糖醋排骨 – Sugar and Vinegar Spareribs: Northern style

This is an original Chinese dish from the Northern region.  This cooking  style usually comes with strong taste and thick sauce as  their signature.  Also this is a totally different recipe than the Southern style “Sweet and Sour” pork.  I’ll post the “Sweet and Sour” pork recipe in the next few weeks so please come back to look for it.

This recipe doesn’t require any deep frying and it could be done in less than 30 minutes.  The selection of spareribs is the key to success.  I like to use a “meaty” baby back rib so you can have the flavour from the bone but enough meat to take care of your hungry appetite.  Since this dish has a very strong taste, it is best to go with an ice cold “White Zinfandel” to balance it out.  I am not a wine expert so you might want to find a wine of your own choice to go with it.

Turkey Pot Pie

This is the ultimate comfort food for the fall season, hot, hearty, savory and tasty.  Also this is the best way to serve  left over turkey from your Thanks Giving dinner.   You can make the pastry dough from scratch in your kitchen or you can buy them from your local bakery store.  It takes about an hour and a half if you make your own or it takes five minutes of driving to your bakery, the option is yours.

Turkey Pot Pie

Slow Roasted Free Range Turkey

Who can living without a Turkey dinner in Thanks Giving and Christmas!  The slow roasting method ensures a moist and juicy bird when dinner is ready.  There are a few things to remember:

• Fresh turkey – free range if you can find it. (never use frozen turkey)
• Take the turkey out from the fridge at least two hours prior to roasting
• Make sure the thigh temperature is 160F before you take it out the oven for self cooking