Cookin' with Carol recipes on NBC5 - August 2008

Chinese-Style BBQ Ribs

Serves 4

In honor of the upcoming Olympics in Beijing, here is a wonderful barbecued ribs recipe prepared Chinese-style.

marinade:

1/4 cup soy sauce

1/4 cup hoisin sauce

1/4 cup dry white wine

3 cloves garlic, minced

1 teaspoon minced ginger

1 teaspoon toasted sesame oil

1 teaspoon Chinese five-spice powder

2 1/2 pounds baby back pork ribs

4 ice cubes (about 1/2 cup)

1/2 cup Char Siu sauce for glaze

2 green onions, thinly sliced

1 tablespoon white sesame seeds

1 tablespoon black sesame seeds

Combine ingredients for marinade (soy sauce, hoisin sauce, white wine, garlic, ginger, sesame oil, and Chinese five-spice powder) in a shallow bowl. Add ribs and turn to coat. Cover and marinate for 30 minutes, or up to 24 hours. Place two large pieces of foil (overlapping slightly) on a jelly-roll pan, with about 8 inches of foil hanging over the edges. Place the marinated ribs in the center of the foil and add ice cubes. Bring edges up to enclose the ribs, and crimp edges to seal foil. Bake at 400°F for 45 to 60 minutes, or until ribs are tender. Remove ribs from foil and place on a clean foil-lined broiler pan. Brush both sides of the ribs with Char Siu sauce. Broil for 1 minute on each side, until ribs are nicely glazed. Garnish with green onions and sesame seeds.

(Air Date: August 2, 2008)

Colorful Shrimp Fried Rice

Serves 4

Let the wokking begin! In celebration of the summer games in Beijing, try this simple stir-fry recipe. The mini bell pepper slices symbolize the Olympic rings.

1 tablespoon vegetable oil

2 eggs, beaten

8 ounces shrimp, peeled and deveined

1/2 cup diced cooked ham

6 mini bell peppers (any colors), cut crosswise

4 green onions, thinly sliced

4 cups cooked jasmine rice, chilled

3 tablespoons soy sauce

1 teaspoon toasted sesame oil

Preheat a large nonstick skillet or wok on medium-high heat. Add 1/2 tablespoon oil to pan. Add beaten eggs, cooking until set, about 1 minute. Invert cooked eggs onto a plate. Roll eggs jelly-roll fashion and cut into thin strips; reserve. Add remaining vegetable oil and shrimp to pan and stir-fry for 2 to 3 minutes, or until shrimp is almost done. Add ham, bell peppers, and green onions, and stir-fry for 1 to 2 minutes, or until shrimp is done and vegetables are tender-crisp. Stir in cooked rice and reserved egg strips. Sprinkle with soy sauce and sesame oil. Heat through, about 3 to 5 minutes, tossing gently to coat with soy sauce. Serve with additional soy sauce, if desired.

(Air Date: August 9, 2008)

Stir-Fried Beef and Vegetables with Crispy Fried Noodles

Serves 4

Beef and vegetable stir-fry is quick and easy to make at home. Couple that with quick-cooked bean thread noodles and you have a delicious one-dish meal with a variety of tastes and textures.

Vegetable oil for deep-frying

1 tablespoon vegetable oil

1 pound beef sirloin, cut into 1/2-inch pieces

1 carrot, peeled and diced

1 stalk celery, diced

4 green onions, thinly sliced

1 teaspoon freshly grated ginger

2 tablespoons hoisin sauce

2 tablespoons soy sauce

4 ounces dried bean thread noodles

Make sure all ingredients are ready to go before you cook! In a wok filled no more than halfway full (or a deep-fryer filled according to manufacturers’ directions), preheat vegetable oil for deep-frying to 365°F. Heat a separate wok or large skillet over medium-high heat. Add 1 tablespoon vegetable oil and beef and stir-fry for 4 to 5 minutes, or until beef is almost cooked through. Add carrot, celery, green onions, and ginger, and stir-fry for 2 to 3 minutes, or until vegetables are tender-crisp. Add hoisin sauce and soy sauce and stir-fry until combined with vegetables. Remove wok from heat. For noodles, have a tray lined with paper towel, metal tongs, and a metal slotted spoon handy. Using tongs or metal slotted spoon, carefully drop the bean thread noodles into the hot oil and deep-fry for 10 seconds, until they puff up. You may need to turn the noodles over in the oil to cook the other side. Transfer to the paper towel-lined tray to drain away excess oil. To serve, place the noodles on a serving platter and spoon the beef mixture over.

(Air Date: August 16, 2008)

Potstickers (Chinese Dumplings)

Serves 12 (2 per serving)

These traditional Chinese appetizers are delicious and easy to make at home. This recipe will serve four as a main dish if you prefer. Serve with vegetables, such as Chinese broccoli or bok choy on the side.

1/2 pound ground pork

1/2 cup chopped water chestnuts

1 teaspoon cornstarch

1 green onion, finely chopped

1 tablespoon dry sherry

1 teaspoon toasted sesame oil

1 teaspoon grated fresh ginger

1 clove garlic, minced

24 round dumpling wrappers (or won ton wrappers)

1 teaspoon vegetable oil

2 cups chicken broth, divided use

Combine ground pork, water chestnuts, cornstarch, green onion, sherry, sesame oil, ginger, and garlic in a medium bowl. Place about 1 teaspoon of the filling mixture in the middle of a dumpling wrapper and moisten the edges with water. Using your hands or a dumpling press, fold and seal the dumpling. Complete the rest of the dumplings in the same manner. Do not over-stuff the dumplings. Heat vegetable oil in a non-stick skillet on medium heat, add half of the dumplings to the pan, and lightly brown on one side only. Pour in 1 cup chicken broth (be careful---stand back in case it spatters), cover the skillet, and cook on medium for 8 to 10 minutes or until the liquid is absorbed. Uncover the pan, raise heat to medium-high, and cook for 1 to 2 minutes, or until bottom of dumplings are crispy. Remove with a spatula and place on a serving plate. Repeat the browning and steaming using the remaining half of the dumplings and chicken broth. Do not over-cook. Serve with a dipping sauce, such as soy sauce, sweet and sour sauce, or Chinese hot mustard.

Notes:

You will find out why it is necessary to use a non-stick skillet and why these are called “pot stickers” when you try to remove them from the pan! Gyoza skins (round dumpling wrappers) are similar to won ton wrappers. They are small, circular, thin dough wrappers that are perfect for these dumplings. You can substitute won ton wrappers if necessary (cut in circles using a cookie cutter or kitchen scissors, or leave square).

(Air Date: August 23, 2008)

Crispy Rice and Popcorn Balls

Serves 8 to 10

Here’s a great after-school treat for the kids, or a snack on-the-go!

5 ounces marshmallows

2 tablespoons butter

2 tablespoons peanut butter

1 tablespoon honey

3 cups popcorn (popped)

2 cups crispy rice cereal

1/4 cup dried cherries

2 tablespoons wheat germ

2 tablespoons sunflower seeds

Vegetable oil spray

In a microwave on high for 2 to 3 minutes, combine and melt marshmallows, butter, peanut butter, and honey in a large glass bowl; stir until smooth. Add popcorn, crispy rice cereal, dried cherries, wheat germ, and sunflower seeds, and stir until combined. Spray hands lightly with vegetable oil spray. Shape mixture into 8 to 10 balls (about the size of baseballs) and place on a baking sheet lined with waxed paper. Let stand 15 minutes to set, then wrap in plastic wrap to keep for up to 1 week.

(Air Date: August 30, 2008)