by Kathy Douglas | Sep 10, 2024 | Appetizers, Entrees
Spice up your dinner routine with these irresistible Korean Steak Bites in Hoisin Sauce. Tender, juicy pieces of marinated steak are seared to perfection and tossed in a rich, savory hoisin sauce that delivers a perfect balance of sweet, salty, and umami flavors. Ideal as an appetizer or a main dish, these steak bites bring the bold and vibrant tastes of Korean cuisine to your table with minimal effort and maximum flavor. Makes 2 servings as a main dish or 4 servings as an appetizer.
16 ounces one-inch-thick Rib Eye Steak
2 tbsp sesame oil
1 tbsp rice vinegar
2 green onions, white and green, thinly sliced, divided
1 clove garlic, minced
2 tbsp plus 2 tsp hoisin sauce, divided
¼ tsp fresh grated ginger
¼ tsp gochujang chili paste
Cooking spray, as needed
½ tsp sesame seeds
Cut the Rib Eye Steak into 1” cubes.
Add the sesame oil, rice vinegar, 1 thinly sliced green onion, minced clove of garlic, 2 teaspoons hoisin sauce, fresh ginger, and gochujang, and whisk together in a large bowl.
Add the beef tenderloin cubes and toss to evenly coat. Cover the bowl tightly with plastic wrap and marinate at room temperature for 20 minutes.
Line a baking sheet with aluminum foil and place a metal rack on the foil. Spray the rack with cooking spray. Remove the rib eye cubes from the marinade, shaking off any excess, and place on the rack. Bake in the oven on broil for about 8 minutes, turning halfway through for medium 135˚F to medium-well or 140˚F. Transfer the cubed cooked rib eye to a bowl.
While the steak cooks, add the left over marinade with the remaining 2 tbsp Hoisin Sauce to a saucepan and place over medium heat. Bring to a simmer and cook for 15 minutes or to 165˚F to reduce the liquid. The remaining liquid must be cooked to 165˚F before adding to the cooked steak for food safety reasons. Add the reduced sauce to the cooked steak and toss well to coat.
Place onto a serving platter and sprinkle with sesame seeds and remaining thinly sliced green onions.
by Kathy Douglas | Aug 13, 2024 | Entrees
Use an air fryer to elevate your seafood experience with this innovative shrimp boil recipe! Combining the traditional flavors of a classic shrimp boil with the convenience and crispiness of air frying, this recipe is a game-changer. Imagine succulent shrimp, tender potatoes, juicy corn, and savory sausage all perfectly seasoned and cooked to perfection in a fraction of the time. Whether you’re hosting a small casual gathering or craving a taste of the coast, this air fryer shrimp boil is a delightful and easy-to-make dish that brings a modern twist to a beloved favorite. Serves 4.
1 lb fresh large shrimp, shelled and deveined
5 tbsp butter
nonstick cooking spray
8 oz small new potatoes, whole, larger ones cut in half
2 ears of corn, husks and silks removed
2 sweet medium purple onions, sliced into ½ rings
1 tablespoon Old Bay seafood seasoning
One pound andouille sausages, cut into 1/2-inch thick pieces
Chopped parsley leaves
If you have small corncobs, cut in half and large one in three pieces.
Rinse the shrimp and peel and devein them if needed. Preheat your air fryer or set your oven to Air Fry and heat to 370˚F. Coat your air fryer basket with cooking spray.
Melt the butter on the stove in a small saucepan over low heat. Add 1 tablespoon of Old Bay Seafood Seasoning and whisk to combine completely.
In a large bowl, add the small new potatoes, cut corn cobs, and onion slices. Using only half of the seasoned butter, pour over the mixture and toss to coat everything. Add to the air-fry basket and cook for 10 minutes.
After 10 minutes, stir the vegetables and add in the shrimp and the sausages. Cook for 5-8 minutes longer or until the potatoes are fork tender, the shrimp are pink and cooked to 145˚F, and the sausage is cooked to 160˚F.
Pour the contents onto a large platter and pour over the remaining seasoned butter. Sprinkle over parsley leaves and serve immediately.
by Kathy Douglas | Dec 7, 2021 | Entrees, Holiday
Pan-seared rosemary chicken brushed with a deliciously-sticky combination of orange juice and pepper jelly then skewered with a stem of rosemary. One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Check out the video of our appearance on the show on our New & Events page.
INGREDIENTS
2/3 cup hot pepper jelly, room temperature
1/2 cup fresh orange juice
15 rosemary stems, bottom leaves removed from the stem
1 large boneless skinless chicken breast, cubed into 15 pieces
½ teaspoon salt
2 tablespoons olive oil
INSTRUCTIONS
Whisk together the pepper jelly and orange juice to make a glaze, set aside.
Finely chop the rosemary leaves that were stripped from the bottom of the stems. Cube the chicken breast into 15 pieces, then sprinkle with 2 teaspoons of the chopped rosemary and salt over the chicken; tossing to mix.
Add the olive oil to a skillet over medium high. Cook the chicken, turning once until cooked on all sides, about 5 minutes. Remove the pan from the heat and brush with the orange pepper jelly mixture, leaving the chicken in the hot pan for one minute longer. Cool slightly then skewer one piece of chicken per rosemary stem and serve warm with the extra orange pepper glaze for dipping. Makes 15 appetizers
by Kathy Douglas | Nov 16, 2021 | Entrees, Holiday
So simple and easy, this side dish of butternut squash, apples, and onions are so good on their own, they only need a sprinkling of fresh rosemary and salt. We elevated the flavor with a spicy watercress oil and freshly grated Pecorino Romano.
Watercress Oil
INGREDIENTS
1 cup fresh Watercress leaves
1/2 cup Grape seed oil
INSTRUCTIONS
Add to a blender and process until purée. Place a coffee filter over a jar. Pour into the coffee filer and allow the oil to drip through the filter into the jar. Discard the filter and remaining watercress in the filter.
Roasted vegetables
INGREDIENTS
2 cups butternut squash, cut into ½ inch cubes
1 large onion, sliced in thin wedges
2 Fuji apples, seeded and cut into 16 wedges per apple
2 Tbsp olive oil, divided
1/2 tsp salt, divided
2 tablespoons fresh rosemary leaves, divided
1/4 cup grated Pecorino Romano cheese
INSTRUCTIONS
Pre-heat oven to 450˚F.
Toss cubed butternut squash with 1 tablespoon grape seed oil, 1 tablespoon rosemary and season with 1/4 teaspoon salt. Place in a single layer on a baking sheet.
Toss the onion and apple with 1 tablespoon grape seed oil, 1 tablespoon rosemary and season with 1/4 teaspoon salt. Place in a single layer on a baking sheet. Place both sheets in the oven and roast the apple and onion for 20-30 minutes, or until tender and nicely browned. And roast the butternut squash for 40 minutes, or until tender and nicely browned.
Divide evenly on six plates and top with a drizzle of Watercress oil and sprinkle evenly with the Pecorino Romano cheese. Serve warm.
by Kathy Douglas | Sep 14, 2021 | Entrees
Getting the most we can out of the remaining vegetable season with our abundance of basil and eggplant. Sliced thin and grilled, we added our eggplant to this delicious blender-made basil pesto sauce and pasta.
Basil Pesto
INGREDIENTS
4 cups fresh basil leaves (no stems)
1/2 tablespoons toasted pine nuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese
INSTRUCTIONS
Add the pine nuts and garlic to a high-speed blender. Top with the basil leaves and process until very finely minced. With the machine running slowly add the oil and process until the mixture is smooth. Add the cheese and process just long enough to combine. Set aside.
Grilled Eggplant
INGREDIENTS
2 medium eggplants
Kosher salt for sprinkling
1/3 cup olive oil
Heat a charcoal or gas grill to medium-high heat. Cut the eggplant into 3/4-inch thick slices on the diagonal.
Lay the slices on a large baking sheet. Brush one side with olive oil and sprinkle with salt. Place on the grill. Carefully brush the top sides of the slices with oil and sprinkle them with salt. Close the grill and cook for 5 minutes or until grill marks strongly appear.
Open the grill and turn the slices over, close the lid of the grill again, and cook until grill marks appear on the other side and the eggplant is very tender; about 5 more minutes.
Remove, cover and keep warm.
Assemble the dish
INGREDIENTS
One pound Pasta
Grated Fresh Parmesan Cheese
INSTRUCTIONS
Following the package directions, cook the pasta. Strain and add back to the pot. Stir in the basil pesto to coat the pasta. Serve warm in bowls topped with the grilled eggplant and topped with grated fresh parmesan cheese.
by Kathy Douglas | Sep 7, 2021 | Entrees
A sweet summer corn cheese grit casserole goes perfect with buttery sous vide salmon with crispy-seared skin. We topped the dish off with a tangy caper, baby cherry tomato and fresh corn sauce.
Cheese Grits & Fresh Corn
INGREDIENTS
2 cups Half and Half
2 cups water
1 cup quick-cooking grits
2 cups fresh corn slice off the cob
1 ¼ cups shredded sharp Cheddar cheese
1 large egg
½ teaspoon salt
INSTRUCTIONS
Heat oven to 375ºF. Lightly coat a shallow 2-quart baking dish with nonstick spray.
Add the water and Half and Half to a 3-qt saucepan and bring to a gentle boil. Slowly whisk in the grits. Reduce heat and simmer, stirring often, 5 to 7 minutes until thickened. Remove from heat, then stir in corn, 1 cup cheese, egg, and salt. Pour into prepared dish. Bake, uncovered, 15
minutes. Sprinkle with remaining 1⁄4 cup cheese and bake 15 minutes more until set. Let stand 10 minutes before serving.
Caper Sauce
INGREDIENTS
¼ cup fresh chives cut in ½” pieces
Lemon zest from one lemon
1 tablespoon Lemon Juice
2 tablespoons capers
¼ cup baby cherry tomatoes, cut in half
¼ cup olive oil
¼ cup fresh corn, cut from the cob
INSTRUCTIONS
Combine all ingredients in a small bowl. Set aside.
Sous vide Salmon
INGREDIENTS
4 pieces of salmon
Olive oil
salt
INGREDIENTS
Heat the immersion circulator in the water bath to 130˚F. Add a salmon piece with a light coating of olive oil to sous vide bags. Top with a light sprinkle of salt and vacuum to seal. Place in the water bath and cook for 1 hour. Remove from the bag and dry the salmon.
To sear, heat up a thin layer of oil in a skillet over medium-high heat until shimmering. Add salmon skin side down, gently pressing on it with a fish spatula so it makes good contact with the pan. Sear until the skin is browned and crisp, about a 1 1/2 minutes.
To Serve
Place a scoop of the grits to a plate. Lay the salmon over the grits and top with the Caper Sauce.
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