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Yummy Links: From Pork Belly Sandwiches to Perfect Pesto

partysugar — Fri, 30 Jan 2009 06:45:45 -0800

For only eight bucks, you can enjoy pork belly sandwiches in the comforts of your own home. - Serious Eats
Niman Ranch has run out of money. - Gourmet
Check out the pretty packaging on Jamie Oliver's collection of chutneys and marmalades. - The Kitchn
Gourmet gift ideas for the Lunar New Year. - The Epi-Log
Tom Colicchio on ordering the perfect steak. - Allure
Learn the secrets to making the perfect pesto. - Chow

Quiz Nation! Happy Chinese New Year

LibertySugar — Mon, 26 Jan 2009 13:00:39 -0800

Millions of Chinese people around the world are celebrating the start of the Lunar New Year today! Chinese astrologers and bankers alike worry that the year of the ox will be gloomy, especially in the financial hub Hong Kong. Even so, test your New Year's luck with this quiz all about the most important festival of the Chinese calendar!

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Celebrate Chinese New Year With Garlic Soy Shrimp

YumSugar — Sat, 24 Jan 2009 08:00:10 -0800

While much of the festivities are celebrated with friends, the eve of Chinese New Year always involves a dinner at home with family. We enjoy a range of dishes - everything from goat to shrimp - that come from both the land and the sea. Every holiday, my mother makes this dish, which only takes a few minutes to prepare. Served with their shells still on, the shrimp are coated in a quick fragrant sauce. My overachieving mother can peel an entire shrimp in her mouth, but if you aren't quite so adept, you can peel the shrimp in a few simple steps. To enjoy this dish, read more.

Garlic-Soy Sauce Shrimp
From YumSugar's Mother

Ingredients

1 lb medium shrimp, heads still intact (look for firm, shiny shrimp with the heads and veins still intact at a Chinese supermarket)
1 large clove garlic, minced
1 tablespoon soy sauce
1/4 teaspoon sugar
1 1/2 tablespoons canola or vegetable oil
Steamed rice, for serving

Directions

Prep the shrimp: Cut 1/4" to 1/2" off the head of the shrimp to remove the "whiskers." Using a knife, cut off the inside legs. Using the last tine on a fork, poke a hole into the midsection of the shrimp and lift up to devein the shrimp. (If the shrimp is fresh, the whole vein will come out in one piece.) Pat the shrimp to dry.
Make the sauce: Combine minced garlic, soy sauce, and sugar in a large bowl.
Heat oil over medium-high heat in a pot. Add shrimp and cook, stirring frequently, until color is orange-pink throughout.
Combine shrimp and all of its juices into the soy sauce mixture; stir with chopsticks to combine. Serve over rice.

Serves 4.

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Come Party With Me: Chinese New Year - The Look

partysugar — Fri, 23 Jan 2009 09:15:06 -0800

Red and gold are the perfect colors for an elegant Chinese New Year dinner. Use Asian prints and symbols as accents. Start by covering the table in a rich red tablecloth. Set the table with gold plates, gold napkin rings, and golden stemmed flatware. Instead of a floral arrangement, place a large golden bowl in the center of the table. Fill with vibrant tangerines.

Glass barware with a dragon motif is divine for serving shinsei sangria. Run globular votives down the middle of the table. Place fresh bamboo planters in the corners of the dining space. Write the name of each guest on the back of traditional red envelopes and use instead of place card holders.

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Come Party With Me: Chinese New Year - Drinks

partysugar — Thu, 22 Jan 2009 12:30:25 -0800

For a large dinner party select a specialty cocktail that can be made in advance and in a large batch. This recipe for a white wine sangria gets an Asian twist with the addition of canned lychees and sake. It will pair perfectly with spring rolls and Chinese noodles.

To make it a truly festive celebration stock up on Asian beer (Tsingtao is a nice option) and good sipping sake (I like Sake One's selection). To check out the recipe for the shinsei sangria, read more.

Shinsei Sangria
From Food and Wine Cocktails 2008

Ingredients

3 pears, sliced
3 oranges, sliced
6 Granny Smith apples, sliced
24 canned lychees, drained
1 1/2 pineapples, peeled and cut into large chunks
One 750-milliliter bottle vodka
One 750-milliliter bottle Sauvignon Blanc or other dry, citrusy white wine
One 750-milliliter bottle sake
Ice

Directions

In an airtight container or large bowl covered with plastic wrap, combine all of the ingredients except the ice and refrigerate for at least 24 hours.
Strain the mixture into a punch bowl, discarding all of the fruit except for the lychees.
Add enough ice to chill the sangria to serving temperature. Serve in ice-filled white wine glasses.

Makes 18 drinks.

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Come Party With Me: Chinese New Year - Dessert

partysugar — Wed, 21 Jan 2009 15:00:50 -0800

Although desserts are not tremendously popular in Asian cuisine, for a Chinese New Year celebration, there are plenty of options. First there's the traditional Nian Gao, a sticky, sweet gelatinous cake. Then there's the modern spring roll: filled with fruit, fried until a golden, and served with a caramel rum dipping sauce.

Finally, there's this recipe for sweet sesame wonton crisps. Serve with a tart tangerine sorbet for a soft-crunchy balance of textures. Not only is this dish unexpected, but it also symbolizes luck. To check out the recipe, read more.

Sweet Sesame Wonton Crisps
From Martha Stewart

Ingredients

8 square wonton wrappers, thawed if frozen
1 1/2 teaspoons sugar
1/4 teaspoon ground ginger
Pinch of salt
1 large egg yolk
1 tablespoon heavy cream
4 teaspoons white or black sesame seeds, or a mixture
1 pint tangerine sorbet, for serving

Directions

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Arrange wonton wrappers in a single layer on baking sheet, and set aside.
Stir together sugar, ginger, and salt in a small bowl; set aside.
Whisk together the egg yolk and cream in another small bowl. Brush wontons with egg wash, and sprinkle each with about 1/2 teaspoon sesame seeds and scant 1/4 teaspoon sugar mixture. Bake until wontons are golden and crisp, 8 to 10 minutes. Let cool on sheet on a wire rack. Serve wonton crisps with sorbet.

Serves 4.

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Come Party With Me: Chinese New Year - Menu

partysugar — Tue, 20 Jan 2009 11:45:36 -0800

The lunar New Year and the year of the ox begins on Jan. 26. To celebrate, gather friends and family for a Chinese-style banquet. Food symbolism plays an important role in Chinese New Year, so select the menu carefully. Start by serving mushroom spring rolls. The crispy, golden rolls represent gold bouillon. Serving a chicken whole represents a sense of unity - this recipe produces juicy, tender meat. Chinese noodles seasoned with soy sauce, sesame oil, and cilantro signify longevity. Oysters braised with sea moss is a traditional dish that brings luck to business transactions and rounds out the menu. To look at these recipes, read more.

Mushroom Spring Rolls with Creamy Ginger Sauce
From Food and Wine

Ingredients

3 tablespoons unsalted butter
1/2 pound oyster mushrooms, cut into 1/2-inch pieces
1/2 pound shiitake mushrooms, stems discarded, caps sliced 1/4 inch thick
1/2 pound cremini mushrooms, sliced 1/4 inch thick
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons soy sauce
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1 plump lemongrass stalk, tender white inner bulb only, minced
1 red Thai chile, minced
1 medium shallot, minced
1 tablespoon plus 1 1/2 teaspoons minced fresh ginger
1/2 teaspoon finely grated lemon zest
10 thin egg roll or spring roll wrappers
1 large egg, beaten
1/4 cup mayonnaise
1/4 cup vegetable oil, plus more for frying
1 tablespoon chopped tarragon
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
10 Boston lettuce leaves, halved

Directions

In a very large skillet, melt the butter. Add all of the mushrooms, the wine and soy sauce and season with salt and pepper. Cook over high heat, stirring, for 1 minute. Cover and cook over moderately low heat, stirring a few times, until the mushrooms have released their liquid and are tender, about 8 minutes.
Uncover and cook over moderate heat, stirring occasionally, until browned, about 4 minutes longer.
In a small skillet, heat the olive oil. Add the garlic, lemongrass, chile, shallot and 1 tablespoon of the ginger and cook over low heat, stirring occasionally, until the vegetables are golden brown, about 7 minutes. Add the lemon zest, then stir the mixture into the mushrooms.
On a work surface, lightly brush an egg roll wrapper with the beaten egg. Spread 1/4 cup of the mushrooms on the lower third of the wrapper; bring the lower edge up and over the filling and roll up, folding in the sides as you go. Lightly flatten the roll and brush it with the beaten egg. Repeat with the remaining wrappers and filling.
In a blender, puree the mayonnaise with the 1/4 cup of vegetable oil, the tarragon, lime juice, vinegar and the remaining 1 1/2 teaspoons of ginger until smooth. Season with salt and pepper.
Line a baking sheet with paper towels. In a medium skillet, heat 1 inch of vegetable oil to 250°. Add 3 or 4 spring rolls and fry gently until nicely browned, about 1 minute per side. Drain on the prepared baking sheet and repeat the frying with the remaining spring rolls.
Cut the rolls in half on the diagonal, wrap them in lettuce leaves and serve right away with the ginger sauce.

Makes 10 spring rolls.

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White-Cut Chicken
From Gourmet

Ingredients

For chicken
1 (3- to 3 1/2-lb) whole chicken (with head and feet if desired), neck (if without head) and giblets reserved for another use if desired
1 bunch scallions, halved crosswise
2 oz Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating
6 (1/4-inch-thick) round slices peeled fresh ginger
14 cups water
1 teaspoon salt
1 teaspoon Asian sesame oil
1/2 cup fresh cilantro leaves
For dipping sauce
1 bunch scallions (white and pale green parts only), cut into very thin 2-inch strips
3 tablespoons light soy sauce (preferably Pearl River Bridge brand)
3 tablespoons peanut or vegetable oil
1 tablespoon finely grated (with a rasp) peeled fresh ginger

Directions

Make chicken: rinse chicken inside and out, then bend legs to tuck feet (if still attached) inside cavity. Stuff cavity with scallions, ham, and ginger.
Bring water with salt to a boil in a deep 7- to 8-quart stockpot or pasta pot. Add chicken, breast side down (chicken may not be completely covered with liquid), then reduce heat and simmer, covered, 20 minutes.
Remove from heat and let stand, covered, 30 minutes. Turn chicken over and let stand, covered, 15 minutes more (chicken will be cooked through).
While chicken stands, fill a large bowl three-fourths full with ice and cold water. Carefully remove chicken from pot with a large slotted spoon and plunge into ice water to stop cooking. Let stand, gently turning over once (be careful not to tear skin), until cool, about 10 minutes total. Carefully transfer to a cutting board and discard scallions, ham, and ginger from cavity. Pat dry. Rub skin with sesame oil.
Make dipping sauce: stir together scallions and soy sauce in a small heatproof bowl.
Heat wok over high heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating sides. When oil just begins to smoke, carefully add ginger (oil will spatter) and stir-fry 30 seconds. Immediately remove from heat and pour over scallion mixture, stirring to combine (scallions will wilt).
To cut and serve chicken on a platter (Chinese restaurant–style), cut off the head and neck (if attached) with a cleaver and put at one end of a large platter. (These parts, along with the back and feet, aren't always eaten.) Cut off the feet. Cut off the drumsticks and thighs, then cut crosswise through the boneinto 1-inch pieces. Place the feet and leg meat at the other end of the platter. Cut off the wings, separating them at the joints, and put on the sides of the platter. Cut through the ribs, separating breast from back, then cut the backbone crosswise into 3 pieces and put them in the center of the platter. (Striking the cleaver with a rubber mallet makes the cuts clean.) Cut the breast crosswise through the bone into 1-inch pieces and arrange on the back. Alternatively, cut chicken according to procedure and mound pieces in a bowl.
Drizzle 2 tablespoons dipping sauce over chicken and sprinkle with cilantro leaves. Serve warm or at room temperature, with remaining dipping sauce on the side.

Serves 8.

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Chinese Noodles with Sesame Dressing
From Everyday Food

Ingredients

1 package (8 ounces) thin Chinese noodles
1/4 cup fresh lime juice
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 teaspoons light-brown sugar
1/8 to 1/4 teaspoon crushed red pepper
3 tablespoons chopped fresh cilantro
Coarse salt and freshly ground pepper

Directions

In a large pot of boiling water, cook noodles according to package instructions. Drain; rinse under cold water until completely cool. Set aside.
In a large bowl, combine lime juice, soy sauce, sesame oil, sugar, red pepper, and cilantro. Add noodles; toss to combine. Season with salt and ground pepper, and serve.

Serves 6.

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Braised Oysters with Sea Moss
From Food Network

Ingredients

11 ounces Chinese and iceberg lettuce leaves
8 jumbo oysters
2 tbsp vegetable oil
8 black mushrooms, soaked in water
0.7 ounces sea moss, soaked in water
1/3 cup +2 tbsp chicken stock
2 tbsp oyster sauce
1 tsp sesame oil
Salt, to taste
1 tsp sugar
1 tsp cornstarch
1 tbsp water

Directions

Blanch lettuce quickly in seasoned water, remove and line a serving dish with the leaves.
Poach oysters in the same water until 50% cooked. Remove.
Heat Chinese wok and quickly sauté oysters with vegetable oil. Add the black mushrooms, sea moss, chicken stock and oyster sauce. Cook for a few minutes until the mushrooms are soft.
Season the sauce with sesame oil, salt and sugar. Mix cornstarch with water. Add enough of the cornstarch mixture to slightly thicken the sauce.
Place oysters, black mushrooms and sea moss on top of lettuce.

Serves 4.

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Yummy Links: From Kelly Choi to Chinese New Year

partysugar — Fri, 16 Jan 2009 06:45:21 -0800

Meet Kelly Choi, the host of Bravo's upcoming series Top Chef Masters. - Serious Eats
Read Alice Waters's personal letter to Barack Obama. - Gourmet
Learn the difference between cinnamon and nutmeg.- Cookthink
Find out how far your food travels. - The Kitchn
Here's how restaurants are coping with recession. - The Epi-Log
Fight the Winter flu by eating more kale. - Mouthing Off
Ten good-luck foods to enjoy during Chinese New Year. - Chow

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Trend Setters: Qi Pao and Cheongsam

PetSugar — Mon, 18 Feb 2008 15:00:12 -0800

Share a culture with your pet with traditional Chinese apparel! Choose from cheongsam (formal attire for men) or qi pao (slender-fitting dresses with a high slit on the side for women), styles dating back to the Qing dynasty of the 17th century. Although the cheongsam is traditionally a two-piece outfit, both the pet cheongsam and qi pao are offered as a single piece for easy slipping on and off. Brocade designs with contrasting piping details will surely make your pet the envy of any Chinese New Year celebration! I've PetMarked some of my favorite colors of both the qi pao and the cheongsam - check them out in a widget when you read more.

Turquoise cheongsam ($58)	Evergreen qi pao ($64)
Sunray cheongam ($58)	Black elegance qi pao ($64)
Evergreen cheongsam ($58)	Light pink cheongsam ($58)
Red qi pao ($64)	Olive cheongsam ($58)	Sapphire qi pao ($64)

Yummy Link: Pork and Shrimp Pot Stickers

partysugar — Mon, 18 Feb 2008 13:28:51 -0800

There's still a couple of days left in the Chinese New Year. Fill your dumpling craving with homemade pork and shrimp pot stickers. - The Kitchen Sink