Pork Dumplings – 猪肉饺子 – Zhūròu Jiǎozi

Steamed Pork Dumplings

Ingredients:

50 Dumpling or Wonton Wrappers
1 Nappa Cabbage (if steaming)
Safflower or Vegetable Oil (if frying)

Filling
1 lb ground Pork
2 Tbsp fresh Ginger, minced
3 cloves Garlic, minced
2-3 red Chili Peppers, de-seeded and minced (include white ribs for more heat) or Jalapeño
3 Scallions, the white portion chopped (use the green portion in the sauce)
3 Tbsp Water Chestnuts, minced
1 tsp Sichuan Peppercorns, coarsely ground (optional)
1 tsp Soy Sauce

Dipping Sauce
1/2 cup Soy Sauce
1 tsp-1 Tbsp Hot Chili Oil
1 Tbsp Rice Wine Vinegar
1 Tbsp Honey
1 tsp fresh Ginger, minced
1 tsp Sesame Seeds
Scallion Greens, chopped

Directions:

  • Prepare the Filling – Mix all of the ingredients together in a bowl by hand. Let rest for 1 to 3 hours.
  • Fill the Dumplings – Line a baking sheet or table with parchment paper for Dumplings to sit on before they are steamed. Fill a bowl with cold water. Use a pastry brush or rolled paper towel to coat wrspper edges of a Wraper. Take a bite-size portion of the filling and put it in the center of the wrapper. Fold* the wrapper sealing along the wet edges, set on parchment, and repeat.
  • A. Steam the Dumplings – In preparation, put the steam basket in the pan or pot you are going to use. Add just enough water to be brlow the base of the basket. Remove the basket and line with leaves of Cabbage, not closing off all the holes. Place the dumplings on top of the cabbage, leaving space so they do not touch each other or the sides. Bring the water to a boil. Carefully set the basket in the water and cover. Cook for about 12 minutes. Remove and repeat. You can cover the cooked dumplings to retain moisture before serving. They should ideally be eaten immediately, while additional batches cook.
  • B. Fry the Dumplings – Heat a wok or large frying pan on medium heat. Add a little oil. Carefully add some dumplings, and cook, lightly tossing, until the side touching the pan is a dark golden brown. Remove to a paper towel lined rack to drain excess oil.
  • Prepare the Dipping Sauce – In a small bowl, mix all the liquid ingredients of the Sauce together with a fork or whisk. Adjust the taste to your liking between salty, sweet, hot, and bitter. Stir in the Dry ingredients.
  • Serve with dipping sauce on the side as soon as the Dumplings are done, especially if steaming. If you are serving later, frying is recommended over steaming.

* Folding. There are many ways tonfold dumplings, some requiring practice and skill. Round wrappers are either folded in half and crymped along the folded edge making a slight crescent shale, or the edge bunched up to the center making a tear drop.

If using square shaped or wonton wrappers, the easiest is to fold diagonally, then pull the opposing side corners together and press against the mound of stuffing–think of a person folding their arms. Another way is to pull the corners rogether resembling a hobo sack. As you work with dumplings, play with folds that you find online and feel comfortable with. The key thing is to not tear the wrapper and to make sure the insides are sealed.

Notes: These are a Chinese version known as Jiaozi 餃子 and are either boiled (水餃 water dumpling), steamed (蒸餃 steamed dumpling), or fried (煎餃 dry-fried dumpling or 鍋貼 pan-stick). They are traditionally circular wrappers folded in half and crymped along the edge to make a crescent shape.

When cooking, I do recommend using cooking chopsticks or tongs…this helps with transfering dumplings in and out of the cooking vessels…the fillings are damn hot if you try to use your fingers…so I’m told…

I should note thst dumpling dough is different than wonton dough, though you can use the more readily available wonton wrappers. Wontons are thinner whereas dumoling dough is more like ravioli pasta. The ingredients are different…maybe I will play with dough recipes, but for now, I will stick with store bought wrappers.

Stuffed dumplings are served all around the world with various fillings–perogies, empañadas, samosas, and ravioli are just a few examples that are not East Asian.

You can play with spices and fillings to suit your palate and needs. I’ve seen some with various ground meats and seafood, or all vegetables, with bean pastes, and even fusion hybrids such as stuffed with meatloaf! Often left over fillings make great snacks fried in patties or balls.


The limits are your imagination. I hope to add a few different fillings and dipping sauces as I experiment.

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Salmon and Shrimp Phad Thai – กุ้งและปลาแซลมอนแผ่นไทย

905679_779815561696_389662409841940469_oSalmon and Shrimp Phad Thai

Ingredients
1 dozen Shrimp, peeled, de-veined
1 8oz Salmon filet, skinned, de-boned, cubed
1 Leek, sliced in 1/8″ rounds
1 cup Red Cabbage, sliced
1/2 cup Carrot, diced or julienne
1 quarter’s width worth of Rice Pasta or Linguini
2 cloves Garlic, minced
1 Egg, beaten
2 Tbsp Ginger, minced
2 Tbsp Tamarind Paste
2 Tbsp Fish Sauce
1 Tbsp Hoisin Sauce
1 cup Bok Choy, chopped or Bean Sprouts
1/2 cup Peanuts, crushed
1 tsp Cayenne Pepper
1 tsp Cumin
1 tsp Crushed Red Pepper
Juice of 1 Lime
Salt & Pepper to Taste
Cilantro for Garnish
Lime Wedges for Garnish
1-2 Tbsp Olive Oil

Directions

  • If using Linguini: In a large pot bring water to a boil. Add salt for seasoning. Add the Pasta and cook till al dente, drain. Toss in olive oil and set to the side.
  • If using Rice Noodles, soak in lukewarm water for 45 minutes to an hour.
  • In a wok or wide skillet, heat the Olive Oil and add the Leek, Cabbage, and Carrots. Toss until tender.
  • Stir in the Egg.
  • Add the Garlic, Tamarind Paste, Hoisin Sauce, Fish Sauce, and Lime Juice.
  • Add the Salmon, Shrimp, Cayenne Pepper, Cumin, and Crushed Red Pepper. Toss over heat until cooked.
  • Toss in the Pasta, Peanuts, and Bok Choy/Bean Sprouts until all is well coated.
  • Add salt and Pepper to taste.
  • Plate and garnish with Cilantro and a Lime Wedge.

Makes about 4 servings

NOTES: Pad Thai ผัดไทย is a common Thai dish that means “fried Thai style”. It usually consists of rice noodles, a sweet sauce, scallions, a protein, peanuts, and bean sprouts, but can also have scallions, cabbage, and other ingredients. This version is my variation, with a little heat added in the form of Ginger and Cayenne Pepper. I also varied by using Leeks instead of Scallion and offering Bok Choy and Linguini as substitutes for ingredients.

Pan-Seared Duck in a Gingered Cherry Glaze with Fried Sage

Pan-Seared Duck in a Gingered Cherry Glaze with Fried Sage

Ingredients:
2 1lb Duck Breasts, with Fat
Salt and Pepper to taste
8-12 fresh Sage Leaves
2 Tbsp Honey
2 Tbsp Balsamic Vinegar
1/4 cup Cherry Juice
3 oz Kirschwasser
1 tsp Ginger Powder
1 Tbsp Butter

Directions:

  • Score the fat of each Duck Breast, crisscross.
  • Sprinkle liberally with Salt and Pepper
  • Heat a skillet on medium heat, and place the Breasts fat-side down in the Skillet.
  • Cook for 7-8 minutes, rendering the fat.
  • Flip the Breasts, reduce the heat to medium-low and cook for 10-12 minutes or until Medium Rare.
  • Remove from the pan.
  • In the hot duck fat, place the Sage leaves, and fry for 1-2 minutes, until crisp. Remove to papertowel.
  • Remove the excess fat. You can save it for use in other dishes.
  • On medium heat, deglaze the Skillet with the Kirschwasser and Balsamic Vinegar.
  • Add the Honey, Cherry Juice, and Ginger.
  • Cook for 2 minutes until bubbly, then melt the Butter into the Sauce.
  • Take the Duck Breasts and return them to the Skillet, turning them over in the Sauce to coat.
  • Plate the Duck.
  • Slice the Duck then drizzle some Sauce over the Duck.
  • Garnish with the fried Sage.

Makes 2-4 Servings…each breast is 16 oz, and would make each a very hearty portion. Depending on serving sizes, you could feed up to four people.

NOTES: Duck is a lost poultry to most people. This is probably one of the simplest meals for Duck and it packs an amazing flavorful taste. The Gingered Cherry Sauce compliments the bold flavor of the Duck Breast. The Sage gives an aromatic crispy edible garnish. I would recommend this dish during Christmas, especially a romantic Christmas dinner for two.

Turkey Cutlets with Roasted Apples and Onions

Ingredients
2 Turkey Breasts, skinless, boneless, butterfly cut
1 Tbsp Olive Oil
1 Yellow Onion, chopped
3 cloves Garlic, miced
2 large Apples (Fuji), medium sliced
2 Tbsp fresh Sage, chopped fine
2 tsp Salt
1 tsp Pepper
1 tsp Allspice
2 tsp Ginger
1 cup Apple Cider

Directions:

  • Preheat the Oven to 350°F.
  • Pour the Olive Oil in a Dutch Oven, and coat the bottom well.
  • Place the Turkey Breasts in a Dutch Oven.
  • Sprinkle with Salt and Pepper.
  • Cover with Sage, Apples, Garlic, and Onions.
  • Pour the Apple Cider over everything.
  • Sprinkle with remaining Spices.
  • Bake for 45 minutes, covered.

Makes 4 servings.

NOTES: This dish could not be simpler or more healthy. The turkey breast marinates in the onions, apples, and cider making it moist and flavorful. This is one of my favorite one-pot dishes for Autumn.

Curried Turkey Stuffed Peppers

Curried Turkey Stuffed Peppers

Ingredients:
1 lb ground Turkey
4 Bell Peppers, large
4 cloves Garlic, minced
2 Shallots, minced
3 Jalapeno Peppers, minced
1-2 Tbsp Ginger, minced
1 Tbsp Chives
1 Tbsp Cumin
2 Tbsp Curry Powder
2 tsp Cayenne Pepper
1 tsp Turmeric Powder
1 tsp ground Coriander Seed
2 tsp Salt
1 cup Chickpeas
1/2 cup Bread Crumbs
1 Egg
Water for Baking
1/4 cup Greek Yogurt for garnish
Paprika for garnish

Directions

  • Preheat the Oven to 375°F
  • Fill a baking dish with water, 1 inch deep. The baking dish should ideally be able to be covered with a lid, and large enough to hold the Peppers.
  • Remove the top of the Peppers and all the inside seeds.
  • Combine all other ingredients in a large bowl and mix well by hand.
  • Divide the stuffing into the Peppers, and place them in the baking dish with the topside up.
  • Bake for 30 minutes.
  • Top with the Yogurt and sprinkle with the Paprika.

Makes 4 Peppers.

NOTES: This is a super simple but flavorful dish. Do not forget the Salt–it is important for bringing out the flavors. My first batch, I left it out and so it was hot but not flavorful–bland even with the Chickpeas. You can also add some seasoning to the Yogurt if you like–it acts as a cooling effect if the Jalapenos prove too spicy. This is an original recipe–inspired by Indian flavors. I hope you enjoy.

Sesame-Crusted Chicken with an Apricot Ginger Sauce

Sesame-Crusted Chicken with an Apricot Ginger Sauce

Ingredients:
2 skinless, boneless Chicken Breasts, butterfly-cut
1-2 cups All-Purpose Flour (for dredging)
1 Egg, beaten (for dredging)
1 Tbsp Water (for dredging)
1 Tbsp Honey (for dredging)
1 cup Sesame Seeds (for dredging)
Salt and Pepper for seasoning the Chicken
2 Tbsp Olive Oil

Sauce:
1 cup dried Apricots, diced fine
1 Tbsp fresh Ginger, julienne cut
1 cup Peach Schnapps
2 Tbsp Butter
1/2 cup Chicken Broth
1 Tbsp Garlic, minced
1/2 tsp Turmeric
1/2 tsp Nutmeg
1 tsp Salt
Pepper to taste

Directions:

  • Soak the Apricots in the Peach Schnapps for 1/2 an hour.
  • Set up dredging stations: 1 tray with Flour; 1 tray with Egg, Water, and Honey; and one tray for Sesame Seeds. Do not put all the Sesame Seeds in the tray, as you can always add more, but after you’ve dredged, can’t use the left overs.
  • Pat the Chicken breasts dry with a paper towel, and season with Salt and Pepper.
  • Dredge the Chicken in the Flour on both sides; then the Egg mixture on both sides; and finally the Sesame Seeds. Set to the side.
  • Turn the Oven on to 200F, and cover a baking sheet with aluminum foil. Place a cooling rack over the pan. Set to the side.
  • Heat the Olive Oil in a skillet, and brown the Chicken on both sides. Place the Chicken breasts on the cooling rack, and then in the Oven to keep warm.
  • In a Sauce Pan, melt 6 Tbsp of Butter.
  • Add the Garlic and Spices, and let cook for 2 minutes, stirring.
  • Add the Schnapps-soaked Peaches (liquid and all) to the Pot, and stir well. Heat for 5 minutes, stirring constantly.
  • Plate the Chicken and cover in the Apricot Ginger Sauce.

Makes 4 Servings.

NOTES: This is a recipe I came up with to appease Michael–he loves Apricots. I’m not really a big fan, though from time to time I will eat one. It has a sort of Asian feel to it, though I personally see it as more of a Middle-Eastern flavor. Regardless, I hope you enjoy it.

Almaunde Gingyuer Sawse for Capouns Ysode – Chicken in an Almond-Ginger Sauce

Almaund Gingyeur Sawse for Capouns Ysode

Ingredients:
1 Roasting Hen
Salt and Pepper to taste
1 head garlic/top removed.

Bouquet Garni:
2 Bay Leaves
2 Sprigs Rosemary
2-4 Sprigs Parsley

Sauce:
1 cup Almonds, raw or blanched (preferably)
1/2 cup Ginger, diced
3 Tbsp Butter
1 cup Chicken Stock
1/2 cup White Wine
2 Tbsp White Wine Vinegar
1 tsp Allspice
1 tsp Cinnamon
1 tsp Black Pepper
1 tsp Salt
1 tsp Corn Starch

Directions:

  • Preheat oven to 325°F
  • Wash Chicken inside and out, and wipe dry.
  • Stuff the Bouquet Garni and Garlic Head into the Chicken.
  • Truss and tie the legs together.
  • Sprinkle Chicken with Salt and Pepper to taste.
  • Roast the Chicken, uncovered, breast side up. Baste it occasionally–the more you baste, the juicier the meat. You should allow 30 minutes per pound or until a meat thermometer placed in the breast reads 160°F. Be sure not to be touching a bone with the probe.
  • Using a food processor, combine all ingredients of the Sauce.
  • Pulse until the Sauce is smooth
  • On a low heat, cook in a Sauce Pot until a rolling boil, stirring constantly.
  • Carve the Chicken and plate.
  • The Sauce may be poured over the Chicken, or used for dipping.

Makes 1 Roasting Hen, (2-4 servings, depending on size).

NOTES: This recipe is one that I came up with reading Medieval English recipes. It is really a hybrid of two recipes, Sawce Gingyeur and Sawce Blaunche for Capons Ysode. Both recipes are below in the original Middle English. The sauce came as an inspiration also from reading the ingredients purchased by a King of France while he was imprisoned in the Tower of London–his “court” served roast chicken and lamb covered in a Ginger and Almond sauce. Unfortunately, that mere reference was not enough for a recipe–so I compared it to what recipes were available to me and came up with this sauce. For the choices of ingredients, I wanted to use fresh Ginger, as that was what was used by imprisoned king’s chef.  I added a few spices that would be commonly used at the time, and substituted cornstarch for the process of straining vinegar-soaked bread for thickening.  Also, as it is not common to find verijuice, I used a combination of White Wine Vinegar and White Wine.  Finally, I did add Butter and Chicken Stock to add a smooth and rich texture and flavor.  Though this may not be a word-for-word rendition of a recorded Medieval recipe, I do feel it is in the style and spirit of one.

Sawce Gingyeur
Take white brede, stepe it with vynegre, and draw it .ij. or .iij. tymes thurgh a straynour; and thanne put ther-to poudre gingere, and serue forthe.

–from Ashmole MS 1439

Sawce Blaunche for Capouns Ysode
Take almaundes blaunched and grynde hem al to doust; temper hit vp with verious and powdour of gyngyuer, and messe it forth.

–from 140. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century

Céleri Rémoulade – Celeriac Salad

Céleri Rémoulade

Ingredients:
1 Celeriac Bulb, cleaned
1 Carrot, cleaned
1 small Cucumber, seeded and Julianne cut.
3 Shallots, thinly sliced
1/2 – 1 cup Walnuts, crushed
1 cup Greek-Style Yoghurt
1 Tbsp Honey
3 Tbsp Almond Oil
2 Tbsp White Wine Vinegar
1 Tbsp Lemon Juice
2 Tbsp fresh Mint, minced
1 Tbsp fresh Dill, minced
2 tsp ground Ginger
1 tsp Salt
1 tsp Pepper

Directions:

  • Clean the Celeriac root by removing any scraggly roots and outer surface. Cut into pieces small enough to be easy to grate. I prefer to use my Food Processor’s food grater, so I make the pieces big enough to fit through the feeder. If you shred by hand, you may want them a good size for holding. Do the same thing with the Carrot.
  • Shred both the Celeriac and Carrot.
  • In a large bowl, combine the Celeriac, Carrot, Shallots, Cucumber, and Walnuts, and toss with your hands to mix well.
  • In a separate bowl combine all remaining ingredients and whisk together into a dressing.
  • Pour the dressing over the dry ingredients and mix well.

NOTES: Celeriac is one of those under-used vegetables in my opinion. Honestly, I don’t know why–its not too difficult to prepare, and you can eat it raw or cooked in any way imaginable that most root vegetables are cooked. Now regarding the Rémoulade itself. Traditionally, this would be made with Mayonnaise, and would not have Ginger and maybe a different set of spices. I found that a little bland and had to add some kick to it, but not overpower the fresh-taste of the Celeriac itself. The Rémoulade can be served as a side dish, or in a similar fashion to Cole Slaw–though it is not as strong. Many folks serve it as a side to fish. I prefer to eat it by itself as a side salad.

Snap Peas and Black Beans

Snap Peas and Black Beans

Ingredients:
2 cups Black Beans, drained
1 cup Snap Peas, in pod
1 Shallot, chopped
1 tsp Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Crushed Red Pepper
1/2 tsp Ginger powder
1 tsp Olive Oil

Directions:

  • Sweat the Shallot in the Olive Oil with the Salt and Pepper in a Skillet on medium heat.
  • When the Shallots start to become translucent, add the other ingredients and mix well.
  • Cook for an additional 5 minutes, stirring often so that the Black Beans do not stick.

Makes 3 Servings.

NOTES: This was a quick and easy dish that I came up with this Spring. The sweetness of the Peas is a good contrast to the Black Beans which seem to absorb the flavors of the Cumin and Shallots. You don’t want to overcook this, as you do want the Snap Peas to be crunchy still.

Mango-Glazed Chicken

Mango-Glazed Chicken

Ingredients:
3 boneless, skinless Chicken Breasts, butterfly cut
1 Tbsp Crushed Red Pepper
1 tsp Salt
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Black Pepper
1 tsp ground Coriander
2 tsp fresh Ginger, minced
1 Mango, diced
1 Tbsp Honey
2 Tbsp Butter
1/4 cup Mango Puree
1 tsp Allspice
1 tsp Olive Oil
2 Tbsp Scallion, diced

Directions:

  • Preheat Oven to 350°F.
  • Place the Chicken cutlets on a lightly greased cookie sheet, and dust with the Crushed Red Pepper, Onion Powder, Garlic Powder, Black Pepper, Coriander, and Salt. Drizzle with Olive Oil
  • Place in the oven for 15 minutes, turning after 7 minutes.
  • While the Chicken is cooking, in a non-stick sauce pan, add the Mango, Ginger, Honey, Mango Puree, Allspice and Butter. Bring to a boil, stirring constantly, and let it reduce to a jelly consistency, about 7 minutes.
  • After the Chicken has cooked for 15 minutes, remove, and cover with the Mango glaze.
  • Return the Chicken to the Oven and increase to 400°F and cook for another 5 minutes.
  • Plate and garnish with the Scallion.

Makes 3 servings.

NOTES: My Michael loves Chicken, so I am always trying to get some new ideas on what to do with Chicken. This one came to me this afternoon, and he loved it! Thus, I thought I’d share it with everyone else.

Ginger Citrus Glazed Salmon

Ginger Citrus Glazed Salmon and Roast Broccoli

Ingredients:
2 Salmon Filets (6-8 oz each)
Juice of 2 Oranges (medium size)
Juice of 1 Lemon
Juice of 1 Lime
2 Tbsp Butter
1 Tbsp Ginger, minced
1 Tbsp Garlic, minced
1 tsp Crushed Red Pepper
1 Tbsp Honey
Salt and Pepper to taste

Directions:

  • Preheat Oven to 400°F.
  • Combine the Juice, Butter, Ginger, Garlic, Crushed Red Pepper, and Honey in a Sauce Pot on medium heat. Reduce in half.
  • Place the Salmon filets on a greased baking sheet, and sprinkle with Salt and Pepper to taste. Bake for 7 minutes.
  • Remove from oven and cover with Glaze.
  • Return to the Oven and cook for an additional 7 minutes, or until desired done-ness.

Makes: 2 Servings.

Notes: This is a simple and flavorful way to do Salmon. You can even toss it up by adding some mango or Pineapple juice to the mix.

Sesame-Ginger Dressing

Sesame-Ginger Dressing

Ingredients:
1/2 cup Sesame Oil
1/2 cup Vegetable Oil
1/2 cup Rice Wine Vinegar
2 Tbsp Honey
1/2 tsp Crushed Red Pepper
2 Tbsp minced Ginger
1 Tbsp Sesame Seeds
1/2 cup Soy Sauce

Directions:

  • Whisk together all ingredients.

Makes a little over 1 cup

NOTES: If not served immediately, the dressing will separate. Just whisk together when ready to serve. To add an extra kick, you may choose to add some Wasabi to it…just be careful.

Purée de Carottes – Mashed Carrots

Purée de Carottes

Ingredients:
1 lbs. Baby Carrots
1/2 cup Orange Juice
2 cloves Garlic, crushed
1 slice Ginger
1/2 tsp Cumin powder
1 Bay Leaf
2 sprigs Thyme
1 sprig Rosemary
2 Tbsp Parsley, chopped
1/2 cup Butter
Salt and Pepper to taste
Water for boiling

Directions:

  • Place the Carrots in the a Sauce pan with the Orange Juice and enough additional Water to cover over the Carrots.
  • Tie the Bay Leaf, Rosemary, and Thyme into a bouquet garni, and place in the water with the Carrots.
  • Add the crushed Garlic, and the slice of Ginger.
  • Bring to a boil; reduce the heat and simmer for 15 to 20 minutes, or until fork tender.
  • Drain, and remove the Bouquet Garni, and Ginger (keep the Garlic).
  • Place in a Food Processor and mix with the Cumin, Butter, and Salt and Pepper to taste.
  • Place in a serving dish, and garnish with the Parsley.

Makes 4 servings.

NOTES: Carrots are hard to manually mash because of their fibrous nature. Thus, I have employed the use of a Food Processor. You may also choose to cook it with a potato and mash it with it as well.

Variations
Ṽ›Ɣ – Replace the Butter with Margarine.

Apple Zucchini Bread

Ingredients:
2 cups All Purpose Flour
2 cups Whole Wheat Flour
2 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1 tsp Cloves, ground
1 tsp Ginger, ground
1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Salt
1 cup Granulated Sugar
1 cup Brown Sugar
1 Tbsp Honey
1 Tbsp Maple Syrup
4 Eggs, beaten
1 cup Applesauce
1 tsp Vanilla Extract
2 cups Zucchini, shredded
1 cup Apples (Red Delicious), skinned, seeded, diced or shreaded
1 1/2 cups Pecans, chopped

Directions:

  • Preheat Oven to 350°F.
  • In a large bowl, sift together all Flour, Baking Soda, Baking Powder, Salt, and Spices. Set to the side
  • Combine the Eggs, all Sugar, Honey, Maple Syrup, Vanilla, and Apple Sauce in another bowl, and mix well.
  • Slowly incorporate the wet ingredients into the dry ingredients, mixing well. You may use a mixer for this, as the batter will be fairly thick.
  • Fold in the Apples, Zucchini, and Pecans.
  • Divide the batter into greased loaf pans (9×5).
  • Bake for 55 minutes to an hour, or until an inserted toothpick comes out clean.
  • Please let them cool for 10 minutes before removing them to wire racks to cool further.

NOTES: The first time I had zucchini bread, I was very skeptical. I mean the majority of my zucchini was sauteed with garlic, so the idea of it serving as a sweet stumped me. Still after trying it, this then 8 year old was pleasantly surprised. Zucchini bread can be used as a side item at an Autumn or Winter dinner, or with brunch or tea. I still think it is a great side for Thanksgiving, served warm with dinner, with fresh butter.

Zucchini bread apparently had its hay-day in the 1960s in the US when the idea of using Butter was on the decline, with folks instead wanting to use Oil. I, however think the use of Apple Sauce (something that seemed to happen in the 90s to replace the oil) instead of Vegetable Oil is a better fix. Apple Zucchini Bread is a quick bread, and can easily be modified into muffins, as a result.

Pininyahang Manok – Pineapple Chicken

Pininyahang Manok – Pineapple Chicken

Ingredients:
1 Red Bell Pepper, diced
1 medium Yellow Onion, diced
4 cloves Garlic, minced
2 Jalapeños, minced
2 Tbsp fresh Ginger, minced
1 Pineapple, diced (about 4 cups)
2 links Chorizo Español picante, sliced into rounds
1 lb Chicken Breast, diced (boneless, skinless)
1 Tbsp Olive Oil
1/2 cup Pineapple Juice
1/4 cup Coconut Water
1 tsp Crushed Red Pepper
2 Tbsp fresh Parsley, chopped fine
Salt & Pepper to taste

Directions:

  • Prepare all ingredients before starting.
  • In a large pot, on medium heat, combine the Onion, Bell Pepper and Jalapeños; cooking for about minutes.
  • Add the Garlic, Ginger, Chorizo, and Pineapple.
  • You want to sauté these ingredients, letting them brown and caramelize a little for flavor.
  • Add the Chicken, Crushed Red Pepper, Pineapple Juice, and Coconut Water.
  • Let the Chicken cook through, about 5-10 minutes. You can speed this up by putting a lid on effectively steaming and poaching at the same time.
  • Add the fresh Parsley, and Season with Salt and Pepper; cook for an additional minute.

Makes 4 servings.

NOTES: Pininyahang Manok is essentially a Filipino chicken stew with pineapple. I have substituted Coconut Water for Coconut Milk, though you can retain the milk instead if you prefer. I have also added Chorizo to give it a depth of smoky, salty flavor. With regards to the chicken, you can also use bone-in chicken pieces–but I’d suggest Thighs instead of breasts.

This dish would serve well as a stew, but also can be served over rice.

The Chorizo used is a Spanish-style cured Chorizo–unlike the Mexican variety which, though flavorful, is raw and often cooked like ground beef. Spanish-style Chorizo comes in “dulce” and “picante”–with my preference for picante in this dish. Do not accidentally use a Portuguese Chouriço de Sangue, often marketed as just Chouriço, as it is VERY different.

Creamy Red Coleslaw

Dedicated to The Rev. Tommy S., my Southern brother in Christ and friend in Dorothy, in honor of his recent move.

Creamy Red Coleslaw

Ingredients:
1 head Red Cabbage (about 4 cups shredded, shredded finely
1 large Carrot, shredded
1/4 Yellow Onion, grated
1 1/4 cup Mayonnaise
1 Tbsp Dijon Mustard
Juice of 1 Lemon
Juice of 1 Lime
1/4 cup White Wine Vinegar
2 Tbsp Sugar (more or less to taste)
1 tsp fresh Ginger, grated
1/4 cup Raisins
2 Tbsp Sesame Seeds
1 tsp Herbes de Provence
1 tsp fresh Chives
1 tsp Steak Spice Rub
Salt and Black Pepper to Taste

Directions:

  • In a large bowl, combine the Cabbage, Carrots, Ginger, Onion, and Raisins. Toss together.
  • In a gallon-size zipping baggy, combine the Mayonnaise, Dijon Mustard, Chives, Herbes de Provence, Steak Spice Rub, Salt and Pepper, Sugar, Juices, and Vinegar. Seal and mix well.
  • Pour over the top of the Cabbage Mix, and sprinkle with the Sesame Seeds.
  • Fold the mixture together until everything is coated.

NOTES: This is a tangy flavorful Cole Slaw that is very creamy. If you do not have Herbes de Provence, then you can substitute with Parsley, Basil, and a little Oregano and Thyme… just make sure the total amount is similar. This can be saved, sealed, for a week, and will become more flavorful as you go.

Variations:
S›Ƨ – Substitute Splenda® for the Sugar.

Cornish Hens with Shallot-Sage-Raspberry Stuffing and Raspberry Sherry Sauce

Cornish Hen with Shallot-Sage-Raspberry Stuffing and and a Raspberry Sherry Sauce

Ingredients:
2 Cornish Hens, giblets removed, patted dry
6 slices Whole Wheat Bread
1/2 cup Raspberries
1 Shallot, diced
1 clove garlic, diced
2 Tbsp fresh Sage, chopped fine
1 tsp fresh Thyme, crushed
2 tsp fresh Oregano, chopped fine
1 tsp fresh Parsley, chopped fine
1 Egg
1/6 cup Chicken Broth
1/6 cup Sherry
1/6 cup Berry Juice
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Olive Oil
Raspberry Sherry Sauce (below)

Directions:

  • Preheat the Oven to 400F
  • In a medium size bowl, combine all ingredients except the Raspberry Sauce and Olive Oil; and mush together.
  • Wash the Hens, and pat them dry with a paper towel.
  • Stuff half of the dressing into each Hen.
  • Using cooking twine, Truss-up the Hens.
  • In a heavy skillet, on high heat, add the Olive Oil and brown each side of the Hens(about 2-4 minutes).
  • Place in a baking dish, and drizzle any Oil from the pan over the Hens.
  • Bake for 35 minutes, covered.
  • Uncover and bake for an additional 20 minutes.
  • Prepare the Raspberry Sherry Sauce.
  • Plate and pour the Raspberry Sherry Sauce over each Hen.

NOTES: This recipe was an inspiration from The Legend of the Seeker, where in an episode one of the characters requests this dish! I couldn’t help but figure out a way to make it myself.

Raspberry Sherry Sauce
Ingredients:
1 cup Chicken Stock
1/2 cup Sherry
1/2 cup Berry Juice
1 Shallot, diced
1 tsp Cornstarch
2 cups Raspberries
1 tsp fresh Ginger, diced
1 tsp fresh Sage, diced
1 Tbsp Butter
Salt & Pepper to taste

Directions:

  • In a Sauce Pan, combine the Butter, Shallot, Ginger, and a pinch of Salt, cooking until the shallot is translucent.
  • In a cup, whisk together the Cornstarch and Berry Juice.
  • Add all ingredients to the Sauce Pan, stirring on medium heat.
  • Crush the berries with your spoon as they cook.
  • Reduce to 1 cup of liquid, stirring often.

NOTES: Though this sauce is perfect for the Cornish hens, you can serve it with other meats like Duck or Quail. Some folks prefer to strain the sauce before serving using a sieve to remove the Berry seeds. I like the berry seeds, myself, but it is completely at your discretion.

General Tso’s Chicken – 左宗棠雞

Ingredients:
3 lb Chicken Thighs, boneless, skinless, cut in bite-size chunks
1 cup & 2 Tbsp Corn Starch, divided
1-3 tsp Cayenne Pepper
2 Tbsp Vegetable Oil
1/4 cup Shaoxing Rice Wine 绍兴酒
1/2 cup and 1 tsp Soy Sauce, divided
1/4 cup Rice Wine Vinegar
1/2 cup Chicken Broth
3 Tbsp Honey
1/2 tsp Crushed Red Pepper
4 cloves Garlic, slivered
1 Tbsp Ginger, minced
8-12 Dried Tiānjīn Red Chili Peppers 天津辣椒
2 Scallions, cut in pieces
4 cups Broccoli, cut in bite size pieces
2 cloves Garlic, minced
Juice of 1 Lemon

1 1/2-2 cups Brown Rice
3-4 cups Water (or more)

Directions:

  • Cook the Brown Rice according to the directions on the bag and set aside
  • In a seal-able plastic bag, combine 1 cup Corn Starch and the Cayenne Pepper, mixing well.
  • Pat the Chicken pieces dry with a paper towel, and add to the bag. Seal and shake, coating the chicken in the powder.
  • Bring a wok to high heat and add 1/2 of the Vegetable Oil.
  • Remove the chicken from the bag and saute in the oil until browned on all sides.
  • Drain the chicken on paper towels.
  • Blanch or Steam the Broccoli spears and set to the side.
  • In a glass, whisk together the Rice Wine and remaining Cornstarch.
  • Heat the wok again, and add the Rice Wine/Corn Starch mixture, 1/2 cup of Soy Sauce, Rice Wine Vinegar, the Honey, Chicken Broth, Ginger, slivered Garlic, and Crushed Red Pepper, mixing well.
  • Heat until the mixture begins to bubble.
  • Add the Scallions, Tiānjīn Red Chili Peppers, and Chicken and coat well.
  • Pour the Mixture into a serving dish.
  • In another sealed bag, combine the remaining Soy Sauce, minced Garlic, and Lemon Juice.
  • add the Broccoli Spears and mix well.
  • Garnish the Chicken with the Broccoli or serve in a separate dish.

Makes 4 servings.

NOTES: So I was inspired to make this dish because of a very awful version that I ordered in from the local take-away. This version should be more flavorful, slightly spicier, and not as unhealthy as the heavy batter, deep-fried kind.

General Tso’s Chicken is believed to have been created in New York City in the 1970s as an attempt to introduce the spicier Hunan cuisine to what was generally Cantonese cuisine in the city. There are two chefs who are attributed as possible inventors of this dish, Chef Peng Jia of Peng’s Restaurant formerly of E 44th St and Chef T. T. Wong of the Shun Lee Palace restaurants. I have also found claims of invention by a chef in Taiwan about the same time. As far as I can tell, the Peng Jia seems to be the most widely accepted, though no one seems to know for sure.

General Tso’s Chicken is named after Zuo Zongtang (左宗棠, 1812–1885), a Qing Dynasty general from Hunan Provence. I cannot find any reason or rational as to why the dish is named after him. Another source suggests that the name is really a mis-translation. Eileen Yin-Fei Lo states in her book The Chinese Kitchen that the dish originates from a simple Hunan chicken dish, and that the reference to “Zongtang” in “Zuo Zongtang chicken” was not a reference to Zuo Zongtang’s given name, but rather a reference to the homonym zōngtáng 宗堂, meaning “ancestral meeting hall”. As one who is completely ignorant to Chinese languages, I’ll have to take her word for it. Also regionally, in the US, there are various spellings of used…Gua, Tsao, Tsa, Cua, Zuo, etc… reflecting how poorly we Americans transliterate Chinese.

Huājiāo Chicken – 花椒鸡

Inspired by a Recipe From
Thom Chu, Bridgehampton, NY

Ingredients:
1 lb of Chicken Thighs, boneless, skinless, cut in cubes
2 Tbsp Shaoxing Rice Wine 绍兴酒
3-4 Serrano Peppers, cut in rings
3-4 Dried Tiānjīn Red Chili Peppers 天津辣椒, crushed
3 stalks Scallions, cut in 2″ pieces
3 Tbsp Douban 豆瓣, minced
5 cloves Garlic, minced
3 Tbsp Ginger, minced
1 Tbsp whole Sichuan/Huājiāo Peppercorns 花椒
2 whole Star Anise
1-2 Tbsp Soy Sauce, to taste
1/2 cup Vegetable Oil, divided
1 tsp Salt
1 tsp Black Pepper, ground

Directions:

  • Season the Chicken with the Salt and Pepper.
  • Place in a bowl and marinate with the Shaoxing Wine for 20 minutes.
  • Heat a wok on very high and add no more than a quarter cup of oil. Heat the oil until you just start to see it smoke.
  • Stir fry the Chicken in the wok until browned, then remove and set to the side in a bowl. This is done to prevent the chicken from getting too soggy.
  • Quickly rinse and dry the wok and heat it up again very high with more Vegetable Oil. Make sure the wok is completely dry before putting in the oil or it will spatter hot oil around the stove.
  • When the oil is hot, add the Douban and stir-fry for about 30 seconds.
  • Next add the Garlic and Ginger, and stir-fry for another 30 seconds.
  • Add the Tianjin Chili, Sichuan Chili, and Star Anise; stir-fry for another 30 seconds.
  • Return the Chicken to the wok adding the Soy Sauce and stir-fry for 30 seconds.
  • Add the Serrano Chili Peppers and stir-fry for a minute.
  • Finally add the Scallions, and stir-fry for another 30 seconds.

NOTES: I have eaten this under the name “Ahi Zhou Chicken” at a local Chinese restaurant and spent a week trying to figure out the recipe. Thom knew exactly what I was looking for and provided this. I slightly modified the recipe for this post, trying to identify specific ingredients like the types of Chilis used.

This is a Sichuan dish that is typified by the Sichuan Peppercorns.  If you have not had them before, be warned they chemically numb your tongue and act with the other Chili pepper in an amazing way that is numbing and spicy at the same time–or a the Chinese say “Málà”.  Málà 麻辣, literally meaning “numbing and spicy”, is a flavoring common in Sichuan cooking that is derived from these two ingredients working together.

The fresh chili used can be a Jalapeño or Thai Chili if you prefer. I picked Serrano because it has a thinner membrane than the Jalapeño and not as hot as the Thai Chili. Big thanks to Thom for the base of this recipe, and I hope my modifications are not too off from authenticity.

Cancun Ceviche

Cancun Ceviche on a Bed of Mescaline Greens

Ingredients:
1/2 lb Shrimp
1/2 lb Sea Scallops. diced
1/2 lb Lump Crab Meat
1 cup Mango, diced
1 cup Avocado, diced
1 medium Red Onion, thinly sliced
2 Jalapeños, minced
2 cloves Garlic, minced
1 tsp fresh Ginger, minced
2 tsp Salt
1 tsp Black Pepper
1/4 cup Cilantro, chopped
1/4 cup Mint, chopped
1 cup Lime Juice
1/2 cup Lemon Juice

Directions:

  • Steam the Shrimp in shell.
  • Peel and de-vein the Shrimp, and dice.
  • In a large bowl, combine all ingredients and mix well.
  • Cover with Cellophane and refrigerated for 3-6 hours, stirring occasionally.

NOTES: Ceviche is thought to originate in Peru, however almost every Latin-American country has their own variation on the dish. You can even vary what seafood or fish you wish to use. I suggest when using shell fish, to steam it first. The citric acid from the Lime and Lemon Juices react with the protein “cooking” the fish, but with shellfish I always use extra precaution–think you don’t usually see raw lobster or shrimp in sushi.

Carrot Cake

Carrot Cake with Cream Cheese Frosting

Ingredients:
2 1/2 cups All Purpose Flour
1 tsp Baking Soda
1 1/2 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg
1 cup Brown Sugar
1 cup Granulated Sugar
1 cup Vegetable Oil
4 Eggs
1 Tbsp Vanilla Extract
1 1/2 cups Carrots, Shredded
1 cup Raisins
1 cup chopped Pecans
2-3 cups Cream Cheese Frosting
Pecans for decoration

Directions:

  • Preheat oven to 350°F.
  • In a large bowl, mix together the Flour, Baking Soda, Baking Powder, Salt, Sugar, Brown Sugar, and Spices.
  • Slowly incorporate the Eggs, Vegetable Oil, and Vanilla Extract.
  • Mix in the Carrots, Raisins, and Pecans.
  • Grease 2 8″ round cake pans and coat with flour.
  • Divide the Batter between the two pans.
  • Bake for 30 minutes or until a toothpick inserted comes out clean.
  • Remove from the pans and cool on a rack.
  • Place one cake on a plate or cake plate, and spread frosting on the top.
  • Place the second cake on top and frost the top.
  • Carefully add frosting to the side and rotate the plate to spread the frosting along the sides.
  • Decorate the top with Pecans. If you prefer you can crush the Pecans and place along the sides of the Cake.

Makes 1 cake

Apple and Pecan Pie

Ingredients:
Pecan Pâte Brisée, divided in 2 disks
6 cups Granny Smith Apples, peeled, cored, sliced
2 tsp Lemon Juice
1/2 cup chopped Pecans
3/4 cup Granulated Sugar
1/2 cup Brown Sugar
1/4 cup All Purpose Flour
1 tsp Salt
1 tsp ground Cinnamon
1/4 tsp ground Ginger
1/4 tsp ground Nutmeg
2 Tbsp Butter, cold and cut into pieces.
1 Egg yolk
1 tsp Water
8-12 Pecan Halves for decorating

Directions:

  • Preheat Oven to 425° F
  • In a large bowl toss the Apples, Lemon Juice, chopped Pecans, Sugars, Flour, Salt, and Spices, coating the Apples well.
  • On a very clean, floured surface, roll out 1 of the disks of Pâte Brisée into a circle about 10″ for a 9″ Pie Pan.
  • Placing your rolling pin mid way across the crust, fold back half of the crust over the rolling pin, so as to utilize the rolling pin to move the crust over the Pie pan. Unroll and gently fit into the Pie pan. It is ok for crusts to hang over the sides.
  • Place the Apple mixture into the pie crust and dollop with the pieces of Butter
  • Repeat the rolling and placement with the second disk of Pâte Brisée, this time placing over the apple mixture in the Pie Pan.
  • Press along the edges of the two crusts to seal the dough.
  • Using a knife, trim the excess dough.
  • You may crimp the crust as you see fit.
  • Cut slits in the top of crust to allow for steam to escape.
  • Decorate with the Pecan Halves
  • In a small bowl, beat the Egg Yolk with the water.
  • Brush the Egg mixture over the crust.
  • Place in the oven and cook for 15 minutes.
  • Reduce the heat to 350° F and cook for an additional 40 minutes.

NOTES: If you fear the crust may burn, after the first 15 minutes, wrap aluminum foil around the edges.

Fruitcake

Dedicated to my Mom and to Lucile F. Locher Mishler “Mum”, her maternal grandmother.

Traditional Fruitcake

Ingredients:
2 cups mixed Dried Fruits, minced
1 cup Rum
1 1/2 cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ginger
3/4 cup Granulated Sugar
3/4 cup Brown Sugar
5 Eggs
3 Tbsp Canola Oil
1/4 cup Rum
1 Tbsp Lemon Zest
1 Tbsp Orange Zest
1/2 cup Pecans, chopped
1 cup Pecans, whole
1 cup Candied Red Cherries
1 cup Candied Green Cherries
1 cup Candied Pineapple

Directions:

  • Soak the minced Dried Fruits in 1 cup of Rum overnight.
  • Preheat the Oven to 300°F.
  • Sift together the Flour, Baking Powder, Salt, and Spices into a large bowl.
  • In a second bowl cream the Eggs with the Sugars.
  • Whisk in the Olive Oil and 1/4 cup Dark Rum.
  • Slowly incorporate into the Flour mixture.
  • Fold in the Dried Fruits, Zest, and 1/2 cup of crushed Pecans.
  • Grease a bunt pan well.
  • Pour mixture into the bunt pan, and lightly tap it against the counter.
  • Decorate with the Candied Fruits and whole Pecans.
  • Bake on the middle rack for about 1 hour or until a toothpick inserted in it comes out clean.

NOTES: Fruitcake has always been one of my favorite deserts.  My mom tells me about how when she grew up her grandmother “Mum” used to make Fruitcake in early fall, and stick it in cheesecloth a tin.  Every couple weeks she’d pour Port on top of it.  By Christmas it was amazing.  I’m still nervous about keeping a cake in a tin and pouring alcohol on it for over a month…so here’s my version with a less pungent Rum.

Mixed Dried Fruit can include Cranberries, Raisins, Dates, Figs, Apricots, Apples, Pears, Pruns, etc.

Pumpkin Pie

Pumpkin Pie

Ingredients:Vegetarian
3 large Eggs
1/2 cup Brown Sugar
2 cups Prepared Pumpkin
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1/4 tsp Ginger, ground
1/4 tsp Cloves, ground
1/4 tsp Allspice, ground
1/4 tsp Cornstarch
1/2 tsp Salt
1/2 cup Heavy Cream
1 Pâte Brisée

Directions:

  • In a large bowl, cream the Eggs with the Sugar.
  • Slowly incorporate the Pumpkin pulp.
  • In a second bowl, add the Spices, Salt, and Cornstarch, and whisk together so there are no clumps.
  • Slowly whisk in the Heavy Cream.
  • Whisk the Cream mixture into the Pumpkin Mixture.
  • Preheat the Oven to 425°F
  • Roll out the Pie Crust and place into a pie pan. Crimp edges as desired.
  • Place the Pie pan on a cookie sheet.
  • Pour the Pie filling into the crust.
  • Place the Pie in the oven, and bake for 15 minutes.
  • Reduce the heat to 350°F, and bake for 40 to 50 minutes. The traditional way of testing is to use a knife inserted into the center. If it comes out mostly clean, it is done.

NOTES: Pumpkin Pie is a very American dish, pumpkins naturally growing in North America. I’ve read that pumpkins were first exported to France and England, where the pie was actually developed by chefs, but that it never became popular there. For many pumpkin pie is all about the Holiday time, and for me it is especially. It connects me with the romanticized idea of family eating desert by a warm hearth.

I have no problem using canned pumpkin, so long as it is PURE pumpkin. Some cans will use other squash types. If you want to do real pumpkin on your own, the best option is to get a small pumpkin and slice it, de seed it, and steam it. Then scoop out the pulp and puree it in a food processor.

Fennel Chicken with Couscous

Dedicated to Christopher S.

Ingredients:
1 tsp Turmeric
1 tsp Ginger
1 tsp Cumin
1 tsp Coriander Seed, ground
1 tsp Salt
4 boneless, skinless, Chicken Breasts, butterfly cut
2 Tbsp Olive Oil
2 cloves Garlic, minced
1 medium Red Onion, diced
1 Fennel Bulb, halved and sliced (1/4″ slices)
1 Tbsp Lemon Zest
1/2 cup Chicken Broth
2 Tbsp Cornstarch

1 cup uncooked Whole-Wheat Couscous
2 cups Water
1/4 cup Olive Oil
Juice of 1 Lemon

Directions:

  • Combine the Spices and Salt in a small bowl.
  • Sprinkle over the Chicken breasts, making sure to get the spices on both sides.
  • In a skillet, heat the Olive Oil on medium heat and add the Chicken, cooking for 5 minutes each side.
  • Remove from the Chicken and set aside.
  • Add the Garlic, Onion, Fennel, and Lemon Zest, cooking until the Fennel is tender or about 5 minutes.
  • In a bowl whisk together the Cornstarch and the Chicken Broth, then add to the Fennel.
  • Heat for another 7-10 minutes, allowing a sauce to form.
  • Heat the Water in a sauce pot.
  • When boiling, remove from the heat and add the Couscous.
  • Fluff the Couscous with a fork, adding the Lemon Juice and Olive Oil.
  • Serve the Chicken on a bead of Couscous with the Fennel sauce over it.

NOTES: Couscous كسكس is a pasta that is common in northern Africa and the Middle East. Near East® makes a good whole wheat Couscous. Also, I prefer small grained Couscous, as it feels fluffier than the larger versions.  This dish is also very tasty without couscous over a bed of Spinach. I have made this recipe suitable for those on low-carb high-protien diets at the request of my bud Christopher S.