Cucumber in Garlic Sauce suàn ní huáng guā (蒜泥黃瓜)

With the hot summer here in Az. a cool dish is warranted. We first had this dish about 4 months ago at a new Restaurant in Tempe, Az. called Miu's Cuisine  and found it to be delicious and refreshing. So we set about to recreate it at home and are pleased with the results ---so enjoy.

 INGREDIENTS:

5  Persian or Chinese cucumbers, about 1 lb. *

Cilantro for garnish

Dressing:

4 clove of Garlic

2 Tbsp rice wine vinegar

2-3 pinches of sugar

Scant 1/4 tsp sesame oil

pinch crushed Sichuan pepper

PREPARATIONS:

Wash the cucumbers and Roll cut to 1 x 1 chunks. The chunks would give you a more substantial texture than the slices. Sprinkle 1/2 tbsp of salt and mix with the cucumber chunks. Let it sit for half an hour, rinse the cucumbers then let drain. Squeeze out the excess liquid with your hands in a towel.

Crush the Szechwan pepper in a mortar and pestle.

Wash the cilantro shaking off the water. Cut the leaves from the stems and chop very coarsely.

In a small bowl, mix together the vinegar, sugar, pepper and sesame oil. Adjust the seasoning to taste. Peel and crush the garlic with the side of a cleaver then roughly chop and add to the dressing.   (May be prepared in advance to develop the flavor)

Pour over the cucumber, toss and sprinkle with cilantro. Chill 1/2 to 1 hour before serving.


* Persian Cucumbers are quite small, only about 5-6 inches in length and about 1 to 1-1/4 inches in diameter. They are thin skinned and have very small seeds.
 

Barbecued Chicken Quarters

Barbequed chicken. Now there's a topic, written about over and over. Everybody has their own "secret" recipe, well here's mine and I put Morg's B-B-Q Sauce to use. It is a nice balanced flavor and yields chicken thats tender and juicy.

I don't make it to often because it is really messy to clean up after, but the wife and my children love it. I know the recipe calls for just three legs which is more then enough, but Louisa wanted some leftovers for the next day.

 

INGREDIENTS:

 

3 Chicken leg quarters

Morg's BBQ Sauce:

½ cup catsup (Hunts)

¼ cup chili sauce (Hunts)

1/3 cup red wine

3 Tbsp extra virgin Olive Oil

1 Tbsp fresh ground black pepper

1 small lemon

1 Tbsp fresh rosemary

½ Tbsp fresh parsley

2 cloves garlic

2 Tbsp Worchester sauce

4-5 dashes of Tabasco sauce

PREPERATION:
 

Thoroughly wash the chicken legs, cleaning off excessive fat etc; I remove the shin as the flavor can penetrate the meat better. Let them drain while preparing the Sauce. Wash the parsley and rosemary shaking off the water, strip the leaves and finely chop. Peel and press the garlic. Juice the lemon.

In a medium mixing bowl add the catsup, chili sauce, wine, and oil. Mix well with a whisk.

Continue adding the remaining ingredients and whisk thoroughly. (Should yield ¾ of a cup or so). Add about 1/3 of a cup to a large (1 Gal) resalable bag. Pat the legs dry and put them in the bag and seal. Massage the bag to cover the legs with the sauce. Place in the refrigerator until 1/2 hr. before cooking. Discard used sauce!

Fill the chimney starter 2/3 full with charcoal. Set the charcoal ablaze in a chimney starter about 15 to 20 min. before grilling.
 

GRILLING:
 

The sauce is rather messy to clean up. So be forewarned.

When the coals are ready, dump them to one side of the grill, DO NOT spread beyond 1/2 the grill, leaving a cooler zone to one side. Replace the grill grids and oil them with olive oil. Place the chicken legs, (skin side down if you left the skin on), on the hot section  of the grill. Cover and cook for 2 minutes. Turn the pieces, recover the grill and cook for 2 minutes more.

Move the chicken to the cooler sideside of the grill and daub with the reserved barbacue sauce covering them thoroughly. Cook uncovered for 10 minutes. Turn the pieces, baste and cook, covered, for another 10 minutes. Turn again and baste, cover and cook another 10 min.

Use the remaining sauce to baste the legs each time you turn them. The legs are done in about 30 to 45 min. (An instant read thermometer inserted into the thickest part of the thigh should read 165 to 170 degrees.)

Buffalo Stroganoff

Stroganoff has been a staple in our house for many years. It's relatively easy to prepare but certainly sounds elegant.

INGREDIENTS:

  
1 pound stew meat

4 oz fresh mushrooms

1 small yellow onion

Sauce:

Dash black pepper

1/8 tsp garlic powder

1/2 Tbsp Worcestershire sauce

3/4 cup beef broth or stock

1/2 Tbsp ketchup

Roux:

2-1/2 Tbsp flour

3-4 Tbsp apple juice

1/4 cup sour cream

PREPARATION:

Cut the stew meat into 3/4" by 1/2" slices removing and fat and cartilage. Peel and finely dice the onion. Wash the mushrooms and slice thinly.

Sauce:  Combine the garlic salt, pepper, Worcestershire sauce, beef broth and ketchup.

Roux: Combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pour able so add a tbsp of apple juice a little  at a time to thin as needed.

COOKING:

Place the stew meat, salt, pepper and onion in the Dutch oven. Stir to distribute the seasonings and onion. Pour the sauce over the meat.

Cook for 2 to 2-1/2 hours, add the sour cream mixing to combine. Continue cooking for 2 to 2-1/2 longer over medium heat. About 30 minutes before serving. Pour the Roux into the Dutch oven, stirring rapidly to mix with the stew meat and juices, avoiding lumps. Add the mushrooms and stir. Cook on medium for 30 minutes, stirring.

Serve over egg noodles

The stroganoff can be frozen. Thaw the Stroganoff in the refrigerator, this will take 24 hrs. then and reheat over medium-low heat in a saucepan. Don't Microwave it.

* beef may be substituted

Walnut Rack of Lamb

As with most of my recipes, there's a story along with it. In this case, there aren't any walnuts in it, it's the cutting board I'm referring to.

A while ago I decided to treat myself with a new cutting board, so I ordered one custom made from Amish craftsmen in Ohio and this is the first recipe I prepared on it. Thus the name.

INGREDIENTS:

1  Frenched lamb rack with 7 to 8 ribs  (3/4  to 1 pound)

1 Tbsp fresh rosemary or 1 tsp of dry

1 tsp dry thyme leaves

2 cloves garlic

Pepper

3 Tbsp olive oil

PREPARATION:

Process the thyme leaves with a grinder or mill into a powder. Peel the garlic and Press it with a press. Wash the rosemary, shake off water strip the leaves and chop finely. Trim excessive fat from the roast, wash and pat dry.

Place the three spices on a cutting board and chop together until well blended. Spread the spices out in a thin layer. Coat the rack with olive oil using a pastry brush, roll the rack in the spices being sure to cover the ends. Pat spices so they adhere well. Grind on some black pepper. 

Add 2 Tbsp. olive oil a thick plastic resealable bag then carefully place the rack in the bag. Scrap up any remaining spices from the board and add to the bag. Spread oil around so that it coats the lamb rack. Squeeze out the air from the bag and seal. Place it in the refrigerator (allowing it to marinate for at least 2 hrs. Overnight is even better). Turn the bag every 30 min. or so. Take the rack out of the refrigerator one hour before cooking for  lamb rack to comes to room temperature. 
Adjust the oven rack to the center of the oven. Line a roasting pan of adequate size with aluminum foil.

Preheat oven to 450°F

SEARING:

Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Place rack of lamb in skillet, meat side down, and sear for 3 to 4 min.  Turn and brown the bottom and ends.

ROASTING:

Place the lamb rack bone side down in the  in a foil-lined roasting pan. Then in the middle of the oven and roast at 450°F for 7 minutes. 
Lower the temperature to 350°F roasting for an additional 10 minutes and check the temperature with an instant read thermometer inserted into the thickest part of the meat. 125°F  for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.

Slice the lamb chops between the ribs and away from the rack.

Garnish with rosemary sprigs and serve.

Shrimp with Snow Peas xuě dòu chǎo xiā (雪 豆 炒 虾)

Here is a Cantonese style dish that I worked up over the last week or so. I know there are a lot of recipes

on the web for this title, but I think you will agree with me that this combination is just better.

INGREDIENTS:

12 oz  shrimp (about 18 ea. 26 to 30 count)
8 oz  snow peas
6 oz  water chestnuts
5 green onions
4 cloves garlic
1 Tbsp minced fresh ginger
1 Tbsp fresh, snipped chives
1 Tbsp sesame oil
2 Tbsp Peanut oil
1/2 cup chicken stock
4 Tbsp dry sherry
1 Tbsp soy sauce

1 Tbsp cornstarch dissolved in 2 Tbsp water

PREPARATION:

Wash, peel and clean shrimp removing the tail. Wash and clean the scallions, slicing them into 1/8" rings. Use some of the darker green for color. Peel and mince garlic and ginger separately  Snip chives. Wash and trim the snow peas. Drain water chestnuts, slicing the large ones then boil for 1 min. Dissolve cornstarch in water.  Place the shrimp in a bowl. Sprinkle with the salt and 2 Tbsp sherry. Marinate in the refrigerator for 20 minutes to 3 hours. Remove from the refrigerator 1/2 hr. before cooking and drain.

COOKING: 

Heat a wok over high heat then add 1 Tbsp of oil. When a whiff of smoke comes from the oil, add the shrimp, stir-fry 1 minute, until shrimp turn opaque. Scoop out with a wire strainer and set aside. Add 1 Tbsp of oil and reheat. Add onions and garlic to the wok and stir-fry for 30 seconds. Add ginger S/F briefly to brown. Add snow peas and water chestnuts, and stir-fry 3 minutes. Return the shrimp and add the sherry still to combine.

Add the chicken stock and bring to a boil over high heat. Reduce the heat to medium, add the soy sauce and the cornstarch mixture, stir until cleared and thickened. Stir in chives. Add the sesame oil, stir to combine and serve.

Stuffed Shells with Marinara Sauce

This is another meatless meal that we truly enjoy. The trio of cheeses blend wonderfully to give this dish a full flavorful taste. Although I recommend the Marinara sauce recipe that follows, if you are pinched for time the Barilla tomato-basil can be substituted with satisfactory results.

 

INGREDIENTS:

1/2 pkg. Jumbo shells (18)
24 oz marinara sauce *
1 egg, beaten
15 oz. container ricotta cheese

2 cups (8 oz.) mozzarella cheese Shredded
1/2 cup (3 oz.) Parmesan cheese Shredded
2 Tbsp. fresh parsley, chopped
1/4 cup Parmesan cheese grated
 

PREPARATION:
 

In large bowl, beat egg, add 15 oz. ricotta and parsley. Lightly chop the 1-3/4 cup mozzarella, 1/2 cup shredded Parmesan to break up any long strands then add to the ricotta mix. Stirring well for an even blend.

Bring 2 quarts of water to a rolling boil in a large pot. Add salt to taste, if desired. Add 1/2 the contents of package to boiling water. Stir gently. Return water to a boil. Boil uncovered for 12 - 13 minutes. Remove from heat. Drain well.

Preheat the oven to 350 deg.

Fill each cooked pasta shell with about 1-1/2 to 2 Tbsp of the cheese mixture. Spray 13X9" baking dish with non-stick spray; then spread 1 cup marinara sauce in bottom. Arrange the shells in the dish and spoon rest of sauce over shells. Top with 1/4 cup mozzarella and 1/4 cup grated Parmesan. Cover lightly with foil.
 

COOKING:
 

Bake, covered with foil, at 350deg. for 40 minutes until bubbly. Uncover and bake 10 minutes more, or until cheese is melted.

Recipe makes 4 servings

* Home made marinara sauce or 26oz. jar Barilla Basilico Tomato & Basil Sauce.

Note: the shells can be divided into two 6X9" baking dishes and baked together. One to serve and one for a later meal.