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Hong Kong

Spiced French Onion Dip with Hong Kong Sauce

Spiced French Onion Dip with Hong Kong Sauce

Spiced French Onion Dip

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Yield: 3 cups, 6-8 appetizer servings

1 large Yellow Onion, small diced- about 2 cups

2 ½ Tbsp This Little Goat went to Hong Kong

1 Tbsp Butter 

2 tsp Kosher Salt 

¼ cup Heavy Cream 

1 ½ cup Sour Cream

 

Heat a pan over medium heat and melt butter. Sweat onions until very tender. Once onions are translucent and tender, add 2 tablespoons of Hong Kong and 1 tsp of salt. Continue cooking for 5 more minutes. Remove onions from heat and allow to cool. 

Once onions are cooled, whisk together remaining ingredients. Serve with chips and assorted crunchy veggies!

Hong Kong Brined Turkey

Hong Kong Brined Turkey

HONG KONG BRINED TURKEY

Hong Kong Brined Turkey

For the Brine:
2 cups salt 2 cups sugar
3/4 cup This Little Goat Went to Hong Kong
2 ½ gallons water + more to cover the turkey

For the Turkey:
1 15 lb fresh turkey 1 bulb of fennel, chopped
2 Spanish onions, chopped
2 apples (Honeycrisp or Pink Lady), chopped
1 2-inch piece ginger, peeled and chopped
1 lb unsalted butter, softened
2 Tbsp This Little Goat Went to Hong Kong

For the Brine: Bring water to a boil in a large pot and add salt, sugar, and Hong Kong sauce. Let simmer until sugar and salt dissolve, about 4 minutes. Remove from heat and refrigerate until fully cooled. Brine cannot be warm before using or it will begin to cook the turkey.

For Brining the Turkey: Place turkey into brine bag. Cover with chilled brine. If needed, add more water to cover turkey. Tightly seal bag, refrigerate 12-24 hours. (Place sealed bag inside larger bag in case of leaks, if desired.)

For Cooking the Turkey: Preheat oven to 325 degrees. Remove turkey from the brine and let sit to dry and come to room temperature, 1 hour. Meanwhile, prepare the aromatics to be cooked with the turkey. Place aromatics around the turkey and inside the cavity. Next, make a compound butter by combining butter and Hong Kong sauce. Rub a quarter of the butter all over the turkey. Pull out the thermometer probe that comes with the turkey and replace it with a kitchen thermometer in the same spot or in the deepest part of the turkey. Roast the turkey to 160 degrees, about 3 hours. Note: it will continue to cook after it comes out of the oven.

As the turkey cooks, baste it with more compound butter every 30 minutes.

When the kitchen thermometer in the turkey reads 160 degrees, remove it from the oven and let it rest. The temperature will continue to rise slowly as it rests out of the oven. Let the turkey rest for 30 minutes before slicing and serving.

Glazed Sweet Potatoes

Glazed Sweet Potatoes

GLAZED SWEET POTATOES

Glazed Sweet Potatoes

3 lbs sweet potatoes
¼ lb unsalted butter
1/3 cup This Little Goat Went to Hong Kong
1/3 cup chopped walnuts
salt

Preheat oven to 350 degrees.

Melt butter and whisk together with Hong Kong sauce. Reserve 2 tablespoons of the mix for walnuts. Peel sweet potatoes and slice into 1 ½ inch thick rounds. Toss sweet potatoes in melted butter mixture and a sprinkle of salt.

Lay sweet potatoes flat on a sheet tray and roast until just fork tender.

While sweet potatoes roast, toast walnuts in a saute pan over low heat. Add reserved butter mixture and cook for 3 minutes, until just golden and glazed.

Top roasted sweet potatoes with spiced walnuts and serve hot.

Brined and Grilled Chicken with Pickled Black Berries

Brined and Grilled Chicken with Pickled Blackberries 

 

Yield: 4 servings 

 

3 ½ to 4 pounds of bone in chicken breast and thighs

1 batch of basic marinade brine

1 cup of This Little Goat Went to Hong Kong

1 large sweet onion, sliced in thick rings

2 cups chicken stock

2 tablespoons butter

salt to taste

 

In a bowl large enough to submerge chicken, brine chicken for at least 8 hours. 

Remove chicken from brine and allow to sit at room temperature while the grill heats to medium heat. Cook chicken skin-side down for 15 minutes. Flip and brush skin with a healthy amount of This Little Goat Went to Hong Kong, reserving ½ teaspoon for pan sauce. Allow chicken to cook until finished. 

 

Pan Sauce: Grill onion rings until slightly charred and wilting. Add to a sauté pan with 2 tablespoons of butter and cook for 5 minutes on medium heat. Add chicken stock and allow to reduce for several minutes. Add ½ teaspoon Hong Kong sauce. Salt to taste.

 

Pickled Blackberries 

 

Yield:  1 cup 

 

½ pint of blackberries

1 cup champagne vinegar

1 cup hot water

5 tablespoons sugar

½ tablespoon salt

 

Combine hot water, sugar and salt. Whisk until combined. Add vinegar. Pour over blackberries and allow to sit for at least 2 hours. 

Flavorful Fried Chicken

Flavorful Fried Chicken

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Flavorful Fried Chicken 

Serves: 4 

Time: 12 - 24 hours 

Active Time: 1 hour 

 

Ingredients: 

1 chicken, cut into 10 frying pieces (2 legs, 2 thighs, 2 wings, 2 breasts, cut in 1/2) 

1 1/4 c buttermilk, divided  

1/2 c This Little Goat Went to Hong Kong Sauce, divided 

1 tbsp sriracha 

2 c flour 

2 tsp baking powder 

2 tsp salt 

1 tbsp This Little Goat Went to Grilltown Spice Mix 

Oil for frying

Whisk together 1 c buttermilk, 1/4 c Hong Kong Sauce, and sriracha.  Place in ziplock bag with chicken and close, trying to push all air out.  Marinate overnight.   

In 8" x 8" cake pan, whisk together flour, remaining buttermilk and Hong Kong Sauce, baking powder, salt and 2 tsp Grilltown Spice.  Working with 2-3 pieces at a time transfer chicken from marinade to flour mix and make sure it is very well coated, reserve flour.  Lay pieces on cooling rack on sheet tray and allow to rest in the fridge for at least 30 minutes (this can be done 2 hours in advance.) 

Heat oil to 375 F.  Preheat oven to 200 F, and place a clean cooling rack on sheet tray on middle shelf.   

Toss chicken in reserved flour, add to oil 3 or 4 pieces at a time and cook until white meat registers 170 F and dark meat 165 F on instant read thermometer.  Transfer to oven to keep war, while cooking off remaining chicken.   

Sprinkle with remaining Grilltown Spice and serve immediately.    

Bulgar Casserole with chickpeas and tomatoes

Bulgar Casserole with chickpeas and tomatoes

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Serves: 3-4 as an entree 

Time: 1 hour 

Ingredients: 

1 bunch kale, rinsed to remove grit, stems removed 

1 bunch spinach, rubber band removed, rinsed to remove grit 

2 cups course bulgar wheat 

2 teaspoons salt, plus more to taste 

4 tablespoons extra virgin olive oil, divided 

1 yellow onion, diced small 

2 28-oz cans diced tomatoes, pulsed in food processor until almost smooth 

1/2 cup Marinade 

2 14-oz cans chickpeas, drained and rinsed 

zest of 1 lemon 

1/2 cup Parmesan cheese, grated 

1/2 cup Gruyere cheese, grate 

1/4 cup mint, coursely torn 

1/4 cup parsley, minced 

Bring 5 cups water to a boil and add salt.  Plunge spinach into boiling water and allow to cook until wilted, 2-3 minutes, remove to a colander and allow to drain; repeat process with kale.  Bring water back up and slowly add bulgar, whisking to avoid clumping.  Return to a boil, remove from heat, and cover for 15-20 minutes.  Check doneness, drain any water that may remain, and spread onto a sheet tray to cool.  While bulgar is cooking, roughly chop greens and squeeze in a clean dish towel to remove as much water as possible.   

Heat 2 tablespoons oil in large stock pot until shimmering.  Add onion and cook until translucent, about 5-6 minutes.  Add tomatoes and Marinade and cook until flavors have come together, about 20 minutes.    

Preheat oven to 375.   Place bulgar into a large bowl and add chopped greens, 1 cup tomato sauce, chickpeas, lemon zest, parsley, mint, and 3 ounces of each cheese.  Spray 2-3 quart casserole dish or cast iron skillet and spread 1 cup sauce on the bottom, spread bulgar mix, and top with remaining sauce.  Cover with aluminum foil and bake until heated through, about 25-30 minutes.  Remove foil and sprinkle with remaining cheese.  Return to oven and broil on low until cheese is melted and golden brown.  Cool slightly and serve hot.   

Braised Chicken Thighs with Root Vegetables 

Braised Chicken Thighs with Root Vegetables 

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Braised Chicken Thighs with Root Vegetables 

Serves: 4 

Time: 2 hours 

Active time: 45 minutes 

 

Ingredients: 

1 lb chicken thighs 

1/2 c This Little Goat Went to Hong Kong Sauce, divided  

1 tbsp grape seed or canola oil 

2 carrots, sliced 1/2" thick 

3 cloves garlic, crushed 

1 small onion, sliced 1/2" thick 

1/2 small bulb fennel, sliced thinly 

2 tbsp tomato paste 

1/2 c apple cider vinegar 

2 c low sodium chicken stock 

1 c high quality apple cider  

1 tbsp butter 

1 tbsp parsley 

 

Marinate chicken with 1/4 c Hong Kong Sauce for 30 min-2 hours.   

Preheat oven to 350.  

Heat oil in large Dutch oven until almost smoking.  Sear chicken thighs for 6 minutes on each side and then remove to a plate.   

Drain off all but 2 tbsp fat and add carrot, onion and fennel.  Cook until onion is translucent, about 8 minutes, and then add garlic, cook until garlic starts to brown and is very fragrant, about 2-3 minutes more.  Add garlic paste and cook for 2 minutes, stirring constantly.   

Deglaze with vinegar and cook until almost evaporated.  Add chicken stock and cider and bring to a boil.   

Return chicken thighs, skin side up and cover with lid.  Put in oven and braise until chicken is cooked through and very tender, about 40-50 minutes.   

Remove from oven, transfer vegetables to serving platter and tent with foil.   

Place chicken thighs to sheet tray and preheat broiler.  

Return Dutch oven to stove top and boil until sauce is thickened and flavorful, about 10-15 minutes.  Melt in butter and stir in parsley.   

Broil chicken for about 4 minutes, until skin is very crispy.  Transfer to serving platter with vegetables, drizzle with sauce.  Serve immediately with remaining sauce on the side. 

Baked Israeli Couscous with Broccoli and Parmesan 

Baked Israeli Couscous with Broccoli and Parmesan 

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Baked Israeli Couscous with Broccoli and Parmesan 

This healthy and filling dish can be made up to a day ahead.  This version is a vegetarian side dish, but could easily become a meal with an added protein source, like sautéed diced chicken or chickpeas.  

 

Serves: 5-6 as a side dish 

Time: 1 hour 

Active Time 

 

Ingredients: 

1 cup Panko Bread Crumbs 

1/4 cup Parmesan Cheese 

1 cup Whole Wheat Israeli Couscous 

2 1/2 cup Broccoli, cut into very small florets 

1 Tbsp Butter, plus extra for casserole dish 

1 Shallot, minced 

1/2 cup This Little Goat went to Hong Kong  

1 Tbsp All Purpose Flour 

1 cup Whole Milk 

1 cup Fontina Cheese 

1 16 oz Bag Frozen Chopped Spinach, thawed and squeezed to remove liquid

Preheat oven to 350. Use butter to grease a medium casserole dish. Toss panko with 2 tablespoons of Hong Kong Sauce until evenly distributed. Spread in single layer on sheet tray, bake until crumbs are golden brown, about 8-10 minutes, stirring every couple of minutes. Remove from oven, cool, and stir in parmesan cheese. 

Bring four cups of water to a boil and add 2 tablespoons salt. Add couscous, return to a boil, and cook for 5 minutes. Add broccoli and cook for 2-3 minutes more, drain all and spread on sheet tray to cool, set aside.   

In large sauce pot, melt butter. When foaming subsides, add shallot and cook until soft, about 3-5 minutes, add remaining Hong Kong Sauce. Sprinkle with flour and cook about 3-4 minutes to eliminate raw flavor. Slowly whisk in milk, stirring constantly to prevent lumps. Bring to a boil and cook until fully thickened.  Add 3/4 cup fontina cheese and melt completely. Stir in broccoli/ couscous mixture and spinach and spread into greased casserole dish.   

If making ahead, fully cool and cover with plastic wrap, this will keep in the fridge for up to 1 day.   

When ready to cook, preheat oven to 375 and cover casserole with aluminum foil. Bake until heated all the way through, about 25-30 minutes from fresh, 1 hour from the fridge. Remove foil and sprinkle entire top with prepared breadcrumb mixture, top with remaining fontina cheese.  Turn oven up to 400, and bake until breadcrumbs are fully toasted and cheese has melted and is golden brown. Allow to cool slightly and serve hot.   

Simple Tomato Sauce

Simple Tomato Sauce

 

Yield:

Time: 45 minutes

 

Ingredients:

2 tablespoon extra virgin olive oil

1 small yellow onion, diced small

2 cloves garlic, minced

1/4 cup Marinade

2 28-oz cans diced tomatoes with juice

Salt and ground black pepper to taste

 

In large stock pot, heat oil until shimmering.  Add onion and cook until transparent, about 5-6 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add Marinade and cook another minute.  Add canned tomatoes, making sure to scrape up any bits stuck to the bottom of the pan.  Bring to a boil and reduce to a simmer.  Cook until tomatoes are broken down and flavors have melded, about 30 minutes.  Adjust seasoning to taste and serve hot.  

Skillet Hashbrowns

Skillet Hashbrowns

These hash browns are not conventional diner style.  They are completely creamy on the inside while being exceptionally crispy on the outside, almost like a fried mashed potato.  Make sure to cook as soon as the potatoes are shredded, otherwise they may get gummy.  

Serves: 4 as a side dish

Time: 15 minutes

 

Ingredients:

3 tbsp butter

1 # russet potatoes 

1 tbsp cornstarch

3 tbsp cream 

2 tbsp This Little Goat Went to Hong Kong Sauce

Salt and black pepper to taste

Melt butter in a large cast iron skillet over high heat.  While it melts, peel potatoes and shred on the large holes of a box grater.    Toss potatoes with cornstarch and spread into an even layer in skillet.  

Allow to cook undisturbed until dark and crispy, about 10 minutes.  Mix cream and Hong Kong Sauce, pour over potatoes and sprinkle generously with salt and pepper.  Flip over, not worrying if potatoes break up a little.  

Cook until golden and crisp, about 5-8 minutes.  Transfer to plate and sprinkle with additional salt and pepper to taste.  Serve immediately.  

Note: If serving with eggs, they should start cooking after the potatoes are flipped to be timed together.  

Flavorful Fried Chicken

Flavorful Fried Chicken

Serves: 4

Time: 12 - 24 hours

Active Time: 1 hour

Ingredients:

1 chicken, cut into 10 frying pieces (2 legs, 2 thighs, 2 wings, 2 breasts, cut in 1/2)

1 1/4 c buttermilk, divided 

1/2 c This Little Goat Went to Hong Kong Sauce, divided

1 tbsp sriracha

2 c flour

2 tsp baking powder

2 tsp salt

1 tbsp This Little Goat Went to Grilltown Spice Mix

Oil for frying

Whisk together 1 c buttermilk, 1/4 c Hong Kong Sauce, and sriracha.  Place in ziplock bag with chicken and close, trying to push all air out.  Marinate overnight.  

In 8" x 8" cake pan, whisk together flour, remaining buttermilk and Hong Kong Sauce, baking powder, salt and 2 tsp Grilltown Spice.  Working with 2-3 pieces at a time transfer chicken from marinade to flour mix and make sure it is very well coated, reserve flour.  Lay pieces on cooling rack on sheet tray and allow to rest in the fridge for at least 30 minutes (this can be done 2 hours in advance.)

Heat oil to 375 F.  Preheat oven to 200 F, and place a clean cooling rack on sheet tray on middle shelf.  

Toss chicken in reserved flour, add to oil 3 or 4 pieces at a time and cook until white meat registers 170 F and dark meat 165 F on instant read thermometer.  Transfer to oven to keep war, while cooking off remaining chicken.  

Sprinkle with remaining Grilltown Spice and serve immediately.   

Kid Friendly Baked Chicken Tenders

Kid Friendly Baked Chicken Tenders

Serves: 4

Time: 45 minutes

Ingredients:

1 1/2 lb boneless, skinless chicken breast, cut into 1" strips (about 12-16 strips)

1/2 c cornstarch 

1 tbsp salt

1/4 c buttermilk

1/4 c This Little Goat Went to Hong Kong Sauce

1/2 c mayonnaise

2 c *All Purpose Seasoned Panko Crumbs

Preheat oven to 375 F.  Combine cornstarch and salt in shallow bowl.  Whisk together buttermilk, Hong Kong Sauce, and mayonnaise.  Pour breadcrumbs into a small cake pan.   Dredge each chicken strip in cornstarch, and then thoroughly cover with buttermilk mixture.  Transfer to crumbs and press crumbs in thick layer.  Lay out evenly on a cooling rack inside a rimmed baking sheet, coat with pan spray if desired.  Bake for 15-20 minutes, until crumbs are crisp and chicken registers 170 F on an instant read thermometer.  Let rest for 5 minutes and serve with your favorite dipping sauces.  

*All Purpose Seasoned Panko Crumbs

You can coat anything in these crumbs and it will taste delicious when baked.  Make a big batch and keep in the fridge for up to 2 weeks and the freezer for 2 months.  

Yield: 4 cups

Time: 30 minutes

Active Time: 5 minutes

Ingredients:

3 cups Panko crumbs

2 tbsp butter, melted

1/4 c This Little Goat Went to Hong Kong Sauce

1/2 c Parmesan cheese

1/4 c This Little Goat Went to Wisconsin Spice Mix

Preheat oven to 350. Toss crumbs with butter and Hong Kong Sauce, spread on a sheet tray.  Bake for 10 minutes, stir and bake for another 5-10 minutes, until evenly golden brown.  Remove from oven and allow to cool fully.  Stir in Parmesan and Wisconsin Spice.  Store in an airtight container in fridge or freezer.