tjtoaster's blog: "Recipes"

Carmel Pork Serves: 4 Vegetable oil for frying 1 T. light soy sauce 3oz Shallots, finely chopped 1 T. fish sauce 6 garlic cloves, finely chopped 4 T. palm sugar 1 lb2 oz pork, thinly sliced ¼ t. white pepper 1 T. oyster sauce 1. Heat 2 inches oil in deep saucepan or wok over medium heat and deep fry the shallots until golden brown. Remove with slotted spoon and drain on paper towels. 2. Drain oil, leaving two tablespoons in the pan. Stir-fry the garlic in the oil until light brown., then add pork and stir-fry for a few minutes. 3. Add oyster sauce, fish sauce, sugar and ground pepper and continue cooking for about 5 minutes or until all liquid has evaporated and the mixture forms a thick sticky sauce. 4. Spoon onto a serving plate and sprinkle with the crispy shallots.

Shrimp Phad Thai Serves: 6 4 oz med-thick flat noodles 2 eggs beaten w/pinch of salt 2 shallots, thinly sliced 2 Tbsp + 1 tsp sugar 12 oz peeled shrimp 1 cup cubed firm tofu 2 Tbsp + 1 tsp fish sauce ¾ tsp crushed red pepper 5 scallions 2 Tbsp rice vinegar Kosher salt 1 ¼ cup mung bean sprouts ¼ cup peanut oil 4 garlic cloves, chopped 1/3 cup chopped nuts 1. Put noodles in medium bowl and add enough hot water to cover. Soak until tender about 30 minutes drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl 2. Heat a large skillet over a medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set. Invert eggs onto a cutting board and cut into ½” pieces. Set aside 3. Add another 1 tablespoon of peanut oil to the same skillet and heat over a high heat. Add shrimp, ½ teaspoon of the red pepper flakes and salt to taste. Stir-fry until shrimp are pink and just cooked through, about 1 ½ minutes, transfer to plate 4. Heat remaining peanut oil over high heat. Add garlic, shallots, and remaining red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. 5. Add noodles and cook, tossing until lightly coated with garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in cooked egg and shrimp, 1 cup of sprouts and 1/3 cup peanuts and toss until hot 6. Divide the phad Thai among plates and top with remaining ¼ cup sprouts, additional peanuts and chopped scallion. Serve immediately with lime wedges and Sriacha

Gold Purses: Serves: 6-8 4 oz minced raw prawns Spring onion fine diced ¼ t pepper ½ cup water chestnuts chopped 1 T oyster sauce 30-35 wonton sheets Garlic clove fine diced ¼ t salt Peanut oil for frying 1. Combine the prawns, water chestnuts, garlic and spring onion in bowl. Mix in oyster sauce, salt and pepper. Spoon about ¼t of mixture into middle of wonton sheet 2. Gather up, squeezing the corners together to make a little purse. Place on tray. Continue until you have used up all the sheets and filling 3. Heat 2 inches of oil in wok or deep frying pan over a medium heat. Oil is ready when small piece of wonton sheet sizzles when dropped in. purses will burn if oil is too hot 4. Lower five pieces in the oil. After 2-3 minutes they will start to go hard. Lower another 4-5 purses in oil and fry together. Spoon oil over tops to cook. Deep fry for another 3-4 minutes until golden brown 5. Lift finished batches with slotted spoon and add more in their place. Drain on paper towels. Keep warm while deep frying the remaining purses. 6. Transfer to serving plate. Serve with chili sauce Prawns in a blanket serves 4 12 lg. Raw prawns, peeled, deveined, tail intact 1½ T oyster sauce 1 T all purpose flour Sprinkle or white pepper 2 garlic cloves roughly chopped 12 spring roll sheets 3 coriander roots, finely chopped Peanut oil for frying ½” piece of ginger roughly sliced Chili sauce or plum sauce for dipping 1. Mix flour and 3 tablespoons water in small saucepan until smooth. Stir and cook over medium heat for 1-2 minutes or until thick, remove from heat 2. Using a pestle and mortar pound the garlic, coriander roots and ginger together 3. In a bowl, combine the garlic paste with the prawns, oyster sauce, pepper, and a pinch of salt. Cover with plastic wrap and marinate in the refrigerator for two hours turning occasionally 4. Place spring roll on work surface, keeping all remaining wraps in plastic to prevent from drying out. Fold the sheet in half, remove the prawn from marinade and place it on the sheet with the tail sticking out the top 5. Fold the bottom up and the sides in to tightly enclose the prawn. Seal the joints tightly with flour paste 6. Heat oil in wok over a medium heat. Oil is ready when piece of wrap sizzles when dropped in 7. Deep fry four prawns at a time for 3-4 minutes or until golden brown and crispy. Remove with slotted spoon and drain on paper towels 8. Keep warm while deep frying the rest, transfer to serving plate. Serve hot with chili sauce or plum sauce

Garlic Steak for One 1 small, extra lean steak, 4 oz. 1 clove garlic, sliced into 10 pieces 2 tablespoons Worcestershire sauce Salt and pepper, if desired 1. Poke holes all over steak with fork, then make 10 little slivers with knife. 2. Put garlic slices into slivers. 3. On plate or in plastic bag, marinate steak in Worcestershire sauce at least 1 hour, turning once, in refrigerator. 4. Away from direct flame, grill or broil steak until done to your liking, turning at least once. Do not char. 5. Add salt and pepper, if desired. Makes 1 serving Serving size: 1 (4 ounce) steak

Sesame-Ginger Chicken Recipe 3 tablespoons toasted sesame seeds 1/3 cup reduced sodium soy sauce 2 tablespoon grated fresh ginger root 6 boneless, skinless chicken breasts 3 tablespoons honey Nonstick cooking spray 1. Combine first 4 ingredients and mix well. 2. Pierce each chicken breast a couple times on both sides with a fork. 3. Place chicken and marinade in a resealable plastic bag and refrigerate at least 30 minutes. 4. Grill or broil chicken breasts over medium heat 8-10 minutes or until no longer pink. Makes 6 Servings Serving Size: 1 chicken breast

Béchamel Sauce ½ pint/ 1¼ cups milk 6 tbsp. flour 2 bay leaves ½ pint/1¼ cups (light) cream 3 cloves Pinch nutmeg 1 small onion Salt and pepper 2 oz/ ¼ cup butter 1. Pour milk into small pan and add bay leaves. Press cloves into onion, add to pan and bring milk to a boil. Remove pan from heat and set aside. 2. Strain milk into jug and rinse the pan. Melt butter in the pan over medium heat and stir in the flour. Stir for 1 minute, then gradually add the milk stirring constantly. Cook the sauce, stirring constantly, for 3 minutes then add the cream and bring to a boil. 3. Remove the pan from the heat and season the sauce to taste with nutmeg, salt and pepper.

Pasta shrimp bake 4 cups dried pasta 6 oz mushrooms 2 oz Parisian cheese 1 tbsp. + olive oil 6 oz peeled shrimp 2 tomatoes sliced 6 tbsp./ 3 oz + butter Béchamel sauce 1 tsp. dried oregano 2 small fennel bulbs Pinch of cayenne Salt and pepper 1. Cook pasta in large pan of lightly salted water with 1 tbsp. Olive oil. When tender, but still firm, drain. Return to pan and dot with 2 tbsp. Butter. Shake the pan well, cover and keep warm. 2. Melt the remaining butter in a pan over medium heat and sauté the fennel for 3-4 minutes, until it begins to soften. Stir in mushrooms and sauté for 2 more minutes. Stir in shrimp; remove from heat, set aside. 3. Make béchamel sauce and add cayenne. Remove from heat and stir in vegetables, shrimp, and pasta. 4. Grease a round shallow ovenproof dish with butter. Pour in shrimp and pasta mixture. Sprinkle with Parmesan cheese on top. Arrange tomatoes around edge and brush with olive oil and oregano 5. Bake in preheated oven 350 for 25 minutes, until golden brown.

Chocolate drop cookies ½ C Margarine ½ C Milk 3 T Bitter Cocoa 1-3/4 C Sugar Stir together. Bring to boil over medium heat stirring constantly Remove from heat and add: ½ C Peanut Butter 3 C Oatmeal (quick cooking) 1 Tsp. Vanilla Drop by teaspoon on a cookie sheet. Chill in refrigerator until hard.

SPICE-RUBBED GRILLED PORK CHOPS Cooking Method: Grilling Pork Chop Grilling Rub 3 tbsp sweet paprika, preferably Spanish 3/4 teaspoon chili powder 1 tbsp freshly ground black pepper 3/4 teaspoon granulated garlic or garlic powder 1 tablespoon coarse salt 3/4 teaspoon onion powder 3/4 teaspoon sugar 1/4 to 1/2 teaspoon ground cayenne 1. Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick Vegetable oil spray 2. At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate. 3. Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test). 4. Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes. 5. Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot. Makes 6 to 8 servings. SPICY PORK CHOPS If you prefer not to panfry, these chops lend themselves beautifully to broiling. Six to eight 1-inch-thick loin pork chops 2 tablespoons cider vinegar 3 tablespoons Dry Rub, 2 cloves garlic, smashed Juice of 3 oranges Canola or other vegetable oil Juice of 1 lemon 1. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended. Pour over the chops and massage into them. 2. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day. 3. Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets — if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling. Remove the chops from the marinade and discard the marinade. Add as many chops as will fit in the pan without touching. Cook until the chops are well browned on the underside, about 6 minutes. Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes. Keep warm while cooking the second batch, if necessary. Serve immediately. Makes 6 regular or 4 Daisy servings. DRY RUB FOR MEATS AND POULTRY 6 tablespoons salt 3 tablespoons garlic powder 1½ teaspoons ground oregano 3 tablespoons onion powder 3 tablespoons ground black pepper Mix all of the ingredients together in a small bowl. Store at room temperature in an airtight container. Makes 1 cup.

Moo shu pork Combine pork, soy sauce corn starch and sugar Saute ginger Add pork and stir fry one minute Throw in onions ½ t on crepe, pork in lower third, fold in sides and roll up Crepes ½ cup flour ¼ teaspoon salt ¾ cup 1% milk 2 large egg whites 1 large egg 1. Combine flour and salt in bowl.Combine milk, egg whites, and egg in bowl, stir well. Gradually add flour mixture 2. Plae 8 inch crepe pan or non stick skillet over med heat until hot. Pour ¼ cup batter into pan, quickly tilting pan so that batter covers whole pan in thin film. 3. Cook 1-2 minutes, carefully lift edges to test for doneness. Crepe is ready to turn when it shakes loosly from pan 4. Turn over and cook for 15 seconds on other side 5. Place crepe on a towel. Stir batter between crepes. Stack crepes between single layers of wax paper or paper towels to prevent sticking.