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Speaking of ginger, let's post our favorite recipes using ginger. Here are some of mine:
- Thread starter meryl
- Start date
sandi-in-hawaii
Well-known member
I absolutely LOOOVE these spice cookies: REC Ginger Cookies
These were originally cookies you had to roll into a ball, then roll in sugar, but I find them easier to make as slice and bakes. No more melted ginger dough on my hands from all the rolling!
Ginger Cookies Makes about 8 dozen very small cookies
3/4 cup sugar
1 cup sugar
1 egg
1/4 cup light molasses
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves
Extra sugar, for rolling cookies in
Cream butter and sugar. Mix in egg and molasses.
Sift remaining ingredients together, and add to butter mixture. Mix until just incorporated.
Tear off four pieces of waxed paper. Place a fourth along the length of the wax paper, and roll in a skinny log. Repeat with the remaining dough. Refrigerate until firm, at least 2 hours.
Preheat oven to 350º F. Slice the logs approx ¼” thick. Roll each slice in the extra sugar, and bake on lightly greased cookie sheet 8 to 10 minutes (or about 6 minutes for chewy cookies.)
Let cookies rest on sheets for about 2 minutes, then remove to cooling racks to cool completely.
These were originally cookies you had to roll into a ball, then roll in sugar, but I find them easier to make as slice and bakes. No more melted ginger dough on my hands from all the rolling!
Ginger Cookies Makes about 8 dozen very small cookies
3/4 cup sugar
1 cup sugar
1 egg
1/4 cup light molasses
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves
Extra sugar, for rolling cookies in
Cream butter and sugar. Mix in egg and molasses.
Sift remaining ingredients together, and add to butter mixture. Mix until just incorporated.
Tear off four pieces of waxed paper. Place a fourth along the length of the wax paper, and roll in a skinny log. Repeat with the remaining dough. Refrigerate until firm, at least 2 hours.
Preheat oven to 350º F. Slice the logs approx ¼” thick. Roll each slice in the extra sugar, and bake on lightly greased cookie sheet 8 to 10 minutes (or about 6 minutes for chewy cookies.)
Let cookies rest on sheets for about 2 minutes, then remove to cooling racks to cool completely.
sandi-in-hawaii
Well-known member
REC: Caramelized Salmon with Balsamic Soy Reduction
REC: Caramelized Salmon with Balsamic Soy reduction
2 tablespoons chopped fresh ginger
2 tablespoons chopped fresh cilantro
4 salmon steaks
Mix together and pat onto salmon steaks. Marinate several hours or overnight. (We did it once for only an hour, and it was still good.)
Balsamic Soy Stripe:
1/2 cup balsamic vinegar
1/2 cup soy sauce
Place in small saucepan, and simmer over medium heat until reduced to about 1/3 cup. Set aside.
For the Grand Marnier Glaze:
1/4 cup soy sauce
1/4 cup Grand Marnier (I’ve always subbed chicken broth here smileys/smile.gif
Combine the soy sauce and the Grand Marnier in a cup and set aside.
To finish the dish:
3 tablespoons canola oil
Freshly ground black pepper
½ cup granulated sugar
Heat oil in a skillet over medium high heat.
Combine black pepper and sugar in a dish. Press one side of salmon pieces into sugar, then place into frying pan, sugar side down. Saute for a couple of minutes until sugar caramelizes.
Turn the fish pieces over, and add the Grand Marnier glaze, swirling quickly to dissolve the caramelized bits. Cook 5 more minutes, until the fish is barely done.
Place on serving plate and drizzle balsamic soy reduction over. Served this on a bed of wilted spinach, blanched choy sum (a chinese cabbage) or blanched nappa cabbage. Don't skip making the balsamic soy reduction, it makes the dish.
REC: Caramelized Salmon with Balsamic Soy reduction
2 tablespoons chopped fresh ginger
2 tablespoons chopped fresh cilantro
4 salmon steaks
Mix together and pat onto salmon steaks. Marinate several hours or overnight. (We did it once for only an hour, and it was still good.)
Balsamic Soy Stripe:
1/2 cup balsamic vinegar
1/2 cup soy sauce
Place in small saucepan, and simmer over medium heat until reduced to about 1/3 cup. Set aside.
For the Grand Marnier Glaze:
1/4 cup soy sauce
1/4 cup Grand Marnier (I’ve always subbed chicken broth here smileys/smile.gif
Combine the soy sauce and the Grand Marnier in a cup and set aside.
To finish the dish:
3 tablespoons canola oil
Freshly ground black pepper
½ cup granulated sugar
Heat oil in a skillet over medium high heat.
Combine black pepper and sugar in a dish. Press one side of salmon pieces into sugar, then place into frying pan, sugar side down. Saute for a couple of minutes until sugar caramelizes.
Turn the fish pieces over, and add the Grand Marnier glaze, swirling quickly to dissolve the caramelized bits. Cook 5 more minutes, until the fish is barely done.
Place on serving plate and drizzle balsamic soy reduction over. Served this on a bed of wilted spinach, blanched choy sum (a chinese cabbage) or blanched nappa cabbage. Don't skip making the balsamic soy reduction, it makes the dish.
sandi-in-hawaii
Well-known member
REC: Shrimp with Red Chiles, Ginger, Garlic and Scallions from Fine Cooking
When I made this, I was debating whether I should have chopped the ginger with a knife, or grate it with the microplane. I ended up chopping it, and was glad I did. I like the crunchy hits of ginger that I would not have gotten if I grated it.
I used a lot less oil than they called for, and didn't add the additional oil to the cooked shrimp. Since I didn’t have to do anything to the shrimp, it took only about 10 minutes to prep and another 10 minutes to cook. Talk about fast!
Shrimp with Red Chiles, Ginger, Garlic and Scallions
Serves four
Fine Cooking, May 2004
1 1/2 lbs. Large shrimp, peeled and deveined
Kosher salt
5 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
2 fresh red hot chiles (such as Fresno or jalapeno), cored, seeded and thinly sliced
1 tablespoon finely chopped fresh ginger
2 bunches scallions (about 16), trimmed, sliced on the diagonal into 1 pieces
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lemon juice, more to taste
Heat a large saute pan over high heat for 1 minute.
Season the shrimp with 1/2 teaspoon salt.
Pour 2 tablespoons of the oil into the pan and then add the shrimp, garlic, chiles, and ginger. Saute, tossing frequently, until the shrimp brown and are not translucent, about 3 minutes. Transfer to a plate.
Add another 2 tablespoons oil, the scallions and 1/4 teaspoon salt to the pan. Saute the scallions until they wilt and begin to brown, about 2 minutes.
Return the shrimp to the pan and toss well for 30 seconds. Remove from heat and stir in the cilantro, lemon juice and remaining 1 tablespoon oil. Taste and add more salt and lemon juice, if needed. Serve immediately.
Nutrition info, based on 4 servings:
Total Calories: 370 Calories from fat: 190 Protein: 36 g Carb: 10 g Total Fats: 21 Sat Fats: 3 Mono Fats: 14 Poly Fats: 3 Chol: 260 mg Sodium: 700 mg Fiber: 2 g
When I made this, I was debating whether I should have chopped the ginger with a knife, or grate it with the microplane. I ended up chopping it, and was glad I did. I like the crunchy hits of ginger that I would not have gotten if I grated it.
I used a lot less oil than they called for, and didn't add the additional oil to the cooked shrimp. Since I didn’t have to do anything to the shrimp, it took only about 10 minutes to prep and another 10 minutes to cook. Talk about fast!
Shrimp with Red Chiles, Ginger, Garlic and Scallions
Serves four
Fine Cooking, May 2004
1 1/2 lbs. Large shrimp, peeled and deveined
Kosher salt
5 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
2 fresh red hot chiles (such as Fresno or jalapeno), cored, seeded and thinly sliced
1 tablespoon finely chopped fresh ginger
2 bunches scallions (about 16), trimmed, sliced on the diagonal into 1 pieces
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lemon juice, more to taste
Heat a large saute pan over high heat for 1 minute.
Season the shrimp with 1/2 teaspoon salt.
Pour 2 tablespoons of the oil into the pan and then add the shrimp, garlic, chiles, and ginger. Saute, tossing frequently, until the shrimp brown and are not translucent, about 3 minutes. Transfer to a plate.
Add another 2 tablespoons oil, the scallions and 1/4 teaspoon salt to the pan. Saute the scallions until they wilt and begin to brown, about 2 minutes.
Return the shrimp to the pan and toss well for 30 seconds. Remove from heat and stir in the cilantro, lemon juice and remaining 1 tablespoon oil. Taste and add more salt and lemon juice, if needed. Serve immediately.
Nutrition info, based on 4 servings:
Total Calories: 370 Calories from fat: 190 Protein: 36 g Carb: 10 g Total Fats: 21 Sat Fats: 3 Mono Fats: 14 Poly Fats: 3 Chol: 260 mg Sodium: 700 mg Fiber: 2 g
sandi-in-hawaii
Well-known member
REC: Epi's Ginger Vinaigrette
GINGER VINAIGRETTE
Bon Appétit, February 1999
Conomo Cafe, Essex MA
RSVP
Makes about 3/4 cup.
2 green onions, chopped
2 garlic cloves
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped peeled fresh ginger
1 tablespoon honey
1/4 cup canola oil
Blend first 7 ingredients in food processor (I used a blender). With machine running, gradually add oil and process until well blended.
(Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)
GINGER VINAIGRETTE
Bon Appétit, February 1999
Conomo Cafe, Essex MA
RSVP
Makes about 3/4 cup.
2 green onions, chopped
2 garlic cloves
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped peeled fresh ginger
1 tablespoon honey
1/4 cup canola oil
Blend first 7 ingredients in food processor (I used a blender). With machine running, gradually add oil and process until well blended.
(Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)
sandi-in-hawaii
Well-known member
p.s. Meryl, please post your first three smileys/smile.gif Thanks!
Pacific-Rim Caesar Salad
PACIFIC-RIM CAESAR SALAD
Note: I didn't add the 1/2 vegetable oil or the parmesan cheese - will try it another time. I used about 2/3 - 3/4 head of romaine, plus a few sliced mushrooms.
"Top this salad with seared tuna or scallops to make it into a main course for four." (one reviewer served it with grilled shrimp).
INGREDIENTS:
1 tablespoon sesame seeds
1/4 cup fresh lime juice (I used 3 Tbsp)
2 tablespoons mayonnaise
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced lemongrass* (I used 1 Tbsp lemon zest)
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla)** (I used 1 Tbsp low sodium soy sauce)
2 garlic cloves, peeled (I used 3 large)
2 teaspoons chili-garlic sauce** (I used 1/2 tsp Asian chili sauce)
1/2 cup vegetable oil (I omitted this)
1 large head of romaine lettuce, torn into bite-size pieces (about 15 cups loosely packed) (I used about 2/3 - 3/4 head)
1 cup (packed) grated Parmesan cheese (about 3 ounces) (I omitted this)
DIRECTIONS:
Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.
Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.
Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.
* Available at Asian markets and in the produce section of some supermarkets.
** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.
Makes 6 first-course servings.
Bon Appétit - R.S.V.P. -December 2001
SideBern's, Tampa, FL
http://www.epicurious.com/recipes/recipe_views/views/105973
PACIFIC-RIM CAESAR SALAD
Note: I didn't add the 1/2 vegetable oil or the parmesan cheese - will try it another time. I used about 2/3 - 3/4 head of romaine, plus a few sliced mushrooms.
"Top this salad with seared tuna or scallops to make it into a main course for four." (one reviewer served it with grilled shrimp).
INGREDIENTS:
1 tablespoon sesame seeds
1/4 cup fresh lime juice (I used 3 Tbsp)
2 tablespoons mayonnaise
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced lemongrass* (I used 1 Tbsp lemon zest)
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla)** (I used 1 Tbsp low sodium soy sauce)
2 garlic cloves, peeled (I used 3 large)
2 teaspoons chili-garlic sauce** (I used 1/2 tsp Asian chili sauce)
1/2 cup vegetable oil (I omitted this)
1 large head of romaine lettuce, torn into bite-size pieces (about 15 cups loosely packed) (I used about 2/3 - 3/4 head)
1 cup (packed) grated Parmesan cheese (about 3 ounces) (I omitted this)
DIRECTIONS:
Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.
Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.
Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.
* Available at Asian markets and in the produce section of some supermarkets.
** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.
Makes 6 first-course servings.
Bon Appétit - R.S.V.P. -December 2001
SideBern's, Tampa, FL
http://www.epicurious.com/recipes/recipe_views/views/105973
Salmon In Ginger Butter Sauce
SALMON IN GINGER BUTTER SAUCE
2 salmon fillets or steaks -- 1/2 pound each
3 Tablespoons dry sherry (I used dry white wine)
2 Tablespoons soy sauce
1 Tablespoon sesame oil -- oriental type (dark)
1 Tablespoon fresh ginger -- finely minced
2 Tablespoons chopped fresh parsley
2 Tablespoons butter (I omitted this)
freshly ground pepper
salt
1 lemon -- cut in quarters
Combine sherry, soy and oil. Rub fillets with this marinade. (I add part of the marinade, and baste with the rest while broiling).
Rub ginger across top of fillets, dot with butter, then sprinkle on parsley. Add black pepper and a sprinkle of salt to taste.
Preheat oven to 550 degrees, then turn oven to Broil. (My note: I just set it to broil, then finish in the oven at about 450 - 500 F). Place salmon (filets) about 4 inches below heat and cook without turning until fish turns a lighter pink, just becomes firm to the touch, and begins to flake when prodded with a fork, about 5 minutes. (My note: I cook longer, about 10 minutes). {Alternately, steam in rack in a steamer over boiling water for 10 minutes}. Serve with lemon wedges.
(My note: If doing steaks, rub one side with half the marinade, broil for 5 minutes, turn over and brush the other side with the rest of marinade, then broil another 5 minutes or so, or until cooked through).
From Pacific Flavors by Hugh Carpenter
SALMON IN GINGER BUTTER SAUCE
2 salmon fillets or steaks -- 1/2 pound each
3 Tablespoons dry sherry (I used dry white wine)
2 Tablespoons soy sauce
1 Tablespoon sesame oil -- oriental type (dark)
1 Tablespoon fresh ginger -- finely minced
2 Tablespoons chopped fresh parsley
2 Tablespoons butter (I omitted this)
freshly ground pepper
salt
1 lemon -- cut in quarters
Combine sherry, soy and oil. Rub fillets with this marinade. (I add part of the marinade, and baste with the rest while broiling).
Rub ginger across top of fillets, dot with butter, then sprinkle on parsley. Add black pepper and a sprinkle of salt to taste.
Preheat oven to 550 degrees, then turn oven to Broil. (My note: I just set it to broil, then finish in the oven at about 450 - 500 F). Place salmon (filets) about 4 inches below heat and cook without turning until fish turns a lighter pink, just becomes firm to the touch, and begins to flake when prodded with a fork, about 5 minutes. (My note: I cook longer, about 10 minutes). {Alternately, steam in rack in a steamer over boiling water for 10 minutes}. Serve with lemon wedges.
(My note: If doing steaks, rub one side with half the marinade, broil for 5 minutes, turn over and brush the other side with the rest of marinade, then broil another 5 minutes or so, or until cooked through).
From Pacific Flavors by Hugh Carpenter
Melons With Ginger Syrup
MELONS WITH GINGER SYRUP
(I used this syrup over a not-so-sweet honeydew - it really saved it).
"Melons, mint, and a fresh ginger syrup are delicious complements in this fruit salad. Cutting the melons in large cubes enhances their big, juicy flavor. For this salad, I like to use a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon."
INGREDIENTS:
1/4 cup granulated sugar
1/4 cup water
3-1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
8 cups mixed 3/4-inch melon cubes (from 5 to 8 pounds melon)
Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)
DIRECTIONS:
Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.
Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.
Serves four to six; yields 1/3 cup syrup.
From Fine Cooking
MELONS WITH GINGER SYRUP
(I used this syrup over a not-so-sweet honeydew - it really saved it).
"Melons, mint, and a fresh ginger syrup are delicious complements in this fruit salad. Cutting the melons in large cubes enhances their big, juicy flavor. For this salad, I like to use a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon."
INGREDIENTS:
1/4 cup granulated sugar
1/4 cup water
3-1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
8 cups mixed 3/4-inch melon cubes (from 5 to 8 pounds melon)
Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)
DIRECTIONS:
Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.
Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.
Serves four to six; yields 1/3 cup syrup.
From Fine Cooking
sandi-in-hawaii
Well-known member
Oh, they all sound good! Thanks Meryl!
Rec: Ginger-Soy Grilled Steak
Ginger-Soy Grilled Steak
6 tablespoons soy sauce
1/4 cup chopped onion
1/4 cup rice vinegar
2 tablespoons oriental sesame oil
1 tablespoon chopped peeled fresh ginger
1 cup chopped green onions
1 1 1/2-pound top sirloin steak (about 1 inch thick)
Blend first 5 ingredients in processor until almost smooth; pour into 13x9x2-inch glass dish. Mix green onions into marinade. Add steak and turn to coat. Cover and refrigerate at least 1 hour and up to 1 day, turning steak occasionally.
Prepare barbecue (medium-high heat) or preheat broiler. Pour marinade into small saucepan and bring to boil; then pour into small bowl. Grill or broil steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board. Cut steak crosswise on diagonal into thin slices. Serve steak with marinade as sauce.
Makes 4 to 6 servings.
Source: 8/00 Bon Appetit http://www.epicurious.com/recipes/recipe_views/views/103782
Suggested accompaniment: Stir-fried Sesame Asparagus
Jamie serves the Stir-fried Sesame Asparagus with the steak since they complement each other so well. Look for rice vinegar in the Asian foods section of the supermarket.
Pat’s notes: Delicious marinade and steak. I added garlic. Next time might play with the marinade and add some chili sauce with garlic, just to try it. Also want to try the asparagus next time, lots of great reviews:
http://www.epicurious.com/recipes/recipe_views/views/103789
Ginger-Soy Grilled Steak
6 tablespoons soy sauce
1/4 cup chopped onion
1/4 cup rice vinegar
2 tablespoons oriental sesame oil
1 tablespoon chopped peeled fresh ginger
1 cup chopped green onions
1 1 1/2-pound top sirloin steak (about 1 inch thick)
Blend first 5 ingredients in processor until almost smooth; pour into 13x9x2-inch glass dish. Mix green onions into marinade. Add steak and turn to coat. Cover and refrigerate at least 1 hour and up to 1 day, turning steak occasionally.
Prepare barbecue (medium-high heat) or preheat broiler. Pour marinade into small saucepan and bring to boil; then pour into small bowl. Grill or broil steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board. Cut steak crosswise on diagonal into thin slices. Serve steak with marinade as sauce.
Makes 4 to 6 servings.
Source: 8/00 Bon Appetit http://www.epicurious.com/recipes/recipe_views/views/103782
Suggested accompaniment: Stir-fried Sesame Asparagus
Jamie serves the Stir-fried Sesame Asparagus with the steak since they complement each other so well. Look for rice vinegar in the Asian foods section of the supermarket.
Pat’s notes: Delicious marinade and steak. I added garlic. Next time might play with the marinade and add some chili sauce with garlic, just to try it. Also want to try the asparagus next time, lots of great reviews:
http://www.epicurious.com/recipes/recipe_views/views/103789
Rec: Mongolian Pork Chops
Mongolian Pork Chops
6 (10-ounce) center-cut double pork chops
Mongolian Marinade
1 cup hoisin sauce
1 tablespoon sugar
1 1/2 tablespoons tamari soy sauce
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons rice vinegar
1 scallion, white and two-thirds of the green parts, minced
1 teaspoon Tabasco sauce
1 1/2 teaspoons Lee Kum Kee black bean chile sauce
1 1/2 teaspoons peeled and grated fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon freshly ground white pepper
1/4 cup fresh cilantro leaves and stems, minced
1 tablespoon sesame oil
Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1-inch thickness, being careful not to hit the bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving. To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
Place the chops on the grill and grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side to produce nice crosshatch marks. It’s good to baste with some of the marinade as the meat cooks. As with all marinated meats, you want to go longer and slower on the grill versus shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork is ready when it registers 139̊ on an instant-read thermometer. Serves 6
Source: Mustards Grill Napa Valley Cookbook
Notes from book: During March 2000, which was not a particularly busy month, we sold 1,581 Mongolian Pork Chops. Yikes! In the winter we serve them with braised red cabbage; hot, sweet Chinese-style mustard sauce; and mashed potatoes. In the summer, we might switch to sugar snap peas or haricots verts. You’ll have extra marinade, which keeps well, refrigerated, and can be used for baby back ribs or chicken (especially chicken wings, which when smoked then grilled are great). There are two special ingredients that really make the marinade: hoisin sauce, which is a slightly sweet Chinese bean paste, and a black bean paste with chiles that is pretty spicy. Look for them in Asian markets. Try to find brands that do not contain MSG. —Cindy Pawlcyn
Pat’s note: Excellent pork chops. A friend says the suggested accompaniments from the book are great too....the Braised Red Cabbage, Mustard's Mashed Potatoes, and the Chinese-Style Mustard Sauce.
Cindy’s notes from: http://wine.signonsandiego.com/pages/story.php?StoryID=65
"We use the old fashion heritage breeds of pork. Their meat cooks up so much better and they're so much more delicious. It's not inexpensive but it's worth it." Consumers can find heritage pork producers at www.heritagefoodsusa.com.
The pork chop is center cut with the rib bone attached, which helps keep the meat moist. This cut requires a bit more care when cooking because meat tends to remain cooler near the bone. So that it cooks evenly, the chop is pounded with a mallet to even out the thickness.
Pawlcyn adds another bit of advice: "Take a little more time when you're cooking this over a fire or a gas grill because the marinade contains sugar that can burn very easily."
"We serve them with braised red cabbage, hot, sweet Chinese-style mustard sauce and mashed potatoes," Pawlcyn said. "You'll have extra marinade, which keeps well, refrigerated, and can be used for ribs or chicken.
"There are two special ingredients that really make the marinade: hoisin sauce, which is a slightly sweet Chinese bean paste, and a black bean paste with chiles that is pretty spicy. Look for them in Asian markets. Try to find brands that do not contain MSG."
Mongolian Pork Chops
6 (10-ounce) center-cut double pork chops
Mongolian Marinade
1 cup hoisin sauce
1 tablespoon sugar
1 1/2 tablespoons tamari soy sauce
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons rice vinegar
1 scallion, white and two-thirds of the green parts, minced
1 teaspoon Tabasco sauce
1 1/2 teaspoons Lee Kum Kee black bean chile sauce
1 1/2 teaspoons peeled and grated fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon freshly ground white pepper
1/4 cup fresh cilantro leaves and stems, minced
1 tablespoon sesame oil
Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1-inch thickness, being careful not to hit the bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving. To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
Place the chops on the grill and grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side to produce nice crosshatch marks. It’s good to baste with some of the marinade as the meat cooks. As with all marinated meats, you want to go longer and slower on the grill versus shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork is ready when it registers 139̊ on an instant-read thermometer. Serves 6
Source: Mustards Grill Napa Valley Cookbook
Notes from book: During March 2000, which was not a particularly busy month, we sold 1,581 Mongolian Pork Chops. Yikes! In the winter we serve them with braised red cabbage; hot, sweet Chinese-style mustard sauce; and mashed potatoes. In the summer, we might switch to sugar snap peas or haricots verts. You’ll have extra marinade, which keeps well, refrigerated, and can be used for baby back ribs or chicken (especially chicken wings, which when smoked then grilled are great). There are two special ingredients that really make the marinade: hoisin sauce, which is a slightly sweet Chinese bean paste, and a black bean paste with chiles that is pretty spicy. Look for them in Asian markets. Try to find brands that do not contain MSG. —Cindy Pawlcyn
Pat’s note: Excellent pork chops. A friend says the suggested accompaniments from the book are great too....the Braised Red Cabbage, Mustard's Mashed Potatoes, and the Chinese-Style Mustard Sauce.
Cindy’s notes from: http://wine.signonsandiego.com/pages/story.php?StoryID=65
"We use the old fashion heritage breeds of pork. Their meat cooks up so much better and they're so much more delicious. It's not inexpensive but it's worth it." Consumers can find heritage pork producers at www.heritagefoodsusa.com.
The pork chop is center cut with the rib bone attached, which helps keep the meat moist. This cut requires a bit more care when cooking because meat tends to remain cooler near the bone. So that it cooks evenly, the chop is pounded with a mallet to even out the thickness.
Pawlcyn adds another bit of advice: "Take a little more time when you're cooking this over a fire or a gas grill because the marinade contains sugar that can burn very easily."
"We serve them with braised red cabbage, hot, sweet Chinese-style mustard sauce and mashed potatoes," Pawlcyn said. "You'll have extra marinade, which keeps well, refrigerated, and can be used for ribs or chicken.
"There are two special ingredients that really make the marinade: hoisin sauce, which is a slightly sweet Chinese bean paste, and a black bean paste with chiles that is pretty spicy. Look for them in Asian markets. Try to find brands that do not contain MSG."
Rec: Spicy Hoisin Chicken
Spicy Hoisin Chicken
1/2 cup hoisin sauce
1 teaspoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned rice vinegar)
8 chicken thighs with skin and bones (about 2 3/4 lb)
Preheat oven to 500F. (Pat's note: I use 400)
Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.
Makes 4 servings.
Source: 5/03 Gourmet, via Moyn http://www.epicurious.com/recipes/recipe_views/views/108096
Pat’s notes: Delicious, definitely a keeper! Good with steamed jasmine rice and salad of spring mix with tomatoes, cucumbers, blue cheese and ranch dressing. Made it other times using turkey thighs per Moyn's notes below and her tweaks of adding chile garlic sauce, more garlic, ginger and soy (it's an easy sauce recipe to dink around with)...reduced the oven temp to 400 and roasted longer, until the turkey thighs were done. Was great served with Michelle/CA’s Sesame Rice (recipe below) and snow peas that were blanched and shocked then sauteed lightly in a tiny amount of olive oil then finished with a drizzle of sesame oil, salt and pepper.
Moyn’s notes 1/04: I used two turkey thighs (skin on, bone in) weighing about 3-3/4 lb total. I made the sauce, as written, using about double the garlic & ginger, & more soy & adding chili garlic sauce & some black vinegar, allowing the turkey to marinate, all day, before roasting. As they roasted, I basted a few times and served sprinkled with chopped scallion & black sesame seeds. It tasted like a succulent roast duckling, yummmm!!
Spicy Hoisin Chicken
1/2 cup hoisin sauce
1 teaspoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned rice vinegar)
8 chicken thighs with skin and bones (about 2 3/4 lb)
Preheat oven to 500F. (Pat's note: I use 400)
Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.
Makes 4 servings.
Source: 5/03 Gourmet, via Moyn http://www.epicurious.com/recipes/recipe_views/views/108096
Pat’s notes: Delicious, definitely a keeper! Good with steamed jasmine rice and salad of spring mix with tomatoes, cucumbers, blue cheese and ranch dressing. Made it other times using turkey thighs per Moyn's notes below and her tweaks of adding chile garlic sauce, more garlic, ginger and soy (it's an easy sauce recipe to dink around with)...reduced the oven temp to 400 and roasted longer, until the turkey thighs were done. Was great served with Michelle/CA’s Sesame Rice (recipe below) and snow peas that were blanched and shocked then sauteed lightly in a tiny amount of olive oil then finished with a drizzle of sesame oil, salt and pepper.
Moyn’s notes 1/04: I used two turkey thighs (skin on, bone in) weighing about 3-3/4 lb total. I made the sauce, as written, using about double the garlic & ginger, & more soy & adding chili garlic sauce & some black vinegar, allowing the turkey to marinate, all day, before roasting. As they roasted, I basted a few times and served sprinkled with chopped scallion & black sesame seeds. It tasted like a succulent roast duckling, yummmm!!
Rec: Szechwan White Cut Chicken with Spicy Peanut Sauce
Szechwan White Cut Chicken with Spicy Peanut Sauce
Yield: 3 Servings
1 1/2 lbs chicken breasts
1 whole green onion, cut in half
1 quarter-size slice of fresh ginger
1 tbsp dry sherry
1/2 tsp each salt and sugar
2 cups water
1 cup shredded iceberg lettuce (sometimes I use romaine hearts)
Peanut Sauce:
1-1/2 tbsp creamy peanut butter
2-1/2 tbsp salad oil
2 tbsp each soy sauce and sugar
2 tsp white vinegar
1/2 tsp sesame oil
1/2 tsp ground red pepper (cayenne)
1 tbsp each minced green onion and fresh cilantro
Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is cool enough to handle. Strain broth and save for soup. Remove and discard skin from chicken. Pull meat from bones, then pull meat in long shreds. If made ahead, cover and chill. Sauce - Stir together peanut butter and salad oil until well blended. Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green onion and cilantro. To serve, mound lettuce on a serving platter. Arrange shredded chicken over lettuce. Drizzle peanut sauce over all.
Source: http://www.soulcityinc.com/restaurant/title8.htm
Pat's notes: This salad is soooo good. The peanut dressing is delicious (go easy though, you may not need all the dressing). Along with the lettuce I sometimes add some thinly sliced cabbage, shredded carrots, fresh bean sprouts, and garnish with canned chow mein noodles, for crunch. A few chopped peanuts are a nice addition as well.
Szechwan White Cut Chicken with Spicy Peanut Sauce
Yield: 3 Servings
1 1/2 lbs chicken breasts
1 whole green onion, cut in half
1 quarter-size slice of fresh ginger
1 tbsp dry sherry
1/2 tsp each salt and sugar
2 cups water
1 cup shredded iceberg lettuce (sometimes I use romaine hearts)
Peanut Sauce:
1-1/2 tbsp creamy peanut butter
2-1/2 tbsp salad oil
2 tbsp each soy sauce and sugar
2 tsp white vinegar
1/2 tsp sesame oil
1/2 tsp ground red pepper (cayenne)
1 tbsp each minced green onion and fresh cilantro
Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is cool enough to handle. Strain broth and save for soup. Remove and discard skin from chicken. Pull meat from bones, then pull meat in long shreds. If made ahead, cover and chill. Sauce - Stir together peanut butter and salad oil until well blended. Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green onion and cilantro. To serve, mound lettuce on a serving platter. Arrange shredded chicken over lettuce. Drizzle peanut sauce over all.
Source: http://www.soulcityinc.com/restaurant/title8.htm
Pat's notes: This salad is soooo good. The peanut dressing is delicious (go easy though, you may not need all the dressing). Along with the lettuce I sometimes add some thinly sliced cabbage, shredded carrots, fresh bean sprouts, and garnish with canned chow mein noodles, for crunch. A few chopped peanuts are a nice addition as well.
Rec: Barbecued Turkey with Maple-Mustard Glaze
Barbecued Turkey with Maple-Mustard Glaze
First the turkey is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the brine and the turkey.) The smokiness of the turkey is offset beautifully by the tangy, sweet glaze, which incorporates two quintessential Napa Valley ingredients: wine and mustard.
For turkey:
6 quarts water
2 large onions, quartered
1 cup coarse salt
1 cup chopped fresh ginger
3/4 cup (packed) golden brown sugar
4 large bay leaves
4 whole star anise
12 whole black peppercorns, crushed
1 13- to 14-pound turkey, giblets discarded
4 cups hickory smoke chips, soaked in water 30 minutes, drained
Disposable 9x6 1/4x1-inch aluminum broiler pans
2 large oranges, cut into wedges
1/4 cup olive oil
2 tbsp oriental sesame oil
For glaze:
3/4 cup pure maple syrup
1/2 cup dry white wine
1/3 cup Dijon mustard
2 tbsp butter
Make turkey:
Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely. Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.
If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler
pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.
Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160̊F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.
For glaze: Bring all ingredients to simmer in heavy medium saucepan.
Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180̊F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.
Serves 8.
Bon Appétit, November 1997
Pat's notes: After reading some of the Epi reviews I opted to use only 3/4 cup of coarse salt in the brine vs the 1 cup. I didn't have a container large enough to hold my 20 lb. turkey in the brine so I got creative and put it in a large plastic garbage bag and doubled bagged it so it wouldn't leak, put the turkey in the bag, poured the brine in the bag, and put a large twist-on-tie around the bag down close to the turkey. I only soaked the bird in the brine about 4 hours and it seemed to be enough for a moist tender bird, though longer might impart more of the brine flavors. It really was a delicious turkey!!
Barbecued Turkey with Maple-Mustard Glaze
First the turkey is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the brine and the turkey.) The smokiness of the turkey is offset beautifully by the tangy, sweet glaze, which incorporates two quintessential Napa Valley ingredients: wine and mustard.
For turkey:
6 quarts water
2 large onions, quartered
1 cup coarse salt
1 cup chopped fresh ginger
3/4 cup (packed) golden brown sugar
4 large bay leaves
4 whole star anise
12 whole black peppercorns, crushed
1 13- to 14-pound turkey, giblets discarded
4 cups hickory smoke chips, soaked in water 30 minutes, drained
Disposable 9x6 1/4x1-inch aluminum broiler pans
2 large oranges, cut into wedges
1/4 cup olive oil
2 tbsp oriental sesame oil
For glaze:
3/4 cup pure maple syrup
1/2 cup dry white wine
1/3 cup Dijon mustard
2 tbsp butter
Make turkey:
Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely. Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.
If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler
pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.
Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160̊F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.
For glaze: Bring all ingredients to simmer in heavy medium saucepan.
Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180̊F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.
Serves 8.
Bon Appétit, November 1997
Pat's notes: After reading some of the Epi reviews I opted to use only 3/4 cup of coarse salt in the brine vs the 1 cup. I didn't have a container large enough to hold my 20 lb. turkey in the brine so I got creative and put it in a large plastic garbage bag and doubled bagged it so it wouldn't leak, put the turkey in the bag, poured the brine in the bag, and put a large twist-on-tie around the bag down close to the turkey. I only soaked the bird in the brine about 4 hours and it seemed to be enough for a moist tender bird, though longer might impart more of the brine flavors. It really was a delicious turkey!!
Mine is REC: Chicken Salad with Ginger Lemon Grass Dressing
(One of many!)
Adapted a little, from the original recipe.
4 oz fresh lime juice
3 garlic cloves, crushed
Pinch salt
Freshly ground black pepper
4 large chicken breasts
Romaine lettuce hearts
1 carrot, shredded
Ginger Lemongrass Dressing (recipe follows)
Mix all ingredients except chicken. Marinate chicken breasts for at least two hours in refrigerator, then broil or grill until done.
Once cooked and cooled, cube chicken. Toss romaine hearts with grated carrots, add cubed chicken, and toss with dressing.
Dressing
1 tablespoon soy sauce
3 tablespoons lime juice
1/4 cup olive oil
1/2 teaspoon grated ginger
1/2 teaspoon finely minced lemon grass
white pepper to taste
sugar to taste
Shake - makes 1/2 cup.
from http://www.gingerpeople.com/recipe.html
http://www.gingerpeople.com/recipe.html
(One of many!)
Adapted a little, from the original recipe.
4 oz fresh lime juice
3 garlic cloves, crushed
Pinch salt
Freshly ground black pepper
4 large chicken breasts
Romaine lettuce hearts
1 carrot, shredded
Ginger Lemongrass Dressing (recipe follows)
Mix all ingredients except chicken. Marinate chicken breasts for at least two hours in refrigerator, then broil or grill until done.
Once cooked and cooled, cube chicken. Toss romaine hearts with grated carrots, add cubed chicken, and toss with dressing.
Dressing
1 tablespoon soy sauce
3 tablespoons lime juice
1/4 cup olive oil
1/2 teaspoon grated ginger
1/2 teaspoon finely minced lemon grass
white pepper to taste
sugar to taste
Shake - makes 1/2 cup.
from http://www.gingerpeople.com/recipe.html
http://www.gingerpeople.com/recipe.html