Tempura

Ingredients

Shrimp, shelled and deveined
sea scallops, cut into halves
fish fillets, cut into bite-size pieces
1 cup 1″ pieces asparagus
1 cup 1/4″ slices carrots or celery
1-1/2 cups cauliflowerets
1-1/2 cups 2×1/4″ eggplant sticks

1 cup 2″ pieces green beans, partially cooked
1 cup 2″ pieces green onions
1 med green pepper, cut into 1/4″ rings
1 med onion, sliced and separated into rings

1 bunch parsley
1 cup pea pods
1 med sweet potato, cut into 1/8″ slices
vegetable oil
tempura batter (look up)
tempura sauce (look up)

How to prepare

Choose 1 lb seafood (about 4 oz per person). If serving shrimp, make several crosswise slits on undersides to prevent curling. Choose 3 or 4 vegetables from selection above. Pat seafood and vegetables dry; arrange attractively on platter. Cover and refrigerate until serving time, no longer than 2 hours. Heat oil (1 to 1-1/2″) in wok to 360 degrees f. Prepare tempura batter. Dip seafood and vegetables into batter with tongs, fork or chopsticks; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 to 3 minutes. Drain; keep warm. Serve with tempura sauce. 4 servings

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Egg rolls

Ingredients

Filling 888
2 cup vegetable oil
8 oz diced smoked chicken
2 oz chinese dried black mushrooms (see cook’s notes)
2 1/2 heads napa cabbage, cored and shredded
3 large carrots, peeled and cut into 1/2″ long match sticks
6 oz oil-packed sun-dried tomatoes, drained and cut into strips
7 3/4 oz cellophane noodles
4 tbsp minced cilantro
white pepper & salt to taste
1 package (40-45 sheets) of super-thin egg roll wrappers
1 beaten egg yolk
2 to 3 cups vegetable oil for frying

How to prepare

Soak dried mushrooms in warm water for 20 to 25 minutes. Cut off stems and discard. Slice caps into thin strips. Soak cellophane noodles 10 minutes in hot water or until softened; drain. For traditional egg rolls, substitute 8 ounces of ground pork for smoked chicken. You can also substitute 8 ounces of shrimp, if preferred. Make sure to pre-cook the shrimp and drain off excess water before mixing.
Heat wok on high and pour in 1/2 cup oil. When oil is hot, add chicken, breaking it apart rapidly with a spoon to avoid clumping. Add mushrooms, cabbage, carrots and mushrooms. Stir rapidly. Add tomatoes. After mixture is heated thoroughly and cabbage is softened, add bean threads. Add cilantro last to prevent leaves from losing their pungency. Season with salt and pepper. Let the filling cool before rolling. Lay several egg roll wrappers on work surface. Place about 2 rounded tbsp of filling along bottom of each wrapper; roll once, enclosing the filling, and fold in the sides of the wrapper. Roll, making a tight cylinder. Dip a brush into egg yolk; brush on edges to seal wrapper before frying, to prevent unraveling. Press to seal.
Heat vegetable oil in wok or large, heavy-bottomed saucepan; add spring rolls in small batches. Cook over high heat until golden brown on all sides, about 2 to 3 minutes. Remove with slotted spoon and drain on paper towels. Serve piping hot. Makes approximately 40 rolls. Sweet and sour sauce 3 tbsp apricot preserves 1 tbsp soy sauce 3 tbsp cider vinegar 1 tbsp sugar 1/4 cup water 1 tbsp cornstarch dissolved in 1/4 cup water procedure: in a small saucepan over medium heat, mix first five ingredients. Simmer for 2 minutes, stirring constantly; gradually stir in cornstarch mixture; cook until thickened, stirring constantly.

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Chile Tuna Sea Shells

Ingredients

6 Green chiles, skinned
Seeds removed – chopped
2 tablespoons Prepared chile sauce
1 can White tuna – drained and
Flaked
1/4 cup Mayonnaise
2 teaspoons Prepared horseradish sauce
4 Green onions – chopped
1/4 cup Green olives – sliced
1/2 poundSea shell macaroni
1 Avocado, peeled – pit
Removed – chopped
2 Sprigs cilantro – chopped

How to prepare

Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve Chili Bows

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Roasted garlic salsa

Ingredients

3/4 packed cup garlic cloves, peeled
10 large ripe tomatoes
3 lbs large yellow onions, peeled
1/2 lb fresh jalapeno chiles
1/2 qt fresh cilantro, chopped
1 cup chopped green onions, including green tops
1/4 cup extra-virgin olive oil
1/4 cup hot pepper sauce
1/4 cup cajun spice blend

How to prepare

The original version calls for running vegetables through a meat grinder. However, you can coarsely chop small batches with a food processor using on-off pulses.
Preliminaries: build a charcoal fire, then scatter presoaked mesquite chips over the coals. Using a mesh grilling rack, grill garlic cloves, turning often until golden brown. Remove from grill; reserve. Grill tomatoes, onions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin on vegetables.
Procedure: core tomatoes; remove stems (not seeds or veins) from chiles. Cut tomatoes, onions, and chiles into chunks. Place in food processor or blender, then pulse on-off until mixture forms small, firm pieces. Thoroughly combine ground vegetables with remaining ingredients. Cover; chill at least 24 hours before serving. Yields about 8-10 cups.

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Psari spetsiotiko

Ingredients

2 lb fish, cleaned whole or steaks
1 salt
1/3 cup olive oil
1 lemon’s juice
4 tomatoes; peeled and chopped
1/4 cup white wine, (or more)
4 garlic cloves; sliced

1/2 tsp sugar
1 salt & freshly ground pepper
1 cup fresh parsley; chopped
1 bread crumbs
1 tomato juice (if necessary)

How to prepare

Wash and dry the fish, then sprinkle with salt and lemon juice, particularly inside the neck area if using fish with heads on. Arrange on a baking-serving dish and set aside while you prepare the sauce. Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes. (the amount of garlic may be reduced, but it is the most important ingredient.) Season with salt and pepper. Sprinkle the fish with a light coating of bread crumbs and then with the chopped parsley, then spoon the hot sauce over the fish. Repeat this procedure until all the sauce has been used, ending with a topping of bread crumbs. Bake in a moderate oven (350 degrees) for 30 to 40 minutes, depending on the size of the fish, basting twice with the sauce. (a golden crust will form on the fish, characteristic of this famous style.) During the baking period, add some wine or tomato juice if necessary; some sauce should remain around the fish. Serve hot.

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Dirty rice

Ingredients

2 medium onions finely chopped
1 green pepper, finely chopped
2 ribs celery, finely chopped
3 cloves garlic, crushed
1/2 lb chicken giblets, finely chopped
1 lb bulk sausage, crumbled
1/2 cup bacon drippings or oil

1/2 cup flour
2 cup water
salt and pepper to taste
tabasco sauce to taste
6 green onion tops, chopped
6 sprigs parsley, chopped
9 cup hot cooked rice

How to prepare

Prepare vegetables as directed in food processor. Add crushed garlic. Chop chicken giblets in same manner; set aside. Brown sausage in large pot. Remove and set aside. To sausage drippings, add enough bacon drippings or oil to make 1/2 cup. Add flour and brown, stirring constantly, over medium heat until the roux is very dark brown, about the color of an old penny. Be very careful not to scorch this roux. Immediately add chopped vegetables and stir and cook a few minutes; then add chopped chicken giblets and cook until the pink color is gone. Add water, the sausage and seasonings and simmer two hours or more. Thirty minutes before serving, add onion tops and parsley. Before serving add hot cooked rice and mix well.

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Crostini with beans

Ingredients

4 tbsp extra-virgin olive oil
2 large garlic cloves, peeled and chopped fine, divided use
1/4 tsp crushed red pepper
1 lb broccoli rabe, swiss chard or spinach, washed and trimmed
salt to taste

1 1/2 cups cooked and drained tuscan-style beans (see recipe)
6 1/2″ slices italian bread, lightly toasted

How to prepare

In a large saucepan, heat two tbsp of the olive oil, half the garlic and all of the red pepper over medium heat 1 minute or until fragrant. Add the greens and salt. If the greens are dry, add 2 tbsp water. Cover and cook until tender, about 10 minutes for broccoli rabe and swiss chard or 5 minutes for spinach. Meanwhile, in a medium-size saucepan, heat the remaining oil and garlic 1 minute. Stir in the beans, cover and cook over low heat until heated through. Coarsely mash the beans. Spread the beans over the toasted bread. Top with the greens and a spoonful of their cooking liquid. Serve immediately. Yield: makes 6 servings. Crostini with beans

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Chinese Orange Chicken Recipe

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This delicious dish combines battered chicken in an amazing orange citrus sauce.

Continued here:
Chinese Orange Chicken Recipe

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Apple-Glazed Chicken with Wild-Rice Pilaf

Ingredients

1 6 1/2-pound roasting chicken
1 lemon
1/2 teaspoon dried thyme leaves
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon paprika
salt

Wild-Rice Pilaf
2 tablespoons apple jelly
1 cup milk
2 tablespoons all-purpose flour
1 teaspoon chicken-flavor instant bouillon
parsley sprigs for garnish

How to prepare

1. Remove giblets and neck from chicken; refrigerate for use in soup another day. Rinse chicken with running cold water and drain well. Place chicken, breast-side up, on rack in roasting pan.

2. Cut lemon crosswise in half. Rub chicken all over with cut sides of lemon; place lemon halves in cavity of chicken. Lift chicken wings toward neck, then fold them under back of chicken so they stay in place. With string, tie legs together.

3. Rub chicken with thyme, pepper, paprika, and 1 1/2 teaspoons salt. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone. Roast chicken in 375 degrees F. oven 2 hours, basting occasionally with pan drippings for an attractive sheen. When chicken turns golden, cover loosely with a tent of foil. Start checking for doneness during last 30 minutes of roasting.

4. After chicken has roasted 1 hour, prepare Wild-Rice Pilaf (see below).

5. About 10 minutes before chicken is done, remove foil. In cup, stir apple jelly with fork until smooth; brush jelly over chicken. Chicken is done when thermometer reaches 175 to 180 degrees F. and thickest part of drumstick feels soft when pressed with fingers protected by paper towels. Place chicken on warm large platter; let stand 15 minutes for easier carving. Set the roasting pan aside.

6. Prepare gravy: Remove rack from roasting pan; spoon off fat from drippings. Add 1 cup water to drippings, stirring to loosen brown bits; pour into small saucepan. Add milk, flour, instant bouillon, and 1/4 teaspoon salt; stir until blended. Over high heat, heat to boiling, stirring frequently. Reduce heat to low; simmer 2 minutes, stirring constantly. Pour gravy into gravy boat.

7. To serve, arrange Wild-Rice Pilaf on platter with chicken; garnish with parsley sprigs. Serve with gravy.

WILD-RICE PILAF:
In 3-quart saucepan over high heat, heat 3 cups water, one 4-ounce package wild rice (2/3 cup), 1 extra large vegetable bouillon cube or 2 envelopes instant vegetable broth and seasoning to boiling. Reduce heat to low; cover and simmer 25 minutes. Stir in 3/4 cup parboiled rice and 1/2 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes longer or until liquid is absorbed and both kinds of rice are tender. Stir in one 3-ounce can pecan halves, toasted and coarsely chopped, 1 red apple, diced, and 2 tablespoons chopped parsley; heat through.

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Rum-spiced cider

Ingredients

2 qts apple cider, preferably fresh and unfiltered
1/3 cup packed light brown sugar
2 pieces (2″ each) cinnamon stick
12 whole cloves
12 allspice berries
2 cup dark rum
1/2 stick (4 tbsp ) unsalted butter, sliced into 8 pats (optional)
8 long cinnamon sticks, for garnish

How to prepare

In a nonreactive pan combine the cider, brown sugar, short cinnamon sticks, cloves, And all-spice set over medium-low heat, partially cover, and slowly bring just to a Boil, stirring occasionally and skimming any scum that forms on the surface Meanwhile, divide the rum among 8 lg mugs drop a pat of butter and a cinnamon Stick into each mug if desired strain the cider into the mugs and serve immediately Serve 8.

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