Monday, July 18, 2011

Chinese Style Duck Tacos

This is my homage to the Peking duck.  It's a total shortcut and a long distance from the real McCoy but it's still pretty damn good!


2 duck breasts
1 t sea salt
1 t fresh ground black pepper
¼ t garlic powder
¼ five spice powder
Hoisin sauce
A bunch of cilantro
(6) 1 ½” long green onions (white parts)
Green onion pancakes (follow my easy recipe)

·         Make diagonal cuts on duck skin without piercing the meat.
·         Mix all the dry seasoning in a small bowl and rub generously on both sides of duck breasts.
·         Cut the 1 ½”  long green onion stem in half lengthwise and then julienne.  Set aside for garnish.
·         Place the duck breasts skin down in a cold pan on low to medium heat
·         Let the skin brown and the fat render, about 8- 10 minutes depending on size.
·         Flip breasts over, drain the fat, and finish cooking them in a preheated 400 degree oven until
desired doneness (130-135 degrees for mid rare).
·         Take the pan out of the oven and let the duck breasts rest for 5 minutes.
·         Assemble tacos by lining the pancakes on a plate; spread a teaspoon of hoisin sauce on top, then 3 thin slices of duck along with the green onion and cilantro as garnish.

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Sunday, July 17, 2011

Green Onion Pancake

A green onion pancake can be described as a Chinese savory flatbread.  I love it as a snack or sometimes I like to treat it like a tortilla to make Chinese style tacos. 

8 oz sifted all-purpose flour
5 oz hot water
1 c chopped green onion
1 t salt
1 T canola oil
Sesame seeds (optional)
Sesame oil (optional)
4 oz apple sauce
1 small can of crushed pineapple
White vinegar to taste
1 T ketchup
1 t Worchester sauce
1 T sugar
·         Heat in small pot until sugar has dissolved.
·         Add more sugar and/or vinegar to taste.
·         Set aside to cool.
·         Mix flour and hot water in a large bowl.
·         Knead the dough with your hand and place onto a floured surface.
·         Keep kneading until dough is soft and elastic.  Flour your hands as needed to avoid dough sticking to hands.
·         Shape into a ball and rest back in the bowl for 30 minutes.  Cover with wet cloth to avoid drying.
·         Take golf ball size dough and roll it flat.  Make sure to lightly flour your hands and rolling pin to avoid sticking.
·         Pour a teaspoon of cooking oil or sesame oil and spread it on the surface with your hand.
·         Next spread some salt, sesame seeds, and a handful of the chopped green onion.
·         Roll dough away from you to form a log.
·         Cut into 1” pieces and roll dough to make small tortilla sized pancakes.
·         To make a large pancake, spiral the log of dough into the shape of a cinnamon bun and then roll it flat again.
·         Heat up a pan and add a tablespoon of oil.
·         Fry pancakes on both sides until golden brown.
·         Serve hot, sauce is optional.
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Friday, July 15, 2011

Salt & Pepper Calamari Steaks

I love calamari but I am mad about calamari steaks.  Their thickness gives way to luxurious bites of delicate, tender, and buttery goodness. I used panko crumbs and pan fried them instead of the usual potato flour and deep frying method used for salt and pepper recipes.  The substitutions give it a lighter, crispier texture to honor the ingredient's awesomeness.


1 lb calamari steaks cut into small triangles
Egg wash (1 egg beaten with 1 T water)
1 c Panko (Japanese bread crumbs)
3 med jalapeno peppers sliced
3 cloves of garlic chopped
¼ c chopped green onion
¼ c diced Anaheim chilies
1 t seasoned salt
2 T canola oil


Seasoned salt:  1 cup salt
                         2 star anise
                         1 T five spice powder

Stir salt and star anise over low heat in a dry frying pan.  Heat until salt is brown and fragrant.  Let cool completely and then mix in five spice powder.  Store reserve in cool place.


·         Heat up nonstick frying pan and add oil.
·         Coat squid with egg wash and flour.
·         Pan fry squid on both sides until golden brown (Do not overcook. 1-2 minutes on each side)
·         Drain on paper towels.
·         Place squid on serving dish and sprinkle it with seasoned salt.
·         Clean pan with paper towel and then add to it 1 T of the oil.
·         Stir in peppers, green onion, garlic, and a dash of seasoned salt until mix is slightly brown.
·         Add pepper mixture on top of squid and serve.

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