Grilled Bok Choy with Ponzu Ginger Sauce

Grilled Bok Choy with Ponzu Ginger Sauce

Looking for a different side dish?

Try grilled bok choy!  This Asian cabbage is in season in the summer months and it truly is delicious.  I prefer to use baby bok choy because it is more tender than the regular size. That said, you can use the larger heads of bok choy for this recipe if you prefer.

When cooking or grilling it, I find that the toasted sesame oil adds a nice flavor to this Asian-inspired dish. For a more neutral flavored bok choy, substitute olive or vegetable oil.

Drizzle a simple but flavorful Ponzu Ginger Sauce  over the top for the finishing touch!

Enjoy!

Grilled Bok Choy with Ponzu Ginger Sauce

For the Ponzu Ginger Sauce:
1/4 cup soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon freshly squeezed lime juice
1/2 tablespoon grated fresh peeled ginger
1 scallion, thinly sliced

For the Bok Choy:
Vegetable oil, for the grates
4 heads baby bok choy (about 1 pound)
2 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

To make the Ponzu Ginger Sauce: In a small bowl whisk together the soy sauce, water, vinegar, lime juice, ginger, and scallions. Reserve.

To make the bok choy: Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Cut the bok choy heads in half lengthwise. Brush the bok choy with the sesame oil. Season with salt and pepper to taste.

Place the bok choy on the grill, cut side down. Close the lid and cook, turning once or twice, until tender and lightly charred, about 3 to 4 minutes per side.

Place the bok choy on a platter and drizzle with ponzu sauce to taste.

Serves 4.

Do-Ahead: The Ponzu Ginger Sauce can be made the night before. Cover and refrigerate until ready to use.

 

This recipe is from my book Simply Grilling.

Photo by the talented Justin Fox Burks.

Food styling by me.

Advertisement

Chicken Yakitori

Earlier this summer I was looking for new chicken dishes to try on the grill and I tried yakitori. These kebabs are a popular item on the menus of Japanese restaurants and are very simple to make at home.

Yakitori is a traditional Japanese cooking method. In fact, it is one of the fastest and easiest grilling preparations there is.  Your favorite chicken part is cut in small pieces (I prefer chicken thighs because the meat stays juicy and flavorful), skewered, and then lacquered with a sweet, syrupy sauce while grilled over direct heat.

The emphasis on this dish is the sauce … which is both sweet and savory at the same time.  It’s made from a combination of Asian ingredients such as soy sauce, mirin, sake, and fresh ginger. No need to worry about serving this to little ones. Most of the alcohol in the sake evaporates when the sauce is brought to a boil. But if you prefer, unseasoned rice wine vinegar can be substituted for the sake.

To complete the meal, serve the skewers with a bowl of hot steamed rice and a crispy Asian slaw.

Chicken Yakitori

3/4 cup soy sauce
1/2 cup mirin
1/2 cup sake
2 tbsp. finely grated fresh ginger
1 clove garlic, minced
1/4 tsp. crushed red pepper flakes
1 1/2 lbs. skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
Skewers (if using bamboo, soak in water for 30 minutes)
Vegetable oil, for the grates

In a medium saucepan combine the soy sauce, mirin, sake, ginger, garlic, and crushed red pepper flakes. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 8 minutes. Remove from the heat and let cool to room temperature.

Put the chicken in a large bowl. Add 1/2 cup of the marinade and toss to coat. Cover, place in the refrigerator, and marinate for 30 minutes.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade. Thread the chicken onto the skewers.

Place the chicken on the grill. Close the lid and cook, basting with the remaining marinade and turning frequently to prevent scorching, until no longer pink the middle, about 3 to 5 minutes on each side.

Serves 4.

Cooking Tip: Mirin is sweetened rice cooking wine. It is found in the international section of most larger supermarkets.

Source: Simply Grilling by Jennifer Chandler (Thomas Nelson, 2012)

Photo by the talented Justin Fox Burks.

Chicken Satays with Peanut Sauce

This quick and easy appetizer is sure to be favorite at your next party!

If you have my cookbook Simply Salads, you may recognize the Peanut Sauce.  In Simply Salads, it is a dressing served with dishes such as my Chinese Chicken Salad and my Asian Noodle Salad.  I always joke that it is so good that you will want to drink it!

I have found that this yummy sauce made from Peanut Butter makes an equally delicious dipping sauce for satays (chicken or beef) or spring rolls.

For parties, satays are a great idea because they are simple to prepare yet make a dramatic presentation.  (Plus I don’t think I have ever found a food on a stick I didn’t love!)

Enjoy!

Chicken Satays with Peanut Sauce

Recipe adapted from Simply Salads by Jennifer Chandler

For the Chicken Satays:
2 tablespoons toasted sesame oil
4 tablespoons soy sauce
1 tablespoon vegetable oil
2 garlic cloves, minced
1 tablespoon finely grated fresh peeled ginger
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
Kosher salt and freshly ground pepper

For the Peanut Sauce:
1/4 cup rice wine vinegar
2 tablespoons creamy peanut butter
1 teaspoon finely grated fresh peeled ginger
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
A pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper
1/4 cup chopped peanuts, for garnish

To prepare the Chicken Satays: In a shallow mixing bowl, combine the sesame oil, soy sauce, vegetable oil, garlic, ginger and red pepper flakes. Place the chicken strips in the marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 1 hour.

To prepare the Peanut Sauce: In a small bowl whisk together the vinegar, peanut butter, ginger, soy sauce, honey, sesame oil, canola oil, and red pepper flakes. Season with salt and pepper to taste.

Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.

To finish the Chicken Satays: Season the chicken with salt and pepper. Thread each chicken strip lengthwise onto a skewer.

Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays with a small bowl of peanut sauce on the side.

Serves 8

Cooking Tips:

Be sure you soak your wooden skewers in water for at least 30 minutes prior to cooking to prevent burning.

This dish can also be prepared on an outside grill.

Caramel Pumpkin Cheesecake

I have to admit … as un-American as it may be … I do not like Pumpkin Pie.  Never have …. never will.  I have tried everyone’s Grandmother’s “famous” recipe, had it at fancy restaurants … I just don’t like a traditional pumpkin pie.

So my dislike of pumpkin pie has nothing to do with pumpkin.  I actually really like the flavor of this winter squash. I like it in soups, risottos, slow roasted, and in other baked goods like pumpkin spice muffins and pumpkin chocolate chip cookies. I think it’s the texture of a traditional pumpkin pie that gets me.  Especially since I have the same sentiments about sweet potato pie – another veggie I’ll eat any other way.

So I went on a quest to find an alternative for my Holiday table.

I remembered a delicious cheesecake version that I had at a restaurant, so I tried to duplicate it at home.  And luckily … it was a home run!

Most cheesecakes use graham crackers for their crusts. Which to be honest I find kinda boring.  I usually add nuts to the mixture or find another cookie to crumble. In this case, I found that sharp flavor of Ginger Snaps to be the perfect contrast to the sweetness of the cheesecake.  You can make homemade Ginger Snaps but my attitude is why bother since the store bought ones work just as fine.

Another time saver is to use canned pumpkin versus fresh.  To be honest, I actually prefer it not just for the ease but also because canned pumpkin has a smoother, less stringy consistency that is perfect for this cake filling.

Enjoy!

Caramel Pumpkin Cheesecake

For the crust:
2 cups ginger snaps
4 tablespoons unsalted butter, melted

For the cheesecake:
1 lb. 14 oz. cream cheese, at room temperature
1 cup granulated sugar
Pinch of salt
2 large eggs
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 can (15-ounce) pumpkin (or 1 3/4 cups fresh pumpkin puree)
8 oz. mascarpone, at room temperature
1/4 cup caramel sauce

Preheat the oven to 300°F.

To make the crust:

Finely grind the ginger snaps in a food processor. Slowly add the butter and blend until it forms moist clumps. Press the crust into the bottom of a 9-inch spring form pan.  Bake until set, about 8 minutes. Cool on a wire rack while preparing the filling.

To make the cheesecake:

In the bowl of an electric mixer, beat the cream cheese, sugar and salt until light and fluffy.

Add the eggs 1 at a time and mix well.   Add the ginger, cinnamon, and pumpkin puree.  Decrease to low speed and stir in the mascarpone until well combined.  Evenly spoon the filling into the crust.

Put the cheesecake in the oven.  Put a pan of hot water on another rack below the cake.  (The steam prevents a crust from forming on top of the cake.)  Bake the cheesecake until almost set, about 55 to 65 minutes,   (The center of the cake will not be completely firm.)

When the cake is done, loosen it from the edges of the pan by running a knife around the inside edge.  Let the cake cool for 30 minutes at room temperature.  (Both these steps help prevent the top from cracking.) Refrigerate, in the spring form pan, for at least 4 hours.

Unmold the cheesecake by running a knife around the inside edge of the pan.

Drizzle the top of the cheesecake with the caramel sauce.

Serves 8 to 10.

 

 

Chinese Chicken Salad with Peanut Dressing

I love peanut butter!

Whether in a dessert, paired with chocolate (Mr. Reese’s was  genius in my book), in a PB & J sandwich, I just can’t resist it. (I have to admit most often I just eat it by the spoonful straight from the jar!)

When most people think of peanut butter, they think of dessert or the classic children’s sandwich, but did you know that peanut butter is absolutely wonderful in savory dishes?

When I was writing my book Simply Salads, one of the first dressings that came to mind was a peanut dressing I had once enjoyed at a restaurant.  

The cloyingly sweet peanut butter makes a delicious sauce when paired with Asian-cuisine staples such soy sauce, sesame oil, rice wine vinegar, and fresh ginger. 

Peanut sauce is also very versatile. In addition to a salad dressing, I often use it as a marinade for grilled chicken or shrimp, or as a dipping sauce for veggies, spring rolls or chicken satays.

Which peanut butter to use?  I developed this recipe using good old Jiff creamy peanut butter. Crunchy peanut butter works fine as well; the sauce will just not be as smooth. If you want to use natural or freshly-ground peanut butter, you may want to add a little extra honey.

So … Peanut butter lovers beware.  The dressing in this colorful and tasty salad is addictive.

Enjoy!

Chinese Chicken Salad with Peanut Butter Dressing
From Simpy Salads by Jennifer Chandler

For the Peanut Dressing:
1/4 cup rice wine vinegar
2 tablespoons creamy peanut butter
1 teaspoon finely grated fresh peeled ginger
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
A pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper

For the salad:
1/2 cup Peanut Dressing
1/2 cup fresh snow peas
1 bag (5 ounces) Spring Mix salad blend
2 cups shredded cooked chicken
2 carrots, peeled and shredded on the large holes of a traditional grater
1/4 cup thinly sliced scallions
1/4 cup fresh cilantro leaves
1/2 cup chopped roasted peanuts
2 limes, quartered, for garnish

For the Peanut Dressing:
In a small bowl whisk together the vinegar, peanut butter, ginger, soy sauce, honey, sesame oil, canola oil, and red pepper flakes. Season with salt and pepper to taste.

For the salad:
Bring salted water to a boil in a medium pot. Add snow peas and cook until vibrant green and crisp tender, 1 to 1 1/2 minutes. Drain the peas and immerse in an ice water bath to stop the cooking process. Drain again and place in a large salad bowl.

Add the salad blend, chicken, carrots, scallions, cilantro, and peanuts and toss. Add the dressing to taste and gently toss to coat. Garnish with lime wedges.  Serve immediately.

Tip: To save time, pick up a roasted rotisserie chicken at your local grocery for this recipe. The meat will be fresh, juicy, and flavorful. 

Makes 4 dinner salads