Char Siu Spare Ribs – Easy Way

This is basically same recipe as “Chinese Style Sticky Pork Back Ribs“, main difference being that the ribs are cut into individual pieces before marinating and cooking. They come out tender and browned on all sides, just a delicious and messy carnivore delight.

Ingredients

1 side of pork back ribs

1/3 cup Oyster Sauce

1/3 cup Hoisin Sauce

1/3 cup Buckwheat honey or other dark honey

2 tsp. or to taste Sriracha Sauce

2 tsp. crushed garlic

Directions

Remove the membrane from bone side of ribs and separate rib sections into individual ribs. Mix all ingredients and rub the marinade on all sides of ribs. Place in resalable bag, remove as much air as possible and refrigerate for at least 4 hours or preferably overnight. Every now and then massage the ribs in order to redistribute the marinade.

Preheat oven to 350 °F. Bring ribs to room temperature. Remove the ribs from bag and place them on a sheet of aluminum foil large enough to make a bag with second sheet of foil on top. Reserve the leftover marinade. Seal the edges by folding them over several times, place on baking sheet and bake in middle of oven for 1-1/2 hours. Remove from oven and cut diagonal slots from corner to corner and fold open so that ribs are completely exposed. Brush on remaining marinade, increase oven temperature to 400 °F and bake until the meat is golden brown.

Serve and enjoy.

Biftek with Mushrooms, Onions and Potatoes

Czech Version of Minute Steak

Biftek is a Czech version of “minute stake” that is cooked in a frying pan. "Biftek" comes from French "le biftek", which is borrowed from the English "beefsteak", while the English "beef" is originally from the French "le bœuf" and Czech cooks adopted French version “Biftek. What a linguistic mess, ne se pas?

This meal is relatively fast and simple; by the time potatoes are cooked the meat, onions and mushrooms are done as well and as a bonus all in just one frying pan.

Ingredients

(Serves 2)
1 large sirloin steak cut in 2 equal pieces
1 medium onion, peeled
Cremini mushrooms, 8 – 12
Salt and Pepper
Hungarian paprika
Flour
4 medium Red potatoes
Oil

Butter

Instruction

Trim the steak of extra fat and membranes, pound the steak with meat mallet or heavy frying pan till about 1/4” thin, season with salt, pepper and paprika. Lightly dredge in flour and set aside. Trim mushrooms leaving only about 1/2” of stem and cut in half. Cut onion in half and cut into thin slices.

Boil potatoes is lightly salted water till tender, about 15 minutes from time they start to boil. While the potatoes are cooking heat large heavy frying pan with 1 Tbs. of oil, add onions and cook while stirring until they start to turn color. Push on side of pan and place mushrooms cut side down in frying pan making sure that there is a coat of oil on bottom.  When nicely golden move mushrooms to the side next to onions. Add more oil if needed and start frying the steak for about 3 minutes. Turn over and repeat. If the steak is 1/4” thick it takes about 5 minutes to cook to medium well done.

Serve on preheated plates with mushrooms and onions on top and potatoes drizzled with butter on side.

Raw Salmon, Avocado and Cucumber Salad

This is another version of Hawaiian Poke but without seaweed. I have omitted the Furikake and coriander but added mayonnaise into the dressing. The dressing I used is wasabi-mayonnaise sauce that I use very often with my grilled or pan-fried salmon. Since you will be using raw salmon the freshness of the salmon is paramount.

 Ingredients

1 salmon filet portion, 140 gram (5 oz.), skinless and boneless
1 avocado
English cucumber, 6”, seeded but not peeled
1 green onion

Dressing

1 Tbs. Soy Kikkoman sauce
Lime juice from 1/2 lime
1 Tbs. Maple syrup
1 tsp.wasabi paste
2 Tbs. Mayonnaise

Directions
Cut salmon, avocado, green onion and cucumber into 3/8” uniform size pieces. Blanch green onions in hot water for 5 minutes to remove the harshness of raw onion then cool and pat dry.
Prepare dressing by mixing all ingredients together till well combined and mix everything together.
Serve on cucumber slices or crackers.

Taste of Summer

Up to now, we had an incredible March weather, it was more like Summer then a Spring – temperature in upper 20’s every day and the food I served reflected that very much.

 Grilled Lamb, Potatoes and Red Peppers. The lamb shoulder chops were marinated overnight in olive oil, garlic, rosemary and crushed white peppercorns and then grilled for 10 minutes on each side for medium done.

Braised Lamb with Rice and Vegetables. The lamb shoulder chops were marinated same way (and at the same time) as grilled chops, seared on both sides and then braised in white wine for 1-1/2 hours. Red pepper and celery were added and cooked for another 15 minutes. Incredibly tender and tasty.

 

 Strawberry Dumplings with Ricotta Cheese and Butter. Recipe is posted here.

Pork Tenderloin Kebab. In this version I used what I had in refrigerator: pork tenderloin, smoked thick sliced bacon, onions, zucchini and red pepper. Hot peppers and grilled King Oyster mushrooms were served on side.

Grilled Rib Eye Steak, Potato and King Oyster Mushrooms. The potatoes were pre-cooked in microwave oven and finished on a grill.

Coq au Vin – My Way

I was hesitating what to call this meal that I have made with skinless-boneless chicken thighs, root vegetables and served over pasta. I had to come up with a meal whose main ingredient was chicken thighs. It was a case of checking what else is in pantry and vegie drawer in refrigerator. I didn’t want potatoes as a side and I didn’t feel for tomato based sauce either but wine based sauce sounded great. For vegetables, I picked carrot, celery, parsnip, shallots and garlic and as a side I wanted some dry pasta shapes. Coq au vin usually starts with rendering salted pork. I didn’t have any but I had bacon which I did use. The idea was to render the bacon, remove the crispy bits and use them as a garnish at the end. That was a plan, anyway. The problem was that this beautiful, crispy bacon was sitting next to the stove and every time I went by the stove, which was often, I had a nibble. Half way through cooking there were no bacon bits left for garnish. Next time I will hide the bacon in toaster oven. Even though only seasoning I used was salt and pepper the sauce has incredible depth from the vegetables and wine. I used Chardonnay.

This recipe is for 2 people using only 2 chicken thighs.

Ingredients

2 skinless and boneless chicken thighs, fat removed and seasoned with pepper and salt.
3 slices smoke bacon, roughly chopped
3 shallots or 1 small onion, chopped
2 cups sliced mushrooms
3 cloves garlic, chopped fine
1/2 cup chopped carrots
1/2 cup sliced celery
1/2 cup chopped parsnip
Salt and pepper
1 Tbs. olive oil
2 cups white wine

Directions

In sauce pan, render the bacon until crisp, remove the bits to paper towel and pour off bacon fat leaving only 1 tsp. Save the extra bacon fat for other use.
Brown the chicken thighs on all sides, remove and keep warm while you cook the vegetables. In the same pan cook onions and mushrooms until they start to brown and then add all the vegetables and sauté until they start to caramelize. Pour in a cup of wine and scrape all fond (food that browned and stuck to pan) from the bottom. Put the chicken back in pan and simmer until almost all the wine has reduced. Add remaining 1 cup of wine and keep simmering until sauce is thick, about 30 minutes. Just before serving add ice cold butter to the sauce, stir till all the butter is absorbed by the sauce, then cook for 3 minutes. Serve over cooked pasta and garnish with reserved bacon bits.

Oriental Chicken and Noodle Salad

Oriental noodle salad is my favorite food that I go for at any food court in a mall that has a Chinese fast food joint. It is so simple to make! The regular noodle salad has only chow mein noodles and julienned carrots, celery, red pepper and sprouts but I wanted something a wee bit more substantial so I have added cooked chicken thighs but I have also omitted sprouts for a simple reason – I didn’t have any.  And yes, it is fast food, 20 minutes from start to finish.

Ingredients

2 bundles of dry chow-mein noodles
2 boneless, skinless chicken thighs, cut into bite size pieces
Salt and pepper
1 Tbs. peanut oil
1 tsp. sesame oil
1 carrot, julienned
1 celery stick, julienned
2 green onions, julienned
1/2 red pepper, julienned

Dressing
1 Tbs. soy sauce
1 Tbs. Hoisin sauce
1 tsp. honey
1 tsp. Sesame oil

Coriander for garnish

Directions

Cook noodles till al dente, plunge in cold water to stop cooking, drain, cut into shorter pieces and set aside.
Cook the seasoned chicken pieces in hot frying pan with peanut and sesame oil for about 5 minutes or until done and set aside.
Mix all dressing ingredients in a mixing bowl then add vegetables, chicken and noodles and toss until everything is well combined.
Serve at room temperature garnished with chopped coriander.

Spaghetti with Lemon and Olive Oil (al Limone)

This is one of my favorite get-to meals when I don’t feel like spending a lot of time in front of a stove. It can be prepared in under half-an-hour.

Serves 4 to 6

Ingredients

Table salt

1 pound spaghetti

1/4 cup extra virgin olive oil , plus more for serving

1 medium shallot , minced (about 3 tablespoons)

1/4 cup heavy cream

2teaspoons finely grated zest and 1/4 cup juice from 3 lemons

1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving

Ground black pepper

2 Tbs. shredded fresh basil leaves

Directions

1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.

2. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.

3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.

Let the dish rest briefly before serving so the flavors develop and the sauce thickens.

From Cook's Illustrated