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.

Ch..ch..ch..chicken!

Happy Sunday, everyone! On a chilly March day like this it pays to have some comfort food up your sleeve, and that's exactly what we're going to pull out and lay on the table.  Pictured above is the divine Roasted Chicken and Stuffed Potato. A dangerous duo that is almost too sinfully good for a Sunday.

Let's observe the progression of the chicken!
First of all, well...naked chicken. There's no real way around that one. It is a naked chicken.

But now you get to work your magic with some homemade herb butter.

And naked chicken becomes...this. (Not really much of an improvement yet, but we'll keep our fingers crossed for future results).

Now you're going to stuff that baby and truss it up good. When your bird is fully incapacitated, it should look something like this...

And then comes THE BACON. That's right, there's no mistaking that call for Flavor Town. Layer it up nice.

Isn't it bee-yu-ti-ful?!
Now, even with all those veggies stuck up it's w@$#! this chicken still needs a side dish. Our stuffed baked potatoes are the obvious choice since when they come steaming from the oven they look like this...

 And all I want to do is absorb them through my entire surface area as fast as humanly possible. Now the chicken finally comes out looking all brown and happy, and there's nothing left to be done but indulge your taste bud's prayers for satisfaction.

So go right ahead. Grab a fork and make this a Sunday to be thankful for. :)  See you next weekend!

Roasted Chicken

Ingredients:

1 (5 1/2 pound) free-range chicken

1/2 bunch each fresh oregano, thyme, and parsley

1/4 pound unsalted butter, softened

Kosher salt and freshly ground black pepper

1/2 orange, quartered

1/2 lemon, quartered

1 head garlic, halved

1 medium white onion, halved, plus 1 onion

2 carrots, roughly chopped

6 strips smoked bacon

Directions:

Preheat oven to 425 degrees F.

Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herb butter under the skin. Season the bird all over with salt and pepper. Stuff the cavity layering with the orange, lemon, half head of garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion , half of garlic and carrots into the pan. Lay the strips of bacon across the chicken and roast for 25 minutes.

Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (Very important) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.

Stuffed Baked Potato

 Ingredients:

4 medium-sized Idaho potatoes

Extra-virgin olive oil

Kosher salt

1/2 stick butter

1/4 cup all-purpose flour

1/2 cup milk

About 2 cups, plus more for topping, shredded sharp white Cheddar

2 heads broccoli, florets, blanched in salty water

1/2 pound bacon, medium dice, cooked until crisp

2 tablespoons chives, chopped

Freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.

While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.

When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.

Not Your Average Fish Friday

TGIF! Nothing says 'I'm released from the vacuous grind of a coma-inducing work week' like celebrating with melt-in-your-mouth fresh fish for dinner! Before you head out to party like Monday will never come, try this 30 minute recipe that's fast without the flash fry. Panko Crusted Salmon with Rice Pilaf is the perfect combination of light fare (so as not to disagree with the beers later), and a delectable richness that your palate deserves after living on onion bagels and Starbucks all week.

This recipe seriously highlights the taste of the salmon even if (like us) you live far from either shining sea and can't get the  freshest salmon in America. Mustard is what adds that unexpected punch while the seasoned bread crumb mixture provides fabulous texture. So whether you're cooking for 2 or throwing a dinner party for 50 colleagues, this recipe and method can easily be scaled to feed 'em all! Happy fishes, everyone.



Panko Crusted Salmon
Ingredients:
2/3 cup panko bread crumbs
2 tablespoons finely chopped fresh parsley
1 teaspoon grated lemon zest (a must)
Kosher salt and freshly ground black pepper
4 tablespoons olive oil, divided
2 tablespoons Dijon mustard
4 (6- to 8-ounce) salmon fillets, skin on
Lemon wedges, for serving
Preheat the oven to 425 degrees. 

Directions:
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with 2 T of olive oil and stir until the crumbs are evenly coated. Set aside. (Texture should be coarse but slightly moist).
Brush the top of salmon fillets with mustard and then sprinkle with salt and pepper. Press a thick layer of the panko mixture on top of the mustard on each salmon fillet.
Heat the remaining oil over medium-high heat in a 12-inch skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes (very important). Serve the salmon hot or at room temperature with lemon wedges.

Rice Pilaf

Ingredients:

 2 tsp olive oil
1/2 cup onion, diced finely
1/2 cup carrots, diced finely
1/2 cup celery, diced finely
1 cup of white jasmine rice
1 3/4 cups of chicken stock
Salt and freshly cracked pepper, to taste
Directions: 
Heat the olive oil in a medium sized sauce pot over medium heat. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, for 4-5 minutes. Add the rice and and cook, stirring often, for 3-4 minutes or until the rice obtains a pearl-like color. Add the chicken stock, salt and freshly cracked pepper, to taste and stir. Bring to a boil, reduce to simmer, then cover.  Cook for 20 minutes. Remove from the heat and let sit for another 5 minutes - don't remove the lid!
Fluff the rice with a fork, taste and re-season if needed. Serve immediately and enjoy.