David and Nicole's Recipes

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Nov 18, 2006 0

Soy Lemon Halibut

  • 2 tbsp butter, melted
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • 2 tsp worchestershire suace
  • 1" fresh ginger, minced
  • 1 clove garlic, minced
  • 1/2 tsp cracked pepper
  • 2 halibut steaks or fillets
  1. Combine the soysauce, lemon juice, sugar, worchestershire sauce, ginger, garlic, and pepper.
  2. Lay the halibut in the marinade and then chill for 1 to 2 hours.
  3. Grill, basting frequently until flaky.
  4. Brush with the butter.
  5. Serve.

Nov 15, 2006 0

Soy Grilled Yam Fries

  • 1 lb yam
  • 1/8 cup soy sauce
  • 1/2 tbsp rice wine vinegar
  • 1 tsp fresh ginger, peeled, minced
  • 1 garlic clove, crushed
  • 2 tbsp olive oil
  1. Boil the whole yam in salted water for 30 minutes.  Drain.
  2. Cut the yam in slick slices and arrage in a large baking dish.
  3. Combine the remaining ingredients and pour over the yam.
  4. Marinate at room temperature for 45 minutes.
  5. Grill the yam basting, until hot and tender.
  6. Serve.

Nov 12, 2006 1

Sesame Crunch Tofu on Rice

  • 8 oz. firm tofu, pressed, cut into 1/2 inch cubes
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, minced
  • 3 garlic cloves, minced
  • 1/4 cup flour
  • 2 tbsp sesame seeds
  • 2 tbsp canola oil
  • 1 cup rice, raw
  • butter
  • salt
  • tamari
  1. Combine the soysauce, sesame oil, ginger, and garlic in a baking dish.
  2. Add the tofu and coat well with the marinade.
  3. Cover and marinade overnight.
  4. Steam the rice according to directions.
  5. Combine the flour and the seeds.
  6. Heat the oil on medium-high heat in a skillet.
  7. Dredge the tofu in the flour mixture and panfry on both sides until crispy.
  8. Serve the tofu on the rice, sprinkled with a little tamari.
  9. Mix some butter and salt into the rice.

Nov 10, 2006 0

Japanese Stirfry on Rice

  • 1 cup raw rice
  • 1/2 lb flank steak, partially frozen and sliced very thin across the grain
  • 1 tbsp tamari
  • 1 tbsp sherry
  • 1 tbsp mirin
  • 3 tsp cornstarch
  • 2 tbsp safflower oil
  • 1/2 head napa cabbage, sliced
  • 1/4 lb mushrooms, sliced
  • 1/4 lb bokchoy, trimmed
  • 1/2 cup snow peas, trimmed
  • 1 scallion, minced
  • 1/2 cup water chesnuts, sliced
  • 1 inch slice fresh ginger, minced
  • 1 clove garlic, minced
  • 1/2 cup consomme
  1. Combine the tamari, sherry, mirin, and cornstarch.  Toss in steak to coat well.  Cover and marinate at room temperature for one hour.
  2. Cook rice according to directions.
  3. Heat 1 tbsp safflower oil in a dutch oven.  Saute the cabbage for 3 minutes.  Add the mushrooms.  Cook 3 minutes.  Add the bok choy, the snow peas, the scallion, and the water chesnuts.
  4. Add 1 tbsp more oil.  Add the beef and saute.
  5. Stir in the ginger and garlic.  Stifry 1 minute.
  6. Add the consomme and stir until cooked.  Season to taste. 
  7. Serve over steamed rice.

 

Nov 10, 2006 0

Rice with Red Cooked Beef

  • 1 1/2 cups raw rice
  • 2tbsp olive oil
  • 2 lb shin of beef
  • cracked pepper
  • 1 inch of fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 scallion, minced
  • 1 tsp cayenne
  • 1 tsp salt
  • 2 tsp sugar
  • 1/4 cup tamari
  • 1 tsp sesame seed oil
  • 2 tbsp sherry
  • boiling water
  • 2 tsp cornstarch
  1. Heat the olive oil in a dutch oven.  Add the beef and brown on all sides.
  2. Add cracked pepper to taste, ginger, garlic, scallion, cayenne.  Stir.
  3. Add 1 tsp salt, sugar, soy sauce, sesame seed oil, and sherry.
  4. Add enough boiling water to cover meat.  Bring to a boil, cover and simmer on low 2 1/2 hours.
  5. Steam rice during last half an hour of cooking meat.
  6. Remove meat from pot.  Stir in cornstarch.
  7. Serve meat on rice, pour sauce over.

 

 

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