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Chinese Cooking Recipes

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I thought I'd start this thread to share some of my favorite Chinese cooking recipes. I was fortunate enough to take several classes many years ago from some excellent Chinese chefs and have collected numerous recipes over the years that I love.

The best part about preparing a Chinese meal is the degree to which you can get your family and friends involved in the preparation of the meal. I always tell my friends when I invite them over for a Chinese meal that four things are going to happen:

  1. We're not going to eat for a while

Cooking Competition - Cream of Broccoli Risotto

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Hello, Chef Burton and other "students,"

I am a student at Louisiana Culinary Institute in Baton Rouge and we are having our first cooking competition since I have attended. It is called the Race To Cannes because the winner receives a fully paid trip to the Cannes Film Festival this year to cook with the rest of the American Pavilion. This is obviously a really great opportunity for me. I am competing against 18 other classmates, some upper classmen and a few freshman (I am a Sophomore).

Poor man's shrimp cocktail

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My sister recently gave this recipe to me and I have to say it's just amazing.  A great vegetarian appy, great for the beach or a party.  If you didn't know the ingredients, you may be fooled into thinking that you were in fact eating shrimp cocktail (eyes closed of course).

  Poor Man's Shrimp Cocktail
1 head of cauliflower cut into bite sized pieces.

Sweet 'n Sour Chicken - the weird way :)

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I have to admit I feel sort of like a n00b posting this, after reading a few other recipes. But this is a really strange recipe that comes out really well, you just have to be patient when cooking it. :) I added this recipe to another forum I frequent, so I thought it would be a good idea to add it here as well. I apologize for it all being so squished together. Still figuring out the post editor. :(

Traditional French Frying: Making Beef Tallow From Suet

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Here is my recipe I tried for making Beef Suet into Beef Tallow.   For true French Frying beef tallow is used as it provides the highest smoke point of any oil and doesn't penetrate the food product as much as other commonly used cooking oils in modern cooking.
For this project I used only Beef Kidney Suet which I purchased from the Butcher. 
You will need a deep pan (I used a dutch oven), a potatoes ricer press or food mill (I used a food mill which I bought for $20 off of ebay). A metal colander or strainer with a paper towel (used as filter)

Eggs King Louis IX

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Thought I would go old school for breakfast this morning and make an old egg recipe from the year 1270.
Here are the basic ingredients:
2  Eggs
1  Small Onion (1 inch size) Grated
1 Teaspoon of Lemon Juice
Butter
Bread
Crack two eggs into bowel with grated onion and lemon juice

Beat with whisk until it is like water.  The lemon juice will completely dissolve the eggs.

Pork Shoulder

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How to make a truly great Pork Shoulder.
 
I love to make this dish, in fact this is what I made for my own wedding.  It is one of the lowest priced meats and can be used in a whole host of dishes.  A pork shoulder can be as low as two dollars a pound.   
 
Here is what you need;
 
8-10lb of Pork shoulder
5 Tablespoons of olive oil
4 cups chicken broth
4 cups beef broth
1 cinnamon stick
1 Tablespoon of Chile Powder
½ teaspoon of ground cumin
14 cloves of garlic, sliced thin
1 teaspoon of peppercorns

Standing Rib Roast (My favorite method)

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Standing Rib Roast
 
Get as standing rib roast that is the bones 9-12.  You will want to have the butcher cut the ribs section free from the meat portion.
 
Here is what you will need;
 
16-18 lbs Standing Rib Roast with the bone ribs cut free
4-5 lbs Ox tails
1 Cup of tomato paste
8 Onions (3” size)
¼ cup olive oil
1 tsp of Salt
1 tsp of Pepper
1 Tbsp of Salt
1 Tbsp of Pepper
1 cup of a good south American Malbec
5 cups of Beef broth
5 cups of Chicken Broth
Sprig of Fresh Time

Minnesota Cream of Wild Rice and Chicken Soup

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It is important to start with real Minnesota Wild Rice.  It is expensive, but well worth the price.  Also it goes a long way in the recipe.
Here is what real wild rice looks like, left side is uncooked right side is cooked.

 
Here are the ingredients you will need;
4 oz Wild Rice
A whole chicken (2-3lb)
3-1/2 cups of water
1-2 tablespoons of olive oil
1/2 cup of carrot diced
1/2 cup of onion diced

Strawberry Turn Overs

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Here is a great recipe I like to use.  It is for making Fine Puff Paste Turn Overs.
 
You will need to make the Fine Puff Paste from the earlier post I have made.  A full batch of Puff Paste Will make about 18 turnovers at about 4" size and about 12 at the 6-7" size.
 
It is important that you refrigerate the Fine Puff Paste for an hour or two per the directions for making the Puff Paste before you start this recipe.
 
Here is what you will need:
 
1 Batch of Fine Puff Paste (see earlier post for this recipe)

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