LEMONGRASS PORK PICNIC SANDWICH
This recipe is sponsored by Kohl's®️. Inspired by the flavors of a Vietnamese banh mi, this large-format sandwich is a showstopper designed for a crowd. We stuff a boule with grilled lemongrass pork, quick-pickled carrots and daikon and colorful fresh summer herbs and vegetables, then wrap it up and weigh it down to allow the flavors to marry. A couple of hours later, the pressed sandwich is ready to slice into wedges and enjoy at a picnic or party.
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the pork and marinade: Whisk together the oil, brown sugar, fish sauce, soy sauce, garlic, lemongrass, ginger, shallot and 1 teaspoon salt in a large bowl. Add the pork chops and rub to coat. Cover and marinate in the refrigerator for at least 1 hour, up to overnight.
- For the pickled vegetables: Meanwhile, combine the sugar, 1 tablespoon salt and 1 1/2 cups water in a medium saucepan and bring to a simmer over high heat. Remove from the heat and stir until the sugar and salt are fully dissolved. Add the vinegar and let cool for 10 minutes.
- Add the shallots, carrots and daikon to the saucepan and fully submerge, using a small plate to weigh them down if necessary, for at least 1 hour. (The pickled vegetables can be made up to a week in advance and refrigerated in an airtight container.)
- Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
- Remove the pork chops from the marinade and discard any excess. Grill until dark brown, charred in spots and cooked through, about 3 minutes per side. Transfer to a plate.
- For the sandwich: Slice the boule in half horizontally. Remove some of the fluffy interior from both halves and reserve for breadcrumbs or another use. Spread the cut sides with the mayonnaise and sriracha. Layer the pork chops on the bottom half and sprinkle with the Maggi seasoning. Drain the pickled vegetables and layer them on top of the pork. Top with a layer of cucumbers, then jalapeños, then tomatoes. Fill the top half of the boule with the cilantro, then carefully flip to close the sandwich. Wrap the sandwich tightly in aluminum foil and refrigerate with a cast-iron skillet on top. Add a few jars of whatever is already in your refrigerator to the skillet to help weigh it down. Let sit for at least 2 hours, up to overnight, for the flavors to marry.
- Unwrap the sandwich and let sit at room temperature for 30 minutes before serving. Cut into 8 wedges.
LEMON GRASS STOCK
From Tommy Tang's Modern Thai Cuisine. A lemon grass flavored chicken stock, if you will. Alternatively, a lemon grass "infused" chicken stock! Yeah, I like that so much better! Sign me up!
Provided by mersaydees
Categories Stocks
Time 40m
Yield 6 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in a medium stockpot and bring to boil over high heat.
- Reduce heat to low and simmer 15 minutes, skimming any fat that rises to the surface.
- Strain.
Nutrition Facts : Calories 86.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 7.2, Sodium 343.2, Carbohydrate 8.5, Sugar 3.8, Protein 6
LEMONGRASS BROTH
Steps:
- Combine first 8 ingredients in large pot. Bringto boil over high heat. Reduce heat to medium-low and simmer 30 mins. Meanwhile, heat 1 T oil in large saucepan over med-hi heat. Add popcorn kernals. Cover. cook until corn kernels stop popping, shaking pot often. Turn off heat under broth. Add popcorn, basil min and tarragon. Steep 15 mins. STrain into another large pot, pressing on solids. Boil until reduced to 9 cups, about 8 minutes. Season with salt and pepper. Cool 1 hour.
LEMONGRASS CHICKEN
a favourite vietnamese dish
Provided by lnguyen
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- slice chicken into bite size pieces. combine with the fish sauce, sugar, 3/4 lemongrass, 1/2 chilli and 1 chopped garlic clove. Marinate for 2 hours (ideally marinated overnight, or if in a rush give it as much time in the marinate as possible). I've marinated for 10min and its fine.
- In a large saucepan on medium heat, add the oil, remaining 3/4 lemongrass, 1/2 chilli, 2 chopped garlic cloves. Fry just until garlic starts to brown.
- Then add the chicken and add the onions and fry for 1 to 2 minutes, stirring occassionally.
- Add the chicken stock and stir for 1min. Reduce the heat slightly and cook for a further 4 min or until the liquid has reduced slightly.
- Put it into a bowl and garnish with coriander leaves, bit of cracked pepper, fried onions or spring onions. To serve with boiled jasmine rice.
- TIP: if the ingredients start to become dry in the pan at any stage, add water (or some of the chicken stock) to stop it from burning.
- You can also find the fried onions at oriental stores, they are a great garnish on pretty much any vietnamese dish!
LEMONGRASS PASTE
Use this recipe to make our Yellow Curry Chicken, Beef Rendang with Broccoli, and Thai Green Shrimp Curry. Look for fresh lemongrass in Asian markets and some supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Heat oil in a medium saucepan over medium-low heat. Add shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Keep, refrigerated, up to 2 days.
Nutrition Facts : Calories 137 g, Fat 9 g, Protein 2 g, Sodium 11 g
CHICKEN IN LEMONGRASS COCONUT BROTH
I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.
Provided by QTSunDoll
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
- Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
- Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
- Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
- Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.
Nutrition Facts : Calories 550.5 calories, Carbohydrate 56.5 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 19.3 g, Sodium 1646.4 mg, Sugar 9.6 g
GINGER-LEMONGRASS BROTH WITH NOODLES, SILKEN TOFU, AND BROCCOLI
Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign of a cold, a serving of vitamin C-packed broccolini is stirred in at the end.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 14
Steps:
- In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass, ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered, 30 minutes. Strain, discarding solids; return broth to pot. Stir in fish sauce; season with salt.
- Meanwhile, bring a pot of salted water to a boil. Add Broccolini and return to a boil; cook until crisp-tender, about 1 minute. Using tongs, transfer to a plate. Add noodles to pot and cook until just al dente, about 4 to 5 minutes for wheat noodles, 3 minutes for rice noodles. Drain.
- Divide noodles among bowls. Add Broccolini to hot broth, then gently add tofu and heat through over medium. Spoon broth, Broccolini, and tofu over noodles. Garnish with herbs and sliced chile, and serve with lime wedges.
More about "lemon grass stock recipes"
LEMONGRASS BROTH RECIPE | BON APPéTIT
From bonappetit.com
3.2/5 (6)Servings 9
- Combine first 8 ingredients in large pot. Bring to boil over high heat. Reduce heat to medium-low and simmer 30 minutes.
- Meanwhile, heat 1 tablespoon oil in large saucepan over medium-high heat. Add popcorn kernels. Cover; cook until corn kernels stop popping, shaking pot often.
- Turn off heat under broth. Add popcorn, basil, mint, and tarragon. Steep 15 minutes. Strain into another large pot, pressing on solids in strainer. Boil until reduced to 9 cups, about 8 minutes. Season with salt and pepper. DO AHEAD Can be made 2 days ahead. Cool 1 hour. Cover; chill.
43 FRESH, FRAGRANT LEMONGRASS RECIPES | EPICURIOUS
From epicurious.com
Estimated Reading Time 6 minsPublished 2015-10-02
- Lamb Larb. Larb is hailed as the national dish of Laos. This recipe calls for ground lamb, a fattier protein than what's usually used, and subs ground peanuts as a nod to the texture of the traditional rice.
- Grilled Butterflied Prawns with Sriracha-Lemongrass Butter. Be sure to serve the shrimp with grilled naan bread to help soak up all the spicy butter. Get This Recipe.
- Soy-Sauce-and-Citrus-Marinated Chicken. Most. Flavor-packed. Chicken. Ever. Get This Recipe.
- Green Curry Paste. Combined with coconut milk, this is the base for your next Thai curry. Get This Recipe.
- Roasted Cauliflower Larb. Cauliflower takes the place of meat in this vegetarian version of the flavorful Southeast Asian salad. Get This Recipe.
- Grilled Beef Wrapped in Sesame Leaves (Bo La Lot) Grilled or sautéed, these Vietnamese ground beef–stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
- Shrimp Toasts With Sesame Seeds and Scallions. These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.
- Lemongrass Pork Patties With Vietnamese Dipping Sauce. Make these flavorful pork patties a meal by serving them over vermicelli noodles. Get This Recipe.
- Red Curry–Marinated Japanese Eggplant. Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.
- Coconut-Clam Stock. The clams give up all their essence in this rich coconut-based stock. It's great for curries, or use it as the liquid base for a pot of steamed mussels or littleneck clams.
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