Monthly Archives: January 2013

Broccoli in oyster sauce

Standard

1 lb broccoli cut into bite sized pieces
1 garlic clove minced
2 thin slices ginger minced

sauce:
1/4 cup water
3 Tbsp oyster sauce
1 Tbsp rice wine
2 tsp sugar
1 tsp cornstarch

mix the sauce ingredients in a small bowl and set aside
Heat 2 Tbsp oil in a wok
stir fry the broccoli 2 minutes
add the sauce and stir to coat until thickened

Pai Gwut- Chinese spare ribs with black beans

Standard

1 rack st louis style spare ribs (2.5-3 lbs)
3 Tbsp soy sauce
3 Tbsp cornstarch
3/4 tsp white pepper
3/4 tsp sesame oil
3 Tbsp fermented chinese black beans (from an asian market)
3 Tbsp chinese rice wine
3 Tbsp oyster sauce
1/2 tsp crushed red pepper flakes
3 thin slices ginger minced

seperate the ribs into individual ribs> using a meat cleaver chop the ribs into pieces about 1-1.5 inches long.
in a large bowl mix the remaining ingredients
add the ribs and stir to cover marinate in the fridge 3 hours

prepare a wok for steaming
steam the ribs 45 minutes. check every 15 minutes to make sure the water hasnt all evaporated and add more if needed
1 Tbsp minced garlic

serves 4

roasted tomato soup

Standard

while on a cruise in mexico we had a roasted tomato soup that was out of this world. I asked the chef for the recipe and he gave it to me. Ive modified it since his recipe was unclear on some of the ingredient amounts. It is delicious. This recipe makes a lot but can be cur in half easily

5 Lb roma tomatoes halved
3 quarts low sodium tomato juice
1 quart vegetable stock
1 1/2  large onion,diced (about 2 cups)
2 stalks celery diced
10 large cloves garlic,diced
2 bay leaves
1 tsp red pepper flakes
1/2 cup sugar
1/2 +3 Tbsp olive oil

pour 1/2 cup olive oil on a large rimmed baking sheet. place the tomatos cut side down on the baking sheet. place under the broiler and roast until nicely charred 15 minutes or so
in a saute pan,saute the onion,garlic,celery,red pepper flakes and bay leaves until the onions are soft. Place in a big stock pot
add the tomato juice,vegetable stock and the roasted tomatoes.
using an immersion blender puree the soup. (you can leave it a little chunky if you wish)
add the sugar
bring to a boil,reduce heat and simmer 45 minutes

Serves 12