Chinese Barbecue Pork
Chinese Barbecue Pork (Char Siu)
Posted by Tiffany at recipegoldmine
com 1/23/2002 3:08 pm
3 lb lean pork loin
1 1/2 tpss salt
1/2 tps garlic powder
1/4 cup ketchup
1 tablespoon rice wine
2 Tbsphoisin sauce
1/4 cup honey
1 tps red food coloring
Mix all ingredients except the pork to make a marinade
Marinate the pork for at least 2 hrs; overnight is even better
The trick is the cooking process
I hope there is something in the top of your oven that you can wire the pork to so it can hang free during the roasting with a pan of water placed directly beneath it
Roast the pork at 400 deg F for about 20 min
Let cool & slice thin
Serve with hot mustard & toasted sesame seeds
If you do not have a way of hanging the pork you can use a perforated pan placed on an upper shelf directly above the pan of water
Be sure to turn the pork occasionally
Tuscan-Style Ribollita
Tuscan-Style Ribollita
6 slices (1/2-inch thick) day-old crusty French bread
3 cloves garlic
Black pepper, to taste
1 tablespoon olive oil
1 tablespoon chicken broth
1 onion, diced
3 carrots, chopped
3 celery stalks, chopped
1 zucchini, sliced
1 yellow squash, sliced
1/2 sweet red pepper, diced
1/2 teaspoon dried oregano
4 cups torn escarole or dark cabbage
1 (16 oz) can kidney beans
1 (14 1/2 oz) can plum tomatoes, drained, juices reserved
1 cup chicken broth
3 tablespoons grated Parmesan cheese
Oregano leaves (garnish)
Grease a baking sheet
Put the bread on the sheet and bake at 350 deg F until golden brown, about 15 minutes
Remove from the oven
Cut 1 garlic clove in half and rub on each side of the toast slices
Sprinkle with black pepper and set aside
Heat the oil and broth mixture in a 4-quart pot
Add the onions and saut
Spedinis
Spedinis
Posted by artsycook at recipegoldmine
com
Source: Recipe by Lisa Stapor
1 pound eye of round (ask butcher to slice 1/4-inch thick)
Olive oil, extra virgin or pure
Bay leaves
2 medium onions
1 cup Italian seasoned bread crumbs
1/2 cup Parmesan cheese
1 teaspoon garlic powder
6 to 8 metal skewers
Set oven on high broil
Gently pound out each piece of meat to 1/8 inch thick
(If pieces are larger than 3 inches wide, cut in half to get 2 strips no smaller than 2 inches wide
)
Peel and quarter onions
Separate onion layers
Combine bread crumbs, Parmesan cheese and garlic powder in a shallow bowl
Pour about 1/3 cup olive oil into another shallow bowl
Dip each strip of meat into the olive oil, letting the excess drip off, and press 1 side into the bread crumb mixture
Lay on work surface, crumb side down, and roll up tightly
Place 1 onion shell on a metal skewer and 1 small bay leaf next to the onion
Skewer the roll of breaded meat and repeat the process, ending with an onion shell to keep the meat from falling off
Place the skewers on a foil-lined broiler pan and broil 4 inches from the heat for 4 minutes on each side or until golden
Serve with your favorite pasta
Serves 8