Posts Tagged ‘food and wine’

Pork and Pineapple Fried Rice

January 17, 2011

For those who read my blog, you might be wondering where the heck I have been. Did the holidays swallow me hole? Did I bake so much I never want to see a chocolate chip again?

The true reason from my c absence is ironic really. I have been eating take out and going to restaurants the past 2 weeks BECAUSE I love to cook so much. Because I spend more time in my teeny, tiny kitchen than any other room in the house, we finally decided to redo it! Truly my dream come true.

I always try to be positive. There are those without a kitchen, or kitchens smaller than mine (although I have yet to see them). But, the terrible, outdated countertops and dirty linoleum floor had annoyed me to the point of insanity. And although I will still have a small space for my hours of cooking, it will be a pretty space. Which, truly, is all I can ask for!

My dear brother-in-law (thank you, John!) and husband (thank you, Rob!) put in new, gorgeous ceramic tile while I was on a work trip,  then my husband and I put in new trim and threshholds, put in new hardware, painted the walls a beautiful neutral color, and now the kitchen is plugged back in and back in business (no more appliances in the dining room, thank goodness!). The final step is in the beginning of February – new granite countertops.

Instead of boring you with fragments of photos, I will wait until the renovation is complete so I can give full before and afters.

Before the demo of 2011 began, I got one last recipe in – leading the way for many nights of Chinese takeout.

I am actually embarrassed to admit that since I couldn’t find Chinese sausage (does anyone know where I can find it? Findley market perhaps?), I substituted lil’ smokies. Sad, I know, but I figured it would have the same smokiness that the Chinese sausage supposedly has.

Despite my desperate substitution, the dish was amazing! Make sure to use a wok and let the rice sit for a minute to get the crusty edges that will soon become your favorite part of the dish. This one is a quickie, and can be easily done on a weeknight. Thanks to Food & Wine for this home version of take out – much better than any takeout I have had (and now I am officially a connoisseur!).

So, hears to my kitchen being open once again, and a newer kitchen on the way!

PORK AND PINEAPPLE FRIED RICE
4-6 servings

1/4 cup low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
3 tablespoons canola oil
4 ounces ground pork
3 small Chinese sausages (5 ounces), thinly sliced
3 scallions, white parts minced and green parts sliced
1 tablespoon minced fresh ginger
1/2 teaspoon minced garlic
1 hot red chile, seeded and minced
4 cups cold cooked jasmine rice or other long-grain white rice
1/4 cup cilantro leaves
1/4 cup finely diced fresh pineapple

1. In a small bowl, whisk the soy sauce with the hoisin and vinegar. Heat a wok or large skillet. Add the oil and heat until smoking. Add the pork and Chinese sausages and cook over high heat, stirring, until the pork is lightly browned, about 2 minutes. Add the minced scallion whites, ginger, garlic and chile and cook until fragrant, about 1 minute. Add the rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots. Stir the hoisin-soy sauce, add it to the wok and stir-fry until nearly absorbed, about 2 minutes. Stir in the scallion greens, cilantro and pineapple. Transfer the fried rice to bowls and serve.

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Thai Turkey Burgers

July 27, 2010

I love Thai food. I love burgers. So, I thought this recipe could be a good one when I came across it. As you know, I am a stickler for adding moisture to turkey burgers so they do not dry out, and this recipe has a great paste of shallot, cilantro, ginger, jalapeno and fish sauce. The fish sauce really gives it great moisture – then the spicy mayo gives another great element.

Instead of Sriracha I used a sweet spicy sauce (called sweet chili sauce) so I would recommend using whatever Asian sauce you have, really!

I made this with an Asian slaw I came up with on a whim. I just took a bag of pre-cut slaw and added a dose of the sweet/hot Asian mayo to it along with some cilantro and ground peanuts. Tasted great!

We will be making this one again. It is a great twist on burgers (and is healthier than beef!). Thanks to Food & Wine for this great recipe!

THAI TURKEY BURGERS
4 Servings

1 small shallot, quartered
2 tablespoons chopped cilantro
Two 1/4-inch-thick slices of peeled fresh ginger
1 jalapeño, stemmed and seeded
1 1/2 tablespoons Asian fish sauce
1 1/4 pounds ground turkey
Vegetable oil, for brushing
1/4 cup mayonnaise
1 teaspoon Sriracha or other Asian hot sauce
4 brioche or kaiser rolls, split and toasted
Bread-and-butter pickles, lettuce, mint leaves and chopped peanuts, for serving

In a mini food processor, pulse the shallot, cilantro, ginger and jalapeño with the fish sauce until chopped. Transfer the mixture to a bowl and knead in the turkey. Using slightly moistened hands, form the meat into four 4-inch patties, about 3/4 inch thick.

Light a grill or preheat a grill pan. Brush the burgers with oil and grill over moderately high heat, turning once, until golden and crusty and just cooked through, 8 to 10 minutes.

In a small bowl, combine the mayonnaise with the Sriracha. Spread the mixture on the rolls. Top with the burgers, pickles, lettuce, mint and peanuts, close and serve.

Orecchiette with Sausage and Chicory

July 25, 2010

As you may know by now, every Thursday my husband and I have “pasta and wine night.” It is a treat because I am only allowed to make pasta once a week (per my healthier husband) and we get a glass of wine to celebrate the start of the weekend the next day.

In the summer it is tough to find pasta that feels right for the hot, sticky nights. No 5-hour tomato sauce, no baked ziti, no homemade macaroni. So, I am on a constant search for summer pasta.

I found this one in Food & Wine (by Michael White) and thought it looked light, yet flavorful. I was also curious about the chicory/escarole because I will admit, I had actually never cooked with it before. I also thought the mint was an interesting twist…I always trust Food & Wine, so I thought we should give it a try.

The sauce is light – the chicken broth melds with the sausage drippings and olive oil into a flavorful coating. The escarole adds a nice flavor (and healthy component). And the mint, just seems to work – can’t describe why!

So, I recommend making this one on a hot summer night when you want some light pasta without sacrificing the flavor. I know we will eating this one a few more Thursdays this year!

ORECCHIETTE WITH SAUSAGE AND CHICORY
6 Servings

1 pound orecchiette
1/4 cup extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper
1 pound chicory or escarole, coarsely chopped and washed
Kosher salt
1 cup chicken stock or low-sodium broth
1/4 cup grated pecorino, plus more for serving
2 tablespoons shredded mint

In a large pot of boiling salted water, cook the pasta until al dente. Drain well.

Meanwhile, in a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the sausage and cook over moderately high heat, breaking it up with a wooden spoon, until browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate.

Add the garlic, crushed red pepper and the remaining 2 tablespoons of olive oil to the skillet and cook until fragrant, about 1 minute. Add the chicory with any water clinging to the leaves and season with salt. Cover and cook until wilted, about 2 minutes. Uncover and cook until the chicory is tender and the liquid has evaporated, about 5 minutes longer.

Add the pasta to the skillet along with the sausage, chicken stock and pecorino and cook over moderate heat, stirring constantly, until the liquid is slightly reduced and creamy, about 3 minutes. Stir in the mint and serve right away, passing extra cheese at the table.

Pork Tonkatsu

February 28, 2010

I will admit this dish might have been my first attempt at Japanese food. It isn’t that I don’t love Japanese food because I really do, I just never seem to find many recipes, and when I do they seem a bit intimidating.

But this Japanese classic looked easy enough. Apparently, pork tonkatsu is incredibly common in Japanese cuisine – it consists of any type of pork that is dredged and then coated in Panko. Many people serve it with a Japanese Worcestershire sauce that includes pureed apples, mustard and soy. This recipe calls for making your own sauce, which gives the dish a rich and tangy flavor. It tastes like a Japanese BBQ sauce and would probably be fantastic used in other ways (glazing chicken, etc.).

This recipe comes from Food & Wine. I recommend serving it with rice and steamed spinach (with a little soy).

PORK TONKATSU
Serves 4

1/4 cup ketchup
1/4 cup apple butter or applesauce
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
1 teaspoon Dijon mustard
1 teaspoon unseasoned rice vinegar
1/4 cup all-purpose flour
2 egg whites, beaten
1 cup panko (Japanese bread crumbs)
Two 8-ounce pork tenderloins, cut into 2-inch pieces and pounded 1/2 inch thick
Salt
1/4 cup canola oil
Steamed rice and steamed spinach, for serving

In a saucepan, bring the ketchup, apple butter, Worcestershire, soy, mustard and vinegar to a simmer; transfer to 4 bowls. Cool.

Put the flour, egg whites and panko in 3 separate shallow bowls. Season the pork cutlets with salt, then dredge in the flour, tapping off the excess. Dip the cutlets in the egg white, followed by the panko, pressing the crumbs to help them adhere.

In a large skillet, heat 2 tablespoons of the oil. Add the cutlets and cook over moderate heat until golden brown, about 5 minutes. Brush the remaining 2 tablespoons of oil on the cutlets. Flip and cook until golden and cooked through, about 5 minutes longer. Transfer the tonkatsu to a work surface and cut into strips. Transfer to plates and serve with rice, spinach and the dipping sauce (either serve dipping sauce in small bowls, or pour over the pork like I did).

Maple Chipotle Hot Wings

January 9, 2010

I am currently still licking the sauce off my fingers from this one (sorry, Mac keyboard) – literally made them only a hour ago for the NFL playoffs and couldn’t wait to blog them. If that doesn’t say something about these wings, not sure what does!

As the SuperBowl is quickly approaching, I am always looking for great “football” food to serve at whatever party we attend or host. These will be brought to our friends’ house this year, no question!

This particular recipe was in a great article in Food & Wine magazine (thanks for the subscription, Mom & Dad!). The article gives you a great basic hot wing recipe, then all of the great ways you can mix them up and give them different flavors. These are the maple chipotle hot wings, but I will surely be trying the others soon!

Something to note – yes, you roast them for 45 minutes at 500 degrees. The mixture of the dredging, the veggie oil and high temperatures gives them a crispy skin, almost like they were fried.

Happy SuperBowl Party!

MAPLE CHIPOTLE HOT WINGS
2-4 Servings

2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried sage
2 pounds chicken wingettes and/or drumettes

2 1/2 tablespoons red hot sauce
2 tablespoons unsalted butter, melted
1 canned chipotle pepper, minced
2 tablespoons maple syrup

Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and sage. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil.

Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce, butter, chipotle pepper and maple syrup until combined. Add the chicken wings to the sauce and toss; serve.


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