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| -Short Attention Span Theater- |
| A Rantburg Ramadan – The Sequel™ |
| 2006-10-03 |
| The Active Index of Rantburg Ramadan Recipies - 10-03-06 A Rantburg Ramadan™ A Rantburg Ramadan Part II™ More Rantburg Ramadan™ Son of A Rantburg Ramadan™ The Son of Rantburg Ramadan Returns™ The Bride of Rantburg Ramadan™ Post # 1: Wonton Chinese Pork Dumplings Submitted by Zenster Post # 6: How to “Silk” Meats Chinese Deep Fried Coating Technique Submitted by Zenster Post # 7: Char Siu Bao Steamed Chinese Barbecued Pork Bun Submitted by Zenster A Rantburg Ramadan – The Prequel ™ Post # 1: Pork Fried Rice Chinese Rice Dish Submitted by Zenster Post # 9: Tonkatsu Japanese Fried Pork Cutlet Submitted by Zenster Post # 10: Lumpia Philippine Appetizer Submitted by Zenster |
| Posted by:Zenster |
| #5 Satay Dipping Sauce Indonesian Grilled Meat Dressing Preparation Time: 5 Minutes Makes: ~2 Cups Ingredients: ½ Cup Chunky Peanut Butter (without sugar and mono or diglycerides) ½ Cup Coconut Milk ¼ Cup Rice Wine Vinegar 3 TBS Soy Sauce 2 TBS Crushed Dried Red Chiles 2 TSP Sesame Chile Oil 1 TSP Fresh Lime Juice 1 TSP Grated Ginger ¼ TSP Ground Cumin Options: 1-2 TBS Na Pla or Nuoc Mam Fish Sauce 1-2 TBS Minced Scallion 1-2 TSP Sriacha Hot Chili Sauce Preparation: Mix all of the above ingredients and allow them to combine for one or two hours. |
| Posted by: Zenster 2006-10-03 23:56 |
| #4 Pork Satay Skewers Indonesian Grilled Pork Preparation Time: 45 Minutes Serves: 4-6 People Ingredients: 1 Pound Boneless Pork Loin (or use fattier cuts like boneless country style pork ribs) ½ Cup Grated Onion Pulp 2 TBS Crunchy Peanut Butter (avoid brands with sugar and mono or diglycerides) 2 TBS Lemon Juice 2 TBS Soy Sauce 1-2 Cloves Crushed Garlic 1-2 TBS Dark Brown Sugar 1-2 TBS Nam Pla or Nuoc Mam Asian fish sauce ½ -1 TBS Sriracha Hot Chili Sauce Bamboo or metal skewers for grilling Optional: Add extra peanut butter for a delightful nut crust Use shallots instead of onions for a more complex flavor Substitute malt sugar, maltose syrup or light amber molasses for the brown sugar Add 1-2 teaspoons yellow curry powder for a spicier flavor For a sweeter flavor, brush the grilling skewers with a light coating of coconut snow Notes: If using D&D Gold yellow curry powder, be sure and add one or two curry leaves from the jar to the marinade. Crack the leaf in half lengthwise and submerge in the marinating liquid. D&D Gold is one of the very best prepared curries I have ever tasted. This marinade can be made one or two days in advance. This recipe works equally well with pork, beef or chicken Preparation: Blend all of the marinade ingredients well. Cut the pork into ribbons or cubes and submerge in the marinade. Allow cut meat to rest in the sauce for 2 hours or overnight. Before lighting the grill, soak the bamboo skewers in a tall tumbler full of water for about one hour. Upend them and continue soaking to finish. Thread the meat onto the skewers by piercing them in two or more places so that they do not rotate when turning the skewers. Grill over hot coals. Serve immediately with satay dipping sauce. |
| Posted by: Zenster 2006-10-03 21:51 |
| #3 The Pork pie Club |
| Posted by: Howard UK 2006-10-03 14:42 |
| #2 Ramadan Pork Chops with Bacon and Wilted Greens that did it, I haven't had but two cups of coffee today. FOOD NEXT! |
| Posted by: RD 2006-10-03 13:21 |
| #1 Ramadan Pork Chops with Bacon and Wilted Greens Preparation time: ~1 hour Makes: ~Serves 4 Ingredients: 4 ½-inch-thick rib pork chops 1 Tbsp. and 1 tsp. Oregano 1 tsp. ground allspice Salt and black pepper 3 Tbsp. olive oil 4 thick-cut bacon slices chopped 4 garlic cloves, pressed 6 cups (packed) wide strips of cooking greens (such as spinach or Swiss chard), stems discarded 12 Ounces Samuel Adams Octoberfest beer 3 Tbsp. Dijon mustard Optional: Extra Samuel Adams Octoberfest beer to drink while cooking, (Keeps one from heat exhaustion) Preparation: Pre Heat oven to 475. Sprinkle both sides off pork with 1Tbsp. oregano, allspice and a generous amount of salt and pepper. Heat oil in heavy, large nonstick skillet over high heat. Add Pork; brown well, including the edges, turning with tongs, for about 7 minutes Transfer pork to small rimmed baking sheet. Roast in oven about 9 minutes or until thermometer (inserted into the center of the chops from the side) registers 145. Meanwhile, add bacon to oil in the skillet. Sauté over medium heat until brown, about 3 minutes. Mix in garlic. Add greens and cook until just wilted, turning with tongs, about 3 minutes. Season with salt and pepper Using tongs transfer greens to colander to drain, leaving some bacon pieces in the skillet for the sauce. Add Octoberfest and mustard and simmer until slightly thickened, about 3 or 4 minutes. Mix in remaining tsp. oregano and season with salt and pepper. Mound greans on plates, top with pork. Spoon sauce along side and serve. |
| Posted by: Jack Bross 2006-10-03 11:12 |
