With all the great weather we have been having lately, the random days where it decides to rain- or hail, i’m left to scrambling to come up with some various dishes. With what I had in the pantry I knew I had to be a tad creative (as the wife is not a huge fan of rice), so I had to kick up the flavor intenstity. In the end, I wound up making my own version of orange-chicken fried rice with broccoli and asparagus.
The rice part was simple enough. Boil it like you normally would, drain it, and then set aside. Similar regards with the vegetables as i steam em first (not quite all the way) and then set aside. The main component of chicken had already been packaged with diced garlic and soy sauce before I froze the package. Once thawed out, I took the pieces and cut into smaller cubes. I tossed these in a bowl along with some chili powder, a little pineapple juice (optional), a little more soy sauce, some cor starch (give the chicken a crispyt coating while cooking), and I zested two oranges. All of this was mixed thoroughly and I proceeded to cook on my 2-burner griddle in some grapeseed oil (slightly higher smoke point). As this was getting close to the point that I wanted (slight crispiness) I then tossed in the vegetables to finsih cooking them through and for the flavors to soak in.
At this point, I also cleared off a portion on the front of the griddle, tossed on some oil, and poured on the rice to start “frying” it. Once it got to a point I was happy with, I then proceeded to mix all of the ingredients together on the griddle.
With grilling season in full swing, I felt it was time to combine a few different cooking styles to form a dish that breaks away a little bit from traditional grilling.
I started off with some boneless thighs which I seasoned lightly and then tossed on the grill. While on the grill, I basted them with a combination of balamic vinegar, honey, and chili powder. Upon completion I put them on a cutting board and cut into small pieces/strips and set aside.
In my double burner griddle, I poured in a little oil and a teaspoon of butter and put the heat on low. I then tossed in some diced garlic and let simmer for 1-2 minutes. I then tossed in some broccoli and let cook for a few minutes and then tossed in some cooked baby shrimp. At this point, I added in 2 more teaspoons of butter, 1/4 cup of diced up parsley, and stirred around. I When it was close to being done, I threw in the chicken, some heavy cream, and grated on some fresh pepito cheese.
After the cavatappi was done cooking in a separate pot of water, i drained it, poured in the mixture with the sauce, mixed well and served.
For tonight’s dinner I went with one of my many meals I prepare ahead and freeze so that way it is quick and easy when I may be eating later or do not have a lot of time. In this instance, I went with Flank steak that was rolled with mozzarella and spinach leaves.
With the steak prepped ahead, all I had to do for it was place it in a stoneware dish (I had already threw in some oil and red wine for it to cook in) and then sprinkled some salt and pepper on top.
I had boiled the potatoes ahead of time and then used my mandoline to slice them. I then put them on an oiled sheet pan and placed in the oven when the meat was about halfway done. When the potatoes were close to being finished I pulled the tray out and sprinkled on some cheddar cheese and put back in the oven until melted. The broccoli I had steamed in a pot.