Frugal Foodie Friday - Slow Cooker Moo Shu Pork

From the kitchen of One Perfect Bite...This is another simple dish that is as easy on the pocketbook as it is on the cook. This recipe was developed for the slow cooker and while it takes six hours to cook, it requires only 15 minutes to prepare. In all fairness, and to avoid the ire of my Asian friends and readers, this dish really should be called Moo Shu-ish Pork. It is similar to the genuine article, but some real shortcuts have been taken in its assembly. The most prominent of them being the substitution of flour tortillas for the Mandarin pancakes with which the dish is usually served. Does it make a difference? Sure, but when you are hurried, harried and hungry, a lot can be forgiven. This is a nice family meal that's perfect for those days when you are on the run and cannot tend to pots simmering on the stove. If money is really tight, you can, of course, shred the carrots and other slaw components yourself, but the packaged varieties add only pennies to the cost of this dish, so the savings will not be significant. The pork can also be served over rice if you wish to completely eliminate the pancakes. I hope you'll keep this dish in mind for some of your busier days. It will neither make nor break your reputation as a cook, but you'll win points for your budget acumen and ability to deliver a timely meal on a dime. Here is how this version of Moo Shu-ish pork is made.

Frugal Foodie Friday - Asian-Style Braised Chicken with Bok Choy

From the kitchen of One Perfect Bite...If you enjoy food with an Asian flair, you are in for a treat. This week's Frugal Friday feature is for a simple, soy braised chicken that is light, absolutely delicious and as easy on the pocketbook as it is the waistline. The dish can be made with bone-in or boneless legs or thighs. If you use boneless chicken thighs, cooking time can be cut from 25 to 10 minutes and the dish can be on the table in near record time. You will want to avoid overcooking the bok choy. I think you will find it helpful to separate the stalks into piles of white and green. The crunchy portion of the stalks will need to simmer for two or three minutes, but the green and leafy portions need only a dunk and should cook just until they are wilted. I like to cook the rice I serve with this dish before I actually begin to cook the chicken. That way I can get the chicken to the table while the bok choy is still crisp and its leaves are a vibrant green. Do try this chicken. It is hard to argue with a dish that is cheap, easy and delicious. It is one of my favorite weeknight meals and I think your family will enjoy it as much as mine does. Here is how the chicken is made.

Spicy Orange Beef and Rice Bowls

From the kitchen of One Perfect Bite...One of these days, I'll return to my kitchen and do some real cooking, but these dog days of summer just aren't conducive to greatness.  Oregon summers are unusually pleasant and we generally miss the soaring heat and high humidity that plague the rest of the country. You'd think our cooler temperatures would keep me in the kitchen with a light heart and agile hands, but that doesn't seem to happen.  While I put in marathon sessions when local berries and vegetables come to market,  for most of the summer I'm a 30 minute meal kind of gal and try to keep our meals as simple as they possibly can be. These orange beef and rice bowls  are an example of the type of supper I like to serve at this time of year.  They are quick and easy to prepare and they fill, rather than stuff, the folks sitting at my table.  The recipe, developed by America's Test Kitchen, is self explanatory and hard to spoil, if you follow the directions they supply.  It's Chinese-ish and while it packs some heat, it is the kind of dish that will appeal to most eaters. It is also the kind of dish that can be made  in the bare bones kitchens of most summer rentals. So, if you are looking for quick and easy meals to see the summer out, I hope you will give his one a try . Here is how these rice bowls are made.

Spicy Orange Beef and Rice Bowls...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
1-1/2 cups uncooked long-grained white rice, rinsed
2-1/4 cups water
1 teaspoon
1-1/2 pounds flatiron or sirloin steak
2 teaspoons grated orange zest
1/2 cup juice
1/4 cup packed dark brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili garlic sauce
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
4 teaspoons vegetable oil

Directions:
1) Bring water rice and 1 teaspoon salt to a boil in a medium saucepan. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes. Fluff rice with a fork. Cover pan to keep warm.
2) Cut steak lengthwise into three long strips, then cut each strip crosswise into thin slices.
3) Whisk orange zest, orange juice, sugar, vinegar, soy sauce, chili garlic sauce, ginger, and cornstarch in medium bowl.
4) Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of steak slices until browned, about one minute per side. Transfer to bowl and repeat with remaining oil and steak.
5) Add orange mixture to now empty skillet. Cook over medium heat, scraping up any browned bits, until sauce is thickened, 2 to 3 minutes. Stir in beef to coat with sauce. Sprinkle with scallions. Serve over rice. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Tortellini with Spinach and Parmesan Cream Sauce

Two years Ago Today: Orange-Glazed Banana Nut Bread

Three Years Ago Today: Blueberry Corn Muffins

Two Summer Sides - Asian Cucumber Salad + Cabbage, Pineapple and Peanut Salad

From the kitchen of One Perfect Bite...These recipes both were originally developed to feed four or six people. Last week,  it was necessary to double or triple the ingredients in order to feed the hungry mouths and hollow legs that gathered round the table. I made one salad, and the elder of my two daughters made the other. My cucumber salad was to accompany an Asian meal and her fancy slaw was part of a meal whose centerpiece was fresh fish tacos. The tacos were made with really fresh halibut and they were some of the best I've ever tasted. Kitchen limitations caused us both to take shortcuts and we used packaged vegetables that did away with the need to shred or julienne. I was unable to find English cucumbers, so I had to substitute the regular garden variety that is commonly found in supermarkets. My salad was delicious but it lacked the eye appeal I had hoped for. The slaw had lovely color and great crunch and it was a perfect topper for the tacos. When the time comes for me to relinquish my cooking crown, I know my family will not starve. There is an heir waiting in the wings. Both salads are delicious and each of them can be made in about 15 minutes. They are a great way to add substance and some texture to  lighter summer meals. I think you will enjoy both of them. Here is how they are made.

Asian Cucumber Salad...from the kitchen of One Perfect Bite inspired by Alice Currah@Savory Sweet Life

Ingredients:
3 English cucumber peeled and thinly sliced
1-1/2 cups shredded carrots
3/4 cup thinly sliced red onion
1-1/2 cups of rice vinegar
3/4 cup of sugar
1 tablespoon Thai chili garlic sauce
Salt to taste

Directions:
1) Combine vinegar, sugar, chili garlic sauce and salt in a microwave bowl. Microwave on HIGH power for 45 seconds. Stir until sugar is completely dissolved.
2) Combine cucumbers, carrots, and red onion in a large bowl. Pour vinaigrette over cucumber mixture and toss to coat. Chill for at least 30 minutes before serving. Yield: 12 to 16 servings.

Cabbage, Pineapple and Peanut Salad...from the kitchen of One Perfect Bite inspired by Marie Simmons' Fresh and Fast Vegetarian Cookbook

Ingredients:
Salad
2 (12-oz.) packages of shredded coleslaw
4 cups coarsely chopped pineapple
1 cup coarsely chopped dry-roasted peanuts
1 large jalapeno, halved lengthwise, seeded and cut crosswise into 1/8-inch slices
Dressing
1/3 cup extra-virgin olive oil
1/3 cup unseasoned Japanese rice vinegar
2 teaspoon grated peeled fresh ginger
2 garlic clove, grated
2 teaspoon coarse salt
1/2 cup chopped fresh cilantro (optional)

Directions:
1) Combine cabbage, pineapple, peanuts and jalapeno in a large bowl.
2) To make dressing: Whisk oil, vinegar, garlic, ginger and salt in a small bowl until blended. Add to  cabbage and toss to blend. Add cilantro, if using. Serve at room temperature. Yield: 12 to 16 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Southwestern Soft Taco Salad

Two Years Ago Today: Orange Rhubarb Bread

Three Years Ago Today: Blueberry Buckle

Four Years Ago Today: Orange Phoenix Chicken with Grilled Bok Choy

An Aromatic Shrimp Stir-Fry for Two

From the kitchen of One Perfect Bite...Summer or winter, this simple stir-fry, developed by Cook's Illustrated, is one of my favorite go-to meals. It combines ease of preparation with great flavor and it's a meal that can be on the table in half an hour. All that being said, the best part of the recipe is that it is scaled to feed just two people. While the folks at Cook's Illustrated will disapprove, I have been known to take a shortcut or two when I prepare this stir-fry. If I'm really in a hurry, I unapologetically use frozen shrimp and jarred ginger and garlic to make quick work of this already simple dish. Of course, the stir-fry  is  better with fresh shrimp and just minced ginger and garlic, but this is the type of meal that I select because it is super easy to prepare. I do not make it to impress. I hope you'll give this wonderfully aromatic stir-fry a try.  Despite its simplicity, the dish is delicious and I know those of you who cook for small families will enjoy it. Here is how it is made.

Aromatic Stir-Fried Shrimp for Two...from the kitchen of One Perfect Bite courtesy of Cook's Illustrated 

Ingredients:
1/2 pound extra-large shrimp (21 to 25 count), peeled and deveined
1-1/2 teaspoons dry sherry
1 teaspoon soy sauce
2 scallions, white and light green parts, minced, plus scallion greens, sliced thin and reserved
1 medium clove garlic, minced or pressed with garlic press (about 1 teaspoon)
1/4 inch piece fresh ginger, peeled and minced (about 1 teaspoon)
1 teaspoon peanut oil or vegetable oil, plus an additional 1 tablespoon
1/4 cup water
1 teaspoon toasted sesame oil
1 teaspoon oyster sauce
1/8 teaspoon granulated sugar
1/2 teaspoon cornstarch

Directions:
1) Toss shrimp with sherry and soy sauce in medium bowl. Let sit for 10 minutes. Meanwhile, combine minced scallion, garlic, and ginger, and 1 teaspoon vegetable oil in small bowl and set aside. Stir together water, sesame oil, oyster sauce, sugar, and cornstarch in small bowl or measuring cup and set aside.
2) Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over high heat until shimmering Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan. Add remaining scallion mixture to center of pan and mash with a wooden spoon, cooking until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix water mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds. Transfer to serving plate, sprinkle with reserved scallion greens, and serve. Yield: 2 servings.

If you like this post, please share it with your friends and remember to link to our "Thought for the Day" on facebook. :

    






One Year Ago Today: Dark Chocolate Pie with Toasted Marshmallow Topping














Three Years Ago Today: Apple Strudel















Four Years Ago Today: Lemon Buttermilk Ice Cream with Candied Lemon Peel

Golden Rice and Chicken with Hot Chili Dipping Sauce

From the kitchen of One Perfect Bite...I am still baching it and spending as little time as possible in the kitchen. I'm on the prowl for easy-in, easy-out recipes and fortunately I had quite a few that I could pull from my recipe roster. Not all of them have universal appeal, but the recipe I'm sharing tonight is one that I think most of you will enjoy. It is a quick chicken and rice combo that has its roots in the kitchens of Vietnam. It takes all of 15 minutes to prepare but it packs a true flavor punch while still retaining a lightness that is perfect for spring and summer meals. The base of the dish is a turmeric-scented rice that is paired with herbed and shredded chicken. The dish is redolent with fragrant Thai basil and cilantro, each of which add tremendously to the flavor of the finished dish. A final squeeze of lemon adds the acid that is needed to give the dish balance. If I had to sum up this dish in a single word, "fresh" is what comes to mind. This is a perfect warm weather meal. It can be made with rotisserie chicken and that makes assembly of the dish especially fast and simple. The herb and chicken mixture can also be used to fill softened rice wrappers if you prefer not to use the jasmine rice. The ratio of water to rice in this dish is unexpected, but rice prepared in this manner retains some texture that adds interest to finished entree. If you prefer softer rice use the standard 2 to 1 ratio. I do hope you'll give this lovely dish a try. Here is how it is made.

Golden Rice and Chicken with Hot Chili Dipping Sauce...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
1 garlic clove, minced
1/2 tablespoon oil
1/8 teaspoon turmeric
1 cup jasmine rice, rinsed
1 cup chicken broth
Salt
Ground pepper
3 cups shredded cooked chicken
1/2 small white onion, thinly sliced
1/2 cup torn Thai basil
1/2 cup cilantro leaves
Lemon wedges
Dipping Sauce
1/4 cup soy sauce
1 tablespoon Sriracha chile sauce

Directions:
1) Combine garlic and oil in a small saucepan and cook over moderate heat until garlic is fragrant, about 1 minute. Add turmeric and rice and cook for 1 minute. Add broth and bring to a boil. Cover and cook over low heat for 10 minutes. Remove  pan from  heat and let stand for 5 minutes. Fluff  rice, season with salt and pepper to taste and cover.
2) Combine  chicken with onion, basil, cilantro and 1 tablespoon  fresh lemon juice in a bowl and toss to mix well.  Transfer an equal portion of rice and chicken mixture to 4 individual serving plates.  In a small bowl, combine soy sauce and Sriracha. Serve with dipping sauce and lemon wedges. Yield: 4 servings.






One Year Ago Today: Roasted Carrot Soup + Homemade Vegetable Stock














Two Years Ago Today: Maple Sour Cream Coffeecake with Walnut Streusel and Maple Glaze














Three Years Ago Today: Apple Cider Quatre Quarts Cake














Four Years Ago Today: Swiss Onion Tart

Spicy Red Pepper Noodles

From the kitchen of One Perfect Bite...After a weekend which saw an epic battle waged between willpower and appetite, I think a few days of  sensible eating are definitely in order. Appetite was obviously triumphant, so meals for the remainder of the week will be lighter than usual. I decided to make this Asian-style noodle dish for our supper tonight. It is calorically kind, very easy to prepare and has a lovely warmth that lingers on the tongue without burning the innards. The dish, while not Thai, is patterned after Thai noodle dishes that use rice noodles as their main component. Rice noodles can be tricky to prepare. It is very easy to overcook them and on more than one occasion I've actually had then disappear into the sauce in which they cooked. I've experimented with various ways to cook them and several years ago I stumbled on a foolproof way to prepare them. I spread the noodles in a small roasting pan and cover them with boiling water. I let the noodles sit in their water bath for 20 minutes and then rinse them. At this point they are very pliable, but still very chewy and  will need another 3 minutes in a sauce or stir-fry to finish cooking. Rice noodles are always the last ingredient I add to any dish that uses them. That allows me to control exactly how long they cook before they are served. I really like this recipe because it is scaled to feed 2 people, but if all the chairs at your table are occupied, you can double the ingredients to prepare a family size meal. Here is how the noodles are made.

Asian-Style Hot Pepper Noodles...from the kitchen of One Perfect Bite inspired by Bon Appetit magazine

Ingredients:
2 tablespoons oyster sauce
1 tablespoon Asian chili-garlic sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sugar
10 ounces dried wide rice noodles
2 tablespoons vegetable oil
1 garlic clove, finely chopped
1 8-ounce skinless, boneless chicken breast, cut into 3/4-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1/2 cup cherry tomatoes, halved
1 large egg, beaten to blend
1/2 cup fresh basil leaves, preferably Thai

Directions:
1) Combine oyster sauce, chili-garlic sauce, soy sauce, and sugar in a small bowl. Mix well. Set aside.
2) Prepare noodles according to package directions. Drain, run under cold water to cool, and set aside.
3) Heat oil in a large wok or skillet over medium-high heat. Add garlic and cook until fragrant and lightly brown, about 1 minute. Add chicken and cook, tossing often, until cooked through, 3-4 minutes.
4) Add pepper, onion, tomatoes, and 2 tablespoons reserved sauce to pan and toss to combine. Add noodles, egg, and remaining 2 tablespoons sauce and toss to combine. Add basil leaves and cook, tossing constantly, until noodles and vegetables are completely coated with sauce and heated through, about 2 minutes more. Serve immediately. Yield: 2 to 3 servings.







One Year Ago Today: Irish Apple and Celery Soup















Two Years Ago Today: Peas Please Pasta















Three Years Ago Today: Light Rye Sandwich Rolls

Asian-Style Sea Bass with Ponzu Sauce - Certified Steak and Seafood Promotion

This sponsorship is brought to you by Certified Steak & Seafood Company
                       who we have partnered with for this promotion.



From the kitchen of One Perfect Bite...Included in the box received I received for the promotion sponsored by Certified Steak and Seafood Company, were the beautiful Chilean Sea Bass steaks that I used to create the recipe I want to share with you tonight. The steaks arrived vacuum sealed and carefully packed in dry ice, so there was no hint of premature thawing. Once thawed and baked the thick bass steaks were sweet, butter soft and flaky. They were every bit as good as the beef filets the company provided for the Mushroom-Crusted Filet Mignon that I featured last evening. I'm really impressed with the quality of the fish and beef CSS provides for its customers and I heartily recommend them to you. Before going into tonight's featured recipe, I'd like to tell you a bit about Certified Steak and Seafood Company. This is the information they wanted me to share with you and I'm happy to oblige.

"Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no 'middle man' making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.

Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.

They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase."

Tonight's recipe uses their Chilean Sea Bass steaks. This is what the brother's would like you to know about their product.



CSS Chilean Sea Bass - A popular favorite in restaurants across America, the best Chilean Sea Bass now comes to your table courtesy Certified Steak and Seafood. Harvested and processed under close inspection of the National Marine Fishery Service, this wild caught fish is soft, tender, smooth and easy to cook. The filets make for an impressive meal or memorable gift.

Chilean Sea Bass is in fact just the marketing name for the fish called Patagonian Toothfish. It’s actually not a bass and not always fished in the waters of Chile, but Chileans were the first to market it, so the name just stuck. Although not as beautiful as the others, this fish is quite the diamond in the rough. Its firm yet tender white meat make this fish a premium choice for a scrumptious meal.

There is a common misconception that Chilean Sea Bass is an endangered species. While that is not true, its premium value, makes it subject to illegal fishing that makes managing the population of this fish very difficult. This is why CSS, verifies that all of its sources are reputable, and offer peace of mind with every bite.

The company, which for years has worked with restaurants and resorts, recently began selling directly to consumers. This promotion is part of a campaign effort to build awareness about their brand and amazing products. All available products can be seen in their catalog which can be found here, or by clicking on the image below. The coupon code just below entitles you to $25 off an order placed before February 28, 2013. Don't let this opportunity pass you by.



To stay up to date with new products and and new information, you might also want to follow the Certified Steak & Seafood Company on their Facebook page, Twitter and/or Pinterest.

                                           Asian-Style Sea Bass with Ponzu Sauce

From the kitchen of One Perfect Bite...This lovely entree is a study in simplicity and spare elegance. There are few recipes easier to prepare than this, but when made with quality ingredients it produces a meal that's fit for royalty. This dish is decidedly Asian, so I go all out and serve the fish on a bed of spinach that's quickly sauteed and lightly flavored with a touch of sesame oil and garlic. The meal can be on the table in less than 30 minutes and I have only one caution to share with you regarding its preparation. Please, please, please - don't overcook the fish. Use an instant read thermometer and bake the fish until it has an internal temperature of 140 degrees F. The steaks I used were an inch and a half thick and it took about 15 minutes for them to reach that temperature. It is also important to let the steaks sit for 5 minutes before you serve them. The sauce is as easy to make as the fish and it will cause you no problems whatsoever. I do hope you'll give this recipe a try. It really is delicious. Here's how the fish is made.

Ingredients:
Sauce
1/4 cup light brown sugar
1/3 cup commercially prepared ponzu* sauce
1/4 cup rice wine vinegar.
2 tablespoons lime juice
1/4 cup saki
1/4 teaspoon dark sesame oil
Sea Bass
Nonstick cooking spray
4 (8-oz.) sea bass steaks, about 1-1/2 inches thick
Coarse salt and pepper
Sauteed spinach
Optional: Toasted sesame seeds and sliced scallions.

Directions:
1) Preheat oven to 425 degrees F. Spray a baking pan with nonstick cooking spray.
2) To prepare sauce: Combine brown sugar, commercially bottled ponzu sauce, rice wine vinegar, lime juice, saki and sesame oil in a small pan. Bring to a boil and simmer until sauce bubbles and becomes syrupy.
3) To prepare fish: Season steaks with salt and pepper on both sides. Place in prepared baking dish. Spoon 2 teaspoons sauce over each steak. Reserve unused glaze. Transfer baking dish to oven and bake for about 15 minutes, or until fish is just cooked through (internal temperature of steaks will be 140 degrees F). Let sit for 5 minutes. Spoon reserved sauce over steaks. Serve on top of a bed sauteed spinach. Garnish with toasted sesame seeds and scallions, if using. Yield: 4 servings.

*Ponzu is a citrus flavored soy sauce that is popular in Japan. It can be found in the Asian-food aisle of any large grocery store.

One Year Ago Today: French Toast

Two Years Ago Today: French Dip Sandwich

Three Years Ago Today: Chunky Clam and Bacon Dip

Asian Meatballs with Sesame Lime Dipping Sauce

From the kitchen of One Perfect Bite...Now that school is back in session, I thought it would be nice to find some new dishes for weeknight meals. When I began my search, I knew any recipe I selected had to be easy to make. I was also looking for entrees that were new or uncommon variations of dishes my family already enjoyed. My gang loves meatballs and when I saw this Asian riff, I knew I had to give it a try. The meatballs met all my criteria and once the ingredients were assembled, it took about 40 minutes to get them on the table. Clean-up is easy because the meatballs are baked rather than fried and their mildly Asian flavors should appeal to all but the youngest members of your family. I like to serve these with a rice noodle salad, but a plain steamed rice will also work well. I'll post the recipe for the salad tomorrow. I think those of you who try the meatballs will enjoy them. They are easy to make if you keep your hands moist as you shape them. The recipe can be doubled or tripled and that makes it a great candidate for a covered dish supper. Here's how the meatballs are made.

Asian Meatballs with Sesame Lime Dipping Sauce...from the kitchen of One Perfect Bite courtesy of Gourmet Magazine

Ingredients:
1/4 cup whole milk
1/4 cup fine dry bread crumbs
3/4 pound ground pork
3/4 pound ground beef or veal
1 large egg, lightly beaten
1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped
1/2 teaspoon salt
1/2 cup chopped fresh cilantro + 1/4 cup sprigs
5 tablespoons soy sauce, divided use
4 teaspoons Asian sesame oil, divided use
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons sugar
Suggested accompaniment: steamed white rice or rice noodle salad

Directions:
1) Put oven rack in middle position and preheat oven to 500 degrees F.
2) Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
3) Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
4) Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs. Serve meatballs with remaining sauce. Yield: 4 servings.

One Year Ago Today: Spiced Applesauce Cake with Hard Sauce

Two Years Ago Today: Toasted Coconut and Lime Layer Cake

Three Years Ago Today: Spicy Steamed Shrimp

Chili Beef Stir-Fry with Bell Peppers and Snow Peas

From the kitchen of One Perfect Bite...Where's the peck of pickled peppers Peter Piper picked? Chances are it's been transformed and can be found in my freezer and pantry. It's been a busy day, but I've put-by enough peppers to last us through another year and have enough left over to provide a special meal or two this week. I love to shop farmer's markets in late summer when eggplant, peppers and fennel fill bins and shelves and provide color that the Impressionists would envy. There is something about harvest season that whips up my pioneer spirit and makes me want to cook, turning the kitchen of this hillside chalet into a homestead kitchen, at least for a day or two. I fired up the the grill this morning and spent about three hours roasting peppers to freeze and pickle. I made a bit of relish and several trays of stuffed peppers for winter meals, and by the time the day was done I had one lonely red pepper still waiting to be used. It has been really warm here, and while air conditioning cools the house and kitchen, it can't restore appetites dulled by heat. This stir-fry is perfect for anytime of year, but the speed with which it can be made, makes it a perfect candidate for a light warm weather meal. It was also a great way to use that last pepper. The recipe is easy and the dish comes together quickly, but it is important to have all the ingredients set to go before you begin to cook. There is nothing more unappealing than a stir-fry in which the vegetables have been over-cooked. So, please don't start until you have everything set to go and have a sense of what comes next. I hope you will give this recipe a try. It was developed by Grace Young for Fine Cooking Magazine and it is delicious. Here is how the chili beef stir-fry is made.


Chili Beef Stir-fry with Bell Peppers and Snow Peas...from the kitchen of One Perfect Bite inspired by Grace Young and Fine Cooking Magazine

Ingredients:
3/4 pound flank or flat iron steak
3 tablespoons Shaoxing rice wine or dry sherry, divided use
1 tablespoon minced fresh ginger
2 teaspoons soy sauce
1-1/2 teaspoons cornstarch
Kosher salt and freshly ground white pepper
1 teaspoon + 2 tablespoons peanut or vegetable oil, divided use
2 tablespoons hot bean sauce (also called chili bean sauce), chili garlic sauce, or Sriracha
2 tablespoons hoisin sauce
1 tablespoon minced garlic
6-ounces snow peas, strings removed (about 2 cups)
1 medium red bell pepper, stemmed, seeded, and cut into 1/2 x 2-inch strips
8 medium scallions, thinly sliced on the diagonal (about 1 cup)

Directions:
1) Cut beef with grain into 2-inch-wide strips, and then cut each strip across grain into 1/4-inch-thick slices. Transfer to a medium bowl. Add 1 tablespoon rice wine, ginger, soy sauce, cornstarch, 1/4 teaspoon salt, and 1/8 teaspoon pepper to beef. Stir until cornstarch is no longer visible. Add 1 teaspoon oil and stir until beef is lightly coated.
2) In a small bowl, stir hot bean sauce, hoisin sauce, and remaining 2 tablespoons rice wine. Heat a 14-inch flat-bottom wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add 1 tablespoon of remaining oil, swirl to coat, add garlic, and stir-fry until fragrant and light golden, about 10 seconds. Push garlic to sides of wok and carefully add beef, spreading it evenly over bottom and sides of wok in a single layer. Cook, undisturbed, for 1 minute, letting beef begin to sear, then stir-fry with the garlic until beef is lightly browned but not yet cooked through, about 1 minute. Transfer beef and garlic to a plate.
3) Add remaining 1 tablespoon oil to wok and swirl to coat pan. Add snow peas, bell pepper, and scallions, then sprinkle with 1/2 teaspoon salt and stir-fry until snow peas are bright green, about 1 minute. Return beef and any accumulated juice to wok. Add hot bean sauce mixture. Stir-fry until beef is just cooked through and vegetables are crisp-tender, 30 seconds to 1 minute more. Serve immediately. Yield: 4 servings.

One Year Ago Today: Butterscotch Swirl Bundt Cake

Two Years Ago Today: Thai-Style Steamed Salmon with Tamarind-Ginger Glaze

Three Years Ago Today: Mediterranean Chocolate Cake with Lemon and Olive Oil

Oven-Barbecued Buttermilk Pork Chops

From the kitchen of One Perfect Bite...While this is a ridiculously easy recipe, it's surprisingly tasty and everyone who has tried these chops really seems to enjoy them. The base recipe feeds 6 people. If you need more than six chops, the recipe directions will remain the same, but you will need a second heavy skillet in which to cook the overflow. I use an Asian barbecue sauce to glaze our chops, but any sauce, including a commercially prepared one, can be used to finish them.  Buttermilk should be the star here. It makes the chops remarkably tender and moist, and the sauce is almost superfluous if you keep the pork on the rare side.  Please don't overcook it.  When we are home, I serve the chops  with cheese scalloped potatoes, but limitations of the kitchen I'm working in, make mac n' cheese a better choice for dinner tonight. I really like chops cooked in this fashion. The technique is interesting and much like the one I use for thick-cut beef filets. It works for beef and it works for pork as well.  I think it is a great way to assure that meat is not overcooked. I hope you try these. Here's the recipe.

Oven-Barbecued Buttermik Pork Chops...from the kitchen of One Perfect Bite

Ingredients: 

Chops

6 to 12 (1-1/4 inch thick) boneless pork chops
1 quart lowfat butter milk
Salt and freshly cracked pepper
2 to 4 tablespoons extra-virgin  olive oil
Barbecue Sauce
1/3 cup miso
1/3 cup sugar
1/3 cup toasted sesame oil
1/4 cup Asian fish sauce
1/4 cup rice wine vinegar
1/3 cup Korean chile paste (gochujang)
1 tablespoon minced garlic
2 tablespoons minced fresh ginger

Directions:
1) Lightly salt and pepper pork chops. Place chops in a single layer on bottom of a large, shallow baking pan. Cover chops with buttermilk and refrigerate over night, turning chops once or twice.
2) To make barbecue sauce: Whisk  miso, sugar, sesame oil, fish sauce, vinegar, chile paste, garlic and ginger together in a bowl. Transfer to a small pan and boil to thicken slightly. Cool to room temperature. Cover and refrigerate sauce until needed.
3) Preheat oven to 425 degrees F. Drain chops and pat dry. Season both sides well with salt and pepper. Heat olive oil in a large ovenproof skillet until it shimmers. Add 6 pork chops to pan and cook over high heat until browned on bottom, turn chops and immediately transfer skillet to oven. Bake for 10 minutes, or until instant read thermometer registers 135 degrees F. Brush chops with sauce and glaze under broiler for a minute or two to set. Serve immediately, passing extra sauce at the table. Yield: 6 servings.

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