Showing posts with label grilled. Show all posts
Showing posts with label grilled. Show all posts
Wednesday, May 7, 2014
Vietnamese Banh Mi with Grilled Venison
Download Printable Recipe (You will go to mediafire.com)
1. Trim venison of all silver-skin and fat.
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If you live in Southern California, especially near Little Saigon, chances are that youll know what a "banh mi" is. "Banh mi" are delicious french baguettes filled with all sorts of fresh meats and vegetables. Why french bread? Because the French landed in Vietnam in 1858 and stayed for a very long time, influencing Vietnamese culture in many ways, including food and the Latin alphabet. Although you can have it in many ways, our favorite way to have "banh mi" is with grilled pork. Since we dont have any wild pig (would be nice to get some... hint, hint), we used venison instead and it did the job.
"Banh mi" has gotten so popular that we see recipes popping up here and there in many national magazines. We were very surprised to see a version of it in Field and Stream magazine a few months back. However, we offer you an authentic version. After all, I have been eating it for most my life.
Servings: 2
Prep Time: At least 4 hours
Cook Time: 3-7 minutes
Ingredients:
- 1 lb. venison, cut into thin strips
Marinade:
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 tbs. brown sugar
- 1/2 tsp. freshly ground black pepper
- 2 tbs. fish sauce (Dont be afraid. It wont make your meat taste like fish.)
- 1 tbs. sherry
- 2 tbs. peanut oil
- half a cucumber, julienned
- 4 sprigs of cilantro
- good mayonnaise
- 1 jalapeno pepper, sliced
- pickled carrots and daikon (you can buy if you live near a Vietnamese supermarket, or use this easy recipe here)
- 1 french baguette, cut in two and sliced open (or any crusty bread with a soft center. Very important that the bread is fresh)
2. Cut into thin strips, like so. They dont have to be in uniform lengths.
3. Combine with marinade ingredients (garlic, shallots, brown sugar, black pepper, fish sauce, sherry and peanut oil). Cover and refrigerate overnight, or at least 4 hours.
4. Thread venison slices onto pre-soaked bamboo skewers (about 10). Cook over preheated grill, directly over coals. About 3 minutes each side.
DO NOT OVERCOOK VENISON.
The jalapeno and cucumber are supposed to be cut like so. Cut around the core of the cucumber. You want the crunchy outside, not the soft, seedy inside.
5. Lightly toast the bread in the oven, just to warm them up. Slather a good helping of mayo on the inside. Fill with grilled venison strips.
We just used Hellmanns Light Mayo. Traditionally, full fat mayo is used for "banh mi," meaning egg yokes only. If you want to try homemade, try this recipe here. It does make a difference.
6. Then, fill with the julienned cucumber, pickled carrots and daikon, jalapeno and stuff each with 2 whole sprigs of cilantro (stem and all).
All these elements are very important to creating that traditional Vietnamese "banh mi" taste.
If you want more kick, serve with Sriracha sauce on the side. If you really want to indulge, slather softened butter onto the bread along with the mayo. Enjoy!
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Tuesday, April 29, 2014
Happy National Grilled Cheese Sandwich Day!
I cant believe its already National Grilled Cheese Sandwich Day! April 12 seems to come faster and faster every year. Anyway, what better way to celebrate than with one of our famous Inside-Out Grilled Cheese Sandwiches? These crispy, cheesy works of art are not for everyday use, but today, they are not only appropriate, but necessary. Enjoy!
Click here to go to the original Inside-Out Grilled Cheese Sandwich post!
Wednesday, February 5, 2014
Grilled Condiment Chicken with Asian Noodle Salad
I have one more day down here in sunny Arizona, and then itll be back to cool, breezy San Francisco. I cant wait to see my wife, my kitchen, and my equipment (definitely in that order).This video for "Condiment Chicken" was named in honor of the few basic, but crucial ingredients I found at the ballpark, which made all the difference with this simple grilled recipe.
One of the best cooking-on-the-road-with-no-stuff tricks ever, is the salad dressing triple play. Its our marinade, noodle salad dressing, and chicken glaze. Spiked with some pilfered hot pepper, ketchup and mustard it was more than delicious.
Anyway, no time for a long, thoughtful post. Its late, and I have to shut it down for tonight - we are leaving early for a game in Scottsdale, then driving north to Flagstaff (any dinner recommendations are welcomed), then its on the train for an overnight ride to LA, then on to San Francisco, arriving Saturday night.Since I filmed two recipes, I dont feel too guilty, but I haven’t really been taking many pictures. I will post those I did take when I get back - the train station in LA is really beautiful and I got a few great shots. Enjoy!
Ingredients:
10 chicken thighs
1 bottle Asian sesame salad dressing
2 packets ketchup
2 packets mustard
1/2 tsp hot pepper flakes
3 cloves garlic
1package mung bean cellophane noodles
1 bag shredded carrots
1 bag angel hair shredded cabbage
1/2 cup crushed nut mix (almond, cashew, peanut)
salt and fresh ground black pepper to taste
Wednesday, January 22, 2014
Grilled Watermelon Salad
Sounds strange doesnt it? Well, it is strange but cool and refreshing. This isnt something Ill have on a regular basis because its well....odd...but it was interesting enough to make for company and it provoked discussion and interest. In the future I would let the watermelon cool a little bit before placing it over the arugula but thats my preference. One of my guests said she liked it warm because it melted the feta a bit. I lighly dressed this salad with extra virgin olive oil and a splah of balsamic vinegar. It doesnt need much. You make want to make the balasamic reduction, I made it but didnt like it, so I didnt serve it. Whatever you decide is fine with me just give it a try and youll be sure to get some ooohs and aaahs.
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Grilled Watermelon Salad
Courtesy of Claire Robinson
Ingredients:
1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a French Chevre
Fresh finely cracked black pepper
Directions:
Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.
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