One More Bite Catering and Events

Tag: delicious

Candied Ginger

Ginger in any form is a huge player in my house. At any given time, I have more than 3 different forms of ginger root in my house. Today I have candied ginger, pickled ginger, powdered ginger and ginger syrup. All will be used and eaten and will be replaced by…. EVEN MORE GINGER.

In case you weren’t already aware, ginger is a celebrated ingredient the world over, with its roots (haha, pun intended) being in Asia, specifically China, Korea, Japan and Vietnam. It’s used in India extensively, Burma, the Caribbean and even Western cuisine. Depending on where you are, the use of ginger varies.

I use ginger in the traditional Asian way, flavoring seafood, vegetarian and meat dishes. I also make my own pickled ginger, like what is served with sushi. I use it in the Western way in ginger drinks, gingerbread and candied ginger. I use it in Indian pulse curries and spiced masala chai on occasion. Basically, I find it to be one of the most versatile ingredients out there.

Find the recipe for my candied ginger here.

December 24, 2018
#3: New Brunswick Slider

Zoe’s Take:

9.5/10

This was a really good slider that I was not actually expecting. The idea of using a ‘pot roast’ as slider meat seemed a little off to me at first. I’m so happy that I was wrong. Everything about these sliders was just SO GOOD. So why didn’t I give it a 10/10? Two reasons. The first reason is that it takes at least 5 hours to make between slow cooking the roast and making the sauce. The second reason is that I felt it needed something. Since I’m really into spicy and hot, I decided to switch out the pickled vegetables on top for my homemade candied jalapeno peppers. For me, that REALLY helped step the slider up to perfection. I definitely recommend you make this slider ASAP.

Eric’s Take:

9.5/10

This is my favorite recipe out of the cookbook so far! I’m kicking myself for not trying this at Epcot. The recipe for the pot roast is relatively basic. I decided to use my crockpot instead of a dutch oven. The sauce was really good too, I love Chinese mustard….which is basically Dijon mustard and horseradish. The lightly pickled vegetables added a great crunch to the sandwich. This recipe lost points on complexity. Similar to Zoe I felt it was a bit long to make the pot roast. Especially when considering the final product. For example, some roast beef would have been just as good and taken far less time. Overall great recipe!

November 20, 2018
Red Wine Braised Short Ribs with Buttermilk Thyme Potato Cakes and Marinated Bok Choy

Short ribs are these gorgeous pieces of meat, just waiting to be braised until they are so tender they just fall off the bone. That’s what we did with these delicious ribs. Slowly cooked for 3.5 hours in red wine and beef stock, these tender ribs just fall right off the bone.

Combined with pillow-y and gently fried potato cakes and spicy marinated bok choy, these ribs are tantalizingly good. Talk about food porn. We recommend pairing this dish with the same red wine you use in the sauce. It just adds that extra something something you’re looking for in a meal.

Find the recipes here!

November 12, 2018
Bob’s Burgers Burger Book Review #2

The Sweet Home Avocado Burger is an all-beef patty coated in a sweet lime sauce, topped with fresh avocado slices, sweet onions, tomatoes, peppers and stevia leaves (if you can find them).

Think… fresh crunchy veggies meets tangy sweet limeade.

Zoe’s Take:
7.5/10

The sweet and sour of the lime and honey marinade was interesting and totally different than what I normally look for in a burger. The vegetables on top were basically a simple fresh salsa. I love avocado, so that was perfect no matter what. It definitely needed a little more salt added on top of the avocado. I chose not to use a whole wheat bun, but that’s my personal preference. I would have liked something not so sweet on the burger, so I would have changed out the regular peppers for jalapenos or serrano peppers.

Eric’s Take:
6/10

This burger has a great concept. Bring in a lot of sweetness and combine it with buttery avocado and a slight bitterness from the stevia leave. Unfortunately…stevia plants are NOT easy to find, especially in the fall. I actually went to a few nurseries and spice shops and had no luck. I did find out that Lowe’s Home Improvement carries stevia plants in the spring, so I might try this burger again. The other issue I had was that the ingredient proportions were off. I ended up with a lot more veggies then I needed. Overall the flavors were really good. Marinading the beef in a lime juice made it slightly more tender. The instructions were a little confusing, so I didn’t add the honey to the lime juice when marinading the meat. Still added a nice flavor. This burger also had great textures. The four points for me were lost on difficulty of sourcing the ingredients, ease of instructions, appropriateness of ingredient amounts, and a missing component to cut the sweetness.

October 10, 2018
Caramel Pecan Cinnamon Rolls

We all have a memory of cinnamon rolls. Most of the time, the memory starts with popping a can of Pillsbury Cinnamon Rolls, baking them and then squeezing that glorious white sugary glaze and watching it melt into those gooey delicious rolls.

My cinnamon rolls are not that. They combine pecans and salted caramel and the rolls bake with the topping already on it and upside down. Sounds… different, doesn’t it. Different is good. These cinnamon rolls are gooey, butter, sweet and tender. When you pull them apart, the aroma of cinnamon drenched in caramel hits you, and it’s the most intoxicating scent.

Paired with a cup of coffee on a rainy Saturday morning… you’ll feel warm and full, like something has been missing from your routine. The worries will fade away as you melt into the warm embrace of cinnamon and butter.

If you want these cinnamon rolls in you life, find the recipe here.

October 8, 2018