Monday, June 22, 2009
Sunday, June 21, 2009
Dinners Week of 05/10
o Sunday: Mother's Day Mixed Grill
Merguez with Cucumber Sour Cream sauce, Brined and Grilled Chicken Breast with Bi-Rite's Romesco Sauce, Grilled Asparagus, whole wheat couscous
o Monday: Black Bean Soup with Cheese Quesadillas and Salad (soup from Cook's Illustrated's 30 Minute Recipe, finished with 2 T o fresh orange juice
o Tuesday: GFC
o Wednesday: Pasta with Red Pepper Sauce (Cook's Illustrated 30 Minute Recipe)
o Thursday: Grilled fish with soba noodles and sauteed bok choy
o Friday: BarBQ with friends
o Saturday: Out
Tuesday, June 02, 2009
Ginger-Garlic Condiment for Chinese-style Poached Chicken
Hainanese Chicken Rice and Soy-Poached Chicken are two of my favorite chicken dishes on earth. I love these dishes, and I love the dipping sauce that Happy Bakery & Deli on Ocean Ave. serves with all their chicken plate lunches. It's onion-y and gingery and totally addictive. This recipe, from a Hawaiian cookbook, is the closest I've gotten.
1/3 c finely minced ginger
1 clove garlic, finely minced
1/3 cup minced green onion
1 T Hawaiian salt
1/2 cup corn or canola oil
Process ginger and garlic in a food processor till slightly coarse, then add green onions and process till finely minced. Place in a small heat-proof serving bowl and add salt.
Heat oil till a sliver of onion sizzles when dropped in, then pour over ginger mixture. Stir to combine and serve as a condiment with poached chicken.
This is also good tossed with noodles: Heat oil in wok, add ginger, green onions and garli, stir and fry 30 seconds, add 1/2 cup chicken broth, 1.5 t salt and 1 t sesame oil. Toss with just-cooked wheat noodles.