Showing posts with label Oyster. Show all posts
Showing posts with label Oyster. Show all posts

Thursday, January 8, 2015

Sourdough Cranberry Linguica Oyster Stuffing

 
For the first recipe of 2015, I am posting a recipe that I’ve been making every year for my family’s Christmas dinners and has now has become a standard dish. Like the Chinese Sticky Rice (糯米飯, No6 Mai5 Faan6) recipe, the dish’s preparation starts a few days before cooking and some ingredients are stir fried before assembling the dish to add flavor.
I’ve been making this variant of the original Sourdough-Cranberry Stuffing Recipe at Epicurious.com for many family Christmas dinners. The most notable additions are linguica and dried oysters. Given the aversion of one of my family members to celery, that ingredient is left out of this recipe, but definitely should be included if you make this dish (use the same quantity as the carrots and onions – 1 cup/125 ml.). I was always intrigued by the use of cranberries in this dressing, which is probably why I keep making it year after year.
I’ve been fortunate to be able to get my linguica from the Goulart Sausage Company. They are a small family owned business and I’ve been buying from them for many years (they make other products besides linguica). You know that their products have to be good when you see hardwood, used to smoke their products, stacked at the front of the business and smelling their smoker at work. I keep telling them that I need to visit them more often! Hopefully you can find such a gem of a meat producer, but if you can’t, store bought linguica or Italian sausage are good substitutes in this dish.
Oysters in stuffing is nothing new, but the oysters used are usually fresh. In this case, I’ve added dried oysters, an Asian ingredient, to a traditional American dressing. The dried oysters are of course rehydrated and are much smaller than their fresh counterparts. The oysters are a fairly recent addition to this recipe. I’ve made this stuffing without oysters for many years, so feel free to omit them since I think you’ll still like the results.
The thing about stuffing that I like are that the quantities of ingredients can vary and the resulting dish still tastes good. The recipe is very forgiving if you use too much of one ingredient or not enough of another. Some years I’ve used more linguica because I bought more than I thought I needed. Sometimes the onion I used is just a little too big, so I use it all. I’ve used other root vegetables, like turnips and parsnips, and in the end the dish was still tasty. So what I’m saying, is that you should feel free to experiment with the ingredients and quantities, and after all, you’re only experimenting on your family. 8-)
Enjoy!

Wednesday, December 3, 2014

Oysters and Ground Pork with Chinese Broccoli (芥蘭豬肉鮮蠔, Gaai3 Laan4 Zyu1 Juk6 Sin1 Hou4)

Copyright © 2014 Douglas R. Wong. All rights reserved.
Seafood and ground pork are a classic combination in Chinese dishes. In this case, fresh oysters are the seafood with the contrasting texture comes from the Chinese broccoli. The oyster liquor, which is the juice from the oyster, is added to the sauce to further enhance the oyster flavor and to increase the amount of sauce (which goes well over rice).
 
Enjoy!

Friday, July 25, 2014

Lemon Black Bean Chili Sauce Oysters with Garlic Stems (檸黑豆辣椒蒜芯鮮蠔, Ning4 Hak1 Dau6 Laat6 Ziu1 Syun3 Sam1 Sin1 Hou4)

Copyright © 2014 Douglas R. Wong. All rights reserved.
Oysters are not usually used in stir fry dishes because they are hard to keep intact during the cooking process. If you gently stir fry oysters, really just browning them quickly over high heat, you can make this dish. Eating oysters with lemon is a great taste combination, so fresh lemon juice is used in the black bean chili sauce. Finally garlic stems add a nice crunch to the dish, as well a nice garlic flavor.
Enjoy!

Friday, April 25, 2014

Oysters with Ground Pork (蠔豬肉, Hou4 Zyu1 Juk6)

Copyright © 2014 Douglas R. Wong, all rights reserved.
Ground pork and seafood, in this case oysters, is a classic combination used in Chinese recipes. I used fresh oysters from a jar, saving the liquid the oysters come in for use in the sauce. Add some mushrooms and vegetables, and dinner is served.
Enjoy!

Monday, December 3, 2012

Roast Pork and Oyster Stir Fry (燒肉炒蠔, Sui1 Juk6 Caau2 Hou4)

Copyright © 2012 Douglas R. Wong, all rights reserved.
This recipe was updated on 05 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.
This dish is usually prepared in a clay pot, but since I don’t have one, I adapted this dish to use stir frying. The clay pot version is one of my favorites to order at a restaurant, so I was looking forward to making a stir fried version at home. The dish contains some of my favorite ingredients – roast pork (especially the crispy skin) and oysters.
Unless you’re a master at roasting whole pigs, you’ll probably (like me) go to your local Asian delicatessen where you can buy just 1-2 pounds of roast pork. Have the butcher cut the roast pork into pieces and you’ll also get one small container of a soy based dipping sauce with your order. The dipping sauce is slightly sweet, so it goes well with the roast pork. Any leftover roast pork not used in the dish can be used for other dishes (assuming you don’t eat the rest of the roast pork all by itself). I was lucky enough to get the roast pork while it was still hot, right after roasting, at the delicatessen. It was still so hot, that the butcher burned his fingers when he cut the first roast pork piece from the pig for me!
Enjoy!
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