HOW TO COOK ROPE SAUSAGE IN THE OVEN RECIPES

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PORK STEAMED BUNS RECIPE | BRIAN BOITANO | FOOD NETWORK



Pork Steamed Buns Recipe | Brian Boitano | Food Network image

Provided by Brian Boitano

Categories     appetizer

Total Time 6 hours 35 minutes

Prep Time 10 minutes

Cook Time 2 hours 15 minutes

Yield 12 buns

Number Of Ingredients 12

1 (1/2 to 1-pound) rack spareribs
3/4 cup hoisin sauce
1 cup shredded cabbage
1 bunch scallions, thinly sliced
1 package active dry yeast
1/2 warm water
1 1/2 cups all-purpose flour, plus more for kneading
1 1/2 cups cake flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon canola oil, plus more as needed

Steps:

  • For the filling:
  • Put the rack of spareribs into a large resealable plastic bag. Pour in the hoisin sauce, close the bag and toss gently to coat. Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.
  • Preheat the oven to 300 degrees F.
  • Put the ribs into a sheet pan along with all the marinade. Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours. Baste them every 30 minutes during the cooking process. Remove the ribs from the oven and let them rest.
  • When cool enough to handle, pull the rib meat from the bones and coarsely chop. Then, in a large bowl, toss the pork together with the cabbage and scallions. If the mixture seems too dry, add in a bit more hoisin sauce.
  • For the dough:
  • Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble.
  • In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast. Work the dough to produce a shaggy mass. Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Put it into a lightly oiled bowl and turn it over once to coat. Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour. The mass should double in volume.
  • For the assembly:
  • To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.
  • Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel. Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level. Allow the buns to rest for 10 minutes.
  • In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil. Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer.

ANDOUILLE SAUSAGE RICE POT RECIPE | TREGAYE FRASER | FOOD ...



Andouille Sausage Rice Pot Recipe | Tregaye Fraser | Food ... image

Provided by Tregaye Fraser

Categories     main-dish

Total Time 40 minutes

Cook Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

One 13.5-ounce andouille rope sausage
1 teaspoon olive oil 
1 small onion, diced 
2 teaspoons minced garlic 
3 mini sweet peppers, seeded and diced 
1 yellow squash, sliced into half-moons 
1 zucchini, sliced into half-moons 
Salt and pepper to taste 
1 1/2 cups white rice 
4 1/2 cups vegetable stock 
1/2 teaspoon saffron threads
1 tomato, diced 
1 tablespoon minced fresh parsley 

Steps:

  • Slice the andouille sausage into thin coins on the bias.
  • Add the olive oil to a large nonstick pan over medium heat. Add the sausage and onion and saute until the sausage is seared and browned. Add the garlic, peppers, squash and zucchini, season with salt and pepper and lightly saute about 2 minutes (you still want the zucchini and squash to have a bite and be very al dente). Add the rice to the pan with the sausage and veggies, stirring to coat the rice with all of the flavors. Add the stock and saffron. Bring to a simmer, cover and cook until the rice is done, 10 to 15 minutes. Fold in the diced tomatoes and parsley.

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