Saturday, March 5, 2016

Shrimp and Pork Dumplings

1 lb of ground pork
15 large shrimp chopped
1 tbs grated ginger
2 cloves of garlic grated
1 egg
2 tsp of soy sauce
1 tsp sesame oil
1 tsp srachia
1tbs of finely chopped chives
1/2 head of Napa cabbage finely shredded
Salt and pepper
1 package of wonton wrappers

Mix the above and have a bowl of water ready. Next, on a cookie sheet, line with a wet kitchen towel. You do not want the dumplings to dry out as you are making them.

Take about half of a teaspoon and put in the center of the wonton wrapper. Put water on three sides of the wrapper and pinch to seal. Make sure these are sealed well.

In a frying pan add oil and put on medium/ high heat. Add your dumplings in and pan fry until brown. Once browned, add a cup of water and cover. Cook for about 5 minutes and serve with spicy mayo and soy!

Kentucky Beer Cheese!!

1 pound extra-sharp cheddar, cut into 1-inch cubes
3/4 cup dark beer
2 garlic cloves, minced
1 tablespoon Dijon mustard
1/2 teaspoon cayenne
 Toasted baguette slices from 2 baguettes
 Sliced tomatoes

 In a food processor, combine the cheddar with the beer, garlic, mustard and cayenne and blend until smooth. Season the beer cheese with salt.
 Preheat the broiler. Spread the toasts with the beer cheese and arrange them on a rimmed baking sheet. Broil the toasts 6 inches from the heat for about 2 minutes, rotating the pan, until the cheese is bubbling and browned around the edges. Top with tomato slices and serve.

New England Indian Pudding

3 cups whole milk
1 cup heavy (whipping) cream
1/2 cup yellow cornmeal
1/2 cup light brown sugar, lightly packed
1/2 cup molasses
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 large eggs

4 tablespoons unsalted butter, cut into 4 pieces


Preheat oven to 275 degrees F. Lightly grease a 6- or 8-cup soufflé or baking dish with butter (you can use margarine, but DON’T use non-stick sprays).
In a medium-sized saucepan over medium-low heat, scald the milk.
While the milk is heating, pour the cream into a medium to large bowl, add the cornmeal, sugar, molasses, salt, cinnamon, nutmeg, cloves, and ginger. Add this cream/corn meal/spice mixture to the scalded milk. Cook, whisking constantly, over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes). Remove from heat.
In a bowl, beat eggs with a whisk. Temper the eggs by adding 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly. Vigorously whisk the egg mixture into the remaining cornmeal mixture. Add butter, one piece at a time, stirring until melted.
Pour mixture into the prepared soufflé dish, and place dish on a shallow baking pan on the center oven rack.  Pour enough HOT water into the shallow baking dish to come 2/3 of the way up the outsides of the soufflé or baking dish.
Bake until pudding is set, a tester inserted close to (but not in) the center comes out clean, usually about 2 to 2 1/2 hours. Remove from oven and remove from the water bath and let cool slightly.
Serve warm with vanilla ice cream or whipped cream or heavy cream.