14 posts tagged “sherry”

Chicken Siu Mai
Makes 24

10 ounces skinless boneless chicken, trimmed, patted dry, and coarsely ground
1/3 cup finely diced, peeled, and washed water chestnuts
1/3 cup finely diced bamboo shoots
1/3 cup thinly sliced scallions
2 1/2 tablespoons cornstarch
2 tablespoons White Peppercorn Oil (recipe follows)
2 tablespoons oyster sauce
1 tablespoon peeled and minced fresh ginger
1 tablespoon Shao Hsing wine or dry sherry
1 1/2 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon salt
Pinch of freshly ground white pepper
1 large egg white, beaten
24 dumpling wrappers, cut into 2 1/2-inch rounds
Vegetable oil, for steamer basket
Mustard Dipping Sauce (recipe follows)

Make the filling: In a large bowl, combine chicken, water chestnuts, bamboo shoots, scallions, cornstarch, white peppercorn oil, oyster sauce, ginger, Shao Hsing, sugar, soy sauce, sesame oil, salt, pepper, and egg white. Stir to mix thoroughly. Transfer to a shallow dish, and refrigerate, uncovered, for 4 hours, or covered, overnight.

Make the dumplings: Lightly oil a bamboo steamer basket, or line the bottom with a round metal steamer insert; set aside. Work with one wrapper at a time, and cover unused wrappers with a damp cloth. Place 1 1/2 tablespoons filling in center of each wrapper. Hold filling in place with the blade of a butter knife. Holding the dumpling in the other hand, gradually turn the knife and dumpling slowly in a clockwise direction so that the dumpling forms a basket shape.

Remove knife, and pat filling with point of knife to smooth. Squeeze the dumpling slightly to adhere dough to filling, this will ensure that the dumpling and filling will remain intact during the steaming process. Tap the dumpling bottom lightly on work surface to flatten. Place into prepared steamer basket. Repeat with remaining filling and wrappers.

Bring 3 inches of water to a boil in a wok. Place steamer basket over water. Cover, and steam until dumplings are cooked through, about 6 minutes. Turn off heat. Remove the steamer from the wok, and transfer to a platter. Serve dumplings directly from steamer with mustard dipping sauce on the side.

White Peppercorn Oil
Makes 1 scant cup

1 cup peanut oil
1/2 cup white peppercorns

In a wok over medium heat, combine oil and peppercorns. Bring to a boil. Reduce to low heat, and cook for 2 minutes. Turn off heat, and allow oil to cool in wok. Do not strain; pour oil and peppercorns into a glass jar and seal. Will keep, refrigerated, for up to 2 months.

Mustard Dipping Sauce
Makes 1/4 cup

1/4 cup dry mustard
Tabasco sauce, to taste

In a small bowl, stir together mustard, 1/4 cup water, and Tabasco.

Asian Pork Salad
Serves 4 to 6

2 pork tenderloins (about 2 pounds), trimmed
Spicy Hoisin Marinade (recipe follows)
Vegetable oil, for oiling grill
2 cups fresh cilantro leaves
2 cups fresh mint leaves
1 bunch scallions, white and light green parts only, thinly sliced on the diagonal
1 cup mung bean sprouts
1 cup julienned carrots
2 red bell peppers, seeds and ribs removed, julienned
Ginger Dressing (recipe follows)
1/4 cup roasted peanuts, roughly chopped

Arrange pork loins in a non-reactive dish with spicy hoisin marinade. Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight. Preheat grill to high. Allow pork to return to room temperature before cooking, about 30 minutes. Remove pork from marinade, reserving 1/2 cup. Oil grill. Grill pork, turning and occasionally brushing with marinade, until pork reaches an internal temperature of 140 degrees; to 145 degrees;, about 20 minutes. Remove from grill, and allow meat to rest for 10 minutes before slicing.

In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers. Add ginger dressing, and toss to combine. Slice pork crosswise 1/4-inch-thick. Arrange pork and salad on a platter. Garnish with roasted peanuts.

Spicy Hoisin Marinade
Makes 3/4 cup, enough for 2 1/2 pounds meat

1/4 cup soy sauce
1/4 cup packed dark-brown sugar
2 tablespoons sherry
2 tablespoons freshly squeezed orange juice
2 tablespoons hoisin sauce
2 tablespoons peeled and grated fresh ginger
2 garlic, minced
2 scallions, white and green parts, thinly sliced, plus more for garnish
1 tablespoon dry mustard
1 teaspoon crumbled dried chile, or crushed red pepper flakes
Zest of 1 orange

Whisk together ingredients in a nonreactive dish.

Ginger Dressing
Makes 1/3 cup

2 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes

In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper. Store, refrigerated, in an airtight container, for up to 3 days.

Buttered Crepes with Caramel and Pecans
Recipe courtesy of Rick Bayless
Serves 4

1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 cup milk
2 large eggs
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
Canola oil, for brushing skillet
9 tablespoons unsalted butter
1 cup pecans, coarsely chopped
Goat Milk Caramel with Spirits (recipe follows)

Place cinnamon, cloves, milk, eggs, salt, sugar, vanilla, and flour in the jar of a blender or bowl of a food processor. Blend or process until smooth, stopping machine once to scrape down the sides with a spatula.

Melt 1 tablespoon butter. With the machine running, pour in melted butter. Let stand 2 hours before using. Mixture should have consistency of heavy cream. If it is too thick, add a little water to thin it out.

Place a 7-inch skillet or crepe pan over medium to medium-high heat. Brush pan lightly with oil. Add 1/4 cup batter and quickly swirl to coat the bottom of the pan; immediately pour any excess batter back into blender jar.

Cook until edges begin to dry, 45 seconds to 1 minute. Loosen edges with a knife and trim off jagged edges. Using a spatula, turn crepes, continue cooking until golden brown, about 1 minute more; transfer to a plate. Repeat process with remaining batter, stacking each crepe on top of one another as you work.

Place remaining 8 tablespoons butter in a medium skillet over medium-low heat. Add pecans and toast, stirring frequently, until nuts are toasted and butter is browned, about 10 minutes. Using a slotted spoon, transfer nuts to a small bowl; reserve browned butter.
Butter a large baking dish and set aside. Lay a crepe flat on work surface and brush with browned butter. Place a scant tablespoon goat milk caramel on one side. Fold in half and press to gently spread out filling. Brush one side with butter and fold in half again. Brush top side with butter and place in prepared baking dish. Repeat with remaining crepes and arrange each in the prepared baking dish in two layers, overlapping slightly. Cover with parchment-lined foil. Refrigerate until ready to serve, up until 1 day. Reserve any remaining caramel.

Preheat oven to 325 degrees. Place crepes in oven until warmed through, about 10 minutes. Place caramel in a small saucepan and heat over medium-low heat until warmed through. Drizzle over warmed crepes and sprinkle with toasted nuts. Serve immediately.

Goat Milk Caramel with Spirits
Makes 1 1/2 cups

1/4 teaspoon baking soda
1 quart goat milk
1 cup sugar
1 tablespoon corn syrup
1 1/2-inch cinnamon stick
1 tablespoon rum, brandy, or sweet sherry

In a small bowl stir together baking soda with 1 tablespoon water until dissolved; set aside. In a large heavy-bottomed saucepan add milk, sugar, corn syrup, and cinnamon. Place over medium-high heat and cook, stirring, until simmering. Remove pan from heat and stir in baking soda mixture. Continue stirring to keep the mixture from bubbling over.

Return saucepan to medium-high heat. Cook, stirring frequently, until large, glassy bubbles form, 25 to 40 minutes. Reduce heat to medium-low. Stir frequently, washing the spoon in between stirring, until thickened into a caramel-brown syrup.

Strain through a fine mesh sieve into a small bowl or wide-mouthed jar. Let cool slightly before stirring in rum, brandy, or sweet sherry. Cool completely before covering. Caramel may be stored, refrigerated, for up to 1 month.

Spanish Sloppy Joes
Yield 4 servings

2 tablespoons extra-virgin olive oil
1 pound ground beef sirloin
6 large cloves garlic, finely chopped
1 medium onion, chopped
24 medium-sized mushrooms, crimini or white, chopped
Coarse salt and lots of black pepper
1/2 cup dry sherry
2 tablespoons Worcestershire sauce
1 14-ounce can tomato sauce
4 crusty rolls, split
2 tablespoons butter, softened for easy spreading
A handful of flat-leaf parsley, chopped
A wedge of manchego cheese, for shaving

Heat a deep skillet over medium-high heat with olive oil. Add beef and deeply brown, 6-7 minutes, breaking it up into pieces with a wooden spoon. Add garlic, onions and mushrooms, and cook until mushrooms are dark and onions tender, 7-8 minutes. Season with salt and pepper, then add the sherry to deglaze the pan. Scrape up the brown bits from the bottom of the pan and reduce liquid, 1 minute. Add Worcestershire and tomato sauce, and stir to combine. Reduce heat to low and cook 5 minutes more. Preheat broiler.

Spread rolls with softened butter and sprinkle heavily with parsley. Toast rolls until charred at edges. Top roll bottoms with sloppy mixture and some shaved manchego cheese. Set roll tops in place and serve.

Lobster Newburg
Serves 6

3 (1 1/4 pound each) lobsters
4 tablespoons unsalted butter
1 medium onion, coarsely chopped
2 celery, coarsely chopped
2 medium leeks, white and pale-green parts, well washed
4 medium carrots
8 fresh tarragon
2 tablespoons all-purpose flour
1/4 cup dry sherry
2 teaspoons tomato paste
1/2 cup heavy cream
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 large egg yolk

Fill a large stockpot three-quarters full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to ice bath to cool. Drain lobsters in a colander.

Carefully remove lobster meat from the tails, claws, and legs, being careful to remove any cartilage from the claw meat. Cut the meat into bite-size pieces. Transfer meat to a bowl, cover with plastic, and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws, and legs for making stock.

Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots; add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3 inches. Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.

Prepare an ice bath. Strain stock through a fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container; refrigerate until ready to use.
Split the remaining leek lengthwise. Cut the leek and remaining 2 carrots into 1/2-inch pieces; set aside.  Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat. Sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste but does not turn brown, about 2 minutes. Carefully add sherry, stirring constantly to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan, and cook until just tender, about 4 minutes. Stir in cream, and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5 to 6 minutes. Add salt and pepper. Pick tarragon from remaining 4 sprigs, chop, and add.
In a small bowl, whisk egg yolk. Add a ladleful of hot sauce to temper the yolk; whisk to combine. Return mixture to saucepan over low heat; whisk to combine. Remove from heat.

Preheat oven to 350 degrees;. Set six 6-ounce ramekins into a large roasting pan.
Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and pour 1 inch boiling water into the roasting pan. Cook until the Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve the Newburg immediately.

Rigatoni Alla Rescigno With Crab Bruschetta
Recipe courtesy of John Sierp
Yields 8 servings

1 1/2 cups all-purpose flour
2 Tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons sea salt
1 tablespoon cracked black pepper
2 pounds boneless skinless chicken breast, rinsed, trimmed and cut into 1-inch pieces
3 tablespoons olive oil, plus more as necessary
1 pound pancetta, trimmed and cut into 1/4-inch pieces
2 portobello mushroom caps, trimmed, gills removed, and cut into 1/4-inch pieces
3 shallots, thinly sliced
3 tablespoons garlic oil
1/2 cup homemade or store-bought low-sodium chicken stock
1 cup dry sherry
15 medium red tomatoes, peeled, seeded, and cut into 1/4-inch pieces
1/2 teaspoon crushed red pepper flakes (optional)
15 fresh basil leaves, julienned
Coarse salt and freshly ground pepper
2 pounds rigatoni
1/4 cup heavy cream
Freshly grated Pecorino Romano cheese, for garnish

Combine flour, garlic, oregano, sea salt, and cracked black pepper in a shallow dish; dredge chicken in flour mixture. Heat olive oil in a Dutch-oven over medium-high heat. Add chicken in batches; sauté until golden brown, about 3 minutes per side. Drain on paper towels; set aside.

Using the same pan, brown pancetta over medium-high heat. Add mushrooms, shallots, and garlic oil; cook until shallots are translucent. Add chicken stock 1 tablespoon at a time to prevent sticking, if necessary. Increase heat to high; add sherry, and stir with a wooden spoon to scrape browned bits from bottom of pan. Cook for 2 minutes. Add tomatoes, red pepper, if using, remaining chicken stock, and half of the basil; season with salt and pepper. Reduce to medium-low heat, and cook until sauce begins to thicken, 40 to 50 minutes.

Meanwhile, bring a large pot of water to a boil; season with salt. Add rigatoni, and cook according to package instructions. Drain; set aside. Stir cream and remaining basil into the sauce; season with salt and pepper. Transfer rigatoni to a large serving dish; top with chicken, and pour sauce over. Sprinkle with cheese, and serve with bruschetta, if desired.

Crepes with Creamy Chicken, Ham, and Mushroom Filling
Cook Time: 1 hour
Yield: 12 crepes

12 Crepes (recipe follows)
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock, hot
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
1 tablespoon milk
1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
Essence (recipe follows)
1/2 cup finely chopped shallots
1 1/2 teaspoons minced garlic
8 ounces mushrooms (such as button and shiitake), stems trimmed, wiped clean, and roughly chopped
1/4 pound baked ham, chopped (about 3/4 cup)
1/4 cup dry sherry
1 tablespoon minced fresh tarragon leaves
1 tablespoon chopped green onions
1 cup grated Gruyere
3/4 cup grated Parmesan

Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.

In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.

Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.

To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)

Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes. Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.

Essence (Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Crepes:
3/4 cup all-purpose flour
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk
Pinch salt
6 teaspoons melted unsalted butter

Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding. Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.

Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)

Texas Crabgrass

Original recipe yield: 2.5 cups
Prep Time 20 Min
Cook Time 20 Min

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 onion, chopped
1/2 cup butter
1/2 pound crabmeat
3/4 cup grated Parmesan cheese
1/4 cup dry sherry

In a medium saucepan, place spinach with 1/4 cup water. Bring to a boil. Reduce heat to medium, cover and cook approximately 10 minutes, stirring occasionally.
In a medium saucepan over medium heat, slowly cook and stir onions in butter until tender.
Place spinach, onion, crabmeat, Parmesan cheese and dry sherry in a small baking dish. Mix thoroughly. Bake in the preheated oven 15 minutes, or until bubbly and lightly browned.

Creamy Cremini-Mushroom Dip
Recipe courtesy of Rachael Ray
Yields 15 servings

1/2 cup sliced almonds
3 tablespoons butter
1 pound cremini mushrooms caps, diced
3 tablespoons flour
1 splash good quality dry sherry
1 cup half-and-half
Salt and pepper, to taste
1/2 teaspoon freshly grated nutmeg
1 palmful flat-leaf parsley, finely chopped
1 package party-size (little squares) rye or pumpernickel bread

Toast the almonds in a small skillet over medium-high heat until lightly browned. Remove and reserve. Heat a medium-sized skillet over medium heat and add butter. Once it melts, add mushrooms and sauté until tender. Add flour to the mushrooms and cook for a minute or two. Add the sherry. Once the alcohol has burned off and the sherry has reduced a bit, a couple of minutes, stir in the half-and-half. Cook until thickened and season with salt and pepper. Remove from heat, stir in the almonds, nutmeg, and parsley, and pour into a serving bowl and serve immediately with bread alongside.

Roasted Lobster Tails with Ginger Dipping Sauce

Sauce:
3/4 tsp. dry mustard
1/2 tsp. water
3 Tbs. low-sodium soy sauce
1 Tbs. plum sauce
1 Tbs. dry sherry
3/4 tsp. minced peeled fresh ginger

Lobster:
2 8 oz. frozen lobster tails, thawed
Cooking spray
1 tsp. vegetable oil
1/4 tsp. dark sesame oil
1/4 tsp. black pepper
Sliced green onions (optional)

Preheat oven to 425 degrees. To prepare sauce, combine mustard and water in a small bowl; stir well with a whisk. Stir in soy sauce, plum sauce, sherry, and ginger; set aside. To prepare lobster, make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open. Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray. Combine the oils and pepper, and spoon over the lobster meat. Bake at 425 degrees for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.