by Randal Byrd | Nov 23, 2011 | Meat
Chinese Pork Ribs I picked up some “Chinese” pork ribs at the Foodarama with the intention of cooking them in the crockpot. Just about every recipe I’ve seen calls for pork ribs to cook for 8 hours or so. I cooked these on low, and they were done in...
by Randal Byrd | Mar 30, 2008 | Seafood
Kung Pao Shrimp Ingredients4 tablespoon peanut oil1 1/2 pounds shrimp; peeled and deveined8 dried red chiles; seeds removed1/2 cup peanuts1 teaspoon ginger; minced1 1/2 tablespoon cornstarch 1 1/2 tablespoon water 1 tablespoon soy sauce1 red bell pepper; cleaned and...
by Randal Byrd | Mar 16, 2008 | Poultry, Veggies
Hot and spicy! I fixed this for Mary Ann Murphy and she almost turned Chinese! The image to the right is a photocopy I took of a page from a book I checked out from the now defunct Highland Branch Library (Memphis and Shelby County Libraries). The book had the English...
by Randal Byrd | Mar 9, 2008 | Poultry
Ingredients1/2 cup hoisin sauce 1 teaspoon ginger ; minced1/2 teaspoon red pepper 4 cloves garlic ; minced1/2 teaspoon sesame oil 1 tablespoon soy sauce 1 tablespoon rice vinegar 8 chicken thighs ; skinnedInstructionsPreheat oven to 500°F. Whisk together all...
