[CH] Chilli Oil
Dave Drum (xrated@cityscape.net)
Sat, 20 Mar 1999 22:10:58 -0600
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Five-Spice Shanghai Marinade
Categories: Epicurious, Marinades, Chiles
Yield: 1 Cup
2/3 c Minced green onions
1/4 c Soy sauce
1/4 c Dry Sherry
2 tb Minced peeled fresh ginger
2 tb Chilli oil*
2 ts Oriental sesame oil
2 ts Five-spice powder
*Available at Asian markets and in the Asian section of some
supermarkets.
Whisk all ingredients in medium bowl until blended. (Can be prepared
1 day ahead. Cover and refrigerate.)
Marinate beef or chicken in half of five-spice marinade at least 1
hour and up to 3 hours in refrigerator before grilling. Remove beef
or chicken from marinade; boil marinade 1 minute. Brush boiled
marinade over beef or chicken while grilling and pass remaining half
of marinade separately.
Fragrant five-spice powder enhances the Asian accent in this
marinade. Use it to marinate beef or chicken, and brush with the
marinated while grilling. It is also delicious with seafood, but
only
needs to be brushed on during grilling. The recipe makes enough to
marinate one pound of meat, poultry or seafood, with some left over
to pass alongside. Any marinade coming in contact with raw meat,
seafood or poultry must be boiled for one minute before using it for
basting.
Makes about 1 cup.
EPICURIOUS RECIPE from Bon Appetit - July 1995
Format by Dave Drum - 20 March 99
FROM: Uncle Dirty Dave's Kitchen
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chinese Barbecued Pork With Garlic Sauce
Categories: Epicurious, Pork, Bbq, Chiles
Yield: 4 servings
MMMMM-----------------------BARBECUED PORK----------------------------
1 tb Hoisin sauce
1 tb Ketchup
1 tb Soy sauce
2 ts Minced garlic
1/2 ts Sugar
3/4 lb Pork tenderloin
MMMMM------------------------GARLIC SAUCE-----------------------------
2 tb Soy sauce
1 1/2 tb Minced garlic
1 ts Rice vinegar
1 ts Sugar
1 ts Asian chilli oil, or
1 ts Asian sesame oil plus
Tabasco to taste
MMMMM--------------------------GARNISH-------------------------------
1/4 c Fresh coriander leaves,
Washed well, spun dry, and
Torn
Accompaniment: curried stir-fried noodles with vegetables
Make barbecued pork: Preheat oven to 350øF. and line a shallow
baking
pan with foil.
In a small bowl whisk together hoisin sauce, ketchup, soy sauce,
garlic, and sugar. Put pork tenderloin in baking pan and coat with
hoisin sauce mixture. Roast pork in middle of oven 35 to 40 minutes,
or until a meat thermometer inserted in center registers 160øF. Cool
pork completely in baking pan.
Make garlic sauce while pork is cooling: In a small bowl stir
together sauce ingredients until sugar is dissolved.
Transfer pork to a cutting board and with a knife held at a 45ø
angle
cut meat across grain into thin slices. Arrange pork, overlapping
slices slightly, over noodles. Spoon garlic sauce over pork and
sprinkle pork with coriander.
Serves 4
EPICURIOUS RECIPE from Gourmet - March 1996
Format by Dave Drum - 20 March 99
FROM: Uncle Dirty Dave's Kitchen
MMMMM
ENJOY!!!
--
Uncle Dirty Dave's Kitchens
Home of Yaaaah Hoooo Aaahhh HOT Sauce & Hardin Cider