Best Roasted Cape May Salts With Soy Chili Glaze Recipes

Spicy Sweet Chilli Sauce image

Provided by Dini from The Flavor Bender

Time 15m

Number Of Ingredients 9

½ cup rice vinegar (unseasonsed)
3/4 cup water
4 oz white sugar ((1/2 cup + 2 tbsp))
5 garlic cloves (chopped finely)
1 tbsp soy sauce (gluten free soy sauce or salt if you'd like to keep the recipe gluten free or soy free, OR 1/2 tbsp fish sauce)
1/2 tsp cayenne pepper (optional - halve it or leave it out if you like it less spicy)
2.8 oz sambal oelek (a generous 2 1/2 tbsp (please see recipe notes))
4 tsp cornflour / cornstarch ((see recipe notes))
2 tbsp water

Steps:

Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper (if using) in to a non-stick pan. If you're using dried chili instead of sambal oelek, add it to the pan at the same time.
Heat over medium heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes.
Add the sambal oelek and mix through. Let it cook for a few minutes until it's slightly thickened (2- 5 minutes)
Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.
While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 2 - 5 minutes or until it reaches a desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out. If you're using Clear Jel, the sauce will thicken mostly only as it cools down.
Pour into glass jars with air-tight lids (OR heated and sterilized jars to store for longer).
Cool to room temperature and store in the fridge.

Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Sodium 32 mg, Sugar 3 g, ServingSize 1 serving

Sweet Chili Roasted Brussels Sprouts image

Provided by fitzsimm

Time 40m

Yield 4

Number Of Ingredients 7

aluminum foil
1 ¾ pounds Brussels sprouts, trimmed and halved
1 tablespoon olive oil, or more as needed
½ teaspoon garlic powder, or more to taste
1 pinch salt and freshly ground black pepper to taste
¼ cup Thai sweet chile sauce
2 teaspoons soy sauce

Steps:

Set a rack to the highest position and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Place Brussels sprouts on the prepared baking sheet, cut-sides down. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
Roast in the preheated oven on the top shelf until golden brown, 15 to 17 minutes.
Stir together sweet chili sauce and soy sauce. Dab or brush sauce on top of Brussels sprouts and continue to roast until glaze is hot and bubbly, 5 to 7 minutes.

Nutrition Facts : Calories 142.6 calories, Carbohydrate 24.7 g, Fat 4.1 g, Fiber 8 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 406.5 mg, Sugar 9.5 g

Soy-Glazed Roast Chicken image

Provided by Food Network Kitchen

Time 2h45m

Yield 6 servings

Number Of Ingredients 12

2 3- to 4-pound chickens, giblets removed
1 tablespoon vegetable oil
Kosher salt
1/2 teaspoon ground white pepper
1 1/2 teaspoons ground coriander
1 1/2 teaspoons five-spice powder
1/4 cup honey
1/4 cup soy sauce
2 tablespoons grated peeled ginger
2 tablespoons toasted sesame oil
3 scallions, thinly sliced
Toasted sesame seeds, for topping

Steps:

About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 350 degrees F. Combine the vegetable oil, 2 teaspoons salt, the white pepper, coriander and five-spice powder in a small bowl; rub all over the chickens. Tie the legs together with kitchen twine and tuck the wings under the body.
Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them. Roast until the skin is slightly golden and crisp, about 1 hour.
Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temperature to 400 degrees F. Brush the chickens all over (including the underside) with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes.
Remove the chickens from the oven; transfer to a cutting board or platter. Pour the pan drippings into a small bowl; skim off any excess fat. Brush the chickens with the pan drippings and let rest 15 minutes. Sprinkle the chickens with the scallions and sesame seeds. Remove the twine and carve the chickens; serve with any remaining pan drippings.

Glazed Tofu With Chile and Star Anise image

Provided by Yewande Komolafe

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 (14-ounce) packages firm tofu, drained
2 tablespoons neutral oil, such as canola or grapeseed
Kosher salt
1/4 cup granulated sugar
1 whole star anise
1 cup vegetable broth or stock
1/4 cup Shaoxing wine
1/4 cup dark soy sauce (see Tip)
2 garlic cloves, thinly sliced
1 (1/2-inch) piece fresh ginger, scrubbed and thinly sliced
1 small hot dried chile
6 scallions, whites cut into 1/2-inch pieces, greens thinly sliced
Steamed rice, for serving

Steps:

Place the tofu blocks between paper towels and press gently to remove excess liquid.
In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu with salt and place in the pan; sear without moving until the contact side is browned, about 4 minutes. Turn the pieces over and sear the other side until browned, about 3 minutes. Transfer the tofu to a plate.
Carefully add 1/2 cup water, the sugar and star anise to the pan. (The mixture will sputter and steam.) Cook, stirring, until the syrup is reduced and turns deep amber, 4 to 5 minutes. Pour in the stock carefully (again being mindful of sputtering), Shaoxing, soy sauce, garlic, ginger and chile and cook, stirring frequently, until reduced, syrupy and glossy, 5 to 7 minutes.
Use your fingers to break the tofu into 1/2-inch pieces, return to the pan and add the scallion whites. Toss to coat with the sauce and cook until warmed through, 2 to 3 minutes. Remove and discard the star anise and dried chile. Garnish with scallion greens and serve immediately with steamed rice.