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Pork knuckle 橫財就手 - How to prepare (to celebrate Chinese New Year)
I am cooking the Braised pork knuckles with fat choy, dried mushrooms, and oyster this time, which is believed to bring good luck and wealth in the coming year. The name of this dish in Cantonese is 橫財就手, which means a windfall of good fortune.
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Link to the related recipes
Chinese spare ribs:
Braised chicken with mushrooms:
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Pork knuckle recipe :
Please refer to the block post to download the recipe and more information:
Ingredients A (blanch and fry the pork knuckle)
5 slices ginger
2 stalks scallions, cut into 3-inch sections
1 tbsp rice wine
1 tbsp dark soy sauce
Ingredients B (aromatics)
5 slices ginger
S stalks scallions
5 cloves garlic
Ingredients C (dry spices)
2 bay leaves
1 cinnamon stick
1 star anise
Ingredients D (seasonings)
1 tbsp chu hou sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp red fermented bean curd (lam yu)
2 tbsp rice wine
1 tbsp rock sugar
Ingredients E
10g black moss
12 dried oysters
12 dried shiitake mushrooms
Ingredients F
1 Chinese lettuce
Sufficient oil to fry
1 tbsp cornstarch (plus 2 tbsp water to form a slurry)
1 tsp salt
Method
Blanch and fry the pork knuckle
Clean the pork knuckle by changing the water several times until it runs clear.
Place ingredients A in a pot, fill with water sufficient to submerge it.
Blanch the pork knuckle over medium heat for ten minutes. Turn it over at least once.
Remove, wash and drain.
Rub a large tablespoon of dark soy sauce on the pork knuckle evenly. Let it rest for ten minutes to drip off the excess soy sauce.
Heat about half an inch deep of oil in a large pan or wok. Fry the pork into the oil until it starts to form some charred marks. Remove.
Rehydrate the dried ingredients
Soak the dried shiitake mushrooms in water for half a day or until soft.
Remove the stem and keep the soaking water.
Soak the dry oyster for 15 to 30 minutes and clean them well as they may have some sand.
Soak the black moss for twenty minutes, drain.
Braise the pork knuckle
Saute ingredients B over medium heat until aromatic.
Add ingredients C.
Place the pork knuckle into the wok, then add sufficient water to submerge half of the pork knuckle.
Add ingredients D, then braise it for two hours over low heat.
After two hours, add the dried mushrooms and dried oysters. Also, include the mushroom water. Continue braising for another one hour.
Now add the back moss into the liquid, bit by bit, and cook for another ten minutes before turning off the heat.
Reduce the braising liquid to a thick sauce
Remove all the ingredients in the braising liquid. Pour it through a wire mesh strainer to get a clean broth.
Bring it to a boil ad season it with salt.
Thicken the sauce with cornstarch slurry.
Place the pork knuckle, mushrooms, oysters, and black moss on a serving plate. Drizzle the sauce on the pork knuckle.
Garnish with scallions and lettuce.
#PorkKnuckle #ChineseNewYearRecipe #橫財就手
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Crispy Portobello Mushroom Burger | Ereka Vetrini
Recipe below! SUBSCRIBE to my channel for more easy recipes like this one!
Makes 2 Shroom Burgers
-4 portobello mushrooms, gills removed & gently wiped clean with a damp paper towel
-3/4 tsp salt,
-1/2 tsp pepper
-3 tsp olive oil
-1 cup flour
-3 eggs whisked
-1 cup panko breadcrumbs
-3 tbsp parsley flakes
-1 tsp paprika
-1/4 tsp pepper
-1/3 cup grated parm
-2 brioche buns toasted
-2 slices provolone
-1/2 cup arugula
Caramelized Mushrooms
-1 tbsp butter
-1 onion sliced thin
-1/2 tsp salt
Spicy Mayo
-1/4 cup mayo
-2 tbsp jarred Calabrian chili pepper
-Preheat oven to 400F
-Place portobello mushrooms onto a parchment lined baking sheet. Brush with olive oil and roast for 10 minutes.
-Add flour to a shallow container.
-Add whisked eggs and 1/4 tsp salt to a shallow container.
-Add breadcrumbs, 1/2 tsp salt, parsley flakes, paprika, pepper and grated parm to a shallow container. Mix well.
-Using a paper towel, gently dab the roasted portobello to remove any excess moisture.
-As shown, dredge mushrooms in flour. Shake off any excess flour then dredge in egg, followed by breadcrumbs. Press both sides of mushroom into the breadcrumbs.
-Place the mushroom onto the airfryer tray. Repeat for all mushrooms
-Airfry for 7 minutes at 400F.
-TO BAKE INSTEAD OF AIRFRY: PREHEAT OVEN TO 400F CONVECTION BAKE. PLACE A GREASED WIRE RACK OVER A PARCHMENT LINED BAKING SHEET. PLACE THE SHROOMS ONTO WIRE RACK. CONVECTION BAKE FOR 5 MIN ON EACH SIDE OR UNTIL GOLDEN BROWN.
-Top toasted bun with provolone, warm caramelized onions (recipe below), shroom burger, spicy mayo (recipe below) and arugula.
Caramelized Onions
-Add butter to a medium-sized skillet. Melt butter over medium heat. Once the butter has melted, add sliced onions and salt. Cook low and slow until the onions are silky and caramelized.
Spicy Mayo
-Add mayo and jarred Calabrian chili pepper to a small bowl and mix well.
#shorts #cooking #cookingvideo #mushroom #vegetarian #burger
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Cake:
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Pinch o Salt
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1t Vanilla
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1/3C Sugar
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Stuffed Mushrooms | Holiday Sliders | Baked Brie | Holiday Appetizers
Hey Ya'll! It's beginning to look a lot like Christmas! Which means you need some holiday recipes. Today I'm sharing 3 easy holiday appetizers that would be perfect for any occasion. The best thing about these is that you can customize them to your liking. You can make them just as I have or switch it up and put a spin on them. Whatever you do, just give them a try and let me know how they turned out. What other appetizers do you typically make for your gatherings?
Stuffed Mushrooms
15 baby portabella mushrooms (keep stems)
4 oz cream cheese (room temp)
2 oz Boursin Garlic & herb cheese spread
1 tbsp Mayo
1 tbsp fresh parsley
1/2 small onion (diced small)
salt/pepper
1/2 cup panko bread crumbs
3 tbsp butter
shredded parmesan cheese
Directions:
1. Preheat oven 375 F
2. Remove stems and dice them small
3. Over Medium heat, cook the diced stems, onions, bread crumbs, & salt/pepper for 5 minutes. Remove and set to the side.
4. Combine cream cheese, boursin cheese, mayo, and parsley. Mix well until well combined (use a wire whisk).
5. Add the bread crumb mixture to the cheese mixture and combine well.
6. Using a tablespoon, 3/4 of the way full, fill each cavity of the mushroom with the cheese mixture.
7. Top each mushroom with a bit of shredded parmesan cheese.
8. Bake for 15 minutes.
9. Remove and serve immediately
Sliders
1.5 lbs ground beef
salt/pepper
mini brioche buns
1 small onion, sliced
cranberry white cheddar cheese
Boursin Garlic & Herb cheese spread
butter
Directions
Preheat oven to 350 F
1. Season your ground beef with salt/pepper like you usually would.
2. Pat out mini burgers to fit the size of the buns you have, set them to the side to get room temp.
3. In heavy duty skillet (I like cast iron) caramelized your onion in about 2 tablespoons of butter. This will take about 12-15 minutes. Make sure you have the heat on medium, any higher and you run the risk of burning the onions. Set to the side
4. In a cast iron skill, over medium high heat, cook your mini burgers until brown on both side. Don't worry about the center.
5. Once burgers are brown on both sides, sit in the oven for 5 minutes (if you desire well done burgers).
6. Toast your mini buns on a griddle with just dome butter.
7. Build your burgers using the caramelized onions, cranberry cheese, & Boursin cheese.
Baked Brie
Ingredients
16 oz Brie
1 cup red pepper jelly
12 apricots, diced
2 tbsp raw agave nectar
crackers for serving
1. Preheat oven to $375.
2. Unwrap Brie and place in the oven on a cookie sheet or non-stick pan.
3. While the brie is in the oven, over medium heat combine pepper jelly, agave nectar, and apricots.
4. Heat until the jelly is no longer congealed. Set to the side.
5. After 15 minutes, transfer brie to a serving tray and pour the pepper jelly mixture over it and sprinkle it with sliced almonds.
6. Serve with crackers.
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Hello friends! Thank you for showing me love and stopping by my channel! My name is RaShae Lyle but everyone knows me as Shae. I'm a Christian, wife, mother, and cook. My love for cooking was sparked as a child watching my grandmother and mother cook southern classics. I spent many hours watching and asking basic questions before I started cooking full on meals at the young age of 11. Since then, it has become my passion to cook and bake for others and eventually my own family. I truly believe in the power of a good cooked meal and the many memories and conversations that can occur around the dining table. On this channel, my goal is to provide easy and delicious dinner ideas that will help other working moms feed their families with ease. Also, my dream is to help others learn the necessary cooking skills, that for some reason aren't being passed down to upcoming generations. I would love for each of you to become part of my community and subscribe to the channel.
Stuffed Mushrooms with Sun-dried Tomato Paté
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Description:
Visit to see more easy raw food recipes. In this video, raw food chef and author Jennifer Cornbleet shows you how to prepare a beautiful platter of Stuffed Mushrooms, a recipe from her book Raw Food Made Easy for 1 or 2 People.
You can eat stuffed mushrooms anytime, but they're especially good for bringing to parties and gatherings. In this raw food demonstration video, Jennifer shows you how to prepare elegant Stuffed Mushrooms, a fancy finger food that people generally don't eat often and are always happy to indulge in...especially when they're nutritious as well as tasty.
Stuffed mushrooms are often filled with cheese, meat, and breadcrumbs. They're tasty, but the high fat and calorie count make them hard to swallow. Jennifer demonstrates how to replace the traditional stuffing with a satisfying sunflower seed-based, raw sun-dried tomato pate that you make with a food processor.
This pâté is wonderfully seasoned and makes just about the ideal complement for mushrooms. First Jennifer shows you how to soak sunflower seeds. She explains why this step is important both in terms of the consistency of the recipe and the digestibility of the finished dish.
Then Jennifer moves on to one of her favorite raw ingredients, sun-dried tomatoes which add color and flavor to this dish. She explains how to re-hydrate them, if necessary, and the option of choosing ready-to-serve oil-packed sun-dries.
You'll get a rundown of some of Jennifer's favorite flavor boosters as she adds lemon, water, garlic, and other seasonings before processing. She also adds onion and parsley to the mix, and explains how to pulse your processor to maintain the right consistency.
Jennifer's pate can be made in advance and there are many ways to serve it, including as a stuffing. Jennifer's talks about raw finger foods and hors d'oeuvres and explains some of the reasons why Stuffed Mushrooms are such a hit.
You'll learn about cremini and Portobello mushrooms as Jennifer presents them on-camera to describe their unique flavors. She shows you how to clean a Portobello and how to remove the stem and any rough bits from the inside.
The next step is a simple tamari marinade. Jennifer explains how to know when you mushrooms are done, as well as how to drain off excess marinade so that your guests don't wind up covered in tamari!
To conclude, Jennifer shows you how to fill your mushrooms, garnish them, and serve them to your guests for maximum enjoyment.
These savory bites are perfect as party hors d'oeuvres, but they're so good, you'll want to be sure to make extra so you have some to snack on when the party's over!
Stuffed Mushrooms
Sun-dried Tomato Paté
Raw food
Raw Dinner
Jennifer Cornbleet
Eating Raw
Raw Mushrooms