Thai Chili Sauce

February 28, 2016 Tangie Holifield

Ever once in awhile, I have a craving for beef and broccoli, and lately most restaurants are not delivering the high quality food they use too and I have been disappointed that many restaurants dishes do not live up to my expectations.

The secret to home made beef and broccoli is thinly sliced beef and flavor. In this recipe, the tender, thin slices of beef are so juicy, so flavorful as they soak up every savory essence of the marinade, and then the sauce; which is rich, slightly sweet, mostly savory, and just so right! Are you ready for the two secret ingredients that makes such a scrumptious sauce?

Oyster sauce and pomegranate juice. Surprised?

If you have done a lot of Asian style cooking, then you probably know that it is a staple in Asian cooking. It is a thick, brown sauce with a balance between sweet and salty with an earthy undertone, due to the oyster extracts. You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. But like with any commercial preparation, not all bottled oyster sauce is created equal. The quality of oyster sauce will affect the flavor, so if you want the extra something something to your dish, purchase a good quality good quality sauce for a few dollars more and keep it on hand in your pantry.

Pomegranate juice adds a little musky citrus taste with a depth of flavor you usually associate with red wine or concentrated beef drippings.This makes the flavor of pomegranates invaluable anywhere you want to add a little depth or complexity.

And be warned, guard the leftovers, if there are any, this recipe for Beef and Broccoli will leave you craving more!

Serves 4

Ingredients:
For the Beef Marinade:
1 pound flank steak, cut across the grain into 1/8 thin slices, then cut into 2” length pieces
1 Tablespoon hoisin sauce
1 Tablespoon black bean sauce
3 Tablespoons soy sauce
1 teaspoon Sweet Thai chili sauce
2 teaspoons cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder

For the Sauce:
½ cup 100% pomegranate juice
1/4 cup Tablespoons honey
1/2 cup sweet chili sauce
1/4 cup rice wine vinegar
1 lime, juiced
1/2 Tablespoon soy sauce
1 Tablespoon Japanese rice wine or dry sherry
2 Tablespoons chicken broth
5 Tablespoons oyster sauce
3 Tablespoons brown sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
Kosher salt, to taste
Ground black pepper, to taste
6 medium garlic cloves, minced
1 Tablespoon ginger, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon peanut oil

For the Vegetables:
3 1/2 – 4 cups broccoli florets, cut into bit size pieces
1/2 cup julienned carrots
1/4 cup water

3 medium scallions, sliced

Directions:
Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate for 2-8 hours. For best results, allow to set overnight.

When ready to cook the beef, whisk the sauce ingredients together in a small bowl.In another medium bowl, combine all the sauce ingredients together. Set aside.

Drain excess marinade off of beef (if there is any).

Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes. Note: Do not overcook or the beef. for it will not be as tender.The beef will cook more in the sauce. Transfer beef to a large plate and cover.If your skillet is small, then cook in 2 batches.

Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and carrots and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam vegetables until crisp-tender, about 2 minutes.

Push the broccoli and carrots to the sides of the skillet and add the sauce mixture to the center of the pan, mashing the garlic mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli and carrots.

Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the scallions, and serve.

February 18, 2016 Tangie Holifield

February 18 has been designated as “National Drink Wine Day” and there is no better way to celebrate than this red wine marinated chicken braised to tender perfection, and then glazed in a sweet, spicy and tart pomegranate sauce. You can tailor this recipe to use any kind of sweet wine that you like the best, ,which may include Port, Merlot, Chianti or Shiraz. Who needs a fork? This chicken is so sticky, icky, finger lickin’ good!

Serves 4 to 6

Ingredients:
For the Marinade:
2 cups sweet red wine (like a Shiraz)
1/4 cup brandy
1 carrot, grated
1 red onion, grated
2 bay leaves

For the Chicken:
3 1/2 pounds chicken thigh and legs
¼teaspoon ginger powder
¼teaspoon garlic powder
¼ teaspoon cumin
Kosher salt, to taste
Ground black pepper, to taste
2 Tablespoons olive oil

For the Glaze:
½ cup 100% pomegranate juice
1/4 cup Tablespoons honey
1/2 cup sweet chili sauce
1/4 cup rice wine vinegar
6 Tablespoons brown sugar
1/2 Tablespoon soy sauce
1 lime, juiced
3 garlic cloves, minced or pressed
Kosher salt, to taste
Ground black pepper, to taste

Pomegranate arils, for garnish
Freshly chopped cilantro, for garnish

Directions:
Pat the chicken dry with paper towels. Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl. Season the chicken with salt and pepper.Add the chicken and seal the bag with as little air as possible, leaving it in the bowl. Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade.

Preheat oven to 375°F

Remove the wings from the marinade.Thoroughly pat dry the wings using paper towel. Add the chicken to a large bowl and coat with b, spices, salt and pepper.

In another large bowl, whisk together pomegranate juice, honey,chili sauce, vinegar, brown sugar, soy sauce, vinegar, lime juice, garlic and salt and pepper to taste. Set aside.

Heat a large oven-safe Dutch oven over medium-high heat and add olive oil.Place the marinated, seasoned chicken in the Dutch oven and sear on each side until deeply golden and brown, about 5 minutes per side. Remove chicken and place on a plate. Pour off the oil and lower the heat to medium-low. Deglaze the Dutch oven by pouring the glaze mixture into the pot. Whisk, allowing the sauce to bubble and simmer for 1 to 2 minutes. Place chicken back in the skillet and turn and toss to coat. Bake covered for 20 to 25 minutes. Remove the chicken, place on a rack and set aside.

Return the Dutch oven to the stovetop and cook the glaze, stirring occasionally until the sauce has reduced and thickened. Taste the glaze and adjust the seasoning with salt and pepper, if needed. Return the chicken to the Dutch oven and toss until well coated.

To serve, remove chicken and arrange on a large platter. Garnish with chopped cilantro and pomegranate arils.