Coffee-Rubbed Beef Roast with Garlic – Miso Aioli

Coffee-Rubbed Beef Roast with Garlic – Miso Aioli combines the mild spiciness of the the coffee-rub with a the smooth, sweet texture of the Garlic-Miso Aioli.


Coffee-Rubbed Beef Roast with Garlic – Miso Aioli
(Adapted from recipe courtesy of, Sept.-Oct. 2016)

Serves 6

1 2 1/2 to 3 lb Tri-Tip or Bottom Round Sirloin Roast

For the rub:
1/4 cup chili powder
1/4 cup finely ground espresso
3 Tbsp brown sugar
2 Tbsp paprika
1 Tbsp dry mustard powder
1 Tbsp freshly ground black pepper
1 Tbsp ground coriander
1 Tbsp dried oregano
2 tsp dry ginger
1 tsp cayenne

For the Garlic-Miso Aioli:
1 1/2 cups prepared mayonnaise
1/2 cup red miso paste
3 large garlic cloves, minced
1/2 Tbsp mirin
1/2 sugar

Thoroughly mix the rub ingredients in a small bowl. Pat the roast dry. Place half of the rub in a large zip-top plastic bag. Massage the rub into the meat. Add the remaining rub over the top of the roast and continue to massage until thoroughly coated. Refrigerate over night.

To prepare aioli: Combine the aioli ingredients in a food processor and pulse until smooth. Refrigerate until use and for up to 1 week.

Remove roast from the refrigerator and let stand for at least an hour before grilling. Heat gas grill for direct high heat cooking. Sear the roast on all sides. Turn off middle burner and reduce heat to medium. Cook the roast until it reaches an internal temperature of 125F, about 20 minutes. Remove from heat and let stand before carving.

Served sliced beef with a generous dollop of Garlic-Miso Aioli.

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Shrimp Toasts with Sesame Seeds

Shrimp Toasts with Sesame Seeds are a dim sum-style appetizer that is sure to be a crowd-pleaser and (our secret) it is unbelievable easy to prepare.


Shrimp Toasts with Sesame Seeds
(Adapted from recipe courtesy of, May 2016)

Makes 20 appetizer servings

2 lbs peeled and deveined shrimp, any size
1/3 cup hot chili paste
1 Tbsp finely grated lemongrass
1 Tbsp finely grated fresh ginger
Kosher salt
1 4-ounce jar toasted sesame seeds
2 scallions
10 pieces white bread, crusts trimmed
Vegetable oil

In a food processor, pulse the shrimp, chili paste, lemongrass, ginger and a pinch of salt until smooth. Transfer to a bowl.

Slice scallions on a bias into 2-inch-long pieces.

Dry the bread slices in the oven at 200F for 10 minutes. Spread a heavy layer of shrimp paste on one side of each bread slice. Pour the sesame seeds onto a plate. Press the shrimp paste topped side of each bread slice into the sesame seeds.

Heat about 1 cup of oil in a heavy skillet or Dutch oven over medium heat. When oil shimmers, working in batches, place the toasts shrimp-side down in the hot oil for 2 minutes, then flip and fry for 1 minute until the toast is golden brown. Remove to a paper-towel-lined baking sheet or wire rack. Repeat until all toasts are fried.

To serve, slice diagonally and arrange them on a platter topped with the sliced scallions.

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Beef Bulgogi – Korean Barbecue

Beef Bulgogi is a spicy-sweet Korean barbecue that can be served alone, over rice or as a taco. This same recipe can also be made with pork or chicken.


Beef Bulgogi – Korean Barbecue
(Adapted from recipe courtesy of, November 2015)

Makes 6 – 8 servings

1 1/2 lbs. sirloin steak cut into stir-fry strips
2 garlic cloves, minced or grated
4 Tbsp lower sodium soy sauce
2 tsp crushed red pepper
1/2 jalapeno, stemmed, seeded and finely chopped
2 Tbsp grated peeled ginger
2 Tbsp brown sugar
2 Tbsp toasted sesame oil
Vegetable oil
4 green onions, sliced crosswise on a bias, both green and white parts

Combine the steak and the marinade ingredients in a large zip-top plastic bag. Refrigerate for at least an hour or up to 8 hours before cooking. An hour before cooking remove from the refrigerator and let stand at room temperature.

Heat a wok over medium-high heat. Add 1 tablespoon vegetable oil. Working in batches, and adding more oil along the way as needed, remove meat from the marinade and cook in a single layer without moving until lightly browned, about 1 minute. Continue to cook, tossing occasionally until cooked through and crisp at edges, about 2 minutes longer. Transfer to serving plate and garnish with sliced green onions.

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Asian-Marinated Baked Chicken Thighs

Asian-Marinated Baked Chicken Thighs is a dish that has crispy skin and super moist meat. The peppers impart just a bit of zing and the other marinade ingredients give the chicken a definitive, yet subtle, Asian flavor.


Asian-Marinated Baked Chicken Thighs
(Adapted from recipe courtesy of Chef Naomi Pomeroy, 2015)

Serves 6

12 large garlic cloves, peeled and coarsely chopped
5 serrano chiles, stemmed, seeded and thinly sliced
1 1/4 cups extra-virgin olive oil
1/2 cup reduced sodium soy sauce
1/3 cup apple cider vinegar
1/3 cup sugar
3 Tbsp fish sauce
1 Tbsp sesame oil
1 Tbsp Kosher salt
2 lemons. sliced in 1/4-inch-thick rings
6 sprigs thyme
12 bone-in, skin-on chicken thighs with excess flaps of skin removed

Whisk together in a large bowl, garlic, chiles, ginger, olive oil, sesame oil, vinegar, sugar, fish sauce, and salt until salt and sugar dissolve. Add lemon slices and thyme. Place chicken in a large zip-top plastic bag and cover with marinade. Refrigerate for at least 12 hours and preferably overnight. Turn occasionally to coat the chicken. Remove from the refrigerator at least an hour before baking.

Preheat oven to 450F. Remove chicken from marinade, shaking off excess. Place skin-side up on a large rimmed baking sheet, taking care not to crowd the chicken pieces. Roast until cooked through with an internal temperature of 165F, about 25-30 minutes. Serve immediately.

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Chicken and Shiitake Tsukune

Chicken and Shiitake Tsukune is a yakitori. The chicken is in the form of a sausage that is seasoned with finely chopped green onion and cilantro. The chicken sausages and skewers of shiitake mushroom caps are grilled and glazed with a sweet and savory sticky sauce called a tare.


Chicken and Shiitake Tsukune
(Mark Kelly, 2015)

Serves 2 to 4

6 Tbsp granulated sugar
6 Tbsp mirin
6 Tbsp lower-sodium soy sauce
6 Tbsp sake
20 oz. ground chicken
4 scallions, white part only, minced
2 Tbsp cilantro, finely chopped
2 Tbsp sake
2 tsp rice starch
1/2 tsp kosher salt
16 oz. shiitake mushrooms, caps only
Canola oil for frying

To make the yakitori tare, combine the sugar, mirin, soy sauce and sake in a saucepan over medium heat. Continue to boil until the sauce becomes thick. The sauce will be finished when the bubbles go from small to large and glossy.

Put the ground chicken in a large bowl and gently break it apart. In a small bowl combine the scallions, cilantro, sake and rice starch. Mix to combine. Add the mixture to the chicken and combine thoroughly. Form the chicken mixture into 8 to 10 sausage logs about 1-inch in diameter. Refrigerate for at least an hour before cooking.

Heat a Dutch oven over medium heat and add enough oil to coat the bottom of the vessel. Fry the sausage logs on each side until just golden brown. Run a bamboos skewer through each before grilling to allow for easier handling.

Heat grill to medium-low for direct grilling. Place the sausage logs in a loose foil wrap to that they do not burn as they cook to an internal temp of 160F. Brush the sausage logs with plenty of tare and return them to the grill, again on foil, to allow the glaze to caramelize. During this step add the shiitakes and glaze them as well.

Serve with rice and an Asian Slaw with extra tare on the side.

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Pan-Seared Ahi Tuna with Asian Dipping Sauce

Pan-Seared Ahi Tuna with Asian Dipping Sauce and Wasabi Sour Cream combines three of Ample Bites’ favorite elements into a delightful entree.


Pan-Seared Ahi Tuna with Asian Dipping Sauce
(Mark Kelly, 2015)

Serves 4

2 pound Ahi tuna loin, sliced 1-inch thick
1 Tbsp sake
1 Tbsp fresh lime juice
2 Tbsp soy sauce
1 Tbsp mirin
1 Tbsp peanut oil
1 tsp sesame oil

1/2 cup reduced fat sour cream
1 Tbsp wasabi paste
1 tsp Sriracha

Dipping Sauce
1/2 cup sake
3 Tbsp mirin
2 Tbsp soy sauce
1 Tbsp lime juice
2 tsp sesame oil
1 Tbsp sesame seeds
1 Tbsp chopped cilantro leaves
2 cloves garlic, chopped
1 Tbsp freshly grated ginger

Marinate the tuna in the following six ingredients for 30 minutes before cooking.

Combine the dipping sauce ingredients and let stand at room temperature while the tuna marinates. Also whisk the wasabi paste and Sriracha into the sour cream. Refrigerate until serving.

Heat a flat cast iron cooking plate over medium-high heat on a grill or two burners of a gas cooktop. Sear the tuna for about 1 minute per side for medium rare. Serve immediately with the dipping sauce and Wasabi Sour Cream.

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Asian Lamb Chops

Asian Lamb Chops uses a marinade that is very different than the typical olive oil, garlic, rosemary, lemon version. The fish sauce and soy sauce combined with lime juice, honey and a touch of bourbon create a different flavor profile and super-tender chops.


Asian Lamb Chops
(Mark Kelly, 2015)

Serves 4

12 bone-in lamb chops, about 1 1/2″ thick
1/2 cup honey
1/2 cup fish sauce
1/4 cup grapeseed oil
1/4 cup bourbon
3 Tbsp lower-sodium soy sauce
2 Tbsp minced garlic (6 cloves)
1 Tbsp ground coriander
1 Tbsp freshly ground black pepper
2 tsp fresh lime juice

Put the marinade ingredients in medium bowl and whisk together until thoroughly combined. Place the chops in a large ziptop plastic bag and pour the marinade over the chops. Squeeze out as much air as possible and refrigerate overnight, turning occasionally.

Take the lamb chops out at least an hour before grilling. Remove them from the marinade and allow them to come up to room temperature before grilling.

Heat grill for medium-high direct cooking. Grill the chops for 3 minutes per side to sear them. Turn off the middle burner and cook indirectly for another 4 minutes to medium-rare. Allow to stand for 5 minutes before serving.

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Green Beans and Avocado with Sesame-Soy-Ginger Drizzle

Green Beans and Avocado with Sesame-Soy-Ginger Drizzle is a terrific side salad with an Asian flair.


Green Beans and Avocado with Sesame-Soy-Ginger Drizzle
(Mark Kelly, 2015)

1 lb. green beans, trimmed and steamed
1/2 large yellow onion, sliced and sauteed
1/2 large avocado, sliced
1/4 cup rice wine vinegar
3 Tbsp low-sodium soy sauce
Juice of a medium lime
1 Tbsp freshly grated ginger
2 tsp sugar
1/2 tsp minced garlic
1/2 cup grapeseed oil
2 tsp toasted sesame oil
1/4 cup finely chopped cilantro
3 green onions, chopped, including greens

Arrange the vegetables in a serving bowl.

Mix the vinegar, soy sauce, lime juice, ginger, sugar and garlic in a small bowl. Drizzle in the oils, whisking constantly to help the dressing emulsify. Add the green onions and cilantro. Allow to sit for an hour at room temperature.

Drizzle over the vegetables and serve immediately.

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First Attempt at Kimchi

Kimchi, fermented cabbage, is a popular Asian condiment that adds depth and flavor to a variety of dishes ranging from a stir-fry to grilled lamb burgers. Kimchi can also be made into a form of pancake that resembles a spicy zucchini cake. Some variations of kimchi can be complex and involve the use of ingredients not readily found in a typical American grocery. Try making this fairly simple recipe as a first attempt like Ample Bites did.

Keep in mind that kimchi takes at least 5 days to make and that it only keeps for about 3 weeks after it is done.

This batch is destined to be a topping on this Sunday evening’s lamb burgers.


Spicy Napa Kimchi
(Adapted from recipe courtesy of Smoke & Pickles, Edward Lee, 2013)

Serve with Fatty Meats right off the grill and Bibimbop

Makes 1 Tightly-packed Gallon Jar

1 large Napa cabbage (4 to 5 pounds)
6 quarts water
1 cup Kosher salt

3 cups water
¾ cups sweet rice flour
¼ cup sugar

1 cup chopped onions
2 ½ cups Korean chile flakes
10 ounces daikon radish grated
1 4-ounce piece of ginger, grated with a microplane
6 garlic cloves, grated with a microplane
1/3 cup fish sauce
2 cups chopped scallions

Slice the cabbage lengthwise into quarters. Cut out the core and discard it. Put the cabbage in a large container and add the water and salt. Let stand at room temperature for 2 hours, drain and rinse.

Coarsely chop the cabbage into approximately 2-inch strips. Transfer to a large bowl.

To make the paste: Combine the water, rice flour, and sugar in a medium saucepan and bring to a simmer, stirring constantly until the mixture thickens, 1 to 2 minutes. Allow to cool while you make the guts.

To make the guts: Combine the onions, chile flakes, daikon, ginger, garlic and fish sauce in a food processor and process until well combined.

Fold the guts into the cooled paste. Add the chopped scallions.

Wearing clean latex gloves, mix the guts mixture thoroughly into the cabbage. Transfer to an airtight plastic container. Let stand at room temperature for 24 hours, then refrigerate. The kimchi will be ready in 4 to 5 days, and it will keep for another 2 weeks.

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Thai-Style Water Spinach (Pad Pak Boong)

Thai-Style Water Spinach (Pad Pak Boong) with crispy pork sausage bits and a fried egg makes a nice lunch or dinner meal. To make the meal more substantial add some brown rice.


Thai-Style Water Spinach (Pad Pak Boong)
(Mark Kelly, 2015)

Serves 2

2 tsp red pepper flakes
1 Tbsp chile-garlic paste
2 Tbsp sugar
2 Tbsp cold water
6 small garlic cloves, coarsely chopped
8 oz. ground pork
2 Tbsp canola oil
1 1/2 lbs. bok choy (2 large heads), green pieces cut into 3-inch sections
2 Tbsp oyster sauce
3 tsp fish sauce
1/4 lower-sodium chicken broth

In a bowl, whisk together the pepper flakes, chile-garlic paste, sugar, and water.

Heat a wok to the highest heat possible. Before cooking, back off to medium-high heat.

Add the pork the wok, breaking the pork apart into small chunks as it is browned. Brown until just crispy, about 4 minutes. Using a slotted spoon move the pork to a small bowl, leaving the fat behind. Add oil and scrape for 15 to 20 seconds. Raise the heat to high and add the greens. Add the chile-garlic mixture. Stir for 15 seconds. Pour in the oyster sauce and fish sauce. Wilt and stir several times. Add the pork and broth and toss. Serve immediately, spooning any remaining sauce over the greens.

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