Braised Beef Short Ribs Adobo with Gnocchi

Posted on 02. Sun, 2010 by admin in Filipino, GF-Adaptable, Meat

Braised Beef Short Ribs Adobo Recipe
recipe from Divina Pe of Sense & Serendipity
Adobo is considered the national dish of the Philippines. While chicken and pork adobo is the most popular one, I find that adobo made with beef short ribs is even better.
Once you’ve added the vinegar, allow it to simmer without stirring at all (secret trick to Adobo!) Just be careful with the seasoning and the reduction of the sauce, as adobo can become too salty.
The recipe states removing the meat from the bone to be combined with the gnocchi, but you can leave them just the way it is and serve with pasta, steamed rice, buttered orzo or couscous. But the combination of gnocchi and the short ribs [...]

Chinese Pork Ribs with Daikon and Dried Oysters

Posted on 02. Wed, 2010 by admin in Chinese, East Asian, GF-Adaptable, Holidays, Lunar New Year, Meat

This is a Chinese recipe using dried oysters (which is perfect for Chinese New Year). The entire thing is slow braised to bring out all of the flavors – the sweetness of the daikon, tender pork ribs and saltiness of the oysters. The goji berries also add a little fruity sweet element.

Chinese Pork Ribs with Daikon and Dried Oysters Recipe (白萝卜蚝干焖排骨)
recipe from Rasa Malaysia

1/2 pound pork ribs
1 daikon/turnip (medium-sized)
6-8 dried oysters (rinsed and soaked in water for 15 minutes)
1 tablespoon wolfberries/goji berries
1 1/2 tablespoons Chinese rice wine
1 tablespoon soy sauce
1/2 cup water
Salt to taste
Sugar to taste
1/2 tablespoon oil
6 cloves shallots (peeled)
Heat up a wok or claypot (preferred) and add in the oil. Sauté the shallots until slightly aromatic, then add [...]

Hanger Steak with Brandied Cherries

Posted on 02. Tue, 2010 by grace in Meat

Hanger Steak with Brandied Cherries
By Craig Koketsu, Park Avenue Winter
Four 8 oz pieces hanger steak, cleaned
Salt & pepper
Oil for pan roasting
Hanger Steak Marinade (recipe below)
Brandied Cherry Sauce (recipe below)
Hanger Steak Marinade
(all ounce measurements are by weight not volume)
1 oz black peppercorns
7 oz soy sauce
4 oz balsamic vinegar
2 oz mirin
5 oz soy oil
½ oz sugar
½ teaspoon salt
Combine all ingredients in blender and blend well. Pour over hanger steak with crushed garlic cloves, fresh thyme and fresh rosemary sprigs.
Brandied Cherry Sauce
¼ cup (1/2 stick) unsalted butter
½ cup shallots, chopped
3 tablespoons Dijon mustard
¾ cup Brandy
1 cup dried tart cherries (hydrated in 1 cup of water with ¼ cup red wine vinegar and 3 tablespoons sugar)
3 cups Veal stock
Black pepper
In a heavy-bottomed pot, sweat [...]

Red Curry with Roasted Duck and Lychees

Posted on 02. Mon, 2010 by grace in Meat

Red Curry with Roasted Duck and Lychees
By Andrea Busse, www.foodists.ca
Serves 4
1/4 cup coconut cream
2 tablespoons red curry paste
1/2 roasted duck, boned and chopped (buy prepared roast duck to save time)
1 3/4 cup coconut milk
2 tablespoons fish sauce
1 tablespoon palm sugar (you can substitute brown sugar if you want)
8 ounces tin lychees, drained
4 ounces baby tomatoes
7 kaffir lime leaves, torn in half
handful of Thai sweet basil leaves for garnish
1 long red chili, seeded and finely sliced, for garnish
1. Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges. Add [...]

Chinese Broccoli Beef

Posted on 01. Tue, 2010 by admin in Chinese, East Asian, Fast Asian Recipe, Meat

The secret ingredient to the absolute best Broccoli Beef is Chinese black vinegar, which adds a mellow sweet tang. If you don’t have Chinese black vinegar, substitute it with a good, dark balsamic vinegar. Speaking of sauce, there’s nothing I detest more than goopy brown sauce that normally drags this dish down at most Chinese restaurants.I want my broccoli to be tender-crisp and taste like broccoli, not like cornstarchy brown goop. The secret is to cook the broccoli separate and to use minimal amount of cornstarch – but only in the steak marinade. We’ll simmer the sauce to let it thicken naturally.

Chinese Broccoli Beef Recipe
1 lb (460 g) top sirloin or flank steak, sliced into 1/8-in (3-mm)-thin strips
For the marinade
1½ [...]

Sake Grilled Short Ribs

Posted on 01. Sat, 2010 by admin in GF-Adaptable, Meat

Sake Grilled Short Ribs Recipe
by Chef Jake Klein
1 cup roughly chopped shallots
1 cup roughly chopped garlic
½ cup sake
½ cup bonito flakes
3 1-inch x 4-inch pieces of konbu
12 pieces 1’ cut beef short ribs
12 8-inch bamboo skewers
Salt & pepper
For the sauce
1 cup oyster sauce
1 cup chicken stock
1 cup roughly chopped shallots
1 cup roughly chopped garlic
1 cup mirin
½ cup sugar
2 tablespoons black peppercorns
1 tablespoon liquid smoke
Method
Pre-heat your oven to 275, 300 degrees. In a high-powered kitchen blender, or food processor puree the garlic, shallots, sake, and bonito flake. Season the mixture with salt and pepper.
Spoon about one third of the mixture in the bottom of a roasting pan. Place six pieces of the short ribs on to the sauce and season generously [...]

Cocoa Rubbed Lamb with Sarawak Peppercorn Sauce

Posted on 01. Sat, 2010 by admin in Meat

Cocoa Rubbed Lamb with Sarawak Peppercorn Sauce Recipe
by Peng S. Looi
Lamb
5 lb lamb rack or 3 lb lamb loin, cleaned
1 tbsp garlic, minced
1 tbsp rosemary, minced
1 tbsp thyme, minced
1 tbsp scallion, minced
1/2 tbsp paprika
salt and pepper to taste
3 tbsp quality pure cocoa powder
5 tbsp olive oil
Espresso Sauce
15 tbsp hoisin sauce
10 tbsp oyster sauce
10 tbsp ketchup
1/2 bottle cabernet sauvignon
10 pieces bay leaf
3 stick cinnamon
1 tbsp sarawak peppercorn or other quality substitute
5 tbsp espresso powder
1 stick cold butter
Garlic Foam
10 pieces garlic, peeled
4 oz chicken consommé
1 pint heavy cream
salt and pepper to taste
3 tbsp olive oil
Mix all ingredients into a paste and rub onto lamb rack or lamb loin. Set aside for 2 hours and sear on hot skillet for 3 mins. Roast [...]

Inihaw Marinated Grilled Pork Loin

Posted on 01. Fri, 2010 by admin in Asian Recipes, GF-Adaptable, Meat

Inihaw Marinated Grilled Pork Loin
By King Phojanakong, Umi Nom Restaurant
Serves 1
6 ounces pork loin
1 teaspoon canola oil
2 ounces soy sauce
1 ounce kalamansi (you can substitute with lemon or lime)
½ clove garlic, crushed
salt and pepper to taste
1. Combine all ingredients and marinate pork loin between 1- 3 hours. Add some water if soy sauce is too salty.
2. Grill pork loin until done using reserved marinade to baste.  Grilled items are commonly eaten with atchara, pickled vegetables consisting of jicama, radish, carrots and peppers.

Pork Chops with Boston Lettuce

Posted on 01. Thu, 2010 by grace in GF-Adaptable, Korean, Meat

Pork Chops with Boston Lettuce
By David Chang, Author, Momofuku

Serves 4
4 pork chops, boned out
8 pieces of garlic, peeled
1 2-inch piece of ginger, peeled and freshly grated
3 whole white Spanish onions
2 cups soy sauce
½ cup white sugar
1 2-inch piece of ginger, peeled and freshly grated
1 cup of fresh apple juice or pear juice
1/8 cup of sesame oil
1 lemon
¼ cup of Korean mildly spicy Soy Bean Paste – “ssamjjang”
2 heads of cored and cleaned Bibb lettuce, try to keep leaves whole – the larger the better.
cooked Asian short-grain rice
Kimchi & Scallion Salad (Do this ahead of time)
2 bunches of greens scallions, stems removed and finely chopped
3 red chili peppers, seeded and thinly sliced
4 tablespoons of rice wine vinegar
½ cup of drained chopped [...]

Spiced Mutton Satay with Peanut Sauce

Posted on 01. Wed, 2010 by grace in Appetizers/Dim Sum, Meat

Satay, originally from Malaysia and Indonesia, is now enjoyed all over the world although we still have the best satay seasoning and sauce that can be used in countless ways. Traditional satay is lovely and tasty but preparing it can be time consuming. So here is an easy adaptation of the traditional satay. It is delicious when served with polenta.-Carol Selva Rajah

Spiced Mutton Satay with Peanut Sauce
By Carol Selva Rajah, Author, Great Barbecues