SIMPLY MING Episode 7 TX 8 July @ 930PM [HK/MNL] 7PM [DEL] 830PM [JKT]
Master Recipe: Cranberry-Teriyaki Glaze Ming says: Many are huge fans of teriyaki sauce, loving the salty-sweet flavor it gives to meat and chicken. I've added fresh citrus and tangy cranberries (an ode to New England) to my version, producing a smooth glaze with body that adds tons of flavor to your dishes—just brush it on and cook!
Makes 3 cups
• 1 large red onion, sliced
• 1 tablespoon minced ginger
• 1 cup dried cranberries, such as Craisins
• Zest and juice of 1 orange
• 1 cup naturally brewed soy sauce
• 2 cups cranberry juice
• 1/2 cup sugar
• 1/4 cup grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper, to taste
In a sauce pan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor. Immediately, transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in the oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge for up to two weeks.
Cranberry-Teriyaki Chicken on Garlic Bok Choy
( Serves 4 )
4 boneless chicken breasts, skin on
1 cup Cranberry-Teriyaki Glaze, save 2 tablespoons for garnish
3 cloves garlic, thinly sliced
5 large heads baby bok choy, cored, split in half and cut into 1⁄4-inch slices (may substitute napa cabbage)
1 teaspoon sesame oil (optional)
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper, to taste
Prepare a hot grill or broiler. On a large plate, brush the breasts with the glaze on both sides. Season the breasts and grill them on both sides until cooked through, about 5 minutes a side, brushing frequently with the glaze. Let chicken rest for 3 to 5 minutes before slicing on the bias. Meanwhile, in a wok or sauté pan coated lightly with oil over high heat, add the garlic then bok choy. Move around quickly, season with kosher salt and freshly ground black pepper and check for seasoning. Keep the bok choy al dente and drizzle with sesame oil, about 3 minutes total. On 4 plates, place a small mound of the bok choy and top with the sliced chicken. Zig-zag remaining glaze over the plates.
Cranberry-Teriyaki Lamb Rack with Couscous Salad ( Serves 4 )
2 naturally fed lamb racks, fat cap removed
1 cup Cranberry-Teriyaki Glaze
2 cups couscous, cooked
Juice and zest of 1 lemon
1 tablespoon of Dijon mustard
1⁄4 cup extra virgin olive oil
3 scallion stalks sliced, white and green parts separated
1⁄4 cup dried cranberries, such as Craisins, chopped
1 red or green jalapeño, stemmed and minced with the seeds
Kosher salt and freshly ground black pepper, to taste
Grapeseed or canola oil for cooking
Marinate the racks in the glaze overnight. Preheat an oven to 450ºF and place a heavy bottom pan over medium heat. Season the racks with kosher salt and freshly ground black pepper. Coat pan lightly with oil and sear all sides of the rack, about 8 minutes, and transfer to the oven. Roast for 5 to 8 additional minutes for medium rare to medium. Meanwhile, in a large bowl, whisk together juice, zest and Dijon. Add oil and season with kosher salt and freshly ground black pepper to taste. Mix in scallion whites, cranberries, and jalapeños, then couscous, and toss to combine. Let lamb rest 5 to 8 minutes before slicing. Place a small mound of couscous salad on plates, top with lamb chops, and garnish with scallion greens. Serve with extra Cranberry-Teriyaki Glaze.
Cranberry-Teriyaki Sweet Poyayo Satays ( Serves 4, as an appetizer )
2 large sweet potatoes or yams, baked with skin on, until al dente, about 45 minutes at 350ºF
1 cup Cranberry-Teriyaki Glaze
1⁄4 cup chopped chives
2 tablespoons sesame seeds
Satay skewers soaked in water
Prepare a hot and cleaned grill. Peel the potatoes whole and make 1/2-inch long slices. Skewer the potato slices and dip in the glaze. Sprinkle with chives and sesame seeds and grill on both sides until well colored, about 4 minutes a side. Serve satays stuck in a potato that has been sliced in half and use like a pin cushion.
Lidia Bastianich's Oven-Braised pork Chops with Red Onions, Pears and Cranberry-Teriyaki Sauce (Costolette Di Maiale Brasate Al Forno Con Pere)
( Serves 4 )
2 cups Cranberry-Teriyaki Glaze, reduced to syrupy consistency
3 tablespoons extra virgin olive oil
6 garlic cloves, peeled
4 center cut pork rib chops, each about 12 ounces and 11⁄4-inches thick
1 large red onion (about 12 ounces), cut into 8 wedges
Salt and freshly ground pepper
2 ripe but firm Bosc pears, peeled, cored and cut into 8 wedges
2 cups mashed butternut squash
Preheat oven to 425° F. Heat the oil in a large, heavy skillet with a flameproof handle over medium-high heat. Whack the garlic cloves with the flat side of a knife and scatter them over the oil. Cook, shaking the skillet, until brown, about 2 minutes. Lay the pork chops in the skillet and cook until the underside is browned, about 6 minutes. Remove and reserve the garlic cloves if they become more than deep golden brown before the chops are fully browned. Turn over the chops, tuck the onion wedges into the pan and continue cooking until the second side of the chops is browned, about 6 minutes. Season with salt and pepper. About halfway through browning the second side, tuck the pear wedges in between the chops.
Return the garlic cloves to the skillet if you have removed them and add Cranberry-Teriyaki Glaze. Place the skillet in the oven and roast until the onions and pears are tender and the juices from the pork are a rich, syrupy dark brown, about 30 minutes. Once or twice during roasting, turn the chops and redistribute the onions and pears. Handle the skillet carefully—it will be extremely hot. Remove the skillet from the oven. Check the seasoning of the onion-pear mixture, adding salt and pepper if necessary. Place a mound of mashed butternut squash in center of each warmed serving plate and spoon the pears, onions and pan juices over squash. Top with a pork chop and drizzle plate with more sauce if desired.
