Tag: Chinese Five Spice

1

Chicken Cashew Casserole

January 16, 2013
by Curt

This is a recipe my wife has made in the past that she got from Pillsbury Family Cookbook – 1979 version. This is one she hasn’t made in a long time, but this time she modified it a bit by adding Chinese Five Spice to it.

What an awesome casserole this is! I love the cashews in there and even better are the larger pieces of celery. The celery holds its crunch, and I don’t know about you, but I like something crunchy now and then when eating a casserole type dish.

Give it a try, you’ll love it!

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Chicken Cashew Casserole

Ingredients

  • 10 3/4 oz. can condensed cream of chicken soup
  • 1/4 cup water
  • 2 cups cooked cubed chicken
  • 1/2 cup coarsely chopped cashews
  • 2 stalks celery, chopped (fairly large pieces)
  • 1 small onion, chopped
  • 2 cups chow mein noodles
  • 1 teaspoon Chinese Five Spice

Preparation

  1. Mix 1 teaspoon of Chinese 5 Spice in with the chicken.
  2. Heat oven to 350° F. In 1 1/2 quart casserole, combine soup and water. Add chicken, cashews, celery, onions, and 1 cup chow mein noodles; mix well. Top with remaining 1 cup noodles.
  3. Bake uncovered at 350° F for 30 to 40 minutes or until bubbly.
  4. Makes 4 Servings
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: Non-BBQ Recipes
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3

Smoked Sweet Marinated Salmon

January 8, 2013
by Curt

I decided to try a new marinade for salmon on the smoker. I usually use my wife’s favorite marinade; Maple & Spice Salmon Marinade, but decided to change the flavors to a bit more on the Asian side, but still sweet.

I was amazed at how well the salmon soaked up the marinade. After 8 hours in the refrigerator, there was very little left to pour off.

Try this out and see what you think. I believe you’re gonna love it!

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Smoked Sweet Marinated Salmon

Ingredients

  • 2 lb. salmon fillet
    • Marinade
  • 1/2 cup Red Wine Vinegar
  • 1/4 cup Honey
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Chinese Five Spice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon

Preparation

    Marinade
  1. Mix all the marinade ingredients together. Microwave on high for 20 seconds. This is long enough to warm the honey, and also help dissolve the ground spices, but not heat it up too much to unsafely add to the fish.
  2. Remove the skin from the salmon and put them into a plastic bag. Pour the marinade into the bag with the salmon, seal it up and place the bag inside of a plastic container in case of leakage. Marinade for no more than 8 hours, or overnight.
    3. Smoking the Salmon
  3. Prepare your smoker and get it stabilized at about 250° F. I used peach wood for this cook.
  4. Once stabilized, pour off and discard the the excess marinade and place the salmon on aluminum foil in the smoker.
  5. Smoke for about 40 to 45 minutes. No need to flip the salmon. The salmon should be at an internal temperature of about 135° to 140° F to be fully cooked.
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2

Smoked Tropical Salmon Bites

November 17, 2012
by Curt

Bite sized chunks of salmon isn’t necessarily a new idea, but I really liked the idea of having more surface area to soak up the smoke during cooking. I have to give credit where credit’s due though, I decided I would create my own version of this after seeing “Smoked Salmon Nuggets” on one of my favorite sites. I’ve found some really awesome recipes on “The Black Peppercorn” website.

I used a new marinade for this, so check it out. I would have to say this is definitely one of my favorites so far. Citrus juices seem to really go well with salmon.

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Smoked Tropical Salmon Bites

Ingredients

  • 3 lbs. salmon fillets
    • Marinade
  • 1 cup frozen concentrate pineapple juice (thawed)
  • 1/4 cup rice wine vinegar
  • 2 Tablespoons Soy Sauce
  • 1 1/2 teaspoons Chinese Five Spice

Preparation

  1. Remove the skin from the salmon fillets, and cut into 2 inch square chunks. Place these chunks into a plastic bag and set aside.
  2. Mix all the marinade ingredients together. Note: do NOT add the water to the pineapple juice concentrate. Much more flavor that way. Pour the marinade into the plastic bag with the salmon chunks and seal it up with a twist tie. Place the bag inside of a plastic container in case of leakage. Marinate for 8 hours, or overnight.
    3. Smoking the Salmon
  3. Prepare your smoker and get it stabilized to about 250° F. I used pecan and mesquite wood for this cook.
  4. Once stabilized, pour off and discard the the excess marinade and place the salmon in the smoker. Note: If your grate is small enough, place the chunks directly on the grate, if not, you can purchase smaller screen grates at most stores in the grilling section.
  5. Smoke for about 20 to 30 minutes. No need to flip or turn the salmon. The salmon should be at an internal temperature of about 135° to 140° F to be fully cooked.
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: Cooking Stories, Recipes
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0

Orange Pineapple – Chinese Five Spice Marinade

November 6, 2012
by Curt

What an awesome flavor. I really love using Chinese Five Spice for flavoring meats. And of course, as some of you regular readers have probably noticed, I also love using frozen concentrated juices without adding the water to it. This really concentrates the juice flavor and creates a nice strong flavor. And then of course, the vinegar helps to break down the meat and tenderize things real nice!

This marinade was originally created for pulled pork, but I think this would go well with beef, poultry or fish also!

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Orange Pineapple – Chinese Five Spice Marinade

Ingredients

  • 1 can orange pineapple frozen concentrate (thawed)
  • 1/2 cup rice wine vinegar
  • 1 teaspoon Chinese Five Spice

Preparation

  1. Combine the marinade ingredients together (without adding the water to the concentrated juice), and microwave on high for 30 seconds to allow the five spice to dissolve into the liquids.
  2. Place the meat of your choice along with the marinade into a ziploc baggie and marinate for at least 8 hours.
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: Marinades & Rubs
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