Posts Tagged ‘meats’

Pork and Cabbage Dim Sum Filling

Make up a large batch and have a dim sum-making party with family or friends. The filling also freezes well. Makes about 3 cups of filling Ingredients Green cabbage — 6 to 8 whole leaves Ground pork — 1 pound Scallions, minced — 4 Garlic, minced — 3 or 4 cloves Ginger, minced — 2 […]

Hong Shao Rou

3 to 4 servings Ingredients Pork butt, cubed — 1 1/2 pounds Gingerroot, thinly sliced — a 1/2-inch piece Whole star anise (optional) — 2 Sugar — 2 teaspoons Salt and pepper — to taste Stock or water — 1 cup Dark soy sauce — 1/4 cup Rice wine or sherry (optional) — 1-2 tablespoons

Shuan Yang Rou

Yang rou is Mandarin for lamb, the favored meat for this dish. Shuan can be roughly translated as “to swish.” 6 to 8 servings Ingredients Meat or seafood (see notes) — 2 pounds Assorted vegetables (see notes) — 1 pound Cellophane noodles (optional) — 1 (3-ounce) package Assorted dipping sauces (see notes) — 2 to […]

Char Siu

4 to 6 servings Ingredients Pork butt, boneless — 2 to 3 pounds Hoisin sauce — 3/4 cup Soy sauce — 1/2 cup Rice wine or dry sherry — 1/2 cup Honey — 1/3 cup Sugar — 1 tablespoon

Kefta

4 to 6 servings, or about 20 meatballs Ingredients Ground lamb or beef, or a mixture of the two — 2 pounds Onion, minced — 1 Fresh parsley or mint, finely chopped — 1/2 bunch Ground cumin — 1 tablespoon Cinnamon — 2 teaspoons Allspice (optional) — 1 teaspoon Salt and pepper — to season […]

Kadinbudu Köfte(Turkish “lady thigh” meatballs)

4 to 6 servings Ingredients Oil — 2 tablespoons Onion, finely chopped — 1 Ground beef or lamb — 1 pound Cooked rice — 1/2 cup Parsley, finely chopped — 1/4 cup Cumin — 2 teaspoons Salt and pepper — to season Flour — 1/2 cup Eggs, beaten — 2 Oil for frying

Pâté de Campagne

Try this recipe when you want something impressive for dinner parties, but not something that will eat up all your time. Leftovers with a side salad and bread are great for a simple meal. 10 to 12 servings as an appetizer Ingredients Boneless pork butt or shoulder — 2 1/2 pounds Pork or chicken liver […]

Bográcsgulyás(Hungarian beef and pepper stew)

Bográcsgulyás (boh-GRACH goo-YAHSH), or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe. Bogrács is Hungarian for “kettle”, and gulyás was originally the word for “cowboy.” Today goulash refers to both the herdsmen and the stew they first cooked in their kettles. 6 to 8 […]

Kabuli Pulao(Afghan rice and lamb pilaf)

Kabuli pulao is special occasion food in Afghanistan. “Pulao” is a type of rice dish made with a special, two-stepped cooking process for the rice that is unmatched in yielding separate, fluffy grains with excellent texture. While each step in the recipe is not particularly difficult, the dish does require several steps to complete. First […]

Kefta(Middle Eastern spiced meatballs)

4 to 6 servings, or about 20 meatballs Ingredients Ground lamb or beef, or a mixture of the two — 2 pounds Onion, minced — 1 Fresh parsley or mint, finely chopped — 1/2 bunch Ground cumin — 1 tablespoon Cinnamon — 2 teaspoons Allspice (optional) — 1 teaspoon Salt and pepper — to season […]

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