One of the greatest things about getting into wok-based cooking is that, once you buy many of the key ingredients, you’ve already got a lot of the basics to make future dishes. That’s a nice bonus because sometimes things happen and you either have to completely scrap a meal or can’t get to the grocery store and just have to work with what you’ve got. A few times now I’ve turned to my copy of Stir-Frying To The Sky’s Edge and the recipe for Peppery Vegetarian Rice (page 256) and used that as a basis for dinners that have turned out pretty good. The basic idea of this recipe is that you cook a few eggs in your wok, put them aside and then cook up some carrots and other vegetables before mixing in the rice, a few other key ingredients and then have yourself a nice dinner. Luckily, I’ve always got carrots on hand, so this is usually a pretty easy one to put together. The real beauty of this recipe is that you could pretty much use whatever veggies you happen to have on hand and, as long as you’ve got some rice, wind up with a pretty tasty dish.
Category Archives: Asian
I’ve mentioned a few times here on MATK that I have a mysterious subscription to Good Housekeeping. The magazine just started appearing in our mailbox one month and keeps on coming. I’ve asked a few people if they hooked me up with it and everyone said no, so either someone’s playing a not-particularly-inspired prank on me or there was some kind of mix-up somewhere. Whenever it comes, I glance at the TOC which usually doesn’t have much in the way of interest for me, and then move on to the food section, tearing out any interesting looking recipes and putting them in my Big Blue Binder. One such page that I saw and immediately got excited about was a piece called Wings of Desire which showcases six different recipes for wing sauces: Sweet ‘N’ Sticky Thai, Bourbon BBQ, Hot Caribbean, Fiery Buffalo, Ballpark and Sesame Teriyaki.
A while back, I decided to give a few of these a try. Sweet ‘N’ Sticky Thai and Ballpark sounded particularly interesting, so I gave them a shot. As you can see by clicking through those links and looking, neither of these sauce recipes are particularly complicated. The Thai one just involves lime, sweet Thai chili sauce (which I’d never had before) and fish sauce (I skipped the french-fried onions because I thought I had some in the pantry, but didn’t) while the Ballpark sauce is just Dijon mustard, apple cider vinegar, honey (I skipped the cayenne) and some chopped up roasted peanuts as a topping.
For the wings themselves, I did not follow the method in the given recipe, but instead broiled them on high in two batches. Basically I got all the wings spread out on foil-covered baking sheets, then put one in the oven to broil for five minutes or so. When they started getting cooked, I took that tray out, put the other one in and flipped over the partially cooked ones. I just repeated that until they were cooked on all sides. Once the wings are cooked, you just toss them in the sauce, plate and serve. I was actually pretty surprised at how easy wings were to put together when I first made them years ago. It’s so easy and you can really customize your sauces to your liking.
One other little thing I want to add that’s kind of cool is that my wife and I actually have perfectly complimentary wing preferences. While we might differ on what kind of sauce we like, we each like the opposite kind of wing. I’m a fan of the ones that look like tiny drumsticks while she’s more into the other kind. It winds up working out perfectly because wings almost always come in pairs. What I’m saying is that we’re made for each other.
It seems like I just can’t recreate the success I had the first time I made Smitten Kitchen’s Homesick Texas Carnitas. It’s a super simple recipe that involves a few ingredients and a bunch of time, but the last time I did it I accidentally bought beef instead of pork and then this time I didn’t chop it up ahead of time. Both times the results were pretty good, I just want to nail the procedure again, you know?
Anyway, I’ve already talked about making that dish, so I want to write about a few of the accouterments I made to go along with it. For whatever reason I had a brain fart when planning the menu that week and didn’t plan on serving the carnitas with anything other than a tortilla. Scrambling, I used what I had at hand to make Paula Deen’s Avocado Dressing and Martha Stewart’s Asian Carrot Slaw. The latter might seem like kind of a strange choice, but the only veggies I had in the house were carrots and I thought the Asian flavorings would bring something interesting to the table.
The Avocado Dressing was alright, but it being a Paula Deen recipe, there’s a good deal of mayo in there which I thought threw the flavor off a little. Since then I’ve made an Avocado Crema that I’ll write about eventually that actually had no dairy or condiments involved and tasted a lot more avocado-y which is what I wanted. Still, it was an okay addition that worked well with everything else on the plate.
The Asian Carrot Slaw actually wound up working really well with the carnitas. I kind of figured this would be the case when I saw that lime was a main ingredient, which is also in the carnitas, of course. I liked the tang that the sesame seeds and vinegar brought to the table and think I might be onto a cool flavor combination here. Anyone want to start a food truck?
One of these days I’m going to remember to write down what I order from our favorite nearby sushi place, QQ Asian Bistro. I want to say that these are pictures of the 007 Roll (above) which consists of “Spicy tuna, crabmeat, avocado,lightly deep fried, eel, spicy mayo sauce, topped with scallion, masago” and the Spider Roll, but I can’t quite be sure.
Anyway, when my parents were in town for Second Christmas and New Year’s we decided to celebrate another holiday: my wife’s birthday. Instead of going out for a big meal, we instead ordered the big meal and ate it at home. It was a great experience and as usual, the QQ food was wicked good. But that’s not all the food goodness we enjoyed to celebrate my lovely wife’s birth. On her actual birthday I made her a cake and we also went and got dinner at Brothers Barbecue. Brothers actually opened a while back, but they had a fire and shut down for around two years or so. Well, they’re back open and we had some awesome food there. Above you can see the corn bread which was super thick and sweet and yummy. And then there’s the entree. I had the two meat plate with two sides and decided on Kansas City ribs and pulled pork with mac & cheese and collard greens with bacon. The ribs were delicious and fell right off the bone, the pulled pork was perfectly tender. Both were complimented very well by their barbecue sauce which reminded me of a homemade version of Arbys Sauce. The collard greens were really tasty too, I don’t think I’d ever had them before, but they had a very cabbage-y flavor to them. The mac and cheese was alright. Having made several versions of that as a main course and as a side, I know how hard it can be to keep in good shape. It wasn’t bad by any means, just not mind blowingly awesome like everything else. Welcome back, Brothers!
Even though I make a lot of recipes in my wok, there’s just something awesome about getting Chinese food carry out. Maybe it’s because I mostly try recipes of dishes I’m not familiar with or maybe it’s because I lived behind a Chinese food restaurant growing up, but I feel a connection to this food, even if I only ate white rice with soy sauce for YEARS.
We ordered House Lo Mein, Sesame Chicken, Crab Rangoon and Pork Egg Foo Young with some pretty spectacular gravy. The food came from a place literally two minutes down the street called Great Wall, but I’ll be honest, all the Chinese food I’ve had around here has been pretty darn solid with the exception of a now-closed buffet place that was truly awful.
I’m fairly convinced that there’s no good meals to prepare when it’s beastly hot out. Maybe something you can just throw out on a grill and check occasionally, but considering we’re in a place where that’s not an option, I’m sure it’s impossible for me. Unless you just want to eat salad all summer. I thought Food Network’s Asian Chicken Salad would have made for a nice, cool meal to put together and eat, but was definitely wrong on the first half of that idea.
This is actually a super easy meal to put together. You make a dressing, marinate some chicken, grill it, chop up some veggies and you’ve got yourself a meal with plenty of protein and veggies that also happens to be tasty. You can see how the recipe is prepared and that’s basically what I did. I got the dressing together first which was just whisking a bunch of stuff together. Part of that went over the chicken for ten minutes.
While that was going on, it was time to chop up the veggies. You’re working with carrots, cabbage and snow peas here, so it’s nothing too complicated. I tried to get all that done in the ten minutes it took to marinate, but am honestly not sure if I accomplished that. One thing I have to deal with on the regular is a very needy one year old wanting to be held while cooking. I do remember having to chop the cabbage one handed, no small task.
I grilled the chicken on a cast iron grill pan until they were done, then chopped them up, put it in the bowl with the veggies and added the rest of the dressing and the chow mein noodles. Boom, you’re done. I will say that, since I’ve made some Thai and other Asian dishes here and there, I felt the flavors were a little lacking. When I ate this as leftovers the next day, I warmed up some peanut butter and poured that in as well. I would also add some lime next time. And there will be another next time because it is so easy, I’ll just make a few tweaks to make it even better.