Sesame Ginger Grilled Tuna Steaks
This recipe is one of my favorite summer entrees. The dressing works well with tuna steaks not only because the flavors go well together, but because it is lower in acid than traditional vinegar based marinades and therefore the fish is less likely to cook as it marinates. The Sesame Ginger marinade is equally delicious on sea bass, halibut, scallops and shrimp. Make the dressing ahead of time. It keeps well in the refrigerator.
INGREDIENTS
4 (1 Inch Thick) Tuna Steaks
1 Cup Sesame Ginger Vinaigrette
4 Teaspoons Lightly Toasted Sesame Seeds
Rinse and dry the tuna steaks. Place them in a single layer in a shallow nonreactive baking dish and pour 1 cup of the vinaigrette over them. Cover and set aside to marinate for at least 30 minutes. If you plan to marinate the fish longer put it in the refrigerator. Meanwhile preheat the grill to high. If you don’t want to grill these steaks then it is fine to broil them in your oven. When you’re ready to cook the steaks oil the grill rack. Remove the tuna from the dressing and throw away the vinaigrette. Grill the tuna steaks until nicely browned on the outside, but still translucent in the center 3 minutes per side for rare and 5 minutes per side for medium rare. Remove from the grill and serve over rice. Sprinkle each steak with a teaspoon of the toasted sesame seeds. Serve immediately. Serves 4
Grilled Teriyaki Pork Chops
This recipe is perfect for a spring or summer menu. These pork chops can be served with asparagus, fried rice or stir fried vegetables. I like to serve iced tea and fruit for dessert to keep the dinner cool.
INGREDIENTS
4 (1 inch thick) Pork Chops
¼ Cup Teriyaki Sauce
¼ Cup White Wine
3 Tablespoons Honey
2 Cloves Minced Garlic
Combine the teriyaki sauce, wine, honey and garlic in a large baking dish. Reserve a bit for basting. Add the pork chops and turn to coat. You want the pork chops to be fully covered in the sauce. Put in the refrigerator for 5 hours or overnight. Prepare your grill or preheat your broiler. I like to broil these pork chops 5 inches from the heat. Baste occasionally with the marinade and turn once. Cook for 15 to 20 minutes until the juices run clear. Serves 4
Stir Fried Shrimp
Here is a nice light dish that is great for either lunch or dinner and is great for making a quick meal.
INGREDIENTS
1 Cup Raw Rice
1 Tablespoon Vegetable Oil
4 Sliced Green Onions
1 Tablespoon Minced Fresh Ginger
1 Clove Sliced Garlic
6 Ounces Pea Pods
1 Sliced Small Zucchini
6 Ounces Broccoli Florets
1 Chopped Celery Stalk
1 Small Diced Red Bell Pepper
1 Pound Shelled Shrimp
2 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil
Cook the rice according to the package directions. You can use either white or brown rice. While the rice is cooking heat the vegetable oil in a wok or a large skillet over a medium heat. Add the green onions, ginger and garlic. Stir fry for 1 minute. Add the pea pods, zucchini, broccoli florets, celery and red bell pepper. Stir fry over a medium high heat for 3 to 5 minutes until the vegetables are crisp but tender. Add the shrimp and stir fry for 2 minutes. You want the shrimp just to turn pink. Stir in the soy sauce and sesame oil and cook for 30 seconds. Remove from the heat and transfer to a serving dish. Serve immediately with cooked rice. Serves 4
Fortune Cookies
These fortune cookies are very good and taste just like the ones you get in a Chinese restaurant. Have fun adding your own “fortune” inside.
INGREDIENTS
3 Egg Whites
¾ Cup Sugar
½ Cup Melted Butter
½ Teaspoon Vanilla
¼ Teaspoon Almond Extract
1 Cup Unbleached Flour
2 Tablespoons Water
Preheat the oven to 375° F. Line the baking sheets with parchment paper. Make sure to have your “fortunes” ready to go using small strips of paper. In a large metal or glass bowl whip the egg whites and sugar with an electric mixer on high for 2 minutes. You want the egg whites and sugar to be frothy. Reduce the mixer speed to low and add the melted butter, vanilla, almond extract water and flour one at a time. Make sure to mix well after each addition. The consistency should look like pancake batter. Spoon the batter into 2 inch circles on the parchment paper. Make sure to leave room for spreading. Bake for 6 minutes until the edges begin to brown slightly. You don’t want to overcook because you will need to be able to mold the cookie. Quickly remove one at a time and put the “fortune” in the center and fold in half. Fold the ends of the cookie together into a horse shoe shape. If they come apart pinch them back together and let them cool. Repeat until you are finished. Makes 36 cookies.
Low Fat Sweet & Sour Chicken
Much healthier than take out! Serve over long grain white or brown rice.
INGREDIENTS
1 Tablespoon Olive Oil
1 Tablespoon Minced Garlic
1 Teaspoon Ground Fresh Ginger
¼ Teaspoon Crushed Red Pepper
1 ½ Pounds Skinless/Boneless Chicken Breasts (Cut into ½ Inch Pieces)
¾ Cup Chopped Onion
½ Cup Chopped Celery
½ Cup Chopped Red Bell Pepper
½ Cup Chopped Green Bell Pepper
15 ¼ Ounces Canned Pineapple Chunks in the Juice (Undrained)
1/3 Cup Soy Sauce
2 Tablespoons Dry Sherry
1 ½ Tablespoons Cornstarch
2 Teaspoons Brown Sugar
¼ Cup Dry Roasted Chopped Cashews
Heat the olive oil in a large skillet over a medium heat. Add the garlic, ginger, red pepper and chicken to the pan. Cook for 5 minutes until chicken is done. Remove the chicken mixture from the pan. Set aside. Add the onions, celery and bell peppers to the pan and cook for 4 minutes until crisp tender. Drain pineapple. Reserve ½ cup of the juice. Add 1 cup of the pineapple chunks to the pan. Cook for 30 seconds. Reserve the remaining pineapple for another use. Combine the reserved ½ cup of pineapple juice, soy sauce (you may want to use reduced-sodium soy sauce), sherry, cornstarch and sugar in a medium size bowl. Stir with a whisk until smooth. Return the chicken mixture to the pan. Stir in the juice mixture and bring to a boil. Cook for 1 minute. Place on a platter and sprinkle with the cashews. Serve over rice. Serves 4
Chinese Chicken Salad
This salad is super easy to make and you will love the fried wontons tucked away inside the salad!
INGREDIENTS
3 Tablespoons Hoisin Sauce
2 Tablespoons Peanut Butter
2 Tablespoons Brown Sugar
1 Teaspoon Hot Chili Paste
1 Teaspoon Grated Fresh Ginger
3 Tablespoons Rice Wine Vinegar
1 Tablespoon Sesame Oil
1 Pound Boneless, Skinless Chicken Breast Halves
18 Shredded Wonton Wrappers
2 Cup Shredded Carrots
3 Cups Shredded Romaine Lettuce
6 Chopped Green Onions
¼ Cup Chopped Cilantro
Grill or broil the chicken until it is cooked. Cool, slice and set aside. For the dressing, whisk together, in a small bowl, the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil. Set aside. Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the shredded wontons in a single layer and bake for 20 minutes until golden brown. Remove from the oven and cool. In a large bowl combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with the dressing and serve. Serves 4
Ginger Shrimp
INGREDIENTS
24 Shrimp With Shells On
1 Tablespoon Vegetable Oil
4 Cloves Chopped Garlic
4 Tablespoons Julienned Fresh Ginger
1 Tablespoon Sugar
¼ Teaspoon Kosher Salt
¼ Cup Soy Sauce
¼ Cup Brandy
Heat the oil in a large skillet or wok over a high heat. Add the shrimp quickly and stir fry. When done remove the shrimp from the oil and set aside. Add the chopped garlic and julienned fresh ginger to the hot oil. Also add the sugar and salt to the wok. Add the shrimp back to the mixture and continue to stir fry. Season with the soy sauce. Add the brandy to flambé. Be very careful as the pan must be very hot in order for it to ignite and you are about to have a large flame coming out of your wok. Do not attempt to do this near any flammable materials or too close to your guests. Once the alcohol has cooked off the dish is ready to serve. You can serve this dish over rice, noodles or its own. Serves 2
Teriyaki Ribs
INGREDIENTS
4 One Pound Racks Pork Baby Back Ribs
2 Tablespoons Olive Oil
5 Thinly Sliced Green Onions
½ Cup Teriyaki Sauce
2 Tablespoons Cornstarch
4 Peeled & Chopped Fresh Ginger
12 Ounces Apple Jelly
Heat the ribs and ½ cup water in a large Dutch oven over medium heat. Reduce the heat to low and cover. Simmer for 60 minutes until tender. Transfer to a platter. Prepare the glaze in a 1 quart saucepan. Heat the olive oil over a medium heat. Add the green onions and cook. Stir frequently until golden. Stir in the teriyaki sauce, cornstarch, apple jelly, ginger and ¼ cup water. Cook until the mixture thickens and boils. Make sure to stir frequently. Boil for 1 minute. Place the ribs on a broiler pan lined with foil. Turn on the broiler to high. Brush the ribs with the teriyaki glaze. Place the broiler pan on the bottom rack away from the heat. Broil for 20 minutes, turning frequently and brushing with the glaze. Remove from the oven and transfer to a platter. Serves 4
Teriyaki Sauce
Why buy bottled Teriyaki Sauce when you can make your own? Teriyaki Sauce is a simple blend of Japanese wines, soy sauce and sugar. This salty & sweet condiment gives a glossy sheen to grilled or broiled fish, chicken and meats. If you are using on meats then make sure to baste near the end of cooking to avoid burning. You can also use as a marinade to give the meat a delicious flavor and tenderize too. This Teriyaki Sauce goes well with noodle and rice dishes as well and is perfect for those who like a sweet and tangy taste at one time.
INGREDIENTS
¼ Cup Cold Water
1 Cup Water
6 Tablespoons Rice Wine Vinegar
¼ Cup Soy Sauce
2 Tablespoons Cornstarch
5 Tablespoons Brown Sugar
1 Minced Garlic Clove
3 Tablespoons Fresh Grated Ginger
In a medium saucepan and over a medium heat pour in 1 cup of water. Stir in the brown sugar, rice wine vinegar, soy sauce, ginger and garlic. Bring to a boil. Stir constantly. In a small bowl dissolve the cornstarch in the ¼ cup of cold water. Wisk the cornstarch until completely dissolved. Add the cornstarch & water mixture into the sauce. Stir and allow the sauce to thicken. Remove from the heat and let cool. Store in a jar or container in the fridge. Keeps for two weeks. Makes 2 servings
Ginger Beef
Most Friday nights I go out for some sort of Asian meal. I call it “Get Your Asian On Fridays.” For me it’s a nice break from the normal weekday meals. I think I’ve tried just about every Chinese and Thai restaurant near my apt. Sometimes I just like to make some sort of stir fry at home. Here is a tasty Ginger Beef recipe that I think you’ll like. If you’re not a fan of the mushrooms then swap them for a vegetable that you do like.
INGREDIENTS
1 Pound Beef Flank Steak
3 Tablespoons Soy Sauce
2 Tablespoons Dry Sherry
3 Teaspoons Grated Fresh Ginger
1 Minced Garlic Clove
3 Tablespoons Sesame Oil
8 Ounces Sliced Mushrooms
1 Large Thinly Sliced Carrot
8 Ounces Sugar Snap Peas or Snow Peas
2 Diced Celery Stalks
1 Thinly Sliced Onion
2 Teaspoons Cornstarch
8 Ounces Fresh Bean Sprouts (Optional)
Cut the steak lengthwise in half. Slice the steak crosswise into 1/8 inch thick slices. In a medium bowl mix the steak, soy sauce, sherry, ginger and garlic. Set aside. In a large skillet or wok, heat 1 tablespoon of the oil over a medium high heat. Add the mushrooms and carrots. Stir often until the liquid evaporates and then transfer to a large bowl. In the same skillet or wok, heat 1 tablespoon of the oil over a medium high heat and add the sugar snap peas (remove the strings), celery and onions. Cook and stir until tender and crisp. Stir in the bean sprouts if you want the bean sprouts and cook for about 2 minutes. Transfer the vegetables into the bowl with the mushroom mixture. In a small bowl mix the cornstarch and ½ cup of water until the mixture is smooth. In the same skillet or wok, heat the remaining 1 tablespoon of oil over a medium high heat until very hot. Add half of the steak mixture and cook. Stir constantly, until the beef loses its pink color. Transfer to the bowl with the mushrooms. Repeat with the remaining steak mixture. Finally, return the vegetables and all the beef back to the skillet or wok. Stir in the cornstarch mixture and cook. Stir constantly until the liquid is slightly thickened and comes to a boil. Remove and serve. Serves 4
