I love Asian flavors.  One of my favorites is hoisin sauce, which is also known as Peking sauce because it’s used in making Peking duck.  Luckily for me, the kids love it too, so I use it often when I want to add a little kick to chicken or vegetables.

The glaze is one of my own creation and stems partly from my mothers Chicken Diable recipe (…Which it seems I have never posted… I have to correct that!)  The glaze is a simple mix of Asian flavors that I love.  For this round I kept the spices minimal, but if I’m making this for myself, I usually add a good dash of hot red pepper flakes as well.

The big question for me was what to serve with the chicken.  After a bit of searching, I found a recipe for sesame mashed potatoes that seemed like they would be the perfect foil for the chicken.

I was right.

This was an awesome meal and enjoyed by the whole family.  It’s simple, extremely tasty and as the Colonel would say, “it’s finger lickin’ good.”  give it a try and I’m sure you’ll love it too.

What’s your favorite Asian chicken dish?  Any that I should try?  let me know so I can keep ‘em coming.
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Before someone asks, the name of this dish was coined my wife. When I asked her what I should call it for the post, she answered immediately “Surprisingly Wonderful Broccoli Slaw with Sesame”, so there you have it.

But of course there’s a story leading up to that point:

Earlier today I asked my wife if she would like some stir fried broccoli slaw.  Her response was to raise an eyebrow, let loose a very well earned supportive sigh and mutter “Sure, Honey.  I’ll try some”. which is nearly equivalent to “Oh my goodness, he’s trying to kill me with food again”.

She’s earned the right to have these moments.  Not all of my ideas end up in something wonderful.  Some don’t even make it into the realm of edible, and for the past 5 years she has had to endure my lows along with my highs.  Yes, she has the right… And  to top it off,  she has apparently never met a broccoli slaw that she’s liked.

Until today, that is.

A few simple ingredients, a hot stir fry pan and a few minutes of your time can generate a product that is far more than the sum of its parts. It’s a perfect side for pork, fish or chicken and lends a wonderful texture to any meal.  It’s 100% vegetarian, so can be served at a mixed dinner party with no shame whatsoever. It’s amazing on its own as well, which makes it perfect for a nearly guilt free afternoon snack, which was how I presented it today.

do you have a favorite use for a store-bought salad or greens mix?  if so, let us know in the comments.  We’d love to hear about it.

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Bok choy is one of my favorite vegetables.  It’s versatile, it’s flavorful and my kids love it.  In fact, it’s third in line of favorite sides in our house, beaten only by corn and brussels sprouts. (I know, my kids are strange.)

Bok choy also manages to stand up well to heavy flavors without giving up its own identity, which makes it a perfect pair for my love of Asian flavors like soy and oyster sauce, which both play a part in this dish.  It’s great for salads, wonderful in a stir fry and even roasts well, all things that make it a pantry staple in my home.

This particular dish was inspired by this one from a Veggie Venture, but of course I took it my own direction the moment it hit the kitchen.  The result was so wonderful that I made it for breakfast the next morning as soon as I realized I was going to have a few minutes of sunlight to shoot with.

This is an amazing combination of flavors and i think it would pair perfectly with salmon or any other fish you’d like to set it next to.  In fact, the next time I make it, I’ll be serving it with Sesame crusted salmon…  If someone beats me to that, please let us know how it turns out!

Do you have a favorite bok choy recipe?  if so, please drop a link or a recipe in the comments.  I can always use another way to cook this wonderful veggie up!

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If you’re looking for something quick, packed with flavor and decidedly different from what you’re used to, I may have found the perfect recipe for you.  While I’ve done beef salads before, I’ve never had anything quite as interesting or subtle as this posted here and I think it deserves a try, even if the main ingredient has you doing a double take.

This dish combines a subtlety of flavors and textures that could only be enhanced by additions, rather than having them overwhelm or overpower what’s already going on.  Toss in a little diced Serrano peppers, some sesame seeds or a few crispy fried won ton strings and you’ve just added to the enjoyment.  This is a salad at its most basic.  Perfect, sublime and just hearty enough to keep this dedicated omnivore quite happy from brunch to dinner with no complaints whatsoever.

As I’ve mentioned before.  Beef heart is not an overpowering ingredient.  While the flavor is strong, it brings out a much deeper beefy note than most cuts of “regular” beef, almost a condensed beef flavor.  This makes it perfect for marinading, because the marinade does not end up being the star of the show, the heart still takes that place easily, even after 24 to 48 hours enrobed in other very rich flavors.

Give it a try.  you’ll be glad you did!

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