Saturday, April 19, 2014

Garlic Fried Rice for National Garlic Day

Garlic Fried Rice




Among the many perks I have being married to Mrs. Stuntman, one is my mother-in-law who is of Chinese descent. One evening she demonstrated my favorite Chinese dish, fried rice. There were a couple of things that stuck with me from it. First, it is imperative that the mise en place is completed before starting this dish because it cooks quickly. In fact, if you're preparing a protein to accompany this side dish, start this dish while you allow the protein to finish carryover cooking. Second, use little oil, or else the dish becomes a greasy mess.

The Challenge

Successfully execute an authentic Chinese staple.

The Source

This is a Crazy Foodie Stunts original recipe, adapted from my mother-in-law.

Ingredients

1 teaspoon vegetable oil
1 large egg, beaten
2 tablespoons garlic, minced
3 cups cooked white long-grain rice, cooled
1/2 cup frozen peas and carrots, thawed
3 tablespoons soy sauce
Kosher salt
Freshly ground black pepper
Flat leaf parsley sprigs, for garnish

Method

1. In a large wok or non-stick skillet, heat the vegetable oil over medium heat. Add the egg and cook until it solidifies, breaking it up into bite sizes pieces as it cooks, approximately 1 to 2 minutes. Once completed, remove from the pan and set aside. Add the garlic to the hot oil and cook until it starts to brown, then add the rice and stir to incorporate the garlic with the rice, breaking up any clumps of rice along the way with your spoon. Add the frozen peas and carrots and stir until heated through, then add the eggs back in and the soy sauce. Stir to incorporate. Taste and adjust the seasoning with salt and pepper, if necessary, then serve on a warmed plate garnished with parsley sprigs family style.

Successful?

I normally take pictures while I am preparing my food but in this case, I didn't have any time to do so because, as I stated above, the dish cooks quickly. This dish is also a great way to clean out the refrigerator because almost anything can be added to it. Got leftover chicken? Dice it up and throw it in with the peas and carrots.

Oh, I almost forgot to note, this dish was prepared to celebrate National Garlic Day and this post is part of a group of bloggers organized by Heather of girlichef. Please check out the other garlic dishes below. In addition, there's a giveaway of some pretty cool items and the details are below.


Giveaway
In honor of National Garlic Day and our love of the stinking rose, we are giving away a Garlic Lovers Prize Pack (valued at over $100) that includes:
  1. The Garlic Farmers' Cookbook
  2. One-year membership to the Garlic Seed Foundation
  3. 5 Garlic Button Covers
  4. OXO Good Grips Garlic Press 
  5. The Ultimate Garlic Peeler
  6. Tumbleweed Pottery Garlic Clove Canister Keeper with Vented Lid
  7. Terra Cotta Garlic Roaster
  8. 2 Bulbs of Whole Black Garlic
To enter, simply leave a comment on this post (mandatory) answering this question: What is your favorite GARLICKY dish (or one that you'd love to try)?

After you've answered the question for entry into this contest, be sure to record that you did so in the rafflecopter widget below; doing so will unlock many more optional ways to earn entries.

a Rafflecopter giveaway

This giveaway is open to residents of the Continental USA. Entries will be accepted through 11:59 pm ET on Thursday, April 24, 2014. All entries will be verified. A winner will be chosen from qualifying entries via random draw, and notified via email within 48 hours of the close of this contest. The winner will have 24 hours from the time the email is sent to respond with their complete name and mailing address (no P.O. Boxes). If no response is received within 24 hours, a new winner will be chosen.

Prizes provided by The Garlic Seed Foundation, Food Lust People Love and girlichef. Prizes may vary slightly from images shown and are subject to replacement with comparable items if ones pictured are no longer available at the close of this contest. Items may be shipped separately.


Thursday, April 17, 2014

Poppy-Seed Pork Tenderloin with Fresh Herb Crust and Creamy Cabbage Slaw plus a Giveaway

Poppy-Seed Pork Tenderloin with Fresh Herb Crust and Creamy Cabbage Slaw




I know I've left you for another week, but I have been busy working and I'd like to give an update.

This past Saturday, I attended an event with Carla Hall from seasons 5 and 8 of Top Chef and currently of The Chew in San Jose. She demonstrated a recipe and signed copies of her new cookbook, Carla's Comfort Foods: Favorite Dishes from Around the World by Carla Hall with Genevieve Ko. I picked up a copy for myself and a second one to giveaway to my readers. More on the details below.


During her demonstration, she noted that the book brings together flavors from different cultures in an attempt to illustrate similarities between them. One example is burgers. She gives tips on how she prefers to prepare them and then adapts the dish by using different spices to make a Persian pita and a Vietnamese banh mi.


The Challenge

Display recipes from the book to entice my readers to want to enter my giveaway.

The Source

The pork recipe was taken from page 147 and the slaw was taken from page 12.

Ingredients

8 cups cabbage, sliced thinly (preferable with a mandolin)
1 1/2 teaspoons plus 1 teaspoon kosher salt, divided
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon sugar
1 teaspoon celery seeds
1/2 cup pre-packaged julienned (shredded) carrots
1 tablespoon chopped yellow onion
2 tablespoons vegetable oil
2 teaspoons sweet paprika
2 teaspoons poppy seeds
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
2 whole pork tenderloins, 12- to 14-ounces each
1/2 cup fresh dill leaves, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped

Method

1. Prepare the slaw: Start by combining the cabbage and 1 1/2 teaspoons kosher salt in a large colander and let it set. After ten minutes have elapsed, wring the cabbage with paper towels to remove any moisture. While waiting for the cabbage, whisk together the mayonnaise, cider vinegar, sugar and celery seeds in a large bowl. Add in the carrots, onion and cabbage, then toss to combine. This can be completed up to twenty-four hours before serving but toss again before serving if necessary.


2. Prepare the pork: Preheat the oven to 425° Fahrenheit. Meanwhile, combine the vegetable oil, paprika, poppy seeds, cinnamon, 1 teaspoon kosher salt, and black pepper in a small bowl. Apply this rub on all sides of each tenderloin and let it stand in an oven-safe skillet or rimmed baking sheet while the oven comes to temperature. Roast the pork until it reaches a temperature of 135° Fahrenheit with an instant-read thermometer, approximately 15 minutes. While the pork cooks spread the parsley and dill on a sheet of parchment and set aside. Remove from oven and roll the tenderloin in it's drippings, then in the herbs. Let it rest for five minutes to allow for carryover cooking, then slice each loin on a bias. To plate, spoon some of the slaw off center of the plate then fan the loin slices around the slaw.


Successful?

Due to it's relative ease of preparation, I recommend this dish as a weeknight meal. I also thought about the pairing of these two recipes because I consulted The Flavor Bible which noted that cabbage complements pork well. The fresh herbs used in this application were unusually flavorful.

In other news, Mrs. Stuntman and I celebrated our anniversary earlier this week. Long time readers might remember we celebrated at home last year where I prepared a radicchio appetizer, a lamb entreé, and an espresso dessert but this year Mrs. Stuntman chose The Basin in Saratoga, California.

We ordered two appetizers, but ordered the same entreé.

Croquetas: Spanish jamon serrano, chicken, onion-bechamel, rolled in bread crumbs, lightly fried


Tuna Cruda Picante: Sashimi tombo, sicilian hot chili oil, spanish chardonnay vin, olive oil, fried shallots


Roasted Fresh Duck: 24hr hour brined breast and leg roasted in pata negra “bellota” fat, with a lemon preserve-english-pea-carrot-leek risotto and a forvm agriculce spanish vinegar reduction


Finally, the details of the giveaway:

I am giving away 1 hardcover copy of Carla's Comfort Foods: Favorite Dishes from Around the World by Carla Hall with Genevieve Ko autographed by Carla Hall. The contest will end on Saturday, April 26, 2014 at 12 midnight Pacific Standard Time. This giveaway is open to Continental US residents only. When the contest concludes, the winner will be chosen by random draw. I will then notify the winner through e-mail and they will have 3 days to respond or another winner will be chosen.

Good Luck!

a Rafflecopter giveaway


Friday, April 11, 2014

Light Stunt: Kale Salad with Balsamic Vinegar, Almonds and Parmesan plus a #SundaySupper Super Stars Feature

Kale Salad with Balsamic Vinegar, Almonds and Parmesan




Yikes! Has it really almost been two weeks since I gave you my last dish? Time certainly has escaped me but I have some great things planned in the next couple of weeks.

If I can be candid for a moment, I really haven't prepared anything new that's suitable here or I'd prepared dishes that I've already published here such as my rice and chicken dish and my short ribs dinner.

I was able to prepare this kale salad during my time off and thought it would be perfect to note here to hold you over while my other projects materialize. I didn't make many adaptations from it so let me refer you to Elise of Simply Recipes for the recipe.

One of the things in development was a feature with Isabel of Family Foodie and founder of #SundaySupper Movement called Sunday Supper Super Stars where one member is highlighted each Friday and this week is my turn. If you're a long time reader, you'll learn an interesting fact about me that I've yet to discuss with you here. Click on Sunday Supper Movement to view it.