This is actually the base for dozens (if not hundreds) of recipes. It is actually very easy, but it takes a bit of time, so start this before you start on any other portion of a recipe. It is always better to let it cool after poaching so you don’t burn yourself.
INGREDIENTS
STEP BY STEP
Bring 3 C of water to a boil
Add 1 TBL salt
Cut your chicken into pieces so it compactly fits into your pot
Add water just to barely cover your chicken
Add 1 bay leaf, 1 TBL peppercorns (whole) , 3 cloves garlic (whole) and 1 onion (pieced)
Bring to a full boil, then reduce heat
Cover and simmer for 20 minutes
Drain and set aside to cool
Discard the chicken skin, bay leaf, peppercorns, garlic and onion
Retain the chicken stock for use in other recipes
After it can be safely handled, use two forks to shred it into pieces/strips
All Pork Chops are taken from the loin – or the back
Shoulder chop is closest to the head
Lots of muscles and connective tissue
Good for braising and slow cooking, but not for pan frying
The rib chop is next – This is the front part of the center cut
Cut these thick and cook with fast dry heat – like a BBQ grill
Good for stuffing since it is an entire muscle
The tenderloin and loin chop – This is the back of the center cut
The pork equivalent of the T-bone and Porterhouse
The loin and tenderloin cook at different rates
Wrap the tenderloin with foil for the first half of the cooking process
The sirloin chop is near the back of the hog
Most amount of muscles and connective tissue
Good for braising and slow cooking, but not for pan frying
Bone-in means more flavor. Unless you have a specific reason, always use bone-in pork chops.
Frenching the pork chop means to scrape the meat off the bone to create a “handle.”
Consider a two-day brine otherwise it will taste dry – Bring 2 C apple cider to about 185º :: and add 1 C brown sugar, 1 C salt, 8 cloves, bay leaf, 1 tsp corriander and 1 TBL peppercorns, 1 TBL dry mustard. Add 1.5 C ice after all solids are dissolved. Let cool, then marinate 24-48 hours in the fridge. This will really enhance the flavor of your pork chops.
A very easy recipe. Use the above link or CLICK HERE
Novice Pork Chop
Season 2 bone-in pork chops with salt and pepper
Heat 2 TBL EVOO in a hot cast iron skillet
Sear pork chops till brown
Flip chops, then cook 1 minutes more
Set pork chops aside on a plate
Add minced garlic, onion, tomatoes, kalamata olives, capers and one chopped anchovy to the hot skillet.
When softened, add pork chops back into the pan.
Cook at 450º for 5 minutes
Fancy Pork Chop
INGREDIENTS
2 (bone-in) pork chops, 1 inch thick (with pockets for stuffing)
BRINE – Let soak in brine overnight
1/2 C orange juice
1 TBL Worcestershire
1/4 C white vinegar
2 TBL sugar or Karo syrup
STUFFING
1 TBL butter
2 TBL onion, finely chopped
1 apple, finely chopped
2 TBL water
1 tsp celery – finely chopped
1/2 tsp salt
1/4 tsp pepper
DREDGE INGREDIENTS
2 eggs – beaten
1/2 C flour
1/2 C bread crumbs
STEP BY STEP
Mix brine in a baggie. Marinate pork chop overnight, or at least 6 hours.
PREPARE YOUR MEAT
When you are ready to cook, drain baggie and pat pork chop dry
Put pork chops in freezer to firm up
Heat oven to 350 degrees.
CREATE YOUR STUFFING
Place butter in saucepan and saute onions in large skillet
Add apple and celery and saute 1 minute
Add all remaining stuffing ingredients to skillet
STUFFING YOUR PORK CHOP
Remove pork chops from freezer and cut a pocket in them
Fill pork chops with prepared stuffing.
Fasten edges with wooden picks.
COAT YOUR PORK CHOP
Dip pork chop in egg, then flour, then again in egg, then in bread crumbs
Place stuffed chops flat side down in single layer on top of a draining rack in a shallow baking pan
Cover pan tightly with foil.
Bake in moderate oven at 350 degrees about 1 hour.
Uncover and continue baking another 30 minutes
VARIATIONS
Serve with cinnamon apple wedges or hot spiced applesauce
Braised Pork Chop
You can also use this recipe with ribs.
INGREDIENTS
4 pork loin or rib chops, about 1/2 inch thick
1 teaspoon salt
1/4 tsp. pepper
1/4 cup pineapple juice, apple juice or water (Try a can of pineapple slices)
STEP BY STEP
Cook pork chops over medium heat until brown: drain. Sprinkle with salt and pepper. Reduce heat; pour juice on pork. Cover and simmer untildone, 20 to 25 minutes.
My special touch with this recipe is to place pineapple slices on the chops and leave them while they simmer. I also salt and pepper to taste.
This recipe comes from a 30 year old Betty Crocker cookbook, so there’s no calorie information.
With boning knife stick into middle to create pocket as small as possible.
Use pastry bag inject stuffing.
Sear in hot oil 7-8 minutes, toast mustard seed in pan.
Rosemary Sauce
1 tbl oiol, 1 shallot, 1 clove garlic, ¾ beef stock, ½ cu red wine, 1 tsp Dijon, salt/pepper. Reduce/whisk, add 1 tbl cornstarch to thicken, 1 tbl butter.
Top w/ chives, rosemary, mustard seed
Pork Chop with Mushroom Stuffing
Ingredients
2 tsp olive oil
2 TBS green onions
4 oz mushrooms (coarsely chopped)
2 tsp fresh rosemary or oregano
pinch of salt & black pepper
2 TBS Worcestershire sauce
2 pork chops WITHOUT marbeling
Instructions
1. Saute green onions
2. Add mushrooms and spices – cook 3-5 minutes
3. Make a pocket in each pork chop – Cut into, but not through
4. Spoon stuffing mixture into pork chop
5. Secure with wooden toothpicks
6. Grill as usual
7. Remove toothpicks before serving
Variations: Use brown crimini mushrooms for better mushroom flavor
Grandpa’s Stovetop Pork Chop
This is great for when you are on vacation and only have a skillet.
Ingredients
2 pork chops, 1 inch thick
1 Granny Smith apple (peeled, cored, diced)
1/2 small onion (sliced very thin)
1 tsp grated ginger
a few shakes allspice
a few shakes cayenne
1 CU appled cider
3 TBL brown sugar
1/8 tsp. Pepper
Instructions
1. Brine the pork chops (soak in salt water 1 hour)
2. Heat oil in dutch oven to smoke point
3. Put pork chop in and cover – cook 3 minutes
4. Flip pork chop – cook 3 more minutes
5. Remove pork chop from pan, cover with foil, set aside – let rest
– PREPARE SAUCE
6. Put onions into hot pan for two minutes
7. Add diced apple pieces – cook five minutes
8. Add all dry spices – cook three minutes
9. Add apple cider – cook until reduced and slightly thickened (about 5 minutes)
10. Dump any pork chop drippings back into pan and mix
Variations Serve with steamed asparagus
Notes Serve with cinnamon apple wedges or hot spiced applesauce
This is the basic recipe for cooking pretty much any frozen chicken wings.
CLICK THE IMAGE ABOVE TO DISPLAY THE RECIPE.
It is actually better to get a “Party Wing Pack” from the grocery store. Cut the wing tip off and safe for stock. Cut the remaining two pieces right at the joint.
Thaw wings overnight in the fridge (recipe for 12)
Pork shoulder is also called pork butt (also called a boneless chuck roast) . It is, however, from the shoulder. This is the best meat for a pot roast.
The reason it is called Pork BUTT is because the pieces of meat were thrown into a barrel called a butt. This originally took place around Boston, so it used to be called Boston Butt. As the cut gained popularity across the country, it became simply Pork Butt – Leaving Boston’s claim to fame as Boston Cream Pie and Boston Baked Beans.
INGREDIENTS
2-4 LB Pork shoulder – Much (but not all) of fat trimmed – Cut into large pieces that are about 3/4 pound each
2 TBL safflower oil for searing
Accompanying veggies
4-8 cloves garlic (sliced)
14-16 oz frozen pearl onions
8-10 oz button mushrooms (halved)
1 LB carrots (peeled and pieced
1 LB baby fingerling potatoes, red potatoes or Yukon gold (pieces)
Wrap each cut in plastic and let rest overnight in the refrigerator
Let butt come up to room temperature for 30-60 minutes when you are ready to cook.
Pat the meat dry, leaving as much seasoning remaining on the meat as you are able. Then sear the meat (all sides) in a heavily oiled pan VERY HOT cast iron pan. Don’t overcrowd the pan.
Set steaks aside and put HALF of your veggies (including the ginger, but not the potatoes) into the pot and stir to caramelize.
Add in your deglazing liquid
Deglaze the pan with 1/2 C white wine and 2 TBL EVOO
Bring to a boil, then reduce heat
Add meat back into pan
Sprinkle with just a bit more Thunder Powder
Cover and bake at 250º for 4-6 hours.
Remove meat (briefly), turn up heat to 300º, and remove and discard all solids in the pot.
Add meat back in with the uncooked half of your veggies, cover and cook for another two hours
Uncover, flip meat and cook for 30 more minutes at 325º
Remove meat and veggies and set aside. Cover with foil.
Pour into a glass and let cool for 10 minutes, then spoon off the fat that will rise to the top.
Put the cleared liquid back into the pan, and return to a simmer to reduce the liquid on medium high
Combine meat, veggies and broth. Serve half tonight, and refrigerate the rest until another day.
When ready, but the Dutch oven back in the oven at 400º for 45 minutes.
Cut thin slices against the grain and serve a nice thick slice as a meal,
or shred remainder for BBQ sandwiches, tacos, burritos, etc.
Optionally, at Step 13, you an cook on the stovetop for 2 hours or a crock pot for 5 hours
BRAISING LIQUID
Brown sugar
Soy sauce
Rice wine vinegar
Sambal olek, Sriracha or Franks Red Hot Cayenne Pepper Sauce
This is actually one of the best meatloaves that I have EVER created. There are loads of cruciferous veggies in it. It is moist, yet holds together for a really meaty taste, plus it’s chucky jammed full of delicious greens. The first six greens are from your Gila Farms produce selection this week.
Grandpa’s Green Meatloaf
1 large handful Mustard Greens
1 handful Kale
1 handful Spinach
1 handful Collard Greens
4 stalks Green Onions (minced)
4 stalks Garlic (minced)
1 lb hamburger
1/4 lb spicy pork or chorizo
1/2 CU uncooked oatmeal
2 eggs
1 large onion (minced)
1/2 carrot (minced)
1/2 stalk celery (minced)
1 tbsp Worcestershire Sauce
1 tbsp Ketchup
Salt and pepper to taste
Steam all greens for 15 minutes
* SQUEEZE as much liquid out from greens as you are able
Mince on cutting board
Mix with all other ingredients except hamburger
Add hamburger and mix just until meat is broken apart
Firmly pack into loaf pan and top with more ketchup or BBQ squce
Sprinkle VERY lightly with brown or white sugar
Bake at 350 degrees for 35-50 minutes (bigger loaves take longer)
Let sit on counter for 10 minutes before cutting.
NOTE: Don’t over-mix the meat, or it becomes mealy.
After your greens are steamed and chopped, wrap in a paper towel, then wrap that in a dark colored cloth (cause it will stain) and S Q U E E Z E absolutely all of the liquid from it. Chop again, and then put into bowl to mix.
Published in Grandpa’s Corner – IRC Volume 1, Issue 5
Great-Grandma’s Meatloaf
This is the recipe that my mother gave to me. It’s the way we’ve done it in the Andrews family for about 60 years. My revisions are in parentheses.
Chop and saute one stalk of celery – set aside
Mix 1 LB Hamburger (or 3/4 LB HB and 1/4 LB Ground Pork)
1/2 cup diced onion
Salt and pepper to taste
1 tsp parsley flakes
1 tsp Worcestershire Sauce
2 beaten eggs
(4 chopped scallions)
(1/4 C grated cheddar cheese)
2 1/2 slices sliced/diced bread (or 2 C raw oatmeal)
1/2 C warm whole milk to make very “wet”
Add cooked celery and a dash of nutmeg
Mix all well, but do not over process
Put into oven at 350 degrees for 2 hours
While it cooks, mix:
1/2 C ketchup
1 TBL flour
1 TBL sugar
Spread on top of meatloaf during last half hour of cooking time
Non Old-Fashioned Meatloaf
Ingredients
1 CU Prego (or sauce below)
2 LB ground beef
1 ½ CU Pepperidge Farm Herb Stuffing
1 large onion
2 eggs (beaten)
½ CU shredded mozzarella or Swiss
2 TBL cooked spinach
Instructions
1. Mix all stuff together (keep out 3 TBL sauce and cheese)
2. Shape firmly into cake pan (about one inch thick)
3. Bake at 350 F 1 hour
4. Spoon remaining sauce over meat
5. Sprinkle with cheese
6. Bake additional 5 minutes
7. Let sit 5 minutes before serving
Special Steps
Variations – Add 1 TBL cayenne pepper to the mixture before cooking
– Salt and pepper to taste
– If you use bread crumbs instead of stuffing, add 1 tsp each of oregano, ground cloves, chives, vinegar, and deli mustard
– If you use one 6 oz can tomato paste instead of Prego sauce, add ¼ CU each of water, mushrooms or black olives, and diced tomato; and 2 TBL each of olive oil, garlic and parsley.
Mini Meatloaves
You can make a personal meatloaf for each person.
INGREDIENTS
1 onion
2 ribs celery
1 TBL EVOO GLAZE
1 C ketchup
1/4 C brown sugar
4 tsp apple cider vinegar MEAT LOAF
1 C bread crumbs
1/4 C buttermilk
2 tsp thyme
1 TBL salt
1 TBL Dijon mustard
1 C sour cream
1 egg
1 LB freshly ground chuck
1/2 LB freshly ground pork
1/2 LB freshly ground veal
STEP BY STEP
Saute onion and celery in EVOO
Mix with everything except meats and glaze
Fold with ground meat – DO NOT OVER MIX
Lightly grease cupcake pans
Pack into cupcake pan and brush with glaze
Bake at 350º for 25-30 minutes
Let cool at least 5 minutes before trying to remove
Easy Peasy Meatloaf
Crack two eggs and beat well
1 lb each chuck and ground pork
1 1/2 cups Quaker ORIGINAL ( not instant ) Oatmeal
One 16 ounce can diced tomatoes
One packet French onion mushroom soup/dip mix
(OR 1 can Campbell’s tomato soup and 1/2 cup additional oats)
1/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
REWRITE THESE
Preheat the oven to 350 degrees F.
Break up the beef and drop loosely in a large bowl. Sprinkle the breadcrumbs evenly over the beef.
In a medium bowl, add the tomatoes, soup mix and Parmesan. Mix and mash up any large chunks of tomatoes using a potato masher. Taste and season with salt and pepper if necessary (the mix packet contains lots of seasoning, so you probably won’t need to). Add the egg and stir.
Pour all but 1/2 cup of the flavor base (tomato mixture) over the top of the beef. Using your less dominant hand with your fingers spread out like a pitchfork, gently mix and fold everything together, turning the bowl with your free hand, until just combined. Don’t over-mix!
Form the mixture into the shape of a loaf on a parchment-lined baking sheet or press gently into a meatloaf pan. Top the loaf with the remaining flavor base. Cook until the internal temperature is 155 degrees F, 50 to 65 minutes. Remove and gently cover with aluminum foil for 10 minutes to allow the ambient heat to bring it to 160 degrees F before slicing and serving.
THIRD PARTY RECIPES – RecipeBox.XYZ
Sunny Anderson’s Nunya Meatloaf
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.
Meatloaf:
1 tablespoon olive oil
1 small Spanish onion, cut into small dice
Kosher salt and freshly cracked black pepper
3 cloves garlic, minced
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
2 large eggs
1 pound ground chuck
8 ounces ground pork
8 ounces ground veal
1 cup coarsely crushed saltine crackers (about 24)
1/3 cup minced fresh parsley
Glaze:
1/2 cup barbecue sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons sriracha sauce
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches.
For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.
Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving.
Cook’s Note: Before baking the whole meatloaf, bake a small tester patty of the mixture to test for seasoning.
Adapted from the cooking show Family-Style with Chef Jeff
Shiitake, crimini, portabello
Dice and sauté in olive oil, garlic and salt
2 C Sauce . . Basil, celery, onion, lots of garlic, Green chilies, barbecue sauce, ketchup, Salt-and-pepper, Cayenne, chili powder, fresh thyme, dried mustard, Worcestershire sauce, chopped kale
3 pounds lean ground turkey meat
Sauce
Three turkey eggs, or five regular eggs
Stir to incorporate, then add 2 cups breadcrumbs
Hack into pan for cooking, and top with barbecue sauce then chopped mushrooms
Bake at 375° for one hour for small pan, up to 1 1/2 hours for large pan
Meanwhile, cut red cabbage with diced honey crisp apple over top and add 1 cup apple cider
Season with salt and pepper, bay leaf, corriander seed, yellow mustard, caraway, juniper berries
Sprinkle 1/4 cup brown sugar over top
Bring to boil, then reduce heat and simmer covered one hour on very low heat
Back to the meat… After marinating in Bowl 2, dredge pounded cutlets in bowls 2 and 3
Fry in shallow pool of oil in cast iron skillet
Keep hot in oven ON A RACK
Pan Sauce: In the cutlet skillet, add 1 C cold chicken broth mix in 2 T from Bowl 2 and bring to a boil. As soon as it starts to boil, add 1/4 C sour cream. Stir until thickened. Add the cutlets back into the pan and toss just to coat.
Pallard chicken between two plastic sheets spritzed with water
Marinate chicken breasts overnight in buttermilk mixture
When ready to drain, dredge and fry
Mix together dredge in a large bowl or a bag: 1/2 C AP flour, 1/2 C crushed corn flakes or Special K cereal, 1 tsp salt, 1 TBL confectioner sugar, 1 tsp baking powder, 3/4 C cornstarch, 1 TBL Grandpa's Thunder Powder or Arghhh Powder
Whisk together
Drain chicken well and pat dry.
Dip into a bowl with plain flour
Dip into mixture of 2 egg whites and 1 TBL water
Put into flour mixture, pressing the dredge into the chicken.
Put onto baking tray (skin side up) and let rest an hour in the refrigerator
Heat Canola to 365° in cast iron
DO NOT put too much chicken in the oil. Keep temp between 350° and 365° – Let temperature recover before adding more chicken.
Flip about every 4-5 minutes . Fry till golden brown – total about 12-18 minutes (larger pieces take longer)
Drain 10 seconds PER SIDE on clean newspaper or paper towel and sprinkle with salt while still hot
Move to wire rack to finish draining
For extra crunch, let cool, then return to fry pan for an extra four minutes.
CHICKEN DIP
Here is an option if you like spicy wet fried chicken.
Combine 1 C Franks Red Hot Cayenne Pepper Sauce, 1/4 C Worcestershire Sauce, 1/4 C peanut oil, 2 TBL molasses, 1 TBL apple cider vinegar
Heat in microwave for 60 seconds
Roll the chicken in the sauce and set each piece aside on a serving plate
Here is another fun option that went over well with our grand kids
Fried Chicken on a Stick: Mostly the same as above, but fry the chicken in pieces, then thread the chicken pieces on skewers with tomato, chunks of iceberg lettuce, and pieces of cheese.
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REVAMP
Deep Fried Chicken
Broiler/Fryer chicken – Free Range – Whole chickens keep longer than pieces
Piece your chicken
Grab a wing, pull from the body, and cut between the joint
Trim the legs at the depression, flip, and pop the socket
Separate the thigh and the drumstick at the joint
Cut the breast just on side of the keel to the ribs, and peel the breast off the ribs – Repeat on other side
Put chicken on a rack and sprinkle both sides with GTP
Let rest in refrigerator uncovered on the counter for 4-16 hours minutes
Next day put 2 C AP flour in large mixing bowl and add 1 TBL GTP and 2 TBL cornstarch
In another bowl add 1 beaten egg and 1 C buttermilk and 1 TBL sumac
Dip your chicken in the egg, then in the flour, then put on a greased rack
Put 1 QT peanut oil in a heavy baking pan
Heat oil to 350
Fry for about 12-14 minutes
Internal temp about 155-160º or AS SOON as bubbles stop
Mix together all of the above – Put through blender
Oil and season a chicken breast.
Grill chicken breast for about 60 seconds each side.
Spread chimichurri sauce on top and serve
Super tasty and incredibly easy to make, this recipe features fresh parsley, cilantro, garlic, and tangy vinegar. It gets an extra kick from crushed red pepper.
Mix together brine liquid and put into a zip lock bag
1 C warm water
1 C warm buttermilk
1 TBL sugar
1 TBL salt
2 TBL Worcestershire
Cut boneless chicken breasts into equal parts about 1/2 inch across, place in the brine bag and put into and bowl and place in the refrigerator. Agitate every 30 minutes, or so.
Coat the Chicken Pieces
Combine
1/2 C AP flour
1 TBL Grandpa’s Thunder Powder
1 tsp salt
1/2 tsp baking soda
Put coating mixture into a bag
Drain and toss still wet chicken pieces in the coating
Set aside on a pan for the coating to firmly adhere
Meanwhile, separate the yolk from the egg white. Keep the yolk for another recipe – we will be using only the white – beat the whites, then set aside
Combine 1 C Panko with 1 TBL Thunder Powder
Dip the chicken pieces into the egg with your left hand
Let drain for a few seconds, then drop into the Panko bread crumbs
Take the piece out with your right hand, and place on a clean plate
Repeat with all of the pieces. Let rest for 5-10 minutes
Fry the Nuggets
While the pieces rest, preheat 4 cups vegetable oil to 350°F . Oil should be deep enough to completely submerge chicken pieces
Fry in the hot oil for exactly 3 minutes. Do not overcrowd the pan.
Flip and cook for one more minute.
Set on plate and salt while still hot
Remove from your plate and place on cookie sheet in oven at 200° F to keep warm
Because chicken breast is lean, it gets dry when it is cooked properly. The problem is that it can be unsafe if you don’t cook it properly. If you BRINE it prior to cooking, it infuses the meat with more moisture and will stay moister while it finishes cooking.
INGREDIENTS
1 C kosher salt
3/4 C brown sugar
3/4 C apple cider vinegar
1/2 gallon HOT water
2 bay leaves
3 large sprigs of rosemary
3 large sprigs of thyme
2 cloves of crushed garlic
OPTIONAL: 1 tsp red chili flakes
STEP BY STEP
Mix all ingredients
Let cool to room temperature
Place chicken in zip-lock bag (if possible)
Place bag in a bowl, and the bowl into the fridge for an hour soak
Agitate about every 15 minutes
After an hour soak, prepare the breasts as you normally would
NOTES
Amounts listed are for a four chicken breasts, but just use what you need and store the rest in the refrigerator for up to a month.
DO NOT reuse brining liquid after it has been used
1 Grilled chicken breast – shredded – OPTION: Pork
1 C vermicelli rice noodles
3 Chipotle chiles – chopped
1/2 C Carrot – shredded
1/4 C Cilantro
Zest and juice from one orange
1 clove Garlic – minced
2 TBL Hoisin sauce
STEP BY STEP
Soak noodles in boiling water until tender – about 3-5 minutes
Drain, rinse, and leave in colander to finish draining
Put shredded chicken breast in a mixing bowl
Toss with chopped chilies, cilantro and orange parts
Add garlic, carrots, or other vegetables – shredded
Bell pepper or zucchini is good
Toss in Hoisin sauce
12 butter or bibb lettuce leaves, washed and dried
Wrap in lettuce leaves – Tie with butcher twine.
Serve with Hoisin or peanut dipping sauce
A Surgeon’s Knot is a good knot for tying these shut. Use a little piece of butcher’s string.
This is a good opportunity to try learning the Butcher Knot. This is a knot that you will use many times once you are familiar with it. Here is a link to an ULTRA ULTRA Slowdown of a demo video by The Scott Rea Project.
