Pork Pot Stickers


photo 2

I cook many things at home because I am very curious.  And if something appeals to me I want to try it. But because my husband does not stray much from his favorite ( potato, pasta and German food), it is difficult to cook new things for him. So when there is something out there, different that he likes, I will jump on it and make it;-)

I love Asian Food, I love sushi and Thai. Since he will not eat sushi, we occasionally eat thai food though we have to really twist his arms and help him turn left to the Thai Place, and not to the right to his favorite German restaurant Gerhard’s:-)

There he will order two things, Pork Pot stickers and Beef Pasta stir fry.

I have not tried to fix the latter because the pasta are quite different and I am not sure that i could duplicate that, but since Pot Stickers are well liked at our house, I decided one day that I would try my hands at it. And I will say that they are so easy to make, yummy, really cheap and and and…………they can be frozen to be used at a later time;-)

If you try to make them, give your self some times because they will make a large bunch and it takes a bit of times to make the “ravioli”.

photo 1

Ingredients for about 80:

  • 1 bag of brocoli slaw
  • 12 oz or 1 pack of ground chicken, turkey or pork(today I used pork).
  • 3 tbsp of fresh ginger grated
  • 2 garlic cloves pressed
  • 2 egg whites
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 1 pack of wontons

Ingredients for the sauce:

  • 1/2 cup of soy sauce
  • 2 tsbp of rice vinegar
  • 1 tbsp of hoisin sauce
  • 1 tsp of toasted sesame oil
  1. Steam the brocoli slaw according to directions, (or place it into the large round mold, place the octogonal silpat on top of that and cook it for 5 minutes.) Let it cool.
  2. When the brocoli is cold, chop it.
  3. Place it into  a large bowl, add the meat, all the other ingredients and mix well.photo 1
  4. Place the rectangular roulpat on your counter and lay as many wonton on it as you can. Place about a teaspoon  of the meat mixture in the middle of each wonton.photo 2
  5. With a silicone brush, wet the sides of each wonton with water and close the wontons to make a triangle.photo 4photo 3
  6. If you do decide to freeze them, place them flat on a large silpat that you would place on a large perforated sheet. Make sure that they are not touching or they will stick to one another and it will be impossible to separate them as they are very fragile.  Freeze them as such and when they are frozen, place them in a ziploc bag to keep for later use. 
  7. Place a large frying pan on the stove, melt one tbsp of butter and when the butter is sizzling, place as many wontons as you can in the pan.
  8. Sear them for a minute and then turn them.photo 5
  9. Throw 1/4 cup of water over the pot stickers and place the lid over them. Cook them for 5 minutes.
  10. Meanwhile prepare the sauce that goes with it.photo
  11. Eat while they are warm. photo 1

Bon Appetit and Happy Cooking!!!

Sesame Seared Tuna with Citrus Salsa


Do you have days that never end?!?! Yesterday was one of those. I had so much to do between teaching and getting ready for a cooking class that I did not have time to eat or snack before heading out. Luckily I had bought some tuna the night before. If you are short on time and still wish to have a yummy and healthy dinner, I would suggest that you buy tuna. Tuna is a great fish. It has very little “fish”taste, cooks so so fast, and needs very little dressing. The sesame seeds and the sesame oil in this recipe gives it so much flavor that you would not need to add anything to it. I had wanted to prepare a citrus salsa and since I had several fruits on hand this is what I use to dress my tuna.

Ingredients for the salsa for 2 people: 1 blood orange, 1 tangerine, 1 clementine, 1/4 red grapefruit, 2 tbsp  of light soy sauce, 1 tsp of fresh ginger grated.

Peel the fruits. Open the fruits and remove the skin from the each segment of all citrus. Cut each segment in tiny pieces. Add 1 tsp of grated fresh ginger, 2 tbsp of soy sauce and mix well. Set aside.

Ingredients for the tuna for 1-2: 1 tuna steak, 1 tsp of toasted sesame oil, 1 tbsp of sesame seed, salt, pepper, raw brown sugar.

Place the tuna steak on a plate, sprinkle with salt, pepper, and raw brown sugar. Then pour the sesame seeds over the steak and press them onto the steak. Flip the tuna steak and repeat those steps. In a small frying pan, warm up the sesame oil over medium-high heat. When the oil is sizzling, add the tuna and cook it to your satisfaction. ( I love my tuna rare so I only cook it for maybe a minute on each side). Flip the steak and cook the same way.

Place the steak on a plate and let it rest while you are deglazing the pan. Take two plates and scoop a few tablespoons of the salsa on each plate. Cut the steak into very thin strips and lay those strips on top of the salsa. Pour the juice of the salsa ( you will need to have at least 1/3 cup of juice- if you don’t, use some bottle orange juice) into the warm frying pan and deglaze the pan. The juice will boil and as it does, scrape the bottom of the frying pan. The juice should become thicker. Drizzle that juice over the slices of tuna. ET voila;-)

Bon Appetit and Happy Cooking!!!

Lemon Pepper Glazed Chicken with Pineapple and Blueberry Salsa


What do you do when you have pineapple and blueberries left-overs, and no one at your home will eat fruits or desserts with fruits in it?! Well if you are me;-) you make salsa so I can eat them with my meal. Originally I was wanting to eat Grouper with this salsa, but Groupe is nowhere to be found in this town;-(oh well….

Ingredients: 1/2 cup of soy sauce, 1/4 cup of honey, 1/4 of Miel de Maguey, juice and zest of one lime, 4 chicken breasts, 1  cup of pineapple sliced very thinly, 1/2 cup of fresh blueberries, 2 inch of fresh ginger grated coarsely, 1 tbsp of mint chopped very thinly, 1 tbsp of honey.

First you will want to prepare the marinade for the chicken: You will need 1/2 cup of soy sauce, 1/4 cup of Miel de Maguey (Mexican Alcohol of Agave), 1/4 cup of honey, juice and zest of one lime, 2 tbsp of corn starch.) Put all the following ingredients in a small saucepan, and mix well. Bring the mixture to boil, and stir until the sauce has thickened a bit. Turn the heat off and let it cool. Keep half of the marinade for marinading the chicken, and keep the rest of the marinade for drizzling over the chicken once it is cooked. You will want to marinade your chicken at least 2-4 hours before cooking it.

While the chicken is marinading, fix the salsa. You will need for the Pineapple salsa: 1  cup of pineapple sliced very thinly, 1/2 cup of fresh blueberries, 2 inch of fresh ginger grated coarsely, 1 tbsp of mint chopped very thinly, 1 tbsp of honey. Mix all together and set it aside until you are ready to serve it.

Place the chicken on the silpat, and glaze the chicken with the  marinade. Sprinkle some lemon pepper over the chicken and cook for 15 minutes at 375. Brush the chicken every 8 minutes with the marinade. You can also cook the chicken for 1-15 over high heat on your grill.

To serve, slice the chicken and serve the salsa over it.

Bon Appetit and Happy Cooking!!!

NB: This salsa would be great over fish! very light…