Posts Tagged sesame oil
I absolutely love barbecued baby back ribs. However, I’m not a fan of traditional, store-bought, ketchup-based barbecue sauce. It just doesn’t work for me, for the most part, unless I’m making my own barbecue sauce.
This recipe is unbelievably good. It’s tasty without that “smoky” flavor. I’ve always said that Asian barbecue is far superior to American, and this recipe will prove that opinion out.
2 lbs of pork baby back ribs
2 cloves of garlic, minced
Chinese barbecue sauce (recipe follows)
Ingredients for Chinese Barbecue Sauce
6 tbsp honey
3 tbsp low-sodium soy sauce or Tamari
3 tbsp Hoisin sauce
2 tsp white pepper
1 tbsp Chinese Five-Spice Powder
1 tbsp sesame oil
First, make your barbecue sauce by vigorously whisking all of the ingredients together. Put in a small pan and heat on medium-low for about 10 minutes. Set aside and allow to cool.
Once the barbecue sauce has cooled, rub the baby back ribs with the minced garlic and about two-thirds of the barbecue sauce, place in a glass roasting pan and allow it to marinate overnight. You do not need to refrigerate the rest of the barbecue sauce.
When you’re ready to cook the ribs preheat the oven to 325 degrees. Wrap the ribs in two layers of aluminum foil, making sure there is no opportunity for leakage. Roast in a 325 degree oven for about 3 hours.
After 3 hours, unwrap the ribs and place in a roasting pan. Switch the oven to “broil.” Brush the top of the ribs with the remaining barbecue sauce, and broil for 3-5 minutes. Remove from the oven, cut the ribs, and serve.
Chinese Forbidden Black Rice is awesome. It’s short-grain, so the consistency is perfect for this salad. However, I have to tell you that it is not easily found in a supermarket. I buy mine at an all-natural grocer. It costs about $6 for a pound, but it’s well worth the investment. There is no substitute for this, so do not use the Black Japonica Rice that you can find at the supermarket. This rice truly is “black,” not purplish.
The recipe calls for roasted, diced butternut squash. The one thing you do not want to do is cook this until it is mush. You want to put it in the oven in a single layer, making sure to turn it and brown it on each side. Taste test it to be sure it will hold up when you toss the salad.
The rice isn’t the only thing that makes the salad great. The very simple dressing is just plain delicious. No additional spices are needed.
2 cups forbidden rice
3.5 cups water
pinch of salt
1 lb roasted, diced butternut squash
1.5 cups snow peas, blanched and cooled
1/2 cup diced red pepper
1/2 cup diced yellow pepper
1/2 cup diced orange pepper
6 scallions, sliced
6 tbsp Tamari
9 tbsp sesame oil (or 6 tbsp sesame oil and 3 tbsp hot chili sesame oil if you like a little heat)
sea salt and fresh-ground black pepper to taste
Bring rice, water and a pinch of salt to a boil. Cover and lower heat. Simmer for 30 minutes.
While the rice is cooking, bake the butternut squash (see note above), and allow to cool. Bring another pot of water to a boil, toss in the snow peas for no more than a minute or two, drain and rinse under cold water. The idea here is to make them a bit “pliable” if you will.
When the rice is done, drain it and put it into your serving bowl. Whisk together the Tamari and sesame oil. Add it to the rice while it is still a bit warm.
After the rice has cooled, add the peppers, snow peas, scallions, and butternut squash. Mix together. Add salt and pepper to taste. Not only is it absolutely delicious, but it’s a pretty attractive salad as well!
I have a number of really great chicken wing recipes. I was considering putting them up on the blog the same way I did the burger recipes, but then I decided against that. I wish I could give you a good reason why, but I cannot.
These are great wings. My kids even like them, which is amazing to me because they are so picky. Marinating is the key to these wings. They need to marinate for at least four hours but, of course, overnight is the absolute best.
You can buy whole wings and trim them by cutting off the tip and separating them at the joint. However, I buy the “party” wings which are already trimmed and cut in half. It’s just a lot easier, and you get more for your money.
3 lbs chicken wings
1 cup low-sodium soy sauce or Tamari
1 cup water
1/4 cup lime juice
2 tbsp honey
3 tbsp minced garlic
3 tbsp minced fresh cilantro (or the cilantro in the tube)
2 tbsp Sambal Oelek
1 tsp sesame oil
1 tbsp rice wine vinegar
Sesame seeds (for garnish)
Chopped scallions (for garnish)
Mix the soy sauce (or Tamari), lime juice, water, honey, sesame oil, cilantro, and vinegar in a small bowl. Whisk to mix thoroughly. Place the wings and the marinade in a resealable plastic bag and marinate for four hours or, preferably, overnight.
Place in a preheated 425 degree oven along with some of the marinade (but not all). Cook for 20 minutes on one side, then turn and cook for another 20 minutes (or until the wings are no longer pink in the middle). Turn the wings back onto the “top” side and place the oven on broil for about 7 minutes.
Before serving, sprinkle on sesame seeds and garnish with chopped scallions.
This is a tremendously flavorful falling-off-the-bone dish. This recipe was contributed by my partner-in-crime, the charming Bill McKenzie, who is teaming up with me so we can take this blog to the next level.
For this recipe you’ll need a Dutch oven because this masterpiece starts on the stove top and finishes up in the oven.
1.5 lbs beef short ribs
1 cup soy sauce
1/2 cup Sake
1/4 cup Mirin
1/4 cup sesame oil
1 tbsp ginger paste (or minced fresh ginger)
1/4 cup sesame seeds
1 tsp sea salt
2 tsp red pepper flakes
2 tsp coarse ground black pepper
4 scallions, greens and white separated and cut into 1/4 inch pieces
12 cloves garlic
2 cups low-sodium beef stock
Preheat oven to 350 degrees. Drizzle canola oil on the bottom of the Dutch oven. Sprinkle the beef short ribs with sea salt, black pepper and red pepper flakes. Brown the ribs in the Dutch oven on the top of the stove.
Once browned, add the rest of the ingredients, with the exception of the scallion greens and sesame seeds. Cover the Dutch oven and bring everything to a boil, then transfer to the oven. Bake for 1.5 to 2 hours.
Place in a serving dish over white rice. Sprinkle sesame seeds and scallion greens on top.
Sesame Noodles are like the Nectar of the Gods. There’s just something about the combination of that sesame flavor with soy sauce that makes them a unique culinary experience. You can make them mild or hot. You can use fresh Chinese noodles, or linguine. And there’s no limit to what you can add to them — Snow Peas, peas, peppers, cucumbers, or shredded carrots. This recipe calls for frozen peas, but use your imagination. As you might guess, mine are also on the spicy side. If you want to make them hot, there’s nothing like making your own chili oil. You can, of course, cheat and buy hot oil, but I recommend you make your own.
This recipe calls for 16 oz of noodles, which makes a lot. The beauty of these noodles is that they taste better as they age. Put the leftovers in your refrigerator, then simply bring them to room temperature and give them a toss when you’re ready to eat them.
16 oz of noodles*
Salt (just enough to put in the noodle water)
1/2 cup Tahini paste (sesame seed paste)
1/2 cup unseasoned rice vinegar
6 tbsp reduced sodium soy sauce or Tamari
4 tsp toasted sesame oil
2 tbsp sugar
1/2 cup canola oil
Bunch of scallions (whites and greens separated, thinly sliced; plus slice some of the greenest part of the scallion thinly lengthwise for garnish)
2 tbsp of sesame seeds (I use one tsp white and one black)
1.5 tbsp crushed red pepper flakes
2 tbsp fresh hot peppers, chopped (tabasco, habanero, jalapeno — your choice)
1.5 cups frozen peas (defrosted)
While you’re making your hot chili oil, bring a pan of water (and some salt) to boil and cook your noodles. Remember to use a big pan. The noodles cook faster and they will not stick together. When noodles are done, strain and rinse well with cold water. Allow to drain completely.
Pour the 1/2 cup of canola oil into a skillet. Add the scallion whites, sesame seeds, chopped peppers, red pepper flakes. Simmer over medium-high heat for about 15 minutes or until the scallions are browned. Set aside and allow to cool.
Whisk Tahini paste, soy sauce (or Tamari), roasted sesame oil, rice vinegar, and sugar. Now, here’s where some suggest you should add a portion of your chili oil to the mix. I’m suggesting you want to use the whole thing, especially if you like spice and a bit of heat. You can either drain off about 4 tablespoons of the oil and add to the mixture, or you can toss the whole shebang into the sauce. That’s what I do. Trust me. It’s delicious. Add the rest of the sliced scallion greens (except the ones you’ve sliced lengthwise) and the peas. Pour on the sauce and mix well.
Top the dish with the scallion greens you’ve sliced lengthwise, and sprinkle some more black and white sesame seeds on top. Done.
Note: If you use Snow Peas in place of the frozen peas. Remember to blanch them first and allow them to cool.
*I use the fresh Chinese soba noodles for this dish as opposed to the dry Ramen noodles. These are generally in one of the coolers (not freezers) in the grocery store. In my store, they are kept with the pizza dough and pre-packaged specialty meats, like Pancetta and Italian cold cuts. Ask your grocer if you cannot find them.