DANNY KAYE'S LION'S HEAD
Posted in response to a request ... Although I have not yet tried this, Danny Kaye was known for his expertise as a chinese chef. I read in the New York Times Cookbook that he had his own hug, restaurant-style kitchen, and gave many dinner parties for guests such as Henry Kissinger, Pavarotti, Beverly Sills, and the list goes on. This is supposedly one of his specialties.
Provided by Charmed
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place the dried mushrooms in a mixing bowl and add hot water to cover; let stand for 20 minutes or longer until softened.
- In another mixing bowl, add the pork.
- Drain the mushrooms, squeeze dry, chop and add to the pork.
- Add the water chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, wine, soy sauce, salt, and cornstarch.
- Mix well and shape into 8 to 12 balls; set aside.
- Heat the oil for deep frying and add the meat balls.
- Deep fry until crisp and golden on the outside; drain well.
- Then place the meat balls in a steamer and steam for 20 to 25 minutes and serve on a bed of hot, steamed spinach or broccoli.
Nutrition Facts : Calories 260.4, Fat 15, SaturatedFat 5.5, Cholesterol 66.7, Sodium 473.4, Carbohydrate 10.1, Fiber 1.3, Sugar 2.1, Protein 19.3
LION'S HEAD
Steps:
- In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.
- In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm.
- Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted.
- Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Stir and serve warm.
LION'S HEAD STEW
Ahhh, when the weather turns cold & damp, this is the stew to warm your bones. Adapted from recipe in Miami Herald. Serve with aromatic jasmine rice & garnish bowls with minced cilantro just before serving.
Provided by Busters friend
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In medium-large bowl, combine first 8 ingredients, stir to combine. Add pork and green onions. Gently mix with hands. Gently form into 1 ¼-inch balls (mixture will be loose); you will have about 8 meatballs.
- In large, deep skillet, heat 1-inch oil on medium-high heat. Roll meatballs in cornstarch, lightly coating entire surface. Brown meatballs on all sides. They should be very well browned and a little crusty. Drain on paper towels.
- In small bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce and 1 teaspoon water; set aside.
- In wok or large deep skillet, heat 2 tablespoons oil on high heat. Add 1 tablespoon minced ginger and bok choy; stir-fry for about 30 seconds. Cautiously add broth and pepper flakes. Bring to simmer.
- Add meatballs and lower heat to medium; gently simmer about 10 to 12 minutes. Stir in reserved cornstarch mixture and simmer until mixture thickens ever so slightly.
- If serving with rice, put a small scoop of cooked rice in the bottom of 4 bowls. Divide meatballs between the bowls and top with soup and vegetables.
Nutrition Facts : Calories 296.5, Fat 16.9, SaturatedFat 6, Cholesterol 51.1, Sodium 1102.1, Carbohydrate 17.1, Fiber 1.3, Sugar 3, Protein 17.9
LION'S HEAD
This is called Lion's Head because the meatballs surrounded by bok choy look like a male lion's head with a mane. This is Chinese 'comfort food'. I like to make this on lazy winter Sunday afternoons while watching old movies on TV. When served over steamed rice, this becomes a one-dish meal. This is another of Madame Wong's terrific recipes and comes from the Yangchow area of China.
Provided by Hey Jude
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pound ginger and green onion with back of knife or cleaver.
- Put into a bowl with the water.
- Set aside 10 minutes.
- Strain green onion and ginger out of the water, reserving water.
- Put ground pork into a bowl.
- Add green onion and ginger water, sherry, 1 Tablespoon soy sauce, 1/2 teaspoon salt and 1 Tablespoon cornstarch.
- Mix well with your hand in one direction.
- Form meat mixture into 4 large balls.
- Using your hands, lightly coat balls with dissolved cornstarch.
- Heat 4 tablespoons peanut oil in a wok.
- Fry balls one at a time until they are brown.
- Baste with hot oil to facilitate browning.
- Remove carefully and set aside.
- Heat 2 tablespoons oil in the wok.
- Stir-fry bok choy for 2 minutes.
- Place meatballs on top of fried bok choy.
- Add 2 tablespoons soy sauce and stock.
- Cover and simmer for 1 hour.
- Add sugar.
- Bring to boil for 2 minutes.
- If the gravy is too watery, thicken with a little cornstarch dissolved in cold water.
- Serve over steamed rice.
Nutrition Facts : Calories 591.4, Fat 44.4, SaturatedFat 12.3, Cholesterol 107.6, Sodium 1538, Carbohydrate 11.1, Fiber 1.4, Sugar 2.8, Protein 33.1
LION'S HEAD CASSEROLE
Chinese dish, I call it cabbage and meatball soup at home. You can use boy choy instead of napa cabbage. This is a combination of a few variations to this recipe, and the way we like to eat ours. Serve with steaming hot rice for a complete meal. I like to place this in the crockpot (set-it-and-forget-it) and cook it for the afternoon if possible because the longer you cook this dish the more tender and melt-in-your-mouth the meatballs are.
Provided by JMigs0
Categories Vegetable
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Fill a big pot with chicken stock, add water and bring to low boil and simmer.
- Add the cabbage.
- While you get that going, start making the meatballs.
- Squeeze out excess water from the mushrooms, mince and set aside, make sure to save the soaking water to add flavor to the soup later!
- Mix the ground pork with the egg, minced mushrooms, oyster sauce, tofu, salt, pepper, ginger, green onions, cornstarch, and 2 Tbs soy sauce, 2 tsp cooking wine, plus minced dried shrimp if using. (make sure you mince it finely before adding).
- Mix throughly, using a spoon to help, make meatballs and place into pot on top of the cabbage. Add brown sugar and left over 2 Tbs soy sauce to soup. Cover and simmer for 2-3 hours or longer for tender meatballs. Before serving taste and adjust seasonings of soup by adding more salt or soy sauce or pepper.
SHIH TZU TOU ( LION'S HEAD CASSEROLE)
Ruffled Napa cabbage is arranged around large pork meatballs to create the appearance of the lionlike Tibetan dog. A wonderful balance of flavors, serve it with steamed white rice. The pork mixture can be made up to 1 day ahead and chilled, covered, and the cabbage can be cut 1 day ahead, then chilled, wrapped in dampened paper towels, in large sealed plastic bags(press out any excess air before sealing).From the May 2007 issue of Gourmet.
Provided by Leslie in Texas
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cover mushrooms with boiling hot water in a small bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid.
- Discard mushroom stems and cut caps into very thin slices.
- Meanwhile, mix together pork,scallions,water chestnuts,rice wine,sesame oil, sugar, 1 tablespoon ginger,1 tablespoon soy sauce, and 1/2 teaspoon salt in a large bowl with your hands.
- Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.
- Remove and reserve 4 large cabbage leaves.
- Halve cabbage head lengthwise, then cut out and discard core.
- Cut cabbage leaves crosswise into 2 inch pieces.
- Heat wok over high heat until a drop of water evaporates instantly; swirl 2 tablespoons oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon of ginger until cabbage begins to wilt,about 1 to 2 minutes.
- Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes.
- Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes.
- Transfer mixture to a 4 to 5 quart heavy pot, arranging evenly on bottom; wipe wok clean with paper towels.
- Stir together cornstarch, pepper, and remaining soy sauce in a small bowl until smooth.
- Divide pork mixture into quarters, then coat your hands with some of cornstarch/soy sauce mixture.
- Form 4 large meatballs, transfering each as formed to a large plate and then recoating your hands.
- Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining oil, enough to measure a scant 1/4 inch in wok.
- Reduce heat to moderately high and gently arrange meatballs in wok.
- Fry meatballs, turning gently until deep golden on all sides, about 5 minutes total; if meatballs stick, add a little more oil.
- Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot.
- Add broth, then cover meatballs completely with reserved 4 cabbage leaves.
- Bring liquid just to boil, then reduce heat and gently simmer, covered, 1 hour; check frequently to make sure liquid is not boiling vigorously.
- Season broth with salt, then move large cabbage leaves around the edge of pot to resemble a lion's mane.
- Serve in individual shallow bowls over rice, if desired.
Nutrition Facts : Calories 738.5, Fat 63.3, SaturatedFat 15.6, Cholesterol 81.8, Sodium 1344.6, Carbohydrate 19.7, Fiber 2.9, Sugar 3.7, Protein 24.4
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