Ribs Recipe

[BouncyCaitian]

Chinese Barbecued Pork

Serves 4 to 6

1.5 lbs pork tenderloin (2-3 tenderloins)
1 medium rib celery, finely chopped
1 medium carrot, finely chopped
1 medium onion, finely chopped
1 tablespoon minced fresh ginger
5 strips fresh tangerine or orange zest (each 2 x .3 inches; removed with a vegetable peeler)
.67 cup rice wine or dry sherry
.33 cup soy sauce
.33 cup pure maple syrup
2 tablespoons Asian (dark) sesame oil

1. trim the tenderloins of excess fat or sinew. Mix the celery, carror, onion, ginger, zest, sherry, soy sauce, maple syrup, and 1 tablespoon of sesame oil in a baking dish and mix. Ad the tenderloins, coating them. Cover and let marinate in the refrigerator 24-48 hrs, turning occasionally.

2. preheat over or grill to medium high.

3. Remove tenderloins from the marinade and dry with paper towels. Strain marinade into a small saucepan and bring to a boil over a medium-high heat. Boil until thick and syrupy (5-8 minutes).

4. Brush tenderloins with remaining 1 tablespoon of soy sauce. Arrange tenderloins on hot grate and grill, turning with tongs until pork is brown and cooked through (16 minutes or so). Brush with heated marinade after about 10 minutes.

5. transfer tenderloins to cutting board and let coil for 5 minutes. Cut as needed.

[BouncyCaitian]

Mushrooms with Chipotle Chilies

Serves 6
4 cups button mushrooms
4 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 drained canned chipotle chilies, rinsed and sliced
salt
chopped fresh cilantro, to garnish

Step 1: wipe the mushrooms gentle with kitchen paper. Heat the olive oil in a heavy frying pan and add the mushrooms, onion, garlic, and sliced chipotles. Stir to coat the vegetables in oil

Step 2: Fry the mixture over a medium heat for 6-8 minutes until onions and mushrooms are tender, Season to taste with salt and serve on small individual plates, sprinkled with fresh cilantro

[BouncyCaitian]

Pork With Moorish Seasonings

Serves 8 for appetizers, 4 as entrée

2 lbs boneless pork loin or tenderlion
1 medium onion, finely diced
3 garlic cloves, minced
3 tablespoons, minced fresh flat-leaf (Italian) parsley
1 tablespoon Spanish Paprika
.5 teaspoon hot pepper flakes
.5 teaspoon ground cumin
.5 teaspoon ground coriander
.5 teaspoon dried oregano
.25 teaspoon saffron threads, ground
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons dry sherry or white wine
1 teaspoon salt
.5 teaspoon fresh ground black pepper

Step 1: cut the pork into .75 inch cubes. Combine remaining ingredients except 2 tablespoons oil into large non-reactive baking dish. Ad meat and toss ingredients to coat, then marinate, covered in the refrigerator for 4-6 hours, or overnight if needed (the longer the soak, the spicier)

Step 2: Preheat your grill (or oven) to high.

Step 3: when ready to cook, put the cubes onto skewers. Oil the grill (or oven grill mate), the arrange the kebabs on the hot grate. Cook the pork until it is browned on all sides (2-3 minutes) and cooked through, 8-12 minutes in all, brushing now and again with the 2 tablespoons oil. Serve hot

[BouncyCaitian]

Mole Poblano De Guajolote

Serves 6-8

6-8 lbs turkey, cut into serving sized pieces
1 onion, chopped
1 garlic clove, chopped
salt
6 tablespoons lard or corn oil
fresh cilantro and 2 tablespoons toasted sesame seeds to garnish

Sauce
6 dried ancho chilies
4 dried pastille chilies
4 dried mulatto chilies
1 drained canned chipotle chili, seeded and chopped (optional)
2 onions, chopped
2 garlic cloves, chopped
1 lb tomatoes, peeled and chopped
1 stale tortilla, shredded
.33 cup raisins
1 cup almonds, ground
3 tablespoons sesame seeds, ground
.5 tsp coriander seeds, ground
1 teaspoon ground cinnamon
.5 teaspoon anise
.25 ground black peppercorns
4 tablespoons lard or corn oil
1.5 oz unsweetened chocolate, broken into cooking squares
1 teaspoon sugar
salt and fresh ground pepper

cooking tip: roasting the dried chilies lightly, taking care not to burn them, brings out the flavour and is worth the extra effort

Step 1: place the turkey peices into a saucepan or flameproof casserole large enough to hold them in one layer comfortably. Add the onion and garlic, and add enough cold water to cover. Season with salt, cover and cook for about an hour or until turkey is tender.

Step 2: meanwhile, put the ancho, pastille and mulatto chilies ina dry frying pan over a low heat and roast them for a few minutes, shaking the pan frequently. Remove the stems and shake out the seeds. Tear the pods into small bits and put these in a bowl. Ad sufficient water to cover and soak, turning from time to time, for 30 minutes or until soft.

Step 3: lift out the turkey pieces and pat dry with paper towels. Reserve the stock in a measuring jug. Heat the lard in a large heavy frying pan and sauté the turkey until lightly brown all over. Transfer to a plate and set aside. Reserve any oil left in the frying pan.

Step 4: transfer the chilies, along with the water in which they have been soaked, intoa food processor, at the chipotle chilie with the onions, garlic, tomatoes, tortilla, raisins, ground almonds and spices. Process until puree. If necessary do this in batches.

Step 5: Add the lard to the fat remaining in the frying pan used for sautéing the turkey. Heat the mix, then add the chili and spice paste. Cook, stirring, for about 5 minutes.

Step 6: transfer the mixture to the pan or casserole in which the turkey was originally cooked. Stir in two cups of the turkey stock (make up the difference with water of necessary). Add the chocolate and season with salt and pepper. Cook over a low heat until the chocolate is melted. Stir in the sugar. Ad the turkey and more stock if needed. Cover the pan and simmer gently for 30 minutes. Serve garnished with fresh cilantro and sprinkled with the sesame seeds.

[BouncyCaitian]

Tom Yam Gong (Spicy Lemon Grass Soup with Shrimp)

Serves 4-6
1 lb jumbo shrimp
4 cups chicken stock or water
3 lemon grass stalks
10 kaffir lime leaves, torn in half
8 oz can straw mushrooms, drained
3 tablespoons fish sauce
.25 cup lime juice
2 tablespoons chopped scallion
1 tablespoon cilantro leaves
4 red chilies, seeded and chopped
2 scallions, finely chopped

Step 1: shell and devein the shrimp and set aside, Rinse the shrimp shells and place ina large saucepan with the stock or water and bring to a boil.

Step 2: bruise the lemongrass stalks with the blunt edge of a knife and add them to the stock, together with half the lime leaves. Simmer gently for 5-6 minutes, until the stalks change colour and the stock is fragrant.

Step 3: Strain the stock and return to the saucepan and reheat. Add the mushrooms and shrimp, then cook until the shrimp turn pink

Step 4: Stir in the fish sauce, scallions, lime juice, cilantro, red chilies and the rest of the lime leaves. Taste and adjust the seasoning. It should be sour, salty, spicy and hot.