Chinese Barbecue Pork (Char Siu)

    Chinese Barbecue Pork (Char Siu)

    3 pounds lean pork loin

    1 1/2 teaspoons salt

    1/2 teaspoon garlic powder

    1/4 cup ketchup

    1 tablespoon rice wine

    2 tablespoons hoisin sauce

    1/4 cup honey

    1 teaspoon red food coloring

    Mix all ingredients except the pork to make a marinade. Marinate the pork for at least 2 hours; overnight is even better.

    The trick is the cooking process. I hope there is something in the top of your oven that you can wire the pork to so it can hang free during the roasting with a pan of water placed directly beneath it.

    Roast the pork at 400 degrees F for about 20 minutes. Let cool and slice thin. Serve with hot mustard and toasted sesame seeds.

    If you do not have a way of hanging the pork you can use a perforated pan placed on an upper shelf directly above the pan of water. Be sure to turn the pork occasionally.

    ----

    HOISIN SAUCE

4 tb Soy sauce,(dark/light/usual)

 2 tb Peanut butter/black bean pas

 1 tb Honey/molasses

 2 ts White vinegar

 1/8 ts Garlic powder

 2 ts Sesame seed oil

 20 dr Chinese-style hot sauce

  1/8 ts Pepper

    *EXPERIMENT! Now you have control of the taste. Lighter for chicken and pork, stronger for beef and game. Sweeter for Dim Sum.

    *The commercial recipe is presumably the black bean paste. I presume they are the same as Mexican/Spanish black beans.

    *Different types of soy, molasses, some of the oil being hot pepper oil, other styles of pepper sauce.

    All kinds of variations. However, with light soy and honey, the taste of peanut dominates.

    *Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin. Letting it rest does not appear to improve the taste noticeably.

Berghoff Hotel's Apple Strudel

Berghoff Hotel's Apple Strudel

    2 C. apple juice

    3 Jonathan or Granny Smith apples

    1 C. sugar, plus more for sprinkling

    1 T. ground cinnamon, plus more for sprinkling

    1/4 C. water

    2 T. cornstarch

    1/2 C. golden raisins

    1/2 C. shelled pecans or walnuts, crumbled into bits

    5 sheets phyllo dough

    1/4 C. butter, melted

    Whipped cream or vanilla ice cream (optional)

    In a saucepot, bring apple juice to a boil over high heat. Meanwhile, peel and

    core apples and cut into thin wedges. Place wedges in boiling apple juice, add

    sugar and cinnamon and stir. Cook until apples are just cooked through but still

    firm, 4 to 5 minutes.

    Place the 1/4 cup water in small bowl, add cornstarch and stir to dissolve. Stir

    cornstarch mixture into apple mixture. Add raisins and nuts and remove from

    heat. Cool mixture completely.

    Preheat oven to 450°F. Lay out phyllo dough and cover with a damp cloth to

    prevent it from drying out. Separate 1 sheet and place on a piece of parchment

    or wax paper. Brush phyllo with some of the melted butter. Top with second

    phyllo sheet, butter it, and keep repeating with remaining phyllo, buttering

    each time.

    Place cooled apple mixture down center of the top of the stack of phyllo sheets.

    Roll phyllo around the apple mixture to form a log shape. Brush outside with

    butter and sprinkle evenly with cinnamon and sugar.

    Transfer log and the parchment paper in a baking sheet. Bake seam side down

    until golden brown, 12 to 15 minutes. Remove from oven and let cool. Slice and

    serve with whipped cream or ice cream, if desired.

Benihana Shrimp Sauce

    Benihana Shrimp Sauce

    2 cups mayonnaise

    1/2 cup water

    1 teaspoon granulated sugar

    1/4 teaspoon salt

    1 tablespoon garlic juice

    3 to 4 teaspoons catsup

    1 teaspoon ground ginger

    1 teaspoon hot sauce

    1 teaspoon dry mustard

    1 teaspoon paprika

    3/4 teaspoon white pepper

    Whisk together.

    Benihana Magic Mustard Sauce

    1 tablespoon crushed, toasted sesame seeds

    3 tablespoons dry mustard

    2 tablespoons hot water

    3/4 cup soy sauce

    1/4 garlic clove, crushed

    3 tablespoons heavy cream, whipped

    Preheat oven to 350 degrees F.

    Place sesame seeds in flat pan in oven to toast (about 10 to 15 minutes). Mix

    mustard and water in a small mixing bowl until it forms a paste. Place in

    blender with sesame seeds, soy sauce and garlic. Blend at high speed for about 1

    minute. Remove and stir in whipped cream.

    Yields 4 servings.