Transcript FOOD and CULTURE: Exploring multi

Chinese Dumplings
Ingredients:
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Two cups shredded veggies.
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Mixture of: mostly cabbage or bok choy, with
carrots, mushrooms, onion, whatever to taste.
Pre-packaged coleslaw mix works surprisingly
well.)
Soy sauce
Water
Vinegar (white or rice)
2 dozen wonton/dumpling skins
Garlic (fresh, chopped fine, or powdered)
Ginger (fresh, chopped fine, or powdered)
Small bowl with water for dipping optional
Tbsp Hunan chili paste
Tbsp plum sauce or maybe tsp black bean
sauce
Tsp five spice powder or other
flavoring (use *one*)
Directions:
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Make the dipping sauce first and let it sit.
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Mix equal parts soy sauce and vinegar, about
1/8 cup per person.
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Mix equal parts garlic and ginger, about a
clove's worth per person.
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Stir-fry vegetable mix in a small bit of water
and soy sauce. If you have it, add your
favorite optional flavoring. I like chili paste.
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Stir until translucent. Mix will taste sort of
raw.
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To make the dumplings, scoop about 1.5
teaspoons onto a dumpling skin (Experiment
until you find the right amount.)
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Crunch the dumpling into a nice shape and
dip the end into the small bowl to seal it.
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Dumplings may be boiled for 3-5 minutes or
steamed 5-10 minutes. They are finished
when they crinkle up and turn translucent.
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Dip dumplings in sauce.
Collard Greens
Ingredients:
Directions:
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3 tablespoons olive oil
1 large onion, chopped or sliced
2cloves minced or separated garlic
2pounds collard greens, chopped or sliced
¼ teaspoon crushed red peppers (or to taste)
1teaspoon Old Bay Seasoning
1teaspoon Mrs. Dash
1teaspoon Emeril's original
½ lb. smoked turkey necks or wingettes
2 cups chicken stock or 3 cups water
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Soak greens in cold salt water.
While greens are soaking, put broth or water
and turkey in heavy-duty stew pot. Sprinkle
with ½ seasonings. Use 1 tablespoon of olive
oil. Let simmer.
While turkey is simmering, prepare greens as
above. Pick off any dead or yellow leaves
before chopping.
Stuff greens into pot. They will cook down.
After the greens have cooked down enough to
stir in pot, add remaining seasonings and
olive oil. Stir. Cook until tender. Serve as
side dish with corn bread for sopping.
Chicken Paprikash
Ingredients:
Directions:
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2 1/2 pounds cut up chicken, which has been
soaked in salt water
1 tablespoon mild Hungarian paprika
3 tablespoons shortening
salt and pepper to taste
1 cup onions, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1/2 cup sour cream
2 tablespoons flour
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To Soak Chicken in Brine: Rinse chicken thoroughly.
Dissolve 1/4 cup kosher salt in 1 quart water. Place
chicken in a resealable plastic bag. Add salted water,
reseal and refrigerate about 30 minutes.
Melt shortening in a large skillet over medium heat
and saute onions until translucent. Add garlic, cook
one minute more. Remove pan from heat, add
paprika, being careful not to burn this spice.
Remove chicken from brine, rinse thoroughly in clear
water and pat dry with paper towels. Season chicken
with salt and pepper, add to skillet.
Mix to combine paprika-onions with chicken. Return
skillet to stove, adding just enough broth to prevent
chicken from burning. Bring to a boil, then cover and
simmer for about 30 minutes on top of stove, or roast
in oven at 350 degrees, until meat is tender.
Remove chicken from skillet. Add remaining broth if
desired. Scrape brown bits from bottom of the pan. In
a small bowl, mix the sour cream and flour together
until smooth; add some of the warm gravy from
skillet. Whisk sour cream-flour mixture into skillet to
create a thickened gravy. Season to taste with salt and
pepper.
Return meat to skillet and heat through, but do not
boil. Serve with dumplings, wide egg noodles, or
rice.
Pelau
Ingredients:
Directions:
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3 Tbsp vegetable oil
¾ cup sugar (granulated or brown)
1 chicken (2 ½ to 3 lb.) cut up, or goat meat, or beef
1 onion, chopped
1 clove garlic, minced
1 ½ cups pigeon peas or black-eyed peas, soaked
overnight
2 cups rice (not instant)
3 cups water
1 cup coconut milk
2 cups cubed hubbard squash
2 carrots, chopped
¼ cup chopped fresh parsley
1 teaspoon dried thyme
1 bunch green onions, including green tops, chopped
¼ cup ketchup
3 tablespoons butter
Note: If meat other than chicken is used, parboil for
45 minutes, then proceed as above.
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The process of caramelizing meat is an African
practice that became a part of the Creole culinary
tradition. The process gives the pelan its dark brown
color. The brown layer that forms on the bottom is
called “bun bun”. This recipe comes from Johnny’s
Food Haven:
Season meat with garlic, thyme, onion, salt, pepper
and parsley and marinate overnight, or at least for
one hour.
In iron pot heat up oil, add sugar and brown until the
sugar has turned into a rich brown syrup.
Add meat to the pot and cook for about 5 minutes
until meat is brown on all sides.
Add a small portion of water and cook meat for about
20 minutes.
Add drained can of pigeon peas or black-eyed peas,
soaked overnight.
Add cleaned rice, coconut milk, 2 cups hubbard
squash, chopped carrots and butter and stir well.
Cover and simmer on slow fire until rice is cooked
(you may have to add a little water from time to
time) and stir in between. Water has to evaporate
completely, but rice has to be cooked.