Archive for asian
First off, special “Thanks!” to What’s Cooking with Doc fan (and Blueberry Festival Grand Prize Winner) Jeff for the incredible elk tenderloins. These beautiful steaks were marinated overnight with an Asian infused mixture (recipe follows). If you don’t have access to Dr. Mike’s Asian blend (details on the spice blends coming soon!), use your finest Chinese five star spice. The grilled goodies were topped with an apricot ginger glaze and served with Pink Madagascar Rice with cilantro and a Farmer’s Market medley of fresh veggies, simply sautéed. Five stars from the mountains and fields of Montana to you! This recipe works well with Bison, other game meats or even a cut of steak!
Asian Inspired Game Marinade
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1/4 cup cilantro
- 1 Tbs. Dr. Mike’s Asian Spice Blend
- 1 tsp. fresh ground black pepper
- 1/2 cup red wine
- 2 smashed garlic cloves
- 1/2 onion, roughly chopped
- 1 tsp. honey
Combine all the ingredients and add to the meat; allow to rest at least 4 hours, preferably overnight.
We all survived the Mayan apocalypse. Now, it is a time for new beginings and celebrations. So start this New Year by getting good and ducked up. If you have not enjoyed a good duck recently (or ever!) pick some up. Here, we marinated fresh duck breast in Asian inspired spices and pan seared it.; served it over a crispy yellow squash pancake and wilted Chinese cabbage and spinach. A drizzle of citrus infused sweet and spicy pan sauce made this, quite simply, a duck to remember! Now, go duck yourself-and enjoy!
Day two takes us back to the game of chicken. This time however, we are going to change the rules, or at least the tastes and textures. Instead of the the more continental cuisine prepared yesterday, today we go East. With some some minimal effort we transform the bird into a porcine infused picture of pork-fection. The only take away here is a tummy full of delicious goodness!
Egg Flower Soup
- 1 egg
- 1 qt. light chicken stock
- 1 ½ tsp. cornstarch
- 1 tsp. + 1 Tbs water
- ½ tsp. salt
- 1 tsp. sherry
- ½ tsp. sesame oil
- 2 tsp. soy sauce
- ¼ tsp. Chinese 5 spice
- 1/8 tsp. crushed saffron (optional)
- Staples: cornstarch, spices, salt, soy sauce, sherry
Mix the egg with 1 tsp. of water and set aside. Mix the cornstarch with the remaining cold water in another bowl and set aside. Place stock in a medium or large saucepan and bring to a boil. Reduce to a simmer and add the remaining ingredients except cornstarch and egg. Add the cornstarch. Once the mixture thickens turn to low. Swirl the mixture, as the mixture swirls add the egg so it forms strands
Asian Stuffed Chicken Wings
- 2 chicken wings
- 4 ounces Asian style minced pork (see recipe below)
- 2 Tbs. flour
- 1 tsp. Chinese 5 spice
- 1 tsp. salt
- ½ tsp. ground black pepper
- Staples: Salt, pepper, spices
Preheat the oven to 325 degrees F. Debone the chicken wings. Using a boning knife or other sharp knife cut around the first wing joint. Pull the skin and meat downward. It will stop at the next joint. Force the joint backward dislocating the top bone and remove. Pull the meat and skin downward. Repeat the severing process at the next joint and then pull downward. Again force the joint against itself dislocating the last two bones. Pull the wing tip back through. Stuff each wing with 2 ounces of the pork. Place on a baking pan and cook for about 25-35 minutes, remove and allow to cool. Heat oil in a wok or sauté pan until smoking. Combine the salt, pepper and 5-spice with the flour. Dredge the wings in the seasoned flour and cook until crispy on all sides. Serve atop Pork Stir-Fried Rice. 2 servings.
Asian Style Minced Pork
- 8 ounces ground pork
- ¼ cup chopped onion
- 1 clove garlic, finely minced
- 2 Tbs. soy sauce
- ½ tsp. ground ginger
- 1 Tbs. rice wine vinegar
- 1 dash Sriracha or other hot sauce
- Staples: soy sauce, vinegar, hot sauce
Combine all ingredients.
Pork Stir Fried Rice
- Oil for wok (or pan)
- 4 ounces Asian Style Minced Pork
- 2 carrots, sliced thin
- 2 cups brown rice, cooked
- 1 egg, beaten
- 2 Tbs cilantro
- 1 tsp. ground ginger
- 1 Tbs rice wine vinegar
- 2 Tbs soy sauce
- Juice ½ lime
- 1 tsp. Chinese 5 Spice
- 1 garlic clove, minced
- 1 tsp. corn starch
- 1 Tbs. water
Heat a little oil over medium high heat until smoking. Add the carrots, cook for 1-2 minutes and remove. Add the pork and cook until browned, about 3 minutes. Move the pork to the edges of the wok and add the rice. Stir for several minutes. Create a little well in the center and add the egg, stirring constantly for about a minute. Add back the carrots. Create another well and add the sauce, stir constantly to combine with all the other ingredients and it should thicken in about a minute. Add the cilantro, stir another 30 seconds, remove and serve. Four servings.
For those interested:
Here is an amzingly delicious and healthful meal. A four ounce serving with sauce, greens and a pair of tostones is less than 400 calories. But most importantly it is scrumptously yummy. The sauce can be done ahead of time and adds a flavorburst to a number of other items that can be topped with it. Try other seafood like scallops or salmon or even meat and poultry.
· Sea Bass
- Chilean Sea Bass, 4 ounce portions
- Rice flour for dusting
- ~¼ cup Cilantro, finely chopped for garnish
- Black sesame seeds, for garnish
· Thai Coconut Sauce
- 2 Tbs tapioca pearls
- ½ cup boiling water
- 2 Shallots , finely chopped
- 2 Leeks, finely chopped
- 2 cloves garlic, minced
- 3 Tbs neutral oil (like tea oil)
- 1 mango, finely chopped
- 1 tsp. freshly grated ginger
- 6-10 Kaffir Lime Leaves
- 3 sprigs fresh thyme
- 3 sprigs fresh oregano
- 3 stalks lemongrass
- 1 can coconut milk (13.7 ounces)
- 1 quart shellfish stock (may substitute light chicken stock; or vegetable if making a vegetarian version)
- Juice of 2 limes
- ½ tsp. Chinese 5 spice
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. ground turmeric
- ½ tsp. fresh ground black pepper
- 6 Thai chilies, split lengthwise
· Tostones (Fried Plantains)
- 2 Plantains, peeled and cut into ~ 1 inch segments
- Sea Salt (a smoked sea salt works well)
- Oil for frying
· Wilted Greens
- 4 ounces fresh baby arugula
- 1 bunch fresh Asian watercress (also known as Chinese watercress)
- ½ ounce fresh basil leaves
- 1 Tbs sesame oil
In a bowl add ½ cup boiling water to the tapioca pearls. Allow the pearls to dissolve creating a paste, set aside. Heat 1 Tbs of oil in a medium sautoir or sauté pan. Add the leeks, shallots and garlic and cook until softened, about 3 minutes. Add the stock, coconut milk and the cumin, coriander, black pepper, 5 spice and turmeric. Add the lime juice, ginger and mango. In a section of cheesecloth place the thyme, oregano, lemongrass and lime leaves. Tie off the cheesecloth and add to the mixture, allowing the flavors to gently meld. In a separate piece of cheesecloth split the chilies prior to tying them off in their own bundle. Add these to the mixture. Allow to gently simmer for about 2 hours, until reduced by about half. Taste occasionally as the liquid simmers, when the heat from the chilies is just a little less than your preference, remove them. The mixture will intensify the flavors as it concentrates. When the mixture has reduced by half, remove the cheesecloth bundles, and pass the liquid through a sieve. Add the tapioca mixture and return to the stovetop. Bring the liquid to a boil and allow to thicken, about 4-5 minutes. Remove and pass through the sieve once more to remove any undissolved pearls. Set the sauce aside. The sauce can be done several days ahead of time.
Preheat the oven to 350 degrees. Heat a sauté pan over medium heat with 1 Tbs of neutral oil. Season the rice flour with a little salt, pepper and Chinese 5 spice. Lightly coat the sea bass in the mixture. Cook the sea bass about 4 minutes per side until it is golden brown. Finish in the oven for about 10 minutes, the exact time depends on the thickness of the fish.
Heat 1 Tbs of a neutral oil in a pan to 325 degrees. Add the plantains and allow to turn a golden color, about 4-5 minutes. Remove and arrange on a baking sheet. Using the back of another baking sheet, or the back of a pan, smash them down. Return to the oil for another 4-5 minutes, remove and top with sea salt.
Heat the sesame oil in a medium sauté pan. Add the greens, season with salt and pepper and cook, stirring frequently. As soon as they have wilted, about 3-4 minutes, remove.
To serve place the four ounce portion of sea bass on top of the greens with the plantains (two total) on each side. Top the fish with about 2 Tbs of sauce and garnish with cilantro and sesame seeds.
Note: You can check with your fishmonger for verification that the Chilean Sea Bass was sustainable, line caught Chilean Sea Bass or Patagonian toothfish. Also, some of the items like the Kaffir lime leaves, Chinese watercress and lemongrass can be found in Asian markets or Oriental grocers.
Tuna Tartare, what is it exactly? Well, in a nutshell it is chopped raw tuna mixed with various items and served raw. It is not sushi because there is no rice. Sushi actually refers to the special rice, not raw seafood. It is not sashimi, which does refer to raw fish, but is usually served only with a dipping sauce. The tartare moniker probably comes from steak tartare, which is usually raw beef prepared sometimes with an egg, sometimes without and marinated in wine or citrus juice, or both. The derivation of word tartare as it applies to this dish is not entirely clear. Yes, Mongol horsemen referred to as “Tartars” or “Tatars” did put meat under their saddles. No, they never ate the saddle meat; it was used to treat any sores their horses had acquired (like a steak on a boxer’s black eye). The term as used gastronomically appeared in Europe, and specifically in Paris, in the early 1900’s. Interestingly, steak tartare was described as a variant of steak a la Americaine in Escoffier’s Le Guide Culinaire published in 1921. Steak tartare was prepared as steak a la Americaine (raw ground beef) but without the egg yolk and served with tartar sauce. Maybe it is a barbarian dish after all.
Regardless, try this tuna variation only if you have access to verifiably fresh never frozen tuna. The other half of this dish is a simple seared sea scallop. A properly seared scallop is cool in the middle, almost sashimi style in the center. This combination of elements complement each other nicely and subtlety. It is a great summer dish when you are looking for a little, light meal or appetizer.
- 3 Tbs sesame oil
- 1 tsp grated fresh ginger
- 1 tsp chopped garlic
- 1 tsp soy sauce
- 3 Tbs finely chopped cilantro
- 1 tsp minced Thai chili (dried is fine)
- ½ teaspoons wasabi powder
- 2 Tbs chopped Bok Choy
- 1 tablespoon finely chopped shallot
- 2 Tbs lemon juice
- 2 Tbs blood orange juice
- 8oz fresh sushi-grade tuna
- Sea salt and freshly ground pepper
- Sea scallops
- 3 Tbs olive oil
- In a bowl, combine the first 11 ingredients.
- Chop the tuna into about 1/8 pieces, do not cut the tuna into a paste.
- Add the tuna to the bowl and season with salt and pepper.
- Heat the olive oil to smoking in a sauté pan over a high heat.
- Season the scallop, and then sear each side.
- Pack the tartare into a small mold that will fit over the scallop (I use a ¼ cup measuring cup).
- Place the tartare over the scallop, garnish and serve immediately.