Steak Kue

My parents owned Gee's Restaurant in Houston, Texas for over 35 years. Opened in 1955, the menu featured dishes that were truly the epitome of Cantonese cuisine: Chicken Chow Mein, Egg Foo Young, Sweet & Sour Pork, Moo Goo Guy Pan, and War Shew Duck. I often wax nostalgic about the restaurant and these dishes, and make my own versions as often as I can. One of the classics on the menu was #66 - Steak Kue. At the restaurant, it called for searing one of our "Club Steaks" (boneless ribeye) on the flat top grill, which was on the "American" side of the kitchen, then carried over to the "Chinese" side of the kitchen. There it where would be cubed and added to a wok full of vegetables, and finished with a quick sauce that included "a Touch of Oyster Sauce."

For my version, I wanted a wok-friendly way to cook the steak, so I simply gave the cubed ribeye a quick flash stir-fry, then cooked all the vegetables, adding the steak back in at the end. The assortment of vegetables can be anything you wish, but the key to this dish is truly that "Touch of Oyster Sauce."

I hope you enjoy this retro recipe as much as I did!

Steak Kue
by Gary Gee
Serves 4

2 pounds boneless beef tenderloin or ribeye, cut into approximate 1" x 2" cubes
Coarse salt
Freshly ground black pepper
2 Tablespoons peanut or vegetable oil
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic
2 cups coarsely chopped bok choy
1 large carrot, sliced into coins
1 cup sliced celery
4 stalks asparagus, chopped
4 oz crimini mushrooms, sliced
4 oz water chestnuts, sliced
4 green onions, chopped, plus more for garnish
1 Tablespoon light soy sauce
1 Tablespoon cooking sherry or white wine
1 Tablespoon dark soy sauce
2 Tablespoons oyster sauce
1/2 teaspoon cornstarch, mixed with
1 teaspoon warm water
1 Tablespoon toasted sesame oil

Heat a wok or large skillet over high heat. Season beef with salt and pepper. Add oil to wok, and swirl to coat. When oil begins to smoke, add beef in a single layer. Cook for 30 seconds or until beef begins to release from wok. Turn and cook another 30 seconds, until well-browned. Remove beef from wok, keeping warm on a platter. Leave behind only about 1 tablespoon of oil (add more if needed). Add ginger, garlic, and next 7 ingredients. Toss to combine. Add light soy sauce and sherry, stir, and cover for 1 minute to steam. Return beef and any accumulated juices to the wok, then add dark soy sauce, oyster sauce, and cornstarch slurry. Stir to combine, and cook until sauce forms and thickens, about 1 minute more. Drizzle with sesame oil, remove to a serving platter, garnish with green onions, and serve immediately with steamed white rice.

Savory Chile Bread Pudding

The Spice House offers an amazing selection of chile peppers. Dried, powdered, or in blends, you will find the highest quality chiles to perfect your recipes. Here, I have combined New Mexican chiles (both dried and ground), smoky Chipotle, spicy Ancho, and bright Aji Amarillo, accented by Aleppo and ground black pepper. This combination lends a robust flavor sensation to this savory bread pudding, which will be the perfect side dish to your next grilled or roasted main course. Top with fried eggs and fresh salsa for a zesty brunch dish!

Savory Chile Bread Pudding
by Gary Gee at My Cooking Blog
Adapted from Southwest Chile Cheese Bread Pudding
Serves 8

8 cups day-old bread or rolls, cut into 1-inch cubes
3 dried New Mexican chiles, rehydrated and coarsely chopped
8 ounces grated sharp cheddar, divided use
1/2 cup sliced green onion, plus additional for garnish, if desired
1/4 cup coarsely chopped cilantro, plus additional for garnish, if desired
6 large eggs
2 cups whole milk
1/4 cup melted butter, bacon fat, or chicken fat
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Aleppo pepper
1 teaspoon ground cumin
1 teaspoon Chipotle chile powder
1 teaspoon Ancho chile powder
1 teaspoon Aji Amarillo chile powder
1 teaspoon New Mexican chile powder

Preheat oven to 375°F.

Toss bread cubes with chiles, half the cheese, the green onion, and cilantro. Place in 9 x 13-inch dish that has been sprayed with non-stick cooking spray. Whisk together remaining ingredients and pour over bread cubes. Fold gently, ensuring all bread cubes are moistened. Sprinkle remaining cheese over top. (Dish may be prepared to this point and refrigerated overnight).

Bake, uncovered, for 30-45 minutes, until cheese is melted and slightly browned and toothpick inserted in center comes out clean. Let cool for 10 minutes, then slice and serve. Garnish with additional green onion and/or cilantro, if desired.

Barbecue Roasted Brussels Sprouts

Jay Ducote’s Jay D’s Louisiana Barbecue Sauce is carefully crafted from a blend of traditional Louisiana spices, with a hit of pure cane sugar for some natural sweetness. Paired with his Louisiana Molasses Mustard, the combination is terrific – sweet and tangy, with a kick! These oven roasted Brussels sprouts are the perfect vehicle for this taste sensation. Let these little babies get good and brown, and you have a delicious treat to accompany your next meal. A finish of Aleppo pepper adds a bright pop of heat. Bet you can’t stop eating them!

Barbecue Roasted Brussels Sprouts
by Gary Gee http://nowserving.mycookingblog.com
Serves 4

1 pound Brussels sprouts, halved, root end trimmed
Coarse sea salt
2 Tablespoons Jay D’s Louisiana Barbecue Sauce
1 Tablespoon Jay D’s Louisiana Molasses Mustard
1 Tablespoon lard, chicken fat, beef fat, or vegetable oil
Freshly ground black pepper
1 teaspoon Aleppo pepper

Place Brussels sprouts in a medium bowl. Fill with cold water. Add approximately 2 Tablespoons salt, and stir gently to dissolve. Soak Brussels sprouts for 30 minutes. Drain, rinse, and soak again with water only for about five minutes. Drain. Spin Brussels sprouts dry in salad spinner, or blot well with paper towels. Set aside.

Preheat convection oven to 375°F, or conventional oven to 400°F. Prepare rimmed baking sheet by lining with heavy duty aluminum foil.

In a small dish, stir together Jay D’s Barbecue Sauce and Jay D’s Molasses Mustard. Set aside.

Place Brussels sprouts on baking sheet. Add 1 Tablespoon barbecue/mustard mixture and the lard, fat, or oil. Using your hands, rub all together, coating the sprouts well, and landing them cut side up. Sprinkle liberally with salt and pepper. Turn sprouts over, and season again, leaving cut side down.

Roast Brussels sprouts in oven for approximately 6-8 minutes, or until cut side is slightly brown, but the sprouts are still firm. Using tongs, carefully turn each sprout over (cut side up). Brush with one Tablespoon of the remaining barbecue/mustard mixture. Continue roasting for 4-6 minutes, until Brussels sprouts are nicely brown, and just fork tender. Toss with remaining barbecue/mustard mixture, sprinkle with Aleppo pepper, and remove to serving platter. Serve at once.

Sauteed Shrimp with Tangy Barbecue Sauce

The flavor-packed punch of Jay D's Barbecue Sauce adds the perfect amount of heat and sweetness to these shrimp. Fresh ginger, garlic, and mild green onions add bursts of freshness to the tasty, zesty sauce, while Aleppo pepper adds warmth and heat.

Sauteed Shrimp with Tangy Barbecue Sauce
by Gary Gee, blogging at My Cooking Blog
Serves 4

2 pounds medium (21-25 count) shrimp, shelled, deveined, tails on, patted dry
Coarse salt
Freshly ground white pepper
2 Tablespoons olive oil
2 Tablespoons unsalted butter
1/4 cup peeled and julienned fresh ginger
2 Tablespoons minced garlic
6 green onions, chopped (white and green parts), divided use
1/2 teaspoon Aleppo pepper
Freshly ground black pepper
Pinch of brown sugar
1/2 cup Jay D's Louisiana Barbecue Sauce
1/4 cup oyster sauce
2 Tablespoons ketchup
1 teaspoon Worcestershire sauce
2 Tablespoons freshly chopped parsley

Season shrimp with salt and white pepper, tossing to coat well. Set aside.

In a large skillet or Dutch oven, heat olive oil and butter over medium heat. Add ginger, and stir gently until ginger sizzles slightly, but does not brown. Cook ginger for one minute, until oil and butter are infused. Remove ginger with slotted spoon and reserve.

Increase heat to high. Add shrimp and saute until slightly colored all over, about one minute. Add garlic, the reserved ginger, half the green onions, Aleppo pepper, black pepper to taste, and brown sugar. Continue to stir and cook until garlic is aromatic, about 15 seconds. Add barbecue sauce, oyster sauce, ketchup, and Worcestershire sauce. Stir to combine and coat shrimp, then reduce heat to a simmer. Remove from heat when shrimp are cooked through, about two to three minutes more. Taste sauce, correct for seasonings, garnish with remaining green onions and parsley, and serve immediately.

Spicy Roasted New Potatoes

Jada Chicken Salts come in many different varieties, and offer so many new options for your dinner table! Here, the Barbecue Blend and Red Pepper Blend turn ordinary roasted potatoes into a quick, zesty side dish, the perfect accompaniment for your next weeknight dinner. Try different herbs to compliment the delicious Chicken Salt blends.

Spicy Roasted New Potatoes
by Gary Gee, blogging at My Cooking Blog
Serves 4-6

1 1/2 pounds medium red potatoes, scrubbed, rinsed, halved, and patted dry
2 Tablespoons olive oil
2 teaspoons Barbecue Chicken Salt
1 teaspoon Red Pepper Chicken Salt
1/2 teaspoon dried thyme
Freshly ground black pepper
1 Tablespoon chopped fresh parsley

Preheat oven to 425°F. Prepare rimmed baking sheet by lining with foil.

Place potato halves on baking sheet, and drizzle with olive oil. Sprinkle with Chicken Salts, thyme, and black pepper. Toss to coat evenly. Arrange cut side down on baking sheet.

Place in oven and bake for 10 minutes. Carefully turn each potato half over, rotate pan, and continue baking until just fork-tender and evenly browned, about 10 minutes more.

Remove to serving dish and sprinkle with parsley and additional seasoning, if desired.

Shrimp Linguine with Avocado Sauce

The versatile flavors of Jada Chicken Salt are the perfect addition to your spice rack and kitchen table. Starting with a base of Pure Ocean Sea Salt, the Chicken Salt blends from Jada contain NO manufactured food additives, and are kosher parve, vegan, and gluten free. I loved using both the Red Pepper blend (which has a nice kick!) and the Lime blend in this quick and easy pasta dish. Change up the protein, or just serve the pasta by itself! The rich, creamy avocado sauce tastes a lot more decadent than it really is!

Shrimp Linguine with Avocado Sauce
by Gary Gee, blogging at My Cooking Blog
Adapted from Spaghetti with Avocado Sauce
Serves 6-8

1 pound medium shrimp, peeled and deveined
2 teaspoons Red Pepper Chicken Salt, or to taste
3 Tablespoons extra virgin olive oil, divided use
1 pound dry linguine
2 large or 3 medium avocados, halved, pitted, peeled, and cut into chunks
1 clove garlic, run through a press
1 Tablespoon chopped shallot
1 Tablespoon chopped fresh parsley, plus more for garnish
Juice of one lime
2 teaspoons Lime Chicken Salt
Freshly ground black pepper
Lime wedges, for garnish (optional)

Pat shrimp dry and season with Red Pepper Chicken Salt. Drizzle with one Tablespoon olive oil, toss to coat, and set aside.

Cook pasta in a large pot of salted boiling water until just al dente.

While pasta cooks, grill shrimp over charcoal, gas, or indoor grill pan, about two minutes per side, until slightly browned and just cooked through. Do not overcook. Remove from grill, cover and set aside. Prepare sauce by placing avocado, garlic, shallot, parsley, lime juice, Lime Chicken Salt, and pepper in a processor. Pulse until blended. Add remaining olive oil and process until smooth.

Drain pasta, reserving 1/2 cup cooking liquid. Add reserved cooking liquid to sauce and process until smooth.

Toss pasta and shrimp with avocado sauce until well coated. Transfer to serving platter and garnish with parsley and lime wedges, if desired. Serve immediately.

Pistachio Sponge Cake

One of the more intriguing features of the Instant Pot is, to me, how well it makes “un-baked” baked goods. Cheesecakes, bread pudding, flan…there are myriad recipes out there. I decided to take a spin on an old Chinese classic: Sponge cake! Typically served at Dim Sum service, I can also remember my mother turning out pans of this simple, sweet goodness in the midst of a busy cooking day.

I have always loved the flavor of cardamom in baked goods. It has a warmth that I associate with comfort foods, as well as a unique aromatic “edge” that adds an exotic touch to this cake. Almond essence fortifies the nuttiness of the crushed pistachios, which also add texture and crunch. Steaming keeps this cake nice and moist. Try it warm, cold, or topped with cream and fresh berries.

Pistachio Sponge Cake

by Gary Gee blogging at My Cooking Blog
Adapted from Steamed Sponge Cake from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller
Serves/makes 6

6 large eggs
1 1/2 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups flour
1/2 tsp baking powder
1/2 teaspoon ground cardamom
1/3 cup shelled pistachios, coarsely crushed
1 cup water

Separate eggs. Beat whites until stiff. Gradually add sugar and beat two minutes. Add yolks and extracts; beat two minutes more. Sift in flour, baking powder, and cardamom; mix well to make a smooth batter. Fold in pistachios until well-distributed.

Line a 7” cake pan or ramekin with parchment paper. Pour batter into pan. Rap pan on table top to remove large air bubbles.

Pour water into Instant Pot liner. Place cake pan on trivet in liner. Lock lid in place; adjust vent to seal. Select Low Pressure on the Steam setting for 30 minutes; release naturally. Carefully remove pan from pot. Let cool slightly, remove parchment, slice and serve.

Twice Cooked Pork with Preserved Vegetables

The Instant Pot offers so many options for the home cook: It can pressure cook, slow cook, saute, steam, make yogurt, cook soup, rice, and multigrain dishes. I decided to try several of the cooking modes in one recipe, and this favorite Chinese dish fit the bill. I used it to initially pressure cook the pork, saute the pork, then steam the final dish. Such versatility!

Though this dish has many steps, the final product is worth the effort. The pork is rendered meltingly tender after the multi-stage cooking, and the flavorful sauce, packed with umami from two soy sauces and the salted, preserved vegetables, is truly addictive.

Twice Cooked Pork with Preserved Vegetables
by Gary Gee
Adapted from Mei Cai Kou Rou from The Woks of Life

6 ounces dried preserved mustard greens
2 pounds pork belly or boneless picnic with fat cap
4 1-inch pieces ginger, peeled
2 star anise
1 Tablespoon coarse salt
2 Tablespoons peanut oil, divided use
1 teaspoon PLUS 1 Tablespoon dark soy sauce, divided use
2 Tablespoons cane sugar
1 teaspoon minced ginger
2 Tablespoons light soy sauce

2 Tablespoons shaoxing wine
1/2 cup chicken broth
1 teaspoon cornstarch
1 teaspoon water

Soak dried greens in a large bowl. Stir occasionally to loosen any grit. Lift greens out of water and place in colander in sink. Rinse briefly. Pour off soaking liquid, rinse out bowl, replace with clean water, and soak greens again. Repeat four to five times, letting soak 20-30 minutes between rinsings. When no more grit is found at the bottom of the bowl, drain greens well, pressing to extract as much water as possible. Set aside.

Place pork in Instant Pot liner with ginger, star anise, and salt. Add enough water to just cover pork. Lock lid in place, and set cooker on HIGH pressure for 20 minutes. Release naturally. Remove pork, drain, and blot dry with paper towels. Discard cooking liquid and solids. Clean out the liner, wipe dry, and return to the unit.

Set cooker to Saute, and when hot, add one Tablespoon oil. Brown pork on all sides, taking care not to disturb the meat too soon and tear the surface. When brown, add one teaspoon dark soy sauce and one Tablespoon water, coating the pork with the liquid. Remove pork to a shallow dish, and pour pan liquid over all. Set pork aside to cool (may be refrigerated at this point overnight). Clean out the liner, wipe dry, and return to the unit.

Slice pork into thin slices against the grain. Arrange pork, shingled, in a shallow pan that fits well in the Instant Pot liner on a trivet.

Heat cooker to Saute, and add remaining Tablespoon oil. Add sugar, stir and cook until slightly caramelized. Add ginger, stir to combine. Add 1 Tablespoon dark soy sauce, light soy sauce, shaoxing wine, and chicken broth. Add preserved greens, stir to mix well, then press Cancel to stop cooking. Spoon preserved green mixture over pork. Clean out the liner, wipe dry, and return to the unit. (This could be a good reason to own more than one liner!)

Add one cup of water to liner. Place trivet in liner. Set dish of pork on trivet. Set cooker to Steam for 45 minutes. Release naturally. Carefully remove dish from liner. Remove trivet and pour off water. Heat cooker once more to Saute, and carefully tip accumulated liquid from dish of pork into liner. Bring to a boil. Make a slurry with cornstarch and 1 teaspoon water. Add to simmering liquid, and stir until thickened. Carefully flip pork and vegetables out onto serving platter (you may spoon vegetables off of pork first, then lift pork with a spatula and turn over on top of vegetables. Check sauce for seasoning, and spoon over pork. Serve at once with steamed rice and a fresh vegetable.

Ginger Herb Crusted Pork Loin

The nutty sweetness of General Mills’ Golden Grahams cereal blends perfectly with sharp, fresh ginger and herbs in this new version of roasted pork. Naturally lean, pork loin is the perfect protein for your healthy menu. Serve leftovers as part of a salad entrée, or repurpose as a stir-fry or frittata.

Ginger Herb Crusted Pork Loin
by Gary Gee My Cooking Blog
Serves/makes 8-10

1 pork loin roast (4-5 pound size)
1 1/2 teaspoons sea salt, divided use

1 1/2 teaspoons freshly ground black pepper, divided use
2 Tablespoons Dijon mustard
1 cup panko bread crumbs
1/2 cup crushed Golden Grahams cereal (about 3/4 cup before crushing)
2 cloves garlic, minced
2 teaspoon grated fresh ginger
1 Tablespoon chopped fresh rosemary
1 Tablespoon chopped fresh thyme
2 Tablespoon olive oil
1 Tablespoon balsamic vinegar

Preheat oven to 400°F.

Place pork loin in large, shallow dish. Season all over with 1 teaspoon salt and 1 teaspoon black pepper. Place pork, fat side up, on rack on baking sheet or broiling pan. Spread mustard evenly over fat side of roast. Set aside.

In a small bowl, whisk together panko, crushed cereal, garlic, ginger, rosemary, thyme, remaining salt and pepper, olive oil, and vinegar. Press over fat side of pork loin, covering evenly.

Place roast in oven and bake for 15 minutes. Reduce heat to 325 and continue cooking until internal temperature reaches 140 degrees, about an hour and a half. Remove from oven and tent, letting roast sit for at least 20 minutes before slicing.

Cheery Cherry-O Chocolate Bread Pudding

The new and improved Chocolate Cheerios, made with NO artificial flavors or colors from artificial sources, was the perfect addition to bread pudding. Adding a bit of crunch and tasty chocolate flavor from real cocoa, this classic cereal treat helped create a delicious dessert.

Cheery Cherry-O Chocolate Bread Pudding
by Gary Gee My Cooking Blog
Serves/makes 8

6 cups day-old white bread, French bread, dinner rolls or croissant
4 cups Chocolate Cheerios
3 cups heavy cream, half and half, whole milk, or any combination thereof
1/2 cup unsalted butter, melted
1/2 cup tart cherry pie filling
1 1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
4 eggs, lightly beaten
Vanilla ice cream, for serving, if desired

Spray 9 x 12-inch baking dish with cooking spray. Place bread cubes and Cheerios in dish, arranging to "fit" dish.

Preheat oven to 350°F.

In a large bowl, mix milk, butter, pie filling, sugar, vanilla, cinnamon, nutmeg, cloves and salt. Add the eggs and mix well. Pour over bread and Cheerios in baking dish, pressing down to coat and soak. Refrigerate for half an hour, up to overnight (weight down with smaller casserole dish, if necessary).

Bake at 350°F for 45 minutes or until center tests done with toothpick. Cool slightly and serve with vanilla ice cream, if desired.

Champagne Hibiscus Gelatine

The classic champagne cocktail was the inspiration for this beautiful dessert. The unusual, exotic hibiscus flower is suspended in the base of this sparkling, layered dessert. B’Lure Butterfly Pea Extract provides a lovely blue hue. Make your own version of this showstopping dessert for your next intimate dinner!

Champagne Hibiscus Gelatine
by Gary Gee
My Cooking Blog
Serves/makes 4-6

3 cups champagne, prosecco, or sparkling wine, divided use
1/2 cup sugar
2 envelopes unflavored gelatin
B’Lure Flower Extract
2 Tablespoons syrup from jar of Wild Hibiscus Flowers
1/4 cup whipping cream
Red food coloring
4-6 crystal champagne flutes
4-6 Wild Hibiscus flowers

In a medium saucepan, heat 1 1/2 cups champagne and sugar over medium heat. Bring to a simmer, and stir to dissolve sugar. Remove from heat and cool slightly.

In a large bowl, combine remaining champagne and gelatin, whisking to combine. Pour in warm champagne/sugar mixture, and whisk to dissolve gelatin.

To create second layer: In a measuring cup (or other spouted vessel), combine 1/4 cup gelatin mixture with approximately 50 drops of B’Lure Flower Extract, until desired color is obtained. Set aside.

To create third layer: In another measuring cup or spouted vessel, combine 1/2 cup gelatin mixture with Wild Hibiscus syrup. Whisk in whipping cream, and set aside. Add 6-8 drops red food coloring, or until desired color is obtained. Set aside.

Reserve remaining gelatin mixture for first layer; create additional layers to your liking.

Place a Wild Hibiscus flower in each champagne flute. With a spouted glass, carefully pour 2-3 ounces of untinted gelatin into each glass until flower is just covered. Chill until slightly set, about 30-45 minutes.

When first layer is set, carefully pour approximately 1/4” B’Lure layer of gelatin mixture into each flute. Chill until slightly set, about 30-45 minutes.

When second layer is set, carefully pour 1/4”-1/2” Hibiscus Cream layer of gelatin mixture into each flute. Chill until set, 45 minutes or overnight.

Note: Champagne glasses vary, thus your yield may differ. Adjust colors and layers to your taste. Have fun with the B’Lure Extract! This product changes color with the acid content of your base. I only made three layers with this recipe, but you could create endless combinations of colors and flavors.

Many thanks to Ronnie Campbell of The Burrell Group and Wild Hibiscus Flower Co., who provided me with their products free of charge.

Sweet and Sour Pork with Tangy Hibiscus Sauce

The delightfully delicate, yet exotic flavor of the hibiscus flower provides the perfect addition to this update of the classic Sweet and Sour Pork. Subtly sweet, these flowers mingle perfectly with the sharp tartness of rice vinegar and the rich umami of soy sauce. Add these lovely hibiscus flowers to your next Asian stir-fry for a beautiful, delicious highlight.

Sweet and Sour Pork with Tangy Hibiscus Sauce
by Gary Gee, My Cooking Blog
Adapted from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller
Serves 4-6

Pork:
2 Tablespoons light soy sauce
2 Tablespoons sherry or cooking wine
2 teaspoons sugar
1/4 teaspoon ground white pepper
2 pounds pork loin, cut into 1-inch cubes
2 eggs, beaten
2 Tablespoons flour
1 Tablespoon water
1 teaspoon salt
Peanut oil, for frying

Sauce:
1/4 cup sugar
1/2 cup rice vinegar
1 cup water, divided use
2 Tablespoons light soy sauce
2 Tablespoons hibiscus syrup from jar of Wild Hibiscus Flowers in Syrup
2 Tablespoons vegetable oil
1 clove garlic, minced
1/2 cup green bell pepper, cut into 1-inch pieces
1 1/2 Tablespoons cornstarch
1/3 cup canned pineapple chunks, drained

4-6 drained Wild Hibiscus Flowers, cut in half, plus more for garnish, if desired

For the pork:
In a large bowl, whisk together soy sauce, sherry, sugar, and white pepper until well-blended. Add pork cubes, tossing to coat evenly. Cover and marinate 30 minutes to an hour, turning meat several times.

In another large bowl, whisk eggs. Add flour, water and salt; whisk to combine. Set aside.

Heat one inch of oil in a dutch oven, or electric skillet to 350°F. Remove pork from marinade, dip into egg wash (do not coat too heavily), and carefully drop into hot oil. Do not overcrowd. Cook approximately 3 minutes, until golden, turning once. Remove pork from oil with a large spider or slotted spoon, and drain on paper towels. Repeat until all pork has been fried once. Return oil to temperature, and fry the pork cubes a second time until cooked through, about 3 to 4 minutes more. Drain on paper towels.

To make the sauce:
In a medium bowl, whisk together sugar, vinegar, 1/2 cup water, soy sauce, and hibiscus syrup. Set aside.

In a medium saucepan, heat oil over medium heat. Add garlic and stir until fragrant, about 20 seconds. Add bell pepper, and stir-fry until just glossy but still firm, about 30 seconds more. Add sugar/vinegar mixture. Stir until sugar is dissolved and sauce is heated through.

Mix cornstarch with remaining 1/2 cup water until completely dissolved. Stir into sauce and heat until thickened. Stir in pineapple chunks and hibiscus flowers and remove from heat.

To serve: 

Place fried pork in a large bowl. Add sauce to taste, and stir to coat well. Turn out onto serving platter. Garnish with additional hibiscus flowers, if desired. Serve at once.

Smoky Lentils with Mushrooms and Spinach

Leafcutter Designs, a unique creative design studio in Berkeley, CA, has a ton of nifty gifts and art products. When they offered to sponsor 37 Cooks for a challenge, I was really excited. Who doesn’t need a little added inspiration in their cooking regimen? Their Recipe Dice come as a set of twelve dice made of solid wood, and feature more than 60 seasonal vegetables, hearty grains, juicy meats, flavorful spices, and succulent herbs. With a simple roll of the dice, these cool cubes will provide endless suggested menu combinations, and will be a terrific addition to your creative kitchen. Perfect for gift-giving, make your favorite foodie’s day with this jar of fun. In addition to a vegetarian version, they offer Cocktail and Chai Dice, too!

My roll for this recipe included: Lentils, chicken, mushrooms, spinach, smoked paprika, cumin, and chili flakes. I’d never cooked lentils before, so this was a new, inspired dish for me. And it turned out to be a delicious one, too! A hearty side dish, these lentils are great drained and mixed with your favorite fresh greens and protein for a cool salad entrée.

Smoky Lentils with Mushrooms and Spinach
by Gary Gee
Serves 8

2 cups green lentils
2 Tablespoons olive oil
1 cup sliced yellow onion
1/2 cup sliced celery
Pinch brown sugar
2 cloves garlic, minced
1/2 pound smoked chicken (such as this from Teet’s Food Store)
4 ounces mushrooms, sliced
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon Aleppo pepper
Coarse salt
Freshly ground black pepper
4 cups chicken stock
4 cups water
1 cup packed fresh spinach leaves, rinsed and drained
Fresh parsley, for garnish

Rinse lentils with cool water; drain and set aside.

In a large stock pot, heat oil over medium-high heat. Add onions, celery, and pinch of sugar and cook until aromatic and slightly brown, about one minute. Add garlic, smoked chicken, mushrooms, paprika, cumin, Aleppo, pinches of salt and pepper, and cook, stirring, until all ingredients are coated and fragrant. Add stock and water, and bring to a boil. Reduce heat and simmer until liquid is well-infused, about 20 minutes.

Add lentils, return to a simmer, and cook with lid ajar for 20-30 minutes, or until slightly tender. Add spinach, and continue cooking until lentils are tender, about 10 minutes more. Correct seasoning, adding more salt and pepper as desired. Garnish with parsley and serve.

Asian Chicken Thighs with Bok Choy

Leafcutter Designs, based out of Berkeley, CA, has a wonderful little item: Recipe Dice. This set of twelve dice is made of solid wood, and features more than 60 seasonal vegetables, grains, meats, spices, and herbs. With a simple roll of the dice, these cool cubes will provide endless suggested menu combinations! What a terrific gift idea for the foodie in your life. In addition to a vegetarian version, they offer Cocktail and Chai Dice, too!

My roll for this recipe included: Chicken, oregano, broccoli, bok choy, onion, bell pepper, parsley, rice, and lemon juice. Taking a cue from the bok choy die, I made this dish with an Asian flair, adding garlic, soy sauce, hoisin sauce, oyster sauce, and sesame oil. Delicious!

Asian Chicken Thighs with Bok Choy

By Gary Gee

Serves/makes 2-4

6 bone-in, skin-on chicken thighs, trimmed of fat

Coarse salt

Freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano, crushed

1/4 teaspoon Aleppo pepper

2 Tablespoons light soy sauce PLUS

1 teaspoon light soy sauce, divided use

1 Tablespoon oyster sauce

1 Tablespoon hoisin sauce

1 Tablespoon toasted sesame oil PLUS

1 teaspoon toasted sesame oil, divided use

1 Tablespoon peanut oil, more as needed

1 cup fresh broccoli florets, rinsed and drained

1/2 cup sliced red onion

1/4 cup red pepper, julienned

Brown sugar

1/2 pound baby bok choy, halved, soaked, rinsed, drained

2 cloves garlic, chopped

1 Tablespoon water

1 teaspoon fresh lemon juice

1 Tablespoon chopped parsley, PLUS

Whole parsley sprigs, for garnish

Steamed rice, for serving

Preheat oven to 350°F. Prepare a shallow baking pan by lining with foil, arranging rack on top, then spraying with nonstick cooking spray. Set aside.

Place chicken in a shallow baking pan. Season with salt, pepper, garlic powder, oregano, Aleppo. Drizzle with 2 Tablespoons soy sauce, oyster sauce, hoisin, and sesame oil. Turn to coat evenly. Set aside for 30 minutes, or cover and refrigerate overnight.

Arrange chicken thighs on rack and bake for one hour, or until cooked through, basting once or twice with fat from the pan. This will help “lacquer” the chicken skin. Remove from oven and cool slightly.

In a large wok or Dutch oven, heat peanut oil over high heat. Add broccoli and season liberally with salt and pepper. Let rest in wok until browned on one side. Toss until edges are browned, but broccoli is still firm, about one minute. Remove to a dish. Add onion, red pepper, and pinch of brown sugar. Stir fry until browned, about one minute. Remove to a dish. 

Add more oil if needed to coat wok. Heat until smoking, and add bok choy. Toss to coat; cook until leaves are slightly wilted. Add garlic, and season with salt and pepper. Add water, continue cooking until edges are slightly brown and stems are fork tender, about one minute. Add remaining teaspoon soy sauce and sesame oil. Remove to dish.

To serve, arrange bok choy, peppers, chicken thighs, broccoli florets, and onions as desired. Sprinkle with lemon juice, garnish with parsley, and serve with rice.

Honey Pecan Shrimp

One of my favorite Chinese banquet dishes is Honey Walnut Shrimp. Delicately deep fried shrimp are tossed in a luscious sauce - sweet, creamy, slightly tangy, silky smooth, yet thick enough to make the candied nuts cling to the shrimp and leave you licking the plate. Here, expertly prepared Praline Pecans from Truly Good Foods are the perfect nutty component. The warm, tender shrimp counter the earthy, crunchy pecans…or is it the other way around? Maybe I’d better have another sample, if nothing else, to get a better taste of the addicting sauce that bathes the nuts, the shrimp, the whole sublime dish…

Honey Pecan Shrimp
by Gary Gee
My Cooking Blog
Serves 4

1 1/2 pounds large shrimp, peeled and deveined
Coarse salt
6 egg whites
1/2 cup cornstarch
Freshly ground white pepper
Aleppo pepper
2/3 cup mayonnaise
2 Tablespoons honey
1 Tablespoon milk
1 Tablespoon fresh lemon juice
Peanut oil, for frying
1/2 cup Truly Good Foods Praline Pecans
1-2 green onions, chopped, for garnish

Rinse and drain shrimp; pat dry. Sprinkle with salt, tossing to coat. Store in refrigerator until ready to cook.

In a medium bowl, make batter by whisking egg whites until frothy; whisk in cornstarch until smooth. Add pinch of salt, a few grinds of white pepper and pinch of Aleppo pepper. Whisk until well combined; set batter aside.

In a large bowl, make the sauce by whisking together mayonnaise, honey, milk, lemon juice, and a few grinds of white pepper until smooth. Set aside.

In a wok or large vessel, heat a half-inch of peanut oil over medium high heat. Test oil with a drizzle of batter; when it sizzles and fries quickly, oil is ready.

Coat shrimp individually in batter, letting excess drain (it may be easier to prepare several at a time and drain on a wire rack while oil is heating). Working in batches, shallow fry shrimp, about 2-3 minutes per side, turning to evenly cook to a light golden brown. Remove with a slotted spoon to a paper towel-lined platter and keep warm. Repeat until all shrimp are cooked.

Add Praline Pecans to mayonnaise mixture; stir to combine. Add shrimp, and toss gently but thoroughly to coat well. Turn out immediately on serving platter and garnish with chopped green onions. Serve at once.

Firecracker Crab Cakes

When I first made the Hong Kong Crab Cakes from Tyler Florence’s Real Kitchen, I was inspired by the Asian take on the traditional crab cake. Wanting to add my own twists, I needed some sort of crunchy element, but nothing that would detract from the flavors already at hand, nor anything too large, lest it interfere with the delicate texture and adhesion that is so important in a properly made crab cake. Truly Good Foods Blackened Pumpkin Seeds were the perfect addition to the mix. Nutty, thin and crunchy, these seeds added a warm, earthy essence to the rich, zesty crab mixture. Elements of heat from the fresh ginger and chili sauce naturally bridge the seasoned seeds, and bright notes from fresh lemon juice and herbaceous cilantro provide balance to these tasty cakes.

Firecracker Crab Cakes
by Gary Gee
My Cooking Blog
Serves/makes 4

Crab Cakes:
3 cloves garlic, finely minced
1 Tablespoon grated fresh ginger
1 Tablespoon peanut oil, plus more for pan frying
1/4 cup chopped red bell pepper
1/2 teaspoon fish sauce
1 1/2 cups fresh bread crumbs
2 eggs, beaten
2 Tablespoons mayonnaise
1 Tablespoon fresh lemon juice
1 teaspoon sambal oelek
1 Tablespoon cilantro, chopped
1 green onion, finely chopped
1/4 cup Truly Good Foods Blackened Pumpkin Seeds, lightly crushed
8 ounces lump crab meat, picked over for shells
8 ounces backfin crab meat, picked over for shells
Coarse salt
Freshly ground white pepper
Brown sugar

Firecracker Sauce:
2 Tablespoons light soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sambal oelek
1 teaspoon fresh lemon juice
1 teaspoon grated fresh ginger
1 green onion, finely chopped
1 pinch red pepper flakes
Freshly ground white pepper to taste

In a small saucepan, combine garlic, ginger, and peanut oil over low heat. Cook until slightly fragrant, but not browned, about 2-3 minutes. Add red bell pepper and cook gently for 1 minute more, until pepper is slightly wilted. Stir in fish sauce and remove from heat. Let cool slightly.

In a large bowl, combine bread crumbs, garlic/ginger mixture, and next seven ingredients until well mixed. Gently fold in crab meat and season with a pinch each of salt, white pepper and brown sugar. Form mixture into five or six cakes, pressing gently to flatten and hold together. Place in a shallow dish, cover, and chill for two hours or overnight.

To make sauce, whisk together all ingredients. Cover and chill until ready to serve.

To cook, heat a thin layer of peanut oil in a skillet over medium heat. Pan fry crab cakes, about 3-4 minutes per side, until browned and cooked through. Serve immediately with Firecracker Sauce.

Supreme Shrimp Salad with Honey Tarragon Dressing

The classic shrimp salad gets a fresh update with a flavorful, mayonnaise-free dressing. Honey Ridge Farms Balsamic Honey Vinegar and fresh lemon juice add tang, while tarragon and fresh parsley bring earthy, herbal notes. A dash of Aleppo pepper brings heat, balanced by a rich, creamy, finishing drizzle of Honey Ridge Farms Clover Honey Crème.

Supreme Shrimp Salad with Honey Tarragon Dressing
by Gary Gee
Serves 4-6

Tarragon Dressing:
1/4 cup water
1/4 cup Honey Ridge Farms Balsamic Honey Vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon white pepper
1/4 teaspoon Aleppo pepper
3/4 teaspoon dry mustard
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon Worcestershire sauce
1 clove garlic, pressed
1/4 cup olive oil
3/4 cup peanut oil

Shrimp Salad:
2 pounds medium shrimp, peeled and deveined
Coarse salt
3 stalks celery, peeled, thinly sliced on the bias
4 green onions, chopped
2 Tablespoons chopped fresh parsley
1 1/2 teaspoon Honey Ridge Farms Clover Honey Crème
Butter lettuce leaves, for serving
Aleppo pepper, for garnish

Make dressing by combining all ingredients in a tight-fitting jar. Shake until well-mixed. Refrigerate until needed.

Bring a large stock pot of well-salted water to a boil. Cook shrimp until just done, about 3 minutes. Drain, plunge into ice water, and drain again.

Place shrimp in large bowl with celery, green onions and parsley. Toss with 1/2 cup Tarragon Dressing, or just enough to coat. Drizzle with Honey Ridge Farms Clover Honey Crème, toss again and spoon onto lettuce leaves. Sprinkle with Aleppo pepper and serve with additional dressing, if desired. Reserve remaining dressing for another use.

Honey Chipotle Glazed Pork

The Balsamic Honey Vinegar and Clover Honey Crème from Honey Ridge Farms bring a rich, earthy sweetness to this flavorful recipe. Perfect for your indoor or outdoor grilling, the combination of honey, chipotle, soy and mustard create the perfect marinade for pork, chicken or beef.

Honey Chipotle Glazed Pork
by Gary Gee
Serves 6

4 pounds pork country style ribs
Coarse salt
Freshly ground black pepper

Marinade:
2 Tablespoons peanut oil
2 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
1 Tablespoon Dijon mustard
1 teaspoon light soy sauce
1 chipotle pepper in adobo, chopped
1 clove garlic, pressed
1/2 teaspoon dried thyme, crushed

Glaze:
1 Tablespoon Honey Ridge Farms Clover Honey Crème
1 Tablespoon peanut oil
1 teaspoon Honey Ridge Farms Balsamic Honey Vinegar
1 teaspoon light soy sauce
1 teaspoon adobo sauce (from the can of chipotle in adobo)
1 pinch coarse salt
1 pinch freshly ground black pepper

Place pork pieces in a large baking dish. Sprinkle liberally on all sides with salt and pepper. Whisk together marinade ingredients and pour over pork. Toss to coat evenly. Cover and refrigerate for one hour, or overnight.

Preheat oven to 325°F. Heat ovenproof indoor grill pan to medium-high heat. Whisk together glaze ingredients and set aside.

Remove pork from marinade and pat dry, discarding marinade. Brush grill pan lightly with oil. Grill pork over medium-high heat until browned, 3-4 minutes per side, turning once to create hatch marks (if desired), taking care not to burn. Place pan of pork into oven and bake for 30 minutes.

Baste pork liberally with glaze, then bake for 15-20 minutes more, or until internal temperature reaches 140°F. Rest pork for 10 minutes before serving.

Cook’s note: You may also grill over a charcoal or gas grill, basting and finishing over indirect heat.

Ramen Burger Bowl with Spicy Slaw

What better way to top off a bowl of comforting ramen noodles than with a tasty meat patty? And let’s just really take it over the top by adding a rich, gooey fried egg! The unique Cluck ‘n Moo blend of lean ground beef and ground chicken was the perfect choice to mix with tasty shiitake mushrooms and hints of oyster sauce and sesame oil. Water chestnuts add nice crunch to this delicious, grilled burger. The spicy slaw adds a bracing, yet refreshing, note to this bowl o’ goodness.

Ramen Burger Bowl with Spicy Slaw
by Gary
Serves/makes 4

Spicy Slaw

4 Tablespoons peanut oil, divided
3 slices (about 1/4”) fresh ginger, peeled
2 cloves garlic, mashed and peeled
2 Tablespoons brown sugar
3 Tablespoons mirin
1/4 cup light soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sambal oelek
1/4 cup rice wine vinegar
Coarse salt
White pepper
3 cups napa cabbage, washed, dried, thinly sliced
1 cup shredded carrots
1 cup fresh snow peas, thinly sliced
1/4 cup green onions, chopped, plus more for garnish
1/4 cup fresh cilantro, chopped, plus more for garnish

Make dressing by placing two tablespoons peanut oil, ginger, and garlic in a saucepan. Heat on low/medium-low, gently infusing oil with ginger and garlic. Ginger and garlic should just sizzle, but not cook or burn. After ginger and garlic start to brown (about 2-3 minutes), remove and discard. Remove pan from heat. Cool slightly, and carefully stir in brown sugar, mirin, soy sauce, sesame oil, and sambal. Whisk in remaining peanut oil, vinegar, and season to taste with salt and white pepper. Chill for one hour.

In a large bowl, combine cabbage, carrots, snow peas, green onions and cilantro. Toss with dressing and chill, covered, in refrigerator until ready to serve.

Burger Bowl

1 pound Cluck 'n Moo Ground
2 Tablespoons minced water chestnuts
2 large dried shiitake mushrooms, rehydrated and minced
1 teaspoon oyster sauce
1/2 teaspoon toasted sesame oil
Coarse salt
Freshly ground black pepper
2 packages ramen noodles
4 eggs
Oil for frying
Black sesame seeds, for garnish

In a large bowl, combine Cluck ‘n Moo meat, water chestnuts, mushrooms, oyster sauce, sesame oil, salt and pepper. Form mixture into four patties. Grill patties on outdoor grill or indoor pan for four minutes per side, or until internal temperature reaches 165°F. Remove from heat and keep warm.

Prepare ramen according to package directions; divide evenly among four shallow soup dishes.

In a skillet, fry eggs in oil to desired doneness.

To assemble: Place a burger patty on top of each dish of noodles and broth. Carefully place a fried egg on top of each patty. Place about a cup of slaw to the side of each patty. Sprinkle with black sesame seeds, green onions, and cilantro. Serve at once.