Asian Chex Mix | Food.People.Want

ASIAN-STYLE CHEX MIX

I can remember eating Chex Mix by the handful as a kid.  Seems like wherever there was a birthday party there was bound to be a bowl of the stuff lying around, just waiting to get picked over by the ravenous scores of children in attendance.  I mean, the mix was usually devoured within moments of being put out on the table, which meant that by the time I had a chance to do my own digging, the only things left were those dehydrated, brown croutons and a few broken pretzel pieces lying at the bottom of the bowl — certainly not anyone’s favorite components, but damn good, salty snacking nonetheless.

These days, I’m not being invited to as many five-year-old’s birthday parties as I once was, and by default, haven’t been eating as much party mix.  However, after coming across a recipe for an updated, Asian riff on the classic snack mix in a recent Food & Wine Magazine, I decided it was time to get back in touch with my inner child and get down 0n s0me party mix.

This stuff is as addictive as the mix sold in bags at the grocery store, only with a whole lot more of the items you’ve always wished you’d find inside of them.  Cashews, almonds, pistachios, pretzels, sesame sticks, Asian rice crackers and Chex cereal all get coated in a mix of pure maple syrup, soy sauce and fragrant Thai curry paste for spicy, salty-sweet flavor combination that will leave you craving a refreshing beverage to wash it all down with. The perfect compliment to a nice, tall glass of homemade lemonade and an even better match to a frosty-cold beer, you’ll find few snacks as enjoyable to munch on while watching the big game as this uniquely delicious party mix.

ASIAN-STYLE CHEX MIX

Adapted from Grace Parisi, Food & Wine Magazine

There’s really not much to this recipe, but a few good techniques will keep you from producing overly soggy or burnt crackers in the end.  Here, you’re looking to slowly toast/dry the mix using low heat — if you smell anything burning, lower the oven temperature and stir the mix immediately to distribute the heat.  Keep a watchful eye on the mix without opening the oven door too often or you’ll experience heat loss that can lengthen the cooking time significantly.  When it comes time to season the mix, remind yourself that this is a salty party mix and should be highly seasoned to avoid bland, cardboard-like flavor.  Even though the nuts, soy sauce, pretzels and sesame sticks all have salt, a few healthy pinches of Kosher salt and freshly ground black pepper with take the mix to the next level — trust me.  Finally, a couple of large rimmed baking sheets and a big spatula will make this recipe so much easier to deal with, as you won’t have to worry about picking cereal, crackers and nuts off of your kitchen floor when it comes time to stir the stuff.

INGREDIENTS:

• 6 cups Rice Chex cereal (6 ounces)
• 1 cup roasted, salted cashews
• 1 cup roasted, salted pistachio nuts
• 1 cup roasted, salted almond
• 1 1/2 cups Asian rice cracker mix (I used Hapi Snacks Tokyo Mix)
• 1 1/2 cups sesame sticks (4 ounces)
• 1 1/2 cups mini pretzels
• 3/4 cup Arare Iso Maki (optional)
• 1 stick unsalted butter
• 1/4 cup grade B pure maple syrup
• 5 tablespoons plus 1 teaspoon soy sauce
• 1 tablespoon Thai red curry paste or sambal olek
• Sriracha hot sauce to taste (optional)
• Kosher salt and freshly ground black pepper

METHOD:

1. Preheat your oven to 275° F.
2. In a large bowl combine the cereal with the nuts, rice cracker mix, sesame sticks and pretzels,
3. In a small saucepan, combine the butter, maple syrup, soy sauce, curry paste/sambal olek and optional sriracha  and bring to a simmer over medium heat, whisking until everything is dissolved.
4. Pour the mixture over the snack mix and toss/fold gently to coat completely.
5. Season generously with salt and freshly ground pepper and spread the mix out on 2 to 3 large baking sheets.
6. Bake for 35 minutes, stirring 2 to 3 times and rotating/shifting the sheets, until nearly dry and toasted.
7. Let cool completely, stirring occasionally.  Serve in a large bowl along with plenty of cold beverages.

Makes 13 cups, enough for 10 people

SWEET CHILI-GLAZED CHICKEN WINGS

This recipe represents yet another entry into the Game Day Food Hall of Fame.  I guess I have football on the brain, or I just can’t get enough of the typical game day offerings – savory, salty homemade junk food. I made these a few years ago for a Super Bowl party and they were gone within minutes.  I too loved the wings, but felt like something was missing.  I had followed the instructions of the original recipe and baked the wings in a hot oven.  They had great flavor due to an overnight soak in cilantro, soy, ginger, garlic and red chili, but I quickly realized that the texture of a baked wing (i.e. flabby chicken skin) was not my favorite.  I needed the crispy-crunch of well-rendered chicken skin — something I was never going to get unless I fried them.  So, using a few tricks I picked up from another wing recipe, I tossed the chicken in a bit of rice flour before frying them to a delicious golden brown.  After a quick toss in the oh-so sticky, sweet chili-glaze I was left with what I consider to be one of the best finger foods around.
If you’re planning on doing any Super Bowl entertaining of your own or you just love a good wing, think about giving this recipe a try.  The asian flavor profile is a welcome alternative to the usual hot sauce/butter laden buffalo wing.  If you’re looking for a special main course, serve these guys atop a bowl of sticky rice to sop up all of that sweet-chili glaze.

SWEET CHILI-GLAZED CHICKEN WINGS

Adapted from Bon Appétit Magazine, July 1997
If you’re adverse to the idea of frying, these wings can be baked on a sheet pan in a 400° for about 20 minutes until they are golden brown.  If you decide to fry them, dredging the wings in rice flour before doing so will ensure the formation of an extra crispy crust.  If you’re having a hard time finding rice flour, you can omit this step and proceed to frying the wings after you’ve thoroughly dried them with paper towels.  Making the glaze is a simple affair, just be careful not to over-reduce the sauce to the point of a caramel. You will know the glaze is ready when it coats the back of a spoon. The resulting glaze is especially sweet, so if you want a bit more of a sour bite to your wings, don’t be afraid to scale back the amount of sugar that is called for here.  Looking for a bit more heat? Add more chili-garlic sauce.  Less heat? Just reduce the crushed red pepper called for in the dish.

INGREDIENTS:

• 2 pounds chicken wings
• 1/4 cup peanut oil
• 3 tablespoons finely chopped cilantro
• 3 tablespoons soy sauce
• 2 1/2 tablesp00ns minced garlic
• 2 tablespoons minced ginger
• 1 teaspoon dried crushed red pepper flakes
• 1 cup rice flour
• Oil for deep frying (such as peanut oil, canola, grapeseed or vegetable)
• 1 cup rice vinegar
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tablespoon chili-garlic sauce
• 1/4 cup thinly sliced green onions

METHOD:

1. Cut each chicken wing in half at the joint and remove/discard wingtips.  Place the chicken in a large resealable plastic bag.
2. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger, and 1/2 teaspoon of the red pepper flakes in a bowl until well combined.  Pour the marinade into the plastic bag and turn to coat the chicken evenly.  Cover and refrigerate for at least 2 hours or as long as overnight.  Toss the contents of the bag from time to time to ensure even distribution of the marinade.
3. Remove the chicken wings from the refrigerator at least 20 minutes before frying to allow them to come to room temperature.  Drain the chicken wings from the marinade and dry them thoroughly using paper towels.  Place the rice flour in a shallow plate and set aside.
4. Pour the oil into a large, heavy-bottomed pot to a depth of 2” and heat until a candy thermometer registers 350° F.  Preheat the oven to 200° F.
5. Meanwhile, while the oil is coming up to temperature, make the glaze.  Combine the rice vinegar, sugar, water, chili-garlic sauce along with the remaining 1/2 teaspoons red pepper flakes and 1/2 tablespoon of minced garlic in a medium saucepan.  Bring the mixture to a boil; reduce the heat and simmer until reduced to a thick, syrupy glaze, about 20 minutes.
6. When the oil has reached 350°, toss the chicken wings in the rice flour, patting off any excess.  Working in 2 batches, fry the wings, stirring occasionally to prevent them from sticking to one another, until each is golden brown, about 10-12 minutes total.  Transfer when done to a wire rack set over a sheet tray and keep warm in the oven until all of the wings are fried.  Repeat with remaining chicken wings.
7. Once all of the wings are fried, combine them with the glaze in a large bowl and toss to cover and coat them evenly.  Transfer the glazed wings to a serving platter and garnish with the sliced green onions.  Serve immediately.

Makes 4 appetizer servings

FISH SAUCE CHICKEN WINGS

Once in a while I come across a dish so spectacular, so original that I can’t shake the flavor from my tastebuds. Such was the case when I tasted Pok Pok’s famous Fish Sauce Wings on a trip north to visit my sister and brother-in-law in Portland, Oregon. While I was warned beforehand about how delicious the iconic wings were, it wasn’t until after we finished our meal that I came to understand the seriousness of their claims — I was addicted. Simultaneously crispy and sticky, sweet and salty, these delectable wings pack more rich, umami flavor into each bite than most Vietnamese restaurants do in an entire meal.

As is usually the case when I have something amazing at a restaurant, I decided that I had to try to make them on my own. The problem, of course, was that I had no idea how to go about doing so. And then, Pok Pok was featured in an article in Food & Wine. It was like fate, only the recipe I was looking for was no where to be seen. Real disappointment set in. My sister had moved away from Portland, and it was starting to feel like I would never taste those salty wings again. Until Diners, Drive-ins and Dives decided to make a visit to the restaurant. As luck would have it, they decided to film Andy, the owner, whipping up a batch of their wings. To get the technique down, I re-watched the clip multiple times, and then I got to work.

Ironically, the recipe I’ve adapted here is actually from Food & Wine online and came up when I searched “Pok Pok wings,” though I don’t know which issue they originally appeared in. Applying the flavors listed with the method I gleaned from “Triple D,” I was able to come up with a fairly authentic composite. The wings were crispy and sticky, salty and sweet–the fix I’d been searching for for over a year. One craving satisfied, now onto the next. . .

FISH SAUCE CHICKEN WINGS

Adapted from Andy Ricker’s recipe for Ike’s Vietnamese Fish Sauce Wings, Food & Wine Magazine

When frying anything in batches, it’s important to allow the heat of the oil to rebound to its original temperature for consistent and efficient cooking. While these wings taste great as is, the addition of crispy fried garlic at the end add another dimension of flavor. Simply fry another two cloves of minced garlic in a couple of tablespoons of oil until golden and drain on paper towels before adding during the final toss with the caramel.

INGREDIENTS:

• 1/2 cup Thai or Vietnamese fish sauce
• 1/2 cup superfine sugar
• 2 large cloves garlic, minced
• 3 pounds chicken wings, split at the joint
• Vegetable oil for frying
• 1 cup rice flour or corn starch
• 1-2 tablespoons chili garlic sauce (such as Huy Fong brand)
• 1 tablespoon chopped cilantro and/or mint for garnish

METHOD:

1. In a small bowl, add 2 cloves of the minced garlic and sprinkle with a pinch of salt. Massage the salt into the garlic to begin to extract its oils. Dilute with 1/4 cup of water and allow to sit for 5 minutes. Strain the garlic mixture through cheesecloth into a clean bowl, squeezing to extract as much flavor as possible.
2. In another bowl, prepare the marinade by whisking together the liquid garlic extract, fish sauce and superfine sugar. Add the chicken and the marinade to a resealable zip-top bag and place in the refrigerator overnight. Make sure to toss the wings occasionally to evenly distribute the marinade.
3. Preheat the oven to 200°. In a large heavy bottomed pot and using a deep-fry thermometer, heat 2 inches of oil to 350°. Remove the wings from their marinade and pat dry on paper towels; reserve the marinade.
4. In a medium bowl, lightly dredge each wing in a coating of the rice flour, making sure to pat off any excess. Fry the wings in batches until golden and cooked through, about 7-10 minutes. With frying subsequent batches, remove the wings to a baking sheet lined with a wire rack and place in the oven to stay warm.
5. Meanwhile, make the wing caramel by adding the reserved marinade to a medium skillet over medium-high heat. When mixture begin to bubble, add chili garlic paste to the pan and continue to cook until reduced to a syrupy consistency. Add the fried wings to the caramel and toss to coat. Glaze the wings by adding a small splash of water to the pan to collect the caramelized bits. Remove to a platter and garnish with chopped cilantro and/or mint.

Serves 6

HOMEMADE SESAME SEED BUNS

If you’re at all like me, you absolutely loathe the crappy, mass-produced, light-as-air hamburger buns that they have on hand at most major supermarkets.  I’m talking about the ones that you throw your hot, juicy burger onto, that in turn dissolves into a condiment-laden sponge within minutes.  Last Summer, I’d finally had enough and decided to try making some of own.

While significantly more substantial than those found at most fast food establishments, these little guys are still very tender and delicate, retaining a resiliency that not many sesame seed buns can boast.  Unlike those at the grocery store, these will not melt or crumble in your hands.  They can stand up to a good amount of juices and have a flavor infinitely more complex than your typical factory-made variety.

With Memorial Day hours away, grilling season is finally upon us. Do yourself a favor this summer and try making these buns from scratch at least once.  I promise, your burgers will thank you.

HOMEMADE SESAME SEED BUNS

From Saveur Magazine

This isn’t the type of thing you make every weekend, so take your time and don’t rush the process.  I like to use a thermometer to measure the temperature of my milk.  It might be a little over-the-top, but properly warmed milk and a bit of sugar will get the yeast activated quickly.  When it comes time to knead the dough, don’t be afraid to do so on medium-high heat.  Let the machine do its job and really work the dough.  For best results, leave your dough to rise in a warm, draft-free spot for the full two hours before moving on to the next step.  For good looking buns, pinch the dough a bit as you roll them into tight balls.  This creates a smooth, uniform skin in the final product.  These buns are by no means just for burgers.  Try them with sloppy joes or even BBQ beef sandwiches.

INGREDIENTS:

• 1  1⁄4-ounce package active dry yeast
• 1 1⁄3 cups milk, heated to 115°
• 1 1⁄2 teaspoons plus 2 teaspoons sugar
• 4 cups flour
• 1 1⁄4 teaspoons kosher salt
• 1 egg, lightly beaten
• 4 tablespoons unsalted butter, cut into 1⁄2″ cubes, softened
• Canola oil, for greasing
• 3 teaspoons sesame seeds

METHOD:

1. In the bowl of a mixer fitted with a paddle, stir together yeast, milk, and 1 1⁄2 tsp. sugar; let foam. Stir in remaining sugar, flour, salt, and egg. Mix on low speed until dough forms. Replace paddle with dough hook; add butter; knead on medium-high speed until dough pulls away from sides of bowl, about 8 minutes. Transfer dough to an oiled bowl; cover with plastic wrap. Let rest in a warm place until doubled in size, about 2 hours.

2. Heat oven to 400°. Divide dough into 12 portions; shape each into a tight ball. Place balls on a parchment paper–lined baking sheet. Lightly brush balls with oil; cover loosely with plastic wrap. Let rise for 1 1⁄2 hours.

3. Uncover dough and, using a spray bottle filled with water, moisten dough; sprinkle each ball with 1⁄4 tsp. sesame seeds. Bake, rotating once, until golden brown, 18–20 minutes. Let cool.

Makes 12 buns

PECAN HONEY STICKY BUNS

To me, there’s no item in the pastry case sexier than the sticky bun.  Cloaked in a caramel and studded with candied pecans, the cinnamon bun seems downright dowdy when compared with these breakfast beauties.  Like I said in my post for Ham and Cheese Breakfast Sandwiches, I’m not big on sweet starts to my morning.  But there is something I find irresistible about the chewy-crisp texture and sweet cinnamon aroma of a good sticky bun.  And man are these things sweet!

The perfect treat for a large breakfast gathering, few can turn down such a stunning and decadent offering.  With Christmas just around the corner, I can’t imagine a more ideal match than a cup of coffee and one of these warm-from-the-oven buns while opening up presents by the tree.

PECAN HONEY STICKY BUNS

From Baking: From My Home to Yours, by Dorie Greenspan

Thanks to the expert tutelage of Dorie Greenspan, I didn’t find making brioche dough very difficult at all.  It is indeed a time-consuming process and requires a period of overnight resting, but once you have the hard part out of the way, you’ll be left with enough dough to make two large batches of sticky buns. The dough freezes very well and can even be filled, rolled and stored in the freezer for a future occasion.  Rolling out the dough can be a bit difficult due to its sticky nature, so make sure to work with it on a well-floured surface.  I found that a tightly rolled log produces a more picturesque bun with a consistent texture, so don’t forget to take your time during this seemingly inconsequential step.  Finally, this recipe can be halved very easily.  Simply reduce the glaze by half and bake the buns in a smaller pan.  The results are just as delicious.

GOLDEN BRIOCHE DOUGH

Ingredients:

• 2 packets active dry yeast
• 1/3 cup barely warm water
• 1/3 cup barely warm milk
• 3 1/4 cups all-purpose flour
• 2 tsp. salt
• 3 large eggs, at room temperature
• 1/4 cup sugar
• 3 sticks unsalted butter, at room temperature but still slightly firm

Method:

1. Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit the mixture with the dough hook, if you have one. Toss a towel over the mixer to avoid being showered in flour. Turn the mixer on and off in a few short pulses, just to dampen the flour, then remove the towel, increase the mixer speed to medium-high just until the flour is moistened. You should have a fairly dry, shaggy mass.
2. Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2-tablespoon size chunks, beating until each piece is almost incorporated before adding the next. You’ll have a dough that is very soft, almost like a batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.
3. Transfer the dough to a clean bowl, cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes.
4. Deflate the dough by lifting it up around the edges and letting it fall with a slap into the bowl. Cover the bowl with plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the covered dough in the refrigerator to chill overnight.
5. At this point, you’ll have two loaves worth of dough. Split the dough in two. Set aside one piece for the buns and either freeze the other for another time or bake it in a loaf pan. Butter and flour the loaf pan. Cut the dough into 4 equal pieces and roll each piece into a log about 3 1/2 inches long. Arrange the logs crosswise in the bottom of the pan. Cover the pan lightly with wax paper and leave the loaf at room temperature until the dough almost fills the pans, 1 to 2 hours. Brush tops with a mixture of egg and 1 tbsp. water. Bake in a 400 degree oven for 30 to 35 minutes.

PECAN HONEY STICKY BUNS

Ingredients:

For the glaze:

• 1 cup light brown sugar, packed
• 1 stick unsalted butter, cut into 4 pieces
• 1/4 cup honey
• 1 1/2 cups pecans (whole or pieces)

For the filling:

• 1/4 cup sugar
• 3 tbsp. light brown sugar, packed
• 1 tbsp. ground cinnamon
• 3 tbsp. unsalted butter, at room temperature

Method:

1. Generously butter a 9 x 13 inch banking pan.
2. To make the glaze: In a heavy-bottomed saucepan, bring the brown sugar, butter and honey to a boil over medium-low heat, stirring frequently to dissolve the sugar. Pour the glaze into the buttered pan, evening it out as best you can by tilting the pan or spreading the glaze with a heatproof spatula. Sprinkle the pecans over it.
3. To make the filling: Mix the sugars and cinnamon together in a bowl. If necessary, in another bowl, work the butter with a spatula until it is soft, smooth and spreadable.
4. To shape the buns: On a flour-dusted work surface, roll the chilled dough into a 16-inch square. Using your fingers or a pastry brush, spread the softened butter over the dough. Sprinkle the dough with the cinnamon sugar, leaving a 1-inch strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point you can wrap the dough and freeze it for up to 2 months.) With a chef’s knife, using a gentle sawing motions, trim just a tiny bit from the ends of the roll if they’re very ragged, then cut the log into 1-inch buns. Fit the buns into the pan cut side down, leaving some space between them.
5. Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns have doubled in volume, about 1 hour and 45 minutes.
6. When the buns have almost fully risen, preheat the oven the 375 degrees.
7. Remove the sheet of wax paper and put the pan on a baking sheet. Bake the sticky buns for about 30 minutes, or until they are puffed and golden; the glaze will bubble.
8. Pull the pan from the oven. The sticky buns must be unmolded minutes after they come out of the oven. Turn out onto a platter or lined baking sheet.

BAKED BARBCECUE PORK BUNS

Before I even knew what dim sum was, I was a fan of the pork bun.  Each week, after visiting clients near Clement Street in San Francisco, my Dad would arrive home with a bright pink box, packed tightly with a half a dozen of these delicious stuffed buns.  Salty, sweet and intensely savory, these hand-held delights quickly became a favorite snack of mine growing up; pop one in the microwave for about a minute, and I was ready to go.

These days, I treat pork buns with a bit more reverence, carefully wrapping them in foil before placing them in a warm toaster-oven so as not to disturb their delicate, fluffy texture.  As with most of the food I love, I’m a bit fanatical when it comes to finding the best specimen available, and living in the Bay Area, there are plenty of options to choose from.  That being said, there is something especially gratifying about baking and eating your own.  The best part? Using all-natural pork and skipping the red dye #40.

BAKED BARBECUE PORK BUNS

Adapted from The Dim Sum Book: Classic Recipes from the Chinese Teahouse, Eileen Yin-Fei Lo

This is a fairly labor intensive recipe which is best made over the course of a couple of days.  If you can, roast the pork and make the filling one day, then prepare the dough and bake the buns the next.  You won’t need all of the char siu pork for the bun filling, but it keeps for a month in the freezer and also makes for a delicious filling in Vietnamese bahn mi sandwiches.  Assembling the buns can be tricky and is definitely a task that requires patience and a bit of practice for good looking results.  Author Eileen Yin-Fei Lo recommends starting out by only filling the buns with 1 teaspoon of the pork mixture until you have the stuffing and pinching technique down.

CHAR SIU PORK

Ingredients:

• 2 – 2 1/2 pounds lean pork butt
• 1 1/2 tablespoons dark soy sauce
• 1 1/2 tablespoons light soy sauce
• 1 1/2 tablespoons honey
• 1/4 teaspoon table salt
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon blended whiskey
• 1 1/2 tablespoons hoisin sauce
• 1/4 teaspoon white pepper
• 1 small cake, wet preserved bean curd from a jar
• 1/2 teaspoon five-spice powder

Method:

1. Cut the pork into 1-inch thick strips.  Using a small knife, pierce the meat repeatedly at 1/2-inch intervals to help tenderize it.
2. Combine all of the remaining ingredients in a small bowl and whisk to dissolve the bean curd and honey.  Place sliced and tenderized pork into a large, resealable plastic bag and pour the mixture over the top.  Seal the bag and massage the marinade into the meat, making sure to coat each piece well.  Refrigerate the pork for at least 4 hours, or as long as overnight.
3. Preheat the oven to broil.  Line a roasting pan with aluminum foil and place the pork, along with it’s marinade, in a single layer along the bottom.
4. Place the roasting pan on the center rack of the oven and roast for 30 to 50 minutes, turning and basting the meat every 5 minutes, until fully cooked.  If the sauce begins to dry out, add water to the pan.  To check for doneness, place an instant-read thermometer into the thickest part of one of the pieces of pork.  It should register 160°.
5. Allow the meat to cool and refrigerate it until you are ready to use it.

BUN FILLING:

Ingredients:

• 1 cup onion, diced into 1/4-inch pieces
• 1 1/2 cup char siu pork , cut into 1/2 inch, thinly sliced pieces
• 2 tablespoons peanut oil
• 3 teaspoons white wine
• 2 tablespoons oyster sauce
• 3 teaspoons dark soy sauce
• 1 tablespoon plus 1 teaspoons ketchup
• 2 1/2 teaspoons sugar
• Pinch of white pepper
• 4 1/2 teaspoons cornstarch
• 5 ounces chicken broth
• 1 teaspoon sesame oil

Method:

1. In a small bowl, whisk to combine the oyster sauce, dark soy, ketchup, sugar, white pepper, cornstarch and chicken stock.  Set aside.
2. Heat a wok or large skillet over medium-high heat for 30-4o seconds.  Add peanut oil and heat until shimmering and just beginning to smoke slightly.  Add onions, turn the heat to low and cook until the onions are lightly browned, about 8 minutes.
3. Add the sliced pork, raise the heat to high and stir-fry to combine with the onions.  Add white wine to deglaze the pan and mix well.
4. Lower the heat again and add the reserved sauce mixture from the bowl.  Stir until the entire mixture thickens and turns a dark shade of brown, about 5 minutes.  Add sesame oil and mix well.
5. Remove the pork mixture from the skillet and spread on a large plate to allow the mixture to quickly come to room temperature.  Refrigerate uncovered for 4 hours.

BUN DOUGH:

Ingredients:

• 1 package dry yeast
• 1/3 cup sugar
• 1/2 cup hot water (115°)
• 2 cups high-gluten bread flour
• 1/2 egg, beaten
• 5 tablespoons lard or vegetable shortening

Method:

1. In a large mixing bowl, dissolve the yeast and sugar in the water.  Place the bowl in a warm place to allow the yeast to activate, about 30-60 minutes. A brownish foam will have formed on top.
2. Add the flour, egg and lard/shortening and stir continuously with your hand until a dough mass begins to form.
3. Begin to gather the dough in the bowl, and when the mixture becomes cohesive, turn it out onto a lightly floured surface for kneading.
4. Knead the dough for about 15 minutes, picking it up with a scraper and sprinkling the surface with more flour if it begins to stick.
5. When the dough is smooth and elastic, place it in a large mixing bowl and cover with a lightly dampened towel.  Allow the dough to rise in a warm place until it has tripled in size, about 2-3 hours.

ASSEMBLE AND BAKE THE BUNS:

1. Cut 12 squares of parchment paper, 3 1/2 by 3 1/2 inches.
2. Remove the dough from the bowl and knead several times.  Roll it out with your hands into a roll about 12 inches long.  Using a knife or a scraper, divide the dough into 12 1-inch pieces.  Work with one piece at a time, keeping the others under a damp kitchen towel.
3. Roll each piece of dough into a ball, then, with fingers, press on the center of the sphere to create a dome and a well.
4. Place 2 teaspoons of filling into the well, hold the bun in one hand, and, with the other, turn the bun while gathering the edges and pinching it closed.  Press firmly to seal.
5. Place the completed bun, sealed-end-down on a square of parchment paper.  Repeat for the other buns.
6. Place all of the completed buns on a cookie sheet at least 2 inches apart to allow for expansion.  Put the buns in a warm place to allow to rise for another 1 hour.
7. Preheat the oven to 350°.  Using a spray bottle, spray each bun lightly with warm water and then brush each with beaten egg.
8. Bake for 15 to 20 minutes, turning the pan around halfway through baking to promote even browning.  When the buns are golden brown, remove them from the oven and serve immediately. 
   

The buns can be frozen after baking. To reheat, defrost and bring to room temperature.  Cover with foil and place in a 350° oven for 10 15 minutes or until hot.

Makes 12 buns

PEAR SALAD WITH BLUE CHEESE & CANDIED WALNUTS

Growing up it was this salad that my mom served to guests at dinner. Even after the main course was done and the dessert, too, it was this salad that guests talked about. Nearly two decades later when I serve it to my own group of friends — at sit-down dinners and potlucks alike — it is still subject to the same “oohs” and “aahs.” In a time when entire salads come in a bag — fruits, nuts, dressing and cheese included — this salad seems simultaneously ordinary and luxurious. But, in fact, it’s neither. Yes, fruit has become rather ubiquitous in mass-market salads — proved by a quick trip to the supermarket or a ride through the drive-thru — and yes, this salad requires a wee bit more effort, but with tender leaf lettuces, homemade candied walnuts, pungent blue cheese and juicy pieces of ripe, fresh pear gently tossed in sweet poppy seed dressing, it is certainly more than the sum of its parts.

I like to think of this salad as a reflection of the seasons. In winter it brims with pear and also citrus segments, but in summer I’ll glaze slivered almonds and toss in sliced strawberries and feta.  In fall, I serve it with tart apple slivers and spiced pecans. No matter what you use, there’s no wrong combination — this salad is timeless.

PEAR SALAD WITH BLUE CHEESE & CANDIED WALNUTS

When making the candied walnuts in this recipe, be sure to keep a close eye on them while they’re baking and stir them occasionally to prevent uneven browning and potential burning.  They are a cinch to make and last for about three days in a tightly sealed container if you have the foresight to make them ahead of time.  The recipe will make a full cup, but you may only feel the salad needs about a half cup, leaving you plenty to munch on.  If you already have some spiced walnuts on-hand or a favorite recipe of your own, feel free to use it here too.  The blue cheese used in this recipe can make a huge difference in it’s final overall flavor.  Look for varieties in the same vein as gorgonzola that pair especially well with sweet flavors like honey. When it comes time to assemble the salad, make your life easier by doing so in a very large bowl.  Coat the lettuces with the poppy seed dressing by gently tossing the leaves until everything is suitably dressed.  I like to use my hands for this crucial step as I am better able to turn the leaves in the dressing and I can feel how much they need.  Serve the salad on chilled plates to keep the leaves cool and serve to your guests immediately for optimal flavor and texture.

INGREDIENTS:

For the Pecans:

• Nonstick vegetable oil spray
• 1 cup walnuts
• 2 tablespoons light corn syrup
• 1 tablespoon sugar
• 1/2 teaspoon table salt
• 1/4 teaspoon ground black pepper
• Large pinch, cayenne pepper

For the Salad:

• 1 head of leaf lettuce, core removed, washed and dried thoroughly
• 1/2 cup candied pecans
• 1/2 cup coarsely crumbled blue cheese
• 1/2 of a red onion, sliced thinly and soaked in ice cold water
• 1 large or 2 small ripe pears, cored and thinly sliced
• Poppy seed dressing, to coat

METHOD:

1. Make the Walnuts: Preheat the oven to 375°.  In a small bowl, combine the walnuts, corn syrup, sugar, salt, black pepper and cayenne and mix until the nuts are evenly coated.
2. Spread the walnuts in an even layer onto a parchment lined baking sheet. Bake in the oven, stirring and flipping occasionally, until the nuts are deep golden and the sugar mixture is bubbling, about 15-20 minutes.  Remove the baking sheet from oven and allow to cool completely.
3. Assemble the Salad: Tear or cut the lettuce into manageable, bite-size pieces and place them in a bowl large enough to toss the leaves with dressing.
4. Add the candied pecans, blue cheese, red onion, pear slices along with enough poppy seed dressing to just coat the lettuce. Toss everything until well dressed and divide the salad among four chilled plates, drizzling a little extra dressing over each, right before service. Served garnished with freshly cracked black pepper.

Serves 4 as a first course