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
- 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
- 1 tbsp hoisin sauce
- 2 tbsp fresh lime juice
- 1 tbsp finely chopped jalapeno
- 1/8 tsp salt
- 1/8 tsp black pepper
- 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
- 1 lb egg noodles
- 1/2 lb Chinese bbq pork
- 2 thinly sliced green onions
- 4 tbsp chopped cilantro
- 2 tbsp toasted sesame seeds
- 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
- 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
- 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
- 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
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.
- 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.
- 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
- 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
- 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
- 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.
- 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
- 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
- 1 bag round sue gow wraps
- 1 small bowl room temperature water
- vegetable or canola oil for frying
- non stick pan with a lid
- parchment lined baking sheet
- 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!