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Showing posts with label Chinese New Year recipes. Show all posts
Showing posts with label Chinese New Year recipes. Show all posts

08 March 2010

48 Post Roundup: Dennys Blogs 7 Mar 2010




From Denny: Here are the best links from the blogs this past week to help get you caught up, enjoy. OK, get ready... start grinning! :) By the way, have revamped the look of most of the blogs. Spring is in the air and change is good.


From The Social Poets:

Strike Outs: Bunning, Health Care, Chile, Toyota: 44 Funny Political Cartoons, 6 Feb 2010

Honoring Ourselves poem - Libations Friday 5 Mar 2010

Students Now Stand 4 Famous Math Teacher in Stand and Deliver Movie

Funny Psychic Groundhog Phil Blessed Us With More Winter - Cheeky Quote Day 3 Mar 2010

Republican Senator Flips Off Middle Finger to Families: Takes Food Off Kids Plates

Dick Cheney Fakes Heart Attacks, Glenn Beck Lies on Stage, CPAC Hate Mongering, Colorado Gunslingers - Funny Roundup of Late Night Comedy 1 March 2010



From Dennys Global Politics:

Hissy Fit Over Controversial Armenian Genocide Vote

Speaker Pelosi Grades the Republicans on Lack of Governing

Update: Republican Senator Flips Off Middle Finger to Families: Takes Food Off Kids Plates



From The Soul Calendar:

Chilean Earthquake Shortened Earths Day

8.8 Chilean Earthquake 500 Times More Powerful than Haiti



From the food blogs:

From Comfort Food From Louisiana:

Enjoy Louisiana Culture: Love Those Eggplant Recipes

Chef Jamie Oliver Discovers American Kids Dont Know Veggies

Cold Weather: Real Deal Hearty Beef Stroganoff, Beef Ribs, Pineapple Cake


From Romancing The Chocolate:

7 Easy Recipes for Relaxed Weekend Food

Tasty Creative Oyster Stew Recipes

Warm Soups 4 Cold Rainy or Snowy Days

Stop That Cold in Its Tracks: Illness Fighting Foods

Does it Get Any Better? Funny Curtis Stones Healthy Pasta, Chocolate Recipes



From Unusual 2 Tasty:

Ming Tsai’s Chinese New Year Feast: Year of the Tiger

Olympics Seafood Dish: Pan Roasted Black Cod, Sunchokes, Lentils and Mushrooms

Vancouver Olympics Indian Veggies Recipe, Coconut and Curry

Try Vancouver Olympics Food at Home



From Beautiful Illustrated Quotations:

Uplifting Soul Quote: What is Your Power in the World?

Spiritual Energy: Can Simple Words Add to Our Quality of Life?

Where is the Best Place to Rivet Our Focus?

What Are Your Impediments to Success?

Do You Know Your Failures as Your Best Successes?

Do You Treat Your Ideas Like Beautiful Magic?

How is Your Dream Vision Impacted by Life Challenges

What One Attitude is the Pivotal Point of Achieving Success?

Evidence of the Afterlife: New Book Offers Proof

7 Greatest Peace Quotes Ever

What Was Your Epiphany Moment?



From The Healing Waters:

7 Quick Tips to Happiness: Banish Late Winter Blues

90 Second Health Boost Tips

8 Funny Advice Quotes About Sleeping

Are You Sleep Deprived? Smart Tips 4 Sound Sleep

Unlocking Foods Healing Powers

6 Good Friends You Need to Live a Long Life

Cinderella Makeup Artist Lauren Luke Goes Viral

Springs New Ruffle Loose and Sophisticated: 4 Ways to Wear It



From the humor and photo blogs:

Outrageous Funny Video: Procrastination

30 Funny Creative Animal Ads

Funny Talented Dancing Traffic Cop

16 Funny Blissful Sleepers Photos

10 Make You Think Fantasy Photos

Check Out Funny Fat Tuesday Afterglow Photos and Quotes


And a couple more that published while I was putting together this post that took two hours. Read that as I forgot... :)

Check Out Statistics 4 Real Cost of Fast Food vs. Whole


Funny Tutorial Video: The Busy Desk of the Animator


Photo by d u y q u @ flickr

*** THANKS for visiting the blogs this year and for your support, come back often, feel welcome to drop a comment or opinon, a big shout out to awesome current subscribers - and if you are new to this blog, please subscribe in a reader or by email updates!

02 March 2010

Ming Tsai’s Chinese New Year Feast: Year of the Tiger

From Denny: Chinese New Year celebrations began on February 14th, the same as Valentine's Day, and last for two weeks or more. This year is known as the Year of the Tiger.

Chef Ming Tsai, from his restaurant Blue Ginger and Food Network fame, offers up a few tasty dishes to help us celebrate a feast fit for a tiger. These are some seriously sophisticated recipes. Makes me long for when I spent a few years of high school in Taiwan. The Taiwanese loved to teach others about their food and culture. The Taiwanese are also quite an enthusiastic culture, easy for Americans to relate to their exuberance. The Chinese celebrate New Year like we celebrate Mardi Gras in Louisiana - lots of incredible feasting!

Ming's Recipes Featured:

Tempura Shrimp Cocktail with Lime Leaf-Avocado Puree
Cranberry-Hoisin Sauce Glazed Duck
Lychee Champagne Granita







Ming's books:



Simply Ming: Easy Techniques for East-Meets-West Meals




Ming's Master Recipes (based on the Public Television series SIMPLY MING)













Tempura shrimp cocktail with lime leaf-avocado puree and chipotle puree

From:
Chef Ming Tsai, Blue Ginger restaurant

Serves: 4

Shrimp in Chinese also means to laugh or smile, which we all need in the new year and is, of course, essential in a relationship!

INGREDIENTS

Tomato puree

• 2 tablespoons canola oil
• 1 medium onion, rough chopped
• 1 tablespoon chopped garlic
• 2 medium tomatoes, rough chopped, or 1 cup drained canned plum tomatoes
• 1/2 to 1 tablespoon chopped chipotles in adobo sauce, depending on heat preference
• Kosher salt and freshly ground black pepper

Avocado puree

• 2 ripe avocados, rough chopped
• 1 jalapeno pepper, stemmed and seeded
• Juice of 1 lime
• 6 lime leaves, chiffonade
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• 1 tablespoon finely chopped shallots

Tempura shrimp cocktail

• 2 flour tortillas or best quality tortilla chips
• 1 teaspoon ancho chile powder
• Kosher salt
• 2 cups rice flour
• 2-3 cups club soda
• 12 large shrimp, peeled and deveined, tail-on (Contessa brand preferred)
• Canola oil, for deep frying
• 2 cups romaine lettuce, cut into 1/8-inch ribbons

DIRECTIONS

For the tomato puree

Heat a small skillet over medium heat; add oil and swirl to coat. When the oil shimmers, add onion and garlic and saute until brown, stirring occasionally, about 6 minutes. Add tomatoes and chipotles and cook, stirring occasionally, until tomatoes are soft and their liquid has evaporated, about 10 minutes. Transfer to a food processor and puree. Season with kosher salt and freshly ground black pepper. Set aside.

For the avocado puree

In a food processor, combine avocados with jalapeno, lime juice and lime leaves and puree. Season with kosher salt and freshly ground black pepper. Fold in the cilantro and shallots. Set aside.

For the tortilla chips

Fill a fryer or medium stockpot one-third full with oil and heat to 375 degrees. Cut tortillas in 1-inch-wide long-sided triangles that run the length of each tortilla. Fry tortilla triangles until golden brown, about 3 minutes. Drain well on paper towel-lined plate, season with chile powder and salt and set aside.

For the tempura shrimp

Place flour in medium bowl and stir in sufficient club soda to produce a pancake batter-like mixture. Dip the shrimp in the batter, drain any excess, and fry in 2 batches until golden brown, 3-5 minutes. Remove with a large mesh spoon and drain on paper towels. Season with salt to taste.

To serve, have 4 martini glasses filled with romaine. Dollop purees side by side into martini glasses. Insert 3 chips upright in each glass. Hang 3 shrimp off edge of martini glass, pushing them gently into edge. You may need to make a 1/4-inch incision on top of shrimp so they will stay firmly attached.







Cranberry-hoisin glazed duck with bok choy fondue and a red roast sweet potato puree

From:
Ming Tsai

Serves: 4

In Chinese culture, duck symbolizes fidelity and the color red symbolizes happiness.

INGREDIENTS

• 1 bottle dry red wine
• 2 cups Shaoxing wine, or 1 cup dry sherry
• 1 cup dark soy sauce
• 3 cups Wanjashan organic soy sauce
• 2 cups Ocean Spray cranberry juice
• 1 cup hoisin sauce
• 2 boxes (about 3 pounds) rock sugar, or 2 cups dark brown sugar
• 1 cup Craisins, rough chopped, plus whole for garnish
• 1 5-inch piece fresh ginger, cut into 1/4-inch slices
• 1 whole head garlic, unpeeled and halved horizontally
• 2 bunches scallions, white parts sliced into 2-inch lengths, green parts sliced 1/8 inch thick
• 2 star anise
• 4 Thai bird chiles
• 2 cinnamon sticks
• 1 large duck, about 6 pounds
• 2 cups water, plus more if necessary
• 8 baby bok choy, halved and cored
• 4 sweet potatoes, forked, wrapped in foil and baked through

DIRECTIONS

1. In a large, deep pot combine the wines, soy sauces, cranberry juice, hoisin sauce, rock sugar, Craisins, ginger, garlic, scallion whites, star anise, chiles and cinnamon sticks. Bring to a boil over high heat and stir to dissolve rock sugar, about 5-10 minutes. Reduce to a simmer and add the duck and water. If the liquid doesn't cover the duck, add more water.

2. Place a second pot or stainless-steel bowl half-filled with water into the first to keep the duck submerged (see Tips) and simmer until the duck is very tender and almost falling from the bones, 2 1/2 to 3 hours. Do not overcook or the meat will come apart. During the last 10 minutes of cooking, add the bok choy.

3. Meanwhile, prepare sweet potato mash: Unwrap hot sweet potatoes and scoop flesh into a large heat-proof bowl. Add 2 to 3 tablespoons of the hot braising liquid to potatoes. Stir together until well combined. Check for flavor and season with salt and pepper (and extra braising liquid, if you like). Place potatoes in center of a large platter. Using a large, mesh spoon, carefully remove the duck and bok choy from the pot and arrange on platter, using potatoes to anchor duck.

4. Glaze the duck with the sauce, garnish it with the scallion greens and reserved Craisins, and serve.

TIPS

Ming's Tips:
The duck must be kept submerged in its braising liquid while it cooks. To accomplish this, find a pot or stainless-steel bowl that will fit into the braising pot. Fill it halfway with water and place it on the duck to weigh it down as it cooks.

Don't be put off by the amount of sugar I call for here; it's needed to give the dish its mellow flavor.





Lychee champagne granita

From:
Ming Tsai, "Simply Ming"

Serves: 4

In Chinese culture, the lychee is considered a symbol of romance and love. It is also thought to be beneficial to place dried lychees under the marriage bed as a wish for many children.

INGREDIENTS

• 1 cup drained lychees
• 1/2 cup syrup from can of lychees
• 1 tablespoon lemon juice
• 1 1/2 cups Champagne, plus more for garnish
• Whole fresh lychees, for garnish (optional)

DIRECTIONS

In a blender, combine lychees, syrup and lemon juice. Blend until smooth. Strain mixture into a bowl. Add Champagne and stir to combine. Pour mixture into baking dish, stir once and freeze overnight. To serve, scrape using the back of a fork, pile into chilled martini glasses and top with more Champagne and a whole lychee, for garnish, if desired.






Ming's books:



Simply Ming: Easy Techniques for East-Meets-West Meals




Ming's Master Recipes (based on the Public Television series SIMPLY MING)


*** THANKS for visiting, come back often, feel welcome to drop a comment or opinion, a big shout out to awesome current subscribers - and if you are new to this blog, please subscribe in a reader or by email updates!
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