Category Archives: Appetizers

Shrimp and Pork Wontons


These are killer boiled or deep fried, they freeze well, and you can have quick hors d’oeuvres or a nice snack in just a few minutes.

1 1/2 lb. ground pork shoulder
1 lb. chopped raw shrimp (buy the cheap ones, 41 – 50 size or thereabouts)2 oz. scallions, minced, green tops only (save the bottoms for the broth)
1 oz. garlic, minced
2 oz. water chestnuts, finely diced
1 oz. cornstarch
1 oz. sugar
1/4 oz. salt
1 t black pepper

1 oz. Shaoxing wine
2 oz. oyster sauce
1 oz. light soy sauce
1/4 oz. toasted sesame oil
2 eggs

Combine all dry  ingredients in the bowl of a mixer.


Mix on low speed until the mixture becomes uniform,


then add the wet ingredients, and mix until smooth and sticky, about 2 minutes.


Turn out, and refrigerate until you are ready to make the wontons.


Lay the wonton wrappers out on a dry work surface.


Spoon a heaping teaspoon of filling into the center of each wrapper.


Use a pastry brush to wet the edges of each wrapper, one at a time (this is a good job for two people.)


Then fold in half, and seal the edges, taking care to force all air out before sealing. Moisten one of the tips with water.


Grasp each corner of the wonton, and pinch the two sides toward the center, then press the two ends together so that the wet side is in the center to seal them.

At this point you can cook them in boiling, salted water for about four minutes, then drain and toss in a bowl with a tablespoon of sesame oil. Lay then out on a plate or platter, and place in the freezer until solid. Transfer to a zip lock bag and freeze until you get a hankering. Reheat in boiling water for about three minutes, then serve with a drop of soy and a drizzle of Sriracha.


Every year, toward the end of the summer, I find myself getting bored with tomatoes and burrata long before the tomatoes are finished. This is a simple recipe that makes for great leftovers for the next lunch.

5 assorted tomatoes, coarsely chopped, about 2 lbs.
1 cucumber, coarsely chopped, I usually use hothouse
1 red medium onion, small dice, about 4 oz.
2 red peppers, coarsely chopped, any color will be fine
1 large or 2 small zucchini, coarsely chopped, about 8 oz.
2 cayenne peppers, coarsely chopped, I use cayenne because I grow them, jalapenos are fine
1 fat clove garlic, minced
1 bunch basil, chopped coarsely
1/4 cup red wine vinegar
1/4 cup sherry vinegar
1/2 cup olive oil, decent stuff, I use the Italian EVOO from Costco
Salt and freshly ground black pepper to taste

Carefully measure and prepare all ingredients.


Coarse chop everything, just small enough that it will fit through the meat grinder.


Toss it all together in a bowl with some salt and pepper,


then cover and allow to sit in the refrigerator for several hours, or overnight if you have time.


The flavors will meld, and some liquid will be released.


Set up a meat grinder with the medium size die, then grind everything through.




Transfer to a mixing bowl or pot, then. correct the seasoning and spike with a little more sherry vinegar if needed.


I like to garnish with a little pile of fresh Oregon bay shrimp or Dungeness crab depending on season. A drizzle of EVOO around is also nice.


Happy Cooking!