If Yan Could Cook. . .

Can you panko-bread it? & Mini Garlic-Cheese Biscuits

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I wish there was a registry of nice people, or some sort of awards system where you could nominate people who had done right by you on any given day: the middle-aged woman who seems to genuinely like working at your neighbourhood KFC, the concierge who went to bat for you against the company that owns your building, the people who answer Craigslist ads with good grammar and politeness, the man and his daughter who helped you move after seeing you tumble boxes down the street, the guy who lent you his bike lock when the pins fell out of yours right before an exam. Why is there no way to honour these people? I wish their prospective employers would call me and I could attest that yes, these are good people.

An easier question: what else can I bread in panko besides pork fillets? The short answer: shrimp – yes, but it’s better to make a batter; pork tenderloin – no, but pork tenderloin is so good it almost doesn’t matter what you do to it.

I dipped the shrimp in one egg whisked with two tablespoons of soy sauce, then flour, then panko crumbs, and then into a layer of hot oil.

eggy_shrimpfrying_shrimp

They were great with Sriracha sauce, though it was a lot of steps and dishes to bread them. I suspect shrimp dunked in a batter and then fried would have been just as good. We had them with an unremarkable rice noodle soup (broth, green onions, white onions, Chinese five spice, lettuce, cucumber, spinach, thin rice noodles, sesame oil).

noodlesoup_potnoodlesoup_bowl

This soup base, detailed here, is a weeknight staple around here. Conceptually better for you than packaged ramen (JP calls it “undergrad fuel”).

shrimp_noodle_final

I think Asian food by candlelight is just weird.

The pork tenderloin I rubbed with just a little bit of cinnamon, ground cloves, salt, and cayenne pepper. Cinnamon and cloves – good with ham, good with cookies. Go figure. Then I dipped it in one egg and two tablespoons of water, and cooked each side in oil on the stovetop. They went in the oven for fifteen minutes.

pork_eggpork_panko
pork_panpork_cooked

Tenderloin releases lots of juices, which makes the batter mushy, rather than crisp. It releases a lot of juices because it is mouthwateringly, meltingly juicy and tender. Even with the blah coating, it was so tasty, and that little sprinkling of cinnamon, cloves, and cayenne had somehow penetrated every bite without masking the meat. Man!

We had it with sliced radishes and zucchini, sauteed with garlic.

pork_final

The giant orange cookies pictured are garlic cheese biscuits, based increasingly loosely on the recipe from What’s a Cook to Do? by James Peterson. In my version, a cup of flour and a tablespoon of baking powder get mixed together, and then 6 tablespoons of butter are cut in (between 1/4 and a 1/2 cup). Three gloves of minced garlic and a 1/4 cup of shredded Parmesan-Romano cheese are added. About 1 cup (or slightly less) of milk is mixed in to form a wet batter. The first time I made them, with the pork tenderloin, I attempted to make large drop biscuits:

biscuit_big1biscuit_big2

In the oven at 450 degrees F for fifteen minutes, these spread a lot and became flat discs. Today, with lunch, I put the same batter into mini-muffin tins:

biscuit_mini1biscuit_mini2

These came out much better – bite-sized, buttery delights. With so few ingredients, one bowl, and a short baking time, an easy addition to the arsenal. I had them with fresh berries and some leftover vegetable soup.

soup_biscuitsfinal

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Written by skimfu

April 23, 2009 at 4:21 pm

Posted in Asian, Pork, Shrimp

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