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Internet Message Format | 1995-09-27 | 14KB

From: Joel.Ehrlich@salata.com (Joel Ehrlich) Newsgroups: rec.food.recipes Subject: COLLECTION (9) Ground Pork Recipes Date: 19 Jun 1995 20:00:14 -0400 Organization: Salata Message-ID: <3s532e$shq@junior.wariat.org> Chinese Style Pork Burgers No. 177 Yields 4 Servings 1 tbls cornstarch 1 1/2 lbs pork, ground 3 tbls soy sauce 12 water chestnuts, 1 1/2 tbls sugar canned, blanched in 1 1/2 tbls scotch boiling water for 1 3/4 cup chicken broth minute, drained and 1 tbls vegetable oil chopped fine 1 1/2 tbls gingerroot, fresh, 3 tbls bread crumbs, fresh minced, peeled 4 sesame hamburger buns, 2 tsps garlic, minced split and toasted 3/4 tsp hot red pepper flakes, iceburg lettuce, dried shredded as an accom- 1 1/2 tsps Oriental sesame oil paniment Dissolve the cornstarch in the soy sauce in a small bowl. Stir in the sugar, the scotch and the broth. Heat the vegetable oil in a small saucepan over moderately high heat until it is hot but not smoking. Add the gingerroot, garlic and red pepper flakes. Stir-fry the mixture for 30 seconds. Stir the soy sauce mixture, add to the pan and bring to a boil, stirring. Simmer for 1 minute. Transfer to a bowl and stir in the sesame oil. Let cool. Combine the pork, water chestnuts, 1/4 cup of the sauce (for 4 burgers, adjust as needed) and bread crumbs in a bowl. Form into 1" thick patties. Grill on an oiled rack set 5 to 6" over glowing coals, basting often with the remaining sauce and turning several times, for 8 to 9 minutes on each side or until just cooked through. Transfer the burgers to buns and top with iceberg lettuce. Danish Style Stuffed Cabbage No. 795 Yields 4 Servings 1 Large Head, Cabbage 1/4 tsp Pepper Salted Water, Boiling 1 Medium Onion, Chopped Fine 2 Tbls Long Grain Rice 2 Cups Beef Broth 2 Cups Milk 3 Tbls Molasses 1/2 lb Ground Pork 2 Tbls Cornstarch 1/2 lb Ground Veal 2 Tbls Water 1/2 tsp Salt 5 Egg Whites Preheat oven to 375 degrees. Cut out the core of the cabbage and cook covered in boiling salted water for 15 minutes to loosen the outer leaves. Cool in cold water. Simmer the rice in the milk for 30 minutes to form a creamy mixture. Cool. Mix the meats, salt and rice mixture. Add the egg whites one at a time. Add the salt and pepper. The filling will be soft. Plan on two or three stuffed cabbage rolls per person. Carefully peel off as many leaves as will be needed (one per stuffed cabbage roll). Place on a board and cut the ribs to make them lie flat. Place a heaping teaspoon of filling in the center of each leaf. Roll each leaf up and tuck in the ends. Place the rolls seam side down in a greased baking dish (13" x 9"). Pour broth around the rolls and place a teaspoon of molasses on each. Bake uncovered for 30 minutes. Turn the rolls, baste and bake another 30 minutes. Transfer the rolls to a platter. Ladle the pan juices into a skillet. Blend the cornstarch with an equal amount of water. Stir in the cornstarch paste and cook, stirring steadily, until thickened. Serve sauce over the cabbage rolls Serve with cranberry or lingonberry sauce. Danish Meat Loaf No. 473 Yields 8 Servings 1 lb top round, ground 1 medium onion, grated twice 1 heap tbls flour 1 lb veal, ground twice Salt 1/2 lb pork, ground twice Pepper, freshly ground 1 cup breadcrumbs, fresh, 3 strips bacon soaked in Tomato juice, or 1 1/2 cups milk Chicken broth 2 eggs Pre-heat oven to 350 F. Mix meat, soaked bread crumbs, eggs, onion, and flour together by hand. Beat with a wooden spoon until mixture appears light and frothy. Add salt and pepper to taste. Form a loaf of the mixture in a baking dish. Put the bacon on top, and bake for about 1 1/2 hours. Baste several times during baking with the juice or stock. Slice thinly when cool. Fried Tasty Meat Mince No. 155 Yields 2 Servings 1/2 lb pork, lean, thinly water for 30 minutes, chopped or ground drained, water re- 4 tbls vegetable oil served, mushrooms 1/2 cup peanuts, or finely diced 1/2 cup almonds, blanched 8 water chestnuts, 2 tbls soy sauce finely diced 1 tbls cornstarch 1/4 cup snow peas sugar 2 celery ribs, finely salt diced pepper 1 clove garlic, chopped 2 tbls water 2 slices ginger root, fresh 1 tbls sherry, dry 1 small lettuce, cored and 4 Chinese mushrooms, coarsely chopped dried, soaked in warm Heat 1/4 of the oil in a wok and stir fry the nuts until they are golden. Drain, cool and crush them. Mix the pork with half of the soy sauce, 1 teaspoon of the cornstarch, the salt, pepper, almost all of the sugar and the water. Make a mixture of the sherry and the remaining soy sauce and cornstarch, a pinch of sugar and the reserved mushroom liquid. Heat 1/2 of the oil in a wok or skillet and stir fry all of the diced ingredients. Sprinkle with salt, cover and braise for three minutes. Remove to a dish. Stir fry the garlic and ginger, add the pork mixture, stir one minute over high heat, then braise, covered, for two minutes over low heat. Add the braised vegetables. Stir until well mixed. Arrange a hollow in the center of the ingredients and pour in the sherry sauce. Heat until the sauce is slightly thickened and then stir it into the other ingredients. Cover the wok or pan and braise the mixture for about three minutes longer or until the pork is well cooked. Meanwhile, braise the lettuce in the remaining oil, sprinkling it with salt. When tender, add the lettuce to the meat mixture. Arrange in a warmed serving dish, sprinkle with the nuts and serve. German Meatballs No. 139 Yields 6 Servings The meatballs: The sauce: 3/4 cup onions, finely chopped 4 tbls butter, unsalted 1 tbls butter, unsalted 1/2 cup flour 3/4 lb beef, ground 1 quart chicken stock 3/4 lb pork, ground 1/2 large sardine, drained and 3/4 cup milk sliced 2 slices white bread, 1/2-inch 1/3 cup capers, lightly rinsed thick, crusts removed and drained 2 eggs 1/4 cup white-wine vinegar 1 large sardine, drained and salt to taste chopped pepper, freshly ground salt to taste to taste white pepper to taste Use a skillet to saute the onions in the butter over medium-high heat until they are transparent. Remove and let cool. Combine the ground beef and pork with the cooked onions in a large bowl. Set aside. Warm the milk in a large saucepan over low heat. Remove the pan from the heat. Add the bread slices and let them soak until the bread becomes soft and all the milk is absorbed. Add the bread and milk mixture to the meat and onion mixture. Add the eggs, sardine, salt and white pepper and mix by hand. Form the meat mixture into 2" balls. (They will be very soft.) Place the meatballs on a plate and refrigerate. To make the sauce, melt the butter in a large saucepan over medium-high heat. Add the flour all at once and cook, stirring with a wire whisk, for about 3 minutes. Add the chicken stock. Continue stirring until the sauce begins to boil. Add the sardine, capers, vinegar, salt and freshly ground pepper. Remove the meatballs from the refrigerator and drop them immediately into the sauce. Simmer for 15 minutes. Adjust the seasonings. If the sauce is too thick, add a bit more chicken stock. Serve immediately with peeled and poached potatoes. (Germans never eat unpeeled potatoes.) Ground Pork Burritos w/Plum Sauce No. 885 Yields 6 Burritos 1 lb Lean Ground Pork 1 Cup Green Onions 3 Cloves Garlic, Minced 1 Tbls Soy Sauce 1 tsp Sesame Oil 1/4 tsp Cayenne 1/2 tsp Salt 6 Flour Tortillas 6 Tbls Hoisin (Plum) Sauce Hoisin (Plum) sauce will be found in the chinese or oriental section of your supermarket or make your own Chinese Plum Sauce. Saute the pork and the chopped yellow onion until brown and cooked through. Slice the green onions, including the green tops, into 1" lengths. Add to the pan along with the garlic, soy sauce and sesame oil. Cook until the onions are tender (about 2 minutes). Warm the tortillas at 300 degrees for a few moments. Spread a tablespoon of Hoisin (Chinese Plum) Sauce on each. Divide the hot pork mixture into even portions and place one portion on each tortilla. Fold up the bottom of the tortilla and then fold in each side so as to enclose the pork mixture. Serve with a garnish of sliced red bell peppers and Chinese Fried Rice. Norwegian Meatballs No. 5 Yields 6 Servings 1 tbls butter 1/2 tsp allspice 1/2 cup butter 2 tbls flour 1 tbls onion, minced 2 cups beef broth 2/3 cup bread crumbs, soft 1/2 tsp white pepper 1 cup water 1/4 tsp nutmeg 3/4 lb beef, ground salt, to taste 1/4 lb pork, ground white pepper, to taste 1 tsp salt Melt the first measure of butter in a large skillet and cook onion until soft. Add bread crumbs and water and stir to combine. Remove from heat. Stir in beef, pork, salt, allspice, pepper and nutmeg. Beat meat mixture at high speed in a mixer for 5 minutes, until meat is light in color and fluffy. Use 2 spoons dipped in ice water to form meat into small balls. Put on a tray lined with wax paper; refrigerate 15 minutes. Melt the second measure of butter in a skillet over medium heat and brown meatballs on all sides. Remove meatballs and stir the flour into the skillet, cooking it until golden. Using a whisk, beat in beef broth and simmer 10 minutes to make gravy. Add salt and pepper to taste, return meatballs to the gravy and serve over mashed potatoes. Pork Burgers Oriental Style No. 17 Yields 4 Servings 1 1/2 lbs pork, lean, ground or canned 1/2 cup onion, chopped salt to taste 3 tbls coriander, freshly pepper, freshly ground chopped to taste 1 tbls ginger, freshly grated 1/4 tsp Tabasco 2 tbls soy sauce, light 1 tsp vegetable oil 2 tsps garlic, finely chopped 1/2 cup orange juice, fresh 1/2 cup bread crumbs, fresh 2 tbls lemon juice, fresh 1/4 cup chicken broth, fresh 2 tbls butter Place pork in a mixing bowl and add onion, 2/3 of the coriander, ginger, 1/2 t soy sauce, garlic, bread crumbs, broth, salt, pepper and Tabasco. Blend well. Divide mixture into equal portions and form them into hamburger shapes about 1" thick. Heat the oil in a cast-iron skillet over medium heat. Add burgers and cook for 7 to 8 minutes. Turn and cook 8 minutes or until done. Transfer to a serving plate and keep warm. Combine the orange and lemon juices and the remaining soy sauce in a small saucepan. Reduce by half and add the butter and remaining coriander. Blend well and pour over burgers. Potstickers No. 2561 Yields 24 Potsticker 6 oz Lean Pork, Ground 1/8 tsp Salt 1 Cup Chinese Cabbage, 1/8 tsp Pepper Shredded 24 Won Ton Wrappers 1/4 Cup Celery, Chopped Fine - Water 1 Tbls Green Onion (w/top), 4 Tbls Peanut Oil Chopped Fine 2 Cups Chicken Broth 1 Tbls Soy Sauce - Soy Sauce 1 Tbls Cornstarch 1/4 tsp Ginger, Ground Combine the ground beef, cabbage, celery, onion, the measured amount of soy sauce, cornstarch, ginger, salt and pepper. Cut the won ton wrappers into 3" rounds using a cutter. Spoon about 1 1/2 teaspoons of the pork mixture onto each wrapper. Brush the edges of each wrapper with water. Fold the wrappers in half. Seal the edges with the tines of a fork to make the potstickers. Heat the frypan to 375 degrees. Add half the peanut oil. Add the potstickers. Cook until the bottoms are golden (about 3 minutes). Turn. Add the broth. Cover. Simmer until the potstickers are tender and the broth has all evaporated (about 10 minutes). Uncover. Continue cooking until the bottoms of the potstickers are golden, adding more oil if needed. Serve hot with soy sauce on the side.