Cooking
Content
Lotus Root and Pork / Green Veggies Tomato and Egg / Green Veggies Salmon / Green Veggies x 2 Bitter Melon Shan Yao and Goji Chinese Yam
Radish, Mushroom, Black Fungus and Chicken Soup
Handling of Pork:
http://www.clemson.edu/extension/hgic/food/food_safety/handling/hgic3511.html
Pressure Cooker Pork and Beans:
http://instantpot.com/pressure-cooker-cassoulet/ http://www.foodnetwork.com/recipes/emeril-lagasse/pressure-cooker-pork-and-beansrecipe/index.html
Serves 4-6, 1 hour cook time
Ingredients
2 1/2 pounds pork shoulder, cut into 1 1/2-inch pieces Essence, recipe follows 1 1/2 tablespoons coconut oil 1 large yellow onion, sliced 6 cups chicken stock or water 2 cups dried white beans, such as Great Northern or Navy, picked over for stones or impurities 1/2 pound salt pork, cut into pieces 1 1/2 cups chopped, seeded tomatoes and their juices 2 teaspoons minced garlic 1/2 cup packed light brown sugar 2 tablespoons Creole mustard 2 teaspoons chili powder 1 bay leaf 1 sprig fresh thyme 1/2 teaspoon ground black pepper 1 teaspoon salt Additional (my ideas): 1 carrot, diced, 1 celery stalk diced Directions 1) Season pork pieces with Essence (or whatever seasoning I have). 2) Heat oil over med-high heat in a separate skillet, add in pork and cook until brown. 2 mins per side. Remove and set aside on a plate. 3) Add onions into pressure cooker and sauté until just tender, about 2 mins. 4) Add the stock and beans and stir well, scraping up any browned bits off the bottom of the pot. If the brown bits are not released from the bottom of the pan, they could stick and burn and impart a burnt flavor to the final dish. 5) Place the lid on the pressure and lock into place. Bring the pressure cooker to high pressure. Lower the heat just enough to maintain high pressure and cook for 15 minutes. 6) Turn off the heat and allow to come to normal pressure naturally - this could take up to 10 minutes. Once the pressure is completely released, remove the lid, tilting away from you, to allow excess steam to escape.
7) Add the salt pork, tomatoes, garlic, light brown sugar, mustard, chili powder, bay leaf, thyme, black pepper, and reserved pork and cover. Lock the lid into place and bring the pressure cooker to high pressure. Lower the heat just enough to maintain high pressure and cook for 15 minutes. 8) Remove from the heat and allow to come to normal pressure naturally - this could take up to 10 minutes. Once the pressure is completely released, remove the lid, tilting away from you, to allow excess steam to escape. 9) Bring to a simmer (stew setting?) and season with salt and pepper. If the meat or beans are not tender enough, either cover and simmer for 15 more minutes, or lock the lid, bring back to high pressure and cook over high pressure for another 2 to 3 minutes. Discard the bay leaf and thyme sprig, and serve. Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
NOTES AFTER 9/2/ Cooking: 1) Can add more tomatoes 2) Don’t need as much water?? 3) Add mushrooms OK
Tomato and Salmon http://allrecipes.com/recipe/salmon-with-tomatoes/detail.aspx Serves 2 Ingredients: 2 (6 ounce) fillets salmon salt and pepper to taste 1/4 teaspoon paprika to taste 1/2 teaspoon dried dill weed 2 fresh tomatoes, diced 2 cloves garlic, minced 1 teaspoon lemon juice ½ medium onion, peeled and cut into thin wedges Coconut oil 1/3 cup pitted Kalamata olives (optional) 1) Season salmon with salt, pepper, dill, and paprika. Put tomato on side with garlic, onion, coconut oil, and lemon juice. Cook for 8-10 minutes. Add olives if we have. 2) Break salmon into cubes with spatula or fork (optional?) 3) Serve over cooked rice. Garlic Stir Fried Bitter Melon (蒜茸苦瓜) Ingredients: 1. ku gua (苦瓜) bitter melon 2 Ib 2. Da suan (大蒜) garlic 3 claves 3. Sheng jiang (生姜) fresh ginger 3 slices 4. Qing cong (青葱) green onion 60 g 5. Sheng chou (生抽) soy sauce 1 tbp Seasoning: pinch of salt Cooking methods: 1. Wash the bitter melon, remove the seeds and cut the cucumber into slices, pinch 1 teaspoon of table salt on the cucumber and mix well, let it sit for 1 hour, then rinse the salt from the cucumber. 2. Peeled garlic, cut into small pieces 3. Wash green onion and cut into about 2 inches long 4. Put 2 tbsp of vegetable oil into the hot pan, then put in ginger, garlic and onion and stir-fried about 10 seconds 5. Add in black fungus and white fungus and soy sauce and stir-fried about 1 minute 6. Add in celery and stir-fried about 1 minute 7. Add ¼ cup of water and cover the lid until boiling 8. Pinch of salt and serve
Radish, Mushroom, Black Fungus and Chicken Soup
Handling of Pork:
http://www.clemson.edu/extension/hgic/food/food_safety/handling/hgic3511.html
Pressure Cooker Pork and Beans:
http://instantpot.com/pressure-cooker-cassoulet/ http://www.foodnetwork.com/recipes/emeril-lagasse/pressure-cooker-pork-and-beansrecipe/index.html
Serves 4-6, 1 hour cook time
Ingredients
2 1/2 pounds pork shoulder, cut into 1 1/2-inch pieces Essence, recipe follows 1 1/2 tablespoons coconut oil 1 large yellow onion, sliced 6 cups chicken stock or water 2 cups dried white beans, such as Great Northern or Navy, picked over for stones or impurities 1/2 pound salt pork, cut into pieces 1 1/2 cups chopped, seeded tomatoes and their juices 2 teaspoons minced garlic 1/2 cup packed light brown sugar 2 tablespoons Creole mustard 2 teaspoons chili powder 1 bay leaf 1 sprig fresh thyme 1/2 teaspoon ground black pepper 1 teaspoon salt Additional (my ideas): 1 carrot, diced, 1 celery stalk diced Directions 1) Season pork pieces with Essence (or whatever seasoning I have). 2) Heat oil over med-high heat in a separate skillet, add in pork and cook until brown. 2 mins per side. Remove and set aside on a plate. 3) Add onions into pressure cooker and sauté until just tender, about 2 mins. 4) Add the stock and beans and stir well, scraping up any browned bits off the bottom of the pot. If the brown bits are not released from the bottom of the pan, they could stick and burn and impart a burnt flavor to the final dish. 5) Place the lid on the pressure and lock into place. Bring the pressure cooker to high pressure. Lower the heat just enough to maintain high pressure and cook for 15 minutes. 6) Turn off the heat and allow to come to normal pressure naturally - this could take up to 10 minutes. Once the pressure is completely released, remove the lid, tilting away from you, to allow excess steam to escape.
7) Add the salt pork, tomatoes, garlic, light brown sugar, mustard, chili powder, bay leaf, thyme, black pepper, and reserved pork and cover. Lock the lid into place and bring the pressure cooker to high pressure. Lower the heat just enough to maintain high pressure and cook for 15 minutes. 8) Remove from the heat and allow to come to normal pressure naturally - this could take up to 10 minutes. Once the pressure is completely released, remove the lid, tilting away from you, to allow excess steam to escape. 9) Bring to a simmer (stew setting?) and season with salt and pepper. If the meat or beans are not tender enough, either cover and simmer for 15 more minutes, or lock the lid, bring back to high pressure and cook over high pressure for another 2 to 3 minutes. Discard the bay leaf and thyme sprig, and serve. Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
NOTES AFTER 9/2/ Cooking: 1) Can add more tomatoes 2) Don’t need as much water?? 3) Add mushrooms OK
Tomato and Salmon http://allrecipes.com/recipe/salmon-with-tomatoes/detail.aspx Serves 2 Ingredients: 2 (6 ounce) fillets salmon salt and pepper to taste 1/4 teaspoon paprika to taste 1/2 teaspoon dried dill weed 2 fresh tomatoes, diced 2 cloves garlic, minced 1 teaspoon lemon juice ½ medium onion, peeled and cut into thin wedges Coconut oil 1/3 cup pitted Kalamata olives (optional) 1) Season salmon with salt, pepper, dill, and paprika. Put tomato on side with garlic, onion, coconut oil, and lemon juice. Cook for 8-10 minutes. Add olives if we have. 2) Break salmon into cubes with spatula or fork (optional?) 3) Serve over cooked rice. Garlic Stir Fried Bitter Melon (蒜茸苦瓜) Ingredients: 1. ku gua (苦瓜) bitter melon 2 Ib 2. Da suan (大蒜) garlic 3 claves 3. Sheng jiang (生姜) fresh ginger 3 slices 4. Qing cong (青葱) green onion 60 g 5. Sheng chou (生抽) soy sauce 1 tbp Seasoning: pinch of salt Cooking methods: 1. Wash the bitter melon, remove the seeds and cut the cucumber into slices, pinch 1 teaspoon of table salt on the cucumber and mix well, let it sit for 1 hour, then rinse the salt from the cucumber. 2. Peeled garlic, cut into small pieces 3. Wash green onion and cut into about 2 inches long 4. Put 2 tbsp of vegetable oil into the hot pan, then put in ginger, garlic and onion and stir-fried about 10 seconds 5. Add in black fungus and white fungus and soy sauce and stir-fried about 1 minute 6. Add in celery and stir-fried about 1 minute 7. Add ¼ cup of water and cover the lid until boiling 8. Pinch of salt and serve
