Sweet and Salty Lettuce Wraps October 11, 2017 by Jill Foucre Leave a Comment Sweet and Salty Lettuce Wraps 2017-10-11 12:36:42 Print Ingredients 1 lb of ground chicken or pork 2-3 ounces of chopped water chestnuts ¼ cup of chopped pineapple 1 clove of minced garlic ½ teaspoon of freshly grated ginger 4-5 tablespoons of This Little Goat Went to Tokyo cooking sauce* 2 sliced green onions cut on the bias 1 head of Bibb or Boston Lettuce, leaves separated 1 tablespoon of oil (canola) Instructions Heat oil in pan. Add chicken and cook until no longer pink. Add garlic and ginger. Add water chestnuts, pineapple, and This Little Goat Tokyo cooking sauce. Toss in pan until thoroughly mixed. Remove from heat and sprinkle with green onions. Arrange lettuce leaves on tray or platter. Spoon a teaspoon of chicken mixture onto each lettuce leaf. Drizzle Tokyo cooking sauce over chicken mixture (optional) and serve. Notes *Little Goat sauces are available at Marcel's Culinary Experience Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Anne’s Asian Style Fish Fillets with Fresh Spinach October 11, 2017 by Jill Foucre Leave a Comment Anne's Asian Style Fish Fillets with Fresh Spinach 2017-10-11 12:32:00 Print Ingredients ¼ cup all-purpose flour 1/2 teaspoon black pepper 1 lb thin fresh fillets such as trout or tilapia 2 tablespoon olive oil 2 tablespoon rice wine vinegar ¼ cup soy sauce – may be reduced sodium 2 teaspoon minced garlic 2 teaspoon minced bottled ginger 2 teaspoon sesame seeds 12 cups loosely packed fresh prewashed spinach leaves, tough stems removed Instructions Place flour, black pepper and fish fillets in a Ziploc bag. Shake to coat. Heat oil on medium high in a sauté pan. Add the fish to the pan and cook on the first side until it begins to brown, about 4 minutes. Turn the fillets and reduce the heat to medium. Cook until lightly browned on the second side and the fish is opaque and begins to flake easily with a fork, about 3-4 minutes. When the fish is done, remove it to a serving plate. Pour the vinegar and soy sauce into the skillet and stir to remove any brown bits from the bottom of the pan. Add garlic, ginger and sesame seeds. Add the fresh spinach and toss to coat in the sauce and to wilt. You may have to cook the spinach in batches, removing the first batch with a slotted spoon to leave the juices in the pan for the second batch and place with the spinach. Place all of the cooked spinach and fish back into the pan over medium low heat and cover. Cook 1 – 2 minutes to reheat. Serve at once using tongs to place spinach on each plate, topping with a fillet. Drizzle remaining sauce over fish. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
No Oven, No Problem by Julie Busteed June 14, 2017 by Jill Foucre Leave a Comment Somehow it seems to happen that whenever we have out of town guests, something breaks, or clogs, or freezes. Think plumbers on Christmas Eve, or a dozen guests enjoying the warmth of the fireplace – because the power has gone out. This visit was no different, the day before company arrived our ovens decided to quit working. Not a total disaster since the stovetop still functioned, but I needed to alter my menus none the less. It has been several years since we’ve owned a grill and we’ve been planning to get one. As luck would have it, we were gifted a Kamado Joe! Yes, they were those kind of out of town guests, and yes, they probably figured it was their best shot at eating a home cooked meal. To be clear, the Kamado Joe is to “grill” as Ferrari is to a riding mower. This thing is on another level. The heat is enclosed entirely in a thick, ceramic shell, making common recipes that say “Bring the temperature to 700 degrees.” My ovens don’t go to 700 degrees…even when they’re working. The delivery crew shows up to assemble the unit dressed like they were going to a wedding… Which they were. (Thanks Jill and Bob…) And, like Ferrari, most of the Kamado Joes are red. Think of Marcel’s as the showroom, with free delivery and setup. I’ve had to skip over “grill” recipes for many years, and now here was my chance to dive back in. So far, we’ve seared steaks, grilled shrimp, warmed bread, grilled romaine and even baked banana bread. The surprising one was grilling salmon. I had adapted this salmon recipe for the oven and it had proven quite tasty, but now I was actually able to grill it and wow, what a difference! Asian Grilled Salmon 2017-06-14 19:12:21 Print Ingredients 1 side fresh salmon, boned but skin on (about 3 pounds) 2 tablespoons Dijon mustard 3 tablespoons good soy sauce 6 tablespoons good olive oil 1/2 teaspoon minced garlic Instructions While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled. Grilling with high heat is a little like learning a new language. There’s a bit of a transition, but once you have the basics, a lot of exciting culinary adventures become available. And the flavors that will appear are astounding. Plus, it’s a great option to have when your appliances go on the fritz. By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Soy Glazed Salmon Rice Bowls March 10, 2015 by Jill Foucre Leave a Comment Soy Glazed Salmon Rice Bowls 2015-03-10 11:00:56 Serves 4 Print Ingredients 4 cups cooked short grain rice (sushi rice) 1 english cucumber, sliced 1 cup defrosted corn kernels 1-2 carrots, julienned 2 cups shredded romaine (or red leaf) lettuce 1 lb salmon filet ¾ cup soy sauce ¼ cup mirin 2 T. sesame oil ½ t. wasabi powder (optional) Instructions Preheat oven to 350 degrees. Mix soy sauce, mirin and sesame oil together. Pour over salmon filet. Place salmon on lined baking sheet and cook in oven for 20 minutes. Meanwhile, take remaining sauce (add wasabi powder, if you would like it to be spicy) and cook over medium / medium-low heat until slightly reduced (about 10 minutes). Place ½ cup of cooked rice in a serving bowl. Add shredded lettuce, corn, carrots, and cucumber on top of rice. Add ¼ of the cooked salmon on top of veggies. Drizzle with a tablespoon or two of the reduced sauce. By Jenny Chang Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/