Kickin' it Old School Style

I’m what some people might call a technology idiot old school. Hubby is exactly the opposite. It's like George Jetson married to Wilma Flintstone. We're constantly discussing the value of modern-day conveniences. In my opinion, these so-called conveniences are either a waste of money or end up being a big pain in the ass. Like the dumb "universal" remote control that only controls half of the TV accessories. Don't get me wrong, I love things like electricity and indoor plumbing, but why do I need a camera phone that can play MP3s? Why do I need a panini maker when I have a perfectly good cast iron grill pan and lid? Why do I need an espresso machine when the stove top brewer works perfectly fine?

The latest issue is whether we should get a gas grill. Hubby thinks gas would be swell, while I’m a die-hard charcoal fan. Food tastes better over coals and wood and there's no threat of freak explosions. But with the shitty spring weather we had here in Portland, I almost caved. It would be so easy to just turn on the gas and throw our hot dogs on 5 minutes later. We could grill every day this summer, even on the days we get home late from work. Heck, we could grill all year long, no matter the weather. It's such a tempting thought!

While I agonize over the issue, you should make this delicious Korean-style grilled pork I made this last weekend. I completely ripped this idea from was inspired by manggy, who posted about a mouthwatering Korean barbequed chicken. Do check out the post; his picture is enough to induce uncontrollable drooling. He did it as a stir-fry, but I decided to try it grilled. Oh man, was it good! Thanks to manggy for the inspiration!

Note: Scanning the ingredients, you may think this dish may be too spicy; it’s not. The heat from the gochujang is a subtle heat, not like the in-your-face heat of a birdseye chilli. My 5-year-old enjoyed this dish as much as Hubby and I did.

Korean-style Grilled Pork

• 4 to 5 tbs gochujang (Korean hot pepper paste)
• 3 tbs tamari (regular old Kikkoman is fine)
• 2 tbs rice vinegar
• 3 tbs browns sugar or honey
• 5 cloves garlic, minced
• 1 tbs grated ginger
• 1 tbs sesame oil
• 2 pounds boneless pork loin chops (or tenderloin or even chicken, if you prefer)
• toasted sesame seeds for garnish (optional)
• green onions, thinly sliced on the diagonal for garnish (optional)

Make the marinade by combining all the ingredients, except the pork. Mix well to get a uniform mixture. Taste the mixture and adjust according to your preference. Keep in mind, it will be less spicy on the cooked pork.

Since the marinade is more like a barbeque sauce, I recommend giving the chops a couple of wacks with a meat mallet. Don’t annihilate the meat; just a couple of solid wacks to flatten them slightly. This breaks down the fibers of the meat a little and allows the marinade to penetrate better.

Marinate the meat for at least 4 hours in the fridge, but longer is better. I started it in the morning and let it go all day. Take the meat out of the fridge up to one hour before grilling to take the chill off.

Couple of things to keep in mind when grilling. Grill over direct heat, but the coals shouldn't be blazing hot. Watch carefully because the marinade will burn quite easily. It may only take a couple of minutes each side, depending on how thick your chops are. You definitely don’t want to overcook loin chops, unless you like dry-ass pork.

Before serving, garnish with the toasted sesame seeds and green onions. I served the pork with Japanese-style rice and a simple stir-fry of carrots, celery and ginger. A side of kimchi would also go great!

Pork Shank Noodle Soup

If you need some comic relief, go see a T-ball game. We signed Sonny up for our local little league and had no idea what to expect. Let’s just say, I’ll be happy if Sonny isn’t scared of the ball by the end of the season. None of the kids can catch. Only one kid can actually throw hard enough to reach base to base. Since everyone is still learning the game at this point, the entire team is out on the field at the same time. Imagine ten 5-year-olds running for every single ball that comes out. Talk about pile-ups; it looked more like rugby than baseball. Then once they’ve wrestled the ball from their teammates, they’re usually confused about what to do with it. Once during the first game, Sonny was supposed to be running from first to second base but decided instead to chase the ball hit by his own teammate. That wasn’t as bad as the kid who hit the ball (pretty hard too) then proceeded to run to 3rd base. I don’t think I’ve ever laughed so hard in my life.

Sonny taking a practice lap. Isn't he cute with the little fists? Doesn't the weather look lovely?

Sonny running for home plate.

The downside to playing sports in the spring in Portland is having to deal with unpredictable weather. Last weekend was so warm and beautiful. People were wearing shorts and flip-flops to the game. This weekend it hailed and didn’t even break 50 F. People were dressed like they were going skiing. I made the mistake of wearing my Chuck Taylors and by the time I got home, my feet were so wet and cold, I couldn’t feel my toes.

While other people in warmer climes are pulling out their grills, I fired up my oven to braise pork shank for noodle soup. It’s a variation of a pork shank stew I ate growing up. Usually it's served with hard-boiled eggs over rice. This time I decided to nix the eggs and do it with noodles. The broth is savory-sweet with hints of anise, fennel, cinnamon and ginger. The pork shank is so tender because it’s braised with the skin on. This keeps the meat moist and when the collagen breaks down, it adds richness to the broth, much like what happens when you braise lamb shank.

Braised Pork Shank Noodle Soup
Serves 4 to 5 adults

• 2 to 3 pork shanks, with skin (about 3 pounds)
• 2 star anise
• 1 3-inch stick cinnamon
• ½ tbs toasted fennel seeds
• ½ tbs toasted coriander seeds
• 1 thumb-sized piece of ginger, sliced
• 3-4 cloves garlic, crushed
• 2 tbs sugar
• 2 tbs fish sauce
• 2 tbs thick soy sauce (see note)
• 6 cups water
• 1 pack chow mein noodles, usually sold in 16 oz packs (see note)
• 4 or 5 green onions, thinly sliced for garnish
• ½ bunch cilantro, chopped for garnish
• ¼ pound Chinese BBQ pork, thinly sliced (optional)
• ¼ pound fish cake, thinly sliced (optional)
• bean sprouts or sliced bok choy, blanched (optional)
• Condiments: chili garlic sauce or sambal, lime wedges, fish sauce

Note: The flavor base for the broth is thick soy sauce. As its name implies, it is thick with the consistency of molasses. It is also sweetened with molasses. Regular old Kikkoman cannot be substituted. I believe thick soy sauce also goes by the name ketchap manis.

For this dish, I recommend using the chow mein noodles. They have a better texture than ramen noodles or even rice noodles. However, if you can’t find them substitute any noodle you like. Or you could even use rice.

I've only recently discovered these noodles. I like them because they have a nice al dente texture, whereas ramen or rice noodles can get soggy. They are also great for stir-frying.

In a stockpot or large Dutch oven, warm a little oil over medium-high heat. When hot, add the pork shanks and brown them well on all sides. Add the spices, ginger, and garlic and fry until fragrant. Add the water, sugar, thick soy sauce and fish sauce. Allow to come to a boil. When it comes to a boil, cover and braise either on the stovetop over low heat or in a 300 degree oven (my preferred method). Either way, it will take about 2 to 3 hours. It’s done when the meat on the shanks is fork tender and the collagen has broken down.

Normally I make this stew a day or two in advance and allow it to sit in my fridge to let the flavors meld. And it makes it so much easier to remove the fat, which will rise to the top and solidify. However, this isn’t necessary. If you plan to eat them the same day, just remove the shanks and allow them to cool slightly before removing the skin and bones and collecting the meat. If you allow the broth to sit for 15 to 30 minutes, the fat will rise to the top and you can skim some of it off. I recommend straining the broth to remove the spices.

Cook the noodles according to package instructions. For the chow mein noodles, I just boil them for 2 minutes and drain. Easy.

To plate, I put a bundle of noodles in the bowl, pile it with the garnishes then ladle the broth on top. I like just a couple of ladles of broth, while Sonny and Hubby like a lot of broth. The condiments go out on the table so everyone can season their soup the way they like.

Isaan-style Sausages

It has come to my attention that I’m a dork. Apparently I can do things like determine protein kinetics on a nanosecond time scale, but I’m unable to tell my left from my right. In my previous post, I kept referring to my left side bar when everything is really in the right side bar. So for the person(s) who found it totally annoying that I kept saying left when I should have been saying right:

Check out Charcuterie in the right side bar! Check out the Foodie Blogroll in the right side bar!

Did that make ya’ll feel better? Now on to more important (and less embarrassing) matters...

I made another sausage! This time I made a fragrant, garlicky, spicy sausage using the “Thai trinity” (lemongrass, galangal and kaffir lime leaves) as the flavor base. The only thing that was missing was the sour component characteristic of this type of sausage. It is achieved by fermenting the sausage at room temperature for 1 to several days (see note). Wasn’t quite ready to go there, but soon, I promise! Even without the sourness, this fresh sausage turned out very tasty. Good thing too; I made 5 pounds of it!

Isaan-style Sausages

15 kaffir lime leaves, finely chopped
3 stalks lemon grass, finely minced
1 tbs minced galangal
2 heads garlic (about 20 or so cloves), minced
Fresh bird’s eye chillies, to taste (start with 5 then go up from there)
1 bunch cilantro, minced
4.5 pounds boneless pork shoulder, diced
1/2 pound pork (back) fat, diced
2 cups cooked, cold sticky rice, kernels separated (other long-grain rice will work)
1 ¼ oz kosher salt (more or less to taste)
1 cup very cold water

Note: If you have the nerve to try fermenting the sausage, you'll need to add 1/4 tsp of pink salt per kilogram (approx 2.2 lbs) of sausage. Hang the sausage for 1 to several days at room temperature (approx 70 degrees is optimal). Keep it out of direct sunlight. A cool basement is probably the best choice if you have one. Test the level of sourness by cooking a small piece bit every day. Once you determine the sausage is sour enough, freeze whatever you don't plan to eat right away.

Season the diced meat and fat with the lime leaves, lemongrass, galangal, garlic, chillies and cilantro. Stick the meat in the freezer for about an hour. The meat should be well chilled, just starting to freeze. Your grinding equipment should be well chilled as well. I like using the coarse die for sausage. It leaves the texture just course enough to know you're eating real meat. Grind the meat into a bowl set on ice. To the ground meat, add the salt and water. Mix well. Lastly add the rice and mix again. Take a small portion to cook to determine if it’s seasoned properly (put the rest in the fridge while doing this). If it’s all good, then stuff the sausage into hog casings and enjoy! It's great served as a snack with ginger matchsticks, fresh roasted peanuts, and chillies. Being the simple person I am, I like to eat mine with sticky rice. I bet it would be yummy as a base for fried rice or noodles too. Remember, freeze whatever you can’t eat within two or three days.

Here are some other sausage recipes on my list that you may like to try: Burnt Lumpia's Longanisa and Mrs. Marv's Thai-spiced chicken sausage.

Homemade is Better Made!

As I’ve said before, I’m intrigued by the idea of making my own cured meats. I feel like it’s really becoming a lost art. Maybe it’s because people think it’s hard or requires expensive equipment. That’s what I thought. Or maybe it’s because people think that they could just as well buy ham and salami at the market, so why bother? What I’m finding is that it’s neither hard nor expensive, and when everything turns out right, it’s better than what I can get at the market. I also like the idea of seeing the process through. Pick out the ingredients, watch the transformation and enjoy the taste. It really is quite rewarding.

For my first attempt at curing, I chose to do Canadian bacon, the recipe for which I adapted from Charcuterie (see the left side bar). It really is so easy. The only special things you’ll need is pink salt (aka Prague powder #1 or Instacure #1 or sodium nitrite curing salt) and a smoker, although the smoker is not really necessary. Roasting in a oven should work just fine. I don’t have a smoker, but my neighbor allowed me to use his (thanks Dennis!).


The results were far better than I expected. I was afraid the pork would be too salty or dry, but the brine salted the meat perfectly and the pink salt gave the finished product a wonderful pink color. Without it, I think the color would have been grey. The texture was right on and it wasn’t dry at all. Smoking the pork gave it the extra touch, as you can imagine.

Canadian bacon
Adapted from Charcuterie
Brine:

• 2 quarts water
• 6 oz kosher salt
• 4 oz sugar
• 0.75 oz pink salt* (see note)
• 1 tbs coriander seeds
• 3 bay leaves
• 2 cloves garlic, lightly crushed
• 1 ½ lbs trimmed pork loin

*Note: There seems to be a lot of controversy over pink salt. In some recipes, it’s required as it neutralizes the toxins given off by the botulism bacteria. For this recipe, I think it’s mostly used to give the meat a nice pink color after it’s been cooked. I recommend using it, but use only as directed. Consumed in large amounts, it can be harmful. You’ll probably need to order it online unless you’re lucky enough to know someone who has access to it.

In a large (non-reactive) pot heat the water with the other brine ingredients until all the salt and sugar is dissolved. Allow to cool to room temp before sticking it in the fridge to chill. When it’s completely chilled, add the pork loin. Make sure it’s completely submerged. Let the pork loin brine for 48 hours. I actually left it in for like 60 hours because I forgot about it and it still turned out fine. After that time, remove it from the brine and pat it dry. Let it sit in the fridge, uncovered, for 12 to 24 hours. It’s best if you can suspend it on a rack over a tray to let it drip and allow air to circulate around it. Hot smoke the pork loin at 200ºF until it reaches an internal temperature of 150º. This took me about 3.5 hours. If you don’t have a smoker, you can roast the pork in the oven and I’m sure the result will still be tasty. According to the recipe, the Canadian bacon can be kept for up to 10 days after it's cooked, but I'm sure it will be gone well before that time!


Before I "sign-off" I want to direct your attention to the Foodie Blogroll icon in the left side bar. I just joined because I like the idea of having so many food blogs at my fingertips! It's also a great way to network. I encourage you to take a gander.

Thai-Style Sweet and Sour Pork

Who said Thai food is spicy?

Okay, a lot of it is, but there are plenty of dishes for those who can’t tolerate the heat. One thing that comes to mind is Thai-style sweet and sour. What? You’ve never heard of it? That’s probably because it’s not commonly found on the menu at most Thai restaurants, but it should be!

You’re probably wondering if it’s similar to the Chinese sweet and sour pork that we are used to here in the States. No, it’s not. Unlike the Chinese version, Thai sweet and sour is a stir-fry with pineapple, onion, tomato and cucumber (and any other embellishments you fancy). The sourness comes from pineapple juice with a little vinegar thrown in. There’s no cornstarch in the sauce; it’s thickened by being wok-caramelized. Oh, and it contains a healthy dose of fish sauce.



The version I use is a little different from traditional sweet and sour pork. Instead of the vinegar, I use plum sauce for tartness (an idea I ran across flipping through a Thai cookbook). I also don’t like stir-fried cucumbers, so I replace those with celery, which tastes wonderful when stir-fried.

Thai-style Sweet and Sour Pork
Serves 3 adults

• 12oz pork sirloin or tenderloin, sliced for stir-fry
• ¼ cup unsweetened pineapple juice
• 1 tbs plum sauce
• 1 tbs sugar
• 1 tbs fish sauce, more to taste
• 1 tbs minced garlic
• ½ large onion, cut into wedges
• 3 stalks celery, thick- sliced on the diagonal
• 1 large tomato, cut into 8 wedges
• ½ to 2/3 cup 1-inch pineapple pieces (fresh is best but canned is fine)

To make the sauce, combine the pineapple juice, plum sauce, sugar and fish sauce in a small bowl. Mix to dissolve the sugar. Set aside until needed.

In a hot wok over medium-high heat, add about 2 tbs oil. Quickly stir-fry the pork with the garlic until almost done. Remove and keep warm.

Crank up the heat to high and add a little more oil if necessary. Stir-fry the onions and celery for a couple of minutes. Add the tomatoes and pineapple. Stir-fry for an additional minute or two. The celery should be crisp, but not raw. Add the pork back in. Drizzle the sauce down the sides of the wok and mix well. It's done when the pork is cooked through. Serve with steamed rice. I also like a large dollop of Vietnamese chili-garlic sauce or sambal oelek.

Drunken Noodles

Drunken noodles (aka pad kee mao) seemed like all the rage a few years back. Funny thing is the first time I can remember having this dish is at a Thai restaurant. Mom never made it at home. People never believe me when I tell them this. They think that just because I grew up in a Thai household, I’ve eaten every Thai dish ever invented. So not true. But just because I didn’t grow up eating pad kee mao doesn’t mean I don’t love it. It also happens to be Hubby’s favorite rice noodle preparation so I’ve learned to make it.


Normally, I encourage people to make substitutions or change a dish according to their taste, but for this dish, I feel there are a couple essentials that just should not be left out. The first is the Thai basil. Traditionally holy basil is used, but Thai sweet basil will work fine. Both have distinctive flavors that are sometimes interchanged but cannot be replicated with the basil you’d use to make pesto. The second is to use the proper type of soy sauce. Ya’ll know that all soy sauces are not created equal! I found the best combination is black soy sauce (preferably Thai, but Chinese will work okay) and mushroom soy sauce. Other than that, you can play around with the vegetables and meat. I’ve seen bell peppers, broccoli, mushrooms, baby corn and even tomatoes. For the meat, just about anything will do, but my favorites are chicken and pork.

I recommend using Thai black soy sauce but this Chinese version is similar enough. Both use molasses to give a slight sweetness.

Drunken Noodles
Feeds 4 to 6

• 2 tbs black soy sauce
• 4 tbs mushroom soy sauce or light soy sauce
• 1 tsp brown sugar
• 6 cloves garlic, minced
• fresh Thai chilies, to taste, cut lengthwise
• 1 cup packed Thai basil leaves (holy basil is best, but Thai sweet will work)
• 2 to 3 chicken breasts, roughly minced (pork, turkey or cubed tofu also okay to use)
• ½ large onion, sliced into wedges
• 1 to 2 cups Chinese long beans, sliced into 2” sticks
• fish sauce, to taste
• 1 package fresh rice noodles (sold in 2- pound packages), strands separated

Start by making the sauce. I always recommend making more than you’ll need. Try doing 1.5x to a double portion just in case you want more flavor. Mix the soy sauces and brown sugar in a bowl until the sugar is mostly dissolved. Set aside until needed.

Before you start stir-frying, make sure you’ve got everything prepared. The noodles may take the longest because separating the strands can be tedious and difficult to separate. It’s a little easier if they are not straight out of the fridge. Keep in mind that every single strand doesn’t have to be separated, but try to the have no more than two strands stuck together.

In a very hot wok over high heat, add about 2 tbs peanut oil or vegetable oil. Add the chilies, garlic and stir-fry for about 20 seconds. Add the onion wedges and long beans and continue to stir-fry for about 1 minute. Add the meat and cook until just done. Add a couple squirts of fish sauce and remove everything quickly to a bowl. Set aside until needed.

To the hot wok, add about 1 or 2 tbs more oil, and when it’s hot add most of the basil then the separated noodles on top. Stir-fry until the noodles begin to soften, maybe 3 or 4 minutes. Give the noodles a few seconds between turns to allow them to take on some color. Let’s hope your wok is well seasoned, otherwise you’ll have a big mess of rice noodle stuck and burnt at the bottom. Add back in the meat and veggies and give it a few good stirs to mix. Add in about half to 2/3 of the sauce and stir-fry to mix it well. Taste the noodles and add more sauce as needed. Throw in the remainder of the basil and give it a quick turn, then you’re done. Serve immediately with fish sauce on the side to allow diners to adjust the taste to their liking.

There's Nothing Like a Sunday Family Dinner

Last month, at our Girlfriends Only retreat, one of the Girlfriends threw out the idea for a monthly family dinner. We’d rotate homes and get the kids together to play while the mamas and papas socialize. For those of you who don’t have small children, I’m using the term socialize very loosely. Potlucks can be quite chaotic and stressful. What we’d really be doing is chasing the kids around, trying not to spill our cocktails. Nevertheless, the idea of Second Sunday was born.

Yesterday was our first monthly Second Sunday Family Potluck. We had 5 families in attendance and one Dan Marino (not of the Miami Dolphins fame, but no less fun and charming). Our hostess was Girlfriend L, who has the perfect home for entertaining. Besides being tastefully decorated, it has a TV room where we set up the Wii for the kids and papas. Virtual bowing, tennis, baseball and boxing. At one point, I walked into the room and heard a papa cheer, “Hit him in the stomach!”

[Here’s where I throw out some free advertising: the Wii is a requirement for any gathering where there are kids to entertain, regardless of whether they are aged 4 or 40. As Girlfriend L remarked, “I hardly noticed the kids were here at all!” Thank you, Nintendo.]

The theme this time was Mexican food. Can you guess what I brought? Carnitas, of course. I also brought homemade crema, roasted tomato and chipotle salsa and sugar cookies, which we let the kids decorate.

As if a sugar cookie didn't have enough sugar. It seemed like a great idea until the kids were bouncing off the walls. Click here for the easiest sugar cookie recipe in the world. I mean, even I didn't screw them up.

Normally when I make carnitas during the week, I throw it into my crock pot before work so when I get home, all I have to do is brown it in a skillet. Since I had plenty of time, I did it in the oven, just like this oven-roasted picnic pork shoulder. This time I used a 4.5 pound Boston butt rubbed with 1 head of mashed garlic, fresh thyme, coriander, cumin, salt and pepper. When it was done, I just wrapped it in foil and a couple of layers of kitchen towels to let it rest, and it was still warm over an hour later when we arrived at the potluck. To serve, we shredded it into a pre-warmed serving bowl and garnished with cilantro and onions. It was sooooo good.

Tender pork with crunchy brown bits...yummmmm

Girlfriend M brought a delicious chicken chili verde.

If you don’t know what crema is, it’s the Mexican equivalent to crème fraiche or sour cream. Unlike crème fraiche, it’s not really stiff but since it's made with heavy cream, it's still deliciously rich. Obviously it is great on a taco or any other Mexican dish, but I like to use it atop a slice of sweet berry pie to cut some of the sugar. You can buy crema in any well-stocked grocery store, but it’s easy enough to make at home.

Mexican Crema

• 1 pint heavy cream
• ¼ to 1/3 cup buttermilk, depending on the level of sourness you like
• fresh lime juice, to taste depending on the level of sourness (but you probably won’t need more than 1 lime)
• salt, to taste

In a medium to large bowl, stir together the cream and buttermilk. Drape it with a paper towel or clean kitchen towel and leave it on the counter overnight. In the morning, it should be thick. Add lime juice and salt to taste. Store it in the fridge in an airtight container until ready to use. It’s probably good for 3 or 4 days.

Before overnight "incubation" at room temperature.

As Sonny would say: it's magic!

Making homemade salsa is also very easy. I like using fire-roasted tomatoes, and will do it myself when I have access to sweet summertime tomatoes. During the winter, I just use a canned brand like Muir Glenn. Hunt’s makes them now too. Both are fine, and your choice might depend more on organic vs. non-organic (guess which is non-organic?).

Fire-roasted tomato and chipotle salsa

• 1 14oz can fire-roasted tomatoes, drained (reserve juices)
• ¼ large sweet or purple onion, confetti diced
• half bunch of cilantro, roughly chopped
• ½ to 1 chipotle in adobo sauce*, minced
• 1 large clove garlic, minced
• salt and pepper to taste
• 1/8 to ¼ tsp sugar to cut sourness of tomatoes (completely optional)

I like to process my tomatoes a little so they aren’t so chunky, but this is up to you. Add the other ingredients and mix well. If you want the salsa to be more juicy, add back some of the reserved juice.



*I hate the thought of wasting a can of chipotles just to use one or two of them. What I do is freeze them. Lay them out on a cookie sheet or plate and stick them into the freezer overnight. This will keep them separate so you can take one or two whenever you need it. When frozen, throw them into a Ziploc freezer bag.

We ended with the cookies the kids decorated and Dan Marino's dulce de leche made from goat's milk. It was so good with wedges of tart Granny Smith apples. (He also made a delicious tomatilla salsa, which I must get the recipe for. Do you hear me Dan Marino?)

The Danish Cousin to the Swedish Meatball

As promised, here’s the recipe for Danish frikadeller, the cousin to Swedish meatballs. Using a food processor, they are insanely easy to throw together. Cooking them takes all of twenty minutes if you do it in the oven. The only real work is weighing out the portions and working with the mixture, which is annoyingly sticky (but makes for a moist meatball).

I promise, your fellow potluckers will love these.

Frikadeller
makes approx. 30 frikadeller (2oz each)

• 3 slices bread, torn into pieces
• ½ cup milk
• 1 onion, roughly chopped
• 1½ tsp kosher salt
• 3 pounds ground pork (or mix of pork and veal or turkey)
• 3 eggs
• 1 tsp ground black pepper
• 1 tsp ground allspice

Put the bread in a small bowl with the milk. It will only take a couple of minutes to soak up the milk.

In a food processor, puree the bread, onions, spices and eggs to a uniform mixture. Transfer to a large mixing bowl and add the ground meat(s). Mix well. It’s easiest to use your (clean!) hands, but don’t squeeze the meat. The mixture will be very sticky.

Using a food processor produces a nice batter to mix with the ground meat.

Traditionally pork and veal are used, but here I used pork and turkey. Don't be alarmed if the mixture is very sticky.

This recipe makes a lot of meatballs, and it would take you a long time to fry up. I like to cook mine in the oven on a rimmed, greased cookie sheet. For 2oz meatballs, it takes about 20 minutes in my convection oven at 375º. Don’t be alarmed if a lot of liquid runs out, the finished product will still be moist. Allow them to cool slightly before removing them with a spatula. Don’t serve these piping hot; they taste best warm or at room temperature.

Trust me, you don't want to spend half the day frying these babies up. Baking them is quick and painless.

The traditional way to eat these are with Danish rye bread or potatoes and pickled beets or pickled red cabbage. However, for a more seasonal and festive dish, you can serve them with cranberry chutney or tomato jam.

If you don’t have a potluck to attend, no worries. These bad boys are well suited for freezing. Place them on a cookie sheet in the freezer overnight, then throw them into two layers of Ziploc freezer bags. To reheat, they can go straight from the freezer into a 350º oven. Or you can thaw them in the fridge overnight and fry them in a skillet over medium-low heat until heated through.

I prefer reheating them in a skillet because they will form a nice crust (see picture below).

When fried on a skillet, they form nice crusts. Yum.

Still delicious when oven-baked.

Clean-Out-the-Freezer-Challenge Day 6

Today’s freezer item was 1 pound of pork sirloin that I froze back in June. Yes, I know I’m pushing it using meat that has been frozen for 6 months, but if you package it correctly there’s no reason it can’t last that long.

There are two very important things to keep in mind when storing meat in the freezer. The first is to wrap it in usable portions in plastic wrap, making sure to push out all the air. Then it should have a secondary covering such as a Ziploc freezer bag. Make sure to push all the air out of that too. This will prevent freezer burn. The second important thing is to store the package as far away from the door as possible. You don’t want extreme temperature fluctuations to affect the meat, otherwise damaging ice crystals could form. "Damaged" meat will be dry when cooked.

I used one half of the pork to make a saucy pork and kale stir-fry seasoned with fermented yellow beans for Sonny. Normally this type of stir-fry would be eaten atop rice noodles, but steamed rice does just as good a job at soaking up the sauce.


The other half of the pork went to red curry, which is Hubby’s favorite Thai dish. I’ve been a little hesitant to post about red curry because the way I like it is usually not the way it’s served in restaurants. The red curry I grew up eating was not thick and sweet. Of course it does have a hint of sweetness from the coconut milk, but sweetness should not be the predominant flavor. As for the thickness, I think many Thai restaurants serve their curries thick because most Americans would probably be turned off if they saw a layer of oil topping their curry. But that’s the way it looks when it’s properly prepared (and just because you don’t see the oil on top doesn’t mean it’s not there). Of course you could just skim off the oil. As you can see, I didn’t bother. I figured I can eat very healthy for the next 5 days to make up for one not so healthy meal. Everything in moderation, right?

Coconut cream: the key to a delicious red curry.

Thai Red Curry with Pork and Bamboo Shoots
feeds 4 adults

• 19oz can coconut milk (not lite), cream separated from milk
• 1 to 2 tbs red curry paste, depending on desired heat
• 1 to 2 tbs brown sugar, depending on taste
• 1 ½ cups chicken broth (water is fine)
• 6 kaffir lime leaves
• 1 to 2 quarter-sized slices fresh galangal (or 1 to 2 pieces of dried galangal)
• fish sauce to taste (about 1 to 2 tbs)
• 8oz can bamboo shoots, rinsed well
• 8oz pork sirloin (chicken, tofu or beef is fine too), sliced

In a heavy bottom pot on medium-low heat, add the coconut cream. It will sputter and pop, so be careful. Stir it occasionally and watch that it doesn’t burn. Turn down the heat if necessary. Cook until the oil separates out and it thickens. This could take about 5 to 7 minutes. Add the curry paste and mix it well to dissolve it in the coconut cream. Cook it with the cream for 2 to 3 minutes. The oil will continue to separate out and the mixture will be quite fragrant. Add the coconut milk, sugar , broth or water, lime leaves, galangal and bamboo shoots. Bring to a boil, turn down to a simmer and season to taste using fish sauce, if needed. This would be a good time to skim the oil, if you care to. Once you get the flavorings to your liking, add the meat. Avoid stirring. Just make sure the meat pieces are separated and can simmer in the liquid. It’s done when the meat is just cooked through. Turn off the heat and allow it to sit for about 10 minutes before serving with steamed jasmine rice.

See how the oil separates out? That's what you want.

Dried galangal can be found at any Thai-Viet grocer.

Before adding the meat or veggies skim the oil, if you like.

Enjoy with a bowl of jasmine rice!

Eat Like a Dane

If I had to guess which country consumes the most paté per capita, I would bet my money on Denmark. Of course, I’ve seen no statistics to back up my speculation (nor do I actually intend to look up this silly fact). My only evidence comes from living there for 2 ½ years. So I know what I know, and I know the Danes love them some paté.

The best recipe I’ve tried for Danish-style liver paté comes from a cookbook called Frøken Jensen’s Kogebog. It’s the Danish version of that Betty Crocker (or was it Better Homes and Gardens??) cookbook so popular a couple of generations ago. There’s not one picture in this entire cookbook. Each page is so dense with text (the recipes are presented one right after another) that I literally have to follow each line with my finger or I’d get lost. And like it’s outdated American counterpart, there are recipes as unappetizing as a savory gelatin mold (is there really such a recipe or is it urban legend??). Yet, I have a warm spot in my heart for Miss Jensen’s book. It reveals an entire culture’s past eating habits. And while many of the recipes are probably outdated, hidden in the dense text are some gems to be found. Recipes like Danish rice porridge, fish cakes, pancakes and the paté (actually 2 different versions).

The main difference between Danish liver paté and a French style paté is the texture. The French stuff is stiffer. The Danish paté is not stiff and can be eaten cold or warm. When cold it will spread creamy, but when warm it’s loose. It's also well suited to freezing due to the hight fat content. I recommend freezing before you bake. Then when you want to eat it, just put it into the oven frozen. I’d guess you’d need to extend the cooking time by 15 to 20 minutes (depending on the size of the form you use).

Leverpostej

• 10 ½ oz liver (recommended pork or chicken liver)
• 5 ¼ oz pork fat
• ½ large onion, diced
• 3 anchovy filets
• 3 oz butter
• 2 ½ tbs flour
• 10 oz warm milk
• 2 eggs
• 2 tsp salt
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• fresh ground black pepper, to taste

Start by making a roux with the butter, flour and milk. In a medium saucepan over low heat, melt the butter. Add the flour while whisking vigorously. You should get a uniform mixture. Make sure to warm the milk and whisk vigorously while adding it slowly. At first, the mixture will be thin. Continue to cook, stirring frequently, over low heat until it thickens and bubbles lightly, about 5 minutes. Pour the béchamel into a large bowl and press plastic wrap onto the surface to prevent a skin from forming. Put it aside to cool completely.

Cut the pork fat into very small chunks. Do the same with the liver. Throw the liver, fat and onion into a food processor and process until uniform. Stop to scrape down the sides if necessary. There shouldn’t be any large chunks of fat or onion left. Add the eggs and process until incorporated. Pour the mixture into a large bowl. Add the spices. Add the cooled béchamel and mix very well. Pour into a greased loaf pan (I recommend mini loaf pans or small 3 or 4 inch ramekins) and bake at 350ºF until center springs back to the touch. It will take anywhere from 40 minutes in small ramekins to 50 minutes in mini loaf pans. The way I usually tell it’s done is to slightly tip the form. If the liquid is clear, then it’s done, but if the liquid is still pinkish, give it another 5-10 minutes. Don’t worry about overcooking these. There’s so much fat in here, it’s virtually impossible. Besides, the Danes re-heat this all the time and when it cools down it’s still creamy. It can be served cold or warm with Danish rye bread (called European rye bread at your local Trader Joes, or bake your own with this mix from Ikea). I prefer it cold because it spreads nice and creamy. It’s still delicious when served warm, but the texture is looser. Don’t forget the sweet pickles, pickled beets or pickled red cabbage on the side! To make it extra special, the Danes will also dress it up with sautéed mushrooms and crisp bacon.

Grandma's Visit is Worth 2 or 3 Pounds

Mom arrived last Tuesday and commandeered my kitchen. Part of me is a bit annoyed because I can’t find anything and there’s been a constant aroma of Thai food in my home, and I suspect, on my clothing. Oh, and I’ve gained 3 pounds. Truthfully though, most of me is not annoyed because I haven’t eaten this well since I left home in 1993. In six days I’ve eaten red curry, pad Thai, thom kha gai, Issan sausages, fishcakes, fried mackerel, som tom, fried rice, sticky rice with mango, naam prik kapi with various veggies, and chicken satay. Unfortunately, she didn’t want to be photographed in action, and I didn’t photograph most of the food, but I did manage to get the chicken satay. And yes, it tasted as good as it looks.

Chicken Satay

• 3 Asian shallots (or 1 large French shallot), roughly chopped
• 5 cloves garlic
• 4 coriander roots roughly chopped
• 1 knob ginger, approximately the size of an adult thumb, sliced
• 1 tbs ground coriander
• 1tbs ground cumin
• 1 tbs madras curry powder (or yellow curry paste)
• 2 tbs soy sauce
• 1 large can coconut milk, cream removed and reserved
• 2 tbs sugar
• 1 tsp salt
• 2-3 lbs pork sirloin, tenderloin or chicken, sliced for skewering
• 1 portion peanut sauce (recipe follows)
  

Mom doesn’t own a food processor, so she chops everything small, then pounds the hell out of it in a mortar. I don’t have the patience for that so I use a food processor. Your choice, but honestly, the result will be the same. In a food processor, combine the shallots, garlic, coriander roots and ginger. Pulse until you have a uniform paste. In a large Ziploc bag, combine the paste and other ingredients. Marinate in the fridge overnight. An hour before grilling, thread the meat onto skewers. Pour the marinade over the skewers and a set aside until ready to grill.



Peanut sauce

• 1 cup roasted, unsalted peanuts, roughly chopped or pulsed in a food processor
• 5 cloves garlic, crushed
• 1 knob ginger about the size of an adult thumb, crushed or grated
• 1 tsp massaman or yellow curry paste
• chilies, to taste, crushed or sliced
• reserved coconut cream from above + 1 small can coconut milk
• salt or fish sauce (or both) to taste
• 1-2 tbs sugar, to taste

In a wok (preferred) or small sauce pan, add about 1 tbs peanut or vegetable oil. When hot (but not smoking), add the ginger, garlic, chilies and curry paste. Saute until fragrant, about 30 seconds. Add the reserved coconut cream slowly down the sides of the wok. It will spit and spatter, but not too violently. Allow the mixture to cook at medium heat for 5 minutes or until the oil starts to separate out. Stir frequently to prevent burning. Add the peanuts and coconut milk, sugar and salt. Allow to simmer. The oil should continue to separate. Stir frequently to prevent burning. If it looks like this, you’re done.

There’s no doubt this sauce has a lot of oil, mostly due to the coconut milk. If you let the sauce sit for a bit in a bowl, a lot of the oil will rise to the top and you can skim or pour it off.

Fried Rice Revisited

Since I had leftover Chinese sausage, I decided to make fried rice. I’ve previously expounded the virtues of fried rice so I'll spare ya'll another expounding. What I wanted to do was try a recipe using black soy sauce, which I normally avoid because it’s so salty (see this post for the Cliff notes). However, I’ve found it inexplicably enhances the flavor of Chinese sausage, and rice can definitely tolerate a little salt.

Fried rice with Chinese sausage

• 1 large carrot, diced small like confetti
• 1 cup frozen peas
• 2-3 cloves garlic, minced
• 3 scallions, finely sliced
• 1 link Chinese sausage, diced small like confetti
• 6 oz pork sirloin or 1 large breast chicken, coarsely minced
• 1 tbs sesame oil
• 3 tbs black soy sauce
• 4 tbs oyster sauce
• 6-8 cups cold cooked rice, broken into small clumps

Combine the black soy sauce and oyster sauce in a small bowl. Set aside until ready to use.

Set a wok over high heat. When hot, add 1-2 tbs vegetable oil and use your spatula to push the oil up the sides. Add the carrots, peas and garlic and quickly stir-fry for a minute or so. Add the diced Chinese sausage, minced meat and sesame oil. Stir-fry until the minced meat is just about done, about 2-3 minutes. Add the crumbled rice and use your spatula to break it up further. Don’t stir the rice constantly; give it a few seconds (about 15-20) to brown before turning it. When most of the clumps are broken up, add about 2/3 of the sauce mix. Continue stir-frying until the rice is uniformly coated with the sauce. You may need to add the remaining sauce. Continue to cook until all the clumps are broken up and the rice is heated through. Turn off the heat and stir in the scallions. Enjoy warm with a squirt of Sriracha.

Sometimes You Gotta Make Due

Ever tasted a Chinese sausage? I didn’t like it the first time I tried it. It was sweet, hard and an alarming shade of red-brown. It made Spam look healthy and natural. Now I appreciate the Chinese variety (even though they are about as healthy as Spam...everything in moderation, right?) and use them in different dishes, such as fried rice and hot pot. Here I’ve used Chinese sausage in shu mai with a twist. These dumplings can have a variety of fillings and I've yet to taste one I didn't like.

Shu mai with Chinese sausage filling

• 1 lbs ground pork
• 1 link Chinese sausage, finely chopped
• 3 scallions finely chopped
• 4 cloves garlic, finely chopped
• 1 tsp kosher salt
• ½ tsp cornstarch
• 1 egg
• 1 cup peas (optional)
• 1 pack shu mai wrappers (thinner than goyoza wrappers)

Combine the filling for the dumplings. Use about 2 tsp of filling for each wrapper (keep unused wrappers under a damp cloth to prevent drying out). Shu mai, unlike potstickers, are not sealed shut. The filling is exposed at the top. It may take a little practice to get the wrapper to form pleats around the filling and to keep in place. You may find it helpful to use a lightly moist finger to shape the wrapper. Keep finished dumplings under a light damp cloth to keep the wrapper from drying up. To cook the dumplings, steam them in a bamboo steamer lined with lettuce or cabbage leaves for 10 to 12 minutes (or until done). They are ready to enjoy with your favorite dipping sauce. If you’ve made more dumplings than you plan to eat, freeze them (before they are cooked) on a cookie sheet then transfer to a plastic bag.

Here’s the twist. I went to my Asian grocer and they were out of shu mai wrappers! Instead of driving out to the burbs to find wrappers, I decided to use the phyllo sheets I had leftover from making a strudel. While the end result was excellent, it took a lot of work because I’m not used to working with phyllo and it dries out so quickly, even when greased up. Cut the phyllo into 3x3 squares and use at least 2 layers to wrap the filling. To cook the dumplings, I put them into a 350º for 20-25 minutes, or until nice and brown. These should be eaten immediately.

Are You as Confused as I Am?

With all the different types of soy sauces out there, do you ever find yourself confused? I certainly am. I grew up using fish sauce and occasionally plain ol’ Kikkoman soy sauce. Now that Asian cuisines have become more widespread in America, there are a ton of different soy sauces on the market. What’s the difference between them? What can be used interchangeably? Here’s a quick run down of what I have in my pantry and what I think are the differences.

Soy sauce usually contains water, wheat, soybeans, salt and a preservative. I use this for everyday cooking and making dipping sauces. I normally use Kikkoman low sodium sauce. When I cook Korean or Japanese food, I use tamari, which is Japanese soy sauce.

Black soy sauce usually has water, soybeans, molasses, wheat, salt and maybe a preservative. I only purchased this sauce because I found a few Chinese recipes that call for it. However, I find it very salty and prefer thick soy sauce.

Thick soy sauce has molasses, soybeans, salt and maybe wheat and a preservative (the brand I use does not). As it’s name implies, it’s very thick and has a very concentrated taste, like salty burnt molasses. It is usually used with regular soy sauce or fish sauce to add more saltiness. I prefer this type of soy sauce to black soy sauce and have been able to use it interchangeably (though not volume for volume). I usually use 1 tsp thick soy sauce in place of 1 tbs black soy sauce (approximately). I keep this sauce in the fridge after opening.

Mushroom soy sauce normally contains water, soy beans, mushrooms, salt, sugar, wheat and maybe a preservative. I’ve only recently started using this kind of soy sauce and I really like it. It’s not as salty as regular soy sauce and it’s got a mellow flavor (although, I would have never guessed it has mushrooms). I use it interchangeably with regular soy sauce in noodle dishes and fried rice.

Fish sauce is not a soy sauce, but it’s salty. I grew up on this stuff and it’s a staple of Thai cooking. It’s made from anchovy or shrimp extract and usually contains salt and sugar. It can be quite pungent if it spills and it’s definitely noticeable when used in stir-fries, but I wouldn’t say it’s fishy (as anchovies are not fishy when cooked). Because it has a distinctive flavor, I don't recommend substituting soy sauce in it's place.

Oyster (flavored) sauce doesn’t contain soy. I don’t think it contains oyster either (my coworker, who is allergic to fish, uses this stuff). It does contain water, sugar, salt, wheat, and coloring. Of course you can get real oyster sauce, but you’ll have to seek it out. The stuff you get in most supermarkets is the flavored sauce. It is not really salty like soy sauce (relatively speaking) and needs to be used with soy or fish sauce. If you normally just stir-fry with soy sauce, I highly recommend adding a tablespoon or two of this stuff. I guarantee you will taste a difference. Keep this sauce in the fridge after opening.

Like I said, these are the sauces I have in my pantry. There are a ton of other sauces from other Asian countries I don’t even know about. If you have a favorite salty sauce, let us know. In the meantime, here’s a recipe using thick soy sauce. The flavors are reminiscent of Pad Kee Mao or Pad Ka-Pao.

Spicy Pork Stir-fry using Thick Soy Sauce

• 2 tsp thick soy sauce
• 1 tbs oyster flavored sauce
• 1 ½ tbs fish sauce
• 1 ½ tbs lime juice
• 1 tbs sugar
• 4 cloves garlic, minced
• handful basil leaves (holy basil is preferable; make sure the leaves are dry)
• 1-2 hot chili pepper (or to taste), quartered lengthwise
• 1 green bell pepper, diced
• 1 medium onion, diced
• 1 cup green beans, cut into 1 ½ inch segments
• 10 to 12 oz minced pork*

Start by making the sauce. In a small bowl, mix the thick soy sauce, oyster sauce, fish sauce, lime juice and sugar in a bowl. Set aside until ready to use.

In a wok over high heat, add about 2 tbs oil. When it’s smoking hot, add the basil leaves, chili pepper and garlic. Stir-fry quickly for about 15 seconds, making sure the garlic doesn’t burn. Add the green pepper, onion and green beans. Continue stir-frying for 2-3 minutes. The veggies should still be crisp. Add the minced pork. Stir-fry for 2-3 minutes more or until the pork is just done. Add the sauce mix by drizzling it down the sides of the wok. Hopefully your wok is sufficiently hot to caramelize and thicken the sauce a little. Turn to coat the food and heat through, about 30 seconds to 1 minute. Serve with steamed jasmine rice.

This stir-fry is also great to do with noodles. Scale up the amount of sauce by 3 or 4 to make sure there is enough to coat the noodles. I recommend using about ½ lbs of fresh rice noodles (wide variety). You need only separate the layers. If they come in a slab, slice them into ½ inch slices before separating. If you don’t have access to the fresh variety, the dried kind is fine. Soak in warm water until pliable (not soft, otherwise you’ll get a mushy mess when you stir-fry them).

*I recommend mincing your own pork. I find that store bought minced pork is too wet and will release too much water during cooking, even if your wok is blazing hot. To mince your own, use the specified about of pork sirloin and a sharp knife. No need for a fine mince, coarse is fine. Chicken can also be used instead of pork.

Another Attempt at Korean Food

The only things I know about Korean food are I love to eat it and I simply don’t eat enough of it. In SF, we had our favorite Korean restaurants or fast food places, and treated ourselves at least once a week. Here in Portland, there are no Korean restaurants near us, so we have to make a short trek across town. It doesn’t take more than 15 minutes, but for some reason it feels like a hassle.

As for cooking Korean food, I almost always use this in some way. I’m addicted to the stuff. I’ve used it to make a delicious marinade for tri-tip and a dipping sauce for tofu. Recently, I tried it in a stir-fry, and it was very flavorful, with a little bit of heat and a little bit of sweetness.

Korean Hot Pepper Paste Stir-fry

• ¼ cup low-sodium chicken stock (or water)
• 2 tbs soy sauce
• 1 tbs Korean hot pepper paste
• 1 ½ tbs honey
• 1-2 tbs toasted sesame seeds
• 2 tbs fresh grated ginger
• 1 tbs finely chopped garlic
• 6 scallions, thinly sliced on diagonal
• 1 cup sliced shiitake mushroom
• 10 oz pork sirloin or tenderloin, thinly sliced
  

Make the sauce by combining the stock, soy sauce, hot pepper paste, honey and sesame seeds.

In a wok over high heat, add about 2 tbs oil. When it’s very hot add the pork, ginger and garlic. After about a minute, add the mushrooms and scallions. Continue to stir-fry until the pork is just about done (about another 2 or 3 minutes). Add the sauce and allow to heat through. The sauce should thicken slightly. Serve with white rice or soba noodles.

Yes, I'm a Martin Yan Groupie

I never considered making my own Chinese BBQ pork because I could just run to the Chinese restaurant down the street and order them for $3.95. Truthfully though, I’ve always worried the result would be dry and chewy. I love the flavor of country style pork ribs (or shoulder, or butt), but am very skeptical of recipes that don’t call for braising…for hours.

Of course when I saw Martin Yan’s recipe, I decided to give it a try. The recipe is very easy and tasty. To ensure success, I decided to marinate the pork in soda for a few hours (8 to be exact), but this is completely optional. I also cooked them on the grill instead of in the oven, and the results were very good.

Chinese BBQ Pork

• 1/3 cup sugar
• ¼ cup soy sauce
• ¼ cup hoisin sauce
• 2 tbs honey
• 2 tbs Chinese rice wine or dry sherry
• 1 tbs sesame paste (or tahini)
• 2 tsp minced garlic
• 1 tsp minced ginger
• 1 tsp sesame oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp Chinese five-spice powder
• 2 to 2 ½ lbs country style pork ribs
• 12oz can regular or diet lemon-lime soda

Optional: Marinate the pork in the soda for 4-8 hours in the fridge. Drain well before adding the next marinade.

In a large bowl, stir together the sugar, soy sauce, hoisin sauce, honey, rice wine, sesame paste, garlic, ginger, sesame oil, salt, black pepper, five-spice powder. Pour the marinade over the pork in a large Ziploc bag and refrigerate at least 4 hours, but preferably overnight. A half hour to an hour before grilling, take the meat out of the fridge to take the chill off. Remove the meat from the marinade (discard the marinade) and grill it over direct heat (watch carefully to stop flare-ups because the sugar in the marinade will burn very quickly). Delicious served with Dan Dan noodles (see recipe below).

Alternatively, cook the pork in a 350 degree oven, on a rack over a drip pan. Use the marinade to baste the meat. After 30 minutes turn the meat and continue to cook until cooked through and tender (45 minutes or more). Braise occasionally with the marinade. If you decide to use this method, let me know how it turns out.

I’ve made these noodles a couple of times. The first time, I followed the recipe to the T and loved the way it turned out. However, hubby is not wild about peanut butter, and likes things a little saltier. So I reduced the amount of peanut butter, added more soy sauce, and more honey to round out the taste a little. I added the spinach simply because I had them on hand. The result still tasted great. Serve these noodles with grilled meat or steamed/fresh veggies.

Dan Dan noodles

• ¼ cup + 2 tbs water
• 1 tbs creamy peanut butter
• 2 tbs Chinese sesame paste (or tahini)
• 1 tbs Chinese black vinegar (or balsamic vinegar)
• 2-3 tbs soy sauce
• 1 tbs minced garlic
• 2 tsp sesame oil
• 1 tbs honey or sugar
• 1 tsp dried chili flakes
• 1 lb fresh Chinese egg noodles (or dried linguine or fettuccine)
• 1 bunch spinach, cleaned well and roughly chopped
• 3 green onions, thinly sliced on the diagonal for garnish
• 1 tbs chopped roasted peanuts for garnish

In a medium saucepan, combine the water, peanut butter, sesame paste, vinegar, soy sauce, garlic, sesame oil, honey and chili flakes. Heat until the sauce is hot and uniform. Set aside until ready to use.

Bring a large pot of water to boil. If you are using fresh noodles, they won’t take more than 2 or 3 minutes to cook. If you’re using dried pasta, cook according to the package directions. Just before draining the noodles, add the chopped spinach to wilt them. Return the noodles with spinach to the pot. Add the sauce and stir well to combine. Serve on a large platter, garnished with the green onions and peanuts.

They're Called Postickers, Man

Potstickers, goyoza (gyoza), pan-fried dumplings…whatever you want to call them, I love them all. I just don’t love making them. The filling is easy enough to throw together, but wrapping is sooo tedious. The one good thing is I can make a gazillion in one sitting and freeze them.

Spinach and Pork Potstickers

• ½ bunch fresh spinach, cleaned and finely chopped
• 2 scallions, finely chopped
• 4 cloves garlic, finely chopped
• 1 tsp kosher salt
• 1 tsp sugar
• 1 egg
• ¾ to 1 pound ground pork
• 1 pack goyoza wrappers
• 1 scrambled egg for egg wash

Mix all the filling ingredients in a large bowl. Spoon about 2 tsp filling into each wrapper, brush the edges with egg wash, and fold into half moons (or triangles if you have square wrappers).

There’s a few different ways to cook these bad boys. Do it any way you like. Here’s how I do it. Bring a large pot of water to boil. Add the goyoza and boil them for about 3- 4 minutes. Drain and toss them IMMEDIATELY with a little oil. At this point, you can freeze the ones you aren’t planning on eating. Put them in a single layer on a lined cookie sheet and stick them in the freezer. When frozen, they can be thrown into a Ziplock bag. Oh, and take care not to drop them all over the dusty basement floor as you pull them out of the freezer.

In a skillet over medium-high heat, add a thin layer of oil and then the goyoza. Fry until a crust forms on each side. Serve with soy dipping sauce or sweet chili dipping sauce.

Soy Dipping Sauce

• 1/2 cup soy sauce
• 1/4 cup rice vinegar