Category Archives: Main Dishes

Indonesian Roasted Pork Tenderloin with a Sweet Ginger Sauce (Babi Panggang)

5 Replies

Babi_Pangang4 (1 of 1)Here’s another one of my favorite Indonesian pork recipes (I have several favorites in this category!). This one is a roasted pork tenderloin that has been marinated in a ginger/garlic/sweet soy sauce. It is served over a bed of crisp, shredded white cabbage, with a drizzle of a unique (delicious!) ginger sauce. I hope you’ll try it!

2 tsp peeled, finely grated fresh ginger
1 tsp garlic powder
1 tsp onion powder
1 tsp Laos powder
2 Tbsp kecap manis
1/2 tsp salt
1/4 tsp ground black pepper

1 lb (or so) pork tenderloin

1/3 cup brown sugar, packed
2 tsp kecap manis
1/4 cup white vinegar
1/4 cup chicken stock
2 Tbsp tomato paste
3 tsp corn flour (cornstarch)
1 inch peeled fresh ginger, cut lengthwise into very fine julienne strips (about 1/2 Tbsp)
1 tsp sambal ulek
1 small onion, diced
1 Tbsp canola oil

1/2 head white cabbage, very thinly sliced

Babi_Pangang6 (1 of 1)Prepare the marinade by combining the first 6 ingredients (through ground black pepper) in a small bowl. Place the pork in a shallow dish and cover evenly with the marinade. Cover with plastic wrap and refrigerate for an hour (or longer).

Meanwhile, prepare the ginger sauce by whisking together the next 7 ingredients (through sambal ulek) in a medium bowl. Heat oil in a small sauce pan over medium-high heat. When hot, add the onions and saute for 3 minutes. Add the sauce mixture. Stirring constantly, slow bring to a boil. Reduce to low and continue to cook until the sauce thickens (about 5 minutes). Remove from heat, cover and set aside.

Heat oven to 425 degrees Fahrenheit. Line a baking dish that will accommodate the pork with aluminum foil and place the pork in the dish. Cook the pork until it registers 155 degrees Fahrenheit when inserted with a thermometer in the thickest portion (about 20 minutes) — cooking the pork any longer will dry it out. Remove the pork from the oven and place on a cutting board. Cover loosely with aluminum foil and let rest 10 minutes.

Slice the pork into half-inch pieces. Spread the sliced cabbage on a serving platter and place the pork slices on top. Pour sauce over the pork. Serve with steamed jasmine rice.

Serves 4.

Bucatini with Parsley and Sage-herbed Chicken Meatballs

2 Replies

Bucatini_with_Chicken_Meatballs2 (1 of 1)This recipe is a different take on the standard “spaghetti with meatballs” dish that everyone is familiar with. Bucatini is basically hollow spaghetti, and adds an interesting texture. The herbed chicken meatballs are a fresh spin, and are delightful with the homemade tomato sauce. I hope you’ll try this dish!

 

2 28-oz cans whole, peeled tomatoes
1 Tbsp olive oil
1 large onion, finely diced
2 bay leaves
1 1/2 tsp salt
1/4 tsp ground black pepper
1 cup loosely packed basil leaves
1 lb (uncooked) bucatini pasta

1 lb ground chicken
1 1/2 cups grated parmesan cheese (about 2 1/4 oz)
1 3/4 cups fresh white bread crumbs (about 3 slices, crusts removed)
2 garlic cloves, peeled and finely grated or minced
1 egg, lightly beaten
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh sage
1 tsp salt
2 Tbsp olive oil

To make the sauce, place the tomatoes and their juice in a large bowl. Vigorously squeeze tomatoes with your hands until no large chunks remain.

Heat 2 Tbsp olive oil in a large sauce pan over medium-high heat. Add onions and saute for 3 minutes. Add the tomatoes, bay leaves, salt and pepper. Stir to combine. Cover and bring to a good boil, stirring occasionally. Reduce heat to low and simmer, partially covered, for 1 hour (stirring occasionally).

Meanwhile, prepare the meatballs by combining the ground chicken, parmesan cheese, bread crumbs, garlic, egg, parsley, sage and salt in a bowl. Combine well (I use my hands). Form small balls from the mixture, occasionally dipping your hands in a separate bowl of warm water, as the meat mixture can become very sticky to work with. Cover meatballs with plastic wrap and refrigerate for 30 minutes.

Heat 2 Tbsp olive oil in a large frying pan. Saute the meatballs until golden brown, about 8 minutes.

Add the meatballs and basil to the tomato sauce, and simmer uncovered on low for an additional 15 minutes. Serve over bucatini pasta that has been cooked according to package instructions. Garnish with some chopped parsley and grated parmesan.

Serves 6.

Korean-Style Marinated, Grilled Steak

2 Replies

Bulgogi5 (1 of 1)Last evening was another great evening for grilling out here, so out of my stockpile of outdoor recipes I chose to make bulgogi (Korean-style marinated, grilled steak). Easy to prepare, this recipe take a little bit of planning ahead, because the meat marinates (in a wonderful, Korean-style barbecue sauce) for about an hour. I hope you’ll try it!

 

1 lb beef flank steak, scored very lightly with a sharp knife on both sides, in a crisscross pattern
1/4 cup soy sauce
1 Tbsp sugar
2 tsp sesame oil
1 bunch scallions (white and light green parts), minced (reserve dark green parts for garnish)
1 Tbsp garlic, minced
1 Tbsp peeled fresh ginger, finely grated
2 Tbsp toasted sesame seeds

In a bowl, whisk together soy sauce, sugar, sesame oil, scallions, garlic, ginger and sesame seeds.

Combine soy sauce mixture with meat in a plastic bag (such as a freezer bag), seal and move bag around so that the meat is well-coated with the marinade. Let marinate in the refrigerator for an hour. Remove from fridge and let stand at room temperature for 10 minutes prior to grilling.

Prepare grill.

When grill is very hot, gill steak for 6 minutes on each side for medium-rare.

Transfer steak to a cutting board, cover with foil and let stand for about 5 minutes. Slice beef thinly across the grain (1/8 to 1/4-inch thick). Serve with kimchi, white or brown rice and a green vegetable. Garnish with sliced scallions and a sprinkle of toasted sesame seeds.

Serves 4.

Thai Beef Stir-Fry in an Oyster Sauce

4 Replies

Thai_Beef_Stir-Fry_in_an_Oyster_Sauce3 (1 of 1)I enjoy stir-fry dishes because they call for the freshest of ingredients, and they are generally quick to prepare (and they can be very healthy, as well!). This is a typical Southeast Asian-style stir-fry that combines fresh, spicy, sweet, sour and salty flavors into an harmoniously delicious dish. I hope you’ll try it!

 

1 lb flank steak, cut against the grain into very thin slices that are 2 inches in length
1 Tbsp dry sherry
1 Tbsp cornstarch (cornflour)
1/4 tsp ground black pepper

3 Tbsp oyster sauce
1 1/2 Tbsp soy sauce
1 Tbsp honey
1 Tbsp lemon juice (about half a lemon)

2 Tbsp canola oil
3 garlic cloves, minced or finely grated
2 tsp finely peeled, grated fresh ginger

4 fresh Thai bird chilies, seeded and cut lengthwise into very fine julienne strips
3 scallions (green onions), cut into 1-inch pieces, then cut lengthwise into very fine julienne strips

8 lettuce leaves

Whisk together sherry, cornstarch and black pepper in medium bowl. Combine well with beef and set aside to marinate for 20 minutes.

Meanwhile, prepare the sauce by whisking together oyster sauce, soy sauce, honey and lemon juice in a small bowl. Set aside.

Heat the oil in a wok over high heat. Add the garlic and ginger, and stir-fry for 30 seconds. Add the beef mixture, sir-frying until the meat is no longer pink (about 3 minutes). Add the sauce and continue to stir-fry for an additional 2 minutes, until the sauce has thickened. Remove from heat and stir in the chilies and scallions. Serve over individual lettuce leaves, together with steamed jasmine rice.

Serves 4.

Grilled Chicken Sandwich with Fresh Oregano, Lemon and Feta

Leave a reply

Grilled_Chicken_Sandwiches_with_Fresh_Oregano6 (1 of 1)This is one of my outdoor chicken recipes that I always have the ingredients for, from spring to fall. It’s simple, fresh, and it’s not time-consuming to prepare. Made this last evening when I returned home from work (it was a beautiful, warm evening here, so I had to fire up the grill!).

 

2 boneless, skinless chicken breasts, pounded to an even thickness (about 1/2 inch)
Juice of one lemon
1 garlic clove, minced
2 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 tsp fresh, chopped oregano
4 hamburger (or similar) buns
Lettuce
1 small onion, sliced
1 tsp fresh, chopped parsley
4 tsp crumbled feta cheese

Place the lemon juice, garlic, olive oil, salt, pepper and oregano in a small bowl. Whisk until the ingredients are well-incorporated.

Place chicken and the lemon juice mixture in a plastic zip-lock bag. Seal bag and move around so that the ingredients are combined. Refrigerate for about 1/2 hour.

Meanwhile, prepare the grill.

Grill the marinated chicken on one side for about 9 minutes, then about 4 minutes on the other.

Remove chicken from grill. Slice each breast in half crosswise, so that you end up with 4 even pieces. Assemble the sandwiches with the buns (I like to butter them and toast a bit on the grill), lettuce, chicken, parsley, onions and a teaspoon each of the feta. Serve.

Serves 4.

Thai Barbecued Chicken (Gai Yang)

4 Replies

Thai_Barbecued_Chicken_(Gai Yang)2 (1 of 1)I pulled out the grill (I have a charcoal grill — I prefer the end results over gas) for the first time this spring. I made one of my favorite chicken recipes, Gai Yang. Gai yang is a beloved “street food” in Thailand — you find it everywhere, and when you get it, it comes in a plastic bag, together with another plastic bag of delicious spicy pepper dipping sauce. The marinade for the chicken calls for a commonly used ingredient in Thailand, including fresh, scraped coriander (cilantro) roots. If that’s not available, you can use the stems of the plant (which is what I use, and it seems to work well). This grilled chicken is flavorful and wonderful. I hope you’ll try it!

1 whole chicken (3 to 4 lbs), cut into 8 pieces (so you end up with 2 breasts, 2 thighs, 2 wings and 2 drum sticks)
2 stalks lemongrass (lower 6 inches), outer leaves removed and very finely chopped
1 1/2 Tbsp peeled and grated fresh ginger
1 1/2 Tbsp coarsely chopped fresh garlic
3 Tbsp fresh coriander root, or 1/4 cup coarsely chopped coriander stems
1 1/4 tsp turmeric
1 1/2 Tbsp brown sugar
2 Tbsp fish sauce
2 Tbsp (plus) canola oil

Add lemongrass, ginger, garlic, coriander root (or stems), turmeric, brown sugar, fish sauce and oil to a food processor. Puree to a very fine paste, adding additional tablespoons of oil as needed.

Combine chicken pieces and paste in a large bowl. Mix well and marinate in the refrigerator for at least 2 hours. Be sure to stir chicken mixture occasionally.

Prepare grill.

Grill chicken about 25 minutes, until cooked but not overdone. Serve with steamed jasmine rice and a spicy Thai chili dipping sauce.

Serves 4.

Corn Chowder with Fresh Oregano and Dijon Croutons

Leave a reply

Corn_Chowder_33 (1 of 1)Most vegetable dishes are best when prepared with fresh ingredients. I love corn chowder, however fresh local corn is not available in New England until late summer. Luckily, this delicious recipe calls for frozen corn, so I make it at any time of the year (I use name-brand sweet corn). Yesterday was a beautiful spring day, which got me in the mood again for this chowder. I hope you’ll try it!

1/2 lb red potatoes, unpeeled, cut into a 1/4-inch dice
2 slices hickory-smoked bacon, finely chopped
1/4 cup chopped scallions, white and pale green parts (slice dark green part and use as garnish)
1/2 cup celery, chopped (about 1 large rib)
1 lb frozen corn
2 1/4 cups whole milk
2 Tbsp sour cream
1 1/2 tsp chopped fresh oregano
1 Tbsp salt
1/4 tsp ground black pepper
1 fresh baguette
1/4 cup Dijon mustard
1/4 cup shredded sharp cheddar cheese

Place potatoes in a sauce pan and cover with cold water. Bring to a boil and cook until potatoes are tender, but not falling apart. Total time from when you turn the heat on should be about 15 minutes. Strain and set aside.

Heat bacon in a Dutch oven. Cook until crisp. Remove bacon from pan (leaving drippings behind) and set aside.

Add the scallions and celery to the pan, and saute on low for about 5 minutes.

Meanwhile, set 1 cup of the corn aside. Place remainder into a blender, together with the milk, sour cream, oregano, salt and pepper. Blend to a puree, then add to the scallion mixture in the Dutch oven. Add the potatoes. Bring to a boil, then simmer on low for about 10 minutes, stirring constantly. Remove from heat and season with additional salt and ground black pepper.

To prepare the croutons, slice baguette cross-wise into 1/4-inch slices. Lay the slices out on a cookie sheet, and spread the top of each with a good amount of Dijon mustard. Place under the broiler and cook until golden brown (not black!)

Garnish each serving of the chowder with the some of the bacon, sliced scallions and cheddar cheese. Serve with the croutons.

Serves 4.

Southeast Asian-Style Salmon

2 Replies

Southeast Asian-Style Salmon3 (1 of 1)I don’t know how much salmon they eat (if any) in Southeast Asia, but Southeast Asian flavors sure go well with it! This is one of my favorite ways to make salmon, which I always have on-hand in the freezer (I like to buy the frozen, center-cut salmon filets, but it’s always a treat to prepare it fresh!). The salmon is coated in a wonderful coconut/panko/spice mixture, then pan seared. I especially like the sweetness of the sauce with this recipe, and the sour of the tamarind adds a nice balance.

Sauce

1 tsp canola oil
1/2 cup finely diced onions
1 Tbsp peeled and grated fresh ginger
2 garlic cloves, minced
1 Tbsp tomato paste
1 cup hot water
3 Tbsp tamarind concentrate
1 tsp brown sugar, packed
1/4 tsp ground cayenne pepper
2 Tbsp kecap manis
1/2 tsp dark sesame oil

Salmon

3 Tbsp panko
3 Tbsp unsweetened, shredded coconut
1/4 tsp ground turmeric
4 6-oz center-cut salmon filets
1/2 tsp salt
1/4 tsp ground coriander
1/4 tsp ground black pepper
2 tsp canola oil

For the sauce, heat 1 tsp canola oil in a sauce pan over medium-high heat. Add onions, and saute for about 2 minutes. Add the ginger and garlic, and saute 1 minute. Stir in the tomato paste, and cook 1 minute. Add 1 cup hot water, tamarind concentrate, brown sugar and cayenne pepper. Stir and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Remove from heat, and stir in the kecap manis and sesame oil.

For the salmon, combine panko, coconut and turmeric in a shallow. Sprinkle the salmon with the salt, coriander and black pepper on all sides. Dredge the salmon filets in the panko mixture.

Heat 2 tsp canola oil in a skillet over medium-high heat. Add the salmon to the skillet, and cook 3 minutes. Gently turn the filets over in the skillet, and cook an additional 3-4 minutes. Serve with steamed jasmine rice.

Serves 4.

Black Bean Soup

4 Replies

Black Bean SoupThis is another simple soup that I make at any time of the year. It’s a fusion of Caribbean and South Western (U.S.) flavors (because I love both!), which I think go together pretty well. I hope you’ll try it and let me know what you think!

1 Tbsp olive oil
1 cup diced onions
1 tsp finely grated garlic
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
¼ tsp ground cayenne pepper
2 15.5 oz cans black beans, undrained
1 cup chicken broth
1 bay leaf
1 tsp brown sugar
3/4 tsp salt
1/4 tsp ground black pepper
1 tsp white wine vinegar
Sour cream as garnish
Chopped fresh cilantro as garnish
Red pepper flakes
Heat olive oil in a medium sauce pan over medium-high heat. Add the onion and garlic, and sauté until onions are translucent (about 3 minutes).

Add the coriander, cumin, oregano, and cayenne pepper. Sauté for another minute.

Add the beans, chicken broth, bay leaf, brown sugar, salt, black pepper and vinegar. Bring to a boil, and then reduce heat to low. Simmer uncovered, stirring occasionally, for about 20 minutes. Remove bay leaf. Season with additional salt and pepper, if desired.

Serve with crusty French bread. Add a dollop of sour cream and some cilantro and red pepper flakes on top of each serving.

Serves 4.

Red Thai Curry with Chicken

7 Replies

Red_Thai_Curry_2013-04-14b When I have the time, I love to make Thai curry from scratch (which includes grinding my own chili paste in a mortar and pestle, etc.). When I don’t have the time, but am in the mood for Thai curry, I make this version. It’s quick and easy to prepare, and almost as good as the traditional version. Give it a try!

1 14oz can lite coconut milk
2 Tbsp store-bought red Thai curry paste
2 Thai chilies, seeded and cut into very fine julienne strips
1 medium onion, thinly sliced
1 lb boneless, skinless chicken breasts, cut lengthwise down the middle of the breast, then thinly sliced crosswise
1 Tbsp (packed) brown sugar
1 Tbsp fish sauce
1 tsp salt
2 kaffir lime leaves, stem/spine removed, then very thinly shredded
3/4 cup thinly sliced Thai basil
1 Tbsp fresh lime juice

Heat 1/4 cup of the coconut milk and curry paste in a wok or Dutch oven over medium-high heat, stirring constantly. When the mixture has reached a boil, add the chilies and onion, and saute for 5 minutes.

Add the chicken, sugar, fish sauce, salt and lime leaves and the rest of the coconut milk to the wok. Bring to a boil and cook for another 5 minutes.

Add the basil and lime juice, and simmer for an additional minute. Serve hot with steamed jasmine rice.

Serves 4.