Pickled Peanuts with Vinegar and Onion

中文菜谱：

简单好滋味的老醋花生

Pickled peanut is a dish, well, an appetizer to be exact, very popular during hot summer time across mainland China.  It is extremely simple and easy to make.  Just toss roasted peanuts and chopped onion, along with vinegar and some other seasonings.  And then wah-lah… you have a refreshing and crunchy peanut appetizer!

It sounds easy.  But it will take a few tries to achieve great flavors.  And the variations are limitless.  You can add celery, cilantro, chili peppers…  And every family has its own seasoning recipe too. All they have in common are peanuts, good vinegar and chopped onion.  

Ingredients：

1 cup raw peanuts
3 to 4 tablespoons balsamic vinegar (go with aged vinegar if you have one on hand )
2 teaspoons sesame oil
1 to 2 tablespoons honey (or use more or less to taste)
3 to 4 tablespoons soy sauce
chopped cilantro
1 medium sized onion, peeled and chopped
salt to taste

Directions：

I love peanuts with that red thin layer of skin on.  The ones without it will taste just fine too.

Preheat oven to 350F/177C

Spread peanuts on a baking sheet.  Bake in the oven for 8 minutes.  When time is up, turn off oven heat.  Leave the peanuts in the oven until they are cooled down. 

Peanuts will be very crunchy when they cool down.

I have been using this vinegar for years.  The aged version tastes better.  Whenever I see them on shelves, I would stock up O(∩_∩)O~

Add peanuts, along with chopped onion, cilantro and all the seasonings to a large bowl.

Mix well.

It can be served right after everything is mixed together.  But the flavor would be so much better if you let it sit in the fridge for a few hours before serving.

A few hours later, color has dulled a little bit, but all seasoning s and flavors combine better and the taste is smoother and more harmonious. 

Peanuts are still crunchy.  The contrast between crunchy peanut and juicy onion is well balanced and interesting.   I just can’t get enough of it O(∩_∩)O~

Sizzling Grilled Dry Aged Ribeye & New York Strip Steak

中文菜谱：

铁板dry aged ribeye & new york strip steak 牛排

Dry aged steak is one of our favorite.  But they are hard to find on the market.

When beef has been aged in a carefully temperature and humidity controlled room for a certain amount of time ranging from weeks even to months, beef will be broken down by enzymes to produce amino acids, fatty acids and sugar.  That is to say, the beef will transform into good eats with better taste, tendered texture and intensified flavors.

It is a very expensive and time consuming process.  Besides, the beef needs to be trimmed before selling or cooking.  All costs add up quickly.  No wonder dry aged steaks on steakhouse menu are always so pricey.

Imagine how exciting I was when I found out Central Market in Houston sells dry age beef! O(∩_∩)O~

There are two types of dry aged steak available in Central market.  One is ribeye, and the other one is New York strip steak.  

Marbling is gorgeous

Price is more expensive than regular steak.  But it is quite reasonable when compared to what you paid for aged beef served in a steakhouse. 

I bought one piece of each so that it would be convenient to compare them side by side.  

Leave the steak out on the countertop for about 20 minutes to warm up to room temperature.

Meanwhile, preheat the grill to 450F/232C with 2 sizzling plates in it. 

The one on the bottom is ribeye.  The other one on top is New York strip steak.

Sprinkle with generous amount of freshly ground black pepper

Add sea salt to taste.  Lightly press down the salt and pepper.

Add to the grill.  Grill for 2 minutes.

2 minutes later, flip the steaks over and grill for another 2 minutes.

Remember, we are making sizzling steaks here.  The extremely hot sizzling plates will continue to cook the steak later.  So you don’t want your steaks in the grill for too long.

All sizzling plates are different.  Some are cast iron; some are aluminum; some are thick; and some are thin.  All of that needs to be considered when we decide how much time for steak to cook in the grill.  I am using two thick cast iron sizzling plates.  And I know from prior cooking experience that 2 minutes each side is perfect for my medium rare steaks.

Transfer the steaks to sizzling plates.

And now get the plates and steaks out of the grill and serve.  That beautiful sizzling sound is like wonderful music to a foodie like me O(∩_∩)O~

Do use extra caution because the plate is really really really hot!

This one is ribeye.

It is very tender, juicy, and buttery with an intense beefy and meaty flavor.

This one is New York strip steak.

The texture is a bit tighter than ribeye, with a nuttier and more intense beefy flavor.

The one on the left is New York strip steak, and the one on the right is ribeye steak.

The reason I love sizzling steak is that even when it comes to the last bite, it is still perfectly pink, tender and juicy on the inside.  And there would not be any unpleasant red color juicy running in the plate at all.  

Give it a try and you will love it too! O(∩_∩)O~

Grilled Scallops with Pork Belly

中文菜谱：

烤五花肉带子卷

Summer is in the air.  Let’s start grilling! O(∩_∩)O~

When we were living back in Michigan, we did a lot of camping.  And one of our favorite camping foods is grilled scallops wrapped in bacon.  Oh, trust me when I tell you that nothing tastes better than grilled scallops by the camping fire you built yourself.  (I posted it here before: Interlochen camping 5:  https://www.yankitchen.com/english-blog/camping5 )

After we moved to Texas, we haven’t a chance to go camping here yet.  But I still grill a lot of scallops and bacon in the backyard.

Ingredients：

1 pound scallops (12 to 14 pieces)
1 pound pork belly/ or bacon
freshly ground black pepper
1 teaspoon rice cooking wine
salt to taste

Directions：

I usually grill scallops with bacon.  This time, I decide to try regular pork belly.  Asian people love to cook with pork belly, so that you can always find some awesome good quality pork belly from Asian grocery stores.  

Freeze the pork belly until firm.  Use a meat slicer to thinly slice it.

I am using ChefChoice 610.  The thickness can be adjusted by a notch on the top.

Drizzle a teaspoon of rice cooking wine on top.

Scallops in Texas are one of the best I have ever had so far.  They are fresh, tender with a buttery creamy texture.

Sprinkle both scallops and pork belly slices with salt and pepper.  Wrap each scallop with one slice of pork belly.  Secure with bamboo skewers.

Preheat grill to 400F/ 204C

Quickly brush the griddle with some oil.  Add scallops.

 There are 2 fishes in the background.  Grilled fish is another of my favorite. O(∩_∩)O~

Soon pork belly turns color.

Excessive dripping fat from bacons may cause the grill to flare up.  Keep a close eye on the grill.  Flip them frequently if necessary to prevent burning or over cooking. 

Shorter bamboo skewers might work better.  Long ones get burnt anyway despite the fact I soak them in the water prior grilling.

Ok, they are getting gorgeous!

When pork belly turns amazingly golden brown and the scallops are kind of firm to touch.  They are ready.

Sprinkle with chili pepper flakes and ground cumin.  This is optional.  I just love them on grilled meat.

Bon Appetitte！O(∩_∩)O~

Bacon Wrapped Shrimps and Skewed Lamb

中文菜谱：

培根烤大虾和烤羊肉串

Summer is coming.  It is gradually getting hot outside these days, which means grill season already starts!

Our favorite grills are shrimps, scallops, skewed lamb/ beef and steak. 

Texas is famous for its seafood, thanks to its long coast line and location right next to Mexican gulf.  The shrimps and scallops here are one of the best I have ever had so far.  I used to live in Virginia and Michigan.  I thought I had some good seafood there before.  After I moved to Texas, my eyes are open to more and better quality seafood here. 

Ingredients：

10 jumbo shrimps
10 slices of bacon
freshly ground black pepper
salt to taste

Directions：

Thaw the shrimps in fridge.  Sprinkle with black pepper and salt.

There were 8 in the plate, and I added 2 more after I took the photo.

Peel the shrimps.  Wrap each shrimp with a slice of bacon, secured with a bamboo skewer

Meanwhile, I prepared some skewed lamb too.

We always use lamb shoulder for grill.  It is juicier and tenderer than lamb leg or stew.  They are not available in regular American grocery store.  I buy mine from H-mart.  Some Middle East grocery stores may sell lamb shoulder too. 

Cut lamb shoulder into 1/2 inch cubes.  Add salt, chopped onion, ground chili pepper, ground cumin, soy sauce, sesame seeds.  Mix well.  Cover with plastic wrap and refrigerate for at least 4 hours. 

Skew the lamb with stainless skewers

Preheat the grill to 400F.

Brush the griddle with oil.  Add bacon wrapped shrimps and skewed lamb.

Excessive dripping fat from bacons may cause the grill to flare up.  Keep a close eye on the grill.  Flip them frequently if necessary to prevent burning or over cooking. 

Skewed lamb is becoming golden brown.

When bacon wrapped outside the scallops is golden brown and the scallops are kind of firm to touch, they are ready.

Lamb is ready too.

How good does that look? O(∩_∩)O~

Bon Appetite! O(∩_∩)O~

Taro and Sweet Potato Tapioca Balls on Shaved Ice

中文菜谱：

芋圆薏米红豆刨冰

Shaved ice has been popular among Asian people for many years.  In early time, ice was just simply finely crushed by machine.  Nowadays, if you stop by China town, you will be amazed by how thin and creamy the shaved ice is.  And as for the toppings, wow, they are almost endless! O(∩_∩)O~   The most popular ones are but not limited to taro tapioca balls, sweet potato tapioca balls, red beans, lotus seeds, pearl barleys, strawberry, blueberry, mango, and mochi.  

I do my own shaved ice when I don’t want to drive all the way to China town but still crave for it.  It is easy.  And I always make a large batch and freeze the extra taro and sweet potato tapioca balls for later use. 

I make taro and sweet potato tapioca balls, red beans, and pearl barley. 

Ingredients：

Taro puree
yellow sweet potato puree
white sweet potato puree
purple sweet potato puree
tapioca starch
red beans
dark brown cane sugar
pearl barley
honey
water
1 to 2 tablespoons sweetened condensed milk

Directions：

I steam 3 kinds of sweet potatoes and taro.  Peel and finely smash them into puree.  Add a little bit water if needed.

Add tapioca starch when the puree is still hot to touch.  Knead separately in different bowls.

Transfer dough balls to a slightly dusted large wooden board. Divide each dough ball into smaller pieces. 

Roll out each dough piece into thin and long strands, about 1/3 inch in diameter.

With a dough scraper, cut each stands into 1/3 inch pieces.

Add pearl barleys and water to a small pot.  Cook over medium heat until barleys are soft.  Remove from heat, and stir in 2 tablespoons honey.

Add red beans and water to another small pot.  Cook over medium heat until red beans are soft and tender.  Remove from heat and stir in dark brown cane sugar.

Cook taro and sweet potato tapioca balls in boiling water until they float to the surface. 

Rinse the tapioca balls quickly to get rid of excessive starch on the outside so that they won’t stick together.

Now it is time to shave some ice!

I have this snow cone machine for almost 6 years, still up and running O(∩_∩)O~

Add ice

Turn on the machine

It is done.  The machine does a pretty good job.

Scoope shaved ice into a cup

Add cooked taro and sweet potato tapioca balls.

Add cooked pearl barley, red beans and then drizzle with condensed milk.

Use a spoon to mix everything and have a big bite! O(∩_∩)O~

Taro and sweet potato tapioca balls are slightly chewy and springy, which makes them so good.  Pearl barleys and red beans have different texture and taste.  When everything is mixed together, it is just such a great treat!

Who doesn’t want a cup of this icy sweet treat during a hot summer day?

There is one thing to keep in mind.  Tapioca balls will get hard after they are mixed with ice.  So don’t let it sit too long before you enjoy once it is ready to eat.

Freeze the extra taro and sweet potato tapioca balls.  Store in an air-tight Ziploc bag and they should be good for up to 3 months in the freezer.