Name: String Beans (Food & Wine)
Ingredients: 1 lb String Beans (Cut in half or left whole); 1 tbsp Dijon Mustard; 2 tbsp Soy Sauce; 1/2 tsp Fresh Ground Pepper; 2 tbsp Sesame Oil (Oriental-style); 2 tbsp Vegetable Oil; 2 tbsp Red Wine Vinegar (Can sub with Balsamic)

String Beans (Food & Wine)

Course

Side

Servings

Ingredients

1 lb String Beans Cut in half or left whole
1 tbsp Dijon Mustard
2 tbsp Soy Sauce
1/2 tsp Fresh Ground Pepper
2 tbsp Sesame Oil Oriental-style
2 tbsp Vegetable Oil
2 tbsp Red Wine Vinegar Can sub with Balsamic

Course

Side

Servings

Ingredients

1 lb String Beans Cut in half or left whole
1 tbsp Dijon Mustard
2 tbsp Soy Sauce
1/2 tsp Fresh Ground Pepper
2 tbsp Sesame Oil Oriental-style
2 tbsp Vegetable Oil
2 tbsp Red Wine Vinegar Can sub with Balsamic

Instructions

Cook string beans in salted water until crips, about 2 minutes
Drain and rinse in cold water, drain well
In small bowl, whisk together the mustard, soy sauce, pepper and vinegar until blended
Slowly whisk in the oils
Mix well with string beans and top with sesame seeds if desired

Pork with Mustard Herb BUtter

Servings

Ingredients

3/4 cup Unsalted Butter Room temperature
1/3 cup Creme Fraiche
1/2 cup Chicken Stock
6 tbsp Dijon Mustard
1.25 tsp Dried Rosemary Crushed
1.25 tsp Dried Thyme Crushed
1/2 tsp Salt
Fresh Pepper
3 tbsp Sesame Oil
1 Pork Crown Roast 16 ribs or 7lbs
4 cloves garlic slivered

Servings

Ingredients

3/4 cup Unsalted Butter Room temperature
1/3 cup Creme Fraiche
1/2 cup Chicken Stock
6 tbsp Dijon Mustard
1.25 tsp Dried Rosemary Crushed
1.25 tsp Dried Thyme Crushed
1/2 tsp Salt
Fresh Pepper
3 tbsp Sesame Oil
1 Pork Crown Roast 16 ribs or 7lbs
4 cloves garlic slivered

Instructions

Mustard Butter

Cream butter with electric mixer
Beat in mustard
Mix in rosemary, thyme and lots of pepper
Blend in sesame oil
Divide between 2 bowls and refrigerate 1 bowl while preparing roast

Roast

Preheat over to 350
Make slits over entire roast and insert garlic
Put roast in roasting pan and brush 1/3 of rom temperature mustard butter over meat
Cover bone tips with tin foil
Roast pork 17 minutes per pound, approximately 2 hours for a 7 lb roast
Brush roast with mustard butter every 30 minutes
Transfer roast to heated platter and cover with foil and let stand 30 minutes
Beat chilled mustard mixture with mixer until smooth and creamy
Mix in creme fraiche until just incorporated
Degrease pan juices
Add stock to juices in pan and bring to a boil, transfer to sauce boat
Top each serving of meat with pan juices and mustard butter

Oriental Noodle Salad

Servings

Ingredients

Noodle Salad

3 tbsp Sesame Seeds
1/2 cup Slivered Almonds
1 Head Cabbage Medium
6 Scallions
1.5 Ramen Noodles Take noodles from package

Dressing

3/4 cup Oil
3 tbsp Sesame Oil
4.5 tbsp Rice Vinegar
1.5 packets Ramen Seasoning
4 drops Hot Oil
4 slices Ginger Minced

Servings

Ingredients

Noodle Salad

3 tbsp Sesame Seeds
1/2 cup Slivered Almonds
1 Head Cabbage Medium
6 Scallions
1.5 Ramen Noodles Take noodles from package

Dressing

3/4 cup Oil
3 tbsp Sesame Oil
4.5 tbsp Rice Vinegar
1.5 packets Ramen Seasoning
4 drops Hot Oil
4 slices Ginger Minced

Instructions

Mix salad ingredients together
Mix dressing ingredients together
Mix both all together

Chicken Dumplings (Susan Shandler)

Servings

Ingredients

6 Water Chestnuts
1/2 pound Chicken
1 tsp Ginger
1 tsp Sesame Oil
2 tsp Soy Sauce
2 tbsp Chicken Soup Stock
1 tsp Sherry
1/2 tsp Accent Optional
1/2 tsp Sugar

Spicy Dumpling Sauce

1 tbsp garlic
1 tbsp Szechwan Preserved Vegetable
1 Scallion
1 tbsp Hot Oil
1/4 tsp MSG Optional
1/4 tsp Sugar
1 tbsp Light Soy Sauce
1 tsp Red Wine Vinegar

Servings

Ingredients

6 Water Chestnuts
1/2 pound Chicken
1 tsp Ginger
1 tsp Sesame Oil
2 tsp Soy Sauce
2 tbsp Chicken Soup Stock
1 tsp Sherry
1/2 tsp Accent Optional
1/2 tsp Sugar

Spicy Dumpling Sauce

1 tbsp garlic
1 tbsp Szechwan Preserved Vegetable
1 Scallion
1 tbsp Hot Oil
1/4 tsp MSG Optional
1/4 tsp Sugar
1 tbsp Light Soy Sauce
1 tsp Red Wine Vinegar

Instructions

Dice water chestnuts
Mince chicken, ginger
Put ingredients in blender until almost a paste
Use as fillings in dumplings

Dumpling Sauce

Finely chop scallion and garlic; mince Szechwan preserved vegetable
Blend all ingredients well