Friday, July 31, 2009
--2/3 cup Thai Tea Leaves (Go to your local Asian food store and look for “Thai Seasoning Mix” or “Thai Tea Dust”. It usually comes in a clear plastic brick-like bag, and looks like dark brown shredded tea leaves. The kind I have right now is called “Police Dog Brand Thai Tea Dust.”)
--1 2/3 cup Water, filtered
--1/2 cup Sugar
--1 1/2 cup Evaporated Milk (12oz can)
Bring water to a boil in a pot with some head space. You'll need room for the tea leaves, you'll be using a lot. When the water begins to boil, remove the pot from the heat to stop the boiling, and then add the tea leaves to the pot, stirring to moisten them. Don't try to use a tea bag, or tea ball, or anything, we are using a LOT of tea, and we need it to steep fully. Don't boil the tea! It will be bitter! Just let it sit in the hot water. Steep for 4 minutes, then carefully strain the tea into your heat resistant pitcher through a sieve or tea sock. When the tea is in the pitcher, add your sweetener, and stir to dissolve. You have to add the sweetener when the tea is hot, otherwise you'll never get it to dissolve fully. Put the tea in the fridge for a few hours to cool it down. To serve the tea, fill a tall glass with ice, and pour the tea over the ice, leaving about 1/4 of the glass empty at the top. Open a can of evaporated whole milk (NOT sweetened condensed milk), and top the glass off with it. Pour slowly, so that the layers stay distinct. Serve with a straw or long spoon for mixing!
Thursday, July 30, 2009
--8 oz Pad Thai Rice Noodles (thin, flat linguine-like noodles)
--3/4 tbsp Tamarind Paste
--1/4 cup Hot Water
--3 tbsp Thai Fish Sauce (or 3 1/2 tablespoons soy sauce)
--1/2 to 2 tsp Thai Chili Sauce
--3 tbsp Brown Sugar
--1 and 1/2 cup Protein (such as Chicken, Shrimp or Tofu), marinaded in 3 tablespoons Soy Sauce and 1 teaspoon Cornstarch
--Peanut Oil for frying
--4 cloves Garlic, minced
--1 Shallot, finely chopped
--3-4 heads of Baby Bok Choy, or other Chinese cabbage, roughly chopped
--3-4 tbsp Chicken Stock
--2 cups Bean Sprouts
--2 Green Onions, sliced
--1/3 cup fresh Cilantro
--1/4 cup ground (or well-chopped) Peanuts
Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". Drain and rinse with cold water. Dissolve the tamarind paste in the 1/4 cup hot water. Add the fish sauce, chili sauce and brown sugar and mix well until sugar has dissolved. Set aside. Place your wok (or large frying pan) over medium-high heat. Add 1-2 tablespoons oil plus the garlic and shallot. Stir-fry 1 minute. Add the marinated protein and stir fry until cooked (7-8 mins for chicken. 3-4 mins for shrimp). Add the bok choy plus the chicken stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened. Push ingredients to the side of the pan and add 1/2 tablespoon more oil to the middle. Add the eggs and stir-fry briefly to scramble them. Push them to the side and add a little more oil to the middle. Add the drained noodles and 1/3 of the tamarind sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad). Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Add the bean sprouts plus the remaining sauce. Stir-fry for 1-3 more minutes. Serve on a platter with the green onion, cilantro, and ground nuts sprinkled on top. Lime wedges on the side.
Wednesday, July 29, 2009
Long before I ever came to New Mexico, I read about a breakfast dish called Migas, which is a way of cooking eggs and leftover bits of corn tortillas together. I did my best to come up with a version back in New Hampshire and we all grew quite fond of it.
Tuesday, July 28, 2009
--1 pound Chicken Breast, cut into small pieces
--Juice of 2 Limes
--2-3 tbsp Olive Oil
--2-3 Garlic Cloves, peeled and chopped fine
--Fresh-Ground Black Pepper
--1 small can of Sweet Corn, drained
--1 small can of Hearts of Palm, drained
--Shredded Mozzarella Cheese
--1 tbsp Dry Yeast
--Tiny, tiny pinch of Sugar
--1/4 cup Warm Water
--1 cup Warm Water
--2 tbsp Olive Oil
--1 tbsp Sugar
--1 tsp Salt
--3 cups Flour
Place the chicken strips, 4 tablespoons olive oil, lime juice and garlic in a bowl to marinate. Add salt and pepper. Stir well and set aside while you prepare the dough.
Dissolve the yeast and the tiny pinch of sugar in the 1/4 cup of water. Set aside.
Mix the cup of warm water with the 2 tablespoon olive oil, 1 tablespoon sugar, salt, and about half the flour in the bowl of your stand mixer. Add the yeast mixture. Beat well for a couple of minutes. Slowly add the remaining flour with the mixer on slow speed, using the dough hook. Turn the dough out onto a floured surface and knead until smooth. Divide in half, roll out, and stretch each piece to fit a round pizza pan. Brush each with a little oil. Preheat oven to 450˚ Fahrenheit with the racks in the center or a little above center.
Saute the marinated chicken until all pink is gone (perhaps with a chopped sweet onion?). Don't overcook the chicken as it will have some time in a hot oven to finish cooking. Spread cooked chicken over both pizza dough rounds. Divide corn and hearts-of-palm over each as well. Sprinkle shredded mozzarella cheese over the top.
Bake at 450˚ for 18-20 minutes.
Monday, July 27, 2009
Online, the recipes for the Dark and Stormy all tell you to pour 2 ounces Goslings Dark Rum and 5 ounces of Ginger Beer over ice, shake, and garnish with a lime wedge.
Botanica makes it that way now, but back in the day they mixed 1 ounce Dark Rum, 1 ounce Light Rum, 1 tiny slop of Bacardi 151 Rum, 2 ounces of Ginger Juice (I guess they juiced their own), 4 ounces of Ginger Ale, and a squeeze of Lime Juice. Shake, serve over Ice and garnish with a Lime Wedge.
Saturday, July 25, 2009
--8 Hot Dogs (I prefer Nathan's Hot Dogs)
--8 rashers of GOOD Bacon (A nice thick-cut smoked variety with not too much fat)
--1 Mango, small cubes
--Juice from 1 Lime
--Half a Red Onion, chopped fine
--1 Serrano Pepper, seeded and chopped super-fine
--1 tbsp Olive Oil
--Salt and Black Pepper
In a small bowl, mix the mango, chopped onion and serrano pepper. Squeeze lime juice over it all, add olive oil, and salt and pepper to taste. Mix and refrigerate while you cook the dogs. Wrap one rasher of bacon around each hot dog, securing with a toothpick on both ends. Cook on a grill. Be aware that the bacon fat will cause the fire to flare up (so don't burn your meats!). When bacon is cooked, remove from the grill and take out the toothpicks. Serve in a fresh roll (I smeared on a light mayonnaise) topped with the mango salsa.
Friday, July 24, 2009
--2 packages Steamed Chuka Noodles (150g/package)
--1/2 tbsp Vegetable Oil
--1/4 lb Boneless Pork Rib, thinly sliced (OR other meat/seafood. I recommend Shrimp and Squid)
--Salt and Pepper
--1/4 cup Carrots, peeled and thinly sliced
--1 Green Bell Pepper, chopped
--1/4 medium Onion, thinly sliced (or Green Onion)
--Other Vegetables to stir-fry
--2 Green Head Cabbage Leaves, chopped
--4-6 tbsp Yakisoba Sauce (or 2 packages of yakisoba seasoning in yakisoba kits, or 4-6 tbsp Worcestershire Sauce)
--Tempura Flakes (optional)
Lightly loosen the pre-steamed chuka noodles and set aside. Heat vegetable oil in medium skillet on medium heat. Stir-fry the pork (or other meat/seafood) until almost cooked. Sprinkle with salt and pepper to season. Add carrots, onion, green bell pepper, and any other vegetables in the skillet and stir-fry for a couple of minutes. Add cabbage in the skillet and stir-fry for a minute. Add noodles in skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning powder or sauce. Add tempura flakes if you'd like (they add a nice crunch). Stir the noodles quickly. Divide yakisoba among two plates. To garnish, sprinkle with aonori (dried green seaweed) and beni-shoga (pickled red ginger).
Thursday, July 23, 2009
--2 cups All-Purpose Flour
--1 1/4 cup Dashi Soup Stock (or water)
--1 head of Cabbage (1 and 1/4 lb), chopped finely
--6 tbsp Green Onion, chopped
--2/3 cup Tenkasu (Tempura Flakes)
--Topping (12-18 strips of thinly sliced Pork or Beef, or perhaps some Shrimp or good Bacon. Otafuku has a Corn and Scallion option)
--Ao-nori (Dried Green Seaweed Flakes)
--Okonomiyaki Sauce (My approximation: mix 1/4 cup Ketchup, 1 1/2 tbsp Worstershire Sauce, 1/2 teaspoon Dijon Mustard, 1 tablespoon Soy Sauce, 1 teaspoon Honey, 1-2 tablespoons Brown Sugar, perhaps some Sake or Mirin or Ground Ginger. Simmered in saucepan, then cooled)
--Mayonnaise (I wish I knew what made this mayonnaise different. It just is somewhat more flavorful than Hellman's)
--Katsuobushi (Bonito Flakes)
--Beni-shoga (Pickled Red Ginger)
In a bowl, mix the flour with the soup stock. Refrigerate the batter for an hour. For one pancake: In a small bowl, mix about 1/2 cup of the batter, 1/4 pound of the chopped cabbage, 1 tablespoon of the chopped green onion and 2 tablespoons of the tempura flakes. Make a hole in the middle of the batter and add an egg. Mix the batter (at Otafuku, they use chopsticks to mix). Heat a skillet on high and add some peanut oil. Pour the batter into a pancake shape and cook 5-7 minutes. To the side of the pancake, cook your meat (or other choice of toppings). Place the topping on top of the pancake and flip the whole thing. Cook for 5-7 more minutes on the other side. Serve with Okonomiyaki sauce and a little mayonnaise (these sauces really round out the dish). If desired, sprinkle green seaweed flakes and bonito flakes over the top and place a little red ginger on the side.
Wednesday, July 22, 2009
--2 4-oz packages "Gourmet Mushroom Blend" (The Whole Foods blend has shiitake, crimini, baby bella and oyster mushrooms), coarsely chopped
--2 tbsp Extra-Virgin Olive Oil
--Sea Salt, to taste
--Ground Pepper, to taste
--1 16-oz package Edamame Soy Beans (not the kind in the shell!), thawed
--2 cups fresh or frozen Corn Kernels, thawed
--1 cup Dried Cranberries
--1/2 cup Roasted Red Peppers, diced
--2 tbsp Thai Sweet Red Chili Sauce
--1/8 to 1/4 teaspoon Thai Red Curry Paste
--2 tbsp Mirin
--1 1/2 tbsp Toasted Sesame Oil
Over medium-high heat, sauté mushrooms in olive oil with salt and pepper until mushrooms give up their liquid (7-8 mins). Place edamame and corn in a large serving bowl. Add hot cooked mushrooms, cranberries and peppers. Make dressing by whisking together Thai sweet red chili sauce, Thai red curry paste, mirin, and toasted sesame oil. Gently toss in with the vegetables and adjust seasoning to taste. This salad is great when served chilled.
Tuesday, July 21, 2009
--1 whole Chicken, washed and patted dry
--4-5 cloves of Garlic, cut in 2-3 long pieces
--Any Fresh or Dried Herbs on hand (thyme, rosemary, etc)
--1 large Onion, sliced (any variety works)
--New Potatoes or Sweet Potatoes, boiled till they are half cooked and slightly soft
--Lots of Prunes, dried and pitted
--2 Apples, quartered (Macintosh are awesome, just avoid green or red delicious)
Preheat oven to 425 Fahrenheit. Cut small but deep slices into the chicken legs and breasts, 1 or 2 slices per section. Take pieces of garlic and stuff them into the holes you just made. Rub the inside of the chicken with herbs and stuff with sprigs of herbs, onion, potatoes, apples and prunes. Place chicken into a roasting pan and surround it with the rest of the fruits and vegetables. Drizzle olive oil over the top and sprinkle with more herbs. Salt and pepper generously. Add a small amount of white wine (or water) to the roasting pan. Cover with aluminum foil or a lid. Place in oven for 30-45 min until things start sizzling and cooking, basting the chicken with the juices. Once the chicken is about half cooked and the veggies are mushy, uncover the bird and let it roast until done.
Monday, July 20, 2009
3 Tbsp. shortening
3 Tbsp. butter
1/2 cup plus 1 Tbsp. cocoa
1/3 cup mashed potatoes
1/8 tsp. salt
1 tsp. vanilla
1 lb. (16 oz.) powdered sugar
1/2 cup chopped nuts (optional)
In a microwave safe bowl, melt shortening and butter in the microwave. Stir in cocoa until smooth. Add potatoes, salt and vanilla. Mix well. Blend in powdered sugar, mix and add nuts. Dough will be very lumpy. Knead until smooth. Press into a buttered 8x8 inch pan. Cool in the refrigerator before cutting. Makes 64 pieces.
--2 Ginger Gold Apples (Fuji will substitute)
--1 Red Delicious Apple
--3 tbsp Cider Vinegar (Not in the recipe, but I would also add 2 tablespoons of Honey)
--1 cup Mayonnaise (I would recommend less, perhaps 2/3 cup. Marj would probably use Miracle Whip)
--1 pinch Kosher Salt
--Cracked Black Pepper
--3/4 cup Toasted Walnuts, crushed
--1 cup Golden Raisins
--2 tsp Curry Powder (many of the reviews cited the curry powder as being too much, so perhaps using half as much would suffice)
--2 stalks Celery, thin bias cut
--1/3 cup Fresh Mint, chiffonade
--1/2 Red Onion, julienned
--1 head Romaine Lettuce, heart only
Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on. In a bowl, toss apples with the cider vinegar (and Honey if you're ME). Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint, and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.
Sunday, July 19, 2009
- 2 Tbsp butter
- 2/3 cup evaporated milk
- 1 2/3 cups sugar
- 1/2 tsp salt
- 2 cups miniature marshmallows
- 1 1/2 cups semi-sweet chocolate chips
- 1 tsp vanilla
- 1/2 cup chopped pecans or walnuts
Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, vanilla, and nuts. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour into an 8-inch square buttered pan and cool. Cut fudge into squares.
Saturday, July 18, 2009
Friday, July 17, 2009
--4 lbs Red Potatoes, skins on
--1/2 lb good Bacon, cut into 1/4-inch dice
--2 medium Onions, finely minced
--1/2 cup White Wine Vinegar plus any more to taste
--1 1/2 tsp Sugar
--2 tsp Cornstarch, mixed with a few teaspoons of Water to make a smooth paste
--3/4 cup Water
--Salt and Pepper to taste
--1 Egg, beaten
--Fresh Chives, chopped
Fill a large pot 2/3 full with salted water and bring to a boil. Add the potatoes and cook until just past crunchy (7-8 minutes OR longer if you want softer spuds). Drain and set aside. In a heavy skillet, cook the onion and bacon until the onions are soft but not brown (about 6 minutes). Add the vinegar and sugar and bring to a boil over high heat. Add the cornstarch paste and mix well, scraping the bottom of the pan with a wooden spoon. Add the water and return to a boil. Turn the heat to low and simmer for about 10 minutes, until the mixture has a velvety texture. When the potatoes are cool enough to handle, peel them and cut them into 1/4-inch slices. Place them in a mixing bowl and salt and pepper them to taste. Pour the hot bacon and onion mixture over the top and add the beaten egg. Gently mix all the ingredients, taking care to not break the potato slices). Add more vinegar to taste, garnish with the chives and serve warm.
- 1 cup finely crushed vanilla wafers
- 1 cup finely chopped pecans
- 1 1/2 cup of confectioners' sugar, divided
- 2 tablespoons of unsweetened cocoa
- 2 tablespoons bourbon
- 1 1/2 tablespoons light corn syrup
Preparation:Combine vanilla wafer crumbs, chopped pecans, and 1 cup of the confectioners' sugar. In a measuring cup, blend the Bourbon and corn syrup; stir into the dry mixture. When thoroughly blended, cover and refrigerate for an hour or more. Sift about 1/2 cup of confectioners' sugar onto a large piece of waxed paper. Shape small amounts of the dough into balls then roll in powdered sugar. Store tightly covered in the refrigerator. These can be frozen. Makes about 3 dozen.
Thursday, July 16, 2009
Wednesday, July 15, 2009
If you have been reading this blog for a day or two, you will see a certain resemblance between this recipe and the one for Chicken and Dumplings. They are exactly alike, except that one is cooked in a pot and served with dumplings, and the other (this one) is baked with a biscuit topping.
4 tsp. baking powder
½ tsp. salt
½ tsp. cream of tartar
2 tsp. sugar
½ cup shortening
2/3 cup milk
Sift dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once, stir only until dough follows fork around the bowl. Turn out on lightly floured board and knead gently ½ minute. Pat or roll ½ inch thick, cut with biscuit cutter. Follow directions above.
Tuesday, July 14, 2009
--4 Potatoes (about 6-oz each), peeled
--1 cup Chicken Stock
--1/3 cup White Wine
--2 tsp Dijon Mustard
--1 tbsp White-Wine Vinegar
--1/3 cup Olive Oil
--Coarse Salt to Taste
--Fresh-Ground Black Pepper to taste
--1/4 lb Garlic Sausage (Cured sausage, not uncooked kind, preferably Saucisson a l'ail, a French garlic sausage)
--1 tbsp Fresh Tarragon Leaves
--2 tsp Fresh Chives, finely chopped
--2 tsp Fresh Parsley, finely chopped
--1/4 cup Swiss Cheese, chopped to the size of sesame seeds
Steam the potatoes in salted water until just tender (still slightly crunchy in the center - about 30 minutes). While the potatoes are cooking, boil the chicken stock and white wine in a heavy saucepan until reduced to a half cup. In a small bowl, mix the mustard and vinegar, then slowly stream in the olive oil while whisking. Blend until smooth. Set aside. When the potatoes are cooked, reserve the water and set aside. Cut the potatoes into 1/8-inch slices and place them in a roasting pan. Drizzle the reduced stock/wine over the potatoes. Season all with salt and pepper. Let the potatoes absorb the liquid for 5 minutes, then pour off the excess stock. Simmer the sausage in the reserved water until just warm, then slice it into thin rounds (or smaller pieces, if desired). Add to the potatoes along with the tarragon, chives, parsley and Swiss cheese. Toss. Whisk the mustard vinaigrette for a moment (to make sure it's mixed well), then toss with the potatoes to coat evenly. Serve over leaves of lettuce if you wanna be fancy.
Monday, July 13, 2009
--1 1/2 lbs Small New Potatoes, quartered
--2 tbsp Olive Oil
--1 tsp Dried Rosemary (Ben sez: Get Fresh Rosemary!)
--6 cloves Garlic, plus 2 cloves Garlic (separated), all minced fine
--1-2 tsp Kosher Salt
--1 tsp Fresh-Ground Black Pepper
--1/2 cup Mayonnaise
--3 tbsp Fresh Parsley, minced fine
--1 Lemon, halved
Preheat oven to 450 degrees Fahrenheit. On a large roasting pan, toss the potatoes, olive oil, rosemary, the 6 cloves of minced garlic, salt and pepper. Spread the potatoes in a single layer with the skin sides down. Roast for 45 minutes, shaking pan at minute-25 and minute-40 to make sure they aren't sticking. While the potatoes are baking, mix the mayonnaise with the remaining 2 minced cloves of garlic and parsley. Squeeze the lemon juice into the mix and stir until smooth. Let the dressing sit in the refrigerator while the potatoes finish (to let the flavors mellow). After potatoes are done roasting, let them cool for 15 minutes. Remove them from the roasting pan with a metal spatula, taking care to not break the pieces and place them in a large bowl. Mix with the mayonnaise dressing.
Sunday, July 12, 2009
--1/4 of medium-sized Red Onion, finely diced
--2 tbsp finely diced Red Bell Pepper (or Hot Chili Pepper)
--A few Cilantro leaves, finely chopped
--3 tbsp Fresh Lime Juice
--1 Avocado, chopped
--1/2 lb Shrimp, peeled
--Salt and Cayenne Pepper to taste
Peel and slice the mango, working over a bowl. Squeeze the juice from round the pit of mango into the bowl. Add the onion, pepper, cilantro, lime juice and toss to combine.
Boil a pot of water with a little salt, then turn heat down to a simmer. Add the shrimp and cook until just opaque and curled in 3/4 circles. Don't overcook! Immediately transfer shrimp to a colander and run cool water over them to stop cooking. Dice the shrimp. Add the shrimp and avocado to the mango mixture. Season with salt and pepper to taste.
Saturday, July 11, 2009
When I first met Beez, he ate only pizza, hamburgers, and steak. He was not interested in anything else, especially vegetables. After almost 30 years now, he has turned into a wonderful cook. He will try cooking and eating almost anything (and sometimes even vegetables), indoors and out.
Last night, we prepared a superb meal together--barbecued shrimp, carrot salad, and focaccia. It was just one of those memorable meals that comes together with the perfect company, the best conversation, and the tastiest food.
The shrimp recipe is actually called "A Fine Mess of Barbecued Shrimp," and it comes from Bill and Cheryl Jamison's wonderful cookbook, Born to Grill. There is an online version of the recipe on The Global Gourmet.
Creole Barbecue Sauce
1/4 cup butter
2 tablespoons Creole mustard
Juice of 1 medium lemon
5 plump garlic cloves, minced
1 tablespoon plus 1 teaspoon Super Wooster Sauce or other Worcestershire sauce
1-1/2 teaspoons fresh-ground black pepper
1 teaspoon Tabasco sauce or other hot pepper sauce, or more to taste
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds medium shrimp, peeled but with tails left on and, if you wish, deveined
Super Wooster Sauce or other Worcestershire sauce, or Tabasco sauce or other hot pepper sauce, or both.
Melt the butter in a saucepan over medium heat. Add the remaining sauce ingredients and stir to heat through. Place the shrimp in a plastic bag or shallow dish, pour the sauce over them, and refrigerate for about 30 minutes.
Fire up the grill, bring the temperature to high (1 to 2 seconds with the hand test).
Remove the shrimp for the refrigerator and let them sit at room temperature for about 20 minutes.
Transfer the shrimp to a well-oiled grate or, preferably in this case, to a well-oiled small-mesh grill rack. Grill the shrimp uncovered over high heat for 1-1/2 to 2 minutes per side, until just opaque with lightly browned edges. If grilling covered, cook the shrimp for the same amount of time, turning once midway.
Serve the shrimp hot, with Worcestershire sauce and Tabasco sauce on the side for customizing the flavor.
--2 tbsp Soy Sauce, then 2 tbsp
--1 tbsp Dry Sherry, then 1 tbsp
--1 tsp Hoisin Sauce, then more to serve
--1/2 lb boneless lean Pork, shaved into very thin bite sized pieces
--4 Dried Black Mushrooms (or 8 Button Mushrooms)
--2 cups finely-shredded Napa Cabbage
--1 Carrot, julienned
--3 Scallions, white and light green parts, slivered
--1 cup Bean Sprouts
--3 tbsp Peanut Oil
--2 Eggs, lightly beaten with 1/2 tsp Salt
--3 Garlic cloves, minced
--3 tsp Freshly-grated Ginger
--3 tbsp Chicken Stock
--2 tsp Sesame Oil
--1 tsp Sugar
Combine 2 tbsp soy sauce, 1 tbsp sherry and 1 tsp hoisin sauce in a bowl. Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes. Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms). Drain and thinly slice. Set aside on a plate, along with the cabbage, carrot and scallions.
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Pour in the eggs, swirling and tilting the wok to form a thin film. Cook just until the eggs are set and feel dry on top, about 1 minute. Transfer to a platter, let cool slightly and cut into 1 inch strips. Return the wok to high heat, and swirl in the remaining 2 tablespoons oil. Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute. Add the pork and stir-fry until lightly browned, about 2 minutes. Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes. Stir in 2 tbsp soy sauce, 1 tbsp sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute. Add egg strips and mix well.
To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake. Spoon about 1/2 cup mu shu mixture in center of pancake and wrap like a burrito, folding the ends to close.
Friday, July 10, 2009
Sopaipillas De Levadura (Yeast Puffed Bread)
Yield: 4 dozen medium sopaipillas
Total Frying Time: 15-20 minutes
1 package active dry yeast
1/4 cup warm water
1 1/4 cups scalded milk, cooled
4 cups flour
1 1/2 tsp. salt
1 tsp. baking powder
1 tbl. sugar
1 tbl. shortening
Additional shortening for frying
1. Dissolve yeast in water and add to milk.
2. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
3. Make a well in center of dry ingredients. Add liquid to dry ingredients and work into a dough.
4. Knead dough for 10 minutes, or until smooth; cover, and set aside.
5. Heat 2 inches of shortening in a heavy pan at medium-high heat.
6. Roll dough to a 1/8 ingh thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If the shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening).
7. Drain sopaipillas on absorbent towels.
Serve with honey, either with the meal or after.
You can also dust these with sugar and cinnamon for dessert.