Author: Heidi Lee (Page 14 of 96)

When we first sat down with Bob Tam of Bitter and Twisted, Emily and I were a tad concerned that he might be just a little too quiet…NOT!!! He is soft spoken, but this guy is hilarious!!! He had us in stitches and he had us enthralled. After sending me the pic and recipe, Bob texted and said, “Funny fact…it’s served at KFC’s in China and it’s really good!” That may be, but I’m crossing my chopsticks and hoping he’ll give us a taste of this next time we stop by.

Hey, Bob!! Enjoy the shopping trip on Monday and make sure to seek out Century Eggs if they have them.

Century Egg & Pork Porridge

6 oz Pork, thin strips
1 tsp Soy Sauce
¼ tsp Minced Ginger
¼ tsp Sesame Oil
¼ tsp Baking Soda (optional tenderizer)
Mix all ingredients well let marinade 30 min or overnight

4 cups Pork Stock (or Chicken or Water)
Poach Pork in stock until just done, set aside, reserve Stock

2 cups of Steamed White Rice (Jasmine is preferred)
Salt
White Pepper
Place Rice and Stock in blender and puree until almost smooth
In a pot, simmer Porridge over low heat for 5 min.
Add Salt and White Pepper to taste

2 each Diced Century Egg
Gently mix in Century Egg and Poached Pork

2 each Chopped Scallion
To serve: garnish with Chopped Scallion

Three words….YUM! YUM! YUM!! Pork Potstickers in Posole. Can you say, “Alliteration?”

CUFF POSOLE is served with smoked pork potstickers.

6 LB 8oz of whole peeled pear tomatoes

46 oz tomato juice

1 ½ bottles Pinot Grigio

8 Cups chicken stock

1 onion chopped

7 oz chipotle peppers

2 roasted red bell peppers

10 large garlic cloves

1 Tablespoon of garlic powder

2 Tablespoons chili powder

2 teaspoons of cumin

Roast and peel your red peppers
Reduce white whine by ¼
In a pan sauté onion until caramelized and add garlic and sauté for 5 min
Add everything in a large stock pot and blend with a hand blender until smooth
Bring to a boil then reduce to a simmer and cook for 20 minutes

Pico de gallo:
Dice tomatoes, jalapenos, and onions
Serve with Mexican style hominy, Cotija cheese, and fresh pico de gallo

Next time I visit this gal, we’re going full on with this little number! Maybe we can talk E into whipping up another pitcher of his Margaritas!!!

Ingredients:
1 pound of Roma tomatoes
1 small onion, halved
1 jalapeno or 1 serrano pepper
4 cloves of peeled garlic
1 packed cup of cilantro leaves
6 cups of chicken stock
1-2 teaspoons of ground cumin
1 teaspoon of ground ancho chile powder
1 fresh corn tortilla, cut or torn into small pieces
Salt and pepper to taste
Shredded cooked chicken
Garnishes such as diced avocado, cheese (cotija, asadero, queso fresco or Monterrey/Pepperjack), sliced radishes, cilantro, crema and fried tortilla strips

Instructions:
· Heat a cast iron skillet over high heat.
· Add tomatoes, onions, peppers, and garlic and cook until blackened in spots. Turn intermittently so all sides get a little char. Alternatively, you can broil the vegetables.
· Remove seeds from the peppers and puree the vegetables along with the cilantro in a blender or food processor.
· Transfer to a pot and add chicken stock, cumin, ground ancho chile, and the tortilla. Simmer for about 45 minutes or until the tortilla has dissolved and thickened the soup. Season with salt and pepper.
· To serve, place a mound of chicken in a bowl, add soup, garnish, and finish with a squeeze of fresh lime juice to serve.