Asian Flavored Butter Food

ASIAN BARBECUE BURGERS

Asian Barbecue Burgers image

These burgers include the Asian flavors of hoisin, Sriracha sauce, and sesame oil with a little crushed red pepper for some added heat.

Provided by Occasional Cooker

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound ground beef
¼ cup chopped green onion
2 tablespoons hoisin sauce
1 tablespoon Asian-style Sriracha chile-garlic sauce
1 teaspoon Asian (toasted) sesame oil
½ teaspoon garlic powder
½ teaspoon red pepper flakes, or to taste
¼ teaspoon ground ginger
salt and ground black pepper to taste

Steps:

Preheat grill for medium heat and lightly oil the grate.
Mix ground beef, green onion, hoisin sauce, Sriracha sauce, sesame oil, garlic powder, red pepper flakes, ginger, salt, and black pepper together in a bowl until thoroughly combined. Divide meat mixture into quarters; form each portion into a patty.
Grill on the preheated grill until meat is browned and no longer pink inside, about 10 minutes per side.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 4.9 g, Cholesterol 69.1 mg, Fat 14.9 g, Fiber 0.7 g, Protein 19.5 g, SaturatedFat 5.5 g, Sodium 354.6 mg, Sugar 2.5 g

ASIAN SALMON

Asian Salmon image

Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.

Provided by Lynseey

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds salmon fillets, with skin
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil
2 cups long-grain white rice
1 teaspoon dried dill weed
3 cups water

Steps:

Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Nutrition Facts : Calories 388.1 calories, Carbohydrate 39.6 g, Cholesterol 50.5 mg, Fat 12 g, Fiber 0.7 g, Protein 27.9 g, SaturatedFat 2.2 g, Sodium 278.5 mg, Sugar 1.9 g

GRILLED VEGETABLES WITH GINGER AND SESAME

Grilled Vegetables with Ginger and Sesame image

Grilling adds such wonderful depth of flavor to vegetables. Marinating vegetables is so easy and a flavorful marinade like this Asian inspired one really ramps up the taste.

Provided by Karen Ciancio

Categories Side Dish

Time 2h8m

Number Of Ingredients 11

Ingredients

2 red peppers (or yellow, large)
2 zucchini (medium )
1 eggplant
8 ounces mushrooms (left whole)
2/3 cup white wine vinegar
1/3 cup soy sauce
2 tablespoons ginger (minced )
2 tablespoons olive oil
2 tablespoons dark sesame oil
2 cloves garlic (minced)
2 teaspoons hot sauce ((optional))

Steps:

Take the seeds out of the red peppers, then cut each pepper into quarters or large wedges. Slice the zucchini and eggplant crosswise into round slices.
Mix together the white wine vinegar, soy sauce, ginger, olive oil, sesame oil, garlic and hot sauce in a non metallic baking dish to create the marinade. Place the vegetable pieces into the mixture and stir to mix everything together well. Cover the bowl and place it into the refrigerator.
Refrigerate the vegetables and allow them to marinate for at least 2 hours before cooking them, turning them occasionally to make sure they are well coated by the marinade. You can refrigerate the vegetables for up to 24 hours before you grill them.
When you are ready to cook the vegetables, take them out of the marinade and place them on a grilling rack on your barbecue. Grill the vegetables for about 8 minutes, turning them once and brushing with the marinade occasionally.

Nutrition Facts : Calories 150 kcal, Carbohydrate 12 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 768 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

COMPOUND FLAVORED BUTTER RECIPES

Compound Flavored Butter Recipes image

Compound Butter is butter flavored with herbs and spices to make it even better! Easy to make with a variety of sweet and savory ingredients. Flavored butter in 5 minutes!

Provided by Cyndy Ufkes - The Art of Food and Wine

Categories Side Dish

Time 10m

Number Of Ingredients 20

Ingredients

4 ounces unsalted butter, room temperature ((1 stick))
1 pinch sea salt, optional
1 Tbsp shallots, dice
1 Tbsp Flat-leaf parsley, (finely chopped)
2 tsp chives, (minced)
1 Tbsp lemon juice, freshly squeezed
½ tsp lemon zest
1 Tbsp cilantro, finely chopped
1 tsp lime juice, freshly squeezed
½ tsp lime zest
½ tsp ground ginger, or 2 tsp fresh grated ginger
2 tsp cajun seasoning
¼ tsp cayenne pepper
1 Tbsp orange juice, freshly squeezed
1 tsp orange zest
1 Tbsp honey
2 Tbsp chives, finely chopped
2 Tbsp shallots, finely chopped
2 Tbsp chives, finely chopped
1 Tbsp garlic, finely chopped

Steps:

Add softened butter to a medium bowl or a small food processor and add a pinch of salt. Add in any of the above combinations and combine completely.
Once mixed, transfer onto on a piece of parchment paper, waxed paper or plastic wrap.
Shape gently into a log about 5-6" in length. Twist the paper or plastic wrap at the ends to seal the butter. Refrigerate for at least 2 hours and up to a week, or place in a freezer-safe bag and freeze for up to 6-months. Note: You can also put the butter in a small ramekin, cover with plastic wrap, and refrigerate for 2 hours, before serving at the table with warm bread or rolls.

Nutrition Facts : Calories 59 kcal, Carbohydrate 2 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 4 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

ASIAN FLAVORED GRILLED SALMON

Asian Flavored Grilled Salmon image

Make and share this Asian Flavored Grilled Salmon recipe from Food.com.

Provided by Shawn C

Categories Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 salmon fillets
1 1/2 tablespoons brown sugar
2 teaspoons butter
2 tablespoons Dijon mustard
1 tablespoon olive oil
2 teaspoons grated ginger
1 tablespoon soy sauce

Steps:

In small saucepan, melt butter and brown sugar.
Whisk in Dijon mustard, olive oil, grated gin and soy sauce.
Construct a "tray" for salmon fillets out of aluminum foil.
Place fillets on aluminum foil, and pour sauce over salmon.
Place on grill (medium heat) and cook for approximately 20 minutes.

ASIAN-FLAVORED BUTTER

Asian-Flavored Butter image

Make and share this Asian-Flavored Butter recipe from Food.com.

Provided by Boo Chef in West Te

Categories Asian

Time 5m

Yield 2 TBS, 1 serving(s)

Number Of Ingredients 4

Ingredients

2 tablespoons softened unsalted butter
1 tablespoon minced or grated fresh ginger
1 minced or pressed medium garlic clove (about 1 teaspoon)
1 teaspoon five-spice powder

Steps:

Combine all of the ingredients in a small bowl.

SALTY-SAVORY-SPICY SNACK MIX

Salty-Savory-Spicy Snack Mix image

Fair warning: This snack mix is so good it'll definitely ruin your appetite for dinner. In fact, we predict that you will find yourself making it often because you won't want to run out.

Provided by Gina Marie Miraglia Eriquez

Categories Nut Cocktail Party Super Bowl Kid-Friendly Oscars Cashew Shower Party Noodle Soy Sauce Gourmet snack snack week Back to School Small Plates

Yield Makes 14 cups

Number Of Ingredients 14

Ingredients

1 stick (1/2 cup) unsalted butter, cut into 8 pieces
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sesame oil
3/4 teaspoon garlic powder
3/4 teaspoon ground ginger
3/4 teaspoon cayenne pepper
8 cups (3 ounces) popped popcorn
6 cups (6 ounces) rice cereal squares
1 (5 ounces) can chow mein noodles
1 (3 oz) package rice cracker snack mix
2 cups salted roasted cashews or dry-roasted peanuts
1 cup wasabi peas or dried peas

Steps:

Preheat oven to 250°F with racks in upper and lower thirds.
Melt butter in a small saucepan over medium-low heat and whisk in sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne. Remove from heat.
Combine popcorn, rice cereal, chow mein noodles, Asian snack mix, cashews and wasabi peas in a very large bowl. Drizzle with butter mixture and toss well to coat. Spread evenly in 2 large (18- by 13-inch) rimmed sheet pans.
Bake, stirring every 15 minutes, a total of 1 hour.
Cool completely in pans on racks.

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Beurre Maitre d'Hotel. Beurre Maître d'Hôtel is the mother of all flavored butter and a French classic. It is traditionally served as a pat on top of a hot steak.
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Basil Butter. Basil Butter is wonderful on chicken or fish. Basil Butter Recipe: Use about 1/2 cup chopped fresh basil leaves for every 1/2 cup butter. Add a clove of minced garlic, if you like, and/or a grating or two of lemon zest as well as fine sea salt to taste.
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Roquefort Butter/Blue Cheese Butter. Blue Cheese Butter is divine on freshly grilled or broiled steaks. Blue Cheese Butter Recipe: Use about 1/2 cup butter and 2 ounces blue cheese (such as Roquefort).

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