40min in the oven was not quite done really really moist. this was a fairly wet dough used to much milk trying to finish the gallon but it will make great bread for lunch this week
http://farm6.static.flickr.com/5052/...78fa90a14f.jpg
Printable View
40min in the oven was not quite done really really moist. this was a fairly wet dough used to much milk trying to finish the gallon but it will make great bread for lunch this week
http://farm6.static.flickr.com/5052/...78fa90a14f.jpg
DFBrews - you can't just tease us with pics and telling us how great something is .... RECIPES man, recipes!
K i was working them up i do alot of throwing stuff together Here are my estimates not gospel by any meansQuote:
Originally Posted by theGinsue
Smoked pork tenderloin:
2-2.5 lb pork tenderloin
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon white pepper
fresh cracked black pepper
some fresh sage
olive oil
mix all the spices together coat the tenderloin in olive oil and rub the rub on the loin (sounds dirty)
smoke for 2-3 hrs at 220 deg until temp reaches 155 using a fruit wood of your choice. pull out and wrap in foil and let rest for 15-20
Glaze:
a half bottle of a good porter beer
a cup or so of a robust red wine
1 cup of coke
1/4 cup of BBQ sauce from rudies in COS
1 tsp of emerils pork rub
1/4 stick of butter
put it all in a sauce pan and bring to boil reduce to a simmer reduce until the consistency of maple syrup. do this right before the pork is ready to be served.
I suggest trying this and tweaking to your tastes some like less of the rudys sauce
Potatoes:
1.5 lb bag of fingerling potatoes washed and cut into 1 in+ chunks
olive oil
kosher salt
fresh cracked pepper
in a glass casserole dish put in the potatoes and douse with the olive oil sprinkle salt and pepper and toss and evenly cover the spuds. put in the 350 degree oven for 30 -40 minutes until they are slightly crispy.
crosiants are basic pilsbury and the peppers I found at King Soopers
Shrimp:
basic 40 ct precooked deviened and peeled frozen shrimp thawed
something bay seasoning it is in a yellow can red lid.
skewer and grill until good marks show up.
Omelet basic 3 eggs milk salt pepper and some sharp white cheddar grated super fine.
potatoes just pan fry 3/8-1/2 in chunks with onion garlic and bell pepper
Chorizo:
My dad mixes up all the different sausage seasonings from brats to italian and sends me packets of them so i dont know i just buy ground pork and mix it [Swim]
Bread:
3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk (skim, 1%, 2% or whole, your choice)
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast
mix until it starts leaving the bowl
knead for 6-10 min on a greased surface until a smooth dough is formed
set aside to rise for 1-2 hrs punch down
form into a loaf i used a 9 1/2x4 1/2 pan let rise until the dough is about an inch over the pan bake for 35-45 min at 350 deg until is sounds hollow or reaches 190 deg let cool before slicing
Damn!! DFBrews [Tooth] Thomas you ask and ye shal receive!!!! [Beer]Quote:
Originally Posted by theGinsue
I'm gona try these!
And they thought we were nothing more than a bunch of dumb rednecks. :)
Quote:
Originally Posted by DFBrews
I may have missed or am misunderstanding it...
Are you saying bake the loaf for 35-45 min at 190 degrees?
Thanks, the bread looks amazing and I really want to try and make this one
I tried to make the bread this weekend but even with rapid rise yeast and using a warm rise, I couldn't get it to rise as well as the bread in the pic. It was still tastey, just a little heavy. I plan to use fresh bread flour the next time I try this.
So, I mentioned "fresh" bread flour; why? Welllll, I made made a couple more batches of Jerrymrc's Dinner Rolls this weekend too. I used some bread flour I found in the back of my pantry (already went through 1 - 5lb bag of bread flour making these delicious rolls). The bread flour I found had a "best if used by" date of a year ago. Trust me, it makes a difference unless you're protecting it in mylar or something. While the rolls are still good, these too (like the bread) didn't rise well this time and didn't smooth out and were (are) heavy. Not nearly as good my 2 previous double batches I've made.
edited my post bake at 350 degreesQuote:
Originally Posted by KevDen2005
thanks for the catch.
And Ginsue I first tried this with bread flour and it was thick and heavy too switched to all purpose and made a fairly wet dough and walla have not looked back[Beer]
Thanks, and no problem. I can't wait to make this bread this weekendQuote:
Originally Posted by DFBrews
Thread seems to have stalled and yes it is spelled wrong.
Makes One 2-pound loaf
• 3 tablespoons unsalted butter, melted, plus more for the pan
• 3 large, ripe bananas
• 1 large egg, lightly beaten
• 3/4 cups sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
1. Heat the oven to 350 degrees F, and butter a 5-by-9-inch loaf pan.
2. Peel the bananas and in a large mixing bowl, mash them well with a fork. Stir in the sugar and then the egg, mixing thoroughly. Stir in the butter.
3. Sift together the flour, baking soda, baking powder and salt. Fold the dry ingredients gently into the wet, mixing just until you no longer see any streaks of raw flour. (Do not over-mix, or the banana bread will be tough!)
4. Pour the batter into the prepared pan and bake for 45 to 55 minutes, until a toothpick inserted into the middle of the loaf comes out clean and the bread is just starting to come away from the sides of the pan.
5. Cool in the pan on a rack for 5 minutes, and then turn out onto the rack to cool completely before slicing and serving.
Buiscuits yup still spelled wrong
Ingredients double or triple this
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk
Directions
1.Preheat oven to 425 degrees F (220 degrees C).
2.In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3.Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4.Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
makes about 8
Gravy
- 1lb each italian and hot sausage
- Aprox 3-4 cups of flour I start with 2 and add to desired thickness
- 1/3 gal milk
- 2 tbl spn italian seasoning
- scosh of cheyene
- 1-2 tbl spn salt
cook sausage on med heat adding seasoning as cooking
add 2 cups flour to pan and mix
add milk and mix
add additional flour till a little runnier than desired thickness as the heat will continue to thiken the mixture.
taste and add seasoning to taste.
This is a good one for the kids to help with mine love to make it
Forgot to mention the buicut dough makes a good pizza if spread thin on a stone and cooking before putting on toppings and cooking for apron 7 mins
Pig Candy!
Ingredients:
-Bacon (IMO thick cut works best for this)
-Brown sugar
-Cayenne pepper
-Maple syrup
1. Preheat the oven to 375*. While it's heating up...
2. Put some tin foil on a baking sheet. Take some butter and put a nice coating on the tin foil. Cooking spray or oil would work too, and this IS bacon so you probably don't even need it, but the butter gives you the best artery-clogging flavor.
3. Lay the strips of bacon out over the buttered tray. However many you want.
4. Sprinkle some cayenne pepper on the strips. You don't need much to get good flavor.
5. Spread a generous coating of brown sugar over the strips.
6. Stick em in the oven for 10-15min.
7. Remove from oven, put the maple syrup on as a glaze, and put back in the oven for another 5 min or until level of crispiness is achieved.
8. Remove the tray from the oven and let it cool.
For crispier bacon you could use a rack of some sort. A grill will also work for this, but an oven tray is easier to clean. I'm eating some right now and holy crap it's awesome.
Here's my recipe for homemade smoked maple bacon (my fav). I copied this from a book I have. PM me if you want a copy of the original. My comments are after the *.
* If you've never done this before, you'll need "curing salt" which is colored pink. It's toxic and should not be eaten straight up. It's ONLY for curing meat. You can get that at any spice shop or online. You only need a little bit for 5 pounds of bacon so it goes a long way.
THE CURE
2 ounces kosher salt (about 1/4 cup)
2 teaspoons pink salt (curing salt)
1/4 cup maple sugar or packed dark brown sugar
1/4 cup maple syrup (use REAL maple syrup for best results. The "2% maple syrup" fake stuff just doesn't cut it)
One 5 pound slab pork belly, skin on.
1. Combine the salt, pink salt, and sugar in a bowl and mix so that the ingredients are evenly distributed. Add the syrup and stir to combine.
2. Rub the cure mixture over the entire surface of the belly. Place skin side down in a 2-gallon Ziploc bag or a nonreactive container just slightly bigger than the meat. (The pork will release water into the salt mixture, creating a brine; it's important that the meat keep in contact with this liquid throughout the curing process.)
* I use big garbage bag size plastic bags (kitchen size garbage bags work great) and just tie them closed. 2 gallon Ziplocks are like $1.50 each. F-that. I then put the bag(s) into a baking pan just in case a leak happens when curing in the fridge.
3. Refrigerate, turning the belly and redistributing the cure every other day, for 7 days, until the meat is firm to the touch.
* I turn the bellies over every day, just because I'm anal.
4. Remove the belly from the cure, rinse it thoroughly, and pat it dry. Place it on a rack set over a baking sheet tray and dry in the refrigerator, uncovered, for 12 to 24 hours.
* This allows the meat to dry out slightly, making it more receptive to smoking. It will just absorb more smoke, and be more tasty, if you do this.
5. Hot-smoke the pork belly to an internal temperature of 150 degrees F., about 3 hours. Let cool slightly, and when the belly is cool enough to handle but still warm, cut the skin off by sliding a sharp knife between the fat and the skin, leaving as much fat on the bacon as possible (* the skin should come off very easily). A slab of pork belly should have equal proportions of meat and fat.
* I smoke with Alder and Apple usually.
6. Let the bacon cool, then wrap in plastic and refrigerate or freeze it until ready to use.
Yield: 4 pounds smoked slab bacon
* As for a source of pork belly, you'll have to shop around. I looked for a while and had butchers want up to $6.00 a pound for pork belly which is just insane (good store bought bacon is cheaper!!). I get mine from a local butcher for $2.50 a pound, which is about right.
And in case it's not obvious, you need to cook the bacon after you smoke it, just like the store bought stuff. The smoking process is for flavor only.
Enjoy! Start doing this and you'll never buy bacon again. When I make another batch I'll take a few pictures during the process and post them.
Here's my last batch cut into approx. 1 lb. chunks:
http://i1018.photobucket.com/albums/...8/IMG_0497.jpg
Next I'll be doing jalapeno bacon and black pepper bacon. I'll post results.
Tonights dinner.
beer can chicken and grilled veggies
the chicken has gloves of garlic and pats of butter shoved under the skin with onion more garlic and rosemary in the cavity the rub is random stuff i throw together based loosly on emeril's chicken rub. on the grill for about an hour and a half smoking wood is pecan and alder. beer is a really malty stout.
http://farm8.staticflickr.com/7098/7...439535c8_z.jpg
IMAG0818 by post_james86, on Flickr
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IMAG0817 by post_james86, on Flickr
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IMAG0819 by post_james86, on Flickr
http://farm8.staticflickr.com/7086/7...957129f8_z.jpg
IMAG0821 by post_james86, on Flickr
I LOVE beer can chicken. The breasts on that bird need a lift though. [LOL]Quote:
Originally Posted by DFBrews
I have both of these curing in the fridge now. I'll let you know how they come out in a week or so.Quote:
Originally Posted by GilpinGuy
Both of these came out great (Jalapeno and Black Pepper Bacon). I've been experimenting with the recipes for a while and have friends/family buying it from me now. Pretty cool. The Maple Bacon is still my favorite though. Shoot me a PM if you're interested in getting your hands on some. Once you have homemade slab bacon you won't buy that crap in King Soopers again.Quote:
Originally Posted by GilpinGuy
The Jalapeno is EXCELLENT. I'm very happy with this. It's not hot at all, but it has jalapeno flavor which is great.
For both, I use the exact recipe as above for the maple bacon, but I do not add any maple syrup.
For the Jalapeno Bacon:
Instead of the maple syrup, add a 12 ounce jar of sliced jalapenos (the peppers AND the juice) to the cure for a 5 pound slab. I evenly place the slices all over the slab on both sides. Otherwise, cure it and smoke it exactly like the maple bacon.
For the Black Pepper Bacon:
Instead of the maple syrup, add 4 tablespoons of black pepper to the cure for a 5 pound slab. After washing off the cure and drying the slab for a day, put a thick coat of black pepper on the meaty of the slab right before smoking it.
[Beer]
Jalapeno Poppers
- Slice off top, remove seeds and placenta.
- Lightly salt the insides.
- Stuff with cream cheese. Don't leave an air pocket at the bottom of the pepper.
- Poke the head of the shrimp into the cream cheese.
- Wrap a 1/3 cut piece of bacon over the top of the pepper and secure with a toothpick.
- Bake on the grill, at 250˚, for about an hour.
- Remove the toothpick and eat with a cold beer.
Another version is to slice sideways, so they lay down on the grill or baking pan.
http://pic100.picturetrail.com/VOL59.../403318804.jpg
OMG good stuff there. [Beer]
[Wow2] [Dinner]Quote:
Originally Posted by Ah Pook
Those look GREAT!
Looks awesome!
I made something kind of like that.
- Lightly fry bacon (Save grease)
- Slice the top off jalapenos (The larger the pepper the better....can stuff in more bacon!)
- Use the end of a spoon or fork to remove the seeds/guts of pepper
- Stuff with partially cooked bacon
- Fry bacon stuffed peppers in the leftover grease
These turned out amazing, would have been better with cheese in them, but I didn't have any so I went with what was left in the fridge!
http://img.photobucket.com/albums/v1...k/photo4-2.jpg
Holy cow, I'm drooling over the pics of both jalapeno poppers. I'm making these tomorrow night.
Thanks! [Beer]
Quote:
Originally Posted by Ah Pook
THOSE look great...
BUT...ya gotta have quantity!
http://i66.photobucket.com/albums/h2...q/IMG_7894.jpg
Butterfly a pork loin
Make a mixture of goat cheese cheese, chopped pappadew peppers and cracker crumbs
Spread mixture on pork loin, roll, and tie with butcher twine.
Coat outside with your prefered bbq rub
Smoke over hardwood (oak and apple) until internal temp of 135
Glaze with melted pepper jelly
Continue cooking until internal temp of 140
LET MEAT REST FOR AT LEAST 15-20 MOINUTES BEFORE SLICING
http://i66.photobucket.com/albums/h2...q/P1000720.jpg
Looks so good
You guys are killin me. That food looks awesome and delicious.okay, whose grill is that? That's some serious popper action going on.Quote:
Originally Posted by Mykidsdad
That baby is MINE!Quote:
Originally Posted by theGinsue
http://i66.photobucket.com/albums/h2...q/IMG_8856.jpg
http://i66.photobucket.com/albums/h2...q/P1020772.jpg
http://i66.photobucket.com/albums/h2...P1020773-1.jpg
http://i66.photobucket.com/albums/h2...q/P1020811.jpg
That baby is awesome. Been wanting one like that for years!
Shrimp ceviche cocktail
2 bags of small cooked shrimp (de-tailed and de-vained)
1 lemon
* enough limes to get 1/4-1/2 cup of juice
1 small thing of cilantro
1 whole cucumber
3 whole jalapenos (more or less depending on how hot you like it)
3 celery stalks
1 small red onion
1 bottle of Calmato juice
Tabasco to taste
Boil shrimp in water for 10 minutes to insure they are cooked and shock them in ice water after to cool. Squeeze lemon and limes into a measuring cup until you get about 1/4-1/2 cup (depending on taste buds, I prefer a strong lime taste so I like more) of juice. Once juice is gathered from lemon and limes marniate the shrimp with it in the fridge while the other ingredients are being prepared (the longer the better). Cut cucumber and celery into small cubes and thin slice cilantro, jalapenos and onion. Pour half amount of Clamato into a big bowl and add veggies. After shrimp has marinated to desired taste add to mixture, stir and serve chilled. Add tabaso to taste. Great with chips or crackers or just eat with a spoon.
This recipe is pretty easy and can be modified to your own taste. The first time I made it, I did not cut the veggies as small as I would like. I also added to much cilantro, even though I love it, just a lot green. Still working on "perfecting" it but it is still a good base to start with.
http://imageplay.net/img/tya22283842/ceviche.jpg
If any one wants info let me know this is the finish.
https://sphotos-a.xx.fbcdn.net/hphot...69279077_n.jpg
Chicken, bacon, ranch pizza.
I made this last night, and it was pretty delicious. I not much of a cooker, so I bought mostly pre-made stuff. It would probably be better with fresh stuff. Also I'm not sure of what the proportions are, but just use as much as you want. There is enough sauce for two pizzas.
Pizza crust or flatbread (I used store bought flatbread)
1 jar of alfredo sauce (15oz or so)
1 packet of Hidden Valley Ranch Seasoning
Boneless skinless chicken breast (I bought mine pre-sliced)
Some spinach
Some 5 cheese Italian mix, shredded
Some pepper jack cheese, shredded
Bacon bits (or homemade bacon, chopped into little pieces)
Cook the chicken in a pan with some olive oil and spices (I used salt, pepper, and some Italian seasoning stuff) Once it's cooked a little, I chopped it up with my spatula into pieces a suitable size for pizza. Mix the ranch seasoning in with the alfredo sauce. Chop up the spinach into little pieces. Put the sauce on the crust, add the chicken, add the bacon, add the Italian cheese mix, add spinach, top with pepper jack cheese. Bake at 400 degrees for 10-12 minutes (or whatever you pizza crust directions say). Take out of the oven and enjoy!
Also consider adding artichoke and/or black olives.
1 green Pepper chopped
1 large chopped onion
3 cups okra slices
3 cups whole skinned tomatoes
3-4 stalks chopped celery with leaves
1 stick butter
1/2 cup bacon grease
2 1/2-3 cups flour
3 cups shrimp broth (boiled shrimp shells)
2 cups chicken Broth
1-1 1/2 lb shrimp
1 lb clams
1 lb andouille sausage sliced
2-3 cloves garlic
2-3 bay leavesSpices Estimated2-3 tablespoons Worcestershire sauce
1 tablespoon thyme
1 1/2 tablespoons oregano
2 teaspoons pepper
2 teaspoons sea salt
1-2 teaspoon cayenne powder
2-3 teaspoons gumbo filé (sassafras)
- Chop and prep all veggies.
- Slice andouille sausage about 1/2” or less.
- Add stocks into a stock pot and start to boil with the bay leaves..
- The roux
- Add stick of butter and bacon grease. This will equal 1 cup of oils.
- When oils are hot, slowly add flour and whisk. DO NOT STOP WHISKING!
- Once 2 1/2-3 cups of flour are whisked in, the roux should have a consistency of baby poo.
- The roux will start to toast and turn a mahogany color. The darker the better.
- Continually whisk for 30-45 minutes. DO NOT STOP WHISKING!
- Turn off heat but continue to whisk.Once the roux is ready, stir the veggies (minus the tomatoes) into the roux one hand full at a time, until all veggies have been added.
- The veggies will cook in 2-4 minutes.
- Add the roux/veggie mixture into the stock pot one spoon full at a time and stir to dissolve.
- Keep the stock pot boiling.
- Heat a skillet and add the sliced andouille sausage. Cook until the ends have a light crust.
- Add the andouille and any residual grease to the stock pot.
- Add tomatoes.
- Add water to submerge pot contents.
- Add spices to taste (except gumbo filé). I do not measure spices. Never have.
- Simmer at a light boil for an hour, stirring occasionally.
- Go get a beer and sit down.
- Once the spices are dialed in stir in the shrimp, clams and gumbo filé.
- Simmer for about 15 minutes and serve.
Serve over basmati rice or with corn bread.
Cornbread
You Sir, Are just not right! That looks Awesome.[Beer]Quote:
Originally Posted by Mykidsdad
Here is a quick and easy one that is always a hit.
Beer Bread
3 Cups – Self Rising Flour
1 Cup – Sugar
1 – Beer
1 – Stick Butter
Preheat oven to 375 degrees.
Mix flour, beer, and sugar. Melt ½ stick of butter and coat inside of a bundt pan. Poor mixture into pan. Bake 30 minutes. Melt other ½ stick of butter and pour on top of bread. Bake 10 minutes more.
Steak and potatoes. Had this for dinner last night.
Steak: You know how you like your steak. Ours was cooked over charcoal for 4.5 min per side, threw a few dashes of Liquid Smoke per side, some black pepper and some coarse ground garlic sea salt.
Glaze for steak:
-onion, slice
-minced garlic
-brown sugar
-maple syrup
-honey
-butter
-liquid smoke
Sauté onions and minced garlic in butter, enough of it to cover the pan and be halfway to completely covering the onions. Let it sizzle for a little while, then add some brown sugar (at least enough to lightly cover all of the onions, more if you want. I use more when the ol lady isn't watching.) Then add the maple syrup and a little tiny bit of honey, and just a dash of the Smoke. Let that simmer over low heat until the sauce gets nice and thick and looks like when you make caramel. Put it on the steak and eat.
Potatoes:
-5lbs Yukon Gold potatoes (not Russet or anything else. Gold freakin taters).
-1 clove garlic
-2 sticks of butter
-1 8oz pack of cream cheese
-milk
-garlic powder
-basil
-oregano
-chili powder
-black pepper
-salt
-sugar
-honey
Place one stick of butter and the 8pz package of cream cheese into a bowl, put it in the sink, and fill it with warm-ish water. Leave that there. Peel the garlic and take some tin foil and wrap it around your fist to make a cup thing. Put the cloves in there with a little bit of olive oil and one rosemary, close up the tinfoil, and put it in the toaster oven on 300 until you need them for the potatoes.
Boil peeled and chopped potatoes for 20-30 min, until you can stick a fork into a piece without resistance and it just about falls apart. If you're weird and like chunky mashed potatoes, don't boil them so long. Pour into a pasta strainer thing and shake it a bit to get the water out... nobody likes watery potatoes. Put the potatoe chunks back into pot (should be no water in it) and add 3/4 cup of milk (you can add more later if you want them thinner, or use half and half for thicker), and the stick of butter and cream cheese that you we're warming. They should be nice and soft now so they'll mix well. Mash that all up with one of those wavy-line potatoe mashers (don't use electric beaters, it doesn't come out right with those). When that's got a good consistency, add the roasted garlic (that you mashed after you took out of the toaster oven... they can be microwaved for 15 sec at a time if they're not soft enough coming out of the toaster), chili powder to taste (not a lot, you only want a little hint of it), some basil and oregano, a tablespoon or so of salt, another one of sugar, little honey, a couple teaspoons or more of black pepper, and some garlic powder if you really like garlic. Mix that all up and then mash it a bit more just for shits. Pour that into something you can put in an oven, like a Pyrex dish, and smooth it out. Put some slices of butter from that second stick over the top of it, spaced somewhat evenly, and give it a light coating if garlic powder. Bake that uncovered at 350 for 30 min or so, giving it a nice buttery golden brown crust.
Enjoy.
http://photos-e.ak.fbcdn.net/hphotos...371_n.jpg?dl=1
http://photos-a.ak.fbcdn.net/hphotos...307_n.jpg?dl=1
White garlic sauce (for those who cannot use tomato products) or prefer not to.
reserve the grease from 1lb hot italian sausage cooked. (Clydes, Boulder sausage etc)
Drain grease from sausage place in small sauce pot.
add flour until you have a nice consistent roux.
Take 2 cloves of Garlic chopped (fine) dump in to roux
pour 1 cup whole milk, slowly Stirring with a whisk.
once milk has been added season with black pepper, red pepper flakes & salt to tast
heat over med heat until sauce thickens to desired consistency.
I add all sorts of seasoning (onion, more garlic, black, red or white pepper to taste)
This makes a nice topping for shrimp scampi, clams, homemade pizza , pasta etc.
If you like a real snappy white garlic sauce use the grease from 1lb or chorizo (yeah Baby!)
A real/good hot n sour soup recipe has been very illusive for me. I’ve poured through many, many Asian cook books just for the hot n sour. Most all weren’t even worth trying.
This one is pretty good. I’m not a tofu fan but left it in the recipe.
Ingredients:
- 2 ounces pork tenderloin
- Marinade:
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 cake tofu
- 1/2 cup bamboo shoots
- 3 - 4 Chinese dried black mushrooms
- 1 small handful dried lily buds
- 6 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- 2 tablespoons white rice vinegar
- 1 teaspoon sesame oil
- 1 Tbsp cornstarch dissolved in 1/4 cup water
- 1 egg, beaten
- 1 green onion, chopped
- black pepper
- Hot chili oil (Orchids, Gochu Gireum…)
Directions:
- Slice pork into thin strips.
- Marinade pork in soy sauce, sesame oil and corn starch mixture for about 30 minutes.
- Cut tofu into small squares.
- Cut bamboo shoots into thin strips.
- Soak black mushrooms and lily buds in medium hot water for 20-30 minutes. Rinse and slice mushrooms. Trim lily buds if needed.
- Bring stock to a boil.
- Add bamboo shoots, mushrooms, lily buds and tofu.
- Once stock is brought back to a boil add pork, salt, soy sauce, sesame oil, sugar and vinegar.
- Mix cornstarch with a 1/4 cup cold water and slowly add to pot while stirring.
- Once soup is back at a boil turn off heat.
- Slowly pour in beaten egg while stirring in one direction.
- Add green onion, pepper and hot chili oil to taste.