Jump to content

Search the Community

Showing results for tags 'asian'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 6 results

  1. Made this meal last night - usually I use boneless short ribs but the grocer didn't have any. It works well with pretty much any cut of meat because the marinade is so forgiving. The marinade and general approach are from an old Bon Apetit recipe that can be found here: https://www.bonappetit.com/recipe/hasselback-short-rib-bulgogi The marinade is pretty simple: grated ginger and garlic cloves (I use a microplane), soy sauce, brown sugar, sesame oil, rice vinegar (can use seasoned or unseasoned - i've done both and there's no difference in this cook), gochugaru flakes/powder (it's a Korean red pepper that's used in a lot of Korean cooking but you can substitute red pepper chili flakes). You then score the meat into about 1/4 inch to 1/2 inch sections kind of like a Hasselback potato and then let it marinate - preferably 24 hours but shorter is ok. Here's a pic of the steaks on the grill cooked w/ the heat deflector on that side - the other side is set up for direct grilling to reverse sear and also for the stuffed squid. Then you just cook them like a regular steak. Now onto the stuffed squid! Our family loves grilled squid and octopus but they can be tricky to get right. I started with the recipe - again from a Bon Apetit test kitchen video https://www.youtube.com/watch?v=NxYQZj_FBaI Frozen squid is readily available at most grocers and it's really how restaurants source most of what they serve. It thaws well and tastes fresh. You can usually buy the tubes and tentacles together in a package - Don't get just "rings" or you won't have anything to stuff! For the stuffing, this recipe starts with chopping up the tentacles and also shrimp (if you can't get the tentacles, you could always just chop up a few tubes. Then you add ponzu sauce, part of a fresno pepper (I used a jalapeno with the seeds removed), scallions, ginger and garlic (always two great things in any recipe!), a bit of lemongrass (if you can't get lemongrass, you can use lemon zest, but one other tip is that lemongrass is really hardy and easy to grow in most regions so if you like tinkering and trying recipes that call for it, you may want to just grow your own), then olive oil and salt and pepper. You cook this in a pan to pre-cook and also release some of the aromatics and then add about a cup of white rice to the mixture. All this can be prepared ahead. It's well detailed in the video/link and though he also does a dry rub for the squid tubes which looks interesting but I omitted for this first cook of the recipe. If you are going to try this it's really, really helpful to have a pastry bag to fill the squid tubes with the stuffing. I have a silicone one bought online - very inexpensive (less than $5) and reusuable. Make sure you have a large enough opening at the bottom to easily push the stuffing out. You can also stuff the tubes ahead of time and leave in the fridge. Here's a pic and then a higher mag: To cook these, you want your grill grate very hot with direct heat - if you have a high temp oil like avocado oil, it's helpful to put some on papertowl and brush the grates with the paper using tongs. Then the squid just go on the grill - you have to watch them and turn them as they cook, but they cook pretty quickly and I found the nice thing about stuffing them (first time I've ever tried it) is that they stay nice and moist even as they get grill marks so you don't end up with them rubbery and chewy. Here they are on the grill (the little bits of debris that you see on the grill are parts of the stuffing that came out as they cooked or were turned and what looks like a green color inside the tubes are the chopped pieces of the scallions/spring onion in the stuffing: Here's everything plated: Our whole family was happy with how things came out - I have to admit that I was a bit underwhelmed with the taste of the stuffing for the squid. I think next time I will actually use a stuffed clams/clams casino type stuffing. If you made it this far, I thought I would put in one more thing - I also made an overnight brisket flat (only 2.5 lbs) - my first brisket ever. Yes, I know small brisket flats have lots of "issues" . It cooked low and slow 15 hours at 150 based on one of John Selzer's posts and then kept it in an oven at 150 for another 5 hours the way Aaron Franklin does it. (I have a smobot that I think is great but want more experience before I post on the whole smobot thing and certainly I'm a total brisket neophyte and so want to get a few cooks under my belt before I share that but the data logging from the smobot is definitely interesting/helpful in understanding things) Pics are below - pretty pleased for a first effort, moist, decent bark, great taste
  2. I’m really getting into wok cooking. Here a cook I did last Sunday for Dinner. Here are most the ingredients. Ingredient List: 2 Tbsp light soy sauce 1 Tbsp oyster sauce 1 Tsp Siracha 1 Tbsp butter 2 eggs, beaten, seasoned with salt 2 Tbsp cooking oil (I used Sesame) 2 cloves garlic, chopped (approximately 1 1/2 tsp) 1 1/2 tsp chopped ginger 1/2 cup small diced onion (approximately 1/2 of medium size onion) 1 boneless skinless chicken thighs (approximately 4 to 5 oz) (I used Chicken Breast) 1/4 cup carrot, small diced 2 cups cold jasmine rice, or brown jasmine rice, recommended a day old (I used Cauliflower Rice) 1/4 cup frozen peas, optional (I added Celery) 4 green onions, chopped sesame seeds for garnish salt and pepper I heated up the wok and put in 1 tbsp. of sesame oil. I then put in the ginger, garlic and onion and let them start to soften. Next was the carrots. (Cooked for approximately 1 minute) Next was the chicken. (Cooked until it was opaque) Next was the celery including some leaves. (Cooked for approximately 1 minute) Now I added the rice and the sauce. (Mixed it together and cooked for approximately 1 minute) Next, I moved the mixture aside and added another tbsp. of sesame oil and added the beaten eggs. (Cooked until it had mostly formed solid. Approximately 1 minute) I then mix everything together. (Cooked for approximately 1 minute) And finally, I added the green onion. I cooked it for approximately 30 seconds and served. Sorry no plated shot but this was delicious! Thanks for looking.
  3. Hey everyone! Made these gorgeous pork belly tacos tonight and would love to share how I did them. I was going for some Mexican and Asian flavors, and couldn't have been happier with the result. The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little. PORK BELLY 1. I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply 2. Dried the belly and rubbed it with Killer Hogs BBQ Rub on all sides 3. Smoked on Kamado Joe at 240 with some cherry wood to add a light fruity smoke favor (no wrapping because I wanted some meaty bite in the taco) 4. When I had internals around 185, I glazed the belly and cooked for another 20ish minutes 5. Broiled the belly inside for 2 minutes to tighten up the glaze and crisp the fat even more 6. Rested the meat for about 40 minutes (should have gone longer but people were too hungry :D ) GLAZE 1. Mix together raw honey, soy sauce, salt, worcestershire sauce, peach preservers (wanted pineapple to go with the brine but couldn't find it), apple cider vinegar, kosher salt, black pepper, hot bone sucking bbq sauce, and some secret super hot scotch bonnet hot sauce I bought in Anguilla. All of this is unmeasured and I mixed to taste. 2. Simmer on the stove until the mixture reduces a bit and thickens up, allow to cool off the heat TOPPINGS 1. Home made guacamole (avocado, lots of lime, onion, kosher salt, pepper, cilantro) 2. Home made Chipotle Crema (sour cream, heavy cream, lime juice, canned chipotle peppers in adobo sauce, adobo sauce, kosher salt) 3. Grilled pineapple on the same grates I cooked the pork on 4. Cojita Cheese 5. Cilantro 6. Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water) Please enjoy the pictures, and as usual, ask any questions!
  4. I thought long and hard on what to cook for the Asian Cooking Challenge. After much researching I finally came up with this. I’ve made the Spring Rolls before but followed a recipe from Chef John of Food Wished for the others. First I made the Peanut Dripping Sauce. Here are most of the ingredients. Next I grilled up some chicken breasts and a shrimp for the Spring Rolls. Sliced up the breasts, the shrimp, and the veggies. I set up my work area and took some rice paper and wetted it and placed it a damp towel. Placed some greens, bell pepper and carrots, and some Daikon Radish, and some Thai Basil. Then some chicken and rolled it part way and then two shrimp and rolled it the rest of the way. (Sorry but no pics) I placed them on wet paper towels until later. Now I turned my attention to the Spicy Caramel Chicken. Here are most of the ingredients for the sauce. Finely minced the garlic and grated the ginger. Poured in all the wet ingredients and then prepared the chicken. I skinned and deboned 5 thighs and cut them into approximately 1” chunks. I placed them in a bowl and poured half the sauce over them and then stirred. I then cut up the veggies and heated up my 12” C.I. skillet on the kamado. After approximately 5 minutes the sauce was starting to caramelize. Here’s what you want it to look like. Stirred in the Jalapenos, bell peppers and peanuts. Then the other half of the sauce. Once the sauce started to caramelize again I stirred in the green onion. And now the sauce is ready. Here’s the plated shots served over some steamed rice. This was a lot of work but it was worth it. Thanks for looking.
  5. Today I tried the BBQBros.net recipe for Asian Style Cedar Plank Pork Tenderloins. I had both my kamados in use. Kamado Joe Jr for Filippina style chicken thighs and Vision ClassicB for cedar plank pork loins. Pork tasted nice but I think it would have been better with rub. But I want to taste recipe by itself. It is one I would do again. My son made the twice baked potatoes. I think I see a Big Joe in my future. Maybe next year.
  6. Asian Confusion Meal It was good to get back in the kitchen (and back posting cooks on the Forum) after a much too long series of travel, family and work commitments preventing me from doing any serious cooking for many months. When you look at the ingredients and seasonings in this dish you will understand my naming motivation for the meal/post that goes beyond a “fusion “ meal. Plus it is a mix across cuisines – US, Chinese, Japanese, and who knows what else… And even the cooking method in the Dutch oven could be considered unorthodox. Asian Confusion Meal However, I had an idea how I wanted to build this dish and it worked well as a rather quick to prepare, stomach filling and tasty meal that has a great rich flavor profile. It is also not too bad for the dieting I am doing. A key element to this spur of the moment “in-store” meal planning for dinner was the fresh wild caught USA shrimp on sale in my international market. 2 ¾ lbs seemed just right. I butterflied these. And the other ingredients were handily there also - Snow peas, baby bok choy, red bell pepper, carrots, raw corn I cut off the cob, onion, green onion, celery, garlic, ginger. Add some Cajun seasoning on the shrimp, and in the main dish red pepper, soy sauce and sesame oil. Serve with Japanese pepper seasoning blend for extra kick. The Assorted & Diverse Ingredients Since I was making enough for lunches and leftovers, I used the large 7.5 qt Dutch oven instead of my wok. I find that it can work well for dishes like this. First Stages of Stir Frying (proceed by order of anticipated cooking time) and the Initial Liquid Addition Rather than do an udon soup approach for the broth, I straddled a soup and a sauce with a restrained addition of tapioca starch in the dish to add a measure of body to the seafood stock liquid component. Final Broth Addition and Thickening Step The udon noodles were separately cooked and rinsed in cold water ahead of the main dish and then folded all together in the end. Adding the Cooked Udon Closing Out the Confusion This is one dish that was easier to cook on the stove than the Kamado. It is also going to make a wonderful lunch tomorrow. Hope this sparks some ideas for your own cook confusion.
×
×
  • Create New...