Re: [CH] Garden pests (was Trinidad Scorpion Chile)
Dave Drum (dirty_dave@chillicooks.org)
Sun, 05 Jun 2011 16:14:14 -0500
On 6/5/2011 14:59, Robert Opersteny wrote:
> Bob "where's that 'dillo on the half-shell recipe?" Opersteny
Noy on the half-shell ... but,
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Mu Shu Armadillo
Categories: Game, Oriental, Chilies, Wine, Breads
Yield: 4 servings
3/4 lb Armadillo tenderloin;
- boneless, trimmed of fat,
- in matchstick-size shreds
about 1 1/2 inches long
1 1/2 tb vegetable oil
2 lg eggs; lightly beaten
4 c shredded bok choy
10 Dried black mushrooms;
- soaked in hot water 20 min
- drained, stemmed, caps
- thin sliced
8 scallions; green part only
- into 1" lengths
1/2 c hoisin sauce
8 Mandarin pancakes or flour
- tortillas; steamed
MMMMM-------------------------MARINADE------------------------------
2 1/2 tb Soy sauce
1 1/2 tb rice wine or sake
1 ts sesame oil
MMMMM--------------------------SAUCE--------------------------------
3 tb Chicken broth
2 tb Rice wine or sake
1 tb Soy sauce
1 tb Corn flour (cornstarch)
+=OR=+
1 tb Arrowroot
1/2 ts Sugar
1/4 ts Fresh ground pepper
MMMMM------------------------GARNISHES------------------------------
6 cl garlic, minced
1 1/2 tb minced fresh ginger
2 Green or red chilies; seeded
- minced
Marinate armadillo: In a medium-sized bowl, combine marinade
ingredients. Add armadillo and toss lightly to coat. Cover
with plastic wrap and refrigerate for 30 minutes.
Mix minced seasonings: In a small bowl, combine garlic and
ginger; set aside.
Make sauce: In a small bowl, combine sauce ingredients and
blend well; set aside.
Stir-fry mu shu filling: Heat a wok or large skillet over
high heat, add 1/2 tablespoon of the vegetable oil and heat
until very hot. Add the marinated armadillo and stir-fry
until the meat is cooked through, about 2 minutes. Remove
with a slotted spoon and set aside. Cook down any remaining
juices to a glaze and add to the armadillo. Add another 1/2
tablespoon oil to the wok and heat until very hot. Add eggs
and stir-fry, scrambling them until just dry. Remove and set
aside.
Add the remaining 1/2 tablespoon oil and heat until very
hot, add the reserved minced seasoning and stir-fry until
fragrant, 10 to 15 seconds. Add cabbage and mushrooms and
stir-fry until tender, about 2 minutes. Pour in the reserved
sauce mixture and stir constantly until thickened, about 1
minute. Return the armadillo and eggs to the pan and toss
until heated through. Stir in scallions. Transfer to a
platter.
To serve, spread some hoisin sauce over a steamed pancake or
tortilla, spoon some of the stir-fried mixture on top, roll
up and eat.
From: http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
--
ENJOY!!!
From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider
... Everything in excess! To enjoy the flavor of life, take big bites.
Moderation is for monks. -- Excerpt from the notebooks of Lazarus Long