Tiki Time: Shrimp Toasts

This dish didn't quite work out the way I planned.  The recipe (from Party Swizzle) sounded great.  I followed the instructions, but had major issues with the oil.  

If the oil isn't hot enough, your toasts are going to soak up WAY too much.  If it's too hot, the bread will get too brown immediately before you can flip them over.  It's a delicate balance to get the oil a perfect temp.  

Also, only fry one or two at a time.  If you put too many in the skillet at once, you can't get them turned quickly enough.  Learn from my mistakes.  : )

Next time I'll try these in the deep fryer.  I think that would have made all the difference.  The taste was perfect, just the execution needs a little work.  At least for Lolly. 

1/2 lb shrimp, peeled and deveined

3 T. water chestnuts
1 t. minced ginger root
1 t. sesame oil
1 t. cooking sherry
2 t. soy sauce
1 T. slightly beaten egg
1 t. cornstarch
1 scallion finely chopped
1/2 cup sesame seeds
10 slices white bread
24 oz. peanut oil for frying

Cut the crusts off the slices of bread and set out for a few hours to dry out.

 

Pulse shrimp, water chestnuts, ginger, sesame oil, sherry, soy sauce and egg to a coarse puree.  Stir together with cornstarch, scallions and 1/4 tsp salt.  Spread the mixture on the bread and cut each slice into quarters--half squares and half triangles.  Pour the sesame seeds on a plate and take one of the quarters and press into the seeds, shrimp paste side down.

Repeat for half the squares and half of the triangles, and leave the rest plain.  Wrap in plastic and refrigerate until ready to fry.

Heat 1-inch depth of oil to very hot, but not smoking. A few bread crumbs dropped in should sizzle right away.   Fry the quarters a few at a time by lowering them paste side down into the oil with a slotted spoon for about 1 minute.

Flip them over and fry a few more seconds.  Drain on paper towels.

Best served immediately, but you may fry ahead of time and reheat 5 minutes in a 300° F oven.  They also may be frozen then heated in 325° F oven for 15 minutes.

Tiki Time: Edamame Salad with Sesame Wasabi Dressing

This dish was a big hit at the Tiki Time party.  Very quick to assemble and fresh tasting.  Next time I think I may add some diced water chestnuts for a little crunch.

1 bag frozen Edamame Beans

1 cup of baby corn sliced into 1/2 inch pieces

1/8 cup chopped pomento
4 oz. radishes, diced
1/4 cup chopped green oinions
Bottled Asian sesame seed dressing (I used Kraft's)
touch of wasabi powder (1 tsp.)
1 tsp. of soy sauce

Steam bag of Edamame Beans (Soy) for 6 minutes in microwave. Then shock the beans in cold water.  Add in veggies.  Stir gently to mix.  Add dressing, wasabi and soy sauce.  Stir again and refrigerate until ready to serve.

Tiki Time: Bacon Wrapped Pineapple Chunks

I'll go on the record now as not being a fan of pineapple. I love pineapple juice in drinks and punch, but to eat plain pineapple, not so much.

But as always, bacon makes everything better. I did enjoy these little munchies. This is a quick and easy appetizer. I cooked them in the toaster oven and didn't have to heat up the kitchen with the big oven. 

1 can pineapple chunks

Bacon (slices cut in half)

green onion strips

Drain pineapple. Wrap one half strip of bacon around pineapple chunk. Tie a green onion strip around the bundle. Secure with a toothpick.

Bake at 425 degrees for 15 - 17 minutes until bacon is cooked. Remove toothpick. Enjoy!



Tiki Time Beverages

We started with Mai Tais

Moved on to Blue Hawaiians....

And finished up with Pina Coladas!

Tiki Time!

It's Spring time in Alabama!  Everything is blooming and gorgeous and warm.  I had planned on having a Tiki Party during the drab days of February, but we had a very mild winter here in the Southeast.  So what better time to celebrate the beginning of Spring than with a trip to the Islands!

Here's the table....

Fresh Apple Cake

My long time friend Juanee gave me the recipe for this beauty. I  made one cake for a meal with friends last Saturday and it disappeared. Quickly. I made another one Tuesday night. Another disappearing act. You want to make your family and friends happy? Bake this cake!

Fresh Apple Cake

1 1/2 cups vegetable oil
2 cups sugar
3 eggs
3 cups self-rising flour
3 cups peeled, chopped apples (whatever kind you like best, I used Fuji)
2 tsp. vanilla
1 cup chopped pecans
1 tsp. cinnamon

Topping:
1 cup brown sugar
1/4 cup milk
1 stick unsalted butter (NO MARGARINE)

Mix oil, sugar, eggs and vanilla. Add flour a little at a time. Mix in cinnamon.  Fold in apples and pecans. Pour into well greased and floured bundt pan. Bake 1 hour at 350 degrees.

Topping: Combine brown sugar, milk and butter in saucepan. Bring to a boil and boil for 1 minute. Pour hot glaze over hot cake. Leave in pan for 2 hours then carefully release onto cake plate.

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Grillades and Grits

Grillades (gree-yads) is a favorite brunch item in New Orleans. Pieces of beef or veal are simmered long and slowly in a gravy made of onions, bell peppers, celery, tomatoes and beef stock. After the long simmering time, the meat will literally melt in your mouth. Serve these alongside cheese grits. Perfect for a lazy weekend morning.

4 pounds boneless beef or veal round steak, about 1/4 inch thick

1 T. salt

1 t. cayenne pepper

1/2 t. black pepper

1/2 t. garlic powder

1/2 cup all purpose flour

1/2 cup vegetable oil

3 medium yellow onions, chopped

3 medium green bell peppers, chopped

3 stalks celery, chopped

3 cups crushed tomatoes

2 cups beef broth

1/2 cup dry red wine

2 bay leaves

1/2 t. dried tarragon

1/2 t. dried basil

1/2 cup finely chopped green onions (green part only)

3 T. finely chopped fresh parsley

Remove any fat from the beef or veal.  Cut the meat into 2 inch squares.  Combine the salt, cayenne, black pepper, and garlic powder in a small bowl.  Have the flour at hand.

Lay several pieces of the meat on a cutting board and sprinkle with the seasoning mix and a little of the flour. With a meat mallet, pound each piece of meat until slightly flattened. Flip the pieces over and repeat the process. Do this with remaining meat.

In a large, heavy pot, heat the oil over medium high heat. Add the meat, several pieces at a time and brown evenly on both sides. As the meat is cooked, transfer it to a platter. When all the meat is browned, return it to the pot. Add the onions, bell peppers and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes.

Add the tomatoes and reduce the heat to medium-low. Add the broth, wine, bay leaves, tarragon and basil. Stir to blend and simmer, uncovered, stirring occasionally, until the meat is very tender, about 1 1/2 to 2 hours. If the mixture becomes dry, add a little water or more broth.

When ready to serve, remove the bay leaves and add the green onions and parsley. Serve with baked cheese grits.

From Cooking Up a Storm

Baked Cheese Grits

I've tried many different recipes for cheese grits. This is, BY FAR, the most delicious cheese grits I've ever eaten. I made these to go along with Grillades (recipe to also be posted).  If you remotely like grits, try these. Please. And then come back and post lots of thank yous. I know you will.

2 cups yellow grits, cooked according to package directions

3 large eggs, slightly beaten

1/2 pound cheddar cheese, grated

1 cup milk

1 stick butter

Preheat the oven to 350 degrees.

After the grits are cooked, add the eggs, cheese, milk and butter and stir until well blended and the cheese and butter are completely melted. Pour into a 2 quart baking dish and bake for about 45 minutes, until the mixture sets.

From Cooking Up a Storm

Corned Beef & Cabbage Soup

When I came across this recipe in the March 2012 issue of Food Network Magazine, I knew what I would use the St. Patrick's Day corned beef leftovers in the next day.

I added a teaspoon of caraway seeds and next time may substitute 2 cups of Killian's Irish Red for 2 cups of the water. 

1 medium onion, diced

3 carrots, diced

3 stalks celery, diced

3 T. unsalted butter

1/4 t. allspice

1 - 14 oz. can petite diced tomatoes, undrained

3 cups low sodium beef broth

4 cups water

4 cups chopped green cabbage

3 small Yukon gold potatoes, diced

3/4 cup quick cooking barley

1/4 pound corned beef cut into thin strips (use leftovers or deli meat)

Kosher salt and freshly ground black pepper

1/2 t. caraway seeds

Melt butter in large Dutch oven over medium high heat.  Add onions, carrots, celery and allspice and cook until vegetables are slightly softened, about 5 minutes.

Add the tomatoes, beef broth, cabbage, potatoes, barley and water.  Cover and bring to a boil.  Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.  Stir in the corned beef and season with salt and pepper and caraway seeds.

Chunky Creamy Crawfish Bisque

When this month's Louisiana Cookin' magazine arrived, this recipe caught my attention immediately. I added about a half a cup of chopped shrimp and didn't add any of the Italian cheese the recipe called for on this photo op. However, Sweet Harold added it to his bowl and loved it. And no, I have no idea how they rationalize that something can be both chunky and creamy.  

If there had been any left, I was planning on serving over rice. But alas, the two of us will be fighting over the meager 1/2 cup which was left.  es, it was that great. 

4 T. extra virgin olive oil

2/3 cup chopped onion, celery, green bell pepper

2 cloves garlic, minced

1 cup finely diced portabella mushrooms

1 can cream of shrimp soup

1 pound Louisiana crawfish tails

1/3 cup heavy cream

1/2 t. salt

1/4 t. pepper

2 t. seafood seasoning

6 T. unsalted butter, cut into pats

1 bunch green onions, thinly sliced (for garnish)

2 cups Italian shredded 6 cheese blend

In a medium Dutch oven, heat the olive oil on high until it just begins to smoke.  Then drop in the onion mix and saute, stirring constantly, until it wilts and begins to soften.

Next, toss in mushrooms and quickly stir them around in the seasoning mixture. Then stir in the can of undiluted soup, taking care to thoroughly mix all the ingredients into uniformly blended.

At this point, drop in the crawfish tails along with the heavy cream and stir until all the ingredients are completely blended. Immediately reduce the heat to medium low and stir bisque continuously to fully blend cream. Sprinkle in the salt, pepper and the seafood seasoning and simmer 8 - 10 minutes. Taste for seasoning and adjust if necessary.

When you're ready to serve, whisk in the butter pats to create a creamy consistency, ladle out generous portions into warm soup bowls and garnish with green onions and a handful of shredded cheese.  

Chargrilled Oysters

I love oysters in every form:  raw, steamed, broiled, fried, in soups, in dressing.  But chargrilled are my most favorite way. 

Here's a recipe from Drago's in New Orleans.   If you don't think you like oysters, try this version.  I bet you'll fall in love with them like I did!

Drago’s Style Charbroiled Oysters Recipe

The Sauce:
1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
4 Tbsp Pecorino Romano
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley
Whisk together all ingredients.

For the Oysters:
1 dozen large freshly shucked oysters on thehalf shell
1 recipe of the Sauce, above
Pecorino Romano to finish
Minced Italian Parsley for garnish
Fresh Bread
Lemon wedges
Mix together all of the ingredients.

Heat a charcoal or gas grill until very, very hot.  Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.

Top each with a generous portion of the sauce, enough to fill up the shell.  When the sauce starts to bubble and sizzle sprinkle each oyster with about a tablespoon of Pecorino Romano.  Let the oysters go until the sauce on the edges of the shells gets nice and brown.  Garnish with minced parsley.

Serve while still sizzling with lemon wedges and fresh bread.

Note: The more sauce that oozes onto the plate the better for mopping up with the bread.  Also, don’t be as foolish as me and just make half a dozen, 3 dozen is more like it.

Buttery Crab Bread Pudding

As soon as I saw this recipe in February 2012 Food and Wine, I knew it would be on the Mardi Gras Menu.  This was a unique use of crab for a savory bread pudding main course dish. 

10 ounces lump crab meat, picked over

1 T. finely chopped parsley

1 T. finely chopped chives

2 t. fresh lemon juice

pinch of cayenne pepper

kosher salt and freshly ground black pepper

1 stick unsalted butter, softened, plus more for greasing the dish

one 24-inch day old baguette, ends trimmed, bread cut into 3/4 inch slices

4 large eggs

1 cup milk

1 cup half and half

Preheat the oven to 350 degrees and butter a 9 x 13 inch ceramic baking dish.  In a medium bowl, toss the crab meat with the parsley, chives, lemon juice and cayenne.  Season with salt and black pepper.

Butter each baquette slice and stand up the slices in the prepared baking dish.  Using a spoon, tuck the crab mixture evenly between the slices of bread.

In a bowl, whisk the eggs with the milk, half and half, 1 t. of salt and 1/2 t. pepper.  Pour the custard evenly over the bread and let stand for 10 minutes.

Bake the bread pudding for 30 minutes until the top is lightly browned and the custard is set.  Let stand 10 minutes before serving.

Mardi Gras 2012

So much fun when it's Mardi Gras Season at Chez Lolly's.  This year we were fortunate enough to celebrate with friends and with our children who now live in New Orleans. Here's some pics to get the party started.

and the perfect ending of a great meal

Please check out all the wonderful coffee selections of Orleans Coffee Exchange

http://www.orleanscoffee.com/

Beef Wellington with Creamy Green Peppercorn Sauce

Beef Wellington is another one of those dishes that has intimidated me for years.  So what better time to attempt this dish than Valentine's!  NO pressure there is there?  I read and studied several recipes before choosing Tyler Florence's  Ultimate Beef Wellington.

Several steps and then an interesting assembly process, but let's start!

Our ingredients:

For the Duxelles:

3 pints (1 1/2 pounds) white button mushrooms

2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the Beef:

1 (3-pound) center cut beef tenderloin (filet mignon), trimmed

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

12 thin slices prosciutto

6 sprigs of fresh thyme, leaves only

2 tablespoons Dijon mustard

Flour, for rolling out puff pastry

1 pound puff pastry, thawed if using frozen

2 large eggs, lightly beaten

1/2 teaspoon coarse sea salt

Minced chives, for garnish

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.   Add butter and olive oil to a large saute pan and set over medium heat.  Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes.

Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board.  Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef.  Using a rubber spatula cover evenly with a thin layer of duxelles.  Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves.

When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard.

Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight.  Tuck in the ends of the prosciutto as you roll to completely encompass the beef.  Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape.  Set in the refrigerator for 30 minutes to ensure it maintains its shape.

Preheat oven to 425 degrees F.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness.  Depending on the size of your sheets you may have to overlap 2 sheets and press them together.  Remove beef from refrigerator and cut off plastic.   Set the beef in the center of the pastry.

Fold over the longer sides, brushing with egg wash to seal.  Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired.  Top with coarse sea salt.  Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking.

Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer.  Remove from oven and rest before cutting into thick slices.  Garnish with minced chives, and serve with Green Peppercorn Sauce.

Green Peppercorn Sauce:

2 tablespoons olive oil

2 shallots, sliced

2 cloves garlic, peeled and smashed

3 sprigs fresh thyme, leaves only

1 cup brandy

1 box beef stock

2 cups cream

2 tablespoons grainy mustard

1/2 cup green peppercorns in brine, drained, brine reserved

Add olive oil to pan after removing beef.  Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match.  After flame dies down, return to the heat, add stock and reduce by about half.  Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Valentine's Day 2012

I'll post the pictures of our Valentine's Meal then I'll make a separate post for the recipe for the Beef Wellington.  

Mixed green salad with raspberry poppy seed dressing

Beef Wellington with Creamy Green Peppercorn Sauce, Pickled Beets and Herb Roasted Fingerling Potatoes

Fudgey Brownies with Cherry M and Ms baked inside!

Chocolate Waffles for Valentine's Day

This is a chocolate lover's dream for breakfast and it only takes 30 minutes to whip up these delicious chocolate waffles. Perfect for Valentine's Day or any morning you want to make special.

3 T. unsalted butter

3 T. vegetable shortening

2 cups all purpose flour

1 T. baking powder

1/4 t. salt

3 T. sugar

3 large eggs

1 cup milk

1/2 cup chocolate syrup, plus more for topping

1/2 t. vanilla extract

cooking spray

Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.

Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. The batter will be slightly lumpy. Whisk in the butter mixture until combined.

Preheat the oven to 250 degrees. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with remaining batter.

Divide the waffles among plates. Dust with confectioner's sugar and top with berries and/or chocolate syrup.

From Food Network Magazine.

Pimento Cheese

I've decided to work a little more on the pimento cheese recipe. It's a work in progress. Next week I plan to try a Mexican version. But for tonight this one was delicious. Take the time to shred the cheese yourself. The pre-shredded in a bag kind doesn't have enough moisture to help bind everything together. Shred it first, THEN measure.

4 oz. diced pimentos, drained

4 oz. cream cheese, softened and cut into small cubes

2 cups shredded extra sharp cheddar

2 cups shredded mild cheddar

3/4 cup mayonnaise

1 t. Worcestershire Sauce

1/4 t. cayenne

1/4 t. granulated garlic

1/4 t. onion powder

1/4 t. smoked paprika

1 1/2 t. minced water chestnuts

Combine all ingredients in a medium sized bowl.  If possible, make a day ahead and refrigerate.  The flavors will have time to blend.  Serve on crackers, as a sandwich filling or spread on celery sticks.

Smoked Sausage & Veggie Pot

Do you ever have one of those nights where you have no idea what to cook for supper and you refuse to go to the grocery store?  Well, this nice mixed vegetable and sausage pot is a result of exactly that.  So a little of this and a little of that and about 30 minutes later, supper is on the table.

2 T. olive oil
1 pound Conecuh County Sausage, diced
2 yellow onions, chopped
half a cabbage - shredded
3 cloves garlic, minced
1 cup shredded carrots
1/2 cup frozen green peas, thawed
1 can Rotel tomatoes
 salt, pepper, parsley

In a medium Dutch oven, over medium high heat, heat the olive oil and add the sausage.  Stir occasionally until sausage is well browned.  Add vegetables and garlic.  Blend well and lower heat to simmer.  Let cook until cabbage is tender.  Season with salt, pepper and parsley.  Serve with cornbread.

Spicy Rosemary Pecans

If you ever need a quick little nibble for family or friends, please take 30 minutes and mix a batch of these little beauties. You can adjust the heat level to your taste preference, of course. Try one and you'll be hooked!

2 1/2 cups pecans (or walnuts)

3 T. chopped fresh rosemary

2 T. canola oil

1/4 t. cayenne pepper

2 T. sugar

1 t. salt

Preheat oven to 300 degrees.

Toss the nuts and rosemary in a medium mixing bowl. Heat the oil in small heavy saucepan over medium low heat until warm. Add the cayenne and stir until  it is dissolved.  Pour the oil mixture over the nut mixture. Sprinkle on the sugar and salt, and toss to coat everything evenly.

Bake in single layer on an ungreased baking sheet, stirring often, until the nuts are toasted and fragrant, about 20 minutes. Cool and store in an airtight container for 2 weeks. But they won't last two weeks. Seriously. 

Adapted from Cooking up a Storm.

Beef & Broccoli served with Fried Rice with shrimp and ham

I love to order beef and broccoli when dining in a Chinese restaurant.  This version is as good as (if not better in some cases) of many variations I've had of this dish.   No thick goupy sauce with soggy broccoli here. 

8 oz. sirloin steak, thinly sliced against the grain
6 oz. broccoli florets
Water, for boiling
2 ½ tablespoons oil
2 inch piece of ginger, peeled and thinly sliced

Marinade
½ tablespoon soy sauce
1 teaspoon rice wine or sherry
¼ teaspoon sesame oil
3 dashes white pepper
1 tablespoon corn starch

Sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
¼ teaspoon sesame oil
½ teaspoon sugar
1 teaspoon corn starch
4 tablespoons water

Marinate the beef with all the ingredients for the Marinade, about 15 minutes.

Bring the water to boil and add a few drops of oil.  Blanch the broccoli florets in the hot water, about 10 seconds.  Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water.  Set aside.

Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked.  Dish out and set aside.

Heat the remaining oil in a wok or skillet over high heat.  Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the sauce, stir to combine the ingredients well.  As soon as the Sauce thickens, dish out and serve immediately.

From Easy Asian Dishes

Fried rice with shrimp and ham

5 cups cold cooked rice (cooked at least one day in advance)
1 cup small raw shrimps, shelled, deveined, and split in half lengthwise
1 teaspoon baking soda
1 teaspoon salt
5 tablespoons peanut, vegetable, or corn oil
2/3 cup cubed Chinese sausages (2 small) or cooked ham
3 eggs
½ cup cooked fresh or frozen green peas
1 t. salt
2 tablespoons oyster sauce
1 cup fresh bean sprouts
½ cup chopped scallions, green part included

Flake the rice so that the grains do not stick together.  Set aside.

Combine the shrimps with the soda and salt and let stand 15 minutes or longer.  Rinse thoroughly in cold water and pat dry on paper toweling.

Heat the oil in a wok or skillet until it is almost smoking and add the shrimps.  Cook, stirring quickly and turning them in the oil until they turn pin, about 30 seconds.  Remove them to a sieve fitted over a mixing bowl and let them drain well.  Return the oil from the drained shrimps to the pan.

Add the sausages or ham to the pan and cook just to heat through, stirring.  Add the rice, stirring rapidly, and cook until thoroughly heated without browning.

Do the following quickly: Make a well in the center of the rice and add the eggs, stirring constantly. When they have a soft-scrambled consistency, start incorporating the rice, stirring in a circular fashion.

When all the rice and eggs are blended, add the peas and the salt, stirring.  Stir in the oyster sauce and the cooked shrimps, tossing the rice over and over to blend everything.  Stir in the bean sprouts and cook, stirring and tossing, about 30 seconds.  Add the scallions and serve immediately.

From The Chinese Cookbook

Pork Lettuce Wraps

Everyone likes to play with the their food, right? How much fun to let your children or grandchildren have permission to scoop this flavorful filling into crisp lettuce leaves!

1 lb. ground pork
4 ounces white button mushrooms ( remove stems and chopped finely)
3 cloves garlic (chopped finely)
2 fresh water chestnuts (chopped finely)
2 tablespoons cooking oil

1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon dark soy sauce
1/4 teaspoon salt or to taste
1 tablespoon rice wine vinegar
1/2 teaspoon sugar
1 teaspoon corn starch
1 green onion (finely chopped)
3 dashes white pepper

1 fresh and cold iceberg lettuce head  (I used romaine)

Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the pork. Stir-fry the ground pork and break up the lumps so they form nice small pieces. Continue to stir-fry until the pork is cooked.

While the pork is cooking, mix the next 9 ingredients in a small bowl. Carefully pour mixture into the browned pork and heat together. Remove from heat.

Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up a big spoonful of pork and place it in the middle of a lettuce leaf. Wrap it up carefully in the lettuce leaves. Add spicy Asian hot sauce or additional soy sauce if desired.

Adapted from Easy Asian Recipes