jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-36-263′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});So we had an earlier entry for pot stickers where I promised a recipe for dumplings later on. Well,here it is! This is a bit of a loaded entry in that it details prepping the ingredients for the dumplings,folding the dumplings,and cooking the dumplings. Ingredients:2 lbs ground pork 4 tbsp ginger 1 tsp cooking wine 1 tbsp salt 2 tbsp soy sauce 1 egg 1 tbsp sesame oil 0.5 cup water 6 cups chopped chives optional:2 tbsp oil 2 packs of dumpling skins (dumpling! not wonton!) Directions for the filling:In a large bowl,add all ingredients except the chopped chives and the oil Mix until all the ingredients have been incorporated Let the meat mixture sit for a couple minutes to let the flavor settle in. I usually take this time to chop the chives. Slowly fold in the chives until the chives are evenly incorporated into the meat mixture. Directions for making the dumpling:Take a dumpling skin and brush some water around the circumference of the skin Place one spoon of filling in the center of the skin I will utterly fail at describing the folding method my mom taught me so I won’t even try. Essentially,you just want to keep the dumpling sealed while you cook. The easiest fold is just to fold the skin in half. Make sure that you press the skin together firmly for a tight hold. Directions for cooking the dumpling (if you want potsticker instead,reference this entry):Bring water to a boil in a large pot. How much water you use depends on how many dumplings you make. The water should more than cover all the dumplings. When the water is boiling,add the dumplings to the pot. In the first half a minute,stir the dumplings around gently so that the dumplings don’t stick to the bottom of the pot. When the water comes to a boil again,add a cup of water. Repeat step 4 Remove dumplings and serve! This recipe will produce a relatively saltier dumpling that doesn’t really require dipping sauce of any kind. At home,my parents usually just serve the dumplings with black vinegar. I personally prefer a mixture of soy sauce,vinegar,sesame oil,and sriracha sauce. There should only be a little sesame oil and you can add as much sriracha sauce as you want. The ratio of soy sauce to vinegar depends on what kind of flavor you’re looking for.
beer can chicken,beef rib,dirty rice,mashed potatoes,cornbread in bag,collard greens jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-33-238′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});This is another Chef Michael Symon “The Best Thing I Ever Ate”specialty,but this time it’s BBQ! Daisy May’s BBQ in NYC was featured in the BBQ episode that aired last week and,in our newfound TBTIEA tradition,we went there the following day. The dish that Chef Symon raved about was the Oklahoma Jumbo Beef Rib:a Flintstonian,brontosaurus-sized,beautifully charred,juicy and delicious hunk of meat. Other dishes we tried were the Beef Brisket,which was cooked perfectly but unimpressive as it was served in a tiny little tupperware container (why they serve it in that,who knows). The Beer can Chicken was excellent,tasty,tender,crispy-skinned,and one of the best bbq chicken dishes I’ve ever had. For the sides,the mashed potatoes were great;the cajun dirty rice was surprisingly good;collard greens were only okay;cornbread was small but yummy. If you go,you must try the Sweet Tea –served in an old-fashioned Mason jar,it’s super sweet and spiked with mint leaves to give it a slightly more refreshing smell and taste. Polished wooden picnic benches for self-serve seating add to the BBQ-style atmosphre. If I had to compare Daisy May’s to my all-time favorite Virgils BBQ,it most definitely beats Virgils at wet-basted q,but Virgil’s is still my fav for slow n’smoked q. jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-35-245′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});If you’re diligent,you may remember that there was another mapo tofu entry. Well,this one is much truer to my Mom’s recipe,enough that it warrants an entirely new rewrite! Ingredients:1 brick of tofu 1 clump of zha cai (pickeled cabbage) 0.5 lbs ground pork 1 tbsp chopped ginger 1 tsp cooking wine 1-2 tsp black pepper 1 tbsp corn starch 1 cup water 1 tbsp hua jiao you (pepper oil) chili sauce Directions:Prep the tofu by submerging it in hot water. After a couple minutes,chop the tofu into small cubes and dice the zha cai. If you’re using pre-diced zha cai,about half a cup will do. Also take the time to prepare the mixture of corn starch and water. Heat about 3 tbsp oil in a pan When oil is hot,add ginger and cook until fragrant Add the pork and the cooking wine and cook until the water from the pork is mostly evaporated When the water is evaporated,turn the heat to medium and add the zha cai and the black pepper. Cook for 2-3 minutes. Add the tofu and cook for another 2-3 minutes. Add the corn starch mixture and stir until the the contents start to thicken. Add the hua jiao you and the chili sauce. I usually put in two tbsp since Amanda doesn’t like things too spicy (manda –hey i’m getting better!). And that’s it. As an optional garnish,my mom sometimes adds three tbsp of peas just to give the dish some color. jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-25-188′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});We got a little lazy with the posts so here’s another one! This diner was introduced to us by David and it’s called the Coach House Diner in North Bergen,NJ at the intersection of Kennedy Blvd and 10th St. The interior doesn’t feel like a diner at all;it’s more plush,roomy,with dark wood booths,featuring a long bar with flat-screen TVs but it still feels like a family restaurant. What we usually try to make it to is the 3 to 6:30pm Early Bird Special:any entree that you order comes with their unlimited salad bar,a glass of their house wine (red or white),and a dessert. Now the salad bar is good but nothing special. They have freshly made croutons,some potato and pasta salads,leafy vegetables,stuffed grape leaves,pickled vegetables,etc. Half of the appeal is just that it comes free with the meal. For the entrees,you can choose from steaks,seafood,roasts,pasta…what you would typically expect at a diner. From the two times we’ve went there (in groups),we’ve ordered:Hamburger,Fish and Chips,Hamburger Steak,Pork Chops, Yankee Pot Roast –all were huge portions,well-cooked but frustratingly under-seasoned (to our palates at least). So with that said,the best choice is to order the pastas. They come in absolutely enormous portions and are delicious –but be warned they are usually very oily. Finally,the BEST part of the meal:the dessert. They have cheesecakes,pies,tiramisu,pastries,and more –plus these also come in huuuge portions (yay!). When we’ve gone,we’ve had their Strawberry Cheesecake,Blueberry Cheesecake,Apple Pie,Tiramisu,and Chocolate Cake. The Apple Pie was okay:apples were the right texture,good crust,not too sweet,but was sort of flat (Amanda’s Mom makes an apple pie that is packed with apples and is probably twice the height of this one!) The Tiramisu and the cheesecakes were excellent,but the Chocolate Cake is to die for:chocolatey,fudgey,chocolate frosting,and oh-so-good;you will need water or coffee to consume this one! Overall,the Coach House Diner serves up big portions but leaves a little something to be desired. This place is also well-known for their breakfast,namely pancakes,so one day we will write up a review on their breakfast!  |  | |
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