Category Archives: Recipes

Recipes, step-by-step food creations

Yuzu crusted beef brisket

A few days ago, I was craving beef brisket, so I visited a local restaurant with a variety of “southern” dishes on the menu. I was looking forward to something BBQ-ish, and I was hoping this would hit the spot. Instead, it motivated me to visit the butcher for a 5lb brisket and set to work on making a superior product.

I am often underwhelmed by restaurants. There are very few that have a great blend of creativity, simplicity and value, so my feelings aren’t new when I had this dish. What disappointed me was the complete lack of flavor. The texture was excellent, but I suspect they purchased the meat, cooked, from their food service provider and tried to ‘marinate’ it in their own spices before serving. What the chef (or cook) didn’t take into account is that meat cannot be coerced into a new flavor profile after it has been cooked. You have 1 shot to do it right, and they blew it for me.

Because we import Yuzu products we tend to get a lot of Yuzu related ingredients to test before selling. For this recipe I used dried Yuzu peel I have kept in my freezer.

Recipe: Yuzu-Crusted Beef Brisket

5lbs beef brisket
1 T dried Yuzu peel (pulverized)
2 T salt
1 t pepper
1 t cumin
1 t garlic powder

This brisket will be cooked in a 2 stage process; first the smoker, then the slow cooker. I use charcoal and black cherry wood in the smoker because I find it adds great flavor without overpowering the meat.

I combined the dry ingredients into a rub to coat the brisket and let it rest overnight (6 hours, minimum). The pieces of Yuzu will begin to rehydrate and stick to the brisket.

Yuzu beef brisket

Beef brisket & Yuzu peel dry rub, awaiting the smoker

After 1 hour in the smoker, the meat immediately goes into the slow cooker for 18 hours on low/simmer to cook in its own juices.

Smoked Yuzu peel beef brisket

Out of the smoker, into the slow cooker

It’s easiest to separate the meat from the remaining fat while the brisket is still fairly hot. Burned finger tips are likely, so be cautious, but the effort is well worth it.

I wasn’t at all disappointed by this encounter with beef brisket.

Shredded Yuzu Brisket

Shredded beef brisket. Totally worth burned finger tips.

Citrus Cranberry Sauce Recipe

Cranberry evokes memories of Thanksgiving and holiday meals, but this little berry offers a burst of fresh fruit flavor well into the winter when we in Washington tend to forget there are types of produce other than apples, potatoes and citrus (courtesy of the Southern US).

I’ll admit that cranberry was always Juice or Sauce (cylindrical, with the rings from the can), but when I discovered how quick and simple it was to make my own with this cranberry sauce recipe, I never looked back.

Yuzu citron

Yuzu citron

My newest twist on the ever-evolving Cranberry Clementine Sauce resulted from a recent visit to Kochi, Japan, and our introduction to Yuzu Citrus. Yuzu is a citrus variety that’s both a mix of other citrus, yet like nothing else you’ve tasted, mixing the brightness of Meyer Lemon, the richness of blood orange and the mild tartness of grapefruit.

The complexity of Yuzu turns this simple dish into a real treat – the aroma is almost spicy and the citrus brightens without taking over. Clementines and pecans add additional texture, but are optional if you prefer a smoother sauce to a chunkier relish.

Yuzu Cranberry Sauce

Yuzu Cranberry Sauce

Citrus Cranberry Sauce

12 oz. fresh cranberries, rinsed
¾ C water
1 T Yuzu juice (100% juice)
1 T dried Yuzu peel, soaked in water, finely chopped
1 t dried Japanese ginger, soaked in water, finely chopped
1 C honey
Pinch Salt
3-4 clementines, peeled & cut into 3-4 pieces per segment
¾ C pecan halves, roughly chopped

In 3-quart saucepan with lid, bring cranberries, water, Yuzu peel, and ginger to a low boil. Reduce heat and simmer for 15 minutes, stirring occasionally.

Sweetener – instead of 1 C honey, substitute 1 C sugar or 1/2 C sugar & 1/2 C honey
Yuzu – Satsuma or clementine juice, zest


Part of an occasional series of Guest Posts by friends of MIEW who love food just as much as we do. We hope you enjoy. [Chewy Ginger Cookie Recipe included].

Ginger is … someone with red hair, but more importantly a spice. This humble rhizome lends a hot, fragrant zing to foods and beverages from across the world. In fact, that it’s used in cuisines from the Caribbean to China to India to Europe to the US speaks to its diversity in both sweet and savory foods.

Gingerbread House at HomeGrowing up, my favorite part of the winter holiday season was seeing elaborately decorated gingerbread houses. At the time, gingerbread was “too spicy” for me, so my appreciation was purely visual and architectural.

From a cityscape in New Orleans to a “girls’ night” in my friend’s kitchen, and beyond, professional pastry chefs and home bakers create some pretty impressive structures with this snappy cookie.

These days, I’m delighted by the brightness that ginger adds to a box of biryani rice. I love the way it lends itself so well to the spice, and spiciness, of Indian dishes.

Gingerbread Houses New Orleans 

Looking for something refreshing to sip, or something to soothe an upset tummy? Ginger ale or ginger tea. I like the Gingen Instant Ginger Tea‘s warmth and fragrance, but now I’m tempted to serve it over ice with a splash of seltzer water for my own, custom ginger ale.

The first time I started to appreciate the complexity of this knotty tuber was when I tasted my Aunty Ruth’s Ginger Cookie Recipe – chewy, spicy, sweet. These days, I look for excuses to spend time in the kitchen baking them so I can enjoy them myself, but more importantly, share the glorious gingery-goodness with others.

Let us know about your favorite way to use Ginger at @MIEWFoodsLLC


Aunty Ruth's Ginger Cookies

Aunty Ruth’s Ginger Cookies

2 C Flour
¾ tsp Baking soda
¼ tsp Salt
2 Tbsp Ground ginger (dry)
½ tsp Ground cinnamon
⅛ tsp Ground cloves
½ C Butter, softened
½ C Turbinado sugar
1 Egg
4 Tbsp Dark corn syrup
⅓ – ½C Turbinado sugar (for rolling cookies in before baking)

1 Preheat oven: 350°
2 Sift together flour, baking soda, salt, ginger, cinnamon and cloves.
3 Cream sugar and butter in large bowl with mixer at medium speed until well blended; beat in egg and corn syrup until smooth (will ribbon off of beater or spatula). Mix with dry ingredients until well-blended and smooth.
4 Let dough rest 1-2 hours, or overnight, in the refrigerator.
5 Form 1-inch balls of dough and roll them in the additional sugar. Place cookies 2 inches apart on sheet with parchment/silicone baking sheet; gently press thumb into top of each to flatten very slightly (optional).
6 Bake 9-11 minutes at 350°, until just golden around the edges; center will be puffy. Let rest for 5 minutes, then cool fully on wire rack.
Makes 2 dozen. Recipe can be doubled.

– 1 egg: 2 tsp Baking Powder, 2 tsp water, 1 Tbsp Oil (light olive, canola, veg) & cut salt by half
– Dark Corn Syrup: 1-to-1 up to full amount for light/medium molasses, depending on preference
– Ginger: ¼ tsp dry ginger powder = 1 Tbsp fresh ginger paste; increases spicy “bite”

Thai Green Curry recipe

With this post I am going to cut right to the chase – Making Thai Green Curry from scratch was one of the best experiences I could have as someone in the gourmet food import business. If you are passionate about food, you should know how to make it (or at least try). The recipe below is from a Thai cooking school I attended while on holiday.
Pad Thai and Green Curry
This recipe is the benchmark by which I judge all curry. Once you’ve made it, you will easily be able to recognize the most authentic products in your favorite restaurants. We at MIEW take our experiences into account when choosing which products to carry.
Have you tried to make Green Curry at home?
From scratch or opening a jar of simmer sauce, let us know @MIEWfoodsLLC! Next time: we complete the meal with Pad Thai.

Green Curry Paste
Serves 5
Large mortar and pestle
homemade fresh green curry paste10 roasted black peppercorns
1 T roasted coriander seed
1 T roasted cumin seed
15 bird’s eye chilies (traditional Thai; for “American” super spicy, start with 6-9)
1 T galangal finely chopped
2 T lemongrass finely chopped
2 t coriander root finely chopped
1/2 t kaffir lime peel, chopped
pinch salt
1 T garlic chopped
3 T shallots chopped
1 t shrimp paste (vegetarian/vegan: substitute with about 1/8 t salt)
5-6 Thai basil leaves (optional, but highly recommended)

Combine all ingredients in a large mortar and use a similarly sized pestle to pound all of it into submission. And when I say pound, I mean that it needs to turn into a paste with nothing left but a ball of green goodness. It should take you about 15 minutes to get it to this stage.

You’ll know your paste is ready when it sticks together in a ball, similar to a dry dough. Now, you’re ready for the wok.

Thai Green Curry
Serves 5
In wok or large pot, heat:
1T vegetable oil
Simmering Green CurryAdd:
Green Curry Paste
1-1/3 C coconut CREAM (cream is the traditional, but coconut milk can be used)
1 C chicken stock/veggie stock
2/3 C chicken (sub cubed tofu)
Combine thoroughly, stirring often, until chicken is cooked fully
After chicken is cooked, add:
2 Thai eggplants, chopped or whole (smaller than common US eggplant)
1/2 C pea eggplant (similar to the size of garbanzo beans)

While eggplant is still is somewhat firms body/crunch to it, add remaining ingredients:
2 Kaffir lime leaves (as garnish, eat at your own peril)
1 T fish sauce (sub soy sauce or tamari)
1 T palm sugar (white sugar will work)
1 red chili, julienned
1/4 C Thai sweet basil