I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
I love what they call Peking Ravioli and have bought from restaurants, and frozen. My fondest memories are when I used to commute into Boston via the train, a there was a group of us and maybe once a month take turns going into China Town and buying a huge box of frozen ravs. On the way back we would split them up and distribute to our coolers. Many good meals were had. Well our Son Mike’s is married to a wonderful woman, Gail, who happens to be from China. I innocently (ya right) ask if she ever made them. Her mom had visited recently and left her with a freezer full. She said yes and she would show me how. I jokingly called Chef Gail and it stuck at least while she was here.
It was like getting a recipe from your mom, a little of this, a handful of that a splash of rice vinegar and she went by smell. When she felt it smelt right, we were ready to start making the dumplings. Now that I think about it that makes sense there are dishes, I make that I’ll know it is correct and ready to cook by the smell, I just never thought about it that way.
The frozen dumplings I’ve made I would pan fried and then add water cover and steam until done. Gail said the authentic way is to boil them (at least the ones you have on the Chinese New Year). So, we made the stuffing (pork) added scallions, napa cabbage, ginger, five spice, canola oil, soy sauce then mix and then stuffed. using chopsticks mix stirring in only one direction (this way the filling becomes very sticky and absorbs more water to bring the juicy flavor). She showed me her way of sealing the wrappers and I soon got the hang of it. Lyn and Mike joined in and before we knew it the pound of pork was gone. Into some lightly salted boiling water and this is where we used her mom’s trick. You bring water to boil then boil for a few minutes add a little less than a cup of cold water and bring to a boil again and repeat. Essentially boiling three times. Drain and eat with dipping sauce.
Now my challenge is to figure out the measurements (double checked with Gail).
Stuffing: Keep in mind these are estimated amounts so you have to use your judgment
1 lb. ground pork (>20% fat is ideal)
2 cups of Napa cabbage copped finely
About 3/4 inch of ginger, finely chopped or grated
4 scallions, finely chopped
2-3 tbsp soy sauce (I like low sodium)
1 tsp 5 spice powder
2 tbs canola/vegetable oil …add more if the stuffing turned out too dry
1/3 tsp salt
Dipping Sauce: • 4 tbsp soy sauce • 1/2 cup water • 2 tsp sugar (optional for sweet) • dash rice vinegar • dash sesame oil • pinch garlic powder • two dashes hot pepper flakes
Scoop about 1 tablespoon (or less, so you can easily fold the dumpling) of dumpling filling and place it in the center of the wrapper. Rub the edge of dumpling with water (acts like glue) Hold the dumpling with one hand and start sealing the edges with the other hand (refer to the video to see how to fold a dumpling). Be careful, when you press the edges together to seal the dumpling, do not let filling touch the sealing area (the dumpling will fall apart if you do). After folding, press edge again to seal well. You don’t need to fold beautiful dumplings here, that will come with time, your goal is to make the dumplings hold their shape during boiling.
Bring a large pot of water to a boil.
Carefully add dumplings one at a time into the water. Use a big ladle to stir the water gently, until the water starts to boil again, so the dumplings don’t stick to the bottom, for about 1 minute. Adjust the heat so the water is at boiling point but isn’t bubbling too fiercely.
When the dumplings float to the surface, add about 3/4 cup cold water bring to a boil add another 3/4 cup cold water continue boiling until the dumplings are filledwith air and swollen and the dough starts to become transparent, about 1 minute or 2 (time may vary depending on temp, size of dumplings etc)
Gail note: I only see dumplings made from commercial wraps filled with air, the ones my parents made from home-made dough didn’t fill with air,
Remove and place aside and cook the next batch.
For the dumpling already boiled, the pan-fried left-over also great:)
Up front this would work better with bone in, and fresh rosemary but you have to do with what you have because running out to the grocery store to pick up one or two things thing is a tough decision these days, especially for seniors.
This week has been a pork week from sausage patties with our breakfast for supper last night to tonight’s 30 Minute Pork Piccata. See ther is the What’s for syndrom and its only 9:30 AM.
I had two boneless pork chops in the freezer from Butcher Box and since our last anniversary in Maine where I had Brined pork chop and have been playing with this to duplicate. Came close but not there yet. Anyway
I tried this with what I had, I should have cut the chops in half to make thinner but it still came out Ok. This is definitely a work in progress for me and can’t wait for my herb garden to start to flourish.
4 Bone-In Pork Chops, About 1/2 Inch Thick
1/2 Cup of Extra Virgin Olive OIl
2 Tablespoons Juniper Berries
1 Tablespoon Black Peppercorns
2 Tablespoons Chopped Fresh Rosemary Note: I had to use dried so I heated in oil first, fresh would be so much better
Use the back of a knife to crush the juniper berries and peppercorns.
In a heavy skillet, heat the olive oil over medium high heat along with the juniper berries, rosemary, and peppercorns until lightly smoking, then fry the chops for turning every minute, until no longer pink. 5-6 minutes estimated time.
Sprinkle with sea salt, and serve immediately.
BTW left over made great pork rollup for Lunch the next day.
We took advantage of a special that Butcher Box was offering bacon and breakfast sausage. My son had recommended the bacon so I figured what the heck. Now with the pandemic you have to make do with what you have. The first thing we had to do is figure out if it had maple syrup in it. Mike never got the sausage so he did not know but suggested smell it. Not a bad idea so I opened the package and smelt away and it did not. Good thing is I still had my sense of smell and taste, if you know what I mean. I cooked a tiny pattie just to make sure and the nose did not fail me. Anyway Lyn made her sauce and I cooked the sausage etc. It was a mild breakfast sausage and I added some Italian seasoning while browning. When browning I like to flatten it and let brown flip then start to crumble, rather than start to crumble as soon as you put in pan. In my opinion it produces a moister browned meat.
I added green pepper, mushroom, spring onion after the meat was browned cooked for a minute then added some of Lyn’s sauce
Cooked the pasta and served.
All in all it came out pretty good for a cook from the gut meal. I think the mildness of the sausage made it possible.
We are living in a weird time of Social Distancing, gloves, masks and fear of going out or shopping for necessities. Being basically confined to the house what does one do, watch TV – news to depressing, watching movies and binging series, search the net for needed items to be shipped or delivered and cook – gets a little old after a while. I’m extremely lucky to have woods behind my house with paths at the end of the street leading to the Upton town forest. Escaping to the silence except birds, peepers, the creaking of trees and the wind blowing through them sounding like a distant ocean all which calm the mind. I have a 3 mile path that is starting to feel short to me did it in a half hour the other day. Ny fall back has been cooking for Lyn and I and trying to make it interesting with what we have in stock so to speak. IT started when Mike and Gail return from New Orleans after he proposed they came with masks on as to not infect us or was it to protect themselves? N.O, was named the next hot spot the week after they returned, but they always had plenty of and used hand sanitizer with them. Anyway, I made this when they came over to show the ring and their smiles.
3 pound pork loin not tenderloin
4 cloves garlic minced
1/2 teaspoon Kosher salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon paprika
Cut up apple
Preheat your oven to 375 degrees.
Add the pork loin to your baking pan.
Slightly score (large diamonds shape) the fat cap to allow garlic and rub to sit in.
Coat with the garlic on top of the fat cap.
Mix the seasonings (salt, pepper and paprika) in small bowl and rub it on the pork. Spread apple around the roast.
Cook the pork for 60-75 minutes or until it has reached a temperature of 150-160 degrees.
I love pork chops, bone in, boneless, stuffed, fried mostly like the taste of the crunchy fat…shhhh don’t tell Lyn she would not approve. Anyway, I wanted to try something different in the air fryer so I looked at a lot of recipes and came up with my take. My only complaint is that it was maybe a little too salty, Cooking Channel salty if you know what I mean. But parmesan cheese does have a lot of salt. Any suggestion on the salt let me know.
4 boneless pork chops
2 tbsp. extra-virgin olive oil
1/2 c. freshly grated Parmesan
1/2 tsp. kosher salt
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground black pepper
I like to quick brine pork especially if I’m grilling. Water, Honey and about a tablespoon of salt for about 15 minutes. Rinse when done with fresh water.
Pat pork chops dry with paper towels, then coat both sides with oil.
In a medium bowl, combine Parmesan and spices. Coat both sides of pork chops with Parmesan mixture.
Place pork chops in basket of air fryer and cook at 375-400° for 9 minutes, flipping halfway through. Depending on the size you may need to adjust the time. I use an instant read thermometer about 145 degrees internal.
Got some orange beets, butternut squash, red and orange peppers and red onions from Misfits and had just receive some pork chops from Butcher Box so I figured this would make a good meal.
I like to do a quick brine soaking in salt, sugar and water for about 15-20 minutes. Keeps the meat moist especially if grilling outdoors. Then I take a preheated cast in pan and pan sear one side for about 4-6 minutes flip and finish in the oven. Make sure you dry the pork chops with paper towel then salt and pepper before you place in the pan. if you don’t do this you will end up streaming the meat rather searing. This time I had some red wine left over from a nice basket off goodies I got from my retirement party at work. So when I placed in oven I poured the remaining about a cup in the pan and roasted for about 4-6 minutes until done. Hey it was either have a second glass of wine or try something new. My theory was it would braise but silly me braising is done on low heat so the wine quickly evaporated. However, the taste of the wine did come through so it was not a total maitake.
I had already roasted the veggie in a 425 oven.
The veggies as mentioned above, were tossed in oil and spices but I added 2 tablespoons of apple cider vinegar and roasted until done turning half way through total time about 25 minutes. Really like the addition of vinegar.
Lyn got a new toy and I have to say at first I figured it was going to be one on those use a couple of times and put on the top shelf. Well I kind of like it and have cooked a few things here is the 3rd thing we tried in our new Instant Pot.
Oh, I found a great cooking time chart: http://instantpot.com/cooking-time/ of course depending on the weight the times might be slightly different. Below called for 20 minutes but I had ½ pound more so I added a couple of minutes.(just a guess)
Anyway this was great as was pretty much everything else I made will post later.
2.5 pound Center Cut Pork Loin – more of a center cut pork loin raost
2 tablespoon olive oil
2 cup Hard Cider (can use regualr cider if you want)
1 Medium onion, sliced
2 Apples, cored and sliced
1 tablespoon Sea Salt
1 tablespoon Freshly ground black pepper
1 tablespoon Minced dry onion
Season the pork loin with salt, pepper and minced dry onions.
Place the inner pot in the cooker. Place the olive oil in the inner pot. Press Sautee button sear the pork loin on all sides. Remove and set aside.
Sauté the onions.
Add the remaining ingredients and the pork loin.
Place the lid on the Instant Pot, lock the lid and switch the pressure release valve to closed.
Press the CANCEL button.
Press the meat button and then TIME ADJUSTMENT to 22 minutes.
Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
I placed the fat side up under broiler to crisp the fat a little, ended up cutting the fat off it was a big chunk.
Instant Pot is the latest 3rd Generation Programmable Pressure Cooker designed by Canadians with the objectives of being Safe, Convenient and Dependable. It speeds up cooking by 2~6 times using up to 70% less energy, and, above all, produces nutritious healthy food in a convenient and consistent fashion.
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With multiple sensors and a micro-processor, Instant Pot is an intelligent multi-cooker, capable of completely replacing pressure cooker, slow cooker, rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker and stockpot warmer. Most importantly, Instant Pot cooks meals faster with less energy while preserving more nutrients.
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This was another dish from the cooking class I had a small port tenderloin leftover that I was going to grind for pork burgers but decided this would make a great meal for two Fantastic, flavorful dishes that just happen to be gluten free. I also have some chicken thighs and I’m a sucker for 5 spice and chicken so those were thrown in the marinade also. Beware I pan seared the chicken first but all the ingredients took to shall we say really caramelized – which was good in a way, I ripped off the skin after and did not eat – but I love the crispy crunchy chicken skin I mourned for a tiny time.
Thai Beef Salad with Grilled Sirloin Steak, Chinese Cabbage, Red Peppers and Cilantro
Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice
Marinated Grilled Summer Veggies
Orange Almond Cake with Fresh Oranges in Toffee Syrup
Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice – Stonewall Kitchen
Ingredients – this is the complete recipe – I grilled the pork and roasted veggies
2 pork tenderloins, about 2 pounds
1 Tbsp. olive oil
½ cup white wine
1 cup chicken stock
1 tsp corn starch, optional for thicken
3 Tbsp. orange juice (concentrated if you have)
2 Tbsp. pure maple sugar
1 Tbsp. soy sauce ( gluten free)
1 Tbsp. Olive oil
1 tsp crushed ginger
1 tsp. crushed garlic
½ tsp. Chines five-spice powder
Mix together all the marinade ingredients in a glass bowl or my favorite plastic bag. Add the pork and turn to cover evenly. Cover and refrigerate overnight.
Preheat the oven to 350
Drain the tenderloins, discard the marinade. Heat oil in fry pan and sear on all sides. Transfer pork to an oven proof dish and roast until cook to your liking about 15 minutes. Note: I skipped this part and finished on the BBQ.
Remove the pork tent loosely and let stand for at least 10 minutes before serving.
If you did in oven, deglaze pan with white wine add stock and simmer gently until reduces, If you prefer, thicken the sauce with the cornstarch, Adjust seasoning with a little orange juice, soy sauce or maple syrup.
Unwrap the pork tenderloins add juices to sauce than carve into slices, Server with sweet potatoes and pumpkin mash and stir fried Asian veggie.
I can’t wait until fall so I can do this in the oven or better yet roast in pan right on the BBQ now that’s a good idea……
Did you realize that sweet potatoes and Yams are never in season at the same time?