I'm still undecided about my menu, we've collected so many good recipes I want to make them all!

Nancy

We can wait until Monday morning to announce whose name was drawn to pick the next focus ingredient... Think that will work better?

So, I'll draw the name on Monday in the morning (no promise of how early...not setting an alarm....hehe)
Then I'll post the name on this thread and pray that the person whose name I draw checks this thread, so we can get started on the next Cookalong!!!!!

Any other suggestions or concerns? Now is the time...LOL

Nancy

Ruthanna, I think my DH has left a little bit of rum (I told him it's supposed to be for cooking! Oh, well). I'll try that. Thanks.

Sally

Definitely a keeper. We both loved it.

Home Cookin Chapter: Recipes From Thibeault's Table

Steamed Halibut Fillets with Green Onion and Ginger Sizzle
==========================================================

Source: Thrifty's

2 Halibut Fillets
3 Tablespoons peanut or vegetable oil
4 green onions, cut into 1 inch pieces
1 Tablespoon chopped fresh ginger
2 garlic cloves minced
Pinch of crushed red chili flakes
2 Tablespoons Tamari or soy sauce

Line the bottom of an 11 inch round bamboo or stainless steel steamer with a piece of parchment paper. Set the fish in the steamer and place over boiling water in a wok or a pot. Cover and steam the fish for 5 minutes or until just cooked through.

When the fish is cooked, place the oil in a skillet and set over medium high heat. Plate the fish. When the oil is smoking hot add the green onions and stir, add the ginger and the garlic and the red chili flakes and cook for 15 to 20 seconds. Add the soy sauce. Spoon mixture over fish and serve.

I decided to be "contrary" and decided to do something that didn't require soy sauce!

So I found this chicken salad recipe. I'll be gone most of the day, so it will help that I can have the main dish done ahead of time that AM and waiting for us. I think I'll go all out and have a ginger feast. I'm also planning on some gingerale, ginger scones and maybe even ginger cookies to go along with an after dinner coffee (NOT ginger tea.... I'm drawing the line!)
Grace

Roasted Chicken Salad with Ginger
The slightly tart flavor from this dish's lime juice and green apples is balanced by pieces of sweet apricot.

From Eat to Beat Diabetes
The low-fat dressing is made with reduced-fat sour cream and mayonnaise. Don't be tempted to omit the fresh ginger-its subtle flavor makes all the difference.

1 broiler-fryer chicken, roasted (3 1/2 pounds) or 1 1/2 pounds cooked boneless, skinless chicken breasts
3 tablespoons fresh lime juice
2 large green apples, such as Granny Smith, unpeeled and cut into 1/2-inch dice
4 celery stalks, thinly sliced
1 cup quartered dried apricots

Dressing
1 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
1 tablespoon grated peeled ginger
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup minced white onion

Garnish
1/3 cup toasted chopped walnuts
Sprigs of watercress

What to Do
1. If using a whole roasted chicken, remove the meat from the bones and discard the skin and bones. Cut the chicken into bite-size pieces and place in a large serving bowl.

2. Squeeze the lime juice into a medium-size bowl. Add the apples to the juice. Toss until all of the pieces are well coated.

3. To the chicken, add the apples and any lime juice remaining in the bowl, the celery, and the apricots. Toss gently until well mixed. 4. In a small bowl, stir together the sour cream, mayonnaise, ginger, salt, and pepper. Fold in the onion. Spoon this dressing over the chicken mixture and toss gently until all the pieces are coated well. Sprinkle the toasted walnuts on top of the salad and garnish with the sprigs of watercress.

gb you really are going to go all out and that is great!

At this point I am still undecided. We have plans for both Saturday night and Sunday night too so I am going to do like a late lunch/early dinner type thing.

Love the recipes everyone is posting, can't wait to see what the next theme is.

Nice looking halibut Ann!

Shelley S.

After all this talk about ginger, I can't wait for dinner tonight. I still need to figure out dessert...:)

Nancy

Laurie Colwin’s Gingerbread

1 stick unsalted butter
1/2 cup light or dark brown sugar
1/2 cup Steen's cane syrup, or molasses
2 eggs
1 1/2 cups flour
1/2 tsp baking soda
1 TB ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tsp lemon brandy (This is brandy with lemon rind steeped in it; or use plain brandy. Do not use lemon extract.)
1/2 cup buttermilk

1. Cream one stick [1/4 pound] of sweet [unsalted] butter with 1/2 cup of light or dark brown sugar. Beat until fluffy and add 1/2 cup of molasses.

2. Beat in two eggs.

3. Add 1 1/2 cups of flour, 1/2 teaspoon of baking soda and one very generous tablespoon of ground ginger (this can be adjusted to taste, but I like it very gingery). Add one teaspoon of cinnamon, 1/4 teaspoon of ground cloves and 1/4 teaspoon of ground allspice.

4. Add two teaspoons of lemon brandy. If you don’t have any, use plain vanilla extract. Lemon extract will not do. Then add 1/2 cup of buttermilk (or milk with a little yogurt beaten into it) and turn batter into a buttered tin.

5. Bake at 350° [F.] for between twenty and thirty minutes (check after twenty minutes have passed). Test with a broom straw, and cool on a rack.

Peanut Chicken Salad

Source of Recipe P.F. Chang's China Bistro

Ingredients per serving:

6 oz. Poached Chicken Breast
4 oz. Peanut Sauce
2 1/2 cups Lettuce Mix
2 tblsp. Julienne Carrots
2 tblsp. Japanese Cucumber thinly sliced into moons
2 tblsp. Scallion Rings
2 tblsp. Chopped Cilantro
2 tblsp. Fried Peanuts chopped
1/2 tsp. Julienne Pickled Red Ginger
1/2 tsp. Julienne Fresh Pickled Ginger
2 tblsp. Pickled Red Cabbage Slaw
2 tblsp. Fried Egg Noodles

In a stainless steel bowl, toss the chicken and 2 ounces of Peanut Sauce to coat the chicken.

Add the lettuce mix, julienne carrots, cucumber moons, scallion rigs, and chopped cilantro. Toss. Add another 2 ounces of Peanut Sauce. Toss. Taste.

Don't over-apply peanut dressing; the mix should not be "gloppy".

Add chopped peanuts, julienne red pickled ginger, julienne fresh pickled ginger, and pickled red cabbage slaw. Toss.

Using a chilled salad bowl, mound in the center of the bow.

Garnish with chopped peanuts, scallion rings, pickled red cabbage slaw and 2 tablespoons of fried egg noodles.

CC, what size pan do you make the gingerbread in? I have some brandy I could use up with your recipe.

I went off to do errands and go to the Lebanese market this morning and came home to find that DH and his friend had foraged in the fridge and made themselves a lunch of fried ham and the "Fragrant Rice" -- all of it. So scrap that idea. LOL

But the market had nice shelled walnuts on special and I bought a pound bag and ended up making these as a Super Bowl snack. They were good but could have used another spice in addition to the ginger, like coriander. Also, it could have been my oven but they were done in about 25 minutes.

SPICY MAPLE WALNUTS

4 Tbs. unsalted butter
1/3 cup pure maple syrup
6 quarter-size slices fresh ginger, halved
1 Tbs. water
1 tsp. ground ginger
1 tsp. salt
1/4 tsp. Tabasco, or to taste (I used Cholula)
1 pound (4 cups) shelled walnuts

Heat the oven to 300 degrees. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 minutes. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze.

Line a baking sheet with foil and spread the nuts in a single layer on it. Bake for 30 to 40 minutes, stirring at 15-minute and then 10-minute intervals. When the nuts look light and almost dry as you toss them, they’re done. (These nuts continue to toast a bit from the intense heat of the glaze, so don’t overbake them.) Don’t touch them; the caramelized sugar is extremely hot.

Slide the nuts on the foil onto a cooling rack and let the nuts cool completely. Leave the ginger slices in the nut mixture for a delicious surprise. Store in airtight containers.

I served it with roasted pepper/eggplant baked pasta. That was good although when I went to get out my feta is was all moldy, so I had to make it with parmesean--it wasn't as middle eastern as I had envisioned.

Didn't make the salad with the ginger vinagrette, but have all the ingredients so will probably make it later this weekend.

I highly recommend the tagine if you like Moroccan style flavors. I like cinnamon and raisins with my savory dishes. If the vinagrette turns out as good as everything else, this has potential to be a great party menu.

Joan, nice to find a keeper recipe. I'll have to look at the recipe and try it.

Dixie, I'm not a big salmon eater but with that sauce I think I'd like it. Sharon always posts such good recipes.

Here's what I made ~~ Ginger Garlic Shrimp Pasta
It doesn't take long to cook, so you want to have all the prep done before you heat up the pan...

Before I added the cooked pasta

A quick pic before I dug into it. It was really good with lots of garlic and ginger. Yes, I cleaned my plate.

Ginger Garlic Shrimp Pasta

2 tbsp. olive oil
1 tbsp. minced ginger
5 garlic cloves, thinly sliced
340 gr. shrimp (I used a 12 oz pkg of raw frozen shrimp)
1 cup diced tomatoes
1 tbsp. Parsley
1/4 tbsp. Basil
1/4 cup chicken stock
2 tbsp. butter
225 grams Egg Noodle or Angel Hair Pasta (1/2 lb)

Heat oil in pan for 15 seconds.
Add ginger and garlic and cook for 1 minute.
Add shrimp and cook for 2 minutes.
Turn shrimp and add the tomatoes and one-half of the Parsley and Basil for one minute.
Add the chicken stock and cook until the volume is reduced to half.
Add butter and cook until melted.
Add the remainder of the Parsley and the cooked hot pasta.
Mix well and serve

I made a dessert featuring ginger also. Ginger Pear Fruit Gratin with Cream Cheese Topping.

I had canned Ginger Pears last summer and was inspired to use them when I was looking through The Dessert Bible by Christopher Kimball.
You can use any canned or fully ripe fresh fruit.
Put 2 cups of cut up fruit in a broiler proof gratin dish.

Topping:
2 Tbsp fresh goat cheese
2 Tbsp cream cheese
2 Tbsp half-and-half
1/2 tsp vanilla
1 tsp sugar

Combine and spoon over fruit.

Sprinkle 1 Tbsp of brown sugar over the topping.

Broil for 5-6 min or until the cheese starts to brown.
Serve immediately. Serves 4

My note, I used all cream cheese and went heavy on the brown sugar.
This was easy, fast and tasted excellent. Good way to use canned fruit. I'll try it with fresh soon as good fresh is available.

Nancy

When I got home, I started supper. I had the pork loin chops in the pan browning when I realized I'd forgotten to stop at the store for a pear. Should I stop now and walk up? Nah.....I substituted a Granny Smith Apple. I didn't have dry white wine so I used Moscato and I didn't have scallions so I used red onions. LOL Is it even the same recipe now? I don't know, but it was good:

I had brown rice on the side, it was really good with the sauce from the chops. And more of these for dessert:

Mmmmm. I love ginger.

Annie

Sorry my presentations and camera are not the best

Anyone want to guess what the 'fingers' are made from?

The Ginger Chicken salad pictures didn't turn out!!!!

Cantonese Spare Ribs with Oven Baked Egg Rolls

Thanks for the Cookalong idea, Nancy. I have enjoyed trying some new ginger recipes and have a pile of them to make later. I look forward to future ingredients.

I made the Hot and Sour Lo Mein. It was good but not as good as I recalled it being. Next time I will reduce the sesame oil and up the hot chile paste as I had to sprinkle on some chile pepper flakes to get the kick I was looking for.

Thanks Nancy this is fun, can't wait for the next ingredient.

So.... we started the AM with ginger scones for breakfast. They were good, but not as good as my standard recipe. Though I think I'll try swapping out some of the dried fruit in my regular recipe for the crystallized ginger.

Then we loaded up the horses and headed for a 3,000 acre wildlife management area about an 60 miles from home. After a lovely 9 mile ride (we're slowly getting back in shape after a 9 month layoff and Joe's new hip 10 weeks ago), Joe set up the lunch table....

Friday night we had a cold sesame chicken noodle dish that was sort of a "pad thaish" ginger/peanut chicken dish. Very good and there was enough chicken leftover that I made delicious wraps before leaving home with the chicken, some spinach, and a few hot and sweet pickles. For a drink we had a knockoff of Emerils gingerale which involved steeping ginger slices in boiling water, straining and then mixing with Truvia (imitation sugar) and sparkling water.... good but a little too sweet.

Here's our view from the table

We had a relaxing afternoon and Joe says to let everyone know that he really enjoyed "ginger day"! So did I and I'll report in to the WFD thread about wether we like the chicken salad. And since I still have a big hunk of ginger left, I imagine I'll have more ginger dishes in my future!
Grace

I agree, Jessica, those look like parsnips to me. I love parsnips, I don't know why I don't eat them more often.

Annie

Mental note to self: don't forget to take pix!

Annie - please mail me some of those ginger cookies. I could use one right now...

Jessy - parsnips?

gbsim, all I can say is *thud*! Can I go with next time?

Grace

This has been fun.

Sally

BLACK BEANS IN MANGO SAUCE

1 1/ 2 Tbs. olive oil
2 cups minced red onion
1 Tbs. minced garlic
1 3-inch jalapeno chile, seeded and minced
1 1/2 Tbs. minced fresh ginger
1 1/2 tsp. whole cumin seeds
1 1/2 tsp. salt
About 6 cups cooked black beans (or 3 15-ounce cans, rinsed and drained)
6 Tbs. fresh lime juice
2 large ripe mangoes, peeled and minced
Freshly ground black pepper to taste

Heat the oil in a medium-sized skillet. Add 1 3/4 cups of the onion, and the garlic, chile, ginger, cumin seeds, and salt. Saute over medium heat for about 5 minutes. Turn the heat down to medium-low, and add the beans and about half the lime juice. Cook for about 5 minutes more until the beans are heated through and then transfer to a bowl.

Stir in the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir. Grind in some black pepper, then cove and let stand for about 15 minutes to let the sauce develop.

Serve warm, at room temperature, or even cold, topped with the remaining red onion and mango, and some minced parsley or cilantro, if desired.

Good served with plain cooked white or brown rice.

Since our brunch plans went kaput, I ended up making some poached butterflied shrimp. DH loves any type of seafood cooked in this broth. I added more broth to the bowl after I took the picture.

HOT & SOUR POACHING BROTH

1 quart chicken broth
1/4 cup honey
3 Tbs. tomato paste
2 1/2 Tbs. cider vinegar
12 quarter-size slices peeled fresh ginger, cut into thin strips
1/4 tsp. hot sauce

Bring all ingredients to a boil; then lower heat and simmer about 10 minutes. Add shrimp or fish and simmer with the lid on until nearly done. Remove from heat and let stand, covered, for about 2 or 3 minutes. You can add julienned vegetables to the broth (I used snow peas and white mushrooms) and sprinkle the seafood with soy sauce and refrigerate to marinate about 1/2 hour before cooking. Garnish with chopped scallions including the green parts and fresh parsley or cilantro before serving. Add minced garlic to the broth when poaching mussels.

Here are the pics of the Asian Plum-Glazed Roasted chicken (before & after cooking):

I went with what I know we both love....the recipe I made to copycat a dish I had in a restaurant in Canada last summer. Teriyaki Chicken Tenders with Stir Fried Vegetables over Rice, the recipe I posted on the first ginger thread, but using Marilyn's Gourmet sauce which is so similar to a teriyaki sauce. We both enjoyed it again and Wolf said he could eat it every day. The flavours just go so well together. So I had to do mine today (Sunday) because we were out on Saturday. Here it is:

There's a bit of everything left over so tomorrow we'll have it as a late supper.

SharonCb

We were all set for our ginger dinner, but were called into emergency babysitting duty. I didn't think Chicken with Spicy Cashew-Ginger Sauce would be a real big hit with the two-year-old granddaughter. The chicken got turned into Chicken with Rice, and we'll have to save the Spicy Cashew-Ginger Sauce for another day :-(

Everyone who has posted to either ginger thread #1 or this thread will be in the drawing. Pictures of dinner, not required!
The only change I've made along the way is to extend the qualifying time to midnight, so that everyone has time to post.

Please check this thread Monday...you may be the one that needs to name the next focus ingredient! :)

Nancy

INDIAN SCRAMBLED EGGS WITH FRAGRANT RICE AND MINTED TOMATO SAUCE

MINTED TOMATO SAUCE
2 Tbs. butter
4 cups coarsely chopped onions
4 tsp. curry powder
2 tsp. minced garlic
2 tsp. minced fresh ginger
2 tsp. ground coriander
1 ½ tsp ground cumin
1 ½ tsp. tumeric
1 ¼ tsp. salt
¼ tsp. pepper
1 (20 oz.) can crushed tomatoes (2 1/3 cups)
¼ cup chopped fresh mint (omit mint if fresh is not available)

FRAGRANT RICE
½ cup red lentils
¼ cup butter
1 ½ cups chopped onions
1 ½ tsp. curry powder (I used Penzey’s Maharajah blend)
2 ¼ tsp. salt
½ tsp.pepper
1 ½ cups white rice
2 Tbs. lemon juice
2 ¼ cups water

SCRAMBLED EGGS
16 eggs, lightly beaten
1 tsp. salt
½ tsp. pepper
1/8 tsp. cayenne
1/8 tsp. nutmeg
1 ½ tsp. sugar
8 oz. cream cheese
½ lb. butter
2 ¼ tsp. minced fresh ginger
½ cup sliced scallions

MINTED TOMATO SAUCE
Heat the butter in a large saucepan. Add the onions and curry powder and saute until the onions are tender. Add the garlic, ginger, coriander, cumin, tumeric , and salt and cook 2 minutes. Add the pepper, crushed tomatoes, and mint. Bring to a boil, reduce the heat, and simmer 20 minutes, stirring occasionally, until very thick. Set aside.

FRAGRANT RICE
Pour boiling water over the lentils to cover by an inch and let soak 15-30 minutes or until tender. Drain and set aside. Preheat the oven to 250 degrees. Melt the butter in a large saucepan. Add the onions and saute until tender. Stir in the curry powder, salt and pepper. Add the rice and saute 2-3 minutes. Add the lemon juice and water, cover, and cook about 15 minutes or until liquid is absorbed. Add the reserved lentils, stir and cover tightly. Keep warm in the oven until ready to serve (or cool and reheat later).

SCRAMBLED EGGS
Have the tomato sauce hot. Combine the eggs with the seasonings. Cut the cream cheese in bits into the eggs. Melt the butter in a 12" skillet (or use two 9" skillets). Add the ginger and saute 1 minute. Add the eggs and cook until barely set. At the last minute, stir in the scallions. Serve at once accompanied by the sauce and rice.

Note from Frog/Commissary Cookbook: A beautiful dish…rich, fragrant, gently spicy, a medley of textures and seasonings…in itself a reason to invite friends in for brunch. On Sundays at The Commissary, we often serve the dish arranged in a long casserole to resemble a brilliant striped flag with the vibrantly red sauce separating the golden eggs from the lentil-dotted rice. If you prefer, make the sauce and rice ahead of time and reheat them before serving.

My measly little contribution is a plate of gingersnaps!

[IMG]http://i19.photobucket.com/albums/b189/sheshebop/Ginger Challen ge/007.jpg[/IMG]

I chose something from Fine Cooking Volume 2. It's beautifully photographed on Page 232. I'll see if I can scan & post it later when I'm home.

The recipe was great. I'm glad we did this ginger dinner that prompted me to try it out.

Peanut-Crusted Tilapia with Frizzled Ginger & Scallions

Serves 2

1/3 cup vegetable oil
3 med. scallions, cut lengthwise into fine matchsticks (about 1/4 cup)
One 2 x 1/4-inch knob of fresh ginger, peeled and cut into fine matchsticks (about 1/4 cup)
Kosher salt
2 tablespoons all-purpose flour
1 large egg
1/2 cup salted peanuts, finely chopped
2 skinless tilapia fillets (about 4 oz. each)
4 teaspoons seasoned rice vinegar, or to taste
Freshly ground black pepper

In a 10-12" heavy, nonstick skillet, heat oil over med-high heat till hot. Add the scallions and ginger and cook, stirring occasionally, until just golden, w/ some green still visible on the scallions, 2-4 minutes.

Remove the skillet from heat and with a slotted spooon, transfer the vegetables to paper towels to drain (leave oil in the skillet). Toss ginger & scallions lightly w/ salt.

Line up 3 wide, shallow dishes. put flour in the 1st, beat egg in the 2nd, put the peanuts in 3rd. Season tilapia w/ salt. Dredge one fillet in the flour. Shake off excess. Dip fillet in the egg, then coat it w/ peanuts. Set on plate & repeat w/ second fillet.

Reheat the oil in the skillet over med-high heat. Add fillets & cook till golden on each side and flesh is opaque & cooked through, 3-4 mins. per side (reduce heat if they brown too fast).

Place the tilapia on dinner plates, sprinkle w/ the rice vinegar & pepper to taste, top w/ the frizzled vegetables and serve immediately.

** My Note** I doubled the recipe and served w/ basmati rice and carrot coins w/ butter & parsley.

I will definitely make this dinner again!

I think this will be a great way for everyone to try out some new and maybe not so new interesting ways to use a certain spice or ingredient.

Thanks Nancy for organizing it!

For dinner I made Pork tenderloin medallions with chinese ginger and lemon sauce, green beans with walnut-miso sauce,and pineapple and shrimp fried rice. The whole meal was fantastic, with not a spoonful leftover. Will definately be making all three again.

Loved seeing what everyone else made, your meals look fantastic!

Shelley S.

I hope everyone had even half as much fun as I did.

I just drew the name for the next cookalong...

Joanm....are you watching? You're it!

Please choose the next ingredient focus...just post it here ASAP and I'll set up the new thread.

Our next cookalong weekend will be February 14th

Nancy

Give me a minute to decide.

(these looked gross but were soooo good)!
Green Beans With Walnut-Miso Sauce
Yield 4 servings

Time 20 minutes

Adapted from Yumiko Kano

Summary
Light (white) miso is the mildest you can find, but the darker misos work well here also.

Ingredients
Salt
10 ounces green beans, strings removed
1 inch-long piece ginger
2 tablespoons light (sweet) miso
1/2 cup shelled walnut meats
1/2 teaspoon soy sauce, or to taste

Method
1. Bring pot of water to a boil and salt it; blanch beans in water until they are bright green and just tender, about 5 minutes. Drain and refresh in cold water, then drain again. Place in a serving bowl.
2. Grate ginger over bowl, then place in small fine strainer and press out juice, about a teaspoon. Combine ginger juice with miso, walnuts, 2 tablespoons water and soy sauce in blender and blend until smooth, stopping machine and scraping down sides if necessary. (You may add a little water or soy sauce if mixture is too thick.)
3. Toss beans in sauce, and serve at room temperature.

Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce

---------------------------------------------------------------------- ----------

Ingredients
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed and cut crosswise into (1/2-inch-thick) slices
Cooking spray
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onions

Preparation
Combine first 3 ingredients, and rub evenly over pork.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.

Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan.

Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions.

Yield
4 servings

Pineapple Fried Rice

Although most are familiar with Pad Thai (a savory rice noodle dish, lightly fried with scrambled eggs, vegetables and sprinkled with ground peanuts), pineapple fried rice ranks up there as one of the signature dishes of Thailand. Piling the rice high in a hollowed out pineapple shell brings a festive atmosphere to the simplest meal. Fried rice is also a wonderful way to use leftover steamed rice. But, please, don't use canned pineapple...........it's just not the same!

Serves 4

2 1/2 cups cooked Jasmine or long grain rice (cooled & fluffed with a fork)
1-2 tablespoons oil
1 cup fresh shrimp (or as many as you like)
100g chopped fresh pineapple
1 tablespoon fish sauce
3 cloves of garlic, cut finely
2 spring onions, chopped finely
2 tablespoons chopped fresh coriander (or as needed)

Put the oil in a wok or large frying pan and fry the garlic with the shrimp over medium high heat. Then add spring onion and 1 cup of the cooked rice. Mix well. Add the remaining rice and stir well. Add fish sauce and pineapple and mix gently until all ingredients have been fried together. When ready to serve, fill the pineapple shell with the rice and garnish with coriander leaves.

The CuliThe Culinary Chase's Note: I usually end up adding more fish sauce (about 1 tablespoon more) as I find it adds the right kind of saltiness to offset the sweetness of the pineapple

Thanks Nancy, this was fun!

Shelley S.

There are a number of recipes I want to try. Joanm's Indonesian Chicken, Trsinc's oven baked egg rolls, Sharon's Hot and Sour Lo Mein, Annie's cookies, Ruthanna's soup and Indian Scrambled Eggs with Fragrant Rice, Sherry's Pork (your pictures are not crappy),just to mention a few and so many more.

Nancy, thank you so much for organizing this.

Ann

So now even though it is Valentines day I am going to pick my favorite ingredient in hopes of gathering some yummy recipes.

The next cookalong ingredient is... GARLIC

PS Thank goodness you didn't do chocolate......we would all probably have had that in there somewhere anyhow!

My pleasure Ann. I've really been having fun.

Sharon, my thought exactly!

Unfortunately I wasn't able to participate. This thread is killing me - everything looks SO good! So much to try from these two threads!

Grace

********************************************************************** **********************

My egg roll filling differs every time, but I did pay attention to how much of what I used when I made the ones above. I usually add left over shredded pork or chicken and omit the mushrooms. Here goes:

BAKED EGG ROLLS

Pre-made (store bought) egg roll wrappers
2/3 of a large head of cabbage - shredded
2 carrots - shredded
2 large cans of sliced mushrooms, chopped
2 cloves garlic, minced
1 one inch piece of fresh ginger, minced (it could have used more)
1 teaspoon cooking oil
1/2 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
Hot pepper flakes to taste

Shred cabbage and carrots in food processor. Saute ginger and garlic in cooking oil. Add cabbage, carrots, hot pepper flakes and mushrooms and cook until tender. Add soy and sesame oil. Set aside to cool with pan tilted, or cool in a colander so that any liquid can drain off.

Brush one side of egg roll wrapper with oil of choice (peanut, corn, canola, light olive). Flip wrapper over with the un-oiled side up. Fill and roll. Place seem side down on cookie sheet. Bake in a 450 degree oven until golden and crispy. Turn them a few times so that all sides touch the pan at some point.

This made 17 egg rolls. They do come out crispy but the wrapper is flaky, kind of like philo but not so fragile.

*********************************************************

The recipe for the ribs was from Saveur, but I changed it a bit. I didn't like the sound of their cooking method and I don't think it would have worked right. I didn't change the marinade ingredients (except for omitting scallions) and we really enjoyed the flavor. I'll put the link for the original below.

CANTONESE SPARERIBS

These Cantonese ribs marry honey's sweetness and the mellow bite of ginger with complex spices and succulent pork. The Chinese use a sand pot to slow-cook ribs; look for one in your local Asian specialty store.

3 lbs. baby back pork ribs
2 tbsp. corn oil
1 1⁄2 tbsp. ginger, peeled and mashed into a paste
2 cloves garlic, mashed into a paste
3 tbsp. Chinese rice wine
2 tbsp. apple cider vinegar
1 tsp. five-spice powder
3 tbsp. honey
4 tbsp. dark soy sauce
1 tsp. cornstarch

Saute ginger and garlic in oil until fragrant. Combine the rest of the ingredients - excluding the corn starch - and add the garlic and ginger to this as well. Marinate ribs in this mixture for 2 hours, turning ribs after one hour.

Preheat oven to 350. Remove ribs from marinade and place in a baking dish with sides. Bake uncovered until fork tender, turning a few times. The ribs will exude a lot of liquid.

While ribs are cooking, boil the marinade vigorously for 20 minutes and reduce a little. Add cornstarch and cook down to a thick syrup consistency. Taste at this point. If it is too sweet add a little more cider vinegar (I did).

When ribs are done, move them to a different pan or pour off any liquid that is in the baking dish. Spoon sauce over the ribs and pop back into the oven for about 10 minutes or until the sauce is sticky and shiny.

Sally