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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for April, 2009

24

Apr

2009

Tofu and Tuna Salad

Everyone eats a tuna salad sandwich now and again. Here’s Tuna fish salad with Chinese twist!

1 package firm tofu (14 oz. or 16 oz.)
2 cans solid white albacore tuna in spring water (5 oz. or 6 oz. each)
10 pieces sweet bread and butter pickles
1 scallion, including the green top
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon red hot chili oil
½ teaspoon salt

Preparation:
Rinse the tofu block with cold water. Cut into small ½ inch cubes. Drain water from the canned tuna. Chop the sweet pickles into small pieces. Wash and trim the green onion, finely chop. In a large bowl, combine tofu cubes with tuna fish, pickles, green onions, soy sauce, sesame oil, chili oil and salt. Mix the ingredients together. Serve cold with wheat toast.

Makes 4 servings
Preparation time: 10 minutes


18

Apr

2009

Spicy Beef With Leeks

Leeks are like mild onions with wonderful flavor. I’ve read somewhere that they can be described  as a cross between a green onion and cucumber. I am always happy when I cook with leeks or find recipes that include them. Beef served with Leeks is a Northern Chinese style stir-fry dish.

1 pound flank steak
1 leek (½ pound)
1 fresh green jalapeno pepper
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
2 teaspoons cornstarch
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Preparation:
Cut flank steak along the grain into 1-½ inch wide strips. Angle the knife away from you at a 45-degree angle against the grain and slice the beef into ¼ inch thick pieces. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside.

Wash the leek thoroughly and trim the ends keeping the green top. Cut the leek lengthwise in half. Diagonally slice the leek into ¼ inch thick pieces. Thinly slice the jalapeno pepper and include the seeds to make this dish spicy!

To Cook:
Heat oil in a non-stick wok or large frying pan over medium-high heat. When the oil is hot, add the marinated beef into the wok. Cook and stir for 1 to 2 minutes. Add leeks and jalapeno peppers. Stir-fry for approximately 2 to 3 minutes until the beef is cooked and the leeks are soft. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 5 minutes


9

Apr

2009

Shrimp Toast

An all time favorite appetizer guaranteed to be a hit at your next cocktail party! Shrimp toast make excellent finger foods. I know deep frying sounds like a lot of work but shrimp toast can easily be made a few hours ahead of time and they are really quite easy to make.

5 slices white sandwich bread
½ pound medium size raw shrimp
2 oz. ground pork
½ can sliced water chestnuts (2.5 oz.) drained
1 egg
1 tablespoon cornstarch
1 tablespoon rice wine or cooking sherry wine
1 teaspoon salt
3 cups canola or vegetable oil for deep-frying

Preparation:
Cut each piece of bread diagonally twice into 4 triangles. Put the 20 pieces of bread triangles on a cookie sheet. Leave uncovered on the kitchen counter for one hour or longer. The bread will dry slightly. Peel, de-vein and rinse shrimp. Finely chop the shrimp. Chop the water chestnuts. In a bowl, combine the shrimp, ground pork, water chestnuts, egg, cornstarch, rice wine and salt. Mix together thoroughly. Evenly mound 1 tablespoon full of the shrimp mixture on top each bread triangle.

To Cook:
Preheat oven to low. Heat 3 cups of oil in the wok or deep fryer over medium-high heat. When the oil is hot, drop one piece of the shrimp triangle (shrimp side down) into the hot oil. Deep-fry 5 pieces at one time. Fry for 1 to 2 minutes. Turn the shrimp toast over and fry the other side for 1 minute more, until both sides are a light golden brown. Drain oil from the shrimp toast on paper towels and keep warm in the oven, until all the shrimp toast are fried. Serve warm.

Makes 20 shrimp toast
Preparation time: 30 minutes
Cooking time: 10 to 12 minutes

TIP: You can fry the shrimp toast a few hours ahead of time and let cool. Before serving, re-heat the shrimp toast in the oven at 350 degrees for a few minutes until warm.


3

Apr

2009
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Oven Broiled Pork Chops

Marinating meats ahead of time ensures meats to come out  juicy and tender. It also gives you the option to add some excellent flavors.  Marinade these pork chops well ahead of time for a fast and easy meal. It takes just minutes to cook in the oven!

4 pork loin chops, (1 inch thick / approximately 10 oz. per chop) 2-½ pounds

Marinade:
½ oz. fresh ginger root
3 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice or cooking sherry wine
1 teaspoon sugar
1 teaspoon red hot chili oil or dried crushed red chili peppers
½ teaspoon salt

Preparation:
Use a heavy knife to crush the fresh ginger root. In a large bowl, mix the marinade ingredients together thoroughly. Add pork chops to the bowl and coat each chop well with the marinade. Cover and refrigerate for 2 hours or longer. Turn pieces once or twice while marinating.

To Cook:
Preheat oven to broil. Line a large flat pan with tinfoil (for easy cleanup). Arrange marinated pork chops in pan. Discard the ginger root. Place the pan in the oven on the top rack. Make certain there is approximately 4 inches of space between the heat and the rack.  Leave the oven door ajar, approximately 3 inches. Broil pork chops for 8 minutes. Turn the chops over and broil for another 8 minutes.

When done, the pork chops will be slightly crispy and brown in color on the outside but remain juicy inside. Serve hot.

Makes 4 servings
Preparation time: 10 minutes
Marinating time: 2 hours or longer
Cooking time: 16 minutes

Since Spring is here try barbecuing the pork chops as another speedy alternative! I guess we will have to rename this recipe “BBQ PORK CHOPS!”


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