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Monday, January 26, 2009

Hoisin Glazed Baby Back Ribs

1 C. hoisin sauce
1/4 C. honey
1/4 C. red wine vinegar
2 Tbs. grated fresh ginger
1 Tbs. minced garlic
1 Tbs. sesame oil
2 tsp. curry powder

4-6 lb. pork baby back ribs
Kosher salt
Freshly ground black pepper
1 Tbs. sesame seeds

To make the glaze: In a small saucepan over medium heat, combine the hoisin sauce, honey, vinegar, ginger, garlic, sesame oil, and curry powder. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.

Season the ribs liberally with salt and pepper. Grill over Indirect Medium heat, turning once halfway through grilling time. When the ribs have cooked for 1 hour, start basting them every 15 minutes or so with the hoisin glaze until the meat is very tender and has shrunk from the ends of the bones, 15-30 minutes more. A few minutes before the ribs are finished, sprinkle them with the sesame seeds. Remove the ribs from the grill and cut between the bones. Serve warm.

Baked Hoisin Sauce Chicken WIngs

Swap the regular BBQ sauce for this sweet and spicy recipe.

15 chicken wings
1 Tbs. honey or syrup
4 Tbs. hoisin sauce
3 Tbs. warm water
3/4 tsp. salt
1/2 tsp. black pepper
2 garlic cloves, finely minced
1 scallion, finely minced
1 slice fresh ginger, minced

Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger. Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade. Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning. To serve, transfer chicken wings to a serving platter and serve hot or at room temperature.

BBQ Pork

Pork tenderloin marinated in hoisin sauce and sherry, grilled and sliced.

2 lb. pork tenderloin, whole
1/4 C. soy sauce
1/4 C. hoisin sauce
1/4 C. sherry
2 Tbs. brown sugar
2 Tbs. peanut oil
1 Tbs. honey
1 tsp. garlic salt
1 tsp. cinnamon
1/2 tsp. Chinese 5 Spice Powder
Hot mustard
Sweet & Sour sauce


Trim fat from tenderloins. In shallow dish, combine soy sauce, hoisin sauce, sherry, brown sugar, oil, honey, garlic salt, cinnamon, and 5 spice powder; mix well. Add prepared meat and coat generously. Let stand at room temperature, turning often, for one to two hours.

Place on grill, about 10 inches from coals; cover grill and cook, turning and basting often, about 45 minutes. Meat should be deep brown, but no black. Remove, cool and refrigerate until serving time. Slice into thin diagonal slices and serve with hot mustard and/or sweet & sour sauce. Pork may be served hot as an entree with hot cooked rice and stir-fried vegetables if desired.

Plum Sauce

This is an easy version of plum sauce that is very tasty and keeps well in the fridge. Serve hot or chilled, with egg rolls, pork or chicken.

3/4 16 oz. jar plum jam
2 Tbs. vinegar
1 Tbs. brown sugar
1 Tbs. dried minced onion
1 tsp. crushed red pepper flakes
1 clove garlic, minced
1/2 tsp. ground ginger

In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

Hot And Spicy Asparacus Salad

This salad, which can be served warm or chilled, packs a lot of heat. Be sure not to overcook the asparagus.

1 Tbs. minced garlic
1 Tbs. grated fresh ginger
1/2 tsp. salt or herbal salt substitute
1 package artificial sweetener
2 Tbs. soy or tamari sauce
1 tsp. dark sesame oil
1 Tbs. rice vinegar
1/8 tsp. cayenne pepper
1/4 tsp. dried red pepper flakes
1 lb. asparagus, ends trimmed, cut in 3" pieces

In a large bowl, combine garlic, ginger, salt, sweetener, soy, sesame oil, rice vinegar, cayenne pepper and red pepper flakes. Steam asparagus for 4 to 8 minutes, or until just tender, and drain. Toss with sauce.

Chinese Noodles Salad

1 head cabbage
1/2 bunch green onions, chopped
2 pkg. Ramen Noodles, uncooked and broken into pieces (discard seasonings)
2 Tbs. sunflower seeds
1 C. sliced almonds
1/4 C. margarine
1/2 C. sugar
3/4 C. oil
1/4 C. red wine vinegar
1 Tbs. soy sauce

Chop cabbage in medium pieces and add chopped green onions. Brown noodles, sunflower seeds and almonds in margarine (set aside to cool). Boil sugar, oil, vinegar, and soy sauce, then cool completely. Toss everything together just before serving. Doesn't keep well overnight because of the consistency.

Hor Me Dor Shrimp

6 bamboo shoots sliced
6 Chinese mushrooms
6 Peking scallions
1/2 lb. shrimp (peeled)

Special Sauce:
1 Tbs. soy sauce
1/2 tsp. sugar
1 tsp. cooking wine
1/4 tsp. oyster sauce
1 tsp. chili oil
1/4 tsp. white pepper
1/4 tsp. chopped garlic
1 tsp. fresh chopped ginger

Mix special sauce ingredients into a bowl. Put bamboo shoots, Chinese mushrooms and Peking scallions into a wok and add special sauce and sauté stirring constantly. Add shrimp into mixture and stir rapidly and serve.

Hot and Spicy Shrimp Soup with Lemon Grass

A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.

1 lb. tiger prawns with shell
4 C. chicken stock
3 stalks lemon grass
3 Tbs. fish sauce
1/4 C. lime juice
2 Tbs. chopped green onion
10 kaffir lime leaves, torn in half
1 C. straw mushrooms
1 Tbs. chopped fresh cilantro
4 red chili peppers, seeded and chopped
2 green onions, chopped

Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a large saucepan with the chicken stock. Bruise the lemon grass stalks, and add them to the broth along with half of the lime leaves. Bring to a boil, then reduce heat to low, and simmer gently until the lemon grass changes color, and the stock becomes fragrant, about 5 minutes. Strain the stock and return to the saucepan. Discard the solids. Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, 2 Tbs. green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining green onions.

Chinese New Year -Crockpot Beef and Pea Pod

The lighter peapods compliment the flavor of the beef.

1-1 1/2 lb. family steak, thinly sliced, small chunks (works well to freeze it & then cut while partially thawed)
1 can beef consomme soup
1/4 C. soy sauce
1/4 tsp. ground ginger
1 bunch green onions (about 8)
2 Tbs. cornstarch
2 Tbs. water
1 can sliced water chestnuts, drained
1 small can bamboo shoots, drained
1 small can bean sprouts, drained
1 7 oz. pkg. frozen Chinese pea pods, partially thawed

Combine steak in crockpot with consomme, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the 2 Tbs. cold water. Cook on high for 15 minutes or until thickened. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice.

Yield: 6 servings

Chinese New Year- Hot and Sour Soup

6 med. dried black mushrooms
¼ lb. pork bones loin
½ tsp. cornstarch
½ tsp. salt
½ tsp. soy sauce
4-6 oz. bean curd
4 C. chicken broth
3 Tbs. white vinegar
1 Tbs. soy sauce
1 tsp. salt
½ C. shredded canned bamboo shoots
2 Tbs. cornstarch
2 Tbs. cold water
¼ tsp. white pepper
2 eggs, slightly beaten
2 Tbs. green onions, chopped
2 tsp. red pepper sauce
½ tsp. sesame oil

Remove and discard stems; cut caps into thin slices. Trim fat from pork; shred. Toss pork, ½ t. cornstarch, ½ tsp. salt, and ½ tsp. soy sauce in glass or plastic bowl. Cover and refrigerate 15 minutes. Cut bean curd into pieces, 1 ½ X ¼ inch. Heat chicken broth, vinegar, 1 Tbs. soy sauce and 1 tsp. salt to boiling in 3 qt. saucepan. Stir in bamboo shoots, mushrooms, pork and bean curd. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Mix 2 Tbs. cornstarch, the water and white pepper; stir into soup. Heat to boiling, stirring constantly. Pour egg slowly into soup, stirring constantly until egg forms shreds. Stir in green onions, pepper sauce and sesame oil.

Chinese New Year Sweet Rice

3 C. uncooked jasmine rice
1 1/2 C. water
2 C. dried shiitake mushrooms
3 Tbs. oyster sauce, divided
2 Tbs. soy sauce
2 Tbs. cornstarch
1 tsp. salt
1 Tbs. white sugar
1 Tbs. red wine
3 links lop chong (Chinese-style sausage)
1 Tbs. sesame oil
1 lb. fresh shrimp, peeled, deveined and diced
1/4 lb. cooked pork link sausage, diced
1 bunch green onions, diced
1 C. fresh water chestnuts, peeled and diced
1 1/2 C. frozen green peas

Place the jasmine rice and water in a medium saucepan. Cover and let stand at least 1 hour, until the water has been absorbed. Transfer to a steamer basket and fluff with a fork. Steam 20 minutes, or until tender. Place the dried mushrooms in a bowl with enough hot water to cover. Soak 30 minutes or until tender. Drain, remove stems, and slice. In a small bowl, mix 1 Tbs. oyster sauce, soy sauce, cornstarch, salt, sugar, and red wine. Place mushrooms in the bowl, and marinate at least 15 minutes. In the steamer basket, steam the mushrooms and Chinese-style sausage 15 to 20 minutes. Remove from heat and chop. Heat the sesame oil in a large wok over high heat.

Toss in the shrimp and cook 1-2 minutes, until nearly opaque. Stir in the mushrooms, Chinese-style sausage, pork sausage, green onion, and water chestnuts. Cook and stir about 2 minutes. Mix in the rice and remaining oyster sauce. Cook another 3-4 minutes. Remove from heat and toss in the peas. Serve when the peas are heated through.

Tuesday, January 20, 2009

Chicken Dumpling


• 3-4 lbs chicken pieces
• 8 cups water
• 2 chicken bouillon cubes
• Dumplings:
• 2 cups flour (more for the board and your hands)
• 1 tablespoon baking powder
• ½ cup butter
• ½ teaspoon salt
• ½ cup water


Cook chicken pieces in water with bouillon cubes. This should take about 30 minutes. Remove pieces from water and cut chicken into chunks. Return to pan.

To make the dumplings:

Combine dry ingredients. Cut cold butter through flour with food processor or two knives until mixture is similar to breadcrumbs. Add a little water and knead a few times. Keep adding water until your dough forms a smooth ball. If the dough gets too sticky, you may have to add more flour. Roll onto floured board to 1/8" thickness and cut into 1" squares.

Bring chicken and stock to a full boil before dropping in squares. Reduce heat, cover and simmer for 10 minutes until dumplings are done.

Low Fat Macoroni and Cheese

Made with low-fat cheese, skim milk and whole wheat flour, you can make your favorite comfort food without the guilt.

1 1/2 C. macaroni, cooked and drained
1 small onion, chopped
9 slices, 2/3 oz. each low-fat sharp Cheddar cheese
1 12 oz. can evaporated skim milk
1/2 C. low sodium chicken broth
2 1/2 Tbs. whole wheat flour
1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/8 tsp. pepper
3 Tbs. bread crumbs
1 Tbs. margarine, softened

In deep 2-quart casserole dish, sprayed with vegetable cooking spray, layer 1/3 macaroni, 1/2 onion and cheese. Repeat layers, ending with macaroni. Whisk milk, broth, flour, mustard, Worcestershire sauce and pepper until well blended. Pour over layers. Mix bread crumbs and margarine. Sprinkle over casserole. Bake uncovered at 375 degrees for 30 minutes until hot and bubbly.

Crockpot Macaroni and Cheese

This Mac and Cheese recipe may not be as quick as the box, but when you want to dump it in and forget about it, this is perfect.

1 lb. macaroni, cooked and drained (cook for 1/2 the recommended time)
1 Tbs. vegetable oil
1 13 oz. can evaporated milk
1 1/2 C. milk
1 tsp. salt
3 C. shredded cheddar cheese (American cheese melts best)
1/4 C. butter

Spray crockpot with non-stick spray. Toss macaroni and oil. Add other ingredients. Stir. Cover and cook on low for 3-4 hours. Stir 2-3 times during cooking time, if possible

Golden Brown Macaroni and Cheese

6 C. water
1/2 tsp. salt
2 C. uncooked elbow macaroni
4 Tbs. (1/2 stick) butter or margarine
2 1/2 C. grated mild cheddar cheese, divided
2 large eggs
1/2 C. milk
paprika, for the top


Preheat the oven to 350 degrees. Grease an 8-inch square baking pan. In a 6-quart pot, bring the water and salt to a boil. Add the macaroni and cook for 7 minutes, stirring occasionally. Drain. Return the macaroni to the pot and stir in the butter or margarine until melted. Add 2 C. of the cheddar cheese. In a medium bowl, beat the eggs. Beat in the milk. Add the milk mixture to the pot with the macaroni. Stir until combined. Spoon into the prepared baking pan. Sprinkle the remaining 1/2 C. Cheddar cheese on top. Dust with paprika. Bake, uncovered, for 30 minutes or until the cheese has melted and the casserole is warm throughout.

Sunday, January 4, 2009

Blooming Rose Petal Onion

Simple appetizer with a very impressive presentation.

1/3 C. cornstarch
1 1/2 C. flour
2 tsp. minced garlic
2 tsp. paprika
1 tsp. salt
2 tsp. pepper
1 1/2 C. beer
4 Vidalia or other sweet onion

Flour Mix:
2 C. flour
4 tsp. paprika
2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. cayenne pepper
(Combine and mix well)

Creamy Chili Sauce:
2 C. mayonnaise
1 pint sour cream
1/2 C. chili sauce
1/2 tsp. cayenne pepper
(Combine and mix well)

Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4 inch off top of onion and peel. Cut onion into 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1 inch of petals from center of onion. Separate the onion petals just slightly, too much will destroy the onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 for 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with creamy chili sauce.

Rose Jelly Thumbprint Cookies

1/2 C. softened butter or margarine
1/4 C. packed light brown sugar
1 egg, separated
1/2 tsp. vanilla extract
1/2 tsp. rosewater
2 C. flour
1/2 tsp. salt
Finely chopped nuts
Rose petal jam or rosehip jelly
Powdered sugar or shredded rose petals for decoration

Preheat the oven to 300 degrees. Grease the cookie sheets. Cream the butter, sugar and egg yolk. Add vanilla, rosewater and salt, mixing well. Slowly add the flour. Mix very well. Shape the dough into balls. Whisk the egg white to break it down. Roll the dough balls in the egg white, then in the nuts. Place on the cookie sheet about 2 inches apart. Bake for only 5 minutes.

Remove the cookie sheet from the oven and use your thumb to make a dent in the top of each cookie. Put a dollop of jam or jelly in each thumbprint. Return the sheet to the oven and bake for another 8 minutes.
Remove finished cookies from the oven. Remove gently from cookie sheet and allow to cool. Cookies may be dusted with powdered sugar or iced with shredded rose petals sprinkled on top or left plain.

Yield: 2 dozen cookies

Rose Ice Cream

This simple variation on vanilla ice cream adds a ribbon of sweet rose petals and pistachios. Served in a champagne flute, this is a gorgeous dessert.

1 quart of vanilla ice cream
1 Tbs. pesticide-free, dried, ground up red and pink rose petals
3 Tbs. coarsely chopped pistachios
1 Tbs. rose syrup
1 Tbs. rosewater
2 tsp. ground cardamom

Soften ice cream in a large bowl. Stir in the remaining ingredients until well mixed. Spoon into serving glasses (champagne flutes are nice!). Re-freeze until set.