Thursday, December 30, 2010


1/4 cup Soy sauce
2 tablespoons Dry red wine
1 tablespoon Brown sugar
1 tablespoon Honey
2 teaspoons Red food coloring -- optional
1/2 teaspoon Ground cinnamon
1 Green onion -- cut in half
1 Clove of garlic -- crushed
2 Whole pork tenderloins -- (about 12 oz each)

Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and
garlic in large bowl. Add pork, turning tenderloins to coat completely.
Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade. Place tenderloins on wire rack over
baking pan. Bake in preheated 350F oven, turning and basting often with
reserved marinade, until cooked through, about 45 minutes. Remove pork
from oven; cool. Cut into diagonal slices. Makes about 8 appetizer size
servings This is very nice served with green onion curls.

Friday, December 3, 2010

Beef Jerky #1

1 1/2 Pounds Flank steak

Select a 1/2 inch think flank or top round steak. trim away all fat
then partially freeze until firm. Slice across the grain in a 1/4 to
1/2 inch wide strips. Place meat strips in a shallow dish or heavy
plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion
or garlic powder or Worcestershire sauce may be added. Toss to coat
each piece. Cover and refrigerate several hours or over night.

Lift meat from marinade, drain will then air dry for a couple of hours.
Arrange meat strips in single layer on fine wire screen or cake cooling
rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook
in smoker until meat is completely dried. Store in air-tight container.
Serve as a snack or appetizer.

Tuesday, November 30, 2010

Barbecued Meat Patties

1 1/4 pounds Ground meat
1 Egg
2 tablespoons Finely chopped onion
1 tablespoon Soy sauce
1 tablespoon Tomato ketchup
2 tablespoons Half-half
1 tablespoon Cornstarch
1/2 cup Ketchup
1/4 cup Water and
1 tablespoon Lemon juice.
1 tablespoon Brown sugar
1 tablespoon Worcestshire sauce and a
1 dash Hot pepper sauce.

Stir to blend well. Add dash salt and black pepper. In a large mixing
bowl, combine ground meat, egg and onion. Add green pepper, soy sauce,
and ketchup. Mix half and half and cornstarch. Add to meat mixture,
mixing to blend well. Form portions of meat to even, rather thick meat
patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches
from source of heat, basting with sauce and turning patties over from
time to time for even browning. Grill 12-15 minutes total or to your
liking- time depends on how well you like your meat done. Serve meat
patties on hamburger buns, if you like, or with French Fries.

Thursday, November 11, 2010


2 pounds Boneless pork butt
2 tablespoons Light soy sauce
2 tablespoons Chinese rice wine -- or dry sherry
2 tablespoons Sugar
1 tablespoon Minced garlic
1 tablespoon Brown bean sauce
1 tablespoon Hoisin sauce
1 tablespoon Red bean curd
1 teaspoon 5-spice powder
3 tablespoons Malt sugar or honey
3 tablespoons Boiling water

CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch
strips. Put the strips in a bowl with the marinade and mix well to coat
them thoroughly.

Marinate at room temperature for 3 hours, or overnight in the
refrigerator. Remove the pork from the marinade and baste the strips
with the malt-sugar mixture. Use curved skewers (available in Chinese
cookware shops and some restaurant- supply stores) to hang the meat
from the top shelf of the oven over a large pan filled with water to a
depth of 1/4 inch. Roast the pork at 350F for 45 minutes, basting
occasionally with the malt sugar or honey. Increase the heat to 425F
and roast for 20 minutes to finish the pork. When the pork is cool
enough to handle, cut it into 1/2-inch slices.

Arrange the pork slices on a platter. Serves 4 to 6 as a main course
accompanied by vegetables, 8 to 10 as an appetizer.