2 pounds Swift pork tenderloin, trimmed
MARINADE:
1/3 cup apple juice
4 garlic cloves, chopped
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon toasted sesame oil
2 teaspoons five spice powder
1/2 teaspoon dried thyme
2 tablespoons dark brown sugar
1 tablespoonhot pepper sauce
DIPPING SAUCE:
1 cup lightly packed fresh cilantro
1 cup lightly packed fresh mint
1/4 cup water
2 tablespoons unseasoned rice vinegar
2 teaspoons sugar
1 garlic clove, minced
1 tablespoonhot pepper sauce
1. Combine marinade ingredients in a covered bowl or zipper-lock bag. Add pork to marinade.
Marinate for at least 2 hours, or overnight.
2. Combine all dipping sauce ingredients in a food processor and pulse until finely chopped. This can be made ahead and stored in the refrigerator.
3. Grill marinated pork over medium heat for 15-18 minutes, turning and basting often, or until
it reaches an internal temperature of 160°F.
4. Let pork stand 5-10 minutes before slicing.
Serve with dipping sauce. Makes 4 servings.
Saturday, July 12, 2008
Marine Harvest Oriental Grilled Salmon
1 tablespoon soy sauce
1 tablespoon rice
wine vinegar
1 tablespoon toasted
sesame oil
1 teaspoon finely
minced fresh ginger
1 teaspoon finely
minced garlic
2 scallion bulbs, crushed
4 Marine Harvest salmon
portions (6 ounces each)
1. Whisk together soy sauce, vinegar, sesame oil,
ginger, garlic and scallions and pour onto salmon.
Marinate for 30-60 minutes in the refrigerator.
2. Grill for approximately 5 minutes on each side,
or until salmon flakes apart evenly with a fork.
Makes 4 servings.
1 tablespoon rice
wine vinegar
1 tablespoon toasted
sesame oil
1 teaspoon finely
minced fresh ginger
1 teaspoon finely
minced garlic
2 scallion bulbs, crushed
4 Marine Harvest salmon
portions (6 ounces each)
1. Whisk together soy sauce, vinegar, sesame oil,
ginger, garlic and scallions and pour onto salmon.
Marinate for 30-60 minutes in the refrigerator.
2. Grill for approximately 5 minutes on each side,
or until salmon flakes apart evenly with a fork.
Makes 4 servings.
Thai Egg Rolls/Poa Pee (Thailand)
Thai egg rolls are usually served on New Year’s Eve. Although the Thai use delicate rice paper for their egg rolls, lumpia papers, a thin flour-and-water wrapper, are easier to work with. Look for lumpia in Asian groceries or in the gourmet frozen foods section of your supermarket
3 black mushrooms
31/2 oz. (one half-package) rice
noodles or cellophane noodles
2 eggs
1/2 lb. ground pork
1/2lb. ground beef*
1 c. peeled and shredded carrots
1 c. bean sprouts or 1 c. shredded
cabbage
1/2 medium onion, chopped
1 tbsp. fish sauce
1/4 tsp. pepper
1/2 clove garlic, finely chopped
1 tsp. sugar
16-oz. package lumpia, thawed (about 25 wrappers)
1/2 c. vegetable oil sweet and sour sauce
1.In a small bowl, soak black mushrooms in hot water for 15 minutes. Drain well in a colander and shred, discarding the stems.
2.Soak noodles in hot water according to package directions. Drain and cut into 2-inch lengths.
3.In a large bowl, beat 1 egg well. Add black mushrooms, noodles, pork, beef, carrots, bean sprouts, onion, fish sauce, pepper, garlic, and sugar. Mix well.
4.Place 1 wrapper on a flat surface. Cover remaining wrappers with a slightly damp kitchen towel so they don’t dry out.
5.In a large skillet or wok, heat oil over medium heat for 1 minute. Carefully place 3 rolls in oil and fry slowly for about 10 minutes, or until golden brown. Turn and fry other side for 10 minutes. Keep fried rolls warm in a 200ºF oven.
6.Cut each egg roll into 4 pieces. Serve hot with individual bowls of sweet and sour sauce.
How to Wrap Egg Rolls:
1.Have ready 1 beaten egg and a pastry brush.
2.Place about 1 1/2 tbsp. of filling mixture just below center of skin.
3.Fold bottom edge over filling.
4.Fold in the two opposite edges so that they overlap.
5.Brush top with beaten egg. Roll up toward top edge and press edge to seal. Repeat with remaining wrappers.
Preparation time: 1 1/2 hours
Makes 25 egg rolls
*For a meatless appetizer, omit the ground pork and ground beef. Keep in mind that, with less filling, you will make fewer egg rolls.
3 black mushrooms
31/2 oz. (one half-package) rice
noodles or cellophane noodles
2 eggs
1/2 lb. ground pork
1/2lb. ground beef*
1 c. peeled and shredded carrots
1 c. bean sprouts or 1 c. shredded
cabbage
1/2 medium onion, chopped
1 tbsp. fish sauce
1/4 tsp. pepper
1/2 clove garlic, finely chopped
1 tsp. sugar
16-oz. package lumpia, thawed (about 25 wrappers)
1/2 c. vegetable oil sweet and sour sauce
1.In a small bowl, soak black mushrooms in hot water for 15 minutes. Drain well in a colander and shred, discarding the stems.
2.Soak noodles in hot water according to package directions. Drain and cut into 2-inch lengths.
3.In a large bowl, beat 1 egg well. Add black mushrooms, noodles, pork, beef, carrots, bean sprouts, onion, fish sauce, pepper, garlic, and sugar. Mix well.
4.Place 1 wrapper on a flat surface. Cover remaining wrappers with a slightly damp kitchen towel so they don’t dry out.
5.In a large skillet or wok, heat oil over medium heat for 1 minute. Carefully place 3 rolls in oil and fry slowly for about 10 minutes, or until golden brown. Turn and fry other side for 10 minutes. Keep fried rolls warm in a 200ºF oven.
6.Cut each egg roll into 4 pieces. Serve hot with individual bowls of sweet and sour sauce.
How to Wrap Egg Rolls:
1.Have ready 1 beaten egg and a pastry brush.
2.Place about 1 1/2 tbsp. of filling mixture just below center of skin.
3.Fold bottom edge over filling.
4.Fold in the two opposite edges so that they overlap.
5.Brush top with beaten egg. Roll up toward top edge and press edge to seal. Repeat with remaining wrappers.
Preparation time: 1 1/2 hours
Makes 25 egg rolls
*For a meatless appetizer, omit the ground pork and ground beef. Keep in mind that, with less filling, you will make fewer egg rolls.
METRIC CONVERSIONS
MASS (weight)
1 ounce (oz.) = 28.0 grams (g)
8 ounces = 227.0 grams
1 pound (lb.)
or 16 ounces = 0.45 kilograms (kg)
2.2 pounds= 1.0 kilogram
LIQUID VOLUME
1 teaspoon (tsp.) = 5.0 milliliters (ml)
1 tablespoon (tbsp.) = 15.0 milliliters
1 fluid ounce (oz.) = 30.0 milliliters
1 cup (c.) = 240 milliliters
1 pint (pt.) = 480 milliliters
1 quart (qt.) = 0.95 liters (l)
1 gallon (gal.) = 3.80 liters
TEMPERATURE
212°F = 100°C (boiling point of water)
225°F = 110°C
250°F = 120°C
275°F = 135°C
300°F = 150°C
325°F = 160°C
350°F = 180°C
375°F = 190°C
400°F = 200°C
(To convert temperature in Fahrenheit to Celsius, subtract 32 and multiply by .56)
PAN SIZES
8-inch cake pan = 20 x 4-centimeter cake pan
9-inch cake pan = 23 x 3.5-centimeter cake pan
11 x 7-inch baking pan = 28 x 18-centimeter baking pan
13 x 9-inch baking pan = 32.5 x 23-centimeter baking pan
9 x 5-inch loaf pan = 23 x 13-centimeter loaf pan
2-quart casserole = 2-liter casserole
1 ounce (oz.) = 28.0 grams (g)
8 ounces = 227.0 grams
1 pound (lb.)
or 16 ounces = 0.45 kilograms (kg)
2.2 pounds= 1.0 kilogram
LIQUID VOLUME
1 teaspoon (tsp.) = 5.0 milliliters (ml)
1 tablespoon (tbsp.) = 15.0 milliliters
1 fluid ounce (oz.) = 30.0 milliliters
1 cup (c.) = 240 milliliters
1 pint (pt.) = 480 milliliters
1 quart (qt.) = 0.95 liters (l)
1 gallon (gal.) = 3.80 liters
TEMPERATURE
212°F = 100°C (boiling point of water)
225°F = 110°C
250°F = 120°C
275°F = 135°C
300°F = 150°C
325°F = 160°C
350°F = 180°C
375°F = 190°C
400°F = 200°C
(To convert temperature in Fahrenheit to Celsius, subtract 32 and multiply by .56)
PAN SIZES
8-inch cake pan = 20 x 4-centimeter cake pan
9-inch cake pan = 23 x 3.5-centimeter cake pan
11 x 7-inch baking pan = 28 x 18-centimeter baking pan
13 x 9-inch baking pan = 32.5 x 23-centimeter baking pan
9 x 5-inch loaf pan = 23 x 13-centimeter loaf pan
2-quart casserole = 2-liter casserole
Jasmine’s Dragon on the Snow A P P E T I Z E R
1 tablespoon egg white
2 teaspoons cornstarch
1/3 teaspoon salt
1/2 pound medium
tiger shrimp, shelled
and deveined
1 large sheet of rice paper
or rice noodles
Sesame oil
Salt
1 cup vegetable oil
3 tablespoons ketchup
1/2 tablespoon chili oil
1 tablespoon wine
1/2 teaspoon salt
1/2 teaspoon sugar
1/3 cup water
2 teaspoons cornstarch
1/4 teaspoon sesame oil
1/2 tablespoon chopped garlic
1 teaspoon chopped ginger
1 tablespoon chopped
green onion
1. Combine egg white, cornstarch and salt in a
bowl; add shrimp and toss to coat thoroughly.
Refrigerate for at least 20 minutes.
2. Cut the fresh rice paper into strips; rinse
with hot water for 3 seconds. Drain and mix
with a little sesame oil and salt. Arrange on
a serving plate.
3. Heat oil in a large skillet or wok to 320°F.
Fry the shrimp for about 15 seconds. Remove
the shrimp and all but 1 tablespoon of the oil
from the skillet or wok.
4. Combine ketchup, chili oil, wine, salt, sugar,
water, cornstarch and sesame oil in a small
bowl to make a paste.
5. Heat oil over high heat, then stir-fry garlic,
ginger and green onion.
6. Stir ketchup mixture into garlic-ginger mixture
until the sauce boils; add shrimp and stir-fry
until thoroughly hot and coated with sauce.
Remove to a platter. Place shrimp on rice paper
strips. Makes 4 servings
2 teaspoons cornstarch
1/3 teaspoon salt
1/2 pound medium
tiger shrimp, shelled
and deveined
1 large sheet of rice paper
or rice noodles
Sesame oil
Salt
1 cup vegetable oil
3 tablespoons ketchup
1/2 tablespoon chili oil
1 tablespoon wine
1/2 teaspoon salt
1/2 teaspoon sugar
1/3 cup water
2 teaspoons cornstarch
1/4 teaspoon sesame oil
1/2 tablespoon chopped garlic
1 teaspoon chopped ginger
1 tablespoon chopped
green onion
1. Combine egg white, cornstarch and salt in a
bowl; add shrimp and toss to coat thoroughly.
Refrigerate for at least 20 minutes.
2. Cut the fresh rice paper into strips; rinse
with hot water for 3 seconds. Drain and mix
with a little sesame oil and salt. Arrange on
a serving plate.
3. Heat oil in a large skillet or wok to 320°F.
Fry the shrimp for about 15 seconds. Remove
the shrimp and all but 1 tablespoon of the oil
from the skillet or wok.
4. Combine ketchup, chili oil, wine, salt, sugar,
water, cornstarch and sesame oil in a small
bowl to make a paste.
5. Heat oil over high heat, then stir-fry garlic,
ginger and green onion.
6. Stir ketchup mixture into garlic-ginger mixture
until the sauce boils; add shrimp and stir-fry
until thoroughly hot and coated with sauce.
Remove to a platter. Place shrimp on rice paper
strips. Makes 4 servings
Takako’s Green Tea Crepe
1 cup water
1 tablespoon green tea
powder, or more to taste
1 tablespoon rice flour
(shiratamako)
3/4 cup pancake mix
3/4 cup vanilla ice cream
3/4 cup canned adzuki
beans, sweetened
3/4 cup whipped cream
flavored with greentea powder
1. Combine water and green tea powder; combine
rice flour and pancake mix; stir enough water-tea
mixture into pancake mix to make a thin batter.
2. Pour a small amount of batter into a hot greased
skillet over medium-high heat, tipping the pan to
spread the batter as thinly as possible. When bubbles
form, flip and cook briefly on the other side
until lightly browned. Remove and cool slightly.
3. Scoop a generous spoonful of ice cream onto each
crepe; sprinkle with adzuki beans and make a roll.
4. Garnish with whipped cream. Makes 2-4 servings.
Tip: Garnish with sliced bananas.
1 tablespoon green tea
powder, or more to taste
1 tablespoon rice flour
(shiratamako)
3/4 cup pancake mix
3/4 cup vanilla ice cream
3/4 cup canned adzuki
beans, sweetened
3/4 cup whipped cream
flavored with greentea powder
1. Combine water and green tea powder; combine
rice flour and pancake mix; stir enough water-tea
mixture into pancake mix to make a thin batter.
2. Pour a small amount of batter into a hot greased
skillet over medium-high heat, tipping the pan to
spread the batter as thinly as possible. When bubbles
form, flip and cook briefly on the other side
until lightly browned. Remove and cool slightly.
3. Scoop a generous spoonful of ice cream onto each
crepe; sprinkle with adzuki beans and make a roll.
4. Garnish with whipped cream. Makes 2-4 servings.
Tip: Garnish with sliced bananas.
Denver Omelet
Denver Omelet
Preparation Time: 8 minutes
Servings: 1-2
This is one of the best and best known American omelets. If it is scrambled and placed between slices of toast it becomes a Denver sandwich and is equally as good.
Ingredients:
1 1/2 teaspoon of butter and oil (vegetable or peanut)
3 – 4 beaten eggs, seasoned with salt and pepper
1/4 cup diced cooked ham (diced means cut into small pieces – about 1/4 inch)
2 tablespoons diced green or red pepper
2 tablespoons sliced red onion
1-2 ounces Cheddar cheese, grated
Instructions:
Heat a 7 – 8 inch or 10 inch skillet (depending on how thick you want your omelet to be) over moderate heat
While the pan is heating, beat the eggs in a mixing bowl until well blended but not frothy
When the pan is hot enough to sizzle a drop or water, add the butter and oil combination
When butter stops foaming, add ham, peppers and onions, and sauté two minutes or until very hot
Whip the eggs a couple of times and pour eggs into pan and let sit on heat until eggs begin to cook around the edges
Lift edges of eggs with a rubber spatula and tip pan to allow liquid to run underneath
Repeat until top is thickening and very little liquid egg remains
Add cheese and cover until cheese is melted
Fold omelet and divide before sliding onto plates
Preparation Time: 8 minutes
Servings: 1-2
This is one of the best and best known American omelets. If it is scrambled and placed between slices of toast it becomes a Denver sandwich and is equally as good.
Ingredients:
1 1/2 teaspoon of butter and oil (vegetable or peanut)
3 – 4 beaten eggs, seasoned with salt and pepper
1/4 cup diced cooked ham (diced means cut into small pieces – about 1/4 inch)
2 tablespoons diced green or red pepper
2 tablespoons sliced red onion
1-2 ounces Cheddar cheese, grated
Instructions:
Heat a 7 – 8 inch or 10 inch skillet (depending on how thick you want your omelet to be) over moderate heat
While the pan is heating, beat the eggs in a mixing bowl until well blended but not frothy
When the pan is hot enough to sizzle a drop or water, add the butter and oil combination
When butter stops foaming, add ham, peppers and onions, and sauté two minutes or until very hot
Whip the eggs a couple of times and pour eggs into pan and let sit on heat until eggs begin to cook around the edges
Lift edges of eggs with a rubber spatula and tip pan to allow liquid to run underneath
Repeat until top is thickening and very little liquid egg remains
Add cheese and cover until cheese is melted
Fold omelet and divide before sliding onto plates
Bacon Spinach Swiss Omelet
Favorite Restaurant Recipe
The combination of ingredients in this bacon spinach Swiss omelet
are really fabulous. This egg recipe is a great way to start your day!
Use quality bacon and cheese for absolutely great taste and nutrition.
Bacon Spinach Swiss Omelet Recipe
Preparation time: 10 minutes. Serves 1 - 2.
Ingredients:
1 1/2 teaspoons each of butter and peanut oil or vegetable oil
3 beaten eggs
1/4 cup cooked, crumbled bacon
1/2 cup blanched or steamed spinach (remove liquid before adding to omelet or cover and cook
in microwave until wilted)
1-2 ounces of real Swiss cheese (1/4 - 1/2 cup)
Salt and pepper to taste
1-2 dollops of sour cream
Instructions:
Heat a 7-10 inch egg pan over moderate heat (the smaller the pan, the thicker the omelet)
While the pan is heating, beat the eggs in a mixing bowl with a wire whip until blended but not
frothy
When the pan is hot enough to sizzle a drop of water, add the butter and oil
When the butter stops foaming, whip the eggs a couple of times and pour into the pan
Let the eggs sit until they begin to cook around the edges
Lift the edges of the eggs with a rubber spatula and tip the pan to allow the liquid to run
underneath
Repeat this process until the top is thickening and very little liquid egg remains
Add the bacon, Swiss cheese and blanched spinach across the bottom of the omelet and add salt
and pepper, if desired
Fold in half and slide onto plate
If serving two, cut in half before sliding onto plates
Garnish with a dollop of sour cream
The combination of ingredients in this bacon spinach Swiss omelet
are really fabulous. This egg recipe is a great way to start your day!
Use quality bacon and cheese for absolutely great taste and nutrition.
Bacon Spinach Swiss Omelet Recipe
Preparation time: 10 minutes. Serves 1 - 2.
Ingredients:
1 1/2 teaspoons each of butter and peanut oil or vegetable oil
3 beaten eggs
1/4 cup cooked, crumbled bacon
1/2 cup blanched or steamed spinach (remove liquid before adding to omelet or cover and cook
in microwave until wilted)
1-2 ounces of real Swiss cheese (1/4 - 1/2 cup)
Salt and pepper to taste
1-2 dollops of sour cream
Instructions:
Heat a 7-10 inch egg pan over moderate heat (the smaller the pan, the thicker the omelet)
While the pan is heating, beat the eggs in a mixing bowl with a wire whip until blended but not
frothy
When the pan is hot enough to sizzle a drop of water, add the butter and oil
When the butter stops foaming, whip the eggs a couple of times and pour into the pan
Let the eggs sit until they begin to cook around the edges
Lift the edges of the eggs with a rubber spatula and tip the pan to allow the liquid to run
underneath
Repeat this process until the top is thickening and very little liquid egg remains
Add the bacon, Swiss cheese and blanched spinach across the bottom of the omelet and add salt
and pepper, if desired
Fold in half and slide onto plate
If serving two, cut in half before sliding onto plates
Garnish with a dollop of sour cream
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