Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, May 5, 2014
SANDRAS BASIC FRIED RICE Pork Beef Chicken Shrimp or other Seafood
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| This is a recipe youll often make from ingredients that you readily have on-hand, and you can change it up in so many ways that its bound to be just fabulous... |
Prep: 5 Mins. |
Fry: 10 Mins.
Posted by Sandra
Posted by Sandra
INGREDIENTS
1/2 lb. cooked and chopped (pork, poultry, beef, shrimp/prawns, or seafood)
2 tablespoons low-sodium soy sauce
1/4 teaspoon sesame oil
¼ teaspoon freshly ground pepper
2 tablespoons olive oil
2 eggs, lightly beaten
2 cloves garlic, minced
4 crimini mushrooms, thinly sliced
1/4 cup low-sodium chicken broth
+ an additional (2) tablespoons of low-sodium soy sauce
2 green onions, chopped
4 cups cooked white rice
Kosher salt and freshly ground pepper, to taste
Kosher salt and freshly ground pepper, to taste
METHOD
In a small bowl, season the pork with the 1 tablespoon soy sauce, sesame oil, and pepper.
Heat the olive oil in a large skillet over medium heat. Add the beaten eggs, and saute to scrambled point, and remove to plate and set aside.
Increase heat to medium-high heat under skillet (add more olive oil if need be), and saute garlic for 30 seconds. Toss in the pork (or meat or seafood), and mushrooms, sautéing until heated through. Stir in chicken broth, 2 tablespoons soy sauce, green onions, and rice. Cook and saute until the rice has broken apart and is evenly coated with the sauce. Pour the reserved broken scrambled egg pieces over rice, and toss to combine. Taste for seasonings, adding kosher salt and ground pepper to taste, if needed - and serve. Enjoy!
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Tip: There are numerous variations to this recipe, i.e., changing out the veggies and/or adding them...feel free to experiment to your desired pallet!
Friday, March 21, 2014
BBQ Pork Rib Soft Taco
You know the night before Thanksgiving you dont want to eat anything that resembles turkey and stuffing in any way, shape or form so as to not interfere with the high expectations placed on the feast of the year. I figured BBQ pork ribs were certainly a far cry from Thanksgiving dinner, so they would be a safe bet for a couple of pre-Thanksgiving dinners. I originally had them in their original oven roasted from on Tuesday night. The leftovers made a perfect filling for a soft taco last night. I just shredded the meat from the bone and heated it gently in a skillet. Then filled warmed flour tortillas with the pork meat, shredded colby jack cheese, thinly sliced red onion, diced avocado and jalapeno slices.
Thursday, February 13, 2014
Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction
This succulent dish has all the things I love in a recipe; an easy piece of meat to work with, a super simple sauce that tastes like something that took hours, and the classic flavor combination of hot/tangy with sweet/fruity.
1 pork tenderloin (not loin)
1 clove garlic
1/3 cup white vinegar
1 cup chicken stock
1/2 cup black cherry preserves
salt to taste
lots of cracked black pepper
2 tbl butter
Thursday, February 6, 2014
Pork Mince Curry Puffs
Serves 6
Preparation time 1 hour
For the Dough:
250 grams refined flour or Maida
50 grams butter,
½ teaspoon baking powder
1 teaspoon salt
1/2 kg oil for frying.
For the Filling:
½ kg Pork Mince or Boneless Pork without fat cut into tiny pieces
2 teaspoons chilly powder
2 medium size onions (chopped)
2 teaspoons chopped coriander leaves
Salt to taste
½ teaspoon ginger paste
½ teaspoon garlic paste
2 green chillies chopped
Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.
Heat 1 tablespoon oil in a pan and sauté the onions lightly. Add the Pork Mince / pieces of pork, chillie powder, ginger paste, garlic paste, coriander leaves, green chillies and salt. Stir well. Add a little water and cook on low heat till the pork is cooked and all the water dries up. Remove and keep aside to cool.
Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little of the cooked mixture on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and chicken is used up.
Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot
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Preparation time 1 hour
For the Dough:
250 grams refined flour or Maida
50 grams butter,
½ teaspoon baking powder
1 teaspoon salt
1/2 kg oil for frying.
For the Filling:
½ kg Pork Mince or Boneless Pork without fat cut into tiny pieces
2 teaspoons chilly powder
2 medium size onions (chopped)
2 teaspoons chopped coriander leaves
Salt to taste
½ teaspoon ginger paste
½ teaspoon garlic paste
2 green chillies chopped
Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.
Heat 1 tablespoon oil in a pan and sauté the onions lightly. Add the Pork Mince / pieces of pork, chillie powder, ginger paste, garlic paste, coriander leaves, green chillies and salt. Stir well. Add a little water and cook on low heat till the pork is cooked and all the water dries up. Remove and keep aside to cool.
Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little of the cooked mixture on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and chicken is used up.
Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot
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