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Chinese Salt and Pepper Pork (simplecomfortfood)

4 thin pork chops
3 T light soy sauce
pinch of pepper
1 T sherry cooking wine
1 t superfine sugar
3 T cornstarch
oil for frying
green onion for garnish
chili pepper, sliced, for garnish
1 T Szechuan peppercorns
2 T sea salt
tiny pinch of Chinese five spice powder

Heat a large skillet on high heat. Add the peppercorns and the salt and continue to mix for about 5 min until the salt turns color, slightly. Remove from the heat and place in a small bowl, adding the tiny pinch of Chinese five spice. Once cooled, either get your mortar out and grind into a fine powder, or get your spice grinder (coffee grinder) out and toss everything in and do the same. Mix sugar, soy sauce, sherry and pepper in a small bowl. Coarsely chop your pork chops. I like taking the medallions and cutting them into various sizes, leaving the bone in tact with enough meat and fat to nibble on. Take a Ziploc bag and add in all of the cut up pork pieces, sprinkle with a t of the ground salt and pepper and pour the marinade on top of the of the pork. Massage the meat using the outside of the bag, then remove as much air as possible and seal the bag. Place in the refrigerator for 30 min or up to overnight. When you are ready to fry, heat your oil to 350 F. As the oil is heating, remove the pork from the bag, not including the marinade, and add to a bowl. Sprinkle the cornstarch on top of the pork pieces, and make sure every piece gets the cornstarch on it. When you are ready to fry, add pork in batches and cook for about 4 min. Once a light golden brown, remove to a strainer, and repeat the process with the remaining pork. Once you fried all of the pork, add the drained pieces back to the oil and cook for another 2 min. This will change the texture a bit more, as well as the color. Pretty amazing. Remove with your spider or tongs and place on some paper towel to let any excess oil drain off. Take a generous pinch of the ground salt and pepper and sprinkle on top of the pieces. Plate and sprinkle the sliced chilies and green onion on top of the pork. Spoon a bit of the salt and pepper mix on to the plate as well in case you or you guests want a little extra. This is great as a snack or as a meal and brings a great Chinese dish to your table.

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Bubba Gump Shrimp Co.’s Dumb Luck Coconut Shrimp (popsugar)

Shrimp

1/2 lb medium raw shrimp, peeled and deveined
3/4 c Bisquick
3/4 c hefeweizen beer, such as Blue Moon
1/4 c flour
1/4 t seasoning salt
1/4 t cayenne pepper
1/4 t garlic powder
1 c shredded coconut
oil, for frying

Rinse shrimp under cold water and pat dry with a paper towel. Add Bisquick and beer to a shallow bowl and stir until smooth. In another shallow bowl, mix together the flour, seasoning salt, cayenne pepper and garlic powder. Add the coconut to a third shallow bowl. Using the tail as a handle, dip the shrimp into the flour mix and shake off any excess. Then dip it into the batter and dredge it in coconut. Repeat with all of the shrimp. Fry the shrimp in 350° F oil for 45 – 60 seconds on each side, or until golden brown. Drain on a paper-towel-lined baking sheet.

Sauce

1/4 c orange marmalade
1/2 t cajun seasoning, or to taste

Mix together the orange marmalade and cajun seasoning, adding more cajun seasoning to taste, if desired. Serve with shrimp.

Easy Beef Empanadas (numstheword)

1 double crust pie crust
1 T oil
1 lb lean ground beef, drain off the excess fat before continuing.
1/4 c diced onions
1/2 medium diced bell pepper, any color
1 t cumin
1 t minced garlic
1/4 t salt
1/4 t pepper
1 t chili powder
1 c Mexican blended cheese
1 egg

Preheat oven to 375 F. Combine bell pepper, onion, garlic and oil and saute 3 min over medium heat. Add hamburger, cumin and chili pepper to the pan and cook until meat is cooked through. Set pan aside and let cool. While meat mix is cooling, roll out pie crust. Using a bowl or large circle cutter, cut out 6″ round discs from pie crust. You should be able to get 3 from each crust making 6 total with a 7th created out of the leftover dough rolled out. Place 2 – 3 T mix in the center of each pie disc. Top with cheese. Fold over and seal edges with a fork. Place Empanadas on a cookie sheet. Scramble egg and brush on to tops of each Empanada. Bake in oven for 15 – 20 min. Yield: 7 Empanadas.

Chicken Taco Pacos (foodnetwork)

Filling

nonstick cooking spray
1 1/2 c shredded or roughly chopped cooked chicken
3/4 c shredded Monterey Jack cheese
1 1/2 t granulated garlic, divided
1 1/2 t onion powder, divided
1 t chili powder
1/2 t & 1 pinch ground cumin, divided
1/2 t paprika
1 medium tomato, finely diced
1 c refried pinto beans, mashed
1 T bacon fat (opt)
1 egg & 1 T water, mixed

In a medium bowl, stir to combine the chicken with the cheese, 1 t granulated garlic, 1 t onion powder,  chili powder, 1/2 t cumin, paprika and diced tomatoes. Set aside. In another medium bowl, stir to combine the refried beans with the bacon fat if using. Add in remaining 1/2 t granulated garlic, 1/2 t onion powder and 1 pinch cumin. Set aside.

Pizza Dough

1 1/4 c warm water
2 t sugar
1  pkg rapid rise yeast
3 1/2 c flour & more for dusting
1 T olive oil & more for drizzling
1 1/2 t salt

Place a rack in the center of the oven and preheat to 350 F. In a large bowl combine water, sugar and yeast. Set the mix aside until it starts to become foamy, 5 – 8 min. Stir in flour, oil and salt and mix until a dough forms. Turn out the dough onto a lightly floured work surface and knead for about 5 min. Place dough in a lightly oiled bowl, cover and set aside to proof in a warm, draft-free place for 30 – 45 min. Spray a 12 cup muffin tin with cooking spray and set aside. Divide dough into 12 equal pieces and roll or pat the dough into 6″ circles about 1/4″h thick. Fit a piece of dough into a cup in the muffin tin and press it into the bottom and sides. There should be about a 1″ overhang around the edge of each well. Repeat for the remaining pieces of dough. Place 1 T refried beans in the center of each dough cup and top with about 1 T chicken mix. Fold dough up around filling and pinch to close. Brush the tops with the egg wash. Bake until the crust is puffed, golden and crisp, about 30 min. Transfer to a wire rack to cool for 10 min then serve. Makes 12.

Fried Shrimp Dumplings (saucyspatula)

1 lb medium raw shrimp, minced
2 egg whites
2 T olive oil
1/2 t salt
1/2 t white pepper powder
1 t sesame oil
30 round wonton wrappers
oil for frying

Place shrimp in a big mixing bowl. Add egg whites, olive oil, salt, white pepper powder and sesame oil. Run your fingers clock or counter-clock wise until everything is well-blended together. Then form it into a ball shape. Take it with one hand, then smack it back into the bowl. Repeat that 10 times. Cover the mixing bowl with plastic wrap, refrigerate for 1 hour. Damp a paper towel and cover wonton wrappers when not in use, and place a small bowl of water at your work station. Spoon about 1 T filling onto the middle of the wonton wrapper. Dip your finger in water and run it on the outskirt of half of the wrapper. Pinch the middle point on top, and make pleats on both sides. The tighter you can wrap a dumpling the better.Heat oil to 350° F over medium-high heat. Carefully monitor your oil temp. Fry no more than 4 dumplings at a time. Fry each side for about 1 1/2 min until golden brown. Place cooked dumplings on a plate lined with paper towels. Serves about 24.

Cuban Egg Rolls (cakenknife)

Egg Rolls

1/3 lb sliced ham
5 slices aged Swiss, each cut into 4 strips, then cut in half crosswise
1/2 c chopped pickles
12 egg roll wrappers
1/4 c cold water
1 T cornstarch
oil for frying

In a separate small bowl, whisk together cold water and cornstarch. Start with a clean, flat surface. Lay one wrapper so one of the corners is facing you (like a diamond). Dip your fingers in the cornstarch water and spread on each edge of the egg roll wrapper. In the corner closest to you, lay a couple of the cut pieces of Swiss cheese. Add strips of sliced ham on top and then sprinkle with chopped pickles. Lift the bottom corner up and begin to roll away from you, making sure you tuck the corner under as you roll. Once you are halfway up the wrapper, fold in the left side and then the right side towards the center. Finish the roll, brush a little more of the cornstarch mix along the seam and place seam side down on a sheet pan or clean plate. Make sure you roll the egg rolls tightly! To Fry the Egg Rolls: Fill a pot with 4 – 5″ cooking oil. Heat the oil to 350 F. Gently add the egg rolls to the hot oil, frying no more than 3 or 4 at a time, turning occasionally. Fry until the egg rolls are golden brown on all sides, approx 2 min total. Place on paper towels to drain and cool. Serve immediately with mustard dipping sauce.

Mustard Dip

1/4 c yellow mustard
1 1/2 T mayonnaise
1 T lemon juice

In a small bowl, whisk together mustard, mayonnaise and lemon juice. Set in the refrigerator until ready to serve.