Spicy Cranberry Ketchup

Spicy Cranberry Ketchup

Serve festive Spicy Cranberry ketchup with chicken, turkey or pork.  A festive cranberry ketchup is amped up with ginger and hot sauce. (The recipe yields extra ketchup; this can be kept in the freezer for up to 1 year. 

Ingredients:
1 bag (12 oz/340 g) fresh or frozen cranberries, about 3 1/2 cups 
2/3 cup (150 mL) honey
1/2 cup (125 mL) cranberry juice

2 tablespoons rice vinegar

1 tablespoon sriracha

2 teaspoons finely grated ginger

1 teaspoon finely grated orange zest

Large pinch salt

Directions:

Place ingredients in a medium saucepan over medium high heat.  When it comes to a boil, reduce heat to maintain a vigorous simmer.  Cook, stirring occasionally, for 8 minutes - most skin will have split.  Remove from heat.  Cool 5 minutes then puree in blender until smooth.  Pass through a fine-mesh strainer, discarding solids.  Transfer to an airtight container.  Cool completely.  Cover and refrigerate up to 2 weeks.  Serve at room temperature.

 

Five-Spice Duck Two Ways With Spicy Cranberry Ketchup

Five-Spice Duck  Two Ways 

With Spicy Cranberry Ketchup

Perfumed with cinnamon and star anise, duck breasts and legs are cooked separately to maximize crisp skin and succulent flesh. They’re served with a festive cranberry ketchup amped up with ginger and hot sauce. (The recipe yields extra ketchup; this can be kept in the freezer for up to 1 year. Serve it with chicken, turkey or pork.) To serve a few more people, you can add two more duck breasts and cook them in a larger pan.
Ingredients:
Cranberry Ketchup
1 bag (12 oz/340 g) fresh or frozen cranberries, about 3 1/2 cups (875 mL)
2/3 cup (150 mL) honey
1/2 cup (125 mL) cranberry juice
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) sriracha
2 tsp (10 mL) finely grated ginger
1 tsp (5 mL) finely grated orange zest
Large pinch salt
Duck
2 tbsp (30 mL) Diamond Crystal kosher salt or 1 tbsp (15 mL) fine sea salt
1 1/2 tsp (7 mL) Chinese five-spice powder
2 boneless duck breasts, about 10 oz (285 g) each
4 duck legs, about 8 oz (225 g) each
1/4 cup (60 mL) duck fat, melted
1 tbsp (15 mL) honey
1/2 tsp (2 mL) pulp-free orange juice or water
Directions:
Cranberry ketchup, place ingredients in a medium saucepan over medium-high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, for 8 minutes— most skins will have split. Remove from heat. Cool 5 minutes then purée in blender until smooth. Pass through a fine-mesh strainer, discarding solids. Transfer to an airtight container. Cool completely. Cover and refrigerate up to 2 weeks. Serve at room temperature.

Duck, in a small bowl, mix salt and five-spice powder until combined.

Lay out duck breasts and legs on a baking sheet. Pat dry with paper towel. Using a toothpick or the tip of a paring knife, prick skin of each leg a dozen times without hitting meat. Using a sharp knife, lightly score skin of breasts in a crosshatch pattern at 1/2-inch (1-cm) intervals without going through to meat. Season both sides with spiced salt, saving any extra for another use. Place in an airtight container. Refrigerate at least 2 hours, preferably overnight.

About 2 1/2 hours before serving, place duck legs in a baking pan that fits them snugly. Pour duck fat over and flip a few times to coat, leaving them skin side up. Place on middle rack in a cold oven.

Set oven to 285°F (140°C).

Bake duck legs, basting every 30 minutes, until tip of a paring knife meets with just a little resistance, about 1 3/4 hours. Remove from oven and leave in pan.

Raise oven to 375°F (191°C).

Place duck breasts, skin side down, in medium, oven-proof, nonstick frying pan. Place pan over medium heat. When they start sizzling and rendering fat, about 5 minutes, reduce heat to medium-low. Cook, scooping and saving fat as it renders, until skin is brown and crisp, about 12 minutes more. Flip breasts and place in oven. Cook until an instant-read thermometer inserted sideways into thickest part reads 130°F (54°C) for medium-rare, about 4 minutes, or 140°F (60°C) for medium, about 6 minutes. Transfer to a cooling rack to rest.

While breasts are resting, whisk honey and orange juice or water in a small bowl. Brush duck legs and return to oven. Bake until heated through, basting once, about 5 minutes. Brush again with honey mixture. Drain briefly on paper towel then transfer to a serving platter. With a very sharp knife, cut duck breast into thin slices. Arrange on platter with legs. Serve immediately with spicy cranberry ketchup. Serves 6

Miso Green Beans and Shishito Peppers

Shishito Peppers And Miso Green Beans

Ingredients:
2 tablespoons white miso paste
3 cloves garlic, minced
1 tablespoon soy sauce
2 tablespoons coconut oil or another oil with high heat point.
1/2 lb. green beans, trimmed
1/2 pound shishito peppers
1 tablespoon Sriracha
1/4 cup peanuts, chopped

Directions
Mix the miso paste,  garlic, and soy sauce, together in a small bowl and set aside. Add the coconut oil to a medium pan and turn to a high heat. Let the oil heat for a minute then add the green beans and shishito peppers and toss to coat them in oil. You should see small brown blister spots. (If you don't, turn up the heat a bit.

Continue to cook them, tossing as necessary, until they are all blistered, about 5 minutes.  Add the miso mixture to the browned beans and toss to coat.  Let the beans saute in the mixture for about two minutes before adding the sriracha and transfer to a serving platter.  Top with chopped peanuts.

Thai-Style Pork Fried Rice

Thai-Style Pork Fried Rice

This Thai-style pork fried rice comes together in under 30 minutes, and it makes a satisfying one-dish meal.
Servings: 4 (as a main course)

Ingredients:
2 tablespoons vegetable oil
3 large eggs, beaten
Pinch salt
1 bunch scallions, finely sliced, light and dark green   

   parts divided
3 cloves garlic, chopped
2 tablespoons finely chopped fresh ginger
1 pound ground pork
4 cups cooked white rice (from 1-1/3 cups uncooked 

   rice)
1/2 cup frozen peas, defrosted
1-1/2 cups cooked broccoli florets (see note)
3 tablespoons fish sauce
2 tablespoons oyster sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 tablespoons fresh chopped cilantro
Sriracha, for serving (optional)

INSTRUCTIONS

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside.

In the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. Add the light green scallions, garlic, and ginger and cook, stirring frequently, for about 1 minute. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until no longer pink, about 3 minutes.

 

Add the cooked rice, peas, broccoli, fish sauce, oyster sauce, sugar, and red pepper flakes. Cook, stirring to evenly combine, until the rice and vegetables are hot. Stir in the dark scallion greens, cilantro and scrambled eggs. Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired. 

Note: Defrosted frozen broccoli florets will work in a pinch, but they tend to get a bit mushy so fresh-cooked (or leftover fresh-cooked) broccoli is preferable. You can also substitute any other leftover cooked vegetables you have in your fridge.

Gluten-Free Note: To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. Many sauces, condiments, and other ingredients contain hidden gluten so if you're following a gluten-free diet, always read the labels of your ingredients to verify that they are, in fact, gluten-free.

Honey-Garlic Cauliflower

Honey-Garlic Cauliflower

Ingredients:

1 c. all-purpose flour
2 c. panko breadcrumbs
3 large eggs, beaten
1 head cauliflower, chopped into bite-size florets
1/3 c. honey
1/3 c. soy sauce
2 garlic cloves, minced
Juice of 1 lime
1 tbsp. sriracha
1/4 c. water
2 tsp. corn starch
1/4 c. sliced scallions

Directions:

Preheat oven to 400 degrees F.

In a large bowl, combine flour and cauliflower, toss until fully coated. Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper. Bake until golden and crispy, 20 to 25 minutes.

Meanwhile, make the sauce. In a small bowl, whisk together cornstarch and water, until the cornstarch dissolves completely. Set aside. Combine soy sauce, honey, garlic, lime juice, and Sriracha in a small saucepan over medium heat. When the mixture reaches a boil, reduce heat and add the cornstarch mixture. Bring to simmer again and cook until sauce thickens about 2 minutes. 

Toss cooked cauliflower in the sauce until evenly coated. Return the cauliflower to a baking sheet and broil for 2 minutes.  Garnish with scallions.

Honey Ginger Chicken With Fresh Plum Hoisin BBQ Sauce

HONEY GINGER CHICKEN WITH

FRESH PLUM HOISIN BBQ SAUCE

1/4 cup hoisin sauce
2 T. soy sauce
2 T. honey
1 T. minced fresh ginger 
1 tsp. rice vinegar

1/2 tsp. Asian chili sauce (Sriracha)

2 garlic cloves, minced
4 boneless skinless chicken breasts or 8 boneless 
   thighs
2 T. grapeseed or vegetable oil
1 to 2 large plums, quartered, pitted, and cut into      
    1/4-inch pieces
2 green onions, sliced

Directions:
1. Preheat grill. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a small saucepan. 

Trim chicken of all fat and unwanted tissue. Pound the chicken breasts to an even 1/2-inch thickness between two sheets of plastic wrap. Coat chicken with 3 tablespoons of the sauce and let stand at room temperature 30 minutes. 

Toss chicken with oil to coat and grill chicken for 4 to 5 minutes per side or until cooked through.

2. While chicken is cooking, bring remaining sauce to a simmer and cook until slightly thickened, about 2 minutes. Add plums and simmer, stirring, 3 more minutes. 

Serve chicken topped with Plum Sauce and sprinkled with green onions. 

Winery Beef Braised With Roots

Winery Beef Braise With Roots Buy your meat from a butcher and have it cut into 2-inch (5-cm) chunks. Prepackaged stewing beef is sometimes cut in different sizes, adversely affecting the outcome of this braise. Vary the vegetables as you prefer, but cut them all into a similar size. Buy tarragon vinegar, or make your own: bring 1 cup (250 mL) white wine vinegar to simmer, pour onto 8 sprigs or ½ cup (125 mL) fresh tarragon in a heatproof dish, let cool to room temperature, store in jar in the fridge for up to 6 months.   Recipe of Lucy Waverman Ingredients: 4 lbs beef chuck, cut in 2 inch (5 cm) cubes Salt and freshly ground pepper 2 tsp chopped thyme 3 tbsp vegetable oil, divided 2 cups diced onion 2 tsp chopped garlic 1 cup red wine 4 cups beef stock 1 can tomatoes, crushed 3 tbsp tarragon vinegar 2 tbsp Worcestershire sauce 1 tsp sriracha 1 bay leaf 1½ lbs carrots, peeled, about 5 carrots 1 lb parsnips, peeled, about 3 parsnips ¾ lb rutabaga, peeled, about ½ a rutabaga ½ small head green cabbage, core trimmed 2 tbsp chopped parsley Directions: Preheat the oven to 300°F. Season meat with salt, pepper and thyme. Heat 2 tbsp oil on high heat in a heavy Dutch oven. Working in batches, brown meat on all sides, about 1 minute per side. Remove and reserve. Add remaining oil and reduce heat to medium. Add onions and cook, stirring, until softened, about 3 minutes, scraping up any bits from the bottom of the pan. Stir in garlic and cook until fragrant, about 1 minute. Pour in wine and bring to the boil. Add stock, tomatoes, vinegar, Worcestershire sauce, sriracha and bay leaf. Return to a boil, then return meat to pan. Cover and bake in the oven for 2 hours.  Prepare vegetables while meat cooks. Chop carrots and parsnips on a bias into 1-inch pieces. Cut any larger pieces in half diagonally. Cut rutabaga into 1-inch slices (they will look like half-moons). Cut each half-moon into 1-inch pieces, mimicking the shape of chopped carrots and parsnips. Slice cabbage through the core into ½-inch wedges. Remove bay leaf. Add carrots, parsnips and rutabaga. Cover and cook for 45 minutes longer, or until the vegetables are almost tender. Stir in cabbage. Cover and cook for 30 to 45 minutes more or until all vegetables are soft and beef is fork-tender. Taste for seasoning, adding salt and pepper as needed. Scatter with parsley. Serves 12

Asian Pork Ribs With Hoisin, Sriracha and Honey Glaze

ASIAN PORK RIBS WITH HOISIN, 

SRIRACHA AND HONEY GLAZE

This is another recipe I received from my favorite instructor at Great News Cooking School, Phillis Carey.  Any recipe she offers is always a hit.

I have a slab of ribs in my freezer and will try recipe.

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Ingredients:
3 slabs baby-back ribs 
1 cup hoisin sauce
1/2 cup honey
1/3 cup soy sauce
1/4 cup rice vinegar
2 T. minced garlic
3 T. minced ginger
2 T. Asian hot sauce (Sriracha)
1 T. Asian sesame oil
1/3 cup grapeseed or vegetable oil 
1/2 cup minced green onion tops

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Directions:

1. Cut ribs between the bones into individual ribs. In a large bowl, large enough to hold all the ribs and the marinade, combine the hoisin, honey, soy sauce, rice vinegar, garlic, ginger, Sriracha and sesame oil. Remove 3/4 cup; cover and refrigerate. Stir oil into remaining sauce and add the ribs, tossing to coat well. Cover and refrigerate ribs for at least 4 hours and up to 24 hours.

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2. Preheat oven to 350 degrees. Fill the bottoms of a broiler pan or two half full of water. (Or you can place an oiled rack in a baking sheet or roasting pan and pour water in the bottom.) Oil the top rack and set on pan. Remove ribs from marinade, reserving any remaining marinade, and arrange on the pan; roast for 30 minutes, brush with any remaining marinade and turn ribs over. Roast another 30 minutes and brush with half the reserved refrigerated marinade and roast for 30 to 45 minutes longer or until tender and well browned.

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3. Remove ribs to a serving platter and drizzle with remaining reserved sauce and sprinkle with green onion tops.  Serves 8