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December 23, 2010
December 21, 2010
December 19, 2010
This slice can take the place of my salad anytime. Try this fruit, even if it's just for its good looks. Enjoy!
December 17, 2010
The dipping sauce is made of finely grated carrots using a microplane grater, 2 tablespoons and garlic 2 cloves. Season with fish sauce, lime juice, palm sugar, black pepper and a hint of cayenne pepper powder then dilute with warm water. Adjust seasonings according to your taste.
The wings are usually served with the dipping sauce that makes the appetizer even more flavorful. The dish is prepared in a variety of ways. This is my version made specially for you.
Thoroughly mix in a huge bowl 1 egg, 1/2 cup each of the finely minced scallions,carrots,bamboo shoots,blanched moong bean threads, softened dried shitake mushrooms and 2 1/2 cups of ground chicken leg meat. Season with salt and black pepper well. You can also use other lean ground meat of your choice. Then set aside to prepare the wings.
Clean at least 12 and cut off the drummet portion of the wing to save for another recipe. Bone each one by cutting around the two joint bones carefully with a sharp paring knife. Then push down the meat scraping the ones attached to the bones. Separate the two bones and dislodge them one at a time. They should come off easily without breaking. Stuff the wings by holding the wing like you do an ice cream cone towards the top and begin stuffing, packing it down to the bottom. I should make a fat little wingget.
This recipe is for 12 but guests usually get 2 or more so make two batches of these if you like. Enjoy!
December 15, 2010
When rolled, slice off the uneven tip of the log and slice the next one into about 3/4 of an inch. Put the spiral dough flat on a piece of plastic wrap and carefully roll it into about 4 1/2 inch in diameter round to wrap about 2 tsp of filling. The log should yield 12 or more empanadas. Close the shell with the aid of the plastic wrap forming half a circle by pinching the edges flatly then beginning from one end folding each pinched edge consecutively until the other end. Deep fry them in vegetable oil until golden. Place them on paper towels to absorb excess oil and serve.
Art is in the Kitchen
- Dungeness Crab Cakes
- Mazapan de Toledo
- Chiaroscuro on Chocolate Block
- The Pitaya or Dragonfruit
- Stuffed Chicken Wings
- Empanadas in Spiral Shells
- Laufabraud: Leaf Bread or The Snow Flake Cake
- Pomelo Salad
- A Snowball In My Soup
- Not Quite Marron Glace
- Eggplant With Thai Stuffing
- Under the Sea Surprise Birthday Cake
- ▼ December (13)
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