces that are about 3 inches square. Place them in a large pot. Cover them with water and bring it to a boil. Boil for 5 minutes. Drain.
Place the pork belly pieces on a sheet pan lined with non-stick aluminum foil. Coat them with marinade while they’re still hot. Let them sit for 10 minutes.
Pre-heat the oven to 350 degrees. Bake the pork belly pieces on the sheet pan for 30 minutes.
While the pork belly is baking, start the sauce in a large non-stick pan or pot: combine the lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring it all to a boil, then reduce to a simmer.
When the pork belly pieces have finished baking, add them (and any fat or liquid in the pan) to the sauce pot and simmer (covered) for at least 15 minutes or until the meat is tender.
Turn the heat on high, uncover the pot and cook until the sauce is reduced to a glaze that coats the ribs. Reduce the heat as the sauce thickens to avoid the sugars in the honey from burning. When the pieces are sticky and gooey, they are ready!
Let a piece of pork belly cool…then slice the to the desired thickness and fry it like regular bacon….or just pop it in your mouth like pork candy!
Makes an amazing omelet!
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ASIAN NOODLES WITH PEANUT SAUCE

Posted: September 13, 2018 in Food, Recipes
Tags: , , , ,

There’s something about Asian noodle dishes that make them incredibly addictive. They’re great hot or cold, and easy to make at home, which is important to me because I live in the boonies, about 30 miles from my favorite Asian restaurant. I store an arsenal of basic Asian ingredients in my pantry, so slapping this together is no effort at all. And if you don’t have Asian noodles around, chances are you’ve got a box of pasta, which works just as well.

Next time you’ve got a bunch of people coming over to watch some football, cook a batch a few hours beforehand and let it come to room temperature. It’s great with anything, especially ribs. Grab a bag of frozen egg rolls or some potstickers, and you’ve got great munchies for the game.

To make this recipe gluten-free, I use GF pasta…and you can find gluten-free hoisin sauce in the Asian food section of most supermarkets.

 

Asian noodles

 

4 tablespoons creamy peanut butter
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 teaspoon Chinese chili garlic sauce (more, if you like it spicy!)
16 oz. package Chinese noodles or pasta

 

Combine the peanut butter, hoisin sauce, sesame oil, and chili garlic sauce in a bowl. Set it aside. I keep my peanut butter in the fridge once the jar is open, so sometimes it’s a bit thick. So I just zap it in the microwave for about 10 seconds to soften it up.

Boil the noodles or pasta until al dente. Drain it and place it in a large bowl.

Mix the noodles with the sauce.

Devour!

I recently hosted a “boys’ weekend” at Saule, our rental home in Little Compton, Rhode Island (http://www.sauleri.com. We’re listed at Homeaway.com), and when you’ve got guys coming over, you’ve got to have ribs! I like making these because they don’t require hours on the grill. They’re gooey, sweet and absolutely delicious!
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¾ cup soy sauce
 1/4 cup hoisin sauce
5 lbs. pork ribs
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth
Mix the soy sauce and the hoisin in a bowl, and set aside. These are the marinade ingredients.
If the ribs are large, cut them into individual pieces. If smaller, cluster 2 or 3 ribs together. Place them in a large pot. Cover them with water and bring it to a boil. Boil for 5 minutes. Drain.
Place the ribs on a baking sheet lined with non-stick aluminum foil or with a rack and coat them with the marinade. Let them sit for 10 minutes.
Pre-heat the oven to 350 degrees. Bake the ribs on the baking sheet for 30 minutes.
While the ribs are baking, start the sauce in a large non-stick pan or pot that will hold all the ribs: combine the lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring it to a boil, then reduce it to a simmer.
When the ribs have finished baking, add them to the sauce pot and simmer (covered) for at least 15 minutes or until the rib meat is tender.
Turn the heat on high, uncover the pot and cook until the sauce is reduced to a glaze that coats the ribs. Be sure to reduce the heat as the sauce thickens or the sugars in the honey will burn! When the ribs are sticky and gooey, they’re ready.
Substituting grapefruit for the lemon works really well, too!

 

Shrimp with an orange sauce is something you see on every Chinese restaurant menu. I didn’t have oranges, but wanted a citrus kick to my sweet and spicy sauce. I went with grapefruit and I never looked back!

Although I call this recipe “Asian shrimp,” I never buy my shrimp from Asia! Only wild-caught American shrimp will ever do. When you realize just how nasty Asian shrimp can be (farmed in over-crowded conditions, swimming in their own filth and fed chemical food pellets) you’ll never eat it again.

Green beans are now growing in my garden, so I used them, but feel free to substitute with broccoli, asparagus, or any other veggies you like.

Chili garlic sauce and hoisin sauce can be found in most supermarkets, in the international foods section.

As long as you use gluten-free soy sauce and hoisin sauce, this dish is gluten-free!

 

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For the rice:

1 cup basmati rice (I use Texmati brown rice)
2 cups seafood stock (I use homemade shrimp and fish stock)
1/2 teaspoon salt
2 scallions, finely chopped
splash of peanut oil

 

For the veggies:

1/2 Vidalia onion, finely chopped
1 lb. fresh green beans, washed and cut into 1/4′ pieces
1 teaspoon soy sauce
splash of peanut oil

 

For the shrimp:

2 dozen thawed, peeled and de-veined wild caught USA shrimp
1 tablespoon chili garlic sauce
3 tablespoons hoisin sauce
juice and zest of 1 grapefruit
splash of peanut oil

 

Making your own seafood stock is easy: just peel the shrimp you’re going to use in this recipe, and place the shells in a saucepan full of water. Let it boil until you’ve reduced it to 2 cups. Strain out the shells and discard them. Then use the stock to cook your rice, according to the package directions. Once the rice is cooked, toss in the chopped scallions, mix well, and set the rice aside.

Add peanut oil to a hot pan and saute the onions until translucent. Add the green beans and cook them until al dente. Add the soy sauce, stir, and then pour the contents of the pan into the rice. Mix well.

Using the same pan, add a little more peanut oil and sear the shrimp on both sides. Don’t overcook them! Push the shrimp to the sides of the pan so that a circle remains in the middle. Add the chili garlic sauce and hoysin sauce and stir them together, then blending in the shrimp until the shrimp are covered with the sauce. Add the grapefruit zest and juice and stir until everything is combined and the sauce has thickened just a bit.

Pour the contents of the pan into the rice mix and combine. Add more soy sauce to the rice, to taste.

ASIAN SLAW

Posted: October 19, 2017 in Food, garden, Recipes, Uncategorized
Tags: , , , ,

I love cole slaw. It’s awesome with any grilled food, but I especially love the classic pulled pork/cole slaw combo. Visiting the local farm stand the other day, the cooler weather crops were in, and there was a beautiful head of cabbage just sitting there, waiting for me to take it home.

The farm stand had this beautiful purple cabbage, but use green if you like!

 

 

I wanted to try something different from the basic cole slaw recipe I usually make, and so I took my ingredients in an Asian direction. I think I came up with something that really rocks…and it goes great with a plate of Asian-inspired spare ribs!

 

Shredded veggies, ready for the dressing.

 

1 medium-sized head of cabbage, cored and shredded
1 carrot, shredded
1 tablespoon sesame seeds
1 cup mayonnaise
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 tablespoons honey
I like to give the cabbage different textures, so I wash and then quarter the cabbage, removing the center core (which is, by the way, totally edible and was given to me by my Mom as a treat when I was a kid. Hey, it’s a Lithuanian thing.) So I hand slice one-quarter of the cabbage as thinly as I can with a knife. The other three-quarters go in a food processor to slice more thinly. I put the carrot through the machine as well. I put the veggies in a large bowl and add the sesame seeds.

Veggies and dressing mixed.

To make the dressing, in a separate bowl, combine the mayo, rice vinegar, sesame oil and honey, whisking to mix thoroughly.

Rice vinegar is not rice wine vinegar. Make sure you use the good stuff. Here’s one brand I use.

Add the dressing to the veggies, and mix well. Refrigerate for a few hours, mixing every hour to combine as the veggies release their juices and make the slaw more flavorful and “wet.”