Laquered Squab With Long Beans Recipes

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GLAZED CHINESE LONG BEANS



Glazed Chinese Long Beans image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/2 pound Chinese long beans
2 tablespoons butter
2 tablespoons sliced scallion
1 tablespoon freshly minced ginger
1 tablespoon minced garlic
Pinch red pepper flakes
1/2 cup chicken stock
1 tablespoon honey
1 tablespoon sesame oil
Salt and freshly cracked black pepper
2 tablespoons sesame seeds, optional

Steps:

  • In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
  • In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.

BBQ YELLOW BEAN CHICKEN WITH GRILLED CHINESE LONG BEANS



BBQ Yellow Bean Chicken with Grilled Chinese Long Beans image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 12

4 heaping tablespoons yellow bean sauce
4 heaping tablespoons honey
4 tablespoons Shaohsing rice wine or dry sherry
4 tablespoons light soy sauce
Peanut oil
1 heaping tablespoon light brown sugar
1 teaspoon dark soy sauce
6 cloves garlic, finely chopped
2-inch piece ginger, peeled and freshly grated
6 boneless, skinless chicken thighs, cut into 1 to 2-inch pieces
12 ounces Chinese long beans, trimmed and cut into thirds
1 Fresno chili, seeded and chopped for garnish

Steps:

  • Put the bean sauce, honey, rice wine, light soy sauce, 1 tablespoon peanut oil, brown sugar, dark soy sauce garlic and ginger into a bowl and stir to combine. Add the chicken and turn to coat. Cover the bowl, refrigerate and leave to marinate for a minimum of 1 hour and as long as overnight.
  • Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking.
  • Remove the chicken from the marinade. Reserve the marinade, transfer to a small pan and bring to a boil for 5 minutes. Set aside.
  • Divide and thread the chicken onto the 4 bamboo skewers, 5 to 6 pieces of chicken per skewer. Grill the chicken on each side until charred, about 2 minutes. Turn the heat down to medium and place the green beans on the grill alongside the chicken skewers, basting the chicken and beans with the reserved marinade. Continue turning and basting every couple minutes until the outside edges are glazed and sticky and the chicken is cooked through; 10 to 12 minutes total. Serve hot or at room temperature, garnished with the chiles.

LEMONGRASS SKEWERED SWORDFISH W/ THAI BASIL PESTO AND SESAME LONG BEANS



Lemongrass Skewered Swordfish W/ Thai Basil Pesto and Sesame Long Beans image

Provided by Food Network

Categories     main-dish

Yield 1 serving

Number Of Ingredients 16

8 ounces swordfish
2 stalks lemongrass
3 tablespoon garlic, chopped
2 cups soy or canola oil
2 ounces Thai basil (blanched)
1 egg yolk
1 cup rice vinegar, plus 1 tablespoon for sauce
4 ounces oil
1 tablespoon grated Parmesan cheese
1 jalapeño
1 pound Chinese long beans
1 tablespoon sesame seeds
1 teaspoon sesame oil
2 tablespoons soy sauce
Salt and pepper, to taste
1 potato (cut thin on Japanese mandolin and fried)

Steps:

  • Cut 1 stalk of lemongrass in half and on bias. Skewer the swordfish. Fine dice the other stalk of lemongrass and mix with 1 tablespoon chopped garlic and 1/4 cup soy oil. Marinate the swordfish steak. In a blender, add the Thai basil, egg yolk, rice vinegar, jalapeño, Parmesan cheese, and one tablespoon chopped garlic. Add 4 ounces of soy oil in a slow steady stream to emulsify the sauce. Blanch long beans in boiling salted water, then saute quickly in a little bit of oil. Season with salt and white pepper, and then dress the beans with the sesame oil, sesame seeds, soy sauce, and 1 tablespoon rice vinegar. Grill the swordfish for about 8 to 10 minutes. Toss the long beans in sesame dressing, put in the middle of the plate, and on top of the beans put the fried potato noodles. Lean the swordfish against the potatoes and finish with the thai basil pesto.

ROAST SQUAB WITH GREEN LENTILS



Roast Squab With Green Lentils image

Provided by Molly O'Neill

Categories     main course

Time 5h45m

Yield Four servings

Number Of Ingredients 14

4 squabs, each weighing about 1 pound, butterflied with all bones and innards reserved
Kosher salt and freshly ground black pepper to taste
1/4 cup olive oil
2 cloves garlic, peeled and coarsely chopped
3 large shallots, peeled and thinly sliced
3 sprigs flat-leaf parsley
3 sprigs fresh thyme, with additional for garnish
1 bay leaf
7 cups homemade or low-sodium chicken broth
1/2 pound lentils, preferably the small, green French variety
1 medium onion, peeled and cut in half, each half stuck with a clove
2 carrots, peeled and cut in half
3 slices bacon
2 tablespoons unsalted butter

Steps:

  • Rinse the squabs under cold water, pat dry and flatten on a baking sheet. Season each side lightly with salt and pepper and place in the refrigerator. Using a sharp heavy knife or a cleaver, hack the reserved squab bones, neck, liver, gizzard and heart into 1/2-inch pieces.
  • Place a heavy-bottom pot over medium-high heat. Warm 2 tablespoons of the oil; when it is sizzling, add the bones and innards, stirring to brown darkly, about 10 minutes. Carefully pour off the oil and discard. Return the pot to high heat and use a wooden spoon to dislodge the bits of browned skin before adding the garlic, shallots, parsley, thyme, bay leaf and 4 cups of chicken stock.
  • Allow the broth to come to a boil, reduce the heat and simmer for 4 hours, skimming frequently. Strain through a fine-mesh strainer, discarding the bones and aromatics. Place the broth in a saucepan over medium heat and simmer until the liquid has reduced to equal 1 cup. Season this with salt and pepper to taste and set aside.
  • Remove the squabs from the refrigerator and bring to room temperature. Rinse the lentils under cold water and discard any stones. Place lentils in a heavy-bottom casserole along with the clove-studded onion halves, carrots and bacon. Add the remaining chicken broth, place over high heat and bring to a boil. Reduce the heat to low, partly cover the pot and simmer for 45 minutes to 1 hour, stirring frequently.
  • When the lentils are soft and all the cooking liquid has been absorbed, remove the onion, bacon and carrots. Add the butter and 1/2 cup of the squab broth, season with salt and pepper, cover and keep warm.
  • Preheat the oven to 500 degrees. Place the squabs in a heavy-bottom, ovenproof skillet or baking pan, or 2 if necessary, large enough to accommodate the squabs. Place the pan over high heat on the stove. Add the remaining olive oil and when the oil is hot, place the squabs skin side down in the skillet. Press them down with a spatula to flatten them. Brown for 1 minute. Transfer the pan to the oven and continue cooking, skin side down, for 10 minutes for rare, and several minutes longer for medium to well done.
  • Warm the squab broth and divide the lentils among 4 plates, creating a circle of lentils in the center of each. Place the squab on the lentils, drizzle each with the hot broth, garnish each with a sprig of thyme and serve immediately.

LACQUERED SQUAB W/ GINGERED CABBAGE AND FENNEL-PEAR PUREE



Lacquered Squab W/ Gingered Cabbage and Fennel-Pear Puree image

Adapted from Lee Hefter, executive chef of Spago Beverly Hills. Verjus is a natural juice of seedless, unripened green grapes. Sichuan peppercorns are reddish pink and have a unique flavor. Once you make the various components, final prep and service are easy. And since the squab needs an hour of sitting in the rub, you can make the puree and the cabbage while the squab rests in its rub.

Provided by Chef Kate

Categories     Poultry

Time 2h

Yield 2 serving(s)

Number Of Ingredients 23

4 teaspoons kosher salt
1 teaspoon szechuan peppercorns
1 head fennel, trimmed and thinly sliced
1 1/2 bartlett pears, peeled, cored and diced large
1/4 cup grape juice, fresh (verjus, a term Zaar's computer won't accept)
1 small star anise (or 1/2 large)
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 head napa cabbage
1/4 head radicchio
1 tablespoon olive oil, divided
2 cups spinach leaves, packed
1/2 teaspoon ginger, fresh, grated
1/2 teaspoon garlic, minced
1/2 teaspoon scallion, minced
2 tablespoons golden raisins, softened in hot water and chopped
1/2 teaspoon sherry wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon sesame oil
2 squab, backbones, breastbones and ribs removed
1/4 cup honey
1/2 teaspoon Chinese five spice powder

Steps:

  • For the Sichuan pepper-salt:.
  • In a small heavy-bottomed pot, slowly roast the salt and peppercorns over low-medium heat until very aromatic, about 20 minutes.
  • Cool; grind in a spice grinder and sift through fine sieve and set aside.
  • For the Fennel-Pear Purée:.
  • Combine the fennel, pears, verjus, anise, sugar and salt in a heavy-bottom pot.
  • Bring to a boil, reduce to a simmer, cover and cook until everything is very tender, about 30 minutes.
  • Remove the star anise and purée in a high-speed blender until smooth.
  • Adjust the seasoning and pass through a fine sieve and keep warm until ready to serve (should be about i cup of puree).
  • For the Gingered Napa Cabbage.
  • Chop the cabbage and radicchio into 1-inch dice.
  • Heat 1 teaspoon olive oil in a medium skillet over low heat.
  • Sauté the cabbage, spinach and radicchio separately until tender, about 5 to 6 minutes each.
  • While the cabbage and radicchio are sautéing, use a mortar and pestle to reduce the ginger, garlic and scallions to a paste.
  • Return all the sautéed greens to the pan.
  • Add the ginger, garlic and scallion paste to the greens and cook until aromatic, about 1 to 2 minutes.
  • Add the raisins, vinegar, salt and sugar. Remove from the stove and dress with sesame oil (should be about 2 cups of the cabbage mixture).
  • For the Squab and assembly.
  • One hour before cooking, season the squab on both sides with the Sichuan pepper-salt (use as much as you like--at least 1/2 teaspoon).
  • Put the honey in a heavy-bottomed sauce pot and cook over medium heat for about 4 minutes until it becomes reduced and thick. Set aside.
  • Grill the squabs, skin side down over high heat until golden brown and crispy, about 8 to 10 minutes.
  • Turn; sear the other sides for 1 to 2 minutes and then rest the squab on a plate for 5 minutes (the squab will be medium-rare).
  • Brush the skin sides with a thin coat of warm honey.
  • Return it to the hot grill before serving to lightly caramelize the skin for 1 minute on each side.
  • Carve the squabs, slicing the breast meat.
  • On a serving platter, make a line of the hot fennel-pear purée from one end to the other. Arrange the gingered cabbage in the center and the carved squabs around it.
  • Arrange the legs standing up against the cabbage.
  • Sprinkle Sichuan pepper-salt on the sliced breast.
  • Dust the plate with Chinese 5-spice powder.

LAQUERED TOFU TRIANGLES WITH GREEN BEANS AND CASHEWS



Laquered Tofu Triangles With Green Beans and Cashews image

Adapted from This Can't Be Tofu: 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite, by Deborah Madison, this is easy, fast, and beguiling. Serve with rice or a baked sweet potato.

Provided by Sharon123

Categories     Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 (12 -14 ounce) carton firm tofu
1 red bell pepper
1/4 lb green beans or 1/4 lb thin asparagus
1/2 teaspoon szechuan peppercorns
1 tablespoon mushroom soy sauce
4 tablespoons regular soy sauce
2 tablespoons light brown sugar
4 garlic cloves, minced
1/4 cup water or 1/4 cup stock
5 teaspoons peanut oil
6 scallions, green and white parts, sliced diagonally into 1/2-inch pieces
1/4 cup roasted cashews

Steps:

  • Drain the tofu. Cut it crosswise into slabs about 1/2 inch wide. Cut each slab in half lengthwise, then cut into triangles. Blot well with paper towels. Cut the bell pepper in half lengthwise, removing veins and seeds, then cut each half into three long strips. Cut each strip into triangles. Snip the ends off beans and cut them into 2-inch lengths. Toast the Szechuan peppercorns in a dry skillet until aromatic, then grind to a powder and set aside.
  • Combine the next five ingredients in a small bowl and stir to dissolve the sugar.
  • Heat 1 tablespoon of the oil in a wide nonstick skillet over medium-high heat. Add the tofu and cook, without disturbing, until firm, about 5 minutes. Turn and cook the other side. The tofu should be golden, but still tender to the touch. Remove and set aside.
  • Add another teaspoon of oil to the pan and when hot, add the green beans. Stir-fry over high heat for 2 minutes, then add the bell pepper and cook for about another 5 minutes . Return the tofu to the pan and season with a few pinches of salt and the Szechuan peppercorns.
  • Add in the scallions. Pour in the soy-sauce mixture and cook, shaking the pan to coat the tofu and peppers. Turn off the heat before it reduces too much. Top with cashews, and serve over rice.
  • Enjoy!

Nutrition Facts : Calories 225.1, Fat 13.4, SaturatedFat 2.5, Sodium 1079.9, Carbohydrate 18.4, Fiber 3.2, Sugar 10.7, Protein 11.6

LONG BEANS STIR-FRIED WITH SILK SQUASH AND CLOUD EAR MUSHROOMS



Long Beans Stir-Fried With Silk Squash and Cloud Ear Mushrooms image

A brilliant combination of authentically Cantonese tastes and textures. The beans are crisp and sweet, the squash is spongy and earthy and the mushrooms are light, yet elastic with a subtle flavor. Quickly stir-fried together they make a unique dish to serve as a main curse or alongside a meat dish. Serves 2 as a main dish or 4 as part of a multi-dish Chinese style dinner. Chinese long beans are just thinner and longer than regular green beans, so regular green beans are a perfectly acceptable substitute. Silk squash is also known as luffa, dishwater gourd, and Chinese okra. It's dark green and looks like a thin zucchini and has a sweet, but very mild taste, similar to cucumber. It's a bit hard to come by, but zucchini and cucumber are both okay substitutes. Cloud ears are also known as black fungus, tree ears, and jelly mushroom. It has a very, very mild flavor and is used in most dishes for its texture. They're easiest to find sold dried and packaged (looks like dried, black, wrinkled paper), and must be soaked in warm water before use. When soaked in water for about 10 minutes, it swells and resembles wavy seaweed or jelly.

Provided by littleturtle

Categories     Chicken

Time 26m

Yield 2 serving(s)

Number Of Ingredients 12

1 ounce cloud ear mushrooms
1/2 lb chinese long beans or 1/2 lb green beans
1 lb zucchini or 1 lb silk squash
2 tablespoons peanut oil
2 tablespoons shallots, finely chopped
2 tablespoons garlic, coarsely chopped
2 tablespoons gingerroot, peeled & finely chopped
2 tablespoons oyster sauce
2 tablespoons rice wine or 2 tablespoons dry sherry
2 tablespoons light soy sauce
2 teaspoons salt
1/2 cup chicken stock

Steps:

  • Soak the cloud ears in warm water for at least 15 minutes, then rinse several times in cold, running water to remove any sand.
  • Drain thoroughly and set aside.
  • If you're using Chinese long beans, trim the ends and cut them into 3-inch long pieces or if you're using green beans, trim the ends and cut them in half.
  • If you're using silk squash, peel off the tough outer skin or if you're using zucchini, chop off the ends. Either way, cut the vegetable at a slight diaganal into 2-inch pieces.
  • Heat a wok or large skillet until it's very hot, then add the oil.
  • Add the shallots, garlic, ginger, mushrooms, and beans, and stir-fry for 1 minute.
  • Add all remaining ingredients and cook uncovered until the vegetables are tender (5 minutes).
  • Serve immediately.

Nutrition Facts : Calories 294.6, Fat 15.2, SaturatedFat 2.7, Cholesterol 1.8, Sodium 3939.7, Carbohydrate 28.4, Fiber 3, Sugar 5.4, Protein 10.5

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