One thing I’ve never been too keen on is filming recipes twice for different videos. For example, If I added up the times I used my Blackened Seasoning in a video and had to refilm how I make it, each and every time, I would lose my mind. That’s why I always mention that I already have a video to teach you how to make it, so you can refer to it after you learn the recipes at hand.
The problem is, I’ve always wondered if that bothered people… having to go look up another recipe just to complete the one they’re interested in. I make it super simple, though. I always place a link at the end of the video and always in the video description and/or on my blog page where you can find the exact ingredients.
The point is, I’ve decided to combine several recipe videos into one video, so that you get everything you need in one video. In truth, I’ve been leading up to this all along. So you might see a video or two that you have viewed before pop up as a “New” video but they’ll be extremely relevant. Especially since the majority of these videos only have a few thousand views so, it’s very likely you haven’t seen most of them.
I’ll be putting together videos like the ones I’m including in this post, as well as the examples I’m listing below, and many others.
Country style BBQ Ribs = No Bake Boston Beans Seafood and Crab + Red Chili Sauce = Seafood Enchiladas Sweet and Sour Sauce + Chinese Fry Batter = Sweet and Sour Pork, Shrimp or Chicken Fried Rice Noodles = Mongolian Beef & Chicken Lettuce Wraps Steamed Clams=Stuffed Clams + Clam Chowder + Clam Dip + Clam Sauce Pot Stickers + Shrimp Dumplings = Pot Sticker Dipping Sauce Roast Beef = Roast Beef Stroganoff Naan = Shrimp or Chicken Tikka Masala Wonton Soup + Red Sauce Wontons Homemade Pasta = Alfredo Sauce, Vodka Sauce, Pesto, Bolognese
This soup became one of my all time favorite Asian recipes almost 25 years ago. My cooking training originated in a Chinese Bistro so I learned how to cook Chinese food, right. Much like Sweet and Sour sauce, this soup has a hot and sour combination. The heat comes from the rice vinegar, chili paste and white pepper and you can add as little or as much of each ingredient you want.
In this recipe I use Beef broth to achieve a flavor that, to me, seems richer than using the traditional chicken broth. Because I use 2 quarts in this recipe, it might be a good idea to use one of each if you prefer your soup a bit more fare or just chicken broth altogether.
The vegetable base is a simple mix of carrot, bamboo shoots, black fungus, Shitake mushrooms and spring or green onion. I use firm tofu, cut into cubes, for the protein but it’s not uncommon to add thinly sliced and pre-cooked pork or chicken. If you’d like, you can ditch the protein altogether, even.
I want to stress the importance of NOT substituting the Rice Vinegar for any other. It will not taste the same. Rice vinegar is salty and has almost a Fish Sauce quality to it. So using plain white, apple cider or even black Chinese Vinegar is not going to achieve the taste you’d expect from your local Chinese Buffet, Restaurant or take out.
The video will teach you everything else you need to know, including the secret to making those amazing Egg Ribbons we all love so much in our Egg Drop and Hot and Sour soups. If you’re interested in other Asian Soup recipes, check out my Miso Soup, Wonton Soup or my Red Sauce Wonton’s recipe.
Hot and Sour Soup Ingredients:
1 tsp Fresh Ginger, chopped 2 qt Chicken Broth 1/4 cup Soy Sauce 1/4 cup Rice Vinegar 1 tbsp Black Bean Garlic Sauce 1 tsp Hoisin Sauce 1 tsp Chili Paste
1/2 cup Carrot, shoe string slices 8 oz Mushroom, Shitaki 8 oz Tofu, firm and cubed slices 2 oz Black Fungis
2 tsp Sesame Oil 1/4 tsp White Pepper
2 Eggs, for egg ribbons, soup should be boiling. Add Corn Starch after. 1/4 cup Corn Starch, pre-mix with 1 cup of the broth and stir in last.
1 tsp MSG, optional but really brings out the flavor.
Garnish with 2 Green Onions, chopped into scallions. Kosher Salt and Black Pepper to taste.
Just watch the video tutorial and I’ll show you exactly how to make this amazing Hot and Sour Soup.
One of my favorite recipes to prepare, serve and eat has got to be stuffed peppers. They come in all shapes and sizes, prepared differently all around the world including Asian, Indian and European cultures. The Germans have great stuffed Bell Pepper recipes and so do the Cajun’s, here in the United States.
I’ve seen and tried recipes stuffed with meats varying from ground pork, veal, beef, lamb, chicken and even shrimp. Also rice, legumes, potatoes and quite often the addition of cheese. One of the most famous stuffed pepper recipes in the world, however, is the Chili Relleno made with Poblano Chili Peppers and, if you don’t know already, it comes from Pueblo Mexico.
Why this Recipe intimidates People
Making Chili Rellenos can be quite tedious, especially if you’re making them for the first time it can be difficult and seem intimidating. That’s why I waited so long to share this recipe with you. I spent a lot of time over the years trying to come up with a fool proof method that will make anyone feel comfortable making this dish and it all starts with roasting the Chili’s until the skin blisters up, evenly around the whole body of the pepper.
Once the Chili Peppers have been roasted they’re placed in a bag or bowl where they can be covered and steamed with their own heat. This helps the flesh of the pepper lift and blister, for easy removal, as the pepper continues to cook and soften a bit more.
After 10 minutes or so, the skin is removed. this can be done by peeling with your fingers, rubbing or pulling with a paper towel but I find that it works best using the small serrated edges of a table knife by gently scraping the scorched skin off. Realize these peppers are getting soft so, if you don’t want to rip and tear your Chili Rellenos before they’re even made, be careful.
The next step to making perfect Chili Rellenos is creating a small incision down the side of each roasted and skinned Poblano Pepper. You can, at this point, choose to remove the seeds, if you so desire, but it really isn’t necessary. Besides, it’s just another opportunity to rip and tear a perfectly good pepper so, why risk it. Now, just stuff the Pepper with grated Monterey Jack cheese, seal the incision back together, temporarily, with tooth picks and roll each one in flower.
Rolling the Poblanos in flour is a very crucial step. In fact it’s one of the reasons why the skin is removed; it helps the flour stick and adhere to the pepper better which in turn, like most frying, grasps the egg wash batter for deep frying.
What’s the other reason the skin is removed, you say? I believe that it gives the peppers an unpleasing texture like trying to eat the outside layers of a cooked unpeeled onion. I’ve tried it this way before, out of pure laziness, and it left one to be desired so, roast, peel and flour your stuffed Chili Relleno Peppers.
My Chili Rellenos
As far as I’m concerned, you can do what ever you want with this dish as far as the filling goes. It doesn’t have to be stuffed with just cheese. You can fill these Poblanos with meat or any of the other ingredients I mentioned above. I’ve seen sautéed onions and mushrooms and even tomatoes on the inside of these peppers with cheese.
According to the history of the original recipe, that dates back to the 1850’s, Nun’s were absolutely stuffing their Chili’s with meat so, go crazy if you want to. In it’s simplest form, however, I cook my Chili Rellenos stuffed with Monterey Jack, then bake under a broiler in a Red Chili Sauce with Colby Jack, then I top it off with cold Pico De Gallo and crumbled Queso Fresca.
Chili Rellenos Ingredients: Makes 8 to 12
Chili Relleno’s Ingredients:
8 to 12 Poblano Chili’s, roasted 1 lbs Monterey Jack Cheese, grated 1 lbs Colby Jack Cheese, grated 1/2 lbs Queso Fresca Cheese, crumbled 2 cups Pico De Gallo 2 cups Red Chili Sauce
6 to 8 eggs 3 tbsp flour 1/2 tsp salt
Oil for frying
Just follow the instructions in the short video tutorial and I’ll show you exactly how to make these wonderful Chili Rellenos.