tag:blogger.com,1999:blog-6733683455632591942024-02-07T02:01:39.908-06:00Black Bamboo...From the Gulf of Tonkin to the Gulf of Thailand!! Vietnamese cuisine and beyond!! Let's get cooking!dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-673368345563259194.post-61682620903689966132020-04-21T11:10:00.002-05:002020-04-21T11:10:47.563-05:00Banh Canh- Vietnamese Noodle SoupI am starting a new series in the blog, and considering the sign of the times, it might take me a little longer. My research coincides with cooking dates with my mother in law. As you can expect, the recipes will be rough, and I have to keep up and guess some measurements as these are the science of tradition and taste as opposed to exactness. <br />
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Our first recipe has many types and variations, so the version we cooked is her family's recipe. I had to guess and write quickly because time was of the essence. Not really, but it seemed like we were in a rush. However, the aromas made time stand still. <br />
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<b><u>Soup and Dumplings</u></b></div>
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<b>2 pounds pork bones (cleaned)</b></div>
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<b>2 T ginger, crushed</b></div>
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<b>2 pounds shrimp</b></div>
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<b>2 1/2 cup onion, small dice</b></div>
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<b>1 egg</b></div>
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<b>salt, pepper, fish sauce</b></div>
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<b>1 1/2 cups oil</b></div>
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<b>2 t cayenne</b></div>
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<b>2 T shrimp paste</b></div>
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<b>cilantro, chopped</b></div>
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<b>green onions, chopped</b></div>
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<b>yellow onions, julienned</b></div>
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<b><u>Noodles</u></b></div>
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<b>1/2 pound rice flour</b></div>
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<b>1/2 tapioca starch</b></div>
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<b>2 T glutinous rice flour</b></div>
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<b>warm water</b></div>
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Make pork stock by adding about one gallon of cold water, pork bones, and ginger and simmer for at least 2 hours. While that is cooking, in a food processor, puree one pound shrimp, 1/2 cup onion, one egg, salt, pepper, fish sauce to taste. This should make a beautiful shrimp paste. Remove and place in a bowl and keep it cold. Also, this is when you can make the noodles, see below. In a separate pot, heat the oil, and when it is almost smoking, fry two cups onion until light brown then add the cayenne. This should infuse the oil to a nice red hue.<br />
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<u>How to make noodles</u>- In a mixing bowl, add half the dry ingredients. Slowly add warm water and mix until it forms a firm ball. Knead the dough for a few minutes until it is a very smooth ball. Let it rest. Repeat with the rest of the dry ingredients. You should have two perfectly smooth spheres.<br />
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Cut a ball in half and put a small amount of flour on a cutting board. Roll out the ball to about a quarter inch thickness and slice into noodles. Repeat until all the dough is cut into noodles. Do not roll it too thin as the noodles will break. This is a thick noodle soup.</div>
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Add about two or three cups of pork stock to the onion chili oil (pending your size of pot). There should be enough liquid to poach the dumplings. When the stock comes up to a boil, begin adding the dumplings. Using two spoons, dip them in water and scoop enough filling to form a quenelle (or a football) and spoon it into the stock. Use all the filling. While the dumplings cook, mix the shrimp paste with a little water turning it into a slurry. Strain the slurry and add the liquid to the stock. Toss the remnants in the strainer. Add the rest of the stock to the pot with the dumplings and let it simmer. Return it back to a boil and begin adding the noodles. Once the noodles are cooked, add the rest of the shrimp. When the shrimp cook, shut it off and eat! Garnish the soup with the cilantro, green onion, and onion mixture. If you want more spice, add chili paste or fresh chilis.</div>
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dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-43470202038028533422020-04-03T10:30:00.001-05:002020-04-03T10:39:54.407-05:00Garlic Beef with Ssamjang, Stir Fry Vegetables and Noodles<div style="text-align: center;">
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Welcome back!! Well, we were forced indoors as the entire nation went into COVID-19 lockdown. What better time to restart the blog. I hope you missed it because I did. Work, life, work, life keep getting in the way, but working on new dishes has kept me moving.</div>
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I wanted to start with something simple and outside. The perfect weather makes the grill scream at me, and a quick marinade makes for a nice dinner.</div>
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With a quick move away from the usual Vietnamese fare, I ventured into a Korean type of beef. Using some finger sized cuts of sirloin, I made an easy marinade and accompanied it with some stir fried vegetables and noodles.</div>
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<b><u>Marinade</u></b><br />
<b>1 cup soy sauce</b><br />
<b>1/2 cup onion, minced</b><br />
<b>1/4 cup brown sugar</b><br />
<b>2 T mirin</b><br />
<b>2 T garlic, minced</b><br />
<b>1/2 T sesame oil</b><br />
<b>1 T black pepper</b><br />
<b>1 T korean chili powder (or red chili flakes)</b><br />
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<b>Garnish- mint, sesame seeds, or anything you think might go well with grilled beef! I made a Korean dipping sauce called ssamjang. </b><br />
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<b><u>Ssamjang</u></b><br />
<b>1/2 cup doenjang (Korean soybean paste)</b><br />
<b>3 T gochujang (Korean chili paste)</b><br />
<b>3 T sesame oil</b><br />
<b>1 T honey</b><br />
<b>1 T sesame seeds</b><br />
<b>1/4 cup onion, minced</b><br />
<b>1 t red chili flakes</b><br />
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<b>Mix all ingredients very well</b><br />
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This amount is good for about a pound of beef.</div>
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Mix everything and whisk until sugar dissolves. Pour over the beef and marinate for at least 2 hours up to about 8 hours. Using a grill or a cast iron pan, cook the beef until it has a nice dark glaze on the outside. Garnish with torn mint leaves. This would go well with rice, but I had some vegetables to cook, so that recipe follows.</div>
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<b><u>Stir Fried Vegetables and Noodles</u></b></div>
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<b>Stir fry sauce- </b></div>
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<b>2.5 T brown sugar</b></div>
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<b>1.5 T fish sauce</b></div>
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<b>1 T soy sauce</b></div>
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Mix until sugar dissolves, set aside.</div>
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For one pound of various vegetables- I used red onions, mushrooms, squash, cabbage, broccoli, snow peas, asparagus, red bell pepper, but it is your choice!</div>
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One pound of cooked noodles, and I used spaghetti because that is what I had at the time. This is a good way to move a small amount of various leftovers.</div>
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<b>3-4 T vegetable or canola oil</b></div>
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<b>2 T grated ginger</b></div>
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<b>1 t red chili flakes</b></div>
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Heat wok or pan, add oil and stir fry vegetables until cooked through, add stir fry sauce, cook for another minute or two until glaze forms, add ginger and chili, and cook for another minute or so. Add noodles, and working quickly, stir fry until hot. If it seems a little dry, add a splash of water. Remove from heat and splash with a few dashes of rice wine vinegar and a couple of twists of pepper.</div>
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Lately, my music of choice has been all over the place, so I needed something relaxing for the outdoor cooking session. I went with Big Star. If you are unfamiliar, check out the <a href="https://www.imdb.com/title/tt2290151/">documentary</a>. The pioneering band of the early '70s laid a wonderful foundation for the '80s power pop phenom bands such as R.E.M., the Replacements, Afghan Whigs, and many, many others.</div>
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My recommendations as a quick introduction would be "The Ballad of El Good", "Thirteen", and "September Gurls". A couple of other favorites are "Back of a Car" and "Feel". The catalog is very small, and internal along with label issues led to a quick demise. Check it out, as they deserve a look, and the documentary is very interesting.</div>
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dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0New Orleans, LA, USA29.951065799999991 -90.071532329.511172299999991 -90.7169793 30.390959299999992 -89.4260853tag:blogger.com,1999:blog-673368345563259194.post-25881722222262954252015-04-16T09:48:00.000-05:002020-04-21T10:27:43.624-05:00Thit Ga Bop Rau Ram- Hue Chicken Salad<div style="text-align: center;">
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A love story, or why did the chicken cross the road? Hmmm, sometimes, the road finds us. A lovely woman came back into my life, and when she brings you a chicken, make chicken salad! If it slaps you into tomorrow, hang on and marry her!</div>
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I have spent more than half my life in a kitchen, so when An and I began dating, I figured I could woo her with dinner (or lose her, pending my cooking skills!) With a little luck, I was able to steal her heart! Eventually, she chose a special night to cook. Her mother taught her this dish, and I was hooked. </div>
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I have eaten many Vietnamese chicken salads, but the herbs and zesty onion make this my favorite. I am not including any measurements as it is all to taste. I prefer a huge amount of herbs and lime juice. You can add other garnishes also, including thinly sliced chiles, fried onions, or cracked black pepper. I add all of the above. </div>
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When I make this, it is not as good as hers, but then again the student rarely passes the teacher.</div>
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<b>1 Whole Chicken, rinsed and rubbed with lemon</b></div>
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<b>Red Onion, thinly sliced</b></div>
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<b>Green Onion, thinly sliced</b></div>
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<b>Rice Vinegar</b></div>
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<b>Limes</b></div>
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<b>Cilantro</b></div>
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<b>Rau Ram</b></div>
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<b>Roasted Peanuts</b></div>
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<b><a href="http://bambooblack.blogspot.com/2013/04/nuoc-mam-pha-mixed-fish-sauce.html">Nuoc Cham</a></b></div>
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In a large pot of boiling water, add ginger, peppercorns, and garlic with the chicken. Poach for about 30 minutes until cooked through. While the chicken is cooking, toss the onions with a small amount of rice wine vinegar. Remove the chicken and let it cool. Strain the liquids and chill quickly. Save this for a nice light chicken stock.</div>
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When the chicken has cooled, remove the skin and shred. Then continue shredding the meat. When all the meat has been picked, toss some of it with the onions and skin. Add some herbs and nuoc cham. Continue the process until you have a nice salad. Garnish with peanuts, lime juice and more nuoc cham.</div>
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While eating or cooking, we love music. Sometimes it appears that our life revolves around music and concerts. We scan the national tours hoping to find the next groups to visit New Orleans, also looking forward to the upcoming festivals trying to relive our youth through music! </div>
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We enjoy debating on which song or band rules certain genres or decades. Power ballads are a favorite topic, and the discussion never ends. So in honor of the John Cusack movie <a href="http://www.imdb.com/title/tt0146882/">High Fidelity</a>, I will make a list of my top five power ballads in order of greatness. An will disagree, but that will only lead to a grand discussion about Sebastian Bach's greatness or the vocal ability of Klaus Meine!</div>
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<b><u>Top Five Power Ballad's</u></b></div>
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<b>1) Home Sweet Home- Motley Crue</b></div>
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<b>2) I Remember You- Skid Row</b></div>
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<b>3) Still Loving You- The Scorpions</b></div>
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<b>4) November Rain- Guns N Roses</b></div>
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<b>5) Don't Know What You Got Til Its Gone- Cinderella</b></div>
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dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com2tag:blogger.com,1999:blog-673368345563259194.post-17425453811375608152015-04-07T22:14:00.000-05:002015-04-16T09:56:21.954-05:00Vietnamese Caramelized Pork Belly<div style="text-align: center;">
Across the world, Asians began consuming this wonderful cut of meat centuries ago, possibly as early as 5000 B.C., and it is neither trendy nor unusual to find pork belly eaten throughout households of Asian-American families. Scholars believe the Chinese were the first to domestic the wild boar and bring us the culinary use of pork. Roasted whole pig adorns many tables during the Lunar New Year and other Asian celebrations. The crispy outer layer of skin delights, and the entire animal is cherished for its sweet meat and wonderful hue. <br />
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Recently, a trend throughout America rages on in kitchens manned by everyday, workman chefs to the haute cuisine of the Napa Valley. Pork belly! Glance at almost any menu and the belly will hold a prominent spot as the pork option either in appetizer or entree form.</div>
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From Okinawa to China to Vietnam and back, the pig holds its place among the culinary treasures of the Orient. I would guess it is almost as wonderful as the "hand-carved alabaster bathing vessel" that Marcus Vindictus gifted to "Julius Caesar" in <u><a href="https://www.youtube.com/watch?v=kt3745NRxpo">History of the World</a></u>. </div>
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Many Vietnamese versions include coconut water or milk and caramel sauce. I was researching something different, and I adapted this from Charles Phan's<a href="http://www.barnesandnoble.com/w/vietnamese-home-cooking-charles-phan/1108307676?ean=9781607740537"> <u>Vietnamese Home Cooking</u></a>.</div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Georgia;">Caramelized
Pork Belly</span></u></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1-2 lb. pork belly skin on<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tbsp soy sauce<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 cup vegetable oil<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tsp fermented red
bean curd<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tbsp oyster sauce<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tsp sugar<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3 tbsp fish sauce</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 Thai chili</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">4 pieces star anise<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">4 inch long pieces
ginger<span style="font-size: medium;"><o:p></o:p></span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">4 cloves garlic, mashed</span></b></div>
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Bring a large pot of water to a boil and add the pork belly. Cook for 5 minutes, and remove the pork. Using a fork, poke holes in the skin and rub with half the soy sauce. In a heavy bottomed pot, on medium high, heat the oil, and add pork, skin side down. Lower to medium and cover the pot for about 10 minutes. While this cooks, mix the remaining soy, oyster sauce, fish sauce, red bean curd, and sugar to make our braising seasoning. The bean curd should be mashed to form a paste. </div>
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Flip the belly over. It should be nice and brown. Cook on the other side for an additional 4 minutes. Remove the pork and place it in a pan. Pour the pork fat into a jar and reserve. Cover the pork with cold water allowing the skin to bubble. Remove the pork and slice into 1/2 inch or so strips. </div>
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In our pot, add a couple of tablespoons of pork fat and sweat the garlic and ginger. When fragrant, add the braising paste, star anise, Thai chili and cook for another minute, and add about 2-3 cups of water. Add the pork, mix well, cover and simmer for about one hour and thirty minutes. </div>
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Never boring and always reliable, Tom Petty and the Heartbreakers excels much like our beloved pork belly! This Hall of Famer provides a blueprint on American rock classics. Their debut album gave us the hits "Breakdown" and "American Girl", which paved the way for standouts such as "You Got Lucky", "The Waiting", "Refugee", and the amazing duet with Stevie Nicks "Stop Draggin My Heart Around." </div>
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Petty churned out hit after hit over the next few years. <u>Full Moon Fever</u> and <u>Into the Great Wide Open </u> overlapped with his work in the supergroup the Travelin Wilburys (which included Bob Dylan, George Harrison, Roy Orbison, and Jeff Lynne). </div>
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A huge influence on many of today's rockers, Petty brings FM radio to life. When the local station becomes boring, just move over to internet radio or go back to 1985 and check out this outfit as he performs <a href="https://www.youtube.com/watch?v=Is9mZQhaarM">Refugee</a>.</div>
dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-55936290445910103862014-10-15T20:37:00.000-05:002014-10-15T21:03:26.546-05:00Green Tea Smoked Duck<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="font-family: Times, Times New Roman, serif;"><span style="white-space: pre-wrap;">Aside from using proper ingredients, developing regional cooking techniques remain the basis of authentic cuisine. Regardless of a dish's origin--whether it be European, Asian, African, or any other part of the world--it will have certain native characteristics and a combination of flavors that differentiate it from other areas of the same country. When you decide to cook a dish from a particular region, you must be knowledgable about the processes of that region's cooking, such as the breakdown of the meat or fish or the methods of smoking, searing, and poaching as they all vary from one place to the next. All are involved in making food delicious, each in its own unique way. Experimenting with the boundless ways in which different cuisines are prepared keeps cooking interesting and new.</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="white-space: pre-wrap;">Most of my blog recipes develop as I am cooking dinner or just trying to fool around with a new technique. Imagine my excitement when I decided to submit a recipe for the Maple Leaf Farms Duck Contest! Alas, I didn't place (darn!), but this recipe will teach you how to break down a whole duck. Of course if you wish, you can just buy duck pieces. This dish involves a pressure cooker, a quick stir-fry, searing, and a few other processes that might not be used everyday. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="white-space: pre-wrap;"><br /></span></span>Duck, usually considered a summer dish in Vietnamese cooking, pairs well with ginger, but I did not include ginger in this recipe. However, you could always serve this with <a href="http://bambooblack.blogspot.com/2013/04/nuoc-mam-pha-mixed-fish-sauce.html">ginger nuoc cham</a> by just adding minced ginger to the recipe. <span style="line-height: 1.15;">I make a pan sauce by reducing the duck leg braising liquid then straining it. The sauce becomes rich, but it pairs nicely with the rice cake. </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="white-space: pre-wrap;">I know, I know...it involves a lot of steps, but if you have the time, it is well worth it! The side items are simple and can be paired with many other dishes. If you try it, let me know what you think--I am always open to hearing how your final product turns out! Even though my recipe didn't place, I am proud of it and I enjoyed working out all the nuances! </span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="white-space: pre-wrap;">As Halloween approaches, I included my thoughts on the Smashing Pumpkins who were vital in my development of this dish. </span></span><br />
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<span style="font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">Break down the whole duck-</span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">1. Using a large cutting board and very sharp knife, lay the duck breast side up with the legs facing you. </span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">2. Remove any giblets and neck, which should be inside the cavity, and place them in a baking pan. </span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">3. Grasping a leg, make a cut between the body and leg slicing through the skin while separating the leg from the body. Disjoint the leg from the socket and make a cut through the area removing the leg from the body. Trim any excess skin from the leg, and place it in the pan. Repeat with the other leg. </span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">4. Turn the duck around with the breasts facing you, and gently run the tip of the knife along the breastbone while slowly pulling the breast away from the body. Work with a nice short stroke and continue to slice the breast until it is removed. Trim the skin, and remove the tender from the muscle, and place in the pan. Repeat with the other breast. </span></span></div>
<span id="docs-internal-guid-355cd1eb-15df-f1d2-680c-c336980e7814"><span style="background-color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="color: white; font-family: Times, Times New Roman, serif;">5. Grab the wing and disjoint it by bending it outward and away from you. Cut between the wing an</span><span style="color: white; font-family: Times, Times New Roman, serif;">d body, and repeat the method with the other wing; place them in the pan. </span></span></span><br />
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preparation of Duck Legs</span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">Brine-</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tbsp </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">fish sauce</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 oz. </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">palm sugar</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 cloves </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">garlic smashed</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tbsp </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">lemongrass minced</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 each </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">red onion, sliced</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 each </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">carrot, medium dice</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 cloves </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">garlic, mashed</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cups </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">water</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">soy sauce</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tbsp </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">mirin</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 tbsp </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">unsalted butter, cold</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 each </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">duck neck</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 each </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">duck wings</span></span></div>
<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="vertical-align: baseline; white-space: pre-wrap;">2 each </span><span style="vertical-align: baseline; white-space: pre-wrap;">duck legs</span></span><br />
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<span style="font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">To brine the duck legs:</span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">1. In a mortar and pestle, blend all ingredients until it becomes a paste. </span></span></div>
<span id="docs-internal-guid-355cd1eb-1589-b095-149d-5cd1e227f0eb"><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">2. Rub the legs with the paste, and place them in the refrigerator for one hour.</span></span></span><br />
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<span style="font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">To cook the duck legs:</span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">1. In the bottom of a pressure cooker, place the neck and wings. </span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">2. Add onion, carrot, garlic, water, soy, and mirin. </span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">3. Stack the duck legs on top of everything and cook on high for 20 minutes, then let it release naturally. </span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">4. Gently remove the legs and place on a plate, cover to keep them warm. </span></span></div>
<span id="docs-internal-guid-355cd1eb-1589-f557-cbd2-3c53b51947f2"><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">5. Strain the liquids into a saucepan, and slowly reduce the sauce on medium heat, skimming the fat, until there is 2/3 cup. Whisk in butter one tablespoon at a time. Shut off the heat and reserve. Check seasoning, but it should be good.</span></span></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Cure-</span></span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tbsp </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">kosher salt</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tbsp </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sichuan peppercorns</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tbsp </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">black peppercorns</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ tsp </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">insta cure salt #1</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tbsp </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Chinese cooking wine</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 each </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">duck breasts</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Smoking Ingredients</span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">rice</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">loose green tea</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">brown sugar</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 pieces </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">star anise</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="vertical-align: baseline; white-space: pre-wrap;">2 pieces </span><span style="vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="vertical-align: baseline; white-space: pre-wrap;">cinnamon</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">To cook duck breasts:</span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1. Using a wok or pot, line the bottom with enough aluminum foil to fold over the sides about 4-5 inches. </span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2. Place all of the smoking ingredients in the wok, and put a rack or handful of chopsticks on top to make a smoker. Make sure the hood is on and kitchen is well ventilated. Turn heat on high until it begins to smoke. It will make noise and pop loudly. </span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3. Once it begins to smoke, place breasts on rack, close the foil to seal the smoker, and leave on medium heat for about 8-10 minutes, then shut off and smoke the duck for another 5-8 minutes (depending on the depth of smoke you wish to achieve). </span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; text-align: center; white-space: pre-wrap;">4. Remove the breasts and gently score the skin. In a low to medium hot nonstick pan, place the breasts skin side down and render the skin until crispy. The duck will be rare prior to rendering the skin, so this step should not cook the duck much further, but it is absolutely necessary that you render the fat. Once the skin is crispy, remove the breast to a cutting board and rest. </span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Crispy Rice Cake</span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¾ cup </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">sushi rice</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">water</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">green onions, thinly sliced</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">toasted sesame seeds</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tsp </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">fish sauce</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tbsp c</span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">anola oil</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tbsp </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">sesame oil</span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">Baby Bok Choy and Brown Beech Mushrooms</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cups </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">baby bok choy, washed</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">brown beech mushrooms, bottom root removed</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">fish sauce</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tbsp </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">soy sauce</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 oz. </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">palm sugar</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cloves </span><span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">garlic minced</span></span></div>
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<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="vertical-align: baseline; white-space: pre-wrap;">2 tbsp </span><span style="vertical-align: baseline; white-space: pre-wrap;">canola oil</span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">To prepare crispy rice cakes:</span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">1. Cook rice according to directions on the package, and when it is finished, fold in the remaining ingredients except the oils, spread about ½ think on a sheet pan and chill. </span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">2. Using a damp biscuit cutter or knife, cut into rounds or squares. </span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">3. In a nonstick pan, heat up oil and brown the cakes on both sides. </span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"> </span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">To cook bok choy and mushrooms:</span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">1. Heat oil in a skillet, add garlic and cook until it just starts to brown. Do not burn! </span></span></div>
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<span style="font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">2. Add mushrooms and sear on both sides, then add bok choy and cook until lightly wilted; deglaze with fish sauce and soy. </span></span></div>
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<span id="docs-internal-guid-355cd1eb-1587-a0f0-23f2-d4e8560deddd" style="background-color: black; color: white;"><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Times, Times New Roman, serif;">3. As it begins to reduce, add the sugar and toss until it melts and the vegetables are coated in sauce.</span></span><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"> </span></span></div>
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My memories of the 90s are filled with fantastic music!! The Smashing Pumpkins impacted my life much like this duck recipe. Filled with hope and joy, I was enthralled with the psychedelic, garage style of the Chicago band. <u>Gish</u> hit the stores (HA! Something today's youth cannot remember!), and "I Am One" hit my stereo. The music of my college years changed forever. </div>
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<u>Siamese Dream</u> followed then <u>Mellon Collie and the Infinite Sadness</u> and the end was near. Like a fading comet, my join with the Pumpkins was ending. Maybe it was me, but I started losing interest. However, I rekindled my fascination with Billy Corgan's music while working on this dish. "1979", "Cherub Rock", "Hummer", and "Tristessa", to name a few, brought back wonderful feelings of excitement. </div>
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However, not winning the contest was a bummer! "Life's a bummer, when you're a hummer!" Oh well, enjoy the recipe and turn on some rock!</div>
<br />dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-52313922121294209972014-10-15T18:50:00.000-05:002016-01-05T08:44:59.930-06:00Steamed Buns<div class="separator" style="clear: both; text-align: center;">
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The steamed bun migrated from China and evolving into a staple in the Vietnamese culinary library. An airy dough is filled with various meats or vegetables and steamed until cooked through. The result is a wonderful combination of light bread and delicious filling of which I am partial to pork. However, we made a version with chicken as well as two different pork fillings. </div>
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For the sake of testing purposes, we used two different bun recipes. For the chicken and pork with quail egg, we used David Chang's recipe (below). We did not fold them over like tacos.</div>
<ul class="recipe-list" style="background-color: white; border-left-color: rgb(240, 240, 240); border-left-style: solid; border-width: 0px 0px 0px 4px; box-sizing: border-box; color: #555555; line-height: 20px; list-style: none; margin: 0px 0px 20px 20px; padding: 0px; vertical-align: baseline;">
<li class="has-quantity" itemprop="ingredients" style="border: 0px; box-sizing: border-box; float: left; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 675.90625px;"><br /><span class="item-name" style="border: 0px; box-sizing: border-box; display: block; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0px 60px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;"><b>1 tablespoon plus 1 teaspoon active dry yeast</b></span></span></li>
<li class="has-quantity" itemprop="ingredients" style="border: 0px; box-sizing: border-box; float: left; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 675.90625px;"><span class="item-name" style="border: 0px; box-sizing: border-box; display: block; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0px 60px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;"><b>4 1/4 cups bread flour</b></span></span></li>
<li class="has-quantity" itemprop="ingredients" style="border: 0px; box-sizing: border-box; float: left; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 675.90625px;"><span class="item-name" style="border: 0px; box-sizing: border-box; display: block; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0px 60px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;"><b>6 tablespoons sugar</b></span></span></li>
<li class="has-quantity" itemprop="ingredients" style="border: 0px; box-sizing: border-box; float: left; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 675.90625px;"><span class="item-name" style="border: 0px; box-sizing: border-box; display: block; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0px 60px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;"><b>3 tablespoons nonfat dry milk powder</b></span></span></li>
<li class="has-quantity" itemprop="ingredients" style="border: 0px; box-sizing: border-box; float: left; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 675.90625px;"><span class="item-name" style="border: 0px; box-sizing: border-box; display: block; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0px 60px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;"><b>1 tablespoon kosher salt</b></span></span></li>
<li class="has-quantity" itemprop="ingredients" style="border: 0px; box-sizing: border-box; float: left; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 675.90625px;"><span class="item-name" style="border: 0px; box-sizing: border-box; display: block; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0px 60px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;"><b>1/2 teaspoon baking powder, rounded</b></span></span></li>
<li class="has-quantity" itemprop="ingredients" style="border: 0px; box-sizing: border-box; float: left; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 675.90625px;"><span class="item-name" style="border: 0px; box-sizing: border-box; display: block; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0px 60px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;"><b> 1/2 teaspoon baking soda</b></span></span></li>
<li class="has-quantity" itemprop="ingredients" style="border: 0px; box-sizing: border-box; float: left; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 675.90625px;"><span class="item-name" style="border: 0px; box-sizing: border-box; display: block; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0px 60px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;"><b>1/3 cup rendered pork fat, bacon fat or vegetable shortening, at room temperature</b></span></span></li>
<li class="has-quantity" itemprop="ingredients" style="border: 0px; box-sizing: border-box; float: left; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 675.90625px;"><span class="item-name" style="border: 0px; box-sizing: border-box; display: block; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0px 60px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;"><b><ol style="border: 0px; box-sizing: border-box; clear: both; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px 20px; padding: 0px; text-align: left; vertical-align: baseline;">
<li itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; clear: both; float: left; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">Stir together the yeast and 1 1/2 cups room temperature water in the bowl of a stand mixer fitted with a dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed setting for 8 to 10 minutes. The dough should gather together into a ball on the hook. Lightly oil a large bowl and put the dough in it, turning it over to coat it with the oil. Cover the bowl with a dry kitchen towel and put it in a warm place and let the dough rise until it doubles in size, about 1 hour 15 minutes.</li>
<li itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; clear: both; float: left; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">Punch the dough down and turn it out onto a clean work surface. Using a sharp knife, divide the dough in half, then divide each half into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total. They should be about the size of a Ping-Pong ball and weigh about 25 grams each. Roll each piece into a ball and set them on baking sheets. Cover them loosely with plastic wrap and let them rise for 30 minutes. While they're rising, cut out fifty 4-inch squares of parchment paper.</li>
<li itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; clear: both; float: left; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">After 30 minutes, use a rolling pin to roll each ball into a 4-inch-long oval. Brush lightly with vegetable oil, lay a chopstick horizontally across the center of the oval and fold the oval over onto itself to form a bun. Gently pull out the chopstick, leaving the bun folded, and transfer it to a square of parchment paper. Put it back under the plastic wrap and form the rest of the buns. Let the buns rest for 30 to 45 minutes: they will rise a little.</li>
<li itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; clear: both; float: left; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">Set up a steamer on top of the stove. Working in batches so you don’t crowd the steamer, steam the buns on the parchment squares for 10 minutes. Remove the parchment. You can use the buns immediately or allow them to cool completely, then put them in plastic freezer bags and freeze for up to 2 months. Reheat frozen buns in a stove top steamer for 2 to 3 minutes, until puffy, soft, and warmed all the way through. Freeze half the buns in airtight bags for another time.</li>
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The <a href="http://bambooblack.blogspot.com/2013/11/dumplingshue-fried-rice.html">bun filling</a> is the same pork mixture as the dumplings. However, I boiled a quail egg then wrapped the filling around it prior to stuffing the dough. To boil quail eggs- bring a pot of water to a rapid boil, gently place the eggs in the water for 4 1/2 minutes, then remove into an ice bath. Gently peel them and use as stated above.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNRMy0dTD4Koc1cdNZ9Z9meMeXmEE2kZt5LTiyNSQUfJN4Cr-ACMVB22CvIFdCYGR5TmSYxlO3mmZ6YI4uiJVf9BcGnPt-AkFzHkVx5Rm2cCentyq7U2Sh9lQa6QJGKQPuXf-Wh2VvG_W/s1600/20141015_150855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNRMy0dTD4Koc1cdNZ9Z9meMeXmEE2kZt5LTiyNSQUfJN4Cr-ACMVB22CvIFdCYGR5TmSYxlO3mmZ6YI4uiJVf9BcGnPt-AkFzHkVx5Rm2cCentyq7U2Sh9lQa6QJGKQPuXf-Wh2VvG_W/s1600/20141015_150855.jpg" height="320" width="203" /></a></div>
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dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-574559646559222212014-06-28T07:47:00.001-05:002014-06-28T13:22:16.311-05:00Vietnamese Rolled Pig's Head<div class="separator" style="clear: both; text-align: center;">
Italian's famously serve wonderful arrays of antipasto platters involving intricate types of salumi, sausages, cured pork, and many, many variations of vegetables and accompaniments. Porchetta di testa is a deboned pig's head that is marinated with garlic, rosemary, lemon, or various other combinations of aromatics then rolled, sealed, and poached for about 10-14 hours at 195 degrees until it is well adhered with natural gelatin. The roll is chilled and thinly sliced and served! </div>
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While tinkering with various items for a Vietnamese charcuterie board, I decided to change the marinade to tilt towards the flavors of Saigon. I think it worked! </div>
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<b><u>Vietnamese Rolled Pig's Head</u></b></div>
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<b>1 deboned pig head</b></div>
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<b>2 pig ears (if they were removed during butchering)</b></div>
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<b>1 pig tongue (optional)</b></div>
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<b>to taste- fish sauce, garlic, Thai chili, lemongrass (chopped and mixed)</b></div>
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<b>1) Rub all the pig parts with the marinade, then wrap and place in the refrigerator for 1-2 days.</b></div>
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<b>2) Lay the head skin side down. Place the ears and tongue inside, and gently roll into a nice round cylinder. If the ears are intact, fold them into the head through the eye sockets. </b></div>
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<b>3) Using butcher twine, tie it nice and tight with all of the pieces fitting inside. The head should be very secure. </b></div>
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<b>4) If you have a vacuum packer, seal the head in a bag. If not, roll tightly with several layers of plastic wrap then place in a ziploc bag and squeeze the air out of it. </b></div>
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<b>5) Using a large pot (with a thermometer) or an electric roaster (even a crock pot), heat the water to about 195 degrees and place in the pig head. Cook for about 10-14 hours (pending size) at 195 degrees, then remove and chill immediately. </b></div>
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<b>6) Slice thinly and serve. </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuTMkkziCFqOmRj3m5Loafolg-leGaXqK6yTOfGV-ufjwYiP7Zr73CqTrERyOnoNlu2w5jKZBQGOJ01l6fuvwIG6ph4gkukuHKmK1Q1zmK11LMjDoz35ogsFYvZOh6Fa7zenR3RB0l6Nu/s1600/20140213_123459.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuTMkkziCFqOmRj3m5Loafolg-leGaXqK6yTOfGV-ufjwYiP7Zr73CqTrERyOnoNlu2w5jKZBQGOJ01l6fuvwIG6ph4gkukuHKmK1Q1zmK11LMjDoz35ogsFYvZOh6Fa7zenR3RB0l6Nu/s1600/20140213_123459.jpg" height="320" width="240"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKB2AsuOJDJyDkGYl1lUF-SIqnMxLZY3YgfyYhY8cLvVl_FgG6y53HMwO5J7yebjXg7GjYaSqUi-_CwlGC43CcLVRltMOApTFtpNx3lx8QAVOmAzezIJI-E9W44TXwzUTWSdmxa5xAo__R/s1600/20140214_164955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKB2AsuOJDJyDkGYl1lUF-SIqnMxLZY3YgfyYhY8cLvVl_FgG6y53HMwO5J7yebjXg7GjYaSqUi-_CwlGC43CcLVRltMOApTFtpNx3lx8QAVOmAzezIJI-E9W44TXwzUTWSdmxa5xAo__R/s1600/20140214_164955.jpg" height="226" width="320"></a></div>
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Here is a picture of the rolled pig's head and <a href="http://bambooblack.blogspot.com/2013/04/gio-thu-vietnamese-hogshead.html">gio thu</a>. Add a crock of <a href="http://bambooblack.blogspot.com/2013/05/chicken-liver-pate.html">chicken liver pate</a>, some fresh herbs and crostini, and you have a wonderful platter for friends and family.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBFsiZUwooNfGqyYIJfaOUSsdLTrKlARXiYF3BIttaTf3lfR1hBIxmwPDiwmye9XbkyHFhMpzG8NMAvGnMferOI5WwguSGBdq-sAPAEGf0S50KKvaGRzHZ8gTSnQB4iLKXa_Hnl0pBRHJ/s1600/20140214_165000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBFsiZUwooNfGqyYIJfaOUSsdLTrKlARXiYF3BIttaTf3lfR1hBIxmwPDiwmye9XbkyHFhMpzG8NMAvGnMferOI5WwguSGBdq-sAPAEGf0S50KKvaGRzHZ8gTSnQB4iLKXa_Hnl0pBRHJ/s1600/20140214_165000.jpg" height="320" width="240"></a></div>
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<br>dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-76071294521273867342014-06-28T07:09:00.002-05:002014-07-15T08:04:33.607-05:00Steamed Fish<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<span style="font-family: Georgia;">Summer arrived in full force, and South Louisiana brings beautiful fresh fish to home kitchens. The intense heat welcomes light preparations of the bountiful seafood. Steaming fish remains an underutilized technique, but one that allows us to savor the taste of the sea. An inexpensive bamboo steamer is a great investment, or you can simply create one with a wide pot with a few inches of water and an inverted bowl. Bring the water up to a boil then turn down to medium. This allows the fish to cook gently. Place the fish on a plate and put the plate on the bowl and cover. The fish should be nicely cooked after about 8 minutes (depending on the size). </span><br />
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<span style="font-family: Georgia;">Below is a rub that I use to impart a nice sweet, spicy, tart flavor without overpowering the wonderful fresh filet. Gently heat up all of the ingredients until the sugar dissolves. Let them cool, then brush on the filets. </span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Georgia;">Steamed Fish<o:p></o:p></span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 Thai chili sliced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 garlic cloves minced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tsp cilantro<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3 tbsp fish sauce<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3 tbsp lime juice<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tbsp pork or chicken stock (or water)<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 ½ tsp palm sugar<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">¼ tsp white pepper<span style="font-size: medium;"><o:p></o:p></span></span></b><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Garnish with thin sliced green onions, Thai chili, and fresh limes. </span></b></div>
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<br />dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-5491639480726183702014-05-22T19:44:00.001-05:002014-05-22T19:44:22.727-05:00Italian Style Meat Stew<br />
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Simple cooked meat and pasta remains a staple of comfort dining throughout the world, and in our house, it is true! Typically, the request is spicy meat sauce with some fresh herbs thrown in at the end. That's cool, and I was prepared to make some, but I had a jonesing for something different. So I picked up some various cuts of meat and decided to make a slightly non traditional bolito misto. </div>
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In Italy, bolito misto is a dish of boiled meats, sliced, and served with mostarda or salsa verde or a variety of other Italian condiments. </div>
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I changed it up slightly. Knowing that I would have spaghetti, I decided to use the idea of bolito misto, but I changed the sauce into a light tomato broth. There is no real recipe as you would use regular pantry items and any cuts of meat that you desire. I recommend using some meats with collagen in order to create a nice smooth, viscous broth. For this purpose, I use a few oxtails, cross cut beef shanks, and beef spareribs, in addition to some hot Italian sausage and a cubed up chuck steak.</div>
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<b>Thoroughly, salt and pepper all the meat (not the sausage) and rest for about 30 minutes. In a large heavy bottom pot or dutch oven, heat up a couple of tablespoons of oil and brown the seasoned meat in small batches. When the meat is nicely browned, remove to a baking pan and reserve. In the pot, add 2 chopped onions and 2 chopped carrots. Scraping up any bits on the bottom, brown the vegetables and remove any residue that has accumulated on the pot. This is the first step of creating a wonderful rich sauce. Incorporate a nice handful of minced fresh garlic, and sweat gently. Add a small can of tomato paste and mix very well. Stirring frequently, brown the paste into the vegetables and splash in a few shots of fish sauce. </b></div>
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<b>Using about a cup or so of red or white wine (whatever you have extra at the moment), deglaze and continue scraping the pot. Add three cans of good tomatoes and crush with the spoon. When all the ingredients begin to create a nice, aromatic mash, add 2 quarts of chicken or beef stock or water. Bring up to a simmer and add reserved meat. Allow this to cook for a few hours, and the sauce should begin to gently reduce and thicken. The meat will begin to separate from the bone, and add the sausage and a generous pinch of red chili flakes while simmering for another 20-30 minutes. When you feel the sauce is done, throw in some fresh herbs such as sage, basil, oregano, and parsley. Any combination will do. Check for seasoning and add salt and pepper to taste. Ladle the broth over spaghetti and serve with a few pieces of meat, grated hard Italian cheese, garlic bread, and a nice Nero D'Avila!!!! </b></div>
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<b>Nothing beats a giant bowl of meat and pasta. Various combinations of ingredients can be used including mushrooms, celery, bell peppers, other meats, and herbs. I used what I had at home, and I might change this dish each time I make it. Have fun, experiment, work with the seasonings, and just make it taste good! </b></div>
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<br />dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-87497366170114107422014-03-27T11:43:00.002-05:002014-03-28T09:37:53.976-05:00Vietnamese Style Meatloaf<div class="separator" style="clear: both; text-align: center;">
"Wanna eat pho?" Common question, don't you think? Sure, I enjoy steaming, hot, brothy soups, but it is not my first choice when enjoying a quick meal. Blasphemy you say? Ha, I disagree! </div>
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The grilled pork chop and rice platter remains my standard in any Vietnamese restaurant. For an extra charge, one can add a fried egg and/or a Vietnamese style meatloaf/quiche, also known as Cha Trung. Do not skip out on the additions as the cost is still low for the amount of food. Once eating this amazing treat, I set out to learn how to cook the Vietnamese style meatloaf/quiche. </div>
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Basically, it is a combination of a meatloaf with eggs poured on top, giving it a nice layer of fluffy goodness and a beautiful look. It is much lighter than an American meatloaf and can be simply eaten with rice or vermicelli. Add some nuoc mam, and you will have a great lunch!</div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Georgia;">Cha
Trung- Meatloaf<o:p></o:p></span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1lb. ground pork<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 bundle vermicelli, soaked
in warm water 8-10 minutes<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1/2 cup dry fungus,
soaked in warm water 20 minutes<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">4 large eggs<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tsp salt<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tbsp fish sauce<span style="font-size: medium;"><o:p></o:p></span></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><br /></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">In a large mixing bowl, combine pork, vermicelli, fungus, 2 of the eggs, salt, and fish sauce. Mix well and pour into a pie pan or loaf pan. Beat the reserved eggs and pour on top of the meat mixture. </span></b><br />
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<b><span style="font-family: Georgia;">If you do not have a bamboo steamer, place a grate inside of a pot and add some water to create a stovetop steamer. Steam for about 30-40 minutes. Alternatively, bake in a water bath at 375 for about 45 minutes. Let it cool, then remove and slice. </span></b></div>
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<b><span style="font-family: Georgia;">In the pictures below, I show one with the pie pan, then the finished product was in a loaf pan. Both work very well. </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG83cux9mzfbxEJqicDMdDHJibo8JSeLXl-InlM-SnMkmRlndrf9JGJgPAhaYRL0QV4QEnd9mZHPL3W22BUmgORoY_Ae0I-AQG258Juj7dl46n7wq7GlWUTWRtS3a1yXy1UWfFgkyRTkpa/s1600/20131125_192227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG83cux9mzfbxEJqicDMdDHJibo8JSeLXl-InlM-SnMkmRlndrf9JGJgPAhaYRL0QV4QEnd9mZHPL3W22BUmgORoY_Ae0I-AQG258Juj7dl46n7wq7GlWUTWRtS3a1yXy1UWfFgkyRTkpa/s1600/20131125_192227.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The standard Chinese-American buffet appears to populate every corner of America. Overcooked chicken wings, frozen egg rolls, pizza, macaroni, and other odd creations fill the steam pans and bellies of numerous diners. Many of these dishes correlate to the general public's perception of Chinese/Asian cuisine.</span> </div>
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<span style="font-family: Georgia;">Among the more popular dishes is one most of us are familiar with- the bizarre, nuclear style of Chinese sweet and sour pork. Glowing sauce and oddly fried orbs of pork that seem to find every buffet from Augusta to Boise. In the style of a Vietnamese caramelized pork, I twisted a few things around and came up with a nice version of our Chinese type dish but a much cleaner flavor. </span></div>
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<span style="font-family: Georgia;">I must admit that the reddish-orange sauce of my youth bring back memories, but I think you will find this recipe extremely easy to recreate and tastier. </span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Georgia;"><br /></span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Georgia;">Sweet
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2lb. pork shoulder cubed<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Georgia;"><span style="mso-spacerun: yes;"> </span>Marinade<o:p></o:p></span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2oz palm sugar<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2tbsp soy sauce<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1tbsp fish sauce<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2tbsp black pepper<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 cloves garlic, minced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2tbsp canola oil</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 red onion, diced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 cloves garlic, minced<o:p></o:p></span></b></div>
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<span style="font-family: Georgia;"><b>4 roma tomatoes, quartered</b></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1/4 cup pineapple juice<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 Thai chili, minced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">smoked basmati rice (or regular basmati rice),
Thai basil, Mint</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><br /></span></b></div>
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<span style="font-family: Georgia;"><b>Combine all the marinade ingredients and add pork. Refrigerate for 2-4 hours. Remove the pork from the marinade and reserve the liquid. We will reduce it in our sauce. Add oil to a skillet or wok and heat on high until it is very hot. </b></span></div>
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<span style="font-family: Georgia;"><b><br /></b></span></div>
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<span style="font-family: Georgia;"><b>Carefully add pork in small batches and sear on all sides until nicely browned. When the pork is browned, remove to a plate and continue until you have seared each piece. Then turn heat down to medium high and add onions. </b></span></div>
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<span style="font-family: Georgia;"><b><br /></b></span></div>
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<span style="font-family: Georgia;"><b>Brown the onions, then add the pineapple and garlic. Be careful not to burn the garlic while browning the pineapple. Add the tomatoes and cook until juices begin to run out, then deglaze with pineapple juice. </b></span></div>
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<span style="font-family: Georgia;"><b><br /></b></span></div>
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<span style="font-family: Georgia;"><b>Pour in the reserved marinade and the Thai chili, and reduced the liquid until it can coat a spoon. Return the pork to the pan and toss in the sauce. Serve with rice and herbs. </b></span></div>
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Plate designed by <a href="http://www.geraldhaessigdesigns.com/">Gerald Haessig</a></div>
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dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-26459902573943316852014-01-31T09:14:00.000-06:002014-09-08T17:40:28.804-05:00Ginger Caramel Chicken/ Five Pepper Chicken<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<span style="font-family: Georgia;">Today's culinary ideas and recipes seem to be filled with complicated equipment, hard to find ingredients, restaurant type techniques, etc. etc. It does not need to be this way. A basic pantry and any protein can make up a very good meal. The goal of keeping it simple does not mean keeping it flavorless. Simplicity can mean using clean, fresh flavors and a basic technique to come up with something wonderful. Keep the pantry stocked with some solid items, and you can create a myriad of dishes.</span><br>
<span style="font-family: Georgia;"> </span><br>
<span style="font-family: Georgia;">We were looking for something easy and familiar for dinner. I cut up a chicken and tossed it in the marinade, let it sit for about an hour. Soon after, dinner was served. Nothing complex or sophisticated about this dish. Just cook up some rice and serve. </span><br>
<span style="font-family: Georgia;"><br></span>
<span style="font-family: Georgia;">I did a variation with more pepper. Chinese-American buffets usually have a dish called black pepper chicken, so I wanted to fool around with a Vietnamese style pepper chicken. I altered the marinade and added a few things to the sauce changing the name to "Five Pepper Chicken." I like the spicy version, so you can choose between two types of chicken.</span><br>
<span style="font-family: Georgia;"><br></span>
<span style="font-family: Georgia;"><b><u>Variation-</u> see bottom "Five Pepper Chicken"</b></span><br>
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Georgia;"><br></span></u></b>
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Georgia;">Ga
Kho Gung- Ginger Caramelized Chicken<o:p></o:p></span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><u>Marinade- (</u>reserve 1/2 of the marinade)<u><o:p></o:p></u></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3/4 cup fish sauce<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3/4 cup grated ginger<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3/4 cup garlic, minced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 Thai chili</span></b><br>
<b><span style="font-family: Georgia;">1 cup palm sugar</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tbsp canola oil<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 onion, diced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1/3 cup chicken stock<span style="font-size: medium;"><o:p></o:p></span></span></b><br>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><br></span></b></div>
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Heat the oil in a large skillet, and gently add the chicken removing it from the marinade. Brown it on all sides then remove to a plate. Add some sliced onions and caramelize. Gently place the chicken back into the pan and continue to cook. Pour in the reserved marinade and chicken stock. Reduce until it forms a nice glaze.</div>
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Ginger chicken is served as Ice-T, Chuck D, Dr. Dre, and KRS-One joined my imaginary roundtable. Oh yeah, I am joining the "Original Gangster" for lunch, at least I am thinking about it! My playlist included amazing classics such as "By the Time I Get to Arizona," "Straight Outta Compton," and many others by the seem-to-be-forgotten old skool rappers. Where has all the rap gone? These guys set a stage for what has become something I don't quite understand. Well maybe I am not in their target audience, but once upon a time I was in the crowd! </div>
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<b><u>Alternate method-</u></b></div>
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<b><u>Marinade</u>- 1 tbsp soy sauce</b></div>
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<b>1/2 tbsp black pepper</b></div>
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<b>1/2 tbsp Sichuan peppercorns</b></div>
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<b>1 tbsp green peppercorns</b></div>
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<b>1 tbsp fish sauce</b></div>
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<b>1 tbsp garlic, chopped</b></div>
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<b><br></b></div>
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<b>Mash all ingredients into a paste and rub into the chicken. Let it soak for about an hour.</b></div>
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<b><br></b></div>
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<b>1 tbsp coconut oil</b></div>
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<b>2 tbsp sugar</b></div>
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<b>2 Thai chilies</b></div>
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<b>1 tbsp red bean curd</b></div>
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<b>1 tbsp red chili paste</b></div>
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<b>1 cup chicken stock</b></div>
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In a heavy bottom skillet, heat coconut oil and sear the chicken skin side down. Brown the skin nicely, then flip it over and cook for another 3-4 minutes shaking gently every now and then so it does not burn. Add the rest of the ingredients and cook on med low heat until the sauce thickens, and the chicken is thoroughly cooked.</div>
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dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-66434716193665421502014-01-08T07:49:00.002-06:002014-01-08T07:59:54.142-06:00Shaking Beef<div style="text-align: center;">
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<span style="font-family: Georgia;">An unusual name for this popular dish stems from the method of cooking rather than the finished product. As the steak option in many Vietnamese restaurants, shaking beef is a common choice among first time diners who might be unsure of what to order. The technique of shaking the beef in the wok or skillet gives this dish its name, and the simple marinade and sauce make it easy to duplicate at home. </span><br />
<span style="font-family: Georgia;"><br /></span>
<span style="font-family: Georgia;">The beef is cut into cubes as many Vietnamese meat dishes will use cut up proteins rather than a larger cut. Watercress provides a nice spicy kick and a good clean finish. Use a little extra sauce to finish and pour over the greens. </span><br />
<span style="font-family: Georgia; font-weight: bold;"><span style="font-family: Times;"><span style="font-weight: normal;"><br /></span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><u>Thit Bo Luc Lac-Shaking Beef</u><o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1.5 pounds beef (ribeye,
sirloin) ½ inch cubes<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 onion, thinly sliced</span></b></div>
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<br /></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Marinade-<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tsp salt<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1tsp pepper<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1tsp sugar<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tbsp sesame oil<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">¼ cup mirin<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">¼ cup rice wine vinegar<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Sauce-<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">¼ cup light soy<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tbsp fish sauce<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tbsp dark soy<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tbsp garlic minced<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tbsp chili paste</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></b><span style="font-family: Georgia;"><b><br /></b></span>
<br />
<span style="font-family: Georgia;"><b>green onions, cut into 1 inch pieces, green only</b></span><br />
<span style="font-family: Georgia;"><b>watercress</b></span><br />
<span style="font-family: Georgia;"><b><br /></b></span>
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Thoroughly combine all of the marinade ingredients and toss with the cubed beef. Let it rest for about 1-2 hours. Then combine all the sauce ingredients. </div>
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<div class="separator" style="clear: both; text-align: center;">
In a very hot skillet or wok, add a small amount of oil and sear the beef. As it begins to brown, start shaking vigorously to cook the meat on all sides. When it is well seared, remove the meat to a plate, and add the sliced onion. Caramelize the onion, and add the meat back to the skillet. Pour in the sauce and throughly coat. Toss in the green onions and gently mix with the meat and sauce. Place the watercress in a bowl or plate and pour the meat and juices on top. Serve with a side of nuoc mam.</div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><br /></span></b>
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<!--EndFragment-->dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-70964211857520612332013-12-05T10:03:00.002-06:002013-12-05T10:39:48.988-06:00Chicken Curry<div class="separator" style="clear: both; text-align: center;">
</div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<span style="font-family: Georgia;">Mysterious spices traded amongst explorers and natives have long been the subject of legend and history. Fennel, tamarind, mustard seed, cumin, coriander, peppercorns, and many, many more varieties of spices were carried throughout the East and into far off magical worlds. </span><br />
<span style="font-family: Georgia;"><br /></span>
<span style="font-family: Georgia;">With a mortar and pestle, the blending of these spices led to various curries. Some are wet while others are dry, and colors heightened by the various chilies continue to criss cross the world. </span><br />
<br />
<span style="font-family: Georgia;">The madras style yellow powder hails from the Tamil Nadu region of South India and includes an array of spices including turmeric (which gives the yellow color), fenugreek, cardamom, cloves, cinnamon, tamarind, garlic, ginger, coriander, mustard seed, among others. Below is my version of a wonderful chicken curry in the Vietnamese style which includes plenty of french bread for sopping up liquid and on a bed of vermicelli. Spicy, tart, sweet, and wonderfully rich, this is a mainstay of any Vietnamese household. ENJOY!!!!</span><br />
<span style="font-family: Georgia;"><br /></span>
<br />
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Georgia;"><br /></span></u></b><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Georgia;">Ca Ri Ga- Chicken
Curry</span></u></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 lbs. chicken thighs
(bone in)<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><u>Rub</u><o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 Thai Chili minced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tbsp curry powder<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 piece lemongrass-
white part minced<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 cloves garlic minced<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">grind together in a
mortar and pestle until it becomes a paste<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tbsp canola oil</span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 onion, chopped<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 carrots, chopped<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: Georgia;">1 piece lemongrass, white parts minced<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: Georgia;">1 piece ginger, 2 inches long, minced</span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 lb fingerling potatoes, quartered</span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1/2 lb roma tomatoes, quartered</span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tbsp curry powder</span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tbsp fish sauce</span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 can coconut milk<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 cups chicken stock<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tbsp sugar<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 lime</span></b><br />
<span style="font-family: Georgia;"><b>salt and fresh cracked pepper to taste</b></span></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">garnish with Vietnamese
coriander, cilantro, green onions, and lime<o:p></o:p></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">serve over vermicelli
with plenty of French bread for dipping!!<o:p></o:p></span></b></div>
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Thoroughly coat the chicken thighs with the rub. In a heavy bottomed pot, heat up the oil, and sear the chicken on all sides until nicely browned. Removed the thighs from the heat and add onions, carrots, lemongrass, and ginger. Sweat until tender and aromatic. Add the potatoes. Coat the potatoes in the oil and seasoning, then season with the curry powder and fish sauce. Pour in coconut milk and chicken stock. Bring to a simmer and add the chicken, tomatoes, sugar, and juice of a lime. Cook for about 25-30 minutes until chicken is done but tender. Adjust seasoning if necessary. A dash of fish sauce or sugar might be the trick! </div>
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dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-68331572356704025852013-11-06T10:04:00.001-06:002014-10-15T15:28:48.888-05:00Dumplings/Hue Fried Rice<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Georgia;">Sitting around the dinner table with friends and family leads to great stories and wonderful times. During these evenings, I enjoy making various dumplings which allows everyone can sit back and share the meal and fun while snacking on a parcel of goodness.</span><br />
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<span style="font-family: Georgia;">These are more traditional Chinese dumplings, as the Vietnamese style dumplings are usually made with tapioca starch or rice flour. Frequently, they are wrapped in banana leaves and steamed. I will be using gyoza wrappers and pan frying a batch, also. Follow closely as we have two techniques and both are enjoyable!! </span><br />
<span style="font-family: Georgia;"><br /></span>
<span style="font-family: Georgia;">I also included a very simple fried rice recipe which originates from the central Vietnamese region of Hue. </span><br />
<span style="font-family: Georgia; font-weight: bold;"><span style="font-family: Times;"><span style="font-weight: normal;"><br /></span></span></span>
<b><span style="font-family: Georgia;"><u>Steamed/Fried Pork Dumplings</u></span></b><br />
<b><span style="font-family: Georgia;">3 oz dried wood ear mushrooms<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia;">1.5 oz bean thread vermicelli<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia;">2 lbs. ground pork<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia;">3 shallots minced<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia;">2 tbsp fish sauce<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia;">1 tbsp light soy<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia;">2 tsp black pepper</span></b><br />
<b><span style="font-family: Georgia;">1 pack gyoza wrappers</span></b><br />
<b><span style="font-family: Georgia;">bowl of water</span></b><br />
<b><span style="font-family: Georgia;"><br /></span></b>
<span style="font-family: Georgia;"><b><u>Dipping Sauce</u></b></span><br />
<span style="font-family: Georgia;"><b>Soy Sauce</b></span><br />
<span style="font-family: Georgia;"><b><a href="http://seattletimes.com/text/2020379532.html">Roasted Chili Paste</a></b></span><br />
<span style="font-family: Georgia;"><br /></span>
<span style="font-family: Georgia;"><b><u>Red Oil Sauce</u></b></span><br />
<span style="font-family: Georgia;"><b>4 tbsp red chili oil</b></span><br />
<span style="font-family: Georgia;"><b>2-3 tbsp soy sauce</b></span><br />
<span style="font-family: Georgia;"><b>2 cloves garlic mashed</b></span><br />
<span style="font-family: Georgia;"><b>1 tbsp szechuan peppercorns</b></span><br />
<span style="font-family: Georgia;"><b>Mix all ingredients thoroughly</b></span><br />
<span style="font-family: Georgia;"><b><br /></b></span>
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<span style="font-family: Georgia;"><b><br /></b></span>
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<b><span style="font-family: Georgia;">In a mixing bowl, combine all ingredients. Place 1 tbsp of filling in each wrapper, and rub the edge with water then pinch closed. When all dumplings are filled, place them in a steamer and cook for about 10 minutes. Mix soy and chili paste and dip dumplings. ENJOY!!!</span></b><br />
<b><span style="font-family: Georgia;"><br /></span></b>
<b><span style="font-family: Georgia;">Alternative method- Fill wrappers with 1 tbsp of filling and fold in half. Add 1/4 cup of canola oil in a skillet and place on medium heat. When the oil is nice and hot, add a few dumplings and pan fry until golden brown. Repeat until all dumplings are cooked.</span></b><br />
<b><span style="font-family: Georgia;"><br /></span></b>
<b><span style="font-family: Georgia;">Potstickers- Place a medium pan on med-high heat. When it is hot, lightly coat with oil, add about 6-8 dumplings. Let them brown for a minute, then add 1/2 cup of water and cover. Steam for another 2-3 minutes. Repeat until all dumplings are cooked.</span></b><br />
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<b><u>Hue Fried Rice</u></b></div>
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<b>3 cups cooked rice</b></div>
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<b><u>Shrimp blend</u></b></div>
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<b>3 tbsp dry shrimp (soak in water for about 30 minutes)</b></div>
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<b>2 shallots, minced</b></div>
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<b>2 cloves garlic, minced</b></div>
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<b>1 Thai chili, minced</b></div>
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<b>1 stalk lemongrass, minced</b></div>
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<b>Pulse in a food processor or blend well in a mixing bowl to form a nice paste</b></div>
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<b>1 tbsp sesame oil</b></div>
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<b>1 onion, diced</b></div>
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<b>2 tbsp water or stock</b></div>
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<b>3 tbsp nuoc mam</b></div>
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<b>fried shallots, herbs (basil, mint, Vietnamese coriander, cilantro)</b></div>
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<b>In a hot wok or skillet, add oil and onions. Stir fry until soft, add shrimp blend and stir fry until fragrant. Add the rice and toss until the blend is well incorporated. When the rice is coated with the shrimp mixture add water and nuoc mam. Toss until it is thoroughly mixed and hot. Serve topped with fried shallots and fresh Vietnamese herbs.</b></div>
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<br />dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-37769701772891323122013-10-24T16:32:00.000-05:002013-10-24T16:32:43.152-05:00Ribs/Jellyfish Salad<div style="text-align: center;">
Let me start this by saying- I LOVE RIBS! Arguably my favorite cut of meat is the rib, preferably St. Louis or spareribs. Sticky sauce all over my fingers and face just makes me a happy guy. My wife- not so much. Well, sometimes we just need ribs and beer!<br />
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A traditional Vietnamese dish, rib meat can be removed from the bone and eaten in lettuce wraps or with a side of greens. I decided to throw a wrench into tradition and make a jellyfish salad (julienne jellyfish, carrots, cucumbers, and green papaya, dressing is below). Also, I changed the cooking technique. Normally grilled or even slow cooked, I seared the ribs then finished them in a pressure cooker. In 22 minutes, they were perfect. I reduced the sauce and had a lovely dinner.<br />
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Georgia, Times New Roman, serif;">Suon
Nuong Xa- Ribs<o:p></o:p></span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">1 rack of St. Louis pork ribs, cut in fourths</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;"><u>Marinade</u><o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">½ cup fish sauce<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">4 oz palm sugar<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">1 piece lemongrass
minced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">2 cloves garlic minced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">1 Thai chili minced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">pinch white pepper</span><span style="font-family: Georgia; font-size: medium;"><o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
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<div style="text-align: center;">
<b>1) Mix the marinade ingredients and form a nice paste. Thoroughly rub the ribs until coated and place in the refrigerator for 4 hours or overnight, if possible. About 30 minutes prior to cooking, remove from the refrigerator and allow them to come to room temperature. </b></div>
<br />
<div style="text-align: center;">
<span style="font-weight: bold;"><br /></span></div>
<b><div style="text-align: center;">
<b>2) Remove the ribs from the marinade, scrape off the rub (reserving any liquid and rub) and place them in another baking pan. </b></div>
</b><br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>3) Add a small amount of oil to a large skillet, and turn it on high heat until it begins to smoke. Gently place a couple of sections of the ribs (meaty side down) in the pan and sear until it becomes dark brown. Be very careful because the pan is going to be hot, and watch for the garlic and lemongrass as it will burn. Spoon any dark bits into a side plate. When the ribs are the proper color, remove them to a baking sheet, and clean out the skillet. </b></div>
<br />
<div style="text-align: center;">
<span style="font-weight: bold;"><br /></span></div>
<b><div style="text-align: center;">
<b>4) Repeat the procedure. </b></div>
</b></div>
<div style="text-align: left;">
<br />
<div style="text-align: center;">
<span style="font-weight: bold;"><br /></span></div>
<b><div style="text-align: center;">
<b>5) Using a pressure cooker, in a cross-cross manner, stack the ribs and pour any extra marinade or rub over the ribs. Cook them on high for 22 minutes and naturally release the pressure. </b></div>
</b></div>
<div style="text-align: left;">
<div style="text-align: center;">
<b>6) Remove the ribs to a chopping block, and let them rest. </b></div>
<div style="text-align: center;">
<b>7) Skim the fat off any liquid in the cooker and reduce the reserved liquid. You should have a nice amount of liquid in the cooker, and this will form a wonderful sauce. Cut the ribs between the bones and pour the sauce over them. </b></div>
</div>
<div style="text-align: left;">
<div style="text-align: center;">
<b><br /></b></div>
</div>
<div style="text-align: left;">
<div style="text-align: center;">
<b>Serve with a green papaya salad! I made a green papaya, carrot, cucumber and jellyfish salad which is pictured below. The dressing is a black vinaigrette (recipe below)! </b></div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnA2ZdQjEj9ksFHKUGfngFteubYSCSIecF7T4qq1Z_I0ei4pe52VdV7zL_h6Cu2XUiBYV8-jBn6zqJykwNZv3zKQFldBd8gWj4Avse6BriMwELfbwqzkQPvbttSSpQeG_qw3Cag110maT_/s1600/20131002_070957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnA2ZdQjEj9ksFHKUGfngFteubYSCSIecF7T4qq1Z_I0ei4pe52VdV7zL_h6Cu2XUiBYV8-jBn6zqJykwNZv3zKQFldBd8gWj4Avse6BriMwELfbwqzkQPvbttSSpQeG_qw3Cag110maT_/s1600/20131002_070957.jpg" height="240" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PgvryfLqCXJVYk3kFBLEeRxtSQBhkUOd-Zon9v1M0r7PE1uApPQkXjDAeyzSgKfM_Qq5eNqkWuIEMHg-DqcX5pZch5EsRrQXw8PmFGt-2L-LCZ2tgPQN8reY09tdq3p-oSG172_qDyP-/s1600/IMG_20131002_143017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PgvryfLqCXJVYk3kFBLEeRxtSQBhkUOd-Zon9v1M0r7PE1uApPQkXjDAeyzSgKfM_Qq5eNqkWuIEMHg-DqcX5pZch5EsRrQXw8PmFGt-2L-LCZ2tgPQN8reY09tdq3p-oSG172_qDyP-/s1600/IMG_20131002_143017.jpg" height="320" width="213" /></a></div>
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Black Vinaigrette- 1 tbsp water, 4 tbsp Chinese black vinegar, 1 tbsp sugar, 1 tbsp sesame oil, 4 tbsp soy sauce, 1/2 tbsp mirin, 1 clove garlic minced, 1 Thai chili minced, 1 small piece of ginger minced. Mix all of the ingredients until the sugar dissolves.</div>
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Enjoy with a cold beer! Brooklyn Summer Ale currently resides in my hand!</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
The other night I was flipping through the stations, and one of those Soft Rock infomercials was on television. My wife was in the next room, and she said, "I don't remember Air Supply sounding that good!!" She sings along, then a few songs later after she's done swaying to "Lost in Love", I called her out for being a closeted Air Supply fan! She's going to kill me when she sees this post! Honey, I love you!!! Heehee!! I got a good laugh!</div>
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<div class="separator" style="clear: both; text-align: center;">
A few days later I had a new Twitter follower. So, I'm checking out my new follower's pictures and thinking, "Hmm...pretty cool. Nice pictures. She's really into food. Wonder what she does? I did a quick search and lo and behold, who do I find out it is? None other than Ingrid Croce--the late and great Jim Croce's wife! All those old school television mail order greatest hits came to mind, and I thought of Jim Croce, who tragically died in a plane crash when I was an infant. Those commercials introduced me to his music, then many years ago I bought his greatest hits. So I wrote this blog while listening to his catalog. "Rapid Roy" and "Bad, Bad Leroy Brown" are two fun, upbeat songs, and he pulls off a cool moustache! <a href="http://www.croces.com/">Croce's Restaurant</a> is a tribute to Jim from his wife Ingrid! What a splendid woman! Here's to you, Ingrid! </div>
<ul style="background-color: white; border: 0px; color: #454545; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 14px; list-style: none; margin: 0px 0px 20px; padding: 0px 35px 0px 0px; vertical-align: baseline; width: 278px;">
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</ul>
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<br />dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-64738563482601524122013-10-07T19:19:00.000-05:002013-10-07T19:25:59.685-05:00Grilled Ribeye<div class="separator" style="clear: both; text-align: center;">
Most men enjoy giant pieces of meat!! Slabs of ribs, hanging links of sausage, hams, and huge steaks rile us up much more than a beautiful fruit basket or a nice, crisp broccoli floret. While I was walking through the grocery store, my eyes could not turn away from some beautiful steaks sitting in the case. I found some wonderful 1.75 pound ribeyes and decided to do a traditional Vietnamese marinade with a crisp green papaya salad on the side. I also dipped into my bag of goodies to make a Chinese black vinegar steak sauce which kind of tastes like A1.</div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Georgia;">Grilled
Ribeye<o:p></o:p></span></u></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 Thai Chili<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 cloves garlic<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 piece ginger<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tbsp fish sauce<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tbsp sugar<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tsp canola oil<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 piece lemongrass<span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Salad- shred green papaya, carrots, green cabbage and mix with Vietnamese herbs such as basil, mint and coriander and <a href="http://bambooblack.blogspot.com/2013/04/nuoc-mam-pha-mixed-fish-sauce.html">nuoc mam</a></span></b><br />
<b style="mso-bidi-font-weight: normal;"><br /></b>
<b style="mso-bidi-font-weight: normal;"><u>Steak Sauce</u></b><br />
<b style="mso-bidi-font-weight: normal;">4 cloves garlic minced</b><br />
<b style="mso-bidi-font-weight: normal;">1 Thai chili</b><br />
<b style="mso-bidi-font-weight: normal;">1 piece ginger, 1 inch long minced</b><br />
<b style="mso-bidi-font-weight: normal;">1 oz. palm sugar</b><br />
<b style="mso-bidi-font-weight: normal;">3 tbsp Chinese rice wine</b><br />
<b style="mso-bidi-font-weight: normal;">1/3 cup black vinegar</b><br />
<b style="mso-bidi-font-weight: normal;">1/3 cup soy sauce</b><br />
<b style="mso-bidi-font-weight: normal;">1/3 cup water</b><br />
<b style="mso-bidi-font-weight: normal;"><br /></b>
<b style="mso-bidi-font-weight: normal;">Bring ingredients to a simmer and allow sugar to dissolve</b></div>
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Marinate the beef for 2-4 hours. Take the meat out of the refrigerator about 30-45 minutes prior to cooking. This will allow the cooking temperature to remain true as the beef will be room temperature when the cooking begins. In a very hot cast iron pan or grill, cook the beef to the desired degree. Since this is a very thick piece of steak, the outside can sear very easily and keep the inside medium rare. When the juices begin to run through the top of the steak, your internal temperature should be medium (140 degrees). Allow the meat to rest for about 5-10 minutes prior to cutting.</div>
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While browsing through music selections, I decided something big, loud, and very rock and roll would be needed to stand up to my meal. Searching high and low, I found just the choice. Dial back the stations to the days of teased hair, loud guitars, and mayhem on the Sunset Stip. Motley Crue screeched through the airwaves, and my afternoon was a success. Beginning with "Shout at the Devil", I jumped back to yesteryear and found my hair had somehow defied gravity! The sounds of "Livewire," "Dr. Feelgood," "Kickstart My Heart," and "Primal Scream" get the blood flowing and are among the great gems of the Los Angeles rock era. As I settled down and reached for my glass of wine, I finished the day mellowing out to "Without You," and arguably the best power ballad of all time-<br />
"Home Sweet Home." Yes, the era was a good one!<br />
<br />
A nice big red wine is a beautiful choice with this ribeye. I chose a Spanish red rioja called Marques De Caceres. It is widely available and a wonderfully priced wine. Fruity and earthy, this red blends various grapes but is predominantly tempranillo. Try it, you won't be disappointed.</div>
dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-54568753161781394822013-09-18T07:29:00.000-05:002013-10-02T20:51:29.330-05:00Lemongrass Rubbed Bone In Pork Chops<div style="text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia;">Football season has started, and my workday became longer, so I am looking for some quick dinner options. A staple in Vietnamese cooking is the grilled pork chop. This is a variation we used, but other ingredients can be added to the marinade including brown sugar (palm sugar), soy sauce (regular or dark), pickled chili peppers, or shallots. </span><br />
<span class="Apple-style-span" style="font-family: Georgia;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia;">Also, try slicing them up for use in banh mi or in a vermicelli bowl. I made a simple tomato and cucumber salad and a side of white rice. We served some nuoc mam on the side and had a wonderful meal. I will be doing some quick dinner style recipes over the next couple of posts, so look for more great family ideas. </span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><u><br /></u></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><u>Thit Heo Nuong Xa- Lemongrass Rubbed Bone In Pork Chops</u><o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">4 bone in pork chops<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><u>marinade</u><o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3 cloves garlic<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 piece lemongrass<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tbsp fish sauce<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 thai chili<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">½ tsp black pepper<span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></b><br />
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<b>Marinate the chops for about 2-4 hours, and on a grill or in a very</b> <b>hot</b> <b>cast iron pan, sear them until nice and crusty on the outside, then flip and finish on the other side. I cook them to medium which leaves the inside nice and pink and juicy.</b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><br /></span></b>
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Custom Plates by <a href="http://www.geraldhaessigdesigns.com/">Gerald Haessig</a></div>
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Who can forget ZZ Top and the Eliminator girls? They were a staple on the MTV rotation during the 80s with their 1930s-era Ford Coupe, and every underdog who caught a glimpse of that racing-striped bad girl knew that some sexy ladies would emerge from it bringing love, luck, and good fortune to their otherwise quiet and humble existence. With Gretna Fest fast approaching, we've been peppering our music queue with the blues-based Texas rock trio. There's nothing quite like the opening guitar riff of "Sharp Dressed Man" to get you lookin' in that wardrobe wishing you had a silk suit and black tie for your next club-hopping engagement. Enjoy the evening by going further back in time to "La Grange" and "Tush", and now pop open an icy cold beer to accompany my juicy pork chops and remembering those sexy "Legs."<br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><br /></span></b></div>
<!--EndFragment-->dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-79611074321352560782013-09-04T12:38:00.000-05:002013-09-04T12:38:59.121-05:00Red Rice<div style="text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia;">Here is a simple dish that can be made with basic pantry items. After researching my beef items, I noticed that this is commonly served with bo luc lac (shaking beef). Since I wanted to make bo luc lac, I decided to add this as a side item. I used broken jasmine rice, but you could use any rice and make it delicious. I am a huge fan of eggs in my fried rice, so I added a good amount of wonderfully fresh farmer's eggs. </span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><u>Red Rice</u><o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3 cups rice (day old)<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tbsp sesame oil</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3 oz. tomato paste<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">4 cloves garlic, minced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3 tsp nuoc mam<span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3 eggs, scrambled</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Using a large skillet, heat up the sesame oil and add the garlic. Fry for a minute and add the rice. Stir fry until blended well, and add the tomato paste stirring vigorously. When it is thoroughly blended, add the nuoc mam. Turn the heat down a little and make a well in the middle of the pan. Pour the eggs in the well and scramble. Then fold the eggs and rice together. Check for seasoning. </span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><br /></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr933JOIkU5K3rdM6SupR1cGaQ_DVldvok9z4p7JjewqQAIxIrwyPkmLm3jCBr891mr-PfSb6JUKbD6id4I0iLvBn2M72Iv5pCxPAEc41htIPLVyw3VYvPXu3ZtknVFvISH_TU8Hb2_4Fj/s1600/20130818_183303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr933JOIkU5K3rdM6SupR1cGaQ_DVldvok9z4p7JjewqQAIxIrwyPkmLm3jCBr891mr-PfSb6JUKbD6id4I0iLvBn2M72Iv5pCxPAEc41htIPLVyw3VYvPXu3ZtknVFvISH_TU8Hb2_4Fj/s1600/20130818_183303.jpg" width="240" /></a></div>
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<!--EndFragment-->dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-31631258921728489522013-08-28T18:04:00.000-05:002013-08-28T18:04:37.320-05:00Lemongrass and Chili Chicken<div style="text-align: center;">
The other night I asked An for some suggestions regarding a few chicken dishes that I was considering. We started talking about various ideas, and eventually she said that this type of recipe was frequently used in her home as a "go-to" dinner. Simple, flavorful, slightly exotic, and a real crowd pleaser- all the characteristics I needed! </div>
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Remember, this is a suggested recipe and variations can be just as wonderful. Turmeric, coconut water (in place of chicken stock), or various peppers can all change the flavor accordingly. My version is a sweet and spicy glaze that is enhanced by the use of a homemade roasted chili paste (similar to sambal oelek).</div>
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<u>Note</u>- Charles Phan's <u>Vietnamese Home Cooking</u> has a wonderful recipe for roasted chile paste which has become a staple in our home. I used it in this recipe, and the link to an article featuring it is listed below. The ingredients are easily available from your local Asian market, and I use miso for the bean paste. I add some extra red chili flakes, and the heat is perfect. Try different peppers or more garlic! Just enjoy it! </div>
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<b><u>Ga X<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ao Xa Ot- Lemongrass and Chili Chicken</span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 lbs. chicken thighs,
boneless, cut into 1 inch cubes</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><o:p> </o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><u>Marinade</u><o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3 tbsp fish sauce<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1.5 tbsp sugar<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">½ piece of lemongrass,
minced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 Thai chili, minced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3 cloves garlic, minced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">½ piece of lemongrass,
minced</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 jalapeno, sliced
thinly on a bias<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 red onion, thinly
sliced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tbsp rice wine<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tbsp <a href="http://seattletimes.com/text/2020379532.html">roasted chile paste</a><o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 cup chicken stock<span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">cilantro, peanuts, rice</span></b><br />
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<span style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><b>Marinate chicken for about 2-4 hours prior to cooking. In a very hot pan or wok, add oil, sear chicken until lightly browned. Add garlic and lemongrass, stir fry for a minute until toasted, then add jalapeno and onion. Cook for another 2 minutes and deglaze with wine. Reduce and stir in chile paste. Coat the chicken very well and pour in the chicken stock. Reduce until it is slightly thick. Serve in rice bowls and sprinkle with cilantro leaves and roasted peanuts.</b></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><br /><a href="http://4.bp.blogspot.com/--GPDnlzX46Y/UgwhCg_7l4I/AAAAAAAACPw/v5ZMDh11en0/s1600/20130814_192046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/--GPDnlzX46Y/UgwhCg_7l4I/AAAAAAAACPw/v5ZMDh11en0/s320/20130814_192046.jpg" width="240" /></a></b></div>
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<b style="mso-bidi-font-weight: normal;">Below photo is simmering roasted chili paste</b></div>
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<!--EndFragment-->dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-80514901747833329722013-08-17T14:45:00.005-05:002013-10-02T20:50:19.253-05:00Beef, Green Peppercorns<div class="separator" style="clear: both; text-align: center;">
From north to south, the cuisine of Vietnam changes drastically. The north traditionally embraces the older style of simplicity and plentiful herbs. Absent from many dishes would be the spicy Thai chili and sugar. However, traveling south would bring change and influence from bordering countries. In the Hanoi region, beef would be prepared in this manner but a couple of ingredients might be removed. Today we will include all of the outside influences and embrace change! Thai chili, a good amount of green peppercorns, and the sweet and salty marinade help create a tangy style of beef which beautifully represents the Vietnamese cuisine that has been shaped throughout the past century. France, China, Thailand, and Vietnam all contribute to this version of Steak au Poivre. </div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><u>Bo Xao Tieu Xanh- Garlic and Green Peppercorn Beef</u></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 ½ lb. sirloin cubed<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><u>Marinade</u></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tbsp water<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3 tbsp oyster sauce<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tsp sesame oil<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tsp sugar<o:p></o:p></span></b><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tbsp oil<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">4 garlic cloves crushed<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><span class="Apple-style-span" style="font-family: Times; font-weight: normal;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 Thai chili</span></b></span></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 red onion diced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tbsp green peppercorns<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tbsp unsalted butter<o:p></o:p></span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia;"><b>1/4 cup green onions sliced</b></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">salt<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">black pepper<o:p></o:p></span></b><br />
<span class="Apple-style-span" style="font-family: Georgia;"><b>cilantro</b></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">rice</span></b><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Mix the ingredients for the marinade and toss with the beef. Allow this to rest for about an hour. In a wok or large saute pan, heat up the oil until it shimmers. Sear beef until it is browned on all sides and still rare. Remove the beef from the pan and add the garlic, chili, and onions. Caramelize very well and return the beef to the pan. Mix well and add peppercorns. Cooking quickly, toss to coat the meat and swirl in the butter. When the butter is fully incorporated add the green onions, turn off heat, and check for salt and pepper. Serve with rice and cilantro leaves.</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"> </span></b></div>
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Custom Plates by <a href="http://www.geraldhaessigdesigns.com/">Gerald Haessig</a></div>
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In the mid-80s, one of my favorite bands was the Psychedelic Furs. An influential band of the early British post-punk movement, the Furs were also featured in two hit films of the 80s- <i>Valley Girl</i> (which starred Nicolas Cage) and <i>Pretty In Pink</i> (starring Molly Ringwald). <i>Valley Girl</i><u> </u>used the track "Love My Way", and the band contributed the title song to <i>Pretty In Pink</i> (although the song was much older than the movie). So today I have been jamming to some of those classic tunes including the previously mentioned and hits such as "President Gas", "Forever Now", "Ghost In You", and "Heaven." </div>
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My tasty beverage was a wonderful Dark and Stormy! I used Spiced Cruzan Rum, Reed's Ginger Beer and fresh lime juice. Fantastic, though I am not sure if it paired well with the beef, it tasted great and packs a wallop! </div>
<br />dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-25469456835084519082013-07-30T10:26:00.002-05:002013-10-08T11:41:54.713-05:00Lo Soi Braised Duck and Pork<div class="separator" style="clear: both; text-align: center;">
Stocks over one hundred years old? Lo Soi means "old water" or "master sauce." Well there are rumors that these aged stocks are true, however, I do not think I will live long enough to celebrate the centennial with my stock, and I have a feeling that my descendants might throw it away. So I will be utilizing it over my lifetime and enjoy the pleasures of a flavorful poaching liquid. </div>
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The Chinese, especially the Cantonese cooks, have been storing and making master stocks for centuries. The Vietnamese have taken this technique and now consider it a mainstay in daily cuisine. While the broth can be used in soup, it is more traditional to use it while poaching meat or poultry. <i>Goi Ga </i>(Vietnamese chicken salad) is enhanced when the chicken is cooked in this manner. </div>
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I used the pork to make steamed buns (that recipe will be another blog down the road). In addition to the pork, the steamed buns include cilantro and a carrot/daikon mix that was pickled in a little sugar with rice wine vinegar. A shot of sriracha and hoisin sauce livens up the buns, also. </div>
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We cut up the duck and ate it with some rice, herbs, and salad of carrots and cabbage. </div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><u>Lo Soi Braised
Pork/Duck/Chicken</u></span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><o:p> </o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 pieces cinnamon<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">6 pieces star anise<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">10 cloves<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 cardamom pod<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 pieces ginger (about 1
inch long)<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tbsp five spice<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">4 tbsp fish sauce<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">4 cups soy sauce<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">16 ounces palm sugar<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 ½ lb. pork shoulder or<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 whole duck or<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 whole chicken<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">In a dry pot, toast the spices until fragrant, then add the remaining ingredients and 7 quarts of water; bring to a boil for about 15-20 minutes allowing the flavors to infuse. Add meat and bring to a boil. 30 minutes for the pork, and 35-40 minutes for the duck and chicken. Remove the pot from the heat and allow to cool down in the liquid for about 30 minutes. Remove the meat and strain the liquid. Chill the stock and put into the refrigerator. To reuse- bring the stock up to a boil and skim. Re-season with new spices and check salt and sugar content. More water will need to be added also. If you do not plan on using the stock within the following week or so, freeze it.</span></b><span class="Apple-style-span" style="font-family: Georgia;"><b> </b></span></div>
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Custom plates by <a href="http://www.geraldhaessigdesigns.com/">Gerald Haessig</a></div>
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Since braising or poaching meat tends to be a more laid back type of cooking, my choices in music slightly changed. I decided to grace my kitchen with the sounds of Pink Floyd. Predictable you say? Why yes it could be, but I went with a random selection including some Syd Barrett hits such as "Arnold Layne" and "See Emily Play." Interspersed with some Waters/Gilmour tracks, I really started digging the bubbles coming up from the liquid and the mellow tunes of <u>Animals</u> and <u>Wish You Were Here.</u> The mood was setting in, and I sipped a ca phe sua da only it was laced with some Grand Marnier. What a great combination! I turned the meat off, let it rest, kept the music going and took a nap. When I awoke, it was ready to go! Ahh, I love braising meat!</div>
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<br />dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com1tag:blogger.com,1999:blog-673368345563259194.post-20426386573673169232013-07-24T07:10:00.000-05:002013-10-02T20:48:59.443-05:00Pate Chaud<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia;">Baguettes, shallots, asparagus, croissants and many, many other food items now popular in Vietnam can be attributed to the French. For slightly over 150 years, Vietnam was colonized by the French (outside of a brief period of Japanese occupation during World War II), and the influence on the local cuisine is unmistakable. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia;">The wonderful desserts and breads directly reflect French influence, and one of my favorite French/Vietnamese snacks is the Banh Pate So, which is from the long ago used French term of Pate Chaud meaning hot pie or hot pastry. <i>Pate</i> in French now refers to meat, so this term could be misunderstood, but the Vietnamese term refers to <i>so</i> and <i>chaud</i> being pronounced identically, and <i>banh</i> and <i>pate</i> both mean pastry. So it is an interesting backstory on the terminology of the dish. Enough on the linguistics lesson, let's eat!</span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><u>Banh Pate So- Pate Chaud- Hot Pie<o:p></o:p></u></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><span style="mso-spacerun: yes;"> </span>3 oz dried wood ear mushrooms<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1.5 oz bean thread
vermicelli<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 lbs. ground pork<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">3 shallots minced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tbsp fish sauce<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 tbsp light soy<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 tsp black pepper<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">puff pastry<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia;">2 eggs beaten<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia;">1 cup beer</span></b></div>
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Preheat oven to 350 degrees. Soak the wood ear mushroom and vermicelli in separate bowls of water for about 20 minutes until soft. If the wood ear is in larger pieces, then thinly slice. Cut the vermicelli into pieces about 1 inch long. Thoroughly mix the pork, wood ear, vermicelli, shallots, fish sauce, soy and pepper. If you overwork the meat then you will get a tougher filling, so be gentle. Using a large biscuit cutter (about 4 inches in diameter), punch out large circles of puff pastry. Form meatballs with the filling and place in the center of the pastry. Brush the edges with some beer and place another piece of pastry on top. Gently press down and use a fork to seal the edges. Repeat until the pastry is gone. If you have extra filling, you can use it in Vietnamese egg rolls (which will be a blog for another day!) Brush the pastry tops with egg and bake until golden brown.</div>
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Custom plates by <a href="http://www.geraldhaessigdesigns.com/">Gerald Haessig</a></div>
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In honor of arguably my favorite Vietnamese food item, I rocked to some Guns 'N Roses and <i>Appetite for Destruction</i>! Possibly the best album of the 80s and maybe the best debut album of all time, in my opinion, the band was never able to reach this zenith again. Songs like "Mr. Brownstone", "Think About You", and "Rocket Queen" stand the test of time and could blend in with today's top rock acts. "Sweet Child 'O Mine" might be the best monster ballad in the history of MONSTER BALLADS! An disagrees that this song is a monster ballad...what say you? Seriously, who doesn't immediately know Slash's guitar riff? Too bad Axl had to break it all down, but give this album a listen and come back and discuss this with me!<br />
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My beverage of choice was a wonderful Ca Phe Sua Da. The Vietnamese version of iced coffee is sweet and filled with a wonderful kick! I make my own slow drip cold coffee with either French Market, CDM, Trung Nguyen, or Cafe de Paris. Pour some condensed milk in the bottom of a glass, and top it with coffee and stir well. Add ice and enjoy! </div>
dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-69469857392639564192013-07-20T09:08:00.002-05:002013-07-20T09:08:55.458-05:00Salt and Pepper Squid<div class="separator" style="clear: both; text-align: center;">
Eight arms, two tentacles, an ink sac and highly edible? Sounds strange, but throughout the world squid are among the more popular seafoods. From Japan to Italy to America, they adorn restaurant menus and street food stands everywhere. Americans have adopted the Italian term calamari in reference to the cephalopod. </div>
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In Vietnam, squid or muc are highly regarded and among the more popular street foods. Sometimes stuffed with ground pork and bean thread vermicelli, we will explore one of my favorite versions. Using five spice and some chili, we will do salt and pepper squid which can be an appetizer or entree served with steamed rice.</div>
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<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><u>Muc Rang Muoi- Salt and
Pepper Squid</u></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 lbs. squid bodies sliced across and tentacles, separate</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Vegetable Oil<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 egg whites whipped until blended well<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 cups potato starch (or
corn starch or rice flour)<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 cup green onion sliced<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 thai chili thinly
sliced<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">1 medium onion thinly
sliced<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="tab-stops: center 3.0in left 302.0pt 348.0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">2 garlic cloves minced<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">salt and pepper blend- 1
tbsp salt, 1 tsp white pepper, 1 tsp sugar, ½ tsp five spice, 1 tsp garlic
powder, 1 tsp ground ginger<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><a href="http://bambooblack.blogspot.com/2013/04/nuoc-mam-pha-mixed-fish-sauce.html">nuoc mam</a><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><br /></span></b>
<span style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Toss the squid in the egg whites, then drain and mix with starch. Heat oil in a deep fryer or wok, and in small batches fry squid until golden brown and remove to a plate lined with a paper towel. Continue until all the squid is cooked. Carefully, pour off all the oil into a heatproof container until you have about 3 tbsp remaining. Place wok back on burner and add onion, chili and garlic. Stir fry until very fragrant, and add cooked squid back to wok, turn off heat. Toss gently, add salt and pepper blend and toss again. Serve with nuoc mam.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmvzr3lrgGQocnDGvnpJvrymJngkY1g5v80-Xr9iOE4AW0zt12sMCBbrXsm3IP1J_XDDvggSH9YZgyOIui8pJCm8NffK5y-Rswko3cf6qm3k6YgQggvp8ovB4Nv8y0BysT14CB08sbT_N/s1600/20130708_192521.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmvzr3lrgGQocnDGvnpJvrymJngkY1g5v80-Xr9iOE4AW0zt12sMCBbrXsm3IP1J_XDDvggSH9YZgyOIui8pJCm8NffK5y-Rswko3cf6qm3k6YgQggvp8ovB4Nv8y0BysT14CB08sbT_N/s1600/20130708_192521.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNK9QD9OKGTN9ZGMvHvt6iB31NbTsDDF_f1GuyD_RSUyUrR0LspES0GfK-EYmkW0Ul1dUFB2oW7aK0xE5KTwjcKqGErUtazSD1zdcbgguhJpMGpu0H0f64wVNpX6QEW-mztGAUyl3EdyJ/s1600/20130708_123432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNK9QD9OKGTN9ZGMvHvt6iB31NbTsDDF_f1GuyD_RSUyUrR0LspES0GfK-EYmkW0Ul1dUFB2oW7aK0xE5KTwjcKqGErUtazSD1zdcbgguhJpMGpu0H0f64wVNpX6QEW-mztGAUyl3EdyJ/s1600/20130708_123432.jpg" width="252" /></a><br />
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The Echo and the Bunnymen Spotify radio station fueled this post! "Lips Like Sugar" and "The Killing Moon" set the bar for this 80s band who acquired their name from the drum machine originally used in the studio- its name was Echo! Not only did the station play many Echo contemporaries, but it also added some newer bands and not so new bands. Interpol, Blur, The Strokes, and Oasis were on the list. I am just getting into Spotify so any tips would be appreciated, but so far I enjoy the selections. </div>
dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0tag:blogger.com,1999:blog-673368345563259194.post-91533808307462304572013-07-02T21:42:00.001-05:002013-07-02T21:42:50.372-05:00P&J Oyster Tour<div class="separator" style="clear: both; text-align: center;">
Taking a break from the normal routine, I was invited on a tour of the oyster beds in Empire, Louisiana. P&J Oyster House is among the oldest processors in America, and they have close ties to both coastal restoration and proper seafood management. After a scenic hour plus drive down south to Empire, we boarded an oyster boat owned by the Jurisich family and proceeded to tour the beds. </div>
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For the oysters to grow, cement or limestone is dropped into the water which allows the oysters to attach and mature. The boats then dredge the state owned area (oyster farmers rent the beds), and pull up their haul while tossing back immature oysters. During colder months, the oysters develop a salty flavor due to high salinity in the water from less rainfall and lower river water mixing into the Gulf of Mexico. The oysters swell and become plump as they hold onto fat before spawning. The old saying is that you should only eat oysters in months with the letter "r". This has a lot to do with the fat content and water salinity. Both give the oyster a fresher taste and less flavor. </div>
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Among our local seafood, I feel oysters are our most prized asset. Gulf shrimp are amazing, but so are other shrimp from around the world, and the same goes for crabmeat. However, our oysters are really special. To join this crew for a morning tour was a real treat and a wonderful lesson in the day to day activity of an oyster boat. </div>
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We shucked some freshly caught oysters and after a few hours at sea, we rode back to the camp and relaxed over a home cooked meal of fried oysters, marinated oysters, crawfish ettouffee, bread pudding and a salad.</div>
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Thanks to the Jurisich family and P&J Oyster House for bringing us on such an amazing trip. </div>
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dwhit34http://www.blogger.com/profile/13147028779315563744noreply@blogger.com0