Sunday, September 18, 2016

Steamed Korean Pork Hash

When I lived in Los Angeles, we used to go to a small Chinese restaurant just up the street from our apartment.

Occasionally, the cooks would come out and have lunch at one of the tables.

They would bring a “cake” of steamed pork hash and pick at it with their chopsticks, dip a piece into soy sauce, and gobble it up with rice.

I thought about that the other day and got the hungries to make my own version—pork hash with chopped-up kim chee in it. That makes it Korean, doesn’t it?

Ingredients

  • GROUND PORK, 1 to 1½ pounds
  • SHRIMP, 3-4, peeled, deveined, finely chopped
  • KIM CHEE, ½-¾ cup, minced
  • EGG, 1 large
  • WATER CHESTNUTS, 1 can chopped
  • GREEN ONIONS, ¼ cup sliced (reserve some for garnish)
  • GINGER, 1 thumb-sized piece of ginger, peeled & finely chopped
  • (Alternate), GINGER PASTE, 1 tablespoon
  • GARLIC, 1 clove, minced
  • OYSTER SAUCE, ¾ tablespoon
  • SOY SAUCE, 2 teaspoons
  • FRESH WATERCRESS

Directions 
  1. Combine all ingredients except the watercress and mix well. Place the mixture in a bowl and shape it so it creates an even layer in the bowl.
  2. Place the bowl in a large pot and pour 1 inch of water in the pot (not on the pork). Bring water to a simmer and cover pot. Steam for 30-40 minutes until the juices run clear.
  3. Remove from pot carefully. There will be some water and coagulation in the center. Remove it.
  4. Serve over the watercress, garnish with green onions and some kim chee.


Thursday, September 8, 2016

Pineapple Shrimp and Zucchini Pasta

This is easy and it tastes great. You can add other ingredients, such as halved American olives from a can, sweet green and/or red peppers, mushrooms.

This recipe will feed 4; you can adjust the veggies and pasta to increase the quantity.

Ingredients 
  • SHRIMP, 12 to 16
  • ROTINI PASTA, half cup
  • GARLIC SALT, to taste
  • BUTTER, 2 tablespoons
  • OLIVE OIL
  • ZUCCHINI, 1 large 
  • CARROT, 1 medium
  • ONION, 1 small, cut in chunks
  • CRUSHED PINEAPPLE, 1 small can
  • KETCHUP, 2 tablespoons 
  • SUGAR, 2 tablespoons 
  • CIDER VINEGAR, 1 tablespoon

Directions 
  1. Boil the rotini in water flavored with garlic salt until al dente.
  2. Shell and devein the shrimp, set aside.
  3. Slice the zucchini into ½” half-rounds.
  4. Thinly slice the carrot at an angle.
  5. Cut the onion into chunks, separating the layers.
  6. Make a sweet-sour sauce with the ketchup, sugar and vinegar; combine with the pineapple.
  7. Sauté the onion in the butter and some olive oil over medium until barely crunchy, then add the zucchini, carrots and pasta to the pan.
  8. Moisten with pasta water, then stir and cook the vegetables and pasta until the liquid bubbles.
  9. Add the shrimp, stir, turn off the heat, cover and let stand for five minutes or until the shrimp are just cooked.
  10. Serve with steamed rice.

Sunday, September 4, 2016

Classic Louis Salad Dressing


For a classic Seafood Louis Salad, serve this dressing with a plateful of shredded lettuce, thinly sliced (diagonally) celery, wedged tomatoes, halved hard-boiled eggs, pitted American olives, and cold shrimp and/or crab meat.

Make a lot of the dressing, more than you need. If you have any left-over, use it another time. It's great as a tartar sauce substitute. This recipe makes about ¾ pint.

Ingredients 
  • MAYONNAISE, 2 cups
  • CHILI SAUCE, ½ cup
  • COCKTAIL SAUCE, ½ cup
  • WORCESTERSHIRE SAUCE, 1½ teaspoons
  • GREEN ONION, 2 tablespoons, minced or grated
  • FLAT LEAF PARSLEY, 2 tablespoons, finely chopped
  • PREPARED HORSERADISH, 1½ teaspoons

Directions 
  1. Blend everything together until smooth and well-combined.
  2. Refrigerate a few hours until well-chilled.



Sunday, August 28, 2016

Stuffed Tofu


This is a tasty dish that's simple to make.

But ... I did have trouble stuffing the tofu triangles; the sides kept breaking. I eventually sliced the triangles open from the peak to the base, allowing for more of the stuffing to be inserted.

Otherwise, go gettum! The tofu adheres to the pork stuffing as it cooks, kind of preventing it from breaking apart.

Oh, and if, like me, you end up with lots of extra stuffing, do what I did: use it to make steamed pork hash (recipe next time).

Ingredients 
  • FIRM TOFU, 2 10-ounce blocks
  • SHRIMP (MINCED), GROUND PORK, either or both, 10 ounces total
  • GINGER PASTE, ½ teaspoon
  • GARLIC, minced, ½ teaspoon
  • SALT, 1½ teaspoons
  • RICE WINE OR DRY SHERRY, 2 teaspoons
  • WHITE PEPPER, 1/8 teaspoon ground
  • CORNSTARCH, 1 teaspoon
  • CHICKEN STOCK, 1½ cups
  • SOY SAUCE, 2 tablespoons
  • GREEN ONION (white and green parts), 1, cut into 2"-3" pieces

Directions 
  1. In a medium bowl, combine and mix the shrimp and/or pork, ginger, garlic, salt, rice wine or sherry, white pepper and cornstarch well.
  2. Cut the block of tofu along a narrow side to form 4 squares, each about 3 x 3 x 3/4 inches. Cut each square from corner to corner in an X-shape to from 4 triangles. Repeat with the remaining squares, making 16 triangles in all. Pat the tofu dry with a paper towel.
  3. Cut out a thin pocket along the long side of the triangle (see my remarks above).
  4. Place 2 teaspoons of the filling into each pocket, being careful not to break the tofu.
  5. Bring the chicken stock and soy sauce to a boil in a nonstick skillet, then reduce to a simmer.
  6. Place the tofu into the skillet, cover and cook for 5-6 minutes.
  7. Add the green onions, stir, cook for an additional minute, and serve with additional soy sauce.


Thursday, August 18, 2016

Shrimp Creole


Having had Shrimp Creole throughout my life, I figured it was about time that I actually cooked it on my own. So I googled some recipes and found this one. It’s Emeril Lagasse’s recipe that I modified just a little.

As a bonus, the recipe for Emeril’s Bayou Blast is also included.

Ingredients: Sauce

  • BUTTER, 1 stick
  • ONIONS, 2 medium, chopped
  • GREEN PEPPER, 1, sliced into strips
  • SALT and CAYENNE, to taste
  • BAY LEAVES, 2
  • TOMATOES, diced, 1 can
  • GARLIC, 2 minced
  • WORCESTERSHIRE SAUCE, 1 tablespoon
  • FLOUR + WATER SLURRY
  • GREEN ONION GARNISH

Ingredients: Shrimp

  • SHRIMP, 1 pound, 16-20 size, peeled and deveined
  • CREOLE SEASONING (See Below)

Ingredients: Creole Seasoning (Emeril’s Bayou Blast)

  • PAPRIKA, 2½ tablespoons
  • SALT, 2 tablespoons
  • GARLIC POWDER, 2 tablespoons
  • BLACK PEPPER, 1 tablespoon
  • ONION POWDER, 1 tablespoon
  • CAYENNE, 1 tablespoon
  • OREGANO, 1 tablespoon
  • THYME, 1 tablespoon

Directions

  1. Sauté the onions in the butter until soft, then add the green peppers.
  2. Add the salt and cayenne to taste, then the bay leaves.
  3. Pour in the can of tomatoes and add the garlic and Worcestershire sauce.
  4. Bring to a simmer and thicken the sauce with the flour/water slurry.
  5. Dust the shrimp with Creole seasoning and lay on top of the sauce.
  6. Cover and simmer until the shrimp is just cooked though (about 3-5 minutes).
  7. Serve over rice.



Monday, August 8, 2016

Beer-Braised Oxtails with Carrots


This is the first time I prepared oxtails using beer. Of course, I’d heard of it before; after all, it is a classic European preparation.

Know what? It’s delicious. The beer imparts an additional subtle flavor and the final product tastes nothing like beer (for those who aren’t enamored of beer’s flavor).

Ingredients

  • OXTAILS
  • COOKING OIL, 2 tablespoons
  • ONIONS, 2 medium, chopped
  • BEER, 1 twelve-ounce can
  • TOMATO SAUCE, 1 eight-ounce can
  • CELERY SEEDS, ½ teaspoon
  • BAY LEAF, 1
  • MINCED PARSLEY, 1 tablespoon
  • WORCESTERSHIRE SAUCE, 1 teaspoon
  • SALT, 1½ teaspoons
  • BLACK PEPPER, 1/8 teaspoon
  • CARROTS, 6-8, sliced ½-inch thick
  • FLOUR SLURRY

 Directions 
  1. Brown oxtails in oil in a large, heavy kettle over high heat and drain on paper toweling.
  2. Reduce heat to medium, add onions to kettle and sauté, stirring, 8 to 10 minutes until golden.
  3. Return oxtails to kettle, add beer, tomato sauce, celery seeds, bay leaf, parsley, Worcestershire sauce, salt and pepper.
  4. Cover, and simmer over low heat 3 hours until meat is tender.
  5. Skim off the fat.
  6. Add the carrots and simmer 20 minutes longer.

Saturday, June 18, 2016

Taking a Break


I will return, but don't wait up for me.