by zan@zeliciousrecipes.com | Salads, Sauces
Asian Cole Slaw with Sesame Oil and Cilantro
Okay, I’ve honestly had enough of this summer heat! With 90+ degree weather for the past couple of months, I thought I would share a light, refreshing coleslaw recipe, to cool you down. This dressing is a little sweet and pungent. Pairs nicely with a Panko Crusted Tuna.
Ingredients:
- ⅓ cup soy sauce
- 1 tbsp lime juice
- 2 tbsp brown sugar
- 1 tbsp fresh pureed ginger
- 1 tbsp minced garlic
- 4 tbsp Mirin*
- 2 tbsp Toasted sesame oil
- ¼ cup Organic Canola Oil
* Mirin is a rice wine, similar to sake, but with a lower alcohol and higher sugar content.
Directions: In a mixing bowl, place soy sauce, lime juice, brown sugar, ginger, garlic, and Mirin and whisk until brown sugar dissolves. Slowly whisk in the oil to the mixture in a slow stream, waiting for the oil and mixture to begin thickening before adding a little more oil. This is to ensure emuslification. Add to the slaw and refrigerate, this can be made a few hours before serving.
For the Cole Slaw:
Ingredients:
- 1 cup thinly sliced napa cabbage
- 1 cup thinly sliced green cabbage
- 3/4 cup julienned carrots
- 2 tbsp. cilantro, chopped
- 1 tsp black sesame seeds
Directions: If you don’t have the patients to hand slice/chop all of the ingredients, you can use a food processor with the slicing or julienne blades. Mix the cabbages and carrots into a bowl, slowly add in the dressing, tossing to cover. Add in the cilantro and sesame seeds and toss. This can be served with a nice panic crusted seared tuna and sushi rice. You can also make a bit more of the above dressing and add it to the Tuna and rice.
by zan@zeliciousrecipes.com | Fish
I like to have tuna only once every couple of weeks, as it can contain high amounts of mercury, which can’t be good for anyone! But I truly love the texture, flavor and consistency of tuna, especially with a nice crispy exterior. I marinated the tuna in a bit of Ponzu Sauce for about an hour, then dredged them in Panko bread crumbs. There are two varieties of panko: white panko, which is made from white bread without any crust, and tan panko, which is made from the entire loaf. The bread is processed into large flakes, rather than crumbs, and then dried. Panko has a light, airy, and delicate texture that helps it crisp as it cooks. You can press the tuna steaks into the breadcrumbs, covering all sides, then briefly sear in a pan of sesame and canola oil until the Panko browns. Quickly sear each side, but make sure not to cook through if you are a fan of medium to rare tuna like me. You can serve this with crunchy fried battered onions. I also drizzled some of my sauce from my asian slaw on top of the fish to add a little flavor. In this dish I served it with Sushi Rice and sautéed french green beans and garlic.
by zan@zeliciousrecipes.com | Meats, Sauces
Ingredients:
- 1 cup of soy sauce
- ½ cup olive oil
- 6 cloves of crushed garlic
- 2 tsp grated fresh ginger
- 1 tbsp brown sugar
- 2-3 pork tenderloins
Directions:
In a mixing bowl whisk brown sugar with soy sauce until brown sugar dissolves. Slowly add in the olive oil, whisking to prevent emulsifying. Add in the garlic and ginger. Place all ingredients into a large ziplock bag and add the tenderloins to the bag. Make sure all parts of the tenderloins are covered with the marinade. Marinate in the fridge for up to 2-3 days (but not longer than 3, as the pork will get too salty). Remove Pork from the bag and place the reserve the sauce in a sauce pan. Grill the pork on high heat (on BBQ Grill) or broil the pork, to get a nice crust on the outside. You can also sear the pork in an iron skillet to get a nice crusty outside, then bake at 350 degrees until internal temperature reaches 140. I like my pork medium rare, so I normally pull it out at 135 (internal temp), and let rest 5-10 minutes until it reaches 140. This is great served with Asian Slaw and Sesame Sushi Rice with Cucumbers and Avocado, or sautéed ginger carrots. Optional – Slice meat on to each place and sprinkle with apples (instructions below).
Sauce:
- remainder marinade from above
- 1 cup chicken stock/broth
- 1 tbsp flour
- 3 tbsp water
While the pork in cooking, cook the marinade on medium-high heat, so you cook down any of the raw pork juice. Add in the broth, and cook down till reduced by half. In a cup combine the flour and water, mixing so it turns into a paste, making sure there are no clumps. Slowly whisk in the flour to pan, making sure there are no clumps. Your sauce will be come thicker, if it becomes too thick, add some more chicken broth. Pour over sliced pork loin.
A little added accouterment: Sautéed apples with butter and brown sugar.
- 1 apple chopped into ½” cubes
- 2 tbsp butter
- 1 tbsp brown sugar
Place butter in iron skillet until it bubbles, add in the apple and toss in pan for 4 minutes, add in the brown sugar until melted and covering apples. Add the apples to the pork.
