rice Archives -

May 18, 2016

Pulled Pork Rice Bowls with Sriracha Tahini Dressing

The best recipe for pulled pork that I’ve come across is from David Chang’s Momofuku. It’s simple, uncomplicated, and results in meat with a clean flavor which is versatile enough to be used in raman, sandwiches, tacos, and rice bowls of all sorts. A long and slow roast yields meat that’s crisp on the outside and juicy and tender on the inside. Most recently I served it alongside some garlic-sauteed greens, fresh corn, pickled red onions and jalepenos, and a drizzle of sriracha tahini dressing. The dressing is creamy, a bit tangy, and has just the right amount of heat to keep it interesting. I like using this dressing for kale salads as well, and it also works as a dip for crudités. Note that the pork requires an overnight refrigeration and about six hours in the oven, so plan ahead accordingly, but there is very little hands-on time so don’t let that scare you off. There will be quite a bit of pork leftover if you make the amount specified in the recipe, which means you’ll have easy dinners for the rest of the week.

March 21, 2016

Ginger Chicken Brown Rice Congee

Sickness hit our family pretty hard last week; first it was my daughter, then me, and then my son. Unfortunately for us, Ryan happened to be gone on a work trip and the three of us were left to fend for ourselves. It was nothing too serious, mostly just stubborn colds and minor fevers, but it was enough to make us all tired, weary, and worn out. We appreciated the extra time at home, however, as we slowed down and got in some extra snuggles. This time instead of the usual chicken noodle soup, I made a pot of this soothing and healing ginger chicken congee (or in Chinese jook). Congee, a savory rice porridge, was my childhood comfort food and I could always count on my mom to have a big pot simmering on the stove whenever anyone in the family became sick. It’s prepared by slowly cooking rice with some type of meat or vegetable stock and it turns wonderfully creamy and almost smooth after the slow cooking. Its quiet simplicity makes it the perfect vehicle for adding an endless number of condiments and garnishes.

November 4, 2015

Thai Chicken Forbidden Rice Soup

Several years ago we lived very near a small yet quite outstanding Thai restaurant. It probably had no more than 8-10 tables, but the service was always friendly and the food was authentic. We visited frequently and some of my favorite date nights have been at this little Thai eatery. Now that we’ve moved we have yet to discover a place for Thai that we enjoy as much, so when I find myself craving Thai I often resort to making it myself.