May 18, 2005

In honor of Star Wars Ep III

Alright, I suppose they should have been "sepratists" or "jedi" or "clones" but most normal people don't include those words in their recipe titles, so we're going OT.

Two recipes this week:

First, from Emporer Palpatine:

Imperial Pork Salad

Makes 4 servings.

1/4 cup vegetable oil, divided
1/2 pound lean pork, cut in
bite-size pieces
1 large clove garlic, minced
1/4 cup California raisins
1/4 cup red wine vinegar
1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon ground ginger
3 fresh ripe plums, divided
4 cups shredded lettuce
1/4 cup chopped cilantro or parsley
Sliced green onion; for garnish

Heat 1 tablespoon oil in skillet. Add pork and garlic.
Saute over high heat 1 minute or until pork is no longer pink. Add raisins and stir in remaining oil, vinegar, soy sauce, sugar, cornstarch and ginger. Bring to boil. Remove from heat. Cube 1 plum and combine with lettuce and cilantro in shallow serving bowl. Spoon pork mixture on top.
Quarter remaining plums and arrange along side. Sprinkle onion slices overall.

And from the Alliance:

Rebel Angels
Makes 4 servings.

1 pound bacon
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon ground cayenne pepper
5 tablespoons paprika
1 pound large shrimp - peeled
and deveined


1 Cut bacon strips into thirds. In a large saucepan fry
bacon 5 minutes, they should remain somewhat limp (bacon is
not yet fully cooked).
2 Combine onion powder, garlic powder, oregano, basil,
thyme, black pepper, white pepper, cayenne pepper, and
paprika in a medium sized bowl. (To regulate the spiciness of
this dish use the white pepper and cayenne pepper to
taste). Coat shrimp with the spices.
3 Wrap bacon around shrimp, secure with toothpicks.
4 Fry shrimp in saucepan over medium heat until bacon is
crisp and shrimp are pink. Serve hot.

Posted by caltechgirl at May 18, 2005 10:42 AM