Luck of the Draw

One thing is very interesting about these old recipe portfolio files: they are divided by recipe categories. I don't remember when or why I stopped doing that. So, my choice of recipes, at least for these portfolios, isn't entirely random. Today's selection is from the Appetizers category.

Recipe: Hunan Barbecued Meats

I'm guessing that this, too, came from the L.A. Times. I am very fond of making oriental appetizers, and this sounds like an interesting variation on making Cha Sieu. The bonus here is that there is also a recipe for Peking Pancakes, so that you can have guests fill and assemble a pancake to their own tastes. Given the current interest in all foods wrapped and rolled, this looks like a sure fire hit.

1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion
1 tablespoon minced cilantro
2 shallots, minced
Hoisin sauce
1 tablespoon dry Sherry
2 tablespoons Chinese black vinegar or red wine vinegar
1 tablespoon sesame oil
1 tablespoon honey
2 tablespoons crunchy peanut butter
1 tablespoon Chinese chili sauce
1/2 teaspoon Sichuan pepper, roasted and crushed, optional
1 roasting chicken, halved, or 1 1/2 pounds pork butt, cut into 1-inch-thick strips, or 2 pounds beef back ribs, or 1 1/2 pounds meat from leg of lamb, cut into strips
1 cup cilantro sprigs
1 1/2 cups shredded green onions
3 cups shredded cucumber
4 cups shredded iceberg lettuce
2 cups shredded sweet redd peppers
Peking Pancakges (recipe below)

Combine garlic, ginger, green onion, cilantro, shallots, 1/4 cup hoisin sauce, Sherry, vinegar, sesame oil, honey, peanut butter, chili sauce, 5-spice powder and pepper. Blend thoroughly. Rub mixture over meat of choice and marinate at least 30 minutes. If using chicken, loosen skin and work some of the marinade between the skin and the meat. Roast the marinated meat at 350 degrees until done or cook on an outdoor barbecue. A 4-pound chicken, split, will cook in about 1 hour. Pork, beef, and lamb will take about 1 hour, but this depends on how thick the meat has been cut. Check doneness by cutting into the meat or by using a meat thermometer.

To serve, cut meat into thin slices and arrange on serving platter. Surround with dishes filled with cilantro sprigs, shredded green onions, cucumbers, lettuce, and peppers.

Spread hoisin sauce on Peking Pancake, add small amount of barbecued meat and shredded accompaniments. Roll into a cylinder, fold bottom edge up and eat it as you would a sandwich.

Note: this dish is excellent served cold; however, Peking Pancakes are better hot from the steamer.

Recipe Bonus: Peking Pancakes

1 cup boiling water
2 cups unbleached white flour
1/4 cup sesame oil

Bring water to a rapid boil. Stir into flour. Turn dough out onto lightly floured board. Knead until smooth and no longer sticky, about 5 minutes. Cover with kitchen towwl and let rest 30 minutes. After 30 minutes, knead briefly.

Roll dough out on lightly floured board (always rolling from the center out) until dough is about 1/4 inch thick. As you roll dough, occasionally turn it over and sprinkle more flour on board in order to prevent dough from sticking.

With a 2-inch diameter biscuit or cookie cutter, cut 16 to 20 circles from dough. (Scraps of dough can be pressed together, kneaded briefly and rolled out to make more pancakes.) Set dough circles aside. Remove all flour and bits of dough from board. Lightly rub sesame oil over board. Place one dough circle on oiled board. Rub about 1/2 teaspoon sesame oil over the top of the dough. Place another circle on top of this, and press the two together gently using the palm of your hand.

Using an unfloured rolling pin, roll the pair out (always rolling from center out) into a 6-inch diameter circle. Do not turn pancakes over while doing this.

Heat 12-inch skillet over medium heat. Place double pancake in the ungreased skillet. Cook about 45 seconds on one side, flip it over and cook about 15 seconds longer. Pancakes are done when they just lose their raw color. Brown spots are a sign of too high heat or overcooking.

As pancakes are done, remove from pan and immediately separate them, starting at one edge. Stack directly on top of each other (they will not stick together) and cover with a towel. Repeat process with rest of pancakes.

Pancakes may be refrigerated for several days or frozen indefinitely. To reheat the pancakes, fold them in half, then into quarters. Place, overlapping, on heat-proof plate and place plate in top pan of steamer over boiling water. Cover pan and cook 3 minutes. Serve immediately. Makes 16 to 20 pancakes.