Xinjiang Lamb and Chile Grill

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Xinjiang, which borders Mongolia, is noted for its barbecued lamb even though lamb is rarely eaten in other parts of China. In fact, the Mongolian tribes introduced lamb to the rest of China. This simple barbecue could easily be prepared by the nomads on the plains of Xinjiang. Note that this recipe requires advance preparation.

Ingredients

  • 1/4 cup chile oil
  • 1/2 cup fresh lemon juice
  • 2 tablespoons rice wine
  • 4 cloves garlic, minced
  • 2 teaspoons crushed Sichuan peppercorns
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 pounds lamb, cut in 2-inch cubes
  • 8 whole jalapeño chiles
  • 4 sesame seed buns
  • Chopped scallions, including the greens
  • Chopped cilantro

Instructions

Combine the chile oil, lemon juice, rice wine, garlic, peppercorns, salt, and sugar. Marinate the lamb and jalapeños in the refrigerator overnight or for 2 to 3 hours at room temperature.

Thread the lamb on skewers, alternating with the jalapeños.

Grill or broil, basting frequently with the reserved marinade until done.

Serve the lamb and chiles in the buns with the chopped scallions and cilantro.

Sichuan Beef with Hot Sauce

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The most important thing to remember in preparing this classic Sichuanese recipe is that the beef should be stir-fried until it is dry and crispy, but not burned. Use the shredding blade of a food processor to cut the celery and carrot. Serve over steamed rice.

Ingredients

For the Marinade:

  • 1/2 teaspoon cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon dry vermouth or white wine

8 ounces flank steak, cut with the grain into 2-inch long julienne strips

For the Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons dry vermouth or white wine
  • 1/2 tablespoon sugar
  • 3 tablespoons hot bean sauce
  • 1/2 tablespoon sweet bean sauce
  • 1/2 teaspoon sesame oil
  • 1 tablespoon Sichuan Chile Sauce (see recipe above)

For the Stir-Fry:

  • 1/4 cup peanut oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 white part of green onion, minced
  • 1 large celery rib, shredded
  • 1 carrot, shredded

2 green New Mexico or poblano chiles, roasted peeled, seeds and stems removed, cut into julienne strips

Instructions

Combine the ingredients for the marinade in a bowl, stir well, and add the beef. Toss the beef in the marinade and let sit, covered, for 30 minutes.

In a bowl, combine all the sauce ingredients and mix well.

Heat a wok over high heat and add 3 tablespoons of the peanut oil. Just when it begins to smoke, add the beef and stir-fry until the beef is browned to the point of being crispy. Remove the beef with a slotted spoon and set on paper towels to drain.

Add the remaining peanut oil, heat, and add the ginger, garlic, onion and stir for 15 seconds. Then add the celery, carrot, and chile. Stir-fry for 30 seconds, then add the beef. Stir briefly to mix the beef with the vegetables, add the sauce and stir-fry for 30 seconds to a minute. Adjust the heat with more Sichuan Chile Sauce.

Chiltepin Chorizo

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There are as many versions of chorizo in Mexico and the Southwest as there are of enchiladas. Essentially, it is a hot and spicy sausage that is served with eggs for breakfast, as a filling for tostados or tacos, or mixed with refried beans. This Sonoran version is spicier than most, and, in addition, it is served crumbled rather than being formed into patties.

Ingredients

  • 15 to 20 Chiltepins, crushed

  • 1 cup red New Mexican chile powder

  • 1 tablespoon chile seeds (from Chiltepins or other chiles)

  • 1 pound ground lean pork

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 teaspoon Mexican oregano

  • 3 Tablespoons white vinegar

  • 4 cloves garlic, minced

  • 1 teaspoon ground cloves

Instructions

Combine the pork with the rest of the ingredients, mix well, and let it sit at room temperature for 1 or 2 hours, or in the refrigerator overnight. (It keeps well in the refigerator for up to a week. Or, freeze the chorizo in small portions and use as needed.)

Fry the chorizo until it is well-browned.

 

Fiery Seafood Gumbo

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A gumbo is a Cajun soup that has a roux as a base and uses file (sassafras leaves) and/or okra as a thickening agent. This dish probably has African origins, as the Bantu word for okra is gumbo! Often served as a main dish, this “soup” may contain chicken, meat, or ham in addition to vegetables, tomatoes, and spices. Serve with potato salad, sourdough bread and blackbottom pie for dessert. Note: Gumbo can be prepared ahead of time. Prepare the gumbo up to the point to where the fish is added. Refrigerate until ready to heat and serve.

Ingredients

  • 1 pound raw shrimp

  • 1 quart chicken stock

  • 1/2 cup bacon drippings or vegetable oil

  • 1/2 cup flour

  • 1 large onion, chopped

  • 2 stalks celery, chopped

  • 4 cloves garlic, minced

  • 1/2 pound okra, cut crosswise into rounds

  • 1 teaspoon distilled white vinegar

  • 1 tablespoon crushed dried red chile, seeds included

  • 2 teaspoons ground Cayenne

  • 1 tablespoon vegetable oil

  • 1 medium tomato, peeled and chopped

  • 2 bay leaves, crumbled

  • 1/2 teaspoon ground thyme

  • 1/4 teaspoon ground oregano

  • 1/2 pound fish fillets, cut into 3/4-inch chunks

  • 1/2 pound lump crabmeat

  • 3 cups cooked rice

  • Chopped parsley for garnish

Instructions

Poach the shrimp in the chicken stock until they turn pink, about 4 minutes. Remove the shrimp, save the broth, and shell and devein the shrimp. Keep the shrimp cool until ready to add back into the gumbo.

Melt the bacon drippings and stir in the flour. Heat the roux, stirring constantly, until it is a very dark brown color, being careful that it does not burn. Add the onions, celery, and garlic and continue to heat for a couple of minutes to soften the vegetables. Remove from the heat so that the roux does not continue to brown.

Heat the okra and vinegar in the remaining vegetable oil, for 20 minutes or until the okra is no longer stringy, stirring occasionally.

Reheat the broth to boiling and slowly stir the roux mixture into the liquid. Add the chile, cayenne, okra, tomato, bay leaves, thyme, and oregano. Then reduce the heat and simmer for a couple of hours until thick.

Add the fish and crabmeat and heat for 5 minutes.

Remove from the heat and add the shrimp. Allow to sit for a couple of minutes before serving.

To Serve: Place some of the cooked rice in the bottom of a bowl, pour the gumbo over the top, and garnish with the parsley.

Asher Sauce

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Island legend holds that the name of this sauce is a corruption of “Limes Ashore!”, the phrase called out by British sailors who found limes growing the islands. The limes, originally planted by the Spanish, would save them from scurvy. We presume that the bush peppers would save them from bland food. Add this sauce to seafood chowders.

Note: This recipes requires advance preparation.

Ingredients

  • 15 limes, Key limes preferred

  • 1 cup salt

  • 10 whole bird peppers such as piquins or chiltepins or 2 red habaneros, halved

  • 3 cups water

  • 1/2 cup vinegar

  • 1/2 cup sugar

  • 2 cardamom pods

  • 1 tablespoon whole cloves

  • 5 allspice berries

  • 1/4 teaspoon freshly ground black pepper

  • 4 cloves garlic, sliced

  • 1 bunch green onions, white part only, chopped

Instructions

Quarter the limes but do not cut all the way through. Open up each lime and rub them with salt. Place the limes on cutting boards, cover them with cheesecloth, and set them in the sun for about a week. Protect them from rain.

The limes will shrink and their skins will turn brown. Rinse the limes to remove as much salt as possible. Place the limes in a large pan, cover with water, and add the remaining ingredients. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour. Cool and strain the sauce. It will keep for several weeks in the refrigerator.