View allAll Photos Tagged gingerroot
Everyone gets a little spoonful. Scallop, grapefruit, avocado, shiso leaf, ponzu sauce. Paired with Millstone Gingerroot cider. Mmm.
Vegetable Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of vegetables
Vegetable Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of vegetables
Vegetable Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of vegetables
Vegetable Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of vegetables
Vegetable Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of vegetables
Vegetable Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of vegetables
Vegetable Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of vegetables
Gingerroot is my favorite thing in the world right now. It smells so good I could bathe in it. It took me forever to make my Asian soup because I couldn't stop sniffing the gingerroot.
Vegetable Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of vegetables
Vegetable Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of vegetables
Vegetable Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of vegetables
A lot bit different in tone than the other items cooked this month, it had to be included because I believe fried rice is one of the eight best food creations in human history. A true ‘trinity’ in Asian cooking is gingerroot, garlic, and lemongrass. If you can’t get your fried rice or other attempts at Asian food to taste more authentic and satisfying, try that combination. Garlic and ginger are fairly common but lemongrass can be a challenge, I’ve used lemon juice and lemon zest both in its place and, a couple weeks prior, I tried lemon pepper. I have used lemon pepper before but not with the technique I am currently using. I really liked how it worked so I decided to just use lemon pepper instead of lemongrass. This fried rice is a bit different anyways, a lot of firsts going on with this, so the lemon pepper isn’t going to ruin the integrity of it in any way, at least not by itself.
30 ml. (2 tbsp.) Soy Sauce
14 g. (2 tsp.) Hoisin Sauce
24 g. (4 tsp.) BBQ Sauce
15 ml. (1 tsp.) Sesame Oil
1 g. (1/4 tsp.) Sugar
* Combine soy sauce, hoisin, bbq sauce, sesame oil, and sugar into a consistent sauce
85 g. (3 oz.) Steak-cut Bacon (diced)
14 ml. (1 tbsp.) Vegetable Oil
* Heat oil over high-medium heat
* Add bacon and brown
This thickness of bacon cooks more like ham than bacon, so crispness isn’t the exact aim, rather a more consistent browning is what I am going for.
60 g. (1/2 c.) diced White or Yellow Onion
20 g. (2 tbsp.) minced Gingerroot
20 g. (2 tbsp.) minced Garlic
* Saute onion, ginger, and garlic about a minute, careful not to burn
225 g. (2 c.) frozen Stir Fry Vegetables (thawed)
Lemon Pepper
If adding something like chicken or beef, I’d probably use only half the amount of vegetables used here. This is also the first time I’ve used frozen stir-fry vegetables in fried rice.
* Add vegetables and toss with garlic and ginger
* Season with lemon pepper
* Saute for about three minutes, stirring to prevent burning
180 g. (1 c.) dry Jasmine Rice (about 3 c. cooked, refrigerated)
Soy Sauce-Hoisin-BBQ Sauce-Sesame Oil Mixture
* Crumble the cooled rice evenly into pan
* Add sauce, mix well until consistent
* Keep over high-mdium heat for 7-10 minutes, continue cooking and tossing until desired doneness is reached
* When done, remove from heat
Cilantro (coarsely chopped)
* Add cilantro to finished fried rice and toss well and plate as desired
Sriracha
Everything Sesame Seed Seasoning
Pork Rinds
* Top with Sriracha and sesame seed seasoning
* Crush pork rinds over top as desired.
Pork rinds had to be added because they’re supposedly one of the most unhealthy foods there is and that’s another one of the subplots of this month cooking. Plus, I was very curious about pork rinds on fried rice. Personally, I think they work better at incorporating a BBQ flavor than BBQ sauce. With all the other ingredients being what they are, it can be a challenge to get BBQ sauce to stand out without a fried rice that doesn't seem fried at all and is kinda wet looking. By adding crushed pork rinds at the last minute it's kinda just the right amoutn of BBQ flavor.
Vegetable Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of vegetables
I scored a perfect bag of fresh ginger root in the dumpster this afternoon. Thought I’d shave some into an ice cold glass of Coke. It’s delicious. Laying back and enjoying it while I watch the Jack Benny Christmas episode. I absolutely love this special. I first saw it as a kid on TV very early in the morning. I remember it was dark out and my family was still asleep, we had a big snowfall, and the room was lit by the warm light of the tree. Don’t ask me why, but it’s a memory that is so vivid in my mind. A simple, insignificant event, that holds a special place in my heart. Great special. And it’s even better on my “new” console TV.
#billysdumpsterdive #christmas #coke #eatsonthesheets #vintagechristmas #ginger #gingerroot #cocacola #vhs
Vegetable Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of vegetables