Blog Archive

Wednesday, June 10, 2015

Recipe Formula: All 30 minutes or under

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

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

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

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

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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