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Ginger

Grilled Tuna Steaks with Curried Couscous

June 28, 2009 by Charles 2 Comments

Grilled Tuna Steak

After I made the curried couscous, I thought it would make a great base on which to lay an entrée.  Always eager to fire up the grill in our courtyard, I decided on tuna steaks.  As luck would have it, the colors and flavors of each worked well together.

I cooked the tuna for four minutes on each side, with the grill cover up.  The steak cooked through but without being tough or overdone.  If your preference …

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Filed Under: Entrees Tagged With: Fish, Ginger, Grilling, Tuna

Chinese Chicken Salad

April 30, 2009 by Charles 4 Comments

Chinese Chicken Salad
As I’ve mentioned previously, chicken salad is one of my lunch-time staples.  Almost without fail, Sunday nights are devoted to preparing my tried-and-true chicken salad for the work week ahead.  That said, everyone can use some amount of variety.  So, in the spirit of variety, I decided to try a different type of chicken salad.  My sense of lunch-time adventure obviously knows no bounds.

This recipe, like the other chicken salad, comes together very quickly, and is perfect served cold.  But unlike the other recipe, this Asian version has a little more punch to it…

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Filed Under: Entrees, Salad Tagged With: Asian, Asparagus, Chicken, Ginger, Ina Garten, Salad, Vegetables

Gingersnaps

January 4, 2009 by Charles 1 Comment

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Sometimes you just need a warm cookie.  Yesterday was one of those days.

Looking through my Cooking Light cookbook, I found a recipe with all the ingredients already on hand.  This recipe does require an hour or two of down-time, so be prepared…

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Filed Under: Desserts Tagged With: Baking, Cookies, Ginger

Broiled Halibut with Miso Glaze

December 21, 2008 by Charles 4 Comments

halibut

Miso is a fermented, soybean paste, dating back to seventh century Japan.

Miso begins with a grain, usually rice or barley, which is then inoculated with mold spores.  These molded grains, koji, are combined with soybeans and sea salt, and then pakced into wooden barrels, where the mixture ferments for anywhere from three months to three years.  Indeed, the various types of miso owe their differences to the length of the fermentation period.  The fermentation temperature, the proportion of koji to soybean, and the type of grain also influence the miso product.

Rice miso (kome miso), barley miso (mugi miso), and soybean miso (hatcho miso) form the three basic categories of miso.  These groups …

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Filed Under: Entrees Tagged With: Asian, Broiling, Fish, Ginger, Miso, Quick and Easy

Lemon Italian Ice

October 18, 2008 by Charles Leave a Comment

This recipe is quite possibly my all-time favorite. Any time I have friends over for dinner, I make sure this figures into dessert plans. Often times, no dinner is necessary — I just tell guests who happen to be over that they’ve got to try this! And now that they’ve tried my lemon ice, I make sure to always have a pint stockpiled in the freezer – just in case I have an unannounced guest.

Lemon Ice

The real secret here  is to freeze …

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Filed Under: Desserts Tagged With: Ginger, Italian, Italian Ice, Lemon

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