Scallion Milk Bread Rolls

What is it about Asian bakery breads (aka "milk bread") that makes them so super airy and pillowy soft? Most likely the use of a Tangzhong starter. 

Here's a blurb from King Arthur Baking about this simple yet transformative methodology:

Tangzhong is an Asian baking technique that involves precooking a small portion of flour 

and liquid (usually water or milk) until it forms a thick, gelatinous paste. This paste, known as a water roux, is then added to the dough, resulting in bread that is softer, more tender, 

and has a longer shelf life. The technique is believed to have originated in Japan and was 

popularized by Taiwanese cookbook author Yvonne Chen. By pregelatinizing the starches in 

the flour, tangzhong allows the dough to absorb more water, leading to a more moist and 

pliable texture in baked goods. 

If you're a fan of Chinese scallion pancakes (Cong Yiu Bing), then you'll definitely love these scallion-centric bread rolls. For this recipe, I was inspired by Breana Lai Killen's version Scallion Milk Bread Rolls. Some adjustments I made included adding an extra tablespoon of flour for the Tangzhong starter and using salted butter instead of unsalted. 

INGREDIENTS:

Tangzhong Starter:

1/2 cup milk

3 tbsp bread flour

Dough:

1 pkt of active dry yeast (1/4 oz or 2 1/4 tsp.)

1/2 cup milk

1/8 tsp sugar

2 3/4 cups bread flour

1/4 cup sugar

1 tsp kosher salt

1 egg, lightly beaten

1/4 cup butter (regular, salted), cubed and softened

Scallion Mixture:

1-2 bunches scallions, finely chopped (2 cups)

1/4 cup butter (regular, salted), softened

Egg Wash:

1 egg

1 tbsp milk

Make the Tangzhong: Combine the milk and flour in a small saucepan and heat over medium-low heat. Whisk together constantly until the mixture just starts to thicken, about 2-3 minutes. Remove the mixture to a small bowl and set aside to cool to room temperature.

Bloom the Yeast: Heat 1/2 cup of milk in a small saucepan over medium low until it reaches a bare simmer (110F-115F). Pour the milk into a small bowl and add the yeast and 1/8 tsp of sugar. Let the mixture sit for 5-10 minutes or until it becomes frothy in texture; set aside.

Make the Dough: 

a. Place 2 3/4 cups bread flour, 1/4 cup sugar and 1 tsp kosher salt into the bowl of a stand mixer and whisk to combine.

b. Add the beaten egg, Tangzhong starter and yeast mixture into the flour mixture; fit the stand mixer with a dough hook and beat on low speed for about 20-30 seconds to combine. 

c. Add 1/4 cup of softened cubed butter and beat on low speed for 5-6 minutes or until the dough is smooth (you may need to tamp down the dough during this process if it clumps onto the dough hook). 

d. Remove the dough onto a chopping board or countertop and shape into a ball. Place the dough ball into a lightly greased bowl and cover with plastic wrap. Place the bowl in a warm place (I like to put it into an unheated oven) and let rise until almost doubled, about 1 1/2 to 2 hours. 

Make the Scallion Mixture: Combine the chopped scallions and softened butter together; set aside.

Make the Rolls: 

a. Punch down on the risen dough ball and remove to a lightly floured work surface (e.g., a large chopping board or granite countertop). 

b. Roll the dough into an 18 x 12 rectangle. Spread the scallion mixture evenly over the dough, then roll lengthwise into a log. 

c. Cut the log into about 16 slices (1 1/2" each).

d. Grease a 13 x 9 baking pan; arrange the sliced rolls side-by-side in the pan, cover with plastic wrap, and let them proof in a warm place (e.g., an unheated oven) for 1 hour. 

e. Whisk together 1 egg and 1 tbsp milk for the egg wash.

f. Preheat oven to 350F. Brush the tops of the rolls with the egg wash. 

g. Bake the rolls for 23-25 minutes or until lightly golden brown. Remove the pan to a wire rack and let cool for about 10 minutes before serving.

To reheat, place the rolls in a toaster oven or regular oven at 350F for 5 minutes or microwaved for 30 seconds. Rolls can also be frozen.

Combine 1/2 cup milk and 3 tbsp bread flour in a saucepan.

Heat over medium-low heat until thickened, about 2-3 minutes; remove to a bowl and set aside to cool.

Bloomed yeast and beaten egg.

Place 2 3/4 cups bread flour, 1/4 cup sugar and 1 tsp kosher salt into the bowl of a stand mixer and whisk to combine.

Add the beaten egg, Tangzhong starter and yeast mixture into the flour mixture; fit the stand mixer with a dough hook and beat on low speed for about 20-30 seconds to combine. 

Add 1/4 cup of softened cubed butter and beat on low speed for 5-6 minutes or until the dough is smooth (you may need to tamp down the dough during this process if it clumps onto the dough hook). 

Remove the dough onto a chopping board or countertop and shape into a ball. Place the dough ball into a lightly greased bowl and cover with plastic wrap. Place the bowl in a warm place (I like to put it into an unheated oven) and let rise until almost doubled, about 1 1/2 to 2 hours. 

Combine the chopped scallions and softened butter together; set aside.

Punch down on the risen dough ball and remove to a lightly floured work surface (e.g., a large chopping board or granite countertop). 

Roll the dough into an 18 x 12 rectangle. Spread the scallion mixture evenly over the dough, then roll lengthwise into a log. 

Cut the log into about 16 slices (1 1/2" each).

Grease a 13 x 9 baking pan with butter or baking spray.

Arrange the sliced rolls side-by-side in the pan, cover with plastic wrap, and let them proof in a warm place (e.g., an unheated oven) for 1 hour. 

Whisk together 1 egg and 1 tbsp milk for the egg wash. Preheat oven to 350F. Brush the tops of the rolls with the egg wash. 

Bake the rolls for 23-25 minutes or until lightly golden brown. Remove the pan to a wire rack and let cool for about 10 minutes before serving.

Lomo Saltado (Peruvian-Style Stir-Fried Beef)

Lomo Saltado is a traditional dish from Peru that typically consists of marinated beef steak strips stir fried with onion, garlic, tomatoes and Aji Amarillo (a yellow-orange Peruvian chili pepper) in a soy-vinegar sauce. Even though the dish originated in Peru, the ingredients are influenced by Chinese cuisine. It is part of the popular "Chifa" tradition, a blend of Peruvian and Chinese (mostly Cantonese) culinary elements which evolved from the influx of Chinese immigrants into the country.

From WIKI: Around 1920, the first Chinese Peruvian restaurants were opened in Lima, and they were given the name chifa. Limeños were amazed by the bittersweet sauce, chaufa rice, soup, and other dishes. Wealthy Limeños became fascinated by chifa, to the point where in some regions of the country there are more chifas than criollo restaurants. Peruvian chefs began to use products used in traditional Chinese cooking such as ginger, soy sauce, scallions, and a variety of other ingredients which began to make their way into daily Limeña cuisine mainstream culture.

I've had Lomo Saltado a few times at Peruvian restaurants in Southern California. When done properly, the dish is simple, fragrant and delicious. The worst-tasting ones are over-seasoned with soy sauce, rendering everything too salty. French fries are usually added to the dish and/or served with steamed white rice to sop up all that juicy goodness! I myself prefer just the rice.

In this version I include an initial step of tenderizing the sliced meat in baking soda & water. Some recipes add oyster sauce to the sauce, which I've also done here. Since I often have a bumper crop of fresh aji amarillo peppers in the garden, I like to use those instead of the paste: both are equally good. The peppers are medium-spicy with a delectably fruity flavor.

INGREDIENTS:

1 lb beef sirloin, filet mignon, skirt or flank steak

1 tsp baking soda

3 tbsp water

1 tbsp low sodium soy sauce

1/2 tsp black pepper

Sauce:

4 tbsp low sodium soy sauce

1 tbsp oyster sauce

1 tbsp red wine vinegar

1 tsp cornstarch

6 cloves garlic, minced (separated into two portions)

1 small red onion, cut into 1/2" slices

1-2 large Aji Amarillo peppers, (to taste, fresh or frozen), seeded & sliced*

2 medium ripe tomatoes, seeded & cut into wedges

3 sliced scallions

1/4 cup chopped fresh cilantro

*or 1 tbsp. aji amarillo paste (available on Amazon)

1. Thinly slice the steak into 1" x 2" slices and place into a bowl. Add 1 tsp baking soda and 3 tbsp water and mix to combine; cover and refrigerate for 30 minutes up to 1 hour.

2. Combine the sauce ingredients in a bowl and set aside.

3. Place the beef slices into a colander and rinse well under tap water to remove the baking soda. Place into a bowl and pat dry with paper towels. Add 1 tbsp low sodium soy sauce, 1/2 tsp black pepper and HALF OF THE MINCED GARLIC to the beef and mix to combine. Cover and refrigerate a minimum of 10 minutes up to an hour.

4. Heat 1 tbsp vegetable oil in a wok over high heat. Using tongs, add half of the marinated beef slices to the pan in a single layer and let cook until lightly browned, about 1-2 minutes. With the tongs, turn the slices over to brown the other side (should take 30-60 seconds); remove the cooked meat to a bowl. Cook the remaining half of the beef the same way until browned on both sides; remove and set aside.

5. In the same pan, add another 1 tbsp vegetable oil over high heat. Add the onion slices and stir-fry for about 30 seconds. Add the sliced Aji Amarillo peppers (or paste), tomato wedges, and the remaining half of the minced garlic. Stir fry for another 30 seconds until the veggies are just starting to brown.

6. Stir in the reserved beef and toss well to combine; add the sauce and stir-fry for about 20-30 seconds until the flavors are blended. Add the chopped cilantro & scallions and stir until just combined.

7. Serve immediately with steamed white rice on the side. 

Slice the beef thinly along the grain.

Sauce ingredients: low sodium soy sauce, oyster sauce, red wine vinegar, cornstarch.

Minced garlic, red onion, seeded tomato wedges, sliced Aji Amarillo peppers.

Mix 1 tsp baking soda and 3 tbsp water with the beef and let marinate in the refrigerator for 30 minutes to 1 hour.

Rinse the beef in a colander under tap water to remove the baking soda.

Place the beef in a bowl and pat dry with paper towels.

For the marinade, add 1 tbsp low sodium soy sauce and half of the minced garlic to the beef and mix to combine; cover with plastic wrap and refrigerate for 10 minutes up to 1 hour.

Sauce mixture, chopped cilantro & scallions.

Heat 1 tbsp oil over high heat in a wok; using tongs, add half of the beef slices in a single layer to the pan turn and cook 1-2 minutes until browned. Turn the slices over and cook another 30-60 seconds until browned.

Remove the browned meat to a bowl and set aside.

In the same pan, add 1 tbsp vegetable oil and heat over high heat. Add the onions and cook about 30 seconds; add the Aji Amarillo peppers, tomatoes and remaining minced garlic to the pan and sauté for about 30 seconds or until the veggies just start to brown. 

Stir in the meat.

Add the sauce and sauté for 20-30 seconds until the flavors are blended.

Stir in the chopped cilantro and scallions.

Serve immediately with steamed white rice.

Bloody Mary

This is a basic recipe for Bloody Mary. I like to use a 2:1 ratio of Bloody Mary mix to Vodka but, for those who prefer less alcohol, a 3:1 ratio works well. Sonoma Gourmet Bloody Mary Small Batch Mix is my favorite: ingredients are California grown organic tomatoes, carrots, onion, celery, horseradish and lemon juice. It has a nice bit of kick from the horseradish. 

INGREDIENTS (for one serving):

1 cup Sonoma Gourmet or your fav Bloody Mary Mix (ice cold from the refrigerator)

1/4 to 1/2 cup Vodka (e.g., Reyka, Absolut, Ketel One) per your alcohol tolerance

Ice cubes

RIMMING:

Tajin or other spicy seasoning

GARNISHES:

Olives

Pickles (spears or whole gherkins)

Pickled jalapeños

Pickled peppers

Peperoncini

Cherry tomatoes

Celery sticks

Lemon or lime wedges

Bacon

Lump crabmeat (1-2 tbsp)

Crab claws

Cooked shrimp

1. Optional: Moisten the rim a 7" highball or other tall glass with water, lemon juice or a little of the Bloody Mary mix; tilt the moistened top of the glass at a slight angle on a plate of spicy seasoning like Tajin to rim.

2. Fill the glass 1/3 full of ice cubes.

3. For each serving, pour 1 cup of Bloody Mary mix and 1/4 or 1/2 cup of vodka into a cocktail shaker; shake well and pour over the ice in the highball glass. If you don't have a shaker, just pour the Bloody Mary mix and vodka into the glass and stir well with a long spoon.

4. Garnish with whatever toppings your heart desires. Olives, pickles, tomatoes and peppers can be skewered and placed over the glass. Lemon, lime wedges and/or shrimp can be placed along the rim. Lump crabmeat can be scooped on top of the drink. 

Panko-Fried Shrimp with Creamy Cocktail Sauce and Lime Cilantro Tartar Sauce

Fried foods are irresistibly addictive when done right (i.e., simply seasoned and not overly coated with breading), and this recipe for fried shrimp totally fits the bill. I adapted this recipe from Matthew Fairman's on America's Test Kitchen's website Crispy Fried Shrimp | America's Test Kitchen . The Panko bread crumbs lend a very light texture to the shrimp and the creamy cocktail dipping sauce is simply divine. As a very minor variation, I used kosher salt instead of table salt, included a second dipping sauce (my own Lime & Cilantro Tartar Sauce), and squeezed some fresh lemon juice over the shrimp just before digging in.

INGREDIENTS:

1 1/2 lbs. large shrimp, shelled & deveined

SPICE MIXTURE:

1 tsp. granulated garlic

1/4 tsp. cayenne pepper 

3/4 tsp. kosher salt

1/4 tsp. black pepper

BATTER:

1/2 cup flour

1/2 cup water

2 large eggs

1/2 tsp. kosher salt

1/4 tsp. black pepper

2 cups Panko bread crumbs

Creamy Cocktail Sauce The Grub Files: Cooking with Camissonia: Creamy Cocktail Sauce with Mayonnaise

Lime & Cilantro Tartar Sauce The Grub Files: Cooking with Camissonia: Lime & Cilantro Tartar Sauce

Lemon Wedges

1. Prepare the creamy cocktail sauce and lime tartar sauce (can be made the day before and refrigerated until ready to use).

2. Combine the spice mixture ingredients in a small bowl and set aside.

3. Shell, devein and clean the shrimp; place in a bowl and pat dry with paper towels. Sprinkle 3/4 of the spice mixture over the shrimp and toss to combine (reserve the remaining spice mix to season the shrimp after frying); set aside.

4. Place all the batter ingredients into a medium bowl and whisk until well combined and there are no lumps from the flour). 

5. Place the Panko in an even layer in a shallow casserole dish. Grab each shrimp by the tail using your hands or tongs, dip into the batter to thoroughly coat, then transfer to the Panko to coat with the bread crumbs on all sides. Repeat with the remaining shrimp. Breaded shrimp can be refrigerated up to 2 hours before frying. 

6. Heat 1 1/2 quarts of vegetable oil in a large pot or Dutch oven (or enough to measure 1" deep) over medium high heat to 350F. 

7. Once the oil comes up to temperature, gently add the breaded shrimp using a slotted spoon or spider. Do not overcrowd the pan, frying in two or three batches as needed. Fry the shrimp for about 1 minute,  swirling occasionally with the slotted spoon, until lightly browned. Remove to a paper towel-lined platter and repeat with remaining shrimp.

8. Place the fried shrimp onto a serving platter or paper-lined basket, season with the remaining spice mixture if desired, and serve immediately with the dipping sauces and lemon wedges on the side.

Batter mixture

Spice mixture

Panko bread crumbs

Dip each shrimp in the batter, then coat with Panko bread crumbs

Breaded shrimp can be refrigerated up to 2 hours before frying.

Fry the shrimp in 2-3 batches.

Drain the fried shrimp on a paper towel-lined platter.

Sprinkle remaining spice mixture over the shrimp and serve with dipping sauces and lemon wedges.