Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
Saturday, April 26, 2014
Garlic Ginger Bok Choy – Cheap Easy and Fun to Say!
Bok Choy is becoming very easy to find in grocery stores these days as the trend to eat green veggies continues to grow (for good reason). This is great vegetable for many reasons; it’s cheap, it takes about 3 minutes to cook, it has a beautiful subtle sweet flavor, and of course it’s packed with nutritional goodness. As you’ll see, the best tip for great Bok Choy is how to trim the tops and bottoms separately so they both can cook perfectly.One quick anecdote before you watch the clip. I was taking roll call on Day 1 in one of my first classes as an instructor at the Culinary Academy, and was going down the list calling out the names and listening for the traditional call back, “here Chef,” when I saw on my roster “Bok Choy.” Well, that’s an interesting name, so I called out the name and heard in a very deep voice, “here Chef.” I looked up to make eye contact, as I did with all the students as I called roll for the first time, and sitting there was this very tall, Scandinavian-looking gentleman with blond curly hair. I asked him if that was his nickname and he said no, that was his real name. Now, the classes at the school were 3 weeks long, and as much as I wanted to, I resisted the temptation to go up and ask this man how he came to get the name Bok Choy. So, Bok Choy, if you are reading this post, please email or comment and tell me how you got the name! It’s been 5 years and I’m still wondering.
Ingredients:
3-4 Heads Of Baby Bok Choy
1/2 Cup Sliced Red Peppers
2 Clove Garlic
1 Tbl Ginger
1/2 Tsp Red Pepper Flakes
1 Tbl Vegetable Oil
1 Tbl Soy Sauce
8 Drops Sesame Oil
Monday, March 3, 2014
Towering Cheeseburger Oven Warmed Kettle Chips and Roasted Garlic Dip
Some cooks have the gift of creating beautiful and delicate creations as with the touch of an oil painter. Not to mention the sophisticated nuances of flavors and textures. The Voltaggio brothers from Top Chef come to mind. They are artists of food, for sure. I, on the other hand, can make a mean burger. (This is not to mean that I am comparing myself in ANY way to the Voltaggio brothers, or any other chef for that matter).
This is a quarter pound cheeseburger which was seared in a hot cast iron skillet until a cripsy crust was formed which sealed in the juiciness. While the burger was still in the skillet, I topped it with baby swiss cheese until it melted down over the sides. The accompaniments are of the traditional burger type including crunchy iceberg lettuce, thinly sliced red onion, dill pickle chips, mayo, ketchup and mustard.
For the roasted garlic dip, I cut 1 small head of garlic in half and placed it in a ramekin with olive oil salt and pepper. I covered it tightly with aluminum foil and baked it for 45 minutes at 350 degrees. After the roasted head of garlic came out of the oven, I let it cool for a minute or two and then mashed all of the cloves in a mixing bowl. The mashed roasted head of garlic I added about 2 tablespoons of sour cream, 2 tablespoons of mayonnaise, a small handful of chopped fresh parsley and salt and pepper. Very simple, but served with kettle chips warmed in the oven for about 10 minutes, simply sublime!
Friday, December 27, 2013
Garlic Black Pepper and Fennel rubbed Flank Steak with Grilled Oranges aka Party Steak!
You have to love the flank steak; so easy to cook, almost no trimming, relatively lean, and perfect for a party since it’s slight change in thickness from one end to the other allows for slices of medium rare and medium well off the same piece of meat. This very interesting recipe has something I always appreciate in a dish; it makes its own sauce. As you’ll see in the video recipe, we used the juice from some grilled oranges with the natural juices from the steak to create a fabulous looking, and tasting platter of beef. 
While this dish may appear to be inspired by Italian or Spanish influences (which it is), it’s also a take on one of my favorite Chinese dishes; spicy orange beef. I love to grill flank steak with a highly flavored rub of garlic, fennel, salt and black pepper. I wondered what would happen if I added a little orange to the marinade, and then I got the idea to caramelize some orange halves on the grill, and squeeze the juice over the meat after it was cooked and sliced. It was an amazing combination, and one you must try. I did a recent video recipe with some orange and fennel grilled chicken thighs, that was very good, but this went to a whole new place. Enjoy!
1 flank steak (about 2 pounds)
1 tbl fennel seeds
2 tbl black pepper
2 tsp salt
3 oranges
2 tbl olive oil
4 sprigs rosemary
4 cloves garlic
cayenne pepper to taste
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