Roast pork chow fun

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chow fun is a cantonese noodle dish. bery good and filling
ive included the recipe for the roast pork (char siu)

14 oz wide dried rice noodles
1 1/2 lbs roast pork thinly sliced (see below)
2 baby bok choi chopped
1/4 lb fresh shitake mushrooms,stems removed and sliced
2 tsp minced garlic
2 tsp minced fresh ginger
2 tbsp fermented black beans (available at a chinese market,sometimes called salted black beans)

seasoning sauce
3 Tbsp chinese rice wine or dry sherry
2 Tbsp oyster sauce
2 tsp sesame oil
1 tsp sugar

while the pork is cooking (recipe below)soak the dried noodles according to the package directions
mix the seasoning sauce ingredients and set aside
heat 1 Tbsp oil in a wok until very hot. add teh garlic and ginger and stir fry 30 seconds. add the bok choi ,fermented beans and shitake mushrooms. stir fry 4 minutes. remove and set aside
heat 2 Tbsp oil in the wok until hot. add the noodles and seasoning sauce. stir fry 4 minutes. return the vegtables to the pan as well as the roast pork. saute 2 more minutes
serves 4

Roast pork recipe
marinade
3Tbsp chinese rice wine or dry sherry
3 Tbsp dark soy sauce
2 Tbsp sugar
3 minced garlic cloves
1 Tbsp hosin sauce
1/2 tsp chinese 5 spice powder

1 1/2 lbs pork belly
honey

prepare the marinade. put the pork belly in a zip loc plastic bag,add the marininade,seal and shake well . Marinate 3 hours,turning occasionally

preheat the oven to 325
place the pork belly in a roasting pan. brush some honey on it
roast 25 minutes
flip,baste the other side and roast 25 more minutes,until the outside begins to blacken
let cool for 10 minutes and cut into thin slices

chinese roast pork (char siu)

Standard

this can be served as a main course or used as an ingredient in another dish
marinade
3Tbsp chinese rice wine or dry sherry
3 Tbsp dark soy sauce
2 Tbsp sugar
3 minced garlic cloves
1 Tbsp hosin sauce
1/2 tsp chinese 5 spice powder

1 1/2 lbs pork belly
honey

prepare the marinade. put the pork belly in a zip loc plastic bag,add the marininade,seal and shake well . Marinate 3 hours,turning occasionally

preheat the oven to 325
place the pork belly in a roasting pan. brush some honey on it
roast 25 minutes
flip,baste the other side and roast 25 more minutes,until the outside begins to blacken
let cool for 10 minutes and cut into thin slices

Chicken Cassoulet

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Cassoulet (a duck and white bean stew)is one of Taras favorite dishes. However the true frnch version literally requires 2-3 days. This version takes about an hour and a half

4 whole chicken legs (drumstick and thigh)
1/2 lb sweet italian sausage
1 medium fennel bulb diced
1 medium onion diced
1 carrot diced
4 garlic cloves minced
2 tsp fresh rosemary,chopped
2 tsp dried thyme
2 tsp ground fennel
2 1/2 cups chicken broth
15 oz can cannelini or great northern beans drained and rinsed
1/2 cup panko
1/4 cup fresh grated parmesean cheese
olive oil

preheat the oven to 450
place the chicken on a rimmed baking sheet
brush the chicken with olive oil and season with salt and pepper
roast 35-40 minutes until browned and cooked though
remove from the oven and leave the oven on
in a large ovenproof skillet heat some olive oil
saute the sausage 8 min until brow
add the  fennel bulb,carrot and onion and saute until soft
add the garlic,thyme rosemary and ground fennel
cook 30 seconds
stir in the beans and broth and bring to  a boil
nestle the chicken in the skillet
sprinkle the panko and cheese over the top
bake 20 -25 minutes,until the top is crisp
remove from the oven and let sit 15 minutes before serving

serves 4

Eggplant parmesean

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an easy weeknight dish

2 globe eggplants, 1 jar good marinara sauce
1 Lb fresh mozzarella
2 eggs
2 cups panko crumbs
fresh basil
grated Parmesan cheese
salt
oil

peel the eggplants and lightly salt. let sit for 5 minutes and then rinse the salt off
slice the mozzarella so there is one slice per eggplant slice
beat the eggs in a bowl
dip the eggplant slices in the egg and then coat with the panko crumbs
in a large baking dish,big enough to hold the eggplant pour 1/2 the sauce and spread to cover the bottom (if needed use 2 pans and double the sauce)
heat the oil until shimmering.
saute the breaded eggplant flipping once until golden brown,about 2 minutes a side
place the eggplant in the baking pan
add 1 large basil leaf (or 2 small ones) to each slice
cover with 1 slice of cheese
spread the remainder of the marinara over the slices
sprinkle the Parmesan over all

bake at 350 for 35-45 minutes,until soft

Kale with lemon and tomatoes

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i wanted a tasty dish using kale since its so good for you. heres what i came up with

1 bunch kale,tough stems discarded and roughly chopped
1/2 lemon thinly sliced and each slice cut in half
1 Tbsp honey
1/2 pint grape tomatoes cut in half
1 jalapeno seeds removed,diced
1 Tbsp oil

in a large saute pan heat the oil
add the lemon,honey and jalapeno. saute 2 minutes
add the kale and saute 2 minutes
add the tomatoes and continue sauteing until the kale is wilted,1-2 minutes more
serve hot

3-4 servings

Arroz con Pollo

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this latin american dish takes some time but is a good 1 pot meal for a sunday.

1/2 cup oil
2 envelops sazon goya con culantryo Y achiote (available in the hispanic section of most grocerys or a hispanic market)
2 bay leaves
1/2 cup orange juice
7 garlic cloves minced and divided
1 Tbsp oregano
2 bay leaves
8 chicken drumsticks
2 carrots chopped
1 onion chopped and divided
1 leek white part only chopped
1 shallot chopped
1 celery stalk chopped
2 Tbsp tomato paste
1 1/2 cups white wine
4 cups chicken stock
1 anaheim chile seeded and sliced
2 cups white rice
1/2 cup canned garbanzo beans
4 piquillo peppers from a jar (can substitute roasted red pepper) thinly sliced
1/4 cup sliced green olives

marinade
in a small bowl mix the orange juice,oregano,1 envelope sazon goya,and 2 minced garlic cloves.
marinate the drumsticks for 2 hours,remove and reserve the marinade

cooking instructions
in a bowl mix the oil with the other sazon goya package stir well
preheat the oven to 350
in a large dutch oven heat 3 Tbsp of the seasoned oil. brown the chicken,remove and set aside
add the carrots,leek,1/2 the onion,2 garlic cloves,celery and shallot. saute until soft. add the wine,bring to a boil and reduce by 1/2
stir in the tomato paste
return the chicken to the dutch oven along with the reserved marinade and the bay leaves. cover and cook in the oven 1 hour
increase the oven temperature to 425
remove the chicken and set aside to cool
while the chicken is cooling strain the liquid into a measuring cup. you will need 4 cups of liquid. if less add water to make 4 cups,if over discard the extra along with the strained vegetables
in the now empty dutch oven heat 3 Tbsp of the oil/sazon mixture
saute the chile,remaining 1/2 onion and remaining garlic until soft. add the strained liquid.
remove the chicken from the bones and shred,discarding the skin. return to the dutch oven and bring to a boil
stir in the rice and garbanzo beans
distribute the olives and sliced piquillo peppers on top
cover and cook 30 minutes

serves 4-6

 

Shrimp fried rice

Standard

3 cups cooked rice,completely cooled and fluffed

2 eggs beaten
2 scallions chopped
8 oz cooked bay shrimp
2 Tbsp soy sauce
1 Tbsp shaoxing rice wine (available at an oriental markeT)
1 Tbsp minced ginger
1 tsp sesame oil
2 Tbsp oil

heat the oil in a wok until very hot
add the ginger and cook 30 seconds
add the egg and cook until firm and broken up stirring continuously
add the rice and the scallions. stir fry 3 minutes
pour in the soy sauce,shrimp and wine
stir fry 2 minutes more
add the sesame oil and sir well

serves 4