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Asian Pork Stir Fry With Smoked Rice

Asian Pork Stir Fry With Smoked Rice

What I love most about Asian food and is that it is so diverse in flavors and textures. It really opens itself up for creativity. By making Asian dishes on the grill you eliminate most if not all the heavy oils you use for traditional stir fry, thus making it a slight bit healthier. Of course the best part of cooking it on the grill is that it gets me outside and at my favorite place…….GRILL SIDE!!!!!

You don’t HAVE to smoke the rice, but it does give you an opportunity to linger grillside on a beautiful day with a beverage of your choice nearby. Otherwise, this can be a fairly quick cook.

What to expect:

Multiple textures. A slight crunch, brought to you courtesy of the peanuts and green onion. A nice firm bite from the grilled pork. Al dente vegetables. Then the ultimate texture that the rice brings.

As to flavor. A nice smokiness from the rice, a unique savory taste from the grilled peanuts, a gentle yet noticeable Asian flavor from the grilled pork chop, and ultimately a sweet spicy flavor from the teriyaki sauce and sambal.

Yield:

4 dinner servings.

What you’ll need:

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Special equipment:

A grill pan. If you don’t have one of these, GET ONE!!!!! You’ll thank me and use it a thousand time over.

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Time:

About an hour of time if you’re not smoking the rice and do your prep while the grill is coming up to temp.

About 3 hours of time if you’re going to smoke the rice and linger by the grill while it takes light.

Ingredients:

1 bunch green onions

½ cup teriyaki sauce

½ honey

½ tsp garlic powder

½ tsp ground ginger

2 cups extra long grain rice, well rinsed.

A couple of nice wood chunks (if smoking the rice).

3 1-1½ bone in pork chops.

3 tsp. Chinese 5 spice powder*.

1 each red, yellow, and green peppers cut in large dice.

1 large red onion cut in large dice.

1lb asparagus, rough ends removed and cut into 1 inch lengths.

½ cup dry roasted, unsalted peanuts

1 cup chicken low sodium chicken stock

1 cup water

1 Tbls butter

salt and pepper

2-3 Tbls Sambal* (depending on your heat tolerance).

Sesame seeds for garnish.

*Can usually be found in the ethnic aisle of most larger grocery stores.

How we did it:

The steps given here are to maximize your time grillside. Shortcuts and multitasking can be done to speed things up. But what fun is that?

Begin by rincing the rice until the water is clear. This removes the gluten from the rice and makes it less sticky.

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Spread the rice on a sheet pan and set aside.

Season the pork chops with the 5 spice powder and place in the refrigerator.

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In a bowl mix the ½ cup teriyaki, honey, garlic powder, and ginger. Set aside.

Finely chop the green onions for garnish, set aside.

Cut your peppers and onion in large dice, and set aside.

Trim and cut the asparagus, mix in with the peppers and onion.

Set the grill up for COLD SMOKING by lighting just 3 or 4 briquettes and a large wood chunk. The object here is to create smoke while keeping the heat to a minimum.

Place the rice as far from the heat source as possible, cover and smoke for about 2 hours adding wood and charcoal as needed. You can rest your eyes but try to glance up every 20-30 minutes to be sure you’re still rolling smoke.

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Once you have your rice smoked set aside, and set the grill up for direct grilling.

*Rice can be smoked 1 week in advanced and stored in an air tight container.

Oil the grill pan and grill grates.

Place the veggies in the grill pan and toss in the peanuts and mix well.

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Place the pork chops on the grill.

Toss the veggies and flip the pork chops about every 6 minutes, until the veggies are al dente (firm to the bite) and the chops are done.

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Now in ya go with grilled pork chops and veggies in tow.

Mix the 1 cup chicken broth, 1 cup water, Tbls butter, in a pot.

Add rice.

Bring to a boil.

Reduce to a simmer and cover tightly.

Let rice simmer 15-20 minutes.

While rice is cooking, cut your pork chop from the bone and cut into desired dice, and add to a bowl with the vegetables.

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Mix in the teriyaki sauce and sambal.

Add the cooked rice and mix gently but well.

Plate, garnishing with green onion and sesame seeds, serve, and enjoy.

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Remember what you cook isn’t nearly as important as who you cook it with.

 

 

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Posted by on April 15, 2017 in Uncategorized

 

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A quick simple chicken breast recipe for any night.

A quick simple chicken breast recipe for any night.

If you like quick and easy on a week, then this recipe is for you. I’m actually giving you more of a technique then a recipe. This will practically guarantee you moist, tender, juicy chicken breast. It’s so simple you can whip it up in less than 10 minutes or as many (if you want to spend some time) as 20 minutes.

Quick look:

Mix 1/4 cup honey, thin with your choice of liquid to basting consistency, grill.

The 4 things you will need:

Chicken breast

Honey ( 1/4 cup will quite fine for 2 breast, you can adjust to your needs)

Tabasco sauce (MUST BE TABASCO)

Limes (about 1/2 a lime to quarter cup of honey)

Begin by rinsing the chicken breast under cold running water and drying thoroughly. We do this first to give it a little extra time to dry.

 

Then trim out the breast meat, cutting all the scrap pieces and fat away from it.

 

 

Chicken breast tends to be thicker on one end than the other. So in order to get a nice even cook, we will “flatten” it out slightly. Just enough to get a nice even piece of breast meat so one end doesn’t cook faster than the other and dry out.

 

 

The easiest way I’ve found to do this is by placing it into an unsealed freezer bag and gently hitting it with a cast iron skillet. Remember we’re only looking to even it out. If you don’t have a freezer bag, cover it with plastic wrap. This is to keep those raw chicken juices from flying all over your kitchen. I prefer the cast iron skillet because of the nice even surface. A rolling pin or the palm of your hand will work quite fine in a pinch.

Now while the chicken breast continue to dry, make your magic mixes.

I’m showing you two here but with a little imagination there are lots of other possibilities.

Simply start with a 1/4 cup of honey, and whisk in the Tabasco sauce until the honey thins out to a nice basting consistency. Don’t fear the heat, once you spread it on the chicken and add a little flame to it, it will temper nicely. That’s it, that’s all there is to it.

 

 

We’re going to add an extra step to the next recipe.

Again begin by starting with a 1/4 cup honey.

Then add about 2 tsp of lime zest.

Then the juice of the lime until you again get a nice basting consistency.

With your grill good and hot, OIL THE GRATES THOROUGLY. The honey will want to caramelize almost on contact so oiling is  ABSOLUTELY CRITICAL.

Drop your breast on the hot grill and brush one side with your mixture, flip and brush the other side. This can also be done on a plate before grilling but I find it just as easy to do it on the grill.

Cook about 6 minutes, then flip and cook an additional 4-6 minutes.

There you have it. It probably took you longer to read this then it will to prepare it, outside of the actual cooking time.

Other liquid ideas:

Lemon juice

Tequila

Apple juice

Meat suggestions:

Wings

Pork chops

 

Why it works.

The lime, Tabasco, or any other liquid you choose is only a flavor modifier and helps to thin the honey. The honey, by caramelizing seals the chicken on contact locking in the juices. Also the caramelizing of the honey will give you that nice deep color and those great grill marks you want that will impress family and friends.

 

 

 
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Posted by on September 16, 2012 in Uncategorized

 

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