Saturday night – 06/28/2008

It was too hot to think this week so I aimed for a low heat dinner menu. Here’s what I recall of the menu…

June 28th Dinner Menu
Grilled hot dogs & not-dogs
Baked beans*

* These were really stove top beans because using the oven would have added just too much heat into the house. No fun when you are trying to keep the place cool.

Saturday night – 06/21/2008

This week we celebrated M’s birthday and held a make-homemade-ice-cream-a-thon. Here’s what we ate before ice cream…

Stir fried pork
Fried rice with peas and bean sprouts (Cooks’ Illustrated)
Steamed baby bok choy with Schezuan peppercorns and salt

Carrot cake (at the birthday girl’s request)
Citrus and spice ice cream
Blueberry & dark chocolate ice cream
Raspberry & milk chocolate chip ice cream
Rainbow sherbet

notes under here

Stir fried pork

Full disclosure – this recipe came from a cooking class we took at the Culinary Underground sometime back. The original recipe was for a filling used in Bow (steamed buns). I like the filling so much that I have also made it a standalone entree. That’s the recipe you get here.

Stir-fried pork

1.5 # bonless pork loin, cut into 1/2″ cubes
1 medium onion, finely chopped
2 Tbsp. soy sauce
2 tsp. sugar
2 garlic cloves, minced or pressed
1/2 tsp. freshly grated ginger

for the sauce
2 Tbsp. soy sauce
1 Tbsp. sherry or Shaoxing wine (Chinese cooking wine)
1 Tbsp. cornstarch
2 tsp. sugar

Mix the soy sauce, sugar, garlic, and ginger in a large bowl. Add the cubed pork and mix to coat the pork with the soy sauce mixture.

In a separate bowl, mix the sauce ingredients and whisk together to incorporate. Set aside until after the pork is cooked.

Heat a large skillet or wok over high heat. Add about 1 Tbsp. peanut oil and heat. Added the pork and cook for about 5 minutes, moving frequently. Add the onion and cook for an additional 2 minutes.

Add the sauce and stir to incorporate. The sauce will thicken as the cornstarch reacts with the heat.

Serve over rice.

Ted’s Birthday Bash 2008

We celebrated ted_badger‘s 26th birthday with a gathering at the house on May 30th. Here’s the menu for future reference…

Chickpea patties with cranberry-apple relish & farmhouse chutney
Mini tomato tarts (from my sister)
Deviled eggs
Mini pizzas
Crackers & cheese
Hummus & pita

Main entrees
Grilled Moroccan drumsticks
Grilled kielbasa
Veggie kebabs (summer squash, zucchini & onion)
Corn & black bean salad
Tabbouleh salad

asst cookies
Ice Cream Sandwiches