3 Mulligans

This was called Panang Tofu Curry before I hacked it up so I wasn’t sure what to call it now. How about Death To Skippy Tofu Curry. Yee-Hah! Bring the kids! This will make 5 servings, so if you double it your skillet will need to be massive and awesome.

2 T. olive oil
1/2 cup chopped shallots, not too fine
2 T. thinly sliced ginger root
4 garlic cloves finely chopped
1/4 cup natural peanut butter, please don’t cheat this, keep it natural, note the recipe’s name
2 t. turmeric
2 t. cumin
1 cup water
1 – 13 oz. can coconut milk
3 T. fresh lime juice
1 T. brown sugar
2 – 14 oz. packs firm tofu, drained, sliced into small cubes, and dried
4 medium to large carrots sliced
2 leeks sliced thin
1 large red bell pepper chopped
salt, ground pepper, garam masala to taste

Heat oil over medium-high heat.  Add shallots, ginger, garlic.  Cook until shallots are tender but keep them moving.  Stir in peanut butter, turmeric, and cumin and cook about 2 minutes.  Whisk in water, coconut milk, lime juice and brown sugar and bring to a simmer.  Add tofu, carrots, leek and red pepper.  Simmer over medium heat for 25 minutes, stirring occasionally.  Season with salt (I added almost 2 t.), pepper, and garam masala (love this stuff, added two heaping teaspoons).  Serve with brown rice.

I thought there was too much tofu but Gayle and the kids didn’t. If I make it again I’ll cut back on the tofu, add more carrots and red pepper and squirt in some hot chili paste. Now there’s a ‘Wednesday Night At 610 Gott’ dish to pass!

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Oi!
So here is the project I relaxed with after renovating the apartment.
I am giving you a video that shows how to fold the wrappers but don’t use his recipe because he doesn’t have a personality and he is fat. Use mine…its better!

1 whole napa cabbage or 1 1/2 green regular cabbage.
You want to shred this in a food processor with a chainsaw…make sure its a McCulloch…then put it in a sieve with some salt to draw out the water.
Let sit about an hour, then push, squeeze, press the cabbage.
2 pounds ground pork.
1 1/2 tabs(that’s tablespoons, by the way) micro planned or grated fresh ginger.
6 or 41 cloves of garlic (likes my garlic) Mince the fuckers.
1/2 or 1 cup chopped green onions…you decide.
2 tablespoons miso paste, dark if you can find it but light if you can’t. If you can’t find miso paste, move to another state – now!
1 tab(see above for trans….that’s translation) sesame oil.
1 tab crushed red pepper flakes.
1 teaspoon or 1 tablespoon brown sugar….its all dynamic…just go with it.
Some ground fresh pepper.
3 tabs(I know….just go with it) Soy sauce
3 tabs(oh fuck it) rice wine or dry white wine. Rice is better….just find it!

Dump all that shit in a big bowl and get your hands involved.
Stick in fridge overnight (fridge is short for refrigerator) covered with plastic wrap.

Remember…if the shit is cold, the pot stickers will fold.

Now to the video…
http://www.howcast.com/videos/183482-How-To-Make-a-Chinese-Potsticker
It’s really easy…I made a shitload of these in a drunken stupor listening to Counting Crows the other night. Just can’t find them now. Know I made them…maybe they will turn up when we find the bats that we lost in the house.

Oh….for dipping sauce….you HAVE to find Ponzu sauce. Look for it in the Asian section. If not, try soy with a little lemon juice but ponzu is just the best!

Freeze these fuckers and then to cook you must listen to me…don’t talk, don’t move, just listen!

Canola or vegetable oil in your frying pan. Put in potstickers, noncrimped, kinda flat side down.
Brown on 1(one)(won)(uno) side. Don’t turn!
When browned, then add in some water and steam for about 2 minutes.
Take out, put on plate, dip in sauce, fucking enjoy!

Craig’s MuthaFuckin’ Pot-godamn-stickers!

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This is a recipe for stuffed peppers that is a combination of one I got from Craig and one I read about on foodwishes.com with some of my own additions.

Peppers:

• 12 green or red peppers; cut off caps and save, remove the stem; scrape the seeds out; trim the bottoms to make the peppers level; poke knife slits in the bottom of the peppers

Stuffing:

• 3 # of raw meat (I use 2# of lean ground beef and 1 # of spicy Italian sausage, deskinned and broken up)
• 2 cups tomato (pasta) sauce (I use a good, flavorful brand with lots of spices)
• 1 cup beef broth
• 3 cups of cooked rice (I use Lundberg wild blend)
• 3 t salt
• 1 t ground black pepper
• 1/2 cup chopped Italian parsley 
• 6 cloves finely minced garlic
• 1 jalapeno pepper, chopped
• 1 cup finely grated Parmesan cheese
  

Once the stuffing is well mixed, scoop it into the peppers. After that, add a generous spoonful of Parmesan cheese, then a spoonful of pasta sauce (these are in addition to what’s in the stuffing), then put a cap back on each pepper. Please do not try to match each pepper cap with its appropriate pepper body. You will only waste valuable time and look foolish.

In each pan (12 peppers means 2 baking pans in my house) add:

• 1/2 onion, thinly sliced
• 1 cup tomato (pasta) sauce in each pan
• 1/2 t red pepper flakes
  
• 1/4 cup beef broth in each pan

Put the peppers in the pans and wrap each pan in foil and cook for 1 hour at 375. Then unwrap and cook for another 20-30 minutes, until peppers are tender (wrinkly and even a little blackened on the edges). Yum!

[Certainly, this recipe could be made healthier and the flavor would probably not change at all. I doubt the cheese adds much to the already rich flavors, and broth in the stuffing is probably not necessary either. And for a more crumbly inside, I would add more rice and less meat.]

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