Recipes On Rails: New Recipes using Ginger

Tandoori Chicken

Wed Sep 08 20:22:31 UTC 2010

Ingredients:

2.0 tablespoon Oil, Grapeseed
6.0 clove Garlic
2.0 tablespoon Ginger fresh grated
1.0 tablespoon Garam Masala see recipe
2.0 teaspoon Ground Cumin
2.0 teaspoon Chili powder
0.6 pound Yogurt plain, whole milk
4.0 tablespoon Lime Juice fresh squeezed
2.0 teaspoon salt
8.0 each Chicken Thighs skinned, cleaned of fat

Instructions:

Preheat BGE to 500 degrees

Heat oil in a small frying pan. Add garlic and ginger. Saute till fragrant, about 1 minutes. Add Garam Masala, cumin, and chili powder. Saute for another minute till fragrant. Remove from heat.

Place half of the spice mixture in a bowl big enough to hold the yogurt. Add the yogurt and two tablespoons of the lime juice. Set aside.

Trim the thighs and cut a 1/8 inch deep slice, twice, across each thigh.

Combine the remaining spice mixture with the salt and the remaining lime juice in a bowl big enough to hold all the chicken. Massage the spice mixture into and all around the chicken thighs... Allow to sit for at least a half hour.

Add the yogurt mixture to the chicken and stir to coat each piece.

Place on rack, direct heat.

Turn after about 5 minutes. Cook another 5 minutes or till internal temperature reaches > 150. Serve with nan and lime slices. You want a few dark or charred areas on the chicken.

Servings: 4
Prep Time: 2 hours
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/632-tandoori-chicken

General Tso's Chicken

Tue Sep 07 00:12:50 UTC 2010

Ingredients:

Chicken
2.0 each egg whites beaten
0.5 cup Cornstarch
4.0 tablespoon Flour, all-purpose
1.0 teaspoon salt
3.0 teaspoon Oil, Grapeseed
4.0 tablespoon water
2.0 pound Chicken Thighs boneless, 2 inch cubes

Sauce 1
0.5 cup Sugar
3.0 tablespoon Soy Sauce
2.0 tablespoon Soy Sauce, Dark
2.0 tablespoon Wine, Rice
2.0 tablespoon Vinegar, Rice
0.67 cup Stock, Chicken
2.0 teaspoon Oil, Sesame

Sauce 2
1.0 cup Stock, Chicken
2.0 tablespoon Corn Starch

Finish Dish
0.25 cup Oil, Grapeseed
4.0 clove Garlic minced
5.0 teaspoon Ginger minced
3.0 each Scallions sliced

Instructions:

Beat the egg whites, but they don't have to come to soft peaks. Add the cornstarch, flour and salt, mixing. Mix the oil with the water, and add both to the cornstarch mixture. Mix well, and then add the chicken. Let sit 10 minutes.

Deep fry the chicken, a few pieces at a time. This can be done in a deep fryer set at 350F or in a frying pan with about 2" of oil at 350F. Fry it for about 2 - 3 minutes depending on the size of the chicken pieces. You want to keep the chicken moist.

Allow chicken to drain. It will be heated again, so there's no need to keep it hot.

Mix the ingredients for the first sauce, making sure to dissolve the sugar. Reserve.

Mix the ingredients for the second sauce and reserve.

When ready to serve, add oil to hot wok (about 375F) and when hot add the chicken. Cook the 2nd time for about 2 minutes turning frequently. Remove chicken to drain again. Reserve about 3 teaspoons of oil.

Add garlic and ginger to the oil and cook for several seconds, then add the scallions. Cook for about a minute.

Add the first sauce and mix well.

Make sure the 2nd sauce is well mixed. Slowly pour in the 2nd sauce stirring well until sauce has thickened and turned translucent. Mix chicken into sauce, turn to coat, and serve.

Servings: 4
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/546-general-tso-s-chicken

Mango Citrus Vinaigrette

Wed Sep 08 20:14:52 UTC 2010

Ingredients:

Default
1.0 each Shallots
2.0 tablespoon Ginger
1.0 can Mangos
0.67 cup Vinegar, Rice Wine
0.34 cup Orange Juice
0.67 cup Oil, Canola

Instructions:

Peel and chop the shallot
Use only fresh ginger. Peel and chop.

While blender is running, add the shallot and ginger. Blend till pieces stick to the blender walls.
Drain the mangos (should be in light syrup) and add to the blender...
Add the vinegar and the OJ. Slowly add the oil.

This is wonderful over fish. The picture is Chilean Sea Bass over greens with some cooked lentils.... Jan rated this dish highly :)

Servings: 20
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/46-mango-citrus-vinaigrette

Tomato Jam

Fri Sep 03 09:41:04 UTC 2010

Ingredients:

Default
4.0 cup Tomatoes
0.25 cup Ginger
1.0 tablespoon Garlic
0.25 cup Lemon Juice
2.0 each Cinnamon Sticks
0.33 cup sugar, brown
0.5 teaspoon Cumin
0.06 teaspoon Pepper, Red
0.25 cup honey

Instructions:

Skin, seed, and dice the tomatoes.

Saute ginger (peeled and minced) and garlic (minced) in some oil, at medium low, until soft (about 5 minutes). Add lemon juice and the cinnamon sticks. Saute until liquid is gone.

Add remaining ingredients, except the honey, and simmer until tomato juices have evaporated (35 - 40 minutes). Stir often or sugar will burn.

Remove from the heat and stir in the honey. Season with salt and pepper.

Servings: 20
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/49-tomato-jam

Hoisin Dressing

Thu Sep 09 04:11:42 UTC 2010

Ingredients:

Default
3.0 tablespoon Vinegar, Rice
0.25 cup Oil, Canola
1.0 tablespoon Hoisin Sauce
2.0 teaspoon sesame seeds
1.0 teaspoon Sugar
2.0 teaspoon Ginger minced
0.25 teaspoon Garlic

Instructions:

mince the ginger and the garlic and mix ingredients together, adding the oil slowly.

Yes, it's only 1/4 clove of garlic.

I added more oil, making it in the blender, till it was as thick as I wanted.

Servings: 3
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/63-hoisin-dre-ing

Whiskey Cola BBQ Flank Steak

Wed Sep 08 23:37:17 UTC 2010

Ingredients:

Default
1.0 can Coca Cola
6.0 ounce Pineapple Juice
0.5 cup Vinegar, Apple Cider
0.5 cup Burbon
3.0 tablespoon sugar, brown
2.0 clove Garlic
2.0 tablespoon Ginger
2.0 tablespoon Worcestershire Sauce
0.5 cup Ketchup
2.0 each Onion
3.0 tablespoon paprika
1.0 tablespoon Thyme
1.0 teaspoon salt
1.0 teaspoon Garlic Powder
0.25 teaspoon Pepper, Black

Instructions:

Score the flank steak.

Mix the cola, juice,vinegar,whiskey,brown sugar, chopped garlic,minced ginger and Worcestershire Sauce till the sugar is disoloved. I added some extra turinado sugar to my taste... Marinate the steak in this mixture for at least two hours.

Remove steak and pat dry. Put marinade in a pot and bring to a boil. Add the ketchup and the onions (chopped). Boil to reduce till thick and syrupy. strain.

Combine the paprika, thyme, salt, granulated garlic, and black pepper. Coat both sides of the steak with the rub.

Bring egg to nuke, and grill steak 2x2x2x2. During last minute on each side, baste with some of the reduced sauce. Wrap in foil and let set about 1/2 hour in a cooler.

Slice on a bias and serve with the sauce.

Servings: 3
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/65-whiskey-cola-bbq-flank-steak

Eggfest High Temp Squid

Fri Aug 20 13:53:55 UTC 2010

Ingredients:

Default
3.0 pound Squid cleaned
2.0 tablespoon Oil, Sesame cleaned
2.0 clove Garlic minced
2.0 teaspoon Ginger minced
4.0 tablespoon Hoisin Sauce minced
4.0 tablespoon Ketchup minced
2.0 tablespoon Vinegar, Rice minced
3.0 tablespoon Soy Sauce minced

Instructions:

Preparation Directions:
• Clean squid. Pull head and tentacles from body (most of the guts will pull out with it). Cut off tentacles just below ink spots. Reserve. Remove thin purplish specked membrane from body. Pull out cartilage from body (looks like sheet plastic). Wash body inside and out, leaving it in a sack shape.
• Prepare marinade with sesame oil, half of the garlic, half of the ginger, and cilantro. Sprinkle squid with salt and pepper, and marinade for 1-2 hours.
• Prepare finishing sauce (also can be dipping sauce): Sautee other half of the garlic, other half of the ginger in peanut oil. Add Hoisin, Ketchup, Vinegar, and Soy Sauce. A bit more pepper if desired.
• If you like heat, squirt a bunch of that Siracha Chili Sauce in the mixture.

Cooking Directions:
• Bring your egg to at least 700. Hotter is better. Cook bodies about 1 minute per side but not over 90 seconds. Brush on finishing sauce while cooking 30 seconds more each side. I cooked the tentacles in a grill topper wok with holes. Coat it good with high temp pam, or peanut oil. Stir over high heat for a couple minutes.

Special Instructions:
• Cut bodies into ring shapes, arrange gorgeous tenticles onto your platter, and serve.
• Dish goes great jasmine rice, and with any of the Asian style slaws. You won't believe how tender squid can be. Although it smells fishy when cleaning, the final product is not fishy at all.

Servings: 6
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/69-eggfest-high-temp-squid

Shrimp Fried Rice

Wed Sep 08 13:21:17 UTC 2010

Ingredients:

Default
2.0 tablespoon Soy Sauce
2.0 tablespoon Sake
1.0 tablespoon Oyster Sauce
2.0 teaspoon Sugar
2.0 teaspoon Oil, Sesame
1.0 teaspoon salt
1.0 pinch Pepper, White
3.0 each Egg Large - scrambled
1.0 tablespoon Ginger grated
1.0 tablespoon Garlic chopped
1.0 pound Shrimp shelled, deveined
3.0 cup Rice, White cooked
3.0 each Scallions sliced

Instructions:

Mix the soy sauce, sake, oyster sauce, sugar, sesame oil, 1/2 tsp salt and some white pepper. set aside.

Scramble eggs. Add 1/4 tsp salt and some white pepper. Set aside.

Heat wok. Add Oil. Add egg and cook just till STARTING to set. should be soft and loose. Cut up, and set aside.

Clean wok, reheat and add oil. Add garlic and ginger and cook quickly. Add shrimp and cook turning till opaque. Add rice and cook for about 2 minutes, tossing. Reduce heat and add soy sauce mixture. Mix. Add eggs and mix well. Add scallions and mix well..

Serve.

Servings: 4
Prep Time: 1 hour
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/70-shrimp-fried-rice

Miso Dressing

Thu Sep 02 13:04:11 UTC 2010

Ingredients:

Default
0.33 cup Vinegar, Rice
2.0 tablespoon miso
2.0 clove Garlic
1.0 tablespoon Sugar
2.0 teaspoon Ginger chopped
0.5 cup Oil, Olive

Instructions:

put everything but the oil in a blender and mix. Slowly add the oil

Servings: 1
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/79-miso-dre-ing

Teriyaki Marinade

Wed Sep 01 21:46:54 UTC 2010

Ingredients:

Default
0.5 cup Soy Sauce
0.5 teaspoon Ginger
0.5 teaspoon Onion Powder
0.125 teaspoon Garlic Powder
0.25 cup Pineapple Juice

Instructions:

Combine ingredients. Use sauce to marinate chicken, pork chops, spare ribs, even hamburger patties. Marinate at least 1 hour. Cook on covered grill, basting occasionally with teriyaki sauce.

Servings: 8
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/442-teriyaki-marinade