Ingredient: fresh ginger, minced

Hoisin Beef & Rice Roulade

Hoisin is not a sauce I use regularly but in this case I found it puts a nice Asian twist on a traditional meatloaf. Impressive enough to serve to guests but easy enough to prepare on a weeknight.

The history of hoisin sauce is as rich and complex as its flavor. The name ‘hoisin’ comes from the Chinese phrase meaning ‘seafood sauce’ due to its seafood-like flavor but ironically, the sauce doesn’t contain any seafood. It’s believed to have originated in southern China, and its use has evolved over centuries. Once a luxury only the wealthy could afford, it has become a staple in Chinese households and restaurants worldwide. An intriguing tale associated with hoisin sauce is its role during the mid-Autumn festival in China, where it’s used in preparing traditional mooncakes, symbolizing unity and completeness.

Traditionally, hoisin sauce was made from fermented soybeans, rice wine, sugar, spices, and other ingredients. Today, hoisin sauce is widely used in many Chinese dishes including Peking duck, dim sum, barbecued pork, and spring rolls. It has also become a popular ingredient in other Asian cuisines such as Japanese and Vietnamese.

Hoisin sauce is a culinary chameleon, seamlessly blending into a wide array of dishes. Some of the many roles of hoisin sauce are as a

  • Dipping sauce for spring rolls, dumplings, and other appetizers. Its sweet and savory notes perfectly balance the flavors of these bite-sized delights.
  • As marinade and glaze hoisin sauce works wonders with meats like chicken, pork, and beef. The sugars in the sauce caramelize beautifully when grilled, creating a rich and flavorful exterior.
  • Adding hoisin sauce to stir-fried vegetables and proteins introduces a delectable dimension to your dishes. Its thick consistency helps create a glossy coating that clings to the ingredients, delivering an irresistible taste in every bite.
  • From noodle stir-fries to fried rice, hoisin sauce can elevate these dishes with its unique blend of flavors. Just a drizzle can transform a simple plate of noodles into a gourmet delight.
Print Recipe
 Hoisin Beef & Rice Roulade
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Asia
Keyword hoisin beef & rice roulade
Servings
Ingredients
Course Main Dish
Cuisine Asia
Keyword hoisin beef & rice roulade
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Prepare rice according to package directions. Cool slightly. Stir cooked rice with carrot, red pepper, green onion & cilantro. Reserve.
  2. Preheat oven to 350 F. In a medium sized bowl, stir breadcrumbs with milk, eggs, ginger, Worcestershire sauce, garlic, salt & pepper. Let stand for 5 minutes.
  3. Line a rimmed baking sheet with foil. Grease foil well; top with a second sheet of foil (to use as a guide when rolling the beef). Crumble beef into bread crumb mixture; mix gently until combined. Press the beef into a 1/3-inch thick, rectangular layer on the prepared baking sheet.
  4. Spread rice mixture evenly over the beef, leaving a 1-inch border around the edge. Roll beef, jellyroll-style, using the top layer of foil to guide & shape the beef into a compact log. Discard extra foil. Smooth the surface using fingers to fill in any gaps. Pinch ends closed. Bake for 45 minutes.
  5. Meanwhile, stir hoisin sauce with lime juice, ketchup, honey & sesame oil; brush evenly over roulade. Bake roulade for an additional 15 minutes.

Chinese Char Siu Pork Meatballs

The meatball is a food that transcends cultures. Char siu pork meatballs, are one of the most popular pork dishes in Chinese/Cantonese cuisine and one of the most ordered dishes in restaurants.

They are full of all the flavors we love in Chinese food takeout. Salty, sweet, smoky, charred edges with juicy tender pork inside. Todays recipe was inspired by Chinese char siu with the use of 5-spice powder giving them that unmistakable flavor. This is a blend of star anise, fennel seeds, Sichuan peppercorns, cloves, and Chinese cinnamon.

Char siu, loses something in its basic English name, barbecued pork. This sweetly marinated and basted meat has become a symbol of comfort food in Cantonese cuisine and means so much more than just barbecued or roasted meat.

The traditional dish is made from seasoned boneless pork. The pork is covered in a sweet, savory glaze and placed on wooden skewers or forks over low heat. It’s cooked until tender but not falling apart. The use of the skewers changes how the meat cooks. It should heat slowly and evenly from all sides. The char siu marinade is very distinctive in its flavor. Many cuts of pork can be used in char siu such as neck meat, pork belly and pork butt. Just about any lean boneless cut will work but I like pork tenderloin the best.

Meatballs are one of those creations that can be used in many different applications. The flavor profile can be varied with different spices or sauces. When they are paired with rice or noodles, they make a good main course. Alternatively, they are perfect as an appetizer or even just a snack. You can also make them in bulk and freeze them for use later. What’s not to love about something so versatile?

Print Recipe
 Chinese Char Siu Pork Meatballs
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Chinese
Keyword Chinese pork meatballs
Servings
MEATBALLS
Ingredients
Meatballs
Sweet & Spicy Sauce
Course Main Dish
Cuisine Chinese
Keyword Chinese pork meatballs
Servings
MEATBALLS
Ingredients
Meatballs
Sweet & Spicy Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Meatballs
  1. In a large bowl, combine pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder & pepper. Mix well. Divide mixture into 20 pieces & roll into balls.
  2. in a skillet, heat oil. Fry meatballs in batches. Cook without moving for about 2 minutes or until the bottoms are cooked through. Use a spatula to carefully rotate the meatballs to cook on the other sides. Remove from skillet to paper towel.
Sauce
  1. In a small bowl or measuring cup combine all your sauce ingredients except the water and cornstarch. Pour your sauce mix in the skillet heat over medium low heat.
  2. Meanwhile, combine the cornstarch and water in a small bowl and pour in the skillet while stirring continuously. When the sauce begins to thicken add the meatballs back to the skillet and allow it to cook over low for 3-4 minutes, until they are coated.

Pork Chops w/ Pear Chutney

The warm notes of ginger and cinnamon paired with the sweetness of the pears & shallots are exactly what makes these pork chops go from good to wow!

Brion & I have come to really enjoy chutneys over the years. I think I could make a chutney out of just about anything. You want the perfect balance of the trinity of chutney which is sweet, sour and spicy.

Chutney originated in India as a simple fruit paste preserved in honey, eventually evolving to incorporate a variety of fruits, spices and vegetables. During the 17th century when the British colonized India, they would bring chutney back to England as a novelty good. Because of its bright and exotic flavor, chutney became a popular condiment all over the world.

As chutney made its way to various parts of the world, people adopted new preparation techniques and experimented with various flavor profiles. This cranberry pear chutney really highlights the those wonderful fall pears.

Print Recipe
 Pork Chops w/ Pear Chutney
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword pork chops w/ pear chutney
Servings
Ingredients
Pear Chutney
Pork Chops
Course Main Dish
Cuisine American
Keyword pork chops w/ pear chutney
Servings
Ingredients
Pear Chutney
Pork Chops
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pear Chutney
  1. In a medium pot, combine all chutney ingredients. Bring to a slight simmer for about 6-7 minutes until pears soften, but not mushy. Remove from heat. Set aside until pork chops have been cooked. Serve chutney at room temperature or slightly warmed.
Pork Chops
  1. Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.

Shrimp & Chicken Pelmeni

Though they come in all shapes and sizes, dumplings are a near-universal culinary constant as almost every culture has one. So naturally, dumpling recipes are incredibly versatile, coming with a wide array of fillings, wrappers, shapes and sizes. Eaten as an appetizer, dessert, side dish or for the main meal, they might just be the ultimate comfort food.

Chicken and shrimp go together surprisingly well, and this dish is no exception. In March of this year (2021), I posted a blog about Russian Pelmeni. Since then, Brion & I have had ‘pelmeni’ numerous times in which I’ve experimented with various fillings. In case you’re not familiar with these dumplings, traditional Russian pelmeni consist of a filling wrapped in thin, unleavened dough. The word “pelmeni” describes the ear-shaped appearance of these dumplings.

When I made them for the March blog, I used a different technique for preparing them. Instead of making them into the traditional ear shape, I rolled the dough out into a large rectangle. I then spread the raw meat filling over it very thinly and rolled it up in a jelly roll fashion. After slicing the roll into 2-inch pieces, they were steam cooked in broth in a skillet. It’s a quick and easy take on authentic pelmeni.

Since Brion & I eat a lot of chicken and shrimp, I could see no reason to ‘develop’ a new version with an almost oriental twist on it.

Print Recipe
 Shrimp & Chicken Pelmeni
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine European
Keyword chicken & shrimp pelmeni
Servings
Ingredients
Dough
Filling
Broth for Steaming Pelmeni
Course Main Dish
Cuisine European
Keyword chicken & shrimp pelmeni
Servings
Ingredients
Dough
Filling
Broth for Steaming Pelmeni
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. In a bowl, combine all dough ingredients & knead until a smooth dough ball forms, about 10 minutes. Cover with plastic wrap & set aside to rest until your filling is prepared.
Filling
  1. Chop mushrooms & mince garlic. In a skillet, heat butter & add garlic. When aromatic & light golden, add mushrooms & a light sprinkle of salt. Cook for about 2 minutes, until fragrant, soft & roughly a third of the original volume. Set aside in a bowl to cool.
  2. Chop shrimp into pieces the size of large peas. Add to the mushrooms with the chicken, green onion, water chestnuts & ginger. Combine with a fork.
  3. Stir together salt & white pepper, sugar, soy sauce & water. Pour over the filling; stir to mix & firm up. Cover & set aside to rest for 30 minutes.
Assembly
  1. Once dough has rested, transfer to a floured surface. Roll out the dough into a large, THIN rectangle. Spread filling over the dough, leaving a 1/4-inch at the far side of the dough.
  2. Tightly roll dough up, starting from the wider side, forming a log. Put seam side down to seal the edges. Seal ends of the dough as well. Using a very sharp knife, cut the dough log into 2-inch sections.
  3. In a large skillet that will accommodate all pelmeni, heat oil & cook onion until translucent. Add garlic & continue cooking until fragrant. Add grated carrot; cook about 1-2 minutes more.
  4. Place pelmeni rolls on top of veggies, add vegetable broth, salt & pepper. Cover with a lid & simmer for 30 minutes on a low heat. Check pelmeni from time to time, to make sure there is still some broth in the skillet. Add more broth if it evaporates too fast. Garnish with extra sliced green onions if desired. Serve.
Recipe Notes
  • A nice condiment for these dumplings would be a sweet chili sauce.

Salmon Leek Pelmeni ‘Rose’

Classic pelmeni are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. There is debate about the exact place of origin with Ural and Siberia both maintaining strong claims. This Russian comfort food is part of the group of Eastern European dumplings like ‘vareniki, pierogis and uszka’. The word “pelmeni” describes the ear-shaped appearance of these dumplings. Fillings generally consist of ground meat such as pork, lamb, beef or mushrooms as well as salt, pepper and sometimes herbs and onions.

In Russia’s Far East the locals replace meats with salmon to make a native version of this common national dish. This is an exotic region with a unique climate, landscape, flora and fauna. Basic fruits and vegetables that grow in most Russian home gardens must be shipped to this region because of its harsh climate does not allow much to grow. Dairy products are also imported at high cost so they rarely are found in the local diet.

Fish and seafood are the basic staples in the Far Eastern diet and are not delicacies for special occasions as is the case in Russia’s European and Siberian regions. Fish is often used instead of meat in cooking common Russian dishes such as cutlets, cabbage rolls and pelmeni.

Back in March of this year (2021), I had posted a blog about traditional pelmeni containing beef filling. We enjoyed that meal a lot and have since had it numerous times with various fillings. After doing some research, I realized that fish pelmeni was a ‘real thing’. I had also seen an idea from the internet about using salmon and pastry to form a ‘salmon rose’. I thought, why couldn’t that tender pelmeni dough be used along with fresh salmon & leeks to make something special? I realize I have strayed a long way from the classic ear shaped pelmeni but the flavor is just as wonderful.

Print Recipe
 Salmon Leek Pelmeni 'Rose'
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine European
Keyword salmon/leek pelmeni
Servings
Ingredients
Pelmeni Dough
Leek & Salmon Fillings
Soya Broth
Veggies
Course Main Dish
Cuisine European
Keyword salmon/leek pelmeni
Servings
Ingredients
Pelmeni Dough
Leek & Salmon Fillings
Soya Broth
Veggies
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. In a bowl, combine all dough ingredients & knead until a smooth dough ball forms, about 10 minutes. Wrap in plastic wrap & set aside to allow dough to rest until the filling is prepared.
Leek & Salmon Fillings
  1. In a sauce pan, sauté garlic, leeks & mushrooms in 1 Tbsp olive oil until tender. Remove from heat & place in a dish to cool until needed later.
  2. Prepare fresh salmon (skin, debone & slice thinly); refrigerate until ready to assemble. In a small bowl, combine all remaining filling ingredients. Set aside
Soya Broth & Veggies
  1. In a non-stick skillet over medium heat, add 1 Tbsp olive oil. Sauté onion until it starts to soften. Add mushrooms, garlic, sun-dried tomatoes, zucchini & oregano. Cook for about 2 minutes; remove veggies to a dish & set aside.
  2. In the NON-STICK saucepan, bring all broth ingredients to a boil. Simmer for a few minutes; turn off heat.
Assembly & Cooking
  1. On a LIGHTLY oiled work surface, roll out dough as thin as possible. Cut (20) 4-inch discs from pastry with a fluted, circular pastry cutter. Align the discs in 2 lines, making them overlap slightly. One line should consist of 12 circles & other other line the remaining 8. With your rolling pin, slightly roll over each line to help press the circles together a bit.
  2. On the shorter line of dough, distribute cooled leek/mushroom filling. Roll up to form the center of the salmon 'rose'. The roll should hold together but not be tightly rolled so it will steam properly. On the longer line of dough circles, distribute the thinly sliced salmon. Top salmon with Panko crumb 'filling' & press with a spatula to flatten slightly.
  3. Carefully place the rolled leek/mushroom 'center' at one end of the salmon 'line'. Roll up to form the outside rings of the 'rose'. Using a large heavy spatula, gently lift the 'rose' pastry into the center of the broth in the saucepan.
  4. Turn on heat & bring soya broth to a gentle simmer. Cover & steam salmon/leek 'pelmeni' for about 35 minutes or until both salmon & dough are cooked. Remove to a serving plate & keep warm.
  5. To the remaining broth in saucepan, add 1/4 cup milk & the previously sautéed veggies. Gently stir together then drizzle sauce & veggies over salmon/leek pelmeni 'rose'. Serve.

Beggar’s Purse Crepes w/ Gorgonzola Sauce

Today July 25th, is my dear sister Loretta’s birthday. Having an older sister is a very unique experience that not everyone can truly know about. We are all products of our environment, and even if we are completely unaware of it, having that ‘big sis, little sis’ dynamic as you grew up, was a huge influence.

I remember how much I enjoyed being with Loretta and doing things together. She always seemed to have the answer to the ‘question’ and was just so much fun to be with.

Since Loretta was the ‘older’ one, she was expected to be more responsible and set an example, leaving me more lee-way to be a bit of a ‘dreamer’ at times. I have always valued Loretta’s advice and honest opinions. I am truly grateful to have her in our lives.

Although Loretta can’t be with us today, I think she would enjoy these little seafood crepes.

Crepes, whether they are rolled or stacked, sweet or savory make such a special meal. I remember some years ago, Brion & I had the pleasure of Loretta’s company on a trip to France. One of the first foods we enjoyed in France was crepes. They definitely made a lasting memory for the three of us.

Today, I wanted to do something a bit different. Sometimes, the name of a dish is simply inspired by its appearance. Such is the case of the crepes called ‘Beggar’s Purse’. The traditional dish consists of mini crepes topped with a good serving of high quality caviar and a dollop of sour cream. The edges of the crepe are pulled up into pleats and tied with a bow of chives. The resulting little bag looked like a purse.

Since then, the dish has been cloned thousands of times and the name beggar’s purse has become a somewhat generic term applied to dishes with various toppings tied in a similar way to resemble a purse. In addition to crepes, phyllo pastry, wonton wrappers or tortillas are used.

In North America, the beggar’s purse, reportedly derived from the French ‘aumoniere‘ pastry, has gilded origins. The dish became popular in the 1980’s. Aumoniere is a type of pastry but it also a medieval term for a small purse or pouch generally used in the 13th & 14th centuries. These purses were often embroidered.

HAPPY BIRTHDAY, LORETTA!

Print Recipe
 Seafood Crepes w/ Gorgonzola Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch, Lunch, Main Dish
Cuisine American, European, French
Keyword seafood crepes w/ Gorgonzola sauce
Servings
Ingredients
Crepe Batter
Scallop Filling
Gorgonzola Sauce
Course Brunch, Lunch, Main Dish
Cuisine American, European, French
Keyword seafood crepes w/ Gorgonzola sauce
Servings
Ingredients
Crepe Batter
Scallop Filling
Gorgonzola Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Crepe Batter (yields 12-8" crepes)
  1. In a medium sized bowl, combine flour & salt. Add eggs, melted (cool) butter & milk; whisk to incorporate then add the water. Continue whisking until smooth then fold in chopped chives. Batter should coat the back of a spoon like heavy cream, but if it is too thick, add a bit more water or milk. Refrigerate for a minimum of 2 hours (or up to 2 days).
Scallop Filling
  1. In a saucepan, saute mushrooms until moisture evaporates. In a medium bowl, whisk together soy sauce & cornstarch; add prepared scallops, ginger, garlic, green onion, cilantro & water chestnuts, mix together. Stir mixture into sauteed mushrooms & cook only until scallops are translucent. Set aside to cool until ready to use.
Gorgonzola Sauce
  1. In a saucepan, melt butter over low heat. Add garlic & rosemary (if using); cook for 1 minute. Sprinkle in the flour & stir to make a paste. Whisk in milk & 1/2 & 1/2 cream. Stir & cook for 3-4 minutes or until thick. Add crumbled Gorgonzola, stir until smooth & season with pepper if desired.
Blanche Whole Chives
  1. Blanche chives in a small saucepan of boiling water 10 seconds. Drain & plunge into an 'ice bath'. Pat dry on paper towels.
Cooking Crepes
  1. Heat the clarified butter (oil or cooking spray) in a crepe pan or skillet. Remove crepe batter from fridge & before you use any , give it a quick tap on the counter. Place 1/4 cup of the batter into the pan & swirl to even it out & form a circle. When the edges start to pull away & the crepe looks cooked in the middle, give the crepe a quick flip & cook for just 10-20 seconds on the other side. Repeat with remaining batter.
Assembly
  1. Divide scallop filling between the 12 crepes, placing a portion of mixture in the center of each crepe. Gather the sides up to enclose the filling, secure with a toothpick & tie closed with a chive. Remove the toothpick.
  2. On serving plates, ladle some Gorgonzola sauce. Place 3 'beggar's purses' (per serving plate) on top the sauce. At this point, you may want to give each plate 30 seconds of heat in the microwave.
Recipe Notes
  • These little 'purses' can be served as appetizers or a main dish of 3-4 per serving.

Baked Honey Teriyaki Salmon in Parchment

I’m sure you use or are probably aware of the technique of cooking in parchment paper. The French call it ‘en papillote, the Italians ‘al cartoccio but we Canadians just call it cooking in parchment. This simple, yet elegant culinary tradition infuses the meats, vegetables and herbs together to create unbelievable flavor. Not only does this enclosed packet keep delicate foods like fish moist and intact but cuts down on your clean-up time. It is a super easy way to cook for one and not have lots of leftovers. 

Since fall is upon us and we are back to more of those oven meals, HONEY TERIYAKI SALMON  is the perfect, no-fuss Sunday meal.


Print Recipe


Honey Teriyaki Salmon

Votes: 2
Rating: 4.5
You:
Rate this recipe!

Course Main Dish
Cuisine American, European, French, Italian

Servings


Ingredients
Honey Teriyaki Sauce

Salmon & Veggies

Course Main Dish
Cuisine American, European, French, Italian

Servings


Ingredients
Honey Teriyaki Sauce

Salmon & Veggies

Votes: 2
Rating: 4.5
You:
Rate this recipe!


Instructions
Honey Teriyaki Sauce
  1. In a small saucepan, whisk together soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger & sesame oil. Bring to a boil over medium heat. In a small bowl, whisk together cornstarch with remaining 2 Tbsp water until well combined. Pour into sauce mixture; boil for 1 minute, stirring constantly. Remove from heat & allow to cool slightly about 5-10 minutes.

Salmon & Veggies
  1. Toss broccoli & carrots in olive oil; season with salt & pepper. Cut 4 sheets of 14-inch lengths of parchment paper. Divide broccoli & carrot mixture among sheets layering in center in an even layer. Set aside 1/4 cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate the salmon over veggies.

  2. Preheat oven to 400 F. Brush tops of salmon with another scant tablespoon of the sauce mixture. Pull sides of parchment inward & seal then roll edges up, leaving a little room for heat to circulate, not wrapping to tightly. Place packets on a baking sheet. Bake until salmon is cooked through, about 25 minutes. Serve with white or brown rice if desired & remaining sauce. Sprinkle with green onions.


Recipe Notes