"Recipes are meant to be shared"...Ann Thibeault

Tuesday, January 16, 2018

Lobster with a Ginger, Garlic and Black Bean Sauce

I still have four small lobster tails in the freezer 
from New Years.

Decided to make something Chinese.


I love the combination of ginger, garlic and black beans. 



Basic outline. 

Lobster with a Ginger, Garlic and Black Bean Sauce
==================================================
2 Whole Lobsters
or
4 lobster tails
Corn Starch
Oil for frying lobster
1" knob of ginger, sliced and julienned
4 garlic cloves thinnly sliced
8 to 10 green onions.
3 or 4 tablespoons fermented black beans
3 or 4 small Thai red chiles (optional)

Spoon of Chili Garlic Sauce
Splash of Shoa Xing
Chicken Broth

Heat oil in Wok until really hot.
Cut lobster into pieces.
Coat with corn starch and fry in wok, in batches, a few pieces at
a time. Just a minute or so on each side.

Remove from oil and set aside.

Pour off most of the oil out of the wok.
Adjust burner to medium. Add the ginger, garlic, and the tops of
the green onions, sliced.

Saute for a minute or two and add the black beans, splash of Shoa
Xing cooking wine, and chicken broth and chile garlic sauce to
taste.

Add the lobster back into the pan, toss to coat with sauce and
simmer for 6 or so minutes until lobster is cooked. Slice the
green part of the onion into 1" to 2" pieces and add to the Wok.
Toss and serve over rice.
.





Tuesday, January 02, 2018

Homemade Yeast Donuts



I had promised Moe I would make
him donuts this morning.

I haven't made him donuts in about 10 years. 

Was up early and had the dough made by 5:00 AM. and 


he was enjoying his first donut before 8:30 AM.

 The recipe comes from 
King Arthur Flour.


(Print recipe)

Yeast-Raised Glazed Doughnuts From the King Arthur Flour All-Purpose Baking


1/2 teaspoon of salt
1/4 teaspoon of nutmeg
1/4 cup (1 3/4 ounces) sugar
2 1/4 teaspoons instant yeast
3 cups (12 3/4 ounces) unbleached all-purpose flour
1 large egg
1 cup (8 ounces) milk
2 tablespoons (1 ounce) butter, melted
1/2 teaspoon vanilla extract
6 cups (2 pounds) vegetable oil or shortening (2 1/2 pounds), for frying


Glaze

2 tablespoons honey, melted
1 tablespoon melted butter
milk or hot water
2 cups (8 ounces confectioners' sugar)
1/2 teaspoon vanilla extract

Or dip in sugar while still warm.



Whisk together the dry ingredients. In a separate bowl, combine the egg, milk, butter, and vanilla and stir into the flour mixture, mixing until well combined. Let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk.


Deflate the dough and turn it out onto a lightly floured surface. Gently roll the dough out to 1/4-inch thickness and cut with a round cutter (or, using a pizza wheel, cut into strips to make crullers, see pg 40 of KAFAPBC). Cover loosely with greased plastic wrap and let rise again for about 1 hour, until doubled again.


Place oil or shortening in a heavy pan or deep skillet and heat to 350F.(Note:  I find the 350°F too hot so I use 325°F.) 

Place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side. This should take no more than a minute for each side. Overcooking will make the doughnuts tough. Drain on paper towels.


Mix glaze ingredients together.  


When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts in the glaze, then place on a rack or plate to let the glaze drip down.



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