Lemon Butter Garlic Sauce
In fry pan:
1)
1/2 Cup white wine
Shallots (optional)
1 tablespoon garlic minced
2 lemons juiced
Cook on high 3 minutes
2)
Splash of Worcestershire
Splash of Tabasco
Salt and pepper
Medium high 3 min
3)
1/4 to 1/2 cup heavy cream
1 minute low
4)
1 stick butter in pieces
Until melting
Remove from heat!!!
Sue Li, NYT
Meefun is a stir-fried rice noodle dish very common in Taiwan, and many cooks always claim that their version is the best. Traditionally, meefun has dried shrimp, but this vegetarian rendition gets its umami from dried shiitake mushrooms and gains a little heft from eggs. It’s delicious when first made, but can also be served at room temperature, so it will travel well to a picnic or gathering.
INGREDIENTS
5 ounces dried rice vermicelli
4 dried shiitake mushrooms
5 tablespoons vegetable oil
2 eggs, lightly beaten
2 large shallots, thinly sliced
Kosher salt
1 large carrot, cut into thin matchsticks (about 2 1/2 cups)
¼ small green cabbage, shredded (about 2 1/2 cups)
8 ounces baked or smoked tofu, cut into thin matchsticks (about 2 cups)
3 tablespoons soy sauce
1 teaspoon ground white pepper
¼ cup fresh cilantro, roughly chopped
Chile oil, for serving
PREPARATION
In a medium bowl, cover rice vermicelli in cold water and soak until softened, 5 to 10 minutes. Drain and set aside. Soak dried shiitake mushrooms in warm water until hydrated and softened, about 10 minutes, then drain and slice 1/4-inch thick.
Heat 2 tablespoons oil in a large, deep skillet over medium. Add beaten eggs, swirl to create an even layer, and cook until eggs are set and cooked through, about 1 minute. Transfer the cooked eggs onto a cutting board. Let cool slightly, then cut into matchsticks. Set aside.
Return the skillet to the stove and raise heat to medium-high. Add remaining 3 tablespoons vegetable oil, the shallots and shiitake mushrooms. Season with salt. Cook, stirring frequently, until the edges of shallots begin to brown, 3 to 4 minutes.
Add carrot, season with salt, and cook, stirring frequently, until softened but still crisp, 1 to 2 minutes. Add cabbage, season with salt, and cook, stirring frequently, until slightly wilted, 1 to 2 minutes.
Add tofu, soy sauce, drained rice vermicelli and 1 cup water, and cook, stirring frequently, until the noodles absorb the water, 5 to 6 minutes. Season with salt and white pepper, and stir in reserved eggs to combine. Serve topped with cilantro and chile oil.
MARGAUX LASKEY, NYT
In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken that had been marinated in his mother’s teriyaki-style sauce. It was such a hit that he decided to market it with the name “huli huli.” Huli means “turn” in Hawaiian and refers to how it’s prepared: grilled between two racks and turned halfway through cooking. This simplified version calls for chicken pieces and a standard grill. The original recipe is a trade secret, but you can find many slightly different variations on the internet, typically including ginger, garlic, soy sauce, something sweet (honey, brown sugar or maple syrup) and something acidic (vinegar, white wine, lime juice or pineapple juice). This recipe is adapted from “Aloha Kitchen: Recipes from Hawai‘i” by Alana Kysar (Ten Speed, March 2019). It also works beautifully with boneless chicken thighs, but adjust your cooking time accordingly.
INGREDIENTS
½ cup ketchup
½ cup soy sauce
½ cup packed light or dark brown sugar
¼ cup rice vinegar or apple cider vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated
2 to 3 garlic cloves, peeled and finely grated
3 ½ to 4 pounds bone-in, skin-on chicken pieces
Grapeseed or canola oil, for brushing the grill grate
PREPARATION
In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.
When you’re ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.
INGREDIENTS
THE PORK:
¾ cup thinly sliced pork (the meat of 3 center-cut pork chops)
¼ cup peanut oil
1 medium onion, thinly sliced
12 snow peas, strings removed
¼ cup bean sprouts
¾ cup celery cabbage, shredded
3 water chestnuts, sliced
1 rib celery, sliced diagonally
⅛ cup mushrooms, thinly sliced
¼ cup bamboo shoots, sliced
½ teaspoon sesame oil
½ cup dry-fried noodles
THE SAUCE:
1 teaspoon salt
¼ teaspoon sugar
½ cup chicken broth
½ teaspoon sesame oil
1 tablespoon dry white wine
⅛ teaspoon white pepper
1 tablespoon cornstarch
PREPARATION
Combine all sauce ingredients, mix thoroughly and set aside.
Heat wok over high heat for 40 seconds; add peanut oil. When wisp of white smoke appears, add sliced pork and stir until meat lightens in color.
Add all vegetables and stir until coated, about 1 to 2 minutes. Add sauce and continue stirring until sauce thickens. Sprinkle sesame oil onto vegetables and mix.
Place noodles on serving platter, cover with vegetable and pork mixture and serve.
MARTHA ROSE SHULMAN
INGREDIENTS
1 cup Thai jasmine rice
Water
Salt to taste optional
1 ½ pounds long, thin Japanese eggplants, or 1 large globe eggplant, sliced about 1/4 inch thick slice on the diagonal if using long, thin eggplants
2 tablespoons canola oil
1 large plum tomato, diced
¼ cup finely chopped fresh mint
¼ cup chopped cilantro
FOR THE DRESSING
5 tablespoons fresh lime juice
2 tablespoons Thai fish sauce
¼ teaspoon sugar
½ to 1 serrano or bird chile, to taste, finely minced
PREPARATION
Place the rice in a bowl, cover with water and swirl the rice around. Drain and repeat this step two or three more times until the water runs clear. Drain, place the rice in a medium-sized, heavy saucepan, and add enough water to cover the rice by a little more than 1/2 inch. (Measure by placing the tip of your index finger on the surface of the rice; the water should come to just below the first joint.) Add salt if desired, and bring to a boil. Allow the water to boil hard for about 15 seconds, then reduce the heat, cover and cook over very low heat for 15 minutes. Do not lift the lid during this time.
Turn off the heat, and leave the lid on the rice. Let stand for five to ten minutes. Remove the lid, and gently turn the rice with a paddle to bring the rice up from the bottom of the pot. Return the lid, and let stand while you prepare the eggplant.
Heat a panini grill to high, or prepare a hot grill. Brush the eggplant slices with canola oil. Grill for three to four minutes in the panini grill (five to eight minutes per side on a regular grill) until the slices are slightly browned and tender all the way through. As each batch is done, remove to a bowl. When all of the eggplant has been grilled, cover the bowl tightly and allow the eggplant to steam and eventually to cool.
Coarsely chop the eggplant, and toss together with the herbs and diced tomato. Mix together the lime juice, fish sauce, sugar and chile. Toss with the eggplant mixture. Allow to sit for 30 minutes to an hour, then taste and adjust seasoning.
Place the rice on a platter or on individual plates, top with the eggplant mixture and serve.
Tip
Advance preparation: The eggplant salad will keep for a day in the refrigerator. The cooked rice will keep for three or four days in the refrigerator.
MELISSA CLARK
This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.
INGREDIENTS
14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
½ teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
PREPARATION
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
To make a Japanese curry, heat 4 tablespoons of light sesame oil in a large pot over medium-high heat. Add 1 chopped white onion, 1 chopped carrot, 1 peeled and quartered potato, 2 minced garlic cloves and about 1 1/2 pounds boneless chicken thighs cut into bite-size pieces. Sauté, stirring occasionally, until the chicken is no longer pink, about 10 minutes. Add 4 cups chicken stock, and simmer for about 15 minutes, then add 3 small curry brick cubes, and simmer gently until the curry has thickened, about 10 minutes. Season to taste with miso, soy sauce, sake and minced fresh ginger, and serve over hot rice.
Recipe from my friend Karina 😊
Miso Eggplant Salad With Chickpeas The flawless flavor pairing found in the popular Japanese dish miso-glazed eggplant serves as inspiration...
