Chinese Potstickers by Tracy Kong

by Tracy Kong | Oct 21, 2020 | Culinary, Main

Chinese Potstickers

Tracy Kong

INGREDIENTS

1 pound ground pork
1 cup shredded green cabbage
3 ounces shiitake mushrooms, diced
2 cloves garlic, pressed
2 green onions, thinly sliced
1 tablespoon hoisin
1 tablespoon freshly grated ginger
2 teaspoons sesame oil
1 teaspoon Sriracha*, or more, to taste
1/4 teaspoon white pepper
36 won ton wrappers
2 tablespoons vegetable oil Soy sauce, for serving

DIRECTIONS

In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
Serve immediately with soy sauce, if desired

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.

To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

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Swedish Tea Ring by Donna Beckage

by Tracy Kong | Oct 21, 2020 | Baking, Culinary, Main

Swedish Tea Ring

Donna Beckage

INGREDIENTS

4 cups flour

1⁄2 cup light brown sugar
1⁄4 cup sugar

3 tbsp. butter or vegetable shortening
4 tsp. baking powder

1 tsp. cinnamon
1 tsp. salt

1⁄2 cup pecan pieces
10 tbsp. butter or vegetable shortening Pecan halves (optional)
1 1/3 cups milk Candied cherries, cut in half (optional)

Powdered sugar glaze:

2 cups powdered sugar

8 tbsp. milk

1 tsp. vanilla

1 tsp. butter

Combine milk, vanilla, and butter in a small sauce pan.
Heat until the mixture just begins to
simmer.
Add to the powdered sugar one tbsp. at a time, stirring until the mixture is thin enough to drizzle over the tea ring.

DIRECTIONS

Combine flour, sugar, baking powder, and salt.
Add butter or shortening and cut in with a pastry cutter until the mixture is as fine as cornmeal.
Add milk all at once and stir until thoroughly mixed.
On a floured surface knead lightly 20 strokes and roll out to approximately 16 by 11 inches by 1⁄4 inch thick.
Spread with 3 tbsp. butter or shortening and sprinkle with brown sugar,
cinnamon, and pecan pieces.
Roll up as for cinnamon rolls, join the ends to form a circle, and
transfer to a greased cookie sheet.
Cut inch-wide slices almost to the center and turn each slice
outward so that the cut side is down.
Bake at 400 for 25 minutes.
When cool, drizzle with powdered sugar glaze and decorate with pecan halves and candied cherries (optional).

Steak Tartare by Laura Satterfield

by Tracy Kong | Oct 21, 2020 | Culinary, Main

Steak Tartar

Laura Satterfield

INGREDIENTS

3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced

2 teaspoons brined capers, drained and rinsed

3 teaspoons Dijon mustard

2 large egg yolks

10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated. You can also have your butcher dice for you.

2 tablespoons finely chopped red onion

2 tablespoons finely chopped Italian parsley leaves

4 teaspoons olive oil

3 dashes hot sauce (such as Tabasco)

4 dashes Worcestershire sauce

3/4 teaspoon crushed chile flakes (optional)

Baguette-toasted

DIRECTIONS

Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.

Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Serve immediately with toasted baguette or French fries.

Shrimp with Spicy Creole Sauce by Laura Satterfield

by Tracy Kong | Oct 21, 2020 | Culinary, Main

Shrimp with Spicy Creole Sauce

Laura Satterfield

Serves 4 as an appetizer or 2 as a main course

INGREDIENTS

· 1 teaspoon paprika

· 3/4 teaspoon pepper

· 1/2 teaspoon salt

· 1/2 teaspoon garlic powder

· 1/4 teaspoon dried oregano

· 1/8 teaspoon onion powder

· Pinch of cayenne pepper

· Pinch of dried thyme

· 28 uncooked large shrimp, shells intact

· 7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

· 3 tablespoons Worcestershire sauce

· 3 tablespoons fresh lemon juice

· 2 teaspoons chopped garlic

· Hot French bread

DIRECTIONS

1. Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.

2. Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershire sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp; sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted.

3. Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.

Lemon Basil Corn Ricotta Pasta by Laura Satterfield

by Tracy Kong | Oct 21, 2020 | Culinary, Main

Lemon Basil Corn Ricotta Pasta

Laura Satterfield

INGREDIENTS

1 pound short-cut pasta

1 tablespoon extra-virgin olive oil

2 tablespoons salted butter

4 ears corn, kernels removed from the cob

2 tablespoons chopped fresh thyme

2 cloves garlic, minced or grated

Kosher salt and black pepper

1 teaspoon crushed red pepper flakes

1 cup whole milk ricotta cheese

4 ounces triple crème brie, cubed (fontina or Havarti cheese are great alternatives)

1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 cup fresh basil, roughly chopped

Zest and juice of 1 lemon

DIRECTIONS

1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Reserve 1/2 cup pasta cooking water. Drain.

2. In the same pot set over medium-high heat, add the butter, corn, garlic, thyme, and red pepper flakes. Cook another 5 minutes or until the corn is golden. Add the reserved pasta cooking water, wine, ricotta, and brie, stirring until the cheeses are melted and a sauce has formed.

3. Stir in the pasta, tossing well to coat. Add the basil, lemon zest, lemon juice, and season with salt and pepper. Remove from the heat and serve immediately topped with additional basil. Enjoy!

French Toast Breakfast Sandwich by Laura Satterfield

by Tracy Kong | Oct 21, 2020 | Culinary, Main

French Toast Breakfast Sandwich

Laura Satterfield

INGREDIENTS

2 Eggs,

2 Slices of Bread

2 Slices of Cheese

2 Cooked Bacon Strips (optional)

Butter or oil for your pan

Maple Syrup.

DIRECTIONS

Crack open eggs and whisk in a bowl.

Grease your skillet and pour the eggs into the pan over medium heat. I recommend preheating the skillet so the eggs start cooking right when you pour them in. Don’t forget to season with some salt and pepper, to taste.

Add the two pieces of bread on top of the egg blend, and cook until the eggs are done, then flip the eggs and bread over simultaneously, so the eggs are on top. If you want to add cheese and cooked bacon, this is the time. Wait 1-3 minutes before turning. Lastly, fold overlapping edges of the egg onto the bread and flip the other slice of bread on top.

Remove from pan and drizzle with maple syrup.

Enjoy!