Title: Dry-Marinating Ducks
Categories: Chinese, Poultry, Ceideburg 2
Yield: 4 servings

3 tb Coarse (kosher) salt
1 tb Whole Sichuan peppercorns,
-roasted and crushed
2 ts Five-spice powder

Here’s the first installment of what has turned into quite a series of
posts on Chinese Smoke Cooking. I’ve still got a few more recipes to
type in, but this on will getcha started…

This is the Chinese version of “smoking”. It would better be called
“smoke cooking” as the process is much shorter than Western style
smoking. This first recipe is fairly complex and lengthy in that it
will take three days or so for all the steps. It involves dry
marinating, steaming and the actual smoking of the duck. This recipe
is from Ken Hom’s “Chinese Technique” which is profusely illustrated
with photos. You’ll have to use your imagination a bit…

Salt and five-spice powder make a fragrant dry marinade, which draws
some of the moisture from the duck so that the spices penetrate the
bird. The marinated duck is then steamed to firm and cook it, then is
finished by deep- frying or smoking. Chicken and squab may also be
prepared this way.

1. Press down hard on the duck’s breastbone to flatten it.

2. Rub the dry marinade over the trimmed duck.

3. Rub the dry marinade inside the cavity.

4. Put the duck on a baking sheet and cover it with another flat
sheet.

5. Weight down the top sheet with a pot filled with water to flatten
the duck and to make it release some of its own moisture. Let it
marinate like this, in a cool place or in the refrigerator, for 2
days. Use the marinated duck to make Smoked Tea Duck, or steam it for
2 hours to cook and render all the fat. Let it sit a room
temperature for several hours to dry then deep-fry in about 4 cups
oil until crisp.

SMOKED TEA DUCK: This is a cold dish that can be prepared well in
advance: in fact, we find that ducks smoked 2 days in advance are
more flavorful. Reduce the steaming time according to the size of the
bird: allow 15 minutes per pound for chicken, 30 minutes for squab.

The smoking process doesn’t actually cook the duck. It adds flavor
to a duck already cooked by steaming and changes the texture of the
flesh to something similar to that of ham. A covered barbecue grill
(such as any of the kettle-type barbecues on the market) is perfect.

1 whole duck, 5 to 6 pounds, trimmed, dry marinated for 2 days 6
slices fresh ginger root, cut into 3-inch sections 6 whole scallions,
cut into 3-inch pieces

FOR SMOKING: 1 cup raw long-grain rice 1 cup dark Chinese tea leaves
1/2 cup brown sugar or hickory chips

Serves 4 to 6 as an appetizer

May be smoked up to 2 days ahead of time and refrigerated until ready
to serve. Allow to reach room temperature.

Suggested beverage: Young, full-bodied Cabernet Sauvignon or Barolo

1. Stuff the cavity of the duck with the ginger and scallions.

2. Steam the duck for 1 hour 15 minutes (for a 5-pound duck) to 1
hour 30 minutes (for a 6-pound duck) to draw out the fat and to cook
the duck gently, keeping it moist. Drain the duck and remove the
ginger and scallions.

[If you don't have a steamer, you can improvise one by putting an
upside down bowl or flattish can with both ends removed in a stock
pot and then putting the duck on a plate on the can. Fill the pot up
to just below the plate, cover tightly and steam. S.C.]

3. Make a bed of charcoal in the barbecue and ignite it. When the
surface turns to ash, set a metal pie plate containing the smoking
ingredients on the coals.

4. Cover it with a grate and set the duck on the grate.

5. Cover the grill an smoke the duck for 45 to 50 minutes, turn ing
it every 10 to 15 minutes to brown it evenly. Check the coals
periodically to make sure they don’t die down.

That’s it. I serve this with hot mustard, hoisin sauce and chopped
green onions for dipping. And rice of course.

From “Chinese Technique” by Ken Hom with Harvey Steiman. Simon and
Schuster, New York. 1981.

Posted by Stephen Ceideberg; January 26 1992.

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Popularity: 7% [?]

Title: African Tomato-Avocado-Buttermilk Soup
Categories: Soups
Yield: 8 servings

3 lb Tomatoes, peeled and seeded
2 tb Tomato paste
1 c Buttermilk
1 tb Olive oil
1 Avocado, mashed to a puree
Juice of 1 lemon
2 tb Finely minced fresh parsley
Salt and pepper to taste
Hot pepper sauce
Garnish:
1 Cucumber, peeled, seeded,
-and diced

sour cream, plain yogurt, or creme fraiche

Puree tomatoes in a food processor or food mill, then press through a
sieve to remove seeds. In a large mixing bowl, beat the pureed
tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado
with 1 tablespoon lemon juice to hold the color. Add the avocado,
remaining lemon juice, and parsley to the tomato mixture; stir to mix
well. Season to taste with salt and pepper, and a generous number of
drops of hot pepper sauce. Refrigerate several hours before serving.

At serving time, taste soup for seasonings. Ladle into individual
bowl and have guest garnish their portions with cucumber and sour
cream. Pass hot pepper sauce around to add more piquancy.

Makes 8 to 10 servings.

From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc.,
Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer,
Cooking Echo, 8/92

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Popularity: 26% [?]

Title: Turtle Soup from Beans (NO TURTLE MEAT!) – Oz
Categories: Soups, Oz
Yield: 1 servings

375 g Black bean packet
2 l Water
lg Pinch parsley
lg Pinch thyme
lg Pinch summer savory
1 t Butter,cold
Salt pepper to taste
4 ea Hard boiled egg yolks,chopped
1 ea Lemon,sliced
1/2 ea Glass of wine*
Few meatballs of forcemeat*

Soak the black beans in water overnight.
Boil them in 2 liters of water until they are soft.
Puree the beans in a blender or push through a sieve, reserving
liquid. Return the puree to the soup pot along with the liquid.
Put the parsley,thyme,and summur savory into a small piece of
muslin,tie and put into the pot.
Add butter and season with salt and pepper.
Simmer for at least 30 minutes.
Just before serving,add the egg yolks,lemon slices,wine, and
meatballs.

Original authors note:
“This soup is so near the flavor of real turtle soup that few people
are able to tell the difference!”

* Wine not specified. My guess is a dry white unless you like sweet
turtles.
* Forcemeat is sausage meat, ground, not overly spicey. I also
presume that the meatballs are cooked somewhere along the
way but it doesn’t mention it in the recipe.

Bush Cooking by Max Bryant
Published by the Kangaroo Press
ISBN 0 86417 230 3

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Popularity: 2% [?]

Title: CHESTNUT ROAST
Categories: Vegetarian, Vegetables, Main dish
Yield: 6 servings

2 tb Butter (or margarine or oil)
1 lg Onion; peeled and chopped
2 Celery stalks
– finely chopped
2 lb Chestnuts; peeled cooked
-=OR=-
3 cn -Whole chestnuts (15 oz ea.)
-soaked and cooked
2 tb Chopped parsley
2 tb Lemon juice
1 Garlic clove; crushed
Fresh breadcrumbs (Optional)
-(should be whole wheat)
Salt
Freshly ground black pepper
1/4 c Oil

————————FOR COATING————————
Dried breadcrumbs

Melt the butter (or substitute) and saute the onion
and celery over moderate heat for 10 minutes until
soft but not brown. Transfer to a large bowl. Drain
the chestnuts and add to the bowl. Mix these
ingredients together well.

Mash the chestnuts, onion and celery, then mix into
the bowl the chopped parsley, lemon juice and garlic.

The mixture should be soft but firm enough to form
into a roll, so add a few whole-wheat breadcrumbs, if
necessary, especially if you’re using canned
chestnuts. Season the mixture with salt and pepper to
taste.

Preheat the oven to 400 F. Pour a little of the oil
into a roasting pan and put into the oven to heat.

Form the chestnut mixture into a roll about 8 inches
long, pressing it together carefully, then coat it
well with the dried breadcrumbs. Put the chestnut roll
into the roasting pan and carefully turn it so that it
is coated with hot oil.

Bake for 45 minutes, until it is crisp on the outside,
spooning a little more of the oil over the roll from
time to time during the cooking. Serve the Chestnut
Roast cut into slices.

Source: The Complete Vegetarian Cuisine – by Rose
Elliot ISBN: 0-394-57123-1 Typed for you by Karen
Mintzias

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Popularity: 12% [?]

VERA’S MINCE MEAT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Beef
2 1/2 lb Pork
2 lb Raisins
1 1/2 lb Apples
1 lb Dried apricots
1 lb Dried peaches
1/4 lb Citron
2 ts Cinnamon
1 t Cloves
1 t Spice
1 1/2 c Brown sugar
1 c Cider

Grind and mix all ingredients together. Simmer two hours. Can and
seal.

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Popularity: 5% [?]

Title: Pumpkin Cookies
Categories: Cookies, Holiday
Yield: 1 Servings

1/2 c Shortening
1 1/4 c Brown sugar
1 c Pumpkin puree
2 Eggs
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 c Raisins
1/2 c Chopped nuts

Combine all the dry ingredients in a bowl.
In a second bowl, cream the shortening and work in the
brown sugar and eggs. Mix well.
Stir in the pureed pumpkin. Add the nuts and raisins.
Gradually stir in the dry ingredients, mixing well.
Drop spoonfuls of the batter on an ungreased cookie
sheet. Bake at 375F for 10 to 15 minutes. Source:
Greatest Moments in Cooking.ch

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Popularity: 4% [?]

HAM STEAK CABBAGE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Can V-8 juice
1 md Onion, diced
4 Stalks celery in 2″ pieces
1 Env onion soup mix
2 14 oz. cans sliced stewed
-tomatoes, undrained
1 t Dry minced parsley
1/4 Of 2 1/2 lb. head of
-cabbage, diced
2 cn Clear beef broth
Generous dash of pepper
1 Broth can water
Salt, if desired, to taste
3/4 lb Ham steak, in bits

Put V-8 and celery into a blender, high speed until
minced. Combine with all other ingredients in a soup
kettle. Bring to a boil. At once, turn to a gentle
simmer and let it simmer covered for 2 hours or until
cabbage is tender. Makes 6 to 8 servings. Leftovers
can be frozen and thawed to use within a year.

We add a bit of hot sauce to ours. Is a good soup to
eat when it’s cold outside!!

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Popularity: 5% [?]

CHERRY SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Soups
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
60 oz Canned bing cherries,
-undrained
1 c Claret wine
1 4 inch cinnamon stick
1 Lemon, Juice of
2 tb Cornstarch
1/4 c Water
1 Egg yolk, well beaten

1. In a deep, 3-quart, heat-resistant, non-metallic
casserole, combine cherries, cherry liquid, wine,
cinnamon and lemon juice. 2. Heat, covered, in
Microwave Oven 15 minutes or until liquid comes to a
boil. 3. In a small bowl, combine cornstarch and the
1/4 cup water. Stir into hot cherry mixture.
4. Heat, uncovered, in Microwave Oven 6 minutes or
until thickened and smooth.
5. Pour soup very gradually over egg yolk, stirring
constantly. 6. Refrigerate 6 hours or overnight. Serve
cold.

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Popularity: 11% [?]

ONIONY TEMPEH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Tempeh
1/2 Onions — thinly sliced
1 t Butter
1 Garlic cloves, crushed
1 Chili peppers
1/2 ts Sauce, soy
1 t Sugar, brown

Dice tempeh and deep fry until crunchy. Fry onion in
butter until limp; add
garlic and chili pepper and saute briefly. Add fried
tempeh and stir around.
Add sweet soy sauce and brown sugar. Keep stirring
the mixture. Tempeh is fermented soy beans and paste
sold in “bricks.” The idea is to coat the tempeh with
the sugary, spicy, oniony, flavor…so you won’t taste
the tempeh. (G)

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Popularity: 8% [?]

Title: Easy Cheesy Salsa Dip
Categories: Dips, Mexican
Yield: 1 servings

1 cn Pasteurized process cheese
-spread (8 oz)
1/2 c Pace Thick Chunky Salsa
1/4 c Dairy sour cream

—————————–OPTIONAL TOPPINGS—————————–
Sliced green onion tops
Chopped cilantro
Diced red bell peppers

Combine cheese spread, Pace Thick Chunky Salsa and sour cream; mix well.
Transfer to serving bowl; top as desired. Serve chilled with vegetable
dippers or unsalted chips. Makes about 1-2/3 cups.

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Popularity: 4% [?]