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Archive for the ‘Fusion’ Category

Crispy Shrimp Springroll

**I’ve moved!  Read the rest of this post at my new home**

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Baby back ribs with asian orange-ginger glaze

YUM! These are finger-lickin good baby back ribs – the meat is so tender that it falls off the bone as you lift them out of the pan. The sauce is sticky, sweet, tangy, with a little hit of chili – the Asian version of BBQ sauce.

The secret to cooking the very best ribs is “low and slow.” Its so incredibly easy too – this recipe is practically fool-proof. You just have to try this out. The only drawback is that the ribs cook for 4-6 hours, so you have to pick a day when you’ll be home for that long. I guess you could cook these overnight, but I guarantee you that you’ll be dreaming of these ribs all night long as the amazing aroma of the ribs will sneak into your room and seduce you. My friend Lisa shared the low & slow technique with me and I’ve never made ribs any other way since.

My recipe includes a sticky Asian BBQ sauce – however, I’ve also made these ribs with my husband’s favorite store-bought BBQ sauce “KC Masterpiece.” Either way, I know you’ll love these ribs…and I know you’ll never ever order ribs from a restaurant again because yours is going to taste so much better.

If there was only one recipe that I had to choose as a “must try” – this is it!

Baby Back Ribs with Asian Orange-Ginger Glaze

Baby Back Ribs (the quantity is up to you – although these ribs are SO delicious that everyone will want seconds, so budget accordingly! I usually go to my local warehouse store, BJs and purchase the “big momma” pack that includes 3 or 4 whole massive slabs and feeds 8. Plan on 6 ribs or more per person)

garlic salt & pepper

Asian Orange-Ginger Glaze

1 tsp grated ginger (use a microplane rasp grater)

1 Tb minced garlic

1/4 cup minced red onion

1 cup hoisin sauce

1 orange, peel zested with rasp grater & juiced (you should have 1/4 c of juice and about 2 T zest)

1 T mirin

1 T sambal (asian hot chili/garlic paste)

1 T yuzu sauce (you can substitute with lemon juice)

1. Preheat oven to 250. Pat the ribs dry and season both sides liberally with garlic salt and pepper. Place the ribs in a large roasting pan, overlapping is ok. Cover tightly with aluminum foil and place in oven. Roast 4-6 hours. If you are feeding less than 4 people, then check the ribs after 4 hours, they should be done.

2. To make the glaze: Heat a small saucepan over medium heat. Add 2 T canola oil, and when hot, add the red onion. Cook until the onion is soft, about 2-3 minutes. Add the garlic and the ginger. Cook another minute. Add the remaining ingredients, except for the yuzu sauce. Lower the heat to low and cook down the sauce until it thickens and reduces about 6-8 minutes. The sauce should be sticky and thick. Remove from heat and add the yuzu sauce (or lemon juice). You can also add more freshly grated ginger if you like for the extra kick.

3. The ribs are done when they fall off the bone. Trust me, you’ll know. Try picking up a rib and see how the meat just falls off. Place the ribs in a single layer – you may have to use a baking sheet. Brush the Asian Orange-Ginger Glaze on the tops of the ribs. Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs – don’t burn them!

Instead of the Glaze, you could just use your favorite BBQ sauce – the results will be outstanding.

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Tropical Rice

Tropical Rice makes you feel like you’re on vacation…coconut, pineapples, macadamia nuts.  When I want to serve something a little fancier than just plain rice, but don’t to dirty my wok to make fried rice, this is what I make.

Tropical Rice

2 cups jasmine rice

2-3/4 cup chicken broth

1 cup coconut milk

1 cup crushed pineapples

2 T soy sauce (or Tamari on a gluten-free diet)

1 T sesame oil

1/4 cup chopped green onion

Optional toppings:  macadamia nuts, almonds, coconut flakes

1. Rinse the rice several times until the water runs clear.  In a medium pot, add the chicken broth and coconut milk and heat until almost boiling.  Add the rice and cover.  Reduce heat to low and simmer rice for 18-20 minutes, until rice is tender.

2.  With a fork, fluff up the rice as you add crushed pineapples, soy sauce and sesame oil.  Top with chopped green onion and any of the delightful toppings.

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This is my favorite way to eat prawns! It only takes 15 minutes to make and the brandy adds unexpected sweetness and depth of flavor. By the way, prawn and shrimp are one and the same. Mom taught me how to make this.

Prawns vs. Shrimp: Its the same thing. No difference. I just like calling big shrimp “prawns” – just a fancier word for $4 more a pound.

Garlic Brandy Prawns

1/2 lb prawns, shelled leaving tail on
1 t cornstarch
½ t salt
1T garlic, minced
1T butter
1 stalk green onion, cut on diagonal ¼” strips
1 Tbs brandy
1 tsp salt
1 tsp sugar

1. Clean & marinate the prawns: Rinse prawns, pat completely dry and marinate in cornstarch and ½ t salt for 5 minutes.

2. Heat wok and add oil. Once oil is barely smoking, turn down heat to med-high. Add prawns. Fry until they are half-done, approximately 2 minutes. Remove from wok, leaving the oil in the wok.

3. Add the garlic, fry for 10 seconds. Add the brandy, salt, sugar, butter. Cook sauce for 1 minute so that it slightly thickens. Add the prawns and green onion. Stir fry until prawns are cooked through, about 2 minutes (depends on size of your prawns)

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To celebrate my husband’s 23rd birthday 🙂 we had a small, informal dinner party with close friends. I let him choose the menu, and I couldn’t help myself….I had to add 3 other dishes…one of them Asian Salmon Burgers.

Asian Salmon Burgers

1 lb Salmon Filet, minced into 1/4″ dice or smaller
1 tsp Ginger, grated
1 tsp Garlic, minced
1 Tbs Soy
2 Tbs Hoisin
1 tsp Sesame Oil
1 cup Panko breadcrumbs
1/4 cup Red Onion, minced
1 Egg, beaten
Additional 1 T Hoisin sauce to brush on burger

4 Burger buns, lettuce, tomato slices, mayonnaise

Makes 4 patties.
1. In a small bowl, combine ginger, garlic, soy, hoisin, sesame oil, and egg.

2. In a large bowl, combine the salmon, red onion and 1/4c of the Panko. (Set aside the remaining Panko in a shallow bowl.)

3. Add the liquid ingredients to the salmon mixture. Shape the salmon into 4 burger patties. Carefully dredge each burger in the remaining Panko.

4. Cover and refrigerate burgers for at least 1 hour up to 4 hours.

5. Preheat oven to 375 degrees. Heat oil in a non-stick fry pan over medium heat. Fry burgers (don’t overcrowd!) 2 minutes on first side, Turn. Fry second side 1 minute. Brush a small amount of Hoisin on the tops of the burgers.

6. Bake in oven for 3 minutes, or until cooked through. If you like your salmon medium rare, only bake for 2 minutes. Serve with buns, lettuce, tomato slices.

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