Lake Oconee News
Friday, September 29,2017
FAMILY FEATURES
W hen your taste buds can’t settle on just one
flavor, a fusion dish may be just the answer.
Fusion dishes combine some of the best ethnic
culinary traditions from around the world, and
Asian influences are among the most popular building blocks
for fusion cuisine.
One secret to achieving great fusion dishes is the use
of cooking wines. For many chefs and home cooks alike,
cooking wine is a go-to cooking essential because it can
be used in everyday meals. With its versatile array of uses,
an option like Holland House', a line of flavor-enhancing,
premium cooking wines, can boost any dish with one of five
flavors including Marsala, Sherry, White, Red and White with
Lemon.
In addition to these featured dishes, you can find more
quick tips for boosting the flavor of your everyday meals
on the label of each bottle and explore more recipes at
HollandHouseFlavors.com.
Sizzling Asian Vegetable Fried Rice
with Savory White Wine Glaze
Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4-6, about 1 cup per portion
2 tablespoons vegetable oil
1 tablespoon minced fresh garlic
1/2 cup fresh chopped yellow onions
1 cup fresh small white mushrooms, quartered
1/2 cup chopped fresh carrots
1/2 cup chopped fresh zucchini
1/2 cup chopped fresh red bell peppers
1/2 cup chopped fresh yellow bell peppers
3 cups cold, cooked, long-grain white rice
1/2 cup Holland House White Cooking Wine
2 tablespoons oyster sauce
1/2 cup fresh green onions, sliced 1/4-inch thick
2 teaspoons toasted sesame oil
1/4 teaspoon ground black pepper
Heat heavy-bottomed, nonstick skillet over high heat. Add
vegetable oil, garlic and onions. Stir-fry 1-2 minutes, or until
lightly browned. Add mushrooms, carrots, zucchini, red bell
peppers and yellow bell peppers; stir-fry 3 minutes. Add rice;
stir-fry 3 minutes.
Add cooking wine; stir-fry 2 minutes, or until dry. Add
oyster sauce; stir-fry 2 minutes. Remove from heat. Stir in
green onions, sesame oil and black pepper. Transfer to dish or
bowl and serve.
Tip: To turn into a main course, add cooked beef, chicken
or pork and serve topped with a fried egg.
Sweet and Spicy
Korean-Chinese Fusion
Cauliflower Bites
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4, about 1 1/2 cups
per portion
6 cups fresh cauliflower florets
2 tablespoons toasted sesame oil
1 teaspoon kosher salt
1/4 cup Holland House
Sherry Cooking Wine
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon white vinegar
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 small fresh yellow onion, finely chopped
1 tablespoon minced fresh garlic
1 tablespoon Korean-style chili flakes
1/4 cup chopped fresh green onions
1 tablespoon toasted sesame seeds
Heat oven to 400 F.
In large bowl, toss cauliflower, sesame
oil and salt until well coated. Arrange on
nonstick baking sheet. Bake 10-12 minutes,
or until golden brown and tender.
In small bowl, whisk cooking wine, honey,
soy sauce, vinegar and cornstarch until well
blended; set aside.
In large, nonstick skillet, heat vegetable oil
over medium-high heat. Add yellow onions
and garlic; cook 2-3 minutes, or until golden
brown, stirring frequently.Remove from heat.
Stir in chili flakes and wine mixture.
Return pan to stove and adjust to medium
heat. Bring to simmer, stirring constantly.
Continue cooking and stirring 1-2 minutes,
or until thickened. Add cooked cauliflower;
stir gently to coat.
Transfer cauliflower to serving dish. Top
with green onions and sesame seeds.
Tip s: The sauce mixture can also be used
on chicken wings or grilled pork chops.
In place of Korean-style chili flakes, use 1
teaspoon regular crushed red pepper flakes or
1 tablespoon Aleppo pepper.
Lettuce-Wrapped
Korean Short Ribs
Prep time: 10 minutes,
plus marinating
Cook time: 4 minutes
Servings: 4, about 6 ounces
(pre-cooked) per portion
3 tablespoons packed dark brown sugar,
divided
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds thinly sliced, boneless beef
short ribs
1 cup Holland House Marsala Cooking
Wine
6 tablespoons toasted sesame oil
1/4 cup roasted garlic paste
2 tablespoons soy sauce
1/2 cup chopped green onions, divided
1 teaspoon cornstarch
1 head fresh romaine lettuce, separated
into large leaves
1/2 cup sliced fresh red radishes
1/2 cup shredded fresh carrots dipping
sauce
In small bowl, combine 2 tablespoons brown
sugar, salt, black pepper and red pepper
flakes. Sprinkle evenly over short rib slices,
gently rubbing into both sides. Place in
re-sealable plastic bag.
In bowl, whisk cooking wine, sesame
oil, garlic paste, soy sauce and remaining
brown sugar. Pour half of mixture into bag
with meat and add 1/4 cup green onions. To
marinate, refrigerate at least 1 hour, or up to
12 hours.
In small saucepan, whisk remaining
wine mixture and cornstarch until smooth.
Bring to simmer over medium heat,
whisking constantly. Cook 1 minute, or until
thickened, stirring constantly. Set aside until
cool. Stir in 2 tablespoons green onions.
Heat grill to medium-high.
Remove ribs from marinade, allowing
excess to drip off. Discard marinade. Grill
1-2 minutes on each side, or until golden
brown and cooked through.
Cut ribs into 1-inch pieces. Serve with
remaining green onions, lettuce, radishes,
carrots and warm dipping sauce.
Tips : For fusion tacos, substitute com or
flour tortillas for lettuce leaves. In place of
garlic paste, 2 tablespoons minced garlic can
be substituted.
