steamed meat patty

October 12, 2017

prep time: 15 minutes      cook time: 45-60 minutes       servings 4-6salted-fish-minced_3

ingredients
1 lb. ground pork or beef
3-4 chinese mushrooms, sliced or diced
1 green onion, diced
1 egg
1 T soy sauce
1 T cornstarch
3-4 water chestnuts, diced
a few drops of sesame oil
1/2 tsp salt
pepper

directions

  1. combine all ingredients for meat patty in a heat resistant dish.
  2. steam for 30-45 minutes, depending on the thickness of the patty.
  3. side note: for very lean ground pork, add 2 stalks of napa cut fine, and bamboo shoot and baking soda.

source – will have to check which cook book this is from, pg. 40

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prep time: 15 minutes      cook time: 6-8 hours      total time: 6-8 hours + 15 minutes quick-and-easy-chicken-taco-soup-3-683x1024      serves 8

ingredients
6 c low-sodium chicken broth
4 boneless, skinless chicken breasts (about 2 lbs)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced tomatoes
1 15-oz. can corn
1 red bell pepper, chopped
1 onion, chopped
1 jalapeno, seeded and finely chopped, plus sliced for serving
2 T ground cumin
2 T chili powder
1 tsp kosher salt
1/2 tsp black pepper
3 T fresh lime juice (from 1 lime)
shredded cheese, sour cream, and hot sauce, for serving

directions

  1. combine broth, chicken, beans, tomatoes, corn, bell pepper, onion, chopped jalapeno, cumin, chili powder, salt, and pepper in a 4-6 quart slow cooker.
  2. cover and cook on low until chicken is very tender, 6-8 hours.
  3. remove chicken and, using 2 forks, shred into bite-size pieces.
  4. stir chicken and lime juice into soup and serve topped with cheese, sour cream, hot sauce, and sliced jalapeno.

source – real simple magazine, sept. 2017, pg. 148
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prep time: 10 minutes       cook time: 25 minutes      total time: 35 minutes      4 servingsdry-fried-string-beans-8

ingredients
1 lb green beans
1/2 tsp salt
2 T oil
1/4 c ground pork
2 cloves garlic, diced
2 dried red hot peppers
1 tsp chinese cooking wine/shaoxing wine
1.5 tsp soy sauce
a pinch of sugar
1 tsp sesame oil

directions

  1. heat your wok over high heat until just starting to smoke, and add the green beans and salt. immediately lower the heat to medium low, and sear the green beans for about 20 minutes, stirring occasionally. you want to see small scorch marks on the green beans. once the green beans are somewhat tender, take them out of the wok and set aside.
  2. heat the oil in your wok over medium high heat and brown the pork. add the garlic and chili, and stir for 30 seconds.
  3. toss in the seared green beans, cooking wine, soy sauce, sugar, and sesame oil. crank the heat back up to high and stir-fry for a final minute. serve immediately.

source
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shrimp boil

July 20, 2017

prep time: 30 minutes      cook time: 1 hour       total time: 1.5 hours      yields 6-8 servingsr18luumt9anhfwu8d8l6_boil320120of201

personal notes

  • double the recipe for 18 people (13 adults, 5 kids)
  • marinate potatoes for at least 1-2 hours
  • collect large trash bags and newspaper to cover the tables for easy clean-up
  • use your fingers to eat the finished product, so dishes and silverware don’t have to be used

ingredients
water
2 lemons (can slice some extra to be used when serving)
3 bay leaves
2 tsp salt
1/4 c crab boil seasoning (recommended: old bay seasoning)
1/2 bunch thyme, tied together (i just used dried thyme and it worked fine)
1 onion, sliced
red pepper flakes, add to desired spiciness
1 head of garlic, halved
1 lb 5 oz red new potatoes, cut in eighths
4 ears of corn, cut in thirds
1 lb smoked sausage (andouille or kielbasa) cut into 1-inch pieces
2 lbs jumbo shrimp (with heads and tails)
kosher salt

directions

  1. fill a huge stockpot, 1/3 of the way, with water. keep in mind that when you add the solid ingredients, the water level will rise, so don’t fill the pot up more than halfway.
  2. squeeze the lemons into the water.
  3. add the bay leaves, salt, old bay seasoning, thyme, onions, red pepper flakes, and garlic.
  4. throw the potatoes into the water to marinate for at least an hour or two: the longer you let the potatoes marinate, the more tasty the potatoes will be.
  5. bring the broth to a boil over medium-high heat and simmer the potatoes for 20 minutes.
  6. you want a very aromatic broth with plenty of salt and spices. taste it every so often: don’t be afraid to make it strong so some of the flavor can penetrate and get absorbed by the other ingredients. adjust seasoning with salt.
  7. after the potatoes are just about cooked through, add the corn and sausage. cook for another 5 minutes, making sure everything stays covered with liquid.
  8. toss in the shrimp and shut off the heat. cover the pots and let the shrimp steep in the flavor for 15 minutes.
  9. drain and spread the shrimp, sausage corn, potatoes, and onions out on a newspaper-covered table.
  10. serve with lemons and plenty of napkins !

source

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prep time: 10 min. + 30 min. marinate      cook time: 8-10 min.      total time: about 50 minutes      yields 4 servings3583450_-chef-johns-baked-lemon-pepper-salmon-photo-by-allrecipes

ingredients
3 T lemon juice
1-2 T ground black pepper
3 T mayonnaise
4 tsp dijon mustard
1/8 tsp cayenne pepper (or red pepper flakes)
5 (8-ounce) salmon fillets (about 1.25 in. thick), boned, with skin on
sea salt to taste

directions

  1. whisk together lemon juice, black pepper, mayonnaise, mustard, and cayenne/red pepper flakes in a small bowl. spread mixture over fillets on a plate.
  2. cover with plastic wrap and refrigerate for at least 30 minutes.
  3. preheat oven to 450*F. line a rimmed baking sheet with aluminum foil and spray with oil to prevent sticking.
  4. transfer fillets to prepared baking sheet. try not to let lemon-pepper mix pool around base of fillets, if possible.
  5. sprinkle with sea salt and bake until salmon just flakes with a fork, 8-10 minutes.

source – allrecipes.com magazine, pg. 13

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