Balsamic & Hoisin Barbecue Chicken

Recipe

c. balsamic vinegar

½ c. hoisin sauce

1 lime, juiced

½ t. red pepper flakes

2 garlic cloves, minced
a few cracks of black pepper
6 chicken legs
2 green onions, sliced on the bias (for garnish, if desired)

1.Combine all ingredients in a medium bowl.

Pour half into a plastic ziptop bag with 6-8 chicken legs and marinate for a couple of hours or longer.

2.Pour the remaining sauce into a small sauce pan

and bring to a boil over medium-high heat.

Lower heat and simmer until thickened and reduced, about 7 minutes. Whisk occasionally to prevent the sauce from sticking and burning.

3.Preheat the oven to 400F. Line a jelly roll pan or baking sheet with foil and put a cooling rack onto the pan. Arrange the marinated chicken legs on the rack.

Bake for 20 minutes, then baste with sauce and turn over the chicken.

Bake for another 10 minutes, baste again and bake another 10 minutes, for a total of 40 minutes.

4.Baste the legs one last time as you pull them out of the oven. Garnish with green onions, if desired.

here is that recipe for you again:
1 c. balsamic vinegar
½ c. hoisin sauce
1 lime, juiced
½ t. red pepper flakes
2 garlic cloves, minced
a few cracks of black pepper
6 chicken legs
2 green onions, sliced on the bias (for garnish, if desired)

1.Combine all ingredients in a medium bowl. Pour half into a plastic ziptop bag with 6-8 chicken legs and marinate for a couple of hours or longer.

2.Pour the remaining sauce into a small sauce pan and bring to a boil over medium-high heat. Lower heat and simmer until thickened and reduced, about 7 minutes. Whisk occasionally to prevent the sauce from sticking and burning.

3.Preheat the oven to 400F. Line a jelly roll pan or baking sheet with foil and put a cooling rack onto the pan. Arrange the marinated chicken legs on the rack. Bake for 20 minutes, then baste with sauce and turn over the chicken. Bake for another 10 minutes, baste again and bake another 10 minutes, for a total of 40 minutes.

4.Baste the legs one last time as you pull them out of the oven. Garnish with green onions, if desired.

Asian Pulled Pork Tacos (Slow-Cooker) with Sweet and Spicy “Barbecue” Sauce

Recipe

So when I made this, I made this for Normy for when he got back from his work trip from Georgia! Normy LOVES pork so I was like I have to make him pork when he gets back! A welcome home meal from his Jamie! Nothing says lovin like something cooked from Jamie’s kitchen!

4 pounds Boston Butt pork roast (mine had a bone, but you could go boneless too), cut into 4 equal pieces

1/2 cup low-sodium soy sauce

1/2 cup hoisin sauce

1/4 cup rice vinegar

1/4 cup honey

1/4 cup orange juice

3 tablespoons ketchup

3 cloves garlic, minced
1 1/2 tablespoons fresh ginger, peeled and grated

2 tablespoons sesame oil

1 teaspoon Sriracha hot sauce (optional)

1/8 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon ground black pepper
1/2 teaspoon coarse salt

Sliced green onions (for garnish)
Sesame seeds (for garnish)

For the Sweet and Spicy “Barbecue” Sauce: (makes about 3/4 cup)
6 tablespoons hoisin sauce

3 tablespoons rice vinegar

3 tablespoons low-sodium soy sauce

3 teaspoons sriracha

For the Cucumber “Salad”:
1 cucumber, peeled and thinly sliced
1/4 large red onion, thinly sliced
1/4 teaspoon red pepper flakes (or to taste)
A few shakes of rice vinegar (to taste)

10 (or more) Corn or Flour Tortillas (if you’ll be serving taco-style)

For the Pork:

Place cut pork in slow cooker.

Mix together all other ingredients (except the green onions and sesame seeds), and pour over pork.

Cover, and cook on low for about 6.5 – 8 hours.

When the pork is finished cooking, remove it from the slow cooker, separate and discard fatty parts and bone.

Shred the pork with two forks.

You can serve it at this point, or you can skim the top of the “broth” in the slow-cooker to remove some of the fat, then place the shredded pork back in the pot with the remaining broth.

If you would like to crisp and caramelize some edges of the meat before serving, place it on a foil-lined cookie sheet, drizzle some broth over the top, and broil it until the edges are deep brown and slightly crisped.

Serve over tortillas with hoisin barbecue sauce, sliced green onions, and sesame seeds. Add Cucumber “Salad” if desired.

For the Hoisin “Barbecue” Sauce:

In a small bowl, whisk together all ingredients.

Refrigerate any leftovers.

For the Cucumber “Salad”:

Combine cucumbers and onions in a bowl. Sprinkle with red pepper flakes and vinegar and toss.

Asian Beef Lettuce Wraps

Recipe

12 leaves lettuce (iceberg, romaine, Boston or green leaf)
1 tablespoon vegetable oil
1 red bell pepper, seeded and diced
1 yellow onion, diced
1 lb. ground beef
1/4 tsp. each salt and pepper
2 garlic cloves, minced

1 tablespoon soy sauce
1/4 cup hoisin sauce
1-2 Tbsp. chili sauce (such as Sambal Oelek)
1 teaspoon ground ginger
1 tablespoon rice wine vinegar
4 green onions, chopped

Gently rinse lettuce leaves

and pat dry, careful not to tear them. Set aside.

In a large nonstick skillet, heat oil over high heat.

Add bell pepper and onion,

cook 3 minutes.

Add ground beef

and cook 5 minutes, breaking up with a wooden spoon.

Drain grease and return pan to stove top; reduce heat to medium. Season with salt and pepper. Stir in garlic,

soy sauce,

hoisin

and chili sauces,

ginger

and rice vinegar.

Cook until sauce has thickened, 3-4 minutes. Stir in green onions.

Spoon meat mixture into a medium bowl and place on a large serving platter. Arrange lettuce leaves around the bowl and serve.

And here is that recipe for you again:

12 leaves lettuce (iceberg, romaine, Boston or green leaf)
1 tablespoon vegetable oil
1 red bell pepper, seeded and diced
1 yellow onion, diced
1 lb. ground beef
1/4 tsp. each salt and pepper
2 garlic cloves, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
1-2 Tbsp. chili sauce (such as Sambal Oelek)
1 teaspoon ground ginger
1 tablespoon rice wine vinegar
4 green onions, chopped

Gently rinse lettuce leaves and pat dry, careful not to tear them. Set aside.

In a large nonstick skillet, heat oil over high heat. Add bell pepper and onion, cook 3 minutes. Add ground beef and cook 5 minutes, breaking up with a wooden spoon. Drain grease and return pan to stove top; reduce heat to medium. Season with salt and pepper. Stir in garlic, soy sauce, hoisin and chili sauces, ginger and rice vinegar. Cook until sauce has thickened, 3-4 minutes. Stir in green onions.

Spoon meat mixture into a medium bowl and place on a large serving platter. Arrange lettuce leaves around the bowl and serve.

Asian Glazed Salmon

Recipe

•½ C. brown sugar
•⅓ C. soy sauce
•2 Tbsp. hoisin sauce
•2 Tbsp. fresh ginger, chopped finely
•1 tsp. dried red pepper flakes
•1 tsp. garlic powder
•1 tablespoon fresh lime juice
•4 salmon fillets

1.Preheat oven to 350. Mix together the brown sugar,

soy sauce,

hoisin sauce,

ginger,

red pepper flakes, garlic powder

and fresh lime juice. Heat in a medium saucepan until bubbly. Place salmon fillets in a baking dish.

Pour the sauce over the fillets,

coating well. Bake for 8-10 minutes. Serve over rice.

Dinner is served!

Hoisin-Glazed Turkey Meatballs

Recipe

2 tablespoons reduced-sodium Tamari or Soy Sauce
1 tablespoon toasted sesame oil
2 teaspoon finely grated fresh ginger root, preferably grated with a rasp-style grater
1 teaspoon Sambal Oelek sauce (see *ingredient note) or 1/2 teaspoon crushed red pepper
1 teaspoon sugar
1 tablespoon cornstarch
2 scallions, minced plus sliced scallion greens for garnish, divided
1/2 cup drained, finely chopped water chestnuts
1 pound lean ground turkey
1/4 cup purchased Hoisin Sauce (see *ingredient note)
2 tablespoons chopped fresh cilantro leaves (coriander)
1 tablespoon freshly squeezed lime juice

1.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

2.Whisk Tamari or soy sauce,

sesame oil, ginger,

sambal or crushed red pepper

and sugar

in a large bowl. Whisk in cornstarch until smooth.

Stir in 2 minced scallions

and water chestnuts.

Stir in turkey until completely combined.

3.Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes if necessary.

Lightly coat the balls with cooking spray and transfer to the oven. Bake until the meat is cooked through, 15 to 17 minutes.

4.Stir Hoisin sauce,

cilantro and lime juice in a large bowl.

Add the cooked meatballs and gently stir to coat. Sprinkle with the remaining sliced scallions and sesame seeds and serve hot.

Here is that whole recipe for you again:

2 tablespoons reduced-sodium Tamari or Soy Sauce
1 tablespoon toasted sesame oil
2 teaspoon finely grated fresh ginger root, preferably grated with a rasp-style grater
1 teaspoon Sambal Oelek sauce (see *ingredient note) or 1/2 teaspoon crushed red pepper
1 teaspoon sugar
1 tablespoon cornstarch
2 scallions, minced plus sliced scallion greens for garnish, divided
1/2 cup drained, finely chopped water chestnuts
1 pound lean ground turkey
1/4 cup purchased Hoisin Sauce (see *ingredient note)
2 tablespoons chopped fresh cilantro leaves (coriander)
1 tablespoon freshly squeezed lime juice

1.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

2.Whisk Tamari or soy sauce, sesame oil, ginger, sambal or crushed red pepper and sugar in a large bowl. Whisk in cornstarch until smooth. Stir in 2 minced scallions and water chestnuts. Stir in turkey until completely combined.

3.Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes if necessary. Lightly coat the balls with cooking spray and transfer to the oven. Bake until the meat is cooked through, 15 to 17 minutes.

4.Stir Hoisin sauce, cilantro and lime juice in a large bowl. Add the cooked meatballs and gently stir to coat. Sprinkle with the remaining sliced scallions and sesame seeds and serve hot.

PW’s Lettuce Wraps

One year ago: Lori’s Crawfish Etouffee

Recipe

1 pound Ground Turkey
2 Tablespoons Peanut Oil, Or Other Light Cooking Oil
1 whole Onion (small)
1 clove Garlic, Large
1 piece Fresh Ginger (1 Inch Long)
1 whole Red Pepper
1/2 cup Diced Water Chestnuts
3 Tablespoons Chinese Cooking Wine
4 Tablespoons Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Peanut Chili, Or Satay, Sauce
1 Tablespoon Hoisin Sauce
1 teaspoon Sesame Oil
1 head Iceberg Lettuce

The prep for this dish takes the longest, so get everything chopped and ready beforehand. Once you get cooking, you add ingredients fairly quickly.

Prep the veggies:
Dice the onion and red pepper. Drain and rinse the water chestnuts. Mince the garlic and the ginger. Cut out the core of the iceberg lettuce and give it a rinse. Allow the lettuce to drain, and carefully loosen the leaves.

Prep the sauce:
Mix together the soy sauce,

oyster sauce,

peanut chili sauce,

hoisin sauce and the sesame oil.

Heat a wok or large saute pan over medium-high heat. Add the peanut oil to the pan, allow it to heat up for a minute, then add the diced onion.

Cook the onion for a few minutes. When it starts to become translucent (after 4 or 5 minutes), add the garlic and ginger.

Stir fry for 30 seconds, then add the ground meat.

Brown the meat,

then add the red pepper

and water chestnuts,

stirring constantly.

After another 3 or 4 minutes, add in the Chinese cooking wine.

Allow this to sizzle and cook for about a minute, then add in the sauce. Stirring frequently, let this cook for 2 or three minutes. The sauce should thicken a bit. If it doesn’t, you can add a teaspoon or two of cornstarch.

Serve with the iceberg lettuce: take one leaf and add a few heaping spoonfuls of the meat mixture, fold up, and enjoy!

Hoisin Turkey Lettuce Cups

Recipe

•1-1/4 lbs. ground turkey
•1 bunch green onion chopped, white and light green parts only
•1 large garlic clove chopped
•2 tablespoons fresh ginger, peeled and chopped fine
•8oz water chestnuts, drained and cut into slivers
•1 head butter lettuce, separated into individual ‘leaf cups’
•2 teaspoons Peanut Oil
•1/4 cup Hoisin Sauce
•2 tablespoon Soy Sauce

Heat wok

Add peanut oil, ginger, garlic, turkey and stir fry until turkey is cooked through

– about 3 minutes

Add water chestnuts & continue to stir another minute or two

Add Hoisin

and soy,

mix well

Serve turkey in the leaf cups and garnish with green onions

Asian Barbecued Chicken

So I made this chicken up. I wanted an “Asian” style so this is what I went with…

1 whole chicken (mine was 3 pounds)
light brown sugar
five-spice powder
Kosher salt and freshly ground pepper
ginger
garlic
hoisin sauce
rice vinegar
honey
sesame oil

I didn’t measure these, I just did this all by taste and threw it in a bowl together and then poured it over a chicken

So get a medium bowl and add in Brown sugar, (think that is about 1/3 cup there)

about a tablespoon of five spice powder

freshly ground black pepper, to taste

Kosher Salt, to taste

Mix all the dry spices together

then get a small bowl and throw in the ginger

Garlic

2 cloves minced

1/4 a cup Hoisin Sauce

tablespoon of Rice Wine Vinegar

Honey, to taste

mix all together

Pour into dry spices

Mix well together

Take your whole chicken and rinse it with cold water

Pat dry with paper towels and place chicken in a big bowl and pour ingredients in bowl over chicken

Rub ingredients all over chicken

Cover chicken and let it marinade over night. Then take it out the next day and put it in a roasting pan and preheat oven to 250 degrees

Bake at 250 for 5 hours or until internal temp is 165 degrees

Pull chicken out of oven

let it rest for about 10 minutes before you start carving

Maple Glazed Salmon

Recipe

2 tablespoon maple syrup
2 tablespoon hoisin sauce
1 teaspoon Dijon mustard
¼ teaspoon cayenne pepper
1/2 teaspoon coarsely ground black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)

Cooking spray

Preheat broiler.

In a small bowl, combine the first 5 ingredients; stir well.

Place salmon, skin side down, on a baking sheet coated with cooking spray. Brush the tops of each filet with maple mixture.

Broil 10 to 12 minutes or until fish flakes easily when tested with a fork, brushing with maple mixture after 5 minutes and again after 10 minutes.