Glazed Lemon-Ginger Scones

First, I wanted to start by saying that these glazed lemon-ginger scones were really amazing and I had four of them right out of the oven, and the next morning, I ate more!

Ginger has always been my favorite ingredient. I always have some ginger in my kitchen. In Asian cooking, especially Chinese, ginger is indispensable and used in many stir-fry’s, stews and soups. According to the Chinese, ginger promises many medicinal benefits, for example: anti-inflammatory, blood circulation, digestion, and even cancer fighting benefits.

Anyway, the idea of having ginger in scones is very remote to me, until I saw this glazed lemon-ginger scones recipe on the Food & Wine magazine that uses candied ginger. I was intrigued by the idea and so I made these, with great success.

If you don’t like too much sugar on your scones, you can skip the glazed and they still taste great.

(Click Page 2 for the Glazed Lemon-Ginger Scones Recipe)

Pages: 1 2

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Japanese Style Glazed Salmon

You should come see our kitchen. Actually, maybe you shouldn’t because we’d probably kidnap you to hover over the sink and wash a ton of dishes.

As of the last two months we’ve been working on client shoots and recipe testing for personal projects that all involve enough food to feed a football team. Almost everyday we’ve sent out emergency messages to brothers, friends and dojo folks to come eat. Our messages are often blunt, like , ” Don’t eat lunch or dinner anywhere today. You gotta come here eat all this food, NOW, while it’s still hot and take home any leftovers to friends. Aren’t you hungry? You are hungry, right?”

With so much recipe developing and testing going on, it’s nice to cook and eat something that wasn’t on the shot list. So many times when we are cooking for a shoot we just don’t feel like eating it. Even though the dishes are delicious and of rock star quality, were fun to make, others swoon over them, and at any other time we wouldn’t hesitate in diving in. We’ve heard of that happening often, where at the end of a long shift at the restaurant, cooks will head out to fast food, sushi or anywhere to eat other than their own restaurant.

Rather than heading out, we satisfied our craving for something glazed with salmon from some left over ingredients. And we were hankering for something healthy, something with fish, with lots of flavor and something green.

Post holiday season will do that to you, make you want to eat something fresh and healthy to kick start the positive vibes for the new year. This salmon glazed with a delicious Japanese style marinade really hit the spot. And it was so simple to make.

The tender flakes of the salmon, delicately glazed with this Japanese inspired glaze, all on top of a bed of shredded cabbage was the perfect fuel to our long days of cooking and shooting.

Best of all, yes, it is healthy and it feels so great to feast off some fish rather than that platter of chocolate fudge that’s staring back at us from the corner of the kitchen. Dessert?

-diane

More healthy recipes to enjoy:

Salad Recipes
Fresh Spring Roll Recipes
Vegetable Recipes

Yield: 4 servings

Total Time: 15 min

Quick and delicious salmon doesn't get much easier. Adjust cooking times according to the thickness of the the salmon. The glaze works great on other dishes as well (broccoli, eggplant, pork, etc...). Serve with shredded cabbage, rice, cooked whole grains (farro would rock with it), or anything else you might like to eat alongside the salmon.

four 6 oz Salmon filletsSea Salt or Kosher Saltfresh cracked Black Pepper2 Tablespoons Grape Seed Oil (or other neutral, high flashpoint oil)1/4 cup Sake1/4 cup Soy Sauce1/4 cup Brown Sugar1 Tablespoon Rice Vinegar1/2 Tablespoon fresh grated GingerCombine glaze ingredients in a bowl and stir until brown sugar is completely dissolved.Rinse and pat dry salmon fillets. Place salmon fillets in glaze and marinate for a few minutes, and then flip over and marinate for a couple more minutes.Heat oil in a large saute-pan over high heat. Season salmon fillets with salt and pepper (remember glaze will have a bit of saltiness from soy sauce as well). Sear salmon in hot pan, turning once, until browned but barely cooked through, about 3 minutes each side.While salmon cooks, place glaze in a small saucepan. Bring to a simmer over high heat. Vigorously simmer for 5 minutes.Plate salmon and brush or pour glaze over salmon.

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Tamarind Glazed Lamb Ribs Recipe

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Available at: Amazon, Barnes & Noble, iBooksRecent PostsTamarind Glazed Lamb Ribs RecipeNovember 2011 Finds: Chinese Food Week, Online Asian Markets, Art & HumorApple Tart Tatin with Banh Mi (Bread) RecipeDeep-Fried Apple Spring Rolls RecipeSpiced Siamese Peanuts RecipeMaggi Masala Chilli Sauce: An Indian Sriracha?Tackling Sriracha Myths, Truths and ConfusionRed Wine and Beef Stew in Claypot (A Franco-Viet Experiment)October 2011 Food Finds: Young ginger, pho novel, Sriracha film projectCrunchy Shrimp Balls Recipe (aka Chef's Special Balls)Awards + Praise
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November 28, 2011Tamarind Glazed Lamb Ribs Recipe

Despite being a low-meat eater, I do enjoy gnawing on a good rib now and then. Pork ribs are typically what I cook when the urge emerges, but this recipe, adapted from Jennifer McLagan’s Odd Bits cookbook, features lamb ribs. Never had them? You should, especially if you love the gaminess of lamb.

Odd Bits is about trying or revisiting cuts that are often overlooked these days because many consumers gravitate toward tender, boneless meat. If you like rack of lamb, the spare ribs are an extension of it that you may have not tasted. I'm not sure where lamb spare ribs go after the fanciful rack is rendered; they ought to be sold right next to each other. That said, lamb spare ribs are wonderful. They have a decent amount of fat so that during cooking, the fat’s rich flavor permeates the flesh. They are also reasonably priced.

Sometimes that lamb goodness can be too much, which is why McLagan’s Asian-inflected recipe intrigued me. The tart-sweet spiciness of the tamarind glaze cuts the gaminess of the lamb. Fish sauce lends an umami undercurrent. Instead of fresh chile in the glaze, I substituted Sriracha chile sauce because it had tart-sweet heat to match the other ingredients. At the table, we tried adding Indian masala chilli sauce to the leftover glaze and it was superb, if not better than Thai Sriracha. Squirts of lime juice further brighten flavors.

Finally, this is great winter fare. The ribs get baked in the oven until tender and then rebaked with the glaze. (Hint: With the advance cooking, it’s great for holiday entertaining.) You could grill the ribs outdoors, weather permitting.

But right now, with the cooler months approaching, cooking up these lamb ribs indoors is a great way to savor them without much fuss. Indoor grilling of the ribs on a stovetop cast-iron grill also works but the ribs don’t get a crisp finish as with cooking in the oven. You can sort of see that in this photo:

Where and how to buy lamb ribs? Find a butcher counter that sells lots of lamb (racks, leg, shoulder chops, etc.) They are likely to break down the bones from a carcass so they’ll have access to the ribs. At my local butcher shop, racks of lamb spare ribs are called “lamb riblets” because they look diminutive compared to pork ribs. Look for bright flesh and fat, and well-trimmed racks. Middle Eastern (e.g., Halal) butcher shops are a good source if your regular butcher is not into lamb.

You don’t have lamb ribs? Try the glaze on lamb chops. You won’t need to pre-roast the ribs. Just brush on the glaze as you cook.

Don’t like lamb at all? Try this with pork spare ribs or baby back ribs. Try goat ribs as they’re less gamy than lamb ribs.

RECIPE

Tamarind Glazed Lamb Ribs

For the tamarind liquid, see the recipes in Into the Vietnamese Kitchen, Asian Dumplings, and the Asian Market Shopper iPhone app. It’s a staple that I make and keep frozen. If you don’t have tamarind liquid on hand, use 1/4 seedless tamarind pulp (sold at Asian markets) plus 1/2 cup boiling water. Break up the tamarind pulp, drop it in a saucepan and add the boiling water, stirring to mix. Let stand for 30 minutes. Then add the other ingredients for the glaze and simmer for 10 minutes. Strain through a coarse mesh sieve, pressing on the solids.

Serves 4 to 6 as an appetizer, 2 as a main course

3 or 4 racks lamb ribs (2 1/4 pounds total)
Coarse sea salt
Freshly ground black pepper
1/2 teaspoon Chinese five-spice powder
3 tablespoons tamarind liquid
1/2 cup lightly packed dark brown sugar
2 tablespoons fish sauce
1 teaspoon finely grated fresh ginger
1 teaspoon Sriracha or Masala chilli sauce, plus more as needed
Lime wedges

1. Position a rack in the middle of the oven and preheat to 325F.

2. Prep each rack. If there’s a papery membrane left on the meaty side, wiggle a knife between it and the fat, then pull it off. Use a cloth or paper towel to give you a good grip. Flip the rack over and use the knife to detach a bit of the membrane covering the bones. Grab the membrane with the cloth or paper towel and pull it off. Do your best to remove most of it.

2. Season both sides with salt, pepper, and five-spice powder. Put them on a rack in a large, shallow roasting pan (it’s okay if they touch or overlap a bit). Add water to cover the bottom of the pan, cover with foil, then bake for 1 to 1 1/2 hours, until you can easily pierce the meat with a knife. The meat will dramatically shrink back from bones. Remove from the oven and cool and store in the refrigerator for up to 2 days. Or, move right into finishing the ribs with the glaze.

3. To make the glaze, combine the tamarind liquid, sugar, fish sauce, ginger, and chile sauce in a small saucepan. Bring to a boil over medium heat, then lower the heat to simmer for 5 minutes. Set aside to cool. You should have 1/2 cup.

4. If needed, return the ribs to room temperature. Line a baking sheet with foil and put a rack on top. Reheat the ribs on the rack in a preheated 350F oven for 5 to 10 minutes, until hot. Crank up the heat to broil (leave the ribs in the middle of the oven) and brush both sides with the glaze. Set aside any leftover glaze for dipping at the table.

Blast the ribs at the high heat for 10 minutes, turning midway, until crisp. Let cool for 5 minutes before cutting and serving with the glaze and lime wedges. Dip a rib in the glaze and squirt lime juice on to cut the gaminess. Add Sriracha or Masala chile sauce for extra punch.

[I'm tinkering with the fonts to change things up a little. Thanks for your patience.]

Related posts

Red Wine and Beef Stew in Claypot (A Franco-Viet Experiment) - also inspired by Odd BitsBraised Lamb Shanks with Star Anise, LemongrassGrilled Goat Chops with Galangal and LemongrassGoat Curry with Coriander and Lemongrass Recipe (Ca-Ry De)Maggi Masala Chilli Sauce: An Indian Sriracha?Tackling Sriracha Myths, Truths and ConfusionPosted in Recipes: All, Recipes: Appetizer and Snack, Recipes: Gluten-Free , Recipes: Grilled, Recipes: Main Course, Recipes: Meat | Permalink

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Comments

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Wow they really look awesome ...... Shame I cannot cook lamb cutlets any other way than with just salt and pepper. An addiction you see ......

Posted by:Mzungu |November 29, 2011 at 02:35 PM

Wow they really look awesome ...... Shame I cannot cook lamb cutlets any other way than with just salt and pepper.

Posted by:Timberland Boots |November 29, 2011 at 07:53 PM

Great Post! Lots of great information and inspiration, both of which we all need! you all do such a great job at such Concepts… can’t tell you how much I appreciate all you do

Posted by:how to grill asparagus |November 29, 2011 at 08:53 PM

@Mzungu: You should try out the glaze on your cutlets. You have the ingredients at your fingertips! Or, just make the glaze and serve it on the side with your regular salt and pepper lamb cutlets!

Posted by:Andrea Nguyen |November 29, 2011 at 10:11 PM

@Timberland Boots: A little more creativity with your comment! Puhleeze.

Posted by:Andrea Nguyen |November 29, 2011 at 10:12 PM

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Nanban sauce glazed onions

Whenever I am working in a particular vein or train of thought foodwise, I tend to try to come up with as many riffs and variations as I can. Last year, I spent a few days experimenting with nanban sauce recipes, including coming up with an alcohol-free version that I’m quite proud of. (Classic nanban sauce always has alcohol in it.) After that, I had a ton of nanban sauce, and tried many ways of using it.

One such experiment that turned out well were these pan-glazed onions. They have since become a firm household favorite, but for some reason I haven’t posted the recipe before. We just made a batch the other day, when I was reminded anew why I love this so much. It’s salty, sweet and sour all at once. Interesting on its own, it’s a rather eye-catching sidekick to a roast. It goes wonderfully with plain rice, so it’s good as part of a Japanese meal too. It’s also very nice instead of lettuce or raw onion slices on a roast pork or beef sandwich. Try it as a sandwich filling all on its own too, on a nice crusty loaf.

This is a very simple recipe, but you do need to be gentle with the onions to ensure they look their best.

Regular yellow onions work best for this. Slice in half crosswise and cut out nice, even slices from the center parts, about 1/2 cm / 1/4 inch thick. I can usually get 2-3 slices out of one onion. Save the end bits of onion for other dishes.

Pour a little oil into a large frying pan, then wipe around with a wadded up paper towel so that you just have a thin coating of oil. (You can use a non-stick cooking spray instead if you prefer.) Put the onion slice in a single layer in the pan, and turn the heat on to medium-low. (Note: if the heat is too high, the sauce will burn before the onions can get tender and sweet all the way through.) Pour the nanban sauce over the onions, tilting the pan a bit to distribute it evenly. The more sauce you add, the more intense the flavors will be.

Cook with a tight fitting lid on for the first 3 to 4 minutes, then take the lid off. The liquid will slowly cook down. When the sauce has reduced by about half, take a peek under one onion slice by lifting it up with a spatula. It should look well on its way to becoming golden brown. Flip the onion slices over carefully with the spatula, and continue cooking until the liquid is getting sticky. Flip the onion slices over once more, rubbing them around the pan a bit until they pick up the residual sticky sauce.

For show, serve good-looking side up, preferably in a single layer.

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Want Big Shelly Shenbei Snowy Crispy Rice Cracker Biscuits - Sugar Glazed?

A very popular crispy rice cracker in Asia!

Price: $6.01

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