Lemon Grass-Gingered Chicken Wonton Soup

Dave DeWitt Recipes Leave a Comment

You can buy ground chicken from your butcher, but be sure to specify that the skin should be removed before grinding. Or you can use a food processor with a sharp blade chop your own chicken, but use the pulse mode to get the proper consistency. Serve this with a cold Tsingtao beer.

Ingredients

For the Soup:

  • 1 pound ground chicken (dark meat)

  • ½ cup finely chopped spinach leaves

  • 1 ½ tablespoons sherry

  • 1 tablespoon soy sauce

  • 1 teaspoon ground ginger

  • 1/4 cup shredded fresh ginger

  • 2 stalks lemon grass, minced

  • 1 ½ tablespoons finely chopped fresh Asian chiles, or substitute serranos

  • 40 to 50 prepared wonton skins

  • 3 quarts Wonton Soup Broth (see recipe)

  • Peanut oil

  • Chopped parsley for garnish

For the Broth:

  • 3 ½ quarts homemade chicken stock

  • 2 teaspoons ground ginger

  • 1 teaspoon five-spice powder

  • 2 teaspoons sugar

  • 1 tablespoon hoi sin sauce

  • 2 tablespoons Chinese rice wine

  • 1 cup chopped scallions (1/8 inch long, cut on a bias)

 

 

Instructions

For the Soup:

Heat the stock in a large pot and add the ginger, five-spice powder, sugar, and hoi sin sauce. Bring to a boil, then reduce the heat to medium, add the rice wine, and cook for 5 minutes. 

For the Broth:

Heat the stock in a large pot and add the ginger, five-spice powder, sugar, and hoi sin sauce. Bring to a boil, then reduce the heat to medium, add the rice wine, and cook for 5 minutes.

Buying a small Hot Sauce Business

system Industry Issues Leave a Comment

Dear Dave,A small but well known hot sauce manufacturer is interested in selling their recipe and name. Is there any way for me to get a value of the business before I buy to make sure my offer is consistent with the worth of the business?Thanks,AnonymousAnon.:There are many factors to consider when valuing a business, including gross sales, net profit, …

Pickapeppa Hot Sauce

Dave DeWitt Recipes Leave a Comment

This is not the commercial sauce from Jamaica but rather a specialty 
from Georgetown, Guyana. It is served over seafood or used to spice up 
gravies and salad dressings. Note: This recipe requires advance preparation.

Ingredients

12 dried "bird peppers" (chiltepíns), seeds and stems removed, crushed, 
or substitute piquins or Thai chiles
1/2 teaspoon dried mustard
3 tablespoons soy sauce
3 tablespoons lime juice
1/4 cup ketchup
1 teaspoon salt
2 teaspoons brown sugar
1 cup dry sherry

Instructions

Combine all ingredients in a bottle and refrigerate for at least a week 
to blend the flavors. Shake at least once a day.
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Greek Stuffed Peppers

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Piperies Gemistes me Feta may be Greek to you and me, but to a Greek, it means “Greek Peppers Stuffed with Feta.” Because they’re broiled, not battered and fried, these stuffed peppers are somewhat healthier than traditional chiles rellenos. Read the entire article about chiles rellenos here.

Ingredients

6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds
9 ounces feta cheese, crumbled
2 tablespoons extra-virgin olive oil
2 tablespoons Greek yogurt
1 tablespoon minced Italian parsley
1⁄2 teaspoon lemon zest
1⁄4 teaspoon dried oregano
2 egg yolks
Sea salt and freshly ground black pepper, to taste
1⁄4 cup grated Parmesan cheese

Instructions

Arrange a rack 6 inches from the broiler element and set your oven to broil. Put the peppers on a baking sheet and broil, turning once, until just soft, about 5 minutes. Transfer peppers to a rack and let cool.

In a large bowl, use a hand mixer to whip the feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper. Make a lengthwise cut from the stem to the tip of each pepper and stuff each pepper with some of the feta filling; transfer to an aluminum foil-lined baking sheet and chill for 30 minutes in the refrigerator.  Sprinkle the peppers with grated Parmesan cheese and broil them until cheese is golden brown and bubbly, about 6 minutes. Transfer the peppers to a platter and serve hot.