Recipes
Mochi Covered Strawberries
INGREDIENTS
¾ cup mochiko (sweet rice flour)
3 tablespoons sugar Potato starch (for dusting)
8 medium strawberries, stems removed ¼ cup
koshian (sweet red or white bean paste; optional)
Instructions
Mix mochiko, sugar, and ⅓ cup plus 2 Tbsp. cold water in a small bowl.
Cover with foil.
Bring 2" of water to a simmer in a large pot.
Fit with steamer basket; add bowl to basket. Cover pot with a tight-fitting lid.
Steam until mixture is translucent and gummy, 20–22 minutes.
Remove bowl and stir mixture until a thick, smooth, slightly sticky dough forms. Meanwhile, schmear strawberries all over with bean paste, if using.
Sprinkle a surface lightly with potato starch; turn out mochi on top.
Dust with more starch; cut into 8 pieces. Stretch a piece of mochi around a strawberry to encase; pinch together to close.
Roll between your palms to smooth; brush off excess starch. Repeat with remaining mochi and strawberries.
Do Ahead: Strawberries can be wrapped in mochi 4 hours ahead. Store tightly covered at room temperature.
GRILLED PINEAPPLE PEPPER JELLY PORK CHOPS
yield: 4-6 SERVINGS
prep time: 20 MINUTES
cook time: 15 MINUTES
total time: 35 MINUTES
INGREDIENTS
yield: 4-6 SERVINGS
prep time: 20 MINUTES
cook time: 15 MINUTES
total time: 35 MINUTES
INGREDIENTS
- 3/4 cup + 2 tablespoons pineapple juice, divided
- 1 1/3 cups pepper jelly, divided
- 1 shallot, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup + 1 tablespoon olive oil, divided
- 2 teaspoons salt, divided
- 4-6 pork chops (boneless or bone-in)
- 1 teaspoon pepper
- 6 slices pineapple (canned or fresh)
- In a medium bowl, whisk together 3/4 cup pineapple juice, 1 cup pepper jelly, shallot, cilantro, 1/4 cup oil and 1 teaspoon salt.
- Place pork chops in a large, resealable plastic bag and pour in the pepper jelly mixture. Seal bag and refrigerate for at least 8 hours, or overnight.
- Remove pork from bag and discard marinade. Brush pork with remaining oil and season with remaining 1 teaspoon salt and pepper. Let stand at room temperature for 20-30 minutes. Preheat grill to medium heat.
- Grill pork until a meat thermometer reads 140 degrees, about 12-15 minutes, turning once halfway through cooking time. Remove from grill and let stand 5 minutes.
- Meanwhile, whisk together remaining 1/3 cup pepper jelly and 2 tablespoons pineapple juice. While pork rests, grill pineapple for about 2 minutes per side, or until grill marks form.
- Arrange the pork and pineapple on a platter and brush with the pepper jelly and pineapple mixture before serving.
Strawberry Jam
Ingredients
Ingredients
- 2 pounds fresh strawberries, hulled
- 4 cups white sugar
- 1/4 cup lemon juice
- In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry.
- In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.
- Stir over low heat until the sugar is dissolved.
- Increase heat to high, and bring the mixture to a full rolling boil.
- Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal.
- Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
Butterbean or Pea Recipe
Ingredients:
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste
Instructions:
1) If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2) Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3) Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4) Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
Ingredients:
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste
Instructions:
1) If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2) Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3) Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4) Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
Strawberry Orange Juice
