March 20, 2012 at 7:09 pm (Uncategorized)
Tags: cabbage, cook, Eggroll, Home, oyster, Oyster sauce, Race and ethnicity in the United States Census, Soy sauce, Teaspoon, Wine tasting descriptors
yield: Makes about 24
active time: 1 3/4 hr
total time: 2 1/4 hr
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons Asian sesame oil
- 2 teaspoons sugar
- 1/2 teaspoon salt
- About 4 cups peanut or vegetable oil
- 2 teaspoons finely chopped peeled fresh ginger
- 2 teaspoons finely chopped garlic
- 1 1/2 bunches scallions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (2 1/2 cups)
- 2 celery ribs, cut into very thin matchsticks (2 cups)
- 2 medium carrots, cut into very thin matchsticks (1 cup)
- 8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (3 cups)
- 1 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and coarsely chopped
- 1/4 lb Chinese roast pork (char siu) or leftover roast pork, cut into 2-inch lengths, then cut lengthwise into very thin matchsticks
- 1 (1-lb) package Asian egg roll or spring roll wrappers
- 1 large egg, lightly beaten
- Special equipment: a deep-fat thermometer
- Accompaniments: Asian sweet chile sauce; Chinese mustard
Make filling: Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute. Add celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add shrimp to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes. Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined. Season with salt and transfer to a large shallow bowl. Cool, stirring occasionally, about 30 minutes.
Make egg rolls: Gently peel apart wrappers to separate if necessary (wrappers may not be perfectly square).
Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).
Put oven rack in middle position and preheat oven to 250°F. Line a large colander with paper towels. Heat 1 inch peanut oil in a 5- to 6-quart wide heavy pot until it registers 350°F on thermometer, then fry 4 or 5 egg rolls (don’t crowd pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven. Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.
Note: I added some cabbage to this recipe because I like the taste of cabbage. It turned out superb.
March 17, 2012 at 3:39 am (Uncategorized)
This recipe is one of my favorites. It requires a bit of butter but all in all the overall recipe is healthy. It is quick and easy and requires very little preparation.
- 6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
- 1 1/2 teaspoons finely grated fresh lime zest
- 6 tablespoons lime butter sauce
Lime Butter Sauce:
- 1 large garlic clove, chopped
- 1/4 cup fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 stick (1/2 cup) unsalted butter, melted
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
Cooks’ Note: If you aren’t able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
I love this with a really nice fat piece of salmon that has nice marbling and good color. Because the fish is done so simply that the sauce really makes the meal. It is citrusy and rich.
March 17, 2012 at 3:28 am (Uncategorized)
I found this to be very good. The taste of the roasted lemon actually makes a difference. It is a slightly sweeter and deeper taste than regular lemon. Very Very Tasty.
- 1-1/2 pounds small new potatoes such as Red Bliss
- 2 large lemons
- Extra-virgin olive oil for brushing on lemons, plus 1/4 cup Gray salt and freshly ground pepper
- 4 boneless chicken breast halves, skin on
- 1 tablespoon minced garlic
- 1 cup double-strength chicken stock, or 2 cups canned low-salt chicken broth boiled until reduced by half
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon unsalted butter (optional)
Put the potatoes in a pot of salted cold water and bring to a boil. Cook until just tender, about 20 minutes. Drain and let cool, but do not peel. Cut in half and set aside.
Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish, brush with olive oil, and season with salt and pepper. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Let cool. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon. Discard the lemon shells.
Preheat the oven to 450°F. Season the chicken with salt and pepper. Heat the remaining 1/4 cup olive oil in a large ovenproof saut
pan over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove to a platter.
Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 5 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes. When done,remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
Return the pan to medium-high heat and add the garlic. Sauté briefly until light brown. Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan. Season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately.
I followed this pretty closely. It was worth the time that it took to do the recipe.
March 17, 2012 at 12:32 am (Uncategorized)
Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in pot.
Cook on medium heat until potatoes are done.
Add sausage and bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.
This is an amazing soup and it is easy to make. I don’t have to go to Olive Garden as often because of this wonderful recipe 🙂 It is an exact recipe of the same soup that is served in Olive Garden. It is a little spicy and really filling. The kale makes it really filling and a well rounded. Make it with some fresh bread and a salad to make it a really light and wonderful meal. I highly recommend this.