Pork Dim Sum

Pork Dim Sum
Love Going To Dim Sum Restaurants, This Is My Version Of The Steamed Pork Dumpling!
Difficulty: Moderate
Prep Time: 2 hours
Cooking Time: 1 hour 15 minutes

 

Pork Dim Sum
Dough
Ingredients
5 cups flour + dusting
2 tbsp sugar
1 packet of yeast
2 tbsp butter
2 tsp salt
1 3/4 cups lukewarm water

Cooking Tools
Bamboo steamer + large pot of boiling water
Mixing Bowl
Wax paper or parchment paper

Directions
Sift flour, sugar and salt. Dissolve the yeast in lukewarm water, add flour mixture slowly and mix well until smooth. Knead well and put dough in a bowl. Place wet cloth over dough and let rise until dough has risen for at least 1 hour. Knead with butter for 20 minutes. Divide dough into 20 balls and make flat rounds. Place meat mixture in center and shape into round balls, twist off any excess dough and seal any seams. Put a piece of individual wax paper under each ball.  Place in steamer (cook in batches) and steam about 15 minutes.  Serve with soy sauce.

Pork Filling
Ingredients
1 lb. ground pork
1/4 cup Shitake mushroom, small dice
1/4 cup water chestnuts, small dice
1/4 cup bamboo shoots, small dice
1/4 cup green onion, minced
1 tbsp fresh parsley, minced
1 tsp sweet miso
1 tbsp Mirin
2 tbsp sake
1 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp sugar
1/2 tsp ginger, grated
1/2 tsp garlic, pressed

Directions
In a mixing bowl; add ground pork, shitake mushrooms, water chestnuts, bamboo shoots, green onions, parsley, sweet miso, Mirin, sake, soy sauce, sesame oil, sugar, grated ginger and the pressed garlic.  Knead the mixture very well with your hands for at least 5 minutes.

     

Roll Out Dough And Place Filling In The Middle.

Wrap Dough Around Pork Filling, Remove Excess Dough And Seal Seams.

 

 

 

 

 

 

 

Line Dumplings On Bamboo Steamer Over A Pot Of Boiling Water.

Steam With Bamboo Lid On For 15 Minutes, Cook In Batches.

Yields 20 dumplings

 

Miso Salmon

Miso Salmon
A Burst Of Japanese Flavors!
Difficulty: Easy
Prep Time: 1-2 hours
Cooking Time: 12 minutes

The Marinade On The Salmon Will Caramelize As It Broils!

 

Ingredients
4  8oz. skinless, boneless salmon fillets
4 cups hot rice, cooked
2 tbsp miso
2 tbsp light soy sauce
3 tbsp brown sugar
2 tbsp orange juice
3 tbsp sake
1 tbsp honey
1 tbsp sweet rice wine (mirin)
1 clove garlic, grated
1/2 tsp ginger, grated
1/4 cup green onions, sliced

Cooking Tools
Small mixing bowl
Baking dish
Zip lock storage bag

Directions
In a small mixing bowl, add; miso, soy sauce, brown sugar, orange juice, sake, honey, mirin, garlic, ginger and whisk. In a zip lock storage bag, add salmon fillets and half the marinade, squeeze out air and seal.  Place salmon in refrigerator for 1-2 hours to marinade.  Preheat oven to 420 Degrees F on broil.  Place salmon in baking dish and place in oven for at least 12 minutes, basting every 3-4 minutes with the reserved marinade.  Place broiled salmon on a bed of hot rice, drizzle salmon with some of the delicious juices.  Garnish with sliced green onions.
Serves 4

Ambrosia Pecan Pie

Ambrosia Pecan Pie
Not Just For The Holidays!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 50-60 minutes

The Essence Of Tropical Flavors, Adds A Unique Flavor To This Classic Pie!

 

Ingredients
1 1/2 cups pecans, chopped
3/4 cup unsweetened coconut shavings, toasted
3 eggs
3/4 cup corn syrup
1/2 cup sugar
3 tbsp brown sugar
1 tsp vanilla extract
3 tbsp orange juice
2 tbsp butter, melted
1 tsp orange zest
1/8 tsp salt
1 Pillsbury pie roll

Cooking Tools
9 inch pie pan
Mixing bowl
Sheet pan

Directions
Preheat oven to 350 Degrees F.  Place coconut shavings on a sheet tray and toast in oven for about a minute until slightly golden. In a mixing bowl, add; eggs, corn syrup, sugar, brown sugar, vanilla extract, orange juice, orange zest, salt and melted butter.  Mix ingredients until well incorporated.  Fold in pecans and toasted coconut shavings and blend well.  Prepare pie pan with the prepared dough, crimp around the edges and fill the pie pan with the wet ingredients.  Bake for 55-60 minutes, let stand for a few hours to cool before slicing.
Serves 8

Creamy Garlic & Mushroom Baked Potato

Creamy Garlic & Mushroom Baked Potato
Hearty Enough To Be The Main Dish!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes

Ingredients
4 Idaho baking potatoes
2 8oz. container button mushroom slices
2 cloves garlic, sliced thin
1 tbsp olive oil
1 tbsp butter
1 1/2 cups heavy cream
1/4 cup green onion, sliced
Parmesan cheese
salt
pepper

Cooking Tools
Skillet
Tin foil

Directions
Preheat oven 425 Degrees F.  Wrap baking potatoes with foil and place directly on oven grates seam side up.  Bake the potatoes for 1 hour and 15 minutes. In a skillet on medium heat, add: butter, oil and garlic slices.  Saute garlic slices until slightly tender, add mushrooms.  Cook mushroom until tender and browned, for about 20-25 minutes and the water has all evaporated.  Add to the mushrooms, the cream and reduce heat to a simmer and cook for and additional 15-20 minutes until cream has thickened to a creamy sauce.  Salt and pepper to taste.  Slice baked potatoes down the center and create an opening wide enough for the creamy mushroom sauce. Garnish with Parmesan cheese and sliced green onions.
Serves 4

 

Fettuccine With Cognac Cream

Fettuccine With Cognac Cream
A Hint Of Orange And Lemon Compliments This Pasta Dish!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
1 lb. fresh or dried Fettuccine pasta
2 cups heavy cream
1 tbsp butter
2 tbsp olive oil
1 clove garlic, minced
1 tsp sugar
zest of 1 large lemon + garnish
zest of 1 large orange + garnish
1 tsp fresh parsley, minced
1/4 cup Cognac
pinch of red pepper flakes
salt
pepper

Cooking Tools
Large pot
Skillet
Zester microplane

Directions
Cook pasta according to directions, set aside about a half a cup of pasta water before draining pasta.  In a skillet, add; olive oil, butter, minced garlic, sugar, red pepper flakes, lemon and orange zest.  Saute on low heat to bring out the oils in the zest and the garlic start to soften. Do not burn the butter zest mixture.  Add to the skillet the heavy cream, and simmer on low heat to reduce the cream to a sauce.  This process will take about 20 minutes.  Pull skillet away from heat and add the Cognac and place back on heat. Whisk Cognac into the cream and cook for an additional 10 minutes.  Salt and pepper to taste.  Toss in drained pasta into the sauce and coat evenly, if the sauce is to thick add some reserved pasta water. Adjust seasoning to suit your taste. Place in serving bowls and garnish with lemon and orange zest and minced parsley.
Serves 4

Trio Flatbread

Trio Flatbread
Mediterranean Vegetable, Prosciutto & Balsamic Onion,
Anchovies & Mushrooms!
Difficulty: Moderate
Prep Time: 1 hour 30 minutes
Cooking Time: 25 minutes

Trio Flatbread
Ingredients
3 cups bread flour + dusting
1 cup warm water
2 tsp dry yeast
2 tbsp sugar
1 tbsp olive oil + greasing
1 tsp salt

Toppings
2 cups asparagus tips
1 cup Brussels sprouts, sliced
2 cups mushrooms, sliced
1/2 onion, sliced thin
2 cloves garlic, sliced thin
1 cup roasted red pepper, sliced
1/2 cup sun dried tomatoes in oil, sliced
6 slices anchovies
1 cup marinara sauce
1/2 cup jarred basil pesto
3/4 cup ricotta cheese
1 cup mozzarella cheese, shredded
1 cup Parmesan cheese, shaved
6 slices, prosciutto
3 tbsp fig/balsamic vinegar
1 tbsp sugar
olive oil for sauteing
1 cup arugula mix
salt
pepper
dried oregano
crush red pepper flakes
fresh parsley, (optional)


Cooking Tools
Mixing bowl
Parchment line sheet pan
Or Pizza stone
Rolling pin
Frying pan

Directions
To make the basic flatbread, add; warm water yeast and sugar in a clean mixing bowl, stir and set aside.  The yeast will activate in about 5 minutes and then add flour, mix with a fork, add salt and olive oil.  using your hand mix flour and then place ball of dough on a floured work surface and knead the bread dough for about 5 minutes, place ball of dough into the greased mixing bowl. cover and place in a warm location or bread proof in oven for 1 hour.  Punch down risen dough and place on a floured work surface and cut into 3 or 4 equal portions and roll out each dough ball into your desired shape and size. Preheat oven to 425 Degrees F.
While the bread is proofing.  Saute asparagus, Brussels sprouts, garlic and sun dried tomatoes separately in olive oil, salt and pepper. Saute onions with olive oil, fig/balsamic vinegar and 1 tbsp of sugar until onions start to caramelize.  Set sauteed vegetables and topping aside until ready to assemble flatbreads.

Mediterranean Vegetable Flatbread
Place rolled out flat bread onto a parchment lined sheet pan,  Coat top of flatbread dough with olive oil evenly and place in oven and bake for 8 minutes until light and crispy and the dough is cooked through. Place some basil pesto, asparagus tips, Brussels sprouts, mushrooms, garlic, sun dried tomatoes, oregano, roasted red pepper and dollops of ricotta cheese evenly on flatbread.

Prosciutto & Balsamic Onion Flatbread
Place rolled out flatbread on a parchment lined sheet pan.  Coat top of flatbread dough with olive oil evenly and place in oven and bake for 8 minutes until light and
crispy and the dough is cooked through. Place some asparagus, balsamic onions, prosciutto, arugula and Parmesan shavings evenly on flatbread. Top with crushed red pepper flakes.

Anchovies & Mushroom Flatbread
Place rolled out flatbread onto parchment lined sheet pan.  Coat top of flatbread with olive oil evenly. Spread 1 cup marinara sauce, then top with anchovies and mushrooms and place in oven and bake for 8 minutes until light and crispy and the dough is cooked through. Remove from oven and top with mozzarella and Parmesan cheese, and place back in oven for an additional minute until cheese is melted.  Garnish with fresh parsley (optional).

Serves 6-8

Dolce & Banana Upside Down Cake

Dolce & Banana Upside Down Cake
This Cake Is Becoming A Favorite In My Household!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

 

Ingredients
1 box Betty Crocker Moist Yellow Cake
1 stick + 1/2 stick butter, melted
1 13.4 oz. can Nestle Dulce de Leche
3 eggs
1 cup milk
1 tsp vanilla extract
2 large bananas, smashed
4 large bananas, sliced 3/4 inch

Cooking Tools
9 inch cake pan
Large mixing bowl
Small sauce pan
Cupcake pan

Directions
Preheat oven to 350 degrees F.  In a small sauce pan on very low heat, add; 1/2 stick of butter and dulce de leche until melted and smooth, set aside. In a large mixing bowl, add; cake mix, 1 stick of melted butter, eggs, milk, vanilla extract and 2 smashed bananas.  Whisk until well incorporated.  In the 9 inch cake pan, pour melted dulce de leche and line the bottom with banana slices.  (You can overlap the bananas, but you will need more bananas than what this recipe calls for). Pour the batter into the pan 3/4 of the way up.  Cook's Note: You will have leftover batter, so you can save it it an airtight container in the refrigerator and use within 24 hours.  Or make Banana Cupcakes which will yield about 6 cupcakes. Bake the Dulce & Banana Upside Down Cake separate from the muffins, so the cake cooks evenly. Bake for 45 minutes or test the center with a toothpick to make sure it comes out clean.  Cupcake will take about 25 minutes.  If the dulce de leche bubbles over the pan, just place foil underneath the cake pan. Invert the cake carefully to a serving platter right out of the oven.
Serves 6-8

You Can Do a Single Layer or Overlap Bananas

Pour Cake Batter On Top

This Cake Is Rich And Moist And Full Of Banana Flavor!