Tag Archives: asian

Parmesan ‘n Panko Crusted Pork Chops

11 Apr

Parmesan and Panko.  Both fabulous creations in their own right.  Put together, they equal  unparalleled deliciousness.  If you haven’t tried Panko, please try it soon.  It literally can put bread crumbs to shame.

Panko Parmesan Crusted Pork Chops 4

These Parmesan and Panko crusted pork chops are bursting with tender juiciness, well-seasoned flavor, and a crisp bite to the exterior.  What more could we ask for in a quick weeknight meal?  Yes, I did say quick and weeknight in the same sentence.  Because it’s that easy.

Panko Parmesan Crusted Pork Chops 2

Pork, famous for being the other white meat, really is surprisingly lean.  I had sworn it off many years ago when I was in my health-nut phase and thought all pork was fatty.  It eventually dawned on me that with the right cuts, it’s an extremely lean protein that makes the taste buds happy.  Pork chops became my friend again.

Panko Parmesan Crusted Pork Chops

These Parmesan and Panko crusted pork chops are super popular with kids and grown ups alike.  We don’t bother with sauces here, because there is simply enough robust flavor in this recipe as is.

Go ahead.  Have your pork and eat it too.  Enjoy! 🙂

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PARMESAN PANKO CRUSTED PORK CHOPS (serves 4)

INGREDIENTS

2 large eggs
1 cup Panko breadcrumbs
1 tsp oregano
1 tsp basil
2 tsp garlic powder
2 tsp onion powder
3/4 cups freshly grated (grate it yourself) Parmesan cheese
4 large (10-12 ounces each) center cut pork loin chops, 1/2 to 3/4 inches thick
light olive oil
kosher salt and freshly grounded black pepper
optional lemon wedges for serving

DIRECTIONS

Lightly beat eggs in a pie plate.  In another pie plate, thoroughly combine Panko, oregano, basil, garlic powder, and onion powder.  In a third pie plate, place freshly grated cheese.

Sprinkle each pork chop lightly with kosher salt and pepper on both sides.  Coat the chops completely with fresh cheese, pressing down to adhere.  Dip pork chops into beaten eggs, and then completely coat with Panko mixture.  Pat to adhere on both sides.

Heat 4 TB oil in large heavy skillet (nonstick works well) over medium heat.  Add pork chops one or two at a time (do not overcrowd), cooking uncovered until golden brown and 150F at center – about 6 min per side.  Repeat with remaining chops.  Transfer to plates and serve with lemon wedges, if desired.

Source:  Chew Out Loud, adapted from Giada De Laurentiis

Baked Teriyaki Chicken

9 Apr

One of our family’s favorite weeknight meals is a really good Teriyaki Chicken.  We lived near several yummy hole-in-wall Teriyaki joints in So. Cal, and it was as easy as a walk down the street to satisfy that craving.  Sadly, good Teriyaki is mysteriously hard to find in my current midwest ‘hood.  The one at the mall food court the closest thing we could find, and that’s… well… that’s all.

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Fortunately for all of us who love Teriyaki but aren’t in a position to call in an order down the street, great tasting Teriyaki is easy to dish up yourself!  In the warmer months, we like to grill up some chicken or beef for Teriyaki bliss, but in the colder months (Spring, are you coming to town?) we bake it up instead.  Baking makes it super easy as a one-dish meal, and it’s mouthwateringly delish.  It’s all about the sauce, whether you grill it or bake it.

Teriyaki Ckn 5

This is the one and only Teriyaki Sauce that I use and have used for years.  It’s super versatile, and can be used on a variety of proteins.  Even on a Hawaiian Burger!   It’s savory, it’s sweet, it’s thick, and oh-so-addictive.  This sauce opens up a whole new world of possibilities.

Teriyaki Baked Chicken

Be sure to have extra sauce on hand.  Everyone will want to drizzle it onto their plates.  Don’t forget the rice (we use brown rice) – you’ll want rice to go with that sauce.

Enjoy!

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BAKED TERIYAKI CHICKEN RECIPE (for 10 chicken thighs)

INGREDIENTS

2 TB corn starch dissolved in 2 TB water
1 cup Kikkoman Teriyaki Sauce (each brand tastes different)
1 cup water
1/2 to 2/3 cup white sugar, depending on taste
1 tsp ginger powder
Juice from 3 wedges of a fresh orange (do not use store bought OJ)
10 chicken thighs, bone in, with skin
kosher salt
chopped scallions, optional

DIRECTIONS

Stir all ingredients except for chicken in a medium saucepan.  Cook on medium, stirring, until sauce bubbles and thickens.  Set aside to cool.

Thoroughly dry each raw chicken piece with paper towels.  Loosen skin from the meat so that marinade can get into the meat, but don’t remove the skin.  Using a fork, poke holes all over each piece of chicken.  Arrange chicken in a single layer in a baking dish and sprinkle top of each piece with a light layer of kosher salt.  Spoon just enough marinade to cover all pieces well, ensuring that tops and bottoms are covered with marinade.  Save 1/3 to 1/2 cup of the sauce for basting and drizzling.  Cover and let sit in fridge overnight or at least 4 hours.

Remove chicken from dish, and arrange evenly in a foil-lined baking sheet (rimmed.)  Bake at 350F for 1 hour, basting with some of the reserved sauce every 15 minutes (separate basting sauce from drizzling sauce.)

Serve chicken with rice, and drizzle with remaining sauce onto plates.  Garnish with chopped scallions if desired.

Source:  Chew Out Loud

Note:  The bake time listed is for bone-in, skin-on chicken thighs.  Adjust your bake time for boneless or other cuts of meat.  If you have leftover basting sauce that you want to use for drizzling, simply bring sauce to boil again, and enjoy!

Teriyaki Meatloaf

16 Feb

East has been meeting West in the foodie world for years.  Most of the time, dishes that are in the realm of Asian Fusion seem sophisticated and somewhat polished.  That said, I wonder where this Teriyaki Meatloaf fits in.  It’s more of an Asian Fusion comfort food.  Great grub.  Ordinary, yet extraordinary.

Teriyaki Meatloaf 5

This Teriyaki Meatloaf is soooo addicting once you’ve tried it.  It puts a fantastic spin on traditional meatloaf.  Not that traditional meatloaf isn’t totally yummy, but this just takes meatloaf to a whole new level.  It’s one of our favorite weeknight meals.

Teriyaki Meatloaf 4

I love that this teriyaki meatloaf is super easy to prepare, and the perfect solution to a busy weeknight.  It will feed the whole clan, and tastes like you spent way more time on it than you really did.

Teriyaki Meatloaf

Teriyaki meatloaf yields a tender, full-flavored dish.  It’s both savory and sweet.  The sauce is scrumptious.  It’s perfect with your favorite style of rice.  Leftovers reheat well, but we don’t tend to have much left over with this one.  Enjoy it!

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RECIPE (serves 6-8)

INGREDIENTS

For the Sauce:
3/4 cup light soy sauce
3/4 cup white sugar
1 1/2 tsp ground ginger
1 tsp fresh ground pepper

For the Meatloaf:
2 lbs. lean ground beef
1 small onion, finely chopped
4 slices bread, torn into small pieces
3 large eggs
3/4 cup milk
3 cloves garlic, minced

DIRECTIONS

Set oven to 350F, with rack on middle or lower middle  position.

Mix together sauce ingredients with whisk until incorporated.  Set aside.  Mix together all Meatloaf ingredients.  Stir in the sauce, reserving 1/3 cup for later.  Mix thoroughly.

Press mixture into large loaf pan or shape your own loaf in a 13×9 pan.  If using loaf pan, be sure to have a large pan underneath to catch spillage.  Pour remaining sauce over top of meatloaf evenly.  Bake for 1 to 1.5 hours or until meat is cooked through.

Slice and serve with your favorite rice.

Source:  Chew Out Loud, adapted from my sweet friend Diana.  Because of you, Diana, we’ve enjoyed this scrumptious meatloaf for many years!

Asian Sticky Rice

7 Jan

We grew up on sticky rice.  Sometimes it was beautifully wrapped in ti leaves, steamed to a soft and savory perfection.  Other times, the sticky rice was served grub-style, in a big pot and ready to fill up hungry bowls.

Sticky Rice 3

Hubby’s grandmother was especially skilled at creating Asian treats, both sweet and savory.  For Lunar New Year (aka Chinese New Year), she would begin her kitchen magic before dawn.  She alone cooked up a roomful of mouth-watering goodies that kept her big family jubilant throughout the Lunar holiday.

Sticky Rice 2

Hubby and I are very “watered down” when it comes to Lunar New Year celebrations.  Even though we honestly don’t remember the date each year, we still love the food.  I do make a mean sticky rice, at least.

Sticky Rice

Our sticky rice is definitely of the grub variety.  No fuss; goes from pot to bowl, easy and delish.  Since we’re on a mostly preservative-free lifestyle, I sub out the Chinese sausage with with fresh ground meat.  I use ground turkey, which is delicious in this sticky rice.  If you’re adamant about doing it with the traditional Chinese sausage, go for it!  You’ll find it at Asian markets.

Sticky Rice 4

My kids love, love, love sticky rice.  They down huge helpings of it.  Hubby devours sticky rice, one of his favorite Asian dishes.  We think you’ll enjoy it, too.  It’s a breeze to whip up, and so good as either a main or side dish.  It keeps well and reheats wonderfully.  Enjoy!

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RECIPE (about 10 side servings)

INGREDIENTS
3 cups short-grain glutinous rice (not sushi rice)
1 cup dried Shitake mushrooms
1 TB vegetable oil
1 TB finely minced, peeled fresh ginger
1/2 cup thinly sliced scallions
1/3 cup Chinese rice wine
4 TB regular soy sauce
3 TB Asian oyster sauce
4 tsp Asian pure sesame oil (typically brownish in color)
1/2 tsp white pepper
2 1/3 cups reduced-sodium chicken broth

For the meat mixture:
1/2 lb ground turkey
2 TB Chinese rice wine
2 TB regular soy sauce
1/2 tsp black pepper
1 1/2 tsp sugar
1/4 tsp ginger powder
1/2 tsp garlic powder

DIRECTIONS

Do ahead:  Fully cover rice with water and soak for 3-4 hours.  Drain in sieve and rinse with cold water.  Set aside.  Soak mushrooms in warm water about 1 hour.  Drain and finely chop.  Set aside.

Mix everything in meat mixture in a bowl, incorporating thoroughly.  Cook ground turkey in large skillet, breaking it up into small bits.  Set aside cooked meat.

Heat a heavy large pot (I use my largest All-Clad) with 1 TB oil until hot.  Add ginger and stir fry for a minute.  Add meat and mushrooms, stir frying for another minute.  Stir in rice wine, soy sauce, oyster sauce, sesame oil, white pepper, and drained rice.  Stir to coat thoroughly.  Add broth, stir to incorporate, and bring to a low boil.

Once it reaches a low boil, immediately reduce to simmer.  Cover tightly and cook 45 minutes.  Turn heat off and let it sit for at least 10 minutes, covered.  Do not peak!

Carefully stir cooked sticky rice, from bottom to top throughout.  Cover and let stand another 10 minutes before serving.

Garnish with freshly sliced scallions, if desired.  Enjoy!

Source:  Chew Out Loud

Note:  Alternatively, you can use Chinese sausage, found in Asian markets.  Just chop up 5-6 links and use in place of ground turkey.  If using Chinese sausage, no need to flavor or precook it, as it comes fully cooked and flavored.  

I use regular Kikkoman soy sauce.  If you prefer lower sodium, use low-sodium soy sauce.

Tandoori Chicken

8 Nov Tandoori Chicken

Tandoori Chicken is high on my list of favorite Asian Indian dishes.  In fact, it is next in line after my all-time fave, Chicken Tikka Masala.  Tandoori chicken also a dish that traditionally requires a clay oven with the capacity to hit 900F.  Most of us will have to compromise and tweak things a bit in order to mimic the results of a high heat Tandoor oven.  What do to?

Tandoori Chicken

I was super excited to find a new Tandoori Chicken recipe that turns out phenomenal flavor, using just my humble little oven.  Though this isn’t an exact replica of what we’d get with a true Tandoor Oven chicken, it comes deliciously close…in fact, it’s tastier than many of the Tandoori Chicken versions we’ve eaten.  We all agreed that this recipe is a keeper; anytime the kids happily grub on a new recipe, it automatically goes into rotation!

Tandoori Chicken

This Tandoori Chicken is full of the rich and complex flavor that characterizes Asian Indian cuisine.  The simple cooking method results in chicken that is both tender and succulent.  If you allow the chicken to marinade at least 4 hours, the flavor will soak in beautifully.

Tandoori Chicken

My favorite thing about this Tandoori Chicken is how unbelievably easy it is to dish up!  The only part that takes planning ahead is the marinade time.  My other favorite thing is how healthy this yummy chicken is.  Packed with aromatic spices and whole yogurt, this mouth-watering chicken is absolutely guilt-free indulgence.  Serve with some fluffy Basmati rice and enjoy!

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RECIPE (makes 16 drumsticks)

INGREDIENTS

16 chicken legs/drumsticks (or 3 lbs other bone-in chicken pieces)
3 TB light olive oil
6 fresh garlic cloves, minced
1 TB ground ginger (or 2 TB freshly grated)
1 TB garam masala
1 1/2 TB smoked paprika
2 tsp ground cumin
2 tsp chili powder
1 cup plain whole-milk yogurt (not sweetened)
1/4 cup freshly squeezed lime juice (about 2 limes) + extra wedges for garnish
2 1/2 tsp fine salt

DIRECTIONS

Thoroughly dry chicken pieces.  Using a fork, deeply pierce each piece well, on all sides.  Set aside while you make the marinade.

Heat oil in large skillet over medium heat until shimmering.  Add garlic and cook 30 seconds.  Stir in ginger, garam masala, paprika, cumin, and chili powder.  Cook 30 seconds longer.  Transfer half of garlic mixture to a medium bowl, stir in the yogurt, and add 2 TB fresh lime juice.  Set medium bowl in fridge until ready to use.

In a large bowl, combine remaining garlic mixture, remaining lime juice, and salt.  “Loosen” mixture a bit with a couple dashes of olive oil.   Transfer pierced chicken to this large bowl and rub mixture onto chicken until all pieces are evenly coated.  Cover tightly and put in fridge for 2-4 hours.  Remove from fridge 1 hour before you’re ready to cook, so it has time to get close to room temp.

Adjust oven rack to upper middle position and heat to 325F.  Line a large, rimmed baking sheet with foil.

One at a time, work yogurt mixture into each chicken piece so that each piece is thickly coated, including underneath the skin.  Place chicken onto baking sheet and pour any remaining yogurt mixture over the chicken.  Roast chicken 20-25 minutes, depending on size of pieces (125-130 degrees if using meat thermometer.)

Remove chicken from oven, and adjust oven rack 6 inches from top heat broiler.  Return chicken to oven rack, and broil until chicken is lightly charred in spots, about 8-12 minutes.  Each oven is different and chicken pieces vary in size, so watch carefully to ensure chicken does not burn.

Transfer chicken to serving plate, tent loosely with foil and let rest for 5 minutes before serving.  Serve with Basmati rice and lime wedges.

By chewoutloud, adapted from Cooks Illustrated cookbook

Notes: 

This Tandoori Chicken recipe does not use red food coloring, which is often added for that reddish hue you may recognize with other Tandoori Chicken recipes.  Add food coloring if you must, but we prefer ours without it.  The flavor is phenomenal either way.

If desired, you can place chicken on a wire rack set on top of baking sheet, rather than directly on baking sheet.

Honey Mustard Chicken with Curry

25 Sep Honey Mustard chicken with curry

Chicken is arguably the most easy, popular, versatile protein.  The only fuss my family has with chicken is who gets dark vs. white meat.  Despite that ongoing saga, chicken is always a winner.  Especially this honey mustard chicken dish – it’s a crowd pleaser I’ve been making and loving for years.  Whenever I want something that is consistently popular,  I pull out this recipe.

Honey Mustard chicken with curry

Honey Mustard chicken with curry – a little sweet, savory, and so good!

This is one of those super flexible recipes.  The bit of curry gives it an exotic splash of flavor people can’t quite put their finger on, but they keep going back for more.  This chicken is great grilled or baked, and is just as good with a cut-up whole chicken or legs-only.  I prefer to bake mine because it tends to result in a juicier, more tender meat.  We’ve also grilled this in the summer with delicious results.  I am a legs-only girl when feeding a crowd, because that eliminates the dark vs. white meat dispute.  It’s also easier than cutting up whole chickens.  Personally, though, I’m a white meat fan…shh! 😉

Honey Mustard chicken with curry

Honey Mustard chicken with curry – thanks to Auntie Priscilla

This yummy chicken dish is adapted from a favorite recipe handed down from “Auntie Priscilla.”  Priscilla is one of the first people I met after Hubby and I started dating, way back in the day.   Once I met her, I didn’t let her go!   Priscilla was my mentor during those earlier years of marriage and a close friend.   Bonus:  she is one awesome cook.  In fact, she runs a delicious food truck now.  You go, Girl!  Check out her delish ride:  http://www.panfiniti.com/index.html

Honey Mustard chicken with curry

Honey Mustard chicken with curry – marinade overnight if you can!

If you can, marinade the chicken overnight.  The flavors will soak in with more time.  Try it and enjoy it soon!

RECIPE (makes 16-20 drumsticks)

INGREDIENTS

16-20 chicken legs
1 cup honey
1/2 cup stone ground mustard (contains whole mustard seeds)
2 tsp soy sauce
2 tsp yellow curry powder (red can be quite hot; yellow is milder)
2 tsp fine salt
1 tsp ground ginger
1 tsp fresh ground pepper
extra salt for sprinkling

DIRECTIONS

Mix together all ingredients except for chicken.  Set marinade aside.  Thoroughly dry chicken pieces with paper towels.  Place chicken pieces evenly flat on baking sheet or large cutting board.  Using a fork, pierce each chicken piece several times all over.  Give every piece of chicken its own pinch of salt, evenly sprinkled on top.

In large bowl or sturdy zipper bags, combine chicken pieces with marinade.  Make sure every piece of chicken is in direct contact with marinade.  Marinade in fridge overnight if possible, or at least for several hours.  If needed, turn chicken once during marinade time.

Remove chicken from marinade and set the sauce aside.  Place chicken flat in a foil-lined baking pan.  Pour about half or so of the marinade over the chicken, so chicken is draped with sauce.  Bake at 350F for 65-75 minutes, basting generously every 15 minutes with the remaining marinade.  Don’t skip the basting, as this is what makes the chicken so tasty and good!  (If you’re concerned about the raw marinade, you can boil it for a minute before using to baste.)

Enjoy!

Source:  Chew Out Loud, inspired by my friend Priscilla

Asian Glass Noodle Salad with Shrimp

19 Jul asian glass noodle salad

The sweltering mid-summer weather has many locals diving for cool bars and restaurants, shying away from the stove at home.  I’ve had my share of dining out during this month of record-breaking heat.  Last weekend, though, I decided we would beat the heat with a refreshing, cool meal.  Asian Glass Noodle Salad with Shrimp = cooling grub.

asian glass noodle salad

Asian Glass Noodle Salad – light, refreshing, cool summer meal

Versatile, super easy to make, and every flavorful bite refreshes you.  It’s hard to describe in mere words how good this noodle salad is.

asian glass noodle salad

Asian Glass Noodle Salad – perfect with a crisp, dry Riesling

This Asian glass noodle salad features fresh lettuce, julienne carrots, cucumbers, sprouts, tender shrimp, and scrumptious dressing over glass noodles (aka, Asian vermicelli.)  Pair it with a very dry, chilled Riesling.

asian glass noodle salad

Asian Glass Noodle Salad – shrimp can be swapped for any other proteins

The Asian dressing can be made ahead of time, stored, and used for this salad plus whatever other salads you want.
The shrimp can be subbed out for shredded chicken (try rotissere), thin sliced pork, or just eggs and more nuts if you want to go meatless.  Did I mention “versatile?”

Asian Glass Noodle Salad

Asian Glass Noodle Salad – you’ll eat more than you planned to

Yeah, you’ll go back for seconds.  You can afford to.  This noodle salad is healthy, packed with veggies and protein, and will so jive with your fitness goals.  But, be forewarned that it is not light on flavor!  In fact, the dressing is not for the faint of heart – dare I say, it might even seem strong at first, but be fearless!

Once you pour it over everything else, this is one of those mysteries that really come together amazingly as a finished product.  Trust the process and try it!   However, if the word “fish” puts you on the border of a panic attack, then you can go light on the fish sauce or omit it.  Disclaimer – if you do omit said fish sauce, the end result will be drastically altered – i.e., not as good.  Just keeping it real 🙂

RECIPE (4)

INGREDIENTS

For the Dressing:
4 garlic cloves, minced to tiny bits
4 TB fresh ginger, peeled, and minced finely
8 TB fish sauce (found in Asian aisle of most supermarkets)
3-4 TB  light soy sauce (I like Kikkoman)
Juice of 2 limes
8 TB water
4 TB sugar
3 tsp sesame oil (pure sesame oil, usually golden brown in color, found in Asian aisle)

For the Salad:
1/2 lb cooked small shrimp
6 oz dry glass noodles (sometimes called vermicelli or cellophane noodles, found in Asian aisles)
4 oz bean sprouts

1 small carrot, peel and julienne

1 small cucumber, peel and julienne

1/2 head romaine, shredded
2-3 TB chopped cashews, for garnish
scallions, thinly sliced, for garnish
chopped fresh cilantro, for garnish
Dashes sesame oil to prevent noodles from sticking

DIRECTIONS

Whisk all dressing ingredients together and blend well.  Set aside in fridge, and mix again before using.  Can pre-make this a day or two ahead of time, to keep in fridge.  Again, dressing may seem strong by itself, but it will be perfect once poured on top of the noodles & salad.

Pre-soak dry noodles in large pot of water for 1 hour.  Once it’s pliable and softened, boil for 5 minutes (or according to package instructions).  Drain immediately, and rinse with cold water.  Work in a few dashes of sesame oil to prevent sticking.

Assemble all salad ingredients, except for chopped nuts, in large bowl.  Mix most of the dressing in.  Toss it together, blending dressing into the entire noodle salad.  Portion noodle salad onto individual plates, and sprinkle the rest of dressing on top of each plate.  Sprinkle on chopped cashews and cilantro for garnish.

Wine Pairing Note:  Perfect with a crisp, dry Riesling or Gewürztraminer

Source:  Chew Out Loud

Tantalizing Tomatoes and Tofu

30 Jun

“How do you eat tofu?”  I get that question when people see tofu in my shopping cart.  For starters, I rarely eat tofu uncooked.  When seasoned well and cooked right, it is easy to love this amazingly tasty and healthy soy food.   Tofu loves seasoning, especially salt.  Tofu is akin to a sponge that soaks in more flavor as it cooks and sits.

Tantalizing Tomatoes and Tofu (chewoutloud.com)

This one is close to my heart and goes back to my roots.  My folks prepared this Tomatoes and Tofu dish at home frequently, and it is one of the few healthy dishes that we kids would gobble up.

vine ripened tomatoes

It’s a tastefully smart way to use up any variety of tomatoes, serving up great protein and veggies at the same time – not to mention BIG flavor.  That’s right.  Big flavor!

tofu soaking in tomato flavor (chewoutloud.com)

Here’s our family’s tantalizing rendition of Tomatoes and Tofu.

RECIPE (serves about 4, as a side dish)

INGREDIENTS:
4 large vine-ripened tomatoes, diced, reserving juices (if using small tomatoes, just adjust amount)
10 cloves garlic, finely chopped
1 tsp sugar
1 (16oz) package firm tofu, cut into 1/2 inch cubes
1 to 1 1/2 tsp salt
2 TB green onions or scallions, thinly sliced
fresh cracked black pepper

DIRECTIONS:
Put chopped tomatoes with juices into large skillet.  Add chopped garlic and sugar.  Cover and cook on medium-high until tomatoes are cooked down, stirring occasionally.  About 10 minutes.

Drain tofu cubes of any water.  Add to skillet with the tomato mixture.  Sprinkle with 1 tsp salt and a few pinches of fresh cracked black pepper.  Cover and simmer about 5 minutes.  Gently stir several times while cooking, taking care not to break tofu.  If desired, taste and sprinkle in 1/2 tsp more salt or to taste.  Remove from heat and stir in sliced scallion.

Serve over white rice.  Happy tofu eating!

Source:  Chew Out Loud

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