kitchenklutz: (pad thai stirfry)
Yesterday for the Superbowl, I wanted something out of the ordinary... so I went back to my old favorite, homemade Chinese. I considered homemade dumplings for a while, but in the end passed on that to make something old, and something new.

Something old: Kung Pao Chicken )

... and something new: Szechuan Braised Meatballs )

Both were extremely tasty, and went perfectly with the white rice I had steamed up earlier.

Kung pao chicken is an old favorite of mine, something I grew to love back when I lived in California and couldn't find a satisfactory take-out version of on the East Coast -- which was, among other things, what prompted me to start experimenting with cooking my own Chinese food. Too often in the East, what seems to pass for "kung pao chicken" is just diced chicken with peanuts drenched in hot oil -- yuck! My recipe has a great deal more going for it, though it's still spicy enough to raise sweat on your brow.

Szechuan braised meatballs was a new recipe for me, and I didn't quite have an image in mind when I began making it. Regardless, it turned out delicious -- the five-spice powder and Szechuan sauce combined with the beef broth to make a tasty, well-spiced side dish. The only complaint I have about it was that it seems like there aren't enough meatballs! Next time I might up the amount of ground beef to 1.5 lbs., because the broth (and my skillet) are definitely enough to contain another 6 - 8 meatballs.
kitchenklutz: spoons and bowls (Default)
Originally gotten from here, on the Good Morning America recipes page.

Continuing my desire to try out a new recipe about every week, I spotted some interesting possibilities that Emeril had put up and decided to give this one a try. Without further ado, Emeril's Spicy Pork Stir-Fry with Green Beans. )

Overall, I have to say I was underwhelmed by this recipe. It's not bad, mind you; it's perfectly edible and somewhat tasty. However, it's not really all that spicy, and my suspicion is that the relatively large amount of chicken broth in the sauce dilutes it somewhat. Easy enough to make (and for the green beans, I just used 3/4 of a package of them, frozen), but probably not a recipe I'm going to go back to again and again. It just doesn't feel up to Emeril's usual quality, and I know I've got better Chinese/Asian recipes already under my belt.

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kitchenklutz

March 2015

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