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Recipes
roast pork with marsala
By stancec44
Rich and creamy with meat that is unbelievably tender, this roast is sure to become a winter favorite
- 1 cup dried chestnuts
- 1 (2-pound) boneless pork loin roast
- Fine sea salt
- 2 (1/4-inch-thick) slices flat pancetta or slab bacon, cut crosswise into 1/4-inch-thick strips
- 4 bay leaves, preferably fresh
- 1/2 cup unbleached all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 1 1/4 cups dry Marsala wine
- 1 1/4 cups whole milk
- 1 cup beef broth
- Freshly ground black pepper
Roasted Squash & Pork Dumplings
By stancec44
This delicate seasonal dumpling is stuffed with squash, spiced pork, ginger, and scallion
- For the Spice Mix
- For the Spice Mix
- 2 2 2 tbsp. small dried shrimp
- 2 2 2 tbsp. small dried shrimp
- 3 3⁄4 3⁄4 tsp. whole coriander seeds
- 3 3⁄4 3⁄4 tsp. whole coriander seeds
- 3 3⁄4 3⁄4 tsp. red Sichuan peppercorns
- 3 3⁄4 3⁄4 tsp. red Sichuan peppercorns
- 1 1⁄2 1⁄2 tsp. whole black peppercorns
- 1 1⁄2 1⁄2 tsp. whole black peppercorns
- 1 1⁄4 1⁄4 tsp. whole cloves
- 1 1⁄4 1⁄4 tsp. whole cloves
- 4 4 4 dried chiles de árbol, stemmed
- 4 4 4 dried chiles de árbol, stemmed
- 2 2 1⁄2 1⁄2 whole star anise
- 2 2 1⁄2 1⁄2 whole star anise
- 2 2 2 black cardamom pods, crushed
- 2 2 2 black cardamom pods, crushed
- 1 1 1⁄2 1⁄2 bay leaves
- 1 1 1⁄2 1⁄2 bay leaves
- 1 1 1 stick cinnamon, broken
- 1 1 1 stick cinnamon, broken
- For the Dumplings
- For the Dumplings
- 2 2 1⁄2 1⁄2-inch 1⁄2 or kabocha squash (about 1⁄2 large squash), peeled, seeded, and cut into 1⁄2-inch cubes (1 1⁄2 lbs. flesh)
- 2 2 1⁄2 1⁄2-inch 1⁄2 or kabocha squash (about 1⁄2 large squash), peeled, seeded, and cut into 1⁄2-inch cubes (1 1⁄2 lbs. flesh)
- 2 2 2 tbsp. vegetable oil
- 2 2 2 tbsp. vegetable oil
- 12 12 12 oz. ground pork
- 12 12 12 oz. ground pork
- 3 3 3 tbsp. minced ginger
- 3 3 3 tbsp. minced ginger
- 3 3 3 tbsp. shaoxing cooking wine
- 3 3 3 tbsp. shaoxing cooking wine
- 3 3 3 tbsp. soy sauce
- 3 3 3 tbsp. soy sauce
- 2 2 2 tbsp. double soy sauce
- 2 2 2 tbsp. double soy sauce
- 1 1 1 tbsp. toasted sesame oil, plus more for drizzling
- 1 1 1 tbsp. toasted sesame oil, plus more for drizzling
- 3 3 to scallions, finely chopped, plus more, thinly sliced, to garnish
- 3 3 to scallions, finely chopped, plus more, thinly sliced, to garnish
- 1 1 1 egg white, lightly beaten
- 1 1 1 egg white, lightly beaten
- 4 4 4 dozen wonton wrappers
- 4 4 4 dozen wonton wrappers
- Black vinegar, for serving
- Black vinegar, for serving
Pork for a Group
By stancec44
In a heavy based pan, heat the oil and butter, add the pork and brown it evenly
- Filling (this is doubled from the actual recipe):
- 5 lbs. boned and tied pork roast (get good meat)
- 2 Tbsp. oil
- 2 Tbsp. butter
- 1/2 c. chicken stock
- Salt & Pepper
- 4 lbs. mushrooms
- lemon juice to taste
- Salt & Pepper
- Sauce:
- 9 Tbsp butter
- 12 Tbsp. flour
- reduced cooking liquid
- 2 to 3 c. milk
- 2 c. cream
- Salt, pepper and nut meg
- 1 c. grated gruyere
Thai Larb
By stancec44
DRESSING Stir all ingredients in a small bowl to blend; set dressing aside
- DRESSING
- 1/3 cup fresh lime juice
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)
- 2 tablespoons (packed) light brown sugar
- 1/2 teaspoon Sriracha sauce
- CHICKEN
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- 1/2 cup coarsely chopped shallots
- 2 tablespoons thinly sliced lemongrass
- 2 kaffir lime leaves, thinly sliced
- 1 small red Thai chile, thinly sliced
- 1 garlic clove, thinly sliced
- 2 teaspoons fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon kosher salt
- 3 tablespoons peanut oil or canola oil, divided
- 8 small iceberg lettuce or hearts of romaine leaves
- Cilantro tender leaves and stems
Oven Roasted Beets and Potatoes
By stancec44
This is good. Served it with rotisserie chicken and put the sauce from the chicken on the veggies
- 4 medium golden beets, peeled
- 4 medium red beets, peeled
- 6 medium Yukon Gold potatoes, peeled
- 4 tablespoons butter
- 2 tablespoons chopped thyme leaves
- 2 tablespoons chopped rosemary leaves
- Salt and freshly ground black pepper
Leite's Beef Brisket
By stancec44
Nach Waxman's beef brisket
- One (6-pound) first-cut beef brisket, trimmed so that a thin layer of fat remains
- All-purpose flour, for dusting (optional)
- Freshly ground black pepper
- 3 tablespoons mild olive oil or vegetable oil
- 8 medium onions, peeled and thickly sliced
- 3 tablespoons store-bought or homemade tomato paste
- Kosher salt
- 2 to 4 garlic cloves, peeled and quartered
- 1 carrot, peeled and trimmed
Spicy Dduk Bokki
By stancec44
There are 2 kinds of recipes for ddukbokkie
- 300 grams tube shaped rice cake for ddukbokkie
- Hot Pepper Paste
- sugar
- water
- dried anchovies
- Green onions
Potato Soup with Caramelized Vegetables
By stancec44
Heat oil in heavy large pot over high heat
- 6 Tbsp. vegetable oil
- 2 c. chopped onions
- 2 c. chopped leaks (white and pale green parts only)
- 2 c. chopped celery
- 1 c. chopped carrots (not too much, it will overpower the soup)
- 2 - 12 oz russet potatoes, peeled, cut into 1/2" cubes
- 6 c. chicken stock
- 1 tsp. salt
Chicken Drumsticks w/Asian BBQ Sauce
By stancec44
Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery vers...
- 2 tablespoons vegetable oil
- 1 teaspoon Chinese five-spice powder
- 16 chicken drumsticks (3 pounds)
- Salt and freshly ground pepper
- 3/4 cup hoisin sauce
- 1/4 cup sweet Asian chile sauce or hot pepper jelly
- 1/4 cup unseasoned rice vinegar
- 1/4 cup chicken stock or broth
- 2 tablespoons minced fresh ginger
- 2 large garlic cloves
- 1 teaspoon toasted sesame oil 1 cup toasted sesame seeds
Causa II
By stancec44
Can use purple potatoes for one layer, too
- 2.2 lb. potatoes (yellow are good)
- 1/4 c. oil
- Juice of 2 limes
- Salt & pepper
- 1 Tbsp. ground fresh yellow ahi (chili)
- 1.1 lb. fresh tuna, baked with salt & Pepper, or 2 6-oz cans, oil packed, seasoned with
- lime juice and chopped onion
- 1/2 red onion, diced
- 2 tomatoes
- 2 sliced avocados
- 2 c. mayo
- 8 Spanish olives
- 2 hard boiled eggs
- parsley (opt.)
- Red pepper, sliced (opt)