General Tso Chicken Livers

If you are not a fan of liver this recipe might just convert you!  Switch the chicken livers for pork liver if you can’t find any.  From Food and Drink Spring 2016.

SAUCE
2 tbsp dark soy dace
1 tbsp tomato paste
1 tbsp seasoned rice vinegar
2 tbsp Chinese rice wine or dry sherry
2 tbsp brown sugar
 1/4 cup water or chicken broth
2 tsp cornstarch mixed with 2 tsp cold water

LIVER
1 tbsp dark soy sauce
2 eggs, lightly beaten
1/4 tsp freshly ground black pepper
2 tbsp cornstarch mixed with 2 tbsp water
500 g chicken livers, rinsed, patted dry and cut into bite sized pieces


3 cups vegetable oil for deep frying, plus 1 tbsp for stir frying
About 10 small dried red chili peppers
4 garlic cloves, sliced
1 tbsp minced ginger
1 tsp sesame oil
2 green onions, thinly sliced
Steamed rice and stir fried greens to accompany

1. Combine the sauce ingredients in a bowl, whisking to dissolve tomato paste and sugar.  Set aside.
2. Combine soy sauce, egg, black pepper and cornstarch mixture.  Add chicken livers and evenly coat.
3. Heat oil in a wok to around 375F.  Drop the chicken livers into hot oil, a few pieces at a time, and deep fry until crispy, about 3 to 4 minutes. (Note:  be very careful, as livers tend to pop and spit oil.  Best to use a splatter guard to avoid burns and messy cleanups.) Remove and drain on paper towels.
4. When all livers are fried, drain wok of oil and wipe clean.  Heat remaining 1 tbsp oil and when hot add dried chili peppers, garlic and ginger.  Stir fry until aromatic, about 30 seconds, then add sauce and stir until sauce thickens 1 to 2 minutes.
5. Add deep fried livers back to wok with sauce and toss to coat for a minute.  Drizzle with sesame oil, and garnish with green onion.  Serve at once, with a side of steamed rice and stir fried greens.

Serves 3 to 4.

Grilled Prime Rib

I love the BBQ season!  I usually extend it as long as I can cooking well into the winter.  It is the light that finally stops me as I have a hard time seeing properly once it is too dark…maybe some new deck lights …hmmmmm.  This is so simple and simply delicious!  This is from Food and Drink Summer 2015.

1.75 to 2.25 kg Prime rib or sirloin tip beef roast
1 tbsp olive oil
1 tbsp peppercorns, coarsely cracked
2 tsp kosher salt

Pat beef dry with paper towels.  Rub roast with oil, cracked pepper and salt.  Bring to room temperature.  This will take 1 hour if fresh from the store, 2hours from the fridge.

Preheat BBQ to medium high.  Reduce heat on one side to low.

Using medium high side of grill, brown meat all over, about 5 to 10 minutes per side.  Place roast on low temperature side of grill.

Reduce temperature of medium high side of grill to medium adjusting heat so that barbecue maintains 350F.

Barbecue beef until an instant read thermometer inserted into thickest part of meat reads 128F (54C) for medium rare.  This will take anywhere from 40 to 70 more minutes depending on the thickness of the roast and if it has bones.  Check roast occasionally, keeping in mind that the internal temperature may rise while its resting.

When done, remove roast to a carving board.  Loosely cover with foil.  Let rest for 15 to 25 minutes.

Danish Rum Souffle

A decadent and delicious dessert!

4 egg yolks
3 egg whites
1 cup sugar
1/4 cup rum
1 envelope plain gelatin
1/4 cup cold water
1/2 pt whipping cream
Unsweetened chocolate

Beat egg yolks and 1/2 cup sugar until light lemon colour.  Add rum.  Dissolve gelatin in water and dissolve over boiling water.  Stir into yolk mixture.  Beat cream until stiff.

In another bowl, beat egg whites until stiff and moist.  Add remaining sugar gradually.  Fold cream into egg yolk mixture; fold in stiffly beaten egg white meringue.  Pour into a serving dish; chill 4 to 6 hours. Serve garnished with more whipped cream and curls of unsweetened chocolate.

Coconut Rice Pudding

Rice Pudding has always been a comfort food in my house…home made of course.  This is a nice take on the classic.  From Food and Drink Spring 2016.

4 1/2 cups whole milk (I used 1% - it isn’t as creamy but is a little heart healthier)
2 cups sweetened, shredded coconut
1/4 cup arborio rice
1/4 tsp vanilla extract
1/8 tsp coconut extract
1/2 cup whipping cream

• In a medium saucepan, bring the milk and coconut to a boil, stirring .  Turn off the heat and allow the milk to steep for 1 hour.  Strain the mixture, pressing on the solids, to extract as much milk as possible.  Discard the coconut.  Measure the milk-you should have 4 cups.  If not top up with additional plain milk, and return it to the saucepan.
• Bring the coconut infused milk to the boil.  Add the rice and the vanilla and coconut extracts.  Reduce heat to a low simmer.  Continue simmering, stirring occasionally until the rice is tender and the milk has a loose pudding like consistency, about 45 to 50 minutes.
• Transfer to a bowl and cool completely either in the fridge or by placing over another bowl filled with ice water. The pudding will stiffen upon chilling.  This mixture can be made in advance and refrigerated for up to 2 days. 
• On the day of serving, beat the whipping cream to stiff peaks.  Fold one third of the cream into the rice pudding, then finish by folding in the remaining two thirds of cream.  SErve immediately or refrigerate until serving.

Serves 6 to 8

Marinated Grilled Steak

It is BBQ season…here is a staple for the summer.

1 kg steak (best you can find)
4 garlic cloves, minced
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp freshly squeezed lime juice
2 tsp sesame oil
1/2 tsp kosher coarse salt

Pat steaks dry with paper towels.  Place in a resealable plastic bat or container.  Stir marinade ingredients, except salt, together in a small bowl.  Pour marinade overtop.  Massage into meat. Marinate in the fridge for at least 6 hours or overnight.  Remove from fridge, about an hour before grilling.  Remove steaks from marinade and discard marinade.  Sprinkle with salt.  Bring to room temperature.

Preheat BBQ to medium high.

Grill steaks for 4 to 5 minutes per side until charred and cooked to medium rare.  Remove from grill to a platter.  Loosely cover with foil.  Let rest for 5 to 10 minutes then serve.