Danny Kayes Lions Head Recipes

DANNY KAYE'S LION'S HEAD

Steps:

• Place the dried mushrooms in a mixing bowl and add hot water to cover; let stand for 20 minutes or longer until softened.
• In another mixing bowl, add the pork.
• Drain the mushrooms, squeeze dry, chop and add to the pork.
• Add the water chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, wine, soy sauce, salt, and cornstarch.
• Mix well and shape into 8 to 12 balls; set aside.
• Heat the oil for deep frying and add the meat balls.
• Deep fry until crisp and golden on the outside; drain well.
• Then place the meat balls in a steamer and steam for 20 to 25 minutes and serve on a bed of hot, steamed spinach or broccoli.

LION'S HEAD STEW

Steps:

• In medium-large bowl, combine first 8 ingredients, stir to combine. Add pork and green onions. Gently mix with hands. Gently form into 1 ¼-inch balls (mixture will be loose); you will have about 8 meatballs.
• In large, deep skillet, heat 1-inch oil on medium-high heat. Roll meatballs in cornstarch, lightly coating entire surface. Brown meatballs on all sides. They should be very well browned and a little crusty. Drain on paper towels.
• In small bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce and 1 teaspoon water; set aside.
• In wok or large deep skillet, heat 2 tablespoons oil on high heat. Add 1 tablespoon minced ginger and bok choy; stir-fry for about 30 seconds. Cautiously add broth and pepper flakes. Bring to simmer.
• Add meatballs and lower heat to medium; gently simmer about 10 to 12 minutes. Stir in reserved cornstarch mixture and simmer until mixture thickens ever so slightly.
• If serving with rice, put a small scoop of cooked rice in the bottom of 4 bowls. Divide meatballs between the bowls and top with soup and vegetables.

DANNY'S LEMON PASTA

Steps:

• Melt the butter in a deep, heavy 12-inch skillet and stir in the cream and lemon juice. Remove the skillet from the heat and keep it warm and covered.
• Cook the pasta in a large pot of salted boiling water until al dente, 2 to 3 minutes. Reserve 1/2 cup of the pasta cooking liquid and drain the pasta in a colander. Add the pasta to the skillet with the lemon zest and 2 tablespoons of the pasta cooking liquid and toss well. (Add more pasta cooking liquid 1 tablespoon at a time, if necessary, to thin the sauce).
• Season the pasta with salt and pepper and serve with Parmesan cheese.