Sheet Pan Fried Rice

Step 1

4 cups cooked rice, preferably leftover and slightly dry
5 scallions, sliced white only

2 carrots, peeled and grated with box grater
1 cup frozen peas
1 tsp chopped garlic
1 tbsp. minced ginger
1/4 cup peanut oil
1/4 cup soy sauce
3 tbsp. rice wine vinegar
1 tbsp. sesame oil

Step 2

3 eggs beaten
3/4 lbs. shrimp, peeled and deveined
toasted sesame seeds

5 scallions, sliced green only

Preheat oven to 475F.

In a large bowl, combine all ingredients in Step 1 until rice is completely coated.

Spread evenly on a sprayed sheet pan. Bake until rice begins to toast on the edges, about 15 minutes. Toss rice with a spatula, scraping-up crusty bits.

Drizzle eggs over the rice and nestle in shrimp. Bake until shrimp and eggs are both cooked through, about 5-10 minutes. 

Top with sesame seeds and green part of scallions. Serve.   

Thai Slaw with Peanut Dressing

 Dressing

1/4 cup creamy peanut butter

2 tbsp. rice vinegar

2 tbsp. lime juice

3 tbsp. peanut oil

1 tbsp. soy sauce

2 tbsp. honey

1 tsp chopped garlic

1 tbsp. minced ginger

1 tsp salt

1/4 tsp crushed red pepper flakes

fresh cilantro

Slaw

4 cups chopped cabbage

1 cup shredded carrots

1 red bell pepper, chopped

1 small English cucumber, halved length-wise, seeded and sliced

1 cup cooked, shelled edamame 

2 green onions, sliced

Combine all Dressing ingredients in a food processor for 1-2 minutes until completely smooth. Add cilantro and pulse for 5 seconds-ish. 

Combine all Slaw ingredients in large bowl. 

Dress Slaw when ready to serve.

50Hertz Green Sichuan Pepper Oil

 

de Venoge Cordon Bleu Champagne

 Paired well with November 7, 2020

Moet & Chandon Imperial Brut Champagne

 

Besserat de Bellefon Grande Tradition Brut Champagne

 

三杯鸡 (San Bei Ji or Three Cup Chicken)

1/3 cup Pearl River Bridge Superior Dark Soy Sauce
1/3 cup mirin or dry sherry
1tbsp brown sugar

4 boneless, skinless chicken thighs cut into 2 inch pieces
2-3 inches ginger root; peeled and sliced into thin medallions
12 whole cloves garlic peeled

1/2 tsp whole dried green Sichuan Peppers (optional)
peanut oil

6 scallions 1/2” slices on bias; white and green parts separated
chili flakes to taste

1 tsp cornstarch

1 tbsp water

1 cup fresh whole basil leaves

1 tsp toasted sesame oil

Wisk together soy sauce, mirin and brown sugar in a large mixing bowl. Add chicken and setaside to marinate while preparing. 

Slowly sauté ginger and garlic in peanut oil until golden, 10 minutes. (optional - add Sichuan Peppers about 7-8 minutes into this sauté)

Add chicken and marinade to ginger and garlic. Cook 10 minutes on medium-low. 

Add white part of scallions and chili flakes, cook 10 minutes.

 

.

Wisk cornstarch and water and add to chicken; cook until thickened, 2 minutes. Stir in fresh basil leaves, green scallions and sesame oil and take off heat. Serve with jasmine rice. 

A. J. De Margerie Grand Cru Brut Champagne

 

Taittinger Cuvée Prestige Brut Champagne

 

Perrier Jouet Grand Brut Champagne