Sunday, January 22, 2012

Yummy!!! Try this recipe and if you're in Scottsdale, AZ looking for places to go I recommend Ling and Louie's Asian Bar!!!

Ling and Louie's Asian Bar and Grill is celebrating the year of the fiery dragon (which only comes along every 12 years, by the way) January 20th through Monday, January 23rd.

Ling and Louie's thinks it's a time of the year to say thank you to all of their wonderful guests, and a great way to wish them all good luck and good fortune in 2012.  So now the big will they say thank you?  Well, it would not be Chinese New Year without the traditional Chinese New Year decor, and, of course, Ling's take on traditional Chinese dishes that have symbolic meaning during the new year.  They are also known for putting a spin on some of the Chinese favorites like General Ling's Chicken, which is a spin on the General Tso's Chicken.  Personally, my favorite is their Coconut Shrimp and their delicious Miso soup.

Did you know that the "peach" symbolizes immortality in China and peach trees are believed to possess more vitality then any other tree?  So, with that said, you might want to order up "The Immortal Peach" from their popular bar area.  (Ginger Peach Tea infused Bourbon, ginger lime syrup, Fee Brothers Peach Bitters, topped with Cock and Bull Ginger Bear)

Ling and Louie's Asian Bar and Grill in Scottsdale at 9397 E. Shea Blvd., Scottsdale, AZ 85260 and in Chandler inside Wild Horse Pass Casino.

Marinated Char Siu Pork

Brown Sugar 1 lb
Golden Mountain Soy Sauce 1 cup
Sesame Oil 1 tbsp
Chinese 5 Spice 1 tsp
Garlic, Finely Minced 2 tbsp
Shao Xing Rice Wine (or Sherry Wine) 3 tbsp
Hoisin Sauce ¼ cup
Red Food Coloring ¼ cup
Kosher Salt 2 tbsp
Course Ground Black Pepper 1 tbsp
Pork Tenderloin, cleaned 4 lbs

Combine all ingredients except the pork in a mixing bowl and whisk together until full incorporated. Place pork in a shallow pan and pour marinade over. Let marinate for at least 8 hours, or overnight preferably.

To Cook:
Marinated Char Siu Pork 1 lb
Honey 2 tbsp
Canola Oil 1 tbsp
Asparagus Spears 6 oz
Garlic, Finely Minced 1 tsp
Ginger, Finely Minced 2 tsp
Soy Sauce 2 tbsp
Rice or Mashed Potatoes 8 oz wt

Place marinated pork on a hot grill and cook to desired doneness. Meanwhile, add canola oil to a hot wok or sauté pan. Add asparagus and cook until soft. Add ginger and garlic and continue cooking, sweating the ginger and garlic. Add soy sauce and toss to coat the asparagus. Once pork is done, remove from grill and glaze with honey. Let rest for 5 - 10 minutes, and then slice into ¼" pieces. Place rice or potatoes on a plate, with asparagus, and fan pork over asparagus.

General Ling's Chicken

General Ling's Sauce
Sesame Oil 2 tbsp
Garlic, Finely Minced 2 tbsp
Mirin Rice Wine ¼ cup
Soy Sauce ¼ cup
Sambal Oelek ¼ cup
Distilled White Vinegar 2 tbsp
Brown Sugar ½ cup
Cornstarch ¼ cup
Water ¼ cup

In a sauce pan, heat sesame oil over medium-high heat and add garlic. Once garlic sweats, add rice wine, soy sauce, sambal, vinegar, and brown sugar. Bring to a simmer, stirring to combine ingredients and dissolve sugar. In a small bowl, combine cornstarch and water to make a slurry. Slowly add cornstarch slurry to sauce while stirring, until sauce is of medium consistency. Remove from heat and reserve.

To Cook:
Canola Oil 1 qt, + 2 tbsp
Chicken Breast, thinly sliced 10 oz
Salt & Pepper To Taste
Egg White ¼ cup
Cornstarch As Needed
Red Bell Pepper, julienne 2 oz
Carrots, julienne 1 oz
Green Onions, ½" sliced 1 oz
General Ling's Sauce 5 oz
Rice 8 oz
Black & White Sesame Seeds 1 tbsp

Place 1 quart of canola oil in a pot and heat to 375 degrees. Season sliced chicken breast with salt and pepper. In a mixing bowl, whip egg whites to medium peaks, and pour over seasoned chicken. Mix carefully to coat all chicken with whipped egg whites. In a separate mixing bowl, coat chicken with cornstarch and shake off excess. Carefully place coated chicken in canola oil and fry until chicken is cooked through and reaches an internal temperature of 180 degrees. Once cooked, remove chicken from oil with a strainer and let drain. Meanwhile, heat remaining 2 tbsp of canola oil over high heat in a wok. Add red bell pepper stir-fry for 1 - 2 minutes. Add cooked chicken, carrots, green onions, and General Ling's sauce. Stir-fry ingredients in wok and allow sauce to come to a boil. Toss to coat all ingredients. Place rice on a plate and pour General Ling's Chicken over rice. Garnish with black and white sesame seeds.

Ginger-peach Bourbon Tea

Ginger-Peach Tea Infused Bourbon
Maker's Mark Bourbon 1 liter
Republic of Tea Ginger Peach Hot Tea 10 bags

Pour bourbon into a clean container. Place tea bags in bourbon, taping the strings to the side of the container so that tea bags don't fall completely into the bourbon. Place in refrigerator and let steep for 24 -48 hours. After steeped, remove tea bags from bourbon and pour into a clean bottle.

Ginger-Lime Syrup
Sugar 1 cup
Fresh Lime Juice 1 cup
Ginger, roughly chopped 4 oz wt

Combine ingredients in a sauce pot over medium-high heat and bring to a simmer, stirring

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