Roasted Pork Temnderloin with red wine grapes cranberry sauce recipe

Pork Tenderloin

 Ingredients:

• 1 pork tenderloin
• grape seed oil
• 1 finely minced shallot
• 2 cloves of garlic finely minced
• soy sauce, salt & pepper to taste
• 1 cup of red grapes cut in halves
• handful of dried cranberries
• 1 cup of red wine
• 1 small can of chicken broth
• hot sauce & red pepper flakes to taste
• 1 table spoon of butter
• 1 table spoon of strawberry Jelly

Pork tenderloin

Preparations:

1. Rub a generous amount of oil and salt on dry washed tenderloin.
2. In a super high heat non stick pan ...seared loin until brown on all sides then transfer to oven and roast at 350F for about 20-30 minutes depending on your oven temp.
3. Prepare sauce by sautéing shallots & garlic in a sauce pan with a little olive oil then pour in wine a splash of red wine vinegar, grapes & cranberries and let reduce to half then add in the can of chicken broth.
4. Add in jelly and all your seasonings to taste and let sauce reduce to a spoon coating thickness, turn off heat and add in butter and check for final seasonings...optional fresh herbs maybe added.
5. Make sure to let loin rest for at least 10 minutes before slicing.

Chinese Style Roast Pork with Crispy Skin (Cách làm món thịt heo quay da giòn)

 Cách làm món thịt heo quay da giòn - Chinese Style Roast Pork with Crispy Skin

Chinese Style Roast Pork with Crispy Skin (Cách làm món thịt heo quay da giòn)

Ingredients:

1. A slab of the biggest piece of side-pork you can get your hands on.
2. white vinegar
3. salt & pepper
4. Five spice powder
5. Garlic & onion powder

(adjust the amount of seasonings according to your taste and the size of your pork)

Preparations:

• use you normal procedures for cleaning and preparation of the pork
• take a razor blade and cut deep enough just to penetrate the skin of the pork, this will help the skin from curling up.  (see picture above - around  1/2-1 inch diamond )
• combine salt, pepper, five spice, garlic & onion powder and rub on the meat  side only.
• turn meat skin side up and rub with vinegar and salt
• marinade overnight with adding more vinegar every few hours if needed.
• you may use an oven or a charcoal grill.  I've done the roast pork both ways and of course I like the  smoky flavor of the charcoal grill much better.
• for charcoal grill use an indirect heat most of the time and do move it around to crisp up the skin.
• for extra crispy...you can also put the roast pork skin down on medium heated a pan skin down until desire crispy skin  is reached right before serving.



Cách làm món thịt heo quay da giòn - Chinese Style Roast Pork with Crispy Skin

 

see also

Asian Roast Duck recipe (Cách làm vịt quay)

Cá Nướng Da Giòn (Crispy Skin Roasted Fish easy recipe)



Asian Roast Duck recipe (Cách làm vịt quay)

Asian Roast Duck (vịt quay)

Asian Roast Duck (Vit Quay)

Ingredients:

• 1 whole duck
• 1 cinnamon stick
• 5 star anise
• 4 whole cloves
• 5 cloves of garlic
• 1 cup of red wine
• 1/4 cup of balsamic vinegar
• 1/2 cup of soy sauce
• 1/4 cup of honey
• salt & pepper to taste
• 4 table spoon of ground Korean red chili

Preparation:

1. In a medium sauce pan bring  2 cup of water into a boil  using medium heat while adding all ingredients and simmer for about  15 minutes and let rest until reaching room temperature.
2. Take your cleaned duck and put in large plastic bag or zip lock and pour the marinade into the bag and close it tightly.  Refrigerate  at least 24 hours or overnight.
3. Before roasting make sure to dry the duck and let the duck come to room temperature.
4. I normally use a charcoal grill with cherry and apple wood chips for the roasting part and only put the heat on one side of the grill, therefore, the duck sits on top of the non-direct heat part of the grill.   Roast for about 3 hours rotating and turning the duck every half hour.
5. Reduced the marinade down to a thick consistency and brush onto duck during the last hour of roasting.

**đăng  tin Rao vặt miễn phí không cần đăng ký**

Di trú và bảo lãnh từ Việt Nam sang Mỹ

Drunken Chocolate Brownies with Walnuts (Very Easy Recipe)

Chocolate Brownies

Ingredients:

• 4 oz. bar of  your favorite high quality semi-sweet chocolate
• 1 stick of unsalted butter
• 3 eggs
• 1 1/2 cup of chopped walnuts
• 1 cup of all purpose flour
• 1 cup of sugar or for diabetes use Pure Agave sweeteners
• 2 table spoons of Kahlua and 1 table spoon of Brandy
• 1 teaspoon of  Vanilla Extract
• 2 eggs

Preparations:

• Grease a medium  square or rectangle baking dish and pre-heat your oven to 350 F
• In a medium sauce pan over low medium heat melt the chocolate, sugar and butter until smooth by stirring with a wooden spoon and take off heat.
• Stir in Vanilla, Kahlua and Brandy
• Add eggs one at a time and stir
• Stir in flour and add 1 cup of walnuts (mix evenly)
• Pour entire mixture in baking dish and  top with remainder of the walnuts and bake for 30 minutes or until brownies spring back when press with your fingers.

Asian Style BBQ Ribs easy recipe (sườn nướng)

Asian Style BBQ Ribs

This recipe may be used for any kind of Ribs.....pork, beef, lamb, chicken...
------------------------------------------------------------------------------------------------

Start by first soaking some wood chips in water for at least 1 hr.  I prefer cherry wood.

Cherry wood chips

Make a dry rub with the following ingredients:

• 1/2 table spoon of Kosher ssalt
• 2 table spoon of garlic powder
• 2 table spoon of onion powder
• 1 table spoon of chili powder
• 1 table spoon of paprika
• 1/2 table spoon of cinnamon
• 1/2 table spoon of ground cumin
• 1/2 table spoon of ground black pepper
• 1/2  table spoon of ground cloves

Dry rub

 Rub the entire mixture on both sides of the ribs.

Asian Style BBQ Ribs

Prepare the wood chips for BBQ by placing a couple handful of wood chips on a piece of foil and fold into a pouch with a few puncture holes for the smoke to vent.

wood chips pouch

Place the wood chips pouch on the center burner of your gas grill or on top of your charcoals.  Replace the pouch every hour with a fresh one.

wood chips pouch

Turn only the center burner on medium and place ribs on both sides of the grill or for charcoal grill put on indirect heat.

Asian Style BBQ Ribs

Next we will make the glaze sauce for the ribs by cooking the following ingredients in a sauce pan:

• Sauteed 1 minced shallot, 2 minced garlic cloves, and 2 tablespoon of grated ginger  in 2 table spoon of olive oil for about 5 minutes then add in the following ingredients and cook for 10 minutes.
• 1/2 cup of apple cider vinegar.
• 250 ml of pineapple juice
• 1 table spoon of Dijon  mustard.
• 5 table spoon of hoisin sauce.
• 2 table spoon of Sriracha  hot sauce and 1 thai chili pepper
• 3 table spoon of honey
• 3 table spoon of soy sauce
• 1 table spoon of fish sauce

Asian BBQ sauce

Asian style BBQ ribs

 Brush sauce on ribs every half hour as you will cook the ribs for 4-8 hours depending on your meat.  I like to cook my pork ribs on low 200F for about 8 hours for best tenderness and flavor.

Bảo lãnh di trú, SSI,  Luật Sư, Kế Toán (CPA), Bảo hiểm, Địa ốc, Kinh Doanh,  Thiết kế website....

Rao vặt miễn phí không cần đăng ký cho California, USA

Kim Chi Fried Rice with Salted Fish (Cơm chiên kim chi & Cá Mặn)

Kim Chi Fried Rice with salted fish

Ingredients:

• 8 cups of left over rice
• 1 cup of kim chi finely chopped
• 2 eggs
• 1 cup of salted fish finely chopped ( this may be adjusted depends on the saltiness of the fish)
• 3 table spoons of olive oil
• 2 stocks of green onions finely minced
• half of an white onion finely chopped
• fish sauce, soy sauce, salt & pepper to taste

Preparations:

1.  In a deep skillet on high heat start by sauteed the onion and kim chi for about 5 minutes or  until onion is cooked or translucent.

2.   Add rice and fish to pan and fried until rice is cooked then add the eggs and continue to mix the rice until the eggs are cooked and dry.

salted fish

3.  At this point you want to you want to put in your seasonings and the amounts depends on how salty is your fish.  Sprinkle with the green onions and enjoy.

Cá Nướng Da Giòn (Crispy Skin Roasted Fish easy recipe)

Cá Nướng Da Giòn (Crispy Skin Roasted Fish)

Ingredients:

• 1 whole catfish
• 2 teaspoon of garlic powder
• 2 tablespoon of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of course ground black pepper
• 4 stock of Green onion

Cá Nướng Da Giòn (Crispy Skin Roasted Fish)

 Preparations:

1. To ensure that all the skins are crispy..you must stand the fish up on its stomach in a roasting pan.
2. Rub the fish with olive oil and sprinkle the garlic, salt and pepper mixture all over the fish.
3.  Preheat to 475F and roast the fish for 45mn-1hr depending on the size of your fish or when the skin become crispy.
4. Chopped up green onions and sauteed in a little olive oil for a couple of minutes and sprinkle on top of fish before serving.

ca nuong cuon banh trang

 See also on 
Dipping Sauce recipe

Ca Nuong in spring roll

This is a dish that Vietnamese use for spring rolls

Vietnamese spring rolls

**đăng  tin Rao vặt miễn phí không cần đăng ký**

Di trú và bảo lãnh từ Việt Nam sang Mỹ

Nước mắm pha (Vietnamese dipping sauce recipe)

Fish Sauce Dipping Sauce

Ingredients:

• Good quality fish sauce 1/4 cup
• 1 finely minced Garlic (optional)
• 1 Lime
• Chili ...amount depends your preference
• 1/4 cup of granulated sugar
• 1 cup water

Ingredients for Vietnamese dipping sauce

Preparations:

• combine everything together and mix until sugar is dissolve...it's that simple

Bảo lãnh di trú, SSI,  Luật Sư, Kế Toán (CPA), Bảo hiểm, Địa ốc, Kinh Doanh,  Thiết kế website....

Rao vặt miễn phí không cần đăng ký cho California, USA

Bún Bò Huế (Bún Bò Giò Heo) - Vietnamese Spicy Lemongrass Beef Noodle Soup - easy family recipe

Bún Bò Huế (Bún Bò Giò Heo

Ingredients (serves  8-10 bowls):

• Broth
• 1 medium dycon
• 2 large onions
• 1 head of garlic
• 10 stocks of celery
• 6 large carrots
• 1/2 of a large pineapple
• 2 lbs of chicken or pork bones
• 1 bunch of lemongrass (6/8)
• 4 oz. of fine shrimp sauce
• 4 table spoon of fish sauce
• salt to taste
• 1 table spoon of sugar
• Meat
• 1 large beef shank
• 4 pig's feet - cut to 4or 6 pieces each
• 2 package of bun bo hue noodles or larger rice noodles
•  Vegetables/herbs
• thin sliced cabbage
• thin sliced onions and green onions
• cilantro minced
• mint
• basil
• Spicy Oil 
• 2 large shallots - minced
• 6 cloves of garlic minced
• olive oil
• 4 thai red chili
• 1 teaspoon of cayenne pepper
• 2 table spoon of paprika

Preparations:

1.  Prepare shrimp sauce for use by mixing it in large bowl with warm water cover with plastic wrap and let sit for at least an hour so that the top water become clear...- we are only using the clear water for flavor.  You will add all the clear water to the broth pot.

fine shrimpt paste

shrimp sauce water

2.  Place Carrots, celery, onions, dycon, bones in a roasting tray and roast in oven at 400F for 25 minutes or until lightly roasted in color.

3.  In the largest soup pot you have - fill with water and add in all broth ingredients and simmer for 4 hours and check for seasoning often.

broth for bun bo hue

4.  Make the spicy oil by adding the diced shallots and Thai peppers to a cold sauce pan then pour enough olive oil to cover the ingredients with plenty of room to spare.  Turn heat on to the lowest setting possible and cook until shallots turned brown.  Turn off heat and add garlic, cayenne and paprika.  You will add this in to the broth towards the end.

SPICY OIL

5.  Add the beef shank to the broth and cook for 1 hr and 30 min. then removed and let cool.  After cool then cut the meat into thin slices and sauteed with a couple of spoon of the spicy oil.  You will add  this back into the broth after the broth is ready to be served.

6.   Clean the pig's feet by boiling in hot water for 5 minutes and rinse with cold water. You will add this to the broth after you removed all the veggies and bones from the broth and cook for 1/12 hours or until tender.

7. Cook noodles according to directions on packaging and wash and prepare  all  additional herbs.

8.  After 4 hours you will removed everything in the broth to make a clear broth.  Add the pig's feet and the spicy oil to the broth.  Simmer for about 1 hour or until pig's feet almost tender and adjust your seasonings.  Then add the sliced beef shank and cook for 15 minutes or until all meats are tender.

Final broth

9.  Enjoy you final product by pouring the broth over the noodles and add in the condiments.

Bun bo Hue

 Bảo lãnh di trú, SSI,  Luật Sư, Kế Toán (CPA), Bảo hiểm, Địa ốc, Kinh Doanh,  Thiết kế website....

Rao vặt miễn phí không cần đăng ký cho California, USA

Crispy Skin Chicken with Curry Sauce easy recipe

Crispy Skin Chicken with Curry Sauce

 Ingredients:

• 4 chicken thighs or 2-4 chicken breasts with skin on.
• 1 large shallots finely chopped
• 1 tea spoon of Indian curry powder
• 1 teaspoon of paprika
• 1/2 tea spoon each of garlic powder, onion powder and sugar
• 1/2 teas spoon each of ground black pepper and chili powder 
• 2 cup of chicken stock
• 1/4  cup of coconut milk
• 1 table spoon of fish sauce...maybe adjusted to taste

Crispy Skin Chicken with Curry Sauce

 Preparations:

1. In a large frying pan on high heat place chicken in with the skin side down and cook until the skin become crispy.  No oil is needed.
2. After the skins are crispy you may then turn the chicken over but careful tot to damage the crispy skins of the chicken and continue to cook for about 5 minutes.
3. Remove chicken on to a plate and pour out all excess fat in pan but do not wipe pan.
4. Put pan back on stove and reduce the heat to medium.
5. Add in shallots and cook for about 1 minute 
6. Add all the dry spices in for a few seconds to wake up the flavor before you add in the rest of  wet ingredients.  Use the order of Chicken stock first then fish sauce and coconut milk.
7. Bring to boil and add chicken back in pan with the crispy skin side up.  Make sure you adjust the chicken stock so that the level of sauce in your pan does not cover the crispy skin part of the chicken.
8. Cook until the sauce is reduced and the chicken is cook all the way.
9. You may served with rice or bread.

Cá Kho Tộ - Catfish in Caramel Sauce easy recipe

Cá Kho Tộ

Ingredients:

•  3-4 lbs of catfish (cut to appx 1/2 inch fillets)
• 6 Green onions cut into 1 inch pieces
• 3 cloves of garlic ..finely minced
• 2 table spoon of fish sauce
• ground black pepper and hot chili powder to taste
• 5 table spoon of sugar
• 2 table spoon of olive oil

Preparations:

1. Caramelized the sugar by heating on medium low heat in a small sauce pan until it began to bubbles and had reached a dark brown color.....stir consistently.
2. Pour the caramel over the fish that is in a large pan.  Add all other ingredients to the pan and add enough water cover the fish and turn on to medium heat.
3. cook fish until sauce is reduced and thickened.
4. Served with white rice. 

Bảo lãnh di trú, SSI,  Luật Sư, Kế Toán (CPA), Bảo hiểm, Địa ốc, Kinh Doanh,  Thiết kế website....

Rao vặt miễn phí không cần đăng ký cho California, USA

Jalapeno Honey Mustard Chicken Recipe

Jalapeno Honey Mustard Chicken

Ingredients:

•  boneless chicken thighs (2)
• 1 cup of orange juice
• 2 table spoon of honey mustard
• 2 tea spoon of fish sauce
• 1 table spoon of mild hot sauce
• 2 table spoon of pickled jalapeno
• garlic powder, salt & peeper to taste

Preparations:

• in a hot pan with heat on high, place chicken skin side down and sprinkle in garlic powder on top and cook until skin is brown and crispy.
• Remove chicken and pour out all grease in pan.  Return chicken to pan with skin side up and brown for 5 min.  
• Add in all remaining ingredients starting with orange juice and make sure not to get the skin wet or it will loose the crispyness.
• cook for another 5 minutes or until chicken is done.

 

Jalapeno Honey Mustard Chicken

Bun Oc - Vietnamese Snail Noodle Soup recipe

Bun Oc - Vietnamese Snail Noodle  Soup recipe

6 cloves of garlic, chopped
2 medium shallots, chopped
4-6 fresh tomatoes, seeds removed, quartered


1/2 pound ground pork
1 lb snails*
fish sauce to taste
salt to taste
vegetable oil
10 cups of pork broth (recipe follows)

Cover the bottom of a soup pot with vegetable oil on medium heat. Sauteed the garlic and shallots until translucent about 2 mins. Throw in fresh tomatoes and season liberally with salt and sauteed until soft about 5 mins. make pork broth and bring to a boil. After the soup boils add the ground pork and stir to break up the meat. Turn down to low heat and simmer until ground pork is cooked  season with fish sauce and shrimp paste.

* I buy frozen snails from the Asian supermarket. I defrost the snails and scrub them liberally with salt. Rinse the snails thoroughly and simmer in water for 15 mins.

Pork broth

1 1/2 Pork neck bone, fat trimmed
12 cups of water
1 thumb size ginger, cracked

Put pork bones, water and ginger into a pot. Bring to a boil and reduce to medium low. Simmer for 2 hours, skim any scum as it appears.

Reserve the pork bones. They make for 'good eating' when everyone has gone home.

To Serve:

Rice noodles (bun)

Snails

Garnishes:

Morning Glory (Rau Muong, aka Chinese Spinach 'ong choy'), stems only, thinly sliced or curled
bean sprouts
Vietnamese coriander (rau ram)
Perilla
Fried tofu
Shrimp paste
Siracha

Fresh Chilies
Lemon/Lime

Bảo lãnh di trú, SSI,  Luật Sư, Kế Toán (CPA), Bảo hiểm, Địa ốc, Kinh Doanh,  Thiết kế website....

Rao vặt miễn phí không cần đăng ký cho California, USA

Bánh Patê Sô - Pâté Chaud (Vietnamese Meat Pies)

Bánh Patê Sô - Pâté Chaud

Ingredients:

3 (17 1/3 ounce) packages puff pastry, thawed

1/4 lb lean ground beef
1/4 lb ground pork or 1/4 lb mild pork sausage
0.25 (8 ounce) package liverwurst  or pate
1/2 small yellow onion, finely chopped
3 garlic cloves, minced
1 teaspoon fish sauce
1 table spoon of dry sherry
salt & pepper ttaste
2 eggs
flour

Preparations:

Brown the ground pork, and ground beef.

Add in onions and garlic and dry sherry then  move the meat to a mixing bowl.

Add liverwurst, pepper, salt, fish sauce and 1 egg  to meat mixture. Mix well and let cool.

Preheat oven to 400 degrees.
On a floured surface lay down one sheet of puff pastry.
Cut sheet into 3 inches squares, may use a pizza cutter.
Place a tablespoon of meat mixture in the middle of each pastry square., make meatballs shape

Put another pastry over top and press down edges
Use a mold ring or a cup to press down and cut the squares to a round edge
Press edges together with a fork to seal. 

Repeat with remaining pastry sheets.

On greased cookie sheet, lay pastry in a single layer
Beat egg with a little bit of water, (1 tablespoon).
Brush triangle with egg wash.
Bake for 20 minutes, or until golden brown (20-25 minutes if frozen).

Bánh Patê Sô - Pâté Chaud

Bảo lãnh di trú, SSI,  Luật Sư, Kế Toán (CPA), Bảo hiểm, Địa ốc, Kinh Doanh,  Thiết kế website....

Rao vặt miễn phí không cần đăng ký cho California, USA

Stuffed Tomatoes – Ca Chua Nhoi Thit Recipe

Pork Stuffed Tomatoes

Ingredients:

• 8 largest tomatoes you can find...make sure the are nice and firm
• 1-2pounds of ground pork
• 2 medium shallots....finely minced
• 2 cloves of garlic ...finely minced
• 2-3 stalks of green onions
• 1 tbs of fish sauce
• salt & pepper to taste

Preparations:

Start by coring out the tomatoes and let stand up side down for a few minutes to drain all excess water.  Mix all your ingredients together and stuffed tomatoes.

Bake for about 30 min or until meat is fully cooked.  Sprinkle with green onions before serving.

Bảo lãnh di trú, SSI,  Luật Sư, Kế Toán (CPA), Bảo hiểm, Địa ốc, Kinh Doanh,  Thiết kế website....

Rao vặt miễn phí không cần đăng ký cho California, USA

Gỏi cuốn tôm thịt (Vietnamese pork & shrimp spring rolls) recipe

Gỏi cuốn tôm thịt (Vietnamese pork & shrimp spring rolls)

Ingredients:

8-16 oz of  cooked boiled side pork
24 medium cooked shrimp, cut in half lengthwise
4 ounces dried thin rice noodles

12 sheets rice paper ...could be adjusted to match all foods

1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaf
1 head of  lettuce

1 cup mung bean sprouts
1 cup matchstick-size strips seeded English cucumber
2 tablespoons crunchy peanut butter
4 tablespoons hoisin sauce
2 tablespoons water

1 tablespoon of mayo

chili sauce to taste

 

Gỏi cuốn tôm thịt (Vietnamese pork & shrimp spring rolls)

 Preparations:

Boil and cook rice noodles according to instructions on package and drain.

Fill large bowl with warm water.
Add 1 rice-paper sheet and turn until beginning to soften, only a few seconds (sheet will still be stiff in a few spots).
Remove from water and set on a plate for rolling and assembling.
Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
Leave about a half an inch free on the sides.
Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
Place roll, seam side down, on plate.
Repeat with remaining rice-paper sheets.

Gỏi cuốn tôm thịt (Vietnamese pork & shrimp spring rolls)

Sauce: Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.  For a smooth finish taste add a little mayo to the sauce and mix well.

 

Gỏi cuốn tôm thịt (Vietnamese pork & shrimp spring rolls)