Asian Steak with Spicy Mushrooms

This dish is beyond incredible!  It can be served with flour tortillas or over rice. Either way, you cannot go wrong.  If you do not have chipotle chile peppers, regular chilli powder will work as well.  Adjust the spicyness to your taste.

Asian Steak Ingredients:
2lbs steak skirt (trimmed)
1/4 cup olive oil
1/4 cup soy sauce
3 tblsp honey
Juice of 1 small lime
6 cloves of garlic (minced or paste)
1 tsp ginger (paste)
8 flour tortillas (optional)
Salt and pepper to taste

Spicy Mushroom Ingredients:
1/2lb of sliced mushrooms (shitake or crimini - button will do in a pinch)
1 onion (sliced into rings)
2 tblsp olive oil
1 tsp of garlic (paste or powder)
2 tblsp rice vinegar
1 tblsp sugar
1 tblsp sesame oil
1 tsp of chipotle chili (paste or powder)
2 green onion stalks (chopped)
1 handful cilantro (chopped)
Salt and pepper to taste
1 tblsp toasted sesame seeds

For Marinade: mix oil, soy sauce, honey, lime, garlic, ginger, salt and pepper in a bowl until well blended. Place steak in a glass dish or zip lock bag, pour marinade, seal and refrigerate over night.

Grill steaks on medium high heat for 3-4 minutes per side or until medium rare doneness.  If cooking indoors, add a little olive oil to a pan and heat until very hot (oil is smoking) and fry each side for 3-4 minutes per side or until medium rare doneness.  Remove steak and let it rest on a cutting board for approximately 5-8 minutes.  Slice thinly on a diagonal.

For the spicy mushrooms, heat the oil on high. Add mushrooms and saute for 1 minute.  Add the onion rings and continue to cook until mushrooms and onions begin to brown; add the chipotle pepper and garlic.  Continue stirring for approximately 1 minute. Transfer to a bowl.  Add green onions, rice vinegar, sugar, salt, pepper and cilantro. Mix well.

Place steak on warm tortillas or over jasmine rice.  Top with the spicy mushrooms and sprinkle with toasted sesame seeds.  Yummmmmmm!

Miso Fish Fillet with Mixed Mushrooms

This is absolutely wonderful. This recipe was originally created by Roy Yamaguchi. I tried it using salmon for dinner for my son, Josh and his friends and it was great!
Miso, Mirin and Sake can all be found in any Asian grocery store.  You will find Miso in the refrigerated section.

Ingredients:
4 6oz fillets (salmon or cod)
3/4 cup sugar
1 1/4 cup miso
1/2 cup Sake
1/2 cup mirin (Japanese sweet rice wine)
2 cloves garlic (minced)
2 tblsp unsalted butter
1 lb mixed mushrooms (cleaned and sliced)
2 tsp lemon juice
3 tsp soy sauce
Olive oil
Salt and pepper

In a sauce pan on medium heat, add sugar, miso, sake and mirin and whisk together. Bring the marinade to a slow boil, then remove from heat. Allow marinade to cool.  Place the fish fillets in a shallow dish; pour the marinade over the fish.  Cover and refrigerate for 1 hour or overnight.
In a large skillet heat butter and add the garlic. Saute garlic for approximately 2 minute until lightly brown.  Add the mushrooms and saute until a light golden brown, about 10 minutes. Add lemon juice and soy sauce, continue to saute. Season with salt and pepper. Set aside and keep warm.
Liberally oil grill and heat to medium-high. Grill the fish, turning once, until cooked through, approximately 3 minutes per side. Serve with the mushrooms and rice.

Wild Rice and Mushroom Pilaf

If you are looking for something that is healthy and watching your glycemic index, this dish is for you.  Oh....and even better, it is delicious!  I combined it with the Kashmiri pork chops and yummmm! I've made it with and without the wild rice and it is still delicious.  I did a mix of wild mushrooms, but if that is not available, any mushroom mix (cremini, white button, etc.) works great as well.
Again, save time and use your trusty rice cooker, if you don't have one, I recommend investing in one if you fix rice at least twice a week. Check out the ones that are on my google ads.

Ingredients:

2/3 cups wild rice
11/2 cups vegetable stock
2 tblsp olive oil
2 tbsp butter
1 onion (minced)
3 garlic cloves (minced)
1 1/4 cups basmati rice
10 1/2 oz mixed mushrooms (sliced)
1 1/2 tbs chopped thyme
1 bay leaf
toasted pine nuts for garnish
minced parsley for garnish
salt and pepper to taste

In a sauce pan cook wild rice in plenty of boiling water for 25 minutes. Drain. Add wild rice and vegetable stock to rice cooker.

Heat butter and olive oil in a frying pan, add onion, bay leaf and garlic. Cook until onions have softened, but not brown (approximately 3-4 minutes).  Add the basmati rice and stir until rice is well coated; add the mushroom and continue to stir for approximately 1 minute. Transfer contents of pan to the rice cooker. Stir to mix well and turn rice cooker on to finish the cooking process.

When rice is done, salt and pepper to taste, then toss with pine nuts and parsley.

NOTE: If you do not have a rice cooker, combine everything in a pot on top of the stove and bring to a boil. Stir the contents and cover tightly. Reduce the heat to simmer and continue to cook for another 15 minutes or until stock has been completely absorbed and rice is tender.