Foodenator

Golden Bag is one of Foodenator.com’s favorite Asian appetizers. Beautiful and elegant, these are wonderful for a special occasion or dinner.

********** 3/4 – 9.75 stars (out of 10) (if made correctly)

Here is Foodenator.com’s recipe:

Ingredients
6 ounces ground pork
2 ounces shrimp, peeled and deveined
2 wood ear mushrooms, soaked and chopped
1 clove garlic, minced
2 tablespoons green onions, finely chopped
2 tablespoons mushroom soy sauce (or 1 tbsp fish sauce and 1 tsp soy sauce)
1 teaspoon white pepper
25 wonton wrappers
25 chives, green part only (optional) or 5-10 green onions, green part only (optional)
vegetable oil
Thai sweet chili sauce

Directions

*Chop up shrimp and mix with ground pork, mushrooms, garlic, green onions, mushroom soy sauce, and black pepper.

*Scoop a teaspoonful of mixture onto the wrapper.

*Pull the edges up and pinch to close making a little bag. Repeat until all the mixture is used up.

*Optional: Tie with a chive (*be sure to knot it twice so it doesn’t come apart). If you are using green onions, place them in boiling water for 20 seconds to make more pliable. Cut each green onion into 3-5 thin strips (lengthwise) and tie around the bags.

*Heat oil in deep fryer or wok until very hot.

*Fry until golden brown. Place on a paper towel to drain excess oil.

*Serve with Thai sweet chili sauce.

Popularity: unranked

“Absolutely amazing” – Famous Chef Jones

What is this exactly: A Tasty Dish

You’ll Need:

* 2 teaspoons turmeric
* 1 teaspoon ground cumin
* 1 teaspoon hot chili paste (such as sambal oelek)*
* 1 cup water
* 1 13 1/2-to 14-ounce can organic light coconut milk
* 3 kaffir lime leaves or 3 tablespoons fresh lime juice and
* 1 1/2 teaspoons finely grated lime peel
* 1 tablespoon (firmly packed) golden brown sugar
* 28-ounces of cooked Chicken, cut into 1-inch cubes
* 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
* 1 large red bell pepper, cut into 3/4-inch pieces
* 1 1/2 tablespoons olive oil
* 1/2 cup finely chopped shallots
* 2 tablespoons finely grated peeled ginger
* 4 garlic cloves, finely chopped
* 1/4 cup organic peanut butter

Food Creation Instructions:

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add Chicken, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt.

EAT! mmmm

Popularity: 10%

Brie and Shallot Parisian Burgers

Serves: 4

Prep time: 30 minutes

Way to grill: direct high heat (450° to 550°F)

Grilling time: 8 to 10 minutes

1 cup thinly sliced shallots

2 tablespoons extra-virgin olive oil

Patties

1-1/2 pounds ground chuck (80% lean)

3 tablespoons fine dry bread crumbs

3 tablespoons beef or chicken broth

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 ounces Brie cheese (not the triple cream variety)

4 round crusty rolls, each about 4 inches in diameter

1⁄3 cup whole-grain mustard

2 cups baby arugula

1. In a medium skillet over low heat, combine the shallots with the oil and cook until

they are browned but not scorched, about 20 minutes, stirring often. Let cool to

room temperature.

2. Prepare the grill for direct cooking over high heat. In a large bowl gently mix the

patty ingredients and shape into 4 patties of equal size and thickness. Make a hole in

the center of each patty for the cheese.

3. Trim away the rind of the Brie and bury the cheese, about 1/4 ounce for each

patty, into the hole of each patty. Close the opening to seal the cheese inside. It’s

important that there is one-third of an inch of meat on the top and bottom of the

cheese so it doesn’t seep out.

4. Brush the cooking grates clean. Grill the patties over direct high heat, with the

lid closed as much as possible, until cooked to medium, 8 to 10 minutes, turning

once when the patties release easily from the grate without sticking. During the last

minute of cooking time, toast the buns, cut sides down, over direct heat.

5. Assemble the burgers with shallots, mustard, and arugula. Serve warm.

© 2008 Weber-Stephen Products Co. Recipe from Weber’s Way to Grill™ by Jamie Purviance. All rights reserved.

Popularity: 10%