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Dawn_MO

Hi Pat! Here are some from seaching the FK archives. And don't forget miso soup.


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chefdawn5@hotmail.com
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Joined: Dec 9, 2005

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Posted to Thread #14069 at 5:55 pm on Mar 8, 2009

Miso Chicken/Sandi in Hawaii

1 cup soy sauce
1 cup sugar
1 cup miso (I use white miso)
1 can beer

Whisk all marinade ingredients together.

It's enough for 5 lbs chicken thighs.

Marinate overnight, then grill!

YOu can also add other flavorings if you like (garlic, ginger, green onions, etc.)

Soooo good!

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Miso Vinaigrette
Gourmet | June 1994/Val Fl

In addition to dressing greens, this is especially good drizzled over sliced avocado.

Can be prepared in 45 minutes or less.


Yield: Makes about 1/2 cup


2 tablespoons red miso (fermented bean paste)
2 teaspoons Dijon mustard
1 tablespoon water
1 1/2 tablespoons fresh lemon juice
1/4 cup vegetable oil
1 teaspoon minced peeled fresh gingerroot
1 scallion, minced


In a bowl mash together miso and mustard and whisk in water and lemon juice.
Add oil in a stream, whisking, and whisk vinaigrette until emulsified.
Whisk in gingerroot and scallion.

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Miso-Glazed Sea Bass/Steve2LA

1/3 cup SAKE
1/3 cup MIRIN
1/3 cup LIGHT YELLOW MISO
3 Tbsp (packed) BROWN SUGAR
2 Tbsp SOY SAUCE
4 6-ounce SEA BASS FILLETS (about ¾ “ thick)
2 Tbsp chopped GREEN ONIONS
2 Tbsp chopped FRESH BASIL

Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat.
Cover & refrigerate at least 2 hours, up to 6 hours.
Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet.
With broiler door slightly open, broil fish 6-inches from heat source until just opaque in center,
about 6 minutes. Transfer to plates. Sprinkle with green onions, basil and serve. Serves 4.


Link: http://www.pacseafood.com/products/seabass.html

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flavours to be unusual but the proportions are important.
Probably the one recipe that I wouldn't just 'wing'. Just lovely.

Orange Squash, and Ginger Soup

By: Lucy Waverman Serves 4 to 6/Marge CDN

This is a Japanese-inspired version of squash soup.
The inclusion of miso and sake give it a rich taste without using cream,
and cooking it with orange juice brings out the sweetness of the squash.
The wasabi cream offsets the sweetness, but it can be omitted.

2 tbsp (25 mL) olive oil
1 1/2 cups (375 mL) onion, chopped
4 cups (1 L) peeled and diced butternut squash
2 cups (500 mL) peeled and diced potatoes
1/2 cup (125 mL) fresh orange juice
1/4 cup (50 mL) sake
2 tbsp (25 mL) light miso
5 cups (1.25 L) chicken stock
2 tbsp (25 mL) chopped pickled ginger
1/2 tsp (2 mL) grated orange rind
Salt and freshly ground pepper

Wasabi Cream
1 tsp (5 mL) wasabi powder
1 tsp (5 mL) water
2 tbsp (25 mL) whipping cream

1. Heat oil in a pot on medium-high heat. Sauté onion until softened, about 2 minutes. Add squash and potatoes and sauté 1 minute longer.
2. Whisk together orange juice, sake and miso. Add to vegetables along with stock. Bring to a boil, then turn heat down and simmer uncovered for 20 minutes, or until vegetables are soft.
3. Add pickled ginger and orange rind and puree in a food processor or blender. Return to pot, season with salt and pepper.
4. Combine wasabi powder and water and stir to dissolve. Add whipping cream and stir until combined. Drizzle surface of each bowl of soup with about 1 tsp (5 mL) wasabi cream.
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Char Siu (Barbecued Pork)/cheezz

3 tbl. soy sauce
1 tbl. soy paste (miso)
1 tbl. hoisin
2 tbl. dry sherry
2 tsp. sugar
1 tbl. tomato paste
1 tbl. oil (sesame oil is best)
1 pork tenderloin

Mix together all ingredients with tenderloin in a ziploc bag. Marinate at least 2 hours, or up to 2 days.
Line a baking pan with foil and place a cooling rack inside. Spray rack with oil spray and put marinated tenderloin in center. Put into a cold oven and turn it to 450 deg. Bake 20 minutes. Turn oven down to 375 deg. and bake another 20 minutes. Serve sliced, with oriental mustard powder that has been mixed with a little water to form a thin paste, for dipping.


Sometimes you just need to look reality in the eye, and deny it. –Garrison Keillor


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