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Restaurant Recipe: P.F. Chang’s China Bistro Shrimp Dumplings

Jul 29

Posted by in Recipes | No Comments

P.F. Chang’s China Bistro Shrimp Dumplings (Recipe courtesy Recipe Secrets)

Mix:
1 pound peeled and deveined medium shrimp, washed and dried
2 tablespoons minced fine carrot
2 tablespoons minced fine green onion
1 teaspoon minced fresh ginger
2 tablespoons oyster sauce
1/4 teaspoon sesame oil
1 package wonton wrappers

Sauce:
1 cup soy sauce
1 ounce white vinegar
1/2 teaspoon chile paste
1 ounce granulated sugar
1/2 teaspoon minced fresh ginger
Sesame oil to taste
1 cup water
1 tablespoon cilantro leaves

Take 1/2 pound of the shrimp and mince fine in a food processor.
Take the other 1/2 pound and small dice.

Combine remaining ingredients. With a small spoon, place
approximately 1/2 ounce of the mixture into the skin. Moisten the
outside edge. Fold corner to corner (opposite) and seal. The top
should look like a cross. Place on a plate covered in refrigerator
until ready to serve. Combine sauce ingredients and mix very well.
Prepare garnishes.

For service
Have a soup pot filled with water. Bring to a boil, then down to a
slight boil. Line the bottom of a Chinese steamer with a light coat
of vegetable oil or a nonstick spray. Place dumplings in steamer.
Cover and steam for 7 to 10 minutes. Dumplings should be firm with
an internal temperature of 160 degrees F.

Either serve in steamer or remove to serving plate. Place 2 ounces
of sauce in a small dish or bowl.

Servings: 4

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Jean-Georges Vongerichten’s Black Pepper Shrimp Recipe

Jul 22

Posted by in Recipes | No Comments

Black-Pepper Shrimp and “Sun-Dried” Pineapple (Recipe courtesy Recipe Secrets)

Provided by: Chef Jean-Georges Vongerichten
Served at: Spice Market restaurant in New York City

Ingredients

Black-Pepper Sauce
1 tablespoon grapeseed oil
2 tablespoons minced garlic
2 1/2 tablespoons minced ginger
8 scallions, chopped
1 1/2 tablespoons crushed black peppercorns
1 1/2 tablespoons fermented black beans, rinsed, squeezed, and
chopped
1/2 cup sweet soy (kecap manis)
2 1/2 tablespoons soy sauce
3 3/4 tablespoons sugar
2 1/2 tablespoons lime juice
1 1/2 teaspoons salt

Skewers
24 large shrimp, deveined, tails left on
1 pineapple, peeled, cored, and cut into 1-inch chunks
1 cup pea shoots, chopped (watercress can be substituted)
1 cup jícama, cut into 1/2-inch dice
Instructions

Black-Pepper Sauce
Heat the oil over medium heat in a skillet, add the garlic, ginger,
and scallion, and saute until golden. Add the pepper, and cook
until it becomes fragrant, then add the remaining ingredients, and
bring to a boil. Simmer for 2 minutes. Remove from heat, transfer
to a blender, and puree until the sauce becomes medium smooth.

Skewers
Heat one side of the grill to medium. Cook pineapple on the cool
part of the grill until it is lightly caramelized.

Remove, and assemble the skewers, alternating 2 pieces of shrimp
and 3 of pineapple. Place over the coals, and grill until the
shrimp start to turn pink. Brush both sides of the skewers
liberally with the black-pepper sauce, and return to the grill to
finish cooking. Toss the pea shoots and jícama together, and serve
with the shrimp skewers.

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Mussels: A Healthy, Sustainable and Easy to Prepare Food

Jul 8

Posted by in Healthy, Recipes, Seafood | No Comments

A couple months ago, Lindsey over at Adventurous Tastes posted on how easy and affordable it was to prepare mussels. I, like Lindsey, always thought that mussels were very complicated and took a long to time to prep and cook. But after reading Lindsey’s article and finding out some more information on mussels, I think I’ll be incorporating them into my cooking regimen a little more.

Caught by sailors for almost 900 years, mussels are an eco-friendly, sustainable choice, available all year long.  Mussels are also really good for you too. They are low in fat and high in omega-3 fatty acids, protein, zinc, vitamin C and iron. And an average serving contains only 90 calories.

How to Choose Mussels

Cultivated mussels are thin, with light black-to-brown shells; they have higher meat content than wild mussels. Mussels are sold in mesh bags or can be found loose on the ice at the seafood counter. Cultivated blue mussels are harvested year round – even through the winter – so they’re always fresh when you see them in the store.

An easy way to tell if they are fresh is to use your nose – they should smell like the ocean, fresh and salty. You don’t have to eat them as soon as you get home, depending on the date you usually can buy and store the them in your fridge at home for a few days before eating.

How to Cook Mussels

Before you start cooking, you should always give your mussels a quick rinse. Cultured blue mussels are pre-cleaned so that’s really all you need to do. The fresh water will cause the mussels to close. If there are any that don’t close give them a quick tap, if they still don’t close simply discard them.

Cooking

  • Place a little bit of water in a pot, just ¼ cup is often enough to provide the steam. Note you should never boil mussels as you would pasta.
  • Turn on your heat to high.
  • Add the mussels to the pot and  put on the lid.
  • When the steam is coming out from under the lid, peak and if the  mussels are open they are done!
  • This will take 5 to 10 minutes depending on how much liquid you use, the strength of heat, the weight of the pot and the amount of mussels you have.
  • Tip the contents into a bowl and serve with some fresh crusty bread – it’s that simple!

A few Tips

  • In place of water, you can also use wine or beer or other liquids to steam the mussels and add some unique flavor. Throw in some chopped garlic or onions to add more flavour.
  • A general guide for how many mussels to cook is a pound per person.

Mussel Recipes I like

Grilled Curry Mussels

Steamed Blue Mussels in White Wine

Pumpkin Lasagna with Mussels

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Pizzeria Uno Chicago Classic Deep Dish Pizza

Apr 30

Posted by in Recipes | 2 Comments

Recipe courtesy of RecipeSecrets.net

Crumbled sausage, chunky tomato sauce, mozzarella, and grated Romano make for a classic deep dish pizza.

Pan Dough
1 cup warm water 110* to 115* F
2 1/4 teaspoons (1 envelope) active dry yeast
3 1/2 cups flour, divided
1/2 cup cornmeal, coarsely ground
1 teaspoon salt
1/4 cup vegetable oil

Pizza Topping
1 pound Italian sausage, removed from casing and crumbled
One 15-ounce can whole tomatoes
1 pound mozzarella, thinly sliced
2 cloves garlic, minced
5 fresh basil leaves, chopped fine
4 tablespoons grated Romano cheese

Required Equipment
15-inch deep dish pizza pan

1. Proof the yeast in the warm water until it foams, about 5
minutes. Add 1 cup of flour, the cornmeal, salt, and the vegetable
oil. Stir to combine everything.

2. Continue adding the flour a half cup at a time, stirring after
every addition, until the flour is used up. The dough should form a
soft ball and come away from the sides of the bowl.

3. Flour a work surface and begin to knead the dough until it
reaches elasticity and is no longer very sticky, about 10 to 12
minutes. Put the ball of dough in a greased bowl, turning once to
grease all sides and cover with a damp towel. Set the bowl in an
area free of drafts. Let it rise until doubled in size, about 1
hour.

4. Punch the dough down and briefly knead on a floured surface,
about 2 minutes. Press the dough into a greased pizza pan until it
comes up the 2-inch sides of the pan and is even on the bottom.
Cover and let rise for about 20 minutes.

5. Prepare the topping: Saute the sausage until it is cooked
through, crumbling it as it cooks. Drain off the fat and set it
aside. Strain the tomatoes and roughly chop them.

6. Preheat the oven to 500*F. When the dough has completed the
second rising, layer the sliced mozzarella over the bottom of the
dough, followed by the sausage and then the garlic. Finish with the
chopped tomatoes and basil, and sprinkle with the grated Romano
cheese.

7. Bake for 15 minutes at 500*F, then turn down the oven
temperature to 400*F and bake for another 25 to 35 minutes. One way
to check the cooking time is to lift up a section of the crust and
check the color. The crust should be a dark golden brown and be
slightly crispy. When ready to serve, cut into slices and serve hot.

Food for Thought: Change the flavor of your pizza by changing the
herbs: Try dried oregano or marjoram, or combinations of several
different kinds.

Serves 8

Recipe courtesy of RecipeSecrets.net

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Secret Recipe: Panera Bread Pudding

Mar 18

Posted by in American, Books and Information, Recipes, atlanta | No Comments

Recipe courtesy of RecipeSecrets.net

Panera Bread Pudding with Apples, Pecans and Raisins

Delight guests with this fruity bread pudding made with their
signature Cinnamon Raisin bread.

4 tablespoons (1/2 stick) unsalted butter
1 loaf Cinnamon Raisin White Bread torn into bite-size pieces
1/2 cup brown sugar, packed
1/2 cup pecan halves
Zest and juice of 1 large orange
1/4 cup apple cider
1 tablespoon vanilla extract or rum
8 small baking apples (about 2 pounds) such as Fuji, Gala or Granny
Smith, peeled, cored and thinly sliced
1/2 cup apple, quince, or blackberry jam or jelly

1. Preheat oven to 400 degrees.

2. Melt the butter in a medium saucepan over medium heat.

3. Add the bread and cook for 2 to 3 minutes, or until well coated.

4. Add the sugar, pecans, orange zest and juice, cider, and vanilla
extract.

5. Cook an additional 2 to 3 minutes until a sauce begins to form.

6. In a 9 x 13-inch baking dish, layer the bread mixture with the
apples and dot the top with the jam or jelly.

7. Bake 30 to 40 minutes, or until bubbly.

Serves 4

Recipe courtesy of RecipeSecrets.net

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