Chinese Barbecue Pork (Char Siu) � Take That, Take Out!

There are many unforgettable sights and sounds you experience walking through Chinatown for the first time, but I think it was seeing all those hanging chunks of florescent red meat that made the biggest impression. 

Sure, the Peking ducks were cool, but they actually sort of looked like roasted duck, where as the char siu looked looked like nothing I�d ever seen before.

So, it was a little disappointing to eventually find out that it was from copious amounts of red food coloring, which I�m pretty sure was toxic back then, and not from some ancient Chinese secret cooking method. Anyway, enough with the nostalgia; the important thing to remember is that in addition to its impressive, high-gloss appearance, and savory taste, this Chinese barbecue pork is quite easy to make at home, even if you don�t have a fancy ceramic grill.

If you happen to be using your standard, backyard kettle-shaped grill, push all your coals to one side, and place your meat on the other. To add an extra layer of protection, you can also put it in a roasting pan, and place that on the grill. Or, forget the great outdoors, and simply roast it in the oven. The only catch is, you�ll need to place it under the broiler at the end, to simulate the caramelization we get on the barbecue.

As long as you roast it between 275 F. and 300 F., and do so until you reach an internal temperature of between 185-190 F., the cooking method really does not matter, and you should have something that rivals the finest take-out in town. So, I really do hope you give this Chinese-style barbecue pork a try soon. Enjoy!

Ingredients for six portions:

3 pounds boneless pork butt, cut into 4 sections lengthwise

2/3 cup soy sauce

1/3 cup hoisin sauce

1/2 cup honey

1/3 cup brown sugar

1/2 cup Chinese rice wine (can sub sake, or dry sherry)

1/3 cup ketchup

4  garlic cloves, crushed

1 teaspoon five-spice powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

1/8 teaspoon pink curing salt, optional

1 or 2 teaspoons red food coloring, optional

Kosher salt to season pork before grilling

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Smashed Cucumber Salad � I Crushed This

Your cooking skills might not be the best, but the word on the street is that you�re pretty good at smashing things, sometimes even on purpose. If that�s the case, this refreshing, and very addictive smashed cucumber salad is going to be perfect for you. Above and beyond whisking up an extremely simple dressing, the success of this recipe comes down to you being able to flatten a cucumber with something heavy.

It really is as easy as it sounds, and by crushing our cucumber before we cut it, we produce flavors that un-smashed cucs can�t. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. 

This is not always a good thing, and onions are the perfect example. Use a sharp knife, and they�re sweet and mild. Use a dull knife, or that thing you ordered after seeing the infomercial at 2 AM, and you�ll get something much harsher. In fact, it�s no joke that most people who don�t like onions, grew up in a kitchen with dull knives.

However, when it comes to cucumber, these ruptured cells produce a more desirable flavor, and texture. The only decision you�re going to have to make, is how long to let the cucumbers marinate in the dressing, if at all. Many chefs will toss and serve immediately, while others like to let the cucumbers chill in the dressing for a little while in the fridge, which is the method I prefer.

You�ll just have to do some tests to see what you prefer, but either way, this is one of my all-time favorite cold summer side dishes, and one I really hope you try very soon. Enjoy!

Ingredients for about 6 portions:
2 English cucumbers (about 1 1/2 pounds total weight)

1 teaspoon granulated white sugar

1 1/2 teaspoons kosher salt, plus more as needed

2 garlic cloves, finely crushed

2 tablespoons seasoned rice vinegar

(or regular rice vinegar with an extra pinch of salt and sugar)

1 teaspoon soy sauce

1 teaspoon sesame oil

red pepper flakes, to taste

toasted sesame seeds to garnish

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Grilled Hoisin Beef � Not Necessarily Mongolian

While this grilled hoisin beef features a very similar marinade to the one in our Mongolian pork chop video, I decided against calling it, "Mongolian beef," since I realized I�m not exactly sure what that is. Same goes for the chop, but since Mustard�s Grill coined the name, we're Grandfathered in.

Hoisin sauce is an underrated, and possibly underused ingredient. That's probably due to the fact that people aren�t exactly sure what it is. Far as I can tell, it's a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. That�s really all I feel like I need to know, but if you happen to do some more research, and find out something interesting, please pass it along.

Like I said in the video, besides a decent marinade recipe, I hope this serves as a reminder for just how great a cut of beef skirt steak is. Unless you horribly overcook it, it�s always juicy, and tender, as long as you slice it across the grain. So, whether you serve it with coconut rice or not, I really hope you give this grilled hoisin beef a try soon. Enjoy!

Makes two portions:
* as with all marinades, feel free to add more of everything!

1 beef skirt steak, about a pound

1/3 cup hoisin sauce

3 tablespoons Chinese vinegar, or sherry vinegar

1 tablespoon soy sauce

2 teaspoons hot sauce

2 teaspoons sesame oil

1 tablespoon grated fresh ginger

4 cloves finely minced garlic

1 packed tablespoon brown sugar

1/2 teaspoon freshly ground black pepper

1 teaspoon salt

1 green onion, light parts, minced

toasted sesame seeds

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Savory Coconut Rice � Sugar-Free and Easy

I love coconut rice, especially as a side for spicy, grilled meats, but when I order it out, it�s usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing.

Turns out that cooking rice in water is way easier than it is in the much thicker coconut milk, and that�s just one of the issues. We also have to account for the fat being introduced, which is why I suffered through countless failed attempts, before finally nailing this formula. For me this features a great balance between stickiness and separation.

As far as the taste goes, the only sweetness here comes from the coconut milk, and some toasted coconut on top. If you want it sweeter, which apparently lots of chefs do, you can add a spoon of sugar, but that�s not what I�m into. I�m going to be serving mine with rich, fatty, often sweet-glazed meats, so I want a fairly simple, savory rice, that�s just subtly scented with coconut.

Having said that, there are lots of things you can add, like herbs, fresh vegetables, and/or sliced spring onions, so personal adaptation is very much encouraged. So, whether you wait for the grilled hoisin beef teased herein, or you already have something in mind, I really hope you give this coconut rice a try soon. Enjoy!

Ingredients for 4 servings:

1 1/2 cups jasmine or long-grain rice

1 rounded teaspoon finely grated ginger

1/2 teaspoon red chili flakes

1/4 teaspoon turmeric

1 teaspoon kosher salt

1 cup water

1 (14-ounce) can coconut milk (not coconut cream)

1 bay leaf

1/4 cup toasted coconut to garnish

- Bring to a simmer, cover, cook on low for 18 minutes. Turn off heat, leave covered 5 more minutes, then fluff and serve.

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Spicy Thai Basil Chicken � My Pad Krapow Gai

I don�t cook Thai food at home often, mostly because there are at least a dozen such restaurants within walking distance, but when I do, there�s nothing I enjoy more than this spicy Thai basil chicken. Thai basil sold separately. 

No, I didn�t use the real �Holy� basil, but even with regular basil, this simple recipe is spectacular. Aromatic basil is the perfect herb for pairing with the slightly sweet, sort of salty, and possibly spicy, chopped meat.

And yes, you really do want to chop, or grind your own chicken. Even if the worst-case scenario I shared in the video isn�t something you�re grocery store would do, it�s still very nice to know exactly what you�re eating, as well as being able to chop it as coarsely as you want.

If you decide to top with an egg, I should mention that they�re usually fried much more aggressively, with the edges getting brown and crispy. I tend to prefer something a little more gently cooked, but either way, or with none at all, I really do hope you give this delicious basil chicken recipe a try soon.  Enjoy!

Ingredients for two large or four smaller portions:

2 tablespoons vegetable oil

1 pound freshly chopped chicken thighs

1/4 cup sliced shallots

4 cloves garlic, minced

2 tablespoons minced Thai chilies, Serrano, or other hot pepper

1/3 cup chicken broth

1 tablespoon soy sauce, or as needed

1 tablespoon oyster sauce

2 teaspoons fish sauce

1 teaspoon white sugar

1 teaspoon brown sugar

1 bunch basil leaves, sliced very thin with a sharp knife (about a cup once sliced)

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Thai-Dipped Beef Tri Tip � Satay, Unskewered

There are so many examples of big foods being re-imagined into smaller, bite-sized versions, but going the other direction is not nearly as common. That's what I was attempting to do with this satay-inspired, Thai-dipped beef tri tip.

I enjoy beef satay way more than I do skewering small pieces of beef. Besides, I�ve never made satay, and not stuck a bamboo skewer into my finger at some point in the process. And not only did this involve less labor, but you can cook this in any number of ways.

I decided to go low and slow, over indirect charcoal heat, until I reached an internal temperature of 132 F.  If you�re in more of a hurry, you can cook tri tip over higher heat, and it�s perfectly fine, as long as it doesn�t overcook. You can also roast this in the oven at 325 F., just in case a thunderstorm tries to mess up your plans.

All the ingredients here are easy to find, with the possible exception of lemongrass. Most big city grocery stores carry it, but in other parts of the country, I�ve seen it sold as a tubed puree, displayed in the produce department. If you can�t find it, you can add some lemon juice and zest to adjust. Either way, I really hope you give this a try soon. Enjoy!

Ingredients for one beef tri tip roast:

2 1/2 pound trimmed beef tri tip top roast

6 cloves garlic, crushed

1/3 cup chopped lemon grass (peel off woodiest parts, pound with back of knife, then chop)

3 tablespoons grated fresh ginger root

2 tablespoons grated raw onion

1/3 cup fish sauce

3 tablespoons soy sauce

1/4 cup seasoned rice vinegar

2 tablespoons ground coriander

1 tablespoon ground cumin

2 teaspoon ground turmeric

1/2  teaspoon cayenne pepper

1/3 cup packed brown sugar
2 tablespoons vegetable oil

- Grill, smoke, or roast to an internal temp of 130 to 135 F.

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Charred Broccoli Beef � Broccoli Week Continues

I saw a charred broccoli salad online somewhere recently, and for whatever reason I had the idea to try the same technique for a fairly classic version of broccoli beef. Getting to burn food on purpose is always fun, and in addition to adding a whole extra layer of flavor, I love how this looks.

There�s never been a pretty broccoli beef, but I�d say this is at least handsome, and to make it even more attractive, feel free to double the sauce. The amounts below make just enough to glaze, plus a few extra tablespoons, so it you want lots of sauce to saturate your rice, you should probably make extra.

As I mentioned in the video, never use cooking sherry for cooking with sherry.  Just use sherry. The kind you drink. The good news is, we�re going to let you buy the cheapest bottle at the wine store. Cooking sherry tastes horrible, and has salt added to it, which was originally there so cooks wouldn�t drink it.

If you do make this, and you�re wondering why it doesn�t taste as good as the one from the Chinese takeout place, well, I can answer that in three initials, M.S.G. I�m not a fan of what it does the body, and don�t use it in my cooking, but if you do sprinkle some in, I think you�ll find it remarkably close. Plus, they�re not charring the broccoli. I really hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

For the beef:

1 pound skirt steak

salt and freshly ground black pepper to taste

1 tablespoon cornstarch

2 tablespoons vegetable oil

For the sauce:

1/4 cup oyster sauce

3 tablespoons dry sherry

1 tablespoon soy sauce, plus more to taste

2 teaspoons ketchup

1/2 cup chicken broth

1 1/2 teaspoons cornstarch (use 2 for a thicker sauce)

Final Assembly:

2 teaspoon vegetable oil (plus a little fat from frying the steaks)

3 cloves minced garlic

prepared sliced beef

1 pound broccoli florets, charred in hot oven with a few drops of oil

pinch cayenne

4 cups steamed rice for service

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Bulgogi Beef � How They �Barbecue� in Korea (the Good Korea)

This is going to be a pretty easy post to write, since I know almost nothing about the fine art of bulgogi. I do know that if you follow along with what I did in the video, you�re going to end up with something very delicious, and fairly gorgeous, so that�s a good place to start.

I also know that you can control the texture by making your slices thicker or thinner, as well as changing the marination time. Obviously, the thinner the slice, and the longer it�s in the marinade, the softer and more tender the meat becomes. However, you can go too far, ending up with something mushy, and unappetizing.

Unfortunately, this is a matter of trial and error, and so to avoid all that, I generally go with just an hour or two, which always seems like plenty to me. I don�t want mushy meat, in the best examples I�ve had of this in Korean restaurants, while tender, still had a little bit of chewiness to them. Besides, the fact that this is such a fast-acting marinade, is one of the big advantages.

If you don�t do the boneless short ribs, and go with pork loin, or chicken, you�ll want to be especially careful, since it has less connective tissue. By the way, if you are an experienced bulgogi master, please feel free to pass any tips along. I really hope to give this a try soon. Enjoy!

Ingredients for 2 large portions:

1 1/4 pound boneless beef short rib, or any other meat, sliced about 1/8-inch thick

4 finely crushed garlic cloves

1 generous tablespoon freshly grated ginger

1/3 cup freshly grated Asian pear

1/4 cup grated yellow onion

1/4 cup soy sauce

1 tablespoon toasted sesame oil

1 or 2 tablespoon light brown sugar, depending on how sweet you like it

1 tablespoon Korean chili flakes (Gochugaru)

1/2 teaspoon kosher salt

1 tablespoon vegetable oil

sliced green onions to finish

steamed rice

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How to Make Sushi Rice That Even Works for Sushi

I don�t make sushi at home very often, or ever, since we�re surrounded by top-notch sushi chefs here in San Francisco, but that doesn�t mean I don�t make sushi rice. I think sushi rice makes a perfect side dish for just about any grilled meat, and since it�s perfectly fine at room temperature, it�s great for picnics.

You can even turn it into some quick tortilla-less tacos using nori seaweed wraps, as seen in the video. They make for such a unique summer meal � the perfect delivery system for any and all leftovers. I even seen it rolled into balls, and tossed in toasted sesame seeds, or seaweed, and served like truffles.

What I�m trying to say is, you can do a lot with this stuff. Including sushi. There are thousands of videos on YouTube showing how to make literally every type of sushi in existence, so check those out if you�re so inclined. Maybe one of these days I�ll even give it a go, if only for the �constructive criticism.�  I really hope you give this sushi rice technique a try soon.  Enjoy!

2 cups sushi rice, rinsed well, and left to dry for one hour

2 1/4 cups water

1/4 to 1/3 cup seasoned *rice vinegar, or to taste

* I buy mine already seasoned, but to make your own seasoned rice vinegar; combine:

1 cup rice vinegar, or cider vinegar

1/2 cup white sugar

4 teaspoons kosher salt

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This Tuna Poke is No Joke

There are many of foods I�ll stand in line for, and/or pay too much for, but Hawaiian-style tuna poke isn�t one of them. I can�t make a world-class croissant at home. I can make a decent one, but not a perfect one, so I�ll happily queue up at a boulangerie that does.

However, when it comes to poke, the technique is so basic that even the most inexperienced cooks can get something pretty much identical to what they�d get out. There�s one catch though. You have to use only the freshest possible tuna, even if that means it�s frozen.

Hopefully you�ll be able to get a hold of some fresh, sushi-grade tuna, but if you can�t, frozen will work. What many people don�t realize, is that most of the fish they enjoy at their favorite sushi restaurants has actually been frozen beforehand anyway. Google it, it�s true.

So, as long as the tuna is Grade A, or sushi grade, the frozen variety will work. Above and beyond that, all the other ingredients, except for the soy sauce, are optional. So, please use this video as merely a guide to the technique, understanding that this will work with so many different ingredients. I really hope you give this a try soon. Enjoy!

Makes 4 portions Tuna Poke:

1 pound sushi-grade ahi tuna (aka yellowfin), cut into about 3/4-inch cubes

1/4 cup high-quality soy sauce

2 tablespoons sesame oil
1 teaspoon grated fresh ginger root

1/3 cup thinly sliced green onions

2 tablespoons roasted macadamia nuts, crushed

1 tablespoon finely crumbled dried seaweed

1/2 teaspoon hot red pepper flakes

1/2 teaspoon Kosher salt, or to taste

1 teaspoon toasted sesame seeds

Other delicious additions include (add to finished poke, not the marinade, otherwise you may lose that gorgeous appearance):

- seasoned rice vinegar

- lemon or lime juice

* Toss tuna with marinade, and chill for 2 hours in the fridge before serving.

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Miso-Glazed Black Cod � Nobu for You

This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa, although I will be improving on the master�s world-famous preparation. 

Okay, that was a joke, but my version does have a major difference; I only like to marinate the fish for a short time, as opposed to the more traditional one or two days.

I�ve had it both ways, and both are fantastic, but black cod is so sweet and succulent, that I prefer the less-marinated approach. The glaze is so flavorful that waiting two days to eat seems unnecessary. This will work on any similarly sized chunk of fish, but seriously, try to find some black cod. It�s also known as butterfish, and for very good reason. It�s like butter.

In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you�re broiling. By the way, I don�t like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes. I really hope you give this a try soon. Enjoy!

Ingredients for 2 Portions:
2 black cod filet (about 7 oz each)

2 tbsp water

3 tbsp white miso

2 tbsp mirin

2 tbsp sake

1 tbsp brown sugar

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Oh, You Little Dumpling!

I just returned from dinner at a place here in San Francisco called Shanghai Dumpling King, where Michele and I enjoyed their famous Xiao Long Bao, or, as it�s also known, Shanghai soup dumplings. I got the tip from my friend, Amy Sherman, from Cooking with Amy, and she was not kidding. They were so incredibly good.

The photo is of some crab and pork dumplings I just posted on Instagram (btw, if you want to follow my foodie adventures in all their photographic glory, you should get that app). When I got home, I went to YouTube to try and find a how-to video for it, and lo and behold, there was a great one�shot in the exact same restaurant we had just left! I love when that happens.

Anyway, this comes from the fine folks at Chow.com, and features chef Andrea Nguyen, author of the celebrated cookbook, Asian Dumplings, and Shanghai Dumpling King�s chef and owner Lu Kuang. Enjoy!

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