Tag Archives: Ginger

Greenzilla Smoothie

Greenzilla Smoothie
A couple of weeks ago I was in Canada for business and went to dinner with some guys. One of the guys was a health fanatic and we started talking about his routine and his food. He is a big runner and also a low calorie guy. Have you heard of these guys who try to keep it to 1200 calories a day. He isn’t that strict but will go low calorie a few days a week. We talked about dinner and he said he has a green smoothie several times a week. He said he craves them so I have been making and drinking them for breakfast for about a week. They are pretty delicious.

Here is how I make it….

1 avocado
1 green apple
1/2 cucumber
1 tbs of ginger
1/4 frozen pineapple
Two handfuls of spinach and kale mix
1 lime juiced
1/2 cup of Organic natural apple juice
a few cubes of ice

I take most of the skin off the apple and cucumber and rough chop them. I add everything in my Vitamix and start it slow and hit it hard for about 1-2 mins to break everything down as smooth as possible.


Mango Banana Ginger Smoothie

Mango Banana Ginger Smoothie

Given my age, I am fairly late to the Mango and Passion Fruit game. The first mango I ever ate wasn’t that ripe and pretty fibrous. If you haven’t dabbled into the mango scene I really encourage you to consider this time of year. The cost when you consider some of the other fruits is really great too. I can’t get enough of them now. Sure I like a perfect peach, crisp apple, tart plumb etc…but when you get a perfectly ripe mango they are hard to resist. I buy them by touch. They have to be a little soft and give a little when you grip it. If it is rock hard put it back.

So I loaded up on mangoes and went on a few trips so when I returned I needed to eat them fairly quickly so I decided to make a weekend late lunch smoothie. In my freezer I keep ripe bananas and grated ginger so naturally wanted to incorporate them into my smoothie. I thought the ginger would give it a bit of zip. I also added about a tablespoon or two of both cottage cheese and greek yogurt. I blended it up smooth with some ice to keep it cold. It’s pretty thick so if you like a thinner smoothie add some orange or apple juice and less cottage cheese.


Ginger Whiskey Sour


Tonight we had lettuce wraps for dinner and I used ginger in the sauces and had a spare knuckle. I was thinking Whiskey Sour sans the cherry because I didn’t have any on deck. Here is what I concocted.

4 oz Herman Marshall Texas Whiskey Bourbon
2 oz Paula’s Texas Lemon Liqueur
1 lemon juiced
Fresh Ginger mashed

This is a short cocktail but I suppose you could top it with ginger ale if you wanted to make it a tall or add some fizz.

Herman Marshall Texas Whiskey Bourbon

Paula’s Lemon

Ruby Red Ginger Cocktail

Ruby Red Ginger Cocktail

We get together with our friends to celebrate a show ( i wont mention) It’s a guilty pleasure that I wouldn’t admit to anyone in public. I needed a “pink” cocktail so naturally thought of grapefruit.


1 lime juiced
1tbs of minced and muddled ginger
3 fingers of Tito’s Vodka
3 fingers of fresh grapefruit juice
topped with seltzer

Me Pork Bahn Mi

Me Pork Bahn Mi

  • Servings: 2
  • Difficulty: easy
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Me Pork Bahn Mi
The Bahn Mi “Vietnamese sandwich” seems to be all the rage these days. It’s basically a sandwich with Asian flair.

You will not be disappointed in this one. The pork tenderloin is so tender it basically melts in your mouth. The pickled radishes and carrots compliment the pork marinade that has soy, garlic, fish sauce and ginger. Then Duke’s mayo, a little cheddar on a hoagie make is familiar. Really a great eat. You really need to try this one.

Pork Tenderloin
Cheddar cheese
Duke’s mayo
Hoagie Roll

3 tbs Fish sauce
2 tbs Soy sauce
1 tbs minced ginger
3 green onions
3 cloves of garlic minced
1 tbs of sugar

Pickled Carrots and Radishes
½ cup water
1 cup of apple cider vinegar
1 tbs salt
2 tbs sugar

1. Trim your tenderloin of any silver skin or fat. Slice into ½ and inch.   Place these medallions between saran wrap and pound them with a mallet. Put them into a Ziplock and mix up your marinade and pour over the pork. Marinate for a minimum of 30mins up to a couple of hours.

2. Julienne the carrots and radishes and slice your jalapeno. (you can remove seeds and spine if you want to lower the heat).  Soak these in the vinegar mixture for about 15- 30mins.

3. When ready to cook sear in a cast iron skillet with a little peanut oil. This cooks really quickly. (about 90 seconds on each side) The skillet should be on medium high heat so you can get as much crust as possible. FYI-the second side won’t crust up.

4. Prepare your hoagie with Duke’s mayo on both sides. Fresh Cheddar on the bottom. Top with the hot tenderloin, then carrot/radish/jalapeno mixture, Sriracha and top with Cilantro.

Almost Chang’s Spicy Chicken

Almost Chang's Spicy Chicken

  • Servings: 4
  • Difficulty: easy
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Almost Chang’s Spicy Chicken
Outside of dumplings, Chinese food never wet my whistle like Thai or Indian food did/does. It’s most likely due to the fact of eating the MSG loaded cheap stuff. But that all changed the first time I went to PF Changs oh so many years ago. I know it’s a chain and today Chinese places have stepped up their game but back in the day when it came on to the scene it was unmatched.

When I ordered the lettuce wraps with those sauces and then had Chang’s spicy chicken I was hooked. I loved the salty, sweet and stinging heat. The good stuff that makes you sweat around your eyes due to the chili sauce. Seriously when Pei Wei opened (PFC’s cheaper cousin) I ate their version of Chang’s chicken every day for two weeks straight. The key here is the pineapple juice and getting it into a syrup consistency.

2 chicken breasts (cubed)
3-4 cloves garlic (minced)
4-5 green onions diced
1 cup pineapple juice
2-3 tbs Sriracha Chili Sauce
2 tbs distilled white vinegar
2 tbs granulated sugar
2 tbs low sodium soy sauce
2 tbs water
1/2 teaspoon cornstarch
2 tbs peanut oil (chicken)
1 tsp chili oil (sauce)
Red pepper flakes

1.Get everything prepared. Chop, mince veggies, pour wet ingredients into measuring cup, make your corn starch/water mixture. Cut your chicken into bite sized pieces. So now you will first start your sauce while your pot heats up for the chicken.

2. Medium-heated skillet with some oil. Saute the onions for a few minutes and then add your garlic (careful not to burn) and almost immediately complete your sauce by adding pineapple juice, Sriracha, vinegar, sugar and soy. Then take your 2 tbs of water and dissolve the corn starch and add to the sauce until thickened into syrup. Remove from heat and set aside.

3. Now take your cubed chicken and dust with cornstarch. Working in batches to avoid crowding, add the chicken to a medium heated pan and cook until brown and crispy. Remove and absorb the oil in a paper towel.

4. When you get to a syrup consistency then add your cooked chicken in a bowl and ladle your syrup/sauce on and mix until coated. Served over rice and garnish. You could also throw some broccoli or another vegetable into the mix to bump up the nutrition level or make it vegetarian.

You will sweat. You’re welcome.

First Try Pork Dumplings

First Try Pork Dumplings

  • Servings: 4
  • Difficulty: easy but tedious
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First Try Pork Dumplings

I wanted to play around with dumplings and had some extra ground pork, onions and cilantro so decided to pick up some dumpling wrappers and give it a shot. I don’t have a steamer basket and didn’t want to deal with tediously small batch steaming these so I went the fried route.

Tedious tasks can be my kryptonite and I often don’t think about that when I pick a recipe. I kept finding myself wanting to stuff as much as I could into each wrapper o I could make fewer but then that creates other issues. Soo… turn on some music and go to that trance state and make some dumplings.

My heat was a little hotter than it should have been and my dumplings were cooking fast on the bottom so the fry/steam technique wasn’t working. Jill was on her way home from a late night so I went the quick route by frying the all by flipping them around. Ill get better and it will be fun to play around with various fillings.

1 lb of ground pork
4 garlic cloves minced
1 tbs of grated ginger
1 cup of chopped cilantro
6 green onions (save some green for the sauce)
2 tbs of Sriracha Sauce
2 tbs of Soy Sauce
1 tbs of Sesame Oil
1 tbs of Chili Oil
1 tps of Corn starch
1 package of pot sticker wrappers

Dipping Sauce:

1 cup of Soy (low sodium if you have it)
1 cup of Red Wine vinegar
2 tbs of Sriracha
3 tbs of peanut butter
1 tbs of sugar
1 tbs of ginger
1 clove of garlic minced
2 tbs of green onions


1. Some people go raw and cook with the dumpling but I chose to pre cook the inside because pork doesn’t dry out and is hard to overcook. Plus I was going to flash fry and steam.

2. In a medium heated skillet add your pork and brown with the whites of the green onion until browned. Turn the heat off and add the rest of the green onions, cilantro, ginger, soy and Sriracha. Stir and let it cool.
3. Once meat is cooled, in a bowl finish the filling by adding whisked eggs, oil and corn starch. You are basically trying to tighten it up.

4. Dumpling time. Get organized on a clean surface. Bowl of filling with a spoon, your pot sticker wrappers and finally a small dish of water. Wet the outside edges of half of the dumpling. Add your meat in the middle. Fold and pinch the very top together sealing the dough. Then do the same on the sides making sure it’s just dough on dough. Pinch hard enough to make the two parts one. I also pleated and pinched to make sure dumpling wouldn’t come apart.

5. In a pot add peanut oil to cover the bottom and turn on medium high heat. You could certainly steam them but I like a little crust too. Working in small batches slowly lower each dumpling into the oil. I moved them around to make sure they didn’t stick. Careful as you flip them around. One technique that you could try is fried on the bottom and steamed on the sides by adding a little water and cover immediately. Remember oil and water don’t like each other but it will steam them on the sides.

6. For the sauce, mix it all together and put into microwave for 30 seconds at a time until peanut butter and sugar dissolve.

7. I serve it with a side salad of cold iceberg lettuce and a carrot, ginger dressing.

Korean steak ssam with thai basil rice and ginger onion vinegar sauce

Korean steak ssam with thai basil rice and garlic ginger vinegar sauce

  • Servings: 2
  • Difficulty: easy
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Korean steak ssam with garlic ginger vinegar sauce

Many years ago we took a trip to NYC with some friends who share our love for food and drink. We had a list of places we had to try and systematically crossed them off the list. One on the list was Momofuku. We sat at the counter and ordered up a sampling of it all. Their pork bun blew my mind. I had never had anything like that before.   Years later, Jill knew how much I liked that place and bought me David Chang’s cookbook titled “Momofuku”. I was reading it the other night and on page 122 there is a section where he talked about his desire to open a Ssam dive bar. I believe ssam is a Korean sandwich/taco where you top bibb lettuce with all kinds of meats, sauces and veggies.

The Marinated Hanger Steak with ginger onion sauce and kimchi sounded good so I gave it a whirl.  My grocery store didn’t have kimchi or hanger steak (arghh).   I also was out of Sherry wine vinegar so consider it a cousin to David’s recipe.

I like the way it turned out. It was a light and healthy dinner that was super easy to whip up. Next time I wont skip the kimchi because I missed the heat. The thai basil and lettuce complimented the steak and sauce.

This would be fun to grill up various types of meats and make several sauces and eat at party where people build their own.

Hanger Steak, Sirloin, Flank or your preferred cut of beef
1 yellow onion
2 cups of Apple Juice
8 cloves of minced garlic
1 bunch of green onions
3 tbs of minced ginger
2 tbs of flavorless oil (grape seed)
½ cup soy sauce
3 tbs of soy sauce
3 tbs of white wine vinegar (preferred Sherry wine vinegar)
Thai basil
Black pepper

Marinate your steak the day before by cutting up the garlic and onions and combining them with the apple juice, oil and ¼ cup of soy and pepper. Put it all in a Ziplock bag or container to marinate overnight.


You also could make your sauce ahead of time by cutting up the onions and ginger and add your 3 tbs of soy and vinegar. Taste and adjust to your liking.

Wash your bibb lettuce and tear off the leaves and put into a bowl.  Make your rice and then grill your steak. I grilled them on medium high heat grill to sear to your liking.  Jill likes it medium well to well so I obliged but would prefer medium.

“One Love” Jamacian Rum Cocktail

“One Love” Jamaican Rum Cocktail

When I go to Central Market I check out their soda aisle to find interesting drinks to use in cocktails. Fentiman’s is a brand that has some interesting flavors that all have some herbal notes in them. I usually buy a few of each and keep them in stock.

The orange and the ginger somehow had me thinking Jamaican Rum.   Not too shabby.  Could be paired nicely with Chinese, Indian or Thai food.

Two drinks
1 Fentiman’s Mandarin and Seville Orange Jigger Soda
6 oz of Jamaican Rum
1 oz of Orange Liquor
Grated Ginger

Add your liquor and ginger, stir and top with soda.

Dixie Cup Cocktail

Dixie Cup Cocktail

Bourbon and Ginger Ale with a twist of lime. Fentiman’s specializes in floral notes. In addition to a biting ginger taste you get some bonus floral tastes.

6 oz of Knob Creek Bourbon Whiskey
2 oz of Fentiman’s Ginger Beer
Twist of lime (just the peel)

If you like it sweeter you can hit it with sugarcane syrup or increase your ginger beer.