Grilled Oregon Chinook In Matsutake Ginger Broth Recipes

LAMB BIRRIA BROTH

Steps:

• Preheat a smoker for cooking at 180 degrees F.
• Sprinkle lamb shoulders all over with Argentinean salt. Place in smoker for 6 hours.
• Combine the chicken and turkey stock, sesame oil, garlic, peppercorns, chiles and cloves in a large stockpot over low heat. Let simmer for 1 hour for flavors to combine. Add smoked lamb shoulders and continue cooking until meat is tender, 4 more hours.
• Pull shoulders from broth and turn off heat. Shred meat and reserve for tacos. Strain liquid through a fine mesh strainer, reserving liquid to serve and disposing of additional ingredients.

GINGER BROTH

Steps:

• Note: Can use a very light vegetable broth with not many strong flavored vegetables in it also.
• In stock pot combine the first 6 with the stock and wine.
• Bring to boil and reduce heat and simmer, uncovered for 20 minutes.
• Let rest 20.
• Strain through a lined strainer. Use several layers of rinsed cheesecloth and discard all solids.
• The broth can be used immediately or cooled and refrigerated for 2 days.
• Freezes for up to 3 months.

GINGER BROTH

Steps:

• Add oil to the saucepan and begin heating.
• Add chicken broth to the oil, stir thoroughly.
• Add remaining ingredients (onion powder, garlic powder, black pepper, and ginger) to the broth.
• Continue stirring until liquid is opaque in color.
• Bring to a boil.
• Remove from heat and let settle.

PAN-SEARED FISH FILLETS IN GINGER BROTH

Steps:

• Discard any bruised or wilted outer leaves from bok choy, then cut leaves from stalks, keeping leaves and stalks separate. Thinly slice leaves and cut stalks diagonally into 1/2-inch-wide slices. Halve carrot lengthwise and cut diagonally into 1/4-inch-thick slices.
• Heat 1 tablespoon vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then stir-fry bok choy stalks, carrot, and ginger 1 minute. Stir in Sherry, broth, and sugar and simmer, covered, 5 minutes.
• Meanwhile, cut scallions crosswise into 2-inch pieces, then halve lengthwise and cut into very thin matchsticks.
• Add bok choy leaves and scallions to carrot mixture and simmer, covered, until vegetables are tender, 3 to 5 minutes.
• While vegetables simmer, pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir together cornstarch and curry powder, then rub into skin of each fillet. Halve each fillet diagonally with a sharp knife.
• Stir sesame oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into vegetable mixture and keep warm, uncovered, on turned-off burner.
• Heat remaining 1 1/2 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish, skin sides down, gently pressing occasionally with a metal spatula (to keep skin flat), until skin is golden, 2 to 3 minutes. Turn fish over and cook until just cooked through, about 2 minutes more. Remove from heat.
• Divide broth and vegetables among 4 shallow bowls and stack 2 fish halves, skin sides up, in center of each bowl.

SCALLION-GINGER BROTH

Steps:

• In a large saucepan, heat oil over medium-high. Add scallion whites, ginger, and garlic; cook, stirring, until scallions begin to soften, about 3 minutes. Add broth and fish sauce. Bring to a boil; reduce to a simmer and cook until flavors are blended, about 5 minutes. Add stir-ins (if using) and simmer until desired doneness. Add lime juice and garnish with scallion greens if desired.

SALMON WITH GINGER AND LEMON GRASS BROTH

Steps:

• In a large wide saucepan into which a steamer will fit, combine chicken stock and 6 cups water. Place over high heat to bring to a boil. When water boils, add lemon grass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
• Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and bok choy to broth.
• Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.