Pork and Shrimp Wonton Soup


I just discovered the best Asian Market in the vicinity of my home and I could shop there for hours! These Wontons are a must try.
 

Pork and Shrimp Wonton Soup
 
Here are the Ingredients:
  • 24 wonton wrappers
  • 1/2 pound pork loin
  • 1/2 pound shrimp
  • 1 egg beaten
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon finely chopped celery
  • salt and pepper to taste
  • 4 cups chicken stock
  • 2 scallions, finely chopped
Place the pork and shrimp in a food processor until they are well ground. Place in a bowl and add wine, soy sauce, and celery and mix. Pour the beaten egg to the mixture of ground pork and shrimp and season with salt and pepper. Take a wonton wrapper and fill with one teaspoon of the seasoned mixture of pork and shrimp. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Do the same with the remainder of the wraps and mixture. Bring stock to a boil and add the wonton one at a time and let them cook until you see them floating. Serve in a bowl and sprinkle with the sliced scallion.
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Pork Tamales


It’s a Christmas and New Year tradition to make and eat tamales. Great as gifts too. Yields 25 tamales

Pork Tamales
 
Here are the Ingredients:
  • 1 3/4 lbs pork shoulder or 1 3/4 lbs pork butt, trimmed of fat and cut up
  • 5 cups water
  • 1/2 medium onion, quartered
  • 1 1/2 garlic cloves, minced
  • 1 3/4 teaspoons salt
  • 2 cups red chili sauce, see below
  • 1/2 cup shortening
  • 3 cups masa harina
  • 3/4 teaspoon baking powder
  • 25 dried corn husks (about 8 inches long)
In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil. Simmer covered, about 2 1/2 hours or until meat is very tender. Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so). Shred the meat using 2 forks, discarding fat. Strain the broth and reserve 6 cups. In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes. To make masa beat shortening on medium speed in a large bowl for 1 minute. In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt. Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste). In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side). Place about 1 tablespoon meat and sauce mixture in the middle of the masa. Fold in sides of husk and fold up the bottom. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven. Lean the tamales in the basket, open side up. Add water to Dutch oven just below the basket. Bring water to boil and reduce heat. over and steam 40 minutes, adding water when necessary. To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
 
Red Chili Sauce
 
Here are the Ingredients:
  • 4 -5 garlic cloves
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 2 teaspoons all purpose flour
  • 2 teaspoons olive oil or 2 teaspoons melted shortening
Remove stems and seeds from dried chili peppers. Place peppers in a single layer on a baking sheet. Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning. Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool. Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water). Add garlic, cumin and salt. Cover and blend until smooth. In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned. Carefully stir in blended chili mixture. Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.

Roasted Pork Tenderloin


If you like pork you should try Pork Tenderloin. It’s the leanest cut. It has lots of flavor and fairly inexpensive.
 

Roasted Pork Tenderloin
 
Here are the Ingredients:
  • 3 pound Tenderloin
  • vegetable oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon mustard powder
  • 1 tablespoon brown sugar
  • salt and pepper
  • cooking twine
Preheat oven on 425
 
Remove any tendon as it is chewy. Tie the tenderloin along it’s length with cooking twine. Brush with oil, season and place in roasting pan. Roast for 30-35 minutes basting and turning halfway and baste and complete roasting. Let rest for 5 minutes covered loosely with foil. Remove string and slice on the diagonal.