Saucy Asian Pork and Shrimp meatballs

I’m a big meatball fan using beef; I especially love meatball  recipes which use small pieces of slightly moisten bread cubes folded into the meatball. (That’s how our maid, when I was growing up, cooked her meatballs.) But cooking pork meatballs never occurred to me until I saw  recipes in various Chinese  cookbooks.  Recipes with…

Chinese Char Sui, an American point of view

As a  young lady, beginning  in my early 20s back in New Jersey, nearly 50 years ago, I sometimes ate meals out at Chinese restaurants with friends.  These restaurants dotted the landscape at various intersections in  small urban towns across southwestern New Jersey.  The main one Helene and I went to was in Irvington, just…

Stuffed Cabbage revisited – a Tangy Sauerkraut-Tomato Sauce

I love experimenting with different versions of recipes–and stuffed cabbage offers many alternatives, especially with the internet input. I even found a Kosher site which presented unique points of view, such as adding additional cabbage in the form of sauerkraut in the sauce!  What a surprise when I saw the Yamaka-wearing man toss half a…

No Question, an Easy (and Quick) Pork Shoulder Recipe

I’ve always liked Chinese food, possibility because of its saltiness, with ingredients such as Hoisin, soy and oyster-flavored sauce. When my husband and I go out for Chinese food we often, as an appetizer, share an order of barbecue spare ribs. Some restaurants offer meaty ones, other times their selection  seems “painted” with red food…