Szechuan Broccoli (Szechwan) (Chow Jai Lucai)

Some time ago when I published the Prawns with Walnuts recipe I promised to give my recipe for Szechwan Broccoli fashioned after the same restaurant presentation of this dish. I will caution that it is intense in HEAT- be forewarned, but enjoy.

INGREDIENTS:

2 Pound Broccoli
2/3 cup chicken stock (reduced Salt)
1 clove garlic
½ tsp. salt
1 Tbsp Soy sauce (reduced sodium)
1 Tbsp cornstarch
¼ cup chicken stock or water

SPICES

1 slice ginger, large slice
5 each red chili peppers dried (or 3 Fresh)

PREPARATION:

Wash the broccoli, cut the florets off the stems into pieces about 2" long. Peel the outer husk of the stem and cut into pieces 2" long, about 1/2" across. Place in a colander to drain.

Cut the red chili peppers into 3 to 4 pieces, removing the seeds that fall out. Peel the ginger and garlic and mince. Combine the ginger and chili peppers in a small bowl (Spices).

Mix the cornstarch with 1/4 cup of broth in a small bowl.

COOKING:

Heat a 14” wok over high heat 20 sec. and add 4 Tbsp of peanut oil. Continue heating until a slight bit of smoke appears from the oil. Add the Spices and S/F* 10 sec. Followed by the garlic. Do not let the garlic brown. Add the broccoli and S/F vigorously for about 1-1/2 min., making sure that all of it comes in contact with the hot oil. If there doesn't seem to be enough to coat all the broccoli add another Tbsp. or 2 of oil. Don’t let the broccoli sit as it will scorch!

Add 1 tsp. of salt to set the green color and S/F for an additional min. Pour in the 2/3 cup of broth and allow it to come to a slow boil. Reduce the heat and COVER. Allow it to simmer and steam for about 6 min. NO MORE! Remove the cover and add 1 Tbs. Soy Sauce and S/F 1 min.

Re-stir the cornstarch /broth mix and add to the wok. Raise the heat to high and S/F to thicken the sauce (about 1 min.).Scoop out to a serving dish and arrange neatly.

Just a note of caution, this recipe is VERY HOT, if you are not used to your food being hot, reduce to 3 chili peppers. Looks like a lot of juice, but it's OK! It absorbs.

*  S/F is short for stir frying - Using a wok hok and wok chuan to rapidly move the wok contents about without letting them sit in one place.

Lemon Meringue Pie (from scratch)

Happy Thanksgiving!

To celebrate the day, “from scratch” Lemon Meringue pie. Our lemons are just starting to ripen, so what better way to enjoy the holiday. No mixes, no pre-made crust. Everything fresh.

INGREDIENTS:

4 egg yolks
1½ cups sugar
1/3 cup cornstarch
1-1/2 Cups water
3 tablespoons butter
1 Tablespoon grated lemon peel
1/3 cup lemon juice
1 baked 9-inch pie crust, cooled (see recipe over)

PREPARATION:

Filling:

Grate the lemon peal and juice the lemon. In a 2 cup measuring cup, beat egg yolks slightly with fork; set aside.

In medium saucepan add the 1½ cups of sugar and 1/3 cup of cornstarch. Stir in gradually 1½ cups water to the mixture, stirring constantly. Cook and stir over medium heat till the mixture thickens and comes to boiling. Reduce the heat; boil for 1 minute more, stirring constantly.

Slowly stir half of hot mixture into beaten egg yolks, then immediately return to remaining hot mixture in saucepan. Bring to boiling and cook 1 minute, stirring constantly. Remove from heat, continue stirring until smooth. Blend in butter letting it melt followed by grated lemon peel. Slowly add lemon juice while stirring constantly. Pour hot filling into cooled pie crust.

Meringue:

4 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a mixing bowl combine the first 2 ingredients and beat with electric mixer till frothy. Gradually add 6 tablespoons sugar, beating the meringue till stiff and glossy peaks form and all the sugar is dissolved.

Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the pastry so there will be no shrinking.

BAKING:

Bake the pie at 400° till peaks are golden brown, 8 to 10 minutes. Let cool on a rack.

Pie Crust

INGREDIENTS:

1-1/3 cups all-purpose flour
¼ teaspoon salt
1/3 cup salad (cooking) oil
3 tablespoons cold milk

Stir flour and salt together; measure in the oil from measuring cup and add milk to oil. Do not mix. Gently pour into flour mixture mix until well moistened. (Do not over-work the dough as it will toughen). Then form it into a ball.

Spread a large sheet of wax paper on to counter, placing the ball in center. Cover with a second sheet of wax paper and roll out larger then pie plate.

Peel off the top paper and pick up the dough with the bottom sheet of wax paper and turn it into the pie plate. Peel off the wax paper as the crust falls into the plate. Work to release entrapped air. Prick the entire bottom of the crust with a fork releasing any air; and flute edge

BAKING THE CRUST:

Bake at 475deg. until golden, 8 to 10 minutes. Check often while baking pricking the bottom if it starts to rise.

Grilled Loin Lamb Chops

It may sound simple, just throw the chops on the grill and be done with it. Well not if you want superb Loin Lamb Chops perfectly done. Here’s the hints necessary to achieve perfection.

INGREDIENTS:

4 Loin Lamb chops 1-1/2 to 2” thick
2 Tbsp olive oil
Sprigs of fresh thyme

PREPARATION:

Using a chimney starter, about ½ full for 4 chops; start the charcoal about 15 to 20 min before grilling so that it is going well.

Wash the chops under cold water and remove any waste and excess fat. Pat dry put them on a dish covered with a paper towel to allow chops to come to room temp – about 20 – 30 minutes. Dredge the chops in oil just before grilling.

GRILLING:

Make sure the grates are CLEAN and oil them with the olive oil. This will help create the grill marks and keep them from sticking.

Place lamb chops on end to sear the bone 2 min.then turn on their side on a new area of HOT grids, searing for 4 minutes. Turn and place on new section of HOT grill. Allow to sear for 4 minutes on this side.

Move the chops on a section of grill away from the direct heat and shutter the lower vent. Roast them for 4 minutes more with grill lid closed.

Total cooking time from start to finish is about 10 to 12 including the indirect roasting.

Remove chops from grill before they reach final temperature and place on clean warm plate, cover and let stand for at least 10 minutes – allowing for the internal temp of the chops to rise approximately 10 degrees and continue cooking.

A sprig of fresh thyme adds just the appropriate finishing touch.

Doneness:

145F for Medium-Rare

160F for Medium

170F for Well

Medieval Seed Cake

Click to Enlarge   .

Strange name, it is actually a type of bread that hails from the Middle Ages and the recipe is adapted from the 17th Century cook book “Book of Cookrye and The English Huswife”.



Many years ago we were invited to a party where the theme was the Medieval times and each guest was to bring a “dish” appropriate to the time period. Well with research this gem was discovered. We made it, it was a hit and has been a staple in our home ever since.

INGREDIENTS:

2-½ cups all-purpose flour
1/4 pound (1 stick) butter
1 Tbsp butter
1 tsp double acting baking powder
3/4 cup sugar
Pinch of salt
1 egg
1 tbs. caraway seed
3/4 cups milk

PREPARATION:

Preheat oven to 350 deg.

Coat the sides and bottom of an 8 in. round cake pan with 1 Tbsp of softened butter and set aside.

Sift together the flour, baking powder and salt in a small bowl and set aside.

In a large bowl, cream ¼ pound of softened butter and sugar together by mashing and beating them against the sides of the bowl with a large spoon until they are light and fluffy. Beat in the caraway seeds followed by the egg. Add the flour mixture ½ a cup at a time alternating with 1/3 of the milk; beating by hand (not power) well each time ‘till all the flour mix and milk have been beaten in and the mixture is smooth. Transfer the batter to the prepared pan, smoothing the top with a spatula.

BAKING:

Bake in middle of oven at 350° F for 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest for 5 min. in the pan then turn it out on a cake rack to cool completely.

Turn it right side up and center on a round “Bread Board” appropriate to the time and serve uncut with an old fashioned bread knife.

Buffalo Stew

Although Stew is not particularly gourmet, I’m presenting it here as another example of the versatility of Buffalo (Bison). This is an old family recipe adapted for buffalo.

INGREDIENTS:

1 lb bison stew meat cut
4 carrots
4 medium potatoes
2 medium shallots
2 tbsp flour
2 Tbsp extra virgin olive oil
1 Tbsp Butter
2-1/3 cups stock (chicken, vegetable, or bison)
1/4 tsp freshly ground black pepper
2 tbsp fresh parsley

PREPARATION:

Clean the meat of any grizzle or fat and cut into 1 to 1 1/2 inch pieces. Place the flour in a dish and coat the bison with it. Peel and finely slice the shallots. Wash and peel the carrots and potatoes then dice them. Wash the parsley shaking off the water and finely chop.

COOKING:

Set a 6 quart Dutch oven over a medium high heat. When warm to the touch add 2 tbsp olive oil and continue heating and add the butter. Once hot add the stew meat. Allow meat chunks to sear for 2 to 3 minutes on each side before turning. Watch carefully, adjust heat down if necessary. It should take 10 to 12 minutes. Add the shallots over medium heat, sauté shallots stirring to combine.

Add the stock, pepper, and parsley. Increase heat and stir until pot comes to a near boil, giving everything a quick stir. Cover and reduce heat to just a simmer and Cook for about 2 hours, or until meat is fork tender. Add more pepper if needed. Add the potatoes and carrots and simmer for another hour.

Thin the gravy with some warm water or additional stock if necessary.

Corn bread or Seed Cake* is a good go with.

* Recipe in the future, It's from the Medieval Times

Greek Pork Kabobs (Souvlaki)

We haven’t done any grilling for a while so a visit to Greece for some Souvlaki would be a welcome change. While traditionalists use lamb, I thought pork would be tasty prepared as Kabobs.

INGREDIENTS:

1 pound boneless pork tenderloin
2 tsp fresh oregano
1 tsp fresh thyme
1 garlic clove
2 Tbsp lemon juice
2-1/2 Tbsp extra virgin olive oil
1/4 cup red wine
1/4 tsp fresh ground pepper
Small Shallots
Sweet red Peppers
Cherry tomatoes or Small wild mushrooms

PREPARATION:

Wash and clean the pork removing fat and grizzle, cut into 1-¼ inch cubes. Set aside. Wash the thyme and oregano, shaking off the water. Strip the leaves and chop finely. Peel the garlic and press it into a medium bowl. Juice the lemon and add it to the bowl along with the herbs. Grind in the pepper and add the oil and wine. Whisk together and reserve 1/3 for basting. Add the pork cubes to the marinade and mix together well, ensuring the meat is well and evenly coated. Marinate the meat for at least two hours, overnight is even better.

Soak wood skewers for at least half an hour before using; or use metal skewers. Wash the peppers and cut into 1-½ inch squares. Peel the shallots, cut in half vertically if they are larger. Wash either the tomatoes or mushrooms. (I used an ice pick to pierce both the shallots and mushrooms prior to squiring them)

Remove the meat from the marinade, and discard. Make up the kabobs by alternating piece of meat and vegetable.

Set the charcoal in a chimney starter about 20 min. before grilling

GRILLING:

When ready dump the coals into the grill, replace the grids. Let them heat for a few minutes and oil them with olive oil. Place the kebabs on the grill directly over the heat.

Turn them over regularly throughout the cooking time. Brush with the reserved marinade that hasn't been in contact with the raw meat.

They should be done in 15 to 20 minutes total. 160 deg. on an instant read thermometer.

Garnish with tips of fresh oregano.

Hot and Sour Chinese Cabbage (Suan La Bai Cai) 酸辣白菜

And for our last stop on the journey, Peking, China. I know they like to call it Beijing now, But it’s hard to give up old habits. It’s still the same place and we will enjoy a very hot blend of Napa Cabbage in a fiery red pepper sauce. Although attributed to Peking, it is enjoyed in several provinces of China.

INGREDIENTS:

2 pounds Napa or Celery Cabbage
1Tbsp sherry
1Tbsp sesame oil
2 slices ginger, shredded

SEASONINGS:

6 red chili peppers, dry
2 tsp Szechwan pepper corns crushed

SAUCE:

1 Tbsp soy sauce
1 Tbsp sherry
¾ tsp salt
2 tsp sugar
2 tsp vinegar, Chinese black
1 tsp cornstarch

PREPARATION:

Separate the cabbage stalks at the base, soak in cold water and wash well under running cold water. Set aside to drain. Cut the central white stem from the stalks and cut into 2" squares, keeping separate. Cut the leafy part into 2" squares and keep separate.

Clean the ginger and chop finely. Cut the chili peppers into 4 to 5 pieces, removing the seed.

Crush the Szechwan pepper corns in a mortar ‘n pestle.

Seasonings: Just the black/brown powder from Szechwan pepper, combine with the red pepper flakes.

Measure out the Sauce ingredients into a small bowl and mix well. Set aside. Separately measure out the sherry.

COOKING:

Heat the wok hot, just 'till smoke; add 1 Tbs. peanut oil heat just 'till smoke. Add the cut stalks of the cabbage and Stir-fry over high heat for 30 sec. add the sherry continuing to Stir-fry 30 sec. longer. Add the remaining leafy part of the Chinese cabbage and Stir-fry for 1 min. Remove to a strainer and let drain.
Heat the wok just 'till smoke, add 1 Tbsp peanut oil; Heat just ‘till smoke. Add the Seasonings and Stir-fry 1 min. until the chili peppers are black. Add the ginger, S/F 30 sec.

Return all of the cabbages to the wok toss to combine. Re-mix the Sauce and add to the wok, toss lightly over high heat. Continue to Stir-fry until the sauce thickens. Add Sesame Oil, toss to combine and scoop out to a waiting dish.