Spicy Pork Intestine Stir-Fry with Pickled Mustard...

Kowabung-a! Innards, intestines, bung, chitterlings, chitlins... all words that describe this you-love-it or you-hate-it exotic delicacy. I am in the l.o.v.e it camp-- so much that I decided to try cooking it at home. Typically, I love intestines Chinese-style, sliced and flash-fried until crispy on the outside and chewy on the interior-- often enjoyed with a bowl of plain congee (jook), especially for late night eats (siu yeh), but lately I`ve really appreciated them stir-fried with chillies and loads of garlic. And that was my goal tonight. At Asian markets you'll find this part of the large intestines labelled as bung. Its unusual taste can be described as meaty, porky but definitely offal-ly! To me, bung`s texture is the main attraction-- tender with lots of fatty tissue inside, and some chewy resistance owing to the mass of tissues unique to that region. But first things first, to get to the finished dish, I must get crackin`on the cleaning! And that is a feat in itself... Pheeeew, with the plastic off the intestinal package, its aroma instantly hits you full-on of foul digestive matter. With the help of a thorough flour and vinegar bath, those putrid tubes were no longer singing the blues. And my stir-fry dish with chillies and pickled mustard greens turned out delishush! I suppose, it`s right to say here No Guts No Glory :) !

Enjoying a Chinese lunch of hot and sour soup, green onion pancakes and stir-fried intestine with onions and chillies a week ago that inspired my foray into bung debunking... 

Lunch with my sister at Chinese Dumpling House

Spicy Pork Intestine Stir-Fry with Mustard Greens
Makes 6-8 Servings

1/2 lb. pork large intestine (different from the small which looks like a string of macaroni bunched together)

4 to 5 ginger slices
1/2 to 1 onion, chopped
2 green onions, cut into 2-inch pieces
3 to 4 garlic cloves, minced
2 sweet pepper chillies or 1 red bell pepper, chopped
2 fingerling green chillies, chopped
1/2 package (250 g) pickled sour mustard, rinsed and chopped
all-purpose flour (for cleaning)

white vinegar (for cleaning)

1-1/2 Tbsp. cooking oil, divided

1 Tbsp. soy sauce and 1/2 tsp. dark mushroom soy sauce
2 Tbsp. Chinese cooking wine

1 tsp. sugar

sesame oil

Prepare all your ingredients and set aside before cleaning the intestines.

Start by filling a basin full of cold water and submerging the intestines to first rid of its initial funky aroma and residues. Cleaning is not for the faint of nose... be prepared for stink! And look for areas of the tubes that may contain nasty bits. I had to cut off an assuming grey-looking chunk to discard. 

Pour out the water and add some all-purpose flour-- about 1/2 cup and work and rub it into the intestines. Rinse with cold water, open the tubes and let the water run through. Then, pour vinegar into the tubes and let it drain out the other end. Pour vinegar into the basin and smoosh the intestines around. Let it sit for ten minutes to an hour if you can to really clean and remove the stench. Wash and rinse thoroughly with cold water. Meanwhile, boil water in a pot with a little salt and add ginger slices. Add intestines and boil for ten minutes until cooked through-- they will firm into solid cylinders and a chopstick will easily pierce through.

Carefully slice hot cooked intestines on a 1/2-inch angle.

Heat 1/2 Tbsp. oil in skillet/wok on medium-high and add onions; stir-fry until aromatic and translucent, then add the sliced intestines and 1/2 garlic. Cook for two minutes, and add soy sauces. Cook another minute and transfer onto plate and set aside.

Add remaining 1 Tbsp. oil, remaining garlic, chillies and peppers. Stir-fry for two minutes, then return intestines to the skillet/wok. Toss ingredients together, add sugar, drizzle the cooking wine and let simmer for another minute or two. Finish with a touch of sesame oil.

Voila-- savoury, pickle-ly and spicy-- the combination of flavours, and crunchy & chewy textures was insanely delish!

Served with steamed rice, Cilantro Chicken Wings, Chinese greens with oyster sauce, Steamed Fish with Ginger and Onions and a side of kimchi. What a complete and delicious meal!

For the leftover 1/2 package of sour pickled mustard, try using it in my Pork Rib Soup with Pickled Mustard Greens.

Cleaning was a bit tedious and took some time but it's not mission impossible. I challenge you, the next time you're at a restaurant enjoying some delicious but less common cut of meat, offal or ingredient, do a bit of recipe research and learn how the dish is put together-- it'll either make you appreciate the efforts of the dish more, or if you are adventurous in the kitchen like me, could it nudge you to give something new to add to your cooking repertoire.... remember-- no guts no glory (pun intended-- lol)!

Herb Garlic Dijon Prime Rib Roast...

It's Easter weekend! March break whips by and then a nice long weekend which means more time with the family and of course, more reason to get in that kitchen and get cookin'! Been dreamin' of roasting rack of lamb-- so fitting for Easter, but practicality got the best of me. My husband and I use to love home-cooked lamb racks pre-kids, but not sure our boys would take to its slight gaminess so I went for centre piece safety. Huge hunkin' meats appeal to me, (it conjures up images of big gatherings, family members crowded around the table and lots of bellies to happily feed), and prime rib almost always come to mind! It was just our family on Easter so I picked up a small roast, a four pounder that more than satisfied over two meals. Seriously, what's better than one night of prime rib-- two of course!

Started the day off right with lox on bagels! A weekend brunch treat every so often, smoked salmon is insanely adored in this household (the kids were enjoying it since they were each three years old). Pre-sliced smoked salmon along with classic garnishes of thinly sliced red onions, lemon wedges, capers, alfalfa sprouts and prepared cream cheese on toasted halved bagels, and you've got yourself a nice do-it-yourself spread to make your own open-face smoked salmon bagel-wich.

Lemons evoke freshness and awakens the senses, and it's a rejuvenating flavour to invite in Spring and to celebrate Easter. I haven't made this Lemon Poppy Seed Loaf in ages-- I just adore the slight crunch of the teeny poppy seeds and absolutely love the tangy citrus syrup that seeps into this pretty dotted loaf creating a seductively divine taste.

Lemon Poppy Seed Loaf

Here is my roast rib recipe to serve a crowd. For a smaller serving, go for 1/2 the size and recipe amounts.

Herb Garlic Dijon Prime Rib Roast
Makes 12 + servings for a crowd

6 to 7 lb. (3 to 3.5 kg) prime rib roast beef with 3 to 4 ribs (leave in room temp. for two hours before cooking for even temperature cooking)
1 Tbsp. coarse Dijon mustard
1 Tbsp. Dijon mustard (or use one mustard-- 2 Tbsp. coarse or 2 Tbsp. Dijon)
fresh rosemary from 4 to 5 sprigs or 2 tsp. dried rosemary
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
2 tsp. kosher/sea salt 
1 tsp. ground black pepper
Gravy:
2 Tbsp. all-purpose flour
2 cups beef stock
1/4 cup dry red wine (optional)
2 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
salt and ground black pepper

Preheat oven to 450 F. Cut away excess fat from roast, but leave a thin layer. Mix the ingredients following the roast in a bowl; rub the mixture over the fat and cut sides of the roast. 

Put roast, ribs side down, fat side up in a shallow roasting pan. The ribs act as a rack, but you can also set the roast on a rack. Roast, uncovered, for 15 minutes to brown. Then lower the temperature to 325 F, basting occasionally, for about 15-20 minutes per lb. for rare, or 20-25 minutes per lb. for medium. Oven temperatures vary so roast until thermometer registers 115°-120°F for rare or 125°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)

Meanwhile, use the time in between to prepare your sides. Gotta have mashed potatoes and gravy!

Prepare the gravy using the fat rendered in the pan post roasting.

Remove from the oven, let stand loosely covered with foil on a carving board for 15 minutes before carving. Meanwhile, make the gravy. Drain all but 2 Tbsp. fat from roasting pan. Set roasting pan or transfer to a small pot on the stove top over medium heat. Whisk in flour and cook stirring until the flour is a deep golden brown. Whisk in beef stock, wine, tomato paste and Worcestershire sauce, bringing mixture to a boil and stirring continuously until thickened. Add salt and pepper to taste. For a smooth consistency, strain through a sieve into serving boat/bowl.

Perfectly medium-rare! Oh yeahhh baby!!

Carve thin slices, overlap them on a platter, sprinkle with chopped parsley and serve at the table with gravy and horseradish.

Our Easter family feast consisted of prime rib roast, mashed potatoes and gravy au jus, roasted asparagus, sliced tomatoes drizzled with good EVOO and a sprinkling of fleur de sel, garlic bread and sour pickles! My youngest has not taken to asparagus, so I made his favourite sliced celery stir-fry.

What's better than one prime rib dinner? 

Leftovers for a second night!

Served with my favourite Greek Dill Quinoa Salad

I hope y'all had an amazing Easter weekend!

Taste of the Place-- Cantonese Steamed Fish...

Honoured to have my Chinese steamed fish recipe featured on my friend and Food Revolution Oregon Super Ambassador Julie Ann Kimball Cockburn's Tasteoftheplace.com food site... Looking forward to seeing my chapter contribution on China in her upcoming global cookbook soon d (^‿^✿)! For her original post, see it here.

Cantonese Steamed Fish with Ginger & Green Onions

Published On March 24, 2016 | In Appetizers, China, Course, Entrees, Gluten Free, Julie's Blog, Region, Specialty Diets,Taste Of The Place, A Global Food Experience Cookbook By Julie Cockburn | 

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Moment of truth – I’ve always been kind of intimidated to cook Asian food! The unique (to me) ingredients, sauces, and techniques scared me away! :-/

Hooray-Hooray, my friend Susan Ng, from Susan’s Savour-It, has come to my rescue with a series of wonderfully tasty, easy to prepare, and not-intimidating recipes from China for the upcoming cookbook. Thank you, Susan!

This particular recipe is for a super simple, flavor filled, steamed fish that can be enjoyed as an appetizer or entree. Susan tells me that Cantonese cuisine is not complete without a dish of steamed fish, usually done whole and served in an oval dish. Opting to use frozen fish fillets, as she has done in this version, is convenient, just as delicious, and a cinch to prepare with no fish skin and bones to contend with at the table!

Cantonese Steamed Fish Fillets

What you need for 4 to 6 appetizer size servings:

• 3 frozen white fish fillets (about 1 pound total), thawed overnight in the refrigerator, drained and patted dry – use basa, cod, rockfish, or any firm, white fish you like
• 1 tablespoon Chinese cooking wine (Substitute dry sherry if Chinese cooking wine is unavailable.)
• A few dashes of ground white pepper (Feel free to substitute regular black pepper, it will just leave little black flakes that might not look quite as pretty)
• 3 – 1/8 inch slices of ginger, peeled and cut into thin matchstick strips
• 2 green onions, cut into 2-inch pieces, then cut vertically into thin silken strips
• 4 sprigs of cilantro, stems removed and leaves roughly chopped
• 1 tablespoons canola oil or other neutral flavored, high heat oil
• 2 tablespoons to 1/4 cup seasoned soy sauce for seafood (If you can’t find seasoned soy sauce for seafood make your own mixture with 2 tablespoons soy sauce, 1 tablespoon Chinese cooking wine, 1 tablespoon water, and 1 teaspoon brown sugar.)
• 1/4 teaspoon sesame oil

What to do:

1. Pour an inch of water in a wide skillet with a well fitting lid. Bring the water to a boil, then reduce the heat until just simmering.
2. Cut the fish fillets into 2 to 3 inch pieces. Lay the pieces on a heat-proof plate that will fit easily inside the skillet (this same plate can be used for serving, if you like), or a steamer insert. Drizzle the cooking wine over top, sprinkle with white pepper, and scatter over ginger strips. Place the plate or steamer insert into the skillet or pot with the simmering water, cover with the lid, and steam until the fish is flakey and almost opaque throughout. The time this takes will vary significantly depending on the thickness of your fish – anywhere from 5 to 12 minutes. Carefully remove the plate or steamer insert, discarding the water and ginger strips. It will continue cooking after it’s removed from the heat, so be sure to pull it from its steamy pan when the center still has a touch of translucency.
3. If using a steamer insert, move the fish to a serving plate. Scatter the onions and cilantro over the fish.
4. Heat the canola oil in a small skillet until just beginning to smoke. Carefully pour the hot oil over the steamed fish. Sparingly drizzle everything with the seasoned soy sauce and sesame oil.

Enjoy!

For more on Julie's Taste of Place Global Food Experience Cookbook, read it here.

Crispy Oven-Baked Chicken Wings...

The key to home-made convenient mess-free oven crispy chicken wings reminiscent of them hot-off-the-fryer?... tossing them in a bit of flour before baking! Healthier and less-work, serve it naked or smothered in buffalo or barbecue sauce for extra delishush goodness! I went for naked tonight-- juicy and tender with the blistered, crispy skin that crackles under your teeth with a pinch of coarse salt and a squeeze of lemon-- oh yeah!!!

Crispy Oven-Baked Chicken Wings (adapted from Canadian Living Magazine)

2 lbs. (900 g) separated trimmed chicken wings
3/4 tsp. each salt and pepper

3/4 tsp. each onion and garlic powders
3 Tbsp. all-purpose flour or cornstarch

lemon wedge for splashing

In bowl, sprinkle chicken with salt, pepper, garlic and onion powders. Sprinkle with flour; toss to coat. Arrange on lightly greased non-stick foil– or parchment paper–lined rimmed baking sheet. Bake in 425°F oven, turning once, until crisp and golden, 45 to 50 minutes.

TIP: You can buy chicken wings that are already separated, however save money by getting them whole. Cut the tips off whole chicken wings, then cut each wing in half at the remaining joint. Or do as I do, and keep the tips attached to the wings for more goodness to nibble.

Variations: The Ultimate Crispy Buffalo Chicken Wings

In small saucepan, stir together 1/3 cup cayenne pepper sauce (such as Frank's RedHot Original), 2 Tbsp. butter, 1 tsp. Worcestershire sauce and 1/2 tsp. onion powder; bring to boil. Remove from heat; let cool to room temperature. Prepare wings as directed; toss with sauce just before serving.

The Ultimate Crispy Barbecue Chicken Wings

In saucepan, stir together 1 cup ketchup, 1/3 cup fancy molasses, 2 Tbsp. cider vinegar, 1 Tbsp. Dijon mustard, 1 tsp. onion powder, 1/2 tsp. garlic powder, 1/4 tsp. salt and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Prepare wings as directed, brushing with sauce before last five minutes of baking.

If you have coarse sea salt or fleur de sel, give the wings a sprinkle and a splash of lemon juice before serving.

Served along bowls of spaghetti bolognese, and table hot sauce, it was the perfect family meal duo to warm up to a snow night in.

For more of our family favourite recipes, search chicken wings in the search box :)

Food Revolution Day FRD2016 is May 20th....

Food Revolution is less than two months away as we're gearing up for our 5th year! There's a lot getting underway in London to prepare our global ambassadors for yet another year of excitement and real food awareness. Leave your email on www.foodrevolutionday.com/ and be the first to receive the details once it rolls out, and I'll also be posting updates...

Save the date! #FoodRevolutionDay

As we work towards Food Revolution 2016, I can't help to reflect on my big & busy event last year at Northview Heights cooking up Jamie's sandwich with the entire school body-- 1500 participants... And my brief video-encounter with Mr. Oliver himself in London! What's in store this year folks? For more from this amazing past event, see here.

At Northview We Smashed and Squashed It on FRD2015!

Stay tuned for more....

Gastropost-- A Time to Cry...

Hail to the king of vegetables! Where would the world be without onions? Very versatile and full of flavour, onions wear the crown when it comes to cooking. Sure, they might be tear-inducing, but that's nothing compared to how much we'd cry without this key ingredient. National Post`s Gastropost challenged Gastroposters to peel back the many layers that make onions so great. Raw, cooked or caramelized — whether to start a sauce, French Onions soup, top a hotdog, add bite to burgers or play a starring role in your salad, what will leave behind our tears? Of joy, of course.

Yay! My submission made it in today's Gastropost with bits of red onion as a crunchy topping with bite to avocado and grapefruit. Sublime avocado and grapefruit segments simply dressed with finely chopped red onions, a drizzle of good extra virgin olive oil, generous splashes of lime juice, freshly ground pepper and pinches of fleur de sel– smooth creamy goodness countered with citrus notes and little bites of onion and crunchy salt bursts.

See here for the Original Two-Page Spread

 

For my recipe see Avocado and Grapefruit with Onions

Happy March Break...⁽⁽ଘ( ˊᵕˋ )ଓ⁾⁾

Stepping away from my blog for a few days to get some other things done... See you back here soon!

“:♡.•♬✧⁽⁽ଘ( ˊᵕˋ )ଓ⁾⁾*+:•*∴

I'll do this....

While my boys do this... :)

Amish Friendship Bread (Cont'd)-- Bake Day...

If I could rename this week in my world, it would definitely be called Friendship Week.♪٩(✿′ᗜ‵✿)۶♪  I could say this entire week has been a true testament of friendships. From expressing love & care to my dear friends, to friends pulling for me on a whim and seeing a friend in need and dropping everything without questions and go. Yes, I may have had my mind set or day planned on accomplishing some things, but to me, being there for a friend is always BY far the greater accomplishment! ♪(・∀・*)乂(*・∀・)ノAnd to end this high week on an even higher note-- baking Amish Friendship Bread after a ten-day do and wait process (see my post for more). Amish friendship bread is your basic sweetened quick-bread. What makes it unique is the cup of starter you add to the batter, which adds leavening and a bit of sourdough tang to the final bread. It is like a chain letter but a recipe that also creates starter kits you pass on to friends-- a recipe that keeps giving and spreading the love :). 

This was a perfect recipe to get my kids hands-on, making sure I spread out the ingredients, bowls and tools to give them lots of room to get right into it. I have to admit, I have a low threshold when it comes to mess and spillage, but when I organize properly with that anticipation in mind, I am able to relax and enjoy the experience with them more. Here is a photo gallery of my kids in action to coordinate the recipe steps, however I have included just the recipe text at the bottom of this post, so you can copy and paste onto a document and use it to pass on to friends.

Amish Friendship Bread

** DO NOT use any type of metal spoons or bowls for mixing. DO NOT refrigerate. If air gets into the bag, let it out.  It is normal for the batter to rise, bubble, and ferment.

Day 1: Do nothing. This is the date on which you receive the bag. Squish-squash-mush the bag. Make sure the bag is dated!

Days 2, 3, 4, 5: Squish-squash-mush the bag and let any air out.

Squish and Squash and let the air out of the bag!

Day 6: Add to the bag 1 cup flour, 1 cup sugar, 1 cup milk. Squish-squash-mush the bag.

Days 7, 8, 9: Squish-squash-mush the bag

Day 10: BAKING DAY! Mix and divide the starter as follows:

1. Pour entire contents of bag into large non-metal bowl.  

2. Add: 1-1/2 cup flour, 1-1/2 cup sugar, 1-1/2 cup milk. Mix Well.

3. Measure out 4 separate batches of the starter batter, 1 cup each, into four separate large ziplock bags. Keep one for yourself and give the other three to friends along with a copy of this recipe/instructions.

Three starter kits dropped off to three lovely neighbours :)

4. Pre-heat oven to 325F;
5. To the remaining batter in the bowl, add:
   - 3 eggs
   - 1 cup canola oil
   - 1/3 cup milk
   - 2 tsp. cinnamon
   - 1/2 tsp. vanilla
   - 1-1/2 tsp. baking powder
   - 1-1/2 tsp. baking soda
   - 1/2 tsp. salt
   - 2 cups flour
   - OPTIONAL: 1 large box instant vanilla pudding (or 2 small boxes)

Variation-- Add 1 cup chopped nuts, chocolate chips or raisins. You can also exchange the vanilla Pudding for chocolate pudding.

6. In a separate bowl, mix together
   - 1/4 cup sugar
   - 1/2 tsp. cinnamon

Grease or butter 2-- 8" x 4" loaf pans. Dust the greased pans with half the cinnamon/sugar mixture. Pour batter evenly into the pans and sprinkle the top with remaining sugar mixture.

We made one plain loaf and the other with chocolate chips.

Bake for 1 hour. Cool until bread loosens from sides of pan and turn out to serving dish.

Slightly dense with a semi-dry texture, the flavour of cinnamon really makes this a satisfying bread. Perfect with a cup of coffee or tea.

NOTE: If the bag has not been passed on to a friend on the 10th day, be certain to tell recipient which day the bag is at when given to them. If you keep a starter bag for yourself, you will be baking every 10 days.

Here is the recipe on it's own for you to copy and paste:

-------------------------------------------

Amish Friendship Bread

** DO NOT use any type of metal spoons or bowls for mixing. DO NOT refrigerate. If air gets into the bag, let it out.  It is normal for the batter to rise, bubble, and ferment.

Day 1: Do nothing. This is the date on which you receive the bag. Squish-squash-mush the bag. Make sure the bag is dated!

Days 2, 3, 4, 5: Squish-squash-mush the bag

Day 6: Add to the bag 1 cup flour, 1 cup sugar, 1 cup milk. Squish-squash-mush the bag.

Days 7, 8, 9: Squish-squash-mush the bag

Day 10: BAKING DAY! Mix and divide the starter as follows:

1. Pour entire contents of bag into large non-metal bowl  

2. Add: 1-1/2 cup flour, 1-1/2 cup sugar, 1-1/2 cup milk. Mix Well.

3. Measure out 4 separate batches of the starter batter, 1 cup each, into four separate large ziplock bags. Keep one for yourself and give the other three to friends along with a copy of this recipe/instructions.

4. Pre-heat oven to 325 F;
5. To the remaining batter in the bowl, add:
   - 3 eggs
   - 1 cup canola oil
   - 1/3 cup milk
   - 2 tsp. cinnamon
   - 1/2 tsp. vanilla
   - 1-1/2 tsp. baking powder
   - 1-1/2 tsp. baking soda
   - 1/2 tsp. salt
   - 2 cups flour
   - OPTIONAL: 1 large box instant vanilla pudding (or 2 small boxes)

Variation-- Add 1 cup chopped nuts, chocolate chips or raisins. You can also exchange the vanilla Pudding for chocolate pudding.

6. In a separate bowl, mix together
   - 1/4 cup sugar
   - 1/2 tsp. cinnamon

Grease or butter 2-- 8" x 4" loaf pans. Dust the greased pans with half the cinnamon/sugar mixture. Pour batter evenly into the pans and sprinkle the top with remaining sugar mixture. Bake for 1 hour. Cool until bread loosens from sides of pan and turn out to serving dish.