There are so many different options to serve this.
With noodles-rice-wrapped in lettuce- mix with any type of vegetables-
topping on steamed tofu ..etc
Ingredients:
Minced Pork
Ginger
Garlic
oil
Marinade:
salt + white pepper
soy sauce
sesame oil
rice wine
Worcestershire sauce
brown sugar
1. Put together the marinade in a bowl, mix well and taste to your liking. Add to the minced pork and work it into the meat with your hands or a fork. Let it sit for 15 minutes.
2. In a heated wok add oil, ginger. When the ginger begins to brown add the garlic - stir - and add the pork, break and gently toss the meat with your spatula until all cooked.
Yay! We've been nominated for the "Happy 101" Award! Thank you Le for this cute & sweet award, just like your blog! We're also fans of Jamie Oliver :)Please visit Le's blog Le Little Kitchen as you will see it is nice one, she covers sweet to savory recipes and her love for PIZZA... she even made a sweet version! I'll stop right here and let you explore for yourself....oh yes she even has her own kitchen survival guide.So nice to know Le and other foodies are enjoying our blog. What a great way to explore and connect with other bloggers around the world.And now we will share what makes us happy and pass this Happy award along to ...
The 10 things that makes us happy
Emily:
1. Daddy and Molly
2. Shellfish
3. Family Vacations, especially with my sisters
Annie:
4.Vodka
5.Roasted Pork
6.Being with my Sisters
Lisa:
7. Crazy about my Sisters and little Molly.. any where any time, even in my dreams!
8. Cooking and sharing with others
9. Time with Mr.G - the laughing moments even when it doesn't make sense and silly spontaneous dancing
I was known for my knife skills when I was in culinary school. My teacher, Chef de Herbs (he really liked his herb.. *wink, wink) even wanted to hire me as his butcher for his restaurant. One of my favorites was deboning a whole chicken. It's pretty fascinating to see the finish results. You cut out the carcass and bones while keeping the skin and meat intacted. Adam is also amazed at how well I handle a knife. I think he should be scared...
Recipe:
3 to 4 pound chicken ( deboned)- http://www.youtube.com/watch?v=xPkN90pPyR0
1 pound of your favorite sausage, casing removed
1/2 cup of dried cranberries
2 tablespoon of chopped parsley
1/2 teaspoon of finely chopped garlic
2/3 of dried bread crumbs
2/3 grated parmigiano-reggiano cheese
1/4 cup of oil
1/2 white wine
1 tablespon of butter
Trussing needle and thread
1-Combine sausage, parsley, garlic, salt, pepper, bread crumbs, cranberries and grated cheese in a bowl. Knead with hands until well blended.
2-Place deboned chicken skin side down. Fill legs with mixture. Take the rest of the stuffing and shape it into the center of the chicken. Bring the bird's skin around to cover the stuffing completely. Overlapping the skin by 1 inch. Mold the stuffing under the skin with hands to restore the chicken to its's original shape ( as best as you can)
3- Using the trussing needle and string sew up the chicken, starting from the neck down to the tail.
4- Heat an enameled cast-iron pot( size that can contain the bird snugly) with oil and butter. Sear the chicken well starting with the stitched side down first. Brown the bird well all over. Handle the bird gently! Add wine, salt and pepper and cook at a very slow simmer with lid slightly askew. About 1.5 hour ( depending on the size of the bird.. 20 mins per pound). Turn chicken occasionally while it cooks. Add a little water or wine if it becomes dry.
5-Transfer chicken to a carving board and let it rest.
6- Use the remaining juices in the pot as sauce by spooning off some fat, adding a couple of tablespoon of water and reduce a little.
This is beautiful. I hope you'll enjoy this as much as I did :)
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