RECIPE: ISO RuthSF, made your REC: Slanted Door's Caramel Chicken at #1381-yum!

[sandi-in-hawaii]

It was really fast, since I started with boneless, skinless chicken thighs. I think it took me about 40 minutes, from start to finish!

We all loved it, except I used too many chiles (4 really tiny, little red ones, butI shoulda probably used only 2), and too much black pepper.

The recipe called for 1 teaspoon of ground black pepper - I usually give the pepper mill a few grinds, but this time, I ground it onto the cutting board, to see if I could approximate the 1 teaspoon. Too much, next time, a few grinds it is.

I used all thighs, instead of a combination, since that's what I had. I also used a small onion, sliced, instead of the shallot, which I didn't have. I liked the onion slices in the dish - I think I'll do it that way all the time.

Hubby and son both gave it two thumbs up -definitely a keeper - thanks!

#1381: Rec: Slanted Door's Caramel Chicken

Posted by: RuthSF at 6:41 am on Apr 10, 2006

I order it pretty much everytime I dine there and while this recipe is often referred to as Caramel Chicken or Caramelized Chicken it appears on The Slanted Door's menu as:

"chicken claypot with caramel sauce, chilies and fresh ginger"

1/2 (packed) dark brown sugar

1/4 cup water

1/4 cup fish sauce

3 Tbsp rice vinegar

1 tsp minced garlic

1 tsp dark or regular soy sauce

1 tsp slivered ginger

1 tsp ground black pepper

2 small thai chiles (fresh or dried), broken in half

1 tsp canola oil

1 shallot, sliced

1 3/4 lbs skinless boneless dark meat

chicken, cut into bite-sized pieces

1/4 lbs skinless boneless white meat

chicken, cut into bite-sized pieces

Steamed white rice

1 fresh cilantro sprig for garnishing

Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chiles in a small bowl. Mix well. Set the sauce mixture aside.

Heat the oil in a large pot over high heat. Add the shallot and saute until

brown, about 5 minutes. Add the chicken and saute until slightly browned, about 5 minutes. Add the sauce mixture and bring to a boil. Turn the heat down to medium. Cook until the liquid is reduced by half, about 12 minutes, stirring occasionally.

Place the rice in a serving bowl. Spoon the chicken over. Garnish with cilantro.

Serves 4 to 6

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=11000

 

[deb-in-mi]

Thank you RuthSF for the recipe! and Sandy for the link!!

 

[ruthsf]

My pleasure...

That's the recipe Charles Phan (chef/owner of The Slanted Door) shares and I've collected a few more of his if you're interested. I'd sure like to get my hands on his appetizer recipe for daikon rice cakes!

R.

 

[sandi-in-hawaii]

Yes Ruth, I'm interested! Post away!

But I have to get more fish sauce - I used the last of it in that dish smileys/smile.gif

I like the Three Crabs brand - do you have a favorite?

 

[ruthsf]

Slanted Door and for Sandi...

For Sandi:
I don't have a favorite brand, I shop at half a dozen different markets (for import foods), so I grab whatever's handy though I'm working through a bottle of Three Crabs now and like it.

I've got a crazy week, I'll post a couple Slanted Door recipes, and if you want more I can try again another time.

Notes for anyone dining at the restaurant itself, really rely on your server to navigate the menu, they seem able to separate the disappointing dishes from the truly great. Since the restaurant moved from its original location the food doesn't seem as well seasoned so, if you like something spicy, don't hesitate to say so! On occasion I've even asked for a sauce from the kitchen, to correct a really bland dish, and it was supplied in a heartbeat. The food was amazing in its original location but I think they've just had trouble adjusting to serving in a (comparatively) massive setting in the new locale.

I'll post some recipes separately (and check the Epicurious site for, I think, 3 add'l recipes),
R.

 

[ruthsf]

Rec: Slanted Door's Shaking Beef

Shaking Beef
Charles Phan, The Slanted Door

2 T chopped garlic
1 t sugar
1-1⁄2 t salt (see note at bottom)
3⁄4 t fresh black pepper
2 T neutral cooking oil, such as canola or corn oil
1-1⁄2 lbs filet mignon, cut into 1” cubes

Vinaigrette:
1⁄4 c rice vinegar
1 T sugar
1⁄4 c rice wine
4 T light soy sauce
1 T dark soy sauce
1 T fish sauce

Dipping Sauce:
Juice of 1 lime
1⁄2 t kosher salt
1⁄4 t fresh black pepper

Stir-Fry:
4 T neutral cooking oil, such as canola or corn oil
3 stalks green onion, cut into 1” pieces
1⁄2 small red onion, thinly sliced
2 t butter
2 bunches watercress, for garnish

1. Prepare marinade by combining garlic, sugar, salt, pepper and oil in a large nonmetal bowl. Add filet mignon, combine and marinate, covered, in the refrigerator for two hours.

2. Prepare vinaigrette by combining rice vinegar, sugar, rice wine, light soy sauce, dark soy sauce and fish sauce. Set aside.

3. Heat a wok over high heat. Divide beef, green onions and red onions in half, as you will cook in two batches.

4. Add 2 T oil to the wok. When the oil starts to smoke, add first portion of the beef in an even layer. Let it sit until a forms a brown crust, about 2 minutes. With a spatula, flip the beef over to brown the other side, about 1 minute.

5. Add first portion of the green onions and red onions and cook for 1 more minute. Pour half of vinaigrette down the side of the wok, and then shake pan to release the beef and toss with the vinaigrette. Add 1 t butter and continue to shake pan until butter melts. Remove the meat and onions from the wok. Keep warm.

6. Repeat steps 4 and 5 with second portion of meat, green onions and red onions. Place the watercress in the middle of the serving plate and spoon hot beef and onions on top.

7. Prepare dipping sauce by putting salt and pepper in small ramekin and squeezing lime juice over it. Serve alongside the beef. Serves 4.

Note about the salt: I've made this dish for friends and they found it a bit salty with the full amount of salt recommended. I don't eat beef, so I've made this with duck, and reduce the salt a bit myself.

 

[ruthsf]

Rec: Lemongrass Grilled Rack of Lamb with Tamarind Sauce

Lemongrass Grilled Rack of Lamb with
Tamarind Sauce
Charles Phan, Slanted Door
(I got this recipe online after having it at a luncheon, prepared by Phan and his staff, but I haven't made it with lamb... I sub'd pork and made it using a grill pan indoors and the oven)

Prep: 2 to 3 hours marinating

4 stalks lemon grass, trimmed and minced
4 shallots, peeled
2 Thai chilies, or 1 small jalapeño, stemmed and seeded, or about 1 teaspoon crushed red chili flakes, or to taste
1/2 cup sugar
1 tablespoon neutral oil, like corn or canola
2 tablespoons fish sauce (nam pla or nuoc mam)
2 small racks of lamb, about 1 1/4 pounds each, cut into riblets
Salt and pepper
Tamarind sauce (see recipe).

1. Combine lemon grass with shallots, chilies, sugar and oil in a mortar and pestle or a food processor, or mince finely with a knife. Add fish sauce. Sprinkle lamb with salt and pepper and marinate it in this mixture for 2 to 3 hours, wrapped and refrigerated.

2. Start grill. Rake coals so fire is quite hot on one side and cooler on the other, and grill rack is about 4 inches from heat source. Grill lamb, starting on hot part of grill, until crusty, turning as necessary. Move it to cooler part if it threatens to char. Cook until an instant-read thermometer inserted into center of meat measures 125 to 130 degrees for rare; this will take between 10 and 15 minutes. Serve hot, with tamarind sauce.

Yield: 4 servings.

TAMARIND SAUCE
Time: About 30 minutes

1/2 pound dried tamarind pods, or 1 pound tamarind paste
1/2 cup sugar, or to taste
2 tablespoons fish sauce (nam pla or nuoc mam), or to taste.

1. Simmer pods (with their husks) or paste in hot water to cover, stirring and mashing until soft, about 10 minutes for pods, 5 for paste. If you use pods, remove husks. Press pulp and seeds in a fine sieve.

2. While warm, stir in sugar and fish sauce to taste. Serve hot, with lamb. (Sauce can be refrigerated for about a day and reheated just before serving; add a little water or lime juice if necessary to thin it out.)

Yield: At least 1 cup.

 

[ruthsf]

Rec: Slanted Door's Grapefruit Salad with Jicama

Grapefruit Salad With Jicama
Slanted Door
Serves 8

Candied Pecans:
1/4 cup egg whites
1/2 cup sugar
1/4 teaspoon salt
2 cups pecan halves

Dressing:
5 cloves garlic, peeled
2 Thai chilies, seeded (or substitute 1 jalapeno)
3/4 cup sugar
1 cup light soy sauce
1/2 cup rice vinegar
1 cup water

Salad:
4 cups red cabbage, thinly shredded, washed, rinsed twice and patted dry
2 cups jicama, very thinly shredded
1 cup carrot, very thinly shredded
1 large grapefruit, peeled and sectioned
2 tablespoons olive oil
1/4 cup rau ram, which is Vietnamese coriander (or substitute half mint and half cilantro, chopped)

Preheat oven to 325 degrees.

With whisk attachment, beat egg whites on medium speed until soft peaks form. With mixer still on, slowly add sugar and salt. Beat 2 more minutes.

Fold egg whites into pecans. Then spread mixture onto an ungreased sheet pan. Bake until egg whites are puffed and golden brown, about 15 minutes. Toss to deflate whites, spread out again and bake until nuts are lightly toasted, about 15 minutes. Yields 3 cups. Reserve 1/2 cup for the salad. Set extras out for guests to nibble on before the meal.

In a mortar, food processor or blender, pound the garlic, chilies and sugar into a paste. Add soy sauce, vinegar and water. Yields 3 cups. Set aside 1/2 cup for the salad. Store remainder in refrigerator.

In a large bowl, combine all salad ingredients with 1/2 cup Candied Pecans, and 1/2 cup Dressing. Toss well and serve.

Recommended wine pairing: Riesling

 

[ruthsf]

Rec: Slanted Door's Chocolate Pot de Creme

Chocolate Pot de Creme
Mutsumi Takehara, Slanted Door Pastry Chef

This recipe was originally developed to highlight E. Guittard's 61% Cacao Semisweet Chocolate (note: naturally you may sub if Guittard isn't available but I encourage you to try their artisan line of chocolates).

This is on the menu at the restaurant, I've had it there with espresso granita, and also at a luncheon with a light caramel whipped cream.

Yield: eight 5-oz ramekins

Creme:
1/4 c milk
2-1/4 c heavy cream
1/4 of one fresh vanilla bean
8 oz (1-1/3 c) E. Guittard 61% Cacao Semisweet Chocolate
4 egg yolks
1/8 c sugar
1 t vanilla extract

Preheat oven to 325F.

Boil milk, cream and vanilla bean together. Pour over chocolate and let steep for few minutes. Whisk until the liquid is smooth.

In another bowl, whisk yolks, sugar and vanilla extract. Add chocolate liquid to yolk mixture.

Strain, then pour into ramekins set in a deep baking pan. Pour hot water to half-way up sides of ramekins. Cover the baking sheet with foil.

Bake for 40 minutes. Serve chilled with dollops of whipped cream and espresso granita.

Espresso granita:
1 shot espresso
1 c water
1/3 c sugar
1 t coffee liquor

Combine all the ingredients in a small bowl and pour into an 8 or 9-inch metal pan. Freeze for 2-3 hours, scraping with a fork every 30 minutes until the granita resembles finely shaved ice.

 

[ruthsf]

Rec: Slanted Door's Ginger Kaffir Limeade

Ginger Kaffir Limeade
The Slanted Door (Thad Vogler)

Freshly squeezed juice of 1-1/2 limes
A wedge of lime for garnish
Organic sugar (see note)
3/4 oz Ginger Syrup (recipe below)
Splash of Cointreau
2 oz Hangar One Kaffir Lime Vodka

Run a piece of lime along the lip of a tumbler and then dip the rim into organic sugar spread on a plate.

Fill a glass with ice. Add the lime juice, ginger syrup, Cointreau and vodka. Shake well and pour the entire contents into the tumbler. Garnish with the lime wedge.

Note: Vogler prefers Wholesome Sweeteners Organic Evaporated Cane Juice, available at Whole Foods.
Ginger Syrup

Use less ginger for a milder syrup:

1-1/2 c of water
1 c organic sugar
1 c peeled, thinly-sliced ginger
1 T finely grated fresh ginger

Combine sugar, water and sliced ginger in a pan over medium heat. Reduce to 1 cup or until the mixture resembles a thick maple-syrup consistency. Add grated ginger to the syrup and store in an airtight container. Refrigerate.

Yield: 1 cup

 

[ruthsf]

Rec: Slanted Door's Buddhadrop

Their version of the 'lemon drop'

Buddhadrop
Slanted Door
Thad Vogler (not sure what his title is but he manages their beverages and the wine/beer pairing at the restaurant is excellent)

1-1/2 oz. Hangar One Buddha’s Hand Citron vodka
3/4 oz. Limoncello
Juice of 1-1/2 fresh lemons
1/2 tsp. organic raw sugar or extra fine quick-dissolve sugar (C&H)

Shake vigorously and serve with a sugared rim.