| Chef2Chef Recipe Club - Volume 1 Number 020 - October 12, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Hey, It's Friday and you won't believe this collection of recipes! Wow. Invite the whole neighborhood over for this feast. Or I guess you could keep it all for yourself. None the less, everything sounds superb. My friend owns a Chinese restaurant and every year he would close the restaurant for Chinese New Years. The chefs would prepare foods that I never saw on any menu that I've seen. They would eat and drink all day and into the night. It was something to see. One thing that they also did was to drink warm Sake with a little Grand Marnier in it. Mmmm it was special, but the quality of the food began to suffer towards evening. So, Isuggest that if you try this drink with your Dim Sum Celebration, you wait until all the food is prepared. Tonight the President made an appeal to the children of the United States of America to send One dollar in an envelope, marked America's Fund for Afghan Children to the White House, 1600 Pennsylvania Avenue, Washington, D.C. 20500. It's a way to open a dialog with your children about the recent current events and also allow them to participate in the effort, and to make an individual contribution in their own way. We'd like to Thank Cynthia Bowan for the remarkable collection of recipes that she has prepared for us this week. Please remember to visit her pages at Cynthia's Corner next time you visit Chef2Chef.net. Or you could click this link to see them now. http://chef2chef.net/features/cynthia/ Have a great Weekend, Chef David Nelson ------------------------------------------------------------------------- Dim Sum Celebration Wasabi Crab Dip Oriental Dip with Fried Won Tons Pork and Shrimp Toasts Crab Rangoon with Two Sauces Pork Su Mai Beef Ksuhsashi Lions Head Meatballs My Garlic Spareribs Sizzling Shrimp Sesame Chicken Wings Green Tea Ice Cream Cookies (see other menus) Jasmine Tea Plum Wine Rice Wine Wasabi Crab Dip Serves 4-6 2 8-oz. packages Cream Cheese, cubed 1/4 cup fresh Lemon Juice 1 tsp. Granulated Sugar 3 Tbs. Wasabi Sauce 1 clove Garlic, minced 2 cups Crab Meat, rinsed Dash or two of Tabasco Sauce Crusty French Bread for dipping, torn into small pieces Cut the cream cheese into 1-inch cubes for easier softening, and place in a saucepan over low heat. Add the lemon juice and sugar to the softening cream cheese and remove from the heat to blend well. Stir in the Wasabi Sauce and minced garlic. Gently blend in the crabmeat as you mix well. Spoon the warm dip into a shallow baking dish and add a dash of tabasco sauce, to your taste. Broil for 5 to 8 minutes or until browned. Serve immediately with crusty French bread pieces for dipping. -------------------------------------------------------------------------- Chinese Pork and Shrimp Toasts 4 oz. minced pork 1 c. peeled cooked shrimp 1 garlic clove, crushed 2 spring onions, finely chopped 2 T. fresh chopped coriander 1 egg white, lightly beaten 1 tsp. light soy sauce 1 tsp. grated lemon rind 4 slices white bread, crusts removed 4 T. sesame seeds oil, for frying Lemon wedges, to serve Fresh coriander sprigs, to garnish Place the pork, shrimp, garlic, spring onions, coriander, egg white, soy sauce, and lemon rind in a food processor or blender and pulse until the mixture is fairly smooth. Next, flatten the bread slices with a rolling pin, then spread about 1/4 in. of the pork and shrimp mixture on each slice, pressing down well. Cut each slice of bread into four triangles. Sprinkle the sesame seeds in a shallow bowl and coat the triangles meat side down with the seeds. Heat 1/2 in. oil in a frying pan until a cube of bread browns in 30 seconds. Fry the toasts meat side down for 3-4 minutes, then turn them over and fry for 2 minutes. Drain on kitchen paper and serve hot, with lemon wedges, and coriander, to garnish. Serves 4. ---------------------------------------------------------------------------------------- Crab Rangoon and Two Sauces 1 pkg. Wonton Wrappers 16 oz. cream cheese, room temperature 1 can crab meat, drained and picked over for shell etc. 1 can water chestnuts, drained and chopped 1 bunch green onions, finely chopped Sweet and Sour sauce (recipe follows) Mix cream cheese with drained. Add water chestnuts and green onions to mixture. Beat until smooth. Using a small spoon put enough of the crab mixture into a wonton wrapper that you may still be able to fold the wonton in two making a triangle, and sealing the edges with water. You may bake or deep-fry these. If deep-frying, fry in a deep fryer at 400F degrees until a golden brown. If baking, cook at 400F until light golden color. Serve with duck sauce. Enough Sauce for 60 Rangoons: 1 c. vegetable oil 1/2 c. ketchup 6 T. white vinegar 6 T. honey 2 T. lemon juice 2 T. Worcestershire Sauce 1 tsp. salt 1 lg. onion, grated. Combine all ingredients in a medium bowl and blend well. ____________________________________________ Chinese Mustard 1 c. dry mustard 3/4 c. vinegar 1 c. sugar 2 eggs Mayonnaise Horseradish to taste Mix dry mustard and vinegar and refrigerate overnight. NEXT DAY: Add sugar and eggs to mustard mix. Heat in a saucepan until mixture boils and thickens slightly. Remove from heat. Measure mustard mix and add an equal amount of mayonnaise to it. Add horseradish to taste. Keep refrigerated. -------------------------------------------------------------------------- Pork Su Mai Can be made with all kinds of fillings. Pork and Shrimp are the most common, and they are worth the fuss. 4 med dried mushrooms (reconstituted) or 1/2 cup minced fresh mushrooms 2 cups (about 1 lb.) finely chopped or ground lean pork. 1/3 cup minced green onion 1/4 cup (each) minced water chestnuts and bamboo shoots 2 tea. Minced fresh coriander (also called Chinese parsley or cilantro) 1 tbsp. grated fresh ginger 3 tbsp. soy sauce 1-1/2 tbsp. cornstarch 1 egg white 4 dozen wan ton skins or sui mai dumpling dough. Note: I have bought round 3" dumpling skins at the grocery store or you can round out square won ton skins 1 sm. carrot grated Salad oil Soy sauce or sauce of your choice. Squeeze mushrooms dry and chop fine or use fresh chopped. Mix mushrooms with pork, onion water chestnuts, bamboo shoots, coriander and ginger. Blend the 3 tbsp. soy with cornstarch and add to pork mixture along with egg white. Stir until well mixed. Divide mixture into 48 equal balls. Place a pork ball in center of one skin and squeeze in the middle -top surface should be exposed. Tap bottom on a flat surface so dumpling will stand upright. Put 1/4 tsp. grated carrot on top of each Dumpling. Brush salad oil on each. Keep covered until all are shaped. Place dumplings without crowding on a greased rack that will fit inside steamer or wok or deep pan. Pour boiling water into steamer leaving 1-1/2 inches between water and rack. Cover and steam for 20 min. Serve hot or cooked ahead, cover and freeze for up to 1 month. To Freeze place slightly apart (or they will stick together) on a baking sheet freeze until firm place in plastic bags. Serve with soy sauce or spicy sauce ----------------------------------------------------------------------------- Pork Shu-Mei, p. 99 Recipe By :Frugal Gourmet Serving Size : 10 Preparation Time :0:00 Categories : Appetizers And Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package ground pork -- lean 2 tablespoons light soy sauce 2 tablespoons dry sherry 1 teaspoon fresh ginger -- grated 1 tablespoon sesame oil Pinch sugar 1 tablespoon green onion -- chopped 1 egg white 1 tablespoon cornstarch 1 teaspoon salt 4 tablespoons waterchestnuts, chopped -- optional 1 package shu-mei skins Mix all ingredients for filling. Mix well. Place about 3/4 tablespoon filling on wrapper. Fold corners like a money bag. Leave top open so you can see some of the meat. Steam until done or fry at 360 degrees F in corn oil. - - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 6g Total Fat; (71% calories from fat); 4g Protein; 1g Carbohydrate; 16mg Cholesterol; 353mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Title: BEEF KUSHISASHI Categories: Chinese, Beef, Appetizers Yield: 6 servings 1/2 c Soy sauce 1/4 c Chopped green onions and -tops 2 tb Sugar 1 tb Oil 1 1/2 ts Cornstarch 1 Clove garlic, pressed 1 ts Grated fresh ginger root 2 1/2 lb Boneless beef sirloin steak Bamboo or metal skewers Blend soy sauce, green onions, sugar, oil, cornstarch, garlic and ginger in small saucepan. Simmer, stirring constantly, until thickened, about 1 minute, cool. Cover and set aside. Slice beef into 1/8" thick strips about 4" long and 1" wide. Thread onto bamboo or metal skewers keeping meat as flat as possible; brush both sides of beef with sauce. Place skewers on rack of broiler pan; broil to desired degree of doneness. Serves: 10 From: Kikkoman recipe booklet -------------------------------------------------------------------------- This recipe is from Chef John Micelli of Hoffstot's Restaurant in Oakmont, PA. And if you ever visit the restaurant, try his Veal Miceli, which is to die for... Lionshead Meatballs 4 1/2 lb. ground pork 2 oz. white wine 6 eggs 1/2 tsp. white pepper 1 tsp. baking powder 1 1/2 tsp. salt 3 tsp. sugar 1 lb. diced onion 1 lb. diced mushrooms 3 c. diced water chestnuts 1 1/2 c. water 1/4 c. Kikkoman soy sauce 1 lb. cracker meal Sauté onion and mushrooms. Drain excess liquid and remove from heat. Add water chestnuts; let cool. Mix all remaining ingredients with onion mixture. Form into small balls. Drop into deep fryer until brown and crisp. Cool and drain grease. Makes about 100 1/2 oz. meatballs. Sauce: 2 lb. sugar 1 c. soy sauce 5 c. chicken stock 5 pieces star anise Combine ingredients. Place in saucepot; cook until reduced by half. Remove star anise. Put meatballs in sauce and let stand on low heat. Serve hot. ----------------------------------------------------------------------- Garlic Spareribs 1 rack spare ribs, about 2 lb. 6-8 cloves garlic 1 tsp. grated fresh ginger 1/2 tsp. cinnamon 1/2 tsp. anise 1 1/2 tsp. salt 1 1/2 tsp. sugar 1/2 c. Kikkoman soy sauce or good Tamari 2 T. Shaoxing cooking wine (or dry sherry) Wash and dry ribs. Crush garlic; mix with remaining ingredients. Brush this over the ribs and let stand 1 hr. Brush frequently with any leftover marinade. Fill a roasting pan with boiling water. Place a rack over it (make sure it doesn't touch the water). Place ribs on the rack. Roast in a 400F oven for about 45 minutes. To serve, cut into individual ribs. Serves 3-4, unless you are at my house. --------------------------------------------------------------------------- Sizzling shrimps Rub shrimps with salt, leave for 5 minutes, and rinse with water very quickly for about 2 seconds. A chef from Hong Kong taught me this technique which will make your shrimps tender and "crisp" (not crisp as in crispy but firm-bodied shrimps... (not soggy) Then, sauté shrimps in olive oil, with green pepper strips, and lots of chopped garlic. --------------------------------------------------------------- Sesame Chicken Wings 12 chicken wings 1 TABS salted black beans 1 TABS water 1 tsp. oil 2 crushed cloves garlic 4 TABS soy sauce 2 slices gingerroot, cut into fine shreds 2 TABS dry sherry or rice wine Large pinch black pepper 1 TABS sesame seeds, toasted Cut off wingtips and discard, joint wings into two pieces. Crush the beans and leave to stand in the water. Heat the oil in your wok. Add garlic and ginger, heat 'til aromatic and add chicken wings. Stir-fry until lightly browned, about 3 minutes. Add the soy and the wine, and cook about 30 seconds longer. Add the soaked black beans and the pepper. Cover the wok tightly and simmer about 8-10 minutes. Uncover, turn heat to high and stir and cook until all liquid is evaporated and wings are glazed with sauce. Sprinkle with sesame seeds and garnish with scallions or chopped chives. ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |