Chinese Stir Fried Eggplant

Ingredients:

  • Eggplant cut into approximately 3″ X 1/2″ pieces
  • Vegetable oil
  • 1 Serrano chili pepper
  • 4 green onions
  • knob of ginger
  • 2 cloves of garlic
  •  1 tbsp soy sauce
  • 1 tbsp black vinegar

Directions:

  1. Cut up eggplant
  2. Mince garlic, ginger, and chili pepper
  3. Slice green onions
  4. Heat wok and add oil
  5. When wok is hot add eggplant and stir fry for a minute or two
  6. Add a bit more oil to wok and then toss in the aromatic vegetables
  7. Add a soy sauce and black vinegar and toss in wok until done

 

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Slow Roasted Pork Shoulder

Ingredients:

  • 10 lb pork shoulder or pork butt
  • 1 garlic clove
  • Basic rub

Directions:

  1. Cut garlic clove into 8 to 10 slivers and insert into pork
  2. Slice skin side into 1 inch cross hatch pattern to facilitate rendering of the underlying fat layer
  3. Apply rub liberally to pork
  4. Place pork on rack in a foil lined roasting pan and bake at 450 for about half an hour
  5. Turn oven down to 240 and continue baking for about 8 to 9 hours
  6. Remove from oven and let cool for half an hour to distribute juices
  7. Remove rind and serve

Char Siu Pork

Ingredients

  • 2 lbs of pork butt

Marinade

  • 1 Tbsp sugar
  • 1/2 Tsp salt
  • 1/2 Tsp of five spice powder
  • 1/2 Tsp white pepper
  • 1 pieces of fermented bean curd and 1 Tbsp of juice
  • 1 Tbsp of oyster sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp dark soy sauce
  • 1 Tbsp Xhou Xing rice wine (or dry sherry)
  • 2 Tbsp honey
  • 2 Tsp molasses
  • 1/2 Tsp of red food coloring
  • 2 cloves minced garlic

Glaze

  • 2 Tbsp of honey
  • 2 Tbsp of water

Directions

  1. Cut pork into 1 and 1/2 inch thick steaks
  2. Mix the marinade ingredients in bowl
  3. Put pork in bag and pour in marinade. Marinate overnight turning once for even penetration
  4. Preheat oven to 500 degrees
  5. Place pork (save marinade) on baking rack in foil lined pan, add half a cup of water to pan to keep juices from burning,  and bake in oven for 25 minutes
  6. Remove from oven and baste with marinade
  7. Add more water to pan to keep juices from burning
  8. Reduce oven temp to 450
  9. Return to oven and bake another 25 minutes
  10. Make honey water by mixing 2 Tbsp of honey with @ Tbsp of water
  11. Remove pork from oven and baste with honey water
  12. Return to oven for ten minutes
  13. Remove from oven, let rest for ten minutes, slice and serve with rice and stir fried baby bok choy

Asian Dipping Sauce

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup of rice wine vinegar
  • 2 Tbsp honey
  • 3 cloves of garlic, minced
  • 2 Tbsp fresh ginger root, minced
  • 2 Tsp sesame seeds
  • 2 Tsp of sesame oil

Directions

  1. Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

Scalloped Potatoes

Ingredients:

  • Butter
  • Garlic
  • Uniformly, thinly sliced waxy potatoes
  • Salt and pepper
  • Milk and cream mixture (roughly half and half)
  • Nutmeg

Directions:

1.    Mash garlic and spread around bottom of a buttered baking dish

2.    Add potatoes in layers seasoning each layer with salt and pepper

3.    Mix milk and cream seasoning with a little nutmeg

4.    Pour milk and cream mixture over potatoes making sure not to totally cover the potatoes

5.    Dot top layer of potatoes with butter

6.    Bake in a 350 degree oven until golden brown on top

7.    Can be served with a little salad  and glass of wine for a light lunch

Spinach with Mushrooms and Garlic

Ingredients

  • A little vegetable oil
  • Butter
  • 1 Small shallot, diced
  • 2 Cloves of garlic, minced
  • Cumin
  • Garham masala (optional)
  • Ground black pepper
  • 1/2 Package of frozen spinach (or equivalent amount of fresh baby spinach)
  • Salt and pepper

Directions

  1. Pour a little vegetable oil in sauce pan and add butter
  2. Add shallot and garlic and cook until soft. Season with spices
  3. Add mushrooms and sautee until they reach desired level of doneness
  4. Microwave frozen spinach just until hot
  5. Add spinach to sauce pan and heat until piping hot
  6. Season with salt  and extra butter as desired

Black Beans and Rice (Moors and Christians)

Ingredients

  • 15 oz can of black beans (or equivalent amount of cooked dried black beans)
  • Tbsp olive oil
  • 1 Small onion, chopped
  • 2 Cloves of garlic, smashed and minced
  • 1/2 Green pepper, chopped
  • 1/2 Tsp of cumin powder
  • 1/4 Tsp cayenne
  • Salt
  • Long  grain rice

Directions

  1. Put a tbsp of oil in small sauce pan and add onions, garlic, and green pepper. Sautee until soft
  2. Add spices and stir
  3. Drain and rinse beans and add to saucepan with a little water to keep beans from sticking to the pan. Cook until just hot stirring so beans don’t stick
  4. Season with salt to taste
  5. Cook rice until just past al dente stage and drain
  6. Serve beans over rice and season with Tabasco Sauce to taste

Note

  • To cook dried black beans, dump them into a pot and cover with plenty of water. Bring to a boil and simmer for approximately an hour and a half or until done. There is no need to pre-soak black beans.

 

 

 

 

Crushed Baby Potatoes with Garlic and Herbs

Ingredients

  • Baby potatoes
  • Garlic cloves, unpeeled
  • Butter
  • Chopped rosemary1 tbsp chopped flat leaf parsley
  • Salt and black pepper
  • Grated Parmesan cheese (optional)

Directions

  1. Preheat the oven to 350. Place the potatoes, rosemary, and unpeeled garlic in a saucepan of lightly salted boiling water, add the garlic cloves and cook for 18–20 minutes until softened.
  2. Drain and place the potatoes in an ovenproof dish setting garlic aside. Gently crush the potatoes and set aside.
  3. Squeeze the garlic out of its skin and mash gently with a fork.
  4. Melt the butter in a saucepan and add the mashed garlic and the chopped parsley. Season with salt and pepper.
  5. Pour the garlic-and-herb butter over potatoes.
  6. Pop into the oven for 10–15 minutes until potatoes are slightly crisp on top.
  7. Sprinkle with some grated cheese before serving

Drum’s Greezy Ribs

Ingredients

  • Pork ribs
  • White vinegar
  • Light brown sugar
  • Garlic powder
  • Mustard powder
  • Barbecue Sauce (Jack Daniels, Sweet Baby Ray’s or equivalent)

Directions

  1. Cut rack of ribs into manageable sized sections
  2. Place in baking dish bone side up
  3. Pour in a couple of cups of white vinegar
  4. Sprinkle liberally with garlic powder and dry mustard
  5. Sprinkle with a generous handful or more of brown sugar
  6. Cover with foil and bake at 300 for an hour and a half until the reach desired tenderness
  7. Transfer baked ribs to hot grill over indirect heat and slather with barbecue sauce
  8. Grill for about 15-30 minutes being careful not to burn the barbecue sauce
  9. Cut into serving pieces

 

 

Pork Tenderloin with Bourbon-Maple Glaze

Ingredients

  • 2 pork tenderloins
  • 2 tbsp of vegetable oil

Glaze

  • 1/2 cup  maple syrup
  • ¼ cup  molasses
  • 2 tbsp of bourbon
  • 1/8 tsp  cinnamon
  • Pinch  cloves
  • Pinch  cayenne pepper

Dredging mixture

  • ¼ cup  cornstarch
  • 2 tbsp  sugar
  • 1 tbsp  salt
  • 2 tsp black pepper

Dipping sauce

  • ¼ cup of maple syrup
  • 1 tbsp whole-grain mustard
  • 2 tbsp reserved glaze

 

Directions

  1. Mix glaze ingredients together in a small bowl
  2. In separate bowl whisk together  dredginh mixture ingredients
  3. Dredge tenderloins in cornstarch mixture and shake off excess
  4. Brown tenderloins on all sides in skillet with vegetable oil
  5. Remove tenderloins to drain on rack on baking sheet
  6. Pour off excess vegetable oil and add the glaze ingredients to skillet and reduce by half reserving two tablespoons of the glaze for the sauce
  7. Brush tenderloins with glaze and begin baking in oven preheated to 375. Baste every few minutes with remaining glaze.  Tenderloins should be done in about 12 to 20 minutes or when an instant read thermometer registers 135 to 140 degrees
  8. Let tenderloins rest at least ten minutes
  9. Make sauce by stirring together ¼ cup of maple syrup, mustard, and reserved tablespoons of glaze
  10. Cut meat into ¼ inch pieces and serve with sauce