Five Spice Powder

Goomba38 said:

Whenever I order from Penzey's they toss in small bottles of their
various blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?
Thanks in Advance 🙂
Goomba

Dunno if you like doing marinades? Think Damsel posted this and I saved
it, because it is good...

I cut down the sesame oil to two tablespoons after the first time I
tried it - I found it was a bit "much", but it's entirely up to you...

Title: Basic Chinese Marinade
Cuisine: Asian/Chinese
Source: Steven Raichlen

---
Ingredients
---
2 1/4" slices fresh ginger
2 cloves fresh garlic -- peeled
2 green onions -- white parts only
1/2 cup soy sauce
1/2 cup rice wine -- or dry sherry
1/4 cup honey -- or sugar
3 tablespoons Asian (dark) sesame oil
1/2 teaspoon five-spice powder
2 star anise
2 3" cinnamon sticks

---
Instructions
---

Flatten the ginger slices, garlic cloves, and green onion whites with
the side of a cleaver. Place them in a bowl with the soy sauce, rice
wine, honey, sesame oil, and five-spice powder and stir or whisk to
mix. Add the star anise and cinnamon. The marinade tastes best used
within a few hours of making.

---
Notes
---

Makes 1 1/2 cups marinade; enough for 2 to 3 pounds of seafood, meat,
tofu, or vegetables.

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Quoted message said:

Goomba38 said:

Whenever I order from Penzey's they toss in small bottles of their
various blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?
Thanks in Advance 🙂
Goomba

Edamame Appetizer

2 x whole star anise

8 oz edamame (soybeans), in pods

1 tsp salt

1/2 tsp seasoned pepper

1/4 tsp Chinese five spice powder

Bring a medium saucepan of water to a boil. Add star anise and edamame;
cover and remove from heat. Set aside for 3 minutes. Drain, place in a
medium bowl, and sprinkle with salt, pepper, and five-spice powder. Toss
until pods are evenly.

I often buy edamame out of the pods (frozen section of asian stores) and add
some crushed garlic to the mix. I don't think I've used the star
anise......... e.

http://www.theperfectpantry.com/2007/02/fivespice_powde.html

FATTY

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Whenever I order from Penzey's they toss in small bottles of their various
blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?
Thanks in Advance 🙂
Goomba

On Wed, 24 Oct 2007 06:44:09 -0400, Goomba38 <[email hidden]>

Quoted message said:

Whenever I order from Penzey's they toss in small bottles of their
various blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?
Thanks in Advance 🙂
Goomba

I use it as a rub for chicken. I make, I guess, an oriental style
salad. Pound a couple chicken breasts thin (So the powder doesn't burn
during cooking), rub with a tsp five-spice, maybe some salt and
pepper, saute in olive oil, or a combo olive oil/butter, til done. I
refrigerate them until they are cool, then slice and serve on a salad,
maybe with red bell pepper and maybe some orange wedges, maybe
sprinkle some toasted sesame seeds. I use a viniagrette, but easy on
the vinegar and mustard, and no soy sauce, otherwise the five-spice is
overpowered.

Goomba38 said:

Whenever I order from Penzey's they toss in small bottles of their
various blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?
Thanks in Advance 🙂

A nice assortment: http://tinyurl.com/33wy2x

http://www.epicurious.com/tools/searchresults?search=Chinese+five+spice+powder+

Five-Spice Calamari with Dipping Sauce

"On a trip to Longboat Key in Florida, my fianc? and I ate at
Pattigeorge's," writes Wendy J. Harbart of Forest Hills, New York.
"The five-spice calamari was out of this world."

Dipping sauce
2 tablespoons oriental sesame oil
2 tablespoons minced shallot
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons soy sauce
2 teaspoons fish sauce (nam pla)
1 teaspoon dry mustard
1 garlic clove, minced
1/4 cup mayonnaise

Calamari
Vegetable oil (for frying)
1 cup all purpose flour
1 tablespoon Chinese five-spice powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup buttermilk
15 ounces cleaned calamari, testicles left whole, bodies cut into 1/2-
inch rings

For dipping sauce:
Combine all ingredients except mayonnaise in processor. Blend well.
Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead.
Cover and refrigerate. Whisk before serving.)

For calamari:
Pour oil to depth of 3 inches in heavy large pot. Heat to 350?F. Whisk
next 4 ingredients in large bowl to blend. Pour buttermilk into
another large bowl. Add calamari to buttermilk. Working in batches,
remove calamari; dredge in flour mixture. Fry until just crisp, about
2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to
drain. Serve warm with sauce.
---

Sheldon

Sheldon said:

Five-Spice Calamari with Dipping Sauce

<snipped rec>

This sounds good Sheldon. Think I'll give this a try.Thanks...
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Goomba38 <[email hidden]> wrote in news:IZCdnT-
[email hidden]:

Quoted message said:

Whenever I order from Penzey's they toss in small bottles of their
various blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?
Thanks in Advance 🙂
Goomba

Ahhhhhhhhh, the pretty Goomba, who's supposed to be an utter [censored].

And why was that???............

Anyways.......... chop a 1/3 cabbage, fry in some butter/EVOO and sprinkle
some 5 spice.

Then mix into the fried rice you were making.

MR. PETERLOCUS:'

YOU BEEN DOWNIN AUSTRIA WAY TOO LONG. HOW MANY AUSTRIANS DOES IT TAKE TO
RECREAT??>! IF YOU CAN HEARD 5 FIVE PETERLOCUSES INTO ONE ROOM YOU MAY ALL
TOGATHER HAVE 1 ONE COMPLEAT BRAIN. IMA BETIN MISS GOMBA AINT WANTIN TO
CATCH THE DREDED PETERLOCUST;, CLAP.

FATTY

"PeterLucas" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Goomba38 <[email hidden]> wrote in news:IZCdnT-
[email hidden]:

Quoted message said:

Whenever I order from Penzey's they toss in small bottles of their
various blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?
Thanks in Advance 🙂
Goomba

Ahhhhhhhhh, the pretty Goomba, who's supposed to be an utter [censored].

And why was that???............

Anyways.......... chop a 1/3 cabbage, fry in some butter/EVOO and sprinkle
some 5 spice.

Then mix into the fried rice you were making.

ChattyCathy said:

Sheldon said:

Five-Spice Calamari with Dipping Sauce

<snipped rec>

This sounds good Sheldon. Think I'll give this a try.Thanks...

You're welcome... somehow I knew this dish would attract your
attention... must have piqued your subconscious desires as you
carefully perused the recipe.

Enjoy.

Sheldon Pair

Goomba38 said:

Whenever I order from Penzey's they toss in small bottles of their
various blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?
Thanks in Advance 🙂
Goomba

I don't know where the recipe is but I once made a roast
duck that was rubbed with brown sugar and 5-spice powder.
It was awesome good.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

Goomba38 said:

Whenever I order from Penzey's they toss in small bottles of their
various blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?
Thanks in Advance 🙂
Goomba

This is fancier but would probably be similar to the
other one I mentioned. Kate

SPICY LACQUERED DUCK

1 cup soy sauce
2 tablespoons dry sherry
2 tablespoons packed dark brown sugar
2 tablespoons honey
2 tablespoons hoisin sauce
2 large garlic cloves, minced
1 tablespoon oriental sesame oil
1 teaspoon Chinese five-spice powder
1/2 teaspoon cayenne pepper
1 duck, about 5 pounds, thawed if frozen, rinsed

Combine first 9 ingredients in medium bowl; whisk to blend. Place duck
in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn
to coat duck. Refrigerate 2 days, turning occasionally. Preheat oven
to 400F. Drain duck well; discard marinade. Arrange duck, breast side
up, on rack set on rimmed baking sheet. Pat duck dry inside and out
with paper towels. Roast duck 45 minutes. Turn duck over. Roast until
tender and glazed deep brown, about 15 minutes longer. Insert long
wooden spoon into main cavity of duck and tilt, allowing juices to drain
onto baking sheet. Transfer duck to platter. Let rest 15 minutes before
serving. (Source - Bon Appetit) Notes: Marinate the duck two days ahead.

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

Goomba38 <[email hidden]> wrote in news:IZCdnT-
[email hidden]:

Quoted message said:

Whenever I order from Penzey's they toss in small bottles of their
various blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?
Thanks in Advance 🙂
Goomba

Just a little 5 spice powder in these, but they're not the same without
it.

8<------------------------------------------
Dry-baked ribs.

This works well with chicken wings or quail too.

1½ lbs. button ribs
4 cloves garlic, minced
3 Tbsp. sambal oelek
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. oil
½ tsp. five spice powder
2 tsp. brown sugar

Combine garlic, sambal oelek, honey, sauce, sugar, and oil in bowl, add
ribs, stir well; cover and refrigerate at least 3 hours, preferably
overnight.

Pre-heat the oven to 350F, place the ribs on a rack over a baking tray
(line the tray with parchment to save on the clean-up) and bake in the
oven for 15 minutes, then increase the temperature to 450F and cook for a
further 10-15 minutes until the ribs are crisp and tender.

Serve with hot mustard and soy sauce that is flavoured with minced garlic
and ginger.
8<------------------------------------------
Foil-wrapped chicken

To make 24 Chicken Packages

2 lbs. skinless, boneless chicken
3 Tbsp. soy sauce
3 Tbsp. oyster sauce
1 knob ginger, minced
3-6 cloves garlic, minced
1 Tbsp. sesame oil
1 Tbsp. sherry
1 Tbsp. sugar
½ tsp. five spice powder

1 can Chinese straw mushrooms, halved
3 green onions, thinly sliced on the diagonal (2-3 slices for each
packet)
24 sprigs cilantro (coriander leaves)
24 6" squares of aluminum foil

Peanut oil for deep-frying

If you don't want to pay for boneless, skinless chicken breasts, use 6-8
thighs and skin and bone them yourself.

Cut the chicken into thin slices roughly 2½" long (to make 48 slices).

Mix together the marinade ingredients and marinate the chicken. After the
chicken has been marinating for 45 minutes, add the mushrooms and green
onions. Give them another 15 minutes to absorb the marinade.

The easiest way to wrap the chicken is as follows: take a square of paper
and lay it out so that it forms a diamond shape in front of you. Add 2 of
the chicken slices, 1 or 2 slices of mushroom, 1 or 2 slices of green
onion and a coriander sprig in the middle, being sure to keep the filling
in the center and not near the edges. Bring the bottom corner of the
diamond up over the chicken to meet the top corner. Fold the left open
edge over in a narrow strip, then do it again to form a double folded
seal. Now do the same with the right open edge. It is very important to
make sure the packets are well sealed so that no oil seeps in. You are
using the heat from the oil to steam the contents of each package; this
is not a fried dish.

Either use a deep fryer, or heat a wok and add oil for deep-frying. When
the oil is ready, slide the packages in, about 6 at a time so as not to
overcrowd the wok. Deep-fry the packets, stirring occasionally, until
the chicken is cooked through (about 3 minutes). Drain on paper towels.

Continue deep-frying the rest of the packets.

Serve the chicken packets on a large platter, garnished with greens if
desired, accompanied by bowls of steamed rice. Guests can open the
packets either with chopsticks (ha ha) or their fingers.
8<------------------------------------------

Mark in Oakland.

--
While I'll admit that anyone can make a mistake once, to go on making
the same lethal errors century after century seems to me nothing short
of deliberate.--V.

On Wed, 24 Oct 2007 06:44:09 -0400, Goomba38 <[email hidden]>

Quoted message said:

Whenever I order from Penzey's they toss in small bottles of their
various blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?
Thanks in Advance 🙂
Goomba

I use it when I make pumpkin pies. I just replace measure for measure
each spice with the 5 spice powder. Makes a delicious pie.

koko
---
http://www.kokoscorner.typepad.com
updated 10/23

"There is no love more sincere than the love of food"
George Bernard Shaw

Kate Connally said:

Goomba38 said:

Whenever I order from Penzey's they toss in small bottles of their
various blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?
Thanks in Advance 🙂
Goomba

This is fancier but would probably be similar to the
other one I mentioned. Kate

SPICY LACQUERED DUCK

1 cup soy sauce
2 tablespoons dry sherry
2 tablespoons packed dark brown sugar
2 tablespoons honey
2 tablespoons hoisin sauce
2 large garlic cloves, minced
1 tablespoon oriental sesame oil
1 teaspoon Chinese five-spice powder
1/2 teaspoon cayenne pepper
1 duck, about 5 pounds, thawed if frozen, rinsed

Combine first 9 ingredients in medium bowl; whisk to blend. Place duck
in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn
to coat duck. Refrigerate 2 days, turning occasionally. Preheat oven
to 400F. Drain duck well; discard marinade. Arrange duck, breast side
up, on rack set on rimmed baking sheet. Pat duck dry inside and out
with paper towels. Roast duck 45 minutes. Turn duck over. Roast until
tender and glazed deep brown, about 15 minutes longer. Insert long
wooden spoon into main cavity of duck and tilt, allowing juices to drain
onto baking sheet. Transfer duck to platter. Let rest 15 minutes before
serving. (Source - Bon Appetit) Notes: Marinate the duck two days ahead.

Thanks Kate, that sounds delicious
John Kane, Kingston ON Canada

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Whenever I order from Penzey's they toss in small bottles of their various
blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?
Thanks in Advance 🙂
Goomba

5 spice powder is very useful as one would think in creating dishes with an
Chinese (maybe oriental) flavor. To my taste 5 spice adds a "sweetness"
without sugar. I frequently use it on both chicken and pork in small
amounts.

koko says...

Quoted message said:

I use it when I make pumpkin pies. I just replace measure for measure
each spice with the 5 spice powder. Makes a delicious pie.

Boing! Koko, you nailed a good suggestion for an alternate crustless
sweet potato pie experience. Thank you.

Kitamun

--

Goomba38 said:

Whenever I order from Penzey's they toss in small bottles of their
various blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?

My favorite thing to do with five-spice powder is to throw it in the
garbage. Poor James likes it, but no matter how tiny an amount he
puts in something, it totally ruins the food for me, so he
eventually threw out what we had so he wouldn't forget and use it
when cooking for us both.

Serene
--
Spin the auto-sig generator, and she says:

"HTML belongs in email the way vinyl siding belongs on gerbils.
Sure it's cute at first, but it's just plain WRONG!!!" --
Carmiac

koko said:

On Wed, 24 Oct 2007 06:44:09 -0400, Goomba38 <[email hidden]>

Quoted message said:

Whenever I order from Penzey's they toss in small bottles of their
various blends for sampling.
I now have some Five Spice Powder I'd like to try. Does anyone have any
particular recipes that feature this?
Thanks in Advance 🙂
Goomba

I use it when I make pumpkin pies. I just replace measure for measure
each spice with the 5 spice powder. Makes a delicious pie.

koko

Along the same line...I dust a bit of 5 spice powder over acorn squash
along with a bit of butter and brown sugar when I bake them. Pretty
good.
Nancy T

On Tue, 30 Oct 2007 22:40:47 -0700, ntantiques <[email hidden]>

Quoted message said:

Along the same line...I dust a bit of 5 spice powder over acorn squash
along with a bit of butter and brown sugar when I bake them. Pretty
good.

I like 5 spice.... think I'll try that soon!

--
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