Losing weight

The Atkins’ Diet
Developed by dr. robert atkins in the 1960s, the atkins diet has been one of the most popular weight loss systems over the last few years. Although highly controversial, it allows weight loss whilst still eating many foods that would not be part of a normal diet, like lamb and butter.
With this diet you are supposed to eat fat and protein, it is the carbs that must be avoided. Because of this, it is known as a high protein, low carb, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
On the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Barbara Tropps China Moon Cafe Wonton Burgers Recipe

	Category	BBQ Recipes
	Views	104
	Ratings	0

Ingredients And Procedures

1/4 cup plus 2 tsp. green onions -- sliced

1/4 cup cilantro or Chinese chives -- chopped

1 1/2 tablespoons fresh gingerroot -- finely minced

2 1/2 tablespoons garlic -- finely minced

1/4 cup plus 1 T. soy sauce

1 1/2 tablespoons Chinese rice wine OR dry sherry

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

1 1/2 tablespoons hot chili oil

1/4 cup chicken stock

3 pounds pork butt -- coarsely ground

(1 part fat to 3 to 4 parts lean) 2 French baguettes -- each cut crosswise

-- into 4 equal -- portions peanut oil Dijon mustard

In a large bowl, combine the green onion, cilantro, ginger, garlic, soy sauce, rice wine or sherry, salt, pepper, chile oil, and stock and mix well. Add the pork and stir in one direction with your hands or a large spoon just until the mixture can be thoroughly blended. Do not overcook the meat. (At this point the mixture can be sealed airtight and refrigerated overnight. The flavors will actually enlarge. Bring to room temperture before cooking.)

Handling the meat mixture as little as possible to avoid compacting it, divide it into 8 equal portions nd form the portions into rectang;es to fir the bread. Brush a heavy skillet with a film of oil. Remember that the pork will render some of its own fat, so you'll need only minimal oil for cooking. Place the pan over high heat and heat it as hot as possible. Add the patties and sear, turning once, until well browned on both sides. Reduce the heat and cook until done to your preference.

Cut the French bread lengthwise and spread the cut surfaces of the baguette portions with mustard and enclose the patties inside.

Serves 8.

NOTE: "Burgers made from leftover spicy pork wonton filling is a favorite staff lunch at China Moon Cafe in San Francisco. The meat mixture is moist and zestily seasoned, so a mild Dijon mustard is a terrific accompaniment.... Wonton, by the way, translates as "cosmic chaos". The word dates back to Chinese antiquity when the universe was described as a jumble of light and dark enclosed in a thin shell, hence the edible invention of the wonton."

Rate this recipe!

Post this recipe to your site

<h1>Barbara Tropps China Moon Cafe Wonton Burgers</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/4 cup plus 2 tsp. green onions -- sliced <P>1/4 cup cilantro or Chinese chives -- chopped <P>1 1/2 tablespoons fresh gingerroot -- finely minced <P>2 1/2 tablespoons garlic -- finely minced <P>1/4 cup plus 1 T. soy sauce <P>1 1/2 tablespoons Chinese rice wine OR dry sherry <P>1 1/2 teaspoons kosher salt <P>1 teaspoon black pepper <P>1 1/2 tablespoons hot chili oil <P>1/4 cup chicken stock <P>3 pounds pork butt -- coarsely ground <P>(1 part fat to 3 to 4 parts lean) 2 French baguettes -- each cut crosswise <P>-- into 4 equal -- portions peanut oil Dijon mustard <P>In a large bowl, combine the green onion, cilantro, ginger, garlic, soy sauce, rice wine or sherry, salt, pepper, chile oil, and stock and mix well. Add the pork and stir in one direction with your hands or a large spoon just until the mixture can be thoroughly blended. Do not overcook the meat. (At this point the mixture can be sealed airtight and refrigerated overnight. The flavors will actually enlarge. Bring to room temperture before cooking.) <P>Handling the meat mixture as little as possible to avoid compacting it, divide it into 8 equal portions nd form the portions into rectang;es to fir the bread. Brush a heavy skillet with a film of oil. Remember that the pork will render some of its own fat, so you'll need only minimal oil for cooking. Place the pan over high heat and heat it as hot as possible. Add the patties and sear, turning once, until well browned on both sides. Reduce the heat and cook until done to your preference. <P>Cut the French bread lengthwise and spread the cut surfaces of the baguette portions with mustard and enclose the patties inside. <P>Serves 8. <P>NOTE: "Burgers made from leftover spicy pork wonton filling is a favorite staff lunch at China Moon Cafe in San Francisco. The meat mixture is moist and zestily seasoned, so a mild Dijon mustard is a terrific accompaniment.... Wonton, by the way, translates as "cosmic chaos". The word dates back to Chinese antiquity when the universe was described as a jumble of light and dark enclosed in a thin shell, hence the edible invention of the wonton." <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>