42 replies to this topic

[mikest2]

I've been saving this one, liftmistress.....replace the meat with chinese mushrooms

Banh Cuon
Steamed rolls

10 Tree ears, soaked and shredded
6 Chinese mushrooms, soaked and shredded
1 lb ground pork, cooked and drained
Fish sauce (nuoc mam) to taste
Black pepper, FRESHLY ground, to taste (lots)
2 shallots, minced
3 cloves garlic, smashed and minced
½ cup minced white onion
Fresh rice papers (or dried)
Dry fried onions for garnish

Soak the tree ears and Chinese mushrooms for 30 min,
Drain and finely chop

Combine the pork, fish sauce and pepper

Heat a little oil in a wok, add shallots and garlic, then the onions until opaque
Add pork and fry until all red is gone
Add tree ears and mushrooms, stir and fry a couple of minutes.

Take off heat and set aside

Now you can cheat and use dried rice papers, dip in hot water and let sit for a minute until soft, put a tablespoon of filling on paper and roll it up (see salad roll technique)

Or you can make fresh rice papers from scratch or from a mix:
Blend together:
1/2 cup rice flour
1/2 cup cornstarch
1/4 cup tapioca flour
1/2 teaspoon salt
3 cups water
2 tablespoons oil

Heat an 8-inch nonstick skillet and brush with oil. Whisk the rice-flour batter well. When the oil is hot, pour 2 tablespoons of the batter into the skillet, tilting and shaking the pan to evenly coat the bottom with batter. Cover and cook over moderate heat until the crêpe is firm, about 2 minutes. With a spatula, flip the crêpe and cook for 30 seconds longer.

Once you have them rolled, steam them for a couple of minutes
Garnish with bean sprouts, cucumber slices and thinly sliced Vietnamese pate
I use the same sauce as the salad rolls for dipping.

[attachment=12732:rolling_cakes.pdf]

[KMS]

Thanks, now I have Friday night's menu.

[liftmech]

lift mistress, on Aug 14 2007, 04:02 PM, said:

I've been a vegetarian for 25 years

You may be the only vegetarian lift mechanic in the entire country!

Lizz (ex-liftie) makes some excellent cookies, but she really doesn't have a recipe. I'll try to get her to figure one out and post it.

[ex-liftie]

Okay, I'll bite. (John wrote that!!!!)

2/3 cup sugar
2/3 cup brown sugar
1 stick butter
1/2 cup shortening
1 tsp baking powder
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup flour
3 cups oats

suggested add-ins:
chocolate chips, peanut butter chips, butterscotch chips, etc.
dried fruit
cocoa powder (no more than 1/2 cup)
1 jar peanut butter (this keeps them nice and moist for a long time!)
nuts of any sort
maple syrup

Bake at 375 degrees F for 9-11 minutes ( I do them for 9, but we live at 10000 ft!) or if you want to make them into a bar bake for about 45 minutes to an hour in a 9x13 pan. When I make them into bars I replace 2/3 cup of the flour with protein powder made for baking- they are almost like energy bars that way.

Enjoy! John loves these and I haven't made a bad batch of them yet- at least to him!

[KMS]

And now I have dessert! Thanks. It's hard to make egg-less cookies that don't end up the consistency of wet cardboard.

[liftmech]

This one might be hard to make egg-less, too- I've been informed that two eggs were inadvertently left out of the post. Lizz says it will probably work anyway, but would be better with peanut butter if there's no eggs.

[mikest2]

Has anyone got a good crab cake recipe ? I want to get this right the first time !!

[Peter]

I have an excellent one, I am just typing it out...

[Peter]

Crab Cakes
3 cups bread crumbs
2 large eggs
2 tbsp mayonnaise
2 tbsp each, onion, celery, red bell pepper, minced
1 tbsp parsley, minced (skip this if you want)
1 med. Clove garlic, minced
½ tsp salt
¼ tsp dried mustard powder
¼ tsp cayenne
1 lb. fresh crabmeat
2 tbsp olive oil

Mix together 1 cup breadcrumbs (keeping the other 2 cups for later), eggs, mayonnaise, onion, celery, bell pepper, parsley, garlic, and seasonings. Stir in crabmeat. I usually mash it together pretty well with my hands so the crab cakes are firm enough to stay together. Chill for 2 hours to overnight.

Shape into 12 or so small cakes, coat with bread crumbs and pan fry. About 5 minutes per side.

Orange Sauce to go with them

2 large shallots, minced
¼ cup white wine
1 cup frozen orange juice concentrate, reduced by boiling to be a little thicker
4 tablespoons butter, cut into bits (I use Smart Balance which works fine)
2 tablespoons plain yogurt
2 tablespoons cream or milk
¼ tsp Tabasco sauce

Heat shallots, wine, and reduced orange juice until liquid is reduced some. Whisk in butter, stirring well. Remove from heat and stir in yogurt, cream, and Tobasco sauce

I have always used margerine, milk, lowfat mayonnaise, etc. and it has been fine. This recipe is from a Seattle cookbook called Simply Classic. I usually use crabs that we catch fresh, but that may not be too easy in interior BC!

[mikest2]

Skier, on Aug 31 2007, 09:11 PM, said:

Crab Cakes
3 cups bread crumbs
2 large eggs
2 tbsp mayonnaise
2 tbsp each, onion, celery, red bell pepper, minced
1 tbsp parsley, minced (skip this if you want)
1 med. Clove garlic, minced
½ tsp salt
¼ tsp dried mustard powder
¼ tsp cayenne
1 lb. fresh crabmeat
2 tbsp olive oil

Mix together 1 cup breadcrumbs (keeping the other 2 cups for later), eggs, mayonnaise, onion, celery, bell pepper, parsley, garlic, and seasonings. Stir in crabmeat. I usually mash it together pretty well with my hands so the crab cakes are firm enough to stay together. Chill for 2 hours to overnight.
Live Dungeness at the grocery, Rock crab if I'm lucky, I have printed and will advise of results.......Thanks...Mike
Shape into 12 or so small cakes, coat with bread crumbs and pan fry. About 5 minutes per side.

Orange Sauce to go with them

2 large shallots, minced
¼ cup white wine
1 cup frozen orange juice concentrate, reduced by boiling to be a little thicker
4 tablespoons butter, cut into bits (I use Smart Balance which works fine)
2 tablespoons plain yogurt
2 tablespoons cream or milk
¼ tsp Tabasco sauce

Heat shallots, wine, and reduced orange juice until liquid is reduced some. Whisk in butter, stirring well. Remove from heat and stir in yogurt, cream, and Tobasco sauce

I have always used margerine, milk, lowfat mayonnaise, etc. and it has been fine. This recipe is from a Seattle cookbook called Simply Classic. I usually use crabs that we catch fresh, but that may not be too easy in interior BC!

[mikest2]

Ahhhhhhhhhhh spring is in the air !

Wonton soup

The wontons:
1 lb ground pork
½ lb shrimp
1 can sliced water chestnuts
2 tbs Light soy sauce
1 tbs Sesame oil
Ground pepper to taste (careful its still raw)
1 pkg wonton wrappers

The stock:
3 cans chicken stock
3 cans water
1 tbs light soy
½ tbs sesame oil

The bowl:
Beans sprouts
Snow peas
Green onions
Prawns
Barbeque pork
Or whatever else you can think of

Heat the stock

Shred the shrimp and water chestnuts and add to the ground pork.
Mix well with the pepper, soy and sesame oil
Lay out the wrappers, put about 1 tsp of filling on each,
Wet two adjoining sides of the wrapper, fold into a triangle, pinch edges to seal

Boil the wontons in a large pot of water for about 4 minutes or until cooked

While they are cooking put the bowl fixings in the bowl

When the wontons are cooked place some in each bowl and cover with hot stock
The stock will heat the snow peas enough.

Chili oil is optional

Enjoy……….Mike

This post has been edited by mikest2: 05 March 2008 - 06:44 PM

[Emax]

mikest2, on Mar 5 2008, 07:37 PM, said:

Ahhhhhhhhhhh spring is in the air !

Wonton soup

The wontons:
1 lb ground pork
½ lb shrimp
1 can sliced water chestnuts
2 tbs Light soy sauce
1 tbs Sesame oil
Ground pepper to taste (careful its still raw)
1 pkg wonton wrappers

The stock:
3 cans chicken stock
3 cans water
1 tbs light soy
½ tbs sesame oil

The bowl:
Beans sprouts
Snow peas
Green onions
Prawns
Barbeque pork
Or whatever else you can think of

Heat the stock

Shred the shrimp and water chestnuts and add to the ground pork.
Mix well with the pepper, soy and sesame oil
Lay out the wrappers, put about 1 tsp of filling on each,
Wet two adjoining sides of the wrapper, fold into a triangle, pinch edges to seal

Boil the wontons in a large pot of water for about 4 minutes or until cooked

While they are cooking put the bowl fixings in the bowl

When the wontons are cooked place some in each bowl and cover with hot stock
The stock will heat the snow peas enough.

Chili oil is optional

Enjoy……….Mike

With the extra ingredients, wouldn't this be "Twoton" soup?

Sounds great. I just had a chinese meal in Cedar City. Disappointing. I think they lost their cook.

[k2skier]

lift mistress, on Aug 14 2007, 03:02 PM, said:

Keep those recipes coming! I have to modify them slightly (I've been a vegetarian for 25 years - no meat, fish, eggs, rennet, gelatin, etc.) but my friends think I've suddenly become a culinary whiz.

Have you tried a product called Egg Replacer? Works great! I found out about it at a little coffee shop/vitamin/health food store in Government Camp when buying a coffee, I was drooling over the homemade cookies. I have an allergic reaction to eggs.

[KMS]

k2skier, on Mar 10 2008, 12:46 PM, said:

Have you tried a product called Egg Replacer? Works great! I found out about it at a little coffee shop/vitamin/health food store in Government Camp when buying a coffee, I was drooling over the homemade cookies. I have an allergic reaction to eggs.

The Ener-G brand? Yeah, my mom found it in a natural food store and told me about it. I keep it on hand all the time now and have yet to find a recipe where it didn't work really well. The Egg Replacer instead of eggs and maple syrup instead of refined sugar seem to work in everything.

[Emax]

Somewhere - buried in the archives of this site - is a thread on resort food. Couldn't locate it, so I'll post this idea here.

If you roll ground beef into a slim cylinder (best tapered on one end) and fry it up, you can serve it on a hot dog bun - thereby not only simplifying the bun inventory but creating an entirely new dish: the Turdburger!

I made some of these last night and found them to be great - because they hold condiments much better than the old-fashioned "cow patties". For full effect, the condiments should be placed under the burger - not over it.

I'm thinking that the more rebellious among the snowboarding crowd would buy a lot of these things. In the summer season, self-destructive mountain-bikers might enjoy them while awaiting treatment in the medical clinic.

I still need some ideas for an equally-horrifying beverage to accompany this creation.

Turdburger is the registered trademark of Emax Foods, Inc.

This post has been edited by Emax: 13 March 2009 - 11:10 AM

[Kicking Horse]

Emax, on Mar 13 2009, 01:07 PM, said:

Somewhere - buried in the archives of this site - is a thread on resort food. Couldn't locate it, so I'll post this idea here.

If you roll ground beef into a slim cylinder (best tapered on one end) and fry it up, you can serve it on a hot dog bun - thereby not only simplifying the bun inventory but creating an entirely new dish: the Turdburger!

I made some of these last night and found them to be great - because they hold condiments much better than the old-fashioned "cow patties". For full effect, the condiments should be placed under the burger - not over it.

I'm thinking that the more rebellious among the snowboarding crowd would buy a lot of these things. In the summer season, self-destructive mountain-bikers might enjoy them while awaiting treatment in the medical clinic.

I still need some ideas for an equally-horrifying beverage to accompany this creation.

Turdburger is the registered trademark of Emax Foods, Inc.

Nice

[mikest2]

Wicked Thai yellow curry tonight, if I survive, I'll post a new recipe !

[skierdude9450]

Just a quick one to throw out there. This is my foolproof topping for bratwursts.

Simple enough, take some bratwursts (or better yet bockwurst) and cook them how you please. I prefer grilling, but pan searing works well too. Heat up sauerkraut in a pan with plenty of paprika. Toast hot dog rolls (whole wheat are great), insert bratwursts, and then dress with stone ground mustard (such as Plochmann's), sauerkraut, and grated or sliced Swiss cheese. Place bratwursts on a baking sheet or foil and broil 3-5 minutes until the cheese melts. There's a quick one to munch on.

[Emax]

skierdude9450, on May 30 2009, 08:59 PM, said:

Just a quick one to throw out there. This is my foolproof topping for bratwursts.

Simple enough, take some bratwursts (or better yet bockwurst) and cook them how you please. I prefer grilling, but pan searing works well too. Heat up sauerkraut in a pan with plenty of paprika. Toast hot dog rolls (whole wheat are great), insert bratwursts, and then dress with stone ground mustard (such as Plochmann's), sauerkraut, and grated or sliced Swiss cheese. Place bratwursts on a baking sheet or foil and broil 3-5 minutes until the cheese melts. There's a quick one to munch on.

Jeeze - I'd love to have some bockwurst. Not very many German delicatessens here in south Deseret, where vanilla is the order of every day.

When the conversation turns to food, I really miss "Joisey". Never at other times.

[mikest2]

WICKED !!! My eyes are still watering, make sure you have a cucumber around to put out the fire. Had this with jasmine rice and some stir fried veggies

Gong Bao Chicken

chicken should be just cooked and wonderfully succulent; the nuts are added at the very last minute so they keep their crispness.

Serves 2 as a main dish with a simple stir-fried vegetable and rice, 4 as part of a Chinese meal with three other dishes

2 boneless chicken breasts, with or without skin (about 2/3 pound total)
3 cloves of garlic and an equivalent amount of fresh ginger
5 scallions, white parts only
2 tablespoons peanut oil
a generous handful of dried red chiles (at least 10), preferably Sichuanese
1 teaspoon whole Sichuan pepper
2/3 cup roasted unsalted peanuts

For the marinade:

1/2 teaspoon salt
2 teaspoons light soy sauce
1 teaspoon Shaoxing rice wine or medium-dry sherry
1 1/2 teaspoons potato flour or 2 1/4 teaspoons cornstarch
1 tablespoon water

For the sauce:

3 teaspoons sugar
3/4 teaspoon potato flour or 1 1/8 teaspoons cornstarch
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
3 teaspoons Chinkiang or black Chinese vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock or water

1. Cut the chicken as evenly as possible into 1/2-inch strips and then cut these into small cubes. Place in a small bowl and mix in the marinade ingredients.

2. Peel and thinly slice the garlic and ginger, and chop the scallions into chunks as long as their diameter (to match the chicken cubes). Snip the chiles in half or into 2-inch sections. Wearing rubber gloves, discard as many seeds as possible.

3. Combine the sauce ingredients in a small bowl — if you dip your finger in, you can taste the sweet-sour base of the gong bao flavor.

4. Season the wok, then add 2 tablespoons of oil and heat over a high flame. When the oil is hot but not yet smoking, add the chiles and Sichuan pepper and stir-fry briefly until they are crisp and the oil is spicy and fragrant. Take care not to burn the spices (you can remove the wok from the heat if necessary to prevent overheating).

5. Quickly add the chicken and fry over a high flame, stirring constantly. As soon as the chicken cubes have separated, add the ginger, garlic, and scallions and continue to stir-fry for a few minutes until they are fragrant and the meat is cooked through (test one of the larger pieces to make sure).

6. Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in, and serve