Citrus-Spice Caribbean/Cuban Marinade for Pork, Beef, Chicken

* ¼ cup olive oil
* 2 tablespoons orange juice
* 2 tablespoons lime juice
* 2 -4 garlic cloves , minced
* ½ cup finely chopped onion
* 2 teaspoons ground black pepper
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1 teaspoon ground ginger
* ½ teaspoon nutmeg
* ½ teaspoon cinnamon
* 1 dash ground cloves
* 1 teaspoon chili powder

Directions:

1 Combine all ingredients in a heavy-duty Ziploc bag or glass pan.
2. Add your choice of pork, beef, chicken or fish.
3. Marinate for at least two hours.
4. Prepare in your preferred method of cooking.

Hyderabadi Minced Lamb with Orange

- Madhur Jaffrey, The Ultimate Curry Bible

Ingredients:

1 large orange
1 tsp ground turmeric
1 tsp salt
3 tbsp corn or peanut oil
2 medium onions, peeled & sliced into fine half rings
2 tsp ground cumin
1 tbsp ground coriander
4 cloves garlic, peeled & crushed
2 tbsp fresh ginger, peeled & finely grated
4 tbsp natural yoghurt
900g minced lamb
0.5 tsp ground turmeric
0.5 tsp cayenne pepper
250 ml fresh orange juice
1.5 tsp salt
1-3 fresh hot green chillies, sliced into very fine rounds
30 g fresh coriander leaves, finely chopped
30 g fresh mint leaves, finely chopped
1 tsp garam masala

Peel off the orange rind, making sure to leave the white pith behind. Cut the rind into very fine 1-inch long julienne strips.

Combine the turmeric and salt with 1.5 litres of water in a pan and bring to the boil. Pour half into a measuring jug and reserve. Add the rind to the boiling liquid in the pan and boil rapidly for 1 minute. Empty the pan through a sieve and set over the sink. Pour the reserved turmeric water back into the pan and bring back to the boil. Put the rind back into the pan and boil again for a minute, then again strain through the sieve set over the sink. Rinse the rind under cold running water and set aside.

Pour the oil into a large non-stick lidded pan set over a medium-high heat. When the oil is hot, stir in the onions and fry for 6-7 minutes or until reddish-brown.

Add the cumin and coriander and stir for 30 seconds.

Add the ginger and garlic. Stir and fry for a minute.

Add the yoghurt, a tablespoon at a time, and stir it in, making sure it absorbed before adding more.

Put in the meat, turmeric and cayenne pepper. Stir and cook for about 5 minutes, breaking up all the lumps in the meat. Add the orange juice, orange rind and salt. Stir and bring to a simmer.

Cover, reduce the heat to low, and simmer gently for 40 minutes. Add the chillies, coriander, mint and garam masala. Stir to mix. Cover and continue to cook gently for a further 10 minutes.

Empress Chili With Spaghetti

Ingredients

2 teaspoons olive oil
2 medium onions chopped finely
4 cloves garlic minced
3 cups vegetable stock
2 tablespoons apple cider vinegar
1 large bay leaf crushed
5 whole allspice berries
2 teaspoons salt substitute
3 tablespoons chili powder
1 teaspoon cocoa
2 cups tomato sauce
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon cinnamon
2 cups cooked pinto beans
3 cups cooked spaghetti
1/2 cup chopped white onions
1 cup grated cheddar cheese
1 pound ground beef crumbled cooked and drained well

How to make it

Heat oil in large heavy pot over medium high heat and sauté onions for 10 minutes.
Add remaining ingredients except spaghetti, onions and cheese then bring to a boil.
Lower heat and simmer for 1-1/2 hours.
Serve chili over spaghetti and serve immediately with cheese and onions over the top.

Dijon Pork Chops With Cabbage

Ingredients
Serves: Prep: 18min Cook: 36min Total: 54min

4 center cut pork chops (4 oz each), trimmed
4 tsp dijon mustard
1/2 head red cabbage (about 16 oz), cored and thinly sliced
2 granny smith apples, peeled and grated + additional slices (garnish)
1/4 tsp salt
1 tsp canola oil
1 tbsp canola oil
1 tbsp grated fresh ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 tbsp pure maple syrup
2 tsp cider vinegar

Directions

Brush both sides of pork chops with mustard and set aside. Toss cabbage, grated apples, and salt in large bowl.

In large skillet with lid, warm 1 teaspoon of the oil over medium low heat. Add ginger, cinnamon, and cloves. Stir 10 to 15 seconds until fragrant. Add cabbage apple mixture and maple syrup. Stir, reduce heat to low, cover, and cook until ingredients are soft and cooked through, about 30 minutes.

Meanwhile, heat remaining 1 tablespoon oil in heavy skillet over medium high heat. Arrange pork in single layer. Cook, flipping halfway through, until no longer pink in center, about 9 minutes.

Remove cover from cabbage, stir in vinegar, and raise heat to medium. Cook until liquid mostly evaporates, 5 minutes. Serve each chop with a mound of cabbage. Garnish with apple slices, if desired.

Spicy Red Pork and Bean Chili

1/2 pound sliced bacon
4 pounds boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large white onion, chopped
1 to 2 fresh jalapeño chiles, seeded and chopped
4 large garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/3 cup chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne
14 1/2-ounce can beef broth
1 cup brewed coffee
1 cup water
28- to 32-ounce can crushed tomatoes with purée
2 (19-ounce) cans small red beans or kidney beans, rinsed and drained

Accompaniments: toasted salted pumpkin seeds , chopped red onion, torn fresh cilantro sprigs, diced avocado, lime wedges, sour cream, and warmed corn chips or tortilla chips

Preparation

Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.

Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.

Serve chili with bacon and accompaniments.

Twice-Cooked Pork*

*I recommend Chinese bacon, which has more meat than ours does. In asian markets.

Ingredients

about 12 ounces fresh boneless, rind-off pork belly
6 baby leeks, 12 ramps, or 12 green onions, sliced on a steep bias into 2-inch long segments
2 tablespoon cooking oil or lard
1 1/2 to 2 tablespoons chili bean paste
2 teaspoon sweet bean paste (tian mi jiang)
2 teaspoons fermented black beans, or 1 tablespoon fermented black bean paste
1 teaspoon soy sauce
1 to 2 teaspoons sugar

Procedures

1

Bring a large pot of water to boil. Add the pork and simmer until it is just cooked through, about 25 minutes. Remove the pork from the water and let cool. (Water can be set aside for use in stock, or discarded.) Place the belly in the refrigerator for an hour or more to firm up the flesh.

2

When the meat is cool, slice it thinly so you have 1/4-inch thick rectangles of meat.

3

Heat oil or lard in wok over medium-high heat until shimmering. Add the slices of pork and stir-fry until the fat has rendered somewhat and the skin is brown and somewhat crisp, about 2 minutes. Push the pork to one side of the wok and add the chili bean paste. Stir-fry until the oil is red, then add the sweet bean paste and the black beans and stir-fry for a few seconds longer. Mix everything together and add the soy sauce and the sugar/

4

Add the leeks or ramps and stir-fry until they are just cooked, about 30 seconds. Serve immediately.

Bacon-Wrapped Toads in a Leek-Filled Hole

This traditional British dish is normally served with brown onion gravy, but a runny fried egg on top does far better at breakfast. Wrapping the case-less sausage in bacon and then browning the leeks provides a delicious fatty base for the batter to cook in, and helps to get the ideal puffiness that makes this dish great.

Although some may think the fried egg is optional, I recommend going the extra step. The runny yolk sinks into the nooks and crannies made by the batter puffing and add a very pleasant note to the dish as a whole. Serve this with bitter amber ale.

Ingredients

1 leek, washed and finely chopped
1 tablespoon olive oil
5 sausages
5 strips thick cut bacon
2 eggs
2/3 cups milk
2/3 cups water
1 teaspoon mustard
dash of worchestershire.
1 cup flour
4 eggs (optional)

Procedures

1

Preheat oven to 425°. Rub oil into bottom and sides of baking dish, and scatter finely chopped leeks on top. Remove casing from sausage by slitting them lengthwise to maintain their shape and wrap each sausage in one slice of bacon. Arrange on top of leeks and bake until bacon and sausage begin to brown, about 20 minutes.

2

Meanwhile beat eggs then add milk, water, mustard and worchestershire. Add flour beating until well combined and no lumps of flour remain.

3

When sausages are ready pour batter over sausage and place back in oven until well browned and puffy about 25-35 minutes, serve immediately topped with optional fried eggs.

Scandinavian Bacon and Egg Cake

Ingredients

½ pound sliced danish bacon (or sliced hickory-smoked bacon), cut in half crosswise
6 large eggs
1 tablespoon all-purpose flour
freshly ground black pepper to taste
½ cup half-and-half
3 tablespoons finely chopped fresh dill

Directions

Pre-heat your oven to 200ºF.

In a large, heavy skillet on medium heat, fry the bacon in batches until almost crisp. Set each batch on a plate covered in paper towels to drain off the excess fat. Place on a plate in the oven to stay warm.

Pour off all but 1 Tbsp of the bacon fat from the skillet.

In a large mixing bowl whisk together the eggs, flour, salt and pepper until just blended. Slowly add the half-and-half until ingredients are well blended and frothy.

In your large skillet heat the tablespoon of bacon fat over medium heat. Add your egg mixture, reduce to very low and allow the egg mixture to set into a firm custard consistency. This should take about 20 minutes, check the bottom of the cake frequently to ensure that the cake does not burn.

Once the egg mixture has set top with the bacon slices and sprinkle with the dill and chives/onion tops.

To serve cut into wedges.

Make this recipe your own by adding cheese, veggies, sausage, or your favorite herbs to the egg mixture prior to pouring it into your Skillet.

Danish Potato, Tomato, and Bacon Omelette

Recipes with bacon are always crowd-pleasers, and this Danish Potato, Tomato, and Bacon Omelette leaves little to be desired. Feel free to experiment with this bacon omelette recipe. Add asparagus and cheese for a savory brunch version.

Makes: 3 servings
Ingredients

1/2 pound sliced Danish bacon, cut into 1-inch pieces
1 medium potato, shredded
1 small onion, finely chopped
1 small ripe tomato, seeded and finely chopped
6 large eggs
1/2 cup whole milk
1 tablespoon chives, minced
black pepper, freshly ground (to taste)

Instructions

Preheat the oven to 350 degrees F.

In a large skillet, fry the bacon over moderate heat until almost crisp and drain on paper towels.

Pour off all but about 1 tablespoon of the fat. Add the potato, onion, and tomato, and stir until the potato is softened, about 5 minutes.

In a bowl, whisk together the eggs and milk, pour over the vegetables, and stir slightly. Add the bacon, chives, and pepper and stir. Bake in the oven until the omelette is set, 20 to 25 minutes.

Cut into wedges and serve hot.

Notes

As an alternative to Danish bacon, lean slab bacon with the rind removed can also be used.

Jack Daniels Steak

Disclaimer: I've never actually made this, but 1) It's dead easy, and 2) It sounds mouth-watering!

You'll need some kinda tupper-ware type container big enough for your steak (and treat yourself- get the best cut you can afford).

Take 1 jigger of Jack Daniels and 1 teaspoon of brown sugar, put in container, swirl around to dissolve sugar. Put in the steak, let it get coated on 1 side then flip over, put the lid on and marinate in fridge for 24 hours.

That bad boy should be tender enough to cut w/ a fork! Enjoy!

Korean - Bulgogi adapted from unknown

Ingredients

* 1 Pound Ribeye Beef -- sliced
* 1/2 Cup Soy Sauce
* 1/3 Cup Sesame Oil
* 2 Tablespoons Sugar
* 3 Cloves Garlic
* Black Pepper
* Spring Onions -- sliced

Directions Mix soy sauce, sesame oil, sugar and garlic together.
Taste and adjust for seasonings. Add black pepper,
sesame seeds and sliced green onions. Marinate beef
at least one hour. Grill bulgogi (best over a flame)
a few miniutes on each side. It should be cooked through
thoroughly but not dry. Serve with rice, sam (large lettuce
leaves) and kochujang (hot bean paste). In each lettue leaf,
put a little bit of rice, some bulgogi and some hot bean paste.
Roll like a little taco. Delish!

Korean - Stir Fried Pork With Kim Chee adapted from Our Immigrant Ancestors

Ingredients

* 1 Tablespoon Peanut Oil
* 1 Pound Pork -- very thinly sliced
* Salt And Pepper -- to taste
* 4 Medium Scallion -- cut in 2-inch pieces
* 2 Cups Napa Cabbage -- shredded
* 1/2 Cup Kim Chee
* 2 Cloves Garlic -- finely chopped
* 1/2 Teaspoon Red Pepper Flakes
* Toasted Sesame Seeds -- garnish

Directions Stir fry ingredients, pork first. Serve topped with toasted seasme seeds serve over rice.

South American - Aji Appetizer Meatballs (Uruguay) adapted from hot & spicy latin dishes

Ingredients

* 5 Tablespoons Olive Oil
* 1 Medium Onion -- finely chopped
* 1 Large Aji Chile -- or wax chile, choppe
* 1 Large Tomato -- chopped
* 1 Teaspoon Light Brown Sugar
* Salt And Pepper -- to taste
* 1 Pound Ground Pork
* 1 Cup Fresh Bread Crumbs
* 1/4 Cup Parmesan Cheese
* 1/4 Cup Currants
* 1/2 Teaspoon Cinnamon
* 2 Medium Eggs -- beaten
* Milk
* Flour
* Salsa -- for dipping

Directions Saute onion in 2 tablespoons of oil until onion is translucent. add chile, tomato, brown sugar, salt and pepper. cook until the mixture becomes thick and dry. remove from heat and allow to cool. In bowl, combine pork, bread crumbs, parmesan cheese, currants, cinnamon and sauteed tomato mixture. stir well. add eggs and mix thoroughly. if mixture is too dry add some milk. form into small meatballs. roll them in flour. heat the remaining oil in skillet and fry until they are lightly browned. drain on paper towels and serve with salsa.

South American - Pork With Lime (Ecuador) adapted from hot & spicy latin dishes

Ingredients

* 2 Pounds Pork -- cubed
* 2 Tablespoons Flour
* 1/4 Cup Olive Oil
* 1 Tablespoon Ginger -- grated
* 2 Medium Onion -- sliced
* 1 Small Tomato -- chopped
* 2 Tablespoons Parsley -- chopped
* 1/2 Cup Lime Juice
* 2 Cups Chicken Stock
* 2 Teaspoons Habenero Pepper Sauce
* 2 Tablespoons Mayonnaise -- optional
* Lemon Wedges -- for garnish
* Parsley -- for garnish

Directions in large bowl add pork and flour. coat well. heat oil in large pot, sauce pork and ginger. cook for 3 minutes. add onions, tomato and parsley and cook for a few minutes or until the onion is softened. add lime juice, stock and hot sauce. bring to a boil, reduce heat and simmer, uncovered for 1 hour. stirring occasionally. just before serving stir in mayonnaise if using. garnish with lemon wedges and parsley.

South American - Seco De Chivo (Ecuador) adapted from hot & spicy latin dishes

Ingredients

* 2 Tablespoons Olive Oil
* 4 Pounds Lamb -- cubed
* 1 Cup Raspberry Juice
* 4 Medium Tomatoes -- diced
* 1 Large Onion -- chopped
* 1 Clove Garlic -- finely chopped
* 1/2 Teaspoon Salt
* 1 Medium Chopped Aji Chile -- or wax pepper
* Water -- to cover
* Rice -- cooked

Directions heat oil in large pot and saute meat until brown. add remaining ingredients and bring to a boil. cover pot and reduce heat, simmer for 2 hours or until the water has evaporated. serve over rice.

South American - Bolivian Spiced Pork adapted from hot & spicy latin dishes

Ingredients

* 4 Cups Water
* 1 1/2 Cups Split Peas
* 2 Tablespoons Parsley -- chopped
* 1 Medium Onion
* 2 Whole Cloves
* 1 Large Carrot -- diced
* 1 Leaf Bay Leaf
* 1 Clove Garlic -- finely chopped
* 2 Stalks Celery -- chopped
* 1 Teaspoon Crushed Malagueta Chile -- or piquin
* 1/2 Teaspoon Cumin
* 2 Tablespoons Olive Oil
* 1 Teaspoon Salt
* 1 Pound Pork -- cubed
* 1/2 Teaspoon Cumin
* 1 Tablespoon Lemon Zest
* 1 Teaspoon Cardamom
* 1/2 Teaspoon Ground Malagueta Chile -- or piquin
* 1/2 Cup Lemon Juice
* Lemon Wedges -- for garnish
* Stuffed Olives -- for garnish

Directions pour water in medium saucepan, add peas, parlsey, onion, clove, carrot, bay leaf, garlic, celery, chile and cumin. bring to a boil, reduce heat, simmer, cover, cook for about 1 hour. remove bay leaf and cloves. mash slightly with a potato masher. place peas in shallow pyrex pan. smooth it out and keep warm. Heat oil in a large skillet and add salt. when the oil is hot, add the pork and brown completely. add remaining ingredients and stir to mix thoroughly. continue to cokk over medium heat for 5 minutes. arrange pork over the peas and garnish with lemon wedges and olives.

South American - Bolivian Hot Pickled Chicken adapted from hot & spicy latin dishes

Ingredients

* 3 Pounds Chicken Breast -- in large chunks
* 2 Large Onions -- thinly sliced
* 2 Medium Habenero Pepper -- chopped
* 3 Medium Carrots -- quartered
* 1 Medium Red Bell Pepper -- chopped
* 1/2 Cup Olive Oil
* 1 Cup Red Wine Vinegar
* 1 Large Bay Leaf -- crumbled
* 1/4 Teaspoon Nutmeg
* Salt And Pepper -- to taste

Directions combine all ingredients in pot and simmer for 40 minutes. skim off any foam that forms. let cool 5 minutes before serving.

Curried Pork Tenderloin

1 pound pork tenderloin roast
2 tablespoons white wine -- up to 3
1 tablespoon corn starch -- or more if necessary
1 tablespoon very finely minced fresh ginger
1 large sweat onion -- chopped up
2 garlic cloves -- minced
1 inch knob of ginger -- minced
14 ounces coconut milk
1 habanero -- minced or to taste
1 tablespoon GOOD Madras curry powder
1 large branch of basil -- chopped up
salt -- to taste
sesame oil -- to taste

Cut tenderloin into pieces about 1 inch by 1 inch, toss with the wine, and a very little salt,and a sprinkle of sugar( I use ginger wine) and mix in the cornstarch...let sit until well absorbed, mix again, if too dry,add more corn starch,if too wet add more wine! Put in fridge for as long as you wish, up to six hours. While the pork is marinating in its little bowl,start the onons in a low heat pan with a little peanut oil, add the garlic and the ginger, and a little salt to taste(gently on the salt) Let this go for about five minutes onlow,until the onion, garlic, ginger become fragrant,the sprinkle with the curry powder...at least 1 tbls.Let this simmer on low for another five to ten minutes and add half to two thirds of the can of coconut milk, adding one tbls of cornstarch to the remainder of the milk Throw the habs into the mixture now and cook for another few minutes...Let this simmer on very low for about fifteen minutes, and while this is doing, in a wok, start frying the pork pieces, when they are done set them aside and keep them warm, draining them well of the oil....then add all of the pork to the curry mixture,stirring it around and adding sesame oil and chopped up basil to taste...This one took me about 1 hour to figure out, put together and serve,with fried rice and a steam bun(bought)....I did this one tonight,right outta the old skull, which reminds me of what I said to my long departed mother many years ago,when she told me that the recipe for something was out of her head, and I was so bold as to ask her if there was anything left in there? She,who had watched the present Queen Mother being pulled in a dog cart outside of Glamis Castle in the early part of the century,WAS NOT AMUSED and let me know that...however, having the sense of humour, which she bestowed on me, she thought about it and started to laugh! Hope everyone enjoys what we had for dinner tonight, Cheers, Doug in BC

Bool Kogi (korean Sesame-grilled Beef)

FOR THE BEEF AND MARINADE:
2 pounds beef tenderloin tips or boneless sirloin
1/2 cup soy sauce
1/3 cup sugar
3 tablespoons sake -- rice wine, or sherry
2 tablespoons asian -- (dark) sesame oil
8 cloves garlic -- thinly sliced
4 scallions -- both white and green parts, trimmed and finely chopped
2 tablespoons sesame seeds -- toasted lightly in a skillet until golden-brown
1/2 teaspoon black pepper freshly ground
ASIAN PEAR DIPPING SAUCE:
1/2 cup soy sauce
1/2 cup sake or dry sherry
1/4 cup sugar
1 small Asian pear -- peeled, cored and finely chopped
4 scallions -- both white and green parts, trimmed and finely chopped
1/4 cup finely chopped onion
2 tablespoons sesame seeds -- toasted

The classic Asian combination of garlic and rich, toasty-brown sesame oil is hard to beat on many meats; beef and chicken, among them. This recipe produces a sweet, salty, zesty, crispy main dish that capitalizes on the grill's ability to "caramelize" the sugar on the outside of the steak, creating a terrifically toothsome texture and a sweet, smoky flavor. Feel free to shake a little red pepper into the marinade for extra kick, and to serve the steak traditionally (without the Korean-style lettuce-leaf wraps and dipping sauce)--it's got plenty of flavor.

Makes 6 servings

For serving:
1 head romaine lettuce, separated into leaves, rinsed and spun dry Garlic kabobs (place three peeled cloves crosswise on a toothpick for each guest, drizzle with sesame oil and salt and pepper, wrap loosely with foil, and grill for 20 minutes)

1. Make the dipping sauce: Combine all the dipping sauce ingredients in a medium-size bowl and stir until thoroughly mixed and the sugar is dissolved.

2. Prepare the beef: If using tenderloin tips, butterfly them to obtain broad, flat pieces of meat; each should be about 4 inches long and wide and 1/4-inch thick. If using the sirloin, cut it across the grain into 1/4-inch slices (placing meat in the freezer briefly makes this easier). Whichever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver or with a rolling pin to flatten them to the thickness of 1/8 of an inch. Place the meat in a large nonreactive baking dish and set aside while you prepare the marinade.

3. Combine all the ingredients for the marinade in a small bowl and whisk until the sugar is dissolved. Pour the mixture over the meat in the baking dish and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 1 to 2 hours.

4. Preheat the grill to high.

5. When ready to cook, oil the grill grate. Add the garlic kabobs (if using) to the hot grate, and grill for 4 to 5 minutes. Then arrange the pieces of meat on the grate and grill, turning with tongs, until nicely browned on both sides, 1 to 2 minutes per side. Turn the garlic kabobs as the meat cooks. Transfer the meat to a platter when it is done and unwrap the garlic.

6. Pour the dipping sauce into 6 small bowls, one for each diner. To eat, take a piece of meat and a grilled garlic clove and wrap them in a lettuce leaf. Dip the leaf in the dipping sauce and eat at once.

Korean BBQ Sauce

1 bunch scallions, white part thinly cut diagonally
5 garlic cloves, crushed
1 1/2 tsp toasted sesame seeds
1 tsp sesame oil
1 tsp black pepper
1/2 tsp red pepper
1/4 cup Pear Juice or 2 TBSP sugar
Soy sauce: enough to carry the other ingredients but not so much as to make it overly salty. Try 1/4 cup but use more or less as you see fit.

Deeply score and crosscut meat, then marinate at least two hours. Cook over a very hot grill or in a rack under the broiler; building a fast hot fire under a traditional Korean dome shaped pan is best but not really practical.

Thai Pork Curry

1 tbls peanut oil
2 tbls red curry paste(if you need to know how to make this mail me)
1/2 lb pork tenderloin, sliced thin..stick in freezer for awhile to do this
1 can coconut milk
1 lime, grate the zest, keep the juice
2 tbls grated fresh ginger
2 tbls Thai fish sauce
1 tsp sugar
2 serrano peppers, seeded and sliced thin
1 habanero pepper, same thing
1 14oz can cut baby corn
3 cloves garlic, chopped fine
1/4 cup each of basil leaves and cilantro leaves and stems chopped

Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender. Stir in fish sauce, sugar, peppers and baby corn, drained...if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves...Serve with any good rice, but fragrant jasmine rice is best with any Thai dish...This is a fabulous dish, with a fair amount of heat...hope you enjoy it and the others I have been throwing at you...Cheers, Doug in BC

Red Cooked Tofu

1 lb firm tofu, weighted and drained, then cut into squares
4 ozs pork tenderloin, cut into matchsticks, -- (4 to 6)
and put in the marinade:
2 tsp soy sauce
2 tsp rice wine or ginger wine or sherry
1 tsp or more of cornstarch(cornflour)
1 tsp sesame oil
The Rest:
12 good dried Chinese black mushrooms**
2 carrots, parboiled for a minute or two and cut into chunks
1 cup snow peas, trimmed
4 green onions, cut into 2 inch pieces -- (4 to 5)
2 habs seeded and chopped up

Braising stock:
2 cups chicken broth
2 tbls dark soy sauce
2 tbls ketjap manis(sweet dark soy sauce)
1 tsp sesame oil
1 tbl red chile paste

**Remember, the more costly, the better mushroom. Let these soak in boiling water to cover for at least an hour, then remove, sqeeze dry and cut into strips. Always remove the stem, it is too tough to eat

Marinade:
Mix this all up and add the pork strips, use your hands and mix them all around in it and then let it sit for at least an hour, longer is OK

First, stir fry the tofu pieces, until browned, and remove and keep warm. Then in about 1 tbls oil, stir fry the pork pieces, and the marinade, and remove it also and keep warm. Stir fry the mushroom strips, and the carrots, and then add the broth mixture to the wok, and bring to a boil, turn down to simmer, add the pork and the tofu and the habs, and let this simmer for about 20 minutes. Mix up 1 tbls water with 1 tbls corn starch and have ready to add at the last. Add the snow peas, and the green onions and the thickener and serve about two minutes later. Serve with Thai rice....a great dish, not nearly as difficult as it looks, took me about half an hour to figure it out and put it together. Cheers, Doug in BC

MaPoTofu

1 tbls hot bean sauce
1 tbls Thai red chilie paste
1/2 lb ground lean pork
1 tsp dark soy sauce
1 tsp sugar
2 bean curds(tofu blocks)
2 tbls peanut oil
2 tbls minced ginger root
2 tbls minced garlic
1/2 tsp salt
1/2 cup chicken stock
1 tbls toasted and ground szechuan peppercorns
1/4 cup minced scallions
2 tsp cornstarch mixed with 1 tbls water
1 tbls sesame oil

More green onions,chopped (scallions) for garnish, or coriander In a bowl,combine pork,soy sauce,sugar,and hot chile paste...cut each bean curd into equal sized pieces.

Heat wok over high heat until drop of water sizzles,add the peanut oil , ginger,garlic and salt,stir fry for about 30 seconds until it becomes pungent, add the pork mixture, stir fry for about a minute,add the chicken stock and cook for about five minutes. Put in the tofu pieces, and gently stir them in, being careful not to break them up.Cook for about another two to three minutes, then add the ground Szechuan pepper, scallions and the sesame oil...stir until a little thickened, and serve, adding more sesame oil if desired...garnish with more onions...serve with Thai rice, and a stir fried vegetable mix...use whatever takes your fancy for the veggies, I usually clean ou the fridge! Enjoy, and if required hotter, add Calvins or whatever hot that you wish, a couple of chopped seeded habs works very well, take my word for it! Cheers, Doug in BC. I have been doing this one for more years than I remember!!