Tuesday, November 7, 2006

   Curried mushrooms HOT HOT HOT!!!!!!!!!!!!!!!!!!!!!!!!!!!
Curried Mushrooms

Ingredients:
• 1 lb (500 gm) mushrooms
• 2 leeks or 2 spring onions (scallions)
• 2 cloves garlic, crushed
• 1/2 teaspoon finely grated ginger
• 6 curry leaves
• 2 tsp curry powder
• 1 tsp salt
• 1 tsp gram macula( or 1/2 tsp nutmeg )
• 1/2 cup apple juice
• 2 tsp lemon juice
Method:
Wipe mushrooms clean and chop, if large. Finely slice leeks or onions. Put a few teaspoons water in a non-stick pan and fry leeks (onions), garlic, ginger and curry leaves until soft (add water as necessary). Add curry powder, salt and mushrooms, stir until mushrooms release liquid, then cover and cook on low heat 8-10 minutes. Sprinkle with gram macula or nutmeg, add apple juice and cook uncovered, stirring until heated through. Remove from heat and stir in lemon juice. Serve with rice.
"The Throoper Ramen Chef Extraordinaire"

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Today we will have a special treat there will be 2 recipes in the same day
SPAM SUSHI (HAND ROLL)

Spam strips, cooked Sato-Shayu style
Sushi rice
Nori (seaweed used to roll sushi)
Cucumber sticks
Radish sprouts
Takuwan strips (Japanese pickled radish)
Wasabi (Japanese horseradish)


SUSHI RICE:
Wash and cook 3 cups Calrose rice. While still hot, season with Vinegar Sauce, or use packaged sushi mix such as Sushi!-No-KO.
VINEGAR SAUCE:
1/2 cup Japanese rice vinegar
1/2 cup sugar
1 teaspoon salt
Cook until sugar dissolves. Cool. Sprinkle half of vinegar sauce over hot rice; mix gently. Add more vinegar sauce to taste. Or follow instructions on package mix.
SATO-SHOYU STYLE:
Spam sliced or cubed.
SAUCE:
1/4 cup shoyu
1/4 cup sugar
1/4 cup mirin (Japanese sweet rice wine)
Bring sauce to a boil in a small pan. Add Spam, lower heat, and cook 2-3 minutes.
TO ASSEMBLE SUSHI:
Cut a sheet of Nori in half. Place Nori on your left hand; add a small amount of rice. Add Spam and all or some of the other ingredients. Wrap Nori around the filling and toll from left to right.
"The Throoper Ramen Chef Extraordinaire"
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Thursday, November 2, 2006

   i know its been a while but waiting makes you more hungry
1/2 lb egg noodles (I use the 12 oz package)
1/2 lb flank steak

1 tsp. cornstarch
1 tbsp light soy sauce
1 tsp. sherry

1 clove garlic, crushed

sauce mixture -
1 tbsp cornstarch
1 c. chicken stock
1 tbsp soy sauce
2 tbsp oyster sauce

1 tsp sesame oil
1 stalk green onion,diced
2 tbsp. oil

Par boil fresh egg noodles for 3 minutes. Rinse with cold water
and drain. Slice beef into 1/8-inch strips across the grain. Marinate
for 15 minutes. Prepare sauce mixture. Have a pot of hot water ready.

Heat wok. Add 2 tbsp oil and reheat. Add garlic; brown.
Discard. Add beef and salt stir until 3/4 done. Add sauce mixture
and stir until thickened. Add green onions and sesame oil. Mix
well and keep warm. Drop noodles into hot water. Stir for a
minute to heat. Drain well. Pour meat and sauce over noodles.
"The Throoper Ramen Chef Extraordinaire"
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Monday, October 2, 2006

   The Cooking Scale
I will grade other people's recipes that I recieve and will give you feedback on how they turn out.
Throop's cookin' scale:

-Master Chef Extrordinaire Award
-Elite Master Chef Award
-Master Chef's Award
-Senior Chef's Award
-Veteran's Chef Award
-Expirinced Chef Award
-Chef's Award
-College Campus Award (RAMEN)
-House Wife's Award

Thanks,
"The Throoper, Chef Extrordinaire"
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“THE THROOPER’S FOR ALL SAUCE”

INGREDIENTS:

1 BOTTLE SOY SAUCE
1 BOTTLE WORCESTERSHIRE SAUCE
5 LARGE MUSHROOMS CHOPPED
1 LARGE ONION FINELY CHOPPED
1 TO 2 DROPS LIQUID SMOKE
1 CUP BROWN SUGAR
2 BELL PEPPERS SLICED THIN
1 CUP HONEY
SALT AND PEPPER TO TASTE

Start off by putting the onion, mushrooms, and bell peppers in a pan of warm oil. Let the flavors mix together then add all other ingredients together let the mixture come to a boil. Lower heat and let simmer until as thick or as thin as you like to make very thick add water and cornstarch.

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   calimari salad
INGREDIENTS:
2 lemons, juiced
6 cloves garlic, peeled and minced
1 sprig fresh parsley, chopped
salt and pepper to taste
3 pounds squid, cleaned and sliced into rounds
1 (2.25 ounce) can pitted black olives
4 stalks celery, chopped

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DIRECTIONS:
In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper.
Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain.
Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.
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Thursday, September 28, 2006

   garlic chicken stir fry
INGREDIENTS:
2 tablespoons peanut oil
6 cloves garlic, minced
1 teaspoon grated fresh ginger
1 bunch green onions, chopped
1 teaspoon salt
1 pound boneless skinless chicken breasts, cut into strips
2 onions, thinly sliced
1 cup sliced cabbage
1 red bell pepper, thinly sliced
2 cups sugar snap peas
1 cup chicken broth
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch

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DIRECTIONS:
Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
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sweet and sour sauce
INGREDIENTS:
1 teaspoon cornstarch
1/3 cup distilled white vinegar
2 teaspoons vegetable oil
2/3 cup unsweetened pineapple juice
2 tablespoons ketchup
3 tablespoons brown sugar
salt to taste

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DIRECTIONS:
In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.
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egg rolls
INGREDIENTS:
1 package egg roll wrappers (4 1/2" by 5 1/2")
Filling:
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts
Pork Seasoning:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch
Gravy:
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste
2 tablespoons cornstarch mixed with 2 teaspoons cold water*
2 tablespoons oil for stir-frying
2 to 4 cups oil for deep-frying
PREPARATION:
Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.

While the pork is marinating, prepare the vegetables, and the gravy mixture.

Heat the wok over medium-high to high heat.


Add the oil for stir-frying. When the oil is ready, add the celery and onion and stir-fry.

Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.

Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.

Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.

To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.

Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.

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   SHRIMP STIR FRY
Serves 1 - 2
INGREDIENTS:
3/4 cup raw shrimp, shelled and deveined
1 tsp Chinese rice wine or dry sherry
pinch of salt
1 clove garlic, chopped
1/2 cup bamboo shoots, rinsed in warm water and drained
5 - 6 baby carrots, chopped in half
2 TB low-sodium chicken broth
1 tsp soy sauce
1/4 tsp sugar
2 teaspoons chili sauce
1 green onion (optional)
1 TB oil for stir-frying
PREPARATION:
Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Place in a small bowl, add the rice wine and salt, and marinate for 10 minutes.

While shrimp is marinating, prepare the vegetables.

Heat a wok or frying pan and add oil for stir-frying. When the oil is hot, add the garlic and stir-fry briefly until the flavor is released (about 15 seconds).

Add the shrimp and vegetables and stir fry for about 1 minute. Add the chicken broth, chile sauce, soy sauce, and sugar. Stir-fry for another 2 - 3 minutes. Stir in the green onion. Serve hot over brown rice.

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