ASIAN CUCUMBER SALAD

You should really "sweat" your cukes before using them for this salad. What does that mean? Peel them first. Then slice in half. Take a spoon and scoop out the cucumber seeds. Lay cukes on paper towels and salt them. The salt will cause the excess water in the cucumbers to "sweat' out. Turn them over after about a half hour and salt the other sides. Allow them to sit for another half hour. You may need to change the paper towels occasionally.

3/4 cup seasoned rice vinegar
1/4 cup water
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon freshly ground pepper
4 large cucumbers, peeled and sliced
2 tablespoons sesame seeds, toasted

Stir together first 6 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour. Add sesame seeds, and toss; serve immediately.

Having problems finding sesame seeds or sesame oil? Check out the sesame seeds and oil below.

TANGERINE BEEF

1 1/2  pounds London Broil

2     tangerines

8     scallions, sliced, plus more for garnish 1/4 cup soy sauce

4     tablespoons toasted sesame oil

4     teaspoons sugar

4     tablespoons chopped peeled ginger

6    cloves garlic, minced

Pinch of red pepper flakes

2 – 3 additional tangerines for sauce

Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerines, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and a cup of water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.

Preheat the broiler or grill. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan or on the grill. Cook until the meat is golden brown and a thermometer inserted in the thickest part registers 130° for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.

Meanwhile, boil the marinade in a small pot over medium-high heat. Stir in the juice of 2-3 tangerines and the drippings from the meat. Reduce by half or until thickened. Slice the meat against the grain and top with scallions. Serve with the sauce.

FRIED RICE

Finally . . . I've found a great fried rice recipe!!

3 tablespoons vegetable oil, divided

2 large eggs, lightly beaten with a pinch of kosher salt

4 scallions (white and green), thinly sliced

1/4 cup grated carrot

3 large cloves of garlic, minced

Pinch red chile flakes

1 tablespoon of minced peeled fresh ginger

2 tablespoons soy sauce (sometimes I substitute a tablespoon of kecap manis)

1 tablespoon toasted sesame oil

3 cups cooked jasmine rice

1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef, or chicken

1/2 cup frozen peas, defrosted in a strainer at room temperature

It may be worth your while to have EVERYTHING prepped to go BEFORE you start cooking.

Directions

Heat 1 tablespoon of the vegetable oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.

Wipe out the pan with a paper towel and heat the remaining vegetable oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.

PORK LOIN WITH PEANUT SLATHER

This is a wonderful tasting recipe, but I have yet to take a decent pic of it. I had some pics of it being served with roasted green beans and jasmine rice, but somehow or another I deleted the pics before I could post them. {sigh} You can use your oven or your grill. I've tried it both ways.

If you like peanut sauces, you'll like this. I usually make a double batch of the slather.

You'll need . . .

2 pork tenderloins, each about 12 ounces

Flavorless cooking oil to brush on the cooking rack

Trim off and discard any excess fat from the pork. Set aside the cooking oil, if grilling.

Ingredients for Slather

1/2 cup chunky peanut butter, salted

1/4 cup Chinese rice wine or dry sherry 

2 tablespoons dark soy sauce 

2 tablespoons white wine vinegar 

2 tablespoons honey

2 tablespoons flavorless cooking oil 

1 tablespoon dark sesame oil

1 tablespoon Sambal Badjak Fresh Ripe Chili Paste with Onion or other Asian chile sauce

4 cloves garlic, finely minced

2 tablespoons finely minced ginger 

1/4 cup minced green onion

To Make the Slather

In a small bowl, combine all the ingredi­ents for the peanut slather and mix to combine evenly. Reserve, cover, and refrigerate 1/2 cup of the slather. Evenly coat the pork with the remaining slather and refrigerate for at least 30 minutes or up to 8 hours. All advance preparation may be completed up to 8 hours be­fore you begin the final steps.


Final Steps

Thirty minutes prior to cooking, remove the pork and 1/2 cup reserved peanut slather from the refrigerator and bring to room temperature.

To Grill: If using a gas or electric grill, preheat to medium (350°). If using char­coal or wood, prepare a fire. When the gas or electric grill is preheated or the coals or wood are ash covered, brush the cooking rack with the oil, then lay the pork in the center of the rack. Make sure the pork is lying open on the grill. Cover the grill and regulate the heat so that it remains at a medium tempera­ture. Grill the pork until an instant-read thermometer registers 150° when in­serted deeply into the meat, about 20 minutes.


To Roast: Preheat the oven to 450°. Roast the pork until the internal temperature reaches 150°, about 30 minutes.

To Serve: Let the pork rest for 5 minutes. Cut the pork into serving-sized pieces and transfer to a heated serving platter or 4 dinner plates. Spoon the reserved peanut sauce around the meat and serve at once. 

Green Curry Paste

4-6 Long Green Hot Finger Chile Peppers

2 tbsp. Chopped Shallots
1 tsp. Kaffir Lime Rind (If you can't get the Kaffir, substitute another type)
2 tsp. Chopped Garlic
2 tbsp. Chopped Ginger
2 tbsp. Chopped Lemongrass
1/2 tsp. Cumin Seeds
1/2 tsp. Coriander Seeds
1/2 tsp Salt

Put in food processor and process until ingredients form a paste. Add a little oil if needed.


I used the paste to make chicken and vegetables with green curry paste.

Lemongrass!!

Forget that schlepping all over the Daytona area for fresh lemongrass. I now have my own lemongrass plant!

Just one step closer to green curry.

Soy and Garlic Pork Chops

Many many years ago . . . I was given a recipe for grilled pork chops. Amy, the recipe donor, tried to impress upon me just how great these chops were. I shrugged and smiled, thinking to myself, "Soy sauce, garlic, and brown sugar? I don't think so." Then I made them. I changed my mind.

I've lost the actual recipe that she gave me, but here is the way I do it. I've used fresh garlic rather than the powder she had listed and I switched the regular soy sauce for low sodium.

• 4-6 center cut pork chops

Marinade

• 1 cup of low sodium soy sauce
• 1 head of bruised (before peeling and chopping, use the flat side of a knife to crush the cloves. This will also make it easier to peel the skin from the cloves.) and then coarsely chopped garlic
• approx. 1/4 cup of brown sugar (I don't really measure mine. I want the soy to thicken a little.)
• chopped ginger (optional, I add it when I have it.)

Stir all marinade ingredients together. Let sit for a few minutes so the sugar can dissolve. Then stir again before adding marinade to pork chops.

Place the pork chops in a 9x12 glass dish. Pour marinade over them. I usually marinate the chops for 24 hours in the refrigerator, turning them occasionally. The original recipe said to marinate for an hour at room temperature, but I think they have a much better flavor with the lengthened marinade time and leaving pork out on my counter for any length of time concerns me.

Then grill.

Zen Bistro - Daytona

I've discovered a new Thai restaurant in Daytona. It's on Bay Street, about a block up from Beach Street and across the street from another Thai restaurant, Siam Spice. Zen Bistro is a much tinier place than Siam Spice. Siam Spice has a lot more ambiance too, but Zen Bistro makes up for the "few frills" surroundings with excellent food and eager to please waitstaff. The waitstaff is on the ball. Orders are taken quickly and with a smile. (View their menu.)

So far I've tried the spice noodles (described on the menu as "stir-fried flat noodles with chop chili, garlic, bell peppers, onion, and Thai basil) and their yellow curry (menu description "yellow curry paste cooked with coconut milk, onions, and potatoes). Both times I added chicken and asked for the meals to be "hot". I don't think the same cook was working both times because I thought the spicy noodles should have been "hotter" but practically scorched my lips on the curry. It cleared my sinuses up in a flash which was rather welcome because I had a cold. I think the next time, however, I'll go with a mild hot for the curry because the hotness overwhelmed the slightly sweet taste of dish. Both times I got the lunch portions which were ample. I have not managed to make it there for a dinner, but a friend of mine took a large party there for a celebration dinner and she said they were treated like royalty and she raved about the food.

They have some curries that I don't see on every Thai menu, pineapple and pumpkin. They also have some Japanese appetizers (edamame and gyoza) and miso soup. I love dumplings so I believe the next time I stop by I'll try the gyoza for an appetizer. My main dish is still undecided but I'm leaning toward the basil sauted with chopped chilis, garlic, green beans, onion, bell pepper, and carrots. You can add chicken, pork, beef or shrimp.

Pork Dumplings with Soy Ginger Sauce

I got off my lazy butt and made the dumplings. I smell like ginger and garlic. Mmmmmmm.

Dumpling Ingredients

1 pound of ground pork

2 scallions, chopped fine

1 garlic clove, chopped fine

2 tablespoons of finely chopped ginger root

1/4 cup of chopped bamboo shoots

1/4 cup of chopped water chestnuts

3 tablespoons chopped parsley

salt and pepper

1 package of won ton skins (60 count)

Mix all of the above ingredients together with the exception of the won ton skins. I usually mix it up and refrigerate for about an hour to let the flavors combine with the meat.



Place about heaping teaspoon of the meat mixture in the middle of the won ton skin. Follow the directions on the wont ton package on how to fold the won tons. (Don't laugh at my wrap job.)



I steam the dumplings. I'm afraid to boil them for fear they will fall apart. And this recipe is too much work to screw them up at this point. I line the steamer with lettuce for added moisture and so they won't stick to the steamer. Steam until pork is no longer pink. Sorry I can't give you a better estimate than that. I used the wrong pot today and my steamer didn't fit properly. The dumplings will become slick. I'd test after about 8 minutes.



Sauce Ingredients

2 tablespoons of sesame oil

2 tablespoons of chili oil

2 tablespoons of of vegetable oil

2 tablespoons of soy sauce

2 tablespoons of of kecap manis (sweetened soy sauce, if you don't have this, just add some additional soy sauce and brown sugar)

1 tablespoons of ginger juice ( I use the Ginger People brand, but if you can't find it or don't have any on hand, just add additional ginger root)

3 garlic cloves, minced

2 inch piece of fresh ginger root, minced

2 scallions, minced

5 tablespoons of chicken stock

2 tablespoons of of brown sugar

I usually mix sauce ingredients before hand to allow flavors to mingle. To make the sauce, combine all ingredients in a non-stick pan and heat gently, without bringing it to a boil. Pour sauce over steamed dumplings.

Thai shrimp with noodles

Very easy clean-up. One bowl, one pot.

8 ounces of linguini or spaghetti, broken
1 1/2 pounds of broccoli florets (5 cups)
1 pound fresh or frozen shrimp in shells, peeled and deveined, with tails intact
1/3 cup creamy peanut butter
1/4 to 1/3 cup soy sauce
3 TBS rice vinegar
2 TBS sesame oil
1 TBS chili oil
1 TBS grated ginger root
3 cloves of garlic, minced
4 green onions, chopped
1/3 cup of chopped peanuts

Bring a large amount of water to a boil in a 4 qt. Dutch oven. Add pasta. Cook for 4 minutes. Add broccoli and cook for 2 additional minutes. Add shrimp. Cook for 2 to 3 more minutes, until shrimp is pink.

Meanwhile, combine peanut butter and soy sauce in bowl. Stir in vinegar, sesame oil, chili oil, ginger, and garlic. Drain pasta mixture; return to Dutch oven. Add peanut butter mixture, green onions, and nuts. Toss gently to coat. Serve.

Asian Flank Steak (Grill)

Easy grilling recipe.

¼ cup soy sauce
¼ cup Worcestershire sauce
2 TBS fresh lemon juice
1 TBS fresh ginger
1 ¼ lb. flank steak (I've made it with London Broil too)

Whisk together first 5 ingredients. Add steak. Marinate overnight.

Drain marinade into small saucepan and bring to boil.. Reduce until sauce thickens.

Grill steak. Thinly slice across grain. Use reduced marinade as sauce.

NOTE - I buy my London Broil when it's on sale. I make the marinade when I buy my steak. I place the marinade and meat in a freezer bag and freeze. When I want to eat it, I allow it to thaw while still in the marinade. Very flavorful when I do it that way.

Oven Roasted Sea Bass with Ginger and Lime Sauce

I'd make this all the time if I could get sea bass, but I can't, so I don't.

2 TBS fresh lime juice juice
1 ½ TBS soy sauce
1 TBS fresh cilantro
1 TBS fresh ginger
1 TBS shallot
5 tsps olive oil

2 6 oz sea bass fillets.

Preheat oven to 500 degrees. Mix first 5 ingredients and 3 tsp of oil in small bowl. Season with salt and pepper.

Brush pie pan dish with remaining oil. Arrange fish in prepared dish, turning to coat. Sprinkle fish with salt and pepper. Spoon ½ TBS of sauce over each fillet. Roast fish until opaque in center. Top fish with remaining sauce and serve.

Peanut Sauce

I love this sauce. It's the best recipe for peanut sauce that I've found. And with the changes I made it's even better. I use it on grilled chicken, shrimp, and pasta.

¼ cup of peanut butter
¼ cup of soy sauce
¼ cup of sugar
3 cloves of garlic
optional - fresh ginger, chopped same size as garlic
2 TBS of sesame oil
1 TBS of water

Mix peanut butter and 2 TBS of soy sauce in saucepan. Blend in remaining soy sauce, sugar, garlic, oil, and water. . Heat to dissolve sugar. Cook at low heat until sauce thickens.