1 deboned turkey thigh
Alton Brown's poultry shake (or your own)
chili oil
4 strips bacon
4 stalks white asparagus
4 lychees, chopped
handful shredded mozarella
Preheat oven to 375F; heat a cast-iron skillet over a medium-high flame. Spread out the turkey thigh. Season it liberally on both sides with the poultry shake and rub with some chili oil. Sear in the skillet, 2 mins on each side, then remove. While the turkey is resting reduce heat under the skillet and cook the bacon. When the turkey is cool enough to handle, roll it up with the bacon, asparagus, lychees, and mozzarella inside. Secure with short skewers if necessary.
Put the turkey back in the skillet and bake for half an hour.
Showing posts with label lychees. Show all posts
Showing posts with label lychees. Show all posts
Wednesday, December 7, 2011
Monday, June 28, 2010
You Can Live on Leftovers...
...but you can't post them, which is why there's been nothing new for a couple of days.
So here's some fun things I've discovered today:
The Page 99 Test is a blog based on a quote from Ford Madox Ford: "Open the book to page ninety-nine and read, and the quality of the whole will be revealed to you."
27B/6 is not only WIRED magazine's security blog, it's also the site of a world-class smartass.
My youngest niece graduated from culinary school this month. (She took a year-long course in addition to pursuing her undergraduate degree. She wants to be a nutritional anthropologist [did someone say "nutritional anthropologist"?] when she grows up.) When she was 11 I arranged for her to attend her first cooking class; we learned how to make various Asian-themed desserts from Kathy Webb, owner and chef of Lilly's Dim Sum and Then Some. If you're ever in Little Rock you'll be doing yourself a disservice if you don't have a meal there. Tell them I sent you.
Anyway, one of the recipes we learned at that class has become an enduring favorite in our family:
Dessert Wontons
1 package small wonton wrappers (approx 3 in. square)
1 can lychees in light syrup
1 small can shelled walnuts
powdered sugar, chocolate sauce, caramel sauce
canola, sunflower, or peanut oil for frying
Drain the lychees and reserve the syrup. Put the walnuts and lychees in a food processor and puree. Add the reserved syrup little by little until a thick paste forms. Fill the wontons with the paste. You can make purses, or wallets, or any closed shape that you like. The key to good wontons is to use less filling than you think you need - no more than a teaspoonful or so. Too much and they leak or burst into the oil and that's a mess.
Put about an inch of oil into a large saute pan or skillet and heat to between 325F - 350F. Fry the wontons in batches of a dozen or so, depending on your vessel size so as not to crowd it and drop the oil temp. Cook them for 2 minutes or so until they are golden brown and delicious.
Drain briefly on a cooling rack, then put on a platter, dust with powdered sugar and drizzle with chocolate and/or caramel sauce as desired. Eat quickly, they're best still warm.
And congratulations, Ruth.
So here's some fun things I've discovered today:
The Page 99 Test is a blog based on a quote from Ford Madox Ford: "Open the book to page ninety-nine and read, and the quality of the whole will be revealed to you."
27B/6 is not only WIRED magazine's security blog, it's also the site of a world-class smartass.
My youngest niece graduated from culinary school this month. (She took a year-long course in addition to pursuing her undergraduate degree. She wants to be a nutritional anthropologist [did someone say "nutritional anthropologist"?] when she grows up.) When she was 11 I arranged for her to attend her first cooking class; we learned how to make various Asian-themed desserts from Kathy Webb, owner and chef of Lilly's Dim Sum and Then Some. If you're ever in Little Rock you'll be doing yourself a disservice if you don't have a meal there. Tell them I sent you.
Anyway, one of the recipes we learned at that class has become an enduring favorite in our family:
Dessert Wontons
1 package small wonton wrappers (approx 3 in. square)
1 can lychees in light syrup
1 small can shelled walnuts
powdered sugar, chocolate sauce, caramel sauce
canola, sunflower, or peanut oil for frying
Drain the lychees and reserve the syrup. Put the walnuts and lychees in a food processor and puree. Add the reserved syrup little by little until a thick paste forms. Fill the wontons with the paste. You can make purses, or wallets, or any closed shape that you like. The key to good wontons is to use less filling than you think you need - no more than a teaspoonful or so. Too much and they leak or burst into the oil and that's a mess.
Put about an inch of oil into a large saute pan or skillet and heat to between 325F - 350F. Fry the wontons in batches of a dozen or so, depending on your vessel size so as not to crowd it and drop the oil temp. Cook them for 2 minutes or so until they are golden brown and delicious.
Drain briefly on a cooling rack, then put on a platter, dust with powdered sugar and drizzle with chocolate and/or caramel sauce as desired. Eat quickly, they're best still warm.
And congratulations, Ruth.
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