main course Archives - Page 63 of 102

July 25, 2020

Smoked Pork Shoulder (brined)

Tips For Smoking Pork Shoulder Always choose a bone in butt. You will know when the pork shoulder is finished cooking when you can pull the bone out clean. Brine the pork butt for 24 hours. Pat dry with paper towel to allow the smoke …

Pork, The Smoker’s Corner

by Alex Gorgos

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July 24, 2020

Smoked Rainbow Trout

Tips For Smoking Rainbow Trout Brine the rainbow trout for 3 hours. It takes a little more time for the brine to penetrate whole fish. Pat the rainbow trout dry inside and out with paper towels. This allows the smoke to stick to the fish. …

Fish and Seafood, The Smoker’s Corner

by Alex Gorgos

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July 23, 2020

Smoked Tofu

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Smoked Tofu

Yes, you can smoke tofu. All you have to do is press the liquid out of it for 30 minutes. I recommend extra firm tofu. It will have the least amount of moisture. Marinate for 2 hours. Smoke for 2 hours. That’s it. Really any type of wood will work. I used apple and cherry woodchips. You can eat the tofu as is or use it in numerous recipes. Check out the recipe for string beans with smoked tofu below.

Prep Time30

Cook Time2

Marinating Time2

Course: Appetizer, Main Course

Keyword: appetizer, electric smoker, main course, vegan

Author: Alex Gorgos

Equipment

Electric Smoker

Ingredients

2 blocks extra firm tofu pressed for 30 minutes
1/4 cup light soy sauce
1/4 cup mirin
1 tbsp ginger garlic paste

Wood Chips

applewood chips
cherrywood chips

Instructions

Mixed together the marinade ingredients.
Cut the blocks of tofu into thirds.
Place the tofu and the marinade into a gallon sized storage bag. Squeeze out the excess air. Marinate the tofu for 2 hours.
Place the tofu on a rack. Pat dry with paper towels.
Preheat your electric smoker to 225 degrees according to the manufacturer’s directions. Smoke for 2 hours.

Tips For Smoking Tofu

Extra firm tofu works best since it has the least amount of liquid.
Wrap the blocks of tofu in multiple layers of paper towels and press for 30 minutes.
Marinate the tofu for 2 hours.

Pat the tofu dry with paper towels before smoking to allow the smoke to stick.

Any type of wood works for smoking tofu. Tofu takes on whatever flavor you give it.

Tofu only takes 2 hours to smoke at 225 degrees.

Print Recipe

String Beans with Smoked Tofu

Stir fried green beans with black bean sauce is a popular Chinese takeout menu item. You typically will see it with chicken. Instead, I made it with my smoked tofu recipe, making the dish vegan now. Honestly, just as good. You can make this entire meal in 15 minutes or less!

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Chinese

Keyword: Chinese, East Asian, main course, vegan

Servings: 2

Author: Alex Gorgos

Ingredients

3 tbsp vegetable oil
1 brick smoked tofu sliced into 1/2” thick squares
1/2 lb green beans trimmed
4 shiitake mushrooms sliced
3 garlic cloves minced
2 tsp ginger minced
3 green onions chopped

Sauce

1/3 cup veggie stock or chicken stock
2 tbsp light soy sauce
2 tbsp Shaoxing cooking wine
2 tbsp fermented black beans of black bean sauce
1 tbsp sugar
2 tsp cornstarch

Instructions

Heat up 2 tbsp of cooking oil in a sauté pan over medium high heat. Add in the tofu.
Fry for 3-4 minutes a side until crispy. Remove from the pan.
Add in the last tbsp of oil. Stir in the green beans and shiitake mushrooms. Sauté for 3 minutes. Add in the ginger and garlic and fry for 1 more minute.
Add the tofu back in. Stir fry for a minute.
Mix together the sauce ingredients.
Pour the sauce in the pan. Make sure to coat everything evenly.
Turn off the heat. It only will take a minute for the sauce to thicken.

Non-Meats, The Smoker’s Corner

by Alex Gorgos

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July 23, 2020

Smoked Steelhead

Tip for smoking steelhead Brine the fish for 2 hours maximum. Any more then that, your steelhead will be too salty. Pat the steelhead dry with paper towels before smoking. This will allow the smoke to stick to the fish. There are 2 ways you …

Fish and Seafood, The Smoker’s Corner

by Alex Gorgos

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July 22, 2020

Cheese Buldak (Korean Fire Chicken)

East Asian, Korean, Recipes

by Alex Gorgos

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July 21, 2020

Hunan Chicken

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Hunan Chicken

There are 2 versions of Hunan chicken: The traditional Chinese way and the Chinese American way. When you get Hunan chicken for takeout, you will get breaded chunks of chicken breast heavily coated in a sugary sweet and spicy sauce. The traditional Chinese way uses a whole bone in cut up chicken sautéed with a variety of chilies, very lightly coated in sauce. This version of Hunan chicken uses a combination of the traditional Chinese recipe and the Americanized one. All of the ingredients are traditional Chinese. What Americanizes this dish is using boneless skinless chicken.

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Chinese

Keyword: Chicken, Chinese, East Asian, main course

Servings: 2

Author: Alex Gorgos

Ingredients

1 lb boneless skinless chicken thighs cut into small pieces
1 tbsp shaoxing cooking wine
2 tsp cornstarch
1/4 tsp salt
2 tbsp vegetable oil
4 garlic cloves minced
2 tsp ginger minced
3 anaheim chilies sliced
1 serrano pepper sliced

Sauce

1/2 cup chicken stock
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sesame oil
2 tsp cornstarch

Instructions

Mix together the sauce ingredients. Set aside.
Mix together the cooking wine, salt, and cornstarch. Add in the chicken, making sure that it is evenly coated.
Heat up cooking oil in a sauté pan over medium high heat. Add in the chicken. Sauté for 5 minutes until almost cooked through.
Add in the garlic and ginger. Cook for 30 seconds. Add in the anaheim chilies and serrano pepper. Sauté for 2 minutes.
Pour in the sauce. Give it a few stirs. It will thicken fairly quickly. Turn off the heat.

Chinese, East Asian, Recipes

by Alex Gorgos

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July 20, 2020

Smoked Eggs

Non-Meats, The Smoker’s Corner

by Alex Gorgos

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July 19, 2020

Smoked Chicken Legs

Tips for smoking chicken Brine chicken legs for 3 hours for ones that are 3/4lb; 4 hours for ones 1lb. plus. Brining adds moisture and saltiness to the chicken. Pat the legs dry with paper towel before smoking. This allows the smoke to stick to …

Poultry, The Smoker’s Corner

by Alex Gorgos

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July 18, 2020

Tempura Soba

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Tempura Soba

Tempura soba is a hot soba noodle soup with fried tempura shrimp over the top. Making this soup is extremely easy. The dashi stock just needs heating up. Prepare the soba noodles according to the package. Ladle the stock over the noodles. Top with lots of spring onions. The only real effort is making the tempura shrimp, and that is fairly simple. If you don’t like shrimp, you can substitute tempura chicken, mushrooms, green beans, tofu, etc. Sprinkle some togarashi pepper powder over the top. It kind of gives a numbing feeling, similar to Sichuan peppercorns.

Prep Time15

Cook Time15

Course: Main Course

Cuisine: Japanese

Keyword: East Asian, Japanese, main course, noodles, seafood

Servings: 2

Author: Alex Gorgos

Ingredients

4 cups dashi stock
3 tbsp mirin
2 tbsp soy sauce
2 tbsp sake
1/2 tsp salt
2 portions soba noodles prepared according to package
3 spring onions chopped
12 tempura shrimp
togarashi pepper powder to taste

Instructions

Bring the dashi, mirin, soy sauce, sake, and salt to a boil.
Place 1 portion of cooked soba noodles in a soup bowl.
Ladle in 2 cups of stock. Top with spring onions. Place 6 tempura shrimp over the stop. Shake on togarashi pepper powder.

Japanese, appetizer, main course, seafood

Print Recipe

Shrimp Tempura

Tempura is one of the most famous Japanese food items outside of Japan. The batter is light and crispy without absorbing excess oil. Shrimp is one of the most popular ingredients to fry in tempura batter. Like all tempura frying ingredients, the shrimp need to be pat dry before dipping in the batter. They will only take a total of 6 minutes. Drain oil on a rack instead of paper towels to maintain the crispiness.

Prep Time5

Cook Time6

Course: Appetizer, Main Course

Cuisine: Japanese

Keyword: appetizer, East Asian, Japanese, main course, seafood

Servings: 2

Author: Alex Gorgos

Ingredients

1/2 lb 26/30 count shrimp tail on; peeled and deveined
1/2 cup cake flour
1/2 tsp baking powder
1/8 tsp salt
1/2 cup ice water
vegetable oil for frying

Instructions

Mix together all of the dry ingredients.
Mix in the water.
Heat up 3” of cooking oil in a pot over medium high heat(350 degrees). Pat dry the shrimp. Dip in the tempura batter. Drop in the oil. Make sure to not over crowd.
Fry for 3 minutes a side. Drain grease on a rack.