Danny Kaye's Lion's Head

Title:
Danny Kaye's Lion's Head

Yield:
8 Servings

Categories:
Main
Dishes,
Vegetables,
Chinese,
Asian




Ingredients:





          CALDWELL


     8    Dried black mushrooms


 1 1/4 lb Ground pork


    20    Water chestnuts; finely


          -diced


     1 ts Ginger; finely minced


     3    Scallions; chopped


     1 ts Garlic; finely minced


     1    Grated rind of 1 orange


   1/4 ts Sesame oil


     1 tb Dry sherry or shao hsing;


          -Chinese wine


     1 tb Light soy sauce


     1 ts Salt


     1 tb Cornstarch


          Peanut; vegetable or corn


          -for deep frying


          Steamed spinach or broccoli






 Danny Kaye was a superb chef, specializing in Chinese cooking in his


 Chinese kitchen. According to Craig Claiborne, he has cooked for Henry


 Kissinger, Luciano Pavarotti, Beverly Sills, Jascha Heifetz, Itzhak Perlman


 and Zubin Mehta as well as Paul Bocuse, Roger Verge and Jean Troisgros. The


 following is one of his specialties.


 


 Lion's Head: Place mushrooms in a mixing bowl and add hot water to cover.


 Let stand 20 minutes or longer until softened. Place pork in a mixing bowl.


 Drain the mushrooms and squeeze dry. Chop them. Add to the pork. Add water


 chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, the


 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. Place the meat balls in a steamer


 and steam 20 to 25 minutes. Serve on a bed of spinach or broccoli.


 Posted to MC-Recipe Digest by Nancy Berry 
on Apr 20,


 1998