Spicy Pork With Peanuts
1/4 cup raw unsalted peanuts
3 tablespoons peanut oil
4 whole dried chile peppers
4 scallions — thinly sliced
3 garlic cloves — thinly sliced
SAUCE:
1 tablespoon chile paste with garlic
2 tablespoons soy sauce
1 teaspoon sugar
1 1/2 tablespoons chinese rice wine or dry sherry
1 tablespoon chinkiany vinegar or red wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch — mixed with
1 tablespoon chicken broth — (cold)
8 ounces boneless pork — cubed
Stir-fry the peanuts over a high flame in 1 tablespoon of the oil until they develop a golden-brown color. This brings out their flavor. Take care not to let them burn. Remove them and set them aside.
Lower the flame to medium. Add the remaining 2 tablespoons of oil and flavor it with the peppers. With the oil still at medium heat, add the scallions and garlic. Stir-fry them for 10 to 20 seconds, until their aroma rises from the wok. Add the sauce ingredients.
When the sauce comes to a boil, add the cornstarch dissolved in broth. The sauce must be thick enough to coat the pork pieces. Since the pork is not seasoned, the sauce is the seasoning. Add the pork pieces and the peanuts. Quickly toss to coat them well. Stir and toss the pork for 30-to-45 seconds, or until the pieces are cooked through. Turn the pork out on a serving plate.
Per Serving (excluding unknown items): 259 Calories; 19g Fat (67.1% calories from fat); 14g Protein; 7g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 581mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.
Southwestern Chicken Filo Triangles
2 whole skinless boneless chicken breast — cooked, shredded
— and chopped
1/2 cup monterey jack cheese — grated
1 red bell pepper — seeded
— finely chopped
4 roma tomato — peeled, seeded and
— chopped
4 ounces chopped green chilies, canned
1 tablespoon fresh cilantro — finely minced
16 ounces phyllo dough — thawed
— in refrigerator
1 cup butter — or as needed, melted
——-relish—–
2 tablespoons olive oil
4 ear corn — kernels scraped off
6 roma tomatoes — finely chopped
1 large onion — finely chopped
1 tablespoon fresh cilantro — minced
salt — to taste
black pepper — to taste
Cut dough crosswise into 5 equal sections. If you want to serve it as an entree, then cut the filo dough into 4 sections so that the triangles will be larger. Make 4 or 5 of them per serving.
In a medium bowl place the chicken, cheese, red bell peppers, Roma tomatoes, green chile peppers, and cilantro. Mix the ingredients together well.
Preheat the oven to 400:.
For each section of the filo dough (cover the other sections with a slightly damp cloth and keep them in the refrigerator), separate the pieces and lay them out flat on a large surface (work quickly). Brush all the pieces with the melted butter. Turn them over and brush the other side.
Place a teaspoon of the chicken mixture at one end of each piece of dough. Fold the bottom left corner over the filling so that the bottom edge lines up with the side edge. Continue to fold the dough up in this manner (as you would fold a flag,) so that a multi-folded triangle is formed. Keep the completed triangles under a damp cloth.
On an oiled baking sheet, place the filo triangles and bake them for 20 minutes, or until they are a golden brown.
Serve the triangles with the Corn Relish and Guacamole on the side.
RELISH: In a medium large saute pan place the olive oil and heat in on medium until it is hot. Add the remainder of the ingredients and saute them for 10 minutes, or until the corn is done. Makes approximately 4 cups.
Ranch style eggs
10 Eggs
2 tbs Vegetable oil
1 Small onion cut into small wedges
1 Small green pepper finely sliced
2 Cloves garlic finely chopped
16 oz Garden style salsa
4 oz Diced green Chile peppers
1 Package flour tortillas (optional)
8 oz Sliced Swiss cheese
Heat vegetable oil in large skillet over medium hot coals. Add onions, bell peppers and garlic, cook, stirring occasionally for three to four minutes until vegetables are tender crisp. Add beaten eggs and chiles, Cook stirring occasionally until eggs are firm. Top with slices of Swiss cheese and cover momentarily until cheese melts.
Serve with warm tortillas. Substitute tortillas for toast or other favorite bread.