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Swordfish-Bacon Kebabs with Cilantro Gremolata
Bacon-Cilantro Fried Rice
BLT with
Cilantro Mayo
Ted Allen's Bacon Roast Pork Shoulder With
Cilantro Yogurt
WINE NOTES
2004 Palacios
As Sortes Valdeorras
100% Godello. An aromatic white grape, one of the oldest in the
Iberian peninsula. Flavors of lime and other citrus give an almost
tropical fruit flavor, honey and a touch of minerality round out
with a bright acidity and subtle smoothness from oak. A complex wine
with texture and depth.
2004 Capcanes Mas Donis Barrica
80% Garnacha, 20% Syrah. Like a Spanish "Cotes du Rhone.” Aroma of
spices and pepper, with a touch of blackberry. A full-bodied wine
with layers of ripe, spicy black fruits, nicely concealed tannins,
and a long, pure finish
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Bacon-Cilantro
Fried Rice
Serves 4
- 4 eggs
- 8 slices of bacon, cut
into 1/2-inch dice
- 1 tablespoon minced
garlic
- 1 tablespoon minced
ginger
- 1 bunch scallions
sliced thinly, separate white and green
- 8 cups cooked jasmin
rice, day old
- 1 tablespoon naturally
brewed soy sauce
- 2 tablespoon chopped
cilantro
- Kosher salt and freshly
ground black pepper to taste
- Canola oil for cooking
In a medium bowl,
whisk eggs together until well-combined. In a large sauté pan
over high heat coated with 1/4-inch of oil, gently lower the
eggs in and season. Eggs will puff up and cook through very
quickly; transfer eggs and oil to a paper towel-lined plate. In
the same pan, cook the bacon. When bacon is almost fully cooked,
add the garlic, ginger and scallion whites and stir-fry for 1
minute, until softened and fragrant. Add the rice, naturally
brewed soy sauce and eggs and stir to heat through and break up
the eggs. Check for flavor and season if necessary. Toss in the
cilantro and scallions greens and serve.
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