Does anyone have a recipe that uses ginger?

Question

I have some ginger in my fridge, that will go bad if i dont use it soon. I need a good recipe, preferrably something gourmet.
thank you=)

Answer 1

GINGER SESAME CHICKEN WITH BABY SAGE
POTATOES

Marinade:

1/4 cup wine vinegar
1 tablespoon soy sauce
1/4 cup olive oil


Chicken and Potatoes:

6 boneless, skinless chicken breast halves
1 cup Paul Newman's Own Low-Fat Sesame Ginger Dressing
3 cloves garlic, minced
1 shallot, chopped (optional)
sea salt and pepper, to taste
olive oil spray
6 baby potatoes
rubbed sage

Marinate chicken in refrigerator for 30-60 minutes in wine vinegar, olive oil and soy sauce. Discard marinade.
Place chicken in an ovenproof baking dish and brush generously with 1/2 cup Newman's Own Low-Fat Sesame Ginger Dressing. Sprinkle with minced garlic and shallot.

Scrub baby potatoes and remove eyes. Quarter or cut into halves (depending on size) and spray with olive oil spray, then sprinkle with a light dusting of rubbed sage, sea salt and pepper. Arrange potatoes around chicken in baking pan. Spray potatoes with additional olive oil spray during cooking if they become dry.

Roast at 325°F for 20 minutes, then baste with remaining Sesame Ginger Dressing; turn oven to 375°F and continue to cook until juices run clear, about 10-15 minutes more (depending on size of chicken pieces).

Answer 2

Sesame-Ginger Chicken
Ingredients
11/2 tablespoons toasted sesame seeds
1 tablespoon ginger juice
3 tablespoons honey
3 tablespoons soy sauce
6 boneless, skinless chicken breasts
Nonstick spray


Combine first 4 ingredients and set aside. Pierce each breast a couple times on both sides with a fork. Brush some of the soy sauce mixture over chicken, coating both sides and reserving some for basting. Cover and refrigerate for at least 30 minutes. Grill or broil chicken breasts over medium heat 8-10 minutes or until no longer pink. Frequently baste and turn chicken during cooking and discard any remaining marinade.
Makes 6 servings
Serving size: 1 chicken breast

Answer 3

Morocccan Sea Scallops

Ingredients;

¼ cup plain yogurt
2-teaspoons sugar
½ teaspoon curry powder
1/8-teaspoon ground cinnamon
1/8-teaspoon ground ginger
1-teaspoon paprika
1-teaspoon cayenne
Juice from ½ a lemon (without the pits please)
Salt and pepper, to taste
12 sea scallops (the big ones) about a pound
¼ cup olive oil
1 shallot, minced
2 tablespoons fresh ginger, minced or grated finely
12 oz grape tomatoes
2 tablespoons balsamic vinegar
1-tablespoon honey
Zest from 1 lemon, minced very finely.
2 tablespoons fresh parsley, chopped finely.

In a small bowl, whisk together the yogurt, sugar, curry powder, cinnamon, ginger, paprika, cayenne, lemon juice and a little salt & pepper.

Add the scallops, toss with your hands to coat and let them sit for about 15 minutes.

While the scallops are marinating, heat a small saucepan over medium heat. Add the olive oil and when hot but not smoking, add the shallots and fresh ginger. Sauté until the shallot is translucent but don’t let it burn. Depending on your stove and pan, this should take about 3-4 minutes.

The recipe calls for preparing the next step in a food processor, but I used a blender only because it was already out on the counter. If you are using a food processor, start with the lemon zest to make sure it is minced well. If using a blender, be sure to mince the zest as fine as you possible can.

Next, add the tomatoes, vinegar and honey. Pulse the blender or processor to chop up & puree the tomato mixture. With the machine running on low, slowly pour in the warm shallot-ginger oil you prepared above. You now have a tomato-ginger vinaigrette.

Transfer this mixture to another bowl and add the parsley. Taste and adjust seasonings for salt and/or pepper. Let this stand at room temperature until ready to plate the scallops. It’s now time to cook the scallops.

The recipe calls for grilling the scallops, which I did but you could just as easily sauté them in a little olive oil. Unless you have a gas grill, I can’t see making a fire for just 12 scallops. If you do start a charcoal, be sure to grill up some vegetables or something else for tomorrow night’s dinner.

I cooked a bunch of chicken thighs that I marinated in one of my favorite commercial marinades, Yeri Veri Teriyaki. Great with chicken but even better with pork tenderloin.

Grill the scallops for about 2-3 minutes, flip and cook for another 3 –5 minutes on the other side. The timing depends on how hot your grill so there is no way to give an exact number of minutes. Just be careful not to overcook them or they will turn out rubbery.

When serving, spoon some of the vinaigrette mixture onto plates, top with scallops and serve with some you side dishes.

Answer 4

I make iced tea and add ginger as an extra "secret" flavor. Jasmine tea or green tea works best. I use about 10 tea bags, or 1/2 cup loose tea leaves. Bring about a quart of water to a rolling boil, remove from heat and add the tea and about 1/2 cup of sliced ginger. Let steep for 15 minutes and then strain. Refrigerate and dilute before serving with cold water and ice. I always add sugar or NutraSweet. Makes 1 to 2 gallons of tea.

Answer 5

I make a curried basmati rice with ginger. Grate up a big Tbsp of it, and lightly saute in 1-2 Tbsp of olive oil along with a big Tbsp of minced garlic until fragrant. Stir in 1 cup basmati rice until well coated, and for a minute or two. Add a Tbsp of curry powder, stir well again until coated and fragrant. Add 2 cups chicken stock, stir, bring to a boil, slap a lid on it, reduce to a simmer, and time for 20 minutes.

Halfway through the cooking time, add chopped green onions, a good handful of frozen peas, and some baby shrimp, stir, cover, and keep cooking. (Depending on how moist the shrimp and peas are, cooking time could go another 5-10 minutes.) When it's done, toss in chopped cilantro and it's done!

Answer 6

Well this isn't gourmet.....
ginger tea
Grate or slice and steep in boiling water.
Maybe add some honey.

Answer 7

Pumpkin pie.

Answer 8

Sashimi (raw tuna, salmon, etc.) !

Answer 9

Ale!!