KOMO Radio

Recipes and tips as heard on KOMO Radio

Summertime Peach Favorites

When fresh, juicy peaches appear at the local markets, you know summer has finally arrived. Eat them raw, blend them in a cocktail, chop them up for salsa; any way to eat a peach is fine by me.

Swirl them into yogurt or chop them up and add them to a bright summer salad – or slice them thin and serve atop crostini spread with herbed goat cheese.

Blushing Pickled Peaches are easy to make and so tasty served alongside grilled pork chops.

But – have you ever had Grilled Peaches? If not, they should go on your need-to-try list! Just cut them in half, remove the pit, drizzle lightly with olive oil and sprinkle with a pinch of sea salt. Then grill on each side until nicely marked and just tender – yum! A great combination of sweet and smokey – perfect to cozy up with a juicy chicken breast or d’lish over vanilla ice cream with a drizzle of salted caramel.

And of course…peaches are perfect to shake in a summer cocktail like in my Peachy Mojito with fresh garden mint! –Kathy


My Blended Peach Whiskey Sour!
For the recipe and more summer sipping ideas, check out
www.LiquidKitchen.tv

Blushing Pickled Peaches
Be sure to use a freestone variety of peach for this recipe such as Elberta or Hale. Great with grilled ham steaks and poultry, and especially fantastic with thinly sliced prosciutto, crusty French bread and a glass of Northwest Pinot Gris.

Makes 1 quart

5 – 6 large ripe peaches, peeled, pitted and halved, about 2 – 2 1/4 lbs.
2 1/2-inch piece of fresh ginger cut into 1/4-inch slices (2 oz wt.)
3 cloves of garlic, peeled
1/4 cup red wine vinegar
1/2 cup distilled white vinegar
1/4 cup water
1/2 cup sugar
1 Tbsp kosher salt or uniodized salt
1/2 tsp coriander seeds
1/2 tsp crushed red pepper flakes

Tightly pack the peach halves, alternating with the ginger and garlic, into a clean quart jar.

Meanwhile, in a small, non-reactive saucepan bring the remaining ingredients to a quick boil over high heat. Immediately remove from heat and ladle over the peaches, making sure to cover them and transferring all the spices to the peaches.

Cover tightly and let cool to room temperature. Immediately after cooling, refrigerate peaches. Chill the pickled peaches for 2 – 3 days before using them. They’ll keep 4 weeks in the refrigerator.

Recipe by Kathy Casey Food Studios®.

Peachy Mojito
Makes 1 cocktail

2 sprigs of fresh mint
2 oz silver rum
1 oz lime juice
1 oz Simple Syrup*
1/2 oz peach puree
——————–
1 oz soda water
Garnish: lime wedge on cocktail pick

Tear mint sprigs and drop into a pint mixing glass. Measure in rum, lime juice, simple syrup, and peach puree. Fill glass full with ice, then cap and shake vigorously. Uncap then add a dash of soda water to the tin. Pour drink into a tall glass. Garnish with a lime wedge on a pick.

*To make Simple Syrup: bring equal parts water and sugar to a quick boil, immediately remove from heat. Cool and store at room temp for up to 2 weeks.

Recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on July 17th, 2014  |  Add Comment |  Posted in Cocktails, Fruit, KOMO Radio, Recent Posts, Recipes, Small Screen Network, videos

BBQ Sauces – Which Is Right For You?

Everyone loves a good BBQ! Cooks, grill masters, and weekend pit masters can be very passionate about their craft. We all know that a great sauce can be that final flavor oomph for your favorite Q.

Living in Seattle, I make mine slow simmered with loads of spices. But the best part and my little secret is the addition of some strong brewed coffee added in for a “Red Eye” BBQ Sauce (red eye is a term for adding coffee to pan drippings gravy).


Photo from Food Network.

But BBQ sauces come in lots of regional variations. There is white sauce, red sauce, and one of my favorites is a yellow one – South Carolina Mustard Spiked BBQ Sauce – based on yellow mustard, sugar and vinegar. This tangy, sweet and sour sauce is perfect to paint on ribs or chicken.

Whether you make it or buy it, there are a lot of tasty options out there. You may even find BBQ mixed in a Bloody Mary these days – yes it came with a rib garnish! –Kathy

“Red Eye” BBQ Sauce
Makes 2 1/4 cups

1 Tbsp olive oil
1/3 cup 1/4-inch-chopped yellow onion
1/2 tsp black pepper
1/8 tsp celery seed
1/4 tsp ground coriander
1/4 tsp ground cumin
3/4 tsp dry mustard
1 Tbsp minced garlic
1/4 cup apple cider vinegar
1/2 cup brewed coffee
5 Tbsps Worcestershire sauce
3 Tbsps molasses
1/3 cup packed dark brown sugar
1 cup ketchup
3/4 tsp Tabasco Hot Sauce
1 1/2 tsp soy sauce
1/8 tsp salt

Heat the oil in a heavy saucepan over medium-high heat. Add the onion and sprinkle the black pepper and other dry spices on top. Stir and sauté until the onions are glossy, about 3 minutes. Add the garlic and continue to sauté about 1 more minute.

When the onions are translucent, whisk in the remaining ingredients. Bring to a low boil, then reduce the heat and simmer 30 minutes, stirring frequently to prevent scorching. If not using the sauce right away, cool and store, refrigerated, for up to 10 days.

Recipe by Kathy Casey Food Studios®.

South Carolina Mustard Spiked BBQ Sauce
Makes 1 3/4 cups
1/2 cup prepared yellow mustard
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 cup beer
1 Tbsp Worcestershire sauce
2 tsp hot sauce
1 tsp chili powder
1/2 tsp black pepper
1 tsp liquid smoke

Whisk all ingredients together. Store refrigerated.

To use: Paint sauce on ribs or chicken frequently (about every 10 minutes) during cooking or pre-marinate pork roasts overnight before roasting.

Recipe by Kathy Casey Food Studios.

Posted by Kathy Casey on July 10th, 2014  |  Add Comment |  Posted in KOMO Radio, Recipes, other

Celebrating NW Spirits

Looking for lots of great drink recipes using NW spirits? Check out Sip Northwest Magazine – it’s chock full of great libatious articles and recipes by yours truly. Try my Summer Punches – great for this weekend’s 4th of July celebrations!

Hoppy Melon sm
Photo by Kathy Casey Liquid Kitchen®

Are you a fan of locally made spirits? I sure am! Washington has some of the fastest growing craft distilleries in the country! Come try a whole new selection at PROOF – The Washington Distillers Festival next Saturday July 12 at Seattle’s Fremont Studios.

Proof

This second annual festival will include tastings of locally made whiskey, gin, bourbon, vodka and lots more craft spirits. You will be able to discover your new favorite cocktail, shaken, or stirred – by local restaurants and bars.

Find something you like? Tons of bottles will be for sale so you can take home your new favorite local spirit!

And if this sounds good to you, but mixing drinks at home sounds a little daunting, then have no fear – local bartenders will provide tips to mixing drinks and upgrading your home bar!

–Kathy

Posted by Kathy Casey on July 3rd, 2014  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Tasty Travels

Easy Entertaining – How To Cook A Perfect Side Of Salmon

I’m a true Northwestern-er and my love for delicious fresh salmon is definitely in my blood. Grilled, poached, baked or raw – any way you serve it is always a treat!

That being said, I have a new favorite salmon preparation: Citrus Marinated Slow-Cooked Salmon. Perfect to serve to a crowd, quick to prepare, and oh-so delicious!

Smear a side of salmon with a flavorful mixture of mustard, honey, lemon zest, fresh herbs and olive oil. Then lay out super thin slices of lemon and oranges – alternating between orange and lemon slices for a truly beautiful presentation. (I also like to slip in a bit of shaved fennel for a tasty twist too!).

The fish is baked at 250 degrees for about 40 minutes, depending on how thick your fillet is. This low-and-slow method makes for a very moist and succulent preparation and great center-piece dish for your next get-together. –Kathy

Citrus Salmon
Photo by Kathy Casey Food Studios®.

Sunkist® Citrus Marinated Slow-Cooked Salmon
This salmon preparation is perfect to serve to a crowd. Slices of citrus baked over the top, and the low-and-slow cooking method keep it moist.

Makes about 6 servings

Salmon
1 small side of salmon with skin, (about 2 – 2 1/2 pounds)
1 Sunkist® navel orange
1 Sunkist lemon

Marinade
3 Tbsp. extra-virgin olive oil
1 Tbsp. Dijon mustard
1 Tbsp. local honey
zest of 1 Sunkist Lemon*
2 Tbsp. chopped minced fresh dill
2 Tbsp. chopped fresh parsley
2 Tbsp. thinly sliced fresh chives
1 1/2 tsp. kosher salt
1/2 tsp. fresh-ground black pepper

Preheat oven to 250 degrees F°.

Bring fish out of refrigerator 20 minutes before cooking. Cut 2 pieces of heavy-duty wide foil to fit a baking sheet pan. Stack the pieces shiny side down. Spray generously with cooking spray.

Pat fish dry with paper towels. Place the salmon skin side down in the middle of the foil. If the salmon is to long for your baking sheet or if the tail end is thin, tuck the tail under.

Slice the orange and lemon each into 8 thin slices. Set aside.

In a small bowl, mix together marinade ingredients. Spoon the marinade over the salmon, coating well.

Lay the sliced citrus over the top of the salmon arranging in a “scale-like” pattern. Cook salmon for approximately 40 – 45 minutes, depending upon desired doneness and the thickness of your salmon.

* To make lemon zest: Zest is the outer peel of the fruit with no white pith attached. You can make fine zest with a zesting tool, microplainer or fine grater.

Recipe by Kathy Casey Food Studios for Sunkist®.

Posted by Kathy Casey on June 26th, 2014  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, seafood

Summer Solstice BBQ Tips – Get your Kebab on!

Summer is definitely here. This weekend just so happens to be the Summer Solstice – the longest day of the year! What do you do with all that extra daylight? Fire up the grill, of course!

Above anything else, make sure that you’re cooking at the right temperature. Not everything should get cooked full blast! Things like chicken may take longer so a lower flame is needed. Steak, on the other hand, can be cooked hot and FAST! That’s how you get that delish crisp sear on the meat and still keep it juicy pink inside.

Cooking with charcoal? Throw in a few sprigs of rosemary or thyme on the hot coals to give an herby smoke to your grillables.

Having friends over? How about an Assemble-Your-Own-Kebabs station, great as a fun DIY dinner get together theme. Lay out dishes of cherry tomatoes, petite mushrooms, chunks of garden fresh zucchini, bell peppers, sweet onion chunks, chicken breast pieces, shrimp, and slices of steak to thread on your skewers. Put out an array of seasonings and rubs for flavoring up your kebabs.

Out of skewers but have a drawer full of wooden disposable chopsticks? Try those for a quick substitution. Just remember to soak any kind of wooden skewers in hot water for at least an hour before you cook with them. This will keep them from burning.

Almost anything can be skewered to go on the grill and flavor combinations are endless. Try my easy recipe for Sassy Chili Rub - it’s just the thing to spice up your summer grilling. –Kathy


For other seasoning ideas, try my French Seasoning Salt,
Cha Cha Chipotle Lime Seasoning, and Fragrant Star Anise Rub!

Sassy Chili Rub
Makes about 3/4 cup

3 Tbsp medium chili powder
1 Tbsp granulated garlic
1 tsp black pepper
1 Tbsp ground cumin
1 Tbsp dried whole leaf oregano
2 Tbsp sugar
1/4 tsp ground cinnamon
3 Tbsp kosher salt

Mix all ingredients together well and store in an airtight container.

Recipe © by Kathy Casey Food Studios

Posted by Kathy Casey on June 19th, 2014  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes

Serene Summer Sipper: Lemonades!

Nothing says summer like a refreshing glass of lemonade. These days, we’re seeing lots of creative takes of this American staple.

Start with the basics and switch it up a bit: fresh squeezed lemon juice, sugar, and water. Add some sparkle to your lemonade and lightening it up by adding a big splash of sparkling berry water (I love the strawberry and raspberry lemon sparkling waters at Whole Foods). Or instead of making it with traditional sugar, sweeten it with organic agave or local honey.

Fresh Squeezed Lemonade
Fresh Squeezed Lemonade!
Photo by Kathy Casey Food Studios
®

Get creative with the classic Arnold Palmer made with equal parts iced tea and lemonade by switching out classic black tea with green tea or chai.

One of my favorite lemonade flavor profiles is lavender-mint. The lavender is beautifully complemented by sweet mint. (Perfect for using up from your garden!) Or try adding just a dash of rose water or orange blossom water – it adds a lovely floral essence!

Summer fruits are plentiful this time of year: Muddle in mouth-watering watermelon, juicy peaches, sweet cherries, or tart raspberries. Or get herbalicious with your lemonade and add in sprigs of fresh picked rosemary such as in my Rosemary Lemonade Cooler.

Cool off with a refreshing glass; cheers! –Kathy

Rosemary Lemonade Cooler
Zesty lemon syrup and fresh rosemary make for a refreshing drink, perfect for outdoor entertaining. It’s also make a great summer cocktail by adding 1 – 1 /2 ounces of vodka per serving.

Makes 8 to 10 servings
Prep time: 30 minutes

3 Tbsp lemon zest
4 -6 large sprigs of fresh rosemary
2 cups sugar
2 cups water
————————————
1 1/2 cups freshly squeezed lemon juice
3 cups water or sparkling water

Garnish: lemon wheel or wedges and small fresh rosemary sprigs

Combine the zest, rosemary, sugar, and the 2 cups of water in a saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat. Let sit for 30 minutes to allow the mint to steep and the syrup to cool.

Remove and discard rosemary from syrup. In a large pitcher, combine the cooled syrup, lemon juice, and the 3 cups of water (or sparkling water if serving right away). Serve over ice in a tall glass garnished with lemon wheels and rosemary.

Recipe developed by Kathy Casey Food Studios®

Posted by Kathy Casey on June 12th, 2014  |  Add Comment |  Posted in Fruit, KOMO Radio, Recent Posts, Recipes

Marinades

Summer means grilling and nothing boosts the flavor goodness on grilled meat, seafood and veggies like a fantastic marinade. They are simple to make and give an easy flavor jolt to your dinner dishes with only a few ingredients.

Marinade
(Photo courtesy of Country Living)

Take inspiration for your marinade from different cultures. Chipotle, lime, and agave add instant cha-cha-cha to your chicken. Or try ginger, thai basil, sesame oil, and hot chili paste for a bit of zen for your dish.

My biggest marinade tip is: Make it strong! The bolder the flavor; the bigger the taste. If you make your marinade and it tastes good – then it’s not bold enough. Pump up the flavor even more with spices, garlic, herbs, etc. Get creative!

Citrus juices are common in marinades and add a big hit of brightness to smoky grilled flavors. Keep in mind that marinating with citrus juices for too long can begin to “cook” your protein, particularly fish, before it even hits the heat. I like to use orange juice concentrate to really get a citrus punch in my marinade.

Another quick tip: If your marinade contains sugar or honey, be sure to grill on medium-low heat to prevent burning. Honey or sugar can scorch on high heat.

I’ve included a great chart for making marinades with a basic recipe and then add-ins for you to customize. I also put together some marinating and grilling tips for your next patio party to be grilling-successful!

So this summer, jazz up your cooking with some mouth-watering marinades. –Kathy

Basic Marinade for Grilling
Marinates 4 to 6 portions of protein

2 tablespoons fresh lemon juice
1 tablespoon minced fresh rosemary or other fresh herb
1 tablespoon Dijon mustard
1 tablespoon finely minced garlic
1/3 cup olive oil or salad oil, depending upon which herbs you are using
1/2 teaspoon coarse-ground black pepper or 1/4 teaspoon red chili flakes
4 to 6 portions of protein, such as chicken breasts, steaks, pork loin chops, salmon, or large shrimp, or large portobello mushrooms for a vegetarian option

In a small bowl, whisk together all marinade ingredients.

Lay out protein in a shallow, non-aluminum baking pan. Spoon half the marinade on the top side of each portion and rub it around, then flip the protein and spoon on the remaining marinade, being sure that all surfaces are covered.

Cover pan with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

When ready to cook, heat grill to medium-high heat, then brush grill lightly with oil. Be sure grill is hot before placing protein on it. Sprinkle both sides of protein with kosher salt, and grill on the first side, being sure not to move it until there is a good charred grill mark. (The biggest mistake that home cooks make is to “touch” what they are grilling too much and move it around before it is ready; this causes sticking.)

Grill to desired doneness. No specific time can be given as it will depend upon your heat and what you are grilling. Typically, if there are nice grill marks on each side, the food is probably close to done. You can refer to internal cooking temperatures on the Internet, but I think that most government-determined temperatures are too high. So, until you are a seasoned griller, get a small paring knife and cut a tiny “peek “into the center of what you are cooking. For poultry you will want to see no pink; fish should be just cooked and not dry; shrimp should be just pink on the outside and barely opaque inside; and steaks should be the way you like them!

This marinade is a basic one, so get creative here, too, when you feel ready. Practice makes perfect. And grilling is “rustic,” so if you make a mistake, it is not the end of the world—just jump back in and try it again soon.

Recipe by Kathy Casey Food Studios®

Marinade Customization Chart

Acid 1/4 cup Any of the following or a combination equaling 1/4 cup:

lemon juice

lime juice

cider vinegar

balsamic vinegar

red wine vinegar

white wine vinegar

rice wine vinegar

Dijon mustard 2 teaspoons
Kosher salt 3/4 teaspoon (use less if adding cheese or olives)
Oil 3/4 cup Any of the following or a combination equaling 3/4 cup:

mild-tasting vegetable oil, such as canola

olive oil, extra-virgin olive oil

nut oils, such as hazelnut or walnut oil (do not use nut oils for more than half of total oil)

Flavorings as desired black pepper, pinch of cayenne pepper

1 tablespoon grated lemon, lime or orange zest (colored part only—no white pith)

1 tablespoon chopped mild fresh herbs (basil, tarragon, chives, oregano, cilantro)

1 1/2 teaspoons chopped strong fresh herbs (thyme, rosemary, marjoram)

2 tablespoons chopped calamata olives, sun dried tomatoes or roasted peppers

2 to 3 teaspoons finely minced fresh garlic

2 to 3 teaspoons finely minced fresh ginger

1 tablespoon honey

2 teaspoons sugar

2 teaspoons poppy seeds

1 tablespoon Asian-style sesame oil

1 tablespoon toasted sesame seeds

1 tablespoon finely minced shallots

2 tablespoons thinly sliced green onions

1 teaspoon hot chili paste or hot sauce

In a small mixing bowl, use a small wire whisk and combine together your acid component, Dijon mustard and salt. Then slowly whisk in the oil, adding it in a thin drizzle. This technique is to emulsify (make smooth and combined) your marinade. Then add your flavoring components.

You can keep the unused marinade refrigerated for up to 2 weeks. Experiment with different flavorings and combinations. Discard after using the marinade.

Marinating tips:

  • The item you are marinating doesn’t have to be swimming in liquid if the marinade is made strong enough.
  • Freeze extra marinade in zip-lock freezer bags. When ready to use, just pull it out of the freezer, defrost and add in your item to be marinated.
  • Marinades with a lot of acid (vinegar, wine, citrus) should be used for a shorter time on proteins.
  • Make marinades thick with herbs and citrus zests — almost like a wet rub — for a big flavor punch. Smear on 1 tablespoon per portion.
  • Try smearing thicker marinades under the skin of whole chickens, then let them sit overnight, refrigerated, before roasting.
  • Created by Kathy Casey Food Studios®

    Lemon & Caper Marinade for Seafood or Chicken
    Makes about 1/3 cup

    2 teaspoons finely minced fresh lemon zest
    1 tablespoon finely minced fresh basil
    2 teaspoons finely minced fresh thyme
    1 tablespoon thinly sliced fresh chives
    2 tablespoons capers, finely chopped
    1 tablespoon fresh lemon juice
    1/4 cup extra virgin olive oil

    Whisk all ingredients together well.

    Keep refrigerated for up to 2 days.

    Marinate fish, shrimp, scallops or chicken breasts for at least 4 hours or up to 8 hours.

    Recipe by Kathy Casey Food Studios®

    Cider Marinade for Chicken or Pork
    Makes 1 cup

    1/4 teaspoon crushed red chili flakes
    1 teaspoon rubbed dry sage or 1 Tbsp. fresh sage finely minced
    1 teaspoon dry thyme leaves or 1 Tbsp. fresh thyme finely minced
    3/4 teaspoon celery seed
    1 tablespoon sugar
    2 teaspoons finely minced lemon zest
    1/2 cup apple cider
    4 teaspoons cider vinegar
    2 tablespoons Dijon mustard
    1/4 cup salad oil

    Whisk all ingredients together well. Keep refrigerated for up to 1 week.

    Marinate chicken breasts or pork chops for at least 4 hours or up to 8 hours before cooking.

    Recipe by Kathy Casey Food Studios®


    Citrus Mojo Chili Marinade for Poultry, Pork or Seafood

    Makes 3/4 cup

    2 teaspoons finely minced orange zest
    1 orange
    1 tablespoon fresh lime juice
    1/4 cup olive oil
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 tablespoon chili powder
    2 tablespoons finely minced garlic
    2 tablespoons finely minced onion

    Zest the orange and then cut off the peel and white pith from it. Cut orange into large chunks. Place in a food processor or blender with the remaining ingredients and process until as smooth as it will get.

    Will keep refrigerated for up to 3 days.

    Marinate fish, turkey breast slices, chicken, shrimp or pork for at least 2 hours or up to overnight.

    Recipe by Kathy Casey Food Studios®

    Chermoula Marinade for Prawns, Chicken, Veggies or Steak
    Makes about 1/2 cup

    1/2 teaspoon ground cinnamon
    1 tablespoon ground cumin
    1 tablespoon ground coriander
    1 teaspoon black pepper
    1 teaspoon salt
    1/4 cup chopped cilantro
    1/4 cup chopped parsley
    1 tablespoon minced garlic
    1 teaspoon chopped fresh ginger
    2 tablespoons minced fresh lemon zest
    1 tablespoon fresh lemon juice
    1/3 cup olive oil

    Place all ingredients in a food processor or blender and process until almost smooth.

    Keep refrigerated for up to 3 days. Marinate chicken breasts, shrimp, or beef steaks for at least 4 hours or up to overnight.

    Recipe by Kathy Casey Food Studios®

    Posted by Kathy Casey on June 5th, 2014  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, meats, poultry, seafood

    DIY Fried Rice

    I love fried rice! Great from your favorite Chinese restaurant but also easy to make at home – a great way to turn leftover steamed rice into a fresh d’lish meal!

    But Fried Rice can get fancy too — I’ve had it in NY with lobster and 24K gold on it!!

    David Burke & Donatella’s “Millionaire’s Fried Rice”
    with caviar, lobster, Kobe beef, and gold!

    But let’s get to the basics — important fried rice tips are:
    1. Use cold steamed white rice – NEVER INSTANT!
    2. Almost anything is fair game: leftover cooked pork, seafood, chicken, veggies, etc. Throw those all in.

    Start with a large HOT pan or wok and a little oil then add in the cold rice. Spread it out to get it cooking. Then add in the goodies (meats, veggies) and some minced garlic and ginger too, if you like.

    Then make a “well” in the middle. Add in some beaten egg then scramble it up in the middle. Last, fold it all in.

    I even love it for breakfast, with some bacon or sausage added!

    So instead of take out tonight – STAY IN and try your hand at homemade fried rice! -Kathy

    Egg and Shrimp Jasmine Fried Rice
    To achieve that great “fried rice” consistency, make the rice the day before. Cook and refrigerate and then let set at room temperature for 30 minutes before frying. This recipe has cooked egg that is sliced thin and added, but you can also whisk the egg and scramble it right into the rice as well.

    Makes 8 cups, serves 6 to 10

    Rice
    Makes 6 cups cooked rice

    2 cups jasmine rice
    1 tsp salt
    3 cups water
    1 fresh or frozen kaffir lime leaf (optional)

    Fried Rice Goodies
    3 eggs
    1/4 tsp salt
    1 tsp water
    3 tsp vegetable oil
    1 cup (about 8 ounces) uncooked medium shrimp, peeled, deveined, and cut/split in half lengthwise or coarsely chopped
    2 tsp minced ginger
    1/4 cup small-diced (1/4-inch) carrots
    1 tsp minced garlic
    2 tsp minced fresh lemongrass (optional)
    1/2 cup fresh shelled peas or thinly sliced pea pods
    1/4 cup thinly sliced green onion
    2 tsp soy sauce

    Serve with:
    additional soy sauce
    sambal oelek or Asian chili condiment
    lime wedges
    cilantro sprigs

    Cook the rice the day before, or at least 2 hours in advance, and chill.

    To cook in a rice cooker:
    Rinse the rice in a strainer until the water runs clear. DRAIN WELL, then place in the rice cooker with all the remaining rice ingredients. Stir well, cover and steam until tender, per manufacturer’s directions.

    After rice is cooked, fluff with a fork, let cool, then refrigerate.

    To cook without a rice cooker:
    Preheat oven to 400 degrees F. Rinse the rice in a strainer until the water runs clear. Shake rice and DRAIN WELL.

    Place rice in a large saucepan with remaining rice ingredients. Place pan over high heat and bring to a boil, stir. Quickly cover pan with a piece of foil AND a tight-fitting lid.

    Place in preheated oven and cook for 15 – 20 minutes, or until tender. After rice is cooked, immediately remove the lid and foil. Fluff rice with a fork, let cool, then refrigerate.

    When ready to finish the dish, have all remaining ingredients prepared and within reach of the range. Cook the eggs and let them cool while you fry the rice.

    To cook the eggs:
    In a small bowl, whisk eggs with the salt and water. Heat 1 tsp of the oil in a wok or heavy, large, non-stick skillet until hot. Add the eggs and, with a spatula, lift eggs as they cook, letting uncooked part run underneath until set. Transfer eggs to a cutting board. Let cool, then cut eggs into 1/4-inch strips.

    To fry the rice:
    Heat the remaining 2 tsp oil in the same wok over medium-high heat. Add shrimp and stir-fry until just turning pink, about 15 seconds. Add the ginger, carrot, garlic, lemongrass, and the cooked rice. Stir-fry 2 minutes. Add the peas, green onions, and the shredded eggs. Stir-fry for 1 minute, until heated through, then drizzle with soy sauce and toss well.

    Serve, immediately and pass the soy, chili condiment, lime and cilantro separately for guests to “customize” and season their rice the way they like it.

    Recipe by Kathy Casey Food Studios®.

    Posted by Kathy Casey on May 29th, 2014  |  Add Comment |  Posted in KOMO Radio, Recipes, sides
    Untitled