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Both of these markets are in North Dallas.
Super H Mart
2625 Old Denton Rd
Carrollton, Texas
(972) 323-9700
http://www.hmart.com/company_new/shop_main.asp
Hong Kong Market Place
9780 Walnut Street
Dallas, TX
(972) 437-9888
http://www.hkmkt.com/
East Texas Gourmands
This blog was created for 8 generous patrons of the Texas Shakespeare Festival that is held in Kilgore Texas and celebrating its 25th season. The patrons combined their love of theater and food by purchasing cooking lessons at a benefit for the festival. Recipes and photographs from the lessons will be placed on this blog. Sit back with a good glass of wine and have a feast with your eyes. Bon Appetite - or as we say in East Texas - Lezz Eat!
Monday, February 7, 2011
Sunday, February 6, 2011
Crack!
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I decided to make this pie after learning that it is called "crack" because it is so good that you once you taste it, you cannot stop. They are right!
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats
1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch- by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
Crust
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
Filling
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled.
The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
I decided to make this pie after learning that it is called "crack" because it is so good that you once you taste it, you cannot stop. They are right!
Crack Pie from Momofuku
Cookie for crust2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats
1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch- by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
Crust
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
Filling
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled.
The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
Chinese New Year
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Menu
Menu
Firecracker Shrimp
Wonton wrapped fried shrimp with Thai Sweet Chili Sauce
Shrimp for Happiness and Joy
Wonton wrapped fried shrimp with Thai Sweet Chili Sauce
Shrimp for Happiness and Joy
Steamed Pork Dumpling
Handmade dumplings stuffed with Pork and Shrimp
Dumpling Purses Symbolize Wealth
Handmade dumplings stuffed with Pork and Shrimp
Dumpling Purses Symbolize Wealth
Thai Beef Salad
Spicy beef and Asian vegetables
Lettuce for Rising Fortune
Spicy beef and Asian vegetables
Lettuce for Rising Fortune
Fried Whole Fish
Deep fried whole fish with chili sauce and steamed rice
Having More Than Enough for the Coming Year
Deep fried whole fish with chili sauce and steamed rice
Having More Than Enough for the Coming Year
Matcha Ice Cream
Green Tea and White Chocolate Ice Cream with fortune cookie
Happiness and Good Health
Tsingtao Beer
Chateau Ste. Michelle Gewürztraminer
Green Tea and White Chocolate Ice Cream with fortune cookie
Happiness and Good Health
Tsingtao Beer
Chateau Ste. Michelle Gewürztraminer
Firecracker Shrimp /w Sweet Chili Sauce
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25 large tail-on shrimp, deveined and nicked on their inside curve so that they lay straight
25 wonton wrappers
Oil for frying
Marinade1 tsp minced garlic
1/2 tsp grated ginger (using rasp grater)
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch
Cornstarch “paste” (mix well to form paste)
1 Tb cornstarch
1/4 cup water
Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
Pat the shrimp dry with a paper towel. Wrap each shrimp in a wonton wrapper half. Seal with cornstarch paste.
Fry in hot oil (375) until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.
Firecracker Shrimp with Sweet Chili Sauce
based on a recipe from Jaden Hair
25 wonton wrappers
Oil for frying
Marinade1 tsp minced garlic
1/2 tsp grated ginger (using rasp grater)
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch
Cornstarch “paste” (mix well to form paste)
1 Tb cornstarch
1/4 cup water
Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
Pat the shrimp dry with a paper towel. Wrap each shrimp in a wonton wrapper half. Seal with cornstarch paste.
Fry in hot oil (375) until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.
Steamed Pork Dumplings
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1 package of dumpling skins (Mondu)
3/4 pound raw shrimp, shelled and deveined and chopped (we used frozen minature salad shrimp)
3 stalks green onions, minced
1/2 cup canned bamboo shoots, minced
1/2 pound ground pork
2 tablespoons soy sauce
1/2 teaspoon kosher salt
2 tablespoons cornstarch
1 teaspoon freshly grated ginger
1 tablespoon rice wine (or dry sherry)
for the slurry: 1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl
water
cooking oil
Combine all ingredients except dumpling skins and cooking oil in a large bowl. Mix well.
Spoon 1 teaspoon of the filling onto dumpling skin.
Brush a bit of the cornstarch slurry all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly.
Heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. If necessary turn the dumplings over and fry until cooked.
Remove to plate and serve with soy sauce.
Steamed Pork Dumpling
1 package of dumpling skins (Mondu)
3/4 pound raw shrimp, shelled and deveined and chopped (we used frozen minature salad shrimp)
3 stalks green onions, minced
1/2 cup canned bamboo shoots, minced
1/2 pound ground pork
2 tablespoons soy sauce
1/2 teaspoon kosher salt
2 tablespoons cornstarch
1 teaspoon freshly grated ginger
1 tablespoon rice wine (or dry sherry)
for the slurry: 1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl
water
cooking oil
Combine all ingredients except dumpling skins and cooking oil in a large bowl. Mix well.
Spoon 1 teaspoon of the filling onto dumpling skin.
Brush a bit of the cornstarch slurry all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly.
Heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. If necessary turn the dumplings over and fry until cooked.
Remove to plate and serve with soy sauce.
Thai Beef Salad
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1 1/2 pounds of Flank Steak
Marinade
5 cloves of garlic (minced)
1 tablespoon of ginger
4 jalapeno peppers minced
3 tablespoons of sugar
1/3 cup soy sauce
1/3 cup lime juice
2 tablespoons of Sesame Oil
Salad
1/2 of the marinade
1 head of Boston Lettuce torn into managable pieces
1 cucumber sliced thinly
1 small onion or sliced green onion
1 pint cherry tomatoes
1/2 cup fresh cilantro leaves
1/2 cup basil leaves
1/4 cup fresh mint leaves
Mix the marinade together and spoon only HALF of it over the steak-keep the rest for the salad.
Grill the marinated steak until about 145 F to medium-rare. Let the steak cool to room temperature. Meanwhile assemble the salad.
Toss the salad together with the reserved marinade. Slice the steak into bite-size pieces and place atop the salad.
Thai Beef Salad
Marinade
5 cloves of garlic (minced)
1 tablespoon of ginger
4 jalapeno peppers minced
3 tablespoons of sugar
1/3 cup soy sauce
1/3 cup lime juice
2 tablespoons of Sesame Oil
Salad
1/2 of the marinade
1 head of Boston Lettuce torn into managable pieces
1 cucumber sliced thinly
1 small onion or sliced green onion
1 pint cherry tomatoes
1/2 cup fresh cilantro leaves
1/2 cup basil leaves
1/4 cup fresh mint leaves
Mix the marinade together and spoon only HALF of it over the steak-keep the rest for the salad.
Grill the marinated steak until about 145 F to medium-rare. Let the steak cool to room temperature. Meanwhile assemble the salad.
Toss the salad together with the reserved marinade. Slice the steak into bite-size pieces and place atop the salad.
Baby Bok Choy Stir Fry
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1 lb baby bok choy
3 cloves garlic, minced
1/4 cup sliced green onion
3 Tbsp. fresh ginger, minced
2 Tbsp. turmeric, shredded
2 Tbsp. sesame oil
2 Tbsp. peanut oil
1/8 C. soy sauce
2 Tbsp. sesame seeds
Cut the bottoms off the baby bok choy so that the leaves separate. Rinse well and pat dry. Heat a wok (or large fry pan) over high heat. Pour in peanut oil and then swirl oil, tilting wok to coat bottom. Add garlic and ginger and saute for 2 minutes. Add in turmeric and saute for 2 minutes. Add chopped green onion. Add half of baby bok choy and stir-fry until leaves are wilted, about 2 minutes, then add remaining baby bok choy and stir-fry until all leaves are bright green and limp, 3 to 4 minutes total. Stir in soy sauce, then saute for 1 minute. Cover with lid and cook, stirring occasionally until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, sprinkle with sesame seeds and serve.
Note: You can add other ingredients if you wish. We happened to have King Trumpet Mushrooms and put them in the wok first since they needed to cook longer than the bok choy.
Baby Bok Choy Stir Fry
3 cloves garlic, minced
1/4 cup sliced green onion
3 Tbsp. fresh ginger, minced
2 Tbsp. turmeric, shredded
2 Tbsp. sesame oil
2 Tbsp. peanut oil
1/8 C. soy sauce
2 Tbsp. sesame seeds
Cut the bottoms off the baby bok choy so that the leaves separate. Rinse well and pat dry. Heat a wok (or large fry pan) over high heat. Pour in peanut oil and then swirl oil, tilting wok to coat bottom. Add garlic and ginger and saute for 2 minutes. Add in turmeric and saute for 2 minutes. Add chopped green onion. Add half of baby bok choy and stir-fry until leaves are wilted, about 2 minutes, then add remaining baby bok choy and stir-fry until all leaves are bright green and limp, 3 to 4 minutes total. Stir in soy sauce, then saute for 1 minute. Cover with lid and cook, stirring occasionally until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, sprinkle with sesame seeds and serve.
Note: You can add other ingredients if you wish. We happened to have King Trumpet Mushrooms and put them in the wok first since they needed to cook longer than the bok choy.
Crispy Fried Whole Fish with Chili Sauce
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Corn Starch
Chili Saucesalt
garlic cloves
red pepper flakes
soy sauce
fish sauce
coriander
Directions(make the sauce)
Clean the guts out of the fish and remove the scales. Wash and pat dry. Rub the fish with the salt, then make 3-4 deep slices into both sides of the fish. Rub the fish with corn starch including into the slices.
Deep fry on medium heat until crispy and golden brown. Set the fish aside on a rack or plate.
Place the fish on a serving platter. Pour the sauce over the fish and garnish with a few sprigs of coriander.
Note:You can use any white meat (non-fishy) fish for this recipe.
You can use fish fillets instead of a whole fish. Just make sure they're thick enough as to be soft & meaty inside after frying.
Crisy Fried Whole Fish with Chili Sauce
1 whole red grouper (or any white fish) we used Red Snapper- 4.5 lbs
Peanut oil for deep frying - enough to cover the fishCorn Starch
Chili Saucesalt
garlic cloves
red pepper flakes
soy sauce
fish sauce
coriander
Directions(make the sauce)
Clean the guts out of the fish and remove the scales. Wash and pat dry. Rub the fish with the salt, then make 3-4 deep slices into both sides of the fish. Rub the fish with corn starch including into the slices.
Deep fry on medium heat until crispy and golden brown. Set the fish aside on a rack or plate.
Place the fish on a serving platter. Pour the sauce over the fish and garnish with a few sprigs of coriander.
You can use fish fillets instead of a whole fish. Just make sure they're thick enough as to be soft & meaty inside after frying.
Matcha White Chocolate Ice Cream
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1 ½ cups heavy cream
1 ½ cups milk
1/2 cup granulated sugar
1/8 teaspoon fine salt
4 large egg yolks
8 oz white chocolate, finely chopped
2 tablespoons matcha powder, sifted
Equipment: Ice cream maker, fine meshed strainer (chinoise), cheesecloth
In a medium heavy saucepan, bring the cream, milk, sugar and salt to a simmer over low heat, stirring constantly.
While whisking eggs, pour about 1/2 cup of the hot cream mixture in a thin, steady stream in the bowl of eggs. This should temper the eggs. Now pour the tempered eggs in the rest of the saucepan with the hot cream mixture, in a thin, steady stream while whisking the hot cream.
Cook over low heat, constantly stirring, just until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Do not let this mixture boil. Pour this mixture through a strainer lined with cheesecloth.
Place the chocolate in a microwave safe bowl and heat for 2 1/2 minutes, stirring at 30 second intervals until chocolate is melted. Add the matcha powder to the chocolate and stir vigorously with whisk to mix well. Add this to the strained hot cream and stir to blend. Cool this mixture and refrigerate until chilled.
Freeze according to the instructions for your ice cream machine.
Serving Suggestion:
Serve with a crisp almond cookie and Dragon fruit. A banana flower petal can be used as a serving bowl.
Matcha White Chocolate Ice Cream
Matcha is finely milled green tea that is available in Asian specialty markets
1 ½ cups milk
1/2 cup granulated sugar
1/8 teaspoon fine salt
4 large egg yolks
8 oz white chocolate, finely chopped
2 tablespoons matcha powder, sifted
Equipment: Ice cream maker, fine meshed strainer (chinoise), cheesecloth
In a medium heavy saucepan, bring the cream, milk, sugar and salt to a simmer over low heat, stirring constantly.
While whisking eggs, pour about 1/2 cup of the hot cream mixture in a thin, steady stream in the bowl of eggs. This should temper the eggs. Now pour the tempered eggs in the rest of the saucepan with the hot cream mixture, in a thin, steady stream while whisking the hot cream.
Cook over low heat, constantly stirring, just until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Do not let this mixture boil. Pour this mixture through a strainer lined with cheesecloth.
Place the chocolate in a microwave safe bowl and heat for 2 1/2 minutes, stirring at 30 second intervals until chocolate is melted. Add the matcha powder to the chocolate and stir vigorously with whisk to mix well. Add this to the strained hot cream and stir to blend. Cool this mixture and refrigerate until chilled.
Freeze according to the instructions for your ice cream machine.
Serving Suggestion:
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