Tag: American
Minnesota-Style Chow Mein
Minnesota-Style Chow Mein
If you live in the Midwest, specifically Minnesota, you’ve probably eaten what we recognize as chow mein. MN chow mein can be traced back as early as the 1920s; adapted to fit the American palate. Actual Chinese chow mein is a lot closer to what we know as lo mein; stir fried noodles with meat and vegetables. Our version of chow mein consists of a brown slurry of ground pork and celery served over rice, topped with crispy fried chow mein noodles. Additions to the chow mein can include chicken, mushrooms, shrimp, and a variety of vegetables. You can find this particular style of chow mein on just about every Chinese American menu. You won’t find our indigenous version of chow mein in China.
Ingredients
- 1 lb ground pork
- 1 bunch celery chopped 1/2” thick
- 1/2 medium onion diced
- 8 oz mushrooms thinly sliced
- 1 cup water
- 1 cup cold water
- 3 tbsp cornstarch
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tsp beef bouillon
- 1 tsp molasses
- 1/2 tsp black pepper
- white rice cooked
- chow mein noodles
Instructions
- Brown the ground pork in a large sauté pan over medium high heat.
- Add the celery, onions, and mushrooms. Continue cooking for 5 minutes.
- Pour in 1 cup of water. Cover. Reduce the heat to medium. Simmer for 5 minutes.
- Mix together the cold water, cornstarch, soy sauces, molasses, and beef bouillon.
- Pour the slurry in the chow mein.
- Simmer for 2 minutes until thickened.
Smoked Chicken Legs
Tips for smoking chicken Brine chicken legs for 3 hours for ones that are 3/4lb; 4 hours for ones 1lb. plus. Brining adds moisture and saltiness to the chicken. Pat the legs dry with paper towel before smoking. This allows the smoke to stick to …
Grilled Huli Huli Chicken
Grilled Huli Huli Chicken
This is a great pineapple/soy sauce based marinade that works wonderfully with chicken, pork, fish, and other seafood. I had a couple of lbs. of drumsticks laying around in my freezer, so they got the marinade treatment. You can use any chicken parts, or even a whole chicken. If using parts, I recommend using all the same parts because they cook at different rates. Make it easy on yourself. I also can’t stress enough, like on many of my recipes, USE BONE-IN CHICKEN!!! Respect the animal. I really don’t care if you have little kids. Teach them to eat like the rest of the world. Your chicken will be much juicier. No room to sacrifice juiciness.
Equipment
- chimney starter
- charcoal
- charcoal grill
- grill brush
Ingredients
- 3 lbs chicken drumsticks butterflied
- 1/2 cup pineapple juice
- 5 garlic cloves minced
- 4 tbsp honey
- 3 tbsp soy sauce
- 2 tbsp ketchup
- 2 tbsp coconut oil
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp ginger grated
Instructions
- Mix together all of the marinade ingredients.
- Add the chicken parts to a gallon sized storage bag. Pour in the marinade. Marinate for at least 8 hours, preferably overnight.
- Start your charcoal in the chimney starter until they are gray. Pour in the grill and place on the grate. Place the drumsticks over the charcoal. Save the marinade.
- Sear for 5 minutes, then flip the drumsticks. Grill for 5 minutes
- While the chicken is grilling, place the reserved marinade in a small pot over medium high heat and reduce down for 5 minutes.
- Brush the top side of the chicken with the reduced marinade. Continue grilling for 5 minutes.
- Flip the chicken. Brush with the remaining marinade. Grill for 5 more minutes.
