Found this Seventeen recipe gem circa 1978 just in time for Easter:
Check out The Recipe Wench for a sweet story — and recipe — for this braided Easter bread. It will make your day!
We are not fans of pottery per se, but we do have a fondness for retro mugs, platters, casseroles and bowls we’ve grown up seeing adorn ranch house/ski chalet/lake cabin shelves.
This red Alberta clay is especially lovely as is its prairie landscape theme.
They were created in Lavoy, AB in the late ’70s.
Should there come a day when we clumsily lose (read: break) these, we will at least have a photo to remind us!
A quick Chinese New Year feast, courtesy of T&T supermarket:
Chinese soy chicken, hacked before our eyes by a kindly, cleaver-wielding butcher
Ha Gow, shui mai
$8 soy sauce because we’ve been curious (it is worth the extra $$ for its viscous consistency: perfect for dumplings. Would be a waste using in larger recipes, I think.
We are a wee bit obsessed with five-spice roasted chicken.
And, really, all things Chinese New Year!
Further along in the P.F. Chang’s project:
Menu says: Dynamite Shrimp. Tempura-battered, tossed in a light, spicy sriracha aioli.
Old recipe forum comment says this: “I have worked for PF Changs at several locations for many years, and although similar in a few ingredients the dynamite shrimp differs from the crispy green bean sauce. Perhaps they have the dynamite shrimp sauce confused with the sichuan flatbread sauce, which includes the green bean sauce in its dipping sauce. dont waste your time making the dynamite shrimp, its a mayo-chipotle sauce…where the green bean dip is a sriracha mayo…good luck!”
Some online copy cat versions we found are calling for Kewpie mayo, sriracha, honey, chipotle powder and green onion for the top. But keen on either chipotle powder or a shake of chipotle hot sauce.
How lazy is this: we purchased popcorn shrimp from a local take out joint and tumbled it in this P.F. Chang’s sauce clone at home.
First time out, we blended some mayo with sriracha, sesame oil and a dash of rice wine vinegar. It was fantastic. But so rich!
Next time: We’ll ditch the oil and vinegar and go for sweet/rice wine tasting Kewpie with a shake of chipotle hot sauce and sriracha.
A winner. How fun this copycat recipe project has been. There is a common clone version of P.F. Chang’s Spicy Chicken floating around the web. You can spot it when you see the pineapple juice listed among the ingredients. It’s wrong.
The menu says: Lightly dusted and stir-fried in a sweet Sichuan sauce. Our version of General Tso’s and always a favorite.
Seeing is believing. Theirs looks amazing:
This clone version is a delight. You’ll feel the tingle on your lips long after you’ve eaten. We like that the sauce isn’t too saucy: just enough to cling to the chicken. And we like how clean the flavours are: no overly-salty soy here. We served with rice and steamed carrots and broccoli and it was heavenly.
Plus, we love the insider feel of the “house white sauce” and “Chang’s sauce” we found in recipe forums. Enjoy!
PF CHANG’S SPICY CHICKEN COPYCAT
Adapted from cooks.com LladyRusty “from P.F. Chang’s, Roseville, California – Executive Chef D. J. Cheeks”
10 oz chicken breasts or a regular package of thighs, cut into big bite sized chunks
2 garlic cloves, minced
1/2 cup green onion
2 teaspoons sriracha or sambel olek
2 tbsp Chang’s house white sauce (chicken stock with a touch of oyster sauce)
Chang’s sauce: 2 tbsp sugar with 2 tbsp rice wine vinegar
2 teaspoons sesame oil
Lightly coat chicken with potato starch.
Mix sauce and stir to melt sugar.
Brown chicken on both sides in batches.
Remove from pan, pour in sauce, stir, add chicken back to pan. Sauce should cling to chicken.
The Oscar Night Burger is going to happen. On Oscar night, we drool thinking about chef Wolfgang Puck’s famous wagu beef sliders with remoulade because they seem like a delicious riff on the In’n’Out burgers stars will be wolfing down at after parties. For our own couch potato pleasure, we are thinking of baked mini cheeseburger canapes based on two tantalizing recipes we’ve been hoarding forever. Here’s the plan: meat seasoned according to this, but patties (not meatballs) formed to cover baguette slices like this. Love the description of the baguette turning out like a warm crouton, love the smaller size (those Puck sliders look like a yummy but awkward mouthful) and we’re swooning over the buttery, beefy broiled topping.
UPDATE: They worked perfectly! We’ll use a smaller, pea-sized bit of butter next time, as these babies were really rich.
Perhaps a drizzle of Puck’s ethereal remoulade or In’n’Out clone:
2 tablespoons plus 2 teaspoons mayonnaise
1 tablespoon ketchup
2 teaspoons sweet pickle relish
1/2 teaspoon sugar
1/2 teaspoon distilled white vinegar/or shot of wooster
or 1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/2 teaspoon white vinegar
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-animal-style-burgers-recipe.html?oc=linkback
Mongolian beef has a cult following online. There’s good reason. It’s fantastic. Sweet, soy-glazed flank steak wok-seared with scallions and garlic, the menu describes.
P.F. Chang’s posts its own gluten-free recipe on its website, calling for a much simpler and drier version with just 2 fl oz of soy sauce to 2 tbsp sugar with just 1 tsp rice vinegar. The sauce is supposed to cling to the meat: no pools of sweet sauce there.
The copy cat recipe variations floating around the web are drowning in sauce. But it is delicious. If you can show some willpower, try to reserve the extra sauce for leftover rice the next day. This dish is RICH. Serve a few lovely bites with accompanying dumplings or steamed veg rather than tucking into heaping bowls of the stuff (like we did.).
P.F. CHANG’S MONGOLIAN BEEF COPYCAT
(adapted from Food.com)
2 tablespoons vegetable oil, as needed
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup light/low sodium soy sauce
½ cup water
1/2 heaping cup dark brown sugar
Optional sauce ingredients:
1 tsp cooking sherry
splash of rice vinegar
1/2 tsp sesame oil, for finishing
vegetable oil , for frying (about 1 cup)
1 lb flank steak
¼ cup potato starch (Bob’s Red Mill) or cornstarch
2 or 3 large green onions, chopped into 2-inch batons
Mix sauce ingredients (ginger, garlic, soy, water, brown sugar – add black pepper, splash of sherry and rice vinegar if using) into a pyrex 2-cup measuring cup and set aside until after beef is cooked.
Slice the flank steak against the grain into 1/4″ thick bite-size slices. Tilt the blade of your knife at about a 45-degree angle to the top of the steak so that you get wider cuts. Dust the pieces on both sides with potato or cornstarch. Let the beef sit, and heat skillet. Add 1 tbsp of vegetable oil and heat to medium, not smoking. Brown the beef in batches. It will release from the pan when the crust forms. Flip and brown the other side. Don’t cook all the way through: it will finish cooking in the sauce later. Reserve browned meat on a clean plate as you cook in batches. Add more oil to pan as needed. When all the beef is browned, turn burner heat down only slightly, give a stir to your reserved sauce, and quickly start deglazing the pan with it. It should bubble up and foam immediately like you’re making candy. Stir and lift up all the browned bits in the pan and watch for sauce to thicken slightly. Add beef and stir to coat each piece. There should be quite a bit of sauce, which will continue to thicken from the beef’s cornstarch crust. Add sesame oil and chopped green onion batons at final minute. If you add too early, the onions lose their bright green appearance. Serve over rice.
Be warned: this is a rich dish, so go easy on adding the gravy. This is best presented as part of a larger meal: steamed veg, dumplings, other dishes. A few delectable bites is heavenly. Too much and you’ll find it overwhelming.