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Portuguese Bean Soup November 12, 2008

Posted by marksun in beans, friends recipes, soup.
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I got this recipe from Aunty Janet in Sept 87.   To be honest, it’s been quite a while since I made it so you’ll have to adjust the proportions some to your situation.  For example, my notes say “whole garlic”, not 3-4 cloves.  I have no idea what she meant now, although I suppose I could ask my cousins who I know have a variant of this recipe.  You’re going to want to use a large pot for this recipe which will make enough as a good side dish for a party.

  1. 1 lb dry pink beans
  2. 2 ham hocks
  3. 2 C tomato sause
  4. 3-4 garlic cloves crushed then minced
  5. portugues sasuage cut into small pieces
  6. 2 round onions, chopped
  7. 1 bunch celery chopped
  8. large cabbage head  chopped
  9. 1 C elbow macaroni

Cookbeans 1 1/2 to 2 hours in a big pot with the ham hocks  (or use a pressure cooker for the beans).  Cut up the ham hocks into small pieces.  Add the remaining  ingredients except cabbage and macaroni,  add water to cover and simmer about 10 minutes, then add the cabbage and macaroni and simmer for another 20 – 30 minutes to reduce the vegetables until tender.

Add water to keep the broth at a constant consistency.   This is a thick soup but you want there to be as much broth as the other ingredients.  Before serving remove the ham bones and gristle, and mix thoroughly.


Eleanor Moore’s World famous Char Burgers November 12, 2008

Posted by marksun in beef, friends recipes.
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Eleanor Moores World famous Char Burgers
1lb lean ground beef
1 egg
1/4 cup Club shoyu (not low sodium)
1/2 cup sugar
1/2 cup minced green onion
2-3 cloves minced garlic
1 T sesame oil
2 T toasted sesame seeds
dash black pepper
8 5“ hamburger buns
kim chee or lettuce & tomatomix egg and spices together and mix thoroughly.  On waxed paper or a plate divide meat mixture into 8 portions appox 1/4 c each.  Divide each in half forming 16 portions.  Spread each of the 16 buns halves with one portion of meat. Be very sure to completly cover the bun so the edges dont burn. Put a small piece foil between top and bottom half of the burger so the meat won’t stick together prior to cooking. Grill or fry meat side down.  The meat cooks quickly and the bun warms while the meat is cooking. Finish by placing kim chee or lettuce & tomato between the two halves.  Slam bun shut and devour.  These can be made up in advance and frozen.

Mung Bean Curry November 12, 2008

Posted by marksun in beans, curry, friends recipes, vegetarian.
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I got this from George Hudes maybe around 1979…

  1. 1 C dried mung beans washed
  2. 2 C water
  3. 1 t tumeric
  4. 1/4 t salt
  5. 1/4 t hot red pepper
  6. 1/4 C melted butter
  7. 1 large onion sliced length wise, pole to pole, 3/16 inch thick, exactly
  8. 1 t cumin seeds
  9. 1 T fine chopped coriander / or just ground coriander

Combine 1-5 in a pot and bring to a boil, reduce heat to medium low and when at a simmer, cover and cook until beans are soft and water is gone.  If it gets dry and still not done, add water.

After a half hour or about the time the beans are done, saute the onion and spices in a skillet until the onions are well cooked,  translucent and tender – I don’t care for crispy onions in this dish.   Then combine with beans.

Serve with rice, raw or cooked tofu, with chutney, and sour cream or yogurt.

We may never know where george got this, including george, but onions and these spices are the basis for many variations of indian curry – see curry ala bola on this site…

Szechuan Hot Pepper Chicken Cubes November 12, 2008

Posted by marksun in chicken, friends recipes.
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This recipe came from good friend Peggy Thern of long gone “Paradise Garden” on Kalakaua by Holiday Mart back in the deep seventies. Oh god was that ever a great restraunt.  She published the recipe somewhere – I can’t begin to bring back the original but here it is…

  1. chicken breast – diced
  2. 1 egg slightly beaten
  3. 2 t corn starch 
  4. 1 t sherry
  5. 2 T shoyu
  6. 1 large green bell pepper – diced
  7. 1 hot chili pepper coarse ground
  8. 1/c roasted unsalted peanuts

mix 1-4 above and marinate 15 minutes or more.

Stir fry chicken and shoyu until tender.  Don’t overcook the chicken.  Add the rest and stir fry for 1 minute.  Remove from heat and serve.