[CH] Last Nights Dinner - Hot & Sour Soup & Honey Serrano Pork
RisaG (radiorlg@yahoo.com)
Fri, 15 Feb 2002 06:21:27 -0800 (PST)
This was last night's Valentine's Day dinner. The soup
was adapted from Nigella Bites by Nigella Lawson (one
of my Valentine's Day gifts) and the other from a
magazine recipe.
The soup came out really quite hot (DH wasn't
thrilled). The pork came out just right and he didn't
even complain about the heat in it.
* Exported from MasterCook *
Honey Serrano Pork
Recipe By : RisaG
Serving Size : 1 Preparation Time :0:00
Categories : Chiles Main
Dish
Meats
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
MARINADE:
3 tbsp reduced sodium soy sauce
1 tbsp roasted sesame oil -- Kadoya
pref.
1/3 cup clover honey
1 serrano pepper -- seeded &
chopped
1 inch piece fresh ginger root -- minced
PORK:
1 pork roast
With a serrated knife, make slits in the pork. In a
large zip-type plastic bag, place meat. In a bowl, mix
together the marinade ingredients. Pour marinade into
bag with pork. Rub the marinade into the meat and let
sit, refrigerated, for 6 hours (or overnight).
To cook:
Preheat oven to 350°F. When hot, place pork in a 13x9"
baking dish (leave marinade in bag) that has been
sprayed with olive oil-cooking spray. Put in oven and
bake for 45 minutes to 1 hour, depending on the weight
of the pork.
Remove from oven and let sit for 15 minutes so meat
can rest.
Place leftover marinade in a small saucepan and heat
to a simmer. Let simmer for 1 minute.
To serve:
Slice meat thinly. Place 3 slices on a plate, fanning
it out. Drizzle some of the heated marinade over it.
Place side dishes around the fanned meat.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Nigella's Hot & Sour Soup
Recipe By : Adapted from Nigella Bites by Nigella
Lawson
Serving Size : 4 Preparation Time :0:00
Categories : Chiles
Mushrooms
Seafood Soups
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
6 cups chicken broth
2 tom yam bouillon cubes -- *
see note
1 lime -- zested
1 stick lemongrass (tender inner part
only) -- roughly chopped
juice of 1 lime
4 tbsp fish sauce
1 tsp red chile flakes -- ** see
note
1 tsp sugar
8 oz shiitake mushrooms -- sliced,
remove stem
1 lb peeled shrimp (raw) -- thawed
if frozen
5 scallions -- in short lengths
and cut in julienne
sm bunch cilantro -- chopped
Place the water and tom yam cubes in large stockpot.
Add lime zest, juice, lemongrass, fish sauce, chile
flakes, and sugar. Bring to a boil. Add mushrooms and
simmer for 2 minutes, then add the shrimp and
scallions. Cook for another 2-3 minutes, or until
shrimp are fully cooked and have turned pink. Sprinkle
with a little cilantro and put more on the table for
passing.
Serves 4-6 people
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NOTES : Risa's notes:
* Nigella Lawson uses tom yom paste, which I didn't
have. I did have 2 tom yam bouillon cubes that were
given to me by a foodie friend. It comes in a little
box, in the asian grocery store, that looks like a
oriental version of Knorr (same colors on box). You
just put 2 in a pot of stock that has been boiled and
then add the other ingredients.
** Nigella uses 2-3 red or green chiles. If you don't
have fresh chile, use dried chile flakes. Use
sparingly if you aren't thrilled with the heat or a
lot if you are.
=====
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@yahoo.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 02/01/02
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