Saturday, May 9, 2015

Smoky Oyster Chowder with Bacon, Rosemary and Fennel

Smoky Oyster Chowder with Bacon, Rosemary and Fennel


Ingredients:
4 ounces smoky bacon, such as Benton’s (See Note), cut into 1-by- 1/4- inch matchsticks
1 tablespoon chopped rosemary
2 dried red chiles, stemmed and broken
4 small celery ribs, finely chopped
1 large onion, finely chopped
1 fennel bulb, finely chopped
2 quarts fish stock or 1 quart bottled clam broth with 1 quart of water
1 stick unsalted butter
1/2 cup all-purpose flour
1 pound fingerling potatoes, cut into 1/2-inch rounds
1 1/2 cups heavy cream
Salt
Freshly ground pepper
1 pint freshly shucked oysters with their liquor

Directions:
In a large pot, cook the bacon over moderately high heat, stirring, until browned, about 5 minutes. Transfer the bacon to a paper towel–lined plate to drain. Pour out all but 2 tablespoons of the bacon fat in the pot. Add the rosemary and chiles to the pot and cook for 1 minute. Add the celery, onion and fennel and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the fish stock and bring to a simmer.

In a medium saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until the roux is the color of peanut butter, about 5 minutes. Scrape the roux into the soup and bring to a boil. Add the potatoes and simmer until tender and the soup has thickened, about 10 minutes. Stir in the cream, season with salt and pepper and return to a simmer.

Add the oysters and bacon to the soup and simmer until the oysters are just cooked, about 3 minutes. Spoon the chowder into deep bowls and serve with Tabasco.

Sesame-Honey Eggplant



Sesame-Honey Eggplant

Ingredients:

  • Eggplant
  • Vegetable oil
  • Soy sauce
  • Honey
  • Toasted sesame oil
  • Rice vinegar
  • Freshly grated ginger
  • Toasted sesame seeds

Directions:

Brush 1/4-inch-thick eggplant planks with vegetable oil and broil, turning once, until tender. Drizzle with a dressing made with equal parts soy sauce, honey, toasted sesame oil and rice vinegar seasoned with freshly grated ginger. Top with toasted sesame seeds.


Steak with grilled mushrooms and asparagus

  • Whisk together olive oil, garlic, vinegar, salt and pepper in a small bowl. Place mushrooms and asparagus on a large plate and drizzle with oil mixture.
  • Set aside for 10 minutes. Heat a stovetop grill or barbecue over high heat. Brush steak with a little extra olive oil and sprinkle with salt and pepper. Cook for 1 minute on each side or until cooked to your liking. Remove, cover with foil and keep warm.
  • Add mushrooms and asparagus to the grill and cook, turning occasionally, for 3-4 minutes or until tender. To serve, place vegetables on serving plates, top with steak and sprinkle with parsley and pine nuts.

Vietnamese Diced Beef



Ingredients:
  • 1/2 small fresh red chilli, seeded, finely chopped
  • Combine sauces, garlic, sugar and sesame oil in a bowl. Season. Add beef. Cover with plastic wrap. Refrigerate for 4 hours.
  • To make lime dipping sauce, combine lime juice, sugar and chilli in a small bowl. Season with salt and white pepper. Stir until sugar dissolves. Cover with plastic wrap. Refrigerate until required.
  • Heat a non-stick wok on high. Spray with oil. Drain beef, reserving marinade. Stir-fry onion for 3 minutes or until brown. Transfer to a plate. Spray wok with oil. Stir-fry one-third of beef for 2 minutes each side or until cooked to your liking. Transfer to plate. Repeat with oil and remaining beef, in 2 batches. Return onion and beef to wok. Add marinade and combine. Top with watercress. Serve with sauce and rice.

Korean BBQ Spare Ribs Recipe


Ingredients:
1 cup soy sauce
1 cup white sugar
1 teaspoon ground black pepper
5 cloves garlic, chopped
3 green onions, chopped
2 tablespoons Asian (toasted) sesame oil
1 teaspoon sesame seeds
2 pounds Korean-style short ribs (beef chuck flan ken, cut 1/3 to 1/2 inch thick across bones)

Directions
·         Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
·         Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
·         Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
·         Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.

Tuesday, November 12, 2013

Honey Garlic Spare Ribs






Ingredients:

4 pounds pork spareribs cut in serving-size pieces
1/4 teaspoon pepper
salt
garlic powder
1/2 cup honey
3 tablespoons cider vinegar
1/4 cup soy sauce
3 cloves garlic, finely minced

Preparation:
·         Season spareribs with salt, garlic powder, and pepper; arrange in a 13x9x2-inch baking dish.
·         Cover with foil and bake at 325° for one hour, or until tender; drain off all liquid.
·         In a saucepan, combine honey, vinegar, soy sauce, and garlic.
·         Bring to a boil; reduce heat and simmer for about 5 minutes.
·         Drizzle honey mixture over spareribs and bake, uncovered, at 350° for 30 minutes, basting frequently.
Pork spareribs recipe serves 4.

Dry Garlic Spare Ribs



Ingredients:
3 pounds spareribs*
Sauce:
1 1/2 cups brown sugar
1 1/2 cups water
4 - 5 garlic cloves
4 1/2 tablespoons light soy sauce
1 1/2 tablespoons dry mustard

Directions
·         Bring a large pot of water to boil. 
·         Cut the ribs apart.  Add the spareribs to the boiling water, cover, and allow to simmer for 30 minutes until tender. 
·         While the spareribs are simmering, mix together the sauce ingredients (the brown sugar, water, garlic cloves, light soy sauce and dry mustard).
·         Remove the spareribs from the pot, and slice the meat between the bones.  If you like, set aside the pork broth to use in another recipe. Clean out the pot.
·         Add the sauce ingredients to the pot and bring to a boil.
·         Add the spareribs, bring back to a boil, and simmer for 10 - 15 minutes.
·          Serves 4 to 6.