Pork Satay with Sesame Dipping Sauce
from georgehirschliving.com
INGREDIENTS
1 1/2 pound pork tenderloin, cut crosswise into 3-inch-long pieces INGREDIENTS for Marinade:
1/3 cup sweet onion
1 Tablespoon cilantro, chopped
3 tablespoons vegetable oil
2 tablespoons oyster sauce (Chinese BBQ sauce)
2 tablespoons sesame seeds, toasted
juice from two limes
3 cloves garlic, chopped
2 teaspoon each soy sauce and sesame oil
6 long skewers DIRECTIONS Mix marinade ingredients in medium bowl. Cut pork lengthwise into 1/4-inch-thick slices. Thread pork onto each of six skewers. Reserve 1/3 cup of marinade in a small bowl. Brush remaining marinade over both sides of pork. Cover pork, refrigerate for one hour. Preheat grill. Grill pork until cooked through, two-four minutes per side. Brush pork with reserved marinade.
Makes 6 servings
Sesame Dipping Sauce
from georgehirschliving.com
INGREDIENTS
1/2 cup rice wine vinegar
1/4 cup lite soy sauce
2 tablespoons honey
2 tablespoons ketchup
1 tablespoon sesame oil
2 cloves garlic, chopped
1 tablespoon fresh ginger, peeled and chopped
1 tablespoon fresh cilantro DIRECTIONS Mix all ingredients in a small bowl one hour before serving. Serve as a dipping sauce for Satay, steamed dumplings or summer rolls. Optional: to make spicy add 1 teaspoon chili sauce or hot pepper flakes Makes one cup
Mai Tai
from georgehirschliving.com
INGREDIENTS
3/4 oz. Light Rum
3/4 oz. Dark Rum
1/2 oz. Amaretto
1/2 oz. Roses lime juice
1 oz. Triple Sec
1/2 Orange Juice and 1/2 Pineapple Juice
Float 1/2 oz. of Grenadine on top DIRECTIONS Fill a tall hi-ball glass with ice. Add the ingredients. Garnish with mint sprig, pineapple wedge and serve with a straw Makes one drink
Grilled Shrimp Salad Papaya Dressing
from georgehirschliving.com
Green papaya has a very mild, bland, taste. The green papaya soaks up the hot, sour, sweet and salty flavors, giving them a unique texture unlike any vegetable. Unripe papayas are readily available at many Asian markets. Select one that is very firm with shiny green peel. INGREDIENTS
2 Medium green or half-ripe papayas
12 large shrimp, peeled and devein
1/2 cup cherry or grape tomatoes, split
8 Lettuce leaves
1/4 cup unsalted roasted cashews INGREDIENTS for Papayas Dressing
2 Tablespoons Olive Oil
Juice of 2 limes
1 teaspoon lite-soy sauce
1 Tablespoon honey
1 Maui or sweet onion, grilled & chopped
1 clove garlic, chopped
1 Tablespoon fresh cilantro, chopped
1 teaspoon chili pepper flakes DIRECTIONS Peel skin off green papayas. Shred the green papayas into long strips using a grater or food processor. Mix all ingredients for papaya dressing. Add dressing to shredded papayas. Arrange four plates with lettuce leaves, top with marinated shredded papaya, tomatoes and cashews INGREDIENTS for Shrimp Marinade
2 tablespoons Olive oil
Juice from one lime
2 teaspoons lite-soy sauce
1 Tablespoon honey
3 cloves garlic, chopped
1 Tablespoon fresh mint, chopped DIRECTIONS for Shrimp Marinade Pre heat grill to a very high heat. Mix all ingredients for shrimp marinade and pour over shrimp. Cook shrimp on hot grill and cook two minutes on each side, turning once. Baste the shrimp with any remaining marinade. Do not over cook. Remove shrimp from grill and serve with the papaya salad. Makes four servings
Ti Leaf Wrapped Chicken, Curry Glaze
from georgehirschliving.com
INGREDIENTS
6 four ounce boneless chicken thighs
10-12 ounce Ham steak, cut into six pieces
3 green onions, chopped
2 tablespoons ginger, peeled and chopped
3 cloves garlic, peeled and chopped
1 tablespoon curry powder
1/4 cup brown sugar
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons lite-soy sauce, extra
2 tablespoons butter, melted
1/4 cup coconut milk
*18 Ti Leaves, or use aluminum foil DIRECTIONS Marinade: In a small bowl mix brown sugar with curry, honey, sesame oil and soy sauce. Combine with onions, ginger and garlic. Pour over chicken thighs and refrigerate one hour. Prepare Ti leaves by removing solid spine in the middle of leaf. Bend the leaf two thirds up the top and the spine should snap. Lay the leaves down, overlapping three leaves in separate directions. If the leaves are too small, use additional leaves. Place one piece of chicken on each leaf, top chicken with ham. Mix melted butter into coconut milk and pour over chicken along with marinade. Wrap the leaves around the chicken and secure the leaves with a piece of butcher twine. Place the six Ti wrapped chicken into a double boiler steamer for 1 1/2 - 2 hours. Steam the chicken until completely cooked inside. Serve by cutting open steamy hot Ti Leaf Wrapped Chicken bundles with a kitchen shears or knife. Optional: Add one or all additions to Ti Chicken packets-
Sliced pineapple
Sliced sweet potato, pumpkin, or carrots
Sweet onion slices,
Red & green bell pepper strips
Raisins * Available from Asian food stores & Internet Makes six servings
Sweet Potato & Caramelized-Onion Salad
from georgehirschliving.com
INGREDIENTS
3 Pounds sweet potatoes, cooked and chilled
2 large sweet onions, sliced
1/2 cup pineapple juice
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup plain yogurt
1/3 cup white vinegar
2 tablespoons brown sugar
1 Tablespoons capers
pinch nutmeg DIRECTIONS Wash the sweet potatoes, place them in a large pot, and fill with enough cold water to cover the potatoes by 1 inch. Bring to a boil on the stovetop, lower the heat, and simmer until a knife can easily penetrate the potatoes. Or wrap sweet potatoes in foil cook on grill. Drain the water, cool the potatoes, and chill them for 2 hours or overnight. Peel the potatoes and cut them into small pieces. Cook the onion slices on the grill (or sauté them) until the become brown and sweet; cut them into small pieces. Place the potatoes and onions in a bowl. In a small bowl, combine the remaining ingredients and mix well. Pour the dressing over the vegetables and toss lightly. Makes 6-8 servings
Banana Bread, Candied Pineapple w/ Sweet Macadamias
from georgehirschliving.com INGREDIENTS
1/4 cup plus 2 Tablespoons molasses
3 Tablespoons honey
1 whole egg, beaten
1/4 cup butter
1/4 cup applesauce
1 cup mashed ripe bananas
1/4 cup fresh sliced pineapple, or well drained canned
1/2 cup raisins
1/2 cup unsalted Macadamias, chopped
1 cup flour
1/2 cup rolled oats (not quick-cooking)
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
pinch nutmeg and ginger DIRECTIONS Preheat oven to 350 degrees. Beat the butter with eggs and add the applesauce. Mix the molasses and honey. Warm slightly, allow to cool, then add to the butter and applesauce. Stir. Add the bananas and raisins. Fold in the flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg and ginger. INGREDIENTS for the Pineapple Macadamia Topping
1/2 cup chopped unsalted macadamia
2 tablespoons each: melted butter, brown sugar, honey DIRECTIONS for the Pineapple Macadamia Topping In the bottom of a greased loaf pan, lined muffin pan or molded specialty pan put honey, brown sugar, pineapple slices, macadamia nuts and butter. Place the banana bread batter into loaf or muffin pans to three quarters full. Bake 18-20 minutes; cool slightly and unmold the banana bread onto a serving dish. Do not allow the banana bread to cool prior to unmolding. Makes one loaf or 10-12 cupcake size muffins Note: For Loaf size bake 45-50 minutes For Muffin size bake for 18-20 minutes
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