Tag Archives: asian

Grilled Skewered Lamb with Garlic, Cumin, and Ginger

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It’s no secret that I really, really love food. But lately, it’s been challenging to know when to unplug.

That being said, I took a short blog-breather and brought this food scene offline (admittedly, instagram did not suffer). It was a great way to start 2013 without too many commitments. As a result, I attempted my first 21 day cleanse. I fell in love with juicing, wandered aimlessly around farmers markets, and have actually stuck to my new years resolution of lifestyling (diets are no fun).

But all good things come to an end, which is why I’m excited to end this blog hiatus. And I promise to never leave you again.

Grilled Skewered Lamb with Garlic, Cumin, and Ginger

I spent last weekend at my parents house in Marin. My mom and I were rummaging through piles of old Gourmet magazines, and came across a lamb recipe we hadn’t had in years.

One of the reasons I love food so much is that the best recipes are timeless, regardless of the decade. This recipe was published in the February 1993 issue of Gourmet and couldn’t be any more current. I know you’ll love it. It’s the perfect crowd-pleaser for the onset of daylight savings time, spring, and barbecues.

You will need:

1/2 cup soy sauce

1/4 cup Chinese rice wine

1 1/2 tsp Asian toasted sesame oil

2 1/2 tbsp sugar

2 1/2 tbsp minced garlic

1 1/2 tbsp minced peeled fresh ginger

2 tsp ground cumin

1 1/2 tsp ground coriander seeds

1 1/4 tsp dried hot red pepper flakes

3 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes

Twelve 10-inch bamboo skewers, soaked in cold water for 1 hour

1 tsp sesame seeds, toasted lightly

1 bunch of watercress, rinsed, spun dry, and the course stems discarded, for garnish

1. In a large bowl whisk together the soy sauce, rice wine, sesame oil, sugar, garlic, ginger, cumin, coriander, and the red pepper flakes, whisking until sugar is dissolved. Add the lamb well, and let the lamb marinate, covered and chilled, stirring occasionally for at least 8 hours or overnight.

2. Thread the lamb loosely onto the skewers, reserving the remaining marinade, and grill the skewers, turning them and basting them occasionally with the reserved marinade, for 6 to 10 minutes, or until they reach the desired degree of doneness. Transfer to a platter, sprinkle them with the sesame seeds, and garnish them with the watercress. Serves 6. Try it with sweet-and-sour cabbage slaw! (recipe below)

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Sweet-and-Sour Cabbage Slaw with Hot Peppers

1/2 medium cabbage, cored and cut into very thin shreds

1 tbsp salt

1 cup rice vinegar

1/2 cup sugar, honey, or agave

2 tbsp minced peeled fresh ginger

one 3-inch fresh hot red chili, seeded and sliced thin (wear rubber gloves) or 1 1/2 tsp dried hot red pepper flakes

3 medium carrots, cut into very thin shreds (about 1 cup)

1. In a large colander toss the cabbage with the salt, weight the cabbage with a plate and a 1-pound can, and let it drain, at room temperature for 3 hours.

2. In a large bowl whisk together the vinegar, sugar, ginger, and chilies, whisking until the sugar is dissolved, and add the cabbage and the carrots. Toss to combine, and chill for 4 to 8 hours before serving.

Enjoy!

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Thai Balls

I can’t believe Thanksgiving is three days away. I spent this last weekend prepping for and enjoying “friendsgiving”, hosted by delightfulcrab + a bunch of awesome people. When you love food as much as we do, celebrating Thanksgiving once just isn’t enough.

Last night, I decided to savor the last few moments of the pre-holiday craze and make something non-traditional.  These Thai meatballs are perfect for any occasion. You could even serve them as appetizers during Thanksgiving or at your annual holiday party. It’s (almost) the most wonderful time of the year, and I couldn’t be more excited. Enjoy!

Thai Balls with Peanut Sauce

Adapted from The Meatball Shop Cookbook; Makes 2 dozen 1.5 inch balls

2 tbsp olive oil

1 pound ground pork

1 pound shrimp, shelled, deveined, and roughly shopped

2 large eggs

3/4 cup fresh Thai or Italian basil, roughly chopped

1/2 cup fresh mint, roughly chopped

2 thai chiles, stemmed, seeded, and minced

1/2 bread crumbs

2 tbsp minced lemongrass or lemongrass paste

2 tbsp minced fresh ginger

juice from 1 lime

2 tbsp low-sodium soy sauce

2 tbsp sesame seeds

2 tbsp fish sauce

For the Garnish:

1 tsp rice wine vinegar

1 tsp low-sodium soy sauce

2 large carrots, julienned or grated using the large holes of a box grater

10 fresh Thai or Italian basil leaves, roughly chopped

1/4 cup roughly chopped fresh cilantro (including stems)

10 fresh mint leaves, roughly chopped

1/4 cup roasted peanuts, chopped

1 tsp sesame seeds

1. Preheat the oven to 450° F. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

2. Combine the ground pork, shrimp, eggs, basil, cilantro, mint, chiles, bread crumbs, lemongrass, ginger, garlic, lime juice, soy sauce, sesame seeds, and fish sauce in a large mixing bowl and mix by hand until thoroughly incorporated.

3. Roll the mixture into round, golf-ball size meatballs (about 1.5 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

4. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165° F.

5. Allow the meatballs to cool for 5 minutes in the baking dish. Meanwhile, to make the garnish, place rice wine vinegar, soy sauce, carrots, basil, cilantro, mint, peanuts, and sesame seeds in a bowl and toss to combine.

6. Spoon the garnish over the top of the meatballs and serve with toasted whole wheat Naan and peanut sauce (recipe below).

For the Peanut Sauce:

1 tbsp vegetable oil

2 garlic cloves, minced

3/4 cup creamy peanut butter

1/4 cup low-sodium soy sauce

2 tbsp rice wine vinegar

juice from 1 lemon

1 tbsp honey

1 tsp fish sauce

1/4 tsp cayenne pepper (optional)

1. Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and toast in the oil, stirring frequently, until fragrant and beginning to turn golden brown, about 1 minute.

2. Add the peanut butter, soy sauce, rice wine vinegar, lemon juice, honey, fish sauce, and cayenne (if using). Whisk together until a smooth consistency is achieved. Add a few tablespoons of water to thin the sauce, if needed. Cool in the refrigerator for 20 minutes before serving.

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Veggie Dumplings with Garlic Soy Vinaigrette

love dumplings (or pot-stickers), but was intimidated by the task of homemade dough.

I recently revealed five essential kitchen gadgets for the home chef, including the food processor (I will always stress the importance of having one): a miracle tool that allows you to create restaurant quality food at home (including dough). With the touch of a button, complex tasks are made easy.

This recipe was, of course, inspired by my mother – who gave me the food processor that I obsess over today. The process was simple, albeit slightly time consuming; it was a successful effort in the kitchen and I would do it again and again.

Veggie Dumplings with Ginger Soy Vinaigrette

You will need

For the dumpling dough (makes 26 to 30 dumplings):

2 1/2 cups all-purpose flour

1/2 teaspoon sesame oil

1 cup boiling water

1/4 cup cold water

For the filling (makes two different types of dumplings):

Ginger/Eggplant/Red Pepper/Shallot/Garlic

1/2 cup minced ginger

2 cups chopped eggplant

1 cup diced red pepper

1 cup minced shallot

1/2 cup minced garlic

Leek/Mushroom/Carrot/Garlic

2 cups chopped mushrooms

1/2 cup minced garlic

1 cup chopped leeks

1 cup chopped carrots

For Garnish/Sauté:

1 cup chopped cilantro

1 cup chopped green onion

2 cups white bean sprouts

Step 1: Make the Filling Ginger/Eggplant/Red Pepper/Shallot/Garlic

1. Heat a heavy-bottomed saute pan on medium heat; drizzle olive oil in pan. Add shallots and cook until translucent; about 4-5 minutes

2. Add red pepper and cook until soft; another 5 minutes

3. Add eggplant and ginger; cook until flavors combine and eggplant is soft and cooked all the way through. Season with salt + pepper. Set aside

Make the Filling Leek/Mushroom/Carrot/Garlic

1. Heat the same heavy-bottomed saute pan on medium heat; drizzle olive oil in pan. Add leeks and cook until translucent; about 4-5 minutes

2. Add the carrots; cook another 5-7 minutes and add mushrooms and garlic. Deglaze the pan with some white wine (pour in a half cup; stir…it will scrape up all the yummy bits from the bottom of the pan) Season with salt + pepper. Cook another 5 minutes and set aside

Step 2: Make Dough and Prepare for Filling

1. Insert steel blade in food processor; place flour and sesame oil in food processor bowl. With machine running, add boiling water. Add 1/4 cup cold water, processing until ball of dough is formed

2. Place dough in bowl. cover with a damp towel. Let stand 15 minutes
3. Roll dough 1/8 inch thick on a lightly floured surfce. cut cricles wiht a 2 1/2 inch cookie cutter
4. place 3/4 teaspoon mixture on each circle. fold circle in half; pinch edges to seal. Repeat process until you have desired amount of raw, filled and sealed dumplings
Step 3: Cook the Dumplings (par-boil and fry)
 1. Using a heavy-bottomed large sauce pan, bring salted water to a boil. Gently lower in raw dumplings, and par-boil for about 3 minutes. This helps cook in the insides without overcooking the skins (you will fry them so they are crispy). Remove par-boiled dumplings and set aside on paper towels to drain
2. Heat olive oil in a large, heavy-bottomed skillet until hot. Add green onions and cook another minute. Place half of the dumplings in the pan, cook covered over medium heat for 5-7 minutes, or until bottoms are crispy and tops are soft. Remove dumplings with a slotted spoon; repeat with remaining dumplings
3. Serve with bean sprouts, cilantro, and garlic-soy-vinaigrette. Soy delicious!
Garlic-Soy-Vinaigrette
1. Place 3 cloves of garlic, 6 tbsp soy sauce and 4 tbsp rice vinegar in food processor and blend until smooth
 

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