I detest serving my kids processed and or fast food. While my kids would love to live on a diet of chicken nuggets and pizza rolls, it’s just not happening in my house. Well, not all the time. I enjoy early mornings at the Farmers Market and finding local and fresh produce to cook for my family. I also watch I lot of cooking shows, so I thought it be fun to share with you some of my recipes that surprisingly my kids actually enjoy.
Shrimp and Pork Dumplings
Filling: Shrimp, ground pork, ginger, shallots, garlic, water chestnuts, cilantro, a splash of soy sauce, and one cap of rice wine vinegar
Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.
To assemble dumplings: Hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers. The sides will naturally pleat, leaving the filling slightly exposed. Tap the dumpling on the table so the bottom is flat and it stands upright. Repeat with the remaining wrappers and filling. (You can freeze the leftover filling for 2 or 3 weeks.)
Lightly oil the bottom of a 10-inch bamboo steamer and line it with the whole cabbage leaves. Stand the dumplings in the steamer in a single layer and don’t let them touch. You should be able to get 12 siu mai in the steamer at a time. Bring 1 to 2 inches of water to a boil in a pot. Set the bamboo steamer over the pot, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm and is cooked through. Serve in the steamer basket and garnish with micro arugula and soy sauce.
Ox Tail Stew
Preheat oven to 300 to 350 degrees F.
Sprinkle the oxtails liberally with House Seasoning on both sides.
Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the oxtails and sear on all sides. Remove and set aside. Scrape up the brown bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce, and garlic cloves. Stir. Add basil, oregano, bay leaves, thyme, parsley (fresh if possible), carrots, potatoes, one can of dice tomatoes, and the reserved oxtails. Stir to combine all ingredients together.
Cover tightly, place in oven, and bake for 2 to 3 hours.
Remove from oven and bring to a simmer on stove top. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and simmer until potatoes are almost tender, roughly 15 minutes.
Beef Tounge and Red Beans
Scrub the tongue thoroughly with water and place in a large pot with enough water to cover the top of the tongue. Add the quartered onion. Bring just to a boil over medium high heat; lower temperature to medium, and allow the tongue to cook for approximately 3 hours, covered, until no longer pink (cook approximately 50 minutes per pound of tongue). Check for doneness by piercing the thickest part with a knife. It should enter easily when the tongue has cooked.
Remove the tongue from the pot, and allow to coll until it is just able to be handled without burning yourself. The tongue needs to skinned while it’s still warm. If you allow too much cooling, it will be difficult to peel. Once peeled, slice the tongue into 1/2 inch slices.
In a different pot, or a deep skillet, heat the oil over medium heat. When it is hot, add the onion and sauté until translucent. Add the garlic and tongue slices, and continue to sauté approximately 1 to 2 more minutes. Next stir in fresh chopped parsley and cilantro along with two to three cans of diced tomatoes and allow to simmer until reduced by half. (Or you can add tomato paste to thicken the liquid.)
Served with red or black beans and rice. (I’ll share my cilantro lime rice recipe soon)