Soy-Dijon Wings & Buttered Corn Fried Rice

I love cooking fusion food and a lot of what I end up cooking is often a fusion of East & West.  Ming Tsai is a master of fusion food and I am intrigued by almost everything he makes.  Simply Ming is one of my favorite cookbooks and it is going to take a lot for me to return my copy to the library (another cookbook purchase in the making).

The soy-dijon marinade is a breeze to make and keeps in the refrigerator for up to 2 weeks.  Ming says it is his “classic” marinade and really does the job not only for meat and poultry, but also thick-fleshed mushrooms like portabellos or creminis.  It can also work on “steak” like fish like salmon and swordfish.  Marinate the fish for an hour before cooking it.

Ria enjoyed the wings and buttery corn fried rice for dinner.  This marinade is about to become a regular at our home.  Make a double batch and give some to a friend – they’ll be grateful for the help with dinner.

Soy Dijon Marinade (from Simply Ming by Ming Tsai and Arthur Boehm)

Ingredients

Makes 3 cups

  • 1/8 cup cracked black peppercorns, plus freshly ground black pepper to taste (optional if making for kids or use less)
  • Salt to taste
  • 1/2 cup red wine
  • 3/4 cup Dijon mustard
  • 1/4 cup soy sauce
  • 4 sprigs of fresh thyme, chopped or 1 tbsp dried
  • 1/4 cup minced garlic
  • 1 1/4 cups canola oil

Method

  1. If using, heat the peppercorns over medium high heat, stirring until the peppercorns are fragrant and just begin to smoke 2 to 3 minutes.
  2. Transfer to a jar and add the salt, wine, mustard, soy sauce, thyme and garlic. Cover with lid and shake to emulsify the mixture.

This was way more marinade than I needed for chicken wings for dinner so I am saving the rest in the refrigerator for a couple of weeks.  I used about 3/4 cup for 2 lbs of chicken wings and cooked the wings in the oven at 375F for 30-35 minutes on a tray lined with foil and turned the wings over half-way through.  If you like some “burnage”/char on your wings, broil for an additional 5 minutes at the end.

The butter corn fried rice consisted of butter, canola oil, frozen corn, leftover rice, soy sauce, white pepper and eggs.  I broke the eggs right into the corn and rice mixture after I was done sauteing them in the butter and oil.  You can start with some chopped scallions or onions but it is not necessary.

16 thoughts on “Soy-Dijon Wings & Buttered Corn Fried Rice

  1. Soy dijon sounds so good! saltiness from the soy and tanginess from the dijon makes a wonderful combo, i imagine. Can I also say how much I love that plate dinner is being served on? It totally reminds me of when i was a kid, my mom had plates like that for me and my siblings.

  2. I have been missing from your blog for way too long and now I come back and see this marvellous recipe and I totally regret missing out! I love fusion cuisine too! I often mix my Italian cooking with what I’ve learnt living in several countries…sometimes the result is not that great but when you do it right it’s amazing!

  3. Pingback: Sunshine on Your Table: Our Favorite Jamaican Jerk Chicken | A Little Yumminess

  4. Pingback: Omurice (Fried Rice Omlette) | A Little Yumminess

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