Super-duper deliciousness that your family will love. Not sure how calorie-wise they are for you but it's got to be better than take out any day!
Originates from a recipe I received years ago and have tweaked it along the way...I still manage to change it up every time I make it. Star Anise is a nice addition and so is fresh chopped ginger (added to the sauce part). Chinese Five Spice is also another good one. Play around and make it your own!
4 cups sweet & sour cut pork side ribs, sliced individually between the bones
Salt, pepper
3 cloves garlic minced
1/4 cup soy sauce
Mix together and saute ribs in a deep pan until well browned on all sides.
Once the ribs are nicely browned...
In a separate bowl, mix the following together (who am I kidding, just dump it all in the pan and save yourself some dishes to wash):
1/3 cup white vinegar
1/2 cup ketchup
1/2 cup sugar
1/4 cup soy sauce
2 cups of water
Pour the sauce mixture into pans with ribs and bring to a boil. Reduce heat to simmer, cover with lid for an hour.
Taste sauce. Too sweet, add a bit more vinegar. Too sour, add a bit more sugar.
Simmer for another half hour or so, until ribs are super tender, falling of the bones, and the sauce has reduced.
Serve over rice.
I usually double the recipe — trust me, you will eat a second helping. Or maybe that's just me….
Monday, March 19, 2012
Wednesday, February 8, 2012
Fish Taco Platter
This is not my recipe but has become one our family favourites and one of the very FEW times we fry anything in this house!
Fish Taco Platter
Bon Appétit | January 2006
by Bruce Aidells and Nancy Oakes
yield: Makes 6 to 8 servings
Ingredients:
Pickled Red Onion and Jalapeños
1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
5 whole small jalapeños
2 cups seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon coarse kosher salt
Baja cream
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
Pinch of salt
Tomatillo Salsa Verde
12 ounces tomatillos,* husked, stemmed, divided
4 green onions, white and green parts separated
1 jalapeño chile
2 garlic cloves, unpeeled
1 1/4 cups (packed) fresh cilantro leaves
1 tablespoon (or more) fresh lime juice
Fish
2 cups buttermilk
1/2 cup chopped fresh cilantro
3 tablespoons hot pepper sauce
3 teaspoons coarse kosher salt, divided
1 tablespoon fresh lime juice
2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips
16 corn tortillas
2 cups self-rising flour
Vegetable oil (for frying)
Fresh salsa
Guacamole
Preparation:
For pickled red onion and jalapeños:
Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)
For baja cream:
Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)
For tomatillo salsa verde:
Preheat oven to 375°F. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.
Stem and seed jalapeño. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.
For fish:
Mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.
Preheat oven to 300°F. Wrap tortillas in foil; place in oven to warm. Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350°F. Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.
Set up buffet with all taco fixings, along with fresh salsa and guacamole.
*Green and tomato-like with a papery husk, tomatillos are available in the produce section of some supermarkets and Latin markets.
Original: http://www.epicurious.com:80/recipes/food/views/Fish-Taco-Platter-233703#ixzz1loqQtwZM
Fish Taco Platter
Bon Appétit | January 2006
by Bruce Aidells and Nancy Oakes
yield: Makes 6 to 8 servings
Ingredients:
Pickled Red Onion and Jalapeños
1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
5 whole small jalapeños
2 cups seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon coarse kosher salt
Baja cream
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
Pinch of salt
Tomatillo Salsa Verde
12 ounces tomatillos,* husked, stemmed, divided
4 green onions, white and green parts separated
1 jalapeño chile
2 garlic cloves, unpeeled
1 1/4 cups (packed) fresh cilantro leaves
1 tablespoon (or more) fresh lime juice
Fish
2 cups buttermilk
1/2 cup chopped fresh cilantro
3 tablespoons hot pepper sauce
3 teaspoons coarse kosher salt, divided
1 tablespoon fresh lime juice
2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips
16 corn tortillas
2 cups self-rising flour
Vegetable oil (for frying)
Fresh salsa
Guacamole
Preparation:
For pickled red onion and jalapeños:
Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)
For baja cream:
Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)
For tomatillo salsa verde:
Preheat oven to 375°F. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.
Stem and seed jalapeño. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.
For fish:
Mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.
Preheat oven to 300°F. Wrap tortillas in foil; place in oven to warm. Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350°F. Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.
Set up buffet with all taco fixings, along with fresh salsa and guacamole.
*Green and tomato-like with a papery husk, tomatillos are available in the produce section of some supermarkets and Latin markets.
Original: http://www.epicurious.com:80/recipes/food/views/Fish-Taco-Platter-233703#ixzz1loqQtwZM
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