April 05, 2008

Gourmet Dinner Parties Part 3

Ok part 4 has the other dishes served and dessert. While I'm not fond of tofu this wasn't bad.


I doubled this too but frankly I remember it making a ton so maybe you wont want too do that.

3/4lb bean sprouts

2tb. fresh lemon juice

2tb. brown sugar

2tb. peanut oil

1tb. dark sesame oil

3 med. green onions, thinly sliced

4 firm or tender tofu cakes, rinsed, quartered and cut into slivers

1/2 lb. sm. mushrooms, thinly sliced

1 bunch radishes, thinly sliced

1 med. carrot, thinly sliced

3tb. soy sauce

2tb. rice wine vinegar

1 1/2 tb. freshly grated, peeled ginger-root

1 lemon, thinly sliced, seeded and dipped into minced fresh parsley (garnish)

Bring 2 1/2qts. of water to boil. Place bean sprouts in colander and pour boiling water over , rinse in cold water. Dry sprouts well, with paper towels. Spread on serving platter. Refrigerate. Combine soy sauce, lemon juice, vinegar, brown sugar,peanut oil, ginger, sesame oil and gr. onion in med. bowl and mix well. Gently fold in tofu without breaking (use rubber spatula). Chill 30-60min. Just before serving, arrange mushrooms, radishes, and carrots around edge of platter. Drain dressing from tofu and spoon over vegetables. Mound tofu in center. Garnish with the lemon.


4-5 lg. thin rounds of carrot

4-5 lg. thin slices of ginger-root

1/2lb. lean pork, diced

1/2c. walnut pieces

1c. vegetable oil for frying

2 scallions, cut into 1/2in. pieces

Soak carrot and ginger for 10min. in salted iced water. With cookie cutter or knife cut into flower shapes. Combine pork and Mixture A (1/2tsp. baking soda, 2tsp. cornstarch, 1tb. water); let stand 10min. Boil walnuts for 5min., drain and pat dry. Heat wok; add oil; when hot deep fry walnuts 2min. , remove, drain and set aside. Reheat oil; cook pork over mod. heat, 2min.; remove and drain. Pour off all but 2tb. oil; stir fry carrot, ginger, and scallions 1-2min. Add pork, Mixture B (combine 1/2tsp. salt, 2tb. chicken broth, 1/2tsp. cornstarch, dash of pepper) and walnuts and stir fry 1min. Serve.


I doubled this for the party

2tb. peanut oil

1tsp. minced fresh garlic

1lb. trimmed beef tenderloin (narrow end), cut into pieces 1/2in. thick, then halved crosswise

3/4lb. sea scallops

1 1/4c. diagonally sliced green onions

1tb. flavored brine (recipe follows)

Freshly ground pepper......Pinch of red pepper

Heat oil in wok till almost smoking. Add garlic and beef, then scallops and stir fry about 30sec. Add remaining ingredients and stir fry another 30sec.

Flavored Brine Makes about 1 1/2c.

2c. water

2tb sliced peeled ginger

1tb. freshly ground white pepper

1 tsp. red pepper flakes

1 1/2c. coarse salt

Combine first 4 ingredients in med. saucepan and bring to a boil. Gradually stir in salt. Reduce heat and simmer 10min. Strain thru a sieve lined with damp towel. Store in tightly covered jar. Keeps almost indefinitely. ( Could be a nice addition to so many dishes for extra flavor)

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