Recipe of the Month

Many years ago, I wanted to write a cookbook. I pitched my idea to publishers and actually got one publisher that was “intrigued” by my idea. Although I did nothing about it, I still hold on to that letter and think about it occasionally. Today, I launch “Recipe of the Month” to gain some experience and maybe one day have the drive to write that book.

Fusion Watermelon & Cucumber Salad

Fusion Watermelon & Cucumber Salad

This salad is based on a recipe from the New York Times.  It is such a simple, healthy, refreshing, and delicious salad that I plan to make it all summer long.
Course: Salad
Cuisine: Fusion
Servings: 4 servings

Ingredients

  • 4 cups watermelon cut into 1 inch squares
  • 1 cup Armenian cucumbers cut into 1/2 inch pieces
  • 1 cup Persian cucumbers cut into 1/2 inch pieces
  • 1/2 cup cilantro chopped
  • 1/4 cup pepitas

Dressing

  • 1 tbsp hoisin sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp finely chopped jalapeno
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Instructions

  • Cut up the watermelon and cucumber and put into a tupperware and chill in the refrigerator for about an hour.  
  • Prepare the dressing by whisking the hoisin sauce and the fresh lime juice.  Add the jalapeno and season with salt and pepper. Mix thoroughly.  
  • When ready to serve, pour the watermelon and cucumber into a serving bowl. Add the cilantro, pepitas, and the dressing and mix well.  
sesame noodles with bbq pork

Sesame noodles with bbq pork

I love noodles and now that the weather is warming up, I’ve been thinking about a cold noodle dish that a friend of mine has brought to potlucks. I’ve modified the recipe and feel like I have a solid dish that is ready for the world.  I quick run to Chinatown to pick up some bbq pork and some fresh egg noodles is key.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Cuisine: Chinese
Servings: 4 people
Author: 510foodie

Ingredients

  • 1 lb egg noodles
  • 1/2 lb Chinese bbq pork
  • 2 thinly sliced green onions
  • 4 tbsp chopped cilantro
  • 2 tbsp toasted sesame seeds

Sauce

  • 3 tbsp soy sauce
  • 3 tbsp black vinegar
  • 3 tbsp granulated sugar
  • 2 tbsp rice wine
  • 1 tbsp sesame oil
  • 2 tbsp hot chili oil

Instructions

  • Place all the ingredients for the sauce into a small pot. Over medium heat, cook the sauce on a low boil. Using a wooden spoon, stir the liquid until the sugar melts. Once melted, remove from heat and let cool. Once cool, pour the sauce into a container and store in the refrigerator until ready to use. This can be made a day ahead. 
  • Cook the egg noodles in boiling water. For fresh egg noodles, which I use, boil for about 4 minutes. You can taste a noodle to check for doneness. When cooked, strain the noodles in a colander and run cold water on it. The noodles can then be placed in the refrigerator until ready to use. This can be made a day ahead.
  • When ready to serve, transfer the noodles into a large bowl and pour the sauce over the noodles. Add the bbq pork, sesame seeds, green onions, and cilantro. Mix well.  
Chinese chicken salad

Chinese Chicken Salad

I have been making Chinese chicken salad longer than one was able to do a google search for a Chinese Chicken salad recipe. Yes, I’ve been making it for friends, family, and even large parties. It seems like a good time to share this recipe that I’ve been tweaking for over twenty years.  
Author: 510foodie

Ingredients

  • 2 chicken breasts
  • 1 tbsp fresh ginger
  • 2 heads romaine lettuce chopped
  • 2 bulbs green onions sliced thinly
  • 2 cups crunchy chow mein noodles
  • 1/2 cup slivered almonds
  • 1 tbsp granulated sugar
  • 1 tbsp toasted sesame seeds

Salad dressing

  • 1/2 cup olive oil
  • 1 tsp sesame oil
  • 4 tbsp granulated sugar
  • 4 tbsp red wine vinegar
  • 2 tsp salt
  • 1 tsp black pepper

Instructions

Prepare the chicken

  • In a small sauce pan, boil enough water to cover two chicken breasts.  Over high heat, let the water come to a boil and add the chicken and the ginger. 
  • When the water returns to a boil, lower the heat to a low boil until cooked through, about 15-20 minutes depending on the size of the chicken breasts. 
  • Remove from pot, let cool, and then shred with your hands.

Caramelize almonds

  • Heat the almonds in a small skillet over medium heat.  
  • After one or two minutes, sprinkle the sugar over the almonds. Using a wooden spoon, stir the almonds and sugar and continue to cook.
  • After the sugar melts and the almonds begin to brown, remove from heat and set aside.

Prepare the salad dressing

  • In a small sauce pan, heat the sugar, vinegar, salt, and pepper over medium heat.  Using a wooden spoon, stir the liquid to help the sugar breakdown.  Let it come to a boil and continue to stir until the sugar has fully melted.  Remove from the heat and let cool.  
  • When it has cooled down, pour the liquid into a mason jar. Add the olive oil and the sesame oil.  Cover the lid and shake well.  Shake again before pouring over the salad.

Assembly

  • In a large bowl, add lettuce, chicken, green onions, sesame seeds, almonds, and chow mein noodles.  (If you don’t plan to eat it all immediately, then only put portions of each ingredient.
  • Shake the jar of salad dressing and pour a small amount of dressing at a time.  Using tongs, mix everything together.  Continue to add more dressing and mix until it’s to your liking.
Corned Beef Fried Rice

Corned Beef Fried Rice

I love corned beef so I get excited this time of year.  I was thinking of a new recipe to post when my best friend recommended that I make something with leftover corned beef.  It was an excellent idea.  Although we didn’t agree on what I would attempt to develop, I chose corned beef fried rice.  It’s a simple dish that doesn’t take a lot of ingredients and I love fried rice.  
Course: dinner, Side Dish
Cuisine: Fusion
Keyword: corned beef, fried rice, st. Patrick’s day
Servings: 4
Author: 510foodie

Ingredients

  • 1 lb cooked corned beef
  • 4 cups cooked long grain rice
  • 4 large eggs
  • 2 stems scallions white and green parts
  • 2 cups green peas (frozen is perfectly fine)
  • 1/4 tsp white ground pepper to taste
  • 1 tbsp soy sauce to taste
  • 2 tsp vegetable or canola oil
  • cilantro to garnish

Instructions

Advanced Preparation

  • Make extra corned beef so you have leftovers to use
  • Day old white rice makes for the best fried rice so have this done in advance

Prep

  • Cut the cooked corned beef in 1/2 inch cubes and set aside
  • Beat eggs in a bowl with a fork 
  • Chop green onions in thin slices and set aside. 
  • If you are using frozen green peas, cook those as instructed.

Cooking

  • In a large non stick skillet, heat 2 tsp of vegetable or canola oil over medium high heat.  When hot, pour the eggs into the skillet.  Using a spatula, turn the eggs to cook through.  Remove from the skillet onto a cutting board.  Cut the egg into small pieces and set aside. 
  • Place the corned beef in the skillet and mix to warm through.
  • Add the cooked rice to the skillet and mix through
  • Add the green peas to the skillet and mix through
  • Return the eggs into the skillet and mix through
  • Add soy sauce for color and taste and mix through
  • Add ground white pepper and mix through
  • Add green onions and mix through
  • Plate and garnish with cilantro
pork and shitake mushroom potstickers

Pork and Shitake Mushroom Potstickers

Ever since watching Crazy Rich Asians, I can’t stop wrapping potstickers!  I have made these for family, friends, and coworkers, and they all love them. I don’t bother making the wrappers from scratch as it takes up too much time.  Also, I grew up eating dumplings and I have never in my life seen anyone make homemade wrappers. These potstickers are inexpensive to make and tastes delicious.  
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer
Cuisine: Chinese
Keyword: appetizer, chinese food, dumplings, potstickers
Servings: 4 people
Author: 510foodie

Ingredients

Potsticker Filling

  • 1/2 lb ground pork
  • 1/2 cup chopped shitake mushrooms
  • 1/4 cup thinly sliced green onions
  • 1/3 cup thinly shredded carrots
  • 1 cup thinly shredded cabbage
  • 2 tbsp minced ginger
  • 1 tbsp minger garlic
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp corn starch
  • 1/4 tsp ground white pepper

Other ingredients

  • 1 bag round sue gow wraps
  • 1 small bowl room temperature water
  • vegetable or canola oil for frying

Tools

  • non stick pan with a lid
  • parchment lined baking sheet

Instructions

  • In a large mixing bowl, combine all the potsticker filling ingredients well.
  • Using a spoon, scoop out approximately 1 tbsp of filling in the center of a sue gow wrapper.  
  • Dip a finger into the bowl of water and wet the entire edge of the wrapper.
  • Carefully fold over the bottom of the dumpling towards the top while creating pleats from the front end of one side to the other side until completely sealed. 
  • As you place the sealed dumpling on the parchment lined tray, push down to create a flat bottom so the dumpling stands up.
  • Repeat the process to wrap more dumplings until you run out of filling.

Pan frying the potstickers

  • Add 2 tbsp of oil in a pan over medium heat. 
  • Add enough potstickers (approximately 8-10) in the pan leaving a little space between them. 
  • Brown the bottom for about 30 seconds, turn them to brown the front for another 30 seconds, and the back for another 30 seconds so they are a golden brown on all sides.  
  • Pour 1/4 cup of room temperature water into the pan.  The pan will sizzle. 
  • Turn the heat to low and cover the pan.  
  • Let the potstickers cook through. (approximately 5-6 minutes)
  • Uncover the pan and let any remaining water evaporate and cook for another minute. 
  • The potstickers will begin to crisp up again and you can remove them from the pan and they’re ready to eat.   
  • Serve with hot sauce or Thai chili sauce or a mixture of both.  Enjoy!