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John's Recipes

John’s Marinated Skirt Steak

Marinade:

1/3 cup soy sauce
4 tablespoons sugar
1 teaspoon fresh ground black pepper
1 tablespoon fish sauce
5 cloves garlic, finely chopped
1 medium onion, thinly sliced
1 teaspoon Asian hot chili sauce
2 teaspoons sesame oil
1 ½ lbs. skirt steak
Fresh cilantro or green onions for garnish

Combine all marinade ingredients in medium size non- reactive bowl.

Add skirt steak to marinade, making sure to coat meat well. Cover and refrigerate at least 4-6 hours or overnight.

TO BBQ

Heat your grill to about 400 degrees.
Remove meat from marinade and dry well with paper towels.
Cook over nicely heated grill about 5-7 minutes on one side unitl caramelized.
Turn and cook for about 3 minutes longer till browned. Be careful not to overcook.

TO BROIL

Adjust oven rack to about 6-8 inches from the heat source.
Preheat oven to Broil.
Line a rimmed baking sheet with tinfoil and set a baking rack on top.
Coat the rack with Pam or a little peanut oil.
Add steak and cook in broiler for 3-5 minutes on one side till nicely caramelized,
Turn and continue to cook about 2-3 minutes. Watch closely while broiling,
and adjust temperature or rack placement if steak chars too quickly.

When steak is done, remove to cutting board to rest for a minute.
Slice steak across the grain and serve immediately with lots of steamed rice.
I like Jasmine Rice.
Garnish steak w/ sprigs of cilantro or julienned green onions.

Note: You can freeze leftover marinade for up to 2 months, and use for beef pork or chicken.

Wok Charred Asparagus with Oyster Sauce

The more I have cooked and enjoyed great food from around the world,
the more I’ve come to an amazing realization: some of the best things in life are the simplest.
I believe that in cooking, simple wins out almost every time. Try this Asparagus dish.
It is astonishingly delicious, and embarrassingly easy.
All right to be honest, I kind of “lifted” this recipe from my mother, Lillian Kiskaddon.
She inspired much of my cooking today.

1 ½ lbs. fresh asparagus
3 slivers fresh ginger
3 tablespoon peanut oil (vegetable oil will do)
2-3 tablespoons oyster sauce (to taste)
1 tablespoon dry sherry or shao sing wine
Pinch of sugar
Fresh ground pepper

Preparation:

Wash, trim, and cut off the tough last inch or two from the ends of the asparagus.
Cut on the Bias into 2 or 3 inch lengths. Set aside.

To cook:

Heat a wok or heavy iron skillet over high heat until quite hot. Carefully add oil and heat till it is almost smoking.
With heat on high, add asparagus pieces all at once to wok being careful to not get splattered. Stir fry asparagus in the hot oil for a few minutes.

They will char slightly, not to worry; this gives them part of their flavor.

After about 3 to 4 minutes of cooking on high heat, asparagus will turn glossy, and a rich green color.
Add ginger slivers, and shao sing wine, and dash of sugar. Cover wok for about 1 minute.
Remove cover and stir fry until liquid is absorbed, then quickly stir in oyster sauce.
Cook briefly for 30 seconds or less, and serve immediately in a heated serving bowl.
Enjoy! This is delicious served with jasmine steamed rice.

Notes: Use a good quality bottled Oyster sauce. My favorite is Lee Kum Kee brand

Shao Sing is a dry rice wine similar to sherry and easy to find in any Chinese market.

Also, peanut oil is hard to find in the markets now for some strange reason.

There is no better oil for Chinese cooking, or for any other high heat cooking for that matter. The secret: it has a high smoking point and a very clean flavor.

I don’t understand the big fuss over Canola oil. To me the taste is similar to old fish. If you have to substitute, use safflower, or corn oil.

Hint: Peanut oil is tops for one of my vices, french fries. Do you want to know how to make the best French Fries?

Call or email me and I’ll get you the recipe.
1.800.578.4066 or johnkiskaddon@hotmail.com

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Kashmir Lamb Curry

2 lbs boneless lamb
¼ cup cashew nuts
3 tbsp vegetable oil
2” cinnamon stick, broken
4 whole cloves
4 cardamom pods
1 tsp cumin seeds
1 large onion, chopped
1 tbsp minced fresh ginger
3 garlic cloves, peeled & crushed
½ tsp ground coriander
¼ tsp turmeric
1 tsp paprika
½ tsp cayenne pepper
1 tsp salt
2 med tomatoes, peeled & diced
3 med boiling potatoes, peeled & diced
1 cup water
2 cups plain yogurt
¼ cup heavy cream
½ cup fresh peas (frozen ok)
Snipped fresh chives or scallions tops

Cut the meat into 1” cubes.
Grind the cashews with a little water to make a paste. Set aside.

Heat the oil in a large, heavy skillet over medium high heat. Add the cinnamon, cloves, cardamom and cumin seeds.
Cook, stirring, until fragrant, about 1 minute.
Add the onion, ginger and garlic. Stir and cook until onion is soft, about 3 minutes.
Add the coriander, turmeric, paprika, cayenne and salt. Stir for a minute.
Add the lamb and stir fry until the meat is no longer red. Add the tomatoes and potatoes.
Cook stirring constantly for 5 minutes. Add ½ cup of the water.

Blend together the yogurt, cashew paste and remaining ½ cup water and add to skillet. Reduce the heat,
cover and simmer 30 to 45 minutes, or until meat is tender. Skim off fat.

Add the cream and peas and heat through. The sauce should be thick, if it’s too thick, add a little water.
Serve in deep plates or soup bowls, garnished with the chives or scallions.
Serves 4

Risotto with shrimp and fresh green peas

1 1/2 cups arborio rice
5 cups chicken stock
1 bay leaf
1/2 lb large or jumbo raw shrimp, deveined and shelled (reserve shells)
1 cup fresh green peas (frozen 2nd choice)
1/3 cup shiao sing rice wine or saki
1/2 cup cream
2 tbsp extra virgin olive oil
3 tbsp unsalted butter
2 shallots, finely chopped
3 thin slices ginger, the size of a quarter
3 tbsp fresh chives, finely chopped (reserve some chive sprigs for garnish)
Sea Salt or Kosher salt and fresh cracked black pepper to taste

To Cook:
In a medium stainless or other non-reactive pan heat the chicken stock to slow simmer.
Add the reserved shrimp shells, ginger slices, bay leaf, and simmer for 15 minutes.
Remove shells, ginger, and bay leaf. Keep stock on a slow simmer.
In risotto pan or other medium saucepan, saute shallots in 2 tbsp olive oil and 2 tbsp butter until softened (do not brown) Add rice, stir and cook about 3 minutes over medium heat until rice smells nutty stirring occasionally.
Add the wine, and stir until liquid is absorbed (about 1 minute)

Now comes an important 18-20 minutes: Pour yourself a glass of wine, fruit juice, ice water, whatever.
You're going to need to pay attention to your lovely risotto, otherwise you'll end up with a new adhesive,
or soggy rice surprise.

Now start cooking your risotto: Add 1/2 cup of your simmering chicken broth to the rice stirring well every minute of so until most of the stock has been absorbed. When you're stirring and you can see the bottom of the pan, it's time to add another 1/2 cup of stock. *See note below.

After you have been cooking your risotto for about 12 minutes, in a separate saute pan,
Cook the shrimp in the remaining 1tbls. of butter and cook for 3-4 minutes until just pink. Set shrimp aside
After cooking the risotto about 15 minutes, add the fresh green peas and 1/2 cup of stock. Taste the rice now.
It should be getting tender with a slight dry nut bite to it. You're almost done.
After about 18-20 minutes, taste again, the rice should be just cooked through. Add the shrimp, cream,
salt and fresh black pepper to taste and a little more stock, if you need.
Just before serving, stir in the chopped chives. Ladle into preheated bowls and garnish with chives.

Enjoy!

*Important note: Watch your heat. You don't want the pan too hot or the liquid will evaporate too quickly.
If the heat is too low, you end up with the aforementioned adhesive.
I find the best cooking is medium heat with 1/2 cup stock additions done every 2 minutes or so.

Curried Turkey Burger with Mango Chutney

1 lb. ground turkey
2 shallots, finely chopped
3 tbsp Cilantro, finely chopped
2 tbsp Mango chutney
1 tbsp Chinese Rice Wine or Dry Sherry
1 teaspoon sugar
1 tbsp olive oil
1 tbsp curry powder
1 tsp Chinese chili paste with garlic (optional)
Fresh ground pepper and salt to taste
4 slices jack cheese (optional)

To Prepare grill:
Soak some wood chips in water at least 1/2 hour before cooking burgers
(about 1 cup of your choice ...alder, hickory, cherry, etc....)
Preheat gas grill to about 400 degrees or have a charcoal grill ready.
Just before grilling burgers, add the smoker chips to the grill in a smoker tray.

Mix all ingredients together in medium bowl until just combined, and shape into 4 patties.

To Cook:
Place patties on a well-oiled grill, close cover and cook for 4-5 minutes on one side till nicely browned,
flip and top the burgers with cheese slices, if you'd like.
Cook 4-5 minutes or until just done.

Serve on 4 Fresh hamburger buns (lightly grill to heat)
Lettuce, tomato for garnish
Ketchup and Mayonnaise w/ a little curry powder added to taste.

Enjoy!

Note: If desired, you can cook burgers in a large nonstick or cast iron skillet.

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