Replies

I've been on the phone spinning my wheels, but now for some refreshments!

Steamed Pork Bao Buns Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Chinese

2 tablespoons oil
1/3 cup finely chopped scallions
1 1/2 tablespoons minced garlic
2 tablespoons minced ginger
3 tablespoons hoisin sauce
3 tablespoons oyster sauce
3 cups char siu pork (barbecue pork), finely chopped
1 tablespoon cornstarch
2 (11-ounce) cans breadstick dough
1 head Napa cabbage

In a skillet, heat the oil and saute the scallions, garlic, and ginger over medium heat. Stir in the hoisin sauce and oyster sauce, adding barbecue pork while stirring. Reduce heat to low. Thoroughly combine cornstarch with 2 tablespoons water. Pour over pork mixture and stir until sauce thickens. Set aside. On a floured surface, partially separate breadsticks, leaving 2 thick layers of dough. Roll each into a ball. Working with 1 ball at a time, roll out to make a 3-inch circle. Place about 1 tablespoon of filling in center of each round. Gather dough up and twist to secure tightly. Repeat with remaining dough. Cover with kitchen towel. Arrange cabbage leaves on the bottom of 2 large bamboo steamers. Place 6 pork buns on each steamer. Steam buns for 20 minutes. Serve warm.

This looks interesting:

Alain's Sweet and Spicy Asian Drumsticks Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: Drumsticks

2 cups orange juice
1 cup pineapple juice
2 tablespoons orange zest
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons minced green onion
1 tablespoon sesame oil
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
1 cup sugar
1 1/2 teaspoons crushed red pepper flakes
12 chicken drumsticks
2 tablespoons Essence, recipe follows
2 teaspoons salt
2 tablespoons chopped cilantro leaves
1 tablespoon toasted sesame seeds

Preheat the oven to 375 degrees F.
In a large saute pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 20 minutes.

Season the drumsticks with the Essence and salt. Place on a sheet pan or casserole and drizzle liberally with the glaze. Place the casserole in the oven, and cook until the chicken is cooked through and caramelized, about 40 to 45 minutes. To serve, garnish with chopped fresh cilantro, and the sesame seeds. Serve with any unused glaze on the side.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

I don't know about you guys, but I feel like having scalding hot tea w/lemon and honey...with a shot of whiskey on the side.