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Recipe By: bridgette server
Serving Size: 3
Ingredients:
1/2 cup kosher salt
1 gallon water
1 lb. shrimp, peeled with tails on
2 teaspoons garlic powder
1/2 teaspoons paprika
1 teaspoon crushed red pepper, or more for hotter spice
freshly ground black pepper
1/2 whole lemon, juice of
1 tablespoon olive oil
Directions:
Combine kosher salt and very cold water and add shrimp. Brine shrimp
for 15min, this is the most important step. Remove shrimp and pat dry.
Mix shrimp with the remaining ingredients. Do not add extra salt,
they were salted in the brine.
Preheat the bbq or pan to very hot. Cook for 2 minutes per side
depending on size of shrimp. Drizzle with butter and serve.
Sunday, January 18, 2009
Grilled Pineapple with Coconut
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Recipe By: bridgette server
Serving Size: 8 to 10
Ingredients:
1 ripe pineapple
1 14 oz. can unsweetened coconut milk
1/4 cup lime juice
3/4 cups turbinado sugar, or granulated sugar
1 whole lime, zest of
1 teaspoon ground cinnamon
fresh mint, for garnish
1 quart vanilla ice cream, or frozen yogurt for serving (optional)
Directions:
1. Set up the grill for direct grilling and preheat to high
2. Prepare the pineapple. First, grab the pineapple firmly in one
hand and its leaves in the other. Twist them in opposite directions
to separate the leaves from the fruit. Then, cut off the rind, first
from the top and bottom of the fruit, then from the sides. Cut it off
in lengthwise strips, slicing deep enough to remove the eyes. Next,
cut the pineapple crosswise into 1/2-inch-thick slices. Finally, use
a melon baller or fruit corer to remove the fibrous core from the
center of each slice.
3. Shake the coconut milk well before opening the can. Pour it into a
wide shallow bowl. Add the lime juice. Place the zest, sugar and
cinnamon in another wide, shallow bowl and stir with a fork to mix.
4. When ready to cook, brush and oil the grill grate. Dip each
pineapple slice first in coconut milk, then in the sugar mixture,
shaking off the excess between each dripping. Arrange the slices on
the hot grate and grill until nicely browned on both sides, 4 to 6
minutes per side. If a crosshatch of grill marks is desired, rotate
each slice 60 degrees after 2 to 3 minutes on each side. Transfer the
pineapple slices to plates or a platter for serving and garnish with
mint sprigs. Or serve in bowls over ice cream, if desired. The
pineapple can be served either hot or cold.
Recipe By: bridgette server
Serving Size: 8 to 10
Ingredients:
1 ripe pineapple
1 14 oz. can unsweetened coconut milk
1/4 cup lime juice
3/4 cups turbinado sugar, or granulated sugar
1 whole lime, zest of
1 teaspoon ground cinnamon
fresh mint, for garnish
1 quart vanilla ice cream, or frozen yogurt for serving (optional)
Directions:
1. Set up the grill for direct grilling and preheat to high
2. Prepare the pineapple. First, grab the pineapple firmly in one
hand and its leaves in the other. Twist them in opposite directions
to separate the leaves from the fruit. Then, cut off the rind, first
from the top and bottom of the fruit, then from the sides. Cut it off
in lengthwise strips, slicing deep enough to remove the eyes. Next,
cut the pineapple crosswise into 1/2-inch-thick slices. Finally, use
a melon baller or fruit corer to remove the fibrous core from the
center of each slice.
3. Shake the coconut milk well before opening the can. Pour it into a
wide shallow bowl. Add the lime juice. Place the zest, sugar and
cinnamon in another wide, shallow bowl and stir with a fork to mix.
4. When ready to cook, brush and oil the grill grate. Dip each
pineapple slice first in coconut milk, then in the sugar mixture,
shaking off the excess between each dripping. Arrange the slices on
the hot grate and grill until nicely browned on both sides, 4 to 6
minutes per side. If a crosshatch of grill marks is desired, rotate
each slice 60 degrees after 2 to 3 minutes on each side. Transfer the
pineapple slices to plates or a platter for serving and garnish with
mint sprigs. Or serve in bowls over ice cream, if desired. The
pineapple can be served either hot or cold.
Grilled Halloumi Cheese with Red Chili
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Recipe By: bridgette server
Serving Size: 2
4 slices halloumi
1 whole lime, one squeeze of
extra-virgin olive oil
pinch dried red chili flakes
freshly ground pepper
Tomato Caprese salad:
1 large tomato, sliced
4 leaves fresh basil
kosher salt
Directions:
Tomato salad
1. Prepare the salad: slice the tomato and tear the basil leaves in
small pieces. Mix, add salt, and put on a plate.
2. Heat the grill pan/grill. Grill the halloumi until nice and brown
on both sides.
3. Place the grilled cheese on the plate next to the tomatoes.
Sprinkle the cheese and the tomatoes with lime juice, olive oil, chili
pepper and ground pepper.
Recipe By: bridgette server
Serving Size: 2
4 slices halloumi
1 whole lime, one squeeze of
extra-virgin olive oil
pinch dried red chili flakes
freshly ground pepper
Tomato Caprese salad:
1 large tomato, sliced
4 leaves fresh basil
kosher salt
Directions:
Tomato salad
1. Prepare the salad: slice the tomato and tear the basil leaves in
small pieces. Mix, add salt, and put on a plate.
2. Heat the grill pan/grill. Grill the halloumi until nice and brown
on both sides.
3. Place the grilled cheese on the plate next to the tomatoes.
Sprinkle the cheese and the tomatoes with lime juice, olive oil, chili
pepper and ground pepper.
Grilled Asparagus with Sesame
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Recipe By: bridgette server
Serving Size: 4
Ingredients:
Wooden toothpicks or bamboo skewers
1 lb. asparagus
2 tablespoons dark sesame oil
1 tablespoon soy sauce
1 clove garlic, minced
2 tablespoons sesame seeds
Salt and black pepper
Directions:
In a shallow pan, soak skewers in cold water for 1 hour, then drain
and set aside.
Preheat grill to high. Snap off the woody bases of the asparagus and
discard. Skewer 4 or 5 asparagus spears together, using the toothpicks
or 2 bamboo skewers, forming a raft shape.
In a small bowl, combine the sesame oil, soy sauce, and garlic and
stir with a fork to mix. Brush this mixture on the asparagus rafts on
both sides. Season the asparagus with a little salt and lots of pepper.
When ready to cook, place the asparagus rafts on the hot grate and
grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle
with the sesame seeds as they grill. You can serve the asparagus as
rafts or unskewered.
Recipe By: bridgette server
Serving Size: 4
Ingredients:
Wooden toothpicks or bamboo skewers
1 lb. asparagus
2 tablespoons dark sesame oil
1 tablespoon soy sauce
1 clove garlic, minced
2 tablespoons sesame seeds
Salt and black pepper
Directions:
In a shallow pan, soak skewers in cold water for 1 hour, then drain
and set aside.
Preheat grill to high. Snap off the woody bases of the asparagus and
discard. Skewer 4 or 5 asparagus spears together, using the toothpicks
or 2 bamboo skewers, forming a raft shape.
In a small bowl, combine the sesame oil, soy sauce, and garlic and
stir with a fork to mix. Brush this mixture on the asparagus rafts on
both sides. Season the asparagus with a little salt and lots of pepper.
When ready to cook, place the asparagus rafts on the hot grate and
grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle
with the sesame seeds as they grill. You can serve the asparagus as
rafts or unskewered.
Grilled Asparagus Spears
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Recipe By: bridgette server
Serving Size: 20
Ingredients:
5 lb. fresh asparagus, trimmed and peeled, see Cook's Note
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt
24 match light coals
aluminum foil
Directions:
Preheat a grill.
Place asparagus on a plate. Drizzle oil over the asparagus and turn
spears until they are coated. Sprinkle with salt and turn again.
Grill asparagus for 5 minutes over a hot grill. Each minute or so,
roll each spear 1/4 turn. Asparagus should begin to brown in spots
(indicating that the natural sugars are caramelizing) but should it
not be allowed to char. Dripping oil may cause flare-ups. Keep a
glass, or spray bottle of water handy to spritz on coals, if necessary.
Remove from grill and serve immediately (eating spears with your
fingers enhances the experience).
Cook's Note: Look for firm asparagus stalks with firm deep green or
purplish tips. Also check the bottom of the spears. If they are dried
up, chances are they have been sitting around for too long. Trim off
the tough bottom of the spear by grasping each end and bending it
gently until it snaps at its natural point of tenderness, usually 2/3
of the way down the spear. If the spear is less than 6 inches long,
chances are it has already been trimmed for you. Then take a vegetable
peeler and peel off the outer skin of the lower half of the remaining
stalk.
Recipe By: bridgette server
Serving Size: 20
Ingredients:
5 lb. fresh asparagus, trimmed and peeled, see Cook's Note
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt
24 match light coals
aluminum foil
Directions:
Preheat a grill.
Place asparagus on a plate. Drizzle oil over the asparagus and turn
spears until they are coated. Sprinkle with salt and turn again.
Grill asparagus for 5 minutes over a hot grill. Each minute or so,
roll each spear 1/4 turn. Asparagus should begin to brown in spots
(indicating that the natural sugars are caramelizing) but should it
not be allowed to char. Dripping oil may cause flare-ups. Keep a
glass, or spray bottle of water handy to spritz on coals, if necessary.
Remove from grill and serve immediately (eating spears with your
fingers enhances the experience).
Cook's Note: Look for firm asparagus stalks with firm deep green or
purplish tips. Also check the bottom of the spears. If they are dried
up, chances are they have been sitting around for too long. Trim off
the tough bottom of the spear by grasping each end and bending it
gently until it snaps at its natural point of tenderness, usually 2/3
of the way down the spear. If the spear is less than 6 inches long,
chances are it has already been trimmed for you. Then take a vegetable
peeler and peel off the outer skin of the lower half of the remaining
stalk.
Grilled Artichoke with Garlic Aioli & Tomato Relish
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Recipe By: bridgette server
Serving Size: 2
1 large artichoke
1 tablespoon butter, melted
Roasted Garlic Mayonnaise
1/3 cup mayonnaise
1 head garlic, 3 tablespoons of the roasted puree
2 tablespoon olive oil, depending on your thickness
1 teaspoon lemon juice
1/2 teaspoon dijon mustard
kosher salt
Tomato Relish
1 medium tomato, diced (about 1/2 cup)
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon onion, minced
2 leaves fresh basil, minced
1/2 teaspoon olive oil
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
freshly ground black pepper
Directions:
1. Roast the head of garlic by preheating your oven to 325 degrees.
Cut the top off of a head of garlic and cut the bottom (the root end)
so that the garlic will sit flat. Remove most of the papery skin from
the garlic, but leave just enough to hold the garlic together. Drizzle
1 tablespoon of olive oil over the garlic, then place it in a small
oven-safe casserole dish. Cover it with a lid or aluminum foil and
bake for 1 hour or until the garlic begins to brown.
2. While the garlic is roasting prepare the tomato relish by combining
all of the ingredients in a small bowl. Stir well, then cover and
refrigerate until needed.
3. Prepare the artichoke by cutting about an inch off the top with a
sharp knife. Use scissors to clip the thorny tips off of all the outer
leaves so no one gets poked. Cut the artichoke in half down through
the middle, then bring some water to a boil in a large saucepan to
steam the artichokes. The water should be a couple inches deep in the
pan, but not so much as to cover the artichokes. If you have a
steamer, that will work as well. When the water is simmering, add the
artichokes, cover, and steam for 40 to 45 minutes or until the
artichoke is tender. Preheat your barbecue grill to high heat.
4. Squeeze about 3 tablespoon of roasted garlic from the head and
combine it with the mayo, lemon juice and salt. Stir well.
5. When the steamed artichokes are cool enough to handle, use a spoon
to scrape out the fuzzy choke inside each half. Brush melted butter
over the entire surface of each steamed artichoke half and place each
half, flat side-down on the preheated grill. Grill for 4 to 6 minutes
or until dark charring marks appear on the face of each half. Serve
grilled-side-up with tomato relish, straining the liquid from the
relish before serving, and roasted garlic mayonnaise on the side.
Recipe By: bridgette server
Serving Size: 2
1 large artichoke
1 tablespoon butter, melted
Roasted Garlic Mayonnaise
1/3 cup mayonnaise
1 head garlic, 3 tablespoons of the roasted puree
2 tablespoon olive oil, depending on your thickness
1 teaspoon lemon juice
1/2 teaspoon dijon mustard
kosher salt
Tomato Relish
1 medium tomato, diced (about 1/2 cup)
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon onion, minced
2 leaves fresh basil, minced
1/2 teaspoon olive oil
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
freshly ground black pepper
Directions:
1. Roast the head of garlic by preheating your oven to 325 degrees.
Cut the top off of a head of garlic and cut the bottom (the root end)
so that the garlic will sit flat. Remove most of the papery skin from
the garlic, but leave just enough to hold the garlic together. Drizzle
1 tablespoon of olive oil over the garlic, then place it in a small
oven-safe casserole dish. Cover it with a lid or aluminum foil and
bake for 1 hour or until the garlic begins to brown.
2. While the garlic is roasting prepare the tomato relish by combining
all of the ingredients in a small bowl. Stir well, then cover and
refrigerate until needed.
3. Prepare the artichoke by cutting about an inch off the top with a
sharp knife. Use scissors to clip the thorny tips off of all the outer
leaves so no one gets poked. Cut the artichoke in half down through
the middle, then bring some water to a boil in a large saucepan to
steam the artichokes. The water should be a couple inches deep in the
pan, but not so much as to cover the artichokes. If you have a
steamer, that will work as well. When the water is simmering, add the
artichokes, cover, and steam for 40 to 45 minutes or until the
artichoke is tender. Preheat your barbecue grill to high heat.
4. Squeeze about 3 tablespoon of roasted garlic from the head and
combine it with the mayo, lemon juice and salt. Stir well.
5. When the steamed artichokes are cool enough to handle, use a spoon
to scrape out the fuzzy choke inside each half. Brush melted butter
over the entire surface of each steamed artichoke half and place each
half, flat side-down on the preheated grill. Grill for 4 to 6 minutes
or until dark charring marks appear on the face of each half. Serve
grilled-side-up with tomato relish, straining the liquid from the
relish before serving, and roasted garlic mayonnaise on the side.
Chocolate Peanut Butter Torte
• One box chocolate cake mix (milk chocolate is great) prepared according to package.
• BUT bake it in three layers for 15 minutes @ 350 degrees.
• As you stack the layers, frost the top of each of the three layers with the Peanut Butter Cream Cheese frosting.
• Frost the entire outside with the Chocolate Butter Cream.
• Refrigerate for 3-4 hours.
Peanut Butter Cream Cheese Frosting:
4 cups powdered sugar
4 ounces cream cheese
1-teaspoon vanilla
1/3 cup peanut butter
¼ cup + 1 tsp milk (added one Tbs at a time)
4 Tbs Butter (softened)
Chocolate Butter cream:
4 cups powdered sugar
2-3 Tbs cocoa
5 Tbs butter
1 tsp vanilla
¼ cup + 1 tsp milk (added one Tbs at a time)
• BUT bake it in three layers for 15 minutes @ 350 degrees.
• As you stack the layers, frost the top of each of the three layers with the Peanut Butter Cream Cheese frosting.
• Frost the entire outside with the Chocolate Butter Cream.
• Refrigerate for 3-4 hours.
Peanut Butter Cream Cheese Frosting:
4 cups powdered sugar
4 ounces cream cheese
1-teaspoon vanilla
1/3 cup peanut butter
¼ cup + 1 tsp milk (added one Tbs at a time)
4 Tbs Butter (softened)
Chocolate Butter cream:
4 cups powdered sugar
2-3 Tbs cocoa
5 Tbs butter
1 tsp vanilla
¼ cup + 1 tsp milk (added one Tbs at a time)
Chicken lettuce wraps
Recipe By: bridgette server
Serving Size: 8
1 head iceberg lettuce, or Bibb lettuce
1 package rice sticks, Budda Brand. prepared
1/4 cup vegetable oil
mushroom mixture:
6 medium dried shiitake mushrooms, really small ones
1 8 oz. can water chestnuts, drained, minced
1/2 cup pickled cucumber, chinese style
2 tablespoons vegetable oil
2 stalks green onion, finely minced, separated white & green
1/2 teaspoon fresh ginger, finely minced
2 small dried red chilies, optional, crushed
reserve sauce:
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
3 tablespoons pickled cucumber, juice of (or 4 tablespoons)
1 teaspoon mushroom seasoning powder, chinese style
chicken mixture:
2 tablespoons olive oil
1 pound ground chicken, you can use pork or shrimp or dried bean curd
garnish sauce:
1/2 cup water
1/4 cup granulated white sugar
2 tablespoon soy sauce
2 tablespoon rice vinegar
2 tablespoon ketchup
1 tablespoon lemon juice
1 tablespoon chinese hot mustard
1-3 teaspoon garlic chili paste
1/8 teaspoon sesame oil
Soak lettuce in advance. Cut lettuce in half, then cut out the core. Then soak in ice water and drain on a paper towel until ready.
Boil water and then soak the dry black mushrooms in the water to cover for at least 30 minutes up to 3 hours or until soft.
Cut the rice noodles into manageable pieces about 1-2" with scissors. Prepare the rice noodles by heating oil and then adding a very small handful into the hot oil. They will puff up a lot. Make sure your oil is very hot, test with one noodle, it should immediately puff when put in the oil. Once puffed strain out and place on a paper towel.
To make the sauce, dissolve the sugar in the water in a small bowl. Add soy sauce, rice vinegar, ketchup, lemon juice, hot mustard, garlic chili paste, and sesame oil; mix well. Refrigerate until ready to serve the lettuce wraps. You can do this a week or two before.
Combine the hoisin sauce, soy sauce, brown sugar, pickled cucumber juice, and the mushroom powder. Set aside.
Heat your plan and when hot place the two teaspoons of oil in the pan. Heat and then put the ground chicken in the pan and fully cook. Set aside. If doubling the recipe only do one pound at a time, unless you have a large pan.
Rinse and drain the mushrooms. Trim off and discard woody stems of mushrooms then set aside. Chop the following ingredients one at a time in a small food processor. First the mushrooms, then the water chestnuts, and then the pickles (save the juice).
Heat 2 tablespoons of the vegetable oil. Add white part of the onion, ginger, and fresh chili if using and stir-fry for about 30 seconds. Save the green part of the onion for garnish.
Add mushrooms, to the onion mixture and stir-fry for a second then add the pickles (save juice), and the water chestnuts. Stir-fry again to get everything combined and seasoned. Then add the cooked ground chicken, and the green part of the scallion. Stir and then pour in reserved sauce mixture. Simmer until combined and heated through. Remove the mixture to a serving dish.
To serve cover bottom of serving dish with the fried rice noodles. Place a few cooked rice noodles in lettuce leaf. Spoon about 2 tablespoons of the mixture and then spoon the garnish sauce inside of a lettuce leaf and roll it up tightly like a wrap. Place wraps on top of noodles. Eat with your fingers.
Serving Size: 8
1 head iceberg lettuce, or Bibb lettuce
1 package rice sticks, Budda Brand. prepared
1/4 cup vegetable oil
mushroom mixture:
6 medium dried shiitake mushrooms, really small ones
1 8 oz. can water chestnuts, drained, minced
1/2 cup pickled cucumber, chinese style
2 tablespoons vegetable oil
2 stalks green onion, finely minced, separated white & green
1/2 teaspoon fresh ginger, finely minced
2 small dried red chilies, optional, crushed
reserve sauce:
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
3 tablespoons pickled cucumber, juice of (or 4 tablespoons)
1 teaspoon mushroom seasoning powder, chinese style
chicken mixture:
2 tablespoons olive oil
1 pound ground chicken, you can use pork or shrimp or dried bean curd
garnish sauce:
1/2 cup water
1/4 cup granulated white sugar
2 tablespoon soy sauce
2 tablespoon rice vinegar
2 tablespoon ketchup
1 tablespoon lemon juice
1 tablespoon chinese hot mustard
1-3 teaspoon garlic chili paste
1/8 teaspoon sesame oil
Soak lettuce in advance. Cut lettuce in half, then cut out the core. Then soak in ice water and drain on a paper towel until ready.
Boil water and then soak the dry black mushrooms in the water to cover for at least 30 minutes up to 3 hours or until soft.
Cut the rice noodles into manageable pieces about 1-2" with scissors. Prepare the rice noodles by heating oil and then adding a very small handful into the hot oil. They will puff up a lot. Make sure your oil is very hot, test with one noodle, it should immediately puff when put in the oil. Once puffed strain out and place on a paper towel.
To make the sauce, dissolve the sugar in the water in a small bowl. Add soy sauce, rice vinegar, ketchup, lemon juice, hot mustard, garlic chili paste, and sesame oil; mix well. Refrigerate until ready to serve the lettuce wraps. You can do this a week or two before.
Combine the hoisin sauce, soy sauce, brown sugar, pickled cucumber juice, and the mushroom powder. Set aside.
Heat your plan and when hot place the two teaspoons of oil in the pan. Heat and then put the ground chicken in the pan and fully cook. Set aside. If doubling the recipe only do one pound at a time, unless you have a large pan.
Rinse and drain the mushrooms. Trim off and discard woody stems of mushrooms then set aside. Chop the following ingredients one at a time in a small food processor. First the mushrooms, then the water chestnuts, and then the pickles (save the juice).
Heat 2 tablespoons of the vegetable oil. Add white part of the onion, ginger, and fresh chili if using and stir-fry for about 30 seconds. Save the green part of the onion for garnish.
Add mushrooms, to the onion mixture and stir-fry for a second then add the pickles (save juice), and the water chestnuts. Stir-fry again to get everything combined and seasoned. Then add the cooked ground chicken, and the green part of the scallion. Stir and then pour in reserved sauce mixture. Simmer until combined and heated through. Remove the mixture to a serving dish.
To serve cover bottom of serving dish with the fried rice noodles. Place a few cooked rice noodles in lettuce leaf. Spoon about 2 tablespoons of the mixture and then spoon the garnish sauce inside of a lettuce leaf and roll it up tightly like a wrap. Place wraps on top of noodles. Eat with your fingers.
Beijing Garlic Noodles
Recipe By: bridgette server
Serving Size: 4
1 pound oriental style noodles, cooked, Wu-Mu brand comes in 2.5 lb.
package
1 tablespoon vegetable oil
1 stalk green onion, chopped on diagonal
1 whole english cucumber, chopped on diagonal
2 tablespoons cilantro, chopped
sauce:
3 teaspoons garlic, minced
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons black chinese vinegar
2 teaspoons dark rice wine
4 whole red chili, dried, chopped
1 teaspoon sesame oil
1/2 teaspoon mushroom seasoning powder, po lo ku
1/4 teaspoon table salt
1 pinch prickly powder
Don't use the whole package. Cook 1 lb. dried noodle according to the
package about 3 to 4 minutes. Rinse in cold water right away and cool
down. Set aside. Wash cucumber and then slice diagonally into 1/4"
thick slices. Slice into strips and set aside. Combine the sauce
ingredients in a small container.
Heat the wok thoroughly; add 1 tablespoon oil. Stir fry the green
onions for a few seconds. Add the noodle to the wok, add the mixed
sauce, stirring and tossing to mix until the noodle is heated
through. Place on plates and surround with cucumber strips and
cilantro.
Serving Size: 4
1 pound oriental style noodles, cooked, Wu-Mu brand comes in 2.5 lb.
package
1 tablespoon vegetable oil
1 stalk green onion, chopped on diagonal
1 whole english cucumber, chopped on diagonal
2 tablespoons cilantro, chopped
sauce:
3 teaspoons garlic, minced
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons black chinese vinegar
2 teaspoons dark rice wine
4 whole red chili, dried, chopped
1 teaspoon sesame oil
1/2 teaspoon mushroom seasoning powder, po lo ku
1/4 teaspoon table salt
1 pinch prickly powder
Don't use the whole package. Cook 1 lb. dried noodle according to the
package about 3 to 4 minutes. Rinse in cold water right away and cool
down. Set aside. Wash cucumber and then slice diagonally into 1/4"
thick slices. Slice into strips and set aside. Combine the sauce
ingredients in a small container.
Heat the wok thoroughly; add 1 tablespoon oil. Stir fry the green
onions for a few seconds. Add the noodle to the wok, add the mixed
sauce, stirring and tossing to mix until the noodle is heated
through. Place on plates and surround with cucumber strips and
cilantro.
Ma La oil
Recipe By: bridgette server
Yield: 2 1/2 cups
1 cup peanut oil, or corn oil
1 cup sesame oil, japanese
1/2 cup scallions, green & white cut in rings only 1" of dark green top
15 fresh ginger, quarter-size coins smashed
2 tablespoons szechwan peppercorns, brown
2/3 cups red chili flakes, shockingly pungent
2 teaspoon Kosher salt
Combine all ingredients in a heavy, non aluminum 1 1/2 quart
saucepan. Rest a deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225 degrees
stirring occasionally. Let simmer for 15 minutes, checking to ensure
the temperature does not rise. Remove from the heat and let stand
until cool or overnight.
Strain the oil without pressing the solids; then, discard the solids.
Store the oil in an impeccably clean glass jar at cool room
temperature. Menu Sugguestions: Because of the large proportion of
sesame oil, this is a rich oil. A little bit goes a long way. A
spoonful added to a salad dressing or brushed on the plate on which a
fish will steam or on the skin of a just smoked or roasted bird gives
an inimitable touch of lushness. If you are a bread baker, brush a bit
on your next loaf, if you are tossing pasta, drizzle a bit on the
noodles just before serving.
Yield: 2 1/2 cups
1 cup peanut oil, or corn oil
1 cup sesame oil, japanese
1/2 cup scallions, green & white cut in rings only 1" of dark green top
15 fresh ginger, quarter-size coins smashed
2 tablespoons szechwan peppercorns, brown
2/3 cups red chili flakes, shockingly pungent
2 teaspoon Kosher salt
Combine all ingredients in a heavy, non aluminum 1 1/2 quart
saucepan. Rest a deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225 degrees
stirring occasionally. Let simmer for 15 minutes, checking to ensure
the temperature does not rise. Remove from the heat and let stand
until cool or overnight.
Strain the oil without pressing the solids; then, discard the solids.
Store the oil in an impeccably clean glass jar at cool room
temperature. Menu Sugguestions: Because of the large proportion of
sesame oil, this is a rich oil. A little bit goes a long way. A
spoonful added to a salad dressing or brushed on the plate on which a
fish will steam or on the skin of a just smoked or roasted bird gives
an inimitable touch of lushness. If you are a bread baker, brush a bit
on your next loaf, if you are tossing pasta, drizzle a bit on the
noodles just before serving.
Slow Cooker French Onion Soup
3 to 4 medium to large onions, sliced into rings
2 to 3 tablespoons butter
3 (14 ounce) cans beef broth
¾ cup water
2 tablespoons Worchestershire sauce
2 bay leaves
Dash of garlic powder
Dash of salt
Dash of pepper
French baguette, cut into thin slices
1 (8 ounce) bag grated Italian blend cheese
Melt butter in a skillet over medium heat. Add sliced onions and saute’ until tender. In a slow cooker, combine broth, water, Worchestershire sauce, bay leaves, garlic powder, salt and pepper. Stir in onions and butter. Cover and cook on low heat for 3 to 5 hours. Remove bay leaves.
When ready to serve, lightly toast bread slices until just crusty. Place one to three slices in each soup bowl. Top each slice with 1 tablespoon chesse. Ladle onions and broth over bread and cheese.
* I used 3 onions and beef bullion. I did not add the ¾ cup of water. Also, I am noticing that I totally did not follow the recipe. I did not read the recipe all of the way through!!! – I did not saute’ the onions before I put them in the slow cooker! I just dumped everything in the cooker and turned it on. I think I would do it the same way when I make it again!
2 to 3 tablespoons butter
3 (14 ounce) cans beef broth
¾ cup water
2 tablespoons Worchestershire sauce
2 bay leaves
Dash of garlic powder
Dash of salt
Dash of pepper
French baguette, cut into thin slices
1 (8 ounce) bag grated Italian blend cheese
Melt butter in a skillet over medium heat. Add sliced onions and saute’ until tender. In a slow cooker, combine broth, water, Worchestershire sauce, bay leaves, garlic powder, salt and pepper. Stir in onions and butter. Cover and cook on low heat for 3 to 5 hours. Remove bay leaves.
When ready to serve, lightly toast bread slices until just crusty. Place one to three slices in each soup bowl. Top each slice with 1 tablespoon chesse. Ladle onions and broth over bread and cheese.
* I used 3 onions and beef bullion. I did not add the ¾ cup of water. Also, I am noticing that I totally did not follow the recipe. I did not read the recipe all of the way through!!! – I did not saute’ the onions before I put them in the slow cooker! I just dumped everything in the cooker and turned it on. I think I would do it the same way when I make it again!
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