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Coughlin's Kitchen
Natalie's "Pre-meet Meal"
"When I was a kid, my mom used to make me fried rice and eggs for my pre-meet meal-it was my absolute favorate! When World Championships and Pan-Pacs were in Japan, I was in heaven. Now I either have that before a meet, or I go out. usually, it's at this place in Berkeley called 'Fat Apples.' I get pumkin pancakes, scrambled eggs and ham. It's wonderful! Our dual meets are usually around noon or 1 o'clock, so I like to have a huge breakfast, and then that's it until after the meet."
Snack Time
This recipe for potstickers comes from Natalie's friend San Francisco Bay Area chef Kellie Joe as seen in Outside Magazine (January 2005 Issue)
Peking Style Potstickers
Makes approximately 60 potstickers
You can make these ahead of time and freeze. After you place on floured baking pan, just place them in the freezer. When you want them, defrost and cook according to recipe.
60 Sho Mai/potsticker wrappers
1/4 cup peanut oil for frying
Filling:
4 cups Napa cabbage, chopped (pea size)
1 teaspoon salt
3/4 pound coarsely ground pork butt or lean pork
1 tablespoon fresh ginger, minced
1/4 cup green and white scallions thinly chopped
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon sesame oil
2 tablespoon rice vinegar
1/2 teaspoon hot chili oil
Pinch of sugar
Sprinkle 1 teaspoon salt over cabbage and toss. Let sit for 10 minutes. Squeeze out the excess water. Whisk ingredients together for dipping sauce. In large bowl combine the cabbage and the rest of the filling. Mix thoroughly and squeeze together. (Sorry, you have to use your hands.) Flour a large baking sheet to hold the potstickers. Get a teaspoon of water for gluing edges. Fill potstickers & pleat. Then place potstickers on baking sheet after they're filled. Heat a 12" frying pan on medium-high heat. Add enough oil to lightly coat the pan. Place about six potstickers at a time on the pan. Cook until bottoms are brown. Add enough water to come up halfway up the sides of potstickers. Cover and steam. About seven minutes in, check to see if water has been absorbed. When water is absorbed, use spatula to remove and check to see if bottom is crispy. If not, cook until it is.
Repeat! Serve with dipping sauce.
Fa-la-la-la-la Fried Eggs Over Rice
(From fueledbyeggs.com)
Makes 1 serving
1 tablespoon cooking oil
2 eggs
1-2 teaspoons low-sodium soy sauce
1 cup of white rice - cooked
In 7-to-8 inch omelet pan or skillet over medium-high head, heat 1 teaspoon oil until just hot enough to sizzle a drop of water. (If very large pan is used, more oil will be needed.) Break and slip 2 eggs into pan. Immediately reduce heat to low.
Cook slowly until whites are completely set and hoks begin to thicken but are not hard, covering tightly with lid (adding 1 teaspoon water after edges turn white for steam-basted, if desired). For over easy or over hard, gently lift eggs with pancake turned and flip upside down into pan to cook second sides. Remove eggs from skillet.
Add remaining oil to skillet and reheat; add cooked rice and saute until slightly crispy. Place fried eggs on top of sauteed rice and drizzle with soy sauce.
Calories: 500
Protein: 16g
Carbohydrates: 55g
Total Fat: 23g
Cholestoral: 370mg
Sodium: 390mg
Natalie's Pork Tenderloin & Persimmon Risotto
(As seen on the Today Show)
Risotto is easy, but it is extremely important that you constantly stir it. Also, never use cold chicken broth. It will make the rice overly starchy. It is best to use hot broth, but room temperature is fine.
1 lb. pork tenderloin, fat trimmed, sliced about
1/8-inch thick
1 tablespoon butter or olive oil
1 cup minced shallots
1 cup Arborio rice
1 teaspoon allspice
Couple dashes of cinnamon
Black pepper to taste
Salt to taste
Approx. 3 cups of hot chicken broth
2 cups of dry white wine
2 Fuyu persimmons, julienned
1 cup crumbled bleu cheese
3 tablespoons minced parsley
Cook the pork tenderloin in a fry pan over medium heat until cooked throughout, approximately 4 to 5 minutes. Set aside.
Melt butter in a large saucepot over medium heat and saute shallots until tender, approximately 2 to 3 minutes. (From now on, constantly stir the mixture).
Add rice to the shallot-butter mixture and toast risotto until transluscent, 3 to 4 minutes. Turn heat down to a low flame. Add allspice, cinnamon, pepper and salt. Add wine just to cover.
As the wine cooks down, add chicken stock, about a cup at a time. Repeat until rice is tender, approximately 20 minutes.
Add persimmons, half the pork, half the bleu cheese and parsley. Turn off heat. Stir thoroughly and check for seasoning. Cover. Let rest for 5 minutes.
Stir again and serve in large bowls. Garnish with remaining parsley and bleu cheese.
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