Grilled Green Tomatoes, An Accidental Dish

It’s always an accident. At some point during my garden duties of tying up the tomato vines on the trellis, I inevitably bump a healthy green tomato and watch it fall to the ground. Darn it. There’s nothing more frustrating than to watch a beautiful heirloom tomato grow to it’s perfect shape and never see it to it’s full ripened stage. My clumsy hands somehow manage to break tender vines that are laden with tomato flowers and accidentally bump green tomatoes off the plants. It’s for reasons like these that Todd and I find the excuse to grow about twenty heirloom tomatoes because not only are we “slightly” obsessed, but also to balance out all the green tomatoes that fall to the ground.

I’ve pickled many-a-green tomatoes and Todd has churned out several batches of fried green tomatoes. But this afternoon, after staring at two beautiful green heirlooms that bumped to the ground, I decided to do something different. My motto for lunch was : Grill-it-Green.

The grill was heating up for a Vietnamese pork lunch and with some leftover marinade, I decided to to just lather the slices of green tomato in the sauce and throw it on the grill. What did I have to lose? If I didn’t like the taste of it, at least I tried to make use of fallen green fruit. My marinade was simple and garlicky and if it was good enough for pork, I felt that it would be good enough for two humble and plump green tomatoes.

Oh my. Why didn’t I grill green tomatoes before? Why oh why did this just come into my life now?

Every bite was a delicious surprise. I wasn’t really expecting much out of this last minute dish. Because I’m so partial to pickled green tomatoes, I didn’t think any other green tomato variation was better. Boy, was I wrong and Todd and I ate every single slice on our plates. The combination of a savory marinade combined with the char of the bbq equals perfection on a green tomato.

Grilled green tomatoes are a wonderful Summer dish to add to burgers, salads or even just as a side dish. I’m excited to just try a slice of grilled green tomatoes on my next burger. Now that, is a dish that’s on my next party menu.

Grilled green tomato salad with feta cheese and herbs? Grilled green tomato grilled cheese sandwiches? Grilled green tomato chutney? Grilled green tomato caprese?

My mind is already churning like mad for all the possibilities for green tomatoes. And you know what that means? Having to “bump” a few more green tomatoes off their vines. Ooooops. Darn it.

hugs,

diane

Yield: Serves 3-4

Total Time: 30 min

Cook the tomatoes to the texture that you like. I don't like them too soft. I usually grill them to where they still hold their shape and not falling apart. How thick you cut your tomatoes will determine how long they will cook

About 2 pounds of green tomatoes1/3 cup cooking oil, such as grape seed oil or olive oil3 cloves garlic, minced1 teaspoon brown sugar1 1/2 Tablespoons fish sauce or soy sauce or Worcestershire saucefresh cracked black pepper to tasteHeat grill and slice green tomatoes about 1/4 inch thick.In medium bowl, combine oil, garlic, brown sugar, black pepper and fish sauce (or soy sauce or Worcestershire)Add green tomatoes slices to bowl and evenly coat all the slices with the marinade.Grill each side of the tomato till your desired texture (about 2-4 minutes on each side). How thick you slice your tomato will determine how long it cooks.Serve as a side dish, on burgers or chopped in a salad

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Pasta With Peaches and Basil

Here's another summertime dish that I am in love with at the moment. Peaches in a savory pasta dish may sound odd, but it really works. I saw a version of this dish on a Japanese TV show a few weeks ago, and thought it sounded odd but intriguing. Indeed it is. The ripe peaches are like the best, juiciest fresh tomatoes ever, and the salt, basil and olive oil turn the sweetness around totally, making it a wonderful savory dish.

The one big requirement of this recipe is that you simply must have good, juicy ripe peaches or nectarines. If you make this with unripe, hard peaches or those awful woolly peaches it will not work at all. You should also use very fresh basil leaves just picked off the plant, the best extra virgin olive oil you can afford, and a good salt.

I think this works best with a thin pasta like cappellini or vermicelli, maybe spaghettini, altough you can try it with very thin handmade noodles. It can be served warm or chilled; I think it tastes peachier when warm, but it's very refreshing cold. It works really well as a first course - and since I'm not allowed to have big portions of pasta that's how I've been enjoying it.

Type: pasta, appetizer, summer, fruit, vegetarian, vegan

Prep time: 10 min :: Cook time: 15 min :: Total time: 25 min

Yield: 2

Serving size: appetizer size (or 1 main dish portion)

100g / 3.5 oz thin pasta like capellini, vermicelli or spaghettini Salt , for the pasta water 3 to 5 very ripe and juicy peaches or nectarines 4 to 6 large fresh basil leaves 1.5 teaspoons fleur de sel or other good sea salt 3 tablespoons good olive oil, divided black pepper Boil the pasta in salted water following package instructions until al dente (just a bit firm). While the pasta is cooking, peel the peaches by dunking them in boiling water for a few seconds (tip: you can just use the pasta water for this) then slipping the skins off. Cut the peaches up into rather big chunks, making sure to keep any juice that drips out of them.. Rip the basil leaves up with your hands, or finely shred them with a knife.. Put the cut up peaches, juice and all, into a bowl and toss with the sea salt and 2 tablespoons of olive oil. Put the cooked and well drained pasta in a bowl. Add the peaches with the oil and juice and toss well. Add the basil leaves. Taste the pasta and peaches and add a bit more salt if needed. It should taste a bit salty but yet sweet. Add a few grinds of black pepper. Serve warm or chilled, drizzled with the remaining olive oil. If serving chilled, leave the basil leaves out and add them just before serving.

Use two kinds of peaches - white and yellow - for added color.

This is just a variation on the classic caprese - tomatoes and mozzarella with basil. Just use sliced peaches instead of the tomato combined with mozzarella (a nice soft and jucy buffalo mozzarella is best), plus basil, olive oil and salt.

(The stuff below is for search engine purposes)

By Makiko Itoh

Published: June 28, 2013

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Lemongrass & Coconut Cream Grilled Mussels

I hope everyone have had a great July 4th celebration. This July 4th marks the 7th anniversary of Rasa Malaysia. Yep, seven years ago on July 4th, 2006, I started Rasa Malaysia as a hobby. Never have I thought that this humble blog has flourished into something so big and meaningful…I have to thank you—my readers. Thanks for staying with me and your tremendous support all these years, and I hope to be serving you more easy and delectable recipes in many years to come. Thank you!

Anyway, everything has been going very well for me on Rasa Malaysia and I am so excited that I am one of the contributors to the launch of KithenAid’s new blog “Kitchenthusiasts.” My challenge was “Rock a Cookout” with KitchenAid Outdoor Grill. Summer is in full swing now and I’m sure everyone has many summer BBQ’s to attend to. To me, there is nothing more fun—and delicious—than having your friends and family together for a summer cookout with an outdoor grill.

While chicken, steak, and burgers are popular, I wanted to challenge myself to rock a cookout with fresh mussels. Mussels are briny and they are especially enticing—and aromatic— when grilled over fire. My recipe is quick and easy, and the total prep time and cook time are short so you can have more fun mingling with your friends and family instead of manning the grill all day long. I love pairing these Lemongrass and Coconut Cream Grilled Mussels with cold beer as they are absolutely delightful and addictive.

(Click Page 2 for the Lemongrass and Coconut Cream Grilled Mussels Recipe)

Pages: 1 2

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Grilled Tomato “Lollipop” Toasts & our Favorite Cherry Tomato Varieties

This is the first in a series we’re sharing for Summer on our favorite heirloom tomatoes that we’re growing. And we’ll have a delicious recipe included too! You can visit all our tomato recipes on our tomato page.

Oh we know they’re not really lollipops. But when we were grilling these little red jewels the term “tomato skewers” sounded so mundane. After plucking these super sweet cherry tomatoes from their vines, they were so cute and plump, it sounded more appropriate (and fun) to call them lollipops. Because they’re so sweet like candy during this time of year, it only made sense to call them lollipops if we jabbed them on a stick.

Summer screams of bbq and we’re constantly heating up our grill to cook up what ever flavors epitomize the season. Our five varieties of cherry tomatoes are peaking out as they normally do this time of year. They’re always the first to explode when the first hear wave arrives and this year, a week long of heat and humidity accelerated their growth and ripeness quicker than ever before. Yay!

Our cherry tomato plants are going bonkers, meaning they just don’t know when to stop producing fruit. We’re not asking them to stop either. Luckily, we’ve had family and friends visit so much for the last 4 weeks that all the cherry tomatoes are going to good homes and bellies. Nothing is better than sending home a basket full of vine ripened cherry tomatoes.

We’ve always grown Sweet One Hundred cherry tomatoes and enjoyed their wonderful bounty. But last year we found a variety called Sweet Million and have been hooked ever since. The difference between the two is that we find the Sweet Million to produce much more cherry tomatoes on longer branches and they’re sweeter. We always wait till they turn a deep red on the vine to where they want to just fall off the vine at the slightest touch. This is when the cherry tomato is at it’s sweetest and like candy. Last Summer we were making tomato bacon pizza’s like mad and never got tired of eating them.

Sugar cherry tomatoes are new to our garden this year and they’re mind blowing amazing. Even when they’re in their orange/red color stage, they’re still super sweet. And if you wait till they fall off the vine, they’re just like their name– Sugar sweet!

Yellow pear and as always, sun gold cherry tomatoes are in the garden again and we couldn’t be happier. Their color and beauty is always a treat to have in the garden. Our friends and family love plucking these varieties and adding it to their to-go basket of red cherries. It’s like a rainbow in a basket.

So what do we do with all these cherry tomatoes? This weekend we grilled them on the bbq and call them our tomato “lollipops”! Have you ever grilled your cherry tomatoes? They’re super amazing and the texture is like roasted tomatoes, but you don’t have to turn on your hot oven in the Summer. And best of all, they have the wonderful bbq flavor to them.

A simple way to enjoy these grilled tomato skewer “lollipops” is on grilled bread and swiped with a nice layer of ricotta cheese. Summer can’t get any better than this.

Make sure to make a big platter of these little skewer lollipops for your gathering because they’re sure to be a hit. They’re so good, your guests will probably just eat them off the skewers like candy too!

Happy Summer,

diane and todd

Yield: Serves 3-4

Total Time: 45 min

There are a number of ways to enjoy these bbq tomato skewers. Serve them as a side dish, as a snack or on anything you want. They're so good, they might not make it past the bbq!

about 1 pound of cherry tomatoes3 Tablespoons olive oil or grape seed oil1 teaspoon Worcestershire sauce2 cloves of garlic, finely mincedsalt and pepper to tasteabout 10-12, 8" bamboo skewersSliced crusty bread1 cup of ricotta cheeseSoak and fully immerse bamboo skewers in water for about 30 minutesIn large bowl, combine oil, Worcestershire and garlic. Allow marinade to sit for about 15 minutes.Wash and dry cherry tomatoes. Remove the stems if you want. Keeping them on just makes them prettier, then you can pull them off before serving.Add cherry tomatoes to marinade bowl and toss to combine and coat tomatoes.Skewer about 4-5 tomatoes on each bamboo skewer. Sprinkle salt and pepper to taste on each tomato skewer.Heat Grill to medium/high heat.Reserve the leftover marinade and brush them on the sliced crusty bread. If you need more marinade, just add a little more oil to the bowl.Grill tomato skewers on each side for about 3-4 minutes, or until they are cooked. Cooking time will vary depending on the heat of your grill and size of your cherry tomatoes.After tomatoes are cooked, grill both sides of the bread till crispy.Spread ricotta cheese on slices of bread and top with tomatoes. Remove stems if you want before serving.Makes about 10-12 skewers.

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Spicy Banana Ketchup Recipe

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June 27, 2013Spicy Banana Ketchup Recipe
Earlier this year, I did an Asian hot sauce tasting for BonAppetit magazine that included Filipino banana ketchup. I bought bottles of theleading brand, Jufran, and frankly, the stuff was oddly fake tasting in thebanana department. There are many kinds of bananas in Southeast Asia and theirfunky fermented characteristics were in the sauces, as well as a ton of sugar.It was also bright red, practically like nail polish. I wondered what the realstuff was like.

What’s the back story on banana ketchup? Filipinos loveAmerican ketchup but during World War II, they had a tomato shortage. One womanresourcefully came up with a knockoff made with bananas. (If you’ve been toSoutheast Asia, you know that bananas are ubiquitous and the many varieties are extra delicious.) Banana ketchup,also known as banana sauce, was a local hit and became as popular as ketchup,writes Marvin Gapultos in his debut book, TheAdobo Road. As a result, anywhere Filipinos went, they brought theirketchup with them.

Fascinated, I made a batch this week from Marvin’s book. Ibought two big bananas and over ripened them to ensure their sweetness. Marvincalls for annatto oil to brighten up the ketchup’s color so I improvised ashortcut, which wasn’t as intense-colored as his, but the impact was purelycosmetic.

When I was done, the ketchup didn’t look like your typicaltomato-based ketchup. It was orange-brown,  tangy, and thanks to the five chiles I added,it was spicy. The texture was like that of ketchup and the flavor, while earthymore than spritely, was pleasant in its own right. I can totally see how theFilipinos came to love their banana ketchup so much. Forget that bottled stuffand tinker with making your own!

(P.S., There are 3 copies of The Adobo Road up for grabs right now. Enterthe giveaway by Monday, July 1, 2013.)

Recipe

Spicy Filipino BananaKetchup

Yield: 1 1/2 cups

Ingredients

2 tablespoon canola or peanut oil 3/4 teaspoon annatto seeds (optional)1 small yellow onion, chopped2 cloves garlic, mined2 to 5 Thai or Serrano chiles, chopped1 generous tablespoon tomato paste2 large ripe bananas, mashed (net 9 oz / 270 gr)1/2 cup (120 ml) apple cider vinegar1/4 cup (60 ml) water2 packed tablespoons dark brown sugar1/2 teaspoon black pepper1/8 teaspoon ground clove1/8 teaspoon sea salt1 teaspoon regular soy sauce1 bay leaf

Instructions

Put the oil and annatto seeds in a mediumsaucepan. Heat over medium-low heat and let gently sizzle for 3 to 5 minutes,until the seeds are nearly black. Cool for a minute, then use a slotted spoonto remove and discard the seeds. If you’re not using the annatto seeds, go tothe next step.Heat the oil over medium heat, add the onion andcook, stirring often, until soft and translucent, 5 to 7 minutes. Add thegarlic and chile, stir and cook for 1 to 2 minutes, until aromatic. Add thetomato paste and cook, stirring often, until the mixture is orange red and thetomato is no longer visible. Add the mashed bananas, stir to combine well.Then add the vinegar, water, sugar, pepper, clove, salt, soy sauce, and bayleaf. Bring to a boil, lower the heat to simmer, partially covered, for 20 to30 minutes, until thick like—ketchup! Remove from the heat, cool for 10minutes. Remove and discard the bay leaf. Use a mini food processor or blender to pureethe mixture. Taste and add water to thin, sugar to sweeten, or vinegar totartness. Transfer to a jar and use, or refrigerate for up to 3 weeks.

Adapted from The Adobo Road by Marvin Gapultos (Tuttle, 2014). 

Related posts:

 

3 Interesting Indonesian Hot SaucesSriracha Hot Sauce Week (links to articles and recipes on VWK, Bon Appetit, and BusinessWeek)Homemade Sriracha Chile Sauce recipe

 

Posted in Asian Food Culture, Cookbooks, Recipes: All, Recipes: Basic Sauces, Stocks and Garnishes, Recipes: Chile Sauce, Recipes: Dipping Sauces, Recipes: Gluten-Free , Recipes: Non-Vietnamese, Recipes: Vegan, Recipes: Vegetarian | Permalink

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Comments Spicy Banana Ketchup Recipe
Earlier this year, I did an Asian hot sauce tasting for BonAppetit magazine that included Filipino banana ketchup. I bought bottles of theleading brand, Jufran, and frankly, the stuff was oddly fake tasting in thebanana department. There are many kinds of bananas in Southeast Asia and theirfunky fermented characteristics were in the sauces, as well as a ton of sugar.It was also bright red, practically like nail polish. I wondered what the realstuff was like.

What’s the back story on banana ketchup? Filipinos loveAmerican ketchup but during World War II, they had a tomato shortage. One womanresourcefully came up with a knockoff made with bananas. (If you’ve been toSoutheast Asia, you know that bananas are ubiquitous and the many varieties are extra delicious.) Banana ketchup,also known as banana sauce, was a local hit and became as popular as ketchup,writes Marvin Gapultos in his debut book, TheAdobo Road. As a result, anywhere Filipinos went, they brought theirketchup with them.

Stay Connected                    Asian Tofu in the News"A whole cookbook devoted to tofu? Yes, please."
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— Michael Rulhman on his tofu conversion

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— Anne Mendelson, Taste & Travel

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Cooking and Food Blogging on TV

A couple of weeks ago, I was contacted by reporter Christie Clements from SinoVision, the NY-based TV station promoting Chinese culture in the U.S.  The station wanted to tape a short segment about the day-to-day work life of a food blogger and cookbook author. I been on TV few times before before (most memorable being this CBS Early Show segment about strange Beijing street food). But this was the first time a small crew would film in my apartment. Cue the frantic cleaning!

After an afternoon of cooking and filming, this is the finished segment that just aired this week. All in all, a fun experience!

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Reminder: Transfer your RSS feeds by July 1st!

Just a quick reminder that as of July 1st, Google Reader will no longer exist. To avoid missing out on recipes and news from Appetite for China (and your other blogs and news feeds!), make sure to transfer your feeds over to another RSS reader by July 1st.

Fortunately, there are a few that do a 1-click transfer for you. Right now I’m using both Feedly and Bloglovin’, both of which offer easy transfers, and trying to decide which one will work best for me.

Here are some other options from the Guardian.

So do a little research now if you haven’t already, and make the switch before Google Reader goes away for good.

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Smart Cheater’s Barbecue Ribs

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July 09, 2013Smart Cheater’s Barbecue Ribs

These are the ribs of last week’s July 4 celebration. Itwas just my husband and me. I had been hunkered down all week long finalizingthe manuscript for The Banh Mi Handbook.(I hit “Send” yesterday so it’s in the hopper, due to be published a year fromnow in July 2014!) It was a national holiday but I had to work most of thetime. My strategy for putting together a special meal was to get my husbandinvolved.

He’d been hankering for the kind of barbecue we enjoyedin Texas a few years ago and I was thinking of gnawing on some meaty ribs. Wediscussed options and settled on pork spareribs. While I don’t mind tending toa pot of pho, I’m not into tending a grill for hours. We leave that the pros toget right. I remembered a recipe from BonAppetit magazine for “the best” barbecue ribs.

Leary of superlative recipenames, I still gave it a try. The reason is that the barbecue recipe involvedoven-baking with a spice rub, then a quick grilling. My friend Hunter Lewis, aSoutherner, was BA’s food editor when that recipe was published in 2012 so Ihad a hunch that it would be good. Hunter makes  delicious food andcomes up with good techniques for home cooks. I trust him.

I was right. Hunter came up with a great method formimicking the slow barbecue quality on a good rack of pork spareribs. This is not going to be smoke-to-the-bone kind of ribs. However, you will get ribs that beats out most of the barbecue dreck out there. The porky flavor of the meat and its richness shine.

The other fabulous thing about this  cheater's barbecue method is that you can roast the ribs up tothree days in advance and cook them up within 15 minutes of serving. We spreadone full rack of ribs over the course of two meals set days apart. I loveshortcuts when they’re smart. Don’t you?

Feel free to tinkerwith the spice rub but do keep the dry mustard, which lent a wonderfullycomplex layer of flavor. We used Colman’s dry mustard but you could certainlyuse Chinese or Japanese dry mustard powder. Try different kinds of ground chileinstead of the cayenne and paprika. Hello, Korean gochugaru ground chile?! Or, add other spices. Keep the kosher salt and pepper. If you don't have kosher salt,  use half the quantity of regular salt or sea salt: 1 1/2 teaspoons salt. 

As for the barbecuesauce, cook up your own. My husband doctored up ketchup with sauteed shallot, chile, Chinkiang vinegar, and soy sauce. You could even use the umamiketchup and add ginger, rice vinegar, and kechap manis or soy sauce. Use dark soy sauce and sugar to get a nice color. Or, just bya bottle of barbecue sauce and focus on side dishes, beverages, and dessert.

RECIPE

Cheater’s BarbecueRibs

Yield: Serves4

Ingredients

1/4 teaspoon cayenne1/4 teaspoon black pepper1 1/2 teaspoons paprika1 1/2 teaspoons dry mustard Generous 1 tablespoon kosher salt1 full rack (a good 4 lbs / 2 kg) meaty pork spareribs3/4 to 1 cup (180 to 240 ml) store-boughtor homemade barbecue sauce

Instructions

Positiona rack in the middle of the oven and preheat to 350°F (180 or 175°C / gas mark4). Combine all the ingredients for the spice rub and set aside. If athick, knobby cartilage-laden part remains on your rack of ribs, cut them offand save them for making soup or simmering in caramel sauce. (If you bought a rectangular cut called “St. Louis-style” spareribs, that section will have been trimmed already.) Cutthe rack in half between two ribs. Put each piece on a piece of heavy-duty foiland rub the spices all over them. Wrap each piece up and bake for 2 to 2 1/2hours, until very tender but not falling apart. (We baked for 3 hours and itwas falling off the bone and a little over done.)Removefrom the oven, cool for about 15 minutes, then open up the foil to vent andcontinue cooling. Pour any juices from the foil into a heatproof cup; reserve thosejuices to later add to the sauce. Let the ribs cool completely, wrap them backup in foil, and refrigerate up to 3 days. Returnthe ribs to room temperature before finishing. Build a medium-hot charcoal fireor heat a gas grill to high. Meanwhile, if you have reserved cooking juices,add it to the sauce to make 1 1/4 cups; add water if you don’t have any cookingliquid. Thinning the sauce out prevents it from burning up the ribs duringgrilling and helps to create a lacquered effect. If your sauce isn’t too sweetor thick, you don’t have to thin it out!  Grill theribs, basting with the sauce and turning frequently, until glazed looking and charredin a few spots, roughly 8 to 10 minutes. Cool for a few minutes then cut betweenthe ribs and serve with more barbecue sauce.See the original Bon Appetit recipe here.Posted in Recipes: All, Recipes: Gluten-Free , Recipes: Grilled, Recipes: Main Course, Recipes: Meat | Permalink

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Comments Smart Cheater’s Barbecue Ribs

These are the ribs of last week’s July 4 celebration. Itwas just my husband and me. I had been hunkered down all week long finalizingthe manuscript for The Banh Mi Handbook.(I hit “Send” yesterday so it’s in the hopper, due to be published a year fromnow in July 2014!) It was a national holiday but I had to work most of thetime. My strategy for putting together a special meal was to get my husbandinvolved.

He’d been hankering for the kind of barbecue we enjoyedin Texas a few years ago and I was thinking of gnawing on some meaty ribs. Wediscussed options and settled on pork spareribs. While I don’t mind tending toa pot of pho, I’m not into tending a grill for hours. We leave that the pros toget right. I remembered a recipe from BonAppetit magazine for “the best” barbecue ribs.

Leary of superlative recipenames, I still gave it a try. The reason is that the barbecue recipe involvedoven-baking with a spice rub, then a quick grilling. My friend Hunter Lewis, aSoutherner, was BA’s food editor when that recipe was published in 2012 so Ihad a hunch that it would be good. Hunter makes  delicious food andcomes up with good techniques for home cooks. I trust him.

Stay Connected                    Asian Tofu in the News"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams, Serious Eats 2012 Favorite Cookbooks

"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion

"This book should be a priority for anyone with the slightest interest in Asian cuisines."
— Anne Mendelson, Taste & Travel

"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they’re written."
— T. Susan Chang, Boston Globe

Book info, reviews, radio & TV . . .Classes & EventsFood Mafia Tweet-Up
Wed, Jul 10, 5-6pm PST / 7-8pm CST
Asian eats & where to find them! Join me on Twitter and weigh in.

Dumpling Demo & Signing, Menlo Park, CA
Sat, Aug 3, 11am

Hands-on @SFCooking, San Francisco
Sat, Aug 17, 11am-4pm: Asian Dumplings (waitlist)

Hands-on @loveapplefarms, Santa Cruz
Sun, Oct 6, 12-4pm, Asian Dumplings
Sat, Oct 26, 12-4pm, Into the Vietnamese Kitchen

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