Title: Dry-Marinating Ducks
Categories: Chinese, Poultry, Ceideburg 2
Yield: 4 servings

3 tb Coarse (kosher) salt
1 tb Whole Sichuan peppercorns,
-roasted and crushed
2 ts Five-spice powder

Here’s the first installment of what has turned into quite a series of
posts on Chinese Smoke Cooking. I’ve still got a few more recipes to
type in, but this on will getcha started…

This is the Chinese version of “smoking”. It would better be called
“smoke cooking” as the process is much shorter than Western style
smoking. This first recipe is fairly complex and lengthy in that it
will take three days or so for all the steps. It involves dry
marinating, steaming and the actual smoking of the duck. This recipe
is from Ken Hom’s “Chinese Technique” which is profusely illustrated
with photos. You’ll have to use your imagination a bit…

Salt and five-spice powder make a fragrant dry marinade, which draws
some of the moisture from the duck so that the spices penetrate the
bird. The marinated duck is then steamed to firm and cook it, then is
finished by deep- frying or smoking. Chicken and squab may also be
prepared this way.

1. Press down hard on the duck’s breastbone to flatten it.

2. Rub the dry marinade over the trimmed duck.

3. Rub the dry marinade inside the cavity.

4. Put the duck on a baking sheet and cover it with another flat
sheet.

5. Weight down the top sheet with a pot filled with water to flatten
the duck and to make it release some of its own moisture. Let it
marinate like this, in a cool place or in the refrigerator, for 2
days. Use the marinated duck to make Smoked Tea Duck, or steam it for
2 hours to cook and render all the fat. Let it sit a room
temperature for several hours to dry then deep-fry in about 4 cups
oil until crisp.

SMOKED TEA DUCK: This is a cold dish that can be prepared well in
advance: in fact, we find that ducks smoked 2 days in advance are
more flavorful. Reduce the steaming time according to the size of the
bird: allow 15 minutes per pound for chicken, 30 minutes for squab.

The smoking process doesn’t actually cook the duck. It adds flavor
to a duck already cooked by steaming and changes the texture of the
flesh to something similar to that of ham. A covered barbecue grill
(such as any of the kettle-type barbecues on the market) is perfect.

1 whole duck, 5 to 6 pounds, trimmed, dry marinated for 2 days 6
slices fresh ginger root, cut into 3-inch sections 6 whole scallions,
cut into 3-inch pieces

FOR SMOKING: 1 cup raw long-grain rice 1 cup dark Chinese tea leaves
1/2 cup brown sugar or hickory chips

Serves 4 to 6 as an appetizer

May be smoked up to 2 days ahead of time and refrigerated until ready
to serve. Allow to reach room temperature.

Suggested beverage: Young, full-bodied Cabernet Sauvignon or Barolo

1. Stuff the cavity of the duck with the ginger and scallions.

2. Steam the duck for 1 hour 15 minutes (for a 5-pound duck) to 1
hour 30 minutes (for a 6-pound duck) to draw out the fat and to cook
the duck gently, keeping it moist. Drain the duck and remove the
ginger and scallions.

[If you don’t have a steamer, you can improvise one by putting an
upside down bowl or flattish can with both ends removed in a stock
pot and then putting the duck on a plate on the can. Fill the pot up
to just below the plate, cover tightly and steam. S.C.]

3. Make a bed of charcoal in the barbecue and ignite it. When the
surface turns to ash, set a metal pie plate containing the smoking
ingredients on the coals.

4. Cover it with a grate and set the duck on the grate.

5. Cover the grill an smoke the duck for 45 to 50 minutes, turn ing
it every 10 to 15 minutes to brown it evenly. Check the coals
periodically to make sure they don’t die down.

That’s it. I serve this with hot mustard, hoisin sauce and chopped
green onions for dipping. And rice of course.

From “Chinese Technique” by Ken Hom with Harvey Steiman. Simon and
Schuster, New York. 1981.

Posted by Stephen Ceideberg; January 26 1992.

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Date: Wed, 16 Jun 93 23:50:48 PDT
From: “”Michelle R. Dick“”

Recipe from: Sorenson, Marc. “Mega Health”. 1992. National Institue of
Fitness. ISBN: 0-87346-1002.

HEALTHY BACHELOR’S SKILLET DINNER

3 onions, chopped coarsely
1 green bell pepper, chopped coarsly
1 19 oz can of Loma Linda’s “Vege-Burger”
1 16 oz can of tomato wedges
1 7 oz can of diced green chilies
1/2 tsp garlic powder
1/4 tsp basil
12 oz dry whole wheat macaroni

Saute Vege-Burger, chopped onions and bell pepper in a Pam-sprayed
skillet until the onions become translucent. Add tomatoes, green
chilis, garlic powder, and basil. Simmer slowly for 30 minutes. In a
cooking pot, boil the macaroni until done. Mix the cooked macaroni
with the Vege-Burger mixture and serve. Tastes even better re-heated
the next day.

Serves 8

Approximate prepartaion time is 45-60 minutes.

7.8% Fat Calories

BUTTERMILK BISCUITS WITH MILK GRAVY

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1/2 ts Soda
3/4 ts Salt
2 ts Baking powder
1/2 c Shortening
1 1/2 c Buttermilk

Preheat oven to 450. Mix flour, soda, salt, and baking
powder. Cut in shortening with a pastry blender. Add
buttermilk and mix quickly until dough forms a ball.
Turn out on a floured surface and knead a few times.
Pat or roll out to a 1/2-inch thickness; then cut with
a floured biscuit cutter. Bake approximately 12 mintes
on an ungreased baking sheet. Yield: approx. 15
biscuits MILK GRAVY: Save 4 tablespoons of pan
drippings (or butter) and place over low heat. Stir in
4 tbs. of flour and continue stirring until smooth and
bubbly. Add 2 cups milk and stir until thickened. Salt
and pepper to taste and serve piping hot.

– – – – – – – – – – – – – – – – – –

Title: Tea Scones
Categories: Diabetic, Fruits, Quickbreads, Breads/bm
Yield: 8 servings

MMMMM———————-BASIC TEA SCONES—————————
1 c Flour; 1/4 c Evaporated milk;
1 ts Baking powder; -freeze the rest
1/4 ts Salt Stir one of the following
1 tb Sugar Replacement; Into the flour mixture for
1/4 c Margarine; cold Tea Scones listed below
1 Egg

MMMMM————————DRIED APPLE—————————–
8 Chopped apple halves; 1/4 FRUIT CAL: 44
Food Exchange 1 STRACH/BREAD

MMMMM———————–DRIED APRICOT—————————-
8 Chopped apricot halves; 1 1/4 FRUIT CAL: 44
Food Exchange 1 STARCH/BREAD

MMMMM————————-CRANBERRY——————————
1/4 c Cranberry; chopped CAL: 34
Food Exchange 1 STARCH/BREAD

MMMMM—————————DATES——————————–
8 Chopped dates; 1/2 FRUIT CAL:54
Food Exchange 1 STARCH/BREAD

MMMMM—————————LEMON——————————–
1 tb Lemon peel; CAL: 34
Food Exchange:1 STARCH/BREAD

MMMMM—————————ORANGE——————————–
1 1/2 tb Orange peel; grated CAL: 34
Food Exchange 1 STARCH/BREAD

MMMMM———————–DRIED PEACHES—————————-
8 Chopped peaches halves; 1/2 STARCH/BREAD CAl: 44
Food Exchange 1 FRUIT

MMMMM————————–RAISINS——————————-
4 tb Raisins; 1/4 FRUIT CAL: 44
Food Exchange 1 STARCH/BREAD

Sift flour, baking powder, salt and sugar replacement. Cut in cold
margarine as for pie crust. Beat egg and evaporated milk together
thoroughly; into flour mixture. Knead gently on lightly floured
board. Divide the dough in half; roll each half into a circles. Cut
the into quarters. Place on lightly greased cookie sheet. Brush
tops with milk. Bake at 450f for 15 minutes or until done
Food Exchange per serving of Basic Tea Scones: 1 STARCH/BREAD EXCHANGE
CAL: 34

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

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Title: Vegetarian Roast Duck (Sue Sao Ya; Shanghai)
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 servings

1 Free Flow Recipe

The next few recipes are from a big, fat cookbook that would be
several volumes if they had not used the somewhat unappealing format
in which the recipes are presented. The book is pretty no frills,
with little background given for the dishes. Almost everything that
I’ve tried from the book has been good, though. Here we get into
some hard- core, no-fooling Chinese vegetarian recipes. The book has
a lot of vegetarian stuff in it, as well as recipes tailored for
diabetics and those with ulcer problems. It’s actually pretty easy
to use once you get used to the odd format.

A. 1 tablespoon peanut oil B. 4 large mushrooms C. 1 cup finely
shredded bamboo shoots D. 2 teaspoons light soy sauce E. 1/2 teaspoon
sugar F. 1/2 teaspoon salt G. 1 tablespoon mushroom water H. 1 1/2
teaspoons cornstarch I. 1 teaspoon sugar J. 2 teaspoons light soy
sauce K. 1/2 teaspoon sesame oil L. 1/2 teaspoon salt M. 1
tablespoons mushroom water N. 4 pieces fresh bean curd skin O. 2 cups
peanut oil

PREPARATION:

I. Wash B and soak in warm water for 15 minutes; drain and save
water; shred B very fine.

II. Mix D,E,F,G.

III. Mix H,I,J,K,L,M.

COOKING: 1. Heat A, add B, stir-fry a few seconds, add C, mix well.

2. Add D-G, stir well and cook for 1 minute.

3. Dip pastry brush into H-M and brush 1 piece of N generously.

4. Spread 1/4 of A-G on top; place second piece of N over this; brush
again with H-M and spread 1/4 A-G over this.

5. Repeat procedure until fourth layer is finished.

6. Fold into a 2-to 3-inch roll; place on a plate and steam over
boiling water for 10 minutes; cool completely

7. Heat O to 375F; deep fry A-N until golden brown (1 to 2 minutes),
cool. Slice and serve as hors d’oeuvres or serve with rice.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
Publishers, Inc. New York. MCMLXX

Posted by Stephen Ceideburg; December 20 1990.

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Title: ASPARAGUS TIP PASTA
Categories: Pasta, Vegetables
Yield: 4 servings

1 lb FUSILLI PASTA (SPIRALS)
3 tb OLIVE OIL
4 tb SWEET BUTTER
10 oz FRESH ASPARAGUS TIPS (1 INCH
1 c PITTED BLACK OLIVES, SLICED
2 tb CALVERT’S CEDAR STREET
1 x BUMPY BEER MUSTARD
2 tb FRESH LEMON JUICE
1/2 c KASSERI OR FRESH PARMESAN, F
1 x SALT
1 x FRESHLY CRACKED BLACK PEPPER

Cook pasta according to directions. While cooking, melt butter
in saute pan over medium high heat. Add asparagus tips and cook
briefly–about 4 minutes. Drain pasta and toss with olive oil.
Add asparagus, butter, olives, mustard, lemon juice, and salt and
pepper. Top with freshly grated cheese.

—–

Title: BASIC BANGERS
Categories: Pork, British
Yield: 4 servings

1 lb Pork shoulder, lean
8 oz Pork fat
1 Salt pepper
1 1/2 oz Fresh breadcrumbs
Nutmeg
Cloves, ground
Mace
Thyme
2 Egg yolks
8 Sausage skins

Mince the lean pork and pork fat finely. Seasoin generously with
salt, pepper, and at least a pinch each of nutmeg, cloves, mace and
thyme. Add the breadcrumbs and egg yolks and mix well. Refrigerate
the mixture to make it easier to handle, then stuff into the skins
and twist to secure the ends. If sausage skins are not available,
coat with egg and dry breadcrumbs. Serve grilled or fried.

from “Floyd on Britain and Ireland”

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Title: Zesty Burgers
Categories: Hamburgers, Main dish, Meats, Spices
Yield: 2 servings

1 lb Ground Beef
1/3 c Bread Crumbs; Dry
1/2 c Water
1 t Instant Beef Bouillon
1 t Lemon Peel; Grated
1 t Lemon Juice
1/2 t Salt
1/2 t Sage
1/2 t Ginger; Ground
1/4 t Pepper
2 dr Hot Pepper Sauce; Optional

Mix all ingredients together. Shape mixture into 4 patties, each
about 3/4-inch thick. Broil or grill patties 4-inches from the heat,
turning once, to the desired doneness, about 10 to 15 minutes.

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Michel Richard’s Pastry Eggs

Recipe By : Michel Richard/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
puff pastry — frozen
pastry cream
2 cups milk
1/2 cup sugar
pinch salt
vanilla bean — split
5 egg yolk
1/3 cup cornstarch
Glaze

Roll out little circles of pastry leaving the two edges slightly thicker than
the sides. Sprinkle with sugar.
Cook the pastry cream ingredients until it boils and is thick. Cool.
Place a generous tablespoon or so of cream on the pastry dough and two apricot
halves so it looks like two egg yolks.
Bake in 350F oven for 35 minutes.
Brush pastry and apricots with a nice sweet apricot glaze. The baking takes the
sweetness out of the fresh apricots so you need this final step.

– – – – – – – – – – – – – – – – – –

Per serving: 1147 Calories; 42g Fat (33% calories from fat); 30g Protein; 163g
Carbohydrate; 1130mg Cholesterol; 280mg Sodium

Title: Tahnabour (Yogurt Soup)
Categories: Armenian, Soups
Yield: 6 servings

1/3 c whole wheat or barley
3 c water
1 qt yogurt
1/2 onion, chopped fine
1 tb oil
2 tb butter
1/2 ts paprika
1 egg
1 tb water
Dried mint

Tahnabour is a traditional soup served in most regions of Armenia. It
is a light soup said to aid digestion and often fed to those ill with
a “sick stomach.”

In a 3-quart suacepan, put 2 tablespoons water, 1 tablespoon flour,
and the egg. Beat with an egg beater.

Mix water with Madzoon to dilute and add to egg mixture. Heat and stir
constantly until it reaches a boil. Do not boil.

Add the barley and then salt to taste. Add dried mint.

Saute the onions in an oil and butter misture until reduced. Onions
will appear clear and glossy. Add paprika.

Add this vegetable and spice mixture to the soup. Warm soup
carefully; do not boil. Walt

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