Used to be right in my neighborhood too. Anytime anyone visited, we always went to Mimmas. Now if you have a recipe for THAT....
HOFer
Used to be right in my neighborhood too. Anytime anyone visited, we always went to Mimmas. Now if you have a recipe for THAT....
"Greatness is not an act... but a habit.Greatness is not an act... but a habit." -Greg Jennings
I emailed them for you.Originally Posted by MJZiggy
I'll post back about the pho as well.
Last edited by 3irty1; 07-26-2011 at 09:44 AM.
70% of the Earth is covered by water. The rest is covered by Al Harris.
HOFer
Ok, but if you guys keep this up, you're going to have to make me a pie with an impossibly thin crust...and mushrooms.
by the way, what are those really, really thin oriental noodles? The ones that look like angel hair pasta? I need to learn how to cook them and how to make that awesome brown sauce the old Chinese dude makes at my favorite hole in the wall. I also need to know how to make pho broth correctly. I know it has ginger and star of anise, but don't know the quantities, etc. And pho must be made with round steak. None of this chicken shit either.
"Greatness is not an act... but a habit.Greatness is not an act... but a habit." -Greg Jennings
I needed time to write a proper response to this.
Ok the noodles: Thin noodles in a chinese place can be a variety of things. Rice noodles are often very thin but I'll assume that's not what we're talking about as you'd probably recognize them as rice noodles. They are white and not very chewy and not a great choice to put sauce on as they aren't too starchy and don't pick up much sauce. Thin noodles are really common in cantonese places and are made with alkaline water. This is pretty strictly a Chinese method, the addition of a base "relaxes" the gluten of the wheat noodles and creates a VERY chewy noodle with that distinctive alkaline taste... like the outside of a soft pretzel (which is covered in lye and yolk). You could also be talking about plain old lo mein that nearly every Chinese place has, I think angel hair is a little bit thinner than this though.
There is a chance that you are talking about La Mian which IMO is the holy grail of Chinese noodles. These are rare in the states and I don't know a single place in WI that serves it. These noodles are hand pulled. Making the dough for them is tough, making the dough into noodles is even tougher. I started learning how to make them this past winter and it took me a couple months of practice to be able to make something usable. Here's a video so you can see what all the fuss is about:
http://www.youtube.com/watch?v=7LWBlHmJmjg
Now Pho. I don't know much about Vietnamese cuisine but I do have a good Pho recipe.
This came from a restaurant called "Pho King." No Pho King joke.
Ingredients:
2 medium yellow onions, cut in half, paper removed
1 large ginger finger, or 2 medium.
5-6 pounds beef soup bones -- shin, leg, and knuckle bones, preferably with marrow -- not neck or tail bones. Cut into pieces about 3" - 4" long.
4 - 6 star anise (to your taste)
4 - 6 whole cloves
3" piece of Asian cinnamon stick (or 4" Mexican, in extremis)
1 pound beef stewing meat cut into 2" x 2" pieces.
1-1/2 tablespoons salt
4 tablespoons fish sauce
1 1-inch chunk yellow rock sugar, or (not nearly as good) 2 tbs granulated white sugar
Technique:
Broil the onion and ginger until softened. Skin does not need to be blackened, but it may be. Set aside to cool.
Parboil the bones as follows: Place the bones in a stock pot, cover with water -- about 7 - 8 quarts. Bring to the boil and boil 2 minutes. Remove from heat.
Turn on the hot water sink tap. Empty the bones and water into the sink. Allow water to go into the drain. Thorougly rinse the bones to get rid of any impurities that may have stuck to them. Set aside when clean. Thoroughly rinse the pot to get of any impurities that may have stuck to it. Return the bones to the pot, and cover with fresh, cool water.
Bring to the boil over high heat, reduce to a simmer. Allow to simmer for 10 minutes and skim the scum.
Peel the ginger, getting rid of all skin -- and any blackened bits. After the first skim, add the onions, ginger, and the other remaining ingredients to the stock. Check for scum at ten minute intervals, three times. Skim any scum that appears.
Beginning at the 1 hour mark, check the meat to see if it is tender (but not stringy). Check every 15 minutes thereafter. When the meat is cooked (usually about 90 minutes), remove it. Drain and immediately wrap (still hot) in cling wrap. Reserve in the fridge, and use later as one of the pho meats.
Continue simmering stock. If water evaporates so bones become exposed, add more water as necessary. Stock should be finished at around 3 - 3-1/2 hours total simmer time (not counting the par-boil). Strain through a fine sieve. Check bones for any tendon which may have clung to them. If there is tendon, reserve in the same way as the cooked beef. Defat the stock if you like, but not too aggressively. Stock should be rich but not greasy.
Yield, about 5 quarts.
70% of the Earth is covered by water. The rest is covered by Al Harris.
got a hummus recipe?
HOFer
I thought hummus was mashed chickpeas with oil and garlic?
"Greatness is not an act... but a habit.Greatness is not an act... but a habit." -Greg Jennings
if only it were that easy.
Fuck you people and your fresh tomatoes.
Did you come up and fish this summer?
C.H.U.D.
Nope, first summer in the real world. Sounds like it was a mistake though. From what I hear they are raking.Fuck you people and your fresh tomatoes.
Did you come up and fish this summer?
70% of the Earth is covered by water. The rest is covered by Al Harris.
Did you fish Kodiak/Chignik?
C.H.U.D.
HOFer
I wasn't invited [snif].Fuck you people and your fresh tomatoes.
Did you come up and fish this summer?
"Greatness is not an act... but a habit.Greatness is not an act... but a habit." -Greg Jennings
Cook Inlet has been hot...Bristol Bay was down though. I was hoping to get the chance to buy you a beer when you passed through....next time.
C.H.U.D.
I was all lower Cook Inlet.
70% of the Earth is covered by water. The rest is covered by Al Harris.
Picked up some very nice white peaches today....going to make some salsa as well as a galette.
C.H.U.D.
Chicken Parmesan
Ingredients
Tomato sauce:
1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
1 cup boiling water
1 teaspoon olive oil
2 cups chopped red bell pepper
1 cup chopped onion
2 (14.5-ounce) cans diced tomatoes, undrained (If I can't use fresh tomatoes I use Pomi Chopped Tomatoes- no sodium- really good... tastes very fresh... not like canned!)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
2 garlic cloves, minced
(I also add hot red pepper flakes because I like a little spice!!!)
Chicken:
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 large egg white, lightly beaten
1 tablespoon olive oil
Cooking spray
1 cup (4 ounces) shredded part-skim mozzarella cheese (I use only whole milk mozzarella... it's my cheese weakness! I also add shaved parmesan and asiago cheeses when I bake it!)
3 cups hot cooked linguine (about 6 ounces uncooked pasta) (I prefer Spaghetti... use whatever ya' like!!!)
Preparation
To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
Preheat oven to 350°.
To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.
Football been very very good to me
Bourbon Glazed Ribs
Ingredients:
5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice
Preparation
Whisk first 11 ingredients in small bowl.
Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.
Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.
*An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.
Serve with...
Football been very very good to me
HOFer
So how many fresh romas do you substitute per can of tomatoes?
@3irty1 this is the first and last year for beefsteaks. We'll see what happens with the heirlooms next year.
"Greatness is not an act... but a habit.Greatness is not an act... but a habit." -Greg Jennings
Sometimes I won't even use Romas. I'll peel and seed beefsteaks or whatever and in terms of how much.... I'm one of those who cooks by taste, loosely follows recipes and loves tomatoes! Strictly guessing and from my skewed perspective, I would use about 6-8 Romas (depending on size) and about 3 peeled and seeded beefsteaks to sub out for a can. I always buy more than I need and add according to taste knowing that considering my love of tomatoes, no tomato shall go unloved or ignored!
Football been very very good to me
HOFer
It is too bad you're not here. If I thought they would travel, I'd mail you a bushel.Sometimes I won't even use Romas. I'll peel and seed beefsteaks or whatever and in terms of how much.... I'm one of those who cooks by taste, loosely follows recipes and loves tomatoes! Strictly guessing and from my skewed perspective, I would use about 6-8 Romas (depending on size) and about 3 peeled and seeded beefsteaks to sub out for a can. I always buy more than I need and add according to taste knowing that considering my love of tomatoes, no tomato shall go unloved or ignored!
"Greatness is not an act... but a habit.Greatness is not an act... but a habit." -Greg Jennings
It's the thought Miss Zig! I'd send you back some kick ass food.. I RAWK... culinarily speaking of course...
Football been very very good to me
Posting Permissions
Reply With Quote
