The other night I went out to dinner at Fatty Crab where my sister is the head chef. We ordered a lot of things from the menu, but I asked her what was one thing we didn’t get that we should have. The answer: mustard seed brussel sprouts. Indeed, it was a pantydropper, so I had to try it myself.
- brussel sprouts
- sesame oil
- soy sauce
- mustard seed (I used [amazon_link id=”B007EC5MG4″ target=”_blank” ]Grey Poupon[/amazon_link] coarse mustard that I had for sandwiches)
- thai chili pepper (can also use a jalapeno if you can’t find a thai chili)
- chili flakes
- Put sesame oil in a skillet and turn to medium. We want the pan hot so we sear the brussel sprouts.
- Cut the ends of the brussel sprouts off and halve the sprouts.
- Dice the hot pepper (thai or jalapeno), leaving the seeds. Add to the skillet that is warming up so we start to flavor the sesame oil a bit with spice. We don’t want to burn these, though, so move through the next steps quickly.
- In a [amazon_link id=”B0000VLPZ8″ target=”_blank” ]mixing bowl[/amazon_link] (I guess any bowl), put a spoonful of [amazon_link id=”B007EC5MG4″ target=”_blank” ]mustard seed[/amazon_link] and a few tablespoons of soy sauce. Mix it all together. Let sit.
- Put the halved brussel sprouts in another bowl or [amazon_link id=”B0000VLPZI” target=”_blank” ]mixing bowl[/amazon_link]. Put at least one tablespoon of sesame oil and about half a tablespoon of chili flakes in the bowl. Add the brussel sprouts. Mix until the sprouts are coated.
Your skillet should be hot by now. The diced chili’s should be colored, but not black. If the oil is smoking, it’s too hot, so remove it from the heat and start over. Now, in the hot pan, add the coated brussel sprouts. Mix them around so they all sear a bit, but don’t outright burn. After about a minute or two, add the mustard seed sauce. Stir. Let sit in the skillet for another few minutes or until the brussel sprouts are tender (you’re going to have to taste). When the brussel sprouts are tender, remove and serve with the rest of your meal.
This is a Mark Bittman recipe that I adapted a bit from the recipe. I used almond flour to try and make this basically a gluten free recipe. Using the almond flour along with the rice noodles, I think we get pretty close.
The recipe is pretty simple:
Butterfly or pound down boneless chicken breasts. Coat them in olive oil and season with salt and pepper. Create a flour mixture that also includes pistachios, salt, pepper and fresh (gluten free) bread crumbs. You can also try to substitute gluten free oatmeal. Coat the chicken in this mixture. Place in a medium-high pan with olive oil (oil should be just smoking) so that the coating actually fries and doesn’t just absorb the olive oil. Let sit for 4 minutes a side. Remove, put in the oven at 350 degrees for another 15 minutes. While this is finishing off, start your rice noodles. They take about 8 minutes. Also, dice your kalamata olives and any extra pistachios you want to garnish with.
My dad always reminds me to start posts with a “Prep” section and “Ingredients” section. I realized why last night when I made this recipe from Epicurious. The reason is, Epicurious sucks at telling you how to prep. Now, I was using my iPad in the kitchen, and I know from experience that designing a comprehensive iPad app sucks, so I’ll at least hand it to them for trying. But there is some serious “Prep Section” action they need to address. So, here we go with a Dudes With Food version of this Chicken Lo Mein with Ginger Mushrooms.
The first problem is Epicurious doesn’t seem to know that preparing to cook is not the same as executing the cooking.
Ingredients: (not changed from Epicurious)
- 12 ounces fresh Chinese thick, round egg noodles
- 2 teaspoons sesame oil
- 12 ounces skinless, boneless chicken thigh, cut into 1/4-inch-thick bite-sized slices
- 1 tablespoon finely shredded ginger
- 1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon plus 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons peanut or vegetable oil
- 1/4 teaspoon red pepper flakes
- 3 cups thinly sliced Napa cabbage (about 5 ounces)
- 4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced (about 2 cups)
- 1/2 cup finely shredded scallions
Read More http://www.epicurious.com/recipes/food/views/Chicken-Lo-Mein-with-Ginger-Mushrooms-388609#ixzz29azggvsA
I’d have to say there isn’t a clear amount of “sauce making” versus simply basting everything. And there is a lot of oil.
- Cut your cabbage, scallions, mushrooms and set aside.
- Shred your ginger and set aside.
- Slice your chicken and set aside. Make the pieces smaller than you think.
- Measure the dry items first: Salt, ground white pepper, red pepper flakes, corn starch.
- Measure the wet items second: sesame oil, rice wine, soy sauce, vegetable oil. Setting these aside might be hard, so you can also just have them ready to measure.
To make it:
“1. In a 3-quart saucepan bring 2 quarts water to a boil over high heat. When the water comes to a rolling boil, add the noodles. Return to a rolling boil and boil according to package directions until al dente. Carefully pour the noodles into a colander and rinse several times with cold water. Drain the noodles, shaking well to remove excess water. Return the noodles to the unwashed pot, add the sesame oil, and toss until well combined. Set aside.
Read More http://www.epicurious.com/recipes/food/views/Chicken-Lo-Mein-with-Ginger-Mushrooms-388609#ixzz29b1HXGJg“
Your unwashed pot is still going to be hot, so add the sesame oil (at least 1 tsp) to the bottom to keep the cold noodles from sticking. Otherwise, this is straight forward in telling you to cook the Lo Mein al dente because you’ll later reintroduce it to the wok.
2. Put the chicken in a shallow bowl and add the ginger, 1 teaspoon of the rice wine, cornstarch, 1 tea- spoon of the soy sauce, 1/4 teaspoon of the salt, and pepper. In a small bowl combine the remaining 1 tablespoon rice wine and 1 tablespoon soy sauce.
Read More http://www.epicurious.com/recipes/food/views/Chicken-Lo-Mein-with-Ginger-Mushrooms-388609#ixzz29b1vJ64m
I used a mixing bowl with a lid and just shook everything together to coat the chicken. The whole “teaspoon” versus “tablespoon” additions of sauces before and after mixing I didn’t understand (I’m a dude, afterall), so I just put everything in there at once, shook the hell out of it and set it aside.
3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the red pepper flakes, then, using a metal spatula, stir-fry 10 seconds or until the pepper flakes are fragrant. Push the pepper flakes to the sides of the wok, carefully add the chicken mixture and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Stir-fry 30 seconds or until the chicken begins to brown. Add the cabbage and mushrooms and stir-fry 1 minute or until the cabbage is just wilted but the chicken is not cooked through. Transfer the chicken and vegetables to a plate.
Read More http://www.epicurious.com/recipes/food/views/Chicken-Lo-Mein-with-Ginger-Mushrooms-388609#ixzz29b2KYAlN
This seemed a lot more complicated than necessary. Maybe it was the long paragraph, so I’ll try to keep it short. Prep that wok with peanut or veggie oil (use more than what they say because it’ll burn off a bit) and red chili peppers. Basically, you’re going to brown the chicken in an already hot wok. Once it’s brown, add the shredded veggies for another minute and remove.
4. Swirl the remaining 1 tablespoon peanut oil into the wok. Add the noodles and stir-fry 15 seconds. Restir the soy sauce mixture, swirl it into the wok, add the scallions and chicken mixture, and sprinkle on the remaining 3/4 teaspoon salt. Stir-fry 1 to 2 minutes or until chicken is cooked through and noodles are heated through.
Read More http://www.epicurious.com/recipes/food/views/Chicken-Lo-Mein-with-Ginger-Mushrooms-388609#ixzz29b2s1sPX
Now you’re going to fry the noodles. I had to reduce the heat a bit (noodles are stone cold and hopefully not a ball of starch yet) and then add the noodles. Once the noodles have cooked a bit, re-introduce the chicken and veggies. Should be good.
Tools you’ll need to make this:
[amazon_enhanced asin=”B000ND3GQY” /][amazon_enhanced asin=”B000277Y96″ /][amazon_enhanced asin=”B0000VLU62″ /][amazon_enhanced asin=”B000RT4ANW” /]
The noodles came out quite nicely, though a bit clumpy in some places. The chicken remained nice and moist. Really easy to overcook small pieces of chicken on a hot wok. I’d like a little more of the peanut/sesame oil sauce, though. I’d make it again, and it saves well in the fridge.
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The tandoori sauce was easy to make. I used Greek yogurt and added more yogurt to it so it was a bit runny. I left the chicken marinating for about 30 minutes as I waited for the grill to heat up. I’m glad I pounded the chicken breasts down because they still took a bit longer to grill than I anticipated. The meat was not dry, though, which is an accomplishment for my grilling skills.
The Basamti rice was done with one can of coconut milk and three cups of water. The rice still came out nice and rich tasting like when we make rice with full coconut milk, but this was a lot cheaper.
Per most Bitman recipes that I try, this turned out kind of salty. I think all the spices contribute to this, even though I added more yogurt to try and compensate for this. I think I could get away with no salt and only use the spices.
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This fresh caught trout was really easy to prepare. Cook it for a few minutes in the frying oil (use vegetable oil) and the spine and rib bones pull right out. It was a little salty, but probably from the chili powder.