Sweet and Sour Pork

October: National Pork Month

Chinese take-out is a fast and easy meal option when life gets too busy and hectic for us to cook at home. Sometimes, we are disappointed in the sweet and sour pork we usually order because 1) there seems to be more coating covering less meat, 2) the sauce is a super-saturated and unnaturally fluorescent red color and 3) the vegetables tend to have lost their crispness and fresh flavors. Homemade sweet and sour pork is tastier yet a tad time-consuming. But it is worth the effort when “going gourmet instead of take-away.” Try cooking this classic Chinese recipe when time allows and when observing National Pork Month.

Recipe

(Adapted from “Taste of Hawaii” by The Honolulu Advertiser)

For the marinade

• ½ pound pork shoulder or butt, cut into 1-inch cubes
• ¼ teaspoon sugar
• ¼ teaspoon sesame oil
• ¼ teaspoon salt
• 2 teaspoons sherry
• 1 teaspoon oyster sauce
• 1 teaspoon soy sauce
• 1 egg
• dash pepper

Directions

Cut the pork into 1-inch cubes. Make the marinade by combining in a large bowl the sugar, sesame oil, salt, sherry, oyster sauce, soy sauce, egg and pepper. Soak the pork for at least an hour. Reserve the marinade to mix with the batter.

For the batter

• 1 egg
• ½ cup cornstarch
• 1 teaspoon water

Directions

Remove the pork from the marinade. In the marinade bowl, add the egg, cornstarch and water. Mix well and return the pork to the marinade. Deep fry in hot oil until the pork pieces are cooked through and the batter becomes golden brown. Drain on paper towels and keep warm.

For the sweet and sour sauce

(Adapted from Chinese Cooking by Drake Publishers Inc.)

• ½ cup sugar
• ½ cup vinegar (we use cane sugar vinegar)
• 2 tablespoons soy sauce
• 2 tablespoons sherry
• 3 tablespoons ketchup
• 2 tablespoons constarch
• ½ cup water or pineapple juice, drained from the can
• 1 teaspoon oil
• 1 clove garlic, crushed
• 1 bell pepper, cut into 1-inch pieces
• 1 small onion, quartered
• 1 large tomato, cut into 1-inch pieces
• 1 (8 ounce) can of pineapple chunks, drained (reserved)

Directions

Prepare the vegetables. Set aside with the drained pineapple chunks. Bring to a boil over the stove top the sugar, vinegar, soy sauce, sherry and ketchup. Reduce the heat to simmer. In a cup, mix the cornstarch with the water or pineapple juice to make a smooth paste. Stir into the sauce until thickened. Remove from heat.

In a separate skillet, heat the oil. Saute the garlic, then gently mix in the bell peppers onions, tomatoes and pineapple for 3-4 minutes. Do not overcook to retain the freshness of the vegetables. Discard the garlic. Add the vegetable and pineapples to the sauce until everything is well coated. Arrange the fried pork pieces on a platter. Pour the sauce mixture over them. Serve hot with steamed white rice or noodles.

Notes

• Thanks to Sister Durie K. for giving us her “antique” cookbooks, “Taste of Hawaii” (1985), compiled by Mary Cooke, former food editor at The Honolulu Advertiser, and “Chinese Cooking” (1973), published by Drake Publishers Inc.
• Plan ahead for each step in this recipe. Marinate the pork early in the cooking process. The sauce can be made beforehand and reheated before adding the fresh vegetables and pineapples to save time.

Tiramisu

October: National Dessert Month

Tiramisu is a traditional Italian dessert that we always order at Italian restaurants in North America. So when we were able to visit Italy (Rome, Florence and Venice) a few years ago, we wanted to try the authentic treat. Whether we ate tiramisu simply sliced and served on a plate or from fancy shot glasses or classy cups, we savored the rich, creamy and potent dessert. With several shots of espresso flavor and sometimes sweet Marsala wine and brandy infused in the dessert, tiramisu really “picked us up” and we had enough energy to continue touring the Italian towns! This no-bake confection is like a cross between a cheesecake and trifle. For an impressive dessert, it is not as difficult to make as it seems. For National Dessert Month, try making traditional tiramisu to “pick you up” as the season turns into fall!

Recipe

(Adapted from Alessi Biscotti Savoiardi)

For the zabaglione cream

• 5 egg yolks
• ¼ cup sugar
• ½ cup Marsala

For the cream filling

• 1 cup heavy whipping cream
• 4 tablespoons sugar
• 2 cups mascarpone cheese

For the cookie base

• 30 or more lady finger cookies (we used Alessi brand)
• 1 – 1 ½ cup espresso or strong coffee, cooled
• 1 tablespoon vanilla
• ¼ – ½ cup brandy or Marsala (we used Cognac-brandy)
• 1-2 tablespoons cocoa powder (we used Nestle brand)

For the optional garnish

• Chocolate syrup or sauce (we used Hershey’s brand)
• Whipped cream
• Chocolate-covered coffee bean

Directions

Make the zabaglione cream by beating the egg yolks with sugar in a bowl until the mixture turns to a pale yellow color. Place the bowl over a pot of boiling water (double boiler). Reduce the heat to simmer. Gradually add the Marsala, beating continuously until thick. Pour the mixture into another bowl, cover and refrigerate for half an hour.

Meanwhile, make the cream filling. In a mixer, whisk the heavy whipping cream with sugar until stiff peaks form. Fold in the mascarpone cheese. Add the cooled and thickened zabaglione cream to the mixture. Blend until smooth and softened. Prepare the cookie base. In an 8x8x3-inch square pan, arrange the lady finger cookies in a row, slicing off pieces to fit, if necessary.

In a small bowl, mix the espresso or coffee with vanilla and brandy or Marsala. Pour a tablespoon of espresso/coffee mixture on top of each cookie to soak well (or dip each cookie in the bowl). Layer half of the chilled filling over the soaked lady finger cookies.

Sprinkle the top with about one tablespoon of cocoa powder using a fine sieve. Repeat the process of arranging and soaking the cookies as the next layer.

Finish with a layer of filling. Cover with plastic wrap and refrigerate overnight to allow the cookies to soften and the flavors to blend together. Serve by drizzling chocolate syrup/sauce on a dessert plate.

Put a slice of tiramisu on the drizzles. Sprinkle the top with cocoa powder using a fine sieve. Pipe a rosette of whipped cream on top and garnish with a chocolate-covered coffee bean. Cover any leftover tiramisu to prevent the lady fingers from drying out.

Notes

• Tiramisu is literally translated as “pick me up.”
• Grazie (thank you) to Lisa L. for the Marsala from Sicily. She served on this Italian island as a U.S. naval reservist and bought a bottle of the booze for our blog!
• Use half the amount or eliminate the Marsala in the zablagione cream for a less liqueur-tasting tiramisu.
• For a similar mini-version of tiramisu, try the recipe for St. Roch’s Fingers, which we posted on our blog on the Feast Day of St. Roch on August 16.

Halibut with Garlic-Lime-

Cilantro Topping

October: National Seafood Month

Just for the halibut, we took a weekend road trip from Kenai to Homer, “The Halibut Capital of the World,” when we were in Alaska one summer for Highlander’s work project. It was a misty day driving an hour and a half through the rustic countryside to a narrow strip of land jutting out into the Pacific Ocean. Homer is a sleepy little fishing town nestled along the Kenai Mountains overlooking Kachemak Bay. We were going to eat some seafood at the Salty Dawg Saloon, an historic cabin converted into an eatery, but it reeked of cigarette smoke. So we opted to breathe healthy air and stroll along toward the Boardwalk Fish & Chips restaurant, where we ordered our fresh fried halibut and ate it at a table beside a wide window with a gorgeous view of the glaciers and ocean.

Halibut is one of the milder-tasting, meaty white fish that we both like. So occasionally Islander buys some frozen fillets at our local grocer in Texas and cooks halibut with a garlic-lime-cilantro topping, which always brings back fond memories of our drive through Homer, Alaska. Try cooking this fish dish during National Seafood Month—or just for the halibut!

Recipe

(Adapted from Great Good Food by Julee Rosso)

Ingredients

• 2 fillets of halibut (cod or other fish)
• ¼ cup fresh-squeezed lime juice
• 5 cloves of garlic
• 2 tablespoons butter
• 1 tablespoon olive oil
• ¼ cup flour
• ¼ cup panko (Japanese breadcrumbs)
• 4 tablespoons cilantro, coarsely chopped
• salt and pepper to taste

Directions

In a glass bowl, marinate the fish fillets in lime juice for an hour. Reserve a few slices of lime as a garnish.

Peel and slice thinly the garlic cloves. In a skillet or wok, melt the butter with the olive oil. Saute the garlic slices until brown. Do not overfry or the dish will taste bitter. Remove the garlic slices and set aside.

Take the fish fillets out from the marinade (reserve the juice) and dredge first in flour. Shake off the excess flour and coat the fish fillets in panko. In the same skillet or wok where the garlic slices were fried, place the fish fillets. Fry for about three minutes per side or until golden brown. Transfer to a heated platter to keep warm. Return the garlic slices to the skillet or wok. Add the reserved lime juice marinade. Stir in the cilantro. Season with salt and pepper. When the cilantro is slightly wilted, remove from the heat. Spoon some of the garlic-lime-cilantro on top of the fish fillets. Serve immediately with extra slices of lime.

Notes

• Search our blog for other Alaska-inspired recipes.