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.

• Black Garlic Chocolate Chunk Ice Cream from girlichef
• Caesar Tartlets with Sweet Garlic Butter Crusts from Karen's Kitchen Stories
• Easy Garlic Infused Olive Oil from MarocMama
• Garlic and Herb Lamb Chops from Healthy. Delicious.
• Garlic Bread from My Catholic Kitchen
• Garlic Dill Roasted Potato Wedges from From Gate to Plate
• Garlic Fried Rice from Crazy Foodie Stunts
• Garlic Soup with Cheese & Garlic Olive Crunch Bread from The Not So Cheesy Kitchen
• Garlic Trifecta with Quinoa Pasta and Spinach from Peaceful Cooking
• Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce from The Spiffy Cookie
• Heart Healthy Roasted Garlic Chicken Recipe from It's Yummi!
• Roasted Garlic Butter from Basic N Delicious
• Roasted Garlic Chicken Pizza Pockets from Cindy's Recipes and Writings
• Slow-Roasted Lamb with 40 Cloves of Garlic from Food Lust People Love
• Vampire Garlic Dip from Kudos Kitchen By Renee

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.

Butternut Squash Gnocchi with Balsamic Brown Butter for a Squashin' Winter #SundaySupper

Butternut Squash Gnocchi with Balsamic Brown Butter

Thank you for your patience with my hiatus.

About a year ago, I moved to my current residence where I published my first dish from my new home. At the time, I hadn't worked out the best place to take pictures of my food which resulted in a shoddy pictures, even by my low standards. So when the team at #SundaySupper Movement tackled winter squash dishes this week (hosted by Heather of girlichef), I welcomed the opportunity to reshoot and update my pumpkin gnocchi dish.

The Challenge

Fix my sub-standard photography.

The Source

I substituted butternut squash for the pumpkin plus an egg for the olive oil and updated the brown butter sauce for more flavor using this Emeril Lagasse recipe, but omitted the herbs in the gnocchi dough and followed Willow's method ofWill Cook for Friends.

Ingredients

1 butternut squash (about 2 pounds) halved lengthwise, seeds and fibers removed
2 tablespoons extra-virgin olive oil
2 1/2 cups all purpose flour, plus more if needed
1 egg
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 cup (2 sticks) unsalted butter
1/4 cup minced shallots
1/4 cup balsamic vinegar
3 tablespoons fresh sage, finely chopped plus more for garnish
Freshly grated parmesan cheese for garnish

Method

1. Roast the squash and make the dough: Preheat the oven to 375° Fahrenheit. Rub the olive oil into the flesh and season with salt and pepper. Place on a foil-lined sheet pan and roast in the oven until tender, 45 minutes to 1 hour. Remove from the oven and rest until cool enough to handle. Scoop out the flesh into a large bowl and discard the skins. Too the squash, add and combine the egg, nutmeg, salt and pepper. Cover the mixture with the flour and work it into a dough using your hands. Once complete, cover with a damp towel and rest at room temperature for 30 to 45 minutes.

2. Make the gnocchi: Place the dough on a lightly floured flat surface and divide into 4 equal portions. Roll each portion into a long rope, about 3/4-inch thick. Cut each rope crosswise into pieces 1/2-inch to 3/4-inch long. If not using immediately, freeze on a floured sheet tray.

3. Cook and finish the dish: Bring a well salted pot of at least 4 quarts to a boil over high heat. Add the gnocchi and boil until they float to the top. Drain and set aside. In a large skillet over medium heat, melt the butter until the foam subsides and the butter turns an amber color and releases a nutty aroma, about 3 minutes. Remove from heat and add the shallots, vinegar and sage, then season with salt and pepper to taste. Stir to combine. Add the gnocchi and toss to combine. and heat through. Serve in warmed bowls and garnish with fresh sage and parmesan cheese.

Successful?

If I remember correctly, my dish from last year was one of the most balanced I had consumed in a long time, hitting all the notes, despite my problems documenting the occasion: sweet, savory, salty, and sour. This dish was no different but they key is the well seasoned brown butter. If you're interested in the prior photo I've published, you can view it here.

In other news, I can't speak highly enough of Isabel, the founder of the #SundaySupper Movement and Anne of Webicurean who I had the pleasure of meeting in person a couple of weeks ago over dinner when Isabel was in town on business. Anne and I are local. Mrs. Stuntman and our daughter also attended and left the meeting with a better understanding why this movement has attracted so many participants.

From, left to right, me, Isabel and Anne.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:



Breakfasts and Breads

• Maple Butternut Squash Donuts from Mess Makes Food
• Pumpkin Sweet Rolls from Basic N Delicious
• Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc

Appetizers, Starters, and Condiments

• Butternut Squash and Couscous Patties-Indian Inspired from Soni's Food
• Pumpkin Hummus with Spiced Lamb from girlichef
• Quick Pumpkin Butter from Shockingly Delicious

Soups, Sandwiches, and Salads

• Black Bean and Butternut Squash Chili from Supper for a Steal
• Black Bean Pumpkin Soup from What Smells So Good?
• Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
• Butternut Squash Soup from That Skinny Chick Can Bake
• Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
• Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
• Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
• Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
• Roasted Squash and Sesame Noodle Salad from Jane's Adventures in Dinner

Main Dishes

• Butternut Squash and Spinach Quesadillas from The Dinner-Mom
• Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
• Butternut Squash Lasagna from Hip Foodie Mom
• Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
• Carnival Squash with Maple Sausage Stuffing from Cindy's Recipes and Writings
• Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
• Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
• Pumpkin Alfredo from Hezzi-D's Books and Cooks
• Pumpkin Enchiladas from La Cocina de Leslie
• Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
• Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
• Sausage and Apple Stuffed Acorn Squash from The Messy Baker
• Spaghetti Squash in a Creamy Sausage Sauce from Cookin' Mimi
• Spaghetti Squash Shrimp Scampi from Pescetarian Journal

Side Dishes

• Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
• Butternut Squash and Apple Crumble from The Wimpy Vegetarian
• Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
• Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
• Parmesan-Roasted Acorn Squash from The Urban Mrs
• Pumpkin Macaroni and Cheese from Big Bear's Wife
• Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
• Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
• Skillet Buttercup Squash with Bacon from Magnolia Days
• Slow Cooker Squash and Apples from Mama's Blissful Bites
• Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue's Nutrition Buzz
• Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi's Kozy Kitchen

Desserts

• Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
• Pumpkin Pie Crumb Bars from Pies and Plots

Wine Pairing Recommendations for Squashin' Winter #SundaySupper from Enofylz Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Presenting: Chocolate Chicken Marsala Ravioli with Alfredo Sauce

Chocolate Chicken Marsala Ravioli with Alfredo Sauce

After my struggles earlier this month with the crab ravioli, I wanted to revisit a ravioli dish. Mrs. Stuntman would call me makulit, which loosely translates to 'stubborn' in Tagalog, however I needed to properly use the ravioli press (i.e. confirm the damn thing wasn't a waste of money) and needed to regain my confidence with fresh pasta.

I return this time with a slightly more involved preparation for the filling and a colored pasta made from with baking chocolate.

The Challenge

Sucessfully execute a ravioli dish.

The Sources

I used the same about.com page I used for the herb speckled ravioli; a Tyler Florence recipe on foodnetwork.com for the filling and an alfredo sauce from allrecipes.com.

Ingredients

For the filling:
8 ounces chicken breast, cut in strips
4 tablespoons extra-virgin olive oil, divided
1 shallot, chopped
1 garlic clove, chopped
1/4 cup Marsala wine or chicken broth
4 thin slices prosciutto, sliced
4 bay leaves
Fresh thyme and parsley leaves
2 tablespoons bread crumbs
2 tablespoons Parmesan cheese, grated, divided
kosher salt and freshly ground black pepper
1 egg
1/4 cup heavy cream

For the pasta:
3 1/3 cups flour
3 ounces (80 grams) powdered baking chocolate
4 eggs
1 pinch kosher salt

For the sauce:
1/4 cup (4 tablespoons) unsalted butter
1 cup heavy cream
1 clove garlic, minced
1 1/2 cups freshly grated parmesan cheese
1/4 cup fresh Italian parsley, chopped

Method

1. Make the filling: Heat 2 tablespoons olive oil over medium-high heat. Add chicken and cook until brown. Add shallots and garlic. Deglaze with the Marsala. Take pan away from heat source and flambé. Return pan to stove. (The flame will extinguish on it's own in about 1 minute.) Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill while making the pasta dough.

2. Make the pasta dough: Omit the parsley, but add the cocoa with the salt. Otherwise, the instructions remain the same as the crab ravioli dish. (The link is above.)

3. Roll the dough: See the link above.

4. Make the ravioli: See the link above.

5. Make the sauce and finish the dish: Bring a large pot of salted water to a boil over high heat. Add in the ravioli and cook until the ravioli float to the top. Using a slotted spoon, remove the ravioli to a drain on a paper towel lined plate. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley. To plate, arrange ravioli in pasta bowls, spoon the alfredo over the ravioli and garnish with a parsley sprig.

Successful?

I was able to more effectively utilize the ravioli press, but still not to it's fullest potential. I realized that my pasta sheets weren't wide enough to accomodate all 12 ravioli spaces, so I only used one side, as demonstrated below.

I also spent less time completing the dish than my last attempt but it was still a marathon project. Also, you might have expected this pasta to be sweet due to the addition of the chocolate, but baking chocolate is unsweetened, so it was surprisingly savory. Ultimately, it was a little too rich but well worth the effort.

Stuffed Chicken Thighs Braised in Tomato Sauce

Stuffed Chicken Thighs Braised in Tomato Sauce

About six months into my first website, I attempted a stuffed chicken thigh recipe, however I wasn't satisfied with the results. It was wrapped in bacon and stuffed with bread crumbs. As I remember it, the stuffing tasted good, but the chicken meat was very bland. I didn't season the chicken because I expected the bacon to add flavor to the chicken as it cooked. Ironically, it was one of my most popular recipes.

The Challenge

Fix and elevate a concept I previously executed poorly.

The Source

This recipe was taken from delish.com.

Ingredients

FOR THE CHICKEN AND STUFFING:
1 cup frozen (but thawed) or cooked spinach, squeezed dry
1 cup fresh breadcrumbs from day-old bread, preferably whole wheat
1/2 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
2 tablespoons fennel fronds, chopped
2 tablespoons shallots, finely chopped
1 tablespoon garlic, chopped
2 teaspoon fresh thyme, chopped
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon salt, divided
10 four-to-five ounce boneless, skinless chicken thighs, trimmed
2 tablespoons extra-virgin olive oil

FOR THE SAUCE:
2 cups onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup fennel bulb, diced
1/4 cup shallot, finely chopped
2 tablespoon garlic, minced
1 1/2 cup dry white wine
3 cup reduced-sodium chicken broth
1 28-ounce can crushed tomatoes
2 tablespoon fresh basil, chopped
2 teaspoon fresh thyme, chopped
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt

Method

1. Combine spinach and breadcrumbs in a medium bowl with the Parmesan, egg, fennel fronds, shallot, garlic, thyme, 1/2 teaspoon pepper, and 1/4 teaspoon salt until well blended. Cover and refrigerate for at least 30 minutes or up to 1 day.

Chicken Stuffing

2. Place a chicken thigh smooth-side down on a work surface. Fill the thigh with 2 to 3 tablespoons of the stuffing, first filling the area (or pocket) left by the bone and placing the rest in the center of the thigh. Roll the thigh closed and secure with 2 pieces of kitchen string. Repeat with the remaining thighs and stuffing. (You may have leftover stuffing.) Season with the remaining 1/4 teaspoon pepper and salt.

Stuffing and Tying the Chicken

3. Heat oil in a large, heavy, high-sided skillet or Dutch oven over medium-high heat. Reduce heat to medium and add half the thighs, seam-side down. Cook, turning 2 or 3 times, until brown on all sides, 7 to 10 minutes total. Transfer to a clean plate and repeat with the remaining thighs.

4. Add onion, carrot, fennel, shallots, and garlic to the pan. Cover and cook, stirring occasionally, until the vegetables are soft and beginning to brown, about 5 minutes. Add wine and scrape up any browned bits; bring to a boil over medium heat and continue to boil until the liquid is reduced by about half, 6 to 8 minutes. Stir in broth, tomatoes, basil, thyme, and the chicken thighs. Bring to a boil over high heat; reduce heat to a simmer and cook, uncovered and turning the thighs occasionally, until cooked through and tender, 35 to 40 minutes.

Mirepoix Browning

Deglazed with White Wine

Braising Fluid Simmering

5. Remove the thighs with a slotted spoon; tent with foil to keep warm. Simmer the sauce further to thicken it, if desired, or thin with a little broth or water if it's too thick. Season with 1/2 teaspoon pepper and 1/4 teaspoon salt. Serve the chicken with the sauce.

NOTE:

1. To make fresh breadcrumbs, tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.

Successful?

From a flavor standpoint, this dish far exceeded the oringinal one two years ago. However, I felt like I was coming full circle because the preparation work was a marathon. With experience, I've become better organized and dishes that used to take me three hours when I first started out can now be completed in one-third to half the time.

This was not the case here. I used the leftover spinach from the gnocchi recipe, however the only Parmesan I had was in wedge form so I hand grated it, and my food processor got a workout chopping the fennel fronds, carrots, shallots, and garlic plus grinding the breadcrumbs. I also hand stripped the leaves from the thyme sprigs and hand diced the fennel bulb. In addition, tying the stuffed thighs was a project by itself. It was a very good dish, but I don't think I'll repeat it often due to the amount of work involved.