America’s Secrets Recipe  Exposed

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I’d like to introduce some of the most popular sauces and spices that we use everyday. You may already know some of them, but I bet you haven’t heard of others.

Sauces

Bean Curd Sauce (Dou Fu Ru):
Fermented bean curd, rich in proteins. May be kept for fairly long time. Comes in two types – red and white. Red is typically used to cook Braised Pork. White tastes spicy and is normally used as a side dish along with noodles, buns, or congee. Some like to serve with soy sauce and vinegar for meat dumplings, hot pot dishes, and others. Favored by north and west of China.

Oyster Sauce:
Oil from oyster. Heavily salted. Use sparingly for sauted dishes. Popular in Hong Kong, Cantoon (Guang Dong, to be exact), and some areas in south of China while not used at all in north and west of China except for hotels and some restaurants.

Shrimp Sauce:
Oil from salted baby shrimp dried and fermented. Use sparingly for sauted dishes. Used heavily for dishes from south of China.

Sesame Sauce (Zhi Ma Jiang):
Ground sesame seed with strong flavor. Used for cold dishes.

Hot Pepper & Bean Sauce:
Hot sauce made from combination of hot spices and beans. Red or brown in color. Use sparingly in sauteed dishes or cold dishes. In north, people often mix this sauce to stir fried minced meat and serve with noodles (make it Noodles with Meat Sauce).

Hot Pepper Oil:
Made from sesame oil and red pepper. Serve with meat dumplings, buns, etc.

Sesame Oil:
Flavor is too strong for use in frying and sauting. Use only for enhancing flavor of cooked and cold dishes, noodles, hot pot sauce, soups, etc.

JiangXi Vinegar:
A special vinegar produced in JiangXi province. Light amber in color with a distinctive fragrance. Use for meat dumplings and cold dishes.

Spices

Star Fennel:
Shaped like eight cornered star, brown in color. Use for cooking with chicken, meat, offal and fish.

Anise Pepper:
Dried brown round spice. Added sparingly in chicken and meat can remove the unpleasant smell (fishy smell). Can also be used for making pickles or even some deserts.

Five Flavored Powder:
A mixture of anise pepper, star fennel, clove, cinnamon, and dried tangerine peel. Sparingly used in cooking fish and meat.

Pepper Salt:
Mixture of anise pepper powder with salt. Serve with fried chicken, meat, and fish.

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There are a number of pickle recipes. Out of which the most famous ones are described below. The cucumber pickle is made with the following ingredients;

1. 2 cups medium sized cucumbers
2. 1 cup onions
3. 1 cup vinegar
4. ¼ cup kosher salta
5. 1 cup water
6. ¾ cup sugar
7. ½ teaspoon mustard seeds
8. 1/2 teaspoon turmeric
9. ½ teaspoon ginger
10. ½ teaspoon celery seeds

Wash the cucumbers well. Cut thin slices and jeep aside. Mix well the onions, salt and cucumbers. Keep aside the mixture for about 1 to 2 hours. Drain off the liquid. Cook the remaining ingredients in a large cooking pot properly. Add cucumbers, salt and onions to the pot. Boil them for about 7 to 10 minutes until they are crisp and tender. Store the pickle in sterilized jars for about a month. After a month the pickle is ready to eat.

Instead of cucumbers, onions, cauliflowers, green tomatoes can also be used. The same pickle recipe applies to all these vegetables. The brine solution made from vinegar remains the same. In America, the pickle recipes are made with vinegar. However in India and other South East Asian countries, vegetable oil is used in place of vinegar.

Pickle recipes in India are made using raw mangoes, tamarind, limes, and tomatoes along with a number of spices and most importantly vegetable oil. The ingredients for the pickle are as follows

1. Limes (6 to 7 nos)/ raw mangoes/ carrot/ tomatoes/ tamarind
2. salt to taste
3. vegetable oil
4. 1 tablespoon chili powder
5. Garlic cloves (5 to 6 nos) optional
6. Ginger flakes (optional)
7. 1 tablespoon turmeric
8. 2 teaspoons powdered fenugreek

Wash the limes/raw mango pieces/ tamarind pieces or any other ingredient well. Slice or cut them in quarters retaining their juice. Take oil in a large cooking pot. Add turmeric, chili powder, salt and fenugreek and cook well. Seasoning should be checked properly. Cool the mixture and then add the slices of the main ingredient. Mix the mixture well so that the mixture is distributed evenly to all pieces. Store the pickle in sterilized jars for some time until all the ingredients settle down. After the settling period, the pickle can be eaten off the jars. Pickle recipes may not change but the ingredients do change. Every recipe made with a different ingredient has an equally good taste and flavor.

In night parties, appetizers are a small kind of food that helps to maintain your hunger until dinner. There are several flavors of appetizers like finger food to all kinds of soups, which are serves as opening to your delicious party meal.

There are some traditional & old menus of appetizers like cheese & crackers, which are served in the party. However, there are some latest choices in the appetizer section of your party food menu. These appetizer menus are Cheese Fondue from Mexico, Mushrooms that are crab stuffed, pizza from chicken & artichoke and layer dip. There are additional categories in the appetizer party recipes like Spicy Pecan Nibbles, Watermelon Champagne Punch.

Caviar recipes are a part of the appetizer party recipes. The famous recipes are caviar cover pizza, soup, dips and spreads. Another appetizer party recipe is Coconut Shrimp.

For making this recipe, the following food material should be used in proper amount.

It requires 48 shrimp, which are medium in size & should be peeled & deviated. The spicy items like salt, pepper, garlic powder should be according to the taste. It contains flour of 1 and 1/2 cups, 2 eggs that is beaten and shredded coconut of 3/4 cup.

Firstly, you have to spice the shrimp very flippantly by taking use of salt, pepper and garlic powder. Then dredge every shrimp in flour. Now dip this shrimp in egg & again dredge this in flour. Finally roll them in coconut & coat it completely.

Now arrange these shrimps on a baking sheet, bake them in a preheated 425° oven you have to wait for brown shrimps until 12 to 15 minutes. You can serve this appetite party recipe like coconut shrimp with dipping sauce.

Apart from making a appetizer party recipe according to the taste of guests, the presentation of that appetite recipes is also important for that recipes. There is should be an attractive serving dish or arrangement of appetizers on the plate for every kind of party.

There are some tips for arrangement of your party appetite recipes. While arranging the recipe plate, you knot a lightened chive just about every shrimp, which look simple & elegant. Secondly, you put together endive boats that are in a pattern like starburst.

While serving the appetizer party recipe like deviled eggs, you can serve these eggs on a cot of alfalfa sprouts. Therefore, that makes them excellent & save them from descending. You replace skewers for toothpicks that are made up of bamboos, cocktail skewers and thin sticks that are made up of pretzel.
Also for serving non- vegetarian appetizer party recipe like Summer Kabobs , you can use fruits like grapes, pineapple, apple & vegetables like cabbage, eggplant as a pincushion for these kabobs.

They call me the Naked Chef because I like to prepare easy, no-fuss meals. I reckon the same should go for holiday meals. The perfect holiday dinner can be prepared pretty easily, without a whole lot of extra steps — especially when you have the right range to work with. Lucky for me, Amana has given me one of their new ranges, and it works just great. You should see it — this range is the largest one for its size on the market, with 5.22 cubic feet of capacity — which is large enough to let me prepare an entire holiday meal at once. It’s the size of Royal Albert Hall! On the outside, though, it’s a standard 30-inch range so it fits perfectly in your kitchen with no problem. It’s also easy to use, which is terrific when your kitchen is crazy and overflowing with holiday guests. The U-shaped EasyRack oven rack keeps you from getting burned when taking out a pizza pan or cookie sheet, while the self-cleaning oven makes clean-up a piece of cake. There’s also a warming drawer where I can heat up plates before serving the great meal. Brilliant.

Here’s one of my favorite holiday meals. It’s got it all — a nice piece of pork, loads of veg and a tasty dessert. Thanks to my Amana range, I cooked the entire thing at once . . . and it was delicious.

Pork Loin with a Great Herby Stuffing

This pork recipe is great for holiday entertaining. You can serve it as a conventional roast, or let it cool, slice it and serve it as part of a buffet. Here’s what you’ll need.

Serves 8-10

1/2 a pork loin, preferably the rib end, off the bone

1 small handful of rosemary leaves, picked

3 heaping teaspoons of fennel seeds

Sea salt and freshly ground black pepper

1 pound, 2-ounces sourdough or rustic bread

2 red onions, peeled and finely sliced

1 small handful fresh sage leaves, ripped up

1 handful of pine nuts

Extra virgin olive oil

4 tablespoons balsamic vinegar

Preheat your oven to 400 degrees. Place your pork loin in front of you and score across the skin with a sharp knife about 1/2-inch deep and about 1/2-inch apart. Using a mortar and pestle, pound up the rosemary and fennel seeds with a tablespoon of salt — bash the mixture up until really fine and then rub it into all the score marks on the pork. Remove the crusts from the bread and slice it up. I like to toast the bread in a toaster or on a griddle until lightly golden, as this gives the stuffing a really fantastic smoky flavor. While the bread is toasting, slowly fry the onions, garlic, sage and pine nuts in a little olive oil for 10 minutes, until the onions are sweet and soft. Season with salt and pepper, add the balsamic vinegar and put the mixture in a bowl. Rip your bread into pieces and add to the bowl. Squash everything together, really squeezing the onions into the bread. Have a taste — it may need a little more seasoning. Put to one side and allow cooling.

Insert your knife into the eye meat of the pork loin and make a cavity for your stuffing. Pack in the stuffing, then roll the pork over and tie it with a few pieces of string. Place the pork on a roasting pan and cook in the oven for just over an hour, until crisp and golden or until pork reaches 160 degrees.

Now, as your pork begins cooking, you can prepare these terrific veg dishes. Once you’ve prepared them, pop them in your range alongside the pork and allow everything to cook at once.

Stir-fried Savoy cabbage with garlic and Worcester sauce

This is a really simple and amazingly tasty thing to do with a Savoy cabbage. Worcester sauce (pronounced ‘Wooster’ in England — don’t ask me why!) is worth looking for. You can find it in the States, but if it’s not in a store near you try using a strong spicy steak sauce instead.

Serves 4

1 head of Savoy cabbage

3 tablespoons of olive oil

2 cloves garlic

2 teaspoons of Worcester sauce

Cut your cabbage in half and cut out the stalk. Place the halves ‘cut side’ down on a chopping board and slice the cabbage up as finely as you can.

Heat a large flat low-sided pan or a wok and add the oil. When the oil’s hot, add the garlic, fry for a few seconds until it turns light brown. Add the shredded cabbage and stir-fry for a minute coating all the pieces of cabbage in the garlicky oil.

Add the Worcester sauce, lots of salt and freshly ground black pepper and continue to stir-fry for another minute or two until the cabbage has wilted slightly and soaked up all the lovely sauce, but it should still have just a little crunch.

Wicked roast vegetables

Roast veg has never been so good! If you can’t find parsnip, try using wedges of pumpkin instead.

Serves 4

4 medium size potatoes

2 carrots

2 parsnips

2 red onions

A handful of garlic cloves

Some rosemary sprigs

Olive oil

Pre-heat your oven to 400 degrees. Peel or scrub all the root vegetables and cut them in half, lengthways. Put the potatoes in a saucepan, cover with salted water and place on the heat. Peel the onions, cut them into quarters and toss them with the carrots and parsnips in a few tablespoons of olive oil. Season well with salt and pepper and spread out in a roasting tray. Cover tightly with foil and place in the pre-heated oven.

When the potatoes come to the boil, carefully lift them out and place in a colander to drain. After the vegetables have been in the oven for 30 minutes, take the tray out of the oven and take the foil off. Add the potatoes, garlic and rosemary and shake everything around a little. Return to the oven without the foil and roast for another 30 minutes or until cooked through and crispy brown.

Baked Pears Stuffed with Almonds, Orange and Chocolate in Flaky Pastry

Last, but not least, the holiday dessert. Here’s one your guests will come back for next year.

You’ll need:

Serves 4

4 perfectly ripe pears

1-1/2 ounces blanched almonds

5-1/2 ounces butter

1-3/4 ounces sugar

Zest of 1 orange

Seeds of one vanilla bean

1-1/2 ounces best-quality bittersweet chocolate

16 sheets of filo dough, defrosted if frozen

Carefully peel the pears and carve out each core from the bottom. This will give you a hole about 1-1/2 inches deep. Put the pears to one side.

Put your blanched almonds into a food processor and whiz up until really fine (or bash with a rolling pin). Put them in a bowl with 5 tablespoons of the butter, the sugar and the zest of the orange. Add the vanilla seeds to the bowl, then mix everything up until nice and smooth. Bash up the chocolate into small pieces, adding these to the mixture as well. Divide into 4 balls and put to the side.

Melt the rest of the butter in a little pan for brushing onto the filo dough. Dampen a clean dish towel and wring it out — use this to cover the unused filo dough so it doesn’t dry out. Working with one piece of filo dough at a time, spread it out in front of you and brush the sheet with melted butter. Lay the next sheet of filo dough on top and repeat until you have four brushed layers of filo dough. Cut the layered pastry down to an 8-by-8-inch square.

Take a pear and one ball of almond mix and fill the hole in the base, packing the excess filling around the base of the pear. Place in the middle of the filo square, then gather up the pastry around the stalk and pinch tight. You can leave it looking nice and rustic and flopping all over the place, as this will look really good when it’s cooked. Repeat this process with the other pears. Brush the outside of the pastry with any remaining melted butter, then bake on a parchment-lined baking sheet for 25 to 30 minutes, until the pastry is golden and crisp. Serve with the rest of your lovely holiday meal.

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Courtesy of ARA Content