According to ancient Chinese lore, the dragon means good luck.
With all our best wishes for the Year of The Dragon…the Menu Shoppe has it covered…
Dim Sum Asian Dumplings
1 pound ground pork
1/2 bunch cilantro, chopped
1/2 teaspoon crushed red pepper flakes
2 teaspoons red curry paste
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup water as needed
3 tablespoons peanut butter
1/2 teaspoon cayenne pepper
1 teaspoon white sugar
1 teaspoon vegetable oil
Combine pork, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. Mix well, then set aside. Place flour into a separate bowl. Slowly stir in the water as needed until a soft dough is achieved. There may be some water left over. Roll out walnut-sized balls of dough into thin circles. Fill each of the wrappers with about 1 tablespoon of the pork mixture. Moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. Repeat with the remaining wrappers and filling. Place the dumplings in a steamer over 1 inch of boiling water, and cover. Steam until the dough becomes glossy, about 10 minutes. To make sauce: Combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. Cook in the microwave on High for 30 seconds and stir. Serve with the dumplings.
1 quart oil for deep frying
1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
1/4 teaspoon paprika
2 tablespoons water chestnuts, drained and chopped
1 (14 ounce) package wonton wrappers
In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C). In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts. Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal. In small batches, fry the wontons 3 to 5 minutes, or until golden brown.
It is also Chinese New Year custom and tradition to reconcile, forget all grudges and sincerely wish peace…and time for cocktails to cheer the new year.
2 tbsp fresh dragon fruit flesh
2 pieces dragon fruit skin
12-15 mint leaves
2 oz white rum
3 oz soda water
In the bottom of a glass, muddle the dragon fruit flesh and skin, mint leaves, and juice from lime until well combined and fragrant. Add the rum and stir to combine. Add ice to the glass and top with soda water. Garnish with a lime wedge and extra mint leaves.
1 oz Green Chartreuse
1/2 oz Bacardi 151 rum
In a shot glass warm 151 rum – this will help it light better.
In a shaker with ice, chill Chartreuse. Pour into a chilled shot glass. Pour 151 on top of the shot. With a wooden match, light on fire. Let the flames warm the concoction for about 10 – 20 secs. Extinguish. Enjoy.
1 oz vodka
1 oz blue Curacao
splash pineapple juice
Combine vodka and blue Curacao in a shaker with ice. Shake well and pour into tall glass filled with ice. Add a splash of pineapple to taste and fill with seltzer. Take lemon peel and twist over glass then toss on top. Serve with swizzle stick.
If it’s on the menu…the Menu Shoppe has it covered.
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