THRACIAN CLAY POT
Steps:
- Preheat the oven to 420 degrees F. Cover the bottom of the clay pot with the tomatoes. Cover the tomatoes with the bell peppers. Add the scallions, then the feta, then the savory. Drizzle with the oil. Cover the lid of the pot and bake, 12 to 15 minutes.
- Remove the pot from the oven and add the charcuterie. Crack the eggs on top of the charcuterie. Place the serrano pepper on top. Bake until the eggs are cooked, about 5 minutes. Remove the pot from the oven and sprinkle with paprika.
CHINESE FIRE POT FISH BALLS
This is the Chinese version of Swiss fondue, Korean BBQ, Japanese shabu-shabu, French raclette, etc. It is communal cooking and eating at its best. This recipe will create enough food for eight to 12 people, depending on appetite and cultural origin, i.e., we Chinese eat like there is no tomorrow. We would hate to leave this planet hungry! You can add other seafood, meats and vegetables. This is what the Tsai family ate.
Provided by Ming Tsai
Categories main-dish
Time 45m
Number Of Ingredients 31
Steps:
- In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.
15-MINUTE STIR-FRIED STEAK TACOS
We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
- Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
- When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
- Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.
CHINESE FIRE POT WITH FISH BALLS
This is the Chinese version of Swiss fondue, Korean BBQ, Japanese shabu-shabu, French raclette, etc. It is communal cooking and eating at its best. This recipe will create enough food for eight to 12 people, depending on appetite and cultural origin, i.e., we Chinese eat like there is no tomorrow. We would hate to leave this planet hungry!
Provided by Ming Tsai
Categories main-dish
Time 1h5m
Yield 8 to 12 servings
Number Of Ingredients 31
Steps:
- For the table, jars/small bottles of the following to make your own dipping sauce:
- Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside. Combine water and chicken stock in an electric wok and bring to a boil. Add mung bean noodles, cabbage, bok choy and shiitake mushrooms. Place skewers in pot and cook according to individual taste. Ladle broth into bowls with skewered meats and seafood and serve with condiments.
- Fish Balls:
- In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.
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