Beef Shish Kabobs

Beef Shish Kabobs

Winter Does Not Slow Me Down On Grilling!
Difficulty: Easy
Prep Time: 2 hours, 30 minutes
Cooking Time: 8-10 minutes

Ingredients

4  8oz. filet mignon, cubed

1 red onion quartered

8 oz. button mushrooms, halved

1 zuccini, sliced & halved

1 yellow squash, sliced & halved

10 oz. Baby sweet peppers, assorted

minced green onion, garnish

vegetable oil

salt

pepper

Marinade

Ingredients

1 cup low sodium soy sauce

1/4 cup Mirin

1 tsp fish sauce

2 garlic cloves, pressed

3/4 cup brown sugar

1/2 tsp sesame oil

pepper 

Cooking Tools

Large freezer bags

Wooden skewers (long)

Outdoor grill

Directions
Whisk all the ingredients for the marinade. Place filet cubes into the freezer bad and pour in the marinade. Marinade in refrigerator for 2 hours. prepare your vegetable and coat with a little vegetable oil, salt & pepper.  Make your kabobs alternating meat and vegetable on the skewers. Preheat grill on high and grill for 4 minutes on each side, flipping only once.  Let rest before serving and garnish with minced green onions..
Serves 4

Matcha Green Tea Panna Cotta

Matcha Green Tea Panna Cotta
A Fusion Of Japanese And Italian!
Difficulty: Easy
Prep Time: 5 minutes
Cooking Time: 15 minutes
Cooling Time: 3-4 hours

 

Ingredients
4 cups half & half
1 cup white sugar
1 tbsp gelatin granules
1 tbsp Super Fine Matcha Green Tea Powder (culinary grade)
1 star fruit, sliced
whipped cream

Cooking Tools
Medium saucepan
4-6 dessert cups

Direction
In a saucepan, whisk in all ingredient and cook on low.  Do not bring to a boil, but simmer until sugar and gelatin have dissolved and the green tea powder is well incorporated.  Pour liquid into dessert cup and bring to room temperature before placing in the refrigerator to chill for 3-4 hours.  Garnish with a dollop of whipped cream and a slice of star fruit.
Serves 4-6

 

Poached Chicken In A Lemongrass Ginger Broth

Poached Chicken In A Lemongrass Ginger Broth
Served With An Aromatic Jasmine Rice
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 45 minutes

Ingredients
4 skin on, bone-in chicken breast
5 cups chicken broth
2 cloves garlic, minced
2 tsp ginger, grated
1 tsp sesame oil
2 tsp lemongrass paste, Gourmet Garden http://www.gourmetgarden.com/en-us
4 lemongrass stalks (4-5 inches in length)
black sesame seeds and minced chives, garnish
salt
pepper

Cooking Tools
Large mixing bowl
Large baking dish
Medium saucepan with lid
Aluminum foil
Fine mesh strainer

Directions
Preheat oven to 350 Degrees F. In a mixing bowl, mix in; chicken broth, minced garlic, grated ginger, lemongrass paste, sesame oil, salt and pepper.  Place chicken breast skin side down into a baking dish and pour chicken stock mixture on top of chicken, add in lemongrass stalks. seal top in foil and bake in oven for 45 minutes or until done.  Remove chicken from baking dish and remove skin and discard.  Removed poached chicken from the bone and slice.  Serve sliced chicken breast on top of Jasmine rice (recipe below). Strain broth through a fine mesh strainer, remove any excess fat and pour broth over chicken and rice.  Garnish with sesame seeds, chives and lemongrass stalks.
Serves 4

Jasmine Rice
Ingredients
2 cups Jasmine rice
3 1/4 cup chicken broth

Directions
Place rice and chicken stock in a medium sauce pan and bring to a boil.  Reduce heat and cover with lid and cook for 20-25 minutes.  Turn of heat and steam for additional 15 minutes.

Pumpkin Miso Soup

Pumpkin Miso Soup
Warm And Soothing With An Asian Twist!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients
6 cup unsalted chicken stock
1  15oz. canned pumpkin puree
1 tsp garlic. pressed
3 tbsp miso
pepper
minced parsley (garnish)

Cooking Tools
Medium stock pot 

Directions
Heat chicken stock in a medium pot to a boil, add in the pumpkin puree, miso paste, garlic and reduce heat.  Using a whisk to break up miso and pumpkin.  Cook on a low simmer for 20 minutes. Pepper to taste, ladle into soup bowls and garnish with minced parsley.
Serves 4

Umami Sliders

Umami Sliders
With Sweet Soy Shiitake Mushrooms And Truffle Mac & Cheese!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

Umami, A Category Of Favors In Food!

Ingredients
Schweid & Sons, chuck brisket blend sliders http://schweidandsons.com/products
12 slider buns, grilled
8 oz. fresh Shiitake mushrooms, sliced
3 tbsp soy sauce
2 tbsp brown sugar
2 tbsp vegetable oil
1 tsp sesame oil
4 small tomatoes, sliced
1/2 cup red onion, sliced thin
2 cups spring mix
salt
pepper 

Cooking Tools
Outdoor grill
2 Medium skillet
Stock Pot
Mixing bowl
Baking dish
12 long wooden skewers

Directions
Salt and pepper beef sliders and grill for 2-3 minutes on each side.  Grill the buns along side the sliders.  In a skillet, add; vegetable oil and saute Shiitake mushroom for a few minutes, then add soy sauce, brown sugar and sesame oil and cook down for about 10 minutes until it creates a thick sauce.  Place cooked sliders on bottom half of the grilled bun, top burgers with the Shiitake mushrooms, sliced red onion, spring mix, tomato slice and Truffle Mac & Cheese (recipe below) Top off with the grilled bun and secure with skewers.
Yields 12 sliders

Truffle Mac & Cheese
Ingredients
1/2 box, macaroni pasta
1 cup smoked Gouda cheese, shredded
1 cup Parrano cheese, shredded http://www.parrano.com/
1/4 cup Parmesan cheese, grated
1/2 stick butter + greasing
1 tbsp flour
2 cups milk
1/2 cup cream
1/2 tsp truffle salt
2 tsp truffle oil
fresh grated nutmeg

Directions
Preheat oven to 375 Degrees F.  Cook pasta in boiling water according to box directions.  Drain pasta well and place in mixing bowl.  In a skillet on medium heat, add; butter until melted, whisk in flour and cook for about a minute.  Whisk in milk, cream and nutmeg.  Cook until the sauce thickens, once it's thickened, pour onto the cooked pasta.  Add in the rest of the ingredients and toss until well blended.  Place Truffle Mac & Cheese into a greased baking dish and bake for 30 minutes.  Remove from oven and let cool for 15 minutes before spooning onto the burger.

Pork Manju

Pork Manju
This Recipe Brings Me Back To My Childhood Memory!
Difficulty: Moderate
Prep Time:  4 hours
Cooking Time: 1 hour

 Ingredients
Dough
2 1/2 cups sifted flour + dusting
1 package of yeast
4 tbsp + 6 tbsp warm water, plus additional as needed
2 tsp sugar
1 tsp salt
1 tbsp lard
1/3 tsp baking powder
oil for greasing

Cooking Tools
2 Large mixing bowl
parchment lined sheet pan
Bamboo steamer
Skillet
Parchment paper (8) cut 4" x 4"
Rolling pin
Wok

Directions
In a clean mixing bowl add 4 tbsp of warm water, sugar and yeast.  Activate yeast for about 10 minutes.  Into the mixing bowl, add; flour, lard, salt and 6 tbsp of warm water.  Work flour into ingredients and knead into a dough ball, add additional water as necessary, the dough should pull away from the bowl, place needed dough into a slightly greased mixing bowl and place in a warm location covered to rise for 1 1/2 hours.  Remove risen dough onto a floured + 1/3 tsp baking powder surface and knead dough for an additional few minutes and place back into the greased mixing bowl, cover to rise again for 1 hour.  Remove risen dough onto a lightly dusted surface and divide dough into 8 dough balls. Roll out each dough ball into about 5-6 inches and stuff each round with 2 heaping tbsp of the Sweet Miso Pork Filling (recipe below) into the center, fold up all sides, seal the seams and place each round ball seam side down onto a flour dusted parchment lined sheet pan.  Place covered stuffed dough balls in a warm location and let it rise again for 1 more hour.  Place wok on medium heat and add water, just enough before it hits the bottom of the bamboo steamer.  Place stuffed dough balls on 4" x 4" parchment paper seam side down and place in steamer with lid and steam for 15 minutes. It is best to cook in batches.
Yields 8

 Ingredients
Sweet Miso Pork Filling
1 lb. pork belly, minced
3/4 cup miso
1 cup sugar
3 tbsp sake
1 tbsp ginger, grated
1 tbsp vegetable oil

Directions
On medium low heat, add minced pork belly to the skillet with oil and cook until nice and crispy and the fat has rendered down, about 20 minutes, add the rest of the ingredients and cook on low simmer for additional 15 minutes.  Set aside to cool before stuffing dough.

Sweet Soy Sloppy Joe

Sweet Soy Sloppy Joe
Topped With An Asian Slaw
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 5-7 minutes

 

Ingredients
4 buns
3  8oz. Filet Mignon, cubed
1/2 cup Hoisin sauce
1/4 cup rice wine vinegar
1/4 cup Mirin
1/4 cup ketchup
1/4 tsp grated ginger
1/4 tsp garlic, pressed
1/2 tbsp soy sauce


Cooking Tools
Skillet or cast iron pan
Medium mixing bowl

Directions
On high heat, allow skillet to get hot.  Add the cubed Filet and sear and brown on all sides, does not need to be cooked through.  lower heat and add rest of the ingredients and toss beef until well incorporated.   Cook for a few minutes, don't overcook the beef. Place on individual buns and top with Asian Slaw (recipe below).
serves 4

Asian Slaw

Ingredients
1/4 cup mirin
1/4 cup vinegar
1/2 tsp sesame oil
1 1/2 tbsp honey
1 tbsp soy sauce
1/4 tsp grated ginger
pinch white pepper
1 cup red cabbage, shredded
1 cup carrots, match sticks
1/4 cup red onion, sliced thin
1/4 cup cilantro, chopped
1/4 cup green onion, sliced
2 cups arugula

Directions
In a mixing bowl, whisk together Mirin, vinegar, sesame oil, honey, soy sauce, ginger and white pepper. Add in the rest of the ingredients and toss until well coated.

Sweet & Sour Sriracha Shrimp

Sweet & Sour Sriracha Shrimp
Perfect For An Appetizer Or A Topping On Grilled Fish!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 10-12 minutes

Ingredients
1 lb. 16-20 count shrimp (tail on) shelled & deveined
2-3 tbsp Sriracha (hot chili sauce)
1/2 stick butter
1/2 cup pineapple, small dice
1 tbsp lemon juice
1 1/2 tbsp honey
1/4 cup pineapple juice
pinch of salt
pinch of pepper
1 tbsp parsley, minced

 Cooking Tools
Indoor grill pan
Skillet

Directions
On high heat, preheat grill pan and sear the shrimp for a minute or two on each side, does not have to be fully cooked through.  Set aside shrimp in a warm location.  In a skillet on medium heat, add; Sriracha, butter, lemon juice, honey and pineapple juice.  Whisk together and cook until nice and bubbly.  Add to the skillet the shrimp, diced pineapple, salt, pepper and parsley. Lightly toss shrimp in the sauce on low heat and cook for an additional few minutes until shrimp is cooked through.  Place in a serving bowl or on top of grilled fish!
Serves 4

Topping For A Perfectly Grilled Swordfish!

Pork & Shrimp Lemongrass Skewers

Pork & Shrimp Lemongrass Skewers
The Infusion Of Lemongrass Permeates Throughout!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 35-40 minutes

 

Ingredients
3/4 lbs ground pork
1/2 lbs shrimp, shelled, de-veined, tail off, ground
6 lemon grass skewers
1/2 cup shallots, minced
1/2 tsp salt
1 tsp garlic, puree
1 tsp ginger, grated
1/8 tsp white or black pepper
2 tsp sesame oil
1 tbsp sake
1 tbsp soy sauce
1 tbsp sugar
1 tsp mustard powder

Cooking Tools
Food processor
Foil lined sheet pan
Cooking spray
Large mixing bowl

Directions
Preheat oven to 400 Degrees F.  In a food processor, mince shrimp.  Add all ingredients in a mixing bowl, except lemon grass and knead ingredients together for about 5 minutes. Divide the pork and shrimp mixture and wrap around the lemongrass skewers 1/3 of the way down, this will be a sticky process.  Place each skewer on a foil lined sheet pan sprayed with cooking spray. Bake in oven for 35-40 minutes.  Serve with some soy sauce.
Yields 4-6