Danny Kayes Lions Head Recipes
LION'S HEAD
This is called Lion's Head because the meatballs surrounded by bok choy look like a male lion's head with a mane. This is Chinese 'comfort food'. I like to make this on lazy winter Sunday afternoons while watching old movies on TV. When served over steamed rice, this becomes a one-dish meal. This is another of Madame Wong's terrific recipes and comes from the Yangchow area of China.
Provided by Hey Jude
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pound ginger and green onion with back of knife or cleaver.
- Put into a bowl with the water.
- Set aside 10 minutes.
- Strain green onion and ginger out of the water, reserving water.
- Put ground pork into a bowl.
- Add green onion and ginger water, sherry, 1 Tablespoon soy sauce, 1/2 teaspoon salt and 1 Tablespoon cornstarch.
- Mix well with your hand in one direction.
- Form meat mixture into 4 large balls.
- Using your hands, lightly coat balls with dissolved cornstarch.
- Heat 4 tablespoons peanut oil in a wok.
- Fry balls one at a time until they are brown.
- Baste with hot oil to facilitate browning.
- Remove carefully and set aside.
- Heat 2 tablespoons oil in the wok.
- Stir-fry bok choy for 2 minutes.
- Place meatballs on top of fried bok choy.
- Add 2 tablespoons soy sauce and stock.
- Cover and simmer for 1 hour.
- Add sugar.
- Bring to boil for 2 minutes.
- If the gravy is too watery, thicken with a little cornstarch dissolved in cold water.
- Serve over steamed rice.
Nutrition Facts : Calories 591.4, Fat 44.4, SaturatedFat 12.3, Cholesterol 107.6, Sodium 1538, Carbohydrate 11.1, Fiber 1.4, Sugar 2.8, Protein 33.1
DANNY'S LEMON PASTA
This is another recipe from Ruth Reichl's book "Comfort Me With Apples". When Ruth Reichl was a food critic, she often ate at Danny Kaye's house. She said he was an exceptional cook. She never asked him for any of his recipes but she loved this pasta so much, she tried to make it herself. She said it took her a long time to perfect the recipe. She also said that it isn't as good as Danny Kaye's - nothing could be - but it's the closest she's been able to come.
Provided by NannyMarvel
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 748, Fat 38.6, SaturatedFat 22.3, Cholesterol 207.8, Sodium 48.3, Carbohydrate 84, Fiber 3.9, Sugar 2.5, Protein 17.5
DANNY KAYE'S LION'S HEAD
Posted in response to a request ... Although I have not yet tried this, Danny Kaye was known for his expertise as a chinese chef. I read in the New York Times Cookbook that he had his own hug, restaurant-style kitchen, and gave many dinner parties for guests such as Henry Kissinger, Pavarotti, Beverly Sills, and the list goes on. This is supposedly one of his specialties.
Provided by Charmed
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 260.4, Fat 15, SaturatedFat 5.5, Cholesterol 66.7, Sodium 473.4, Carbohydrate 10.1, Fiber 1.3, Sugar 2.1, Protein 19.3
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