rseaby's posterous

Thai Ginger Chicken

In my opinion, the best Thai food in Baltimore is found at "Thai Restaurant" at 33rd and Greenmount Ave. I have been a patron there for over 25 years.  The food is fresh, delicious and affordable.  Nine times out of ten, I order Gai Pad King (Thai Ginger Chicken.)  Tender chicken, lots of veggies, fresh sliced ginger and heat from "Thai Bird Chiles" that the owner has flown in from Thailand.  I researched the dish in several of my Thai cookbooks and have experimented with the recipe to come pretty close to what they serve in the restaurant. The small amount of butter  adds a real richness to the dish.  Try it and enjoy!

Ingredients:

2 Tbs vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
2 Tbs Asian fish sauce (I use "Three Crabs" brand)
2 Tbs oyster sauce
2 Tbs white sugar
1/2 cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
3/4 cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
1 tsp fresh Thai Bird or Serranno chiles, chopped (more or less, to taste)
2 Tbs chicken broth
2 Tbs butter
2 tsp cornstarch
salt and ground black pepper to taste
2 Tbs fresh cilantro leaves

Directions:

Heat a wok or large skillet over medium-high heat. Add the oil and heat until just beginning to smoke.  Stir fry the garlic for about 20 seconds, then add the chicken.  Cook the ginger and chicken together for about 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, hot chiles and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Add two Tbs butter and stir until melted. Dissolve the cornstarch in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with hot Jasmine rice.

Asian Marinated Steaks

The Asian-inspired marinade will transform even an inexpensive cut of beef into a tender, juicy, delicious meal with great flavor (and a little heat.)  The soy sauce acts like a natural tenderizer and deeply flavors the steaks, while keeping them really juicy.  The toasted oils, aromatics and spicy Szechuan peppercorns give it some “kick”.  You can also use this marinade on pork tenderloins or chicken pieces, if you prefer.   (recipe adapted from Cooks Illustrated)

Ingredients:

2 pounds steak (I recommend a Delmonico cut)

For the marinade:

1/3 Cup soy sauce (look for Pearl River Bridge brand “Mushroom Flavored”)
3 Tbs toasted peanut oil (look for Loriva brand)
3 Tbs toasted sesame oil
3 medium cloves garlic , minced fine (about 1 Tbs)
1 inch piece fresh ginger , minced (about 1 Tbs)
2 Tbs dark brown sugar
2 tsp grated orange zest from 1 orange
1/2 tsp Szechuan peppercorns, toasted and crushed (or use crushed red pepper)
1 scallion , sliced thin

This is the Pearl River Bridge soy sauce I use.  It is deep, rich and earthy! Available at Wegman’s

This is the toasted peanut oil I use.  INCREDIBLE peanut flavor! Available at most grocery stores.

These are Szechuan peppercorns.  Incredibly floral, but “kick your ass” hot.  Use sparingly or substitute crushed red pepper.

Directions:

Toast the Szechuan peppercorns in a stainless pan until fragrant.

Crush the toasted peppercorns in a mortar.  

Combine all ingredients in small bowl.  

Place the steak and marinade in a 1-gallon re-sealable freezer bag and marinate the steak tips in the refrigerator for at least 1 hour before grilling.

Preheat the grill and oil the grates with a paper towel dipped in peanut oil.

Grill the steaks for 6 minutes on each side.

Let the steaks rest for 6 to 10 minutes covered with foil to allow the juices to re-incorporate.  Serve and ENJOY!

See all my weekly recipes at my blog site:  http://rseaby.posterous.com

Korean Pork Chops

I had a Korean pork “Jones” today! I still had a few “very special” pork chops in the freezer (thank you Pam Miller who raised that delicious beast,) which meant I had the goods to make my Korean pork chops on the Weber grill.  Now this is really an easy dish to make.  Marinade the pork chops for a few hours and toss them on the grill until the marinade caramelizes.  Served with some steamed rice and stir fried green beans  (and a cold Corona) and you too will reach that spicy “pork nirvana” that we all crave.

Ingredients

2 pork chops
1 Asian pear (or other kind), grated
3 cloves garlic, minced fine
1/2 sweet onion, diced
3 Tbs Kikkoman Soy Sauce
3 Tbs Korean red pepper paste
1 tsp Korean red pepper flakes
2 Tbs Honey
2 Tbs sugar
1 tsp toasted sesame oil

Directions:

Grate the Asian pear.

Mince the garlic.

Combine the red pepper paste, Korean pepper flakes, grated Asian pear, onion, garlic, honey, sugar, soy sauce and sesame oil together in a non-reactive bowl.  

Generously coat the pork chops with the marinade on both sides.  Cover the dish with plastic wrap and marinate the chops in the refrigerator for 3 to 4 hours.

Preheat a charcoal grill and wipe the grate with a rolled up paper towel dipped in vegetable oil.  

Cook the chops over medium-high heat for about 12 - 15 minutes, turning and basting with the marinade until it caramelizes.  Remove from the heat and let the chops rest for 5-10 minutes before serving.  Enjoy!

See all my recipes at my blog site:  http://rseaby.posterous.com

Tuscan Chicken under a Brick (Encore)

Yesterday was an absolutely beautiful day and it reached 81 degrees in Baltimore, which is incredible for March! Throughout the year, when the weather permits, I celebrate “Grill Fridays” at work with my staff.  I bought a Weber kettle grill for my department and we all chip in with a main or side dish. It’s a great way to take a few minutes to thank them for their hard work, relax and re-cap what we have accomplished during the week.  Yesterday, I decided to make them one of my favorite grilled dishes, namely “Tuscan Chicken Under a Brick.”  I originally posted this recipe last year, but it is so good, I thought I’d dust it off and re-post it to inspire you to make it!

The dish starts with “spatchcocking” a whole chicken, in which the wing tips, backbone, rib bones and the cartilage between the breastbone is removed so the chicken lays absolutely flat on the grill. 

The chicken is seasoned with a fresh herb salt, drizzled with extra-virgin olive oil and then grilled with foil-wrapped bricks on top.  This insures close contact with the grill which makes the skin crispy, yet the meat stays extra juicy.

Ingredients:

1 whole chickens (each 3 ½ - 4 lbs.)
About 1/4 cup extra-virgin olive oil (and some for serving)
Herb salt (recipe below)
1 lemon, cut into wedges for serving
2 bricks wrapped in aluminum foil

For the herb salt:
3 garlic cloves
1 T. stemmed fresh rosemary leaves
1 tsp dried rubbed sage leaves
2 tsp Szechuan peppercorns (or 1 Tbs black peppercorns)
1/4 cup coarse sea salt

Directions for the herb salt:

Peel the garlic cloves by gently crushing them under a knife blade to loosen the skins.  

Remove the tough stalks from the rosemary.  

Place the garlic, rosemary leaves, dried sage, thyme and Szechuan peppercorns in a food processor and run the machine in short bursts till everything is finely chopped.

Add the coarse sea salt and pulse to mix.

Transfer the rub to a jar with a tight-fitting lid. This makes about 1/3 cup of herbed salt rub, more that you’ll need for this recipe and the leftover rub is excellent when grilling other meats.

Directions for the chicken:

Remove the fat and the giblet pack just inside the neck and body cavities of the chicken (reserve and freeze to make stock.) Rinse inside and out and pat dry.  

Spatchcock the chicken by turning the chicken breast-side down. Using poultry shears, sturdy kitchen scissors, or a sharp knife and starting at the neck end, make two lengthwise cuts along the backbone, one on each side, from the neck to the tail. (the chopsticks mark the cut lines)

Cut out the backbone

Save it for making stock, or discard.

Open the chicken up like a book. Run the tip of a paring knife along the breastbone and cartilage below the breastbone. (chopsticks mark the breastbone to be removed)

Run your thumbs along both sides of the breastbone and white cartilage, then pull them out.

Tuck the wingtips behind the wings or cut them off and add them to the backbone for stock..

Use a knife to remove the breastbones.

Generously season the bird on both sides with the herbed salt and drizzle well with good extra virgin olive oil.

To grill: The direct grilling method is traditional, but using the indirect method produces a crisp, moist bird without the risks of flare-ups or burning.

The direct method: Set up the grill for direct grilling (the chicken will be placed directly over the coals) and prepare/preheat the coals and allow them to ash over. Leave one section of the grill bare for a safety zone. Brush and oil the grill grate.

Arrange the chicken skin side up on the hot grate at a diagonal to the bars. Place the bricks on top of the bird.

Grill the chicken until it the bottom is crisp and golden brown, 12-20 minutes for a full-size chicken.

Remove the bricks and flip the chicken skin side down for another 12-20 minutes.   Use an instant-read thermometer to test for doneness, inserting it into the thickest part of the thigh without touching a bone. The internal temperature should be about 170ºF.

Serve generously drizzled with olive oil and garnished with herbs if desired.

See all my recipes of the week at my blogsite: http://rseaby.posterous.com

Saint Patrick's Day "Guinness Burgers"

It's Saint Patrick's Day! 73 degrees and sunny outside! It’s time for burgers on the grill; and not just any burgers, Guinness Burgers!  These are really juicy and tasty burgers because the ground beef is marinated with Guinness Draught!  With roasted onions and bacon inside, then grilled over mesquite charcoal and topped with Irish Cheddar cheese, what's not to like?  Reserve a few cold bottles of Guinness for the chef and the party starts before the cooking is done!  Enjoy!

Adapted from Guinness: Celebrating 250 Remarkable Years
Makes 5-6 burgers

1 lb ground chuck
2/3 Cup Guinness dark ale
1 large onion, finely diced
Olive oil, for drizzling and oiling
3 slices bacon, finely diced
1 tsp prepared horseradish
1 egg yolk, beaten
1/2 tsp paprika
2 Tbs flour
1 rosemary sprig
3 oz butter
1 garlic clove, finely chopped
Salt and pepper

Place the ground beef out in a bowl

cover with Guinness.

Using your hands, massage the ale into the meat, cover with plastic wrap and let marinate in the refrigerator for at least 1 to 2 hours.  

Mince a large onion

Mince 3 slices of bacon

When ready to make the burgers, spread the minced onion out on a baking sheet, sprinkle lightly with salt and drizzle with olive oil. Scatter the bacon on top.

Roast in a preheated oven at 300 F, for 15 minutes and then let cool.

Remove the beef from the marinade to a strainer over the sink.

Gently squeeze out any excess liquid.  

Place the beef in a large bowl and add the roasted onion and bacon, the horseradish, egg and paprika.  Season with fresh ground black pepper and sprinkle the flour over the meat. Using your hands, mix together well.  

Divide the mixture into 5-6 equal portions and form into round patties about an inch thick.  Lay the patties on a baking sheet lined with parchment paper, cover with plastic wrap and chill in the refrigerator for at least 1 hour and up to 6 hours to firm up.  

Place the softened butter in a food processor.  

Pull the rosemary leaves from the stem, place them in the food processor with the butter and 1 clove of garlic.

Process until smooth and refrigerate until ready to use.  

Pre-heat your grill and when it is hot, lightly oil the grates with a paper towel dipped in oil.  Place the burgers on the grill and cook over a high heat for about 5 minutes on each side, or until well browned on the outside and just pink inside.  

Spread the rolls with the Rosemary-garlic  butter.

Place some Irish cheddar cheese on the burgers during the last minute of cooking until it melts.  Top each burger with a slice of dill pickle and your favorite condiments and serve immediately!

See all my favorite recipes at http://rseaby.posterous.com

General Tso's Chicken

General Tso’s Chicken is a favorite stir-fry dish at Chinese restaurants and mall food courts.  Researching the dish was interesting, because despite the popularity of this Hunanese dish, it is virtually unknown in the Chinese province of Hunan itself.  As near as I can tell from my readings of Chinese cookbooks and on-line sources, General Tso’s chicken was supposedly named for Tso Tsung-t’ang, a formidable 19th-century Chinese general who is said to have enjoyed eating it. According to Wikipedia; “the real roots of the dish lie in the post 1949 exodus of Chinese chefs to the United States. The dish is reported to have been introduced to New York City in the early 1970s as an example of Hunan cooking, though it is not typical of Hunanese cuisine, which is traditionally very spicy and rarely sweet”  

Since recently getting my new “kick-ass” outdoor wok stove, I have been on a mission to replicate some of my favorite take-out dishes, of which this dish is one.  I think it comes pretty close to the one served at my favorite Chinese restaurant, "Szechuan House" in Lutherville, MD!  Enjoy!

Ingredients:

1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1-1/2 cups cornstarch
1/2 tsp salt
1/2 teaspoon freshly ground black pepper
3 Cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
8 dried whole red chiles (or substitute 1/4 teaspoon dried red chili flakes)
2 cloves garlic, minced
1 Tbs fresh ginger, minced
Scallions, green parts thinly sliced, for garnish

Marinade:
1 Tbs soy sauce
1 Tbs Chinese rice wine or dry sherry
2 egg whites

Sauce:
1/4 cup chicken broth
1-1/2 tablespoons tomato paste
1 Tbs soy sauce
1 Tbs rice vinegar
1 tsp hoisin sauce
1 tsp chili paste
1 tsp toasted sesame oil
1 Tbs sugar
2 tsp cornstarch

Directions:

Prepare the marinade in a large bowl by combining the soy sauce, rice wine, and egg whites. Coat the chicken pieces to the marinade mixture and let stand for 10 minutes.  To make the sauce, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and cornstarch in a small bowl. Whisk until the sugar and cornstarch are dissolved and set aside.  In a large bowl, mix 1-1/2 cups cornstarch with the salt and pepper. Thoroughly coat the marinated chicken pieces in the cornstarch and shake off the excess before deep frying.  Heat 3 cups of peanut or vegetable oil in a wok until it reaches 350 F as read on a deep fry thermometer. Working in 2 or 3 batches, add the chicken pieces and fry them until golden brown on the outside (about 4 to 5 minutes.) Remove a piece and pierce with the tip of a knife to make sure it is cooked through (it should not be pink in the center.)  When the chicken pieces are done, remove the first batch from the oil with a mesh strainer or slotted spoon and drain on paper towels. Let the oil return to 350 F before adding the second batch and repeat the process with the rest of the chicken.  Turn off the heat and carefully ladle the used oil in the wok to a heatproof container to cool for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash it.  Reheat the wok or over medium-high heat. Add another tablespoon of oil and swirl to coat the base and sides. Add the dried chiles and cook until they start to blacken (about 1 minute.) Add the garlic and ginger to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until it thickens, about 1 to 2 minutes.  Return the cooked chicken pieces to the wok and stir well to coat with the sauce. Transfer the chicken to a serving dish. Garnish with sliced scallions. Serve with steamed white rice.

Rick's Hot Spinach, Crab, Artichoke and Cheese Dip

Having an Oscar party tonight?  This hot spinach, crab, artichoke and cheese dip is an amazing appetizer.  Serve it with toasted French bread slices, pita or tortilla chips (or even Ritz crackers) and it will disappear quickly, leaving you and your friends craving more!  

Ingredients:

1/2 (10 oz.) package frozen spinach, thawed, drained and coarsely chopped
1/2 lb. lump crabmeat (or backfin, if you don’t want to spring for lump)
1 (14 oz.) can marinated artichoke hearts, drained and coarsely chopped
4 oz. Philadelphia cream cheese, room temperature
1/2 Cup sharp white cheddar cheese, shredded
1/4 Cup Parmigiano Reggiano cheese, grated
1/4 Cup buffalo mozzarella, shredded
1/2 Cup sour cream
1/4 Cup mayonnaise (I use Duke’s)
1 Tbs Rick’s Ragin’ Cajun Seasoning*
2 Tbs panko bread crumbs (for topping)
1 clove garlic, minced fine
1/2 tsp hot sauce (optional)

*available at www.ricksragin.com

Directions

Mix everything but the crabmeat and the panko breadcrumbs together in a glass bowl. Gently fold in the crabmeat (keep the lumps together) and pour the mixture into a baking dish.  Sprinkle panko bread crumbs over the top.  Bake in a preheated 350F oven until the sides are bubbling , the cheese has melted and the bread crumbs have turned golden brown on top (about 20-30 minutes.) Serve warm.

See all my recipes at http://rseaby.posterous.com

Rick's Creole Jambalaya

With Mardi Gras happening this coming Tuesday, I felt the need to celebrate by making a big-ol’ pot of my Creole jambalaya.  My jambalaya is “Creole-style” (also known as a “red jambalaya”) because it is made with tomatoes, unlike Cajun jambalaya which does not.  While jambalaya isn’t difficult to make, there are a lot of ingredients to chop!  Its spicy,  delicious and definitely worth the time and effort to make it.  You build the flavor in layers; cooking the ingredients in three stages.  The shrimp (or any other seafood items you want to use) are added near the end of cooking so they don’t overcook and get rubbery.  So make a big pot of jambalaya, have some friends over and “Bon Temps Rouler” (let the good times rolls!)

Ingredients:

6 Tbs butter
1 lb shrimp (peeled, de-veined and tails removed)
1 Cup smoked ham, diced  (Louisiana-style “Tasso” is best for this recipe.)
4 boneless chicken thighs, cut into 1” pieces
2 Andouille sausages, cut into ¼ inch slices
2 Cups sweet onion, diced
½ Cup green bell pepper
½ Cup red bell pepper, diced
1 jalapeno pepper, chopped fine
2 stalks celery, (about 1 cup) diced
6 cloves garlic, chopped
3 green onions, sliced
14 oz. can Hunt’s diced tomatoes
1 Tbs Rick’s Ragin’ Cajun Seasoning (available at www.ricksragin.com)
1 Cup long grain white rice
1 Cup chicken broth (or maybe a little more)
¼ tsp dry tarragon
¼ tsp dry thyme
¼ tsp dry basil
¼ tsp dry oregano
1 bay leaf
2 tsp smoked paprika
2 tsp cayenne pepper.
1 Tbs fresh Italian parsley, chopped (for garnishing)
sea salt and black pepper.
¼ cup tomato juice.

Directions:

Stage 1:

Melt the butter in a large Dutch oven over high heat.  

Saute the onions and celery until they become translucent.  

Add the ham, chicken, sausage, bell pepper, jalapeno, garlic, canned tomatoes, the dry spices and tomato juice.  

Cook for about 5 minutes, stirring frequently.

Stage 2:

Reduce the temperature to medium heat and add 1 cup of chicken broth and 1 cup of long grain white rice.  

Cook, covered, stirring the Jambalaya occasionally, till the rice is half-cooked (it will be soft on the outside, but the middle will still be somewhat hard.)  

Add the peeled shrimp and some additional chicken broth if there is not enough liquid to finish cooking the rice.  (Do not add too much broth because jambalaya is a rice dish and not a sauce dish!)  

Stage 3:
Now the secret to a really good jambalaya is that for the rest of the cooking time, do not stir it at all!  Like an authentic paella, it is traditional to let the rice get a little crispy on the bottom of the pan. Turn down the heat to the lowest simmer setting.

When the rice absorbs all the liquid and is fully cooked, turn off the heat and the jambalaya is done.  You’ll have to pay attention so you don’t burn it.  

Spoon the jambalaya onto a serving dish or serve it in the pan garnished with the fresh parsley. The flavors of the meats, shrimp and Andouille sausage blend with the tomato, herbs, cayenne and the mixture of celery, onions and peppers.  The onion, celery and bell pepper is known as the “trinity” in a Louisiana kitchen.  A proper trinity is 2 parts onion, 1 part celery and 1 part bell pepper. Enjoy!

See all my recipes at my blog site :  http://rseaby.posterous.com

Rick's Cajun Shrimp Remoulade

If you are looking for something easy and tasty to take to a Super Bowl or tailgate party, try my Remoulade sauce with a platter of steamed shrimp. Use it to dress already peeled shrimp, or just serve on the side as a dipping sauce for peel-and-eat shrimp.  Either way it is delicious!  The Remoulade sauce can be refrigerated for up to 3 days.  Enjoy

Ingredients:

½ cup Mayonnaise (I use Duke’s)
1/2 tsp cayenne pepper
1 tsp Dijon mustard
1 Tbs horseradish
2 small cloves garlic, minced fine
2 Tbs sweet pickle relish
2 Tbs ketchup
1 tsp Old Bay Seasoning
1 tsp Louisiana hot sauce
1 Tbs fresh lemon juice
2 Tbs minced fresh parsley leaves
1 Tbs green onion, minced
Salt and pepper to taste

Directions:

Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste. Transfer the sauce to a serving bowl or toss with peeled shrimp. Serve the dressed shrimp on toasted sub rolls to make “Po Boy” sandwiches.

See all my recipes on my blog site at http://rseaby.posterous.com

Rick & Ruth's Cheesy Corn Dip

Ruth’s garden club is meeting today and she needed a dish to take. She found a recipe for Cheesy Corn Dip in one of my cookbooks, and I made some tweaks to make it better.  It’s quite easy to make and really delicious!  Sharp cheddar paired with crispy roasted sweet corn, caramelized onions and flame roasted red bell pepper makes for a tasty dip.  

After a rough week at work, I’m just too tired to do all the normal pictures, but I took one of the dish in the oven to prove I made it.  Enjoy.

Ingredients:

2 (16 oz ) bags frozen sweet corn
3 Cups shredded sharp cheddar cheese
2 red bell peppers, flame roasted, skinned and finely chopped
1 large white onion, finely chopped and caramelized in butter
2 Cups sour cream
1 can Rotel tomatoes and green chiles, drained and further dried on paper towels
2 Tbs taco seasoning
salt & pepper to taste
1 Tbs olive oil
1 Tbs butter

For the topping:
3 Tbs butter
1 Cup panko bread crumbs

Directions:

Preheat oven to 350 degrees.  Spread the corn on a baking sheet and place under the broiler until it just starts to brown on the edges.  Remove from the oven and let cool.  Caramelize the chopped onions in a nonstick pan with 1 Tbs butter and 1 Tbs olive oil.  Roast the bell peppers over an open flame until the skins blacken.  Immediately place in a Ziploc bag and let them steam for 10 minutes.  Under running water, rinse off the charred skin.  Seed and dice the roasted peppers. Mix all the remaining dip ingredients in a large bowl and place in a baking dish.  Melt 3 Tbs butter in a nonstick pan and pour in the cup of panko bread crumbs.  Stir to coat all the crumbs with the melted butter.  Spread the buttered crumbs on top of the cheese dip.  Bake in the preheated oven for 45 to 55 minutes until the cheese is bubbly and the bread crumbs are toasty and browned.  Serve warm with corn chips or pita chips.