Best Grilled Asian Ratatouille Recipes

ASIAN RATATOUILLE WITH COUSCOUS

Asian Ratatouille With Couscous image

I served this flavorful side dish with Recipe #408963 at a dinner party. It plated up so elegantly. This is a Ming Tsai recipe that was prepared on the Today show that I just had to try.

Provided by CarolAT

Categories Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil, plus more for drizzling
1 small red onion, 1/4-inch diced
1 Japanese eggplant, 1/2-inch diced, skin on
1 red bell pepper, 1/2-inch, diced
1 large tomatoes, 1/2-inch diced
2 cups whole wheat instant couscous
2 tablespoons soy sauce
3 cups water, boiling
12 -15 basil leaves, ripped
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

In a non-stick saute pan over medium-high heat coated lightly with extra virgin olive oik andd onion and eggplant and season with salt and pepper, cook until soft, about 3 minutes.
Add bell pepper and saute until slightly softened, then add tomato, stir and season.
Meanwhile, make couscous: in a large heat-proof bowl, combine couscous, tamari and 2 tablespoons olive oil and season. Pour boiling water over and stir quickly to blend and immediately cover bowl with plastic wrap, sealing tightly. allow to steam until couscous is tender, about 5-7 minutes. fluff couscous with the back of a fork and stir in the ripped basil leaves. Check flavor and season if necessary.
To serve, using a ring mold (I used a custard cup), plate couscous in mold on plate and layer ratatouile on top. Unmold and drizzle with more extra virgin olive oil and garnish with the basil sprigs if desired.

Nutrition Facts : Calories 448.5, Fat 7.8, SaturatedFat 1.1, Sodium 521.5, Carbohydrate 81, Fiber 10.7, Sugar 6.6, Protein 14.4

GRILLED NEW ZEALAND LAMB RACK WITH ASIAN RATATOUILLE, SHOESTRING POTATOES, AND ROASTED GARLIC INFUSED JUS

Grilled New Zealand Lamb Rack with Asian Ratatouille, Shoestring Potatoes, and Roasted Garlic Infused Jus image

Provided by Ming Tsai

Categories main-dish

Time 8h50m

Yield 4 servings

Number Of Ingredients 51

Ingredients

1 tablespoon black peppercorns
1/4 cup Dijon mustard
1/4 cup dark soy sauce
2 sprigs fresh thyme or 1/2 tablespoon dried
1/4 cup finely chopped garlic
2 medium sized shallots, sliced
1/2 cup canola oil
4 lamb racks, about 1 pound each, chine bone removed
Salt and black pepper, to taste
Asian Ratatouille, recipe follows
Citrus Fennel, recipe follows
Fennel Oil, recipe follows
Roasted Garlic Jus, recipe follows
Shoestring Potatoes, recipe follows
1/2 cup tomatoes, seeds removed, cut into 1/4 dice
Chopped chives, for sprinkling
2 medium sized Japanese eggplants, julienned, lengthwise
2 zucchini, julienned, lengthwise
2 yellow squash, julienned, lengthwise
4 tablespoons canola oil
2 1/2 teaspoons chopped garlic
2 teaspoons chopped fresh ginger
1 large yellow onion, julienned
2 tomatoes, cut into 1/8 dice
4 sprigs thyme, chopped, leaves only
1/2 cup Thai basil, leaves only
1/2 cup basil, leaves only
3 tablespoons soy sauce
Salt and pepper, to taste
1 fennel bulb thinly sliced
1 orange, juiced
1/2 lemon, juiced
1/2 lime, juiced
1/2 cup canola oil
1 tablespoons sliced shallots
Salt and pepper
1/2 cup canola oil
2 tablespoons toasted and ground fennel seeds
Pinch ground turmeric
6 cloves garlic, halved
5 cloves shallots, halved
1 cup red wine
1/2 cup balsamic vinegar
2 tablespoons black Chinese vinegar
3 cups chicken stock
2 sprigs fresh thyme
2 tablespoons canola oil
Salt and pepper
4 baking potatoes, like russets
Canola oil, for deep frying
Salt

Steps:

In a small dry skillet, heat the peppercorns over medium heat until fragrant, about 4 minutes. Quickly grind the peppercorns just until broken up. In a large bowl, add the ground peppercorns, mustard, soy sauce, thyme, garlic, shallots, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least eight hours or better, overnight.
Prepare an outdoor grill, or preheat the broiler. Season the lamb with the salt and ground pepper and grill over high heat, or broil turning once, until brown and crispy, 12 to 15 minutes for medium-rare.
Cut each cooked rack in half, and arrange so that the bones of the halves are interlaced. Alternatively, cut the racks into double chops.
Place a mound of the Asian Ratatouille on a large platter and stand the racks or chops against it. Place a small amount of the Citrus Fennel next to the chops. Sauce with the Garlic Jus and drizzle everything with the Fennel Oil. Place the Shoestring Potatoes on top of the lamb and finish with the tomatoes and the chives.
Place the eggplant, zucchini, and squash in 3 separate pans. Season with salt and let rest for 1 hour to allow the moisture to be released. Pat the vegetables dry. Prepare a saute pan coated with 1 tablespoon of oil over high heat. Add 1/2-teaspoon garlic, 1/2-teaspoon ginger, and the eggplant and saute until the eggplant is golden brown. Season with ground black pepper. Set aside. Repeat this process for both the zucchini and the squash. Then in a saute pan over medium high heat, cook the onion, remaining garlic, and ginger for 8 to 10 minutes. Add the tomatoes and thyme and continue to cook for another 8 minutes. Remove from the heat and let cool. Add the eggplant, zucchini, squash, Thai basil, basil, and soy sauce. Adjust the seasonings, being careful not to over salt, as the julienned vegetables received salt in the preliminary steps.
In a mixing bowl, combine the fennel, orange juice, lemon juice, lime juice, canola oil, shallots. Season with salt and pepper.
In a mixing bowl, combine the oil, and prepared fennel seeds and turmeric. Let stand 24 hours.
Preheat oven to 350 degrees F.
Prepare an ovenproof saute pan over high heat. Add the oil, shallots, and garlic. Place the pan in the oven and roast for 10 minutes, turning occasionally to prevent burning. Remove the pan from the oven and return to the medium heat on the stove-top. Deglaze the pan with the wine, the balsamic vinegar, and Chinese vinegar, and then, reduce. Add the chicken stock, thyme, and further reduce by 1/2. Season the reduced sauce and then strain to remove the garlic and shallots.
Julienne the potatoes or using a sharp knife, cut them into thin strips. Fill a fryer or medium heavy pot 1/3 full with the oil and heat over high heat to 350 degrees F. Add the potatoes to the oil and fry until light brown, about 6 minutes. Drain on a paper towel and keep at room temperature.
When ready, heat oil to 425 degrees F and re-fry the fries until golden brown and crisp. Drain on paper towels and sprinkle with salt.