BOK BOK POPOVERS
Serve these savory pastry squares with a nice tossed salad and tea for the perfect afternoon get together!
Provided by KCSTARK
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the cream cheese, chicken, sesame seeds, parsley and onion. Mix well.
- Open package of crescent rolls. DO NOT divide them into triangles as you usually would! Keep every 2 triangles together, forming 4 squares. Pinch the 'seam' in the middle of each square closed and pat each one out into a larger square. Put a spoonful of the chicken mixture in the center of each square. Fold the corners up into the center, layering like flower petals so that the roll is kind of sealed. Repeat with all 4 squares.
- Place popovers on a lightly greased cookie sheet and bake in the preheated oven until golden brown.
Nutrition Facts : Calories 642.3 calories, Carbohydrate 24.3 g, Cholesterol 171.3 mg, Fat 37.3 g, Fiber 0.3 g, Protein 48.7 g, SaturatedFat 16.8 g, Sodium 701.7 mg, Sugar 4.2 g
SESAME SOY BOK CHOY
Bok choy glazed in a heavenly sesame, soy, garlic ginger coating - on your table in 10 minutes! Bok choy is a simple, healthy, quick dinner side that is extremely versatile and the answer to all your side dish woes. It's made with minimal effort but HUGE flavor from a simple sauce of soy sauce, rice vinegar, toasted sesame oil, Asian sweet chili sauce, garlic and ginger. And if you've never cooked with bok choy before, never fear! Bok choy is an easy-to-find, cabbage-like green that's popular in Asian cuisine. In this post, I'm going to teach you how to select bok choy, how to prepare bok choy and how to cook bok choy using a simple skillet method to produce beautiful caramelized edges and crisp-tender stalks coated in a tantalizing sauce.
Provided by Jen
Categories Side Dish
Time 10m
Number Of Ingredients 9
Steps:
- Whisk the sauce ingredients together in a small bowl; set aside.
- Place the bok choy in a colander and rinse with cold water, rubbing any grit or dirt from between the leaves; pat dry with a kitchen towel or paper towels.
- Cut each bok choy in half lengthwise.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the bok choy in a single layer cut side down and cook without stirring until the bottoms start to brown, about 2 minutes. Using tongs, flip the bok choy over and cook until the stalks begin to soften but still have some crunch (the leaves will be wilted), about 2 additional minutes. Transfer to a plate.
- Reduce heat to medium-low and add the sauce to the skillet. Simmer for 30 seconds or until slightly thickened whisking constantly (don't burn the garlic!).
- Add bok choy back to the skillet and turn with tongs until the sauce glazes each bok choy halve.
- Transfer to a platter and garnish with sesame seeds. Serve immediately.
BOK A BOK SESAME GARLIC CHICKEN SANDWICH
Provided by Food Network
Time 1h35m
Yield 1 sandwich
Number Of Ingredients 34
Steps:
- Dredge the brined chicken in cornstarch.
- Dip the cornstarch dredged thigh into the batter, making sure to coat it thoroughly.
- Heat oil in a deep-fryer. Lower half of thigh into hot oil until it starts to float, then release thigh and cook until it reaches an internal temperature of 165 degrees F and is golden brown, 8 to 12 minutes.
- Meanwhile, toast bun. Place a tablespoon of lemon aioli on both the bottom and top of the toasted bun.
- Toss crispy onions and baby kale together in sesame vinaigrette, then put on top of bun.
- Place crispy chicken thigh on top of the bottom bun and drizzle liberally with our sweet soy sesame sauce.
- For the spice mix: Grind the coriander seeds, fennel seeds, peppercorns, granulated garlic and onion and bay leaves in a spice grinder, then place them in a container with the salt and sugar. Add 2 cups hot water to the mixture and stir to dissolve the salt and sugar.
- Add 2 quarts cold water and mix completely.
- For the brine: Place salt, sugar and 1 cup spice mix (save remainder for another use) into the very hot water. Let steep, stirring every 5 minutes until dissolved, for 20 minutes. Add 10 quarts cold water and chill in walk-in or ice bath. Store in fridge for up to a week.
- To use the brine: Cover the meat in brine and refrigerate, 24 hours.
- Place cornstarch, rice flour, gluten-free flour, vodka, baking soda, salt and 2 cups water in a container and whisk them together until smooth. Store in fridge for up to 3 days.
- Put mayo, zest, juice, pepper and salt in a mixing bowl and whisk together. Reserve.
- Place sesame seeds, garlic and onions into a blender and puree until smooth. Transfer to a small mixing bowl and whisk in sweet soy sauce.
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- Combine chicken, egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine (or sherry) and 1/4 teaspoon salt in a medium bowl. Stir until the cornstarch is totally dissolved and no clumps are visible. Add 1 tablespoon oil and stir to combine. Marinate in the refrigerator, uncovered, for 30 minutes.
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