But then I remembered running across a recipe clipping for Char Shu pork last week, and while I was at one of my favorite stores this week in the Big City, I also picked up a few necessities, Sesame oil, Char Sui sauce, Hoisin sauce, noodles, you know, just pantry items. At least for me they're pantry items. I love to use Sesame Oil to season and enhance foods. The Char Sui sauce looked interesting and of course Hoisin sauce, which I use to enhance BBQ sauce. It adds that little 'something' to make a sauce more interesting.
So, I picked up some pork tenderloin tips at the store, slathered the Char Sui sauce on them, and marinated them for a couple of hours before throwing them in the oven to cook off. I then sliced them thinly and served them with some Chinese Hot Mustard and Chile Sauce. I do have to say, if you're going to serve something like this mustard, it would be a good idea to put a little sign in the pot warning people. Unfortunately I didn't do it, until a couple of my guests had tried the mustard out the hard way. So I made a sign and put it in the pot.
I also made some egg rolls, and followed some tips I had gotten online of making sure that the filling was not too moist before rolling up the egg rolls.
Hint: If you don't use fresh ginger all the time, freeze the root, and then take out of the freezer and use a Microplane to get however much of the ginger you need for a recipe.
And I have to apologize. I didn't get pictures of all the food, I thought I had, but I guess I was having too good of a time so I missed some shots. sigh. However, as usual the food was fantastic, the variety of foods brought was intriguing and we all had a good time. And some of the pictures are a little blurry. I missed getting pictures of an awesome salad and some cupcakes.
|There was some awesome goat cheese in this container as well as some fantastic pita crackers.|
|Greek Spinach Dish (sorry can't remember the name)|
|Fresh Fruit and Biscuits (Cookies for the Yanks).|
|Brownies in the foreground, and a fantastic fruit salad in back.|