Tag: main course
Hong Shao Rou Lamb Shanks
Hong Shao Rou Lamb Shanks
Hong Shao Rou traditionally uses pork belly. I prepared this dish using lamb shanks, which I cut into thirds to help cut the cooking time. If you want them cut like mine, you will have to ask your butcher to do this for you. Other cuts of lamb you can use include boneless leg of lamb or shoulder, cut into cubes. Bone in lamb shoulder would be even better. Whatever cut you use, the recipe is pretty straightforward; producing a savory dish that you will crave.
Ingredients
- 1 tbsp vegetable oil
- 4 lamb shanks cut into 3 pieces
- 4 green onions chopped
- 1 knob ginger split in half
- 3 dried chili peppers
- 1/4 tsp Sichuan peppercorns
- 4 cups water
- 1/4 cup shaoxing cooking wine
- 1/4 cup light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rock sugar
Instructions
- Heat up the cooking oil in a large oven-safe sauté pan over medium high heat. Add in the lamb shanks.
- Brown on all sides for 12 minutes. Remove from the pan.
- Toss in the ginger, green onions, dried chili peppers, and Sichuan peppercorns. Cook for 1 minute.
- Pour in the water and shaoxing cooking wine. Scrape up the brown bits from the bottom and add the shanks back in. Bring to a boil, cover, and place in a 325° preheated oven for 90 minutes.
- Remove the pan from the oven and place on the stove over medium heat. Stir in the soy sauces and rock sugar. Simmer for 30 more minutes until the sauce is reduced.
Smoked Turkey Tenderloin
Smoked Turkey Tenderloin
Turkey tenderloins are part of the turkey breast that is attached to the rib cage. They are extremely lean and work best in the smoker if they are brined. They are typically around 3/4lbs each and will take about 2 hours to smoke. Smoked turkey tenders are great for lunch meat on sandwiches and can be used in numerous dishes. I like to smother them in gravy it’s mashed potatoes and stuffing; especially when you don’t have time to cook a whole turkey.
Equipment
- gallon sized ziplock bag
- Electric Smoker
Ingredients
- 6 turkey tenderloins about 3/4lbs each
- 1/2 gallon water
- 1/4 cup sea salt
- 1/4 cup white sugar
- 1 tbsp black peppercorns
- 1 tbsp rosemary
- 6 garlic cloves chopped
Wood Chips
- hickory
Instructions
- Mix together the brining ingredients. Place the turkey tenderloins in a gallon sized ziplock bag. Pour in the brine. Brine the turkey tenderloins for 1 day.
- Remove the turkey from the brine and rinse under cold water. Pat dry. Place on a rack and store in your refrigerator for 1 day. Allow to rest at room temperature for 2 hours before smoking.
- Preheat your smoker to 250°. Place the turkey tenders in your smoker. Add the wood chips and smoke for 2 hours until the internal temperature reaches 160°
- Allow to rest or 30 minutes before slicing.
Biala Kielbasa (White Polish Sausage)
Biala Kielbasa (White Polish Sausage)
Sausage is a staple of Polish cuisine. The word “kielbasa” happens to mean sausage in Polish. Sausage is so popular in Poland that the government has official guides of classification based upon size, meat used, ready-to-eat, and raw varieties. This particular recipe is for biala kielbasa(Polish white sausage). This garlicky tube of meat is made out of pork shoulder and bacon, ground together; flavored with salt, pepper, marjoram, sugar, and the aforementioned garlic. The sausage is found raw, not smoked; typically used in soups, boiled in beer, or grilled.
Equipment
- meat grinder
- sausage stuffer
Ingredients
- 4 lbs boneless pork shoulder cut into small cubes
- 1 lb bacon diced
- 8 garlic cloves
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tsp marjoram
- 3/4 cup ice water
- pork sausage casings
Instructions
- Mix together the spices. Set aside.
- Mix together the pork shoulder, bacon, and whole garlic cloves.
- Grind using a medium ground plate.
- Thoroughly mix the spices and ice water together.
- Pipe the sausage into the casings with your sausage stuffer.
- Twist to 6” in length. Let rest in the refrigerator overnight before cutting to dry out the casing.
