Category Archives: ethnic

Mapo Tofu

Standard

This is a great dinner. It uses a few unusual ingredients but any good oriental market should have them. its got some heat but isnt blazing hot

Sauce
2 Tbsp fermented black beans
14 1/2 oz can chicken broth
5 Tbsp chili bean paste (or sambal oleck if easier to find)
2 Tbsp rice wine
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sugar
1 tsp ground sichuan peppercorns

2 Tbsp oil
1 lb ground pork
1 Tbsp minced garlic
2 tsp minced ginger
2 lbs firm tofu,drained and cut into 1″ cubes
2 Tbsp cornstarch dissolved in 4 Tbsp water
1 scallion green part only thinly sliced

Rinse the fermented beans and crush with the back of a spoon
add the rest of the sauce ingredients and set aside

Heat a wok over high heat until a drop of water sizzles on contact
add the oil
stir fry the pork until lightly browned,about 2 minutes
add the ginger and garlic and stir fry 30 seconds
pour the sauce into the wok and bring to a boil
reduce heat to simmer
gently place the tofu cubes into the wok and gently stir to coat with sauce
simmer 3 minutes
add the cornstarch mixture and gently stir to thicken
sprinkle the scallions over all and serve hot.

slow cooker cassoulet

Standard

a slow cooker cassoulet using pork instead of duck

4 lbs pork butt cut into 8-10 chunks
1/2 lb bacon diced
3 onions roughly chopped
2 cups white wine
28 oz  can tomatoes drained and crushed by hand
6 oz can tomato paste
1 cup panko
1 lb spanish chorizo cut into chunks
1 head garlic loose skin removed sliced in half thru the root
2 cups chicken broth
4 cans cannelini or great northern beans
1 tsp kosher salt
pepper

in a large saute pan cook the bacon til crisp
remove and set aside
sprinkle the pork with salt and pepper
working in batches brown the pork and add it to the cooker
saute the onions and saute until softened about 8 minutes
add the wine and bring to a boil,cook about 8 minutes till reduced by 1/2
add the tomatos,paste and broth and bring to a boil
pour into the cooker and toss in the garlic,beans  and chorizo

cook on high 6 hours
skim off the fat
stir in the panko and reserved bacon
let sit at room temperature for 30 minutes before serving with either toasted bread or polenta

serves 8

Mexican style corn

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a mexican inspired corn side dish,very quick and easy

1 lb frozen corn
2 poblano peppers,seeds removed and diced
1 red onion diced
1 tsp minced garlic (2 cloves)
juice of 2 limes

in a large skillet heat some oil
add the peppers and onion and saute,over medium high heat stiring occasionally 6 minutes
add the corn and garlic and continue to sautee 5 minutes until heated thru
stir in the lime juice and serve

spicy braised chicken drumsticks

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based on a recipe in bon appetit. its got some spice but isnt real hot

10-12 chicken drumsticks
1 onion diced
8 grated garlic cloves
2 inch piece ginger,grated
1/4 cup soy sauce
1/4 cup gochujang (korean chili paste)
2 Tbsp sugar
1 tsp ground black pepper
1 Tbsp chinese rice wine
1 Tbsp sesame oil
4 cups chicken broth
4 Tbsp butter

mix onion,garlic,ginger,soy sauce,chili paste sugar,sesame oil,black pepper and rice wine in a bowl and set aside

in a large deep skillet melt the butter. add the chicken and lightly brown all over about 5-6 minutes total
add the sauce and cook 3 minutes
add the broth and bring to a boil
reduce heat to a simmer,partial cover and cook 50 minutes or so until chicken is done

serve over rice pouring some of the sauce over the chicken

Mexican rice

Standard

1 cup rice
1 14 1/2 oz can chicken broth
1 14 1/2 oz can diced tomatoes
2 anaheim chiles
kernels from 2 ears corn
2 Tbsp oil

roast the peppers,remove the skins
remove the seeds and ribs and chop
heat the oil in a large skillet.
add the rice and saute until translucent
add the chopped peppers and tomatoes
continue sauteeing until most of the liquid is gone
add the corn and saute 1 more minute
add the chicken broth,bring toa boil,cover tightly and simmer 20 minutes
fluff with a fork

Farfel(toasted egg barley)

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this is a traditional jewish side dish. easy to make and very tasty

1 package toasted egg barley (2 cups) (i use Manischewitz) *
1 lb mushroom sliced
2 medium onions diced
2 tbsp butter or 1 tbsp butter and 1 tbsp schmaltz
2 1/2 cubs chicken broth

in a stovestop safe casserole dish melt the butter/schmaltz
saute the onions/mushrooms until the onions are brown
stir in the chicken broth
bring to a boil
add the egg barley
cover and simmer 15 minutes until the water is absorbed

* if toasted egg barley is unavailable israeli couscous can be used lightly toast in a saute pan before adding to the broth

chicken kreplach

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this can be made with the chicken you use to make chicken soup or any cooked chicken. i use won ton wrappers since they are easily available and it saves me from making the dough

2 cups cooked chicken
2 carrots chopped
1 onion diced
2 cloves garlic
5 tbsp schmaltz or vegetable oil divided
1 package won ton wrappers

depending on your preference either saute or carmelize the onion in 3 tbsp of the schmaltz or oil. to carmelize cook the onions over medium heat for about an hour until they are browned to your liking,stiring every 15 minutes.

in a food processor add the chicken,carrots,coked onions,remaining oil/schmatlz and garlic.
process until its got a consistency like tuna salad (not pureed)

place a won ton wrapper on a plate. add a scant tbsp of the chicken mixture. fold into a triangle sealing the edges with a finger dipped in warm water

continue with each kreplach

to cook boil in either chicken soup or salted water for about 2 minutes