In a food processor, finely mince the onion, gingerroot
Spicy Thai Rice (Makes 6 servings) 2 cups water 1 cup uncooked rice 1/4 cup chopped green onions 2 fresh red chilies, seeded and chopped 1 tablespoon snipped cilantro 1 tablespoon margarine 1 teaspoon minced fresh gingerroot
3/4 teaspoon salt (optional) 1/8 teaspoon ground tumeric 1-2 teaspoons fresh lime juice Chopped roasted peanuts for garnish (optional) Red pepper flakes for garnish (optional)
, soy sauce and sesame oil bring Asian flavors to a mixture of fish, bean sprouts, cabbage and pea pods, which are wrapped in rice-paper wrappers and served with dipping sauce.
Mrs Patmore's Festive Beef INGREDIENTS 1 good quality roast (top sirloin roast, prime rib) 3-5lbs / salt & freshly ground black pepper / extra virgin olive oil / 3 red onions, halved / 2 heads garlic plus 4 garlic cloves, peeled / 3 lbs roasting potatoes, quartered / 2 lbs root veg (carrots, parsnips), scrubbed and cut into large pieces / 3 fresh rosemary sprigs / 2 inches piece gingerroot
/ 2 cups red wine (or beef stock) METHOD Preheat oven to 450F (230C, Gas Mark 8), and heat a large thick-bottomed roasting pan on the stovetop.
Woodford Reserve Bourbon 1/4 cup cane sugar 1 large piece fresh gingerroot
, peeled and cut into 1/8-in.
1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1/4 teaspoon ground cinnamon Pinch of ground cardamom 2 teaspoons tandoori powder* 1/4 teaspoon garlic powder 1/4 teaspoon turmeric 2 teaspoons peeled and finely chopped gingerroot
1 quart water 2 tablespoons salt 1/4 cup maple sugar 4 ounces pork skin Vegetable oil for brushing Paprika as needed
can keep for months in the refrigerator.
The meat is accompanied by a sauce made by cooking cranberries, gingerroot
, red wine, maple syrup and rice vinegar.
This burger features lean ground pork mixed with garlic, gingerroot
, soy sauce, garlic chile paste and fresh mint for a quick trip to Southeast Asia.
Roast Beef Dinner A hearty, traditional feast for all the family INGREDIENTS 1 good quality roast (top sirloin roast, prime rib) 3 - 5 pounds Salt & freshly ground black pepper olive oil - to baste 3 red onions, halved 2 heads garlic and 4 garlic cloves, peeled 3 lbs roasting potatoes, quartered 1 lb root vegetables (carrots, parsnips), scrubbed and cut large pieces 3 fresh rosemary sprigs 2 inches piece gingerroot
2 cups red wine (or beef stock) METHOD 1.
Brown Butter Seared Scallops with Agavero Mango Chutney For Agavero mango chutney: 2 unripe mangoes (about 3 pounds total) 1/2 cup cider vinegar 1/2 cup Agavero tequila 1 teaspoon salt 1-inch piece fresh gingerroot
, peeled 1 fresh Serrano chile 5 garlic cloves 1 teaspoon ground cumin 1 teaspoon ground coriander seeds 1/2 teaspoon ground turmeric 3-inch piece cinnamon stick 2 star anise 2 tablespoons corn or safflower oil Juice of one lemon For brown butter seared scallops: 12 large sea scallops Kosher salt and freshly ground pepper 1 tablespoon olive oil 2 tablespoons butter
9 ounces Kobe beef sirloin, trimmed and finely chopped 2 green onions, white parts only, finely chopped 1/2 teaspoon finely chopped garlic 1/2 teaspoon finely chopped gingerroot
2 teaspoons sambal sauce* 2 teaspoons mirin 1 teaspoon sesame oil 1 tablespoon soy sauce 3 tablespoons grated mountain potato**
He offered several choices of liquor including aquavit, vodka, tequila and gin; several choices of prepared juices in addition to his signature juice, Rainbow V-7 (a mix of tomato juice, celery juice, carrot juice, green pepper juice, red pepper juice, onion juice and fennel juice) and Green Gazpacho (cucumbers, red onions, jalapeno pepper, scallions, green bell peppers, celery, watercress, wheatgrass, gingerroot
, lemon and lime juices, all pureed in a food processor), an array of crudites for garnish and a number of bottled hot sauces.
8-ounce package soba noodles 2 teaspoons toasted sesame oil 1 onion, cut in thin half moons 2-3 cloves garlic, minced 1 carrot, cut into matchsticks 5 shiitake mushrooms, cut into bite-size pieces 2 cups chopped bok choy, leaves and stems 4 cups water 1/3 cup tamari or shoyu 1/2 pound firm tofu, cut into 1/2-inch cubes 1 Tablespoon freshly grated gingerroot
2 scallions, cut into thin slices
grated fresh gingerroot
1/2 cup rice vinegar 2 Tbs.