Well, since our friend Alegni is in town, he and I decided it would be fun to make dinner for Carter and Ashlee yesterday. We made Pickled Sweet and Sour Cucumbers and Spicy Szechuan Noodles. Both dishes were really good but I had to make a couple of changes to the noodle recipe. It was pretty spicy the way I made it and the recipe called for even more spice!! Emeril is one crazy dude! 😉
Spicy Szechuan Noodles – Serves 4
Recipe courtesy Emeril Lagasse, 2002
1 pound ground pork
4 tablespoons soy sauce
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons finely chopped ginger
2/3 cup finely chopped green onions (scallions)
1 tablespoon Chinese sesame paste
3 tablespoons chili oil (I only used one)
1 cup chicken stock
1 tablespoon dried Szechuan peppercorns (roasted and ground) or 3 tablespoons Szechuan chile paste (I couldn’t find the peppercorns so I used Szechuan chili paste. I only used like 1 1/2 tablespoons of it tho because I didn’t want it to be too spicy.)
3/4 pound Chinese thin egg noodles
1 cup matchstick-cut radish, for garnish
In a large saucepan heat 2 quarts of lightly salted water to a boil.
While waiting for the water to come to a boil, combine the pork and 2 tablespoons of the soy sauce in a small bowl and mix well. Add the oil to a wok or saute pan and heat over medium high heat until very hot. Add the pork and stir-fry, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 5 minutes, remove it with a slotted spoon and transfer to a paper-lined plate to drain. Pour off most of the oil, leaving 2 tablespoons in the wok. Reheat the wok, add the garlic, ginger, and scallions, and stir-fry for 30 seconds. Add the sesame paste, remaining 2 tablespoons of soy sauce, chili oil, chicken stock, and ground peppercorns or chile paste and simmer for 4 minutes.
When the water has come to a boil, cook the noodles until al dente, for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles and add to the reduced sauce in the wok, along with the reserved pork, and toss until thoroughly combined and coated with the sauce.
Top with the matchstick radishes and serve immediately.
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.
Pickled Sweet and Sour Cucumbers
From my Chinese cookbook
1 slender English cucumber
1 tsp salt
2 tsp superfine sugar
1 tsp rice vinegar
1/2 tsp red chili oil
A few drops of sesame oil
Halve the unpeeled cucumber lengthwise. Scrape out the seeds and cut the cucumber into chunks.
In a bowl, sprinkle the cucumber chunks with salt and mix well. Leave for at least 20-30 minutes, longer if possible, then pour the liquid off. (I didnt read the recipe all the way through and I ended up adding the salt into the dressing mixture. If you do this, your cucumbers will be very salty. I added more vinegar to counteract the salt but it was still pretty damn salty. I will not make that mistake again tho.)
Mix the cucumbers with the sugar, vinegar, and chili oil. Sprinkle with the sesame oil just before serving.
I also made some swedish butter cookies and more of the bread I made a few times. The bread is in the oven still and I sorta burned the cookies because I wasn’t paying attention. No pics of those 😛