Quick Stir Fry

I have done stir fry dishes on the grill, what I like to call "stir fire", for years.

The ginger chicken that I stir fired last night.

I have been taking classes from Rouxbe Online Cooking School and when I recently took two stir fry lessons, I really didn't expect to learn much since I had stir fried for so long.  But I was wrong, I learned many things to improve my stir fry skill set.  Here are 5 things that I took away from the lessons:

1. A little goes a long way.   I have been using too much meat and too much sauce in my stir fry dishes.  I adjusted down this time and saw an improvement.  It should be about 4 oz of meat, 2 cups of veggies, and 2-3 Tbsp of sauce.  
2. Turn up the heat.  I used to worry I was getting the wok too hot, not any more.  Commercial wok burgers kick out up to 200,000 BTU's compared to a home stove burner of 15,000 BTU's.  
3. Blanch hard veggies first.  Hard veggies like carrots take a lot longer to cook.  I just used to put them in earlier than other veggies.  But taking the time to blanch them ahead of time not only shortens the stir fry time, it does a better job preserving the color and texture of the veggies.
4. Dry your ingredients.   Wet meat and veggies lead to a mushy looking stir fry.  
5. Velveting.  Ever notice how the meat in stir fries at good restaurants seems more tender than your stir fries at home?  Many use a technique called velveting ahead of time.  The meat is coated in a mix of cornstarch, egg white, and rice wine vinegar and then partially cooked submerged in hot oil  Use your best George Takei voice and say, "Oh my!"

Why do I like stir firing on the grill instead of stir frying inside?

• Because I can get my grill hotter than my stove top,
• Because it's outside,
• Because coal fires were the original heat source for wok cooking, and
• Because I can. 

Here are three tips from me about "stir firing" on your grill.

Mise en place

Having your ducks in a row is important with stir frying.  It is doubly important with stir firing.  In the kitchen, if you forgot something, it's just arms reach away.  At the grill, you can be 20-30 paces away from that one thing you forgot and seconds count on the wok.  And not just ingredients, you need to have any piece of equipment that you will need ready.  Tongs, resting racks, food gloves, heat resistant gloves, pinch pots, etc.  

Organized chaos.

No Place To Run To Baby, No Where To Hide

On the stove top, the sides of the wok are cooler than the center because they are not directly over the burner AND they are higher up from the heat source.  On the grill, they are only higher up from the heat source, but still directly over it and hot.  So it is extra important to keep stirring and moving the ingredients around.  That also means your forearms will be directly over the pits of Mordor.  You will definitely want long sleeved heat resistant gloves.

Along Came A Spider

If you have a Kamado style ceramic cooker like our Big Green Eggs, I HIGHLY recommend a "spider rig" for holding your wok in place.  They are cheap and effective.  Plus you can also use them with a small cast iron grid for searing steaks right next to the coals.  Note:  I have to use mine "legs down" because of the long handles.  My next wok will have the short handles so I can use the spider "legs up"

The "spider" is the wire rim on which the wok is resting.

The dinner itself was basic so I won't right up a recipe.

• Two thighs, sliced and seasoned with salt, pepper, 5 spice, ginger, and garlic.  Cooked until just done, about 4 minutes.
• Seasoned more oil with 2 garlic cloves and 3/4" of fresh ginger.  Removed and cooked blanched carrots, bell pepper, and onion about 3 minutes.
• Returned meat to wok.  Added 1/4 cup of my sweet stir fry sauce (Yoshidas, rice wine, sherry,  soy sauce, sriracha, garlic powder, black pepper, red pepper flake, sugar), tossed to coat and then mixed in a cornstarch slurry. 

What are your favorite stir frying tips?   If you have a favorite stir fry dish, post a link in the comments, I'd love to try it out.

Faux Cochon de Lait

Cochon de Lait is a Louisiana specialty.   Renowned Chef John Besh waxes nostalgic about it in this excerpt-

The pig of my youth meant a celebration, a cochon de lait. Some of my favorite childhood food memories surround the slaughter and cooking of the suckling pig for holidays, christenings, or football championships. Read More

While the name translates to "pig in milk" it is actually a roasted suckling pig.  My version is, in fact, "pig in milk".  I braised a Cajun seasoned pork shoulder in cream and milk.  The result is tender, juicy, and spicy shredded pork with a luxurious cream sauce that is worthy of a holiday feast.
  

Served with dirty rice and roasted carrots.

What makes the sauce so decadent is that as the milk/cream reduces, the pork fat renders into the sauce making it liquid velvet. 

This is adapted from a milk braised pork roast that I did last year as part of a cooking lesson from Rouxbe.

Faux Cochon de Lait

by www.nibblemethis.com

Prep Time: 15 min

Cook Time: 4 hours

Ingredients (6 servings)

• 3 1/2 - 4 lb pork shoulder roast (pork butt)
• 1/4 cup Cajun seasoning this one works
• 2 Tbsp unsalted butter
• 3 cups whole milk
• 2 cups cream
• 4 cloves garlic, smashed
• 1/2 tsp dried thyme
• 1 bay leaf
• salt and pepper to taste
• 1/2 - 1 tsp xantham gum (optional)

Instructions

1. Preheat your grill to 400f and have it set up for direct heat. Once hot, put your Dutch oven in the grill to preheat. (Inside alternative - preheat Dutch oven over med-high heat.)
2. Season the pork shoulder on all sides with the Cajun Rub.
3. Add butter to the Dutch oven and sear the roast on all sides until lightly golden brown, about 45 seconds to 1 minute per side.
4. Add the garlic, thyme, bay leaf, milk and cream. TIP: Cold liquid and hot cast iron don't play well together. Temper the milk and cream by ladling it over the hot roast instead of straight onto the hot cast iron.
5. Bring to a simmer and cover with lid. Reduce grill temp to about 300f (adjust heat down enough to keep a simmer - try not to boil). Simmer, flipping the roast every 30 minutes, until the roast hits 195-197f, about 2 1/2 hours.
6. Remove the roast from the Dutch oven and keep warm. Simmer the sauce uncovered for about 20 minutes until reduced and thickened. (Optional - if still not thick enough, take out 1 cup of the sauce, whisk in xantham gum or corn starch and return back to the pot.)
7. Strain sauce through a sieve. Push any milk solids through the sieve too. If you kept your temps to just a simmer, the sauce should be ready. If it got too hot and boiled, the sauce may have split. Hit the sauce with an immersion blender and that should help.
8. Taste sauce and season with salt and pepper as needed.
9. Shred the pork and serve with the sauce on top.

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This all started because I had 15 lbs of pork butt in the fridge and I was determined to use all of it for something OTHER than pulled pork for a change.  I also had a pork loin.

I got two boneless shoulder roasts (tied), 3+ lbs of cubed shoulder meat, 4 lbs of meat for curing/smoking my own tasso ham, two pork loin roasts (tied), and 8 boneless loin chops.

Buying in bulk, minimal meat cutting skills, and a vacuum sealer save money.

I was using a #12 Lodge dutch oven.  A #10 would be a better size for a 3 1/2lb roast.  Whatever size you are using, adjust the liquid depth to be over 1/2 to 2/3rds the height of the roast.

Season it heavily. 

Sear on all sides, don't forget the ends!

Spooning the milk/cream over the roast helps temper it and season it.

I could just drink this sauce as a soup!

This reheats well and leftovers make an incredible open faced sandwich on toasted bread or as a po-boy.  If you like sliced pork, you can pull it at an internal temp of 185-190f and it should still be able to be sliced yet fork tender.

Have you already planned out your holiday menus yet?

Hot Wing Soup

This is my practice for an online cooking class I took at Rouxbe for making thick, starch based soups. They had many recipes to use for practice, such as split pea & ham, vichyssoise, and Italian white bean soup.  But I thought I would learn more by using what I had just learned to create my own starch based soup.

Starch based soups are just what the name implies:  Instead of using a roux as a thickener, the soup gets its body from the natural starches in starchy vegetables, legumes, and grains.  The lesson mentioned you can use bread, which reminded me of one of my favorite soups, Mexican Garlic Soup.

While I was taking this lesson, I was in the middle of smoking a rack of beef ribs and I had tossed a few extra chicken wings on the Big Green Egg.

I thought about the wings and BAM!  It hit me.  I was going to make a hot wing soup!  I used the techniques taught to plan out my soup.

Fat -  Had to be butter, since that goes into hot wing sauce, right?
Mirepoix - Celery & carrot.  Celery because it is a standard accompaniment and carrot to help get the orange color I wanted.
Starch - I thought about using potatoes but went with buttery croutons instead.
Liquid - Chicken broth, beer and hot sauce - a no brainer

Hot Wing Soup

source:  www.nibblemethis.com

Ingredients 

• 1 stick unsalted butter
• 5 cups Italian bread cubes, no crust*
• 1/2 cup finely diced carrot
• 1/4 cup finely diced celery 
• salt (see instructions)
• 1/2 Tbsp paprika
• 4 cups chicken broth
• 12 oz dark beer*
• 2 Tbsp hot sauce*
• 1/4 cup blue cheese crumbles
• garnish:  meat from chicken wings, more blue cheese, chopped celery leaves*

Instructions

1. Preheat a heavy bottom stock pan over medium high heat.
2. Add 3 Tbsp butter.  Once bubbling hot, add the bread cubes and quickly toss to coat evenly.  Season with a pinch or two of salt.  Cook until golden brown on all sides - about 5-7 minutes.  Remove.
3. Reduce heat to medium, add 4 tbsp butter to the now empty pot.  Saute the celery and carrot until tender - about 8 minutes.  Season with a pinch or two of salt while sauteing.  
4. Add the chicken broth, beer, paprika, blue cheese, and the croutons that you made earlier.  Bring to a simmer and cook until the bread begins to break apart - about 5-6 minutes.
5. Use an immersion blender to blend to a smooth consistency.
6. Bring back to a simmer and stir in the last tablespoon of cold butter.  I know that technique at the end of sauces adds a little luster so I thought it couldn't hurt with soup.  Taste for seasoning.  I added about 1/2 teaspoon more of salt at this point but let your taste buds be the judge.
7. Garnish with chicken wing meat, more blue cheese crumbles, and finely chopped celery leaves.

Notes

• Bread - I know, this sounds like a lot.  It will cook down.
• Beer - I used Sweetwater Brewing Georgia Brown but any good dark beer will do.  You could also skip beer altogether and use more chicken broth but beer and wings go together, right?
• Hot sauce - The family thought it was a little spicy at this level so if you want mild, just use one Tbsp.  Franks Hot Sauce would be the traditional hot sauce to use but I used Fire Ant Juice.
• Celery leaves - Weird?  I like chopping them finely for a garnish.  Use parsley instead if you like.
• Makes 4 servings

These were meant to be a snack but they served a greater purpose!  Smoked with Draper's AP Rub.

Chopping celery brings the "how to cut with a chef's knife" lesson memories back.  I sliced an entire bunch of celery one stalk at a time for that lesson. 

Great tasting "homework"!

This is definitely going into rotation at our house this winter.  Perfect for those cold, damp nights whether you're watching a football game or just curled up reading a book.  Its warmth and spiciness will heat you up from inside.

As of today I am 50% way through the current curriculum.  Of course, they add new classes so that's a moving target:)

[Standard Disclaimer]  I don't receive compensation from Rouxbe Online Cooking School.  I am signed up for their affiliate program but that was just so I would have access to share some of their videos here.  I don't even use the html links that would generate a sale for my account if you were to sign up.  The link I gave at the top is no different than if you googled it yourself. 

Blackened Redfish with Grilled Peppers and Rice

Fishing was a big part of my youth.

My grandfather taught me to fish in the “tobacco pond” on his North Carolina farm. Later I taught myself to fish in the mosquito laden coves, Intracoastal waterway, and on the creaking ocean piers of Florida. Those sun washed days of waiting for the rod tip to twitch and bend produced plenty of fish but I never ate any. I'm a fish-o-phobe. Love catching them, hate eating them.

My son, Brett, and his friend took a fishing trip in Florida last week and returned with some fresh redfish. When I think of redfish I immediately think of blackened redfish made famous by Paul Prudhomme. That begs a question: If you blacken redfish (aka red drum) are you supposed to redden black drum?

I took this opportunity to try out a recipe or two from a book I will be reviewing soon, 1001 Best Grilling Recipes by Rick Browne. I took the blackening seasoning from one recipe for salmon and matched it with his Grilled Peppers & Rice. 

Blackened Redfish with Grilled Peppers & Rice

adapted from RickBrowne's 1,001 Best Grilling Recipes

4 ea redfish fillets

1 tsp salt

1 tsp black pepper, freshly ground

1 tsp cayenne pepper

1 tsp dried oregano

1 tsp granulated garlic

1 tsp dried thyme

1 Tbsp parsley, fresh chopped

4 Tbsp butter

1 green bell pepper, seeded and cut into 2” wide strips

2 medium onions, cliced into ½ inch slices

2 Tbsp olive oil

1 ½ cup cooked long grain rice

½ cup cooked wild rice

¼ cup fresh basil

1.5 Tbsp lemon juice

1 Tbsp parsley, fresh chopped

¼ cup roasted red bell pepper

½ tsp kosher salt

freshly ground black pepper to taste

Start your rice at the same time you fire up the coal for your grill for a direct heat cook at 350f.

Mix the salt, pepper, cayenne, oregano, garlic and thyme for the fish seasoning.

Brush the onion slices and peppers with oil and grill 3-4 minutes per side, until the veggies have char marks and are tender. 

Remove and dice the vegetables.

Mix these veggies with the rice, basil, lemon juice, parsley, red bell pepper, salt and pepper. Cover and keep warm.

Now put a cast iron skillet or griddle plate on the grill. I was using a Craycort castiron grate so I was able to just switch out one of the grates for a griddle insert. Whatever you use, you want to get it preheated HOT. Real friggin' HOT (technical culinary term)! Place the butter and parsley in a tiny sauce pan.

When grilling fish, here are two quick tips [Source: Rouxbe.com]

1. Dry the exterior of the fish. This will help prevent sticking to the griddle pan and get a nice blackened instead of steamed crust.
2. Keep the fish cold until the last possible minute by keeping it on a bed of crushed ice. Fish proteins break down quickly from heat.

Place the fillets on the griddle and top with 1 Tablespoon of the butter mixture. Be careful. If the butter splashes onto the glowing coals, it will flash over. Either way, it will smoke heavily. 

Cook for 2 minutes and then flip. Top with another Tablespoon of the butter. 

Cook for 2 more minutes and then remove from heat. Serve immediately with the rice.

I didn't eat the fish, because, well.....it is fish. Brett and Cameron devoured it though. But the grilled peppers and rice rocked. It reminded me of “dirty rice” without meat but amped up with the fire roasted veggies.  It is the perfect side dish for blackened redfish or just about any Cajun dish.

Milk Braised Pork

"It's even better than pulled pork."

My wife uttered those sacrilegious words last night and I could not disagree.  I took another lesson at Rouxbe Online Cooking School this week and this time it was on Combination Cooking Fundamentals.  For the practice session after the video lesson, I chose to make the Milk Braised Pork.  

Rouxbe Online Cooking School & Video Recipes

It takes quite awhile to make and it isn't very photogenic but it is easy to make and was heavenly.  The rich, velvety sauce and tender pork made my mouth swirl with happiness.   The sauce is so good  that I saved a little extra just to have on pasta this afternoon.  This dish is "company worthy" and I will be making it again.

Here is the link to the text version of the recipe, which is written for the oven:  Milk Braised Pork (you don't have to be enrolled to view the text).   Here is how I converted it to the grill, I'm just going to post what I did different from their recipe.

Pork Roast - The recipe calls for a 3 1/2 lb pork shoulder so I deboned a 7 1/2 lb pork butt and cut it into two rolled and tied pork roasts.  I used the one that had the bone in it because that is the best part of the pork shoulder (aka "money muscle").  I'm saving the other one for a Peurto Rican pork roast.  

Save the bone for stock!

Searing - I debated on this one.  Should I sear in the dutch oven over direct heat or sear it on the grate?  I tried it in the dutch oven at 300f for two minutes a side but wasn't getting the color I wanted so I switched to the grate.  This gave me the best of both, the flavor of coal fired pork and sucs in the pot for flavoring the sauce.  If you want to sear ONLY in the dutch oven, you will need to run at a higher temp, maybe around 375f.   

Ingredients - The only thing I did differently was added 1 dried red chili to the sauce, used an extra sprig of rosemary, and added 2 cups of half and half. (Note:  The extra liquid is because I didn't have the right size pot, a Lodge #10 would have been better but I only had a #12.)    

Simmering - I kept the dutch oven indirect and let the heat get up to 350f.  TIP:  Place your fat cap down during this part since the bottom will be taking more heat.  This will 1) protect the bottom of the roast AND 2) give the fat a head start on rendering out.    

Roasting - Once the sauce was simmering, I switched to indirect heat (Put the plate setter in, legs up) and cooked it at 300f with the lid on.  I turned the roast every 30 minutes and it took right at 2 1/2 hours.  As the  fat renders and the sauce reduces, you can SEE the flavor building.  They say remove when fork tender.  My BBQ experience says the pork butt collagen breaks down once you hit an internal temp of 195f which turned out to be accurate here too. 

Sauce - The video had some warnings about the sauce splitting and recommended an immersion blender.  I guess I was lucky because I only had to whisk mine while the sauce reduced and the meat rested.  Then I removed the rosemary stem.  The garlic cloves had broken apart smoothly. 

While the lesson covers many topics and tips for combination cooking,  the tip that was most useful to me was about how to choose the right size of the pot and what happens if you don't.  In my case last night, I knew my pot was just slightly too big which meant I would have to add more liquid to get the right level or depth in the pot.  But the extra liquid can dilute flavor, so I knew I had to increase the seasonings too.

No bones about it, this recipe is a keeper.  This was the best thing I've made all week. 

[Standard Disclaimer] To be able to embed Rouxbe videos, I had to sign up as an affiliate member which means I get a couple of dollars for anyone that signs up through me.  I am not using it as a money maker, I just like being able to show their tip videos from time to time when it applies to something I am cooking or doing in that post.