A recipe is only one piece of the puzzle.
Fusion
Chicken
1
cup soy sauce
1/2
cup red wine
1/4
cup maple syrup
zest
1 lemon
zest
1 orange
1
tbsp ginger, garlic + chili, minced
1/2
tbsp sriracha sauce
2
lb chicken
2
endive, chopped
1
bunch green onion
227g
Mix it Up Mushrooms, chopped
2
large sweet onion, chopped
juice
of 1 lemon
juice
of 1/2 orange
5
pineapple rings, chopped
1
red mango, chopped for garnish
jasmine
rice
In
medium sauce pan mix soy sauce, red wine, maple syrup, zest of lemon
and orange, minced ginger, garlic & chili, and sriracha sauce.
Blend
over medium heat for about 3 minutes, then set aside.
Cook
chicken to 3/4 doneness and set aside.
Chop
endive, green onion, mushrooms, sweet onion,
and
cook till onion turns translucent, about 8 minutes.
Add
juice of lemon and orange, stir well, then add pineapple pieces.
Cook
for about 3 minutes.
Set
the rice to boil then cut chicken into bite size pieces.
Add
chicken to vegetable mix, add sauce and stir well.
Cook
through on medium heat till chicken is ready to serve.
(Serves
4 - 6)
Pork-filled
Wonton
1
head broccoli
200
g snow peas
1
red bell pepper
1
bag carrot stix
1
lb ground pork
1
bunch green onion, chopped
1
pack wonton wrappers
Season
ground pork, add chopped green onion, then set aside.
Cut
the broccoli to get small individual heads, devein the snow peas,
slice
the bell pepper lengthwise.
Heat
about 1 1/2 tablespoon of oil in pan, add the vegetables
and
saute till some softness appears in broccoli.
Pour
sauce mix into the vegetables and cook for 3 minutes more.
Taking
a wonton wrapper place about 1 teaspoon full of seasoned ground pork
in the centre.
With
you index finger, moisten all around the four edges of the wrapper.
Place
a second wrapper over the top and pinch together all around.
Make
as many as you wish, placing each on a cookie sheet dusted with
flower.
Boil
a pot of water seasoned with salt,
drop
6 ready made wontons into the boiling water.
As
they rise from the bottom boil for another 3 to 5 minutes.
Drain
and serve over cooked vegetables drizzled with soy sauce
or
the sauce mix from the vegetables.
(Serves
4 - 6)
Beef
Stir Fry
1
bunch green onion
200
g snow peas
2
orange bell peppers
1
red onion
2
lb beef
Sauce
1 cup teriyaki sauce
1/4 cup red wine
1 tsp balsamic vinegar
1/4 cup honey mustard dressing
Combine all sauce ingredients in a sauce
pan.
Over medium heat mix well for 5 minutes.
Set aside.
Cook the beef whole to 3/4 done.
(I often use blade steak or any cut of
meat) Cooking it whole keeps the moisture of the meat in.
Set aside and let it rest.
Chop the red onion, orange peppers and
the green onions.
Devein the snow peas. Cook till onion is
translucent.
Slice the beef and add to vegetables, mix
well then add the sauce mix.
Bring to a boil then reduce heat to
medium and cook for 5 minutes.
Serve over rice or noodles.
(Serves 4 - 6)
Grecian
Pork Balls
2 lb ground pork
1/2 cup feta cheese, crumbled
1/4 tbsp Club House Greek Seasoning
1 egg
2 tbsp bread crumbs
Side
200 g cherry tomatoes
6 mini cucumbers
1 red onion
1 red bell pepper
2 celery sticks
1/2 cup feta cheese, crumbled
splash white wine
Greek seasoning
1/2 cup fresh dill, chopped for garnish
Mix all ingredients with ground pork and
make balls, set aside.
Heat a little oil, add the vegetables and
saute till pepper softens and onion shows translucency.
Add the splash (or 1/2 cup) of white wine
and Greek seasoning.
Remove vegetables to bowl, add the
crumbled feta cheese and mix well.
Serve the cooked meatballs over the
vegetable and feta cheese mix,
garnish with chopped fresh dill.
(Serves 6)
Thai
Beef Stir Fry
2 lb beef (I like quick fry steaks)
1 yellow bell pepper
220 g shiitake mushrooms
1 red onion
1 box Thai Kitchen rice noodles
Sauce
1 cup teriyaki sauce
1 cup sweet red chili sauce
1/4 cup fish sauce
1/4 cup red wine
Pan fry the beef steaks whole to at least
3/4 doneness and set aside.
Combine all the ingredients for the sauce
in a saucepan over medium heat,
bring to a boil then remove from heat.
Slice the pepper, mushrooms and onion,
saute for 5-8 minutes till onion turns translucent.
Slice beef into strips, add to
vegetables, pour the sauce and bring to a boil again.
Remove from heat.
Prepare the rice noodles, serving the
stir fry mix over the top.
(Serves 4 - 6)
BBQ
Pork Ribs
2 1/2 lb pork side or back ribs
small whole potatoes
227 g Mix it up Mushrooms
1 red onion
1/4 cup fresh dill for garnish
BBQ
Sauce
1 cup dark BBQ sauce
1/2 cup ketchup
1 tbsp bourban
1/2 tsp balsamic vinegar
Pork ribs can be cooked on the BBQ or, as
I had done at my station, in an electric skillet.
Chop the ribs up, brown on high heat,
season to taste,
then finish the cooking on medium heat.
Boil the small potatoes whole to desired
level and set aside.
Slice the onion and mushrooms, saute for
8-10 minutes till onion turns translucent.
Combine all the ingredients for BBQ sauce
over medium heat till it reaches a boil.
Pour over the ribs to coat evenly and on
low heat bring temperature of ribs to serving level.
Throw the boiled potatoes with onion and
mushrooms to coat plate
with a garnish of fresh dill and ribs on
top.
(Serves 6)
Not
a Rueben
sliced pastrami
sliced Genoa salami
sliced honeyed ham
sliced Swiss cheese
220 g sliced mushrooms
1 red onion, thinly sliced
fresh white sliced bread
Sauce
1 1/2 cup mayonnaise
2 egg whites, beaten
1/4 cup grainy mustard
1 tbsp brandy or whiskey
Mix mayo, mustard and brandy or whiskey
together well.
Beat egg whites till light and fluffy.
Fold beaten egg whites in mayo mixture.
Let stand.
Saute mushrooms and onion till onion is
translucent. Remove from pan.
Spread sauce mix on two slices of bread.
Lay the pastrami, Genoa salami, and
honeyed ham with Swiss cheese on top.
Put 1 tablespoon of mushroom and onion
mix atop the cheese.
Cover with other slice of bread, with the
sauce side down.
Grill on a Paganini grill or barbeque.
(Makes 6 sandwiches)
Shrimp
Eggrolls
1 pack eggroll wrappers
1 bag frozen shrimp, thawed
2 orange bell pepper
250 g carrot stix
1 bunch green onion
1 red onion
1 cup sweet red chili sauce
Remove the tail portion of shrimp shell.
Saute thawed shrimp with a little
seasoning for 5-8 minutes.
Slice pepper into thin strips.
Slice green onion on a diagonal.
Slice red onion thinly.
Combine vegetables with carrot stix, add
sweet red chili sauce and mix well.
Place a selection of vegetable in centre
of eggroll wrapper.
Using a finger dipped into cold water,
run all along the four sides.
Slightly folding both sides inward, roll
the wrapper filling, tucking in the sides.
Press down on top edge to seal.
Make a dozen or more rolls. Heat oil for
deep fry.
Eggrolls will only take 45 to 60 seconds
to fry.
Lift, drain and serve with a dipping
sauce.
(Makes 24 eggrolls)
Thai
Pork Balls
2 lb ground pork
1 red bell pepper
1 bunch green onions
1 large sweet onion
220 g shiitake mushrooms
1 pack rice noodles
3 tbsp roasted red chili paste
1 1/2 cup sweet red chili sauce
1/4 cup fish sauce
1/2 cup red wine
Mix into the ground pork: 1 tablespoon of
roasted red chili paste,
1/2 cup of Sweet Red Chili Sauce, bread
crumbs and egg.
Mix this well and make small meatballs
about 1 1/2 inch in diameter.
Slice at length bell pepper, sweet onion,
green onion and shiitake mushrooms.
Saute till onion is no longer
translucent.
In a small saucepan mix 2 tablespoons of
roasted red chili paste,
1 cup of sweet red chili sauce, fish
sauce and red wine over medium heat.
Blend for approximately 2 minutes.
As the rice noodles are ready, plate them
with vegetable mix on top, then the meatballs.
Pour some sauce over and enjoy.
(Serves 6)
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