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Posts Tagged ‘apple cider vinegar’

I had a half of a butternut squash in my fridge that I wanted to use up last night. The first thing that popped into my head was a puree. Squash puree’s really well, especially when you add a little ginger and garlic. So, Otis and I walked down to Trader Joe’s and grabbed some pork tenderloin to grill up for the protein.

Making a puree out of squash is one of the easiest things you can do. I took the squash and removed the seeds and skin then chopped it up. Along with that, I skinned and chopped one medium red-skin potato, 1/2 inch of ginger, 3 garlic cloves, and 1/4 cup of chicken stock. The potato is simply to add a nice smooth texture.

In a sauce pan, I threw all of the ingredients together and simmered them over medium-high heat for about 15 minutes, until everything was soft but not mushy. I let it cool down and then pureed it in my little blender. I set about 5 tablespoons aside and then salted and peppered the rest and let that sit aside ready to reheat just before serving.

While the squash was simmering I marinate the pork in 1 tablespoon sesame oil, 3 tablespoons soy sauce, 2 tablespoons sake, 1 tablespoon mirin, 2 tablespoons apple cider vinegar, 1/2 inch of ginger grated, and 3 garlic cloves grated. I had 2 lbs of tenderloin and let it marinate in the fridge for about 2 hours, then let it sit out for about 45 minutes before grilling.

For my grill, about 10 minutes on each side at medium-high cooks it nice and medium with just a bit of pink left in the middle. I let it rest, tented in foil, for about 8 minutes before slicing it up.

To counter the Autumn sweetness of the squash I sautéed some asparagus with sliced shiitake, 1/2 an onion sliced, 2 garlic cloves minced, 1 tablespoon of butter, and 2 tablespoons of soy sauce.

In a medium-hot pan I poured in a couple of tablespoons of peanut oil. I sweat down the onion for about 7 minutes. Then I added the garlic and shiitake. I let those cook for about 5 minutes before tossing the asparagus in. Another 8 minutes and I added the butter and soy. I let it all cook together for a few more minutes. so the butter could coat everything, then served it up.

Pan roasting asparagus and shiitake with some butter bring out more of the woodsy notes rather than more sweetness.

White rice was on the side of course.

The night’s triumph, however, was that it was Otis’s first successful adult food feeding! We tried some sweet potato a couple of weeks ago, but it didn’t go over so well. He just wasn’t quite ready. With all the butternut squash puree, we gave it another shot. Remember the puree that I set aside before adding salt and pepper? (babies shouldn’t eat added salt) I mixed in about 2 oz’s of breast milk, not from my breasts or he’d get nothing but a hairball, until it was really smooth and thin enough that he could just swallow it down. Sure, his bib got fed too, but he ate the whole thing. I’m sure I’ll have a fun mess to clean up today because of it. But he’s worth it.

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Yuki had requested beef for dinner last night. Who am I to argue with that kind of insightful reasoning? It was a nice night to grill before the brief storm hit, so I picked up my favorite piece of beef to grill…skirt steak. I made an Asian flavored dinner out of it with miso soup, white rice, and quick pickles.

I marinated a 1lb steak for about 1.5 hours at room temperature. The marinade made by mixing together 3 cloves garlic grated, 1 tablespoon ginger grated, 6 green onions thinly sliced, 1 tablespoon cracked black pepper, 1.5 tablespoons of sugar, 1 tablespoon sesame oil, and 1/2 cup of soy sauce. After mixing together the marinade, I let it sit for a few minutes to allow the flavors to meld before covering the steak in it. I covered everything in plastic wrap and then let it sit while I prepared the rest of dinner.

One of the pickles I made was a Korean-style daikon sangchae. Instead of using Korean chili I used Japanese shichimi togarashi instead though. I used about 8oz daikon cut into thin match-sticks, 1 teaspoon apple cider vinegar, 1.5 teaspoons lemon juice, 1/2 teaspoon shichimi togarashi, 1/4 teaspoon salt, 1/2 tablespoon sesame seeds, and 1/2 teaspoon sugar.

I mixed all of the ingredients together in a glass bowl and then stirred the daikon in. I covered the bowl with wrap and left it in the fridge until dinner time.

The other pickle I made was a Korean cucumber namul. I used 1 teaspoon sesame oil, 3 mini cucumbers thinly sliced on my mandolin, 1 green onion thinly sliced, 1 garlic clove minced, 1/2 tablespoon sesame seeds, 1 tablespoon canola oil.

I laid the cucumber slices in a colander, sprinkled them with salt, and let them sit for about 10 minutes. Then I gave them a good rinse and squeezed out the excess liquid.

In a hot skillet I poured in the canola oil and then quickly stir-fried the garlic, green onion, and cucumbers, only for about 45 seconds to a minute. I removed the skillet from the heat and then added the sesame oil and sesame seeds. I tossed to blend really well and then set the cucumber aside on a plate.

Then I made miso soup using about 3 cups of water, 5 shiitake sliced, 1/2 onion thinly sliced, a bunch of salted wakame rinsed and soaked in water for about 15 minutes or so, 3 fingerling potatoes chopped, and about 1.5 tablespoons of miso.

I boiled everything together except for the wakame and miso for about 15 minutes. Then I mixed in the miso. I laid the wakame in the bowls and ladled the soup right on top.

All that was left for me to do was to grill up that skirt steak. My grill does skirt steak really well on high heat with the steak on the top rack for about 7-8 minutes per side. That gives the steak nice carmelization and grill marks while keeping the meat nice and juicy. I let it rest for about 7 minutes before slicing it up. Time to chow down!

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Over the weekend a couple of our friends stopped by to meet Otis. They came bearing gifts. Flowers for mommy and a Rick Bayless cookbook for daddy, an autographed one nonetheless! The in-laws haven’t really experienced Mexican flavors since there really aren’t many Mexican ingredients available in Japan. While there are a few “Mexican Restaurants”, they’re really just simple mid-scale taquerias. Combine the cookbook, their lack of Mexican food experience, and the fact that Chicago hit 90 degrees yesterday and I really had no choice but to grill up some tasty tacos with all of the fixens.

Some of the dinner was right out of the Bayless cookbook (cilantro-lime dressing, jicama salad, and roasted tomatillo salsa), some was inspired by the Bayless cookbook (grilled pork and sweet potatoes where he used ancho instead of chipotle), and some is right out of my repertoire (chilled corn soup and simmered black beans).

First thing I made was the cilantro-lime dressing. I used 1/2 cup of cilantro, the zest from 1 lime and the juice from three, 1/2 jalapeno seeded and stemmed, 1/2 cup canola oil, and 1/4 cup olive oil.

I threw it all into my little blender and whipped it up! I seasoned it with a little salt and pepper, poured it into a glass jar, and let it sit in the fridge while I prepared the rest of the dinner.

Next, I made the corn soup. I cut the kernels off of 5 ears of corn, chopped up 2 garlic cloves, and diced 1/2 onion. I put it all into a pan with 1/2 cup of milk and 1/2 cup of water and brought it up to a low boil. I covered the pot and let it simmer over med-low heat for about 20 minutes. Then I let it cool down and poured it into my blender for a good puree. I seasoned it with salt and pepper and let it sit. Since I was serving it cool I didn’t need to reheat it or anything. I did pour it back into the pot so I could clean the blender for the next item.

For the roasted tomatillo salsa I husked, rinsed, and halved 4 tomatillos, pealed 2 garlic cloves, chopped the other half of the jalapeno, small diced 1/2 a small onion, and roughly chopped 1/3 cup of cilantro. I soaked the diced onion in cold water for 30 minutes to remove some of the sharpness.

In a hot, dry skillet I put the tomatillos (cut side down) and garlic in to roast, about 5-6 minutes per side.

Then I put everything except for the onions into the blender along with 1/4 cup of cold water and pureed it up. I poured it into a glass bowl and mixed in the rinsed onion. That went into the fridge until dinner time.

I opened up a 30 ounce can of black beans, rinsed them off, and placed them in a pot with 3 diced green onions, 1 minced garlic clove, and about 1/4 cup of water. I let it simmer for about 20 minutes and then seasoned with salt and pepper.

For the spice rub I used 1 teaspoon of dried oregano, 1/4 cup of chipotle (the chipotle I have has a little sugar mixed into the blend, otherwise I would have added a little), 2 tablespoons of apple cider vinegar, 2 tablespoons of canola oil, and 2 garlic cloves finely minced. I mixed it all together until it became a smooth paste.

I rubbed the chipotle paste all over a 1.5 pound pork loin and a large sweet potato that I had cut into 8 wedges.

I heated up the left side of my grill to med-high and the right side to med-low. I first put the pork loin over direct heat, fat-side down, for about 5 minutes to give it a nice crust. Then I moved it to the top rack, turned it over, and turned the heat down to med-low. At the same time I put the sweet potato wedges on the top rack over the right side. I closed the grill and let it go for about 15 minutes. Then I turned over the sweet potato wedges, covered the grill again, and let it go for another 10 minutes. When I took the meat off the grill I tented it with foil and let it rest for 10 minutes before slicing it up.

Look at that piece of swine! Doesn’t that just make your mouth water? I have to say, it might be the juiciest, most flavorful piece of pork I have ever grilled.

While the grill was going I put together a jicama salad. I peeled a medium jicama and then cut it into 1/4 inch width sticks. I tossed it in a large bowl with some watercress, chopped red leaf lettuce, and some of the cilantro-lime dressing.

When everything was ready I heated up some corn tortillas and laid everything out on the table. The corn soup got a drizzle of cilantro-lime dressing for garnish. We made tacos and drank beer and filled our bellies! Yuki’s parents were quite impressed with dinner. Honestly, so was I. Everything turned out fantastically! Thank you Mr. Bayless! And thank you Mr. Eirinberg!

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This dinner I made the other night technically isn’t Sukiyaki. Nor is it really Bulgogi. However, it’s close enough to both of the dishes that I really couldn’t think of any other way to describe it. So to all of you purists out there…deal with it!

I made this dinner after taking Yuki’s parents to the Joong Boo Korean Market. None of us were sure what we were going to do, but Uichiro had asked that I cook something. When we got to the meat counter and he saw the thin sliced ribeye he got a sparkle in his eye, looked at me, and said, “can you make Bulgogi?” I can and I did!

A true Bulgogi has grated asian pear in the marinade. I didn’t have any asian pears so I improvised a little, but did keep relatively close to a classic Bulgogi. We had picked up almost a pound of the thin-sliced ribeye. I also used 4 green onions thinly sliced, about 1 tablespoon of minced ginger, 1 large garlic clove minced, 4 tablespoons of apple cider vinegar, 4 tablespoons of soy sauce, 2 tablespoons of sesame oil, and some black pepper.

Before adding the meat to the marinade I gave it a real good mix and then tasted it. I decided to add about 1 tablespoon of sake and a good pinch of sugar. Then I added the meat and let it sit covered in the fridge for about an hour or so. For a marinade like this you should allow the meat to sit for at least 30 minutes, but not longer than 2 hours. If you let it sit too long the meat will absorb too much soy and become extremely salty.

While at the market we also picked up a few ready-made pickles. We got some classic cabbage kimchi, wilted water spinach, and mung bean sprouts.

If you look at the top pick of this post you’ll also see a little stir-fry on each plate. To add another dish to the meal Uichiro quickly whipped up this little number. It contained bacon, red bell pepper, haricots vert, bean sprouts, and eryngii mushrooms. Of course, we also had white rice.

To eat it I brought out our table-top propane burner and put a large skillet on top with a little bit of vegetable oil. Once heated up we just put pieces of the ribeye in to cook. Then, we took red leaf lettuce and wrapped everything up.

While Yuki and Tamiko had some beer with dinner, Uichiro and I enjoyed some sake.

Not only is table-top cooking a lot of fun, but meals like this are extremely healthy and flavorful. That nutrition is only enhanced by the mental healing properties of good cold sake!

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Whole Foods had these fantastic looking bone-on pork chops for sale yesterday. With the weather being nice and all, I thought “I gots to grill me some of those!”

To start, I made a marinade for the chops. I grated an inch of ginger and two garlic cloves into my baking dish (I wasn’t baking at all, but it fit the chops in an even layer). To that, I added 5 tablespoons of soy sauce, 3 of sake, and 1 of apple cider vinegar. I mixed in about 1 tablespoon of sesame oil and some fresh cracked black pepper. I coated the chops, covered with plastic, and marinated in the fridge for about an hour.

For veggies, I did some sauteing in butter. I melted 2 tablespoons of butter and then threw in 3 crushed garlic cloves and let cook down for a few minutes. Then I added a chopped carrot. A few minutes later I threw in a red bell pepper that I sliced as well as 8 chopped green onions. Then, a few more minutes and I added some green beans and shiitake. I let it all cook together for a few minutes and then added a few tablespoons of soy sauce. I let the soy coat all of the veggies and then covered it and turned the heat down to med-low. I let the veggies sort of steam in the soy butter while I grilled the chops.

Since the chops were bone-on, the meat stayed a lot juicier than a boneless chop. I do want to mention that I took them out of the fridge about a half hour prior to throwing them on the grill to bring them back to room temp.

Some white rice and we were ready for dinner.

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