Asian-Style Kirby Pickles

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I don’t know about you, but I like to nibble on sweet, salty, and tangy vegetable pickles with my meals. They help digest food and provide balance during the meal, especially when you are eating starchy foods like noodles. They also whet the appetite, which is probably why they are served the minute you sit down in many Asian restaurants. I call for kirby, Persian, or Japanese cucumbers, all of which are slender when compared to regular cucumbers. Kirby and Persian pickles are 4 to 5 inches long, while Japanese cucumbers are a couple of inches longer. The pickling liquid here is traditionally used for pickling sliced cucumber, carrots, and daikon, so feel free to try these vegetables as well. The amount of pickling liquid may look inadequate, but there will be enough because the cucumbers give up some of their natural water while sitting in the brine.

Ingredients

12 kirby, Persian, or Japanese cucumbers, quartered lengthwise (see Note)
1 tablespoon kosher salt
6 tablespoons sugar
1 cup rice vinegar
1 to 2 red Thai chilies, stemmed, seeded, and halved or coarsely chopped (optional)

Asian Pickles

Instructions

In a large bowl, toss the cucumbers with the salt. Let stand for 1 hour. Drain, wipe, and transfer them to a large resealable plastic bag.

In a small bowl, whisk together the sugar and rice vinegar until the sugar is completely dissolved. Pour into the large plastic bag containing the cucumbers, and add the chiles (if using). Seal the bag, squeezing any air out. Refrigerate for at least 12 hours. The longer the vegetables macerate, the more pickled they will taste.

Note: If you like a milder flavor, pickle these small cucumbers whole.

Cedar Plank Salmon with Pineapple Salsa

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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 tablespoon lime juice

2 cloves garlic, minced

1 ½ to 2 lb. fresh salmon fillet, skin on

1/2 teaspoon chili powder 

Several grinds of freshly ground black pepper

 

Salmon on Plank 

Instructions

Soak the cedar plank in warm water for 20 minutes. Brush the plank with olive oil.


Prepare coals (or gas grill) for grilling over hot fire (450˚F to 500˚F).  


Combine the lime juice and garlic on a plate.  Dip the salmon in the mixture, let it marinate for 12 minutes (6 minutes per side).  


Sprinkle the salmon with chili powder then place it on the cedar plank and put the plank in the center of the grill.  


Grill until it is just opaque in center and still very moist, about 20 minutes.


Have a spray bottle of water handy if the edges catch fire, but smoldering, smoking and charring on the underside of the plank is normal.


Serve the whole plank of fish on a large platter.

La Barraca Mussels

Dave DeWitt Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

 

Ingredients

2 pounds mussels
1 clove garlic, minced
4 shallots, minced
2 sprigs fresh thyme
3 tablespoons olive oil
2 tablespoons butter
2/3 cup dry white wine
1/3 cup water
1/4 cup minced celery
1/4 cup chopped carrot
5 tablespoons minced fresh parsley, plus more for garnish
1 bay leaf
1/2 teaspoon freshly ground black pepper
Pinch of cayenne paper
3/4 cup fresh cream
1 lemon, cut into quarters, for garnish

 

Mussles 

Instructions

Scrub and rinse the mussels well; remove the beards. If any shells are cracked, discard them. If shells are slightly open, tap them on the counter firmly; if they close, go ahead and use them, if they stay open, discard them.

Preheat a charcoal or gas grill to 425˚F.

Place a Dutch oven or deep cast-iron skillet over the hottest part of the grill and sauté the garlic, shallots, and thyme in the olive oil and butter until transparent, about 5 minutes. Do not let them brown. Add the wine, water, celery, carrots, parsley, bay leaf, black and cayenne peppers, and the mussels. Pour in the cream. Cover the pan and cook, shaking frequently, for about 4 minutes, until the shells open. 

Remove from heat and serve the mussels and sauce immediately on a large platter, garnished with lemon and fresh parsley. 

Mongolian Asian Noodle Salad

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Mongolian Asian Noodle Salad


This salad makes an excellent first course or a spicy accompaniment to any Chinese meal, meatless or not. This is a very basic recipe can add whatever ingredients you desire such as blanched Chinese pea pods.

Ingredients

Dressing:
2 cup chicken broth or more to dilute
1/4 cup peanut butter
2 tablespoons peanut oil
2 tablespoons Asian garlic chile-based sauce
2 tablespoons red wine vinegar
1 tablespoon Louisiana-style hot sauce
1 tablespoon soy sauce
1 teaspoon grated or minced ginger
1 teaspoon sugar
1 teaspoon toasted sesame oil

Salad:
2 cups cooked vermicelli or Chinese noodles
2 cup chopped green onions, including some of the greens
1 cup sliced red bell peppers
2 cup shredded carrots
2 cup mung bean sprouts
1/4 cup sliced cucumber
Garnish: Chopped roasted peanuts
Chopped fresh cilantro

Instructions

Combine all the ingredients for the dressing in a bowl and mix well. Add additional broth to thin to desired consistency. Allow the dressing to sit at room temperature for an hour to blend the flavors.
Place the noodles in a large bowl or platter and top with the vegetables. Pour the sauce over the salad and gently toss to coat the noodles.
Garnish the salad with the nuts and cilantro and serve.

Sesame Chicken Yakatori with Wasabi Ginger Glaze

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Yakatori got its name from the Japanese words “yaki” for grilled and “tori” for poultry or chicken and refers to small pieces of marinated, grilled chicken. But, since we’ve already taken some liberties with traditional recipes in making this version, you can also make them with pork. Yakatoris are probably the most popular snack food in Japan and  make a great appetizer hot off the grill. The glaze can be prepared 3 to 4  hours in advance, be refrigerated, and then warmed to room temperature before using.   

Ingredients

3 boneless, skinless chicken breasts
8 green onions, cut in 2-inch pieces
2 tablespoons toasted sesame seeds
15 bamboo skewers

Glaze:
1 cup rice wine or dry sherry
2/3 cup mirin (sweet sake, available in Asian markets)
3 tablespoons sugar
2 tablespoons minced ginger
2 tablespoons minced green onion, including some of the greens
1 tablespoon Asian chile oil (available in Asian markets)
2 teaspoons wasabi paste
1 teaspoon soy sauce
1 teaspoon Togarishi Seasoning, commercial or see recipe, below
1/4 teaspoon sesame oil

Instructions

Cut the chicken into either 1-inch cubes or cut crosswise into pieces 2-inches long and  1/2-inch thick and wide. Thread the chicken strips crosswise in a S-shape on the skewers alternating with the onion.
Combine all the glaze ingredients in a saucepan and over a medium high heat and bring to just boiling. Reduce the heat and simmer, uncovered, until the sauce is reduced by half and forms a glaze, about 5 minutes.

Grill the yakatori over a medium heat for 2 minutes per side or until slightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side until the chicken is done.
Brush the yakatoris a final time with the glaze, sprinkle with the sesame seeds and serve.