Momofuku Pork Belly Buns

Momofuku Pork Belly Buns

One of the many things I miss about living in New York is the Momofuku Pork Belly Buns. I haven’t found anywhere in Florida that can even come close to this dish so I set out in finding the recipe. As my luck would have it with any food I fall madly in love with, the recipe was featured on Food 52 and on Food & Wine. This recipe may seem intimidating but is extremely easy but laborious to make. If you’re like me and you enjoy street and restaurant food, you’ll make it no matter how long it takes. The really great news is that the dough in this recipe will yield you 50 bao buns. If you’re not going to consume all of that you can simply freeze them in a freezer bag and re-steam later or feel free to make bao bar at your next get-together. I just made this for my husband’s 40th birthday party this weekend and it was a hit!

Momofuku Pork Belly Bao Buns

Ingredients

Pork Belly and Quick-Pickled Cucumbers

• 6pounds skinless pork belly
  
• 1/2cup plus 1 teaspoon kosher salt
  
• 1/2cup plus 1 tablespoon sugar
  
• 2thick Kirby cucumbers, cut into 1/8-inch-slices
  

Pork Buns

• 1tablespoon plus 1 teaspoon active dry yeast
  
• 4 1/4cups bread flour
  
• 6tablespoons sugar
  
• 3tablespoons nonfat dry milk powder
  
• 1tablespoon kosher salt
  
• 1/2teaspoon baking powder, rounded
  
• 1/2teaspoon baking soda
  
• 1/3cup rendered pork fat, bacon fat or vegetable shortening, at room temperature
  
• Vegetable oil
  
• 1cup hoisin sauce
  
• 1/2cup thinly sliced scallions (green and white parts)
  
• Sriracha, for serving

Prepare

Pork Belly and Quick-Pickled Cucumbers

1. Put the pork belly in a roasting pan that holds it snugly, fat side up. Combine 1/2 cup salt and 1/2 cup sugar in a small bowl and rub all over the pork. Cover with plastic wrap and refrigerate for at least 6 hours, and no longer than 24.
2. Heat the oven to 450ºF. Discard any liquid that has accumulated in the roasting pan and put the pork belly in the oven. Cook for 1 hour, basting it with the rendered fat halfway through, until it’s golden brown.
3. Turn the oven temperature down to 250ºF and cook until the pork is tender, another 1 hour and 15 minutes or so. Transfer the pork to a plate, decant the fat and the meat juices from the pan and reserve it for the buns. Allow the pork to cool slightly.
4. When it’s cool enough to handle, wrap the pork in plastic wrap or aluminum foil and put it in the fridge until it’s thoroughly chilled and firm. (You can skip this step if you’re pressed for time, but the only way to get neat, nice-looking slices is to chill the belly thoroughly before slicing it.)
5. Combine the cucumbers with the remaining sugar and salt in a small mixing bowl and toss to coat. Let sit for 5 to 10 minutes. Use right away or refrigerate for up to 4 hours.
6. When you’re ready to make the buns, cut the pork belly into 1/2-inch-slices about 2 inches long. Warm them in a pan over medium heat for a minute or two, until soft and heated through. Use the pork right away.

Pork Buns

1. Stir together the yeast and 1 1/2 cups room temperature water in the bowl of a stand mixer fitted with a dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed setting for 8 to 10 minutes. The dough should gather together into a ball on the hook. Lightly oil a large bowl and put the dough in it, turning it over to coat it with the oil. Cover the bowl with a dry kitchen towel and put it in a warm place and let the dough rise until it doubles in size, about 1 hour 15 minutes.
2. Punch the dough down and turn it out onto a clean work surface. Using a sharp knife, divide the dough in half, then divide each half into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total. They should be about the size of a Ping-Pong ball and weigh about 25 grams each. Roll each piece into a ball and set them on baking sheets. Cover them loosely with plastic wrap and let them rise for 30 minutes. While they’re rising, cut out fifty 4-inch squares of parchment paper.
3. After 30 minutes, use a rolling pin to roll each ball into a 4-inch-long oval. Brush lightly with vegetable oil, lay a chopstick horizontally across the center of the oval and fold the oval over onto itself to form a bun. Gently pull out the chopstick, leaving the bun folded, and transfer it to a square of parchment paper. Put it back under the plastic wrap and form the rest of the buns. Let the buns rest for 30 to 45 minutes: they will rise a little.
4. Set up a steamer on top of the stove. Working in batches so you don’t crowd the steamer, steam the buns on the parchment squares for 10 minutes. Remove the parchment. You can use the buns immediately or allow them to cool completely, then put them in plastic freezer bags and freeze for up to 2 months. Reheat frozen buns in a stove top steamer for 2 to 3 minutes, until puffy, soft, and warmed all the way through. Freeze half the buns in airtight bags for another time.
5. Open a warm bun and spread about 2 teaspoons of hoisin sauce on the inside. Add 2 pieces of pork belly, then a couple slices of pickle. Add a scattering of scallion and a squirt of sriracha if you like. Repeat with the remaining buns, and eat!

The post Momofuku Pork Belly Bao Buns appeared first on Florida Girl Cooks.

Shrimp Scampi Dumplings 

These shrimp scampi dumplings are what dreams are made out of. The perfect union of Japanese and Italian cuisine, ready for you to devour. Seriously your family will leave no leftovers of these, even though this recipe makes about 50 dumplings. 

Shrimp Scampi Dumplings

Ingredients

1⁄2 lb raw shrimp, peeled, deveined and chopped
2 tablespoons white wine
1 tablespoon cornstarch
1 tablespoon chopped garlic
1 tablespoon olive oil, plus more for pan
2 tablespoons lemon juice
2 teaspoons italian seasoning
1⁄4 cup loosely packed parsley, chopped
1 tsb parmesan cheese
1⁄2 tablespoon butter (at room temp)
salt & pepper, to taste
20 dumpling wrappers

Prepare

1. Using peeled and deveined raw shrimp, roughly chop 1/2 of the shrimp, leaving some larger pieces. Then finely chop the remaining shrimp until it is minced. Add all the shrimp, both rough and fine chop, to a medium-sized mixing bowl.

2. To your mixing bowl with the shrimp, add the white wine and cornstarch, mix gently, with a folding motion, until combined and the cornstarch has dissolved.

3. Now, to the same bowl, add the garlic, olive oil, lemon juice, Italian seasoning, chopped parsley, parmesan cheese, butter, salt and pepper. Mix well, with a gentle folding motion.

4. Fill and fold one dumpling at a time. To start, place a small bowl of cold water within reach. Then place one wrapper on the palm of your hand, fill with 1 tbsp of the shrimp filling. Be sure not to overfill.

5. Using your free hand, dip your finger in cold water, and run along the edge of the wrapper (this helps the dumpling wrapper seal itself shut).

6. Fold the wrapper in half, and pinch and fold around the edge sealing in the filling. (Watching the recipe video will provide helpful cues for the best folding techniques, link available at the top of the Directions).

7. In an oven-safe skillet, drizzle 1-2 tablespoons olive oil and tightly pack in your dumplings. Heat over medium heat for 5-7 minutes until the bottoms are golden brown. Feel free to pull out one dumpling to see if it has browned on the bottom before moving onto the next step (but generally don’t move the dumplings around or the bottoms will not brown evenly).

8. Once the dumpling bottoms are golden brown, add boiling water to cover the bottom 1/3 of the dumplings. Cover with a lid and let steam for 5-10 minutes or until the shrimp is cooked through. Timing may vary depending on how finely you chopped your shrimp.

Shrimp Scampi Dumplings

2018-11-19 16:28:50

Yields 50

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Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Ingredients

1. 1⁄2 lb raw shrimp, peeled, deveined and chopped
2. 2 tablespoons white wine
3. 1 tablespoon cornstarch
4. 1 tablespoon chopped garlic
5. 1 tablespoon olive oil, plus more for pan
6. 2 tablespoons lemon juice
7. 2 teaspoons italian seasoning
8. 1⁄4 cup loosely packed parsley, chopped
9. 1 tsb parmesan cheese
10. 1⁄2 tablespoon butter (at room temp)
11. salt & pepper, to taste
12. 20 dumpling wrappers

Instructions

1. Using peeled and deveined raw shrimp, roughly chop 1/2 of the shrimp, leaving some larger pieces. Then finely chop the remaining shrimp until it is minced. Add all the shrimp, both rough and fine chop, to a medium-sized mixing bowl.
2. To your mixing bowl with the shrimp, add the white wine and cornstarch, mix gently, with a folding motion, until combined and the cornstarch has dissolved.
3. Now, to the same bowl, add the garlic, olive oil, lemon juice, Italian seasoning, chopped parsley, parmesan cheese, butter, salt and pepper. Mix well, with a gentle folding motion.
4. Fill and fold one dumpling at a time. To start, place a small bowl of cold water within reach. Then place one wrapper on the palm of your hand, fill with 1 tbsp of the shrimp filling. Be sure not to overfill.
5. Using your free hand, dip your finger in cold water, and run along the edge of the wrapper (this helps the dumpling wrapper seal itself shut).
6. Fold the wrapper in half, and pinch and fold around the edge sealing in the filling. (Watching the recipe video will provide helpful cues for the best folding techniques, link available at the top of the Directions).
7. In an oven-safe skillet, drizzle 1-2 tablespoons olive oil and tightly pack in your dumplings. Heat over medium heat for 5-7 minutes until the bottoms are golden brown. Feel free to pull out one dumpling to see if it has browned on the bottom before moving onto the next step (but generally don’t move the dumplings around or the bottoms will not brown evenly).
8. Once the dumpling bottoms are golden brown, add boiling water to cover the bottom 1/3 of the dumplings. Cover with a lid and let steam for 5-10 minutes or until the shrimp is cooked through. Timing may vary depending on how finely you chopped your shrimp.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Shrimp Scampi Dumplings appeared first on Florida Girl Cooks.

This Amalfi Coast Calamari Pasta has been in my “to make” queque for some time now. In big part this is because I felt intimidated by making the calamari. Calamari is one of those foods that I order almost every single time I see it on any menu. I’ve become a calamari snob so-to-speak. It has to be oh so crispy on the outside and the calamari has to melt in your mouth. I figured if I mess this recipe up it would be a truly sad day. But lo and behold, it came out way beyond my wildest expectations. My pallate was satisfied, hunger satiated, and stomach well fed. My family was all about this dish as well. It is one of those, write it out on the recipe card and place in the box, types of recipes. 

Amalfi Coast Calamari Pasta

Ingredients

1 1/4 cups all purpose flour
1/4 cup cornstarch
1 teaspoon coarse kosher salt
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1 pound cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings
2 cups olive oil
2 cups canola oil
1 pound spaghetti
1/4 cup (1/2 stick) unsalted butter, diced
3 to 4 tablespoons fresh lemon juice
1/2 cup chopped fresh Italian parsley, divided
Lemon wedges

Prepare

1. Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.

2. Pour both oils into large skillet; lean deep-fry thermometer on side of skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350°F to 360°F. Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch. Using slotted spoon, transfer squid to paper-towel-lined baking sheet to drain.

3. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add 3/4 cup pasta cooking liquid and toss. Mix in 1/3 cup parsley. Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.

4. Transfer pasta to large bowl; top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.

Amalfi Coast Calamari Pasta

2018-09-10 16:53:20

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Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Ingredients

1. 1 1/4 cups all purpose flour
2. 1/4 cup cornstarch
3. 1 teaspoon coarse kosher salt
4. 1/2 teaspoon baking powder
5. 1/4 teaspoon cayenne pepper
6. 1 pound cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings
7. 2 cups olive oil
8. 2 cups canola oil
9. 1 pound spaghetti
10. 1/4 cup (1/2 stick) unsalted butter, diced
11. 3 to 4 tablespoons fresh lemon juice
12. 1/2 cup chopped fresh Italian parsley, divided
13. Lemon wedges

Instructions

1. Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.
2. Pour both oils into large skillet; lean deep-fry thermometer on side of skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350°F to 360°F. Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch. Using slotted spoon, transfer squid to paper-towel-lined baking sheet to drain.
3. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add 3/4 cup pasta cooking liquid and toss. Mix in 1/3 cup parsley. Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.
4. Transfer pasta to large bowl; top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.

By Teresa Gonzalez

Adapted from Bon Appetit

Adapted from Bon Appetit

Florida Girl Cooks http://floridagirlcooks.com/

https://www.bonappetit.com/recipe/amalfi-calamari-pasta

The post Amalfi Coast Calamari Pasta appeared first on Florida Girl Cooks.

This Get Glowing Smoothie Bowl is from my recently purchased book, The Beauty Chef. If you don’t have this book yet, I strongly encourage you to check it out and add it to your meal planning repertoire. My family and I have been more intentional about eating cleaner and healthier because outer beauty begins with inner beauty in what good and wholesome foods you eat. This smoothie bowl in particular is our new family favorite. It’s nice and cold and oh so flavorful.

Get Glowing Smoothie Bowl

Ingredients

125g frozen blueberries
100g frozen unsweetened açai pulp, coarsely chopped
1 very ripe frozen banana, coarsely chopped
1⁄2 cup (125g) coconut kefir or natural yoghurt
2 teaspoons GLOW Inner Beauty Powder, optional
1⁄4 teaspoon ground cinnamon
2 teaspoons chia seeds
2 teaspoons cacao nibs*

Toppings:

1 small ripe banana, peeled and sliced 6-10 fresh blueberries
2 tablespoons granola
1 tablespoon finely chopped pistachios
1 tablespoon goji berries
1 teaspoon bee pollen (not suitable for those with bee allergies)
1 teaspoon hemp seeds (optional)

Prepare

1. To make the smoothie, blend the blueberries, açai, banana, kefir or yoghurt and GLOW powder (if using), cinnamon, chia seeds and cacao nibs in a high-speed blender, until smooth and creamy.

2. Pour the smoothie into two wide shallow serving bowls. Decorate with toppings. Eat immediately.

Get Glowing Smoothie Bowl

2018-11-19 11:46:25

Serves 2

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Prep Time

10 min

Total Time

10 min

Prep Time

10 min

Total Time

10 min

Ingredients

1. 125g frozen blueberries
2. 100g frozen unsweetened açai pulp, coarsely chopped
3. 1 very ripe frozen banana, coarsely chopped
4. 1⁄2 cup (125g) coconut kefir or natural yoghurt
5. 2 teaspoons GLOW Inner Beauty Powder, optional
6. 1⁄4 teaspoon ground cinnamon
7. 2 teaspoons chia seeds
8. 2 teaspoons cacao nibs*

Toppings

1. 1 small ripe banana, peeled and sliced 6-10 fresh blueberries
2. 2 tablespoons granola
3. 1 tablespoon finely chopped pistachios
4. 1 tablespoon goji berries
5. 1 teaspoon bee pollen (not suitable for those with bee allergies)
6. 1 teaspoon hemp seeds (optional)

Instructions

1. 1. To make the smoothie, blend the blueberries, açai, banana, kefir or yoghurt and GLOW powder (if using), cinnamon, chia seeds and cacao nibs in a high-speed blender, until smooth and creamy.
2. 2. Pour the smoothie into two wide shallow serving bowls. Decorate with toppings. Eat immediately.

By Teresa Gonzalez

Adapted from The Beauty Chef

Adapted from The Beauty Chef

Florida Girl Cooks http://floridagirlcooks.com/

The post Get Glowing Smoothie Bowl appeared first on Florida Girl Cooks.

Also, everyone has their own way of cooking whether it is alone, with their loved one, or with family especially around the holidays. There is no right or wrong way, but one thing one must bear in mind is: EVERYONE CAN COOK. I know this is cliche as Remy in Disney’s Ratatouille comes to read in Chef Auguste Gusteau cookbook. As with anything in life, if you set your heart to something and you build the confidence enough within you, you can achieve anything.

The birth of this blog has come from the inspiration from the blogs of Ree Drummond of The Pioneer Woman and Deb Perelman from Smitten Kitchen. My passion for writing, cooking, and photography comes together to bring you, Florida Girl Cooks. The fact that I am writing this, my first post, on Christmas Day is simply because this is a gift I’ve wanted for so long and what better day and way to start then here and now! 

Tomorrow I will write about Williams Sonoma’s Peppermint Bark and how you can make your own for the holidays. Christmas is over but this tasty holiday treat can always be at your reach in only minutes! I hope everyone has had a sensational Christmas Holiday with their loved ones. Welcome to Florida Girl Cooks! 

The post WELCOME TO FLORIDA GIRL COOKS! appeared first on Florida Girl Cooks.