Recipes: Main Dish

[阿嬤家常菜] 豆豉排骨

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前幾天做了這本阿嬤家常菜書中的豆豉排骨 (p.105), 非常對我的胃口, 寫出來讓大家試試, 也許可以去買這本書回家慢慢享受. (照片是裝入保鮮盒的, 手機隨拍, 所以沒那麼美, 但超下飯的)

材料:

小排骨 600g

大蒜 20g 去皮磨成泥狀

辣椒 10g 切斜片

蔥 10g 切末

豆豉 30g

調味料:

A: 鹽2/3tb, 糖1tb, 醬油適量, 香油適量, 米酒適量

B: 太白粉2TB

做法:

1. 先將小排骨放在一鍋冷水裡浸泡半小時 (肉質變軟, 容易入味).

2. 將蒜泥和豆豉放在一個小碗裡; 鍋中燒熱一大匙油, 然後倒入蒜泥豆豉中攪拌均勻.

3. 將泡好, 沖乾淨的小排骨瀝乾水份 (用廚房紙巾擦乾), 切小塊狀, 用一大碗 (可放入蒸鍋的碗) 加入辣椒片和A料和(2)拌勻, 醃半小時, 再加入B料.

4. 蒸鍋水滾後, 把(3)放進蒸鍋, 以大火蒸12-15分鐘, 出爐後撒上蔥花即可食用.

 

備註:

1. 蒸碗要比料大些, 不然蒸的過程, 醃料會因為滾熱而滿出來.

2. 蒸的時間僅為參考 (因為每家爐子火候不同), 以排骨有熟為主.

3. 豆豉我買狀元牌 (華人超市應該都有)
Photo

 

 

Events, Food and Wine, Recipes: Desserts & Bread, Recipes: Main Dish, Recipes: Salad & Soup

2009 Food Network Potluck Party for Meetup Group

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07年的 Food Network Potluck Party廣受好評, 於是我的東西聯姻Meetup在今年的最後一次聚會就是讓大家從我列舉的食譜上挑一道菜做, 然後帶來和大家分享.
一共有十四對夫妻共襄盛舉, 有三對各做二道菜, 所以當天我們有近二十道佳餚, 外加美酒, 當天併了三張桌子才夠放, 最後還拍了難得一見的團體照 (照片模糊是因為當天我沒有測光器, 只能用猜的, 請見諒).
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菜色很讚, 大家吃的很開心, 這是從喊開動到每道菜見盤底的速度就知道.  

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九點一到, 家裡有小孩的夫妻因為明早還得送孩子上學而先行告退,
剩下來的就是沒這問題的夫妻啦, 這下我就可以把一開始暗藏Candy做的綠茶紅豆蛋糕給端出來,
配上熱呼呼的玄米綠茶, 這樣我們可以續攤, 繼續聊.

Photos please click HERE

食譜: Download Party Food.

01. Curried Celery Root and Apple Salad with Golden
Raisins – Lupe & Mark 

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02. Meyer Lemon-Crab Salad with Fresh Mango – Brian
& Lei
 

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03. Edamame and Orange Salad – Linda & Greg 

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04. Sauteed Squid Japaness Style – Louisa & Greg 

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05. Three-Pepper and Sweet Onion Roasted with Kalamata Olive – Anne & Kirk 

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06. Tokyo Style Stew – Christine & Andy 

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07. Lemon Delight Cheesecake – Linda & Greg

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08. BBQ Ribs – Jared & Mar 

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09. Massaman Curry with Lamb (replace beef to Lamb) – Sharon
& Jerome
 

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10. Ketumbar ChickenElaine & Bob 

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11. Classic
Maine Lobster a L’Americaine
Mark & Sabrina 

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12. Pacific-Rim
Glazed Flank Steak
Tom & Misty 

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13. Red Wine-Poached Pears – Ping & Eric 

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14. Tarte Tatin – Sharon & Jerome 

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15. Sweet Potato Fries with Basil Salt and Garlic MayonnaiseJackie and Keith

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16.
Fish Curry 
Elaine & Bob

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17. Shrimp – Candy and Gil

18. Crème Brulee – Candy and
Gil

19. Green Tea, Red Bean and Almond Cake – Candy and Gil

 

Lemon
Delight Cheesecake
Ingredients:
1 cups Graham Cracker Crumbs
1/4 cup Sugar
6 tablespoons butter or Margarine — Melted
1 each Env. Unflovored Gelatin
1/3 cup Cold Water
1/3 cup Lemon Juice
3 each Large Eggs — Separated
1/2 cup Sugar
1 teaspoon Grated Lemon Peel
16 ounces Cream Cheese — Softened*
* Or use 2 8-oz containers of Philly soft cream cheese.

Instructions:
Combine crumbs, sugar and margarine; Press onto bottom of 10-inch springform
pan. Soften gelatine in water, stir over low heat until dissolved. Add juice,
egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium
heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on
electric mixer unitl well blended. Beat egg whites, until foamy; gradually add
remaining sugar beating until stiff peaks form. Fold into cream cheese mixture;
pour over crust. chill until firm.
 
Then add Jello topping with fruit as per direction on the box.

謝謝大家出席參加, 我們的東西聯姻團體即將滿二年, 認識許多好朋友, 每個月的聚餐又可以試新餐廳, 雖然辦活動很累, 但是每次見到大家又很開心, 所以就一直辦下去囉, 看能不能辦到我們都六十五歲, 那應該可以創下新紀錄了.






Recipes: Main Dish

Steamed Fish Tofu

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今天試做這道蠔油蒸魚豆腐, 蠻簡單做的, 好吃又健康喔!

Serve 4
1/2 lb Fish Fillet (thinly slice into 1.25 x 1.5×1.5 inches a piece), marinate in #1 briefly.
1 box of Tofu (slice tofu the same size as fish)
1 Root of Green Onion (cut 1.25 inches long)
1/2 lb Cooked Veggie of your choice

# 1: 1/4 tb Salt, 1TB Cornstarch, 1tb Cooking Wine
# 2: 1/4 tb Salt, 1TB Cornstarch (I use flour)
# 3: 1.5 TB of Oyster Sauce and Soy Sauce, 1/2 tb of Sugar and Sesame Oil, 3/4 Cup of Water or Broth, 1/2 TB Cornstarch (I use flour)

> Arrange tofu slice on a thinly oil coated plate, sprinle #2 on top of tofu and then place fish fillet on it. Bring water to boil, steam the fish tofu for about 8 minutes over high heat (leave the lid slightly ajar to let steam out so tofu won't crumble and become tough). Discard the cooking juice.
將豆腐片排在以抹油的盤子上, 撒上#2再擺上魚片, 大火蒸八分鐘 (鍋蓋略開), 將多餘的水倒掉.
> Heat 1TB iol, stir-fry green onion until fragrant.  Stir in #3 until boiling. Sprinkle over the fish, arrange veggie on the side.
燒熱一大匙油, 炒香蔥段, 倒入#3煮滾, 淋於豆腐魚片上, 燙青菜置於一旁即成.

Recipes: Desserts & Bread, Recipes: Main Dish, Recipes: Salad & Soup, Wines

March Wine Friday: Ribs and Zinfandel

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左起:

2005 OZV — Lodi Old Vine Zinfandel
2006 Bogle — Old Vine Zinfandel
2007 Angels Creek — Lodi Zinfandel
2002 Laurent's Palo Alto Reserve
2006 Pescorosso Primitivo
2007 Barefoot — Lodi Zinfandel
2006 Query — Napa Zinfandel
2006 Kenwood — Sonoma Zinfandel
2006 Storybook — Mayacamas Range Zinfandel
2005 Boeger — El Dorado Zinfandel

Ribs是老公的最愛食物之一, 而三月份的品酒會, 主題就是肋排與Zin. 而我們找到的二個網路肋排食譜都很讚, 不過前一天就要先將肋排醃好醬汁過夜, 當天則用低溫(275F)在烤箱裡慢烤六七個小時 (因為只有一個烤箱, 但有二個肋排食譜是用不同溫度, 所以將就用低溫的那個做), 感覺上比較耗時一點, 但不難做. 可惜照片無法呈現那種入口即化, 鮮美多汁的肉, 輕易的和骨頭分離的情況.

1. Soy Sauce–Marinated Ribs (Hawaii Style)

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2. Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze

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3. Pasta with Artichokes, Pancetta, Mushrooms, and Peas  Download Pasta Recipe
這道菜很好吃, 當作主菜也很夠份量, 唯一的缺點, 是新鮮的Artichokes處理費工耗時. 記得要買大顆一點的Artichokes, 不然忙到最後, 能吃的部份不多, 不夠經濟實惠.

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4. Asparagus with Citrus and Oregano 這道菜的做法再簡單不過了, 基本上就是將蘆筍洗淨, 切除尾端不要的部份, 然後倒進做好的醬汁, 一起放進微波爐熱幾分鐘, 好了後再將切好的橘子片放上去, 就是好吃的一道菜 (記得挑細一點的蘆筍, 口感好些).

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5. Rhubarb Plum Tart With Orange Glaze 因為現在不是Rhubarb的季節, 所以廚師Candy改用Plum, 一樣好吃.

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Recipes: Hors d’Oeuvres, Recipes: Main Dish, Recipes: Salad & Soup, Wines

February Wine Friday: Anywhere But Here — Non-California U.S. Wines

二月的品酒會也很熱鬧喔, 而且酒題是加州以外的美國酒. 很驚訝很多人都是有備而來, 因為他們都帶來一瓶加州以外的美國酒來分享, 最遠可到紐約和新英格蘭, 非常佩服.
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由左起:

2004 Columbia Crest Merlot – Washington
2005 Red Diamond merlot – Washington
2006 Hedge Red Mountain – Washington
2006 Gruet Chardonnay – New Mexico
2007 A to Z Pinot – Oregon
2004 Harvest Red – Pennsylvania
2005 Chateau Ste Michelle Cabrent Sauvignon – Washington
1996 Silver Lake Cabernet Merlot – Washington
2006 Washington Hill Cabrenet Sauvignon – Washington
2005 Chateau Ste Michelle Melot – Washington
2006 Papillon Pinot Noir – Oregon
2004 Sakonnet Red – New England
2006 Hermann J. Wiemer – New York
2007 Chateau Ste Michelle Riesling – Washington
2007 King Estate Pinot Gris – Oregon
2006 Sokol Blosser White – Oregon

以往我找食譜, 雖然希望種類多, 但還會顧及烹飪方式, 因為我家只有一個大烤箱, 所以就得注意需要用到烤箱的食譜是否是相同的溫度, 不然就不要都找需要烤箱的食譜, 不然時間上會有衝突. 而這個月的菜單是老公找的, 都很好吃, 不過比較費工, 而且五道菜裡有三道需要烤箱, 二道需要火爐現做, 所以當天有點手忙腳亂, 因為菜一上桌馬上就沒了, 所以主廚Candy是馬不停蹄的做, 實在是做的速度趕不上大家吃的速度, 不過真的都很好吃喔.

當天的食譜多半從網路上找的, 只有一道是從食譜書中找來. 我把食譜或連結, 連同相片一起貼上, 略做文字敘述, 便不再另文介紹了.

1. Triple-Fennel Salad with Pink Grapefruit and Black Olives. 粉紅色的葡萄柚是從我家樹上採下, 多汁鮮美不在話下, 不過Fennel削成如薄紙的口感很清新, 我覺得很適合炎熱夏天食用. 我一向喜歡加入新鮮水果的沙拉, 這道菜也很得我心.
Feb 09 Wine-3

2. Pulled Pork and Goat Cheese Quesadillas (which require for Braised Pork Shanks Butt). 這道菜小朋友稱作墨西哥披薩, 也蠻有趣的. 食譜原本是用Pork Shanks, 但是因為廚師跟我說Pork Shanks不一定買的到, 要我用Pork Butt代替, 不但比較便宜又好吃.  這道要現做現吃比較好吃, 但是每次做需要在火爐上二面各煎個幾分鐘, 所以有點趕不及做的感覺.
Feb 09 Wine-2

3. Shrimp Saganaki. 我很愛吃蝦, 所以我很喜歡這道菜, 其實蠻容易做的, 改天想吃蝦, 我可能又會翻這道食譜出來做.
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4. Porcini Mushroom Tart (我把食譜掃描成jpg檔 View this photo
). 那個Dried Porchini Mushrooms用熱水泡過的香菇水不要倒掉, 另外可以用那個來煮義大利飯Risotto.
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5. Whole Roasted Chicken Infused with Tangerines and Rosemary with a Tangerine Glaze. 那個全雞烤好後切片沒那麼好看, 所以我就沒拍照了, 不過二隻雞切片後都吃光光, 我都還來不及嚐一口就沒了, 想必味道不錯囉.