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Post by EscapeHatch on Apr 22, 2009 17:51:53 GMT -5
I am a great fan of Asian cuisines. My favorites at home are Chinese (Mandarin, Szean, Hunan), Japanese, Korean and Thai.
A soul satisfying dish that is best done in a crock pot is Chinese curried baby back ribs. It's too simple for one to make to be considered a talented chef, but, too good to not try at least once.
It starts with the meatiest baby back ribs you can find, cut just to fit the crock pot. About a quart or more chicken broth, an entire package of S&B Asian Curry sauce found in many grocery stores, two bell peppers and one medium onion, both cut into about 1" nks. Preheat about a quart and a half of the broth in the crock pot, add the curry, and mash an stir with a fork to dissolve. Toss in the ribs, bell peppers and onion. Cook for about 8 hours. The meat is done when it slips off the bones, leaving them clean as a whistle.
This could be transferred to a larger pot, if desired. I like to discard the onion and bell pepper and add freshly cut up in the same amount. Cook at a medium simmer to reduce the liquid and until the vegetables are soft.
Serve over rice, rice threads (saifun) or bean threads (maifun).
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Post by nikki on May 4, 2009 23:18:45 GMT -5
I may not be putting this in the appropriate place, but what the hay.
I want to make homemade tomato soup. Looking online, I found some recipes that look pretty easy.
I thought I would ask the cooks here. You know who you are -- CM, Lou, Hatch? I want to make it without cream. Looks like chicken broth is the option. Got any recipes from experience??
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CM
Rookie
Posts: 0
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Post by CM on May 4, 2009 23:57:35 GMT -5
I may not be putting this in the appropriate place, but what the hay. I want to make homemade tomato soup. Looking online, I found some recipes that look pretty easy. I thought I would ask the cooks here. You know who you are -- CM, Lou, Hatch? I want to make it without cream. Looks like chicken broth is the option. Got any recipes from experience?? Nikki for my taste it all begins with the quality of the tomatoes. Roast plumb/Roma tomatoes in a large sauce pan or baking sheet at 325 for 1.5 hours. Remove from oven and with a food mill (available at Sur La Table or Williamson Sonoma) separate liquid from solids. In a large pot sauté onions in a little olive oil until almost caramelized, add a little bit of sweet butter. Then add tomato liquids season salt, pepper, fresh oregano, and fresh thyme. Cover and bring to a boil, reduce to a very slower simmer. Cook for 30 minutes or so, longer does not hurt. Remove from heat and remove the nks of oregano and thyme put in food processor, you may drizzle a little olive oil to thicken, if too thick add water or low sodium chicken broth. If needed season with additional salt and pepper. Serve warm or cold and sprinkle a little cilantro on top. You can also mix in anything from chili powder to chocolate. I love to experiment. We make a lot of tomato soup every year. This year I’m growing 32 varieties. edit: I can't spell for shit
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Post by nikki on May 5, 2009 14:07:55 GMT -5
CM,
Thanks for the recipe. Yes, I will have to experiment.
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