Tag: fresh ginger

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Main Dish

‘Lei’ the foundation for a delicious grilled chicken

Spatchcock Polynesian chicken can be made on the grill, in the smoker or in the oven and features a slightly sweet sauce that turns into a fabulous glaze.
Spatchcock Polynesian chicken can be made on the grill, in the smoker or in the oven and features a slightly sweet sauce that turns into a fabulous glaze.

As soon as the weather starts to warm up, it’s time for Joey and me to start going through all the grilling recipes he sent me over the winter.

The first one up is this week’s recipe, which features a Polynesian-inspired sauce over a spatchcock chicken.

If you’re not familiar with spatchcocking, it’s a technique for cooking whole chicken that lets you flatten the bird out, and it cooks more evenly and quicker. It feels a little weird to do the first time—like you’re performing some sort of surgery—but after you cook a chicken that way the first time, you’ll be sold.

The recipe we tried comes from the Sanderson Farms company page and was created as a collaboration with a couple influencers, “The Grill Dads.” You can find the original recipe and their video at https://sandersonfarms.com/recipes/spatchcock-polynesian-chicken/. I added extra garlic in my version.

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Spatchcock Polynesian Chicken

Spatchcock Polynesian chicken can be made on the grill, in the smoker or in the oven and features a slightly sweet sauce that turns into a fabulous glaze.
Course Main Course
Keyword barrel smoker, brown sugar, ceramic grill, chicken, fresh garlic, fresh ginger, garlic powder, grill, ground ginger, honey, lemon juice, lime juice, pellet smoker, Polynesian, smoked meat, smoker, soy sauce, spatchcock, whole chicken

Ingredients

Chicken Ingredients

  • 1 whole frying chicken
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons ground ginger
  • 2 tablespoons olive oil

Sauce Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons lemon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger grated (or ginger paste)
  • 8 cloves garlic minced
  • 2 green onions thinly sliced
  • 2 teaspoons red pepper flakes

Instructions

  • To prepare the chicken, pat it dry with paper towels and then flip it to breast side down on a large cutting board. Using a sharp knife or kitchen scissors, starting from the tail side of the chicken, carefully cut out the backbone by cutting closely on both sides of it. Set the backbone aside for another use or discard it.
  • Flip the chicken back over, and using the heels of your hands, press down in the middle of the chicken, right on the breast bone, to make it flatten out. (You should hear a little pop.)
  • Place the chicken onto a large, rimmed baking sheet lined with aluminum foil. In a small bowl, mix the salt, sugar, garlic powder and ground ginger.
  • Rub the spice mixture over the whole bird, making sure to get in crevices and even getting some under the skin, if you can. Place the chicken, uncovered, in the refrigerator over night or for at least eight hours. (We want the skin to dry out a bit so it will crisp up.)
  • The sauce can be made now or while you wait for the chicken to cook the next day.
  • Combine all the sauce ingredients in a small saucepan over medium-high heat, and bring the mixture to a low boil. Let it continue to boil for about 15 minutes, stirring regularly. Once the sauce is reduced, remove it from the heat and set it aside.
  • To cook the chicken, preheat your grill, smoker or oven to about 350 degrees. Rub the chicken all over with the olive oil, and then place it, breast side up, directly on the grate of your grill or smoker or on the rimmed baking sheet in the oven and bake for 25 minutes or until a meat thermometer inserted into the thickest part of the breast registers 140 degrees.
  • Using a basting brush, coat the exterior of the chicken in the sauce, and continue to cook the chicken for about 15 more minutes, basting every 5 minutes, until the meat thermometer reaches 165 degrees.
  • Pull the chicken from the oven, and let it rest for at least 10 minutes before slicing. If you have leftover sauce, use that for serving, and serve the chicken along with the sides of your choice.

This was slightly sweet and had a nice, crispy skin on it from our smoker. Joey and I agreed that it would have been delicious out of the oven, too, though, so if you’re not much for outdoor cooking, definitely try it inside.

We ate our chicken with some brown rice, and it was really good. We also had plenty of leftovers, which was nice.

And now that it’s officially grilling season, I’ll have to go digging back through my summer recipes to see what other experiments I can sweet talk Joey into.

This piece first appeared in print on April 18, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

You have to try this delicious ‘mein’ dish tonight

Chicken lo mein is a delicious dinner with tons of flavor and plenty of fresh, sauteed vegetables over yummy Asian noodles.
Chicken lo mein is a delicious dinner with tons of flavor and plenty of fresh, sauteed vegetables over yummy Asian noodles.

An article from “Eat This, Not That” by Cheyenne Buckingham breaks down all the differences between Italian and Asian noodles.

I started wondering a bit this week, after I bought a package of lo mein noodles and the finished product really didn’t look a whole lot different from spaghetti, so of course, I had to do a deep dive on the subject.

There is a difference, it turns out. Buckingham interviewed Chef Chris Barch, who said ingredients are the main variation.

“For example, soba uses buckwheat, lo mein uses eggs, rice noodles use rice,” he said. “Italian pasta essentially has two main pasta doughs: egg dough and non-egg dough.”

So, yeah, you totally could use spaghetti instead of lo mein noodles, but you’re probably not going to get the full flavor and texture you’re looking for. So even if they’re a little tougher to find, when you try this week’s recipe, I highly recommend traditional Asian noodles.

The recipe I tried comes from the blog “Dinner then Dessert” by Sabrina Snyder. You can find the original post at https://dinnerthendessert.com/chicken-lo-mein/. I added extra garlic in my version and left out the bean sprouts.

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Chicken Lo Mein

Chicken lo mein is a delicious dinner with tons of flavor and plenty of fresh, sauteed vegetables over yummy Asian noodles.
Course Main Course
Cuisine Asian
Keyword cabbage, carrots, chicken, Chinese takeout, fresh ginger, garlic, green onions, lo mein, red bell pepper, sesame oil, sesame seeds, soy sauce

Ingredients

  • 10 ounces lo mein noodles
  • 1 teaspoon sesame oil
  • 3 tablespoons vegetable or canola oil divided
  • 2 large chicken breasts cut into thin strips
  • 1 red bell pepper cut into thin strips
  • 1 large carrot cut into thin strips
  • 1/2 cup green onions thinly sliced
  • 1 teaspoon fresh ginger minced
  • 4 cloves garlic minced
  • 1/4 cup soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon oyster sauce or fish sauce
  • 1/2 cup cabbage shredded
  • sesame seeds and/or green onions for garnish

Instructions

  • Cook the noodles according to the package instructions; drain them and toss them with the sesame oil. Set aside.
  • In a large skillet, heat two tablespoons of vegetable oil over medium-high heat.
  • Saute the chicken in batches, cooking four or five minutes on each side until it is cooked through. Remove the chicken from the pan to a plate for now.
  • Add the pepper, carrot and green onion to the skillet and saute until they are cooked through to your liking.
  • Add the ginger and garlic to the vegetables. Saute for one to two minutes or until the garlic is very lightly browned.
  • In a small bowl, mix 3/4 cup water, soy sauce, cornstarch, one tablespoon vegetable oil and oyster sauce, and then pour it into the skillet. Also add the cabbage. Let it cook for just a couple minutes, stirring constantly, until the sauce thickens and the cabbage wilts.
  • Add the chicken and noodles back to the pan, and stir to coat everything in the sauce. Turn the heat to medium-low. Once everything is heated back through, serve, topped with sesame seeds and freshly sliced green onions, if you like.

On her blog, Snyder notes that this is a lot like takeout Chinese food, and I have to agree. It was a fabulous dinner, and then it heated up for leftovers about as well as normal Chinese restaurant leftovers do. We served ours with some fried rice (Joey accused me of stacking carbs), and it made for a great dinner.

When you do this, make sure to thinly cut your vegetables and really try to get a consistent thickness on your slices. That will help everything cook quickly and evenly.

And don’t forget to get the right noodles for the job. Spaghetti is great in a lot of applications, but in this case, lo mein is a must.

This piece first appeared in print on Jan. 18, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

It’s jarring how great leftover peanut butter can be

Using the last few tablespoons of peanut butter in a jar, you can easily create delicious, elevated ramen with a flavorful peanut sauce. Add in a little chicken, and it’s a great meal.
Using the last few tablespoons of peanut butter in a jar, you can easily create delicious, elevated ramen with a flavorful peanut sauce. Add in a little chicken, and it’s a great meal.

Despite being a “food columnist,” I have to admit that a lot of my tastes are fairly, well, childish.

For rare meals where I’m eating on my own, I’m likely to give in to my cravings for a serving of box macaroni and cheese or a bowl of cereal, or even more likely, a peanut butter and jelly sandwich.

I’m guessing we go through a lot more peanut butter than households that don’t have toddlers in them normally do. Regardless of its simplicity, though, I just can’t get enough.

That also means that I’m often scraping the last dregs of peanut butter out of the bottom of a jar. This week, though, I learned that I don’t need to scrape any more. I have a recipe to use all the last bits. And, boy, is it good.

This comes from the blog “Crunch Time Kitchen” by Nick Evans. You can find the original post at https://www.crunchtimekitchen.com/jar-scraps-peanut-butter-noodles/. I added extra garlic and chili crisp in my version.

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Peanut Butter Noodles

Using the last few tablespoons of peanut butter in a jar, you can easily create delicious, elevated ramen with a flavorful peanut sauce. Add in a little chicken, and it’s a great meal.
Course Main Course
Keyword Asian noodles, chili crisp, fresh garlic, fresh ginger, honey, leftover peanut butter, peanut butter, peanut sauce, peanuts, quick meal, ramen, sesame oil, sesame seeds, udon

Ingredients

  • 2-3 tablespoons peanut butter creamy or crunchy
  • 4 cloves garlic minced
  • 1/2 inch fresh ginger grated
  • 1 tablespoon soy sauce
  • 1/2 to 1 tablespoon chili crisp
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 1/2 packet ramen seasoning or 1 bullion cube
  • 1 packet ramen or other Asian-style noodles I used udon
  • green onions/scallions for garnish
  • chopped peanuts for garnish
  • sesame seeds for garnish

Instructions

  • Begin by cooking your noodles according to package directions (minus the seasoning). Save back about 1/3 cup of the pasta water when you drain the noodles.
  • In your mostly empty peanut butter jar or just a bowl with about two tablespoons peanut butter in it, add the garlic, ginger, soy sauce, chili crisp, honey, sesame oil and seasoning, along with the 1/3 cup of hot pasta water.
  • If you’re using the jar, put the lid on and shake to combine the ingredients. Otherwise, use a fork or whisk to thoroughly combine everything.
  • The sauce will thicken up a bit as it cools, but if it’s really thin, add just a bit more peanut butter until it’s closer to what you like.
  • Toss the noodles with the sauce, and garnish with green onions, peanuts and sesame seeds.
  • I ended up doubling the recipe and cooked some popcorn chicken to throw into the mix, as well. That made for a very satisfying meal.

This was absolutely delicious, and not only was I excited to use up the last bits of peanut butter in a nearly empty jar in the pantry, but I also finally opened a jar of chili crisp I impulse bought a few weeks ago. (Side note: that stuff is fabulous.)

If you haven’t dabbled in savory peanut butter dishes, this is a quick and easy one to start with, and I highly recommend it.

Plus, it gives me a grown-up reason to go through even more peanut butter. The fact that 90 percent of the jar is designated for a kids’ favorite is irrelevant. After all, I actually eat my crusts.

This piece first appeared in print on Dec. 14, 2023.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Make a great Asian dish like you’ve never had ‘beef’ore

Mongolian beef features delicious seared steak with a sticky, yummy Asian-inspired sauce that goes great over a bed of rice.
Mongolian beef features delicious seared steak with a sticky, yummy Asian-inspired sauce that goes great over a bed of rice.

I was so glad this week that the smoke detector in my kitchen isn’t particularly sensitive.

As I sauteed thin slices of steak on my stovetop, the room filled with a fine smoke that my exhaust fan just couldn’t keep up with.

I am normally really nervous about cooking anything on high heat. I think it goes back to the first place I moved into when I left home. The cooktop in my rental got extra, extra hot and led to my first experience with a grease fire, despite having the temperature set to what should have been a normal one for frying. (Always remember to smother a grease fire with a lid, and do not to try to put it out with water!)

My current oven is newer and behaves itself, though, so despite putting off a little smoke, my dish turned out absolutely delicious.

The recipe I tried comes from the blog “Dinner at the Zoo” by Sara Welch. You can find it at https://www.dinneratthezoo.com/mongolian-beef/. I added veggies and extra seasoning in my version.

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Mongolian Beef

Mongolian beef features delicious seared steak with a sticky, yummy Asian-inspired sauce that goes great over a bed of rice.
Course Main Course
Cuisine Asian
Keyword bell pepper, brown sugar, flank steak, fresh ginger, green onion, minced garlic, sesame oil, soy sauce, top round steak

Ingredients

  • 1 1/4 pounds flank or top round steak sliced thinly
  • 1/4 cup plus 2 teaspoons cornstarch, divided
  • 3 tablespoons vegetable or canola oil I ended up needing more than this
  • 2 bell peppers any color, cut into strips
  • 1/2 cup green onions cut into 1/4-inch pieces
  • 6 to 8 cloves garlic minced
  • 2 teaspoons fresh ginger minced (I used ginger paste)
  • 1 teaspoon sesame oil
  • 1/2 cup soy sauce
  • 1/3 cup water
  • 1/2 cup brown sugar
  • salt and pepper to taste
  • rice or rice noodles and sesame seeds for serving

Instructions

  • Cut the steak into one-inch-wide strips and add it to a plastic bag with 1/4 cup of cornstarch. Seal the bag and shake to evenly coat the strips.
  • Prepare a plate by lining it with a paper towel and set it aside.
  • In a large skillet, heat the vegetable oil on high heat.
  • Once the oil is hot, add the strips of steak in a single layer. Saute for a few minutes on each side until the meat is browned. Remove the strips from the skillet and place them on the paper-towel-lined plate.
  • Continue in batches (adding more oil if it’s sticking) until all the meat is browned.
  • Turn the heat down to medium-high heat, add a bit more oil if necessary and add in the bell peppers and green onions. Saute until they reach your desired level of doneness. Toss in the garlic and ginger and saute for about 30 seconds to a minute.
  • Add the sesame oil, soy sauce, water and brown sugar to the pan, making sure to scrape the bottom for any good, browned bits from the steak and the veggies. Let the mixture come to a simmer, stirring regularly.
  • In a small bowl, combine the other two teaspoons of cornstarch with one tablespoon of cold water. Stir the cornstarch slurry into the skillet and bring the mixture to a boil. Once the mixture is starting to thicken, reduce the heat to low, and stir in the steak. Make sure to mix well to evenly coat everything.
  • Add salt and pepper as desired (I didn’t have to add any salt at all, thanks to the other seasonings. It’s better to taste the sauce first.)
  • Serve over prepared rice or rice noodles and top with sesame seeds.

This was amazing. In fact, I have already made a second batch of this one in the time since I first tried it. The sauce is sticky and has tons of great flavor without being cloyingly sweet. This also reheats super well as leftovers, so be sure to make some extra rice or noodles so you have pre-made meals for later in the week.

And pay attention to your own stovetop’s “high” setting when you try this. Some are more sensitive than others—as are some smoke detectors. But as long as you get a good sear on your meat, I promise you won’t be disappointed.

This piece first appeared in print on July 6, 2023.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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