Char Siu

Char Siu (Chinese BBQ Roast Pork)

Char Siu literally means "fork burn/roast." This dish is lucky number 28 on the “World’s 50 Most Delicious Foods” readers’ poll compiled by CNNGo in 2011. 

It highlights the sweet, salty, and super savory flavors that Chinese food is so famous for. Although I am a strong believer that pork should never be cooked beyond medium, this dish works best when the pork is cooked well done.  Enjoy!

Ingredients:

2-3 Lbs. Pork Tenderloins

Marinade:

1/4 C. Vegetarian Hoisin Sauce

1/4 C. Rice Wine Vinegar

1/4 C. Honey

1/4 C. Reduced Sodium Soy Sauce

1" Fresh Ginger Root, Chopped

3 Garlic Cloves, Chopped

1 Tbsp. Sriracha (Rooster Sauce)

1/2 Tbsp. Sesame Oil

1/2 Tbsp. Onion Powder

1 Tsp. Red Food Coloring

1 Tsp. Chinese 5 Spice

Directions:

Trim pork of excess fat and silver skin. Place pork in gallon sized zip lock bag. Combine all ingredients for marinade and mix well. Pour marinade over pork in the zip lock. Toss pork in bag to evenly coat with marinade. Place in fridge for at least 2 hours but can be left overnight.

Preheat oven to 425 degrees.

Line a cookie sheet with tin foil and place a wire rack on top. Remove pork from marinade and place directly on rack. Do not rinse marinade from pork. Roast pork  for 2 - 3 hours or until internal temperature reaches 160 degrees.

Vegetable Fried Rice

I love quality short cuts in the kitchen. I have been known to ask my local pizza place for dough as opposed to making it myself. In this case, I bought 2 pints of white rice from the local Chinese take out. $2 got me plenty of rice for this dish. This recipe works best with day old rice, but you can get by with letting your rice sit out for a couple hours in the kitchen in a single layer.

Ingredients:

• 3 cups rice, prepared

• 1 cup peas & carrots, frozen
• 1 white onion, chopped

• 2 cloves garlic, minced
• 2 eggs, slightly beaten

• 3 tablespoons sesame oil

• ¼ cup soy sauce
• 2 Tablespoons chopped scallions.

Instructions:

1. Prepare rice according to package instructions to yield 3 cups cooked rice.

2. Heat sesame oil in a large skillet on medium-high heat.
3. Add onion, garlic, peas, and carrots. Stir fry until tender.
4. Add eggs into pan and scramble, mixing throughout vegetables.
5. Add rice and soy sauce to pan. Stir in soy sauce and allow to cook for about 3 minutes.
6. Add scallions and stir to combine. Remove from heat and serve immediately.

Steak au Poivre

Okay, so I just have to pause with this dish, because first of all, this juicy bit of delectability came out smelling like heaven (in case you didn't already know, in our universe heaven is a steak house). And once I cut into this thick portion...rolled the pink juicy bite around my tongue...and bit down on the earthy crunch of peppercorn crust...well, it was a crying shame that I had nothing left for the divine underlying cloud of Champs potatoes, for I had given my soul to the steak.

Steak au poivre ("ah - puov")

This is my favorite steak recipe. Whenever I order steak from a restaurant, I too often find that the steak is under seasoned, with an extraordinary lack of pepper. This steak certainly delivers when it comes to taste, but is surprisingly not too spicy. Feel free to use different cuts of steak such as tenderloin, ribeye or porterhouse.

Ingredients:

3 New York strip steaks about 1 1/2 inches thick
Kosher salt
3 tablespoons whole peppercorns
3 tablespoons unsalted butter
3 teaspoons olive oil
1/3 cup Cognac or Brandy, plus 1 teaspoon
1 cup heavy cream

Directions:

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the steaks, on both sides, into the pepper until it coats the surface. Set aside and let rest for another 30 minutes.

Note, you cannot make the pan sauce in a non-stick pan.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side 5 minutes for medium. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac or Brandy to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

Champs Potatoes

This classic Irish dish is simple and inexpensive, but best of all, DELICIOUS. The name Champ is believed to mean "to be stupid or boorish". A rather unfortunate name for such an incredible food. Disregard and dig in!

Ingredients:

• 3 pounds baking potatoes (Russet, Idaho, Yukon Gold)

• 2 whole green onions, sliced
• 1-1/2 cups of half and half or milk

• 4 tablespoons butter

• Kosher salt and freshly cracked black pepper, to taste

Instructions:

Scrub and remove most of the skin from potatoes. Dice potatoes into 2 inch chunks. Place potatoes in boiling salted water. While potatoes are cooking, bring the milk to a boil and add the sliced green onion. Cook over medium heat, stirring regularly, for about 5 minutes. Remove from heat and set aside to allow onion to infuse in the milk.

After about 15 minutes, check potatoes for doneness with a knife or fork. Strain potatoes and reduce heat to medium low. Add infused milk to potatoes, mash and beat until fluffy.

Add 3 tablespoons of the butter and cook and stir until completely warmed through, transfer to a hot serving dish with the remaining pat of butter melting in the center. Can also spoon into individual bowls and top each with a pat of butter.

Anyone for a French-Style Sunday?

You may not be able to pronounce it, (I find if you just mumble something quickly with a strong French accent it works every time) but you'll definitely want to eat it! Any dish with beef is going to be hearty, but this has a unique rich flavor all its own. Orzo adds lightness and the glistening sweetness of pearl onions cuts through the broth. As with basically every dish in the entire world worth eating, a loaf of good, crusty bread is a must.

 Beef Bourgoignon

Ingredients:

1 tablespoon good olive oil

8 ounces dry cured center cut applewood smoked bacon, cut into lardons 

2 1/2 pounds chuck beef cut into 1-inch cubes

1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir, divided

Kosher salt

Freshly ground black pepper

1 pound carrots, peeled then sliced diagonally into 1-inch chunks

2 yellow onions, sliced

4 cloves of chopped chopped garlic

1/2 cup Cognac

2 cups beef broth

1 tablespoon tomato paste

1/2 bunch of fresh thyme leaves, tied with kitchen twine

4 tablespoons unsalted butter at room temperature, divided

3 tablespoons all-purpose flour

1 pound frozen whole onions

1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:

Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove

1/2 cup chopped fresh parsley, optional

Directions:

Slice beef chuck into 1 inch cubes.  Place beef chunks into a large bowl and add about half of the bottle of red wine, until the beef is just submerged in the wine.  Toss beef in wine to coat and place in the refrigerator to marinade for at least 2 hours.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Remove the marinated beef and pat try with paper towels.  Reserve the marinade.  Sprinkle beef with salt and pepper. In batches in single layers, sear the beef in the hot bacon fat for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the remaining half bottle of wine, reserved wine marinade, plus enough beef broth to almost cover the meat. Add the tomato paste and thyme bundle. When it comes to a boil, reduce to a simmer and cover the pot with a tight-fitting lid.  Simmer for 2 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew back up to a boil, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over the orzo and serve with a slice of bread and a sprinkle of parsley.

Orzo with Parmesan and Basil

Ingredients:

• 2 tablespoons butter
• 1 cup uncooked orzo pasta

• 1 3/4 cup of chicken broth

• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste
• 2 tablespoons chopped fresh basil

Directions:

1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil.

Rack of Lamb

Sometimes after sweating it out to plan a main course, I completely forget about needing to serve something on the side. When this happens, I lead a mad raiding party on the pantry and fridge in search of sundry inspirations. It just so happened that this Saturday my scavenging turned up Arborio rice and a head of broccoli. 
BINGO! 
Risotto. 
It's hard to follow a killer act like rack of lamb, but when in doubt, go hard for carbs!

 

 

Mustard Crusted Rack of Lamb

Ingredients:

1/2 cup seasoned bread crumbs              2 tablespoons chopped fresh rosemary
2 tablespoons minced garlic                   4 tablespoons olive oil, divided                       
1 teaspoon salt                                        1 (7 bone) rack of lamb, trimmed and frenched                      
1/4 teaspoon black pepper                      1 tablespoon Dijon mustard
                                                                   
Directions:

Preheat oven to 425 degrees. Move oven rack to the center position.

In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Remove from skillet and brush with mustard. Roll in the bread crumb mixture until evenly coated.

Return the rack to the skillet, bone side down. Roast the lamb in the preheated oven until desired doneness (about 12 to 18 minutes). Check temperature of roast after 10 minutes (132 degrees for medium rare, 142 degrees for medium). When desired temperature is reached, remove from oven and tent with aluminum foil, allowing it to rest for 5 to 7 minutes. Carve and serve.

Broccoli and Parmesan Risotto

Ingredients:

2 tablespoons olive oil                           3 cups chicken stock

2 tablespoons butter                               2 cups chopped broccoli florets

1/2 cup minced shallot                           1 teaspoon dried parsley

2 tablespoon minced garlic                    salt and pepper
1 cup uncooked arborio rice                  1/3 cup grated Parmesan cheese

Directions:

Sweat shallots in oil and butter for 3 minutes, until translucent.  Add garlic and saute for 1 minute, until fragrant. Add rice, stirring for about 2 minutes until pearly.  Meanwhile, heat chicken stock in a separate pot to a gentle simmer, reserve and keep hot.

Blanch broccoli in salted water for 3 - 5 minutes, until broccoli turns bright green and becomes tender.  Drain broccoli and rinse in super cold water to prevent further cooking. Reserve

Once the rice has become pearly, ladle one cup of hot stock into rice and stir to combine. Let liquid cook until evaporated. Gradually stir in remaining hot broth as the liquid is absorbed, 1 cup at a time, until rice is a smooth, creamy consistency. 

Add dried parsley, salt and pepper to taste, and Parmesan cheese.  Stir to combine. Taste for seasoning.  Stir in blanched broccoli and heat through.  Serve.

The key to risotto is maintaining the correct temperature as it cooks. Heating the broth really helps. It should take only 25-30 minutes to cook from start to finish. As the broth is absorbed, there should be many gentle bubbles.