Avocado & Shrimp Chopped Salad
Garlic bread is a nice addition to go with this salad. Recipe below.
For 2 servings
Dressing
5 tablespoons sour cream
3 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh dill
1 tablespoon minced shallot
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/4 teaspoon kosher salt
Big pinch cayenne pepper
Salad
8 oz raw shrimp (16-20 per pound), peeled and deveined
3 teaspoons extra-virgin olive oil, divided
2 teaspoons finely grated lime zest
Juice of half a lime
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, plus more to taste
1 ear of corn, husked and cooked
4 cups chopped green leaf lettuce
1/2 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup cherry tomatoes, quartered
1 celery stalk, diced
1 avocado, diced
2 slices crispy cooked bacon, diced
Directions
To prepare the dressing:
Place the apple cider vinegar, cilantro, dill, shallot, garlic, dry mustard, salt, and cayenne in a medium mixing bowl. Whisk and set aside for 15 minutes. Whisk in the oil and then the sour cream. Cover the dish and refrigerate until serving time.
To prepare shrimp:
Heat a skillet over medium heat. Add one teaspoon of oil and swirl it in the pan. Add the shrimp and cook until they turn pink. Remove to a plate.
Cut the shrimp into thirds and place in a mixing bowl. Add the diced avocado, 2 teaspoons oil, lime zest, lime juice, salt, and ¼ teaspoon black pepper. Toss gently. Cover and chill until serving time.
To prepare the salad:
Boil or microwave corn on the cob until tender, about 3 minutes. Cut the kernels off the cob and place in a salad bowl. Let cool to room temperature.
Add the bell pepper, red onion, tomatoes, celery, and bacon. Toss Add the shrimp and avocado, lettuce and dressing; gently toss to coat. Serve in individual salad bowls.
Cheesy Garlic Bread
Ingredients
6 thick slices sourdough or Italian bread
1/2 cup butter, softened
2 cloves garlic, grated
1 cup shredded Parmigiana-Reggiano cheese
directions
Place the bread on a baking sheet. Preheat the broiler or toaster oven. Or heat the oven to 400 degrees F.
In a small bowl, combine the butter with garlic; mix well. Spread the butter mixture on each piece of bread and sprinkle with cheese.
Toast in a toaster oven or broil under the broiler until the cheese is melted and the bread is golden brown. Or bake in the oven for 5-8 minutes. Serve with the shrimp salad.
Asian Chicken
Ingredients
2 pounds chicken (thighs, breasts- skin on or off according to preference)
1/2 cup thinly sliced scallions (green onions)
2 tablespoons minced garlic
2 tablespoons peeled ginger, minced
1/4 cup soy sauce
1 teaspoon red chili flakes
1/4 cup fresh orange juice
2 tablespoon freshly squeezed lemon juice
Directions
Combine the green onions, garlic, ginger, soy sauce, juice and chili flakes in a large resealable plastic bag. Add the chicken. Seal and shake to coat the chicken with the marinade. Refrigerate at least 1 hour or overnight.
To grill:
Heat an outdoor grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil. Arrange the chicken over the high-heat section of the grill and cook for 5 minutes, or until you see dark, seared grilled marks. Turn the chicken and keep over the hot section for another 4 to 5 minutes. Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.
To broil:
Place the chicken on a broiling pan with a rack sprayed with non-stick cooking spray. Add 1/4 cup of water to the tray underneath to prevent the fat from catching on fire. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes until the chicken reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.
Bacon Fried Rice
Ingredients
4 cups cold cooked white rice
2 teaspoons peanut oil
8 bacon slices, diced
2 celery stalks, sliced thin
1 cup frozen petite peas, thawed
2 eggs, lightly beaten
1 tablespoon fish sauce
1 tablespoon soy sauce
4 green onions
Directions
Thinly slice the scallions and set aside the green portions. Bring the cooked rice to room temperature; set aside.
In a deep skillet, heat the oil over medium-high heat. Add the bacon, and cook for about 4-5 minutes.
Add the white sliced scallions and celery, and sauté together for 4-5 minutes more, turning down the heat slightly if too much browning occurs.
Add the peas, and stir to combine. Then gently stir in the rice. Let the rice mixture heat thoroughly over medium heat. Make a well in the middle, and add the eggs. Stir occasionally to make sure they’re cooking, then stir them into the rice. There should be little bits of cooked egg throughout the rice. Stir in the fish sauce, soy sauce. and green onion tops. Serve immediately.
Broccoli In Oyster Sauce
Ingredients
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon cornstarch
Pinch of sugar
Water
1 tablespoon peanut oil
2 garlic cloves, peeled and smashed
1 head broccoli (1 1/2 pounds)
Directions
Trim the broccoli and cut into long florets. In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.
In a large skillet, heat peanut oil over medium-high. Add garlic and broccoli. Cook, tossing occasionally until broccoli is bright green, about 3 minutes. Add 1/2 cup water, cover, and cook until the broccoli is tender but still has some bite, about 2-3 minutes. Add oyster sauce mixture; cook until thickened, about 1 minute. Serve.
The term “Spanish-American” is used to refer to Americans whose ancestry originates directly from Spain. Spanish Americans are the longest-established European-American group with a continuous presence in Florida since 1565 and are the eighth-largest Hispanic group in the United States of America. The emigration of great numbers of Spaniards from Spain during the last decades of the nineteenth century and the first decades of the twentieth century was significant enough to place Spain among the most active migratory peoples of Europe, ranking behind the United Kingdom and Italy and ranking closely with Austria-Hungary and Germany.
Throughout the colonial times, there were a number of settlements of Spanish populations in the present-day United States of America with governments answerable to Madrid. The first settlement was at St. Augustine, Florida, in 1565, followed by others in New Mexico, California, Arizona, Texas, and Louisiana. In 1598, San Juan de Los Caballeros was established near present-day Santa Fe, New Mexico by Juan de Oñate with about 1,000 other Spaniards. Spanish immigrants also established settlements in San Diego, California (1602), San Antonio, Texas (1691) and Tucson, Arizona (1699). By the mid-1600s the Spanish in America numbered more than 400,000. After the establishment of the American colonies, an additional 250,000 immigrants arrived either directly from Spain, the Canary Islands or from present-day central Mexico. These Spanish settlers expanded European influence in the New World. The Canary Islanders settled in bayou areas surrounding New Orleans in Louisiana from 1778 to 1783 and in San Antonio de Bejar, San Antonio, Texas, in 1731.
Like those aboard the Mayflower, most Spaniards came to the New World seeking land to farm, or occasionally, as historians have recently established, freedom from religious persecution. A smaller percentage of the new Spanish settlers were descendants of Spanish Jews and Spanish Muslims. Also coming to the Americas were the Basques (an ethnic group from north-central Spain and south-western France) who excelled as explorers and soldiers. A second reason for their emigration was their region’s devastation from the Napoleonic Wars in the first half of the nineteenth century. In the 1930s and 1940s, Spanish immigration mostly consisted of refugees fleeing from the Spanish Civil War (1936–1939) and from the Franco military regime in Spain, which lasted until his death in 1975.
Many Spanish Americans still retain aspects of their culture. This includes Spanish food, drink, art, and annual fiestas. The influence of Spanish cuisine is seen in the cuisine of the United States throughout the country. A study published in 2010 by La Caixa found that in Spain, there’s an average of 1 bar for every 129 Spaniards, thus eating and drinking are a very important part of Spanish culture. In Spain most bars are restaurants. These establishments are social meeting places where people can just have fun. A typical bar will always have a variety of tapas that vary from region to region and are usually included in the price of the drink or offered at a discount. Many bars offer a ”menú del día” (a three-course meal offered at a fixed price), “platos combinados”(one plate with different types of food), and “raciones” (large plates of food to share with the entire group). Another popular option, especially for Spanish dinner, is “irse de tapas/pinchos”, which means to hop from one bar to the next, enjoying a tapa at each place until you’re stuffed.
According to The Joy of Cooking, the original tapas were thin slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses with between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.
Enjoying food served as tapas at home or in restaurants has become popular in the U.S. A tapa is a small portion of Spanish food. Tapas may be cold (such as mixed olives and cheese) or hot (such as battered, fried baby squid). Tapas can also be combined to make a full meal. Here are a few recipes for tapas that you can easily make at home. The recipes make large portions, so I cut the amounts in half for our small family.
Stuffed Dates
Ingredients
24 Medjool dates
1/2 cup cream cheese
12 strips bacon, cut in half (not thick-cut bacon)
Sturdy toothpicks
Directions
Preheat oven to 375°F.
With a small sharp knife, make a slit in one side of each date and remove the pit.
Stuff about 1 teaspoon of cheese into the cavity.
Wrap 1/2 slice of bacon around each date. Secure with a toothpick.
Place on a rimmed baking tray lined with foil and bake for 10 minutes.
Remove the pan from the oven, turn each date over and bake for 8 minutes. Repeat this step one more time, or until all the bacon is cooked. Cook longer if you prefer crispier bacon.
Drain on paper towels. Cool for 5 minutes before serving.
Refrigerate leftovers.
Tortilla (Spanish Egg and Potato Omelette)
Ingredients
2 pounds of potatoes
Salt and pepper to taste
8 large eggs
1 onion
Extra Virgin Olive Oil
Directions
Beat the eggs in a large bowl and season with some salt and pepper.
Slice the onion as thin as possible and fry in a large skillet with a tablespoon or two of olive oil for about 10 minutes until they begin to caramelize (stir often).
When the onions are caramelized, drain off any excess oil and add to the egg mixture.
Peel the potatoes and rinse them under cold water. Slice the potatoes into thin slices.
Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
Heat a ½ inch of extra virgin olive oil in a large frying pan at medium-low heat.
When the oil is hot, add the potatoes and add more oil if necessary until all are covered by the oil.
Cook the potatoes for 20 minutes over low heat. When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away. Save the oil to use for cooking.
After a few minutes, add the potatoes to the egg mixture and stir well. Let the egg mixture sit for about 20 minutes.
Reheat the pan where you fried potatoes over medium-low heat and add the egg mixture.
Over low heat, cook the eggs for about 6-8 minutes per side.
When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip it over quickly! When the second side is cooked, slide the omelet out of the pan onto a serving plate and let cool before serving.
Pan con Tomate (Spanish-Style Grilled Bread With Tomato)
Ingredients
2 large, ripe beefsteak tomatoes
Kosher salt
1 loaf ciabatta, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slice
Extra-virgin olive oil
2 medium cloves garlic, split in half
Flaky sea salts, such as Maldon or fleur de sel
Directions
Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard the skin and season the tomato pulp with kosher salt to taste.
.Adjust rack to 4 inches below the broiler and preheat the broiler to high. Place bread, cut side up, on a cutting board and drizzle with olive oil. Season with kosher salt. Place bread, cut side up, on a rack set in a tray or directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.
.Remove the bread from the oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with large flaky sea salt. Serve immediately.
Spanish-Style Garlic Shrimp (Gambas al Ajillo)
Ingredients
12 cloves garlic
1 pound large shrimp, peeled, shells reserved
1/2 cup extra-virgin olive oil
Kosher salt
1/4 teaspoon baking soda
Pinch red pepper flakes or a 1-inch piece dried guajillo chili
1 1/2 teaspoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
Directions
Finely mince 4 garlic cloves and place in a large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside.
Add shrimp to the bowl with the minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.
Add shrimp shells to the skillet with smashed garlic and add remaining olive oil and pepper flakes. Set over medium-low to low heat and cook, stirring and tossing occasionally, until shells are deep ruby red and the garlic is pale golden brown about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.
Return flavored oil to the skillet and heat over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add reserved shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately.
German Food in the United States
Where most German Americans live.
By most accounts, approximately one-fourth of the American population is of German descent. At one time, German restaurants were found in most major cities; today they are hard to find even in traditionally German cities like Cincinnati, St. Louis and Milwaukee. Nevertheless, both the hamburger and the frankfurter, sausages and cured meats of many varieties, egg noodles and countless other American dishes have German origins. Among popular American foods, sauerbraten, a sweet and sour pot roast, retains its German name as do sauerkraut and the sausages knackwurst (often called knockwurst), leberwurst (slightly changed to liverwurst) and the popular bratwurst. Americans are comfortable using these terms whether or not they are of German background.
German immigrants photographed at Ellis Island in 1931. (German Federal Archives)
German language names have not always been retained over the generations: breaded veal or pork cutlets are no longer called Wiener Schnitzel; the Rouladen is now better known as a “roll up;” the Knödel is a dumpling; Schwarzwälder Kirschtorte is better known as Black Forest chocolate cake; Berliner Pfannkuchen are now just a type of doughnut; Kartoffelsalat became German potato salad (the kind served warm, made with vinegar). The German language was alive and well in the United States until an anti-German reaction set in during the First World War; menu names changed (sauerkraut was referred to as “Liberty Cabbage” for a time), but the food kept its appeal.
Helga’s German Restaurant & Deli in Colorado
In 1931, Irma von Starkloff Rombauer put out her first edition of The Joy Of Cooking which is still one of the most influential cookbooks in the country.. Rombauer’s choice of dishes also reflected a strong bias toward the southern end of the German-speaking regions: Austria and Bavaria. The American connection of German food with Bavaria may also have to do with the fact that U.S. soldiers occupied the area immediately after the Second World War. German restaurants in the United States tend toward heavy Bavarian cuisine and decorations like cuckoo clocks. Munich’s famous Oktoberfest celebration is mirrored hundreds of times over by mini-Oktoberfest promotions in American restaurants and communities.
In the Amish and Mennonite communities, Pennsylvania Dutch cuisine (the people are actually of German descent) keeps alive food traditions, and many food names, that reflect the cooking of the Rhineland Palatinate and nearby regions of several centuries ago.
Lager beer, the predominant form of beer consumed today in the United States (and the world) was brought to the country by German immigrants and popularized among the general public by beer companies like Schlitz, Pabst, Stroh, and Busch The Beck’s brand, from the north German port city of Bremen, is the most popular imported German beer, accounting for a full 60% of the German beer sold in the United States. Its sister brand, St. Pauli Girl, has also many American fans.
German Beef Rouladen
Beef Rouladen are called Rindsrouladen or Rinderrouladen in Germany.
Ingredients
One 2 lb round steak or the equivalent of round steak cutlets
Salt and pepper
Paprika
8 teaspoons Dijon mustard
4 slices bacon, cut in half
1/2 cup onion, finely diced
8 slices sweet pickles, cut in half
2 tablespoons olive oil
For the gravy:
2 cups beef broth
2 tablespoons red wine
1 tablespoon tomato paste
1 teaspoon Dijon mustard
Pinch paprika
Salt and pepper to taste
To thicken the gravy:
2 tablespoons cornstarch
2 tablespoons cold water
For garnish:
Chopped fresh parsley
Directions
Preheat the oven to 350 degrees F.
Cut the steak lengthwise into four equal pieces and pound the beef slices until they are 1/4 inch thin and about 4 inches wide by 12 inches long. Cut each steak in half (4×6). Sprinkle with salt, pepper, and paprika. Spread each piece of beef with 1 teaspoon mustard.. Scatter each with diced onion, dividing evenly between the 8 pieces. Place half a strip of bacon on each piece of beef. Place two pickle pieces down the center of each piece of beef. Take the end closest to you and fold it up and over the pickles. Continue rolling by lifting and rolling until it is completely rolled. {lace a skewer and secure the end of the roll to the main part of the roll, so it doesn’t unroll. Roll up the remaining beef pieces similarly.
Stir together the gravy ingredients in a medium bowl and set aside.
In a Dutch oven or large, heavy-bottomed, ovenproof dish with a lid, heat olive oil over medium-high heat. Add the beef rolls to the pan, skewer/seam side down. Sear for a few minutes until lightly browned, then flip over and sear the other side. Place the rolls on their sides if necessary to sear the entire outside of each of the rolls.
Once the beef rolls are browned, add the prepared gravy mixture to the pan. Bring liquid to a boil over medium-high heat, then cover the pot and place in the preheated oven. Cook, covered in the oven until tender, about 2 hours (depending on the size of the rolls), turning them over a couple of times during the cooking period.
Remove the pot from the oven and use tongs to remove the beef rolls to a plate. Carefully remove the skewers from the rolls and discard, then cover the plate loosely with foil while making the gravy.
Place the pot on the stovetop over medium-high heat. Combine cornstarch and cold water in a small bowl and add to the liquid in the pot. Bring mixture to a boil, stirring, until thickened. Adjust seasoning to taste.
Garnish the beef rolls with chopped parsley.
Serve with the gravy, braised red cabbage, and mashed rutabaga.
German Braised Red Cabbage
Ingredients:
2 tablespoons bacon fat (or butter)
Half a red onion, diced
Half a large head red cabbage, shredded
Salt and pepper
1 tablespoon honey
1 tablespoon cider vinegar
Directions
In a large deep skillet, sauté onion in the bacon fat.
Add the red cabbage. Continue to sauté for several minutes, stirring. When the cabbage has softened, add a 1/2 cup of water, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and the honey. Stir.
Bring to a simmer, cover and cook for about 30 – 45 minutes or until the cabbage is tender. Add water as necessary to keep the cabbage from sticking to the pan and stir occasionally during simmering.
Add the vinegar. Stir and heat for a few minutes before serving.
This goes really well with almost any German meat recipe. It is traditional with rouladen or schnitzel.
Mashed Rutabaga with Sour Cream
Ingredients
One 1 ½-2 pound rutabaga, peeled and cut into small chunks
Salt and black pepper
2 teaspoons butter
1/4 cup full-fat sour cream
1 tablespoon chopped fresh chives
Directions
Cover the rutabaga with about 1 inch of cold water in a large saucepot and bring to a boil.
Add a generous pinch of salt and boil until tender, about 30-40 minutes. Drain and dry on paper towels.
Return the rutabagas to the pot.
Place the heat on low and let the rutabaga steam for a minute or two. Mash with a potato masher.
Add the butter, sour cream, and salt and pepper to taste. Just before serving, mix in the chopped chives.
As of January 2018, the largest population of French American people live in the state of Maine. French Americans also live in Louisiana where the largest French-speaking population in the U.S. is found in St. Martin Parish. Country-wide, there are about 10.4 million U.S. residents that declare French ancestry or French Canadian descent, and about 1.32 million speak French at home as of the 2010 census. An additional 750,000 U.S. residents speak a French-based creole language.
Maine Farmers
Creole Musicians
While Americans of French descent make up a substantial percentage of the American population, French Americans are less visible than other similarly sized ethnic groups. This is due in part to a tendency of French American groups to identify more closely with “New World” regional identities such as Acadian, Brayon, Cajun, or Louisiana Creole. Unlike other immigrants who came to the United States from other countries, some French Americans arrived prior to the founding of the United States. In many parts of the country, like the Midwest and Louisiana, they were the founders of some of the villages and cities and were often the state’s first inhabitants.
New Orleans French Quarter
French immigrants introduced a wide range of interesting foods to America. For example, French Americans made the first yeast bread and brought technical farming skills that vastly improved American rice and wine. Huguenots grew and prepared the first okra, artichokes, and tomatoes. The popularity of French cuisine took off in the 1780s, following the alliance between France and the United States during the American Revolution. Many respected French chefs, such as Arthur Goussé in Los Angeles, immigrated to the United States and established restaurants. A number of French culinary terms remain prominent in modern times, including bouillon, purée, fricassée, mayonnaise, pâté, hors d’oeuvres, bisque, filet, sauté, casserole, au gratin, and à la mode.
Extra-virgin olive oil, garlic, and tomatoes form the basis of Provencal cuisine. This trio appears in sauces, soups, and salads, and as companions for dozens of fish, pasta and meat courses. The combo is often enhanced with fresh herbs, including parsley, oregano, fennel, basil and rosemary, as well as black Nicoise olives, capers, shallots or leeks. The stew below is classic French cuisine where beef and vegetables are simmered in red wine.
Slow-Cooked Provençal Beef Stew
Serve the stew with homemade biscuits.
Bouquet Garni
2 scallion tops (about 6 inches long)
1 bay leaf
1 medium celery stalk
2 sprigs fresh parsley, with stems
3 sprigs fresh thyme
One 2-inch-long strip orange peel
Stew
2 tablespoons extra-virgin olive oil, divided
2 ounces bacon
2 pounds beef stew meat, such as chuck, trimmed and cut into 1 1/2-inch pieces
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
1 large, red onion, chopped
2 cloves garlic, chopped
4 large carrots, sliced into 1/2-inch rounds
1 tablespoon tomato paste
1/2 pound mixed mushrooms (I used portabella and cremini), halved if small, quartered if large
1/2 bottle (375 ml) full-bodied red wine, such as Burgundy or Pinot Noir
2 cups of water
1/4 cup chopped fresh parsley
Freshly grated zest of 1/2 orange
Directions
Preheat the oven to 250°F.
To assemble the bouquet garni: Place one scallion top on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs, and orange peel. Place the second scallion leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
To prepare the stew: Place the bacon in an ovenproof Dutch oven over medium-high heat and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot. When cool break into small pieces.
Add 1 tablespoon of oil to the pan. Add half the beef cubes (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat with the second batch of meat, salt, and pepper.
Add 1 tablespoon oil to the pot and add the onions and garlic. Cook, stirring, until the onions are tender, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in the tomato paste. Season with the remaining salt and pepper. Transfer the mixture with a slotted spoon to the bowl with the beef.
Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
Pour wine and water into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved bacon to the pot. Press down on the beef and vegetables, making sure to submerge them completely in the liquid; if necessary, add just enough hot water to make sure they are covered. Place the bouquet garni on top.
Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely. Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 1/2 to 4 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
Remove and discard the bouquet garni. Combine chopped parsley and orange zest in a small bowl and scatter on top of the stew just before serving.
Chinese immigrants to the US in the 19th century worked as laborers, particularly on transcontinental railroads such as the Central Pacific Railroad. They also worked as laborers in mining and suffered racial discrimination at every level of society. In 1924 US law barred further entries of Chinese and those already in the United States had been ineligible for citizenship since the previous year. Also by 1924, all Asian immigrants (except people from the Philippines (annexed by the United States in 1898) were excluded by law, denied citizenship and naturalization, and prevented from owning land. In many Western states, Asian immigrants were even prevented from marrying Caucasians.
In the 1940s when the United States and China became allies during World War II, the situation for Chinese Americans begin to improve, as restrictions on entry into the country, naturalization, and mixed marriage were lessened. In 1943, Chinese immigration to the United States was once again permitted—by way of the Magnuson Act—thereby repealing 61 years of official racial discrimination against the Chinese. However, large-scale Chinese immigration did not occur until 1965 when the Immigration and Nationality Act of 1965 lifted national origin quotas. After World War II, anti-Asian prejudice began to decrease, and Chinese immigration increased. Currently, the Chinese constitute the largest ethnic group of Asian Americans (about 22%) in the US. As of the 2010 census, there are more than 3.3 million Chinese in the United States, about 1% of the total population. The influx continues, where each year ethnic Chinese people from the People’s Republic of China, Taiwan and to a lesser extent Southeast Asia move to the United States.
A photograph of a Chinese restaurant on DuPont Ave near Sacramento Street from a Carleton Watkins stereo card (DuPont Ave is now Grant St), San Francisco, California, circa 1880. (Photo by Underwood Archives/Getty Images)
Foundations for American Chinese cuisine were brought by immigrants from the southern province of Guangdong, the origin of most Chinese immigration before the restriction of immigrants from China in 1924. These Chinese families developed new styles and used readily available ingredients, especially in California. The type of Chinese American cooking served in restaurants was different from the foods eaten in Chinese American homes. Of the various regional cuisines in China, Cantonese cuisine had been the most influential in the development of American Chinese recipes. Stir-frying, pan frying, and deep frying tended to be the most common Chinese cooking techniques used in American Chinese cuisine, which are all easily done using a wok (a Chinese frying pan with bowl-like features that can withstand very high cooking temperatures. It wasn’t until the 1960s and 1970s that the United States got its first taste of “authentic” Chinese cuisine. The 1960s brought new arrivals from Hong Kong, Taiwan, and the Mainland, who in turn brought with them the foods they had enjoyed in areas like Hunan, Sichuan, Taipei, and Shanghai. Today, according to the Chinese American Restaurant Association, there are over 45,000 Chinese restaurants currently in operation across the United States.
Here are two of my favorite recipes.
Sichuan Peppercorn Shrimp
Adapted from Sang Yoon, Los Angeles Chef
Servings 4
Ingredients
1 ½ teaspoons Sichuan peppercorns
1 pound large shrimp—shelled, deveined and butterflied
Salt
2 tablespoons peanut oil
2 scallions: 1 finely chopped, 1 thinly sliced
2 garlic cloves, minced
1 large or 2 small jalapeño peppers, halved, seeded and thinly sliced
2 whole dried Tien Tsin chile peppers
1 tablespoon fresh lime juice
Sesame oil, for drizzling
Directions
In a small skillet, toast the peppercorns over moderate heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder. Put the shrimp in a bowl, toss with 1 teaspoon of the ground peppercorns and season with sea salt.
In a medium skillet, heat 1 tablespoon of the peanut oil. Add the shrimp and stir-fry over moderate heat until almost cooked through, 4 minutes. Transfer to a plate.
Heat the remaining 1 tablespoon of peanut oil in the skillet. Add the chopped scallions, garlic, jalapeños and chile and cook over moderate heat, stirring, until the scallions and garlic are softened, 5 minutes. Add the remaining 1/2 teaspoon of ground peppercorns and cook, stirring, for 1 minute. Add the shrimp and lime juice and stir until the shrimp are just cooked through 1 minute. Remove Chinese chile. Transfer to a bowl; garnish with the sliced scallion, drizzle with the sesame oil and serve.
Fried Rice
Adapted from David Chang, New York City Chef
Serves 4
4 cups cooked white rice or cauliflower rice
4 thick slices bacon, diced
½ cup onion, finely chopped
½ cup celery, finely diced
2 teaspoons sesame oil
1/2 cup frozen peas, thawed
2 eggs, lightly beaten
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon soy sauce
2 green onions, sliced
Directions
Bring the cooked rice to room temperature; set aside.
In a large deep skillet cook the bacon for 4-5 minutes.
Add the onions and celery, and sauté together for 4-5 minutes more, turning down the heat slightly if too much browning occurs.
Add the peas, and stir to combine. Then gently stir in the rice and sesame oil.
Let the rice mixture heat thoroughly over medium heat. Make a well in the middle, and add the eggs. Stir occasionally to make sure they’re cooking, then stir them into the rice. There should be little bits of cooked egg throughout the rice.
Stir in the fish sauce, lime juice, and soy sauce. Just before serving, stir in the green onions.
Entertaining at lunchtime can be relaxing and informal for the host. If you have friends that are on special diets, a lunchtime menu can be an easy way to meet their needs and guests, not on a special diet will be happy with your menu, Here are two recipes that work well for everyone.
Bacon Swiss Quiche (Gluten-Free and Low Carb)
Press in the Pie Pan Crust
1 ½ cups almond flour
1 teaspoon sweetener (sugar substitute such as monk fruit)
¼ teaspoon salt
¼ cup butter, melted
Filling
5 slices bacon
2 scallions, finely chopped
6 eggs
1 cup heavy cream
2 cups shredded Gruyère cheese, divided
Directions
For the pie crust:
In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
Turn out into a glass or ceramic 9-inch pie plate. Press firmly with fingers into the bottom and up the side of the pie pan. Use a flat-bottomed glass or measuring cup to even out the bottom.
To prebake the unfilled crust:
Preheat the oven to 325 degrees F. and bake the crust 10 minutes. Cool slightly before filling.
To prepare the filling:
Turn the oven up to 375 degrees F.
Cook the bacon in a skillet until crispy and remove to a paper towel to drain. Break into small pieces.
Drain all but 1 tablespoon of bacon fat from the skillet. Add the chopped scallions to the skillet and cook until softened about 2 minutes.
Beat the eggs and cream together in a large measuring cup or a bowl.
Place 1 cup of the shredded cheese on the prebaked pie crust. Top with the crumbled bacon and cooked scallions. Place the pie dish on a baking sheet.
Add the egg mixture and top with the remaining shredded cheese.
Place the baking sheet on the middle shelf in the oven and bake the quiche for 45 minutes. Remove from the oven and let cool 10 minutes before cutting.
No-Fuss Butternut Squash Soup
6-8 servings
Ingredients
4-12 oz packages frozen pureed butternut squash or 4-15 oz cans organic butternut squash
32 oz container vegetable broth
4 oz container unsweetened applesauce
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup heavy cream
Herbs for garnish, such as sage
Directions
Put all the ingredients in a Dutch Oven except the cream. Bring to a boil, stir well, lower the heat to a simmer, cover the pot and cook for 30 minutes. Stir in the cream and serve garnished with fresh herbs.
