Tag Archives: Recipes

Korean-Style Marinated, Grilled Steak

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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

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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

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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.

Pork Tenderloin in a Sweet Indonesian Soy Sauce

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Pork_Tenderloin_in_a_Sweet_Indonesian_Soy_Sauce4 (1 of 1)This is one of my favorite Indonesian pork recipes — it smells so good as it’s cooking! I love the sweetness of the kecap manis, together with the hint of sour from the lemon juice. I’m pretty sure they’d use tamarind water instead of lemon juice in Indonesia, but I really like what the citrus does for this dish. It’s a quick and simple dish (relative to my other Indonesian recipes), and the ingredients should be easy for anyone to find. Hope you’ll give it a try!

1 Tbsp canola oil
1 lb pork tenderloin, cut in half lengthwise, then thinly sliced crosswise
1 large onion, diced
2 garlic cloves, peeled and grated
1 1/2 inches fresh ginger, peeled and grated (about 1 Tbsp)
2 Tbsp brown sugar, packed, or gula jawa if you have it
3 tsp sambal ulek
1 tsp salt
1/4 tsp white or black ground pepper
1/2 cup kecap manis
2 cups lower sodium chicken broth
Juice of one lemon (about 2 1/2 Tbsp)

Combine the pork, onion, garlic, ginger, brown sugar, sambal ulek, salt and pepper in a bowl. Stir well.

Heat oil in a wok or similar pan over medium-high heat. Add the pork mixture and saute until pork is no longer pink (about 5 minutes). Add the kecap manis, chicken broth and lemon juice, stirring to combine. Bring to a boil, then simmer over low heat for about 30 minutes, until the liquid has reduced considerably. Serve with steamed jasmine rice and sliced cucumbers and relishes.

Serves about 4.

Thai Barbecued Chicken (Gai Yang)

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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.

Josh’s Risoles (Indonesian Croquettes)

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Josh's Deep-Fried Creps with a White Grape Filling (1 of 1)The other night, I had some friends over for an Indonesian meal. My friend (and neighbor) Josh brought over an appetizer he made called “risoles,” which are Indonesian croquettes. Risoles are eaten as a snack food in Indonesia, and are prepared with either a sweet or savory filling. Josh’s version is savory, and he served it with a curry ketchup. Delicious! I asked him to pass along the recipe, which is as follows:

Risoles Wrapper

1 cup flour
1 egg
1/4 tsp salt
7 oz milk

Filling

1/4 lb ground beef or chicken
3 small potatoes, peeled and finely diced
2 carrots, peeled and finely diced
1 onion, peeled and sliced
2 garlic cloves, peeled and sliced
1 stalk celery, chopped
1 stalk spring onion, chopped
1 Tbsp flour, mixed with a little water
1/2 tsp ground black pepper
1/2 tsp salt
1 cup beef broth
1/4 tsp sugar

Dredging

1 egg, beaten
1 cup breadcrumbs

Canola oil for frying

For the wrappers, combine the flour, 1 egg and salt. Gradually add milk, whisking to make a smooth texture. Heat a non-stick pan over medium heat. Reduce heat to low. Pour 2 Tbsp of the mixture into the pan, being sure to move pan until mixture is thin (as you would with crepes). Cook until edges are dry, and wrapper peels off pan easily. Set aside and repeat process for the rest of the wrappers.

For the filling, heat a wok with a bit of canola oil over medium-high heat. Add the onions and garlic, and saute until fragrant. Add the meat and saute for a few minutes. Add carrots, pepper, salt, celery, and beef broth. Cover and simmer for a few minutes. When the carrots are half-cooked, add the potatoes and the 1 Tbsp flour/water mixture. Continue cooking until vegetables are tender and the filling has thickened. Add sugar, stir and remove from heat.

For the risoles, place some of the filling on each wrapper at the bottom, leaving a small edge at the bottom. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll up to form a tube.

For dredging, dip each risole in the beaten egg, then dip in the breadcrumbs to coat.

Deep fry the risoles in the oil until crisp and golden brown. Remove and place on paper towels. Serve with chili sauce.

Serves 4 – 6.

Corn Chowder with Fresh Oregano and Dijon Croutons

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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

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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

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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

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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.