An Encore Performance - Asian-Style Meatblalls with Peanut Sauce

From the kitchen of One Perfect Bite...The Silver Fox and I are attending a covered dish supper this weekend, so I spent some time today filtering ideas and thumbing through recipes to come up with something that might be unexpected at an affair of this type. I finally settled on a recipe I made years ago and had quite honestly forgotten about. It is for meatballs that have an Asian flair and it is also one that my older grandsons liked to help assemble when they were younger. The meatballs are easy to prepare, relatively inexpensive to make and the recipe can be doubled or tripled if you have a gang to feed. The recipe is self explanatory and you'll have no trouble following it. I know those of you who give the recipe a try will enjoy the meatballs. Here is how they are made.

San Franciso Pork Chops

From the kitchen of One Perfect Bite...Here is another of my old recipes. Like the others I've featured this week, it is insanely easy to prepare and, if you don't overcook the pork, it is delicious. I must admit that if you are pressed for time, bottled teriyaki sauce is an adequate substitute for the simple pan sauce the recipe makes. Served with rice and a vegetable or two, this makes for a great weeknight meal. I hope you will try it. I know those who do will not be disappointed. Here is how the chops are made.

Asian-Style Turkey Burgers with Wasabi Mayo

From the kitchen of One Perfect Bite...I really hope you'll give this recipe a try. These turkey burgers were inspired by an old Sara Moulton recipe and I must tell that this improvised version had my sox going up and down. This past weekend I had to stretch a a pound or so of turkey to feed 6 people. This is what I came up with. The burgers, which have an Asian flair, are delicious, but I want to shares some tips that will make them easier for you to prepare. This is a soft mixture, so you'll want to form the patties with damp hands. If possible, place the patties in the freezer for about 30 minutes to make the transfer to the frying pan easier. Make sure the oil is hot before you place them in the pan and then let them cook for 5 minutes without moving them around. When the patties are brown at the edges, they can be turned turned without falling apart. The patties should crust as they cook and that adds another layer of flavor to them. Ours tasted like they had been charcoal broiled. As you can see, I created a bed of lettuce, red onion and tomato for the burgers to rest on. The wasabi mayonnaise made a wonderful topping for them, but if you don't care for wasabi, a plain mayonnaise will do. I really enjoyed these burgers and I think you will too. Here is how they are made.

Asian-Style Turkey Burgers with Wasabi Mayo...from the kitchen of One Perfect Bite inspired by Sara Moulton

Ingredients:
Turkey Patties
1-1/4 pounds ground turkey
1 medium red bell pepper, finely chopped
1 cup bean sprouts, chopped
4 scallions, finely chopped
1 large egg white, lightly beaten
3 tablespoons cilantro, finely chopped
2 tablespoons light soy sauce
1 tablespoon fresh ginger, finely grated or 1 teaspoon dried ground ginger
1 teaspoon Asian sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 to 3 tablespoons vegetable oil, divided
Wasabi Sauce
6 tablespoons light mayonnaise
1/2 teaspoon Asian sesame oil
1 teaspoon light soy sauce
2 teaspoons wasabi paste
6 hamburger buns, toasted

Directions:
1) To make turkey patties: Combine turkey, bell pepper, bean sprouts, scallions, egg white, cilantro, soy sauce, ginger, sesame oil, salt and pepper in a large bowl. Shape into 6 patties about 1/2 inch thick. Heat 2 tablespoons vegetable oil in a large skillet until oil shimmers. Add turkey burgers and reduce heat to medium. Cook patties for 5 minutes on each side, or until cooked through, adding more oil as needed.
2) To make wasabi mayo: Combine mayonnaise, sesame oil, soy sauce and wasabi paste in a small bowl. Stir to combine.
3) Put a burger in each bun and top each with 1 tablespoon of the wasabi mayo. Yield 6 servings.

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

      

One Year Ago Today: Pie-Spiced Apple Cookies

Two years Ago Today: Curried Corn and Chicken Soup

Three Years Ago Today: Glazed Cream Cake

Four Years Ago Today: Zucchini Cornbread

Asian-Style Asparagus Salad

My Thought for the Day can be found, here. If you like it, please let us know with an official  thumbs up.

From the kitchen of One Perfect Bite...By rights, I should have kept this salad to use as a feature for Frugal Friday, but it looked so pretty and is so easy to assemble, that I couldn't contain my enthusiasm. The first of the local crops to flood our farm stands are leeks and, of course, asparagus. I've been doing some work with both and I have a few really nice recipes to share with those of you who are in the market for new ways to prepare either vegetable. I do, however, want to start with asparagus because it has a shorter season and is the more popular of the two vegetables. We had guests on Friday evening and I made this salad to accompany the gorgeous planked salmon the Silver Fox had on the grill. The salad is a hostess dream because it can be made hours ahead of time and left to marinate and chill until you are ready to use it. The recipe I used comes from the Better Homes and Gardens website. There are no problems with the recipe but I did want to briefly touch on blanching, why it is done and why instructions for the technique vary from one website to another. Food is blanched to soften it, or to partly or fully cook it, or to remove a strong taste, or to set color. Blanched vegetables are cooked for a prescribed period of time in boiling water before being plunged into a cold water bath to quickly stop the cooking. In the case of asparagus, exact times are difficult to pinpoint because the size of the spears varies from one bunch to another. This recipe suggests blanching the asparagus for about a minute in boiling water before transferring it to an ice water bath to stop the cooking. That's fine if all you want to do is set color, but it is not long enough produce the crisp tender spears you want to use in a salad. You are going to have to stand there and test them to make sure you get it right. Mine took about three minutes to reach that perfect crisp tender texture that my family so enjoys. The recipe is Simon simple, so, if you get the blanching right you can't go wrong. This is a lovely spring salad or starter and I really think you'll enjoy its simplicity. Here is how the salad is made.

Asian-Style Asparagus Salad ...from the kitchen of One Perfect Bit courtesy of Better Homes and Gardens

Ingredients:
1 pound fresh asparagus spears, trimmed
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon toasted sesame oil
Sesame seeds, toasted

Directions:
1)  In a covered large saucepan, cook asparagus in boiling water for 1 minute. Using tongs, transfer asparagus to a large bowl of ice water. Let stand for 2 minutes. Drain well and pat dry with paper towels. Place asparagus in a large resealable plastic bag.
2)  In a small bowl, whisk together soy sauce and sesame oil; pour over asparagus. Seal bag. Chill for 1 to 4 hours. Drain, discarding soy sauce mixture. To serve, sprinkle asparagus with sesame seeds. Yield: 4 servings.







One Year Ago Today: Kung Pao-ish Chicken















Two years Ago Today: The Salty Chihuahua

















Three Years Ago Today: Chicken Enchiladas Verdes












Four Years Ago Today: Ricotta Gnocchi

A Simple Seoul-ful Steak Supper

                                                  Glazed Korean-Style Filet Mignon

From the kitchen of One Perfect Bite...It's been a busy week in the kitchen and with Chinese New Year, Shrove Tuesday and Valentine's Day all converging within days of each other, we've had a perfect storm of celebrations to honor. I decided to simplify things this year and made one special meal that paid homage to all three holidays. Fortunately,  I didn't have to over-think the menu. I am participating in a special promotion hosted by the Certified Steak and Seafood Company and I received an  assortment of their products on Valentine's Day. Tucked in my beautifully packed box were two lovely filet mignons.  I have a small handful of really simple recipes that I pull out for occasions  when I don't want to be tied to the kitchen. One of them is for filets that are given an Asian flair with a glaze that is similar to Korean barbecue sauce. I cheat terribly with the glaze. It uses just four ingredients and can be put together by a ten year old, but it is wonderful to use on beef, particularly filet mignon. The filets are quickly seared in a hot cast iron pan and then put in the oven to complete cooking. That is all there is to it. Most of you will be able to find the sauce ingredients at your local market and all of you can order these beautiful steaks from the folks at Certified Steak and Seafood. I also made scallion pancakes and Japanese potatoes to keep with the Asian theme of the meal, which, by the way, was lovely. I suspect that any of you who try steak prepared in this fashion will love it and I hope you will give it a try.It is hard to beat simple and delicious. Here is how I prepared the filets.

Glazed Korean-Style Filet Mignon...from the kitchen of One Perfect Bite

Ingredients:
Glaze
1/2 cup teriyaki sauce
1/3 cup Asian sweet chili sauce
1 to 2 teaspoon Korean hot pepper paste
2 teaspoon dark sesame oil
Meat
2 (8-ounce) filet mignon steaks
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Directions:
1) Preheat oven to 375 degrees F.
2) Combine teriyaki sauce, sweet chili sauce, hot pepper paste and sesame oil in a small sauce pan. Bring mixture to a boil and continue to cook until syrupy bubbles form on the surface of the sauce. Remove from heat and set aside.
3) Season both sides of the filet mignons with salt and pepper. Heat a cast iron skillet over high heat until it is blazing hot. Add oil and swirl to cover bottom of pan.  Place steaks in hot pan  and cook on one side without moving for 3 minutes. Turn steaks over and transfer to oven. Roast for about 10 to 12 for medium rare steaks. I suggest using a meat thermometer to insure steaks are cooked to your liking. Brush steaks with glaze a minute or two before removing from oven. Remove pan from oven   and brush steaks again  with glaze. Let sit in a foil tent for 10 minutes before serving. Yield: 2 servings.

One Year Ago Today: Corn and Hominy Casserole

Two Years Ago Today: Glazed Lemon Chicken

Three Years Ago Today: French Quarter Beignets

Stir-Fried Broccoli with Ginger and Garlic

From the kitchen of One Perfect Bite...This Asian-inspired side dish is wonderful to serve with plain grilled meats or chicken. I've been known to make it as a main course for myself when the Silver Fox is not home for dinner. I love the color of stir-fried vegetables and the vibrant green of this crisp-tender broccoli was, I am sure, on the palettes of the Impressionists. If it wasn't, it should have been. This stir-fry is made with common pantry ingredients and it is very easy to prepare. You can have it on the table in 20 minutes or less, and it is a great way to use the bags of small florets that are found in the produce aisle of your grocery store. While the recipe is straightforward, it is important not to overcook the broccoli. Certain instructions are common to almost all Asian-style recipes. So here,  you will again be asked to heat the wok or frying pan before adding oil to it. This is done to prevent ingredients from sticking to the pan. You'll also be instructed to pour liquids around the sides of the pan rather than into its center. Liquids added around the periphery of the pan will not significantly change the temperature of the wok, while those dumped or poured into the center will cause rapid cooling and slow the cooking of the pan's contents. If you enjoy broccoli and are looking for new ways to prepare it, I hope you'll give this recipe a try.It was developed by Nancie McDermott and the recipes she creates are workable and delicious. Here's how this vegetable stir-fry is made.

Stir-Fried Broccoli with Ginger and Garlic...from the kitchen of One Perfect Bite courtesy of Nancie McDermott

Ingredients:
2 tablespoons vegetable oil
1 tablespoon chopped fresh ginger
1 teaspoon chopped garlic
1 teaspoon salt
12 ounces broccoli florets
3 tablespoons water or chicken stock
1 teaspoon Asian sesame oil

Directions:
1) Heat a wok or a large, deep skillet over high heat. Add vegetable oil and swirl to coat pan.
2) Add ginger, garlic, and salt, and toss well. Add broccoli and toss until combined. Cook, tossing often, until the broccoli florets are vivid green and just starting to wilt, about 1 minutes.
3) Add water, pouring it in around the sides of the pan. Cook 2 to 3 minutes more, tossing now and then, until the broccoli is brilliant green and tender, but still pleasingly crisp. Add sesame oil, toss well, and then transfer to a serving plate. Serve hot or warm. Yield: 4 servings.

One Year Ago Today: Rhubarb Swirl Brunch Cake

Two Years Ago Today: Apple Cider Quatre Quarts Cake

Three Years Ago Today: Cranberry Dressing

Cucumber, Basil and Peanut Salad

From the kitchen of One Perfect Bite...All the salads I promised did get made, but I must admit there was a point  when it looked like the clock would win the race. In the end, I got my act together and managed to deliver all five salads in a properly chilled and table ready state. I'll share a couple of them with you this week, and, while I know I'm late for Memorial Day, you might be able to use them for Father's Day or the 4th of July. This Asian-inspired cucumber salad is the easiest of the bunch to make and, like the others, is a new take on an old favorite. The recipe was developed Maria Helm Sinskey for Fine Cooking magazine, and the photo that was used to feature the salad caught my eye. I happen to love noisy food with crunch. That puts me firmly in the celery and cucumber camp and I'll always give new recipes for either, at least a cursory glance. When I scanned the ingredients list for this salad, it bypassed my mental if-list and moved directly to the go area of my brain. If you like pickled cucumber salads I know you will enjoy this Asian-take on an old Scandinavian favorite. My taster, who by the time this was ready to sample, had maxed-out on salad, began a play on the phrase "salad days" that somehow morphed into a racaous, nearly on-key, rendition of Golden Days from the operetta the Student Prince. While he's not quite ready for Carnegie Hall, his "salad days" reference sent me on an etymological search. Did you know that William Shakespeare, in the guise of Cleopatra, first coined the expression? Thanks to Snopes, I can also tell you the phrase now encompasses the young and foolish, as well as those who are at the peak of their abilities. As I fall into neither category, it is best I continue with the recipe for this lovely salad.

Cucumber, Basil and Peanut Salad ...from the kitchen of One Perfect Bite courtesy of Maria Helm Sinskey via Fine Cooking Magazine

Ingredients:
3 tablespoons seasoned rice vinegar
1 teaspoon Asian sesame oil
1 teaspoon fresh lime juice
1 teaspoon fish sauce
1-1/2 lb. cucumbers, peeled, halved, seeded, and sliced diagonally into 1/4-inch-thick crescents
1/4 cup torn basil leaves (preferably Thai basil)
1/4 cup coarsely chopped salted peanuts

Directions:
In a large serving bowl, whisk together the vinegar, sesame oil, lime juice, and fish sauce. Add the cucumbers, basil, and peanuts to the vinaigrette, toss, and serve. Yield: 6 servings.

One Year Ago Today: Pico de Gallo

Two Years Ago Today: Amish Funeral Pie

Three Years Ago Today: Blueberry and Lemon Cake-Style Muffins

Asian-Style Pantry Noodles

From the kitchen of One Perfect Bite...This is a wonderful recipe to have on file for those days when time trumps intent and you still have to put dinner on the table. It is perfect for a busy week night and, while it is delicious, it is also very easy to do. Unlike many Asian recipes, it doesn't require a lot of chopping and the ingredients needed to make it are probably already in your pantry. The only trick to successfully making this dish is having everything ready to go before you start cooking. Rice noodles can fall apart if they soak for too long a period of time. I've found five minutes in a boiling water bath is all it takes to soften them. You want the noodles to be soft and flexible, but not tender, when they go into the wok or frying pan to finish cooking. I serve these noodles with a chili sauce that is passed at the table. That keeps the fire-breathers happy, but keeps the dish mild enough for children to enjoy. I think you will like these. Here's the recipe.

I am way behind in my response to your comments. Please accept my apologies. Bob, my Silver Fox, has had emergency surgery, and I'm at the hospital far more than at the computer. He is doing pretty well, but will be in the hospital for another 5 days. I hope all of you will understand my lack of response until things return to normal around here. I am, as they say, dancing as fast as I can.

Asian-Style Pantry Noodles...from the kitchen of One Perfect Bite inspired by Nancie McDermott
Ingredients:
8-oz. wide dried rice noodles
2 tablespoons soy sauce
1 tablespoon molasses
1 teaspoon salt
3 tablespoons vegetable oil, divided use
1 tablespoon coarsely chopped garlic
1/2 pound thinly sliced beef
5 cups loosely packed baby spinach
1/4 to 1/2 cup chicken stock
2 eggs, lightly beaten

Directions:
1) Place noodles in a shallow pan. Cover with boiling water and let sit until noodles are flexible and soft but not yet tender. Drain, rinse then drain again.
2) Combine soy sauce, molasses and salt in a small bowl and stir until salt dissolves.
3) Heat wok or frying pan until hot. Add 2 tablespoons of oil. When oil shimmers, add garlic and cook until fragrant, about 30 seconds. Add beef and toss until beef changes color. Add spinach and stir until spinach is a vibrant shiny green, about two minutes. Transfer spinach and beef to a platter.
4) Reduce heat and add noodles to same pan, tossing to separate strands. Cook for about two minutes, adding splashes of chicken stock to moisten and prevent them from sticking to pan. When noodles have softened and turned white push them to one side of pan. Add remaining 1 tablespoon of oil to center of pan. Pour in eggs and swirl to spread them into a thin sheet. When they begin to set, scramble them and turn noodles into them mixing well.
5) Return beef and spinach to pan. Add soy-molasses mixture and toss everything well. Cook for about 1 minute to heat through. Transfer to a serving platter and serve immediately. Yield: 4 servings.

One Year Ago Today: Coffee Cake Muffins

Two Years Ago Today: Homemade Ginger Ale

Three Years Ago Today: Savory Roasted Potatoes for A Crowd

Grilled Asian Eggplant with Soy-Ginger Glaze

Featured on Amuse Bouche the blog for the magazine Where Women Cook.





From the kitchen of One Perfect Bite...It was gorgeous today. Our morning was really cold, but once the sun burned away the last pockets of fog, the sky remained a beautiful azure for the entire day. It was a perfect day to barbecue, so I fired up the grill and made our first "brick" chicken of the year. I had Asian eggplants in the refrigerator and thought that grilled, they make a perfect accompaniment to the chicken. They happened to be the long, slender dark purple Japanese variety. Japanese and the lavender Chinese eggplant have thinner skins, fewer seeds and a milder taste than the globe eggplant that is used in Italian cooking. The chicken was mildly spiced, so I decided to pair it with a full-flavored Asian-style grilled eggplant. This is very easy to do. All that's required is to halve them lengthwise and baste them with a teriyaki sauce as they cook. The insides become creamy as the outer surfaces caramelize. My only caution, should you decide to make them, is to watch the heat of the grill. If it is too hot the eggplants will burn before they cook through. If you are looking for something different to serve with plain grilled meat or poultry, you might want to give these a try. They are not the prettiest girl on the block, so when we have guests I roll the slices rather than serve them flat on a plate. Here's the recipe.

Grilled Asian Eggplant with Soy-Ginger Glaze...from the kitchen of One Perfect Bite, courtesy of Willams Sonoma, Savoring America

Ingredients:
3 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
2 tablespoons sugar
1 tablespoon peeled, finely minced ginger
2 teaspoons Asian sesame oil
1 pound Asian eggplants
2 teaspoons toasted sesame seeds
2 scallions, white and tender green, halved lengthwise and thinly sliced crosswise

Directions:
1) To make the sauce: Combine soy sauce, sake, mirin, sugar and ginger in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Simmer for 1 minute. Let cool. Stir in sesame oil.
2) Prepare a medium-hot fire in a grill.
3) Cut eggplants lengthwise into slices about 1/4-inch thick. Brush one side of each slice with the soy mixture. Grease the surface of the grill. Place slices, glaze side down on grill. Cook, turning frequently and basting often with sauce until slices are tender, about 5 minutes. Transfer slices to a serving platter. Roll into a cylinder if desired. Garnish with sesame seeds and scallions. Serve immediately. Yield: 4 servings.

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Asian Bean Sprout Salad - One Perfect Bite
Asian-Style Carrot Salad - One Perfect Bite
Green Beans with Sesame-Miso Sauce - One Perfect Bite

Corn Salad with Edamame and Tomatoes

From the kitchen of One Perfect Bite...Despite predictions of glorious weather, we've had days this week with fog so thick you needed a machete to cut through it. Weathermen have the only job in the world where you can be consistently wrong and still be promoted. However, if you say things often enough and wait long enough, sooner or later you'll be right. Yesterday was that day. The weatherman finally nailed it. The sun rose glowing and stayed that way for the entire day. Under all that fog, the plum and pear trees and early daffodils had been waiting for the sun to signal their debut. They made their appearance yesterday, so, I can finally say with certainty that spring has come to my corner of the world. When the pear trees come fully into bloom, the valleys here will look like they've been sprayed with popcorn. That's eye candy for winter weary souls. Bob and I decided it was no day to remain indoors, so we took off early and came home late. We had breakfast and lunch on the road in quantities larger than our want, so we weren't ravenous when dinner time rolled around. I made a quick soup, some rice and this lovely simple salad that I want to share with you today. It contains protein rich edamame, green soybeans, and the beans add a lovely crunch to this quick salad. I do hope you'll give this a try. It's a perfect accompaniment to grilled anything. The salad has magnificent color and is meant to be eaten hot or warm. You'll find its color becomes less vibrant as it sits, so make this just before you plan to serve it. Here's the recipe.

Corn Salad with Edamame and Tomatoes...from the kitchen of One Perfect Bite based on a recipe developed by Nancie McDermott

Ingredients:
2 tablespoons vegetable oil
2 teaspoons chopped garlic
2 thin slices fresh ginger
1 teaspoon salt
3 cups frozen sweet corn
1 cup frozen edamame beans
3 tablespoons water
1/2 cup halved cherry or grape tomatoes
1/2 teaspoon sugar
1 teaspoon dark sesame oil
2 tablespoons chopped fresh cilantro

Directions:
1) Heat a wok or a deep skillet over high heat. Add vegetable oil and swirl to coat all surfaces of pan.
2) Add garlic, ginger and salt. Stir just until garlic releases its fragrance, about 30 seconds. Add corn and toss to coat with oil. Stir in edamame beans.
3) Add water and cook, tossing or stirring often, until the corn and edamame are hot and tender, about 5 minutes.
4) Add tomatoes and sugar. Toss or stir gently until they are warm and heated through. Add sesame oil and cilantro and mix well. Transfer to a plate. Serve hot or warm. Yield: 4 servings.

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Bulgur and Walnut Salad with Pomengranate Dressing - One Perfect Bite
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