Adapted for kosher, pastured cooking from Smitten Kitchen. Serves 6 (as an appetizer or side dish) Ingredients: 3lbs Grow and Behold Chicken Wings 1 large garlic clove, minced 2 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons honey 1 teaspoon sesame oil Pinch of hot pepper 1 1/2 tablespoons sesame seeds 1 scallion, finely chopped…
This soy and scallion marinade is the perfect complement to a rich and flavorful skirt steak!
A flavorful recipe for homemade jerky– no dehydrator needed!
A simple Asian-inspired marinade for this very fun cut.
A quick week-night stirfry gets a boost from leftover spare ribs.
Never cooked a duck? Here’s some background info to get you started on a delicious culinary adventure!
These quick and easy turkey burgers are chock-full of flavor when served with scallions, cilantro and rice wine vinegar!
Dress up your meat broths with a little ginger and soy, add noodles and thinly-sliced steak, and enjoy a satisfying and incredibly simple soup.
Use this sweet and umami-rich preparation for Short Ribs, Spare Ribs or Back Ribs.
This quick weekday meal uses pre-sliced sandwhich steak for a delicious Asian-flavored stir-fry.
Serve these as an appetizer or main course with delicious soy-ginger glaze.
The fresh cruch of perfect butter lettuce offsets the rich Asian flavors of the ground chicken within. Refreshing and delicious (and fun to eat!)
Try this delicious Malaysian marinade of lemongrass, coconut milk, garlic, ginger and peppers on other cuts of chicken as well.
Coconut milk, ginger, garlic and chiles provided a mellow heat and deep flavor, and the cubes of beef fat in between the pieces of meat baste the kabobs and keep them tender.
Sweet succulent short ribs, with a spicy udon-noodle salad, easily prepared in a crockpot with a quick sear on the grill to caramelize.
Anna grew up on this recipe (Edith is her mom). Needless to say, it’s a family favorite! Can be baked in the oven or on the grill.
A sweet and Asian-inspired recipe for braised and roasted spare ribs.
In truth the lime and cilantro in the dish sway it towards Mexican cuisine, but the scallions, soy, sesame oil, rice wine vinegar careens it towards Asian cuisine. And when you marinate anything in garlic and ginger, broil it up and serve it with some reduced sauce, you are sure to get a mouth-full of umami.
With Jews all over the world gathering for bonfires next weekend, and the weather warming up enough to make sitting outside thinkable, if not even downright delightful, we’ve once again got backyard grilling on our minds. The first thing to master is the technique of indirect grilling. Essentially, you create a current of heat that…