Chile adds a bit of heat to this first excerpt from Preserving the Japanese Way, Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Andrews McMeel, August 2015) by Nancy Singleton Hachisu
Shishito Peppers sauteed with Miso and Ginger (Shishito no Abura Miso)
Shishito peppers are all the rage in Northern California and easily obtainable. I love them charred in oil, served with a sprinkling of salt, but the salty, earthy miso treatment here complements the bitterness of the peppers. A bit of heat from the chile and pop from the ginger make this a can’t-get-enough dish. Padrón peppers can be substituted, but omit the chile, as Padróns are plenty hot on their own.
4 or more teaspoons sake
4 teaspoons brown rice miso
¾ pound (350 g) shishito peppers
1 tablespoon organic canola oil
1 small dried japones or ½ arból chile pepper, torn in thirds
2 teaspoons slivered ginger
In a small bowl, mash the sake into the miso. The resulting paste should be loose enough to slurp around the peppers, so if your miso is unusually stiff, splash in a bit more sake.
Leave the stems intact on the shishito peppers, but snip off the discolored tips of the stems to refresh. Heat the oil with the dried red chile pepper in a large wok over medium heat until the pepper turns bright red. Throw in the shishito peppers and toss to coat with oil. Scatter in the ginger and toss gently for several minutes, until the peppers start to jump and pop and small blisters appear here and there on their skins. Remove the pan from the heat, scrape in the miso-sake mixture, and stir quickly with a flat wooden spoon so the peppers are coated evenly but the miso does not burn from the heat of the pan. Slide into a serving bowl as soon as the miso is incorporated, since the peppers will deflate and lose some vibrancy if left in the hot pan. Serve with drinks before dinner or alongside Soy Sauce–Soused Steak (page 111).
(Recipe reproduced from Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu/Andrews McMeel Publishing, LLC, August 2015)
This simple breakfast sandwich hits a whole host of tastes—sweet syrup, salty and smoky bacon, and tangy white Cheddar. Pure maple syrup makes a big difference in the intensity of the flavor in the maple butter. Use leftover maple butter on toast, pancakes, or warm biscuits.
½ cup (1 stick) butter, softened
3 tablespoons pure maple syrup
4 frozen waffles, thawed
4 slices white Cheddar cheese
1 apple or pear
4 slices peppered bacon, cooked
1. For the maple butter, combine the butter and maple syrup in a medium mixing bowl and beat with an electric mixer until smooth and fluffy. Transfer to a 6‑ounce ramekin. If not using immediately, cover and chill until ready to use. (Any leftover butter can be stored, covered, in the refrigerator for up to 2 weeks; allow to come to room temperature before using.)
2. Spread one side of each waffle with some of the maple butter. Top the buttered side of two of the waffles with one slice of cheese each. If desired, peel the apple or pear. Slice the apple or pear into thin slices. Divide the fruit slices between the two waffles on top of the cheese. Top each with two slices of cooked bacon. Top with another slice of cheese. Place a second waffle, buttered side down, on each stacked waffle.
3. Melt about 1 tablespoon of the maple butter in a skillet over medium heat. Place the panini in the pan. Weight with a heavy skillet. Cook for 1 to 2 minutes or until the waffles are toasted. Turn panini over, weight, and cook for 1 to 2 minutes more or until the waffles are toasted and the cheese is melted. Serve immediately.
(* Recipe reproduced with permission from The 'Dairy Good Cookbook' Everyday Comfort Food from America’s Dairy Farm Families' -Andrews McMeel, June 2015- edited by Lisa Kingsley)
Kabob your way to dinner with a pineapple and soy twist with this 2nd recipe from Pure Pork Awesomeness: Totally Cookable Recipes from Around the World (Andrews McMeel, March 2015) by Atlanta chef Kevin Gillespie and David Joachim.
Grilled Pork Kabobs with Pineapple and Soy
Makes 8 Kabobs
I struggled with whether to include this dish because it’s so cliché. But it’s so good! It’s a pork tenderloin marinated in homemade teriyaki (soy sauce, sesame oil, sugar, ginger, and garlic), and then grilled on skewers with pineapple and mushrooms. It’s ultra-simple backyard barbecue food, but there are a couple keys to success. First, cut the meat into same-size pieces for even cooking. I like cubes about ¾ inch square. Second, skewer the food in the order listed and push it tightly together. You want a solid strip of food on each skewer to prevent overcooking and so that the pineapple is near the meat. That way, the pineapple bastes the pork, helps it brown, and keeps it juicy.
1 pork tenderloin, silverskin removed, cut into ¾-inch cubes
1 teaspoon sesame oil
4 tablespoons soy sauce
2 teaspoons sugar
1-inch piece fresh ginger
¼ cup garlic cloves, peeled
½ cup (1 stick) butter
8 ounces baby bella mushrooms, stems removed
1 pineapple, peeled, cored, and cut into 1-inch pieces, about
2 cups Kosher salt
Place the pork in a zip-top bag and add the sesame oil, 2 tablespoons of the soy sauce, and the sugar. Peel and grate the ginger and mince 1 clove garlic and add to the bag. Squish to combine and coat the meat with the marinade. Squeeze the air out, zip the top closed, and place in the refrigerator overnight. If you don’t have time to marinate overnight, marinate at room temperature while the mushrooms are braising. The longer the marinade time, the more flavorful the pork will be.
With the wide side of a chef’s knife, crush the remaining garlic cloves, leaving them intact. You’re crushing just to release the flavorful oils. In a 1-quart saucepan, melt the butter with the garlic over medium heat until foamy. Add the remaining 2 tablespoons soy sauce and mushroom caps to the pan and toss to combine. Cover and braise over medium heat until tender, about 20 minutes.
Remove the mushrooms from the braising liquid and reserve the liquid in the saucepan. Remove the meat from the marinade and pat dry. Discard the marinade. Skewer a piece of meat followed by a braised mushroom and then a piece of pineapple. Be sure to start and end with the meat. Keep the braising liquid warm over low heat.
Heat the grill to medium or a grill pan over medium-high heat. Grill the skewers for 2 minutes, basting with the braising liquid. Turn, baste, and turn again until all sides are charred, a total of about 8 minutes. When poked, the pork should spring back instead of holding an indentation. Brush the skewers one last time and sprinkle with salt to taste.
Worth Knowing: In Hawaii, they serve kabobs like this over steamed white rice and always with a side of cold macaroni salad. Yep, the same cold macaroni salad you find at church socials.
(* From Pure Pork Awesomeness: Totally Cookable Recipes from Around the World by Kevin Gillespie with David Joachim, Andrews McMeel Publishing)
You can use ground beef or even meat-loaf mix in place of the turkey. Onion lovers, sprinkle the casserole with ½ thinly sliced red onion along with the cheese and cilantro. You can make the tamale pie a day ahead, including topping it with the cornmeal mush. Place a sheet of plastic wrap directly on the pie to prevent a skin from forming. An hour or so before serving, adjust the oven rack to the lower-middle position and heat the oven to 400 degrees. Remove the plastic wrap, top the pie with cheese, cover with heavy-duty foil, and bake until heated through, about 30 minutes. Remove the foil, sprinkle with the cilantro and the red onion, if you like, then follow the broiling and resting instructions in the recipe.
Any leftovers can be covered and refrigerated for up to 3 days and reheated in the microwave.
1½ pounds ground turkey (94% lean)
2 tablespoons plus 2 teaspoons chili powder, divided
1½ cans (about 16 ounces) pinto beans, undrained, ½ can mashed
1 can (4.5 ounces) chopped green chiles, undrained
2 cans (2.25 ounces each) sliced black olives, drained
1 jar (16 ounces) store-bought salsa (2 cups)
½ cup chopped fresh cilantro, divided
1 cup cornmeal
1 cup (8 ounces) grated sharp cheddar cheese
Adjust oven rack to middle position and turn on broiler. Heat a large (11- to 12-inch) deep skillet with an ovenproof handle over medium-high heat. Add ground turkey and cook, stirring frequently and seasoning lightly with salt, until it loses its raw color, a couple of minutes. Stir in 2 tablespoons chili powder, then beans, chiles, olives, salsa, and ¼ cup cilantro and simmer to blend flavors, about 5 minutes.
Meanwhile, bring 3 cups water, cornmeal, remaining 2 teaspoons chili powder, and 1 teaspoon salt to a boil in a medium saucepan, whisking frequently, until mixture thickens to mush. Pour cornmeal mush over hot meat mixture, spreading with a spatula to completely cover. Sprinkle with cheese and remaining ¼ cup cilantro. Broil until cheese melts and mush gets a little crusty, about 5 minutes. Let rest for 5 minutes before serving.