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
• 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:)
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.
- Time will vary depending on your stove
Remove from the oven and let rest before serving.
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.
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.
- Let’s Eat!
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.
If you live a fast-paced, health-oriented and green-conscious life style, Instant Pot is designed specifically for you.
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.
Instant Pot is manufactured by the No.1 electric pressure cooker factory which has produced over 50 million units already in household use worldwide. The benefits of Instant Pot can be summarized in five aspects.
- Convenient: 12 turn-key function keys for the most common cooking tasks. Planning the meal with delayed cooking up to 24 hours, reducing cooking time by up to 70%. Read about the convenience of electric pressure cooker …
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OK Every time I go to Tampa office there is this little restaurant in a strip mall that I insist on going to, I always get the Cuban sandwich. So as I watched the Pats defeat Tampa Bay last week I munched on this sandwich. I pretty much followed theirs but made a mistake in the rub and used whole grain mustard instead of ground. I was off just a little bit all weekend. Hey that’s a good excuse to try the pork again right?
Cubano Epicurious | August 2013
by Jose Garces
The Latin Road Home
Yield: Makes 4 sandwiches
- 2 Tbsp kosher salt + 1 Tbsp
- 2 Tbsp granulated sugar
- 1 Tbsp ground mustard
- 2 lb boneless pork shoulder, tied in an even roll
- 1/2 cup Dijon mustard
- 1 tsp ground mace
- 2 Tbsp freshly ground black pepper
- 1 Tbsp Spanish smoked sweet paprika
- 4 (6-inch) light crisp-crusted bakery rolls
- 2 Tbsp Dijon mustard
- 3/4 lb best-quality domestic ham (unglazed), thinly sliced
- 1/4 lb Swiss or Gruyère cheese, thinly sliced
- 1 large dill pickle, thinly sliced lengthwise
- 2 Tbsp unsalted butter
To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.
Place a rack in the middle position and preheat the oven to 325°F.
To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. (Mine took much longer) Allow the meat to cool completely before slicing.
To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.
You can press this as I did, eat it un-pressed or if you don’t have a press take two bricks wrap in tin foil heart in 500 degree oven for about 1/2 hour and use those to press.
Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press
Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
We made this in June or July but I have been taking the summer the way it should be laying back and relaxing so no posting. Today is the first official day of Fall so here I am. Lyn found this recipe in Prevention Magazine so we tried. The first time I had rather large onions and the slices in my opinion were too large so the next time I sliced thinner and it worked out nicely. Also I would quarter the figs length wise my mind automatically goes the opposite. This was not only fast – good for a week night meal-but tasty.
Note the first time we made I had no red onions just sweet white so we tried anyway both were good but I prefer the red.
Prep to table about 20 minutes
- 2 Red Onions – cut into eighths or sixteenths depending on size of onion (also tried sweet white)
- 6 fresh figs – quarter
- 1 lbs. trimmed pork tenderloin sliced ¼” slices
- ¾ tsp. cumin
- ¼ tsp. each salt and pepper
- ½ cup dry red wine
Combine the cumin, salt and pepper in plastic bag add pork and toss to coat
Heat fry pan (cast iron would work best) with olive oil spray over medium-high heat.
Add pork and cook, turning, until golden brown and cooked through, about 4 minutes.
Transfer to plate, cover and keep warm.
Coat skillet with olive oil spray and cook onions and figs stirring until tender, about 7 minutes. May take a little longer if you are not using a cast iron pan.
Add ½ cup dry red wine and cook until reduced to 2 Tbsp., about 2 minutes.
Serve alongside pork on platter.
With the warm weather sneaking in everyone started to talk about ribs, pulled pork and the likes. I love pulled pork, saw this recipe and pinned it for another time. Well today my last day of vacation was that another time. I am so glad I did, I did to have any taco or tortillas but we did have some pita pockets worked just fine. I will warn you this is a slow cooking meal and the smell is like a brisket on a cold winter day it fills the air and it is hard to keep your stomach quiet. I made the double mistake of doing some outside choirs then walking into the house.
- 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
- 1 1/2 tsp. salt
- 3/4 tsp. pepper
- 1 tsp. ground cumin
- 1 onion, peeled and halved
- 2 bay leaves
- 1 tsp. dried oregano
- 2 Tb fresh lime juice
- 2 C water
- 1 medium orange, juiced and keep the spent halves
1. Adjust oven rack to lower middle position and heat to 300 degrees. Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours.
2. Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan. Remove and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes. You should have about 1 C of liquid remaining when it is finished.
3. While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.
Once the liquid has become a syrup, gently fold in the pieces of pork into the pot. Try not to break up the pork any further.
Taste and add additional salt and pepper.
4. Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.
Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. Serve immediately in a tortilla with all your favorite toppings.
I intially thought it would be too dry but that was not an issue this was moist and tender no topping required.
Note: I squeezed some extra lime juice on it just before serving.
I was shocked that Lyn choose bone in pan fried pork chops for her free meal this week. I always loved the taste of pan fried pork chops and the added treat of a bone to munch on it was like a dessert for me. Maybe she had too many of these growing up but being a nice Jewish kid pork did not make it to our table that often, we were reformed reformed Jews. There is something about pork and winter that go together.
- 1/2 cup cider vinegar
- 1/2 cup hard or pressed apple cider
- 2 Tbsp. freshly grated or prepared horseradish
- 1/2 tsp. table salt
- Pinch of cayenne pepper
- 4 bone-in loin pork chops, 1/2-inch thick, about 1 1/2 pounds total, at room temperature
- Table salt
- Black pepper
- 1 Tbsp. olive oil
- 1 Tbsp. chopped fresh dill
1. Whisk the glaze ingredients together in a small bowl; set aside.
2. Trim any excess fat from around chops until you only have about 1/8 inch of fat. Pat chops dry with a paper towel and generously season them with salt and pepper.
3. Heat oil in a heavy, 12-inch skillet over medium-high heat until oil starts to smoke. Add pork chops to the skillet and cook them until they are well-browned, about 3 minutes. Turn chops and cook 1 minute longer, then transfer them to a plate and pour off any fat in skillet.
4. Pour glaze into the skillet and bring it to a simmer. Cook until mixture thickens enough that your spatula leaves a trail when scraped across the pan, 2 to 4 minutes.
5. Return chops and any juices to the skillet; turn to coat both sides with glaze. Continue to cook over medium-high heat until the center of the chops registers 140 on an instant-read thermometer, about 5 minutes. Adjust seasonings to taste.
6. Serve chops with glaze drizzled over them and sprinkled with dill.
Recipe adapted from “The Smitten Kitchen Cookbook” by Deb Perelman.