Sunday, October 31, 2010

Schlotzsky's Homemade Deli Buns

Tip: Read directions completely before preparing.

1/2 cup lukewarm water
1 tablespoon granulated sugar
1 package yeast
3/4 cup lukewarm milk
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups bread flour (all-purpose flour will work)

Stir water, sugar and yeast together and set aside.

Dissolve baking soda in 1/2 tablespoon warm water in large bowl. Add warm milk, salt and 1 cup flour and beat until smooth. Beat in yeast mixture and remaining flour. The batter will be thick and sticky, but not as thick as normal bread batter.

Spray four small round individual baking dishes with cooking spray and dust with cornmeal. Divide dough in 4ths and place in baking dishes, cover and let rise for 1 hour. 

Sprayed dishes with dough added.
Dough risen after 1 hour.
Preheat oven to 375 degrees F and bake for 20 minutes until golden. Cool 1 hour and cut in 4ths. Enjoy!

Tip: This is a clone of the bread for Schlotsky's sandwich bread. It also makes wonderful toast!

Saturday, October 30, 2010

Fried Wontons

Tip: Read directions completely before preparing.

1/2 pound ground pork (not lean)
1/2 pound ground chicken
1 tablespoon green onion, finely chopped
1 tablespoon cilantro (coriander), finely chopped
1/4 teaspoon ginger paste
1/4 teaspoon garlic paste
1 teaspoon soy sauce
1/2 teaspoon fish sauce
1 teaspoon sesame oil
1 (16 oz) package wonton skins
vegetable oil for frying

In a large bowl, combine the pork, chicken, green onion, cilantro, soy sauce, fish sauce, ginger paste, garlic paste, and sesame oil. Mix well.

Put a teaspoon of filling in the middle of a wonton wrapper, and water on all edges. Fold over to form a triangle, press to secure edges, encasing the filling. This is probably not the prettiest shape for a wonton, but it’s definitely easiest to cook.

Place on clean, dry cookie sheet, cutting board or dry plate in one layer and cover loosely with a towel to prevent drying. Repeat with remaining.

Heat oil in a deep fryer to 360 degrees or wok, deep fry wontons in batches until golden brown, which should take just less than a minute. Drain on paper towels. Enjoy!

Tip:  Serve warm or at room temperature with Plum Sauce, Hot Mustard, Soy Sauce or Chili Sauce or just by themselves!

Sunday, October 24, 2010

Chile de Arbol Hot Sauce

Tip: Read directions completely before preparing.

6 roma tomatoes
1/2 medium yellow onion
2 tablespoons vegetable or canola oil
1 generous handful of Arbol chilies, about 1 oz
4 Guajillo chilies
4 large garlic cloves
1/4 teaspoon black peppercorns
2 allspice berries
¼ teaspoon cumin seeds
¼ teaspoon dried Mexican oregano leaves (Regular is fine, but Mexican is preferred.)
½ teaspoon chicken bouillon powder
1 teaspoon salt

Place tomatoes and onion in a small saucepan, cover with water and bring to a boil. Boil until tomatoes are soft. Approximately 25 minutes.

Stem the chilies, roll them between your thumb and fingers, pressing gently to loosen the seeds inside. Break in half and shake out as many seeds as possible.

Add oil in a medium sized skillet on medium heat, and fry the arbol and guajllo chilies for 3-5 minutes.  Stir constantly so that chilies are fried well and change colors, but do not burn.  Lower the heat if necessary.

Remove chilies and place on paper towel to drain

Remove cooked tomatoes and onion, let cool to room temperature, reserve the cooking liquid.

In a molecajete (mortar and pestal) add the garlic, peppercorns, allspice, cumin, oregano and grind into a paste. Add 1/2 cup reserved liquid to loosen all the spices from the molcajete and add to blender.

Once all other ingredients have reached room temperature, place all ingredients, including seasonings into a blender with 1 cup of reserved cooled cooking liquid and blend well.  Salsa should be smooth with specks of dried chili.  Add additional salt to taste, if needed. Enjoy!

Tip:  This hot sauce recipe is great with beef, chicken or fish tacos, chips, Huevos Rancheros and so much more!

Mexican Hot Sauce

Tip: Read directions completely before preparing.

4 large roma tomatoes
2 large serrano chilies
3 large cloves garlic
1/4 cup white vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar

Preheat your broiler to high, arrange the tomatoes and serranos on a baking tray and place close to the heat source.

Broil for about ten minutes, or until starting to blacken a bit, and bursting and shriveling.

Take out and wait for the tomatoes and serranos to cool a bit. Once cool, add to a blender. Add your garlic, vinegar, salt, black pepper and sugar to the blender and puree until smooth.

Add more salt to taste. If needed.  Enjoy!

Tip:  This sauce will compliment any Mexican or Tex-Mex meal, and is best served as a table sauce, so people can spice up their food as they like.

Saturday, October 23, 2010

Moo Shu Pork

Tip: Read directions completely before preparing.

1 lb pork butt, trimmed and thinly sliced into strips across grain
4 tablespoons light soy sauce
4 tablespoons rice wine
1/4 teaspoon ground white pepper
2 tablespoons sugar
1/2 teaspoon ginger paste
2 tablespoons cornstarch
1/2 cup dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms)
2 tablespoons oyster sauce
1 teaspoon Asian toasted sesame oil
2 large eggs, lightly beaten
1/4 cup vegetable oil
3 cups shredded cabbage
4 cloves garlic, minced
4 scallions (white and green parts), thinly sliced on diagonal (about 1/2 cup)
6 Moo Shu Pancakes (Store bought or click here for Moo Shu Pancakes recipe. I have also used thin flour tortillas! They work great!)

In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine, white pepper, and cornstarch. Let marinate 30 minutes.

Meanwhile, in small bowl, combine dried black mushrooms and boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and coarsely chop caps. Set aside.

 In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine, oyster sauce, and sugar. Set aside.

In small sauté pan over moderate heat, heat sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.

 In wok or heavy large sauté pan over moderately high heat, heat vegetable oil until hot but not smoking. Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes. Add black mushrooms, cabbage, and stir-fry until vegetables are tender, 2 to 3 minutes. Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.

To serve, divide pork mixture into six equal portions and add to pancakes and roll up to enclose mixture. Enjoy!

Tip: Moo Shu Pork is a typical stir-fried dish in northern China. It's made with pork, green onions, mushrooms, and scrambled eggs, all rolled into small, thin pancakes instead of being served over rice. If you cannot find the store bought pancakes, I have also used thin flour tortillas! They work great!

Moo Shu (Mandarin) Pancakes

Tip: Read directions completely before preparing.

Tip: Read directions completely before preparing.

2 cups flour
1 cup boiling water
sesame oil

Sift 2 cups flour into a bowl and gradually pour in 1 cup boiling water, stirring well.

When cool enough to handle, knead with your hands until you have a smooth ball. Cover with a damp tea towel and set aside for 30 minutes.

Use a rolling pin to roll out the dough on a lightly floured surface until 1/4 inch thick. Use a 3 inch pastry cutter to cut rounds from the dough.

Brush one side of each round with some sesame oil then put two rounds together with the sesame sides touching.

Roll the rounds again until a little over 6 inches in diameter. Cover with a damp tea towel until needed.

Heat a non-stick frying pan over low heat, add pancakes 1-2 at a time. Cook each side for about 1 minute until they bubble slightly. Pull the 2 pancakes apart and wrap in foil.  Enjoy!

Wednesday, October 20, 2010

Huevos Rancheros

Tip: Read directions completely before preparing.

5 Roma tomatoes
1 large white onion, chopped
1 Serrano peppers, sliced in half, seed and veins removed
4 cloves garlic, chopped
2 teaspoons salt
1/2 teaspoon pepper
3 1/2 cups water
4 eggs
4 corn tortillas
1/4 cup vegetable oil
6 oz bacon
1/2 cup cheese, shredded
1/8 cup cilantro leaves

In a 2 1/2 quart pot add, tomatoes, 1/2 of the chopped onion, Serrano pepper (you can add more if you like your sauce hot), garlic, pepper, salt and 3 1/2 cups of water. Bring to boil then lower to medium heat and simmer for 45 minutes. Stirring and mashing the ingredients using a ladle every 15 minutes. Set aside and let cool.

Using a hand held blender, blend the ingredients until smooth. If you do not have a hand held blender, use your blender.

In a skillet add bacon and fry until browned.

Add remaining onions and sauté for about 1 to 2 minutes until soft.

Add 1 1/2 cups of the blended sauce (you can use the remaining sauce to dip chips or make more salsa). Lower heat to medium low and simmer for 4 to 5 minutes. Set aside.

In a skillet add 1/4 cup oil and fry your corn tortillas until very light brown. Flip the tortilla to brown both side.

To plate, lay 1 corn tortilla, top with egg cooked how you prefer, I prefer over easy. Top with about 1/4 cup Huevos Ranchero Sauce and then sprinkle with cheese and top with a piece of cilantro.  Enjoy!

Tip: You can use any kind of cheese you prefer, I enjoy Cheddar, Colby Jack and Queso Fresco!

Sunday, October 17, 2010

Chicken Fried Rice

Tip: Read directions completely before preparing.

1/4 cup chicken broth
3 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 teaspoon white pepper
3 finely mince garlic cloves
2 tablespoons sesame oil
2 eggs
1 1/2 pounds, cubed chicken thighs
1/4 cup thin slice white onion
1/4 cup carrots, julienned
1/4 cup bamboo shoots, julienned
3 1/2 cups cooked white rice

In a small bowl add, chicken broth, soy sauce, rice vinegar, sugar, garlic, white pepper, and set aside.

In a small skillet scramble eggs with 1 teaspoon sesame oil. Set aside.

Heat the remaining sesame oil in a large wok over high heat. Add chicken and saute until browned. Remove chicken from wok with strainer leaving as much oil as possible in wok and set aside.

Let oil heat in wok then add onion and saute until softened and just beginning to brown. Add carrots and bamboo shoots and stir fry for about 1 minute.

Stir in rice, scrambled eggs, chicken, and small bowl of mixed chicken broth and other ingredients and stir-fry over high heat another 4 minutes. Serve hot. Enjoy!

Tip:  Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from rice stir-fried in a wok with other ingredients such as eggs, vegetables and some kinds of meat. As a home cooked dish, fried rice typically is made with ingredients left over from other dishes, leading to countless variations. In Asia, the more famous varieties of fried rice include Yangzhou and Fujian fried rice.