Welcome to Street Prophets Thursday Coffee Hour. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. As most of you know I love to cook and am in the process of finally finishing up my cookbook. I hope to have it done by the end of the year and then I'll try and find a publisher. The current recipe count is approaching 800.
I frequently find myself cooking in my dreams. One of my favorite types of food is Chinese. In the last week I have had two dreams where I am actually making new recipes. Both of the recipes were for Chinese style food. Fortunately I remember my dreams and I was able to write down what the ingredients were. I had to finish up both of them and get them in the cookbook. I am still eating the soup and it is fast becoming my favorite soup. So here are my two dream recipes.
In Your Dreams Asian Soup
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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64 ounces Swanson's Thai Ginger Broth
5 ounces chow mein noodles
¼ cup low-sodium teriyaki sauce
1½ pounds pork tenderloin -- cut into 1-inch cubes
4 ounces mushroom caps -- variety -- sliced
4 whole green onions -- sliced
1 tablespoon cornstarch
1 tablespoon ginger root -- minced
1 clove garlic -- minced
1 whole roasted red pepper -- diced
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
2 tablespoons vegetable oil
Make noodles according to package instructions. Rinse in cold water and set aside.
Mix the teriyaki sauce and cornstarch in a bowl until smooth. Add cubed pork and mix thoroughly and let set for 15 minutes.
Add oil to wok or large skillet and heat to medium-high.
Add garlic and ginger and cook for 30 seconds.
Add pork in batches if necessary and brown on all sides. Remove from wok.
Add mushrooms and remaining teriyaki sauce marinade and cook for 2 minutes.
Return pork to wok and add red pepper, green onions, salt, and pepper. Cook for 1 minute.
Add broth and heat to boiling. Reduce heat to low and cover and let simmer for 15 minutes or until pork is cooked through.
Add noodles to soup and cook for 5 minutes or until heated through.
Notes: Look for mushrooms in a pack that's says "Stir Fry" or one that has a different variety of mushrooms in them.
Per Serving: 530 Calories; 12g Fat (39.4% calories from fat); 21g Protein; 20g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 1074mg Sodium. Exchanges: 1 Grain(Starch); 2½ Lean Meat; ½ Vegetable; 2 Fat; 0 Other Carbohydrates.
Asian Rolled Stuffed Flank Steak
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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2 pounds flank steak -- fat removed
2 tablespoons unsalted butter
1 medium shallot -- minced
1 large garlic clove -- minced
½ cup panko
1 tablespoon ginger root -- julienned
4 ounces shiitake mushrooms -- julienned
5 ounces water chestnuts -- julienned
6 whole green onions -- julienned
1 tablespoon low sodium soy sauce
1 teaspoon seasoned salt
¼ teaspoon seasoned pepper
2 tablespoons olive oil
1 tablespoon plum sauce
1 tablespoon hoisin sauce
Heat oven to 350°F.
In a small skillet melt butter. Add shallot, garlic, panko, ginger, green onions, and mushrooms. Cook until mushrooms give up their water and panko turns a golden brown. Remove from heat and cool.
Remove fat pockets from the steak.
Butterfly the steak by cutting in half starting and short end. You cut through the center and fold meat out like a book. Keep cutting until you are about a 1/2 inch from edge. Fold the meat out and push on seam until you have a perfectly flat piece.
Sprinkle the meat with salt and pepper. Mix soy sauce, hoisin sauce, and plum sauce together. Brush on the inside of the meat.
Spread the mushroom mixture leaving ½ inch border all around.
With the short end facing you roll the meat up into a cylinder. Tie the steak every inch and a half with kitchen twine.
Heat oil in Dutch oven over medium-high. Brown the meat on all sides.
Remove to the oven and cook until it is the way you like it about 20 to 30 minutes for medium rare.
Remove from pan to rack and cover for 5 minutes covered with aluminum foil. Slice and remove string to serve.
Per Serving: 457 Calories; 25g Fat (47.9% calories from fat); 33g Protein; 28g Carbohydrate; 4g Dietary Fiber; 88mg Cholesterol; 511mg Sodium. Exchanges: 1½ Grain(Starch); 4½ Lean Meat; ½ Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates.