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Chinese Hot & Sour Soup
Serves 2 to 4
Ingredients
1/4 lb. Pork Loin, trimmed, finely shredded
1 tsp. Soy Sauce
1 tsp. Dry Sherry
2 tsp. Cornstarch
2 tsp. Sesame Oil
5 cups Chicken Broth
2 Tbsp. Cornstarch, mixed with 3 Tbsp. cold water
1/2 cup Dried Chinese Black Mushrooms, rehydrated, julienne
1/2 cup Dried Tiger Lily Buds, rehydrated, trimmed of their hard tips
4 oz. Firm Tofu, 3/8” diced
1/4 cup Bamboo Shoots, fresh, julienne
1 Egg, beaten
2 Tbsp. Soy Sauce
2 Tbsp. Chinese Black Vinegar
1 tsp. Black Pepper
1 tsp. Hot Chili Oil
1/2 cup Shiitake Mushrooms, thinly slivered
1 Scallion, finely sliced
Directions
1. In a small bowl, toss pork with 1 tsp. soy sauce and sherry. Sprinkle on cornstarch and mix. Mix in the sesame oil. Cover and set aside.
2. In a medium-size pan, bring broth to a simmer. Stir broth while drizzling in the cornstarch-water mixture. Bring back to a boil, then simmer for 10 minutes until smooth, thick and no longer starchy.
3. Add pork and quickly and thoroughly stir. Cook for two minutes. Add mushrooms, Tiger Lily buds, tofu and bamboo shoots. Bring back to a simmer.
4. While stirring, drizzle in beaten egg. When egg is cooked, add the remaining ingredients.
5. Adjust with additional salt, vinegar, pepper and chili oil, if desired. Serve.
Peruvian Chupe de Camerones
Serves 6
Ingredients
2-1/4 lb. Jumbo Shrimp, with shells
1 tsp. Olive Oil
6 cups Water
1/4 cup Red Onions, 1/4” dice
2 Tbsp. Olive Oil
1 Garlic Clove, fresh, minced
1 Tbsp. Aji Panca Paste
1 Tbsp. Aji Amarillo Paste
1/4 cup Long-Grain White Rice
To Taste: Kosher Salt
5 Red Potatoes, large, peeled, cut into 6 chunks each
1 can Evaporated Milk
6 pieces Corn on the Cob, frozen, defrosted, cut into 1” slices
1/2 cup Peas, frozen, defrosted
1/2 cup Queso Fresco, cut into 1/2” cubes
1 Tbsp. Oregano, fresh, chopped
3-6 Eggs
Directions
1. Peel and de-vein all but 1/4 lb. of the shrimp. Reserve the shells.
2. In a small pot, in the first tsp. of olive oil over medium-high heat, lightly toast shells and 1/4 lb. of unpeeled shrimp. Once pink and aromatic, add water and bring to a boil. Reduce to a simmer and cook for 10 minutes. Cool slightly. Transfer contents to a blender and purée. Add back to pot and set aside.
3. In another large, heavy-bottom frying pan, sweat onions over medium-low heat in second measure of olive oil until tender. Add the garlic and cook briefly. Add the Aji pastes and stir well. Continue to cook until the mixture darkens slightly, stirring to prevent burning. Strain puréed shrimp through a fine-meshed chinois strainer into onion-Aji mixture, pressing on the solids to extract as much liquid as possible.
4. Add rice and a pinch of salt and bring to a simmer. Cook for 10 minutes. Add the potatoes and cook for another 10 minutes. Add evaporated milk, corn and peas and heat through. Add the rest of the shrimp, the queso fresco and chopped oregano. Cook until shrimp are just cooked through. Crack eggs into the soup and continue to cook until the eggs are poached and the shrimp are done.
5. Check and adjust seasoning with additional salt, if desired. Serve.
Hungarian Goulash
Serves 8 to 16
Ingredients
2 lb. Beef, chuck, cut into 1” cubes
4 Tbsp. Canola Oil
1 Onion, sweet or Spanish, cut into 1” cubes
1 Carrot, large, cut into 3/8” thick slices, halved or quartered as needed
1 Celery Root, small, cut into 3/8” thick slices, halved or quartered as needed
1 Parsnip, large, cut into 3/8” thick slices, halved or quartered as needed
1 Red Pepper, cut into 1” cubes
1 Green Pepper, cut into 1” cubes
1 Hot Hungarian Wax Pepper, cut into 1” cubes
1 Celery Stalk, cut into roughly 3/8” thick slices, halved as needed
3 Garlic Cloves, roughly chopped
1/2 can Tomato Paste (5 oz. can)
3 Plum Tomatoes, cored, roughly chopped
2 Russet Potatoes, large, cut into 1” cubes
1 Tbsp. Hot Hungarian Paprika
1 Tbsp. Kosher Salt
1/2 tsp. Black Pepper
1/2 tsp. Cayenne Pepper
2 Bay Leaves
4 cups Beef Broth
1 can Crushed Tomatoes (26 oz. can)
2 Tbsp. Caraway Seeds
1 Tbsp. Hot Hungarian Paprika
4 Tbsp. Cilantro, fresh, chopped
Optional: Sour Cream
Directions
1. In a large, preheated, sauté pan, over medium-high heat, brown beef in 2 Tbsp. of the canola oil until well-colored on all surfaces.
2. In another large, preheated, heavy-bottom pot, sauté onions in remaining oil until softened and lightly colored. Add carrots, celery root and parsnips and continue to cook until just brown, stirring often to prevent scorching. Add peppers, celery and garlic and cook until the peppers just start to color, stirring to prevent scorching. Add tomato paste and browned beef and stir well, cooking until tomato paste begins to darken. Add fresh tomatoes, potatoes, first measure of paprika, salt, black pepper, cayenne and bay leaves. Stir well. Cook for 2 minutes. Add beef broth, crushed tomatoes, caraway seeds and second measure of paprika. Bring to a boil, reduce to a simmer and cook for approximately 1 hour, or until meat is completely tender.
3. Adjust seasonings with additional salt, pepper and paprika, as needed. Serve sprinkled with fresh cilantro and sour cream, if desired.
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