3 tb Corn oil
1 sm Onion, finely chopped
1 Garlic clove, crushed
1/2 ts Hot chili powder
1 1/2 ts Curry Powder
1 1/4 c Water
2/3 c Crunchy peanut butter
1 t Light brown sugar
2 ts Dark soy sauce
1 t Lemon juice
Salt to taste
Fresh ground pepper to taste
1 lb Boneless sirloin steak
Lemon pieces (opt)
Fresh cilantro sprigs (opt)
To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden.
Stir in chili powder, Curry Powder, water, peanut butter and brown sugar.
Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon juice, then salt and pepper. Turn mixture into a serving dish.
Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2" cubes.
Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end for holding.
Cover ends with small pieces of foil to prevent burning. Place skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. 7. Cook under preheated broiler 10-15 minutes until golden and cooked through. Turn and brush frequently with oil during cooking.
Garnish with lemon pieces and cilantro sprigs, if desired, and serve hot with peanut sauce.
1/2 Lb Ground Pork
2 Ounces Baby Shrimp
2 Shitake Mushrooms, diced
1/2 Medium Green Onion, finely chopped
1 Tbsp Light Soy Sauce
1 Tbsp Oil
Salt And Pepper
Dumpling or Wonton wrappers
Mix all the above ingredients together and depending on the size of your wraps, use either teaspoon of tablespoon to fill the wraps.
Fill and fold it into a half moon shape.
Fry them up on a low to medium heat for about 10 minutes, flipping every so often. Keep in mind that you'll also have to be careful about making sure the pork is well done too. you can also steam or deep fry them too.
As for sauces...
1 oz of light soy
1 oz of the cooking oil of your choice
1 Tbsp of sugar
Mix the sugar and soy together, heat the oil up and then pour it into the sugar/soy mixture.
1/4 lb Butter or margarine,
1 Whole shallot (or 2 or 3
Green onion), finely
1 t Chopped fresh chives
1/2 lb Lump crab meat, picked over
To remove shells
2 tb Sour cream
1 t Chopped fresh dill
Salt, to taste
Hot pepper flakes, to taste
6 10-inch flour tortillas at
3/4 c Grated Monteray Jack cheese
1/2 c (each) finely chopped red
And green bell peppers
Radicchio leaves, 3 per
Preheat the oven to 375F.
Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives.
Saute until translucent. Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes. Mix well.
Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated cheese.
Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter.
Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters.
Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with quacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers.
32 cherrystone clams, scrubbed
1/4 cup butter
1 teaspoon anchovy paste
fresh lemon juice
1/4 cup green peppers, minced
1/4 cup pimientos, chopped
4 bacon slices, cut in tiny pieces
1/2 cup watercress, chopped
Remove clams from shells, reserving shells, and discard the juice.
Cream butter and anchovy paste. Put a lump of anchovy butter (about 1/8 teaspoon) into each shell.
Place a clam in each shell and sprinkle with lemon juice.
Mix pepper and pimiento and distribute among the clam shells. Top with bacon bits. Broil about 8-10 minutes, until tops brown.
Saute minced onion in 1/4 cup butter.Add lemon juice.
Place escargot in mushroom caps in individual dishes.
Spoon onion and butter over escargot.
Sprinkle lightly with garlic powder; let stand for two hours.
Pour mixture of remaining butter and garlic powder over escargot.
Bake at 350 degrees for 10 to 15 minutes.Serve with garlic toast.
To Blanch Escargot: Fill a 3 quart pan half full of water (enough to cover the snails).
When water boils,drop in the rinsed snails.Boil vigorously for 3 minutes (no more or the snails will get tough).Remove snails and rinse in cold water.
Remove snails from shells with a toothpick.Place snails in bowl containing a mixture of half water and half vinegar for two hours.
Snails are now ready to simmer in sauces.They may be cut into two or three pieces,if desired.
Blanched snails,may be frozen.Note: Do not save snail shells,which are fragile.