Chimichurri Baked Chicken

Chimichurri Baked Chicken

Recently, I posted a recipe for the Argentinian Chimichurri Sauce for grilled meats, and I noted that the preparation is also used as baste and marinade during the cooking process. Chimichurri is probably most closely associated with beef, but the tangy-herbaceous notes also work very nicely with chicken. For this recipe, I am baking the chicken in the oven, but it would also be great on the barbecue.

Read More →

Sichuan Red-Cooked Beef (紅燒牛肉)

Sichuan Red-Cooked Beef (紅燒牛肉)

I have discussed the Chinese cookery technique known as 紅燒, or ‘red-cooking’ in many previous posts, and have most notably illustrated it in my Red-Cooked Pork Hocks recipe. That particular example of red-cookery used a pre-prepared Master Sauce as the braising medium, but here the soy sauce enriched stewing medium will be an ad hoc preparation.

The name ‘Sichuan Red-Cooked Beef’, like the Western ‘Beef Stew’, is fairly generic, meaning that as long as you are stewing beef, you have a fair latitude as far as additional ingredients are concerned. This rendition follows no specific recipe, but it does cleave relatively closely to a basic Sichuan preparation both in terms of the aromatics (except as discussed a little further on) and the vegetables. The one main departure I have madeto my 紅燒牛肉 is that I have included potato in addition to Daikon and Carrot. Possibly, this is now becoming a more mainstream ingredient in China these days, but, in any event, I very much like the addition for this sort of dish.

Read More →

Beef with Eggplant

Beef with Eggplant

I very much love eggplant, but I tend to prefer the long slender Asian varieties much more than the fat, egg-shaped types more commonly used in the West. Here, batons of fresh eggplant are paired with tender strips of beef in a rich sauce made tangy with the Chinese Chinkiang Black Vinegar.

Read More →

Stir-fried Ginger Hoisin Pork

Stir-fried Ginger Hoisin Pork

This dish is a really simple stir-fry production. Including the Hoisin Sauce, and the Bok Choy, all the ingredients are very easy to come by and there are no difficult techniques involved. The delicious sweet and sour flavors work beautifully with the pork and the vegetables to produce a Chinese take-out style dish very easily.

Read More →

Chicken with Button Mushrooms

Chicken with Button Mushrooms

Today’s dish is a pretty good example of what often used to appear on westernized Chinese restaurant menus as ‘Moo Goo Gai Pan’. That name, or some variant on the spelling, is a rendering of the Cantonese words for ‘Button Mushrooms with Chicken Slices’. Generally, the mushrooms in most restaurants would be the canned variety and the basic ingredients would almost always be ‘bulked out’ with one or more additional vegetables. Today, I am also going to use canned mushrooms but I am limiting the ‘bulk’ to just a little broccoli…

Read More →

Spicy Bitter-Melon Beef

Spicy Bitter-Melon Beef

I conceived of this dish when looking to put together a Bitter Melon recipe and Beef seemed like a good pairing, especially as I happened to have a small piece of steak going wanting. For a little bit of fire and added umami depth, I decided that this would be a good place to use just a little touch of the Lee Kum Kee Brand Chili Black Bean Sauce.

Jump to Recipe

Read More →

Red-Curried Shrimp and Vegetables

Red-Curried Shrimp and Vegetables

I am not sure of the pairing of shrimp with grilled eggplant and grilled zucchini has ever actually occurred in an actual Thai recipe, but the ‘Red-Curry’ style spice paste I have put together for this dish is very Thai in spirit. Grilling the Vegetables adds a lovely smoky depth to the finished dish, and they pair beautifully with the Shrimp in the pungent, spicy, sauce.

Read More →

Hunter's 'Wild-Boar' Hotpot Recipe

Hunter’s ‘Wild-Boar’ Hotpot Recipe

The name of this dish is a little misleading in that no real Wild Boar is included, and because none of the ingredients are actually the yield of the hunt. It is called a ‘Hunter’s’ Hotpot because it is made in the Italian ‘Cacciatore’ style, which translates as ‘Hunter, and because it uses the culinary trick I learned from my father of cooking Pork in Red Wine to produce the strong and earthy flavors of Boar Meat. The umami ‘earthiness’ of the final result is also enhanced with a liberal inclusion of dried Chinese Black Mushrooms.

Read More →

Beef Balls and Broccoli

Beef Balls and Broccoli

This recipe isn’t a traditional Chinese one by any means, especially as it uses Western Broccoli instead of something like Gai Lan, or the like. It does, however, incorporate dried Chinese Black Mushrooms, Hoisin Sauce, and Shaoxing Wine in a stir-fried dish, so it does rather capture something of the spirit of Chinese cuisine.

Read More →

Chicken with Lemongrass and Basil

Chicken with Lemongrass and Basil

This recipe is not inspired by, or adapted from any particular recipe, but the ingredients I am using are very southeast Asian in spirit and would likely be quite at home in Malaysia, Indonesia or Thailand. Lemongrass plays a very central role here, but there is an umami depth from Fish Sauce, and a little Chili Paste for fire.

Read More →