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Recipes
Potstickers - Panfried Pork Dumplings
By MelanieAnn
Makes 48 potstickers
- Filling:
- Dumpling Dough*
- 2 cups all purpose flour
- 1 cup boiling water
- 8 ounces celery cabbage (Napa cabbage)
- 3 tsp salt, divided
- 1 pound lean ground pork
- 1/4 cup finely chopped green onions, with tops
- 1 TB white wine
- 1 tsp cornstarch
- 1 tsp sesame oil
- Dash white pepper
- Dipping Sauce:
- 1/4 cup soy sauce
- 1 tsp sesame oil
- Other:
- 2 - 4 tablespoons vegetable oil
Mario Batali's Braised Pork with Chiles
By MelanieAnn
For the Roasted Seeds: Put the seeds in a saute pan over low heat
- For the Roasted Seeds:
- 1 cup Pepitas (green pumpkin seeds)
- 1/2 cup Seasame Seeds
- For the Roasted Vegetable Puree:
- 4 Jalapenos (stems removed)
- 4 Tomatillos (cored and papery skin removed)
- 4 Roma Tomatoes (halved lengthwise)
- 2 Poblanos (stems removed)
- 1 Red Onion (peeled and cut into 1 inch rings)
- 1 bunch Scallions (whole)
- 3 tablespoons Vegetable Oil
- 4 Corn Tortillas
- For the Pork:
- 2 dried Ancho Chiles (stems removed and seeded)
- 1/4 cup Vegetable Oil
- 3 pounds boneless Pork Shoulder (cut into 1 1/2-2 inch cubes)
- Salt and Pepper
- Corn Flour (or Corn Starch or AP Flour)
- 2 bottles Brown Ale (medium-bodied)
- For the Habanero Salsa:
- 1 Red Onion (peeled and diced)
- 1 bunch Cilantro (roughly chopped)
- 1/2 Habanero (seeded and finely chopped)
- 1-2 tablespoons bitter Orange Juice
- Salt and Pepper to taste
- For the Garnish:
- Corn Tortillas (griddled)
- Radish (sliced into thin rounds)
- Scallions (sliced thinly)
- Cilantro (leaves picked)
- Lime wedges
Ropa Vieja - "Old Clothes"
By MelanieAnn
This dish gets its name from the shredded texture of the beef, which resembles clothes so worn they're falling apar...
- One 2 1/4 to 2 1/2 pound chuck roast or two 1 1/4 pound flank steaks 2 teaspoons fine sea or kosher salt, plus more for seasoning the beef
- Freshly ground pepper
- Onion powder
- 3 tablespoons canola oil
- 1/2 cup Sofrito
- 1/4 teaspoon ground cumin
- Two 8-ounce cans Spanish-style tomato sauce
- 1 1/2 cups water
- 3 tablespoons alcaparrado or coarsely chopped pimiento-stuffed olives
- 2 bay leaves
- 4 celery stalks, with leaves, cut into 1/4-inch dice
- 3 medium carrots, trimmed and cut into 1/4-inch dice
- 1 cup fresh or frozen green peas
Clementine-Arugula Salad with Lime-Poppy Seed Dressing
By MelanieAnn
Serving size: 1 1/4 cup
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon sugar or sugar substitute* equivalent to 1 tablespoon sugar
- 2 teaspoons poppy seeds
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 10 cups arugula or baby arugula
- 8 seedless clementines, peeled and broken into segments
- 1/4 cup chopped walnuts, toasted
- 1/4 cup pomegranate seeds**