Hickory Smoked Garlic Rosemary Pork Rib Roast with Pan Vegetables

 

This recipe was updated on 30 June 2013. Some instructions and ingredient quantities were changed, and metric measurements added.

This is one of my favorite roasts to make. Pork rib roasts only appear in the USA around this time of year (early Spring for Easter) or late in the year (for Thanksgiving and Christmas). You can, of course, special request a pork rib roast anytime from your friendly local butcher. I happen to have many rosemary bushes growing in my backyard that seem to supply an endless amount of fresh rosemary anytime of the year. So it’s natural to include rosemary with any pork roast that I make using my gas grill, which together with hickory wood, gives this roast a great flavor. Did I mention that there’s also a bunch of garlic on top of the roast? Finely sliced garlic is placed into slits made into the roast, so the exposed garlic is toasted and the garlic in the roast infuses the meat with more flavor.

Enjoy!

Bell Pepper Beef (青椒牛肉, Ceng1 Ziu1 Ngau4 Juk6)

 

This recipe was updated on 12 Jun 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Bell peppers and seem to make the perfect combination in a dish together with a black bean sauce. The crunchiness of the bell peppers contrasts with the softness of the beef, and saltiness of the black beans goes nicely with the bell pepper’s sweetness. The recipe is written using salted black beans, but you can always use a prepared black bean sauce (such as Lee Kum Kee brand black bean garlic sauce) or make a spicier version using Laoganma brand black bean with chili sauce. The picture for this dish is actually for the version using black bean chili sauce.

Enjoy!

Fish Tofu with Snow Peas (荷蘭豆魚豆腐, Ho4 Laan4 Dau6 Jyu4 Dau6 Fu6)

This recipe was updated 18 Sep 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

When I first saw fish tofu at the Asian grocery store, I wondered what is this ingredient and how is it used? I’ve never used it before and had no idea what it tasted like. So like all impulse buys, I bought the fish tofu first and figured out what to do with it second. It turns out that fish tofu is just what the name implies; fish paste and tofu mixed together, formed into cakes, and then fried. When you eat the fish tofu, it has the texture of tofu and tastes like fish cakes.

The fish tofu is usually frozen, but my local Asian grocery store has them available in the refrigerated seafood section ready to use. The Taiwan Food Products (Canada) site has a Fried Fish Tofu recipe that I used as the basis for this making this dish. You can use any vegetable in this dish, I happen to have snow peas.

Enjoy!

Salmon and Bell Pepper Garlic Bread Sandwich with Wasabi Mayonnaise

   

This is a quick way to make a hot salmon sandwich. The bell pepper adds the necessary crunch to the dish and the wasabi mayonnaise the necessary kick to the taste buds. You can use any thickly sliced bread for the sandwich, I happen to use the garlic bread you get from Costco.

Enjoy!

Green Onion Chicken Oyster Sauce Noodles (葱雞蠔油麵, Cung1 Gai1 Hou4 Jau6 Min6)

 

This recipe was updated on 12 Jun 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

I go to the local Farmer’s Market every Sunday. My favorite stall at the market has been selling huge bundles of green onions and I thought that I would make a noodle dish based on this ingredient. The simpler and one of the first noodle dishes I learned how to cook uses Lee Kum Kee brand premium oyster sauce as the basis for the sauce. So I added a good amount (i.e. a lot!) of chopped green onions to make this dish using Shanghai noodles, which are thicker than the normal chow mein noodles. Shanghai noodles are available in the refrigerator section at your Asian market. Regular chow mein noodles can be substituted if Shanghai noodles are not available. Surprisingly the amount of green onions add a great natural sweetness to the dish.

Enjoy!

Corned Beef

In honor of Saint Patrick’s Day, here’s a method to prepare corned beef. Rather than just boiling the corned beef on the stove with water, add a bottle (or more) of beer and braise it all in the oven. In this case I used a corned beef round rather than brisket, but either works.

Since this is the day before St. Patrick’s Day, it also happens to be the birthday of one of my friends from high school. He asked that I cook something today and call it Tyrone! Well, Tyrone, here’s your dish.

Enjoy!

Corned Beef Pastrami

This recipe was updated on 23 Jul 2014. I updated the instructions and method to cook this dish after trying a new way to setup the charcoal grill. I not only used this method to remake this dish, but originally tried the method using the Grilled Dry Rub Pork Baby Back Ribs recipe.

Instead of making the usual boiled corned beef, you can use your barbeque to make smoked corned beef pastrami. You have to soak the corned beef in water overnight to reduce the salt from the brine used to make the corned beef and then use a dry rub to season the corned beef before smoking. I used a corned beef brisket to make the pastrami.

Enjoy!