Tags: cooking, flank steak, Ginger, grilled flank steak, Hoisin Sauce, marinated flank steak, Recipe, Sake, Sesame Oil, Soy Sauce, Sriracha Sauce, Wine
Happy New Year! I always like to start the New Year with a BANG, and if you call the flu..make that the death of me flu, a BANG, then I guess I did. Remember that ear infection I was talking about Christmas Eve? That was a precursor to almost two weeks now of misery. I am one hot mama, and I’m not speaking in a physical sense. I’ve still got the fever, baby.
SO, my holiday consisted of bed rest and lots of fluids. Writing this post is not easy. I write a paragraph..take a break..lather, rinse, repeat.
Tags: Chicken Breasts, Chicken Fingers, Chile Garlic Sauce, Cilantro, coconut, cooking, Dessicated Coconut, garlic, Ginger, Greek Yogurt, Lime, Panko, Soy Sauce
For this month’s Secret Recipe Club, I was assigned the blog, Edesia’s Notebook (love the name) authored and photographed by Lesa. For the first time since I joined, I didn’t have the urge to grab some gorgeous dessert, which Lesa has plenty of, and play with it. Instead, the same thought kept going through my head.
You don’t often see posts where I just make dinner, nothing fancy, nothing outrageous, nothing you would only make for a special occasion. It’s not that I don’t have a decent amount of simple recipes, but I just felt the need to cook dinner and blog it. I chose her Crunchy Lemon Chicken.
Of course, I ended up futzing with it, because I truly believe it’s nearly impossible for me not to futz with recipes. I cut each breast into strips, used limes instead of lemons, added soy sauce and garlic to the marinade, threw in dessicated coconut with the panko bread crumbs and whole eggs plus coconut water in the breading station, plus a few other minor alterations, like the baking time and temperature.
Otherwise, it’s just dinner, and it was delicious. I think these are the crunchiest, most delicious chicken fingers I’ve ever had. Kids would go nuts over these. Just my completely unbiased opinion.
I also made a dip to go with them – what I call a garbage dip, where you rummage through your fridge and cabinets and just throw something together. It was interesting and tasty, (Looks kind of gross in the photos..like Thousand Island dressing that sat out too long, doesn’t it?), but the chicken fingers had so much flavor, it really wasn’t needed.
Now to Bad Boy First Love Part 9. If you’re reading this for the first time, Part One is HERE, Part Two is HERE , Part Three is HERE, Part Four is HERE, Part Five is HERE, Part Six is HERE, Part Seven is HERE, and Part 8 is HERE.
Between the kissing, hugging, talking and staring into each other’s eyes ( I didn’t laugh or look away once, for the first time in my life. His eyes were so blue and clear in the dark, I can still picture it perfectly to this day), for hours, it was absolutely, unequivocally, the best.night.of.my.life.
Soon the sky started to lighten a bit, and I was exhausted. So much raw emotion had been released in less than 24 hours, so many highs and lows.. the wine and beer certainly playing a part too. I couldn’t prevent the constant yawning, no matter how hard I tried – BUT, I wanted this night to last forever. In a way, I wanted to fall asleep in his arms, right there..even if we were awakened to harsh sunlight, screaming kids, the smell of suntan lotion and beach balls landing on us. He held me for a while as I started to enter dream land, then gently kissed me awake, stroking my hair.
“I think we better get you home, sweetheart – you’re starting to crash”
“Huh? No..I’m awake.. just resting my eyes”
The above is my usual line when someone wakes me up, whether in person or by phone. No idea why I always say that, and still do to this day, as if it’s a bad thing to admit I’m falling asleep or that they woke me up from a deep sleep. I’m so weird.
On our drive back to my luxurious penthouse, he suddenly pulled over. I was so busy staring at his beautiful profile that I hadn’t even noticed the scuffle going on between 4 guys, one of them apparently being ganged up on by the other three, in a somewhat dark, out-of-the-way area near the beach. One of the three was holding what looked to be a baseball bat, but he was leaning on it. Maybe they were fighting over a late night to early morning baseball game that just ended? Of course I said that to him, feeling like a total idiot once the words left my lips.
He looked at me calmly, and said, “I’ll be right back”, like he was going to get me a soda or something..not like he was about to play vigilante. I was terrified..I touched his arm..
“No, don’t..please, let’s just go”
He smiled and kissed my cheek, “I’ll be right back”
OK, he meant business.
Nothing rattled this guy. I heard the trunk open and close. I watched in the rearview mirror as he pulled something out of his trunk – it looked like a tire iron. He walked toward this scuffle like it was no big deal – such confidence, no fear at all. Now I was really scared, but in a strange way, it turned me on. West Side Story was about to come to life, minus the singing and dancing, and I was slightly turned on..what the hell was wrong with me?
Oh, I remember, I liked bad boys, and this was most certainly bad boy behavior, but he was a good bad boy, he was going to protect someone. Then the thought of him getting really hurt scared me again. I opened the window and called out to him meekly. He didn’t hear me, but I couldn’t hear me either..my voice was shaking a little, and I think I squeaked.
I watched as he walked up to them and stood in front of the victim, blocking him, looking calm, but so damn tough.
I was excited again.
I couldn’t hear what they were saying outside of my now even sexier guy commanding them to ”‘Keep walking” when the bullies started to back off after trying to get tough with him and apparently not succeeding. Tire iron > baseball bat.
Then they came forward again and I couldn’t take it anymore…he was going to get hurt! I do have to admit I liked how he didn’t back up, not even one inch, when they came toward him.
Just as I was about to open the car door so I could run over and fling myself in front of Dreamboat, he pushed one of them in the chest. I was shocked to see the guy stumble back quite a ways and fall when it seemed like such a light push, with one hand, no less. They took off. Wow, that was too easy. I guess they realized that if he could push that lightly and send the guy back that far and on his ass, one swing of the tire iron could be pretty fierce. Then again, I didn’t hear what was said, so that probably played a part too. It didn’t matter, he was so damn awesome, he wasn’t going to let three guys beat up on one.
He came walking back to the car with the victim. Turns out, after an introduction, the kid, who couldn’t have been more than 16 (well..a little younger than me..shhhh) worked in one of the booths on the pier and he knew him. The kid got into the car and couldn’t stop thanking Dreamboat. I was in awe of how cool, calm and collected Dreamboat remained, as if he simply bought the kid a soda, and there was no need for a thank you.
Apparently, this kid owed a little money to one of the guys, and that guy brought along his three friends and a bat to collect, when this kid couldn’t have weighed more than 120 lbs soaking wet.
“No problem. I don’t care what you owe him, if he can’t collect on his own, he’s weak. Let me know if they ever give you a hard time again, ok?”
The guy was an ‘effin chickensh*t according to Dreamboat..and I couldn’t have agreed more.
We dropped the kid off. Now that we were alone again, I couldn’t keep my hands off of him..I hugged and kissed him as he drove. I was even more crazy about him than before, and frankly, I didn’t think that was possible because I thought I had already reached the apex of love, longing, lust – whatever you want to call it – with him.
When he pulled up to my mini ‘party central’ apartment complex (there were parties still going on and the place was hopping..at 5:30 am), after about a 20 minute goodbye (our goodbyes would become legendary, to us, that is) I reached to pick up a little purse I had brought with me and left on the passenger seat floor.
Cut to 6 months prior..during my sad Junior year of High School. My friend bought me one of those white button pins with an I HEART Dreamboat on it – aka I LOVE plus his real name, when we were at the mall one night. I always kept it in my purse, for no reason other than I did HEART him, and being a little superstitious, felt that maybe it might bring us back together again (like the cup holder!).
I bet you can guess what happened.
I’d forgotten that I had opened the purse before getting out of the car to walk, well, trip over my own feet, to the beach, to grab a few orange tic-tacs. The button came flying out of my open purse and landed right on his lap.
I wanted to die.
He picked it up and looked at it, not saying anything for about a minute. Why, why, why? Now he would think I was some obsessive, stalker child! Why would a supposed 18-year old be carrying something like that around?
Maybe there was a slight chance he was illiterate? I had never wished someone to be illiterate, that desperately, at that moment. I could teach him to read, kissing him every time he read a word correctly!
I braced myself, my face was burning, I wanted to turn back the clock two minutes and do it over again, GENTLY picking up the purse. Maybe I could say it was another Dreamboat! Yeah..I could hear myself now..trying to act all cool..
“Well, during our time apart I just so happened to meet a guy named Dreamboat, what a coincidence, huh? I thought I was never going to see you again, so I thought I loved him, but I didn’t, and I forgot it was still in this purse..I rarely use this purse” *confident flick of my hair*
He interrupted my momentary lapse of reasonable thinking..
“You shouldn’t have one of these unless you mean it”
I DO MEAN IT! I’m madly in love with you!
Instead…I told him the truth, without confessing my love for him.
“I know, D bought it for me, and I kept it in my purse, hoping it would bring me luck and I’d see you again.”
Woah, that was easy, why was I so freaked out about it?
He hugged me tight to him and whispered in my ear..
“I guess it worked then, like the cup holder”
I smiled, a wave of relief washing over me. I decided I’d drop the age bomb the next night.
Part 10 coming soon. I’m sorry I left you all with the same cliffhanger as last time, but I started this post before everything happened, and couldn’t finish it, which would have included that story, due to the current circumstances. I didn’t want to give you all something half-assed. I promise Part 10 soon, and the whole thing will be wrapped up in Part 11.
Crunchy Coconut Lime Chicken Strips or Bites
Adapted from and Inspired by Lesa from Edesia’s Notebook
Yields about 4 servings
2 limes, zested and juiced
1/4 cup light olive oil
2 tablespoons light soy sauce
1 tablespoon grated fresh ginger
2 garlic cloves, smashed and chopped finely
1 teaspoon kosher salt
4 chicken breasts (About 1 lb) cut into 1-inch wide strips. Cut each strip in half for ‘bites’.
1 1/2 cups Panko breadcrumbs
2/3 cup dessicated coconut shreds
3/4 cup flour
salt and pepper to season flour
2 eggs, beaten with 4 tablespoons of coconut water (you can use coconut milk if you can’t find coconut water)
Oil spray, doesn’t matter what kind
1. In a bowl, stir together lime juice, zest, light olive oil, ginger, light soy sauce, garlic and salt. Add the chicken strips and stir until they’re completely coated with the marinade. You can also pour the marinade with the chicken strips, into a ziplock bag, which is what I did. Marinate for 4 to 5 hours at the most..stirring the strips in the bowl of marinade or squeezing around the bag every hour to an hour and a half to insure even marinating.
2. Line a large baking sheet with foil sprayed lightly with oil. Mix the flour, salt and pepper in one bowl, the beaten eggs and coconut water in a second bowl, and the panko and dessicated coconut in a third bowl. Remove the chicken strips from the refrigerator. Preheat oven to 450 degrees F.
3. Lift up each chicken strip and shake off some of the marinade so it isn’t overly-saturated (I just ran two impeccably clean fingers down each strip, sliding off the extra marinade). Coat each chicken strip in flour, knocking off the excess, then dip and coat well in the egg mixture and then dredge it in the panko - dessicated coconut mixture, pressing it onto each strip. Place each chicken strip on the oiled baking sheet and continue until all chicken has been coated.
4. Lightly spray some oil on the breaded chicken strips, then bake for 20-25 minutes until golden brown. IMPORTANT – Do not let them sit on the baking sheet once out of the oven. Transfer them to a rack if not eating within a few minutes, or the bottoms will get soggy.
Spicy Yogurt Dip
1 cup greek yogurt
2 to 3 tablespoons Asian chile-garlic sauce
1 small handful cilantro leaves, chopped
salt and pepper to taste
1. Mix all the ingredients together, then cover and refrigerate for a few hours to let the flavors blend.
If you get a chance, please click on the blue frog below to see all the amazing dishes recreated by Group A of The Secret Recipe Club. Also, click on over to Edesia’s Notebook for some fantastic sweet and savory recipes!
Tags: #citruslove, Chicken, cooking, Ginger, Lacquered Orange Chicken, Orange, Orange Chicken, Parsley, Recipe, Roast Chicken, Rosemary, Sesame Oil, Soy Sauce, Thyme
First I want to clarify (although I know 99.9% of you know this), the following Orange Lacquered Chicken does not contain real lacquer, or any stain or shellac. Nor does it contain any substance you might find at Home Depot. I wanted to roast a chicken with orange flavor, and after many bastings with orange goo, the skin tuned a beautiful burnished color, and I think lacquered is a great way to describe it.
I couldn’t find my big platter, so I stuffed everything onto this medium dish. It really wasn’t served this way…a lot more carrots and potatoes behind where this photo was taken.
The first thought that came to mind, was a chicken dish by Rick Bayless, basted with his red mole and agave syrup, that looks similar after being roasted. He calls it Lacquered Chicken because it looks well, lacquered – not unlike a door, floor, or piece of furniture you all probably have at least one of in your homes.
Great, I’m comparing chicken to lacquered wood. I bet that’s really juicing up your appetite!
Thing is, there are people who actually do use not food safe lacquer, stains and all kinds of liquid substances that will probably poison you. These people are professional food stylists. Ever see those pictures of perfectly, deep, golden brown turkey’s on a beautiful platter with lots of fixings, smack in the middle of a Thanksgiving table, not a burnt spot or flaw to be found? Ever wonder why that look is almost impossible to achieve ? Because, although it’s real fowl, you cannot eat it.
I usually truss before buttering or oiling, but I wanted to show the butter in every nook and cranny. So, the wings got cut off in the buttering photo – and this was the only collage I liked. Oh, well. Just truss and reach in and underneath where the wings are folded and tied down, to distribute the butter.
I always found that to be a waste, especially with all the starving people in the world. Take a perfectly edible turkey, roast it until it’s nice and brown, then slather it with wood stain and Minwax super gloss clear finishing lacquer to give it that lovely, burnished, flawless appearance. YUM, pass the compound and sandpaper, please!
I guess they throw these turkeys and chickens in the garbage once they get the photo they need. Change that ‘I guess’ to ‘I hope’.
As mentioned in the first paragraph, my chicken contains none of the above, and look at the lovely deep, glossy skin I got. No, it’s not perfect, and you won’t see it on one of Norman Rockwell’s holiday tables, but it’s completely edible and delicious!
For this month’s love bloghop, the theme is citrus. I had sweets on the brain, orange sticky buns, individual lemon charlottes, orange chocolate chunk cookies of some sort, etc. After picking up an organic chicken a few nights ago my plans changed. I was craving roast chicken, so why not an orange roast chicken? I still had sweets on the brain, so the cookies were made, and the finished brioche dough for sticky buns is resting in the fridge as I type this. I will be posting both, but once this chicken came out of the oven, it got the job – I knew this was going to be my #citruslove.
To start, I made an orange compound butter to massage into the chicken, on top and underneath the skin…mostly the breast because thighs and legs don’t take kindly to their skin being pulled away and stuffed. They tear in protest if you go to deep..no matter how gently, so I usually do the best I can. This means the fat part of each drumstick ends up with a glob of butter, herbs or whatever, smack in the middle, which has to be massaged on the outside of the skin to cover as much of the meat as you can.
SCREEEECH! Hold on!…Time to segue. As I type this, feeling no flow whatsoever, completely disjointed, discombobulated - I’m realizing how boring all of the above is. Last week I received an email from a reader…
“Why aren’t you as funny anymore? You used to crack me up. Are you ok?”
There’s too many answers to that question, and that was part of my response to her. The rest “I promise it’ll return, just not in a great place, or flowing at the moment”, with a huge smiley emoticon at the end –> :)
Maybe I should just post my food photos with poetry, or songs? I’ve heard some of the best of both have come during ‘down times’. How about a Haiku?
Oh lacquered chicken
How beautiful thy skin is
I want your drumstick
OK, maybe not.
It’s really tough to get a good photo when everyone is begging to eat.
Back to the
boring writing chicken. I wanted to infuse a good amount of orange flavor into it since I’ve had plenty of orange roast chicken where you could barely taste the orange, so I layered – I layered like I do to my skin when I get out of the shower – body oil of scent I plan to wear, powder of scent I plan to wear, then the scent. Orange compound butter inside out, oranges stuffed in the cavity, orange lacquer (I really love calling it that) – a few herbs, seasonings, and other stuff to contrast and enhance, and the orange flavor popped, but not in an overpowering way. Not to mention, this chicken was juicier than Violet Beauregarde, pre – dejuicing room.
As I mentioned above…January is #citruslove month! Please join in on the #citruslove fun by linking up any citrus recipe from the month of January 2012. Don’t forget to link back to this post, so that your readers know to stop by the #citruslove (the hashtag) event on Twitter!
A shout out and thank you to my co-hosts for #citruslove;
A Little Bit of Everything, Astig Vegan, Baker Street, BigFatBaker, CafeTerraBlog, Cake Duchess, Cakeballs Cookies and More, Easily Good Eats, Elephant Eats, Food Wanderings, Georgiecakes, Hobby and More, Mike’s Baking, Mis Pensamientos, No One Likes Crumbley Cookies, Oh Cake,, Peaches and Donuts, Savoring Every Bite, Simply Reem, Smart Food and Fit, Soni’s Food for Thought, Teaspoon of Spice, That Skinny Chick Can Bake!!!, The Art of Cooking Real Food, The More Than Occasional Baker, The Spicy RD, The Wimpy Vegetarian, Vegan Yack Attack, Vegetarian Mamma, You Made That?
Please visit their blogs to see all the delicious #citruslove they created! OH, and of course - the linky! I’ve been rather involved with the linky’s lately, huh? Well, it’s just one click below to citrus porn!
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Orange Lacquered Roast Chicken
1 5 lb organic chicken
Orange Butter (recipe follows)
2 sprigs parsley
2 sprigs rosemary
4 sprigs thyme
Cut up oranges (use the ones you squeezed for the juice, plenty of orange flavor left in them)
kosher salt and fresh ground black pepper
Orange Lacquer (recipe follows)
1 stick (4oz) unsalted, room temperature butter
1 tablespoon grated orange zest
1 cup fresh squeezed orange juice (about 6 to 8 navel or navel sized oranges. Save the squeezed orange halves to stuff into cavity of chicken)
1 tablespoon orange zest
1/4 cup dark brown sugar
1/4 cup honey
1 tablespoon dark soy sauce
1 scant tablespoon freshly grated ginger
1 large clove garlic, chopped very finely – almost paste consistency
1 tablespoon toasted sesame oil (regular sesame oil is fine)
salt and pepper to taste
1. Grate all the zest you will need in this recipe from your oranges, then split them in half and keep squeezing until you get 1 cup of juice. Set aside zest and juice.
2. In a medium bowl..stir together the butter and one tablespoon of orange zest until creamy and uniform. Set aside.
3. Remove giblets and neck from chicken, then rinse under cold water inside out. Dry thoroughly.
4. Rub some of the orange butter all around the inside of the cavity, then salt and pepper it liberally. Stuff with all the herbs and as many orange halves as you can fit into the cavity. Truss the chicken. THIS is the method I use..quick and easy. Preheat the oven to 400 degrees F.
5. Rub the rest of the orange compound butter all over the chicken, inside and out, lifting the skin where you can without tearing, and sliding some in – placing the skin back down and pushing it around on top of the skin until it covers most of the meat. Throw any leftover compound butter into the cavity (the hole is still big enough to get it in even though it’s trussed). Salt and pepper the outside of the chicken, liberally.
6. Place the chicken on a rack in a roasting pan. Pour a little chicken stock or water on the bottom of the pan, if you like. Easier clean up, and gravy, if desired, although this chicken doesn’t need it.
7. Place roasting pan with chicken in the preheated oven. Roast for 1 hour. Check every 20 minutes to make sure it isn’t burning in spots.
8. While chicken is roasting, make orange lacquer. Place all the ingredients in a medium saucepan, except the sesame oil. Cook over medium heat until the brown sugar is disssolved, then bring to a boil, stirring. Let it reduce to almost half of what it was. It won’t be super thick when done, more syrupy. Stir in sesame oil.
9. Reduce oven temperature to 350 degrees F. Paint the lacquer all over the chicken, getting into every nook and cranny with the brush. Roast for 15 minutes. Do this every 10-15 minutes for a total of 35-40 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If desired, cook/boil down (reduce) remaining orange lacquer for a sauce, making a slurry of cornstarch and water to thicken it, if need be.
9. Remove from oven and let rest for 15-20 minutes (this is when you should take photos if you’re a food blogger lol ). Carve and enjoy! I served mine with glazed carrots and smoked paprika roasted potatoes.
Tags: BBQ pork buns, Char Siu Bao, Char Siu Pork, Dough, Green Onions, Hoisin Sauce, Pork, Roast Pork, Soy Sauce
I’m in love with pork buns especially the baked kind. I’ve been known to go out of my way just to stop at Asian bakeries to pick up varieties of their soft lovely buns..and there’s always at least two pork buns in the bag when I leave. There’s one in my town now, and I have to steer clear or else I’ll be buying bags of buns several times a week.
Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles ! Sara chose awesome Cha Sui Bao as our challenge, where we made the buns, Cha Sui, and filling from scratch – delicious!
Hmmm..Cha Sui? I suppose that’s just another term for it? I always thought it was Char Siu, and Char Siu pork and I go way back – well. way back two years ago. I was actually going to recycle that photo of my Char Siu pork into this post, but once I made it again, I decided to get at least one shot to show I actually did make it again. It’s a beautiful thing. Ever pick the pieces of it out of your fried rice to eat individually?
So, I’ve made Char Siu pork before, and Char Siu Bao before – steamed and baked – with great success. I knew this was a challenge I couldn’t miss, not only because I’ve had great success with it, but because pork buns have gone up $1.25 since I last walked out of the local Asian bakery mentioned above.
On a whim, I decided to do something a little different with them this time. I gussied them up a bit with some Chinese characters for Love, Strength, Peace and Harmony. I mixed matcha powder with a little egg yolk, painted on the characters, let them dry, then egg washed and baked after rising. After one bun, I nixed LOVE.
The Chinese character for LOVE has too many lines and details for such a small area. It looked like scribble scrabble, so I let it fly solo. The LOVE is in the buns, baby.
As I painted each character on top of the buns…a memory was tip-toeing - with high-heels – through my brain.
A few years ago, I decided to completely redo the breakfast nook at my parent’s house. Every time I was over there, I could hear the strains of 80′s synthesizers when we sat in that room. It was far past out-of-date – it was Boy George in long braided, mu mu drag, Go Go’s chic, George Michael doing the jitterbug in day-glo, fingerless gloves, out-of-date.
I pulled up every tile of the black and white checkerboard floor, stripped as much of the bright blue paint off the walls (I know, sounds tacky, doesn’t it? But it wasn’t tacky in the 80′s), then sanded off the rest, – sealing cracks and holes with compounds and puttys, (add more sanding) and finally rolling and brushing on two coats of an Arabian sand color I thought was perfect.
I took down two doors, sanding off the burnished, worn stain, then sanding again, staining and a shellac - finishing them off with shiny, bright new doorknobs. It was tough work for one
girl , umm..person..and I still have no idea how I managed it, but within a month, it was completed. I bought a pot rack, hung their pots and pans between the nook and the kitchen, then stood back and admired what I’d done. Trading Spaces? Pffft. Eat your heart out.
Hmmm…it needed art, a few paintings. Maybe one by me to sort of ‘sign’ my work on the room, if you know what I mean.
I found a bunch of old acrylic paints and brushes in their basement (Yes, I used to draw and paint a bit – well, a lot), but no canvas, and it was too late to go out and get one. I walked around the house looking for something – anything..I needed to paint at that moment. I needed to put my final seal on the room before reveal day.
Out of the corner of my eye, there it sat, one of those vertical, ’three in a row’ mallard prints that nobody, outside of He-Man hunter living in a log cabin, puts up on display (or so I thought). I pried open the wires holding everything together since I planned on using the back of this canvas for my painting. I was confused as to why there were so many layers to get to the canvas, and why was this cheap print numbered and signed? Is someone proud of painted mallards on a canvas set in ugly dark green cardboard frames?
I finally got to the back of the canvas, pulled it out, and started painting a kaleidoscope of colors to fit in, but ‘pop’ in the room. I had already decided I was going to paint the black chinese characters for Love, Health and Happiness on top of these colors, because they’re so beautiful. After hiding it to dry for several hours, I came back and painstakingly painted on each character – using some computer print-outs as a reference. It turned out beautiful, and once it was fully dry, I put it back into the frame, minus the dark green cardboard cut-outs.
I hung it in the perfect place and beamed at my resourcefulness. Turning a cheap, factory made mallard painting into something beautiful! I couldn’t wait for them to see!
They loved it – I was thrilled. They also loved my painting. After several compliments, my father asked..
“Where did you get the frame for it? I was given a numbered, signed painting by (insert name of famous mallard artist who’s name escapes me at this moment – Update: I know who it is now but absolutely refuse to name him in fear he will see this post via Google and read how I completely annihilated his work thinking it was cheap, worthless and ugly) a few weeks ago as a gift for the holidays, in a frame very similar to that..it’s very expensive.”
I felt faint.
He saw my eyes, his face changed.
“You didn’t take that painting out of the frame, did you? If you did, show me where everything is so we can put it all back together, we’ll get another nice frame for your painting, ok?”
Now I’m going to throw up.
He saw my face turn a light shade of green. He knew.
I’m not going to get into details outside of some yelling and “Do you have any idea how much that painting is worth now and will be worth in several years??” “Do you have any idea how rare it is? Only 5 exist!” type of stuff.
To this day, my painting sits in a box in my parent’s basement, never hung again. He didn’t need to be reminded of it during his morning coffee, for the rest of his life. I totally agree.
OK..back to the pork buns! This was a good recipe, the dough was wonderful to work with. However, I made a few small changes. When I saw the recipe for the pork filling, I didn’t think there would be enough sauce to really moisten the pork, so I doubled it. Turns out I was right, as some mentioned the pork filling being dry after it was baked and/or steamed.
Second change..I wanted a lot of filling per bun, like the ones I get at my local bakery, so I made 9 buns instead of 12..no 1 teaspoon or 1 tablespoon amount here..just what I call a ‘heap’ aka whatever I can fit onto the dough round and seal without leaking or tearing.
Third change – I let the buns rise for an hour before baking. This recipe eliminated a rise, for a thinner shell of bread. I like a little bready fluff around my pork filling. I also baked them at 350 F for 15 minutes, instead of 200 F for 15 minutes.
Finally, I sprinkled the top of the buns without the characters with a little bit of Maldon flake sea salt.
I’m also submitting these to Bread Baking Day #45, hosted by Cindy of Cindystar.